HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix crumbs, 3 Tbls. sugar and melted butter in 9-inch spring form pan, bake 325° for 10 minutes. Mix cream cheese, 1 c. sugar, flour and vanilla with mixer. Add sour cream mixing well, add eggs one at a time. Pour over crust. Bake at 325° for 1 hour or until center is almost set. Cool before removing from pan and refrigerate.
Spread popcorn in a large shallow roasting pan. In a heavy 1 1/2-quart saucepan, stir together sugar, margarine, corn syrup and salt. Cook over medium heat, stirring constantly, until mixture boils. Continue cooking without stirring for 5 minutes. Remove from heat; stir in vanilla and baking soda. Pour corn syrup mixture over popcorn. Stir to coat well. Bake in 250° oven uncovered 1 hour, stirring occasionally. Break apart when cooled and store in tightly covered container. Makes 1 pound.
Mix margarine and crackers. Blend. Spoon half in bottom of casserole dish. Place chicken bits on top. Combine sour cream, broth and soup. Stir. Add salt and pepper. Pour over chicken. Put rest of cracker crumbs on top. Bake at 350° for 30 minutes. Serves 4 to 6.
Boil kielbasa in large saucepan. Drain and remove kielbasa from pan and slice into desired serving size. In same pan, add preserves, vinegar, soy sauce and dry mustard. Bring to a simmer; stir until preserves has melted. Add kielbasa and toss until well blended and hot. May transfer to crock-pot.
In a pan or wok heat oil on medium heat. Saut garlic and chicken till chicken is completely cooked. (Watch heat so that the garlic doesn't burn.) In a separate pan scramble eggs till completely cooked. When chicken is cooked add soy sauce, then the cooked rice. Mix well, then add eggs. Mix thoroughly and season with salt and pepper, onion powder and red pepper flakes if desired. Makes 4-6 servings.
Line unbaked pie crust with one layer of processed grapes, packing them closely together. Combine flour and sugar (amount of sugar used depends on tartness of grapes) and spread evenly over grapes. Pour cream over ingredients. (The 1/3 pint of remaining grapes may be stored in liquid in which processed in refrigerator for later use.) Bake slowly at approximately 350° for about one hour or until golden brown and filling thickens. If cream browns too fast, lower temperature to 325° or 300°. Cream burns easily and some ovens require a shorter baking time. This is an unusual but very tasty pie, combining the tartness of the grapes with the sweetness of the cream and sugar.
Let cream cheese get to room temperature. Mix with wire whisk into yogurt. Wonderful with grapes, cantaloupe, kiwi, any kind of fruits or citrus.
Saute onion and bell pepper in oil, but do not brown. Add remaining ingredients and mix together well. Form into small round cakes. Brush top lightly with oil. Brown in 400° oven for 15 to 20 minutes. Serve plain or with gravy. Serves 5 to 6.
Cream sugar and shortening. Add gradually, 1 egg at a time. Mix buttermilk and soda together and add alternately with flour. Add jam. Mix spices with flour. Add vanilla. Bake at 375° for 35 minutes.
Cook squash, carrots and onion in small amount of water. Mash well. Add salt, pepper, sour cream, soup and pimento. Grease casserole dish with butter and line with stuffing mix. Pour mixture in and put rest of stuffing on top. Bake at 350° for 45 minutes.
Cover nonstick baking sheet with Silpat liner or parchment paper rubbed with olive oil, then sprinkles with flour. Put a tablespoon of shredded cheese on the liner and flatten it slightly. Repeat with remaining cheese, arranging the tiny piles as if they were cookies on the sheet; allow 1/2-inch between piles. Bake 10 minutes in a 350° oven or until cheese is bubbling and slightly browned. Cool for 5 minutes, then lift the crisps from the sheets with a spatula and serve at once. Can be kept for several days in an airtight container.
Place chicken in lightly greased 9 x 13-inch baking dish. Sprinkle Cheddar cheese over chicken. Mix can of soup with wine and pour over chicken. Spread stuffing mix over top, then drizzle melted butter over top. Bake for 1 hour at 350°. Serves 6.
Cook first 3 ingredients over medium heat to soft ball stage (232°), stirring occasionally. Remove from heat. Add remaining ingredients. Stir well until blended. Pour into buttered 13 x 9 x 2-inch pan.
Mix first 3 ingredients and shape into a ball. Roll in pecans. Store in refrigerator until firm.
Layer the ingredients in this order: cake, pudding, strawberries, pie filing, Cool Whip.
Mix soups and Ro-Tel in blender. Saute bell pepper, celery, onion, seafood and rice. Cover and bake 1 hour at 375°.
Cream margarine and sugar. Add well beaten eggs, flour, corn flour, Angostura aromatic B2itters, baking powder, the grated rind of the lime and coconut. Mix well. Bake at a moderate oven temperature for approximately 1/2 to 3/4 hour.
Mix oil, chocolate and sugar. Blend one egg at a time until mixed. Add vanilla. Stir in flour, baking powder and salt. Chill for several hours or overnight. Drop teaspoonful of mixture in confectioners sugar and roll in sugar. Bake at 350° for 10 to 12 minutes.
Mix well the margarine, sugar, egg and vanilla. In a separate bowl, mix all dry ingredients and use wire whip on bananas. Combine all mixtures. Bake in 2 (9 x 9-inch) round greased pans for 20 to 25 minutes. While warm, brush on margarine or cool and frost with desired frosting.
Bake uncovered in greased 9 x 12 pan on 350° for 35 minutes. Do not overcook! It should be firm, not cake like.
Soak cucumbers in salt and water overnight. Pour water off and pack cucumbers in jars. Add 1 teaspoon salt and pickling spice; cook 5 minutes in hot water bath.
Combine all except gelatin. Boil to a hard ball. Soak gelatin in cold water and add. Remove from heat and cool. Then it's ready to pull and pull. Wrap in Handi Wrap.
Pour the warm water in a large mixing bowl. Add yeast; let stand a few minutes. Add about 1/2 of the flour, sugar, salt and shortening. Set mixer on medium speed and beat for 2 minutes, or until smooth. Add rest of flour mixture. Stir in by hand. Cover bowl; let rise in warm place for about 30 minutes, or until double in bulk.
Mix mashed potatoes,	flour,	egg, salt and pepper to form a soft dough. Shape into a rope and cut into 1/2-inch pieces. Drop into boiling water and remove when pieces float to top. Fry in butter with onions and serve.
Add the three ingredients together and stir. Drop by teaspoon onto waxed paper and let set.
Stir sugar and cornstarch together, then combine all ingredients in saucepan and cook over medium heat, stirring constantly, until thick and clear.
Unroll crescent rolls, do not separate, press perforated seams together. Spread sausage on top of dough and roll up. Chill rolls until firm and slice. Place on slotted broiler pan. Bake at 350 degrees for 15 to 20 minutes.
Combine dry ingredients; combine applesauce, eggs and butter. Stir dry ingredients into applesauce mixture alternately, blending well until moistened. Stir in raisins and oats.* Spoon batter into greased muffin pans and bake at 375° for 20 to 25 minutes or until toothpick inserted in center comes out clean. Remove from pans. Makes 2 pans or 1 1/2 dozen depending on size desired.
Mix together the flour, baking soda and salt. Cream together the butter and sugar. Add the eggs and vanilla, mixing in well. Stir in the flour mixture and the pecans. Chill the dough until it is cool enough to handle (30 minutes to an hour).
These two fruits combine beautifully to make a homey, warm-from-the-oven dessert.
Thaw spinach out and drain. Pat dry with paper towel. Mix all ingredients; refrigerate for 3 to 4 hours to let seasoning mix thoroughly. Serve in a hollowed out loaf of sourdough bread with cut raw vegetables, crackers, etc.
Mix everything but oatmeal, flour, milk and raisins. Blend well. Stir in oatmeal and flour. Last, stir in milk and raisins. Bake at 325° until done. Do not brown. Let cool slightly before taking off baking sheets.
Melt first 4 ingredients together. Melt cooking wax with chocolate chips. Shape first peanut butter mixture into balls. Dip into chocolate with a spoon and make sure it all coats. Place on cookie sheet to dry. Will look glossy when dry.
Mix together sugar and cornstarch. Cook sugar, cornstarch and water until thick. Add jello mix to hot sauce. Let cool. Fold sauce over strawberries and bananas.
Cut sauerkraut into short pieces with scissors. Add sugar and let stand 30 minutes. Add remaining ingredients. Cover bowl tightly and refrigerate at least 12 hours. This salad will keep in the refrigerator for a week.
Steep tea bags in 1 cup boiling water for 2 to 3 minutes. Remove tea bags. Stir in sugar. Add rest of ingredients. Freeze firm. Remove from freezer 10 minutes before serving. Spoon into glasses; garnish with lemon wedges or lime, if desired. Keep unused portion in freezer. Makes 1 1/2 quarts.
Saute onion and bell pepper in butter, in a large cooking dish. Add 1 cup water. Bring to a boil. Add 1 cup instant rice. Cover and let stand for 5 minutes. Add corn and cream of mushroom soup. Sprinkle top with grated cheese. Bake in a 350° oven for 30 minutes. Salt and pepper to taste.
Mix ingredients and cover top with grated cheese. Bake at 350° for 25 minutes.
Mix oil and sugar; add eggs and add buttermilk and flour alternately. Mix remaining ingredients. Bake in 2 (9-inch) pans or 11 x 9-inch pan at 375° for 25 minutes.
Beat the egg until light and lemon colored. Add lemon juice and sugar and cook in top of a double boiler over hot water until thick and smooth, stirring constantly. Remove from the heat and cool. Add fruit and marshmallows; fold in the cream. Turn into individual molds, first rinsed with cold water. Chill overnight. Unmold on lettuce. Serve with a small amount of the whipped cream topped with a maraschino cherry.
Combine all ingredients in a large container such as a used ice cream bucket. Store in a dry place. For each cup of cocoa, use 1/4 cup dry mix to each cup of boiling water. Serves roughly 32.
Combine first 6 ingredients well in large bowl. Add the others one at a time, mixing well after each addition. Stir until smooth. Put into 3 greased loaf pans. Bake at 350° for 1 hour and 15 minutes. Can be frozen.
Place sliced sweet potatoes and pineapple chunks alternately in baking dish. Mix juice from pineapple with the pudding. Mix and add the brown sugar. Cook until smooth and thick. Pour over potatoes. Bake.
Preheat oven to 425°. Cook chicken until tender. Remove broth. Take chicken from bones and cut into small pieces. Put 2 cups chicken broth and cream of chicken soup in a saucepan and bring to a boil.
Cream butter, cheese and salt. Blend in sour cream, chives and cucumber. Store in airtight container in refrigerator. To serve, pour sauce over cooked vegetables while still hot.
In a deep bowl, combine all ingredients, adding water if needed for a very soft mixture. Knead to blend. Let stand 15 minutes. Shape lightly into 2 inch balls. Roll in flour and brown in hot oil.
Mix. Bake uncovered at 350° for 45 minutes. Serve as a side dish with ham or pork.
Mix all ingredients in saucepan. Bring to boil. Cook uncovered for 2 minutes. Pour into jars. Process in boiling water bath for 10 minutes.
Preheat oven to 400°. Line a large casserole dish with Doritos. Layer 1 cup Cheddar cheese on top of chips. Brown ground beef, adding chili powder, pepper and garlic. Drain beef. Drain beans and add to beef. Add 1/2 jar salsa and 3/4 jar smooth taco sauce. Add chilies. Simmer for 5 minutes. Pour beef mixture into casserole dish. Top with remaining cheese. Add Doritos in crown-like fashion around side of dish. Bake for 10 minutes. Serve hot. Serves 4 to 6.
In a bowl, combine the first 3 ingredients and mix well. Then add milk, egg and onion. Beat until smooth. Using a teaspoon, drop batter into 1/8-inch hot oil in frying pan. Cook until golden brown and turn. Cook again until other side is golden brown. Drain on absorbent paper. Serves 6.
Mix all ingredients together in bowl. Drop by teaspoons on ungreased cookie sheet. Press down slightly with fork tongs. Bake 10 to 12 minutes in a 350° oven. While still warm, lift onto rack to cool. Makes 30 to 35 cookies.
Blend condensed milk, Espresso powder, milk, nutmeg and ice cubes until smooth and frothy. Pour into Irish coffee mugs or footed glasses or goblets. Stir 1 ounce Irish cream liqueur into each serving, if desired. Dust the top with a sprinkling of nutmeg. Makes 3 cups, 2 servings.
Combine first 5 ingredients and set aside. Combine crabmeat and green onion in a medium bowl. Cover with plastic wrap and turn back one corner to vent. Microwave on High for 1 1/2 minutes. Place muffin halves in a 9 x 13 x 2-inch glass dish. Place lettuce and 1/4 cup crabmeat mixture on each muffin. Top with mayonnaise mixture, then slice of tomato. Sprinkle with cheese and pepper. Microwave, uncovered, on High 3 1/2 to 4 minutes. Serve immediately.
Place the meat on the counter and pound it out a bit to tenderize and flatten. Add salt and pepper to taste. Place the pine nuts in a small frying pan and toast them over low heat until golden brown. Allow to cool and place in a small bowl with the mint, parsley, garlic, cheese, lemon juice and 1 tablespoon of the oil. Stir together and rub on the meat. Roll the steak up tightly across the grain of the meat like a jelly roll. Tie the roll together with string to secure. Season the outside with salt and pepper to taste.
Brown ground beef and sausage in skillet. Drain and add cubed Velveeta, Worcestershire sauce, oregano and garlic powder. Stir until Velveeta is melted. Drop by spoonfuls onto the party rye bread and top each with a slice of pepperoni. Bake at 350° for 12 to 15 minutes. Can be put into plastic bags and stored in the freezer.
Mix dry ingredients together in bowl. Mix all other ingredients in a bowl. Blend together. Grease muffin tins or use baking cups. Bake at 425° for 17 minutes; do not overbake.
Put sliced potatoes and onions in bottom of greased baking dish. Mix soup and milk; pour over potatoes. Top with grated cheese. Lay pork chops on top. Bake at 350° for about 1 1/2 hours.
Microwave butter and onion in a 2-quart casserole for 1 to 2 minutes until onion is tender. Add flour, cheese and milk. Stir well and microwave 4 minutes or until mixture is thickened. Stir once each minute while cooking. Fold in green beans and bacon. Top with cracker crumbs and microwave another 5 to 7 minutes, turning once while cooking. Allow to stand 3 to 5 minutes before serving.
Cook potatoes with skins on. After cooked, peel and cut up. Combine all ingredients. Bake at 350° for 40 to 60 minutes.
Mix pudding with 1 cup juice. Add Cool Whip, marshmallows and pineapple.
In a skillet, combine the first 6 ingredients. Cook, uncovered, over medium heat for 10 minutes or until heated through, stirring occasionally. Brush one side of tortillas with butter. Spoon 1/3 cup chicken mixture over half of unbuttered side of each tortilla. Sprinkle with 1/3 cup cheese; fold plain side of tortilla over cheese. Place on a lightly greased baking sheet. Bake at 475° for 10 minutes or until crisp and golden brown. Cut into wedges; serve with sour cream and guacamole. Yield: 6 servings.
Put in heavy pan (I use iron skillet) over low heat until margarine and sugar are melted. Turn up heat to medium and cook to soft ball stage when dropped in cold water, stirring to prevent sticking. Cool 10 to 15 minutes. Add vanilla. Beat until candy is no longer glossy. Add nuts and pour into buttered pan. Cool and cut in squares.
Cut bacon in pieces. Brown bacon and chopped onion lightly. Add liquid drained from beans, and boil down to about 1/2 cup. Add beans, sugar and vinegar; season to taste. Heat. Makes 4 servings.
Place powdered sugar in bowl. Cut peanut butter in with pastry blender until crumbly. Set aside 2 tablespoons for garnish. Sprinkle remaining crumbs into pie shell. In a saucepan, combine 2/3 cup sugar, 1/3 cup cornstarch, egg yolks and milk. Cook over medium heat until mixture thickens. Remove from heat and add butter and vanilla. Stir until butter melts. Pour into pie shell. In small saucepan, combine remaining sugar and cornstarch with water. Cook over low heat until thickened. Cool slightly.
Note: All ingredients are approximate, except yeast and salt and about a 3:1 ratio of flour to juice.
Sauce: Mix garlic in small dish with olive oil and let stand. Place bouillon in uncovered saucepan and cook over medium-high heat until mixture is reduced to 1/2 the original amount. Add garlic mixture and sherry or cognac and continue to cook for 10 minutes. Serve over steak (also very good on baked potatoes instead of butter).
Blend all together in pan, stir until boiling, then boil 3 minutes without stirring.
Boil chicken, saving broth; debone and shred into bite size chunks. Cook rice according to directions on box using 1 1/2 cups water and 1 1/2 cups broth. After rice has set, add spices, tomato sauce, chili peppers and chicken. Mix well. Pour into a serving dish.
Cream liverwurst and cream cheese. Add next 4 ingredients and blend well. Stir in beer gradually and beat until smooth. Garnish with parsley, if desired. Makes 3 cups.
Drain water from mushrooms, pimentos and olives. Do not drain the artichokes; the oil is to be used to mix all the ingredients. Cut the salami, pepperoni and Provolone into 1/4-inch slices. Then dice into bite size pieces and mix together. Cut the remaining ingredients into bite size pieces and add. Mix well before serving.
Work all ingredients together with hands. Roll into 2-inch balls. Bake at 325° for 12 to 15 minutes or until golden brown.
Mix pudding and fold in Cool Whip. Place layer of graham crackers, then layer of pudding mix. Repeat, ending with graham crackers on top. Frost the top with chocolate icing. Refrigerate overnight before serving.
Wash cucumbers and fill a gallon jar. Add alum, salt, spice and enough vinegar to cover the cucumbers. Set aside for 3 months. Then pour off vinegar and slice about 1/4- inch thick; layer slices back in the jar. Add sugar; turn jar back and forth or shake until sugar is dissolved. They are ready to eat.
Dice bacon and fry until crisp; reserve. Shape beef into tiny balls. Cook in bacon fat until brown; remove. Slice onion and dice pepper; cook until lightly browned. Add beans, tomato soup, chili powder, macaroni and salt; simmer 10 minutes. Grate cheese. Add. Stir until cheese melts. Add bacon and meat balls; simmer 15 minutes. Serves 8.
Mix ingredients and pour into 2 prepared pie shells. Bake at 500° for 8 minutes, then lower temperature to 325° and bake until firm.
Mix all ingredients until smooth. Roll into balls. Roll balls in sugar and shape or flatten. If creamier mints are desired, substitute canned milk (condensed) instead of water.
Mix all ingredients. Put in casserole dish and bake at 425° for 25 minutes.
Cook corn according to directions and drain well. Add margarine, cream cheese, sugar and milk. Bring to boil to melt cheese and thicken sauce.
Cook until thick sugar, flour, juice from can of cherries and pineapple. When mixture is thick, add cherries and pineapple, cook 3 minutes. Remove from heat, add jello (dry), food coloring, bananas and nuts. Mix and pour into baked pie shells or graham cracker crust. Top with Cool Whip. Makes 2 pies.
In a 1 1/2-quart casserole, cook sugar and corn syrup on High 4 minutes. Stir in roasted salted peanuts. Cook on High 3 minutes. Add butter and vanilla. Cook on High 1 minute and 20 seconds. Add baking soda. Stir until light and foamy. Pour mixture on greased cookie sheet. Let stand 1 hour. When cool, break into small pieces and store in airtight container. Makes 1 pound of brittle.
Mix crab meat, onion, celery and pickle together. Mix well and add to crab mixture the mayonnaise or salad dressing (start with 1/2 cup and add to your liking), mustard, Worcestershire sauce, sugar and salt. Chill thoroughly.
Combine in large kettle (do not brown meat as usual in stews). Bake in oven 5 hours at 250°, 7 hours is better (but at least until done). Stir occasionally.
Preheat oven to 400°. Bake in a greased casserole dish for 30 minutes.
Preheat oven to 350°; grease a 9 x 12-inch pan. Dump undrained pineapple in pan and spread evenly. Dump in pie filling and spread evenly. Dump dry cake mix on cherry layer. Spread evenly. Sprinkle nuts over cake mix. Put butter over top. Bake at 350° for 48 to 53 minutes. Serve with Cool Whip.
Add flour to shortening in preheated deep skillet or 5-quart Dutch oven and cook on medium heat until a rich, dark brown, stirring constantly to prevent scorching. Add remaining ingredients, except shrimp, seasoning to taste. Simmer 30 minutes. Add shrimp. Cook, covered, for 15 to 20 minutes. Serve over steamed rice. Makes 6 main dish servings.
In a large bowl, beat margarine and sugar at medium speed until creamy. Add eggs, one at a time, beating well after each addition. Sift together the flour, baking powder, salt and cinnamon; stir in vanilla wafer crumbs. Stir crumb mixture with milk into margarine mixture until well blended. Stir in peaches and walnuts. Spread into well-greased and floured 13 x 9-inch pan. Bake at 350° for 35 minutes or until done. Sprinkle with confectioners sugar. Serve warm or at room temperature. Top squares with peach slices and a dollop of whipped topping.
Cook noodles; drain. Combine noodles, chicken soup, peas and carrots, celery, onions (after topping; reserve 1/2 can for topping), cheese, milk and seasoning. Pour in casserole. Bake, covered, 30 minutes at 350°. Top with remaining cheese and onions. Bake, uncovered, 5 minutes longer.
Scald milk, sugar, salt and oleo. Cool to lukewarm. Measure water in large bowl. Dissolve yeast; add milk mixture, eggs and 1/2 of flour. Beat until smooth; add rest of flour to make slightly stiff dough. Knead on floured board about 8 minutes. Place in greased bowl; let rise 1 hour. Punch down. Roll out in rectangle. Spread with 1/4 oleo; sprinkle with 1/2 cup sugar and 1 to 2 teaspoons cinnamon. Roll up like jelly roll, then cut into 1-inch slices. Let rise for 1 hour. Bake at 375° for 20 minutes. Frost with 10x sugar and milk.
Shred cabbage fine. Add salt, pepper and sliced apples. Heat fat in heavy skillet and add cabbage and apples. Pour boiling water over to cover and cook until tender. Sprinkle flour over cabbage and add sugar and vinegar. Let simmer a little longer.
Pour pineapple juice into punch bowl; add the ice cream and sherbet by small amounts at a time. Add ginger ale and stir slightly. Serve punch immediately. Yields about 3 1/2 quarts.
Wash venison; remove all white skin possible. Marinate tenderloin in Italian dressing for 8 to 12 hours, piercing meat with sauce and turning every hour or so. Cook on low heat on grill, basting with mixture of 1 cup oil with 4 tablespoons lemon juice very 15 minutes. Cook until tender or done as desired.
Cook rice as directed on package. In buttered casserole layer rice, cheese, green chilies and sour cream. Continue to layer ingredients; will make three layers. Top with paprika. Bake 30 minutes at 350°.
Cream the sugar and Crisco. Add eggs and vanilla. Dissolve soda in buttermilk. Mix cocoa and flour. Add buttermilk and flour mixtures alternately to creamed sugar and Crisco. Grease and flour 3 round cake pans. Pour in batter and bake in a 350° oven until toothpick comes out clean.
Mix yeast and warm water in large bowl. Beat eggs and sugar 3 minutes. Heat milk until lukewarm, add butter and salt. Add to eggs and sugar, mix together. Then add to yeast mixture, start adding flour. Cover, let rise in warm spot for 4 to 6 hours. Punch down, put in greased and floured pans. Cover and rise again 2 to 3 hours. Bake at 325° to 350° for 40 to 60 minutes.
Slowly add instant pudding to milk, stirring continually. Quickly add Cool Whip before pudding thickens. Mix until Cool Whip lumps are smoothed into pudding. Spread onto a cooled cake and allow it to set in the refrigerator.
Drain juice from pineapple and cocktail. Cook 1 1/2 cups juice and 1 box noninstant vanilla pudding until thick. Cool. Add fruit cocktail and pineapple. Drain cherries and oranges before adding. Keeps well overnight. If desired, add bananas, cut up, before serving.