HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix flour, butter, oil, mahlab, cinnamon, salt, anise seed and baking powder. Add enough milk to blend together well. Knead for several minutes until dough is soft and elastic. Make dough into walnut size balls. Roll dough into circles. Place about a teaspoon of filling (ground walnuts, sugar and mahlab) into each circle. Fold over the half moon shape and seal the edge by pressing with a fork. Place on a cookie sheet about 1/4 inch apart and bake at 350° for 20 to 25 minutes until light brown and let cool. Dip in syrup and drain in colander. This can also be prepared by sprinkling hot sumboosic with confectioners sugar.
Boil to syrup the sugar, vinegar and water. Cool and beat in egg, salt and pepper. Mix cheese and mixture together and then add 1 jar cut up pimentos.
Mix sour cream, soups and green chilies to make the sauce. On a tortilla layer about 1 tablespoon meat; sprinkle on about 1 teaspoon onion. Add 1 tablespoon sauce. Top with 1 tablespoon cheese. Roll up tortilla and place seam side down in a 9 x 13-inch baking dish. Repeat until the baking dish is full. Top with the remaining sauce and cheese. Bake in a 350° oven until hot, about 20 to 30 minutes.
Brown hamburger, pepperoni and onion together. Drain off fat. Add remaining ingredients. Place 1 to 2 tablespoons of mixture on each top or bottom of hamburger bun. Bake open-faced for 10 to 15 minutes at 425°.
Do not double this recipe!! Grease cookie sheet with margarine. Stir together in bowl sugar and syrup. Microwave 4 minutes on High; add peanuts. Microwave 4 more minutes. Add vanilla and margarine. Stir. Microwave 2 minutes. Stir in baking soda. Stir thoroughly. Pour quickly onto buttered cookie sheet and smooth out.
Stir 2 teaspoons sweetener into butter. Add eggs; mix well. Add flour, salt and baking powder alternately with 1/3 cup orange juice, mixing until blended. Pour into a 9-inch layer cake pan lined on the bottom with waxed paper. Bake in preheated moderate oven (375°) for about 30 minutes (cake layer will be thin). Remove to serving plate and peel off paper. Just before serving, mix remaining 1/2 teaspoon sweetener and 1/3 cup orange juice in small saucepan. Bring to a boil; simmer for 2 to 3 minutes. Spoon over slightly warm or cold cake. Makes 8 servings.
Shred up lettuce to line bottom of salad bowl (large bowl). Cut up pepper, onion and cucumber and put over lettuce. Pour bacon bits and cheese over. Layer with mayonnaise. Keep layering with ingredients and putting mayonnaise over each layer until you get to top of bowl.
Break angel food cake into small pieces. Add layers of the following in a bowl: cake, crushed pineapple, cake, cherry pie filling, cake, vanilla instant pudding (prepared according to package directions), cake, fruit cocktail and top with Cool Whip. Cover with Saran Wrap and refrigerate. Great for small parties and family get-togethers.
Grate cheeses and onion (do not use pre-grated cheese as it's too dry). Use paper towel to oil ring completely. Sprinkle in pecan pieces. Mix cheese, onion and mayo together well. Add pepper and mix. Put into ring and chill 24 hours.
Cook beef in a 2 to 3-quart saucepan over medium heat until beef is no longer pink, about 8 minutes. Stir frequently while cooking to break up into 3/4-inch crumbles. Pour off drippings. Stir in soup beans, water and salsa. Bring to a boil, reduce heat to low and simmer, uncovered, for 15 minutes. Remove from heat and stir in green onions. Garnish with sour cream and cilantro. Makes 4 (1 1/4 cup) servings.
Mix all ingredients. Freeze in Dixie cups with popsicle sticks or in popsicle molds.
Mix first six ingredients together and pour into a 9 x 9-inch casserole. Cover generously with crushed potato chips and let stand for at least 30 minutes. Bake about 45 minutes at 350°. Serves six.
Heat oven to 375°. Spray 8-inch square glass baking dish (2-quart) with nonstick cooking spray. In large bowl, combine all ingredients; mix well. Spoon into sprayed baking dish. Bake 1 hour. Let stand 5 minutes before serving.
Mix cream cheese and canned frosting together. pipe in strawberries. Replace tops of strawberries and arrange nicely on serving tray.
Cut pork into 1-inch cubes. Place in mixing bowl. Add remaining ingredients and stir until well mixed. Cover and marinate at least 15 minutes (the longer the better). Heat grill. Put pork on skewers or a grill pan. Cook 20 minutes or until done.
Mix thoroughly the butter, peanut butter, sugar, eggs and vanilla. Stir in flour and salt. Divide into 3 equal parts. Shape each into roll about 7 inches long. Wrap in waxed paper and chill at least 4 hours. Cut into 1/8-inch slices. Bake 8 to 10 minutes at 400°.
Mix the first 9 ingredients together. Put into greased 1 1/2-quart casserole. Let stand overnight, then sprinkle on remaining ingredients. Bake at 400° for 20 to 25 minutes.
Melt chocolate morsels over very low heat, stirring constantly, or over hot, but not boiling, water. Measure sugar frosted flakes, then crush to 1 1/2 cups. Set aside. Sift flour, soda and salt together. Beat butter and sugar together until light and fluffy. Add eggs and vanilla; beat well. Add dry sifted ingredients; mix thoroughly. Fold in sugar frosted flakes. Swirl warm melted chocolate lightly through batter. Drop tablespoons onto ungreased baking sheet. Bake 12 minutes at 375°.
Mix first 3 ingredients. When yeast dissolves, add oil, buttermilk and soda. Mix real well. Mix all ingredients well. Dip with spoon onto a greased cookie sheet for biscuits or use muffin pan for rolls. (Grease pans well.) Bake at 450° for 10 to 12 minutes. Brush with butter when brown.
Combine prepared vegetables (select 1 cup each of a selection of cauliflowerets, sliced carrots, cherry tomatoes, zucchini, sliced mushrooms, green pepper strips or green beans) in a 1 quart jar.
Mix well and shape into loaf. Bake in a 325° oven for 1 1/4 to 1 1/2 hours.
Cream together sugar and oleo. Add egg, salt, spices, molasses and sour milk/buttermilk to which soda has been added. Add enough flour to make a dough of rolling consistency. Roll out on floured surface to 1/4 inch thick. Cut into shapes with cookie cutter and place on cookie sheet. Sprinkle with sugar. Bake 6 minutes in a 350° oven.
Mix together to form a ball. Sprinkle cutting board with cinnamon. Roll out dough to 1/4-inch thick. Cut out dough with heart-shaped cutter. Using a toothpick, poke hole in center top of cut-out. Place on cake rack and air dry completely or dry on rack placed on cookie sheet in a 150° oven for 6 hours, leaving oven door ajar. (Use knifeblade in door.)
Cook macaroni; drain. Combine cottage cheese, sour cream, eggs and cheeses. Add macaroni; stir thoroughly. Put in a buttered 2 1/2-quart casserole. Bake at 350° in the oven for 45 minutes, until browned on top.
Preheat oven to 350°. Spray a 9 x 13-inch pan with nonstick cooking spray. In large bowl, combine spinach, zucchini, cottage cheese, mushrooms, carrots, onions, eggs and Parmesan cheese. Mix well. Set aside.
In skillet, cook bacon until crisp; drain on paper towel. Saute onion in drippings until tender. Place spinach and small amount of water in saucepan; cover and cook until tender, approximately 8 minutes. Drain well and place in large bowl. Add onion, 1 1/2 cups bread crumbs, milk, eggs, margarine, salt and pepper; mix together. Pour into a greased 2-quart baking dish. Top with bacon and the remaining crumbs. Bake, uncovered, at 350° for 50 to 60 minutes or until knife inserted near center comes out clean. Makes 6 to 8 servings.
Cream butter. Beat in sugar. Add eggs, one at a time, beating well after each addition. Stir soda into persimmon pulp, add to creamed mixture. Combine flour, cinnamon, nutmeg, clove and salt; then add to mixture. Blend in lemon rind, dates and nuts. Turn into well-greased 9-inch square baking pan. Bake in a 350° preheated oven for 30 to 45 minutes or until done. Turn out on rack to cool.
Cream sugar, shortening, 4 eggs and applesauce, then the remaining items and mix all together well. Pour into large tube pan. Bake at 325° until done.
Heat oil in skillet over medium heat. Cook chicken until browned, stirring often. Add pepper and onion and cook over medium heat until tender-crisp. Add soup and salsa and heat through. Spoon about 1/2 cup chicken mixture down center of each tortilla. Top with cheese and more salsa. Fold tortilla around filling.
Beat oil and sugar together. Add eggs, one at a time. Mix cocoa, vanilla and food coloring in a small bowl or cup. Add to oil mixture. Mix in flour and buttermilk. Add salt and soda; mix well. Bake at 350° for 35 to 40 minutes in greased and floured cake pans.
Soften cream cheese, mix with mayo, sour cream, sugar & vanilla. Toss in grapes & nuts and coat well. Chill & serve.
Drain pineapple. Heat pineapple syrup to a boil. Add to lime jello and stir until jello is dissolved. Cool. When jello begins to thicken, add pineapple, cheese, pimento, celery, nuts and salt. Fold in whipped cream.
Heat oven to 375 degrees. In a medium saucepan, combine turkey, green beans, soup and milk, mix well. Cook over medium heat until mixture is hot, stirring occasionally. Remove from heat. Add cheese, stir until melted. Pour into ungreased 2 quart casserole. Top with prepared mashed potatoes.
Beat eggs. Add sugar, nutmeg, vanilla and melted butter. Blend in sweet potatoes. Pour into 2 casserole dishes. Bake until firm at 325°.
*Mix 1 pint fresh strawberries (diced) and 1/2 cup sugar or 1 (10 ounce) package frozen strawberries (thawed) together in a glass bowl. This will make enough for both the batter and the icing.
In a plastic gallon container, mix the following: powdered lemonade, sugar, cream of coconut, pineapple juice and coconut flavoring. Blend mixture and put in a gallon container, then fill container with water until 3/4 full. Freeze at least 24 hours. Serve partially thawed (3 hours). Add 3 quarts 7-Up per gallon. One gallon serves 20 to 30 people.
Combine shrimp with water chestnuts, green onions, ginger, salt, pepper, egg whites, yeast and flour in bowl; mix well. Shape into 1 1/2-inch balls. Coat with bread crumbs. Heat oil to 400° in wok. Deep fry shrimp balls in hot oil until golden brown and crispy. Yields 20 to 24 small appetizers.
Layer first 5 ingredients, starting with the beans in a rectangular pan. Cover and refrigerate overnight. Layer green onions, then tomatoes, then lettuce and cheese. Sprinkle diced black olives over top. Chill until ready to serve. Serve with a bag of plain nacho chips. Great as an appetizer or a meal!
Mix the jam and sour cream together. Will have a purple color. Cover and place in fridge. Great for fruit dipping.
In a large pot, add pureed tomatoes, tomato paste, tomato sauce, water, 1/4 c. sugar, small chopped onion, and salt and pepper. Bring to almost boiling. In mixing bowl, combine ground beef, chopped onion, salt, eggs, 2 tsp. sugar and moistened bread crumbs. Shape into 1 1/2 inch balls and put in heated sauce mixture. Cook over low/medium heat until hot and bubbly. Turn down fire and cook on low, simmering for approximately 2 hours. Serve over your choice of spaghetti noodles.
Dice fruit cake into 1/4-inch pieces. Set aside. (Slices and dices best when refrigerated.) Mix remaining ingredients and add fruit cake pieces. Bake at 350° for 8 to 10 minutes or until brown. Makes 5 dozen.
Combine corn meal, flour, salt, chili powder, oregano and pepper. Dip chicken in milk, then coat with corn meal mixture. Place chicken, skin side up in large shallow baking dish. Drizzle butter over chicken. Bake in preheated 375° oven about 50 to 55 minutes or until done.
Combine cream cheese, mayonnaise and horseradish, mixing until well blended. Add eggs, crabmeat, celery and peppers; mix lightly. Chill. Fill croissants with lettuce and egg mixture.
Toss the potatoes in a little olive oil and roast at 350° for 30 to 45 minutes until just done, then cool. Steam green beans, then cool. Mix lemon juice, vinegar, mustard, garlic, olive oil, salt and pepper to taste. Slice potatoes thinly and toss with green beans, onion and dressing. Flake the trout and toss into the salad. Garnish with chopped parsley. Serves 4.
Cook peppers and onions in 3 tablespoons Crisco until yellow. Add and fry until meat falls apart. Stir tomatoes, rice and spices together. Bake at 350° for 1 hour. Pour into greased 2-quart casserole. Cover and bake, remove cover last 15 minutes. Serves 6.
In a small saucepan, combine sugar and cornstarch. Gradually whisk in water and corn syrup until smooth. Cook and stir until mixture comes to a boil. Cook 1 to 2 minutes or until thickened. Remove from heat; stir in gelatin until dissolved. Cool to room temperature, stirring several times. Cut angel food cake into 9 slices. Line an ungreased 13 x 9 x 2 dish with the slices. In a mixing bowl, beat cream cheese and milk until blended. Gradually beat in confectioners sugar. Set aside 1/3 cup whipped topping for garnish. Fold remaining whipped topping into cream cheese mixture; spread over cake. Top with peaches. Pour gelatin mixture over peaches. Cover and refrigerate for at least 4 hours. Cut into squares. Top each piece with about 1 teaspoon of reserved topping. Refrigerate leftovers.
Saute chicken in butter with salt and pepper. When chicken is done, add broccoli and carrots. Cook 10 to 15 minutes longer. Serve over rice or noodles.
Melt butter in large skillet over medium heat. Add onion and green pepper; saute until lightly brown. Add ham and shrimp. Cook just until ham is lightly brown or shrimp are light pink. Drain tomatoes, measuring juice. Add water to juice to equal 1 1/2 cups. Add the liquid, tomatoes, salt, thyme, bay leaf, parsley and sugar to mixture in skillet. Cover and simmer 5 minutes. Serves 6.
Sprinkle strawberries with Sweet 'N Low and set aside. Cook 7-Up and cornstarch until clear. Stir until thick. Add one small box of sugar-free strawberry jello. Cool and add 8 to 10 packages of Sweet 'N Low or to suit taste. Add strawberries and pour into graham crackers or baked crust. Cool and add Cool Whip.
Mix milk and sugar and let boil 6 minutes on low heat, stirring almost constantly, because it is easy to scorch.
Combine all ingredients except the wieners. Do not brown ground beef separately. Simmer and stir until thick. Add the wieners. Stir and cook 15 minutes longer. Serve on hot dogs with mustard and onions.
Saute onion, pepper and celery in butter until almost done. Add mushrooms. Set aside. Place 1/3 of bread in buttered dish, spoon half of veggies over bread, layer 1/3 bread and 1/2 veggies. Top with remaining bread. Pour egg and milk mixture over all. Spoon soup over top. Bake at 350° for 40 minutes.
Drain pineapple and reserve juice. Mix cake according to directions on box. Add reserved pineapple juice. Bake in 1 or 2 pans and, when done, split layers.
Cook beef and onion, salt and pepper covered with water in pressure cooker for 1 hour. When cooked to pieces, add vinegar, catsup and chili powder. Cook on low heat until thickens, stirring so it won't stick. Serve on hamburger rolls.
Put about 2 tablespoons of prepared dressing in the center of 2 slices of turkey and roll the turkey around dressing. Place in baking dish sprayed with cooking spray. Continue until all meat is used.
Drain asparagus. Form layers of asparagus, undiluted soup, chopped eggs, butter and cracker crumbs until all around edges of baking dish. Sprinkle cheese on top and bake at 300° in oven for 30 minutes. Serves 6.
Melt butter in a heavy skillet. Add potatoes and onions. Season with salt, then add milk. Let cook, without stirring, until browned on bottom. Fold over like an omelet and serve garnished with parsley.
Heat oven to 450°. Mix bisquick, milk and cheese until a soft dough forms. Drop by spoonfuls onto an ungreased cooking sheet. Bake 8 to 10 minutes until golden brown. Mix butter and garlic powder. Brush mixture over warm biscuits before removing from cookie sheet.
Beat egg. Add oil and beat. Add rest of ingredients and beat. You can marinate chicken in sauce, or you can just dip in sauce and barbecue. Each time you turn, dip in sauce until done or nice and brown.
Dissolve gelatin in boiling water; stir in blueberries. Pour into 12 x 8-inch dish. Chill until set. Beat cream cheese and sugar until smooth. Add vanilla and sour cream; mix well. Spread over gelatin. Sprinkle with nuts. Chill several hours. Makes 10 to 12 servings.
Remove paper from cans of Eagle Brand milk. Place unopened cans in pot of water covered and boil for 2 hours. Remove cans from water and cool completely (do not open). When cool, open and spread 1 1/2 to 2 cans of the caramelized Eagle Brand milk over graham cracker pie crust. Slice 3 bananas and layer over caramelized milk. Top with Cool Whip and sprinkle with crushed Heath bars. Chill and serve.
Melt butter in cake pan. Mix flour, sugar and milk in bowl. Pour mixture in pan of melted butter. Do not stir. Pour can of pie filling across mixture. Do not stir. Bake at 325° for 25-30 minutes. Serve warm with ice cream.
Saute green peppers and onions. Add sausage. Cut into tiny pieces. Add hash browns. Cook until tender. Add Egg Beaters and finish cooking. When done, place on plates and sprinkle with cheese.
Combine rice, milk and sugar. Cook over medium heat in 3-quart saucepan until thick and creamy, about 20 to 25 minutes, stirring often. Add vanilla. Pour into serving dish. Heat honey, butter, lemon juice, lemon peel, nutmeg and salt. Stir in drained peaches. Cook over low heat for 10 minutes. Spoon over pudding. Serve with Cool Whip.
Prepare Dream Whip according to package directions. Add can of Eagle Brand milk slowly to Dream Whip, then add lemon juice slowly to mixture. Pour into graham cracker crust. Pour cherry filling on top of pie. Keep in refrigerator.
Prepare and bake brownies according to package directions using a greased 13 x 9 x 2-inch baking pan. Cool completely on a wire rack. Spread whipped topping over brownies. Arrange strawberries, cut side down, over top. Drizzle with chocolate topping. Refrigerate at least 30 minutes before serving.
Brown hamburger (ground meat) and onion in small amount of fat. Add flour, then water and tomato sauce. Season with chili powder, salt and garlic. Cover and let simmer at least 30 minutes. (If too thick, add a little more water.) When this is done, arrange 1/2 package of Fritos in a baking dish. Sprinkle 1/2 of the cheese over the layer of Fritos, then add cooked chili. Arrange the rest of the Fritos on top of the chili, then add remaining cheese. Bake at 350° for 10 minutes.
Before unwraping, crush English toffee. As directed, prepare topping mix. Fold together. On serving plate, halve ladyfingers, place 1/2 row upside-down on platter. Spoon 1/3 of topping over ladyfinger row. Repeat with ladyfingers right side up, ending with ladyfingers. Refrigerate and slice into servings.
Sprinkle gelatin in cold water. Beat into cream cheese until smooth. Stir in next 5 ingredients. Pour into mold and refrigerate at least 4 hours or more. To serve, turn on a plate and garnish with parsley. Serve with "Escort" crackers or crackers of your choice.
Use a greased 9 x 13-inch baking dish. Place bread as a liner in bottom of dish. Sprinkle cheese and sausage evenly over the bread. Mix eggs, milk, salt, mustard and pepper together. Pour mixture over bread, sausage and cheese. Chill overnight. Bake at 350° for 30 to 35 minutes. Makes 6 large servings.
Put roast in pan and brown; drain fat. Place rest of ingredients with roast. Bake in oven at 350° until meat is tender.
Beat butter, sugar and egg together until fluffy. Add chopped apples and sifted dry ingredients. Fold in chopped walnuts. Bake in greased 8 or 9-inch square pan at 350° for 45 minutes. Good served hot with pudding sauce.
Mix all ingredients and undiluted soup. Add a spoonful of water if too thick. Pour in a greased casserole. Sprinkle with cracker crumbs and almonds. Bake at 350° for 20 minutes.
Slightly cook spinach and drain well (no salt added). Mix all ingredients and chill. Form into balls approximately 1 1/2 inches in diameter. (Balls can also be frozen.) Bake at 350° for 20 minutes or 350° for 35 minutes if frozen. Makes 50 to 60 balls.
Mix ingredients listed. Add raisins and nuts as desired. Pour into lightly greased loaf pans. Bake at 350° for 55 minutes or until done. Let stand 10 minutes before removing from pan. Freezes well.
Note: This is to be cooked in pressure cooker, 2, 4 or 6-quart size.
Grind vanilla wafers coarsely in food chopper. Pat half of the crumbs firmly on the bottom of a 9 x 13-inch pan. Cream powdered sugar, butter and egg. Beat until light and fluffy. Spread over wafers carefully with knife or teaspoon. This is a little difficult and must be done carefully. Mix together cranberries, apples, pineapple and sugar. Spread this over the mixture. Whip half pint of cream and add 1 tablespoon powdered sugar. Spread over other ingredients and sprinkle remainder of the wafer crumbs on top. The dessert can be kept several days in a refrigerator.
Wash and dry the lemons carefully and then grate the rind from each thinly. Squeeze out all the juice. Put the rind and juice in a saucepan. Add the eggs previously beaten with the margarine and sugar. Heat the mixture, stirring it well with a wooden spoon, until the sugar dissolves and the curd thickens. Remove pan from heat. Pour curd into hot sterilized jars and cover at once.
Mix together. Add nuts, chips, raisins, etc. Mix and spread into a pizza pan. Bake 10 minutes at 350°.
Cream butter. Add eggs and sugar; mix them. Sift flour and baking powder together; add to first mixture. Add nuts. Bake at 325° for 40 minutes.
In bowl with mixer at medium speed beat margarine, peanut butter, sugar, brown sugar, eggs and vanilla until fluffy. At low speed beat in next 4 ingredients. Shape into 1-inch balls; roll in sugar. Place 2-inches apart on ungreased cookie sheets. Bake in 350° oven for 12 to 15 minutes or until browned. Immediately press candies or nuts into cookies, or press with thumb and fill with jam or jelly. Cool. Store in airtight container. Makes 6 dozen.
Combine sugar and cornstarch in a saucepan; gradually stir in milk and egg yolks. Bring to a boil over medium-low heat; stir constantly with a wire whisk. Cook 1 minute or until thickened, stirring constantly. Remove from heat. Stir in vanilla; let cool. Yield: 1 cup (about 16 calories per tablespoon). Serve over pancakes with fresh raspberries or strawberries or over a fresh cobbler or fruit.
Blend all ingredients in a large bowl. Beat 4 minutes at medium speed. Pour into greased and floured 10-inch Bundt pan and bake at 350° for 50 minutes or until cake springs back when lightly pressed and pulls away from sides of pan. Cool in pan for 15 minutes; then remove and cool on rack.
Soften butter to room temperature. Mix other ingredients thoroughly into butter; use hands, if necessary. Pinch off small pieces of mixture; roll into balls the size of large marbles. Place on cookie sheet. Make a small depression in each; fill this with some tart jelly or preserves. Bake in a 350° oven. Watch carefully, as they burn easily. (Cooking time: 20 to 30 minutes.) Yields 24.
Cream both sugars, shortening and eggs. Add dry ingredients and mix well. Roll into logs on wax paper to cool in refrigerator until firm. Remove, cut into 1/4-inch slices and bake on ungreased pan until edges are light brown, about 10 minutes. Remove from pan while hot.
Preheat oven to 250 degrees. Place popped corn in large roasting pan; let stand in oven while preparing glaze. In medium saucepan combine brown sugar, corn syrup, margarine and salt. Stirring constantly, bring to a boil over medium heat. Without stirring, boil 4 minutes. Remove from heat; stir in baking soda and vanilla. Pour over warm popcorn; toss to coat well. Bake 60 minutes, stirring every 15 minutes. Cool, stirring frequently. Store in tightly-covered container. Makes about 3 1/2 quarts.
Mix all ingredients well and pour into greased muffin tins. Bake at 375° until brown. Yields 24 muffins.