HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all ingredients and shape into ball. Roll in more pecans and parsley. Refrigerate overnight. I get more compliments on this cheese ball than I can count.
Mix together first 6 ingredients well and place in loaf pan. Mix together remaining ingredients; cook until warm and pour over meat loaf. Bake at 350° for 1 hour and 15 minutes.
At low speed cream butter and sugar until fluffy. Add eggs one at a time and mix until blended. Sift dry ingredients and add alternately with milk. Add mandarin orange segments and grated cranberries. Mix well. Grease muffin pan well with butter, greasing top surface of pan as well as cups. Fill muffin cups fairly full. Sprinkle sugar on top. Bake 25 to 30 minutes in 375° oven. Serves 12.
Cream butter; add sugar and egg yolks, one at a time. Sift dry ingredients together. Add alternately with sour cream. Add vanilla. Beat egg whites and fold in. Bake in greased and floured tube pan for 1 hour and 20 minutes in a 325° oven. Test for doneness.
Saute in shallow pan, combine the lime juice, oil, chili powder, garlic powder and salt and pepper. Add chicken, turning to coat. Let stand 10 minutes.
Brown ground beef, onion and garlic salt. Add spaghetti sauce and simmer 15 minutes. Cook lasagna according to package. In a greased casserole dish, layer strips of lasagna. Spread on 1/3 of meat sauce, 1/3 cottage cheese and 1/3 Mozzarella. Repeat layering process and top with Parmesan cheese. Bake at 350° for 30 minutes. Let stand 10 minutes before eating.
Preheat oven to 375°. Combine apples, 5 tablespoons sugar and cinnamon. Sift flour, 2 cups sugar, baking powder and salt into a bowl. Make a well in center and pour in oil, eggs, orange juice and vanilla. Beat with wooden spoon until well blended. Spoon 1/3 of batter into a greased 9 or 10-inch angel food pan. Make a ring of apple mixture, drained, taking care not to have apples touch sides. Spoon 1/3 batter over. Make a ring of apples and top with remaining batter. Bake 1 1/4 hours at 375°.
Blend peanut butter, butter. Sift in sugar. Shape into balls, 1 inch. Melt chocolate. Dip with toothpick. Place on wax paper and chill.
Fix Jell-O like package says. When partially set, add drained pineapple and mandarin oranges. Finish setting. Mix 3 packages of pudding in milk for 2 packages and put on top of set Jell-O. You can put Cool Whip and crushed pecans on top if you choose.
Beat eggs thoroughly with sugar, salt, dark corn syrup and butter or margarine, melted. Line pastry shells with pecans. Pour mixture into unbaked shells. Bake in moderate oven (350°) for 50 minutes or until knife inserted halfway between center and edge comes out clean. Cool.
Cream together sugar and shortening. Add eggs and beat well. Sift dry ingredients. Add to creamed mixture alternately with bananas, blending well after each addition. Stir in nuts. Pour into 2 well-greased loaf pans (9 1/2 x 5 x 3-inch). Bake at 325° for 40 to 45 minutes or until done. Remove from pan and cool on rack. Makes 2 loaves.
Sift first 5 ingredients together. Make a hole in mixture. Add 2 eggs and 1/2 cup shortening and beat well. Add a No. 2 can of applesauce and 1 teaspoon vanilla. Pour in large pan (greased), 11 x 13-inch. Mix and sprinkle over top 1 cup chocolate chips, 1/2 cup nuts and 3 tablespoons sugar. Bake at 350° for 35 minutes.
Combine 1 cup water, vinegar, salt, pepper, 3/4 cup wine and garlic. Pour over roast and marinate overnight in refrigerator.
Cut beef across the grain into 1/8 to 1/4-inch thick slanting slices about 3 inches long. Sprinkle generously with pepper. Melt 1 tablespoon of the butter with oil in a wide frying pan over high heat. Add beef and cook until just browned on all sides (about 1 1/2 minutes total). Remove beef and set aside. Reduce heat to medium.
Separate meat from chili juice with a slotted spoon. Add Velveeta to hot meat and stir until melted. Dip each tortilla in hot juice to soften. Put 1/10th of meat mixture in middle and roll up. Place seam side down in 9 x 11-inch pan. Repeat with all tortillas. Pour remaining chili juice over enchiladas and top with Cheddar cheese. Bake at 350° for 30 minutes.
Fry bacon in a large skillet until almost crisp. Add onion, squash and tomatoes; sprinkle with remaining ingredients. Cover and cook over low heat for 15 minutes, stirring several times. Yield: 5 to 6 servings.
Place sliced peaches or pineapple chunks over batter. Combine the cream cheese, sugar and reserved juice and beat 2 minutes. Spoon to within 1-inch of edge of batter. Combine the 1 tablespoon sugar and cinnamon. Sprinkle over cream cheese filling. Bake at 350` for 30 to 35 minutes until crust is golden brown.
Spread peanut butter on apple rings. Sprinkle crumbled granola on peanut butter. Separate cheese into "strings." Arrange cheese on top of granola. Sprinkle with cinnamon. Makes 8 snacks.
Prepare rice according to package directions, omitting flavor packet. Add tarragon and raisins and season with salt and pepper to taste. Preheat oven to 350°. Wash hens inside and out; pat dry. Stuff hens loosely with cooked rice. Place hens, breast side up, in a large shallow baking pan. Season with salt and pepper.
Line a 9-inch pan with foil and butter. Combine sugar, butter and milk; bring to a boil, stirring constantly, for 5 minutes. Remove from heat; stir in marshmallow cream. Pour 1/2 of mixture into bowl; add almond bark and brandy extract. Stir well and pour into pan. To other 1/2 of mixture, add chips and creme de cacao. Blend well and spread over top of white mixture. Swirl with a knife. Cool and cut into squares. Refrigerate until firm. Lift out by foil.
Mix milk and pudding together until creamy. Stir in Cool Whip. Rotate layer of graham crackers and pudding mix until you reach top and then finish with a layer of graham crackers.
Cook macaroni. Mix chicken and dressing with hot, drained macaroni. Cool. Blend mayonnaise and lemon juice with mustard. Stir in last 4 ingredients. Add to macaroni mixture.
Make cake mix according to directions. Save 1 cup of the batter for the icing. Grease and lightly flour a 9 x 13 pan and bake cake as directed. In a saucepan, melt 1 cup of butter. Add 1 cup sugar and the crushed pineapple with juice. Add the reserved cup of batter and cook until thick. Pour over the cake.
Preheat oven to 350°. Wash and dry fish. Melt 2 tablespoons butter and brush on dark side of fillets. Sprinkle with salt and pepper. Roll up filets with seasoning inside. Arrange in an 8 x 8-inch baking dish. Pour on 1/2 cup of the milk. Bake, uncovered, for 30 minutes.
Melt butter in skillet. Saute onions and celery. Stir in soup and Cheez Whiz. Boil broccoli and Minute Rice. Add these to the other mixture.
Stir together. Pour batter on cookie sheet. Bake at 350° for 40 minutes.
Cook squash until done. Strain and mix with rest of ingredients. Sprinkle 1/2 cup stuffing on top. Bake at 300° until done.
Put butter in cold skillet. Mince garlic, salt, pepper and sugar. Mash together and add to butter. Cook on low heat until butter is melted. Cook meat. Drain, then add to butter mixture. Add tomato sauce and simmer, uncovered, for 20 minutes. Cook spaghetti. Put spaghetti in 13 x 9 dish. Add meat mixture on top of spaghetti. Combine cream cheese, sour cream and onions. Add this mixture to top of meat. Add Cheddar cheese on very top. Bake at 350° for 30 minutes or until hot and bubbly.
Microwave caramels, juice and rind in medium bowl on High for 3 minutes. Stir. Continue cooking 30 seconds to 1 minute or until sauce is smooth, stirring often. Pour into fondue pot and keep warm while serving. Dip cake and fruit in sauce and then in coconut and nuts.
Season ground beef with salt and pepper. Shape into bite-size meatballs around cubes of cheese. Cook meatballs in skillet until brown on all sides and drain.
Prepare ice ring in advance. In blender container, combine crushed pineapple and cream of coconut; blend until smooth. In large punch bowl, combine pineapple mixture, pineapple juice and rum, if desired. Just before serving, add club soda and ice. Makes 4 quarts.
Mix milk, sugar and salt in pan over low heat; bring to a boil. Cook 5 minutes, stirring constantly. Remove from heat. Add marshmallows, chocolate chips, vanilla and nuts. Stir 1 to 2 minutes until marshmallows melt. Pour into buttered 9-inch square pan. Cool. Cut in squares.
Sift flour and salt together. Cut in butter until it resembles crumbs. Add eggs and sugar and mix well. Add vanilla and potato chips. Drop from a teaspoon onto cookie sheet 1/2 inch apart, patting very thin with back of spoon and bake at 375° for 8 to 10 minutes.
Mix together first 4 ingredients. Can store in refrigerator for a long period of time. Spread mixture on bun or thick slices of Italian or French bread. Add 1 slice of ham and 1 slice of Swiss cheese. Wrap in aluminum foil and bake at 400° for 15 minutes. Can freeze, thaw and heat in oven.
Place thin sliced raw	potatoes in oblong casserole dish. Sprinkle chopped onions over potatoes. Mix 1 can soup with can of water; pour over potatoes. Place fried pork chops over potatoes. Spread the other can of soup over top. Do not dilute soup. Cover and bake at 350° for 1 hour.
Mix together oatmeal, molasses, oil and salt; cover with the boiling water. Cool to lukewarm. Add yeast, 1/2 cup warm water and sugar; add about 6 cups flour. Knead 8 to 10 minutes. Let rise until double. Punch down and put into greased loaf pans. When double, bake at 375° 40 to 50 minutes. Coat top of bread with margarine after it comes from the oven for softer crust.
Put popped popcorn into a large, lightly buttered bowl and keep it warm. In a saucepan, combine sugar, salt, water, corn syrup and vinegar. Bring to a boil. Cook over medium-high heat until the hard-ball stage (250° on a candy thermometer). Stir in vanilla. Slowly pour syrup over popcorn, stirring well. Add jelly beans. Stir well. Turn out onto a lightly buttered (large) tray. Cool. Break up to serve or may be formed into balls, if desired. Makes 5 quarts.
Place margarine in medium bowl. Microwave at High (100%) until melted, 30 seconds to 1 minute. Blend in flour. Stir in water, bouillon, cream, sherry and nutmeg. Microwave at Medium-high (70%) until thickened, 4 to 7 minutes, stirring 2 or 3 times. Stir in 1/4 cup Parmesan cheese. Set aside.
Heat oven to 350°. Mix baking mix, oats, 1/2 cup brown sugar and 1/4 cup margarine until crumbly. Press into rectangular pan, 13 x 9 x 2-inches. Bake 10 minutes; cool slightly.
Sift flour, baking powder and soda together. Add sugar, ginger and orange rind. Cut butter into mixture. Add potatoes and buttermilk. Add milk slowly and knead to right consistency. Pat out 1/2-inch thick on cutting board. Cut into 1 1/2 to 2-inch circles. Dot with fork. Brush with melted butter. Bake at 400° for 16 to 18 minutes.
Sprinkle marshmallows and nuts on top. Gently press down. Sprinkle on chocolate chips.
Combine Crisco, peanut butter, brown sugar and 1 cup sugar in large bowl. Beat at medium speed until well blended. Beat in eggs, milk and vanilla. Combine flour, soda and salt. Mix into creamed mixture at low speed until just blended. Dough will be stiff. Form dough into 1-inch balls. Roll in sugar and place 2 inches apart on ungreased baking sheet. Bake for 8 minutes. Take out and press milk chocolate kiss in center of each cookie. Return to oven and bake 3 more minutes. Cool 2 minutes on baking sheet. Then remove to cooling racks.
Beat warm water and egg yolks until creamy. Cook on medium heat for 2 minutes. Remove from heat; add lemon juice, salt and cayenne pepper. Beat in butter until smooth.
Sprinkle cheese and bacon into pastry-lined pie pan. Beat remaining ingredients together and pour over cheese. Bake in preheated moderate oven (375°) for 45 minutes or until firm and browned. (If you insert a clean knife and it comes out clean, quiche is done.) Cut into wedges and serve hot. Makes 6 servings.
Mix dry ingredients in bowl. Cut in margarine until mixture resembles coarse meal. Add buttermilk and Better 'n Eggs. Mix until moistened. Turn dough onto floured surface. Knead 4 to 5 times. Pat dough into a 1/2-inch thick circle. Cut 2-inch circles from dough with biscuit cutter. Place circles on a baking sheet sprayed with cooking spray. Place 1 tablespoon of strawberry preserves on top of each and sprinkle with pecans. Bake at 400° for 12 minutes or until golden. Yields 1 dozen.
Mix cracker crumbs and butter. Press into a 9 x 13-inch pan (reserve some crumbs for top). Mix pudding and milk, then add ice cream, beating until smooth. Pour over crust and chill in refrigerator until firm. Before serving, spread with Cool Whip and top with reserved crumbs.
Blend all ingredients and shape into balls the size of marbles. Bake at 375° for 10 to 12 minutes.
Combine crab meat, cheese, onion, celery, spices and half of the salsa. Mix. Spoon about 1/3 cup down center of tortilla. Roll. Place in a 9 x 13-inch dish. Use all 8 tortillas. Put remaining salsa on top. Cover with foil and bake at 350° for 20 minutes. Serve with lettuce and tomatoes.
Use frozen hash browns, thawed. Mix together and pour in a 9 x 13-inch pan. Top with crushed corn flakes, mixed with mayonnaise. Bake in a 350° oven for 45 to 60 minutes.
Combine ingredients. Marinate for 2 to 3 hours. Bake 2 to 3 hours, uncovered, basting continuously. Great for parties.
Mix beef, crumbs, onion and beaten egg. Mix barbecue sauce. Mix about 1/2 barbecue mixture into meat mix. Shape meat into loaf. Bake in moderate oven approximately 1 hour. Baste occasionally with remaining sauce.
Mix hamburger, onion, eggs, bread, ketchup, pickles, green pepper and Ragu sauce. Bake, covered, 1 hour. Remove cover and bake until done.
Cut elephant meat into small bite size pieces. Add enough brown gravy to cover; bring to a slow boil. Stir constantly, adding 2 ounces of salt per hour. After 9 days and 4 hours, add cut up potatoes and carrots. Simmer 17 hours longer. Serves approximately 6,837 guests. If more stew is needed, the 2 rabbits may be added, but only if necessary since most people don't like finding hare in their stew.
Combine cake mix, margarine and 2 eggs; mix well. Press into a 13 x 9 x 2-inch pan. Combine remaining 2 eggs and remaining ingredients; beat well. Spread over first layer. Bake at 350° for 40 minutes or until firm. Cut into squares. Yield: about 24.
Place flour in large sealable plastic food bag. Add beef, half at a time; shake to coat well. In 4-quart saucepot heat corn oil over medium-high heat. Add onions, bell pepper and garlic; saute 3 to 4 minutes or until onions are lightly browned. Remover and reserve. Cook beef half at a time 3 to 4 minutes or until evenly browned on all sides; remove and reserve. Stir in paprika; cook 1 minute. Add water, bouillon, caraway seed, salt, pepper and cooked vegetables. Return beef and its juices; bring to boil. Reduce heat, cover and simmer 1 1/2 hours or until beef is tender. Serve over egg noodles.
Preheat oven to 400°. Wash potatoes. Slice about 1/4-inch thick. Place in 9 x 13-inch casserole. Sprinkle with seasonings. Drizzle with melted margarine. Pour dressing over potatoes. Toss to coat well. Cover and bake for 50 to 60 minutes or until tender. Optional: Before baking, sprinkle with grated Cheddar cheese, bacon bits, or chives. Makes 8 servings.
Mix oil, Worcestershire sauce, cayenne pepper and garlic powder. Then pour over the mixture of Corn Chex, Wheat Chex, pretzels, peanuts, pecans and almonds. Put in two 9 x 13-inch pans. Place in 250° oven for 1 hour. Stir several times.
Boil orange rind in 1 cup of water with soda for 4 minutes. Drain and rinse 3 times with fresh water. Cut or chop rind into very small pieces. Combine rind with remaining 1/2 cup water and 1 cup sugar. Boil for 3 minutes; set aside to cool. Combine remaining 1 cup sugar, flour, baking powder and salt together. Add pecans. To the cooled orange mix, add eggs, milk and melted butter. Combine mixtures and mix well. Bake in 3 small greased loaf pans at 325° for 45 to 55 minutes.
Fry bacon; take bacon up and fry chopped onions until tender. Drain almost all fat off and put tomato soup, water and ketchup in with onions. Add salt and pepper. Return bacon to sauce and let simmer for at least one hour. About 45 minutes before ready to eat, add serving size pieces of fish. Do not stir, but poke occasionally. Serve on hot rice. Best cooked in a black iron pot.
Combine peas, celery, radishes and onions in a medium bowl. In a small bowl, combine remaining ingredients and fold into the vegetables. Chill overnight, covered.
Crumble ground beef in large skillet with small amount of grease. Add chopped onion and cook until meat is browned thoroughly. Add spaghetti sauce mix (I use the mix with mushrooms), stirring and mixing so mixture won't burn. Lower heat and add tomato sauce. Blend thoroughly and simmer 10 minutes on low heat. Pour over 1 pound of cooked spaghetti and mix. Do not drain grease from the hamburger.
Cook spaghetti according to package directions. Drain. In the same pot, heat oil over medium-high heat. Add green onions and cook 30 seconds. Remove from heat. Stir in drained spaghetti, cilantro, soy sauce and pepper. Makes 4 servings.
Blend eggs, oil, sugar, cinnamon, nutmeg, salt, baking powder and flour. Then add apples and pecans. Bake about 1 hour at 300° in greased 9 x 13-inch baking dish.
Place cabbage in a saucepan with butter, sugar, salt and pepper. Cook until tender. Add 3 cups milk; bring to a boil. Stir in cornstarch mixed with a small amount of milk. Pour into a casserole; top with cheese. Bake at 350 to 375 degrees until cheese browns.
Let all ingredients come to boil and remove from heat. Add oatmeal, coconut and peanut butter. Spoon by tablespoon onto cookie sheet and let cool.
Melt 1/2 stick of butter with onions, salt & pepper. Mix in all other ingredients (we add a little shredded cheese) and spread in greased 9x13 pan.
Combine sugar and milk and cook 12 minutes on medium heat until soft ball stage. Add peanut butter, marshmallow cream and vanilla. Beat slightly and pour into buttered pan. Cool and cut into squares.
Wash peppers. Cut off about 1/2 inch of the tops. Remove stems, seeds and white fiber. Drop into boiling salted water; cook about 5 minutes, or until barely tender. Drain. Mix the remaining ingredients, except for the bread crumbs. Taste to check seasoning; pepper may be needed. Add the chopped pepper tops. Fill the peppers with this mixture. Top with bread crumbs and place in a buttered baking pan. Bake at 375° for about 25 minutes. Serves 6.
Beat ingredients and pour over cake batter. Bake at 350° for 40 minutes.
First, cook your meat(s). Add tomato juice, paste, sugar and vegetables. Depending on how thick or thin you want your soup, you can add more tomato juice or water. Add oil. Simmer 45 minutes to 1 hour.
Brown beef and drain excess fat. Sprinkle with soup mix; add water and stir. Simmer 10 minutes. Combine remaining ingredients in large bowl (except chips). Toss.
In a non-stick skillet, saute onion, peppers, garlic, basil and pepper until tender. Stir in tomato sauce. Add beans, rice and vinegar. Heat through. Sprinkle with cheese. Serves 4.
Rub butter on birds. Sprinkle with salt and pepper. Place birds in large Dutch oven. Place sage in pot and pour wine into pan until birds are 1/2 covered. Place lid on pan and bake at 375° for 1 1/2 hours or cook over a regulated open fire until birds are cooked through. This recipe won first prize at the 1989 Midwest National Rendezvous Cooking Contest.
Heat oven to 350°. In large mixing bowl, combine flour, sugar, butter, egg yolks, salt and vanilla. Beat at low speed, scraping bowl often, until well mixed, 2 to 3 minutes. Shape rounded teaspoonfuls of dough into 1-inch balls. In small bowl, beat egg whites with fork until foamy. Dip each ball into whites; roll in nuts.
Mix together flour, butter and nuts. Press into a 10 x 6 x 1 1/2-inch pan. Bake for 15 minutes at 350°.
Fry hamburg, onion and add salt and pepper to taste. Add the rest in order given. Bake one hour at 350°.
Mix all ingredients except Doritos and cheese in casserole dish. Add Doritos. Top with cheese. Heat in 350° oven until bubbles appear, 30 to 40 minutes.
Blend eggs, sugar, vanilla and salt; gradually stir in scalded milk. Pour filling into pie shell, sprinkle with nutmeg. Bake at 350° for 40 to 50 minutes. Test with knife 2 inches from edge of crust. Cool and chill.
Make dough with flour, shortening and milk. Refrigerate to chill. Heat sugar, margarine, vanilla and water until mixture boils; pour into large baking dish. Roll out dough on floured surface; sprinkle with cinnamon and brown sugar. Place apples on dough; roll up like jelly roll. Slice and place in hot liquid. Bake in a 300° oven for 20 to 30 minutes, or until apples are tender and crust is brown.
In 2-quart saucepan, place carrots. Add enough water to cover. Bring to a full boil. Cook over medium heat until carrots are crisp but tender (8 to 12 minutes). Drain; return to pan and add remaining ingredients. Cover; cook over medium heat, stirring occasionally, until heated through. Makes 4 servings.
Cook broccoli as directed on package. Drain. In another pan, melt Velveeta (spray pan with Pam first). Mix broccoli and cheese together and pour into glass pie plate or casserole dish.
Mix all ingredients together. Pour into two deep pie crusts. Sprinkle cinnamon on top. Bake at 350° until firm, about 45 minutes.
Season meat with salt and pepper; roll in flour. Cook onions in hot shortening until tender, but not brown. Remove onions and brown meat slowly on both sides. Place meat in a 3-quart casserole. Add onions, potatoes and bay leaf. Pour soup on top. Cover and bake at 350° for 1 hour and 45 minutes. Add frozen green beans and bake 15 minutes more.
Mix all ingredients together and form into a loaf. Bake for 1 1/4 hours at 350°. Use a meat thermometer (170°) to be sure of doneness. Don't overcook. Serve with mashed potatoes and gravy. Serves 4.
In large skillet, cook meat until almost browned. Add onion, green pepper and garlic. Continue cooking. Stir in remaining ingredients. Bring to a boil. Reduce heat. Cover and simmer for 30 minutes, stirring occasionally. Serves 4.
Preheat oven to 450°. Mix ground meat with 1/2 cup of the juice from the tomatoes and 2 teaspoons of the tomato paste. Add onion, green pepper, allspice, pepper, salt and garlic. Mix well and set aside.
Allow cheese to soften. Grate Cheddar cheese. Mix all ingredients, except nuts. Form cheese ball and roll it in chopped nuts. Serve with crackers.
Saute onions in butter and sage in a large skillet for about 10 minutes. Shake liver in bag of seasoned flour. Add liver to onions and cook until done, stirring frequently.
Preheat oven to 350°. In 9 x 13-inch pan, put cracker crumbs in bottom. Drizzle melted margarine over crumbs. Layer chocolate chips, butterscotch chips, walnuts and coconut on top. Drizzle sweetened condensed milk over all. Bake at 350° for 25 to 30 minutes.
Preheat oven to 350°. Cut tops off tomatoes; remove the center pulp. Set tomato shells aside. Chop the center pulp and set aside, discarding excess juice. In a large skillet, heat 2 tablespoons olive oil. Add onion and garlic and saute just until softened. Add tomato pulp, anchovies, parsley, bread crumbs, wine, remaining olive oil, salt and pepper. Mix well.
Spray 6 x 10-inch baking dish with canola oil. Spread evenly in dish and bake 30 to 45 minutes in 350° oven. Use Reddi-Wip for topping. Enjoy.
About 3 1/4 hours before serving: Preheat oven to 350°. Trim any excess fat from bottom round roast. In covered 8-inch Dutch oven, bake meat, onion, bay leaf, salt, pepper and 1 cup of water for 2 1/2 hours. Add sauerkraut and carrots to meat in Dutch oven. Cover and bake 40 minutes longer or until carrots and meat are tender. Place meat on warm platter and surround with vegetables. Makes 10 servings.
If raisins are used, put in saucepan with enough water to cover and bring to boil. Drain thoroughly. Place beaten eggs and sugar in a large bowl and mix. Then add oil; mix thoroughly. Add vanilla and zucchini. Then add dry ingredients. Bake in 2 regular size loaf pans at 375° for 1 hour or until bread shrinks from side of pan.