HumbleIntelligence/food-ner-1-Million huggingface dataset:
Blend all ingredients except pecans and crackers thoroughly and shape into a ball. Roll in crackers and pecans. Chill 1 to 2 hours. Serve with graham crackers.
Wash, stem and thoroughly crush strawberries, one layer at a time. Place in a large bowl. Thoroughly mix sugar into fruit; let stand for 10 minutes. Mix lemon juice and Certo well in a small bowl. Stir into fruit and stir for about 3 minutes. A few sugar crystals will remain.
Prick the bottom and sides of pastry shell with a fork and bake at 425° for 7 minutes. Sprinkle corned beef in baked pastry shell. Add cheese and top with sauerkraut. Combine the rest of the ingredients and mix well. Pour over sauerkraut in baked pastry shell. Bake in a 325° oven for 35 to 40 minutes until set. Let stand for 10 minutes before serving. Serves 4 to 6.
Cook bacon slices for 1 1/2 to 2 minutes or until crisp, with microwave at High. Allow to cool and crumble.
Cream the cream cheese until softened. Add Eagle Brand milk and stir well. Add lemon juice and stir well. Pour into graham cracker crust and chill. Cover with desired fruit topping.
Cook to soft ball stage. Pour over 3 quarts of popped popcorn. Make into balls. Add food coloring to make for different holiday.
Shred dried beef into bottom of greased baking dish. Wrap chicken in bacon and place in casserole over layer of beef and sprinkle with pepper. Blend soup (undiluted) with cream and pour over chicken. Cover. Bake at 275° for 3 hours, or uncovered for 2 1/2 hours. Makes 6 servings.
In a microwave dish, mix salsa and cream cheese. Heat 2 minutes on High. Mix again with wire whip to blend. Sprinkle with Mozzarella cheese and return to microwave. Heat on High until bubbly. Serve with tortilla chips. Very easy and delicious.
Mix chilies, sour cream, olives, and half of cheese together. Divide mixture in half. To one half, add the chicken. Roll into 12 tortillas. Place into a greased 9 x 13 baking dish. Cover with remaining mixture, cheese, and olives. Bake at 350 degrees for 15 minutes or until heated. Serve with salsa, shredded lettuce, chopped tomatoes, and sour cream.
Do not preheat oven. In a large bowl, combine cake mix, sugar, sour cream, oil and eggs. Beat on low speed to blend, then on medium for 4 minutes. Pour 2/3 of batter into greased and floured 12-cup capacity Bundt cake pan. Drop raspberries on top of batter and top with remaining batter. Place in cold oven; set temperature to 325°. Bake for 50 to 60 minutes or until cake tester comes out clean. Cool cake in pan for 10 minutes, then turn out on cooling rack. When cool, spoon on Raspberry Glaze.
Add 1/2 cup sugar to strawberries and refrigerate. Bring milk just to boiling. Put whole eggs and egg yolks into mixing bowl and beat until light and lemon colored. Add 1/4 cup sugar and stir. Pour about half the hot milk into eggs, beating vigorously. Return this mixture to rest of milk in pan and cook on low heat, stirring constantly with a wooden spoon until mixture thickens and coats the spoon. (I add 1 tablespoon cornstarch mixed with just a little cold water to make the custard firmer.) Remove from heat. Add rum, vanilla and almond extract. Stir to mix. Chill.
Dip chicken into 1/4 cup buttermilk, then roll in seasoned flour (salt and pepper). Melt butter in a 9 x 13-inch pan. Put chicken in pan, skin side down. Bake, uncovered, in a 375° oven for 30 minutes. Turn chicken and bake for 15 minutes. Blend 1 cup buttermilk and soup; pour around chicken. Bake 15 minutes more, or until done. Serves 6.
Cream Crisco, sugar, eggs and vinegar. Make paste of food coloring and cocoa. Add paste to creamed mixture. Sift flour with salt. Add alternately with buttermilk to creamed mixture. Add soda and vanilla. Bake for 30 minutes at 350°.
Preheat your oven to 350°. Beat egg whites until creamy. Gradually add sugar, beating until stiff peaks form. Fold in nuts, chocolate chips and vanilla. Drop by teaspoon on foil covered cookie sheet. Place in preheated oven and immediately turn off the oven. Do not open the door until morning. No peeking!!!
Preheat oven to 425°. Add yeast to water. Stir. Add the rest of the ingredients. Mix, knead and shape dough. Brush with egg. Sprinkle with salt. Bake on a cookie sheet at 425° for 12 to 15 minutes or until golden brown.
Combine all ingredients. Roll dough into small balls. Flatten out on ungreased cookie sheet. Bake at 375° for 8 to 10 minutes.
Reserve 1 cup whipped cream and set aside. Spread each wafer cookie with cream and arrange in stacks of 4 or 5. Chill 5 minutes. Lay stacks on edge to make one long roll. Spread remaining whipped cream on outside of roll. Chill 3 to 4 hours, covered (you can also put it in the freezer). Slice at an angle to get a striped effect and serve.
Mix cream cheese, margarine	and sugar. In separate bowl mix pudding and milk, then fold in Cool Whip. Combine the 2 mixtures. Take 1	large bag of Oreo cookies and crush until they have the appearance of dirt. Alternate cookies and pudding mixture twice. Reserve some crushed Oreo's for top. Very cute served in flowerpot with a silk flower stuck in the middle of crushed cookies.
Cook the grits according to package directions. Add the remaining ingredients. Stir thoroughly until cheese melts. Pour into 2-quart casserole. Cook at 350° for 1 hour or until firm.
Put potatoes in bowl; add butter, sugar, flour, eggs, milk, salt and flavoring. Mix well and pour in an unbaked pie crust. Bake in 400° oven for 35 minutes, then lower temperature to 350° and continue to cook until browned.
Put carrots in 2 quart baking dish. Sprinkle with soup mix. Add water. Bake, covered, at 325° until carrots are tender, 1 1/2 hours. Add water if needed. Makes 10 servings.
Crock-pot ham shanks for 24 hours on low. Remove shanks, save and chill stock. Remove fat from stock. To stock in crock-pot add the remaining ingredients and cook for 24 hours on low. Add the meat from the shank bones.
Cream oleo and sugar. Add eggs, salt and vanilla; mix well. Stir in sifted dry ingredients. Place heaping tablespoonful of batter in ungreased muffin cups. Work dough 1/3 way up sides of each cup. Fill with tablespoonful of cherry pie filling. Bake 15 to 18 minutes at 350°. Serve with whipped topping. (Makes 24 tarts.)
Heat oven to 350°. Grease an 8 x 8-inch baking pan and set aside. In small bowl of electric mixer, beat egg whites until stiff. Add 1/4 cup of sugar to egg whites and beat until sugar is well combined. Set aside.	In a separate bowl, cream butter, salt, and vanilla.	Add remaining 3/4 cup sugar and egg yolks. Beat until light and fluffy. Sift together flour and baking powder. Add alternately with milk to butter and sugar mixture. Fold in reserved egg white mixture and blueberries. Pour batter into prepared baking pan and sprinkle the top with granulated sugar. Bake for 50 minutes. Makes 9 servings.
Mix sugar, cocoa, milk and butter. Bring to a boil on medium heat. Add vanilla and peanut butter. Mix well. Add oatmeal. Mix well. Spoon onto wax paper.
Heat oven to 400°. Mix shortening, sugar and eggs thoroughly. Sift and blend together flour, cream of tartar, soda and salt; stir in shortening mixture. Shape dough into 1 inch balls. Roll in mixture of sugar and cinnamon. Place on greased baking sheet. Bake 8 to 10 minutes. These cookies puff up at first, then flatten out. Makes 6 dozen cookies.
Mix dry ingredients. Add water and soy sauce. Place in sprayed can and cover. Place in crock-pot with 1 inch of water. Steam on high 4 hours.
Mix the first 4 ingredients, kneading together with hands until smooth. Divide into 3 portions. Roll each portion out separately (about as thin as pastry). Cut with pastry cutter or pizza wheel. Tie into bows and drop carefully into hot oil; fry to light brown. Drain on paper towels. Dip in boiling honey or powder with confectioners sugar.
Saute zucchini and onion in butter for ten minutes. Add next five ingredients. Pour into casserole dish. Top with cheese. Bake uncovered at 350° for 25 to 30 minutes.
Cream Crisco and sugar together. Add milk and eggs. Mix well, then mix in mashed bananas. Add all dry ingredients. Spray 2 loaf pans with Pam. Pour batter evenly into 2 pans. Bake at 350° for about 1 hour. Done when inserted toothpick comes out clean.
Beat egg until fluffy. Beat in remaining ingredients until smooth. Grease griddle or pan. Heat on medium. Cook pancakes until dry around edges. Turn and cook.
Stir all the ingredients, except the chicken, together in a baking dish or pan. Add the chicken pieces and turn a few times to coat well with the sauce. With the flesh side facing down in the sauce, cover and bake at 375° for 45 to 50 minutes.
Peel potatoes; cut into squares. Boil until tender. Drain. Combine potatoes, onion, salt and pepper in a large bowl. Mix with dressing. Top with bacon and cheese. Serve while hot.
Preheat oven to 350°. Grease and flour Bundt or tube pan. Mix dry ingredients in large bowl and make well in center. Add other ingredients; mix well. Pour into pan and bake 65 to 75 minutes. Let cool 10 minutes and turn out of pan. Dust with powdered sugar or serve with whipped topping or frost. Serves 12 to 14.
Pound meat between wax paper into 6 x 8-inch rectangles. With short side toward you, lay one pickle spear and spread 1 heaping teaspoon of onion and a piece of bacon about 1-inch from the end. Carefully roll steak around the filling, folding edges toward the center. Wrap 1/2 slice bacon around bundle. Secure with toothpicks.
Cook rosamarina pasta to al dente, rinse and cool. In saucepan, mix together eggs, drained liquid from fruit cocktail, flour and sugar. Cook slowly, constantly stirring, until puddinglike. Cool overnight in refrigerator. The next day, when all ingredients are cold, mix rosamarina pasta, reserved fruit cocktail, pudding mixture and drained mandarin oranges together. Fold in Cool Whip. Refrigerate until serving time. This makes a large quantity and is good for parties.
Combine first 8 ingredients, mixing well. Set aside. Place lamb fat side down in bottom of shallow roasting pan. Bake at 500° for 8 minutes or until brown. Remove from oven. Place fat side up in roasting pan. Combine mustard and rosemary; brush on lamb. Cover lamb with bread crumb mixture. Insert meat thermometer, making sure it does not touch fat or bone. Reduce heat to 300°. Bake until lamb thermometer registers 140° for rare, 160° for medium or 170° for well done.
Bring the sugar and syrup to a boil; take off heat and add peanut butter. Mix until it dissolves. Add corn flakes. Mix and drop by spoonfuls onto waxed paper.
Cook noodles according to package directions. Drain. In skillet, cook ground beef until brown. Drain. Add garlic, salt, pepper and tomato sauce. Simmer 5 minutes. In separate bowl, combine all cheeses except Cheddar. Place 1/2 of noodles in bottom of 2-quart buttered casserole dish. Top with 1/2 of meat sauce and 1/2 of cheese mixture. Repeat. Sprinkle with Cheddar cheese. Bake at 350° for 20 minutes.
Mix sugar, soy sauce and seasonings in a large bowl. Place wings in a large baking dish and pour sauce mixture over them. Bake at 350° to 375°, covered, for about 1 hour. Bake, uncovered, for another 30 minutes.
Cook the macaroni until tender. Mix all ingredients together. Bake at 375° for 30 minutes.
Make cream base with butter, flour and 2 quarts of cream or half and half. Saute vegetables and garlic in butter. Add to cream base. Add seafood to cream base. Add parsley and seasoning to taste. Simmer, but do not boil. Add cream or half and half to thin.
Combine until crumbly. Pat mixture into bottom of 8 x 12-inch pan or dish. Bake at 300° for 15 minutes.	Cool.
Mix all ingredients thoroughly. Put into loaf pan. Pour 8 ounce can Hunt's tomato sauce over top of mixture. Bake 1 hour at 350°. Yields 6 servings.
Saute celery, onion and ham in butter. Add remaining ingredients. Heat. Simmer 20 minutes before serving. Garnish with fresh parsley.
Brown ground beef and onion over medium heat until meat is no longer pink. Drain off fat. Stir in corn, tomato sauce, enchilada sauce or salsa, green chili peppers, chili powder and salt into meat mixture. Cook until bubbly. Spoon 1/3 of meat mixture into bottom of 2 quart rectangular baking dish. Place 5 tortillas on top. Spoon 1/2 of remaining meat mixture over tortillas. Sprinkle 1/2 of cheese over meat. Repeat with remaining tortillas, meat and cheese. Bake at 350° for 20 to 30 minutes or until hot all through. Serves 6.
Stir-fry chicken in mayonnaise (okay to add Ranch dressing also) about 8 minutes. Add broccoli and cheese. Cook until cheese is melted. Serve over rice. Serves 4.
Mix all ingredients in a large pot or Dutch oven. Heat and serve. Makes 12 servings.
Dissolve jello in water; add cream cheese, pineapple and juice and salad dressing. Add prepared Dream Whip. Recipe may be doubled.
Beat margarine and shortening. Slowly beat in confectioners sugar. Gradually add milk and vanilla flavoring along with confectioners sugar. Cover with damp towel until used. Store in airtight container in refrigerator. Soften at room temperature to use.
Stir-fry sprouts, mushrooms and pea pods in a wok or skillet in 1 or 2 tablespoons of oil for about 2 minutes until done. Set aside. Stir-fry chicken in oil. When nearly done, add vegetables. Toss; remove to serving platter and sprinkle with uncooked green onions.
In pan melt coffee in water. Add broken chocolate bar pieces and stir over low heat until melted. Cool slightly and fold into Cool Whip. Fill pie crust and freeze 10 minutes before serving. Remove from freezer and serve.
First cook eggs in hot frying pan sprayed with Pam. Turn over and cook slightly until done. Put on plate and chop into little pieces; set aside. Heat about 2 tablespoons oil in wok or frying pan and cook each vegetable separately until brown and hot. Take out of wok and set aside. Add about 1 or 2 tablespoons of oil in wok and brown desired choice of meat. Add cooked vegetables, eggs and white rice to browned meat. Add desired amount of salt and pepper and mix thoroughly; may have to add about 2 to 3 tablespoons of oil to rice mixture. Mix together well. Add desired amount of soy sauce; mix well and serve.
Mix sour cream, corn, eggs and oil. Add corn meal, baking powder and salt and stir in 1 cup of the cheese. Add onion and chilies. Mix well and put into a 9 x 12-inch pan. Sprinkle with rest of cheese. Bake at 400° for approximately 20 to 25 minutes.
Put the raisins in the boiling water; set aside. Beat the eggs, oil, brown sugar, white sugar and pork and beans. Add the raisins and water and the vanilla. Add the remaining ingredients. Bake in greased 9 x 13-inch pan at 350° for 50 to 60 minutes.
In frying pan, melt butter. Add chicken. Cook. Add water, milk and soup. Stir to blend. Add remaining ingredients and simmer.
In a large bowl, mash potatoes until smooth. Add the cream cheese in small pieces and the butter. Beat with mixer until well blended. Stir in sour cream.
Preheat oven to 350°. Wash and pat dry chicken. Rub each breast with butter. In a Ziploc bag, combine cornflakes and basil. Coat each chicken breast in cornflake mixture and place in casserole dish. Dot each chicken breast with a pat of butter. Bake at 350° for 1 hour.
Combine the juices and sugar in a pitcher. Stir until sugar dissolves. Add chilled sparkling water; stir. Serve over crushed ice.
Combine all the ingredients in a large enameled canner or stainless steel. Cook until thick as you like, stirring to prevent burning or scorching. Seal in hot jars. Process in hot water bath for 15 minutes. Makes about 7 to 8 quarts.
Mix together and put into 12 muffin cups, Use paper liners. Drizzle with 2 Tbsp Hershey's syrup. Freeze. They taste surprisingly like a peanut butter cup.
Boil margarine, milk, and sugar for 3 minutes. Remove from heat. Add oats, cocoa, vanilla. Mix well. If mixture seems to soup add more oats. Drop mixture by the spoonfuls on waxed paper.
Put all ingredients, except meat, into a blender and blend until smooth. Mix into meat and shape into balls.
Brown chicken in butter. Brown mushrooms. Place chicken in large casserole. Mix soups (undiluted); pour over chicken. Place mushrooms on top. Refrigerate. When ready to bake, add wine. Cover and bake at 350° for 1 1/2 hours. Yields 12 servings.
Cream cheeses together and form into a ball. Add Worcestershire, dried beef and green onions. Mix all together to form a ball. Put ball on a plate and serve. For a 1/2 recipe, subtract 1/2.
Cook broccoli and drain well. Mix other ingredients and add to broccoli. Place in 3 quart casserole and top with crushed cracker crumbs. Cook 45 minutes at 350°.
Combine crumbs, 2 tablespoons sugar, butter and cinnamon in a medium bowl; mix well. Press into a 10-inch spring-form pan; set aside.
Beat egg white at high speed with an electric mixer until foamy. Add sugar, 1 tablespoon at a time, beating 2 to 4 minutes or until stiff peaks form and sugar dissolves. Fold in almonds. Melt butter in a 9-inch square pan or larger in a 325° oven. Add almonds to pan and bake, stirring every 5 minutes, 20 to 25 minutes or until lightly browned. Watch carefully! Cool in pan on wire rack.
Mix together cake mix, one box of pudding mix, cream cheese, club soda and eggs. Beat with an electric mixer at high speed for two minutes. Take out 1 cup of the batter and set aside. Pour remaining batter into a greased angel food or Bundt pan.
Mix 2/3 apple cider to 1/3 cranberry juice in crock-pot. Add 2 to 3 allspice berries, 5 to 6 whole cloves and 1 to 2 cinnamon sticks. (Can put cinnamon sticks in a whole orange, if desired.)
In heavy gauge saucepan combine marshmallow cream, sugar, evaporated milk, butter and salt. Bring to full rolling boil over moderate heat, stirring constantly. Remove from heat. Add mint chocolate morsels; stir until morsels are melted and mixture is smooth. Stir in nuts and vanilla extract. Pour into foil-lined 8-inch square pan. Chill until firm.
Mix flour, shortening, water and 1 cup of milk. Roll out like pie crust. Mix butter, 1 cup of sugar, vanilla and lemon. Put butter mixture on crust; roll up like a jelly roll. Cook remainder of milk and sugar over low heat for 10 minutes. Pour over rolls. Cook at 400° until brown.
Place peaches in a greased 9 x 13 pan. Sprinkle dry cake mix evenly on peaches. Pour melted butter over mix. Add nuts. Bake at 325° for 55 minutes. Serve with vanilla ice cream, if desired.
Mix 1 1/2 cups of the flour with nuts and fruit. Cream oleo and sugar, beat in eggs one at a time. Mix soda, salt, and flour; add to creamed mixture with milk, add fruit and nuts. Bake in 250° oven, in well greased, large loaf pan, or two smaller ones, for 2 1/2 hours. Turn out immediately and glaze with 2 cups powdered sugar and small can frozen orange juice.
Thaw frozen bread dough overnight. Cut up one of the loaves in small pieces and place in greased 9 x 13-inch pan. Mix together remaining ingredients. Pour this mixture over the bread in the pan. Cut up the second loaf and place over that. Let rise 2 1/2 to 3 hours. Bake at 350° for 30 minutes. To reheat, warm in 350° oven for 10 minutes wrapped in aluminum foil.
In large skillet, add tofu and taco seasoning mix. Add the same amount of liquid as on the seasoning package directions.
Line a pie pan with pie crust, then put in rhubarb. Mix all together sugar, flour, butter, egg and boiling water. Pour over rhubarb. Bake at 350° for 30 to 45 minutes.
Heat oven to 325°. Butter 13 x 9-inch pan. Soften butter. Combine flour, cocoa, baking powder and salt. Beat eggs, vanilla and sugar. Add butter. Beat in flour mixture. Spread batter into pan. Bake 30 to 35 minutes.
Brown sausage in skillet, stirring until crumbly; drain. Layer bread cubes, sausage and cheese in baking dish. Combine eggs, milk, salt and pepper in bowl; beat until smooth. Pour over layers. Bake at 325° for 30 to 45 minutes or until set. May place crescent roll dough in baking pan and on top of casserole and omit bread if preferred. Yield: 8 servings.
Trim fat from steak. Combine remaining ingredients as marinade. Marinate 4 hours or overnight. Broil 4 to 5 minutes each side (for medium-rare), brushing with marinade. Slice thinly across grain. (May serve as main course and/or appetizer at room temperature with rye bread.)
Saute onion and green pepper in bacon grease. Pour off excess grease. Add tomatoes and all other ingredients, except bacon and beans. Cook, stirring, until veggies are soft. Add drained beans and bacon. Serve hot. Serves 6.
Bake cake according to box instructions in sheet cake pan. Cool completely. Cut into 2 inch squares. Mix sugar, half and half and butter in saucepan. Bring to boil and boil 3 minutes; pour over powdered sugar. Thin with half and half; icing should be very thin. Ice top and sides of each square and roll in peanuts.
Fry or boil the chicken breasts until done. Chop or shred chicken. Scoop 1/4 cup chicken and about 1/4 cup shredded Cheddar cheese onto a large flour tortilla. Fold up bottom over filling, then fold in sides and roll up. Secure with toothpick, if necessary. Heat oil in electric frypan or deep fat fryer. Cook each chimi until all sides are nicely browned.
Pare, core and slice apples into eighths. Combine brown sugar, bread crumbs, cinnamon and nutmeg. Blend. Spread 1 tablespoon butter on entire insides of 8 x 8 x 2-inch pan. Fill pan with alternate layers of apples, brown sugar mixture and orange juice, ending with sugar mixture on top. Cover with aluminum foil. Bake in a moderate oven (375°) for 15 minutes. Uncover; continue to bake about 1/2 hour longer, or until apples are soft. Serve warm or cold with cream or ice cream.
Preheat oven to 350°. In a large skillet, cook onion and celery in Italian dressing, stirring until tender. Add sausage and cook 5 minutes or until browned. Stir in bread crumbs, chestnuts, pine nuts and herbs. Stuff hens with mixture. Close cavities with skewers and tie legs together with string. Place in roast pan on racks. Cover loosely with aluminum foil and roast 1 hour. Remove foil and continue roasting 15 minutes, approximately until done.
Arrange quartered hard-cooked eggs, slivered ham or turkey and canned pineapple chunks on crisp lettuce. Sprinkle with a little crisp bacon. Serve with a favorite dressing.
Saute first 3 ingredients in the oil or shortening. Combine next 8 ingredients. Add to first ingredients and bring to a boil. Reduce heat and simmer 1/2 hour. Add shrimp an continue cooking until mixture is heated through. Cook rice according to directions on package. Serve hot shrimp creole over rice. Makes 50 servings.
Cook pasta according to package directions; drain. Transfer to a large bowl. Add chicken, apples, celery, tomatoes and onions. In a small bowl, combine picante sauce, mayonnaise, chutney and curry powder, mixing well. Combine with pasta mixture; cover and chill. Serves 6.
Brown turkey and onion together slowly. Pour off excess fat. Add spaghetti sauce, garlic and oregano. Cook on simmer for 10 to 15 minutes. Layer half the noodles in 13 x 9 x 2-inch baking pan. Spread with half the Ricotta; add half the Mozzarella cheese and half the meat sauce. Repeat. Bake at 375° about 30 to 40 minutes. Let stand 10 minutes before serving. Serves 8 to 10.
Combine first 4 ingredients. Press into bottom of 13 x 9 x 2-inch pan. Bake at 325° for 20 to 25 minutes. Cool completely. Combine cream cheese, sugar, 2 cups Cool Whip and vanilla. Beat at medium speed with mixer until smooth. Spread on crust. Combine pudding mix and milk. Beat with mixer 2 minutes. Spread over cream cheese layer. Top with remaining Cool Whip. Chill 8 hours and serve. Makes approximately 15 servings.
Mix all ingredients in a large bowl until well blended. Pour into well greased loaf pan. Bake at 350° for 45 minutes or until done.
Put cucumbers and onions in a bowl. Combine the mayonnaise, sugar, salt, pepper and vinegar. Mix well and add to cucumbers and onions. Can be served immediately or refrigerated.
Preheat the oven at 350°. In a large bowl, combine 1/4 cup of the reserved pineapple juice (discard remaining juice or set aside for another use), the pineapple, orange juice, grated orange peel, milk, eggs, brown sugar, oil and poppy seed.