HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine cheese, walnuts, onion and mayonnaise. You may need a little more mayonnaise to hold first three ingredients together.
Mix first 4 ingredients together, blending thoroughly. Then chill for at least 1 hour. Then form mixture into a ball. Take rye bread and hollow out in the center. Drop in liver pate ball. Serve.
Combine all together. Roll into balls and press with fork. Bake at 350° about 8 to 10 minutes.
Preheat oven to 375 degrees. Empty peaches into 9 x 13 baking pan. Sprinkle dry cake mix over and press down firmly. Cut butter into small pieces and place on top. Sprinkle with cinnamon. Bake at 375 degrees for 45 minutes or until golden brown.
Bring water and sugar to a boil. Cool; add water and sugar to juices and freeze. Fill glass 1/4 to 1/2 full. Finish filling with 7-Up or Sprite. Makes cool summer drink.
Blend all ingredients, except 7-Up, until smooth. Fill glasses 1/2 full with blended mixture. Fill glasses with 7-Up and stir gently.
Place carrots in 2-quart casserole. In small bowl or 2-cup measure, combine bouillon, water, sugar and seasonings. Pour over carrots. Toss to coat; cover. Microwave at High 5 to 8 minutes or until fork-tender, stirring once after half the cooking time.
Cut eggs in halves; slip out yolks. Mash with fork. Mix in remaining ingredients. Refill whites with yolk mixture. Let cool and serve. Sprinkle with paprika.
Combine lemon juice, garlic and parsley in bowl. Mix well. Combine chicken and vegetables in large bowl. Pour lemon juice mixture over chicken. Toss to coat well. Cover and refrigerate for 10 minutes. Heat oil in medium-sized skillet. Add chicken; cook for 5 minutes. Add vegetables with lemon juice and cook until tender. Serve over noodles or rice.
Cook potatoes and carrots (steaming them is best, using a microwave to do this is the fastest way). Saute onions and celery in butter in pan. Strain potatoes and carrots and add to pan. Add milk and ground pepper. Heat to boiling point. Add oysters. (Note: Oysters cook very quickly, so do not add them until you are ready to serve or turn the burner off after you add them.)
Preheat oven to 375°. Brush bottom and sides of crust evenly with egg yolk; bake on baking sheet until light brown, about 5 minutes. Remove crust from oven.
Cream butter and sugar together and add eggs, fruit cocktail, pecans, coconut and pineapple. Put layer of vanilla wafers, then layer of mixture. Leave layer of wafers on top. Put in icebox; let get cold.
Melt butter in 9 x 13-inch pan. Pour uncooked Minute rice over butter. Mix the 2 soups with the milk and pour over rice. Press chicken into the mixture. Cover with foil and seal tightly. Bake at 350° for 2 1/2 hours. Do not peek!
Mix and allow to stand overnight, if possible. Serve over crushed ice. Garnish with lemon slices, orange slices and cherries. (Wedges of pineapple in punch bowl over block of ice.) Can mix and use to serve single servings.
Cream butter and sugar. Sift flour and salt together; then add to butter mixture. Add nuts. Roll into small balls and place on ungreased cookie sheet. Bake until light brown at 350°. Cool; then roll into confectioners sugar.
In large skillet, brown ground beef; drain well. Remove meat from skillet and set aside. In same skillet, cook bacon until crisp. Remove bacon; drain, reserving 2 tablespoons drippings in skillet. Saute onion and green pepper in reserved drippings until crisp-tender. Stir in ground beef, crumbled bacon and remaining ingredients. Bring to a boil; cover and simmer for 30 to 40 minutes or until rice is tender. Serves 5.
Thaw the dough 6 to 8 hours. Combine loaves; roll out to 1/4-inch thickness (18 x 12-inch). Spread 2 beaten eggs on dough (not edges). Sprinkle on Parmesan cheese, garlic powder and parsley. Sprinkle Mozzarella over this and lay pepperoni slices on top. Start rolling longest side away from you. Roll and push pepperoni in at the same time. Bring edge to top and pinch ends and seam. Place on pan, seam side down. Spread beaten egg on top and sprinkle with poppy or sesame seed. Bake at 375° for 35 to 45 minutes. Can be made as 2 separate loaves or cut dough in half before baking.
Preheat oven to 400°. Lightly butter a 10-inch diameter circle in the center of a baking sheet. In a large bowl stir together the flour, wheat germ, brown sugar, baking powder, baking soda, salt, cinnamon and mace. Cut butter into 1/2 inch cubes and distribute them over the flour mixture. With a pastry blender or 2 knives used scissor fashion, cut in the butter until the mixture resembles coarse crumbs. In a small bowl stir together the yogurt, egg and vanilla. Add the yogurt mixture to the flour mixture and stir to combine. Stir in the carrots, raisins and pecans. The dough will be sticky. Spread the dough into an 8 1/2-inch diameter circle in the center of the prepared baking sheet. With a serrated knife, cut into 8 wedges. Bake for 19 to 21 minutes or until the top is lightly browned and a toothpick inserted into the center of a scone comes out clean. Remove the baking sheet to a wire rack and cool for 5 minutes. With a spatula, transfer scones to the wire rack to cool. Serve warm or cool completely and store in an airtight container in the refrigerator. Let them reach room temperature or warm slightly before servings. Makes 8 scones.
In a mixing bowl, combine the sugar, flour, baking soda and salt. Add mandarin oranges and egg; beat on medium speed for 2 minutes. Pour into a greased 8 inch square baking pan. Bake at 350 degrees for 30 - 40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 15 minutes.
Add pudding mix, sugar and vanilla to milk; stir until smooth. Fold in Cool Whip. Chill until very, very cold.
Cook macaroni according to directions; drain. Add celery, grapes, coconut, pineapple and chicken. Mix together the Cool Whip and mayonnaise. Add to salad and blend well. Refrigerate.
In a 2-quart pot, brew tea bags in boiling water. Remove tea bags. Add honey and apple juice. Simmer until hot. Ladle into cups and garnish with lemon slices. Makes 6 to 8 servings.
Mix ingredients and shape into balls. Chill. Melt Wiltons wafers and dip balls. Then refrigerate.
Thaw dough and let rise. Cut into 8 pieces. Take piece of dough and roll out flat. Semi-drain anchovy. Place anchovy fillets in center. Roll back up into a ball. Seal tightly. Fry in hot oil on all sides. Drain on paper towel.
This recipe is adapted from one by Paul Prudhomme. The amount of pepper is half of what he suggests. You may want to reduce it even more since most people think that even this is too spicy!
Add 1 can cream-style corn. Mix and if dryer than desired, add buttermilk. Stir in meat mixture and bake to a golden brown.
Cover the cucumbers, onions and salt with water; let stand overnight, then drain. Put all ingredients except cucumbers and onions in pan and boil. Add cucumbers and onions; boil again. Pack in hot, sterilized jars. Makes 12 pints.
Brown burger and onion. Stir in flour, salt and garlic salt. Add 1 1/4 cups milk and cream cheese; cook and stir until mixture is smooth and bubbly. Add a moderate amount of hot mixture to egg; return to hot mixture in skillet. Cook until thickened. Stir in chopped, cooked broccoli; set aside. Line a 9-inch pie pan with half of pastry. Spoon in hot mixture. Cut or shred Jack cheese and put in hot mixture. Put on top pie crust, seal and make steam vents with a fork. Brush top of pie with milk. Bake at 350° for 40 to 50 minutes. Let stand 10 minutes before serving.
Add water to make 1 gallon. Freeze overnight. Take out 3 to 4 hours before serving. Add 7-Up or ginger ale to make more.
Brown hamburger. Add sauce, water, salt and pepper; simmer. Combine eggs and cheeses, reserving 1/2 cup Mozzarella cheese. Stuff mixture into uncooked shells; arrange single layer in 9 x 12-inch pan. Completely cover with sauce. Add 1/2 cup shredded Mozzarella cheese on top. Cover and bake at 325° about 1 hour, until noodles are soft.
Place apples in baking dish. Sprinkle with cinnamon. Pour soda over apples. Cover with plastic wrap. Microwave on High for 5 minutes. Let stand for 2 minutes before serving.
Mix the pickling mixture cold. Pour over cucumbers and finish filling jar with cold water. Seal tight for 4 weeks or more.
Mix all ingredients. Pour over brisket in Pyrex. Marinate overnight. Turn several times. Bake at 250° for 6 to 8 hours.
Boil potatoes in jackets. Cube in casserole dish. Cube cheese over potatoes. Add onion and pimento. Cube bread on top. Melt butter; pour on top of bread cubes. Salt and pepper to taste. Bake for 15 minutes until cheese melts at 350°.
Line a cookie sheet with foil. Cover with unsalted saltines (4 across, 7 to 9 down). Melt 1/2 cup butter and mix with 1 cup sugar. Stir continuously while boiling for 3 minutes. Pour over saltines. Then pour 12 ounces chocolate bits on top. Put in oven for 2 minutes at 350°. When chocolate is melted, spread over crackers. Refrigerate for 2 hours or until hard, break into pieces.
Mix all ingredients together. Pour into large pan. Arrange bacon slices across top. Bake at 325°, uncovered, for 2 to 2 1/2 hours.
Mix first 5 ingredients in blender; do in 3 batches. Mix blended and dry ingredients. Add chopped nuts. Pour into greased and floured loaf pans 2/3 full. Bake at 325° for 1 to 1 1/2 hours until an inserted toothpick comes out clean. Delicious!
Preheat oven to 325°. Melt margarine in a 9 x 13-inch pan and remove from oven. Cook the egg noodles until done and drain well. Add sour cream, well-beaten eggs, cottage cheese, salt and sugar to the noodles. Pour the mixture into the pan with the margarine and sprinkle with a mixture of cinnamon and sugar. Bake for 1 hour to 1 hour and 15 minutes until brown.
Sprinkle onion soup mix into buttered 9 x 13-inch pan. Add layer of rice and dot with butter. Lay chicken pieces over top of rice and sprinkle with salt and pepper. Mix chicken soup, chicken broth and the can of water together and pour over top of rice and chicken. Bake at 350° for 1 hour and 15 minutes.
In large bowl, combine potatoes, eggs and pickle. Stir together mayonnaise or salad dressing, pickle juice, salt, pepper, celery seed and garlic salt. Gently fold mayonnaise mixture into potato mixture. Chill. Garnish with additional egg slices. Makes 6 to 8 servings.
Preheat oven at 350°. Mix yellow of eggs in mixing bowl; pour in sugar and mix until dissolved. Add butter; beat until creamy. Add flour, half and half cream, milk and water. Add juice squeezed from lemons; pour into crust. Bake at 350° for 20 minutes.
Mix the ingredients. Form into a loaf. Place in pan and top with bacon slices. Pour extra cup of tomato juice over top. Bake at 350° for 1 to 1 1/2 hours.
This charcoal broiled steak is very delicious and very famous in Korea. It can be prepared from prime rib, sirloin, tip round or chuck steak. The chuck has superior flavor and is quite tender when properly cut into narrow strips. Also, it is the most economical. If using sirloin, you may wish to leave the steak whole. Top round steak may be either cut into serving size pieces or cut into the narrow strips in the same manner as the chuck. I prefer to use the top round steak cut into the narrow strips, as this is how the dish is served in Korea.
Preheat oven to 325 degrees. Season pork loin with salt and pepper and place on a rack in a shallow roasting pan. Roast in center of oven for 2 to 2 1/2 hours (about 25 to 30 minutes per pound), or until meat thermometer inserted in center of loin registers 165 degrees.
Mix all ingredients. Let stand overnight to raise. In the morning, thin the batter with warm water and add a pinch of soda. Bake on greased griddle. Cakes are ready to turn when they are filled with little bubbles.
Heat oven to 350°. Cut butter into cake mix until crumbly. Mix in coconut. Pat mixture into ungreased 13 x 9 x 2-inch pan, building up slight edges. Bake for 10 minutes.
Brown ground beef with onion and green pepper. Drain and place in pot. Add tomatoes, puree and garlic and simmer 10 minutes. Add chili powder, cumin, oregano and Tabasco. Simmer 10 minutes and taste. Add salt and pepper as needed. Can also sprinkle small amount (about 1/2 teaspoon) of sugar if too acidy. Simmer 20 minutes, then add beans and simmer for 20 minutes, stirring occasionally. Serve in bowl over rice or plain. Sprinkle with cheese.
Combine all ingredients; stir well. Cover and chill. Yields about 2 1/2 cups.
Sprinkle chicken with mixture of flour, salt and pepper. Brown in oil in heavy skillet. Remove from pan. In same pan, saute lightly the onions, green pepper and garlic. Add remaining ingredients, except macaroni, and simmer 10 minutes.
Brown meat. Mix all together except cheese. Layer the mixture and cheese between 6 lightly buttered tortillas. Alternate tortilla, meat and cheese. Save 1/2 cup cheese for top. Add 2/3 cup water around sides. Cover and bake at 400° for 30 minutes.
Brown the ground beef. Add the salt, pepper, onion and green pepper. Saute with the meat. Place in greased casserole dish. Add the remaining ingredients. Bake at 350° for 1 1/2 hours.
Mix all ingredients except bread. Hollow out loaf of bread. Place mix in bread. Bake 1 1/2 hours at 350°.
Beat eggs until foamy. Add sugar. Beat well. Add flour. Put salt, baking soda and baking powder into mixture; mix well. Add vanilla and zucchini by folding in. Pour into 2 greased and floured 4 1/2 x 8 1/2-inch pans. Bake at 350° for 55 to 60 minutes.
Mix pineapple, rhubarb, and sugar. then let it set for 1 1/2 hours. Bring to a boil and boil for 15 minutes. Stir in a 3 oz. package of strawberry jello. Put into hot jars and seal. Very good!
Combine ingredients; mix lightly. Form cakes. Do not pack firmly. Roll crackers into fine crumbs and pat lightly on crab cakes. Fry in deep fat until golden brown.
Blend dry mix, eggs, oil and dry pudding mix together. Add the 7-Up and beat for 4 minutes. Pour batter into greased 13 x 9 x 2-inch pan and bake at 350° for 35 to 40 minutes.
Cook raisins in water for 10 minutes. (Use saucepan big enough to mix cake in.) Take off fire. Add oleo that has been cut in fourths. When cold, put in beaten egg and vanilla. Then add sugar, flour, soda and salt. Beat until smooth. Put in pan and bake at 350° for 35 minutes or until it tests done in center. Nuts may be added. When cool, sprinkle with powdered sugar or frost with favorite icing.
Brown ground beef. While browning, chop very fine the onions and celery. Cook until tender. Add soup; heat. Serve on buns.
Cook rice until done. Add chicken, soup, lemon juice, butter, grated cheese, mayo and chicken broth. Mix together and bake at 350° for 30 to 40 minutes.
Mix all ingredients. Pour into 9 x 13-inch pan. Bake at 350° for 30 to 40 minutes. Let cool completely. Top with Topping.
Blend eggs and oil with wire whip. Add soda, salt, baking powder and sugar and mix well with whip. Add alternately flour and buttermilk. Beat well with wire whip. Cook on griddle over medium heat until bubbles begin to pop and turn to bake other side.
Cook meat until almost done. Add carrots and onions; cook a little while (30 minutes), then add potatoes and cook until done. May also make a little brown gravy and add, if desired.
Sift flour with baking powder and salt. Cream shortening and sugar. Beat egg and add with cheese; mix well. Add flour, baking powder and salt alternately with milk to the first mixture. Turn into a greased 5 x 9-inch loaf pan. Bake at 350° for 40 to 60 minutes.
Combine the first 10 ingredients. Put into a 9 x 13-inch pan. Top with cheese, chips and almonds. Refrigerate overnight. Bake 25 minutes at 400°.
Salt and pepper chicken on one side. Mix rest of ingredients and add chicken. Place in refrigerator overnight. Barbecue on low until chicken is cooked.
Cook wild rice as directed. Mix ingredients together in large casserole (can be frozen or refrigerated and cooked later). Bake for 1 1/2 to 2 hours at 300°.
Cook cabbage until leaves are tender enough to roll. Let cabbage cool to touch. Cook rice as directed on package. Mix hamburger, bread crumbs, water and eggs together. Add rice after it has cooled off. Put combined ingredients in cabbage leaves, folding the leaves over filling. Use leftover cabbage to line bottom of pot to prevent burning. Put stuffed cabbage in pot, adding enough water to steam (1 1/2 cups). Add margarine on top. Steam 45 minutes.
Cream shortening, sugar and egg. Sift flour, salt, nutmeg and baking powder. Add flour mixture, alternately with the milk to the sugar and shortening. Fill greased muffin tins 2/3 full. Bake at 350° for 20 to 25 minutes. Immediately when done, dip in 1/2 cup melted butter and roll in 1/2 cup sugar and 1 teaspoon cinnamon mixture.
Mix sugar, corn syrup and butter. Bring to boiling point. Beat eggs. Gradually add syrup mixture. Add nuts, salt and vanilla. Pour into pastry shell and bake at 375° for 35 to 40 minutes.
Combine ingredients with 1 (8 ounce) sour cream. Heat 30 minutes at 350°.
In 5 quart slow-cooker, layer first 7 ingredients. In a bowl mix the rest and pour on top. Do not stir. Cover and cook on low 6 - 9 hours. Good and healthy.
Sprinkle on cake batter, reserving a small amount for top of cake. Pour remaining batter into pan and top with remaining nut mixture. Bake at 350° for 40 to 45 minutes.
Combine crackers and nuts in a greased shallow baking pan. In a saucepan, bring butter, sugar and corn syrup to a boil and cook 5 minutes. Remove from heat.
Brown 2 tablespoons sesame seed in 1/2 cup salad oil. Let cool. In blender, mix the soy sauce, sugar, ginger, garlic salt and sesame seed; mix well. Pour over meat. Puncture steak with fork on all sides. Let stand in marinade mixture 4 hours. Grill or broil steak 7 minutes on each side. Slice steak on a slant very thin across the grain.
Broil fish fillet about five minutes 2 to 3 inches from the flame. Pierce with a fork at 1-inch intervals. Spread with butter or ? Season with Cajun seasoning or ? Return to broiler for five minutes or until done. Garnish with lemon, parsley, dill and/or ? Serve.
Cream the butter and sugar thoroughly. Add eggs, one at a time, and beat after each addition. Add alternately the flour and milk; mix well. Stir in flavoring and mix until blended. Pour into greased and floured tube pan or Bundt pan. Bake at 325° (preheat) for 70 to 90 minutes.
In a bowl, layer lettuce, cauliflower, green peas, green onions, bacon, eggs and cheese. Spread with topping as though icing a cake. Let set overnight; toss before serving.
Thaw lemonade and combine with Cool Whip and milk until smooth and creamy. Pour into pie crust and chill for 1/2 hour.
Put olive oil in bottom of soup pot. Add hamburger, bell pepper, onion and garlic. Brown together. Add all seasonings. Add all vegetables and 2 cups water. In separate bowl, mix soups and remaining water with wire whisk until well blended. Add to soup pot. Stir thoroughly. (You may add any other veggies, (raw, canned, frozen, or left-over) as desired at this time.) If using potatoes, add at this time as well. If using rice or pasta, simmer soup 30 minutes then add. Continue cooking for an additional 30 minutes. Add water to make soup desired consistancy.
In a large saucepan, place the Milnot, marshmallow cream and sugar. Mix and bring to a boil, stirring constantly, for 10 full minutes. Add this hot mixture to the chip mixture, stirring well, until all the chips have melted. Pour into buttered pan and place in refrigerator until hard, at least 3 hours. Cut into squares.
Cook together hamburger and salt. Add onion and celery and cook. Wash off kidney bean juice and add. Butter pan. Alternate hamburger mixture with potatoes. Pour 1 can tomato soup on top. Dot with butter. Bake 1 1/2 hours at 350°.
In pan, combine brown sugar and 1/2 stick margarine; melt. Spread on bottom of 9-inch round cake pan. Arrange peaches on top in circles. In bowl, combine flour, baking powder and cinnamon. In large bowl, beat remaining margarine and sugar until creamy. Beat in egg yolks. Mix in flour mixture with milk and vanilla. Beat egg whites until stiff. Fold into batter. Spread over peaches and bake at 350° for 55 to 60 minutes. Cool 10 minutes and turn onto plate.
Mix cake mix, eggs, 1 can crushed pineapple with juice and 1 can mandarin oranges with juice. Mix well and pour into 3 round cake pans. Bake 30 minutes at 350°. Cool and ice, then refrigerate.
In 8 x 10-inch lightly oiled baking dish, put crunched Doritos. Tear chicken into small pieces and place on top of Doritos. Mix and heat Ro-Tel tomatoes and both soups in pan until hot (use juice of tomatoes and just enough water where the sauce is a medium texture; you don't want it too thick or too thin). Pour this over your chicken. Add onion and cheese on top. Bake at 350° for 25 to 30 minutes.
Brown bacon in large skillet and remove. Saute zucchini, onion and green pepper in bacon grease until crisp-tender. Add tomatoes, corn and lima beans. Cover until all vegetables are tender. Remove lid; crumble bacon. Sprinkle with Parmesan cheese and serve.
Combine all ingredients, except cheese; mix well. Divide meat into thirds. Put 1/3 meat in bottom of loaf pan. Cover with half the cheese. Repeat layers, ending with meat. Bake at 350° for 1 hour.
Combine margarine, granulated sugar and cream cheese; mixing until well blended. Blend in eggs, juice and rind. Add combined flour and baking powder; mix well. Chill several hours. Shape level tablespoonful of dough into balls. Place on ungreased cookie sheet; flatten slightly, indent centers; fill with preserves. Bake at 350° for 15 minutes. Cool; sprinkle with powdered sugar. Makes approximately 7 dozen.
Mix together rhubarb and white sugar. Place in a well greased 9 X 9 inch baking dish. Mix remaining ingredients well until crumbly. Sprinkle over rhubarb. Bake at 350° for 40 minutes or until rhubarb is tender and topping is golden brown. Serve warm with vanilla ice cream.
Spray casserole dish with Pam spray. In the casserole dish, mix pineapple, sugar, egg and flour. Bake 15 minutes at 400°. Saute bread cubes in butter until lightly browned and place on top of pineapple mix. Lower oven heat to 350° and bake 30 minutes longer.
Combine bran, yogurt, milk, butter and egg product; let stand for 5 minutes. In bowl, blend flour, sugar, baking powder and cinnamon; stir in bran mixture just until blended. Stir in cranberries and raisins. Spoon batter into 9 greased 3-inch muffin pan cups.* Bake at 400° for 20 to 25 minutes. Serve warm. *Twelve greased 2 1/2-inch muffin pan cups may be substituted. Bake at 400° for 18 to 20 minutes.
Sprinkle yeast over water. Sprinkle 1 teaspoon sugar over yeast. Let stand 10 minutes for yeast to soften and form. In large bowl, mix flour and salt. Cut in margarine until mixture resembles coarse meal. Stir in egg yolks and yeast mixture; mix until a smooth ball is formed.
Layer ingredients, starting with peas. Seal salad with mayonnaise. Season mayonnaise with Lawry's seasoning. Cover with plastic wrap. Refrigerate overnight. Toss prior to serving.
Place water, green beans and onion in a 1 1/2-quart casserole. Cover tightly and microwave on High for 10 to 14 minutes, stirring every 4 minutes until beans are tender. Drain. Shake remaining ingredients in tightly covered container. Toss with beans.
Wash peas, cover with water and soak overnight. Drain and put peas and all ingredients into a large pot. Cover with water and put lid on pot. Bring slowly to a boil and simmer until tender. Cooked rice may be added to the peas before serving.
Melt butter in large roaster. Pour in all cereals, nuts, pretzels and seasonings. Set in oven at 200°. Stir every 15 minutes for 1 hour.
In saucepan, combine pie filling with sugar, pineapple and juice, cornstarch and food coloring. Cook until thick. Remove from heat and add jello. Allow to cool. Add bananas and pecans. Pour into two baked pie shells and top with whipped topping. Chill.
Mix all ingredients together to make a soft dough. Let rise for 1 hour. Drop by teaspoonfuls into hot oil. Fry until golden brown. Serve hot topped with powdered sugar.
Fry sausage in skillet, stirring until crumbly and browned. Combine sausage, cheese, pepper and biscuit mix; add water. Mix well. Form into small balls. Place on cookie sheet. Bake at 375° for about 20 minutes or until golden brown.