HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine softened cheeses and blend well. Add onions, bell peppers and seasonings. Mix well and chill 1 hour or until firm. Shape into balls. Roll in finely chopped pecans or walnuts. This is better served after it has been allowed to sit 3 to 5 days.
Mix cake mix according to directions. Pour 1/2 of batter into greased medium roasting pan and bake for 15 minutes at 325°. Remove from oven and top with caramels melted with 1/2 cup evaporated milk. Sprinkle with chocolate chips and pecans. Cover all this with the rest of batter. Bake 20 to 25 minutes longer. Top with frosting.
Mix all ingredients and fold in chocolate. Bake at 350° for 55 minutes or until done.
Mix dry ingredients; set aside. Peel squash, remove seeds and grate as for cole slaw. Mix dry ingredients with sugar, eggs and oil. Add vanilla and nuts. Pour into greased and floured pans, 2 large or 3 small pans. Bake at 325° for 1 1/2 hours or until done.
Make the Potato Buds for 12. Add the cream cheese, chives, salt and pepper; mix with Potato Buds. Add the eggs; beat into mixture. Pour into buttered casserole and bake at 350° for 30 minutes.
Crush 3/4 bag of Doritos in bottom of 9 x 13-inch casserole (remember to Pam). Put meat mixture as next layer. Sprinkle cheese for next layer. Pour sauce over. Top with remaining Doritos, which have been left whole. Bake 30 minutes at 350°.
Cream margarine, shortening and sugar. Add egg yolks and beat well. Combine flour and soda, add to creamed mixture alternately with buttermilk. Stir in vanilla, coconut and nuts. Mix well. Fold in egg whites. Pour batter in three 8 or 9-inch cake pans that have been greased and floured. Bake at 350° for 25 minutes or until done.
Preheat oven to 400°. In a small mixing bowl, combine pie crust mix, sugar and cinnamon. Add butter. Mix until crumbly. Spread pie filling in 8-inch square pan. Sprinkle with pie crust mixture. Bake 35 to 40 minutes or until light golden brown. Yields 6 to 8 servings.
Preheat oven to 350°. Combine ingredients in large bowl until blended. Shape into 1-inch balls. Place on lightly greased baking sheets. Bake about 25 minutes or until golden brown. Serve hot. Refrigerate leftovers. Makes about 60 sausage balls.
Put Ricotta cheese in serving bowl. Crumble with a fork. Add butter and noodles; toss 2 to 3 times. Cook bacon in a 12-inch skillet over medium heat until crisp. Add peas and saute 2 minutes; drain fat. Add bacon and peas to noodles and toss. Add Parmesan cheese, salt and pepper. Toss again and serve immediately. Yields 8 to 10 servings.
In a large mixing bowl, with electric mixer, combine butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder, salt and nutmeg; add flour mixture and bananas alternately to butter mixture, mixing just until ingredients are moistened. Do not overmix. Fold in dried cherries. Pour batter into a greased 9 x 5 x 3-inch loaf pan. Bake in preheated 350° oven for 50 to 60 minutes. Best served the day after baking.
Beat eggs, sugar, oil and vanilla. Combine flour, salt, soda and cinnamon. Combine all ingredients and mix well. Pour into two greased and floured loaf pans. Bake at 350° for 1 hour or until done.
Mix the flour and cinnamon, then add the sugar, butter and eggs. Mix well, then chill. Shape into 1-inch balls; roll in cinnamon and sugar mixture. Bake at 375° for 12 to 15 minutes. Makes 5 dozen.
Preheat oven to 350°. In large bowl mix chicken pieces (cooked and cut up in strips), soup, broth and sour cream. Pour into ungreased casserole dish. Cover with crushed Ritz crackers and pour butter over top. Bake 30 minutes until brown and bubbly.
Soften cream cheese by letting sit at room temperature. Add Cheddar cheese to cream cheese. Mix together. You may add onions, green pepper, chopped ham, chopped dried beef, pineapple or pecans to your mix. Roll into a ball. Roll ball over chopped pecans, if desired.
Add the sliced beets with juice to the stock with a tablespoon or two of vinegar. In a separate bowl, mix the flour and water to make a paste and add to the sour cream, stirring or mixing with an eggbeater. The trick to not getting lumpy sour cream in soup is to add some hot soup (not boiling) to the flour mixture, a ladle at a time, stirring or mixing as you do this, for 6 or 7 ladles. Add this mixture to the pot of soup, stirring while adding. Make sure the soup is not boiling. If soup is still too sweet, add another tablespoon or two of vinegar or dill pickle juice.
Combine sugar and oil; mix well. Add eggs and beat. Combine all dry ingredients and then add to mixture, alternating with water. Stir in sweet potatoes and nuts. Pour batter into 3 greased loaf pans. Bake at 350° for 1 hour.
Place potatoes, carrots, celery and onion in a large kettle; cover with water. Add salt and pepper. Cook until tender. Meanwhile, in a mixing bowl; combine cream cheese, butter and soup. Stir well. Add milk and bacon. Add to vegetables and heat through. For a thicker soup, drain vegetables before adding cream cheese mixture.
Sprinkle onion powder, garlic powder and salt on cubed chicken breasts to your liking. Fry until chicken cubes are browned.
Rub surface of fish with lemon juice. Place steaks or fillets on foil lined baking dish (or broiler pan) without track. Cut butter into pea size pieces; dot top of salmon. Broil 5 minutes. Combine sour cream, mayonnaise, mustard and dill or tarragon. Spread on broiled steaks (fillets); do not turn salmon. Broil an additional 2 to 3 minutes to brown.
Drain all canned vegetables. Combine oil, sugar, vinegar, salt and pepper in a saucepan. Bring to a boil and let cool. Combine all vegetables in a covered bowl; pour cooled vinegar mixture over vegetables and stir well. Chill several hours before serving. Will keep several days in refrigerator.
Oil grill. Mix flour, sugar and baking soda well. Beat egg in a bowl. Blend in buttermilk. Add dry ingredients; beat until smooth. Blend in margarine. If thinner pancake is desired, add 1/4 cup more buttermilk. Use about 1/4 cup batter per pancake. Put on grill and fry. Serve immediately. Good with sausage or bacon.
Combine in a bowl for 2 minutes. Bake at 350° for 30 to 35 minutes in a greased and floured 10 x 14-inch cake pan.
Cook shells according to package. Drain. Cook creamed spinach (follow package directions.) Empty spinach pouches into large bowl and cool. Stir in Ricotta cheese, Mozzarella, salt and pepper. Stuff each shell with tablespoon of cheese mixture. In skillet, cook ground beef. Stir in jar of spaghetti sauce. Put stuffed shells in casserole and pour sauce over. Bake at 350° for 30 minutes or until bubbly.
In a large bowl, dissolve yeast and sugar in 1/4 cup warm water. Add remaining water, oil and salt in big bowl. Gradually stir in flour one cup at a time until dough forms a ball and pulls away from sides of bowl. Turn out on a floured surface; knead 10 minutes. Return to oiled bowl; cover and let rise 1 hour. Punch down; divide in 2 parts. Roll out flat on floured surface. Sprinkle 2 cookie sheets with cornmeal. Spread out each dough on cookie sheet. Sprinkle each with equal amounts of sauce, cheese, oregano and favorite toppings. Bake 20 to 25 minutes at 350°.
Partially cook broccoli in salt water and drain. Mix soup, onion and mayonnaise. Layer broccoli, soup mixture and cheese in a 2-quart casserole dish. Top with crumbled Ritz crackers and pour melted margarine over top. Bake at 350° for 45 minutes.
Prepare cake mix and bake; cool and split layers. Blend sugar, sour cream and coconut. Chill. Reserve 1 cup mixture for frosting. Spread remainder between layers. Combine reserved sour cream with whipped topping. Spread on top and sides of cake. Seal cake in an airtight container and refrigerate for 3 days before serving.
In large mixing bowl, combine sugar and cream cheese. Mix well. Add Cool Whip and vanilla. Mix well.
In a large bowl, cream butter and sugar until smooth. Add vanilla; blend well. Gradually blend in flour. Stir in nuts. Shape a spoonful of dough into rolls about 3 inches long. Place on an ungreased baking sheet. Pull ends down to form a crescent. Bake at 350° for 15 to 16 minutes or until golden brown. Cool slightly on pan. Remove to wire rack to cool completely. Dip ends in chocolate glaze and then in jimmies or coconut.
Beat well the first 6 ingredients. Add the vinegar and a little celery seed. Makes 1 1/2 quarts.
Blend ingredients together. Bring sauce to boil; simmer for 15 minutes. Put on chops to charbroil on grill. Freeze sauce over and over.
Mix all ingredients together. Bake at 350° for 10 to 12 minutes.
In a large bowl, place 3 cups of torn lettuce. Sprinkle with salt and pepper. Layer eggs over lettuce. Sprinkle with salt. Next, layer in order the green peas, remaining lettuce, bacon and cheese. Spread mayonnaise over top, sealing to edge. Cover and refrigerate overnight. Garnish with sliced green onions and paprika, if desired. Toss gently before serving. Makes 12 servings.
Saute celery and onions in margarine. Add rest of ingredients and bake until done.
Bring 6 ounces of Coke to a boil. Pour over cherry jello. Add the rest of the Coke and mix well. Add pineapple. Add pecans. Mix well; refrigerate for 3 hours.
*If using a pressure cooker use 1 teaspoon paprika, 3 tablespoons flour, 4 tablespoons fat, 1 bouillon cube and 1 1/2 cups water.
Pour lemon and orange juice into large pitcher. Add sugar; stir to blend. Add all other ingredients. Chill in fridge. To serve, pour into wide wine glasses; place some fruit in each glass. Can be made well in advance.
Saute garlic in oil over low flame for 5 minutes. Discard garlic. Brown cutlets in oil. Mix flour, pepper and nutmeg; sprinkle over brown meat. Add onion and wine. Cover skillet and simmer about 20 minutes, turning meat several times. Add more liquid (wine or tomato juice) if necessary. Add mushrooms; cover and cook 8 to 10 minutes longer. Serve on a warm platter with sauce, garnished with paprika and parsley. Yield: 4 servings. Approximate calories/serving: 360.
Mix cottage cheese, Cool Whip, pineapple and dry jello together in large bowl. Chill.
Set the oven at 400°. Heat a 9-inch cast-iron skillet or other heavy-duty ovenproof skillet. Melt the butter. Combine the cinnamon and sugar. Sprinkle 2 tablespoons of the mixture over the apples and saute them until tender over low heat, stirring occasionally.
Cut drained peaches into tiny pieces (or put drained peaches in blender for a few seconds). Sprinkle jello over peaches and stir; let set for just a minute or two. Add remaining ingredients and chill. Serve.
Melt margarine; add sugar, eggs, dates and nuts. Bring to a boil; continue cooking at a slow boil for 10 minutes. Add vanilla and stir well. Pour mixture over Rice Krispies. Shape into logs or balls and roll in coconut. Store in sealed container in refrigerator.
Mix all ingredients. Bake at 350° for 50 to 60 minutes. Makes 2 loaves.
Trim asparagus and cut into 2 inch pieces. In wok or large skillet toast sesame seed until golden; set aside. In same skillet over medium-high heat oil, add asparagus, onions and shrimp. Cook until tender and crisp, stirring frequently for 5 minutes. Stir in sesame seed, soy sauce and salt. Just mix and stir. Serve over rice.
Cream shortening, sugar and vanilla. Beat in eggs. Add chocolate which has been melted. Add dry ingredients to creamed mixture. Stir in nuts. Form in 1-inch balls. Roll in 4x sugar. Bake at 350° for 15 minutes. Makes 4 dozen.
Cook onion and celery in olive oil in a large saucepan over medium heat, stirring constantly, until tender. Add chicken broth and dried thyme; bring mixture to a boil. Rinse wild rice in 3 changes of hot water; drain. Add wild rice to broth mixture. Cover. Reduce heat and cook 30 minutes. Add black-eyed peas and next 7 ingredients; cover and cook 20 minutes or until rice is tender. Serve with grilled pork medallions and apple wedges. Garnish, if desired. Yields 4 servings.
Combine cranberries and sugar; let set overnight. Then add pineapple, marshmallows, pecans and Cool Whip. Chill.
Mix together cream cheese and peanut butter. Add powdered sugar. Stir in crushed candy bars and Cool Whip. Pour into graham cracker crust and refrigerate.
Cream sugar and oil. Beat eggs and add to sugar and oil mixture. Add other ingredients. Mix well and form a ball. Refrigerate overnight. Roll dough as thin as you like. Pinch a small portion of dough and form a ball in your hand. Flatten the small ball of dough and place on an ungreased cookie sheet. Cook at 350° for 15 to 20 minutes.
Fry hamburger, celery and onion lightly and drain. Add remaining ingredients and bake at 350° for 1 hour.
Dip chicken into eggs, then into bread crumbs to coat thoroughly. In large skillet, place chicken in hot oil and sprinkle with salt and pepper. Brown chicken on both sides; remove from skillet and drain on paper towels. Pour 1 cup sauce in a 13 x 9-inch baking dish. Layer chicken and top with remaining sauce. Sprinkle with cheeses. Bake for 45 minutes, or until thoroughly cooked. Serves 8.
Cream margarine and shortening. Add sugar. Beat well. Add egg yolks. Beat well. Combine flour and soda. Add to creamed mixture alternately with buttermilk. Stir in vanilla. Add coconut and nuts. Fold in stiffly beaten egg whites. Pour batter into three greased and floured 8-inch cake pans. Bake at 350° for 25 minutes or until cakes test done. Cool.
Preheat oven to 350°. Blend cake mix, oil, eggs and oranges. Bake in 3 well-greased round cake pan or one 9 x 13-inch pan for 20 to 25 minutes. Cool and spread with icing.
Combine 2 cups flour, sugar, yeast and salt. Add oleo, hot water and eggs. Beat with mixer for 2 minutes at medium speed. Gradually add remaining flour until it pulls away from sides of bowl. Remove and knead until elastic. Cover with plastic and towel and let rest 20 minutes. Punch down and divide in half. Roll out and spread with oleo, brown sugar, cinnamon and nuts. Roll into jelly roll and slice 1 to 1 1/2-inch slices. Place in jelly roll pan. Brush lightly with oil. Cover with plastic wrap and let rise in refrigerator overnight.
Mix butter, oatmeal, flour and brown sugar until crumbly. Place half in bottom of 8-inch pan.
Put all ingredients in a 1-quart freezer bag. Close bag; mix ingredients. Open bag occasionally to expel air. When mixed thoroughly, snip one bottom corner with scissors about 1 inch. Squeeze dough on baking pan. Makes 10 to 12 biscuits. Sprinkle tops with flour; pat down to desired thickness with fork. Bake for 12 to 14 minutes at 425°, or until brown.
Combine all ingredients. Mix very well and refrigerate until ready to serve. Makes about 1 cup.
Combine olive oil, onion and garlic in a large skillet. Add all vegetables and season to taste with salt and pepper. Cook on medium-high heat (stirring occasionally) until vegetables are crisp-tender. Remove from heat. Serve over cooked pasta. Sprinkle with grated cheese. Makes approximately 6 servings.
Cook and drain spinach; salt and pepper to taste. Melt butter. Add flour and eggs and mix everything. Put into 9 x 12-inch dish and bake at 375° for 45 minutes to 1 hour or until cheese turns slightly brown on top. Serves 12.
Combine sugar, oil and eggs; beat until light and fluffy. Stir in pumpkin. Combine dry ingredients; stir into pumpkin mixture. Add water and nuts (optional), mixing well. Spoon batter into 2 well-greased 9 1/4 x 5 1/4 x 2 3/4-inch loaf pans. Bake at 350° for 65 to 75 minutes. Yields 2 loaves.
Mix margarine, sugar and flavoring until very creamy. Sift flour and salt together, then mix all the ingredients until the dough is like modeling clay (the dough is not sticky). Roll in waxed paper or put into fruit juice cans. Put in refrigerator for 24 hours. Slice thin and bake at 350° until slightly brown.
Brush inside of fish with mixed ingredients. Place in greased pan. Brush fish with sauce. Broil for awhile, then turn. Brush with sauce. Continue to broil until done at 325°.
Preheat oven to 350°.	Melt together over low heat the cocoa and margarine. Remove from heat, add sugar, flour and eggs. Mix well and pour into greased and floured 9 x 9-inch pan. Top with nuts. Bake 20 to 30 minutes. Center will be firm and moist. Cut into squares, about 20.
Wash, peel and core apple. Chop apple into small pieces. Measure sugar and cinnamon; combine in a small bowl (add nutmeg, if desired).
Shake meat with flour, salt and pepper in a plastic bag to coat well. Reserve any remaining flour mixture. Brown beef, part at a time, in hot butter in a large skillet or Dutch oven. Lift out beef as it browns and transfer it to a 2 1/4 to 3-quart baking dish. Heat brandy in a small pan. Ignite. Pour over beef. Add onions and mushrooms. Sprinkle with any reserved flour mixture. Stir garlic, parsley and thyme into fat remaining in skillet. Cook 1 minute. Add beef broth and wine. Heat, stirring to loosen browned bits, until mixture comes to boiling. Pour over beef and vegetables. Add bay leaf. Cover. Bake in a moderate oven at 350° for 2 hours or until meat is tender. Let stand 10 minutes before serving. Makes 6 servings.
Cream together butter, margarine or peanut butter and powdered sugar. Add other ingredients and mix together well. Dough should be stiff. Roll into 1-inch balls and flatten with fork tines on ungreased cookie sheet. Bake at 325° for 20 minutes until lightly brown around the edges only.
Sift flour, salt and baking powder together. Melt chocolate and add to melted shortening. Add sugar, egg, milk and vanilla, then add sifted dry ingredients. Let stand 10 minutes. Drop from teaspoon onto greased baking sheet and bake in 375° oven for 12 to 15 minutes. Frost, if desired.
Combine cream cheese, sugar, water and vanilla, blending until smooth. Quickly stir in chocolate and nuts. Turn into buttered 8 x 8-inch pan, spreading 1 inch thick. Chill and cut into squares.
Cream butter. Add sugars and beaten eggs. Add vanilla and beat well. Sift dry ingredients. Add nuts, crushed Wheaties and oats. Mix well. Drop from a teaspoon onto lightly buttered baking sheet. Bake 15 minutes in 375° oven.
Place oil/butter in skillet; put cabbage, green pepper and onion in skillet. Place sliced Polish sausage on top and let simmer until cabbage is tender. Season to taste. Best served with cornbread.
Mix all the ingredients together, adding the milk last, while mixing to the desired texture. Pour onto hot griddle. Cook and enjoy!
Heat oven to 400°. Beat eggs with a fork until well blended. Stir in oil, vanilla and lemon flavoring. Blend in sugar until mixture thickens. Sift flour, baking powder, salt and nutmeg and stir into oil mixture. Drop with teaspoon 2-inches apart on ungreased baking sheet. Flatten with greased glass dipped in sugar. Bake 8 to 10 minutes to a delicate brown. Remove immediately from baking sheet. Makes 3 dozen.
Soak cucumbers (covered with water) and salt for 3 hours. Rinse and drain. Chop cucumbers, peppers and onions. Add remaining ingredients. Boil for 20 minutes. Seal in pint jars which have been sterilized. Great on hot dogs and in salads.
Cut chicken into strips and layer in 9 x 13-inch pan over broccoli. Mix soup, mayonnaise, cheese and lemon juice together and pour over chicken. Put crumbs in melted butter and sprinkle on top. Bake in 350° oven about 30 minutes.
Preheat oven to 350°. In large saucepan melt margarine over medium heat. Remove from heat. Blend in remaining ingredients. Mix well. Pour into 9-inch square or 11 x 17-inch pan, greased bottom only. Bake 30 to 35 minutes or until top springs back when touched in center. Serve warm or cool, plain or with whipped cream or frosting.
Combine sweet potatoes, pineapple and nuts. Spray a 2-quart casserole with Pam or oil with margarine. Alternate layers of sweet potato mixture and marshmallows, ending with marshmallows. Bake 30 minutes at 350°. Will serve 10 to 12.
Cook macaroni in salted boiling water 10 to 15 minutes; drain and rinse in cold water. Place in icebox to cool for 10 minutes. Add in the rest of the ingredients, draining tuna fish first; mix well.
Beat eggs, sugar and oil. Add vanilla; stir in zucchini. Sift flour, salt, cinnamon, soda and baking powder. Stir into first mixture. Fold in nuts.
Combine cream cheese, instant jello and sugar. Add whip cream to soften and sugar to taste. Prepare pudding according to instructions. Layer cream cheese mix on bottom and pudding on top. Top with chocolate or strawberries as desired. Place in freezer for 45 minutes to allow to set.
Add 1 cup water to zucchini. Bring to a boil and cook 6 minutes. Add next 3 ingredients and cook 6 minutes more. Add jello and stirring, continue to cook until it is dissolved. Also stir jam while it is cooking. You can use other flavors of jello. Pour into sterilized jars and seal.
Scald the milk or bring it almost to a simmer and add the butter, sugar and salt. Let cool until tepid (95°). Dissolve the yeast in 1/4 cup of tepid water. Using your electric mixer, if you have a powerful one, beat the eggs and then add the milk mixture, then yeast water and finally the flour. Beat until smooth, about 5 minutes.
Line 13 x 9 x 2-inch pan with aluminum foil. Place 1 cup peanut butter chips in medium bowl; set aside. In second medium bowl, stir together cocoa, melted butter and vanilla until mixture is smooth. Add remaining 1 cup chips; set aside. In heavy 4-quart saucepan stir together sugar, Marshmallow Creme, evaporated milk and 1/4 cup butter. Cook over medium heat, stirring constantly, until mixture comes to a rolling boil. Boil and stir 5 minutes. Remove from heat. Immediately add half of hot mixture to bowl with peanut butter chips only. Pour remainder into cocoa mixture; stir to blend. Beat peanut butter mixture until chips are completely melted. Spread evenly in prepared pan. Beat cocoa mixture until chips are melted and mixture thickens. Spread evenly over top of peanut butter layer. Cool until firm. Remove from pan; peel off foil. Cut into squares. Store in airtight container in cool, dry place.
Slice the bananas. Wash and clean the berries. Layer the banana slices and berries in a dish. If desired, add yogurt or milk and sprinkle with brown sugar.
Mix above ingredients except vanilla. Bring to a boil and cook 2 minutes. Remove from heat. Add 1 teaspoon vanilla. Beat until cool.
In a bowl, mix together the onion, potatoes, beans and turkey. Add dressing to moisten the mixture, then add more dressing, if desired. Garnish with sprinkling of fresh parsley and a dash of paprika.
Boil chicken with enough water to cover, until done. Remove chicken, reserve broth. After cooling, remove meat from bones and chop meat. Cook noodles in reserved broth according to package directions. Melt butter in large pan; add green peppers, onions and mushrooms. Saut until soft. Add all ingredients to noodles, stirring until Velveeta melts. Bake at 350° until casserole bubbles, add American cheese to top of casserole, bake until cheese melts. This dish freezes well for potlucks, etc.
Sift cocoa and sugar in a large mixing bowl. Add milk and lay margarine sticks on top. Do not stir. Cook on High for 6 minutes. Remove from microwave and stir thoroughly. Add vanilla and nuts. Stir until well mixed. Pour into buttered platter. Cool in refrigerator for 1 hour. Cut and serve. Do not double this recipe.
Layer all ingredients and spread mayonnaise over the top. Sprinkle Parmesan cheese. Seal and refrigerate overnight. Mix before serving.
Dissolve gelatin in water; beat cheese and gradually add gelatin. Beat well. Stir in pineapple and baby food; fold in whipped topping. Pour into 12 x 8 x 2-inch dish. Cover and chill. Cut into squares and place on lettuce leaves.
Chop apples. Peel and chop oranges. Place equal portions of chopped fruit into 4 small bowls. Top each with 1/2 cup yogurt and sprinkle with pecans.
Fry sausage; drain grease off. Add soup, sauce, paste and mushrooms. Let simmer for 1/2 hour.
Place cabbage, onion and mango in a bowl. In saucepan, bring vinegar, sugar, celery and mustard seed to a boil. Simmer for 3 to 5 minutes, then pour over salad mixture and toss. Refrigerate overnight or longer. The longer it sets, the better.
Place all ingredients in electric blender; blend well. Pour ingredients in greased souffle dish. Place souffle dish in a pan of water. Bake at 350° for 1 hour or until knife comes out clean.