HumbleIntelligence/food-ner-1-Million huggingface dataset:
Make Ahead: This luscious cheesecake may be made 1 day ahead through step 3. Cover loosely with plastic wrap and refrigerate. Add topping and decorate with pecans before serving.
Put 2-inches of water in pan. Break up hamburg. Put into water. Chop onion very fine. Dice potatoes. When hamburg is done, add juice off peas. Add potatoes and onion. When done, add peas.
In mixing bowl, combine flour, sugar, baking powder and salt. Add egg, milk and peanut butter; stir just until combined. Pour into a greased 8x4x2 in. loaf pan. Bake at 350 degrees for 50-60 minutes or until a toothpick inserted near center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Serve with jelly if desired.
Mix cheesecake crumbs, sugar and margarine. Press into bottom of each of 12 paper or foil-lined muffin cups with spoon or bottom of glass. Beat milk and filling mix until blended. Beat on medium speed for 3 minutes. Filling will be thick. Spoon over crumb mixture in muffin cups. Refrigerate. Garnish with fruit, nuts or chocolate. Preparation time: 15 minutes.
Arrange romaine, Feta cheese, onions and olives on 4 salad plates. Combine remaining ingredients in a jar with tight-fitting lid and shake well. Just before serving, pour vinaigrette over salad.
Cook sugar and milk until it forms a soft ball when dropped in cold water. Add chopped dates; cook slowly until they are dissolved. Remove from stove; beat until thick and creamy. Add nuts and vanilla; turn mixture at once onto a cloth which has been wrung out of cold water. Roll in cloth. When cool, unroll and slice into 3/4-inch pieces.
Place each chicken breast between 2 sheets of waxed paper. With a heavy knife, pound chicken breasts to flatten to about 1/2-inch thick. Heat butter in a large skillet over medium heat. Add chicken and saute about 3 minutes on each side until brown. Add apple juice, onion, garlic and thyme. Cover and cook 10 to 12 minutes or until chicken is tender. Remove chicken; keep warm. Heat liquid to boiling; add mustard. Stir until well blended. Add apple slices. Pour sauce over chicken.
Mix 1/2 cup warm water and yeast and set aside. Mix everything but yeast well. Then add yeast. Mix again. Let mixture set for about 5 minutes. Add mixture to 1-gallon crock of flour, forming hole in center of bowl (in flour). Pour mixture in hole. Mix well, adding flour gradually. Put on a floured paper. Knead for about 5 minutes, adding a little flour as you knead. Put in pot with lid. Let raise 1 to 1 1/2 hours. Then punch down. Knead a few times, then separate (in halves). Then separate each half into 2 more sections of dough. (Should have 4 balls of dough.) Then squeeze each ball into 3 more balls, making 12 round biscuits. Grease pan. Turn tops over in butter or grease in pan, then turn back over in pan (so tops will brown pretty). Let raise to double their size. Bake until golden brown, approximately 10 to 12 minutes.
Boil peas and potatoes separately. When the potatoes are thoroughly done, drain and let them cool enough to handle. Drain the peas. Heat oil in a frying pan. Slice the potatoes. Saute the potatoes and peas together. Season with salt and sprinkle with chopped green peppers.
Cream butter and sugar; add eggs one at a time. Beat well. Sift flour, soda and salt. Stir in gradually and add bananas. Beat well. Add nuts. Bake at 350° for 50 to 60 minutes in greased and floured loaf pan.
Brown onion in bacon. Add flour and blend well. Add potatoes, salt, pepper and chicken broth. Cover and cook until done. Add milk and chopped parsley. Butter may also be added if desired. Serves 4 to 5.
On each pork chop, place 1 slice of onion, 1 tablespoon brown sugar and ketchup. In covered casserole, bake at 350° for 30 minutes. Then uncover and bake 30 minutes longer.
Melt chocolate chips, butter and corn syrup over low heat until smooth. Add vanilla, powdered sugar and Krispies. Spread in greased 13 x 9-inch pan. Store in fridge.
Bake brownies in 12 x 15-inch shallow pan. (I use a cookie sheet with sides.) Don't overbake. Cut in half. Slice slightly softened ice cream lengthwise and lay on top one half of brownie, filling into all edges. Place other half of brownie on top. Wrap in Saran Wrap and then freeze. If storing very long, wrap in foil. Slightly thaw and cut to serve.
In bowl, mix pudding, condensed milk and milk for 2 minutes. Refrigerate for 10 minutes. Whip cream, then add cream and sour cream to chilled pudding mixture. In large dish or bowl, place a layer of vanilla wafers, layer of bananas and 1/2 pudding mix. Stream chocolate syrup over. Repeat layers again. Stream chocolate syrup over second layer. Garnish top with nuts and/or cherries (optional).
Beat egg until light. Add milk, dry ingredients (mixed and sifted) and melted butter. Mix well. Drop by spoonfuls in hot deep fat (370°). Fry until light brown and cooked through. (This can be determined by breaking one apart.) Remove with a skimmer and drain on brown paper when done.
Cream shortening. Add sugar and cream together; add egg yolk. Mix and add flour and mix well. Spread on a buttered cookie sheet with hands and bake about 25 minutes at 350°. (Dough will be stiff.) While this is baking, melt 1 large bar Hershey milk chocolate bar and about 6 ounces chocolate chips in top of double boiler. Spread on top of bars the minute you take them out of the oven and sprinkle with ground walnuts. Cut in squares while warm and leave on cookie sheet several hours until chocolate hardens.
Cream margarine, sugar and vanilla until light and fluffy. Add eggs, one at a time, and beat well. Add milk, apples and nuts to creamed mixture. Mix flour, cinnamon and baking powder and stir only until mixture is well dampened. Bake in greased 9 x 5-inch loaf pan at 350° for 1 hour. Cool for 10 minutes in pan; turn out on wax paper and spread with glaze.
Chop 4 to 6 slices of ham. Add cheese, onions and Accent. Mix together with hands. Form into a ball and cover with 2 to 3 whole slices of ham. Serve with Club crackers.
Pour boiling water over jello. Stir until all sugar is dissolved. Add all other ingredients. Chill until firm. Serve. Even good for dessert. Excellent with turkey, chicken and ham dishes.
Brown ground beef and onion; drain. Add tomato sauce, water and spaghetti sauce mix; cook 30 minutes. Boil macaroni and drain. Mix all together with sour cream. Layer mixture with cheese. Heat in oven until hot and bubbly at 350°.
Brown hamburger and drain. Add taco sauce and water. Simmer 5 minutes. Crumble 1/2 taco shells in 9 x 9-inch dish. Layer 1/2 hamburger mixture over shells. Cover with 1/2 cheese. Layer rest of crumbled shells, then hamburger and cheese on top. Bake at 350° for 15 minutes. Serve with shredded lettuce, chopped tomatoes and taco sauce.
Mix all ingredients together in long baking dish and completely cover with bacon strips. Bake in 425° oven until bacon is brown and beans are slightly thick.
Cream butter. Gradually add sugar, beating at medium speed. Add eggs, one at a time. Combine flour, oats, baking powder, salt and soda. Add to sugar mixture. Add remaining ingredients, except candied cherries; stir well. Drop by teaspoonfuls onto lightly greased cookie sheet. Lightly press a cherry half into each cookie. Bake at 350° for 14 to 16 minutes. Cool on cookie sheets 10 minutes before transferring to cooling racks.
Combine milk, sugar, biscuit mix, eggs, butter and vanilla with an electric blender. Mix on low speed for 3 minutes. Pour into a greased 9-inch pie pan. Let stand about 5 minutes. Sprinkle with coconut and bake at 350° for 40 to 45 minutes.
Heat oven to 350°. Grease and flour 12-cup fluted tube pan. Melt butter. Sprinkle brown sugar in bottom of pan; drizzle butter over. Cut pineapple rings in half and place 6 on top of brown sugar, forming a ring. Cut remaining pieces in 3 pieces and place in between halves. Place cherries in center of each half.
Preheat oven to 350°. Slice zucchini in half lengthwise. Scoop out pulp, leaving about 1/4-inch shell. Chop pulp.
Mix cream of chicken soup, cream of mushroom soup, taco sauce, chilies and milk in a bowl. Brown ground beef, onion and green pepper together. Preheat oven to 375°. Cut 1 package tortillas into 8ths. Layer 1/2 tortillas into bottom of casserole dish. Then spread meat, sauce and shredded Cheddar cheese; repeat, ending with cheese. Bake for 30 minutes in a 375° oven.
In a large saucepan, combine chicken broth, carrots, chicken, sherry, Worcestershire sauce and celery seed. Bring to a boil and simmer, covered, for 1 hour. Freeze, if desired, in 8-cup freezer container.
Heat water, cloves and sugar to a boil. Boil 3 to 5 minutes. Pour in rest of ingredients and let stand 2 to 3 minutes. Strain and store in refrigerator. Serve hot.
Mix spinach, cottage cheese, salt, Parmesan and eggs until well blended. Pour into greased 1-quart casserole. Bake at 350° about 30 minutes. Let sit a little after coming out of oven to meld juices. Makes about 6 servings.
Soak beans overnight covered in water. Or use quick softening method: bring beans to boil, boil for 5 minutes, cover and turn off heat. Let beans sit for 1 hour and then begin recipe. Make sure beans are covered by 2 fingers of water. Cook beans on simmer with meat until tender. In small frying pan, saute onion, green pepper and garlic in the olive oil with bay leaf. Be careful not to burn garlic. Add can of tomato sauce and the remaining ingredients. Stir to mix well and add to beans. Continue to cook beans until seasoning is well absorbed and beans are soft. If using chorizo, add whole to sauce before adding to beans.
In large punch bowl, mix together orange juice, ginger ale and crushed ice and half the orange slices. Garnish with remaining oranges. Serve cold.
Mix thoroughly and shape into 3 balls. If desired, roll balls in chopped pecans. Wrap in plastic wrap and refrigerate.
In a large pot, stir together 2 cups water, potatoes, celery, carrots, onion and pepper. Bring to boil, reduce heat, simmer covered until all vegtables are tender and not overcooked (about 10 minutes) Do not drain.
Mix eggs, sugar, salt and vanilla; slowly add hot milk. Pour into unbaked shell. Dash top with nutmeg. Bate at 475° for 5 minutes and then at 425° for 10 minutes or until tester inserted in center of custard comes out clean. Very, very good! This bakes in 15 minutes and the crust isn't soaked.
Brown chicken in butter or margarine; remove from pan and place in casserole dish. To skillet, add onion and garlic; cook about 5 minutes. Combine flour, salt, pepper and thyme. Stir into onion mixture; gradually add chicken broth and bouillon cubes crumbled. Bring to a boil; reduce heat and add Sauterne. Pour over chicken in casserole dish. Bake at 400° for 30 minutes, covered.
Brown chops in pan. Place rice in bottom of oven dish or electric frypan. Arrange chops and brown crumbs onto each pile of rice. Arrange slice of thick tomato, thick onion ring and pepper ring on each chop (2 tablespoons of rice for each chop). Pour your liquid on after you have arranged all in baking dish, then the butter. Cook until rice and chops are done.
Prepare vegetables according to pkg. directions; drain and place in a large bowl. Stir in soup and cream cheese. Transfer to a greased 1 qt. baking dish. Sprinkle with croutons. Bake uncovered at 375° for 25 minutes or until bubbly. Yield: 6 servings.
Bring ingredients to a boil (do not include cabbage, pepper or onion). Pour over vegetables. Stir well. Store, covered, in refrigerator.
Melt butter; add flour and stir until smooth. Add tomatoes and blend with flour until smooth; add seasonings. Boil 5 minutes while stirring. Add hot milk; simmer a few minutes. Serves 4. Will not curdle if directions are followed.
Mix first three ingredients and pat in 9x13 pan. Bake 15 minutes at 350°. Spread coconut evenly over top. Pour Eagle Brand milk over the coconut. Bake for 15 minutes. Add chocolate chips evenly over top and return to oven for 10-15 minutes. Cut into bars when cool.
Clean and wash fish. Season with salt and pepper. Squeeze the juice of the lemon over it. Let stand 1 hour. Clean the onions and slice thin; rinse with cold water.
In a 1 quart saucepan, place eggs and enough water to come 1-inch above tops of eggs. Over high heat, heat to boiling. Remove saucepan from heat. Cover tightly and let eggs stand in hot water for 15 minutes. Drain.
Combine apples, oil, vanilla, sugar and eggs. Add baking powder, cinnamon and salt. Mix. Pour into greased and floured pan. Bake in a 350° oven for 45 minutes to 1 hour.
Mix hash browns, sausage and 2/3 of cheese in buttered 9 x 13 dish. Pour egg/soup mixture over mixture, then top with remaining cheese. Bake, uncovered, at 325° for approximately 50 minutes.
Mix together the first 4 ingredients. Bring to boil; cook until thickened, about 4 minutes. Remove from heat. Add coconut and dates. Place whole crackers in a 10 1/2 x 15 1/2-inch pan. Pour the first mixture over crackers. Place another layer of crackers on top. Make glaze.
In a large (glass or metal) 13 x 9-inch pan, break the angel food cake into small pieces. In a large mixing bowl, blend both boxes of vanilla pudding with the milk. Then thoroughly mix the ice cream with it. (Do not use thawed ice cream; it can be slightly softened.) Pour evenly over cake.
Dissolve jello in hot water. Drain pineapple and mandarin oranges. Fold in softened sherbet and Cool Whip. Chill well.
Purchase a new garbage can and wash out with bleach and water mixture. Pull husks down and remove the silk from corn. Wrap each husk around corn and stand on end in garbage can. Scrub potatoes and carrots and put on top of corn. Next, add onions, cabbage and sausage. Pour 2 cans of beer and 1 can of water over top. Secure garbage can lid. Build a charcoal fire and place can on coals. Do not remove lid. After you notice steam coming out from under lid, continue to cook 2 hours.
Mix all ingredients together well. Roll out. Cut into shapes with cookie cutters. Bake on an ungreased cookie sheet until golden brown.
Add yeast to warm water; let set while mixing other ingredients. Sift flour; add sugar and shortening. Mix well. Add yeast and buttermilk; blend. You can roll out immediately or place in refrigerator and use as needed. Bake at 450° for 15 to 20 minutes or until brown.
Mix well cake mix, 1 egg and 1/2 cup melted butter. Reserve 2/3 cup of mixture. Spread remaining mixture into 9 x 13-inch pan and bake for 15 minutes at 325°. Pour 1 1/2 cups butter, 3 eggs, chopped pecans, vanilla and dark brown sugar on top of crust and bake about 1 hour at 325°. (You may want to check it after 45 minutes.)
Mix together and roll into small balls. Flatten slightly with tines of fork. Bake at 350° for 10 minutes on a nonstick or greased cookie sheet.
Dissolve yeast and sugar in warm water. To milk, shortening and 1 1/2 cups cold water, add gradually 10 to 12 cups flour. After mixing about 3 cups flour to water mixture, add yeast mixture. Continue adding flour, until easy to knead and doesn't stick to board, about 10 to 15 minutes. Knead until indentations spring back. Grease top. Let rise until double in bulk. Rise in a warm place. If oven is cool, set a pan of boiling water in bottom of oven. Punch down and shape into loaves or rolls. Let rise until double in bulk. Bake at 375° for 35 or 40 minutes. Remove from pans immediately. Butter tops, if desired, while warm. Makes 4 loaves.
Boil together vinegar, sugar, celery salt, mustard seed and turmeric. Pour in cabbage, pepper and onions. Bring to boil; can.
Dissolve gelatin in 1 cup boiling water. Mix in bananas, nuts, strawberries and pineapple. Pour half mixture into serving dish; chill. When firm, spread sour cream onto salad and pour on the other half of mixture. Cover, chill and serve.
Beat eggs, sugar and Wesson oil until smooth. Sift dry ingredients and add to egg, sugar and oil. Then add pineapple, carrots, walnuts and vanilla. Bake 1 hour or longer at 320° until toothpick inserted in center of layer comes out clean. Use two lined and floured 9-inch pans or tube pan.
Brown beef and drain. Spread into a 9 x 13-inch pan. Top with pizza sauce and cheese. Combine milk, eggs and Bisquick. Beat until smooth (batter will be thin). Pour over casserole. Bake at 400° for 30 to 35 minutes.
Mix sugar, flour and cocoa well. Add egg yolks and milk, mixing well after each. Add butter and flavoring. Cook over medium heat until thick. Pour into pie shell. Beat egg whites and spread over chocolate. Bake until brown. Let cool and eat it up!!
Preheat the broiler. Cut the chicken into small cubes and prepare with the fajita seasoning mix. Broil 5 minutes, or until chicken is no longer pink on the inside. Preheat oven to 350 degrees. Heat oil in a large sauce pan over medium heat. Mix in the seasoned chicken, onion & pepper. Slowly cook and stir for 10 minutes, or until the vegetables are tender. Layer 1/2 of each tortilla with chicken mixture, cheese, and desired amount of bacon bits. Top with cheese. Fold the tortillas. Bake in the preheated oven for 10 minutes, or until cheese has melted.
Combine all. Turn into a 9 x 13-inch greased baking dish. Bake at 350° for about 40 minutes.
Mix ingredients until well blended. Bake 1 hour at 350° in tube pan.
Wash cranberries thoroughly and run through a food processor or blender to chop. Add all ingredients together, whipped cream last. Chill overnight before serving.
Mix all ingredients well. Bake at 350° for 45 to 55 minutes in a greased 2 qt. baking dish until set.
All ingredients must be at room temperature. In large bowl, cream butter. Sift 2 sugars together; add to butter. Add unbeaten egg yolks; beat until smooth. Mix in extracts; add flour, baking powder, salt and milk. Beat egg whites until stiff; fold into batter. Grease Bundt pan, then pour batter into pan. Bake at 350° for 1 hour or until done. Turn cake onto dish; sprinkle with powdered sugar.
Place 2 cups chips on bottom of 9-inch round microcook type shallow container. Combine beef, salsa, tomato sauce and 2/3 cup cheese; pour over chips. Cover with wax paper; cook on High for 9 minutes, turning 3 times. Uncover; top with remaining chips and cheese. Cook for 1 minute. Garnish with avocado, tomato and olives. Serves 4.
Cook cake as directed. Mix sugar and pineapple together when cake comes out of the oven. While hot, punch holes in top and pour sugar and pineapple mixture over cake. Mix instant pudding as directed and pour over cake. Spread Cool Whip over top of pudding. Sprinkle coconut on top of Cool Whip and sprinkle chopped pecans over coconut. Cover and put in refrigerator overnight before serving.
Make cake as directed on box. Bake in 2 round pans. Cool. Mix sour cream and sugar, then add 1/2 can of coconut. Split each layer in half (making 4 layers). Put 1/4 of mixture with Cool Whip. Frost top and sides. Sprinkle with coconut on top. Refrigerate.
Mix together lemonade, Cool Whip and condensed milk. Pour into crust. Cover with graham cracker crumbs. Freeze. Remove from freezer 10 to 15 minutes before serving.
Soak beans overnight in enough water to cover by 2 inches. Next day, pour beans and liquid into a large kettle; cover and simmer until tender, 1 to 2 hours. Add tomatoes and simmer 5 minutes longer.
Choose a casserole dish large enough to hold the chops in 1 layer. Melt butter in pan. Arrange chops. Sprinkle with soup mix. Add cooked rice. Mix catsup and Worcestershire with hot water and pour over rice and chops. Sprinkle salt and pepper. Cover and bake 55 to 60 minutes at 350°. Add 1/2 cup more water if it becomes too dry. Serves 6.
Saute onion in butter until tender. Put into a bowl and add cream cheese, Ricotta cheese, egg, basil, salt and pepper. In another bowl, mix together soup, milk, wine, shrimp, crab meat, scallops and Parmesan cheese.
Cook spaghetti. Drain. Let cool. Then add vegetables and the Salad Supreme dressing, seeds and hot sauce. Pour the Italian dressing in last. Add at intervals until you get the moistness you want. Chill.
Preheat oven to 350°. In large bowl, beat cake mix, oil and egg on medium speed until crumbly (or by hand). Add nuts. Reserve 1 1/2 cups of mix and press remainder firmly on bottom of greased 13 x 9-inch pan.
Mix well. Bake for 30 minutes. After 20 minutes, before it's finished, take out and put cheese and paprika on top. Finish cooking for 10 minutes.
Drain peas and chip cheese, pimento and celery into pieces. Add salad dressing, salt and pepper to taste. Mix gently and refrigerate for 1 hour or more.
Press hash browns between paper towel to remove excess moisture. Press into bottom and up sides of ungreased 9-inch pie plate. Drizzle with oleo. Bake at 425° for 25 minutes. Combine ham, cheese and green pepper; spoon over crust. In small bowl, beat eggs and milk. Pour over all. Reduce heat to 350° and bake for 25 minutes or until knife inserted near center comes out clean. Allow to stand for 10 minutes before cutting. Serves 6.
Mix everything together and form into balls; roll in flour. Fry in hot oil until brown on both sides. Remove excess grease and make a brown roux with 1 cup flour to 1 cup oil. Add chopped onion and stir about 1 or 2 minutes. Add 1 to 2 cups water; place garfish balls in gravy. Cover and cook slowly for about an hour. Season to taste. Serve over hot cooked rice.
Mix butter and cream cheese and gradually add sugar. Beat until light and fluffy. Add 1 egg at a time, beating well after each egg. Add flour, stirring until combined. Stir in vanilla and pecans. Grease and flour tube pan. Bake 1 1/2 hours at 325°.
Mix together and beat according to directions on box of cake mix. Bake at 350° for 30 to 35 minutes.
Sift first 5 ingredients together. Break egg into mixture. Combine all ingredients. Oil pans and heat. Bake at 350° to 400° until browned.
Drain salmon; break into large chunks. Melt butter in saucepan; stir in flour and dry mustard. Gradually stir in evaporated milk. Cook and stir over medium heat until slightly thickened. Stir in vegetables, cooked noodles and 1 cup cheese. Gently fold in salmon. Pour into a greased 2-quart baking dish. Bake, covered, at 350° for 25 minutes. Sprinkle with remaining 1/2 cup cheese. Bake, uncovered, for 5 minutes or until cheese melts. Makes 6 servings.
Cut biscuits into quarters. Roll biscuits in sugar-cinnamon mixture. Stick in greased tube pan. Combine oleo and brown sugar; bring to a boil. Pour mixture over biscuits. Nuts may be added to the bottom or top, if desired. Bake 15 to 18 minutes in 350° oven.
Wash roast. Season roast with salt, pepper and garlic powder. Place in crock-pot with 1/2 cup water. Place sliced onion on top and cook overnight on low setting.
Blend Cool Whip, lemonade and milk. Pour into pie shell and chill. Garnish with candied lemon, if desired.
Mix all ingredients together and pour into 2 (9-inch) greased and floured cake pans. Bake at 350° for 35 to 45 minutes.
Mix cottage cheese, sprinkle in dry jello and stir. Add cornstarch, pineapple, and fruit cocktail. Gently fold in cool whip. Fold into two pie shells, set in refrigerator.
Preheat oven to 350°. Beat together shortening, sugar, eggs, water, and vanilla until creamy. Combine remaining ingredients. Mix well. Drop by rounded tsp. onto greased cookie sheet. Bake for 12 - 15 minutes. Makes about 5 dozen cookies.
Mix the cranberries and sugar and set aside 1 hour. Mix the boiling water with cherry and lemon Jell-O. Mix all ingredients and refrigerate to congeal.
Mix together; pour in a greased 1 1/2-quart casserole dish. Bake 40 minutes at 350°. You may add 1 cup Mozzarella cheese the last minutes of baking. Serves 8 to 10.
Combine all ingredients. Mix well, pour over steak. Refrigerate for 4 to 6 hours or longer. Grill or boil to desired doneness. To serve, cut in strips against the grain. Yields 8 portions.
Combine potatoes, 1/2 cup butter, onion, sour cream and cheese. Stir well. Pour into greased 2 1/2-quart dish. Crush corn flakes. Stir in 1/4 cup butter. Sprinkle over potato mixture. Bake at 350° for 50 to 60 minutes.
Cream margarine, 1 cup sugar and eggs together well. Sift together flour, baking powder and salt. Add milk and flour mixture alternately to margarine mixture. Add nuts and lemon rind. Mix and bake at 350° for 1 hour in greased and floured pan. When done, poke top with a toothpick. Add lemon juice and 1/4 cup sugar and pour over top.