HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine first 7 ingredients in container of an electric blender; blend on high until smooth. Pour into a large bowl; set aside. Combine egg whites and salt in a medium bowl; beat at medium speed of an electric mixer until stiff peaks form. Fold into chocolate mixture. Coat paper muffin pan liners with cooking spray. Sprinkle evenly with graham cracker crumbs. Spoon batter into liners, filling 3/4 full. Bake at 250° for 30 minutes. Turn oven off and leave in oven 30 minutes. Remove to wire racks to cool completely. Cover and chill. Before serving, sprinkle with almonds. Serves 16.
Melt the morsels over hot water, stir in peanut butter. Mix in lrg. bowl the marshmallows and noodles; add the butterscotch mixture and mix thoroughly. Drop by heaping tsp. onto waxed paper lined cookie sheet. Chill until set.
Add meat, salt, pepper, eggs (slightly beaten) and onion. Add ketchup and Worcestershire sauce. Shape into a loaf; place in a pan and lay bacon across the top. Bake in a hot oven at 400° for 1 1/2 hours, basting with 1/2 cup hot water.
Tear lettuce into pieces and put in the bottom of a 13 x 9-inch pan. Layer the following vegetables on the lettuce: peppers, celery, green onions and frozen peas. Mix the mayonnaise, sour cream and the Ranch dressing and mix well. Spread over the frozen peas and top with the shredded cheese and then the crumbled bacon. Cover tightly and leave overnight in refrigerator.
Place small cucumbers in quart jars. Add garlic, onion, hot red pepper and dill seed. Set aside while you bring to boil the vinegar, water and salt. Pour over cucumbers and seal. Let set 3 weeks before using. Makes approximately 7 quarts.
Put hamburger in bowl. Add beefy mushroom soup, eggs, crackers, onion, half of broth, both kinds of cheese and salt and pepper. Mix all ingredients together. Shape into loaf. Bake at 350° for 1 hour.
Combine cream cheese and confectioners sugar with mixer until smooth. Set aside. Whip whipping cream until real stiff (almost to butter). Fold together with cream cheese and sugar mixture and pour in prepared pie shell. Chill 2 hours. Top with strawberries with serving.
Combine all ingredients in blender. Cover and blend until smooth but still icy. Serve immediately. Makes 6 cups.
In mixing bowl, cream butter and sugar. Add the eggs, 1 at a time, beating well after each addition. Stir in vanilla. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream. Fold in the cranberries and pecans. Pour into a greased and floured 8-inch fluted pan. Bake at 350° for 40 to 45 minutes or until toothpick inserted near center comes out clean. Cool 10 minutes. Remove from pan. Dust with confectioners sugar.
Peel and shred zucchini/ Mix with canning salt and let sit overnight. Next morning, put in colander and let drain. Add zucchini with all other ingredients and bring to full boil. Fill jars and process for 15 minutes. Makes 7 pints.
Mix Jell-O with juice from pineapple. Mix all other ingredients together. Refrigerate.
Save 1 cup of shoestring potatoes. Mix all ingredients together. Pour into 1 1/2-quart greased casserole. Place 1 cup of potatoes on top. Bake, uncovered, at 375° for 20 to 25 minutes. Yields 4 to 6 servings.
Saute garlic in cooking oil until golden brown, then add onion, pork, carrot and cabbage. Season with soy sauce and fry for 2 minutes. Add broth and simmer. Add celery. When vegetables are cooked, mix in soaked and drained rice noodles and season. Optional: green onions to garnish.
Combine all ingredients except walnuts. Place in 2-quart ungreased baking dish. Sprinkle top with walnuts. Bake at 350° for 30 minutes. Serve warm with crackers.
Saute beef, onion, celery and garlic in oil in a large Dutch oven. Add	water and bouillon; bring to a boil.	Add cabbage, carrots, chickpeas and kidney beans. Reduce heat. Cover	and simmer for 45 minutes. Add zucchini, tomatoes, parsley	and seasonings; simmer for 15 minutes longer. Add macaroni.	Cook until pasta is tender.
Coat boned chicken breasts with melted butter and Worcestershire sauce. Dip in a mixture of equal parts of Parmesan cheese and bread crumbs. Bake at 350° for 30 to 40 minutes.
Cook cake as directed on box. Let cool. Make pudding as directed on box. Crumble half the cake into punch bowl then pour half the pudding, layer on top, then layer half the pineapple and pie filling. Repeat method. Top with Cool Whip and sprinkle nuts on top. Chill well and serve.
Cut steak diagonally across the grain into very thin slices, then cut into strips 2-inches long. Heat salad oil in skillet over medium-high heat. Add meat and brown well on all sides. Add green peppers, celery, mushrooms, onion, bean sprouts, water chestnuts, salt, ginger and black pepper. Cook, stirring constantly, just until tender, about 3 minutes. Blend together cornstarch, beef bouillon and soy sauce. Stir into mixture and cook, stirring constantly, until smooth and mixture comes to a boil. Serve immediately with hot cooked rice and additional soy sauce or egg noodles. Makes 6 servings.
Grate or grind the cabbage, apple and onion together. Mix salad dressing, sugar, lemon juice, salt and pepper together. Pour over slaw.
Combine flour, baking powder and salt on wax paper. Beat together butter and sugar in large bowl until light and fluffy; beat in flour mixture on low speed until combined. Leave dough in bowl, but divide in half. Cover bowl tightly with plastic wrap. Refrigerate for 2 to 3 hours. (It may be necessary to let dough soften slightly at room temperature before rolling out cookies.)
Melt butter and add to peanut butter. When blended well, add powdered sugar, then add Rice Krispies. Mix well and form 1-inch balls. In double boiler, melt chocolate chips and paraffin. Place dipped chocolate balls on wax paper to cool or you can place dipped balls on a lightly buttered cookie sheet and place in the refrigerator to harden. Look out thighs!
Line a 9 x 12-inch cake pan with graham crackers. Whip butter, eggs and powdered sugar until smooth and spread on top of crumbs. Spread completely to sides of pan, sealing off crumbs. Slice bananas over mixture. Drain pineapple and spread over bananas. Layer Cool Whip over pineapple and sprinkle with nuts. Keep cold.
Melt 1 stick of margarine and mix with graham cracker crumbs. Spread in bottom of a 9 x 13-inch pan. Chill.
Pour mixture over lettuce. Add Fritos. Serve immediately. Do not store marinated mixture and lettuce together.
Crush zwieback and put into 8-inch spring pan, lightly buttered. Set out cream cheese to soften. Beat 4 egg whites until stiff. Blend in 1 cup sugar. Set aside. Beat cream cheese until smooth. Add egg white mixture and vanilla. Blend well until smooth. Pour into 8-inch spring pan. Bake 25 minutes at 350°. Mix sour cream, 2 tablespoons sugar, 1/2 teaspoon vanilla and spread on top. Bake 5 minutes at 475°. Chill 2 hours. Turn upside down and serve with fruit.
In a 2-quart pan (or fondue pot), combine soup, sherry, onion and Worcestershire sauce. Combine cheeses and flour and add. Heat over low; stir occasionally until cheese is melted. Dip crusty French bread, ham and apples.
Spray cake size pan with Pam. Put chicken in pan, sprinkle with garlic and herb seasonings. Bake 350° for 20 minutes. Meanwhile, saute bacon, onion, mushrooms. When almost done add garlic. Place spoonfuls of bacon mixture on each piece of chicken. Add spoonfuls of sour cream, 1/2 piece Swiss cheese and top with both soups. Sprinkle with basil, thyme, poultry seasoning and rosemary. Cover with foil. Bake 45 minutes more.
In large saucepan, combine potatoes, celery, onion, water, bouillon cubes and salt. Cover and cook until vegetables are tender, about 20 minutes. Do not overcook potatoes. They should be just tender, not mushy.	Add 1 cup milk and heat. In medium bowl, mix sour cream, flour, chives and remaining 1 cup milk. Gradually stir sour cream mixture into soup base. Cook over low heat, stirring constantly, until thickened. Makes 6 cups.
Brown ground beef, refried beans and taco seasoning. Stuff uncooked manicotti shells with meat mixture. Place in greased (9 x 13-inch) baking dish. Pour water and picante/salsa over top of shells. Cover and bake for 1 hour at 350°. Top with Cheddar; return, uncovered, to oven until melted. Top with sour cream, black olives and green onions.
Brown beef and cook celery with garlic until tender. Pour off fat. Add salt and pepper. In a large bowl, blend soups, milk and sour cream. In a 1 1/2-quart casserole dish, layer noodles, meat and soup mixtures. Bake at 400° for 25 minutes; stir. Top with tomato and cheese. Bake until cheese melts.
Combine all ingredients together and pour into greased 9 x 11-inch pan. Bake at 350° for 25 minutes.
Soak garlic in oil at least 20 minutes (or longer if you really like strong garlic taste). Mix rest of ingredients in jar. I have eliminated the raw egg and noticed no change in taste. Add oil to mixture, straining garlic. Can add some of garlic to dressing. Mix well.
Combine ingredients in blender. Run on high until smooth and well blended. Makes approximately 2 1/2 cups.
Saute onion, celery and garlic in butter. Add crawfish; cook for about 10 minutes. Add cream of mushroom soup and Tony's seasoning to taste. Add water; cook until thickened. Serve over rice. You can also use shrimp if you don't have crawfish.
Mix cornstarch, sugar and salt into scalded milk. Cook until thickened. Fold in slightly beaten egg whites, stirring constantly. Remove from stove and add butter and vanilla. After completely cooled, pour into baked pie shell and top with whipped cream. Chill before serving.
Season ribs. Add this mixture to the ribs and refrigerate 24 hours. Pour excess liquid out of pan. Bake at 400° for 1 1/2 hours, covered. Uncover and baste every 5 minutes for 15 to 30 minutes.
In a large casserole with lid, combine onion, butter and garlic. Cover and microwave on High 5 minutes. Add rest of ingredients and microwave 5 minutes on High, then 20 minutes on Medium. Don't stir while cooking. Let stand 5 minutes. Fluff with fork. This is delicious and great with chicken.
In a large bowl, pour water over rice, let stand for 15 minutes. Drain and set aside. In a skillet brown ground beef and onion. Drain. Add to rice with remaining ingredients except almonds. Put in 13 x 9 x 2-inch baking dish. Cover. Bake at 350° for 2 hours. Sprinkle almonds on top. Uncover and bake 30 minutes. Serves 8 to 12.
Pound down boneless chicken breasts. Place slice of Provolone cheese on top; add thin slice of favorite ham. Roll up and pierce with toothpick to hold together. Arrange pieces in flat baking dish and cover with mushroom soup. Cook 50 to 60 minutes in 350° oven.
Cook onion and celery in margarine until tender. Stir in flour, salt and pepper. Add milk and cook until thickened and mixture bubbles. Add spinach and cheese.	Cover and stir until cheese melts.
Heat oven to 350°. Mix all ingredients with an electric mixer. Spray three 9-inch round cake pans with nonstick coating. Pour batter equally into 3 pans and bake 20 minutes (test for doneness). Cool in pans on wire racks for 10 minutes and remove from pans to cool completely.
Drain cooked spinach well and mix with all other ingredients. Shape into balls. Bake 20 minutes at 350°. Can be frozen before baking to use later. Makes 60 to 70 balls.
Boil and cut up chicken. Add remaining ingredients. Stir together. Sprinkle some of the French fried onions on top of casserole. Bake at 350° for 1/2 hour.
Combine all ingredients except crumbs. Pour into greased oblong dish. Top with crumbs and bake at 350° for 1 hour.
Mix first 5 ingredients and mold to shape desired. Mix tomato soup, sugar, vinegar and mustard together and pour over meat loaf. Bake for 1 hour at 375°.
Cut up dates, add boiling water and soda. Set to one side to cool while you beat egg. Add sugar and melted butter. Stir. Add date mixture and 2 3/4 cups flour alternately. Add vanilla and nuts. Bake at 350° for 45 minutes or until tests done. Use 5 1/2 x 3-inch loaf pans to bake.
Place drained beans and remaining ingredients, except 1 tablespoon of the green onions, in blender container. Blend until smooth. Or, mash beans to puree and mix with remaining ingredients. Place in small bowl and garnish with 1 tablespoon chopped green onions. Serve as a dip with crisp, raw vegetables or chips. Makes about 1 1/2 cups dip or 24 servings.
Combine buttermilk and next 6 ingredients; whisk well. Cover and refrigerate at least 2 hours before serving.
Mix pudding and milk according to package directions. In dish, layer graham crackers, then bananas, then pudding. Repeat another layer until all is used. Top with Cool Whip and refrigerate. This makes a good low-calorie dessert.
Melt margarine in Pyrex dish. Mix eggs and sugar. Add remaining ingredients. Mix well (whisk works well). Break bread slices into melted margarine. Pour milk and egg mixture over bread. Sprinkle with raisins, if desired. Sprinkle top with cinnamon. Bake 30 to 45 minutes at 375° until set in middle.
Drop sliced carrots in salted boiling water. Cook 10 minutes or until tender, but crisp. Drain. In a baking dish, layer carrots, onions and peppers in a baking dish, ending with carrots. Mix tomato soup, sugar, oil and vinegar; cook and bring to a boil. Pour over layered carrots. Cover.
Mix together first 4 ingredients; add orange juice to equal 3/4 cup liquid. Sift dry ingredients together. Add orange juice mixture, egg, vanilla and almond extract; stir only until moist. Fold in nuts and cranberries. Spoon batter into a loaf pan lined with greased paper. Bake at 350° for 1 hour to 1 hour and 10 minutes. Cool, cut into thin slices. Can be made ahead and wrapped in foil, then put in freezer.
Drain tofu; mash and mix in a small bowl and set aside. In a larger bowl, mix together jello, lemon juice and lemon extract. Add tofu and blend well. Chill until slightly gelled and fold in 8 ounces Cool Whip. Pour into pie shells and chill well. Using the other 8 ounces of Cool Whip, top the tofu pies.
Boil until real thick. Cool before pouring over fruit. Use any combination of fresh fruit, cut up. Mix well.
Mix jello with 1 cup boiling water. Add pineapple juice and enough water to make 3 cups of liquid. Blend cranberry sauce in blender or food processor until smooth. Add to jello. Pour into mold or 13 x 9-inch dish. Pineapple should be added last after jello is partially set, so it stays mixed. Refrigerate for 2 hours.
Crush pretzels and add melted margarine and 3 tablespoons of sugar. Spread into a 9 x 13 pan and bake for 10 minutes at 375°. Let cool.
Sift 3 cups of the flour with the salt and spices; set aside. Cream shortening and sugar; add egg. Beat together until light. Next, add the molasses and vinegar, then the dry ingredients. Add soda dissolved in boiling water last. If necessary, add more flour to make a soft dough. Drop by soup spoon or tablespoon onto a cookie sheet. Sprinkle lightly with granulated sugar. Bake at 350° for about 12 minutes.
Mix butter and crumbs. Save half for top. Put remainder on bottom of 13-inch pan. Mix milk and pudding. Add slightly softened ice cream and Cool Whip. Mix thoroughly. Put over cracker crust. Add rest of crumbs for topping.
Melt enough butter to soften celery and onion. Cook to soften, not brown. Cook broccoli as directed on package and drain. Put all ingredients in a 2-quart casserole dish and bake in a 350° oven for 30 minutes.
Grease two 9-inch pie plates. Sprinkle zucchini, tomatoes, onion and cheese in pie plate. Beat remaining ingredients until smooth. Pour into plate. Bake until golden brown in a 400° oven for 45 minutes.
In small mixing bowl, beat together cream cheese and deviled ham. Add Worcestershire sauce and cayenne pepper; beat until smooth. Chop bell peppers fine and stir in mixture. Makes 3 cups.
Cook tortellini according to package; drain and cool. Mix the oil, vinegar, basil, tarragon, sugar, salt and pepper well. Mix tortellini with cheese, olives, tomatoes, onions and peppers. Pour dressing over all. Chill.
Beat together first 3 ingredients. Blend in next 2 ingredients and 2 tablespoons of parsley. Refrigerate remaining parsley. Shape mixture into a 9-inch log. Wrap in plastic wrap and chill 4 hours or overnight. Toss together remaining parsley and almonds; use to coat log. Makes 3 cups of spread.
Cream 3/4 cup margarine and sugar. Add eggs, then cooked carrots, vanilla and lemon juice. Sift dry ingredients together and add to creamed mixture. Bake for 12 minutes at 375°.
Bake wings on broiler pan at 425° for 1 hour. Turn after 1/2 hour. Melt butter in microwave; add red hot and Worcestershire sauce. Mix well. Put baked wings in container, pour sauce over and shake.
Remove stems and white membrane from peppers. Rinse and set aside. Saute onion and garlic in a little water until tender. Add turkey, rice, raisins, brown sugar, vinegar, chili powder, cumin, cinnamon, coriander, salt and pepper. Stir in Mozzarella. Place peppers in casserole sprayed with Pam. Stuff with filling. Any leftover filling can be place around peppers. Cover with Saran Wrap. Microwave on Medium until peppers are tender. Remove wrap. Sprinkle with Cheddar cheese and cilantro. Place in a 350° oven until cheese melts.
Mix cheese in soup (may melt, if desired). Add hominy and Ro-Tel tomatoes. Mix well. Top with crushed Fritos. Bake in 375° oven about 30 minutes until heated through and bubbly.
Preheat oven to 350°. Grease and flour a 9 x 13-inch pan. Combine the first 4 ingredients. Beat on high for 2 minutes. Put in pan and bake for 30 minutes. Cool on rack.
Beat egg and blend in soups; add bread crumbs. Shred chicken and place in buttered casserole dish. Pour soup mixture in dish. Top with cracker crumbs. Bake 45 minutes at 350°.
Blend margarine and sugar until smooth. Add egg whites. Beat in mashed bananas. Add oatmeal and raisins. Sift flour and soda together. Add to mixture. Alternate with buttermilk. Bake at 350° for 20 to 30 minutes. Lightly oil muffin tins. Makes 2 dozen.
Cook ground beef, onion and green pepper until beef is brown and onion and pepper are tender. Drain well. Stir in next 7 ingredients; bring to a boil. Reduce heat and simmer, uncovered, for 45 minutes; stir occasionally. Mix next 5 ingredients, stirring well; set aside.
Cream butter and brown sugar until light and fluffy. Blend in vanilla. Gradually add flour to creamed mixture, mixing thoroughly. Chill for ease in handling. Shape into 1-inch balls and roll in granulated sugar. Place on baking sheet. With bottom of glass, flatten to 1/4-inch thickness. Press pecan half into center of each cookie. Bake 10 to 12 minutes in 350° oven until lightly browned. Cool slightly; remove to wire racks to cool.
Mix all ingredients together in a mixing bowl until blended well. Mixture will be smooth with a cake-like consistency. Drop by teaspoon onto cookie sheet. Top with chocolate chips, nuts, coconut, sugar, cherries, etc. Bake at 350° for 10 to 12 minutes. Top with sugar and let cool.
Combine all ingredients. Toss with 8 cups torn romaine lettuce. Makes 4 servings.
Combine the first 8 ingredients in a 3-quart casserole; stir well. Cover with plastic wrap. Microwave at Medium-low 60 to 70 minutes, or until meat is tender. Peel and quarter potatoes. Peel carrots and cut in 2-inch pieces. Peel onions and leave whole. Add, with celery, to meat and stir, to coat with meat juices. Cover; microwave at High 25 to 30 minutes. Add peas. Cover; microwave at High 6 to 8 minutes. Let stand, covered, 10 minutes before serving. Makes 6 to 8 servings.
Cook chicken; save broth. Take chicken from bones. Chop up. Mix the stuffing mix, corn bread crumbs and margarine. Combine in a bowl and mix with hands. Put 1 layer of crumbs in a baking dish. Top with chopped chicken. Mix chicken soup and 1 can of broth. Pour over chicken. Add a few more crumbs. Mix celery soup with 1 can of broth; pour over crumbs. Top with remaining crumbs. Bake at 350° until crumbs are golden brown.
In frypan, place small amount of oil and place onion and pepper in. Fry slightly to soften. Add parsley, pepper, tomato paste and sugar. Mix and then add corned beef; break up in pieces. If looks a little dry, then add water to mixture gradually. Stir occasionally. Simmer, covered, 1 to 1 1/2 hours until corned beef is very fine. If too watery, remove lid and allow to cook down. Serve on buns.
Place cleaned chicken in a heavy plastic bag. For marinade, in a bowl combine wine, oil, vinegar, basil, oregano, onion salt and garlic. Pour over chicken in bag. Close bag and coat chicken well. Marinate for 5 to 24 hours in refrigerator, turning bag occasionally.
Cook potatoes in boiling salted water about 30 minutes or until tender. Chill. Peel and grate potatoes; combine cheese, milk and 2 tablespoons of butter in a saucepan. Cook over low heat until butter and cheese melt. Stir occasionally. Remove from heat. Stir in onion, sour cream, salt and pepper.
Combine ground beef, 1 1/2 teaspoons salt, pepper, egg, onion and bread crumbs in bowl. Mix lightly but well. Form mixture into 1-inch meatballs. Brown meatballs on all sides in hot oil in 10-inch skillet. Remove meatballs as they brown. Place in 2-quart casserole. Pour off fat, reserving 3 tablespoons. Blend flour into reserved fat in skillet. Stir in tomatoes, water, 1/2 teaspoon salt, sugar and basil. Stir well. Add potatoes, carrots, onion and celery. Bring to a boil. Reduce heat and simmer 10 minutes, adding more water if necessary. Pour over meatballs in casserole. Cover. Bake in a 350° oven for 1 hour or until vegetables are tender. Makes 6 servings.
Mix jello with 2 cups boiling water. Add strawberries. Mix angel food cake into mixture. Pour into 13 x 9-inch pan and chill. May add whipped topping on top if desired.
Combine first 8 ingredients and pour into 3 quart casserole. Top with corn flakes and pour 1/2 c. melted margarine over top.
Brown ground round steak in a skillet in 2 tablespoons oil. Place all other ingredients in 1 gallon steel cooker. Add browned meat and bring to full boil. Turn down fire to simmer. Cook 1 hour. "Delicious." Stir 4 times.
Cream together the cream cheese and sugar; beat eggs and add with vanilla to cheese mixture. Line muffin pan with cups and place 1 vanilla wafer in bottom of each. Fill half full with cheese mixture. Bake at 325° for 15 minutes. Add favorite topping.
In a bowl, combine the potatoes, soup, egg, salt and pepper. Spread mixture into a greased 15 x 10 x 1-inch baking pan. Bake at 400° for 25 minutes or until lightly browned. Meanwhile, in a large skillet over medium heat, cook the beef, onion and mushrooms until meat is no longer pink; drain. Stir in pizza sauce. Keep warm. Sprinkle 2 cups cheese over hot crust. Spread meat mixture over the top; sprinkle with remaining cheese. Bake 5 to 10 minutes longer or until cheese is melted. Yields 6 to 8 servings.
Dissolve yeast in water. Sift together dry ingredients. Cut in shortening. Add yeast to buttermilk and dry ingredients. Knead enough to hold together. Roll dough to 1/2-inch. Cut with biscuit cutter and fold in half. Bake at 400° for 15 to 20 minutes.
Beat sugars, butter, peanut butter, vanilla and eggs until creamy; mix in flour, oats, soda and salt. Stir in chocolate chips.
Combine all ingredients in a large bowl, stirring until well blended. Shape or drop by spoonfuls into hot oil. Turn to brown on all sides (may deep fry) or fry in 1/4-inch oil in skillet.
Melt butter; add flour. Stir until dissolved. Add milk, stirring constantly, until mixture comes to a boil. Add cheese, stir until smooth. Delicious when served with steamed broccoli, asparagus, brussel sprouts, cauliflower or over a baked potato. Enjoy!
Spray baking pan. Mix flour, 1 teaspoon salt, paprika and 1/2 teaspoon poultry seasoning. Coat chicken lightly. Dip in melted margarine. Put skin down in single layer. Cover and refrigerate at least 30 minutes. Bake, uncovered, 25 minutes. Blend lemon juice, onion, pepper, garlic, 1/2 teaspoon salt and 1/4 teaspoon poultry seasoning. After 25 minutes of cooking, turn chicken over and spoon sauce over each piece. Return to oven and bake 25 more minutes. Serves 4.