HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix and bring to boil the first 3 ingredients. Add peanuts and food coloring. Continue to boil until firm ball is formed. Add butter, salt and vanilla. Beat until cloudy and creamy and pour into buttered cookie sheet.
Place chicken breasts in glass baking dish. Cover with bell pepper slices. Sprinkle with Worcestershire sauce (your discretion). Cover with tomato sauce and bake for 45 minutes at 400°, then sprinkle with cheese and put back in oven until cheese melts.
Heat margarine, in a 3-quart saucepan over low heat, until melted. Add garlic. Stir in flour and salt. Cook, stirring constantly, until bubbly. Remove from heat. Stir in milk and broth. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in Mozzarella cheese, onions, basil and pepper. Cook over low heat, stirring constantly, until cheese is melted.
Add milk, water and extract in pot and bring to boil. In separate bowl, mix sugar, cornstarch and egg together and stir well. Make sure there are no lumps. A little milk may be added if needed. Add to the boiling milk mixture and cook until desired thickness. Pour over vanilla wafers or cake; bananas may be added if you want.
Wash berries and remove stems. Pat dry. Place berries, sugar, tapioca, butter, salt and nutmeg in a large saucepan over low heat. Stir frequently and cook until sugar is melted and berries are soft. Let cool. Pour into pie shell and cover with top crust. Make 5 to 6 slashes in top crust. Bake at 400° for 15 minutes. Reduce heat to 350° for 30 minutes longer.
Cook onion and green pepper in boiling water until tender; drain. Stir in tomato sauce, eggs, cheese, bread crumbs, salt and pepper. Add ground beef and pork, mixing well. Shape into loaf in baking dish. Bake in 350° oven for 1 hour.
Pour into bowl and heat in microwave for 3 to 5 minutes. Filling and delicious.
Microwave caramels, margarine and water in 1-quart glass bowl or glass measuring cup on High for 2 1/2 to 3 1/2 minutes or until smooth, stirring every minute. Pour over cereal; toss until well coated. Press into greased 13 x 9-inch baking pan. Let stand until firm. Cut into bars.
Combine fruit. Mix the sour cream and sugar together; stir until sugar dissolves. Pour over fruit; stir. Refrigerate. Keeps for several days.
1st Layer: Mix pecans, flour and margarine. Press into 13 x 9-inch baking dish. Bake at 350° for 15 minutes. Cool completely.
Beat the first 3 ingredients for 15 minutes. Melt 1 stick oleo and the graham cracker crumbs; press into a 9 x 13-inch pan. Spread beaten mixture over crumbs. Cover with split bananas. Pour pineapple over bananas. Top with Cool Whip, cherries and nuts (optional). Chill.
Cook macaroni in boiling water for 6 to 8 minutes; drain. Toss with oil. Steam vegetables. Run under cold water and set aside.
Combine butter, peanut butter and powdered sugar to form balls. Place balls on a cookie sheet, covered with wax paper. Chill balls for 2 hours.
Put sugar, brown sugar, milk and butter in saucepan. Bring to a boil. Boil until it forms a ball in cold water. Then add peanut butter and vanilla. Beat until thick. Pour in buttered dish and cut when cool.
Cook squash (cut in 1/2-inch rings) and onion until tender. Drain, saving liquid from squash. Melt butter; add flour gradually until smooth. Add 1/2 cup milk and 1/2 cup reserved liquid from squash. Cook until thick. Add salt, 1/2 cup cheese, green peppers and squash. Pour in buttered baking dish. Top with remaining cheese, crumbs and paprika. Bake at 350° until brown.
Mix all ingredients together well. Add Italian Dressing and sprinkle Romano Cheese over the top and mix well.
Blend ingredients. Refrigerate for at least 12 hours. When ready to use, roll to 1/8-inch thickness. Cut circles and form over muffin tins or place in tart pans. Prick thoroughly with fork to prevent puffing. Bake at 450° until golden, about 8 minutes. Makes approximately 15 shells. Delicious when filled with chicken salad.
Brown ground beef. Drain off grease well. Mix all other ingredients in 1-quart casserole dish. Bake at 350° for 30 minutes or until hot. This may be doubled to serve as a main dish or used as a side dish. For larger amounts, increase ingredients and cooking time.
Cut squash into 4 pieces; do not peel and clean seeds out. Mix together butter, cinnamon, nutmeg and flour. Place on top of squash. Put a piece of apple on top. Cook about 5 minutes or until done.
Fill a tall glass halfway with red fruit punch. Scoop 2 medium scoops of lemon sherbet into glass and fill the glass the rest of the way with lemon-lime beverage. Serve right away. Makes 1 float.
Mix first five ingredients, put in 9 x 13-inch greased pan. Melt oleo and pour over top. Bake 1 hour at 350°; top with crushed potato chips last 15 minutes.
Mix ingredients. Grease and flour three 1 pound coffee cans. Preheat oven to 300°. Cook for 1 1/2 hours.
Saute oil and onion. Add green and hot peppers. Cook until tender. Cook green beans until tender; drain. Mix all ingredients together and bake for 1 hour at 350°.
Combine sugar, milk, oleo and cocoa in pan and bring to boil (rolling boil) for 1 minute. Remove from stove. Combine peanut butter, oatmeal and vanilla. Stir in well. Drop by spoon onto waxed paper.
Boil potatoes until tender; drain and cut into chunks. (Leave skins on.) Stir in remaining ingredients, using amount of mayonnaise you desire. Chill.
In a nonstick saucepan, fry rice in about 2 to 3 tablespoons oil. (Should be just enough so you see the shine on all the rice kernels but not enough that the rice is sitting in a puddle.) Cook over low heat; stir continually until rice becomes light golden brown. Remove pan from heat. Let cool a bit. Add 2 cups of water and put back on low heat. Add in veggies and onion and a dash of garlic powder (optional). To this add about 2 or 3 tablespoons of chicken/tomato bouillon flavor and stir. (If you don't have the tomato/chicken you can get by with just chicken flavor and then add a splash of ketchup. This is to add flavor but also to give it the pinkish/red color.)
Mix flour, salt and brown sugar in a large bowl. Cut in shortening. Add nuts. Slowly add just enough milk to make it stick together, about 2/3 cup. Knead in bowl all ingredients about 1 minute. Roll to 1/4-inch thickness. Cut in strips about 1/2 x 4-inches. Bake at 300° for 40 minutes on greased sheets.
Brown pork chops, then place the pork chops in a large rectangular casserole dish. Season chops with salt and pepper. Cover with beans, potatoes, onions, garlic and cloves. Mix mushroom soup and 1 cup water together in a small bowl, then pour this over the rest of the casserole. Sprinkle paprika on top. Bake in covered pan (cover with foil, if needed) at 350° for 1 1/2 hours.
Mix croutons and butter together and press half of mixture into a 9 x 13-inch pan. Mix remaining ingredients and pour over crouton mixture; top with remaining croutons. Bake at 350° for 1 hour. Serves 12. Good way to use your leftover chicken or turkey.
Mix all ingredients except flour when hot. Let cool well, then add flour. Chill before rolling. Roll out a heaping tablespoonful of dough about the size of an egg on a well floured surface to a 6-inch circle. Roll out thin. Use a cast-iron frypan. Bake on both sides at medium-high heat. Bake until lightly brown on both sides. Serve with butter.
Bring the water, onion and rice together. Add broccoli and boil for 3 minutes. Remove from heat. Add rice and stir until all rice is all wet. Let stand for 5 minutes. Add cheese and soup. Stir into casserole. Bake 45 minutes at 325°. The last 5 minutes baking, sprinkle top with bread crumbs and bake with lid on.
Heat oven to 300°. Melt caramels with water in 2 1/2 to 3 -quart heavy saucepan over low heat, stirring frequently, until smooth. Add cereal and pecans. Mix lightly until well coated. Spread into greased 15 x 10 x 1-inch baking pan. Bake for 25 minutes, stirring after 15 minutes. Turn out onto greased wax paper. Cool thoroughly. Break apart. Makes about 10 cups.
Mix flour and margarine together, forming crust. Pat into bottom of 9 x 13-inch pan and bake 15 minutes at 350°. Let cool completely. Beat pudding and cold milk together until thickened; set aside. Mix cream cheese with half of Cool Whip; spread on cooled crust. Spread pudding on top of cream cheese mixture. Cover with rest of Cool Whip; sprinkle with toasted coconut; refrigerate.
Grease 13 x 9-inch pan with vegetable oil. Mix all the ingredients together. Bake at 350° for 1 hour. Sprinkle grated cheese on top of hot cornbread to make a melted cheese topping. Serve with pinto beans.
Cut up rabbit into serving size pieces. Soak in a solution of 1/4 cup vinegar and 1 teaspoon salt and enough water to cover the rabbit for 3 hours. Drain and dry. Sprinkle pieces with monosodium glutamate. Cover and allow to stand in the refrigerator overnight. Mix 2 teaspoons salt and pepper, saffron and oregano. Rub into the meat. Fry rabbit slowly in 1-inch of bacon drippings until browned on all sides. Place onion in a casserole followed by rabbit. Pour 1 tablespoon vinegar in 1/2 cup water over the rabbit. Cover tightly and bake at 275° for 2 hours.
Mix ingredients and shape into patties. This can be used with hamburger or can be made into a loaf.
Dissolve lime in 1 gallon of water in 2 1/2 to 3 gallon glass jar or container. Add zucchini and soak 24 hours. Pour off lime water and rinse 10 minutes until water runs clear. Allow to drain on paper towel, terry cloth or screen for 3 hours. In a large stainless steel or enamel kettle, add vinegar and sugar; stir well. Add pickling spice. Add zucchini and let stand for 24 hours. Bring to a rolling boil and boil for 35 minutes. Add green food coloring, if desired. Fill jars, cap and enjoy.
Unroll crescent roll dough and pat into a 15 x 10 inch baking sheet. Bake at 375 degrees for 12 minutes or until golden brown. Remove from oven and cool completely. In a medium mixing bowl, stir together cream cheese, sour cream, and dressing mix until smooth. Spread mixture on top of cooled crust. Top with mixed vegetables. Sprinkle cheese over vegetables. Cut into 2-inch squares and serve. Makes 35 squares.
Dice eggplant, zucchini, onion and green pepper. Combine with rest of ingredients in large pan and bring to a boil (covered). Then uncover and let simmer on very low flame for approximately 3 hours, adding salt and pepper to taste. Serves 4.
In saucepan cook noodles according to package directions. Drain. Thoroughly drain spinach, pressing out excess liquid. Combine egg whites, spinach, cottage cheese, 1 cup Mozzarella cheese, Parmesan cheese, oregano, basil and garlic powder. Spread one-eighth of mix on each noodle. Loosely roll up jelly roll style, starting with short edge. Place, seam side down, in casserole dish. Pour tomato sauce over rolls. Cook in a 350° oven for 30 to 40 minutes. Sprinkle with remaining Mozzarella cheese. Cover and let stand 5 minutes before serving.
Combine all ingredients and place in greased 12-inch pan. Bake 45 to 55 minutes until golden brown at 350°.
Brown hamburg. Add all your vegies and simmer for 2 hours. You can add more water. Put a couple bouillon cubes in. I put enough water to make as much broth that's needed. I don't use salt, but I put a little pepper and onion powder or to your taste.
Mix in order given. Pour into a greased and floured 9 x 13 x 2-inch pan. Bake for 25 to 30 minutes in a preheated 350° oven. Remove from the oven and pour on topping.
Grind walnuts very fine. Add sugar, cinnamon and nutmeg. Mix well. Grease a 10 x 15-inch pan with melted butter. Place 4 filo in pan. Brush each with melted butter. Sprinkle every thin layer with meat mixture. Cover with 4 filo. Brush as before. Continue procedure until pan is full. Brush top filo generously with melted butter and put pastry into individual pieces before baking. Bake at 350° to 375° for 1 1/2 to 2 hours.
Preheat oven to 425°. Grease 8 or 9-inch square pan. Combine pork and beans, franks, green pepper, onion and chili powder and pour into prepared dish. Stir cornmeal mix, milk, egg and oil until smooth and pour evenly over bean and franks. Bake 25 to 30 minutes or until cornbread is golden.
Put all ingredients in covered casserole and bake at 325° until bubbly, stirring twice. Bake approximately 30 minutes. Serves 8 to 10.
With foil baking cups in muffin tins, place one vanilla wafer or gingersnap in each. Cream remaining ingredients, except cherry pie filling, until smooth. Fill cups 1/2 full and bake at 350° for approximately 25 minutes or until barely beginning to brown. Top with cherry pie filling or other topping, if desired. Makes 15-20 tarts.
*Green onions, fresh mushrooms, green peppers, radishes, cauliflower, broccoli, tomatoes (first de-seed).
In a bowl, combine bread crumbs, garlic, parsley, cheese, thyme, lemon zest and salt; mix well. Add 4 tablespoons of butter and toss lightly to coat; set aside.
Cut broccoli and cauliflower into small pieces. Combine with onion and cheese; refrigerate.
On large pieces of foil, place chicken or steak, salted and peppered. Thinly slice potatoes over meat, then carrots. Mix soups and spoon over vegetables. Top with frozen peas. Close foil securely. Bake at 400° for 1 hour.
Mix and knead dough. Refrigerate for 30 minutes. Lay out for 4 or 5 days. Use straw to punch a hole in mold if it is to hang.
Beat the eggs. Add flour, milk and salt, mix well. Add the melted butter. Put in greased cake pan (or I use iron skillet). Bake at 400° for 20 minutes until well browned, about 6-inches high. When baked, cut into wedges and serve. I usually double or triple this recipe.
Combine all ingredients; mix well. Pour into greased casserole dish. Bake at 300° for 45 minutes. Serves 8.
Make corn muffin mix according to package directions. Stir in sausage and Italian seasoning. Pour into a 8x8x12 baking pan. Bake at 350 degrees for 20-25 minutes.
On bottom of 9 x 13-inch pan, place single layer of whole graham crackers. Beat pudding, milk and Cool Whip until smooth. Pour half of pudding mixture over graham cracker lining.
Cream butter. Add sugar and vanilla. Beat until fluffy; add eggs, one at a time. Combine preserves and buttermilk in a separate bowl. To butter mixture, alternately add flour and preserves mixture. Beat until well blended. Stir in nuts; grease 13 x 9-inch pan. Bake at 325° for 1 1/2 hours. Cool in pan.
Mix and cook in enamel container until thickens, stirring often to prevent sticking. Cook on low heat. Put in hot sterile jars and seal or eat.
Melt together in microwave chocolate chips and Candi-Quick according to directions on chocolate chip package. Add roasted almonds and drop by teaspoonful on wax paper to set. Very delicious.
In a mixing bowl, beat the milk and pudding mix on low speed for 2 minutes; beat in vanilla. Fold in 3 cups whipped topping. Pour 1 1/3 cups of the pudding mixture into pie crust. Layer with banana slices and remaining pudding mixture. Top with remaining whipped topping. Garnish with additional banana slices, if desired. Refrigerate until serving.
Drain mushrooms. Add milk to mushroom liquid to total of 1/2 cup. Combine meat, mushroom (sliced), bread crumbs, onion, Worcestershire sauce, salt, pepper and egg. Remove end and seeds from peppers. Cut into three 1-inch rings. Place green peppers in a shallow baking dish and pack meat mixture into pepper rings. Bake at 350° for 35 minutes. Combine catsup and grated cheese and spoon over patties. Continue baking for 10 minutes.
Mix together; place in a greased casserole. Top with crushed potatoes chips and shredded American or Cheddar cheese. Bake at 350° for 1/2 hour. Enjoy!
Cook spinach in salted water. Drain. Cool. Mix all ingredients. Place in large buttered baking pan, spread reserved crumbs over top. Pour melted butter over crumbs. Bake at 350° for 60 minutes, or until heated through.
Put the apple cider and cranberry juice cocktail in a 30-cup percolator. In basket, put the brown sugar, cinnamon sticks, salt and whole cloves. Perk and serve.
Preheat oven to 350°. Grease and flour 2 (9-inch) cake pans. Separate eggs. Place yolks in large mixing bowl. Place whites in a small bowl and beat until stiff. To egg yolks, add cake mix and butter. Mix well. Dissolve soda in buttermilk. Add to mixture. Stir in vanilla. Blend well. Fold in beaten egg whites. Gently stir in pecans and coconut. Bake 25 minutes. Cool in pan 10 minutes then remove to serving platter. Cool completely before frosting.
In large soup pot, saute bacon until clear. (Do not brown!) Add leeks, spring and yellow onions, bouillon (use more if needed) and flour. Bring to simmer, stirring occasionally, until onions are clear (about 8 to 10 minutes). Add potatoes and creams. Cook at a gentle simmer about 50 minutes to 1 hour, until potatoes are soft. Remove from heat.
In electric mixer, beat in order given. Bake ham in 325° oven with ginger ale or beer in bottom of pan for 20 minutes to the pound. When ham is cooled, remove all fat. Wipe ham dry and crisscross in diamonds.
Preheat oven to 350°. In large bowl, combine flour, sugar and egg. Cut in 1/2 cup margarine until crumbly. Stir in walnuts. Reserving 2 cups of crumb mixture, press remainder firmly on bottom of a greased 13 x 9-inch baking pan. Bake for 15 minutes.
Mix tuna, mayonnaise, vegetables, salt, pepper and 3/4 cup bread crumbs. Shape into 15 (2-inch) balls. Roll in remaining crumbs, coating well. Flatten balls into small patties. Refrigerate 30 minutes. Heat 1/2 cup oil in a skillet and fry patties 5 minutes on each side. Add more oil as needed. Remove from skillet and drain on paper.
Season duck with salt, red pepper, black pepper, white pepper, thyme, oregano and basil. Sprinkle onion and apple with cinnamon. Stuff into duck cavity. Cover each duck with 4 strips of bacon.
In bowl, mix together flour and salt. Stir in oil, water and food coloring. Add more water if necessary to form a soft, pliable dough. This keeps well in airtight bag.
Heat milk, be sure not to burn it. Add shortening, salt and sugar to milk; cool to lukewarm. Add beaten eggs to mixture when mix is cool. Dissolve yeast in lukewarm water; add to milk mixture. Stir in 4 cups flour; knead until smooth (about 5 minutes). Add remaining flour. Grease topp of dough and rise 2 hours. Punch down dough and work out rolls, let rise 1 1/2 hours. Bake at 375° for 10 to 15 minutes.
Mix well. Bake at 350°. When half done, add 1 can tomato sauce. Pour over loaf and finish baking.
Cream shortening, butter and sugar. Add eggs, one at a time beating thoroughly after each addition. Add flour, sifted with baking powder, one spoonful at a time, alternately with milk. Add vanilla. Stir in crushed pineapple and juice; blend well. Pour batter into a well-greased 10-inch tube pan. Place in cold oven. Turn oven to 325° and bake 1 1/2 hours, or until top springs back when touched lightly.
Mix pudding mix with milk. Fold in pumpkin, spices and salt. Pour into crust. Chill. Serve with whipped cream.
Put beef roast in roaster. Blend Coca-Cola and mushroom soup; pour over roast. Sprinkle with onion soup. Bake at 300° for 4 1/2 to 5 hours or until nice and tender.
Blend cream cheese and milk. Fold in the whipped topping. Spread half into the pie crust. Drizzle with half the caramel topping. Combine coconut and pecans. Sprinkle half over the caramel. Repeat layers and chill or freeze until ready to serve.
Sprinkle gelatin over cold water and set aside. Beat egg yolks. Add sugar, salt and hot water. Cook and stir in double boiler until thickened. Pour over gelatin and mix well. Combine beaten egg whites, sugar and nutmeg. Fold egg yolk mixture into egg white mixture. Add rum, if desired. Pour into 9-inch baked crust. Chill. Serve with whipped cream on top. Sprinkle with nutmeg. (For best results, do not double the recipe.)
Using a well-greased Bundt pan, sprinkle bottom with nuts. Arrange rolls; sprinkle with pudding mix and brown sugar. Drizzle melted butter over rolls. Set out on counter and cover with wax paper or in oven overnight and bake in the morning about 30 minutes at 350°.
Dissolve cherry and unflavored gelatin completely in boiling water. Let cool slightly, then stir in cranberry sauce, drained pineapple and celery. Pour into a 6-cup mold that has first been rinsed under cold water and chill until firm. At serving time, dip mold briefly in a pan of hot water to loosen. Unmold onto chilled plate.
Mix cracker crumbs and butter; pat into pie plate. Mix well the yogurt and jello; pour into crust and freeze. Add Cool Whip before serving. Cut into 8 servings.
Grind all meat together and hand mix spices into meat. Make patties and freeze. Fry patties as desired until done.
Combine the dry ingredients in a large bowl. Mix eggs and salad oil together and stir into dry ingredients; do not beat. Stir in remaining ingredients until well mixed. Spoon batter into three greased and floured 9-inch cake pans. Bake at 350° for 25 to 30 minutes or until cake tests done. Allow cakes to cool in pans for 10 minutes after removing from oven. Remove from pan and cool completely. Frost with Cream Cheese Frosting (recipe follows).
Preheat oven to 400°. Brown beef in a large skillet; drain. Add green pepper; cook for 2 minutes. Stir in water, tomato paste and spaghetti sauce mix. Cover and cook for 10 to 15 minutes.
Grate egg yolks finely and set aside. Chop onion, egg white, celery and cheese. Mix with spinach in a bowl. Add salt, vinegar and Tabasco. Mix in mayonnaise just before serving. Garnish with egg yolk. Great potluck salad.
Chill sweet potatoes. Combine dry ingredients, add potatoes and eggs. For small balls and fry in hot oil until golden brown.
Cream butter with brown sugar. Add in egg, milk, soda, salt and flour. Melt chocolate with milk. Add to mixture. Add nuts. Bake at 350° on ungreased cookie sheet for 12 to 15 minutes. Cool and ice with favorite chocolate icing.
Drain artichokes, reserving marinade in a large bowl. Add vinegar, mustard, lime juice, garlic, salt, marjoram and pepper; mix well. Add artichokes, pasta, nuts, cucumber and tomato; toss to coat. Serve on lettuce-lined plates. Garnish with avocado slices. Serves 6.
Mix all ingredients until it is in a fine crumbly texture. Then add warm water until mixture sticks together.
Soak oatmeal in boiling water for 20 minutes, then mix in the oleo, brown sugar and salt. Mix yeast, warm water and white sugar, then mix with oatmeal mixture. Add flours and knead. Bake at 350° for 25 to 30 minutes.
Add the 7-Up and other ingredients. Turn out in a little flour. Knead 8 times. Bake in oven at 450°.
Mix well. Grease muffin pan and spoon out into individual cups. Cook at 425° until brown.
Preheat oven to 350 degrees. Grease and flour 9x13in. baking pan. Base: Stir together in a medium bowl until well mixed; dry cake mix, 3/4 c. melted butter, 3/4 c. pecans. Press mixture evenly into the bottom of prepared pan.
Mix together oranges, coconut, marshmallows, pineapple, fruit cocktail and sour cream. Let set for 30 minutes or more before serving.
Grease a 13 x 9-inch pan and cut bread into 1-inch chunks. Coarsely chop chocolate and toss with bread in a pan. In large bowl, whisk eggnog, half and half, sugar, coffee and eggs. Pour this over the bread and dot with butter. Set dish in large roaster and place on oven rack. Fill roaster with water halfway up the side of baking dish. Bake 1 hour until a knife blade comes out clean. Sprinkle with powdered sugar serving warm with ice cream topping. Oven temperature should be 325° for baking.
Mix all ingredients except broccoli. Cut tops and some of the stems from broccoli, then wash and add other ingredients to the broccoli flowerets and stems. Chill and serve.
Mix all ingredients, except won ton wrappers. Separate several won ton wrappers, then place 1 tsp. or 2 tsp. of meat mixture in to the center of the wrapper. Fold the mixture to where the meat is all covered. Deep fat fry.
Preheat oven to 350°. Peel and cube potatoes and place in baking dish. Sprinkle with dry salad dressing mix. Top with small pats of butter. Bake uncovered 45 minutes to an hour.