HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine cream cheese and a small amount of anchovy paste. Spread toasted rounds of bread with the cream cheese mixture. Place a slice of ham, tomato and egg over each. Combine the remaining ingredients and a small amount of the tartar sauce mixture over each canape. Arrange on a serving tray and serve at once.
Blend cream cheese, lemon juice, and jelly. Add whipped heavy cream and mix. Chill. Makes 1 1/2 cups.
Puree 2 cups strawberries in blender. Pour into small saucepan. Add sugar. Cook over low heat, stirring occasionally, just until sugar is dissolved. Stir in remaining berries, orange juice, orange peel and vanilla. Chill until ready to serve. Makes 2 cups.
Toss together ingredients except cheese and potato chips. Place mixture in sprayed loaf pan. Top with cheese and chips. Bake at 350° until bubbles.
Heat oven to 375°. Mix all ingredients, except cracker meal, together. Pack mixture well into cleaned crab shells. Sprinkle with cracker meal. Place in baking pan and bake about 30 minutes. This is also a good stuffing for shrimp or fish. Yield: 8 deviled crabs.
Pat uncooked hamburger in a 9 x 13-inch pan. Cut up either celery, onion, green pepper or whatever you prefer and put on top of hamburger. Pour mushroom soup (undiluted) over this. Then put a layer of Cheddar cheese (2 cups) and cover with Tater Tots. Bake 1 hour at 350°. (The recipe may also be divided in half.)
Sift together flour, soda and salt. Add brown sugar and cinnamon. Stir in oil, pumpkin, eggs, water and nuts; mix well. Grease and flour 3 small pans. Bake at 350° for 1 hour or until toothpick comes out clean.
Line pie pans with unbaked pastry. Preheat oven at 450°. Combine pumpkin, sugar and remaining ingredients. (If desire, use 2 teaspoons cinnamon, 3/4 teaspoon ginger and 1/2 teaspoon nutmeg instead of pumpkin pie spice.) Bake at 450° for 10 minutes. Reduce heat quickly (leave oven door slightly open for 5 minutes) to 325°. Continue baking for 30 minutes at 325° or unti knife inserted in center comes out clean.
Saute celery and onion in small amount of water. Mix tofu, bread crumbs and seasoning. Add celery and onion. If very dry, add just enough water to form patties easily.
Mix oleo, sugar, egg and flavoring. Sift flour and baking powder and add. Chill dough. Roll out thin. Cut desired shapes. Bake at 375° for 8 minutes or until brown.
Put the first 6 ingredients in a bowl to soften for about 30 minutes. Meanwhile, take the round bread and slice off the top. Hollow out. Save top and inside of bread to place around the bowl for dipping. When cheese is soft, slowly add the beer and beat until smooth and fluffy. Pour into bread bowl and refrigerate. Serve on a round bread board or platter with reserved bread, crackers and party bread.
Dissolve gelatin in cold water in small dish. Bring to boil pineapple juice and sugar, then add to gelatin and mix well. Set mixture in refrigerator to settle and cool but do not allow mixture to harden.
Place chicken pieces in shallow baking pan, skin side up. Combine butter, honey, mustard, salt and curry powder and mix. Pour over chicken and bake at 350° for 1 1/4 hours, basting every 15 minutes, until chicken is tender and nicely browned. Makes 4 to 6 servings.
Brown ground beef in skillet with onion. Add chili powder, salt, pepper, corn and tomato soup and simmer 15 minutes. Pour into casserole dish. Mix up cornbread and spoon over meat mixture. Bake at 350° for about 20 minutes or until cornbread is brown.
Rinse scallops and drain well. Blend soup and flour. Gradually stir in milk and wine. Cook and stir until thickened and bubbly. Stir in Mozzarella cheese and parsley. Fold scallops into sauce and spoon into greased 1 1/2-quart casserole.
After separating egg whites and egg yolks into separate large bowls, beat each until stiff peaks form. Also in a separate bowl, beat whipping cream until soft peaks form. Add 1 cup sugar to both yolks and whites and beat for approximately 5 minutes until sugar is dissolved.
Mash beans with fork and add all ingredients. Pour into pie crust. Bake at 350° until set and browned. Let cool and serve with Cool Whip.
Brown meat in oil; add lettuce. Let it wilt. Chop vegetables; add vegetables and rest of ingredients to meat. Cook until vegetables are done. Serve over cooked rice.
Cook potatoes and onion together. Add salt, pepper, butter and milk. Mash all of them together. Put in baking pan. Cover with American cheese. Put in oven until cheese has melted.
Mix all ingredients in a very large baking pan; bake at 250° for 2 hours, stirring every 15 minutes.
Mix the flour, sugar, baking powder and cinnamon in a large bowl. Add	apples; stir to barely cover. In another bowl, mix eggs, vanilla and oil. Add to flour mixture and mix well.	Add nuts. Bake for 50 minutes at 350° in 2 greased loaf pans. (May also use tube pan, Bundt pan or a 13 x 9-inch pan.)
Blend together flour, sugar, baking powder and salt. Cut in butter. Mix together whipping cream, egg and vanilla and add to mixture. Roll out and cut into circles. Place on a greased cookie sheet and bake at 425° for 13 to 15 minutes. Serve with jam and whipped cream.
Add boiling water to raisins, sugar, shortening and baking soda in large bowl. Let stand overnight.
Grease and flour 9 x 12 x 13-inch pan. Mix together 1 package of yellow cake mix according to directions on package. Pour into prepared pan. In separate bowl, mix Ricotta, eggs, sugar, vanilla and lemon flavor. Beat until well mixed. Pour over cake batter. Bake in 350° oven for about 1 hour. Cool thoroughly. When cool, sprinkle with confectioners sugar. Freezes well. Also on individual pieces you can sprinkle with rum just before serving.
Heat oven to 350°. Spread oats and oat bran in ungreased rectangular pan, 13 x 9 x 2-inch. Bake 15 to 20 minutes, stirring occasionally, until light brown. Cool. Increase oven to 400°.
Grease 2 (9 x 5-inch) loaf pans. In a large bowl, dissolve yeast and sugar in warm water. Let stand 5 to 10 minutes or until foamy. Add oil and sourdough starter. Add dry ingredients and mix. On a lightly floured board, knead lightly for about 2 minutes. Place into greased pans; let rise in a warm place until doubled in bulk, about 1 1/2 hours. Preheat oven to 325°. Bake 20 minutes. Cover pans with foil; bake another 15 minutes or until loaf sounds hollow when tapped on bottom. Makes 2 loaves.
Cook macaroni and drain. Mix with pepper, onion and carrots. Combine milk, vinegar and mayonnaise. Pour over mixture and let sit overnight without stirring. Mix well before serving. Serves 16.
Mix sugar, butter and Crisco in a large mixing bowl. Add eggs in one at a time. Sift together flour, baking powder, salt and cocoa. Add to batter. Mix in milk and vanilla. Mix well. Place in greased and floured tube pan. Bake at 350° for one hour.
Add boiling water to chopped dates and cook about 2 minutes, stirring constantly. Cream shortening. Add honey gradually, beating well. Add egg and beat. Add date mixture. Add sifted dry ingredients and nuts. Mix well. Pour mixture into greased loaf pan 4 1/2 x 8 1/2-inches. Bake at 325° for 1 hour and 15 minutes, or until done. Yield: 1 loaf.
Sift dry ingredients. Combine milk and salad oil. Add to dry ingredients, stirring just until moistened. Drop from tablespoons on top of bubbling stew. Cover tightly and bring to a boil. Reduce heat (don't lift cover) and simmer for 15 minutes. Makes 5 servings.
Mix all ingredients together. Chill before using or may serve over ice. Makes 30 -35 servings.
Melt almond bark and pour over all ingredients. Stir well. Store in plastic containers.
Crust: Combine graham cracker crumbs and cinnamon. Add melted butter and mix thoroughly. Press on bottom and 1 1/2-inch up sides of 9-inch spring-form pan.
Preheat oven to 300°. Remove papery outer skins from garlic. Slice top off bulbs so each clove is exposed. Trim base so garlic can sit flat in base of baker. Drizzle olive oil over bulbs. Then top with pieces of butter. Sprinkle with salt, pepper and oregano. Put chicken stock into base dish. Cover with foil, making a dome lid. Bake 30 minutes. Reduce heat to 275°. Remove foil and bake another hour or until garlic is tender and husks are golden brown. Baste occasionally with olive oil, adding more stock to dish if necessary. Serves 4 to 6. Serve with crusty hot French bread. Mash with fork and spread on bread with a dip of olive oil seasoned with Italian spices. This recipe is loved by our family and friends.
Bowl 1: Mix flour, salt and baking soda. Bowl 2: Beat sugar and butter; add eggs, one at a time. Bowl 3: Mix pineapple, yogurt, extracts and lime rind. Add flour mixture and pineapple mixture to sugar mixture. Bake in a greased and floured Bundt pan for 1 hour at 325°. Glace with lime juice and confectioners sugar, mixed to a good consistency. Pour over top. Let sit to dry.
Brown meat with onion; drain. Mix remaining ingredients. Cook, until bubbling, on medium heat. Stir often. Pour into large pan, top with Doritos and sprinkle with cheese. Place in oven around 400°. Remove when cheese melts.
Combine wafers, sugar, butter and cinnamon. Press into 9-inch pie pan to form pie shell. Set aside.
Beat eggs and	sugar well. Add sweetened condensed milk, soda pop and 1 can condensed milk; mix well. Pour into freezer can. Add remaining cans of milk and vanilla. Finish filling can with whole milk. Freeze.
In heavy pot fry onion in oil until golden brown or a little darker. Set aside. In another pot put lentils in enough water to cover. Bring to a boil and cook 20 to 30 minutes until almost done. When almost done, add onion, rest of oil, raw rice, salt and pepper. Put enough water like you are cooking rice plus the lentils, water to make 2 to 3 cups liquid. Check about 25 minutes later and add more liquids. The dish should be firm. Mix and serve.
Cut fish into serving size pieces and put in greased baking dish. Combine other ingredients and spread on fish (may do this before cutting up). Bake at 350° for 30 to 40 minutes. Fish will flake easily when done.
Combine dry ingredients in a large mixing bowl. Add eggs and oil, stirring until dry ingredients are moistened. Do not beat. Stir in vanilla and pineapple. Add 1 cup pecans and bananas. Spoon batter into 3 well-greased and floured cake pans. Bake at 350° for 25 to 30 minutes. Cool in pans for 10 minutes, then remove and cool completely.
Wash cranberries. Heat oil to hot in saucepan. Add wet berries when oil is hot. Stir until berries pop their skin. Add sugar and cook over medium heat until syrupy. Add other ingredients and cook until it has good body. Spoon into jars like jelly. It keeps a season very well in refrigerator or process to seal.
Preheat oven to 350°. Grease a baking sheet and set aside. In a large mixing bowl, whisk together the flour, brown sugar, baking powder, spices and salt. Add the lard and cut in with a pastry cutter until the mixture is crumbly. Add the sweet potato and stir until well blended. Add the cream and pecans and stir until the dough is just moist. Transfer to a lightly floured work surface; roll out 1 1/2-inches thick and cut out rounds with a 2-inch biscuit cutter. Roll the scraps together and cut out more rounds. Arrange the rounds on the prepared baking sheet about 1-inch apart and bake in center of the oven until golden brown, 25 to 30 minutes. Serve warm or let cool on a wire rack.
Mix all ingredients except peanut butter and candy bar. Pour into a greased and floured cookie sheet or 13 x 9-inch baking sheet. Bake at 350° for 20 to 25 minutes. While still hot, spread on peanut butter and place in refrigerator to harden. Melt chocolate candy bar in double boiler or microwave and spread on top of cake. Cut into squares to serve.
Melt butter in small frypan. Add coconut and cook until browned. Add brown sugar and Rice Krispies and blend. Spread 3/4 of mixture in bottom of 9 x 13-inch pan. Spread ice cream over Rice Krispies. Put remaining Rice Krispies mixture over ice cream. Put in freezer until ready to serve. Spread any pie filling over just before serving.
Heat oven to 350°. Combine chocolate chips and margarine. Stir well and heat over low heat until smooth and melted. Add Eagle Brand; mix. Spoon flour into measuring cups, level off. In mixing bowl, combine flour, nuts, chocolate mixture and vanilla. Mix. Shape 1 tablespoon dough around each candy kiss. Place on ungreased cookie sheet. Bake 7 to 8 minutes. Do not overbake. Cookies become firm as they cool.
Cream together first 4 ingredients. Sift together remaining ingredients and mix into creamed ingredients. Make balls. Roll in sugar. Place 2 inches apart on greased cookie sheet. Bake at 375° for 12 minutes or less. Makes 5 dozen.
Mix all ingredients together. Put in greased pan and bake at 350° for 1 to 1 1/2 hours. Let stand for 5 to 10 minutes. Top with ketchup the last 30 minutes of cooking.
Mix thoroughly. Use 2 or 3 teaspoonfuls in a cup of boiling water, as you make tea. Store in a tight sealing jar. Will keep on the shelf for months.
Butter your casserole dish lightly. Mix together salsa and cooked beef. Place tortilla in dish to cover bottom; spoon beef and salsa and sprinkle with cheese. Repeat. Sprinkle cheese on top layer of tortilla. Bake at 350° for 30 minutes.
Combine butter, honey, beaten eggs and mashed bananas. Then add liquid (this can be fruit juice of any kind, a soft drink or even beer). Add vanilla and dry milk (substitute chocolate milk powder, hot cocoa mix, Tang or Kool-Aid, if desired). Then add baking powder, baking soda and flour. Mix all ingredients together with electric mixer. If desired, fold in peanut M & M's or chopped nuts by hand. Pour batter into a greased loaf pan and bake at 325° for 1 hour. This is a very versatile recipe; use your imagination to come up with new taste treats!
Saute meat and onion in a little oil. Add Ro-Tel tomatoes, broth and taco mix. Heat this real good. Pour chips in baking dish and pour this mixture over them. Put Mozzarella cheese on top. Place in a 400° oven and heat until mixture begins to bubble. Serve hot.
Brown hamburger over medium fire. Cook onion with meat. Drain. Add spaghetti seasons packet to drained meat. Add bell pepper, salt, pepper and garlic powder. Stir together, then add tomato sauce, puree and whole tomatoes. Reduce fire and simmer 30 to 45 minutes. Cook noodles 15 minutes before sauce is done.
Preheat oven to 400°. Line a 10 inch tart pan with pastry dough. Spread bottom of pastry with cheese and sprinkle with basil. Cover with tomato slices, arranging to cover as evenly as possible. Sprinkle tomatoes with salt and pepper and drizzle with olive oil.	Bake 30 to 40 minutes.	Slice in wedges and serve warm or at room temperature.
Place chicken in a large Ziploc bag. Combine other ingredients and pour over chicken. Seal and marinate in refrigerator up to 24 hours, turning occasionally. Grill over medium heat until chicken is cooked through.
Combine all the ingredients. Bake in muffin pan or iron skillet at 375° until golden brown.
Trim the endive and separate into leaves. In a small jar, shake together the vinegar, salt and pepper until the salt dissolves. Add the oil and shake again to combine. Arrange the endive leaves on a serving plate with the Blue cheese and onion in the center. Pour the dressing over all. Toss and serve at the table.
Crumble crackers in large dish. Add eggs, pickles, olives, celery, tomatoes and pepper. Mix together. Add mayonnaise and stir well. Chill before serving.
Stir together the flour, baking powder, sugar and salt. Add the beaten egg; mix until crumbly. Put peaches into a 13 x 9-inch pan. Spoon the flour and egg mixture onto the top of peaches. Pour the melted margarine over the top of flour mixture; sprinkle with cinnamon. Bake at 350° for 30 minutes, or until slightly browned on top.
Cook broccoli until tender. Place cooked broccoli in blender and add approximately 1/2 of the evaporated milk. Blend well. Place the contents of the can of soup, diluted, into a saucepan. Add the broccoli and milk mixture; stir well. Add the remaining milk and the grated cheese. Simmer on medium-low heat until the cheese melts. Serve warm.
Bring water and butter to a boil. Add flour. Cool mixture before adding eggs, so they don't cook. Stir in eggs separately. Cook on buttered tins at 400° for 20 to 25 minutes, until brown and crusty top. Don't open oven door often, or puffs will fall. Stuff with pudding, salad, ice cream, etc.
Preheat oven to 400°. Grease bottoms only of 12-cup muffin pan. Beat butter and sugar in a large bowl until fluffy. Add eggs, one at a time. Beat in applesauce. Sift flour, baking powder and sugar together. Stir into butter mixture until dry ingredients are moist. Add nuts. Fill each muffin cup 3/4 full. Bake for 25 minutes. Remove upside down on wire rack to cool.
Melt chocolate chips in top of double boiler over very low heat. Stir until melted. Remove from heat. Stir in condensed milk, butter and vanilla. Blend until butter is mixed with the chocolate. Stir in nuts.
Brown bacon and then remove from pan and drain. Add celery and onion to drippings. Cook until onion is limp. Stir in remaining ingredients except potatoes, parsley and bacon. Cook until thickened. Stir constantly. Fold in potatoes, parsley and bacon. Cover and heat. Serves 6.
Mix together flour and eggs and add to mashed squash. Add evaporated milk and vanilla. Pour into dish and sprinkle with nutmeg and cook for 35 minutes at 350°.
Butter a 9-inch tube pan or spring-form pan. Line with wax paper. Butter again. Sift flour and baking soda. Combine eggs mincemeat, sweetened condensed milk, fruit and nuts. Fold in dry ingredients. Pour into prepared pan. Bake in a slow (300°) oven for two hours until center springs back when lightly touched and top is golden. Cool. Turn out of pan and remove paper.
Use a big iron skillet. Mix corn meal, sweet milk, cream-style corn, salt, baking soda and eggs together; set aside. Brown ground chuck and red cayenne pepper; drain (keep grease). Mix grease into meal mixture (optional). Brown 1/2 teaspoon corn meal with 1 tablespoon grease in skillet.
Prepare pudding with milk as directed on package. Spoon into crusts. Sprinkle cookie crumbs over pudding to cover. Push licorice legs into pudding, 8 per spider. Press eyes into place. Makes 6 chocolate spiders.
Mix pretzels, butter and sugar together. Spread out in 9 x 13-inch pan. Bake 8 minutes at 400°. Cool. Beat cream cheese, 1 cup sugar and Cool Whip. Spread on pretzels and chill. Boil water; add Jell-O. Add frozen strawberries. Chill. Pour over cream cheese when chilled. Refrigerate until set.
Stir together flour, baking powder, salt and cream of tartar. Cut in shortening until mixture resembles coarse crumbs. Combine eggs and milk. Add to flour mixture all at once and stir just until dough sticks together. On a floured surface, knead dough until smooth, about 2 minutes. Let stand, covered, for 30 minutes. Divide dough into 24 portions and shape into balls. Roll each ball on a floured surface into a 4-inch circle. Heat 1/2 to 1-inch of oil in a 10-inch skillet. Fry each circle for 1 to 1 1/2 minutes on each side or until brown. Drain on paper towels. Sprinkle with a mixture of cinnamon and sugar.
Combine sugar and vinegar until sugar dissolves. Add beets with juice, sliced onion and peeled eggs. Add water to cover eggs. Refrigerate. Prepare at least 24 hours before serving for best flavor.
Pour pudding over cream cheese mixture. Put remaining Cool Whip on top of pudding. Sprinkle a few nuts on top.
Place eggs, pepper and soy sauce in small bowl. Stir slightly and set aside. Heat wok or pan hot and dry. Add oil. Brown garlic and ginger slightly, then add rice. Cook 2 to 3 minutes, stirring to break up lumps. Add meat and vegetables. Fry and stir constantly until thoroughly heated. Add the egg mixture while stirring rice so it will cover as much as possible. Stir constantly while cooking until egg mixture begins to firm, about 2 minutes. Serve hot.
Mix all ingredients together well. Put into a pie crust and bake at 350° for approximately 35 minutes (or until knife inserted comes out clean).
Mix all but cheese together. Pour into a 2-quart flat casserole, then spread cheese on top. Bake at 350° for about 25 minutes. Very good with steak. Serves 6 to 8.
Cook broccoli; drain well. Saute onion in oleo until tender. In large bowl, mix soups, milk and cheese. Add rest of ingredients and mix well. Divide into 2 (2 1/2-quart) casseroles. Bake at 350° until rice is done (45 to 50 minutes).
Have head and stomach removed. Leave bone in; wash well. Make slashes on top of fish. Fill with 1/8 teaspoon pepper, chopped fine garlic and chopped fine parsley. Place under broiler.
Place cream cheese, onions, garlic salt, Worcestershire sauce, horseradish and 2/3 of dried beef into mixing bowl. Beat at medium speed for 1 minute until all ingredients are thoroughly mixed. Shape mixture into a ball and coat with remaining dried beef. Serve with crackers. Yield: 1 (16 ounce) ball.
Thaw potatoes. In a large bowl combine potatoes, cream of chicken soup, sour cream, onion, 1/2 cup of margarine and salt and pepper. Pour into 9 x 13-inch casserole.
Blend first four ingredients with fork. Roll in nuts. Store wrapped in foil in refrigerator.
Cook the cauliflower in boiling, salted milk and water until tender, using the milk to keep the cauliflower white; drain and break the vegetable into small pieces. Heat the butter and cream together and add seasoning and nuts. Grease a baking dish and sprinkle it with crumbs; put in a layer of cauliflower, then a little of the sauce, more cauliflower and more sauce, until the dish is filled or the ingredients used. Sprinkle the remainder of the crumbs on top and place in a hot oven to brown.
Remove chicken from the bones and arrange in a dish. Combine the soup and the milk. Pour over the chicken. Top with prepared dressing. Bake at 350° until lightly brown.
Mix as any other ice cream. Freeze in electric ice cream maker. This makes two freezers full.
Mix pretzels, margarine and 3 teaspoons sugar. Press in bottom of a 9 x 13-inch pan. Bake at 400° for about 8 minutes. Be careful not to overbake. Cool.
Dissolve Jell-O in boiling water. When partially set, whip until creamy. Add mayonnaise, cottage cheese, cucumber and onion. Mix well. Set overnight. (Very good with ham.)
In blender, mix together the orange and lime juices and sugar. Add ice and blend for several minutes until you get a slushy consistency. For the glass frosting, wet the rims of the glasses and dip them into a plate of powdered sugar. Fill the cups 2/3 full; top each with a paper mini parasol (optional) and serve.
Mix ingredients until dough forms. Beat 30 seconds. Drop by spoonfuls onto ungreased cookie sheet. Bake 8 to 10 minutes or until golden brown. Makes 10 biscuits.
Mix all ingredients together. Cook as you would a pancake, the thinner, the better. Fill with your own taco recipe.
In plastic bag, combine flour, salt and pepper. Add chicken, one piece at a time; shake to coat.
Preheat oven to 400°. Layer saltines on foil-lined 15 x 10-inch pan. Boil butter and sugar for 3 minutes. Pour or spoon mixture over saltines. Bake at 400° for 7 minutes (watch carefully). Remove from oven and spread chips over top of saltines. (Using back of spoon helps.) Don't let cool at all or chips won't melt. You can do it right on oven doors so the syrup on the crackers is still liquid hot. Cool in refrigerator then break into pieces.
Fry hamburger or can substitute with 2 cups cooked and diced chicken and onion. Add salt, pepper and garlic salt to taste. Drain fat. Add soup, milk and peppers; mix well.
Melt semi-sweet chocolate pieces over low heat; stir constantly. Remove from heat; stir in rice cereal and chopped nuts. Drop from teaspoon on ungreased cookie sheet. Chill until firm. Store in refrigerator. Makes about 40.
Cook broccoli in water; drain water. Put milk, cheese and flour in blender. Add mixture to broccoli. Add cream. Cook, stirring frequently, over medium heat until mixture thickens.
Preheat oven to 350°. Cream together the brown sugar, margarine and egg. Add baking soda in water to creamed mixture. Add chopped dates to creamed mixture. Mix nuts in flour and add to mixture. Pour into a greased 9 x 5-inch loaf pan. Bake for 45 minutes.