HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt together in saucepan chocolate chips, butter and peanut butter. Pour 1/2 box of cereal into large mixing bowl. Add half of the melted mixture and stir to make sure all cereal bits are covered. Pour half of the powdered sugar into paper bag. Add coated cereal and shake gently to coat cereal mixture well. Repeat with other half of ingredients.
Preheat oven to 400°. Grease a 2-quart glass baking dish. Cook pumpkin rapidly in water and salt, covered, for 20 minutes. Drain and put pumpkin through a potato ricer. Add remaining ingredients and mix. Turn mixture into baking dish and bake about 40 minutes.
Heat oven to 350°. Mix tomato salsa and sour cream. Reserve half of salsa mix. Mix the remaining half with half the bell pepper and the chicken. Place 2 tortillas on ungreased cookie sheet; spread with chicken mixture. Spread 2 more tortillas with refried beans and guacamole. Top stacks with remaining salsa, bell pepper and cheese. Bake for about 15 minutes, or until cheese is melted and filling is hot. Cut each stack into 8 wedges.
Cut hard-cooked eggs in half lengthwise. Put yolks in a bowl, mash with a fork. Add Miracle Whip, mustard and vinegar; mix well. Add sugar starting with 2 tablespoons until desired taste. Season with salt and pepper. Add onion salt or garlic salt if desired for more taste. Stuff egg white halves with yolk mixture. (Can fill plastic baggie with yolk mixture and cut one corner off to fill egg white halves.) Garnish with paprika.
Soak the beans overnight or bring to a boil. Cover and let stand for an hour. Drain. Cover beans with water. Bring to a boil and lower for a continual simmer.
Mix all ingredients together in a casserole dish (except margarine). Lay stick of margarine on top of everything and cover dish with aluminum foil. Bake at 350° until rice is done.
Put hash browns, soup, sour cream, cheese and 1 stick margarine and mix good. Pour into large baking dish. Top with crushed cornflakes and melted margarine. Bake at 350° for 1 1/4 hours.
Combine all dry ingredients. Soften butter and shortening and add to mixture. Add eggs. Mix until smooth. Add nuts. Spread in well-greased 9 x 13-inch pan. Bake in 350° oven for 30 minutes. Cool slightly; cut into squares.
Mix together the cake mix and Jell-O. Add the oil and water. Beat for 3 minutes. Add the eggs and beat for 3 minutes more. Add the strawberries. Bake in two layer pans in a 350° oven for 30 to 40 minutes.
Mix altogether; cover with cheese (American singles or mild Cheddar, shredded). Bake in a 9 x 13-inch pan at 400° for 20 minutes. Good to serve with chicken.
Bring to 300 degrees on candy thermometer. Remove from heat, stir in flavorings and colorings. Pour into cold buttered iron skillet. Break and roll in powdered sugar when cool.
Cook bacon; drain well and crumble. Mix cream cheese and sour cream. Add green pepper and onion. Stir in crumbled bacon and place in pie plate. Top with walnuts. Bake at 400° for 20 minutes. Serve with crackers.
Take skin off chicken. Mix all other ingredients. Place it all in crock-pot and cook approximately 7 hours at low setting. Turn chicken occasionally. Serve with rice.
Combine first 3 ingredients. Set aside. Combine shortening, sugar, salt, hot tap water and eggs. Beat well. Add yeast mixture. Add 2 cups flour and beat well. Stir in another 2 to 2 1/2 cups flour to make soft dough. Refrigerate in large covered bowl overnight. Divide dough into 3 portions. Roll portion into circle 1/4-inch thick. Cut in 2-inch circles. Simmer sausage in covered pan approximately 5 minutes. Place sausage piece in center of each circle. Moisten edges of dough with a little water. Lap one side of dough over sausage and press edge of dough together to seal. Repeat with remaining dough. Place rolls on greased cookie sheet. Let rise about 1 to 1 1/2 hours or until doubled. Bake at 350° for about 10 to 12 minutes or until brown. Makes 36 rolls.
Fry bacon until crisp. Remove and drain on paper towels. Drain off fat. Return 1/4 cup to skillet. Add celery and onion and cook 1 minute. Blend in flour. Stir in water and vinegar; cook, stirring constantly, until mixture is thick and bubbly. Stir in sugar, salt and pepper.
Cut elephant into small bite size pieces. This will possibly take about 2 months. Please save the trunk, you will need something to store the pieces in. Add brown gravy to cover meat in pot. Cook over a wood or kerosene fire for about 4 weeks at 465°. This will serve about 3,900 people. If more are expected, the 2 rabbits may be added. But do this only if necessary, as most people do not like hare in their stew.
Combine softened cream cheese, mixing until well blended. Add remaining ingredients except the nuts. Mix well. Chill. Shape into balls. Roll in nuts. Serve with crackers.
Beat 2 beaten eggs, sugar and cream cheese together and pour over crust. Bake 20 minutes in 350° oven. Combine remaining ingredients. Cook until thick. Remove from heat. Add 1 envelope unflavored gelatin which has been dissolved in 1/4 cup cold water. Cool. Beat 3 egg whites, add 1/4 cup sugar. Beat again. Fold into cooled pumpkin mixture. Pour over cooled crust and chill for 1 hour. Great with Cool Whip.
Wash the beans. Add to the water and bring to a boil. Boil 2 minutes. Remove from heat and let the beans soak for 1 hour. Simmer the beans for 20 minutes. Add tomatoes, celery, carrot, potato, rice, onion, bouillon cube, salt and pepper. Brown the ground beef in shortening. Bring soup to a boil. Add the meat. Cover and simmer for 1 hour.
Defrost the broccoli on paper towel at High power for 2 minutes or until spears can be separated; set aside in a 1 1/2-quart casserole. Mix soup, sour cream, flour, carrots, onion, salt and pepper. Cut broccoli into 1-inch pieces and stir into soup mixture. Cook, covered, at High for 3 minutes. Stir constantly. Place margarine in 2-cup glass measure and heat 30 seconds or until melted. Stir in stuffing and spoon over broccoli. Cook, uncovered, at High for 4 to 5 minutes or until hot. Top with cheese. Total cooking time: 10 to 12 minutes.
Mix sour cream, soup, butter, green onions and 1 cup cheese in a lightly greased, deep 3-quart casserole dish. Gently stir in potatoes, salt and pepper. Top with remaining 1/2 cup cheese and the crumbs. Bake in preheated 350° oven for 30 minutes.
Combine first 4 ingredients. Add egg yolks, stirring until well blended. Stir in milk slowly. Cook over low heat in double boiler, stirring constantly, until mixture thickens. Add butter and vanilla. Cool thoroughly. Pour into baked pie shell. Garnish with cream and Macadamia nuts.
Preheat oven to 350°. In a bowl, beat egg yolks. Stir in sweetened milk, lemon juice and rind. Pour into pie crust. In a small bowl, beat egg whites with cream of tartar until stiff. Gradually add sugar and beat until stiff peaks form. Spread on top of pie and bake 15 minutes or until meringue is golden. Cool before serving.
Rinse leaves in cold water. Combine ground meat with remaining ingredients. Place 1 teaspoon filling in center of a grapevine leaf (ribbed side) and shape in narrow roll. (May be frozen at this point.)
Brown chicken with onions and garlic. Add olives, mushrooms, seasoning, wine and water. Simmer 1 hour; remove cover and cook until wine cooks down. Serve with noodles or rice.
Cut off bottom of cabbage, about 1 inch, and remove entire core. Remove any damaged leaves, rinse and place whole head into salted boiling water. Allow to return to a boil and simmer 5 minutes. Remove from heat; let stand 25 minutes. Drain. Allow to cool sufficiently for handling.
Cheddar cheese or Colby/Jack mixture can be substituted for Parmesan.
Combine all ingredients together. Beat with mixer at slow speed, gradually increasing to medium. Beat until thick and smooth and all graininess has disappeared.
Beat eggs until frothy. Add sugar, oil and vanilla and beat until light; stir while beating. Add the rest of the ingredients and mix. Pour into two loaf pans, greased and bottom lined with waxed paper. Bake 1 hour at 350°. Cool in pan for 10 minutes.
Cut a thin slice off of each tomato top. Scoop out and discard pulp. Invert the tomatoes on a paper towel to drain. In a small bowl, combine the remaining ingredients; mix well. Spoon into tomatoes. Refrigerate for several hours. Yield: 16 to 20 servings.
Put warm water in a large bowl; stir in dry yeast. Let stand 5 minutes. Next melt butter in milk over low heat. Add salt and sugar. Add to yeast mixture. Stir in flour. Beat smooth. Let stand overnight at room temperature. Before baking, add eggs and soda. Beat waffles. Cook in a waffle iron. Makes 4 waffles.
Heat cranberries, sugar and water to boiling, stirring often. Reduce heat to low and simmer 15 minutes. Remove from heat; stir in other ingredients. Cover and refrigerate. Serves 10 to 12.
Cream together shortening, sugar and eggs. Make a paste of the food coloring and the cocoa. Add to creamed mixture. Sift together flour and salt, alternately add to batter with buttermilk and vanilla. Stir in vinegar and soda by hand. Do not beat. Pour into cupcake pans and bake at 350° for 30 to 35 minutes. Decorate as desired. Makes about 2 dozen.
Preheat oven to 325°. Brown meat in large skillet sprayed with vegetable pan spray. Add remaining ingredients; mix. Place in a 2-quart casserole. Cover. Bake for 2 hours. Water may be added, if desired.
Soak bread in milk. Combine with onions, beef, pork, egg, salt and pepper. Shape into balls, about the size of walnuts. In a large saucepan, combine chili sauce, water and grape jelly. Heat to simmer. Drop meatballs into sauce; simmer for about 1 hour. Skim off excess fat from top of sauce. Just before serving, stir in sour cream. Serves 6 to 8.
Layer the ingredients in a large bowl in order given. Spread the dressing over the lettuce. Cover and store overnight. Toss just before serving.
Simmer until veggies are cooked, chill and reheat. (It tastes better that way.)
Beat egg white stiff, not dry. Add sugar, spoonful at a time. Add vinegar and vanilla. On well-greased pan, drop by teaspoon 2 inches apart. Bake at 250° for 20 to 30 minutes.
Shell and devein shrimp; cook in boiling salted water for 5 minutes. Meanwhile, cook rice, drain and cool. Saute peppers and onions in butter for 5 minutes. Add undiluted soup, cream, mace, salt, pepper, sherry and almonds. Turn into 1/2-quart casserole. Refrigerate.
Preheat oven to 375°. Beat cream cheese in bowl until light and fluffy. Add sugar, egg and vanilla. Mix thoroughly. Fill 6 lined muffin cups 3/4 full and bake for 30 minutes or until a knife blade comes out clean. Serve plain or with fruit.
Beat eggs. Add enough milk to make 1 1/2 cups. Add dried onion. Drain spinach well. Spread in bottom of baked pie shell. Sprinkle with cheeses. Sprinkle with nutmeg. Bake at 350° for 30 to 40 minutes or until knife inserted in center comes out clean.
Mix together and bake at 350° for 25 to 30 minutes, covered.
Mix and chill wine, orange juice, sugar, brandy and Cointreau. Add the soda. Pour into a punch bowl over an ice ring. Float the lemon and orange slices on top. Recipe can be doubled easily. Yields 50 (4 ounce) servings.
Heat oven to 375°. Arrange carrots in ungreased baking dish. layer cauliflowerets over carrots. Dot with butter and sprinkle with nutmeg. Cover and bake until vegetables are tender, 50 to 55 minutes. Sprinkle with cheese.
Drain pineapple, chop walnuts, and whip the whipping cream, adding sugar to taste. Mix all ingredients thoroughly. Chill.
Mix all with fork and season. Place in buttered baking dish. Sprinkle with broken bits of potato chips. Bake 30 to 40 minutes at 350°, or until brown.
In large bowl, mix together sugar, oil and eggs. Add banana. Beat with electric mixer until blended. In small bowl, combine flour, baking powder, baking soda and salt. Add to banana mixture. Beat well. Stir in nuts. Put in loaf pan. Bake at 325° for 1 hour.
Line pie pan with pie crust. Add milk to eggs. Mix sugar, flour and nutmeg and stir into eggs. Mix in rhubarb. Pour in pan. Dot with butter. Bake at 350° for 50 to 60 minutes.
Spread chicken in a 9 x 13-inch dish. Cover with mixed vegetables. Combine soup and broth; heat. Pour over chicken and vegetables. Combine flour, baking powder and salt. Add margarine, then milk. Pour over casserole and bake 1 hour at 350°.
Heat oven to 350°. Combine all ingredients. Mix lightly but thoroughly. Press into 8 x 4-inch loaf pan. Bake 1 hour; drain. Let stand 5 minutes. Makes 8 servings.
Mix pretzels, brown sugar and margarine. Pat into 9 x 13-inch pan. Bake at 350° for 10 minutes; cool. Mix cream cheese, Cool Whip and sugar. Pour onto cooled pretzel crust, spreading evenly. Mix jello, water and strawberries. Chill until slightly thickened, then pour over cream cheese layer. Spread evenly. Chill in refrigerator until jello is set.
Brown hamburger, shred cheese, shred lettuce, cut tomatoes and heat taco shells in microwave until warm. Put all the stuff in the shell and you eat it!
Preheat oven to 400°. Butter 9 x 9 x 2-inch baking pan. Melt 1 tablespoon butter in medium nonstick skillet over medium-low heat. Add onion and saut until tender, about 10 minutes. Cool. Mix cornmeal and next 5 ingredients in large bowl. Add 7 tablespoons butter and rub in with fingertips until mixture resembles coarse meal. Whisk buttermilk and eggs in medium bowl to blend. Add buttermilk to dry ingredients and stir until blended. Mix in red peppers, basil and onion. Transfer to prepared pan. Bake corn bread until golden and tester inserted into center comes out clean, about 45 minutes. Cool 20 minutes in pan on rack. Cut corn bread into squares.
This recipe is listed and used as a side dish. Serves 4 people. Recipe may be doubled or tripled, etc. to serve different size groups. For 2 1/2 to 3-quart casserole dish, prepare X's 4.
Mix all except cornflakes. Put in a 3-quart casserole. Spread cornflakes and margarine on top. Bake at 350° for 45 minutes to 1 hour.
Mix together cake mix, eggs and butter. Spread in greased pan. Mix cream cheese, powdered sugar and 2 eggs. Spread on top; sprinkle nuts and coconut on top of cream cheese mixture. Bake at 350° for 33 to 35 minutes.
Cream shortening and sugar; add eggs, sour cream, soda and vanilla. Add flour; then mix and knead until stiff enough to roll. Cut into cookies and place one round on cookie sheet, Fill heaped up with raisins, then cover with another round; cut slit in center of top round for steam to escape. Bake 350° for 10 to 12 minutes.
Drain cherries, reserving 1/2 cup juice. Combine reserved cherry juice, cherries, granulated sugar and cornstarch in saucepan. Cook and stir over low heat until thickened. Add vanilla and stir. Split each cake layer in half horizontally. Crumble one half layer, set aside. Beat cold whipping cream and the confectioners sugar in large bowl with an electric mixer set at high speed until stiff peaks form. Reserve1 1/3 cups whipped cream for decorative piping. Place one cake layer on serving plate. Spread with 1 cup whipped cream; top with 3/4 cup cherry topping. Top with second cake layer, 1 cup whipped cream and 3/4 cup cherry topping; top with third cake layer. Frost cake sides with remaining whipped cream; pat gently with reserved cake crumbs. Spoon reserved 1 1/2 cups whipped cream into pastry bag fitted with star tip; pipe around top and bottom edges of cake. Spoon remaining cherry topping over top of cake.
Mix the tomatoes, soups, Velveeta cheese and onion. Put a layer of chicken, a layer of chips and layer of the mixed ingredients. Sprinkle with chili powder (optional). Make two layers of each. Top with crushed chips. Bake in oven at 375° for 30 minutes. Cover loosely with foil to prevent chips from burning.
Sift flour with salt and soda and set aside. Cream sugar and shortening. Add eggs and beat well. Add orange juice, orange rind and vanilla and mix well. Stir in flour mixture. Add oatmeal, dates and nuts. Drop from a teaspoon onto a greased cookie sheet. Bake at 375° for 12 to 15 minutes.
Mix all ingredients, except for the vanilla. Bring to a boil and boil for 1 1/2 minutes. Remove from heat and add vanilla. Beat until creamy consistency; drop quickly on waxed paper. Cool.
Mix the Jell-O with the boiling water. Stir until Jell-O is dissolved. Add the applesauce. Stir well. Add the strawberries. Let set overnight in refrigerator. Use whipping cream, if desired.
After peeling and removing seeds from avocados, mash them to desired consistency. Add all ingredients. Use as much mayonnaise as needed. Chill and serve.
Season cheese with garlic powder to taste. Roll cheese in shape of a log. Roll log in chili powder. Chill 1/2 hour.
Cream shortening, sugar and eggs. Make a paste with food coloring and cocoa, then add to mix. Add salt and flour with buttermilk and vanilla, alternately add soda and vinegar. Don't beat hard; just blend. Bake in 2 (8 or 9-inch) round pans at 350° for 30 minutes.
In heavy, 2-quart saucepan, heat whipping cream, sugar, chocolate and corn syrup over medium heat until mixture comes to a boil, stirring occasionally. Cook 4 to 5 minutes longer until sauce thickens slightly (mixture should be gently boiling), stirring constantly. Remove pan from heat. Stir in margarine and vanilla until smooth. Serve immediately or cool completely. Cover and refrigerate. Do not cover sauce until it is cold. Makes 1 1/2 cups.
Heat oven to 350°. Grease and flour 12-cup Bundt pan. Beat cake mix, applesauce and eggs in a large bowl on low for 30 seconds. Beat on medium speed for 2 minutes. Fold in raisins. Pour into pan and bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool inverted on a wire rack. Sprinkle with powdered sugar, if desired.
Combine sugar, flour and all other ingredients, except the milk. Save 1/2 cup dry ingredients to put on top. Add milk; pour in pan. Top with the 1/2 cup dry mixture. Bake at 350° for about 35 minutes.
Quarter zucchini lengthwise and slice thinly. Slice celery with leaves. Cut tomatoes into wedges. Slice onions and tops. Add cooked beans; toss with salad dressing. Pile salad into lettuce cups and garnish with radish roses or alfalfa sprouts.
Preheat oven to moderate 350°. Lightly grease 9 x 13-inch baking pan. Combine ham, beef, crumbs, milk, eggs, vinegar, sugar, flour and dry mustard in bowl. Divide mixture into 10 portions. Shape each into 5 x 2 x 2-inch loaf. Arrange in greased pan. Bake in preheated oven for 30 minutes.
Over-stuff pear half with mixture of cream cheese, pecans, ginger and juice. Place other half over the stuffed half of pear. Add sprig of mint to small end. Dilute red food coloring and drop on paper towel. Gently rub colored towel over hump of pear. Place on lettuce leaf.
Saute meat, onions and bell peppers in butter in a large pot. Add remaining ingredients, except tortillas. Bring to a boil. Cut flour tortillas into sixths. Drop into liquid, one at a time. Cover, reduce heat and simmer for 30 minutes.
Sprinkle meat with salt and pepper. Brown in hot oil in Dutch oven. Add 1 cup water and tomato sauce. Simmer 1 hour, covered. May need to add water.
Cut thick stem off bottom of broccoli. Break and separate. In a large sauce pan bring salt water to boil. Blanch broccoli for 5 minutes. Drain well. Melt Velveeta in microwave Pour over broccoli and serve hot.
Boil 5 minutes. Remove from heat. Add red or green food coloring and add 1/2 bottle Certo. Allow to sit 5 minutes. Put in jars and paraffin. Serve with cream cheese and crackers.
Cream the butter, vanilla and sugar. Add water and flour; mix thoroughly. Stir in walnuts. Form into crescents or 1/2 of a circle, about 2-inches. Bake on ungreased cookie sheet 15 or 20 minutes at 300°.
Cream 1/2 cup butter, 3/4 cup sugar and 3 eggs. Add vanilla. Mix in flour, baking powder and baking soda. Add sour cream. Set batter aside. Stir together pumpkin, remaining egg and sugar. Stir in pie spice and set aside. Prepare streusel by combining brown sugar, 1/3 cup butter, cinnamon and nuts. Set aside. Spray a 13 x 9-inch baking dish with nonstick vegetable spray and spoon in half the batter. Layer on half the streusel, then all pumpkin mixture. Spread on the remaining batter, then top with remaining streusel mixture. Bake at 325° for 50 to 60 minutes or until a toothpick inserted in the center comes out clean. Makes 15 servings.
Brown meat. Pour off fat. Add salt, garlic powder, onion salt and soy sauce. Put in large pot. Add juice and beef bouillon cubes. Add meat and cabbage. Simmer 1 hour. Can add a little sugar for sweeter sauce.
In a 1-quart casserole, heat margarine on high 30 seconds. Add almonds and onions and microwave on High for 1 minute, stirring once until onions are tender. Add broth, apricots and raisins and microwave on High 2 minutes until rice is heated through. Add cinnamon, salt and pepper. Serves 4. Contains 161 calories, 3 gm fat and 144 mg sodium.
Cook carrots, covered, in a small amount of boiling water, just until tender, about 6 to 10 minutes.
Prepare oven to 350°. Dump undrained pineapple into 13 x 9-inch greased pan. Spread evenly. Dump in pie filling and spread into even layer. Dump dry cake mix onto cherry layer. Spread evenly. Sprinkle pecans over cake mix. Put butter over top. Bake for 45 to 50 minutes. Serve warm or cooled. Serves 12 to 15.
Saute onion in oil. Cook rice. Mix all ingredients; bake in casserole dish for 1/2 hour at 325°.
Melt chips over a double boiler. Pour peanuts into foiled ice cube trays. Pour in chocolate. Store in refrigerator until solid.
Cover bottom of a buttered 9 x 13 casserole with 8 slices of bread. Fit slices closely, trimming if necessary. Place bite-size pieces of ham on bread. Add slices of cheese. Cover with 8 remaining slices of bread.
Lightly saute mushrooms in butter, remove from heat and reserve. Saute onion, celery and green pepper until tender, about 5 minutes. Place half of buttered bread cubes in a greased 2-quart casserole. Add the cooked vegetables including the mushrooms. Cover with the remaining bread cubes. In separate bowl, beat the eggs, stirring in the mayonnaise and milk to blend well. Season with salt and pepper. Pour over mixture in casserole. Spread soup on top and sprinkle with grated cheese. Top with buttered crumbs. Refrigerate overnight. Bake at 350° for 45 minutes or until bubbly. Serve with cold ham or chicken slices. Serves 8 to 10.
Melt 4 tablespoons butter in saucepan; stir in flour. Gradually add cream and cook, stirring constantly until sauce bubbles and thickens. Add salt, pepper, onion and nutmeg; blend thoroughly. Add potatoes to the sauce and mix well. Pour into a lightly greased 2-quart baking dish. Dot top with remaining 2 tablespoons butter. Bake in 350° oven about 45 minutes until browned. Serves 6 to 8.
Mix until smooth. Roll into nickel-size balls. Put on ungreased cookie sheet. Put nut on top of each ball and press down. Cook at 300° for 25 minutes. Makes 6 1/2 to 7 dozen.
In a 9 x 13-inch dish, layer chicken. Mix 1 cup broth, sour cream and chicken soup. Pour over chicken. Sprinkle vegetables over chicken. Put 1 package Pepperidge Farm (large) dressing over top. Mix cup broth and 1 stick of butter and pour over dressing. Bake at 350° for 45 minutes.
Put roast in skillet and brown (don't cook all the way), then add ketchup, Coke, onion and bell pepper. Cook until roast is completely done.
Cream the cheeses together. Add other ingredients and mix well. Fold in beaten egg whites. Pour into a 10-inch spring-form pan over graham crust. Bake in preheated 325° oven for 60 minutes. Turn oven off and allow to rest in oven 10 minutes before opening oven door. Cool cake in oven. Serve after 1 to 2 days for ripening of flavor.
Chop vegetables and add to chicken broth. Cook until tender. Put in blender or food processor on puree. Heat and serve. Good with a spoon full of sour cream on top.
Brown ground beef, onion and garlic. Drain grease off. Cook macaroni. Add tomatoes and macaroni to meat. Simmer for 5 minutes. Add cheese; cook another 5 minutes.
In large bowl, add vinegar, sugar, oil, green onions, mustard, salt and pepper sauce, mixing well. Add cabbage and carrot, tossing until well coated. Cover and refrigerate to meld the flavors (best after 24 hours). Will keep for 4 days. Serves 6 to 8.