HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all ingredients, except coconut. Roll into small balls. Roll in coconut. Store in airtight container in refrigerator. Yields 100 balls.
Fry the meat and onion in the margarine. Cook the noodles until tender and drain. Put in a 9 x 12-inch baking pan. Add the peas and soup. Bake at 350° for 1 hour or until brown. Very good for a crowd.
Cut sausage into appetizer size pieces, about 1/2-inch. Brown sausage in medium skillet; drain on paper towel. Drain pineapple; reserve juice. Combine brown sugar and cornstarch in medium saucepan. Add soy sauce, vinegar and reserved pineapple juice; stir until well blended. Cook over medium heat, stirring constantly, until clear and thick. Add pineapple, green pepper and sausage; heat thoroughly.
Mix together all dry ingredients. Add butter, shortening, eggs, milk and orange juice. Mix thoroughly. Spoon batter into greased muffin tins until 2/3 full. Top each muffin with an orange section and slivered almonds, if desired. Bake at 375° for 20 to 25 minutes. Makes 3 dozen muffins.
Combine first 5 ingredients. Blend mayonnaise, sugar and juice well. Pour over salad and mix well. Chill at least 4 hours.
Mix first 3 ingredients in heavy skillet and cook until peanuts stop popping. Add soda; stir until foamy and brown in color. Pour immediately into buttered pan.
Heat ingredients to boiling. Reduce heat and simmer 15 to 20 minutes. Strain. Makes 25 (1/2 cup) servings.
Drain pineapple well. Mix Cool Whip, strawberry Jell-O, cottage cheese and drained pineapple in a large bowl. Cut strawberries in small chunks and fold into mixture carefully. Chill for about 1 hour. Serve cold.
Melt margarine and cheese. Then add rest of ingredients. Spread on muffins, cut in quarters. Freeze overnight on cookie sheet. Bake in oven at 400° for about 15 to 20 minutes or until lightly browned.
Mix together and spread into 8x8-inch pan. Top this mixture with: 2 cups boiling water mixed with 1 1/2 cups firmly packed brown sugar. Pour over batter and bake at 350° for 30 minutes. Serve plain or with whipped cream.
Bring ingredients to a boil. Stir occasionally. Serve over waffles. Makes about 1 cup.
Cream butter until very soft. Gradually beat in some of the sugar. Add the egg white and salt; mix well. Then, slowly add remaining sugar while stirring. Thin, if necessary, with cream. Divide into small portions; color each portion as desired. This frosting is put through a pastry tube.
Dice onion and parsley. Place onion and parsley in a large mixing bowl with all other ingredients. Mix well.
Remove all cartilage from crabmeat. In a bowl, mix bread crumbs, egg, mayonnaise and seasonings. Add crabmeat and mix gently but thoroughly. Shape into 6 to 8 cakes. Pan-fry in small amount hot oil (350°) until browned on both sides.
Whip together the first 5 ingredients. Spread on rolls. Layer cheese and ham on top. Wrap in foil and bake at 400° for 10 minutes.
Place chicken breasts, one at a time, between 2 sheets of wax paper or plastic wrap. With flat side of mallet, gently pound breasts until each is about 1/4-inch thick; set aside. Melt butter in a wide frying pan over medium heat. Add onions and mushrooms and cook, stirring until onions are soft. Stir in flour and thyme and continue cooking and stirring until bubbly. Gradually pour in milk, wine and broth; cook, stirring until sauce boils and thickens. Season to taste with salt and pepper.
Drain chiles, remove seeds and cut into 12 strips. Cook tortillas according to package directions. Combine sour cream, cottage cheese, salt and pepper; reserve 1/2 c. of mixture. Spoon remaining on 12 tortillas. Top each with a strip of green chile and a strip of cheese. Place seam side down in casserole dish. Mix 1/2 cup reserved mixture with enchilada sauce and pour over top. Bake at 350 degrees for 25 to 30 minutes.
Saute onion, pepper and celery in butter until tender. Add to cornbread and stir well. Stir in remaining ingredients, mixing well. Pour into a greased 13 x 9 x 2-inch baking dish. Bake at 400° for 50 minutes until lightly browned.
Combine all ingredients and bake in 1 1/2-quart casserole dish at 325° for 1 hour or until firm in the middle.
Mix beef, bell pepper and chili powder together and cook until meat is brown; drain. Add soup, water, enchilada sauce, chopped chilies and some cheese. Mix well. Layer tortillas, meat mixture and grated cheese until all is used. Bake 1 hour at 350°. This recipe will serve 10 to 12.
Let cream cheese soften at room temperature. Mix other ingredients well to cream cheese. Shape into ball. Serve with crackers.
Mix together strawberries, pineapple, bananas and pecans. Beat cream cheese and sugar together. Blend with the first mixture. Fold in Cool Whip, then freeze. Remove from freezer 1 hour before serving. Keeps well in freezer. Can be made several days ahead. Also makes a good dessert.
Spread each toasted muffin half with pizza sauce. Top with 3 slices pepperoni and then with cheese. Place 4 halves on microproof serving plate in circle. Cook on 70 (Roast) for 3 to 4 minutes or until cheese is melted. Let stand 3 minutes before serving. Repeat with remaining muffins.
In large mixing bowl, combine the first eight (8) ingredients. In another bowl, combine the egg, egg substitute, pumpkin, applesauce and canola oil. Stir into dry ingredients just until moistened. Stir in chocolate chips. Coat muffin tins with cooking spray. Fill 2/3 full. Bake at 400° for 18-22 minutes or until toothpick comes out clean. Cool in pan for 5 minutes until removing to wire rack. cool - Yield 2 dozen.
Combine first 7 ingredients in a large bowl. Set aside. Cut remaining vegetables into large pieces and add to vinegar mixture, tossing to coat. Let stand 30 minutes, stirring occasionally. Drain, reserving vinegar mixture. Arrange in a grill basket. Cook, covered with grill lid, over medium-hot coals (350° to 400°) for 15 to 20 minutes, turning occasionally. Return vegetables to reserved vinegar mixture, tossing gently. Cover and refrigerate overnight. Makes 6 cups.
Grease a Bundt pan and sprinkle the nuts over the bottom of the pan. Mix the remaining ingredients together and beat for 2 minutes, then pour over the nuts. Bake at 325° for 50 to 60 minutes.
Sprinkle tomatoes with thyme. Let stand. Saute remaining vegetables and garlic until barely tender. Add bay leaf. Pour into nonstick casserole. Arrange tomato wedges on top. Sprinkle with cheese and black pepper. Bake at 350°, covered, 30 minutes. Remove bay leaf before serving. Serves 8. Contains 48 calories per serving and 1 gram fat.
In large bowl, mix all ingredients together and knead. Place on floured board. Do not overknead. Cut off piece and roll like rope. Make a knot in dough. Bake on an ungreased sheet for 10 to 12 minutes at 400°.
Mix in above order. Drop by spoonfuls onto cookie sheet. Bake at 350° for 10 minutes.
Mix all ingredients. Pour into casserole dish. Bake for 45 minutes at 350°.
Boil kale; drain. Place in pan with crushed tomatoes, olive oil, chopped onion, potatoes (halved), salt and pepper. Cook until tender.
Mix and sift flour, baking powder and salt. Melt shortening and add brown sugar. Stir until well mixed. Allow to cool slightly. Add eggs, one at a time, beating well after each addition. Add dry ingredients, then nuts and chocolate chips. Pour into greased pan about 9 x 13 x 2-inch. Bake at 350° for 25 to 30 minutes. Cut into 2 x 2-inch squares when almost cool. Yields 48 squares.
Cook linguini; drain and toss with butter. Place in a 9 x 13 x 2-inch deep casserole dish. Cook hamburg, onion and green pepper (optional); drain. Sprinkle 1/2 of hamburg mixture over noodles. Spread 1 can of sauce over hamburg and onion mixture. Layer 1/4 pound of pepperoni and 1/2 pound of Mozzarella cheese. Repeat layers. Bake at 325° for 45 minutes. Cool and heat again to serve.
Cream butter. Add sugar. Continue to beat. Add flour. Add vanilla. Add chips. Mix until all flour disappears. Drop onto ungreased cookie sheet. Bake at 350° for 20 to 25 minutes. Watch cookies. Sprinkle with powdered sugar.
Mix veggies together; pour boiling water over veggies to separate, then drain. Melt 1/2 stick of butter with Velveeta cheese. Mix cheese and butter with veggies. Crush crackers. Melt remaining 1/2 stick of butter and mix with crushed crackers. Spread butter/cracker mixture over veggies in casserole dish. Bake at 350° for 1 hour.
Crust: Combine margarine, flour and nuts. Mix well. Press into bottom of 9 x 13-inch pan. Bake at 350° for 10 minutes. Cool.
Mix until crumbly. Sprinkle on top. Bake at 350° for 40 to 45 minutes or until done. Serve with whipped topping.
Preheat oven to 450°. Line baking sheet with parchment or waxed paper; spray with nonstick cooking spray. In a medium bowl, sift in flour, baking powder, soda and salt. Add 2 tablespoons of margarine and blend with pastry cutter until mixture resembles coarse crumbs. Add buttermilk and cheese; combine with fork, handling dough as little as possible. Drop by spoonfuls onto baking sheet. Bake until lightly browned, 8 to 10 minutes. While biscuits are baking, in small microwave bowl, add remaining tablespoon margarine; microwave on High until margarine is melted, 5 to 10 seconds. Stir in garlic powder; set aside. When biscuits are done, remove and brush with margarine mixture.
Melt margarine or butter in medium casserole dish. Mix flour, sugar and milk thoroughly. Pour over melted butter and add fruit. Bake covered at 350° until golden brown, usually about 45 minutes.
In large mixer bowl combine yeast, 2 cups flour, sugar, and salt. Mix well, heat milk, water and butter until warm (120 - 130 degrees). Add to flour mixture. add eggs, beat 3 minutes at medium speed. Gradually stir in enough remaining flour to make a soft dough. cover and let rise in warm place for 15 minutes.
Prepare pudding according to package using 1 3/4 cups skim milk. Let thicken. Add yogurt and stir. In a glass bowl, layer 1/3 of cake, 1/3 of pudding and 1/3 of fruit. Repeat two more times. Refrigerate.
Mix thoroughly all the ingredients; drop by teaspoonful on well-greased pan. Bake for 10 minutes at 350°. Remove from pan immediately. Store in airtight container.
Mix cracker crumbs, butter, peanut butter and sugar. Form into balls. Then dip in chocolate and drop on wax paper.
In a blender, blend yogurt and grape juice until creamy and smooth. Pour into a tall glass. Garnish with grape cluster. Serves one.
Line casserole dish with bread. Sprinkle sugar and raisins over bread. Melt butter with milk in microwave (High) for 4 minutes. Add eggs, salt, vanilla and nutmeg to milk; pour over bread. Bake for 35 minutes at 30% setting.
Place carrots in a saucepan; cover with water. Cook until tender, about 8 to 10 minutes. Drain. Combine butter, sugar, salt and cinnamon; pour over carrots and toss to coat. Serve immediately. Yields 4 to 6 servings.
In medium bowl combine vinegar, olive oil, soy sauce, sesame oil, garlic powder, ginger, pepper, red pepper flakes and cilantro or parsley. Dressing can be made ahead and refrigerated for up to one week. Bring to room temperature before using.
Dissolve jello in 1 cup boiling water. Let cool. Using a food processor or grinder, grind cranberries, oranges (cut in 4ths or 8ths), and walnuts and mix together in large bowl. Stir in crushed pineapple (including juice), sugar and marshmallows. Refrigerate until chilled or slightly firm.
Cream oleo; add sugar. Beat in eggs one at a time. Sift dry ingredients together. Add alternately with buttermilk. Add vanilla and bananas and nuts. Bake in loaf pans (2 big ones or 4 small ones). Bake at 350°. When cake is done, cake will turn loose from side of pans.
Prepare mashed potatoes. Set aside. Melt butter and cheese. Add remaining ingredients. Pour mixture over mashed potatoes and mix. Spoon into a greased casserole dish. Bake uncovered at 400° for 45 minutes.
Tie first 3 ingredients in cheesecloth. Warm all together. Simmer 20 minutes. Remove packet. Float cored apple and lemon slices; add a dash of nutmeg. Serve warm.
Separate eggs. Beat yolks well. Mix cocoa and sugar in saucepan. Add hot water, butter and eggs. Dissolve cornstarch in a little water. Mix and stir. Cook over medium heat until thick. Pour in cooked pastry pie shell. Top with meringue. Makes 2 (9-inch) pies.
Combine potato soup, cream of chicken soup, Veg-All, chicken, milk and black pepper; spoon into 1 of the pie crusts. Cover with other pie crust, crimp edges and brush top with egg. Bake at 375° for 40 minutes. Cool for 10 minutes.
Mix together thoroughly the margarine, brown sugar, egg yolk and vanilla. Sift flour and salt into mixture; mix well. Roll into 1-inch balls; dip in slightly beaten egg white. Roll into nuts (optional). Place about 1 inch apart on cookie sheet with parchment paper on it. Bake at 375° for 5 minutes. Remove from oven; quickly press thumb* gently on top of each cookie. Return to oven and bake 8 minutes longer. After cooled, place jelly or icing in the thumbprints.
Combine 1 cup applesauce with gelatin. Add 1 1/2 cups applesauce to sugar. Combine with gelatin mixture. Cook 15 minutes at medium-high heat. Remove from heat and add vanilla and nuts. Pour into buttered pan. Cool. Cut and roll in powdered sugar. Yields 4 dozen.
Mix all ingredients together except bread or crackers and chill overnight. Just before serving, hollow out center of bread. Place dip in the center and use bread that was removed from the center to dip out spinach dip. When bread is gone, use bowl and all or simply use crackers.
In top of double boiler, melt chocolate bars. Add vanilla. Add whipping cream to mixture. Heat to dipping consistency.
Mix flour, salt and half of sugar. Put in top of double boiler and add milk slowly. Stir constantly over boiling water until thickened. Occasionally stir while cooking, 15 minutes more. Beat egg yolks in bowl and stir into custard mixture, gradually. Return to heat. Stir constantly and cook 5 minutes more. Remove from heat and add vanilla. Line bottom of 1 1/2-quart casserole dish with cookies, bananas and custard mix. Repeat twice, ending with custard on top. Beat egg whites until stiff, not dry. Slowly add 1/4 cup sugar. Whip until stiff peaks are formed. Spread on pudding and bake at 425° for 5 minutes or until delicately brown.
Combine all ingredients and blend well. Store in tightly covered jar. For 1 serving, combine 1/2 cup each: water and apple juice in saucepan and bring just to a boil. Pour over 1 well rounded teaspoon tea mix in mug and stir until dissolved. Serve hot or over ice.
Mix sugar, shortening and eggs. Add dry ingredients. Drop by spoonfuls on cookie sheet. Bake at 350° until done.
In a small saucepan, whisk together cocoa mix, coffee, cream and rum extract until cocoa is dissolved. Heat through. Top each serving with whipped topping and sprinkle with cinnamon if desired.
Repeat eggs and flour to coat chicken pieces twice. Deep fry chicken in skillet until brown.
Preheat oven to 375°. In small bowl, combine tuna, onion, 1/2 cup shredded cheese (reserve 1/4 cup) and 5 tablespoons soup. Separate crescent dough into 8 triangles. Place 2 tablespoons tuna mixture on wide end of each triangle. Roll up. Start at shortest side of each triangle and roll to opposite point. In small saucepan, heat remaining soup, reserved cheese and milk until bubbly. Pour 1/2 mixture into ungreased 8 to 9-inch square pan. Arrange filled crescents over soup. Bake 25 to 30 minutes until golden brown. Serve with remaining sauce.
Combine Veg-All vegetables, mayonnaise, celery, salt, sugar, chicken soup, onions, water chestnuts and pepper. Pour into a 9 x 12-inch baking dish. Melt margarine in pan and crush Ritz crackers. Add to melted butter. Spread crumbs over vegetables and bake at 300° until bubbly.
Boil sliced potatoes until almost tender (about 5 minutes). Drain. Heat oil in large, nonstick skillet; add sausage and potatoes. Season to taste with onion salt and pepper. Cook over medium heat, turning frequently until sausage is browned and potatoes are tender (about 20 minutes). Normally serves 3 to 4, but 2 extremely hungry people can finish it off!
Preheat the oven to 350°. Combine all ingredients. Mix well. Press firmly into ungreased 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan. Bake 50 minutes. Cool 5 minutes and slice. Makes 8 servings.
Mix in a large bowl eggs, sugar, oil and pumpkin until light and fluffy. In a separate bowl, combine flour, baking powder, cinnamon, salt and baking soda. Add pumpkin mixture and mix thoroughly. Spread in an ungreased 15 x 10-inch pan. Bake at 350° for 30 minutes.
Mix first 6 ingredients all together. Mix all dry ingredients together. Combine all ingredients together. Drop by tablespoon. Bake at 350° for 10 to 11 minutes.
Preheat oven to 350°. Stir together flour, soda and salt; set aside. Beat margarine and sugar until smooth. Beat in eggs and vanilla. Mix in flour mixture. Gradually stir in cereal and semi-sweet morsels. Drop by level tablespoon onto greased baking sheets. Bake at 350° about 10 minutes or until lightly browned. Yield: About 7 dozen, 2 1/2-inches in diameter.
In a bowl, combine milk, egg, sugar and melted margarine. Add the orange juice, rind, chopped apples and vanilla. Add flour, salt and baking powder. Stir with a spoon until blended. Do not overmix! Preheat oil in a skillet to 350°. Drop off end of tablespoon into hot oil. Fry to a golden brown.
Mix well and bake until brown at 350° for about 45 minutes in greased flat pan.
In a shallow bowl, combine the first 6 ingredients. Place melted butter in another. Dip chicken in butter and roll in crumbs. Place on a greased baking sheet and bake uncovered at 400° for 15 to 20 minutes or until juices run clear. Serve with your favorite dipping sauce.
Cut livers into 1-inch chunks and add 1 cup water. Bring to a boil, cover and simmer about 5 minutes until no longer pink. Drain off liquid and add water to make 1 cup. Put livers in food processor; break in eggs (including shells). Puree, adding reserved liquid as needed to keep mixture moving. Scrape into bowl; mix in remaining ingredients. Turn onto board and knead until not sticky. Clean board; dust with flour. Dust ball of dough with flour. Roll out 1/4-inch thick. Shape bones by hand or use cookie cutter. Bake 1 hour at 300°. If not hard when cooled, return to oven and bake 10 minutes longer. Store in airtight container or freeze.
Cover beans with water and soak 3 hours or more. Drain, add more water, ham and simmer 1 1/2 hours. Saute all veggies, add to beans and simmer until beans are tender. Add seasonings (you may need to adjust seasonings according to taste). Serve with rice and/or corn bread.
Brown beef, onion and mushroom together in skillet until onion is tender. Drain. Add soup, cooked noodles, milk, sour cream and seasoning. Cook in skillet until heated thoroughly.
Mix pumpkin, sugar, oil, water and eggs well, then set aside. Sift together the flour, salt, soda, cinnamon, nutmeg and cloves. Combine both mixtures; mix well. Grease and flour a bread pan. Bake at 350° for 1 1/2 hours, or until bread springs back when lightly touched.
Mix the first six ingredients. Pour into baked pie shell. Preheat oven to 350°. Bake for 45 minutes (knife inserted should come out clean). Let stand for 15 minutes before serving.
Mix cream cheese, vanilla and sugar at medium speed with electric mixer until well blended. Add eggs; mix well. Pour into prepared crust. Bake at 350° for 40 minutes or until center is firm. Refrigerate 4 hours or overnight. Top with fruit before serving.
Heat oleo with soup and blend in onions, cheese and sour cream. Stir in potatoes, pour into a buttered casserole dish. Bake at 350° for 45 minutes.
Peel and thinly slice cucumbers and onion. Drain corn, reserving liquid for other recipe uses. Combine all other ingredients except parsley. Pour over cucumbers, onion and corn in salad bowl. Chill. Toss and garnish with parsley sprigs.
Boil potatoes until tender (about 15 minutes). Slice in medium slices and put 1 layer of potatoes in casserole dish. Sprinkle cheese over potatoes and pour cream of chicken soup over cheese, continue layers of potatoes, cheese and soup, as desired. Bake at 300° until lightly brown. Serve hot.
Melt butter in bottom of 9 x 13 pan. Place hash browns in dish. Mix eggs, milk, salt, pepper and onions together and pour over hash browns. Use any kind of browned meat and spread over top and slightly press in. Bake at 350° for 1 hour. Check with knife. Grate cheese over top and bake until melted.
Preheat oven to 400 degrees. In a bowl, mix flour, sugar, and salt. Cut in butter until the mixture resembles coarse crumbs. Stir in 2 tablespoons of melted chocolate. Press mixture into the bottom of a 9-inch spring form pan.
Cook hot dogs (boil). Slice cooked hot dogs lengthwise. Place them in bottom of 13 x 9-inch pan. Place uncooked green beans on top of hot dogs. Place cheese over entire dish. Spread mashed potato on top of entire dish. Bake for 1/2 hour at 350°.
Mix first 9 ingredients in jar and let set 24 hours. Cook macaroni twirls as directed on package; drain and let cool. Pour mixture in jar over macaroni and add onion, bell pepper, cucumber and pimento. Let set additional 48 hours in refrigerator. Will keep for several weeks.
Mix all ingredients and bake in a greased 9 x 13-inch pan. Bake for 30 minutes at 350°.
Add sugar to beaten eggs. Mix well. Pour hot milk over eggs gradually, stirring constantly. Add vanilla, salt and cinnamon. Arrange bread in a 9 x 5-inch pan. Pour mixture over bread. Place in a larger pan 1/4 filled with hot water. Bake at 350° for 1 hour.
Mix together the broccoli, grapes, celery and onion. Mix with salad before serving the almonds and bacon. Mix together and add just before serving the mayonnaise, sugar and vinegar.
Brown hamburger, sausage and onion. Drain grease. Cook and drain noodles. Mix all ingredients together except Mozzarella cheese. Bake 45 to 55 minutes at 350°, covered with foil. Add grated cheese on top and bake until cheese is melted and slightly browned variations. Add sliced mushrooms. Top with sliced green olives, black olives, green peppers, Cheddar cheese or other favorite pizza topping.
Mix together. Bake at 350° until golden, about 45 minutes. Best with Ritz crackers.
Soften butter and cheese spread at room temperature. Mix together with mayonnaise and garlic powder. Add bacon. Spread on split English muffins. Freeze 10 minutes if for immediate use. Broil until bubbly crisp. Cut into squares. May be made ahead and frozen.
Mix together soup and milk. In casserole layer potatoes, onion, pimentos and soup mixture. Top with grated cheese and dot with pimento. Bake at 350° covered for about 45 min and uncover last 15 minutes. Serves 6 to 8.
Heat oven to 350 degrees. Grease and flour two 9 inch round pans. Combine dry ingredients in large bowl. Add eggs, milk, oil and vanilla. Beat for two minutes on medium speed. Stir in boiling water. (Batter will be thin.) Pour into pans. Bake 30 - 35 minutes. Cool 10 minutes. Remove from pans to wire racks. Cool completely. Frost. 10-12 servings.
Combine sugar, butter and corn syrup in a small saucepan. Cook over medium heat, stirring constantly, about 5 minutes. Pour syrup mixture in a 9 x 13-inch cake pan. Cut bread in thick slices and place on top of syrup mixture. Combine eggs, milk, vanilla and salt. Beat well. Pour over bread slices. Cover and chill overnight. Bake, uncovered, at 350° for 40 to 50 minutes or until lightly browned. Serve with warm syrup.
Mix Bisquick and milk. Divide dough in half and roll 1/8 inch thickness. Spread 1/2 of sausage on dough. After covering dough, begin at one end and roll up tightly. Slice about 1/2 inch thick and bake at 375° for 20 to 25 minutes or until brown. Repeat these steps for second roll.
Brown meat with chopped onion. Add all dry ingredients, tomato sauce and beans. Bring to boil. Turn to low and simmer for one hour.
Melt butter in a skillet and add the olive oil, pepper, oregano, basil, garlic, clams and clam juice. Simmer for 30 minutes. Add salt to taste. Cook the spaghetti, drain. Put it into a bowl and add the clam sauce. Toss with cheese and parsley.