HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut cheese crosswise into 3/4-inch slices. Lay slices flat and cut in half lengthwise. Combine flour and red pepper; stir well. Dip cheese sticks in beaten eggs. Dredge in flour mixture. Dip coated cheese in egg again; dredge in breadcrumbs, pressing firmly so that crumbs adhere. Place cheese sticks on a wax paper lined baking sheet and freeze for at least 30 minutes. Fry in deep hot oil (375°) until golden brown. Drain on paper towels and serve immediately with favorite sauce. (Mozzarella, Swiss or plain Monterey Jack cheese may also be used.)
Dissolve Jell-O in hot water. Stir in fruits and nuts. Pour 1/2 mixture in 12 x 8-inch dish; chill and set. Spread sour cream on set mixture and add rest of Jell-O mixture. Chill until firm. Cut in squares and serve on lettuce leaves.
Line bottom of pan with lettuce. Mix sour cream, cream cheese and taco seasoning. Spread over lettuce. Add tomatoes, Cheddar and olives. Pour taco sauce on top.
Cook together until thick (not very long). Remove from stove and add 3 large tablespoons strawberry jello. Add 1 quart fresh strawberries (well drained) to cornstarch mixture. Pour into baked, cooled crust and chill. Top with Cool Whip.
Fill crock-pot with quartered apples (peelings too). Add 3 1/2 cups sugar (use 2 1/2 cups for sweet apples) and 2 tablespoons cinnamon. Let stand overnight. Do not lift lid. Next morning, cook on high for 4 hours. Blend cooked apple mixture in blender until smooth. Serve on warm biscuits.
Take rolls or biscuits and roll 1/4 inch. Spread with butter, brown sugar and cinnamon. Roll up like a jelly roll and cut 1/2-inch thick. Place in buttered round cake pan. Bake at 350° for 20 to 25 minutes.
In skillet, cook onion, garlic and curry powder in oil until tender, stirring occasionally. Stir in chicken, tomatoes and raisins; bring to a boil. Cover and simmer 8 minutes. Add new potatoes and green beans. Cook, uncovered, for 5 minutes, stirring occasionally. Season to taste with salt and pepper. Serves 4. Preparation time: 10 minutes. Cooking time: 18 minutes.
Boil the noodles in 2-quart saucepan. Do not cook fully. Without draining noodles, add bouillon cubes and cubed beef towards end of cooking noodles. Cook on low for a few minutes. Top with butter before serving.
Mix together in a casserole and bake at 350° for 45 minutes. A great side dish with chicken, beef, fish or pork.
In a mixing bowl combine cream cheese and sour cream. Mix until smooth. Spread in a nine by thirteen inch pan. Sprinkle that with garlic salt. Cover the mixture with a layer of picante sauce. Add tomatoes and onions. Then top with the rest of picante and sprinkle with cheese.
Mix above ingredients well, pour into an unbaked 9-inch pastry shell and bake in a 350° oven for 45 - 50 minutes.
Mix Jell-O and sugar. Add 1 quart boiling water and mix well. Add cold water and lemon and pineapple juices. Pour into gallon plastic container and freeze. When ready to serve, allow to sit at room temperature 3 to 6 hours, depending on temperature. Let thaw partially until mushy. Add 2 quarts ginger ale. Serves 40 punch cups.
Slice cooked potatoes thinly. Saute onion in butter until tender. Stir in soup and sour cream. Pour over potatoes and add cheese. Mix well and turn into greased 13 x 9 x 2-inch dish. Cover and refrigerate overnight. Bake in 350° oven for one hour.
Mix together and heat vegetables. Then add sugar, vinegar, cooking oil and paprika. Stir well and let stand at least overnight. This improves with age. I find LeSueur peas are best. I also find it is better if made 4 or 5 days in advance. I've never seen it spoil. Is delicious with cornbread dressing.
Cream oleo and sugar. Add soup from the can. Add flour and all other ingredients. Mix well. Bake in 9 x 13-inch pan for 35 minutes at 325°.
Heat oven to 425°. Arrange apples in pie plate with crust. Mix the rest of the ingredients and pour over the apples. Add the crust (top). Bake for 45 minutes or until the apples are tender.
Sift dry ingredients together, then add mayonnaise and water. Mix only enough for a smooth batter. Do not beat. Bake in greased 9 x 9-inch pan. Bake at 350° until toothpick inserted in center comes out clean. Let cool. Frost with peanut butter frosting.
Preheat oven to 350°. Combine flour, sugar and cocoa; cut in margarine until crumbly. Add egg; mix until well blended. Reserve 1 1/2 cups crumb mixture. Press remainder evenly on bottom of greased 13 x 9 x 2-inch baking pan. Bake 10 minutes.
Mix milk and lemon juice. Add cranberry sauce, pineapple and nuts. Gently fold in Cool Whip and freeze. Remove from freezer 10 minutes before serving.
Preheat oven to 300°. Sift cake flour 3 times. Sift sugar 1 time. Mix sugar and butter together. Add eggs, mixing in one at a time. Add half of flour and mix again. Pour in Seven-Up and lemon flavoring; mix in remaining flour. Bake 90 minutes.
Mix all ingredients in a large mixing bowl. Melt butter in pan, making sure butter coats sides of pan. Pour mixture into pan. Bake at 400° for 25 minutes.
Dissolve Jell-O in water. In a mixing bowl, beat cream cheese until fluffy. Stir in Jell-O and beat until smooth. Stir in vanilla, oranges, pineapple, soda and pecans. Chill until mixture thickens. Fold in Cool Whip. Pour into a 9 x 13-inch dish. Chill until firm. Cut into squares. Yield: 16 to 20 servings.
In a medium bowl stir spinach, sour cream, mayonnaise, soup mix, water chestnuts and green onions until well mixed. Cover, chill 2 hours to blend flavors. Stir well. If desired, spoon into round bread bowl. Serve with cut-up vegetables, chips, or crackers.
Pour hot water over gelatin in a medium bowl. Stir until dissolved. Add sugar, stirring until dissolved. Add remaining ingredients, stirring gently. Pour mixture into a 9 x 13-inch dish. Chill overnight or until set. Yields 12 to 16 servings.
Cream sugar, 1/2 cup butter or oleo and eggs. Sift flour, salt and 3 tablespoons cocoa together. Add to egg mixture. Put in pan and sprinkle with nuts. Bake at 350° for 20 minutes.
Heat oven to 350°. Cook and stir onion in margarine in large skillet until tender. Stir in chicken, 1/4 cup picante sauce, cream cheese and cumin. Cook until thoroughly heated. Stir in 1 cup cheese.
Mix and sift flour, baking powder and salt. Cream shortening until soft and smooth. Gradually add sugar, creaming until fluffy. Add vanilla, then beat in thoroughly 1 egg at a time. Add nuts; beat well. Add flour alternately with milk, beating until smooth after each addition. Turn into greased loaf pan and bake in moderate oven at 350° for about 1 1/4 hours.
Mix all spices. This is enough to coat 4 chickens. For one fryer meal, add 3 tablespoons mix to flour and brown sugar. Shake all ingredients in a bag. Arrange the coated chicken in an oven bag. Brush with melted margarine. Bake 1 hour at 350° without turning.
Mix together all ingredients, except bread. Spread mixture on slices. Place on cookie sheets and broil until bubbly and brown.
Combine first 5 ingredients; mix well. Stuff shells with mixture. Dilute spaghetti sauce with 10 ounces water. Simmer in pan over low heat. Cover bottom of large baking dish with spaghetti sauce. Layer filled shells and cover with spaghetti sauce. Cover dish and bake at 400° for 45 minutes. Remove cover; sprinkle with grated Mozzarella cheese; bake 10 minutes more. Cool 10 minutes before serving.
Cook first 3 ingredients for 20 minutes, or until thick, fudge consistency. Cool completely. Place cookies in a food processor and process until it resembles dirt. Mix the cookies and margarine and press into a well greased 9 x 13 inch pan and freeze. Spread softened ice cream over frozen cookie crumb crust. Freeze.
Blend 1/3 cup butter, cocoa, sugar and egg together. Heat until mixture thickens. Add crushed crackers, coconut, chopped nuts and vanilla. Spread mixture in an 8 x 8-inch greased pan. Chill until hard.
Beat sugar and butter until creamy. Beat in eggs. Add bananas, pecans and milk. Sift dry ingredients. Add to creamed mixture. Bake in loaf pan at 375° for 45 minutes to 1 hour.
Slice bananas (1 to a pie) to cover bottom of baked pie shells. Soften cream cheese to room temperature and cream with sugar. Prepare whipped topping mix according to package directions. Blend together with cream cheese mixture. Put in pie shells. Top with blueberry pie filling. Chill and keep refrigerated.
Saute chopped onion; add ground meat. Brown and drain. Add Cheez Whiz and spices, tomato sauce and undrained beans. Simmer 30 minutes. Serve over crushed Fritos.
Remove rind from melon. Snip grapes into small bunches. Cut cheese into 1-inch cubes. Arrange wedges of lemon on tray, tuck cheese between wedges. Ring with grapes.
Mix pudding and milk together. Add Cool Whip and Grape-Nuts. Put in refrigerator to thicken.
Slice zucchini into thin slices. Mix all ingredients in large bowl. Put in 13 x 9-inch greased pan. Bake in preheated 325° oven for 25 to 30 minutes, until golden brown.
Grease and lightly flour two 9 x 1 1/2-inch round baking pans. Combine the first 3 ingredients. In a mixer bowl, beat butter on medium speed of electric mixer, about 30 seconds. Add sugar and vanilla and beat until well combined. Add eggs, one at a time, beating 1 minute after each. Blend in cooled chocolate. Add dry ingredients and cold water alternately to beaten mixture, beating after each addition. Turn into pan. Bake in a 350° oven for 30 to 35 minutes, or until done. Cool 10 minutes on wire racks. Remove from pans. Cool. Makes 12 servings.
Remove tops and seeds from peppers; cook peppers in boiling water until almost tender or about 5 minutes; drain. Mix corned beef and next 4 ingredients. Fill peppers, top with buttered bread crumbs. Put tin foil around the bottom of peppers and put in a baking dish with a little water. Bake at 375° for 25 to 30 minutes.
Melt peanut butter and margarine in pan; pour mixture into large bowl and stir in powdered sugar. Mix graham cracker crumbs into mixture; place mixture into flat pan about 3/4-inch thick! Melt chocolate chips and pour over mixture, then cut into squares before cooling.
Mix together (in large mixing bowl), all ingredients. Put into buttered 2-quart casserole. Bake at 350° for 40 to 45 minutes or until set. Serves 10 to 12.
Fry bacon until crisp and drain most of the bacon fat. Add green pepper, celery and mushrooms. Saute until transparent. Add rice, chicken and soy sauce. "Enjoy."
Combine all ingredients except peanuts and apples in Small Batter Bowl; mix well. Chop peanuts using Food Chopper; add to Batter Bowl. Mix well; chill. Wedge apples using Apple Wedger; arrange around dip and serve. Yield: 16 servings (2 cups).
Mix well in blender. Pour into frosty glass. Add your straw, sit back with your feet up and cool off.
Beat eggs and sugar, then add oil. Add dry ingredients. Add zucchini. Stir in raisins, walnuts and vanilla. Grease 2 loaf pans and flour lightly. Bake on lowest rack. Set oven at 325° for 1 hour or until done. Let stand in pan for 10 minutes. Turn onto rack to cool.
Fold above together until moist. Do not beat. Bake at 350° for 20 to 30 minutes in greased and floured 10 1/2 x 15 1/2-inch jelly roll pan.
Combine all ingredients, stirring until sugar has dissolved. Place in container of ice cream freezer and process as directed.
Mix all ingredients together, including all the juice, in a 9 x 13-inch baking dish. Bake at 350° for 2 1/2 hours, until juices cook out and the top is browning. Sugar and bacon fat can be reduced by half.
Cook the rice the night before and store in the refrigerator. Heat wok until hot. Add 1 tablespoon oil and beaten eggs. Remove; set aside. Heat the rest of the oil and fry onions until transparent. Add shrimp and meats. Stir until meat is cooked. Add vegetables. Add the rice and stir-fry. Mix the water, soy sauce and pepper. Add to rice. Continue stirring. Add the scrambled eggs and continue to stir-fry. Add more soy sauce for color if needed. Serves 4 to 6 people.
Cream together oleo and sugars. Beat in eggs and vanilla. Add next 5 ingredients; mix thoroughly. Stir in apples and walnuts. Spoon into greased 10-inch Bundt or tube pan (I use a 9 x 13-inch pan). Bake 50 to 60 minutes or until an inserted toothpick comes out almost clean. Cool on wire rack 10 minutes; turn onto serving dish. When completely cooled, dust with powdered sugar. Refrigerate leftovers. Bake at 350°.
Put all ingredients in mixing bowl and mix for 2 minutes. Pour into 12 cup muffin pan. Bake 10 minutes or until golden brown at 450°.
Beat egg white until very stiff. Add sugar and flour and beat. Stir in pecans. Drop on cookie sheet and bake for 30 minutes at 275°.
Sift flour, baking powder and baking soda together; set aside. Cream butter with extract; gradually add fructose, creaming thoroughly. Add egg yolks, one at a time, beating well after each addition. Sieve bananas and mix with buttermilk. Beating only until smooth after each addition, mix the creamed butter extract, 1/4 dry ingredients and 1/3 of the banana mixture; repeat 1/4 dry and 1/3 banana until all is mixed, then stir in optional walnuts. Fold in the beaten egg whites gently into the batter until thoroughly blended. Turn batter into 2 prepared (vegetable grease and flour) pans; spread evenly to edges. Bake at 350° for 25 to 30 minutes or until cake tests done. Cool on wire racks and frost with a buttercream frosting (I don't frost; after cooling I place in the refrigerator 3 to 4 hours or overnight, it's best served cold).
Melt butter in skillet and cook meat, turning occasionally, until brown. Add onion and bell peppers. Add flour and let flour brown while stirring. Mash garlic, cumin, black pepper and tomatoes. Pour over meat and let simmer for 20 minutes, adding water if necessary, for desired thickness.
Combine flour and brown sugar in medium bowl. Cut in butter to make crumb mix. Stir in nuts. Set aside 3/4 cup of mixture for topping. Press remaining mix into bottom of 8 x 8 x 1 1/2-inch baking pan. Bake at 350° for 15 minutes. Cool slightly. Combine cream cheese, sugar, pumpkin, eggs, spices and vanilla in large mixer bowl. Blend until smooth. Pour over baked crust. Sprinkle with reserved topping. Bake an additional 35 minutes. Cool before cutting into bars. Makes 32 (1 x 2-inch) bar cookies.
Brown meat in skillet, add taco seasoning and simmer per directions on package. Set aside. Pour medium jar of salsa in bottom of 9 x 14-inch baking dish. Set aside. Add the following to each tortilla: 1 teaspoon refried beans, spread down center. Place 1/3 slice of cheese and 1 heaping tablespoonful of taco seasoned meat. Roll tightly with open side down. Continue until all ingredients are used. Pour large salsa over tortillas. Sprinkle taco seasoned shredded cheese. Bake at 350° until cheese melts and casserole is heated through, 30 to 40 minutes.
In a jar with a tight-fitting lid, combine the oil, lemon juice, green onion, sugar, mint, salt and pepper; shake well. In a salad bowl, combine the spinach, apples and cucumber. Drizzle with dressing; toss to coat. Sprinkle with sunflower kernels.
Beat egg whites and salt until soft peaks form. Add sugar 2 or 3 tablespoons at a time until egg whites form firm peaks. Grind or chop almonds very fine, then fold together all ingredients. Drop by teaspoonfuls onto oiled baking sheet. Flatten slightly with spoon or knife. Bake at 350° for 20 minutes or until lightly browned and firm. Let cool slightly, lift off baking sheet with spatula and finish cooling on wire rack. Yields about 6 dozen small macaroons.
Combine zucchini and onion. Boil for 5 minutes; drain. Combine soup and sour cream. Stir in carrot. Fold in zucchini and onion. Combine stuffing mix with butter. Spread 1/2 of stuffing mix in bottom of 9 x 13-inch baking dish. Spoon vegetable mixture on top and sprinkle with remaining stuffing. Bake at 350° for 30 minutes.
Brown and drain sausage. Add softened cream cheese and tomatoes; mix well. Pour into dish and cook in oven until bubbles.
Boil noodles until tender and drain. Cook and crumble hamburger and onion. Drain well. Combine hamburger, noodles, pepperoni, green pepper, salt and pepper. Pour into greased casserole dish and add Ragu sauce. Stir. Top with the cheese and bake 30 to 45 minutes at 350°.
Cook pork and grind meat in meat grinder with onions. Mix spices and cook over low heat until well done. Stir often.
Mix together. Store in plastic bag or covered jar in dry place. One-half cup equals 1 package store bought mix.
Cream butter and sifted powdered sugar together. Add sifted flour and cornstarch and mix well. Add a few drops of milk as needed. Roll into balls and place on ungreased cookie sheet. Bake at 350° for 9 to 12 minutes. Watch carefully! Cool.
In a large pot, heat canned tomatoes. Add spices and chopped onions. Simmer 10 minutes. Add cooked vegetables, mushrooms and cooked chicken that has been cut into small pieces. Add enough water to reach the desired consistency; less for a thick soup, more for a thinner soup. Add macaroni and simmer until the macaroni is tender. Adjust spices to suit your taste. Serves 8 to 10. A cup of soup is less than 100 calories and only 10% fat.
Beat all ingredients in bowl until well blended. Pour into preheated 450° skillet from preheated 450° oven. Bake in oven for a few minutes. Watch so it won't burn! Fill the pancake with anything you want, from fruit to stir-fry vegetables.
Cream butter and sugar; add syrup, well beaten eggs, salt and vanilla. When well mixed, add coarsely chopped pecans. Turn into pie plates lined with pastry. Bake in moderate (350°) oven for about 1/2 to 1 hour, or until firm.
Dissolve gelatin in pineapple juice. Add boiling water, lemon juice and sugar. Stir until dissolved. Chill until partially thickened. Add remaining ingredients. Turn into 6 individual gelatin molds or a 1-quart mold. Chill. Unmold and serve on lettuce leaves. Makes 6 servings.
Sift flour and salt together. Cut in shortening just until evenly crumbly. Add lemon juice, water and well beaten egg and mix lightly. Roll out quickly and bake in a hot oven at 450°. Makes 2 double crust pies. May be stored in waxed paper and in the refrigerator for a week or two.
Heat oven to 425°. Grease 9-inch pie pan. In medium bowl, combine chicken, broccoli, sour cream, water chestnuts, pimentos, onions, cheese and salt and pepper; blend well. Spoon into greased pan. Bake at 425° for 20 to 25 minutes or until hot and bubbly around edges. Separate biscuit dough into 10 biscuits; cut each biscuit into fourths. Remove chicken mixture from oven. Arrange biscuit pieces in single layer over hot chicken mixture. Bake for an additional 9 to 13 minutes or until biscuits are light golden brown. Garnish with parsley. Makes 4 to 6 servings.
Brown meat in butter and oil in skillet. Add mushrooms. Stir in 3/4 cup bouillon, wine, soy sauce and onion salt; continue cooking. Remove meat from skillet into 2-quart casserole dish. Leave drippings.
Combine margarine and garlic. Set aside. Combine bread crumbs, cheese, salt and pepper and stir well. Dip each breast in butter mixture. Roll in crumb mixture. Roll tightly, starting at narrow end and secure with a wooden pick. Arrange rolls in a shallow baking pan. Drizzle with remaining margarine and lemon. Bake at 350° for 45 to 55 minutes.
In a saucepan, mix the first 7 ingredients and bring to a boil. In a large baking pan, mix all dry ingredients together and pour boiled mixture over all. Mix well and bake in a 325° oven for 10 minutes. Remove from oven and mix well. Let cool. Store in tightly covered container.
Melt butterscotch morsels on Medium power for 2 to 4 minutes. Mix ingredients together; spoon onto waxed paper to cool and harden.
Dissolve yeast in 1/4 cup water. In large bowl, put sugar, salt and Crisco. Stir scalded milk in and let cool. Add yeast and 1/2 of flour. Mix well. Add rest of flour slowly. Cover and let rise for 1 hour. Work down. Make into buns and let rise for 1 hour. Makes about 20 buns. Bake at 350° for 15 to 20 minutes.
Preheat oven to 375°. In a small bowl, stir together soup and sour cream until smooth; set aside. In a 2-quart saucepan over medium heat, in hot margarine, cook onion and chili powder until onion is tender. Stir in chicken, chilies and 2 tablespoon of soup mixture. Remove from heat.
Brown beef cubes in frying pan with onion and mushrooms until lightly brown. Pour into crock-pot with juices from frypan. Add soups (undiluted) and mix together (sliced carrots and peppers are optional). Simmer on low approximately 6 hours. Pour over noodles or rice. Makes 4 to 6 servings.
Put sugar, cocoa, butter, milk and salt in double boiler and bring to a hard boil. Remove from heat and add rest of ingredients. Mix well and drop by spoonfuls onto waxed paper.
Dissolve jello in boiling water. Add 1/2 cup marshmallows; stir until dissolved. Add undrained pineapple; cool until partially thickened. Fold in topping, remaining marshmallows and mandarin oranges. Chill until firm.
Blend flour, sugar and margarine; before adding other ingredients, set 2/3 cup aside.	Then to remaining mixture, add baking powder, salt, egg yolks and milk. Then beat the 2 egg whites and fold into mixture. Spread into 9 x 13-inch pan. Sprinkle with 1 1/2 cups blueberries and rest of flour mixture on	top of blueberries. Bake at 350° for 25 to 30 minutes.
Mix well; chill dough in refrigerator before dropping by teaspoon. You can keep in the refrigerator for several days and bake as you wish. Bake 10 to 15 minutes at 350°.
Sort and wash beans; place in a large Dutch oven. Cover with water 2 inches above beans. Let soak overnight. Drain. Add 2 quarts water; bring to a boil. Add remaining ingredients; cover, reduce heat and simmer 2 1/2 hours, stirring occasionally. Yields 5 1/2 quarts. Freezes well.
Whip cheese until creamy. Beat in sugar, then peanut butter. Add milk slowly, then fold in whipped topping until all ingredients are well mixed. Pour into graham cracker crust. Can use a baked 8-inch crust, if desired. Sprinkle nuts on top (optional). Refrigerate several hours.
Make sauce of mushroom soup with enough water to mix. Add cheese and let melt. Melt butter and add crushed cracker crumbs.
Mix milk and egg yolks. Cream sugar and butter. Add the milk and egg mixture. Add pineapple and bread crumbs. Beat egg whites separately and fold into mixture. Bake 45 minutes in a baking dish sitting in another dish of water. Bake at 375°. Serves 10.
Overlap the bottom of a greased 13 x 9-inch pan with tortillas. Beat eggs with milk, then add cheese and salsa. Mix together. Add meat, if desired. Bake at 350° for good hour. It's done when an inserted knife comes out clean.
Cook squash and onion until tender. Combine soup, sour cream and carrot. Fold into squash. Combine stuffing and melted margarine. Line bottom of 2-quart casserole with 1/2 of stuffing. Top with squash mixture. Sprinkle generously with grated cheese. Top with remaining stuffing. Bake at 350° for 40 minutes, until bubbly and browned.
Salad Dressing: In container mix sugar, soy sauce and vinegar. Add olive oil, blending as it is needed.
Cream the margarine and white sugar. Add eggs and sour cream. Add salt, vanilla, flour and baking powder. Prepare the nuts, brown sugar and cinnamon and mix together. In Bundt (or loaf) pan, pour 1/3 batter. Sprinkle 1/3 nut mixture and alternate layers, ending with nut mixture. Then use a knife to cut through batter a few times. Bake at 350° for 1 hour. Don't invert for 15 minutes after taking from oven. Sprinkle with powdered sugar.
Clean bird; cut for frying. Combine flour, 2 1/2 teaspoons salt and pepper. Place in paper bag with pieces of bird; shake. Melt butter in covered skillet; brown pheasant. Pour sour cream mixed with remaining salt over meat. Cover and bake at 300° for 2 hours or until tender.
Bring to a rolling boil for 5 minutes. Pour into jelly jars and seal. Yields 6 to 6 1/2 pints.
Sift dry ingredients together. Mix other ingredients and add dry ingredients. Bake in tube pan for 1 1/2 hours at 350° or 1 hour for 9 x 13-inch pan. Mix cake in a large bowl with a spoon. Do not use a mixer.
Beat eggs and sugar. Add flour and mix well. Heat milk and butter or margarine until the butter is melted. Add to mixture. Add vanilla and beat 2 minutes. Bake in greased and floured tube pan at 350° for approximately 1 hour.