HumbleIntelligence/food-ner-1-Million huggingface dataset:
Crumble goat cheese coarsely and stir into cottage cheese. Spread should be slightly lumpy. Cover and refrigerate until ready to serve. Heat oil in saucepan. Add garlic and onion and green pepper. Saute until onion in translucent being careful not to brown. Stir in tomatoes. Simmer, uncovered, for 5 minutes. Add jalapeno. Cool to room temperature. Refrigerate, covered, if to be kept overnight. Pile cheese mixture onto plate. Drizzle salsa around it to form a red pool around creamy cheese. Surround with additional fresh chopped tomatoes and green peppers if desired. Serve with crackers or chips.
Place rolls on the bottom of 9 x 13-inch pan. Beat cream cheese, sugar and sour cream. Add eggs, 1 at a time, beating all the time. Add vanilla. Pour over rolls. Sprinkle with cinnamon. Bake at 350° for 40 to 45 minutes.
Place 4 slices of bread, butter side down, in oblong baking dish. Place a slice of cheese on each piece. Top cheese with the cooked sausage. Beat the eggs, milk and salt together. Place remaining 4 bread slices, butter side up, over the sausage. Pour eggs over all. Cover with foil and refrigerate overnight. Bake 50 minutes at 350°.
Saute onion and mushrooms in butter. Add remaining ingredients except for rice. Bring to a boil. Add rice. Cook, uncovered, for 20 minutes until liquid disappears.
Partially defrost the fish so that fillets can be easily separated. Pour oil into a skillet. Add chopped onion and cook over medium heat about 5 minutes. Add the other ingredients, except for the fish, and cook about 5 minutes. Add the fish; cover and simmer for 10 minutes or until done.
Mix shortening, sugar and egg thoroughly. Stir in pineapple. Measure flour by dipping method or by sifting. Stir together flour, soda, salt and nutmeg and blend. Mix in nuts. Chill at least one hour. Heat oven to 400°. Drop rounded teaspoonfuls of dough about 2 inches apart on lightly greased baking sheet. Bake 8 to 10 minutes or until no imprint remains when touched lightly. Makes about 5 dozen cookies.
Cook vegetables until tender and blend flour into milk. Simmer 10 minutes. Garnish with paprika and parsley. Add salt to taste. Serve with garlic bread and tossed salad.
Mix all ingredients. Pour into a buttered casserole. Bake in oven at 350° until set.
Heat oil and cook the chicken pieces in it until they are golden brown, turning frequently. Add onions; cook a few minutes longer. Add garlic, tomatoes, basil, salt and pepper. Cover pan and cook gently until chicken is done and tomatoes are cooked to a sauce. Stir occasionally. Continue cooking for about 45 minutes. Add wine. Cook another 15 minutes. Serve with Italian Rice and a green salad.
Mix Veg-All and soup together and pour into a casserole dish. Mix flour, milk and melted butter together. Pour over the soup and Veg-All mixture. Bake 45 minutes at 400°.
Pour carrots and potatoes in bottom of crock-pot without draining off the liquid. Season the pot roast to taste and put on top of carrots and potatoes. Pour Pepperidge Farm gravy on top. Cook on high about 4 to 5 hours. If you put this in the crock-pot about 8:00 on Sunday morning, this will be ready for lunch right after 11:00 church.
Combine first 6 ingredients in saucepan. Cook about 20 minutes over medium heat until it comes to a boil. Stir occasionally and continue cooking until mixture forms a small ball in cold water. Remove from heat. Add vanilla and stir until mixture begins to lose its gloss. Drop small portions onto waxed paper. (Put foil under waxed paper to keep it from sticking to your countertop.) Work fast, keeping saucepan over a warm surface, if it seems to harden too fast. Let pralines cool before removing from waxed paper.
Combine the mayonnaise, Creole seasoning, dill weed and paprika. Mix well and set aside. Combine chicken, bell pepper, celery, onion, and relish. Toss to mix. Add flavored mayonnaise and mix well. Makes about 6 servings.
Melt margarine in saucepan. Add salt, cocoa, confectioners sugar, vanilla and milk. Mix well. Put on warm cake.
Wash beans until all bubbles disappear. Mix beans, salsa and chopped vegetables in large bowl. Season to taste with Old Dutch dressing; mix well. Let marinate 1/2 hour. Delicious!
Bring pineapple and juice, sugar and water to a boil. Add jello and cream cheese. Stir until cream cheese is dissolved. Chill until it starts to set. Add cool Whip and mix thoroughly. Sprinkle nuts over top.
Combine meat, salt, pepper and onion; mix well. Brown in skillet. Add red beans, corn, spaghetti, tomato juice and chili powder. Simmer for 30 to 45 minutes.
Cream butter and sugar; add eggs 1 at a time. Add flour sifted with mace. Pour in greased 9-inch tube pan and bake 1 hour beginning in cold oven. Can be baked as sheet cake with butter icing for teas.
Bring to boil the sugar, butter and milk. Boil until soft ball stage, then remove from heat and add peanut butter and marshmallow cream. Beat until smooth. Pour into buttered dish to cool.
Combine flour, baking powder, sugar, 2 tablespoons cocoa and salt. Stir in milk, vanilla and shortening. Pour into greased 8-inch baking pan.
Peel and slice potatoes thin. Mix onion, cream of mushroom soup and milk. Layer potatoes with butter. Add salt and pepper. Lay pork chops on top. Cook for 1 hour at 350°.
Defrost patties. Crumble 4 patties in 9 x 13-inch dish. Salt and pepper. Top with margarine and 1/2 of cheese. Repeat layers. Pour half and half over mixture. Bake at 350° for 1 1/2 hours.
Spread crushed cookies on bottom of 9 x 13-inch pan, reserving 1/2 cup crumbs for later use. Mix whipped topping, cream cheese, powdered sugar and butter. In separate bowl, mix the pudding with the milk. Mix with cream cheese mixture; spread over the cookies. Top with the leftover crumbs. Chill well.
Mix first four ingredients. Marinate chicken wings in mixture for as long as possible. If cooking a lot of wings, double recipe. Bake at 350° for 1 1/2 hours.
Layer lettuce, celery, green pepper, onion and peas. Spread mayo over all. Sprinkle sugar over mayo. Sprinkle cheese. Top with bacon. Refrigerate overnight or at least 4 hours before serving.
Line a 10-inch skillet with 4 lettuce leaves. Set aside. Peel a 1/2-inch wide strip around center of each potato. Layer potatoes and next 3 ingredients over lettuce leaves. Add water and sprinkle with sugar, salt and pepper. Dot with butter.
Mix together chicken, soup and vegetables. Pour into baked pie crust. Sprinkle grated cheese on top of chicken mixture. Crumble Ritz crackers on top. Bake at 350° until hot, about 20 minutes.
Drain pineapple, save juice. Mix sugar and flour together. Add pineapple and cheese. Put in buttered casserole dish. Cover top with crushed Ritz crackers. Melt butter; add pineapple juice. Pour over casserole. Bake at 350° for 30 minutes.
Bring margarine, cocoa and water to boil. Pour over sugar and flour. Mix eggs, buttermilk and soda and add. Pour in 9 x 13-inch greased and floured pan. Bake at 300° for 40 to 45 minutes.
In double boiler, melt sugar and butter in milk. Dissolve cornstarch in a little water and add to hot milk. Stir until thick, remove from heat and add rum.
Combine and pour over 8 qt. popped corn. Bake at 250° for 1 hour.
Mix together dressing mix and mayo. Drizzle dressing over peas and cauliflower. Let stand overnight and mix together before serving.
Dissolve gelatin in boiling water. Stir in lemonade. Add cold water and cranberry juice cocktail, chilled. Pour over ice in punch bowl. Slowly pour in ginger ale, chilled. Makes 12 cups.
Sprinkle pecans evenly in 9 x 9-inch pan. In saucepan, combine brown sugar and butter. Bring to a boil, stirring constantly. Boil for 7 minutes. Pour hot mixture over nuts. Sprinkle chocolate chips on top. Cover so chocolate chips melt. Spread chocolate evenly. Slice when warm or refrigerate and break into pieces.
Peel and core apples. Slice apple in quarters. In a pan add water and apples. Cook over low heat. Lightly mash apples; add cinnamon and stir. Serve chunky warm or cold.
Combine ingredients in saucepan and cook for about 30 minutes. Seal in sterilized jars.
Heat strawberries and jello together; let cool. Mix instant pudding, milk, sour cream and Cool Whip together. Place in dish a layer of wafers, layer of pudding and then layer of strawberries. Put another layer of wafers and strawberries; top with pudding. Keep cool!
Cook first 5 ingredients until butter is melted. Add beef; when browned, add tomato sauce.
Mix first 5 ingredients to make spread; cook over low heat for a few minutes to soften onions. Cut the rolls apart as one, lengthwise (leave bottom half in the aluminum pan). Cover bottom half of rolls with spread. Add ham and sprinkle with cheese. Replace top half of rolls. Bake for approximately 20 minutes at 350°.
Preheat oven to 350°. Grease and flour two 9-inch round cake pans. In a large mixer bowl, beat the sugar, butter, eggs and vanilla for about 5 minutes. Add water, whole wheat flour, cocoa, baking soda, salt, ginger and white of orange rind. Beat until blended. Pour into pans. Bake 28 to 33 minutes or until toothpick comes out clean. Cool 5 minutes. Remove from pan. Cool completely. Can be eaten plain or with a white frosting. The more adventurous might try a coconut frosting.
Preheat oven to 325°. In small bowl, combine flour, baking powder and salt; set aside. In large mixer bowl, beat sugar, butter and vanilla extract until creamy. Beat in eggs, one at a time, beating well after each addition. Gradually add flour mixture alternately with milk. Stir in mini morsels. Pour into greased and floured 10-inch fluted tube pan or 2 greased and floured 9 x 5-inch loaf pans. Bake for 70 to 80 minutes, or until toothpick inserted in center of cake comes out clean. Cool in pan for 15 minutes. Remove from pan; cool completely. Sprinkle with powdered sugar, if desired. Makes 16 to 20 servings.
Mix all ingredients except meat and buns in a 1-quart casserole. Microwave on High (100%) for 2 to 3 1/2 minutes or until boiling. Stir occasionally.
Combine all together and cook for 1 hour. Drain fat and cover top with ketchup and brown top. If using cheese, brown top after adding catsup.
Blend butter, sugar, flour and salt. Add eggs, beating well. Stir in corn and milk. Pour ingredients into buttered casserole and bake at 325° for 45 minutes. Stir once when halfway through cooking period. When done, pudding will be golden brown and a silver knife inserted will come out clean. Shakertown uses frozen corn, however, canned or fresh corn may be used.
Cook hamburger and drain. Add taco seasoning, peppers, mushrooms and onions and cook until mixed well (about 5 minutes. Cover bottom and sides of baking dish with tortillas. Layer meat mixture, cheese, and salsa. Top with tortillas and layer again. Bake in 350° oven cheese is melted.
Mix together and put in a 9 x 13-inch pan. Bake 10 minutes at 350°. Cool.
Crush cookies into crumbs in a food processor; set aside. Cream sugar, cream cheese and butter; set aside. In a very large bowl, mix pudding, Cool Whip and milk. Add cream cheese mixture and blend it until it has a pudding consistency. Layer cookies and pudding into container. Begin and end with cookies. Chill 1 hour before serving. Put candied flowers on top and serve with a miniature shovel.
Combine milk, bread, onion, egg and salt. Add hamburg. Form into patties (will be very moist). Brown in a skillet, then put into a casserole. Pour soup over the meatballs. Bake at 350° for 45 minutes.
Mix shrimp, garlic, chili sauce and hot sauce. Cover and refrigerate for several hours. Cut bacon slices into halves. Cook bacon until limp; drain. Wrap each shrimp with a bacon piece; secure with a toothpick. Set oven to broil. Broil until bacon becomes crisp.
Mix all ingredients together. Pour in a greased and floured 13 x 9-inch pan and bake at 350° for 35 to 40 minutes or until done.
Tear the angel food cake into bite size pieces. Place in a 13 x 9-inch pan. In a mixer bowl, combine pudding mix, milk and sour cream. Beat until thickened, about 2 minutes. Spread over cake. Spoon pie filling on top. Chill until serving time. Yield: 12 to 16 servings.
Preheat oven to 350°. In an 8 x 12-inch baking pan, melt butter. In large bowl or in blender container, combine 1 cup sugar, flour, milk and baking powder. Mix well. Pour mixture over butter in baking pan; do not stir. Arrange peaches on top.
Combine vegetable oil, butter, eggs and sugar. Add remaining ingredients except walnuts and dates. Mix well, then add nuts and dates. Bake 30 to 35 minutes at 350°. Makes 3 layers.
Chop cabbage into small pieces. Drain French-cut green beans. Bring water to a boil. Add bouillon cubes, cabbage, onions, celery, green beans and tomatoes. Cook (in large pot) until cabbage is tender. This soup is called "Negative Calorie" because you will burn more calories making and eating this soup than are contained in the soup.
Dissolve gelatin in boiling water. Stir in cranberry sauce and undrained pineapple and finely chopped water chestnuts. Stir in with coarsely chopped walnuts. Pour into mold and chill until firm.
Cream butter and cream cheese. Add sugar, beat in vanilla. Add flour. Blend. Chill. Use cookie press to make various cookies. Bake at 375° for 8 to 10 minutes.
Place all the ingredients in a large mixing bowl. Beat on high speed with a mixer for 4 minutes. Place in a 9 x 13 x 2-inch greased pan and bake at 375° for 20 minutes.
Put dry ingredients in bowl; add shortening, water and applesauce. Beat. Add egg; beat well. Fold in raisins and nuts. Bake 35 minutes or longer at 350°. Makes large cake. Frost with boiled brown sugar frosting.
In covered pan, bring beans to boil until skins start to crack. Drain. Add water to cover beans. Add garlic. Heat large knife on fire until hot. Bang and fold salt pork until it becomes a paste texture, keeping knife hot. Add salt pork to beans. Add black and red pepper. Dash of salt is optional. Simmer 1 1/2 hours. Add rice to beans. Cook 25 minutes.
Place pretzels in bottom of a 9 x 13-inch pan. Melt oleo and 3 tablespoons sugar and pour over pretzels. Bake at 400° for 8 minutes. Cool. Mix cream cheese, rest of sugar and Cool Whip and spread over pretzels. Mix jello according to directions on box. Let partially jell. Add apples and pecans. Pour over casserole mixture and refrigerate to set.
Mix all ingredients well. Spray muffin tins with Pam. Bake at 375° for 20 to 25 minutes.
Melt margarine in a small nonstick skillet over medium heat. Add breadcrumbs and basil; saute 2 minutes or until lightly toasted; set aside.
Combine all ingredients in a saucepan; cook over medium heat until cheese melts, stirring often. To serve, transfer dip to a chafing dish. Serve warm with tortilla chips. Yield: 5 3/4 cups.
Mix melted margarine and pretzels in 9 x 13-inch pan. Bake 10 minutes at 400°. Cool. Mix cream cheese and sugar. Add Cool Whip and put over cooled pretzels. Heat pineapple juice to boiling and dissolve jello in juice. Add frozen strawberries and cool until starts to gel. Pour over pretzels.
Fry bacon in skillet; remove and drain. Saute onion and green pepper in two tablespoons drippings. Add mushrooms, hominy and remaining ingredients to skillet. Simmer for a few minutes, until cheese is melted, stirring often. Put mixture in baking dish and top with crumbled bacon. Bake at 350° for at least 20 minutes, until bubbly.
Dissolve sugar in boiling water. Stir in orange juice and next 3 ingredients. Pour mixture into a large, plastic container, then freeze until firm.
In a large bowl, cream the butter and sugar. Blend in vanilla and lemon extracts, then eggs. Beat mixture thoroughly. In a separate bowl, combine dry ingredients; set aside. In a third, smaller bowl, blend together the sour cream and jam. Stir dry ingredients into sugar-butter-egg mixture alternately with jam mixture. Stir until well blended. Stir in nuts. Pour batter into a greased and floured bread pan. Bake in preheated 350° oven for 45 to 50 minutes.
Mix together; add enough flour to make a stiff dough. Roll out each time for 1 layer at a time. Cut out with a pie pan. Put in a greased pan and bake. Will make 5 layers of cake. Put cooked apples or apple butter between layers.
Cook pasta according to package directions, rinse and drain. Mix together. Refrigerate several hours before serving.
In a large heavy saucepan combine sugar, corn syrup, butter and half of the cream. Heat to boiling	over medium heat, stirring constantly. Stir	in remaining cream, nuts and vanilla. Cook over medium heat, stirring occasionally, until mixture reaches a temperature of 244° on a candy thermometer (small amount dropped into very cold water will form a firm ball). As mixture becomes thick, stir constantly. Immediately pour mixture evenly into a well-greased 8-inch square pan. Let stand until cool. Cut into 1-inch squares. Wrap individually in waxed paper or plastic film.
In Dutch oven, brown meat with garlic and chopped onion. Drain off grease. Drain and coarsely chop the tomatoes. Reserve juice. Add tomatoes, juice, picante sauce, cumin, salt and pepper to meat mixture. Bring to a boil. Reduce heat. Add corn and beans. Cover and simmer for 20 to 30 minutes. Serve with additional picante sauce. One dish dinner needs only a pan of cornbread or nacho chips.
Fry sausage until done. Pour off oil. Add pepper and water, onion, tomatoes and paste. Let simmer for 20 minutes. Add mushrooms and cook until done. If it's too thick, add water until desired consistency. Serve hot over rice.
Mix everything together, except the flour and soda. Boil 5 minutes. Cool. When cool, add the flour and soda, sifted together. Pour into a 9 x 13-inch pan. Bake 45 to 55 minutes in 350° oven.
Layer ingredients in order given in a large pot. Simmer on low for 1 to 2 hours, according to amount you have in pot. Do not overcook. Do not let potatoes go to mush. Meat will flavor the whole pot of vegetables. When potatoes are tender, it is ready! Serve with cornbread. Very convenient and very good!
Sprinkle sugar, water, cinnamon and nutmeg over apples in loaf pan. Mix oleo, flour and brown sugar together and top apples. Bake at 325° for 50 minutes.
Stir together mayonnaise, sugar and vinegar. Stir in broccoli, and grapes.
Mix dry ingredients with 1/2 cup water to make a smooth paste. Add paste slowly to 1 1/2 cups boiling water, stirring constantly until the mixture is thick and bubbly (approximately 10 minutes). Remove from heat and stir in eggs.
Heat wieners in hot water. Score through center. Add 1/2 slice of cheese. Dip tortilla in hot fat. Place wiener in tortilla and add sauce. Roll up and secure with toothpick. Deep-fry until crisp. Serve with refried beans.
Pour hot water in blender with gelatin. Blend. Add pineapple and blend for 3 minutes. Add sweetener and flavorings. Slowly add powdered milk. Blend well, pour into 9-inch pie pan. Sprinkle with cinnamon, refrigerate.
Stir together. Pour into greased and floured 9 x 13 pan. Bake in 350° oven about 40 minutes or until firm to the touch.
Saute celery and onion until tender. Mix with other ingredients, adding broth until desired consistency is reached. Bake, uncovered, 45 minutes in 350° oven.
Fold crabmeat into white sauce. Roll into round cake shapes. Dip into egg and milk mixture, roll in "Shake and Blend" flour. Roll in Italian flavored bread crumbs. Deep fry until brown.
Mix crushed pretzels (small pieces) with melted margarine and 3 teaspoons sugar. Spread in a 9 x 13-inch pan, press down and bake 8 minutes at 400°. Mix well cream cheese and 1 cup sugar. Fold into medium Cool Whip and spread over cooled pretzel layer; chill until firm.
Boil chicken and remove from broth and bone. Skim fat from broth. Add next 8 ingredients plus oregano. Cook until potatoes are tender. Add vermicelli noodles. Cook on low for 1 hour. Add water to broth as needed. Serve with Parmesan cheese.
Peel and slice carrots. Place in saucepan with water and salt. Cook on medium heat until almost done. Add sugar, butter and ginger. Simmer until most of the liquid is gone. Serve hot.
Dissolve yeast in 1/4 cup warm water. Add warm milk, sugar and sifted flour. Cover and let rise for 1 hour. Cream butter with sugar; break in whole eggs and beat well. Add egg yolks and mix well. Add egg mixture to yeast sponge and rest of flour until dough is not sticky (loose from bowl). Knead good.
Cook pasta according to package directions. Drain and rinse. Place in a 2 1/2-quart salad bowl. Add turkey, celery, onion and green pepper; toss to mix.
Cream butter, sugar and egg together until fluffy. Mix in vanilla. In separate bowl, stir together flour, soda, baking powder and salt. Add to creamed mixture alternately with sour cream. Stir in dates and nuts. Drop by a rounded teaspoonful onto greased baking sheets. Bake in a 400° oven for 10 minutes or until golden brown. Remove immediately to wire racks and let cool. Spread with frosting. Makes about 3 1/2 dozen.
Lightly mix and pour into unbaked pie shell. Bake at 350° until crust is light brown.
Melt butter in saucepan over low heat. Remove from heat and add sugar and mix well. Stir in eggs, then sift dry ingredients into mixture. Mix in chocolate chips and nuts. Cook in a greased 13 x 9-inch pan for 30 to 35 minutes at 350°. Cool in pan and cut when cooled.
In a food processor, smoothly puree fish, adding eggs one at a time. Pour in cream with motor running. (If using a blender, smoothly puree fish and eggs; scrape container sides. Add cream with motor running.) If making ahead, cover and chill up to 3 hours.
In saucepan, combine soup, milk, onions and mustard. Cook and stir until smooth and heated through. Remove from heat. Stir in cheese until melted. Pour 1 cup of sauce into each of two 10 x 6 x 1 1/2-inch baking dishes. Break 6 eggs into sauce in each casserole. Carefully spoon remaining sauce around eggs. Stand bread slices around outside edge of casseroles. Bake in a 350° oven for 15 to 20 minutes, until eggs are set. Garnish with parsley.
Dice the cabbage and onions. Dice sausage. In skillet, brown sausage. Add cabbage and onions to sausage. Season with soy sauce and a pinch of pepper. Cook all ingredients until cabbage is cooked.
Melt butter in saucepan. Stir in brown sugar. Cook and stir 2 minutes. Cool to lukewarm. Put in mixing bowl. Add sugar and vanilla. Beat until of spreading consistency. Put on cool cake.
Season veal with garlic, pepper, salt, herbs and wine and marinate in the refrigerator for 5 hours. Turn steak after 2 hours. Drain. Pat dry with paper towels.
Cook noodles and drain according to directions on box. Mix with celery and bell pepper (diced), pickles, tuna and Miracle Whip. Salt as needed. Better served chilled.
Mix yeast, water and 1 cup flour; set aside. Beat eggs well; add flour, mixing thoroughly. Add yeast mixture, cheeses and pepperoni. Pour mixture in a greased (spray with Pam) Bundt pan. Let rise 1 hour. Bake at 350° for 40 minutes.
Mix all ingredients except for Swiss or Cheddar cheese and broccoli. Add well drained broccoli and mix well. Make into balls using ice-cream scoop (this can be frozen at this time). Bake at 350° for 15 to 20 minutes. Remove and add cheese (if you like, you can also add cracker crumbs or onion rings at this time). Place back in oven and bake until cheese is melted. I usually make half of mine with Cheddar and half with Swiss cheese. You can also make this into a casserole instead of the balls. Makes 12.
Spray 9x13-inch glass baking dish with non-stick spray. Put bread in pan. In a bowl, whisk eggs, add mustard and stir, then add milk and pepper and stir. Pour over the bread. Top with chopped ham, onion, green pepper, and cheese. Cover and refrigerate at least 8 hours or over night.
Cook ham hock until soft. Trim off all fat. Cook all vegetables separately. Mix together with cubed ham. Heat and serve. Good luck!
Bring the cream cheese to room temperature. Add fruit juice to consistency desired. Add powdered sugar to thicken, then whipped cream. Blend.
Heat 3 tablespoons of the oil in 14-inch paella pan or heavy ovenproof skillet over medium-high heat until hot. Add chicken; brown lightly on all sides, 10 to 15 minutes. Remove chicken with slotted spoon.