HumbleIntelligence/food-ner-1-Million huggingface dataset:
Grate cheese. Add olives and remaining ingredients. Mix well. Cover bowl and chill thoroughly. Shape chilled mixture into ball. Roll in parsley or nuts.
Presweeten fruit with 1 cup sugar and 1/4 cup flour. Put in baking dish. Mix all other ingredients together. Pour over fruit. Bake at 350° until golden brown. Use an 8 x 12-inch glass baking dish.
Combine crumbs and 1/2 cup butter, melted. Press in 9 x 13 pan. Chill. In small mixing bowl, combine eggs, 1/2 cup butter and powdered sugar. Beat on high speed about 5 minutes until thick and creamy. Spread on chilled crust. Arrange sliced bananas, slightly overlapping, to cover creamed mixture. Spread well drained pineapple over bananas. Top with Cool Whip. Sprinkle with nuts and cherries. Cover and refrigerate 10 to 12 hours.
Crush Ritz crackers. Melt butter and mix with crumbs in a 13 x 9 pan.
Mix all ingredients except nuts thoroughly. Form into ball. Place in refrigerator to chill and become firm. Take out and roll in pecans. Keep refrigerated.
Cut margarine into flour until mixture resembles coarse crumbs. Add buttermilk and stir until dough clings together. Knead dough 10 to 12 strokes on lightly floured surface. Roll out to a 16 x 12-inch rectangle. Sprinkle sausage evenly atop dough. Roll up (jelly roll) style, starting from long side. Slice into 1-inch slices. Place cut side down on ungreased baking sheet. Bake at 450° for 10 to 15 minutes.
Cream shortening, sugar and egg. Sift flour, baking powder and salt. Add milk alternately with dry ingredients to egg mixture. Add cocoa and mix well. Add vanilla, maple flavoring and nuts. Drop by teaspoonfuls on greased pans. Bake at 400° for 10 minutes.
Cook 5 minutes and cool the first 3 ingredients. Mix shortening, sugar, eggs and vanilla. Sift dry ingredients - add to sugar mixture. Mix well, then add raisin mixture and stir. Drop on greased baking sheet and bake for 9-10 minutes at 350°.
Cook cake mix as directed, but in 3 cake pans. Stir 3/4 cup sugar and crushed pineapple together. Set aside. In a large bowl, mix sour cream and 1 3/4 cup sugar until blended. Add Cool Whip and set aside. When cake layers are cool, spoon pineapple mixture over each layer, letting juice soak into cake. Top with sour cream mixture. Continue with each layer.
Combine all ingredients in a large mixing bowl and mix thoroughly with your hand. Shape into 3 (10-inch) logs. Wrap in plastic wrap and refrigerator for 24 hours. This step is mandatory.
Cook macaroni. Mix in casserole with chopped onion and spaghetti sauce. Top with Cashew Cheese and sprinkle with sesame seed. Bake at 350° for 30 to 45 minutes.
Wash beans. Add salt. Add water and soak overnight. Drain the beans. Add 2 quarts of water and ham hocks. Bring to a boil. Simmer 2 1/2 to 3 hours. Add onion, tomatoes, chili powder, lemon juice, salt, pepper and garlic powder. Simmer another 30 minutes.
Puree lemon juice and garlic in food processor. With machine running, gradually add olive oil and blend until smooth. Add Parmesan cheese, blend until thickened. Season with salt and pepper.
Preheat oven to 450°. Cover the bottom of 2-quart deep pie dish or casserole with pie crust. Cover sides also if you wish more crust. Place peaches in mixing bowl. Mix sugar and flour. Add water and mix well. Pour over peaches. Mix lightly and pour into pie dish. Sprinkle a bit of cinnamon and nutmeg over top of peaches and dot with butter. Make a lattice of pie crust across top of pan and bake 10 minutes. Now cool oven to 350° and bake about 40 minutes longer.
Mix all ingredients well, except nuts. Spread nuts in unbaked pie shells and divide batter between pie shells. Bake at 350° for 45 minutes.
Crumble graham crackers. Mix with all ingredients. Spoon tablespoons of batter onto cookie sheet. Bake at 350° for 40 minutes.
Mix flour and salt in pie pan. Add milk and butter mixture. Work out to sides of pan with fingers. Bake at 350° until brown. This is good for cream pies.
Beat eggs slightly. Add sugar, flour and butter to eggs and beat until well mixed. Stir in grapes and sugar in which they were canned. Pour into 9-inch pie shell. Cover with top crust, also. Bake 10 minutes at 425°. Reduce heat to 375° and continue baking for 35 minutes.
Snip dates, figs and marshmallows with scissors. When scissors get sticky, dip them in powdered sugar. Add nuts, salt and cherries. Mix in 1 1/2 cups cracker crumbs. Add cream and mix well. Line a deep 9-inch round pan with waxed paper. Shape mixture into a round cake and coat with remaining crumbs. Press firmly into pan; cover with waxed paper. Chill overnight. Turn out and pull off waxed paper.
Dissolve lime jello in boiling water. Add cold water and lemon juice. Gradually add to cream cheese and blend. Chill until almost firm. Fold in marshmallows, pineapple and nuts. Pour into one-quart mold. Chill until firm.
Cook broccoli and drain. Place in casserole baking dish. Add mushroom soup. Crush enough Ritz crackers over top to cover. Pour over crackers the melted butter (may use less). Top with cheese slices or Cheez Whiz. Place in moderate oven until cheese melts.
Mix together. To serve, use 2 teaspoons mix to a cup of boiling water. Excellent gift.
Peel and seed zucchini. Cut into lengthwise strips and slice like you would an apple. Cover with water and boil two minutes. Drain and set aside to cool. Mix remaining ingredients together and stir gently through zucchini. Pour into a 9-inch unbaked pie crust and cover with top crust. Bake at 400° for 10 minutes. Lower heat to 350° for 20 minutes or until brown. Tastes just like an apple pie!
Cream together shortening and sugar. Combine flour, baking soda and salt in separate bowl. Mix all ingredients and put in greased loaf pan. Bake 1 hour at 325° to 350°.
Combine all ingredients and mix well. Pour into a 9x13x2 inch baking pan that has been greased and lightly floured on bottom only. Bake at 350 degrees for 30 to 35 minutes or until a toothpick comes out clean when inserted into center of cake. As soon as cake comes from oven, add topping and broil as directed.
Place squash in shallow baking dish. Combine remaining ingredients. Pour over squash; cover. Bake in a 350! oven for 30 minutes until almost tender. Baste several times with pan juices during baking. Uncover; baste. Bake for 10 to 15 minutes longer until squash is tender.
Saute vegetables in margarine until tender. Add shrimp and cook until shrimp turns pink. Add rice, water, salt and pepper to taste. When it comes to a boil, turn to simmer. Cover and cook until rice is done, about 20 to 25 minutes.
Prepare muffin mix according to package directions; fold in apple. Fill greased muffin cups 3/4 full. In a small bowl, combine the walnuts, flour, brown sugar and butter; sprinkle over batter.
Crumble Oreos until they are like potting soil. Cream margarine, cream cheese, confectioners sugar and vanilla. Mix pudding and milk. Mix pudding mixture with cream cheese mixture. When thick, fold in Cool Whip. Layer in trifle bowl, cookies first, then filling, until there are 4 layers of cookie and 3 layers of filling. Refrigerate 4 hours. Can be frozen.
Combine first 6 ingredients; cover and chill at least 8 hours.(Mayonnaise mixture) Trim fat from tenderloins. Place tenderloins in a large heavy-duty, zip-top plastic bag. Combine oil and next 6 ingredients; pour over tenderloins. Seal bag; marinate in refrigerator 8 hours, turning bag occasionally. Remove tenderloins from marinade, reserving marinade. Place tenderloins on a rack in a shallow roasting pan. Insert meat thermometer into thickest portion of 1 tenderloin. Bake at 425° for 10 minutes. Reduce heat to 350° and bake an additional 30 minutes or until meat thermometer registers 160°, basting occasionally with marinade. Let stand 10 minutes. Cut tenderloins into 1/4 inch slices and arrange on a serving platter lined with kale leaves, if desired. Serve with mayonnaise mixture and cocktail rolls.
Combine flour, pepper and salt. Dust chicken with mixture and in a single layer, skin side down, lay in buttered dish, 12 x 18 x 2-inch. Drizzle margarine over chicken. Bake in moderate oven at 350° for 20 minutes. Turn and bake 20 more minutes. Stir soup and pour over chicken. Bake 20 minutes longer. Delicious!
Mix dry ingredients; stir well. Make a well in the middle and add all other ingredients except pecans and vanilla. Bake in a greased and floured tube pan at 350° for 1 hour and 15 minutes.
Simmer thinly sliced onions in water until tender. Dissolve bouillon. Add to onions. Simmer a few minutes. Place a few croutons and a slice of toast in each bowl. Add a slice of cheese. Pour soup over cheese. Sprinkle with Parmesan cheese. Let stand for a minute or two to melt cheese.
Combine the yeast and 1 3/4 cups flour. Add water, sugar and salt to yeast mixture. Beat at a low speed for 1/2 minute, constantly scraping the sides of the bowl. Then beat at high speed for 3 minutes. Stir in enough of the remaining flour to make a moderately stiff dough. Turn onto a lightly floured board and knead until smooth. Cover and let rest for 15 minutes. Divide dough into 12 portions. Shape into balls and punch a hole in center of each with a floured finger. Pull gently to enlarge hole. Keep in uniform shape. Cover and let rise for 20 minutes.
Preheat oven to 325°. In small bowl, combine flour, salt, baking soda; set aside. In large bowl, beat butter, brown sugar, white sugar, vanilla and egg until creamy. Gradually beat in flour mixture. Stir in oats, pecans and peanut butter chips. Drop onto ungreased cookie sheets, any size you prefer (the bigger, the better).
Melt butter in pan that you cook the cobbler. Mix together the cake mix and milk. Pour the batter in the middle of pan with the melted butter (don't spread the batter). Now pour 1 can peaches and juice on top of batter and sprinkle with cinnamon sugar. Cook in 325° oven. Do not boil cobbler, remove when top is gloden brown.
Place apples in buttered 13 x 9 x 2-inch pan. Sprinkle with orange juice. Combine sugar, flour, spices and salt. Cut in butter with 2 knives or a pastry blender to form crumbs. (Batter will be quite stiff, makes nice large firm crumbs). Put crumbs over apples. Bake at 375° approximately 45 minutes.
Mix flour, milk and oil with fork until makes soft dough. Pat out on floured surface. Make into biscuits. (Makes about 4 large ones.) Bake at 450° on greased cake pan about 20 minutes.
Layer each of the vegetables in a bowl. Mix Miracle Whip and sugar together and spread on top of vegetables. Top with Cheddar cheese and bacon bits. Refrigerate, covered, and add tomatoes before serving.
Place chicken in 9 x 15-inch casserole. Top with cheese. Mix soup and water and spread over top. Top with bread crumbs. Pour melted butter over bread crumbs. Bake at 350° for 1 1/2 hours.
Fry bacon. Remove from skillet. Drain fat, leaving enough to fry onions until soft. Add soup, milk and sliced hard-boiled eggs. Mix all together. Stir in cheese and crumble bacon on top. Bake 25 minutes at 350°.
Preheat oven to 350°. Grease 2 (9-inch) layer pans. Sift together in a large bowl flour, baking powder, sugar and salt. Mix well. Add shortening and 1/2 of the milk. Beat for 2 minutes; add remaining milk, vanilla and eggs. Beat 2 more minutes, then pour batter into prepared pans. Bake for 25 minutes or until cake tests done. Cool in pans for 10 minutes and put on cooling rack.
Dissolve the baking soda in the sour cream and set aside. Beat together the eggs, sugar and oil or melted shortening. Make sure it is well beaten. Add the sour cream with the soda in it, the pinch of salt, nutmeg and vanilla. Stir well and add 1/2 cup flour and the buttermilk. Stir well. Put the baking powder in 1 cup flour and stir into the mixture. Keep adding flour, until dough feels ready to roll, cut. Helps to chill in the refrigerator before rolling it out to cut.
Place all dry ingredients into 8 x 8-inch pan. Stir to mix up. Add wet ingredients and mix thoroughly.
Blend well. Finish filling freezer with milk. Mix well and freeze. For chocolate peanut butter ice cream; use chocolate milk.
Cook hamburger meat; drain. Add taco seasoning and 3/4 cup water. Simmer 5 minutes. Let cool.
Spread crescent roll dough in large back pan, and bake as directed. Allow to cool. Mix cream cheese, mayo and soup mix and spread evenly over cooled crust. Add diced vegetables.
Mix all together. Cook until it comes to a boil. Boil 5 minutes longer. Take off heat. Then add:
Beat all ingredients for 7 minutes. Bake for 1 hour for large greased loaf pan. Less time for smaller pans.
Cream butter. Gradually add sugar, beating well with mixer at medium speed. Add eggs and vanilla. Beat well. Combine flour, soda and salt. Add to creamed mixture and mix well. Stir in oats, chips and pecans. Spread mixture into a greased 9 x 13 x 2-inch pan. Bake at 375° for 25 minutes. Cool and cut into squares. Yields 4 dozen.
Combine in pan the brown sugar, white sugar, milk and oleo and bring to a rolling boil, stirring frequently. Boil for 15 minutes stirring occasionally. Remove from heat and add marshmallow cream, butterscotch and chocolate chips. Stir until melted and smooth. Blend in nuts and vanilla.
Preheat oven to 325°. Cream butter; add sugar and cream together until light and fluffy. Add eggs, one at a time, beating to blend after each addition and again until light and fluffy. Sift together flour, soda and salt. Gradually add flour mixture, beating continuously. Blend in sour cream. Add flavoring, one teaspoon at a time, and blend well. Pour batter into greased and floured 10-inch tube pan. Bake at 325° for 1 1/2 hours (or longer).
Separate cauliflower into flowerets. Cook in small amount of boiling salted water until tender, about 10 minutes. Drain.
Allow cream cheese and Blue cheese to soften at room temperature. Add garlic salt; mix well. Place in aluminum foil; shape into ball. Refrigerate until serving time. Serve on cheese board with assorted crackers.
Peel the plantains; cut them into thin, round slices. Dip into salty seasoned cold water; place in strainer to drain off excess water. Fry in vegetable oil until golden brown; place on paper towel to absorb excessive oil. Sprinkle with a little all season. Place on a serving platter to cool.
Mix together with mixer cream cheese, sour cream, oregano, red pepper and garlic powder and pour into 9-inch pie dish. Top with the remaining ingredients. Bake at 350° for 10 minutes. Top with cheese and bake an additional 5 minutes.
Chop peppers. In large pan combine all ingredients. Mix well. Bring to a boil over medium heat, stirring. Boil 8 to 10 minutes or until thickened, stirring frequently. Immediately fill hot pint jars, leaving 1/2-inch headspace. Place lids on jars. Process in boiling water canner for 15 minutes. Yields 3 pints.
Cook sweet potatoes; peel and slice crosswise, about 3/8 inch thick. Spread in a buttered, large but shallow baking-serving dish. Cut butter into flour and brown sugar. Add pepper, cream and nuts; mix well. Sprinkle over potato slices.
In a 13 x 9-inch pan, melt butter. Add Worcestershire sauce and stir until blended.
In blender, combine mayonnaise, milk, eggs and cornstarch. Process until smooth. Add crab meat, cheese and onion and blend at low speed just to combine (3 to 4 seconds). Pour mixture into baked pie shell. Bake at 350° for 35 to 45 minutes until top is puffed up and golden brown. Remove from oven and allow to rest 10 minutes before serving to firm up the custard. Serves 4 to 6.
Cook and bone chicken. Cook broccoli and drain. Arrange in a greased dish. Mix soup, mayonnaise, lemon juice and sour cream together. Add cheese, bread crumbs and butter. Mix all ingredients and bake at 350° for 30 minutes.
Mix well and bake in a 9 x 13 pan that has been greased well and wax paper added to bottom. Cook at 350° for 40 to 45 minutes or until toothpick comes out clean.
Grind cranberries and apples; add marshmallows and 1 1/2 cups sugar. Mix well; let stand. Beat cream; add nuts to cream. Mix with the rest of ingredients. Freeze in serving size containers until ready to serve.
Remove and discard crusts from bread if desired. Butter bread. Cube and place in a greased 13 x 9 x 2-inch baking dish. Sprinkle cheese, sausage, red pepper and onions in order over the bread.
Cook shells. Fill with spinach souffle. Make a cheese sauce with the last 4 ingredients. Season with salt and pepper as it cooks. Stir constantly until cheese melts. Pour over shells. Bake at 350° for 1/2 hour.
Brown chops, sprinkle with salt, set aside. Combine soup, milk, sour cream potatoes, 1/2 C cheese and 1/2 C chopped onion. Spoon mixture into 9x13 baking dish. Arrange chops over potatoes. Bake covered at 350 degrees for 40 minutes. Top with remaining cheese and onions and bake uncovered for 5 minutes longer.
Cream butter, shortening and sugar. Add egg yolks and beat well. Combine flour and soda. Add to cream mixture alternately with buttermilk. Stir in vanilla, coconut and pecans. Fold in stiffly beaten egg whites. Pour batter into 3 greased 9-inch pans and bake at 350° for 25 minutes.
Combine first 5 ingredients; mix well. Combine remaining ingredients in a saucepan. Bring to a boil. Pour over corn mixture; mix well. Refrigerate overnight. Drain before serving.
Mix all ingredients and cover. When steaming, turn to low and simmer for 30 minutes.
Preheat oven to 375°F. Lightly oil baking pan. Cut a narrow wedge 2/3 through each potato. Insert a rosemary sprig and a sliver or two of garlic in each wedge. Drizzle a bit of olive oil in the opening, too. Place potatoes in baking dish, making sure none of them touch.
Cook frozen beans according to package directions; drain (or drained canned beans). Combine the cooked frozen or the canned beans, mushroom soup, pimiento and lemon juice. Turn mixture into a 1-quart casserole. Bake, uncovered at 350° for 35 minutes. Sprinkle with French fried onions. Continue baking, uncovered, until onions are heated through about 5 minutes longer. Makes 6 servings.
Check leaves of collards carefully; remove pulpy stems and discolored spots on leaves. Wash leaves thoroughly; drain well and chop. Combine collards, water and salt in a Dutch oven. Bring to a boil; reduce heat to low. Simmer, uncovered, for 25 minutes or until tender. Drain well. Saute salt pork in a skillet until golden brown; do not drain. Add collards, stirring lightly. Cook over low heat 5 minutes. Yields 6 to 8 servings.
Melt margarine in 13 x 9-inch pan. Mix brown sugar, sugar, flour and eggs together. Pour melted margarine over mixture; add vanilla and mix well. Pour back into 13 x 9-inch pan and bake 1 hour at 300°.
Cut crust off bread. Spread butter on one side of bread. Place buttered side down in greased baking dish. Brown sausage; drain. Sprinkle sausage on top of bread. Sprinkle cheese on top of sausage. Mix eggs and half and half. Pour over bread and sausage. Cover; refrigerate overnight. Bake next morning 45 minutes at 350°. Serves 8 people.
Cook, stirring, until sugar is dissolved, then cool, without stirring, until mixture forms a soft ball. (Drop small amount in cold water to check.) Cool to lukewarm.
Preheat oven to 325°. Grease 3 (7 1/2 x 3 1/2 x 2 1/4-inch) loaf pans. In bowl, beat sugar, eggs and oil until blended and light and fluffy. Beat in pumpkin. Sift dry ingredients. At low speed, beat dry mixture into pumpkin mixture.
Cream margarine, eggs and sweetener. Add soda, spices, flour and applesauce (or mashed bananas). Mix well. Fold in fruit and nuts.
Mix cake mix, 1 egg and 1 stick margarine. Press into a 9 x 13-inch pan. Blend cream cheese, powdered sugar, vanilla and 2 eggs. Spread on first mixture. Sprinkle with pecans that have been rolled in small amount of powdered sugar. Bake at 350° for 30 minutes.
Bring butter, cocoa, oil and water to a boil. Add to flour and sugar, the salt, soda and buttermilk. Add hot mixture to this mixture. Bake 25 minutes at 375°. Have frosting made when cake comes out of the oven. Pour over hot cake.
Brown hamburger and sausage; drain. Add onion, bell pepper, banana pepper, red pepper, salt, pepper and garlic. Sprinkle with flour and mix until coated. Boil water, then add chili powder to boiling water. Pour into meat mixture and cook on low for 1 hour, stirring occasionally. Put into crock-pot and add Ro-Tel tomatoes, tomato sauce, soup and both beans. Cook on low for 1 hour, then add halved jalapenos. Cook for 4 hours on low.
Heat oven to 400°. Grease 2 pie plates. Rinse broccoli under cold water to thaw. Drain thoroughly. Mix broccoli, 2 cups of the cheese and onion; divide, pour into pie plates. Beat milk, eggs, baking mix, salt and pepper until smooth. Pour into plates. Bake 20 to 25 minutes. Top with remaining cheese. Bake 1 to 2 minutes longer.
Heat oven to 350°. Grease square 9 x 9 x 2-inch pan. In large mixing bowl, cream butter and brown sugar until light and fluffy. Add egg, milk and vanilla; beat well. Combine flour, baking soda and salt. Add to creamed mixture. Stir in nuts, if desired, and chocolate treasures or chunks. Spread into prepared pan. Bake 20 to 25 minutes or until lightly browned. Cool completely; cut into bars.
Brown beef in oil. Stir in onion, rice, beef broth, one soup can of water and soy sauce. Bring to boil, reduce heat, cover and cook over low heat until liquid is absorbed, about 25 minutes. Stir in green pepper and pimientos. Heat.
In greased 1 1/2 quart casserole, layer apricots, sugar and crumbs until all ingredients are used. Pour melted butter over all. Bake at 300° for 35 to 45 minutes.
Rinse dried beef in cold water. Place beef on the bottom of 12 x 9 x 2-inch pan. Wrap each piece of chicken in slice of bacon. Lay this over dried beef. Sprinkle small amount of rosemary over. Mix soup and sour cream and pour over chicken. Bake 3 hours, uncovered, in 275° oven.
Bring water to a boil with sugar and juice from cherries. Add jello and cherries. Let stand 2 to 3 minutes and add pineapple, Coke and nuts. Chill and serve.
Cut chicken into chunks or slices. In a large skillet, melt butter. Saute chicken until golden brown; set aside. Combine consomme, curry powder, onion, salt and pepper. Pour over chicken. Cover and simmer for 45 minutes. Drain oranges, reserving syrup. Combine syrup, lemon juice and cornstarch. Cook, stirring, until thickened and clear. Add dates and green pepper; simmer for 3 to 4 minutes. Stir in orange sections. Combine orange sauce with chicken mixture. Serve over rice. Serves 6 to 8.
Layer lettuce, cauliflower, bacon bits and onions. Make a dressing of mayonnaise, Parmesan cheese and sugar. Cover the top with the mayonnaise dressing. When ready, sprinkle with bacon bits and mix. Best if refrigerated 2 to 3 hours.
*Use 4 medium potatoes, 1/4 head cabbage, 4 medium carrots, 1/2 red or yellow pepper (sweet), 1 large onion, scored, 1 whole tomato, 1 celery heart, 2 parsley roots, 6 pieces of top parsley and 1/2 kohlrabi.
Place chicken breasts on a large micro-safe platter, placing meatier parts toward outer edge of platter. Cover with plastic wrap and micro-cook 6 to 8 minutes per pound, turning pieces over midway through cooking. If juices run clear when chicken is pierced with a fork, chicken is cooked. Cover with plastic wrap and let stand 5 minutes. When cool, remove skin and chunk chicken, saving broth. Place 1/4 cup reserved broth in a 9 x 13-inch micro-safe shallow casserole. Layer tortillas over broth and scatter chicken chunks over tortillas. Combine the soups, half and half, onion, salsa, drained olives and 1/2 cup of the grated Cheddar. Spread over chicken layer and micro-cook, covered with plastic wrap, on High power 12 to 14 minutes or until bubbly and hot. Sprinkle with remaining cheese; cover with plastic wrap and let stand 3 to 5 minutes before serving.
Cook noodles and drain; then set aside. While noodles are cooking, stir together egg whites, cottage cheese, parsley and chili peppers in a medium bowl; set aside.
Beat softened ice cream in large mixer bowl, gradually adding fruit juices, then milk. Beat until frothy. Pour into chilled bowl. Great for parties and showers.
You may omit the butterscotch or caramel chips, but use double of the other chip.
Bring sugar, syrup and butter to a boil. Remove; add peanut butter. Combine Cheerios, corn flakes and peanuts in a bowl. Pour boiled mixture over cereals and mix well. Pour into buttered pan and cool. Cut into squares.