HumbleIntelligence/food-ner-1-Million huggingface dataset:
Bacon-Cheddar Dip: In a 4 cup bowl, combine 1/2 of an 8 ounce package cream cheese, softened; 1/2	cup (2 ounces) shredded Cheddar cheese, and 1/8 teaspoon chili powder. Add 2 tablespoons bacon pieces. Transfer to the divided tray of the Get Togethers	Buffet	Set. Serve with assorted vegetable dippers. Makes 3/4 cup.
Open each date and spread with peanut butter. Dip peanut butter side into chopped walnuts. Roll date in granulated sugar to coat all around.
Crush or roll wafers (very fine), add coconut. Mix well and set aside. Work butter with spoon until soft; gradually add sugar, beat until fluffy. Add eggs (one at a time, beat after each). Beat until light and fluffy, add alternately with crumbs and coconut mixture, mixing well after each addition of milk. Beat until blended. Fold in nuts. Turn onto a well-greased 10-inch tube pan. Bake for 1 1/2 hours at 325° or until done. Allow cake to cool thoroughly before removing from pan.
Cut up broccoli, cauliflower and green onion. Mix all ingredients together. Can make ahead of time. Will last in refrigerator several weeks.
Mix sugar with cornstarch and add water. Cook until clear. Remove from heat and add jello. Cool mixture. Place berries in baked crust and pour cooled mixture over berries. Refrigerate several hours before serving. Serve with whipped cream.
Brown sausage and set aside. Beat eggs with fork (add 2 tablespoons milk) until mixed well. Cube cheese (for easier melting). Add peppers, eggs, jalapenos (optional), onion, cheese and sausage back into skillet. Over medium heat, cook and fold (frequently). Remove from heat when eggs are fluffy and completely melted cheese. With large spoon, place 2 heaping spoonfuls onto one burrito tortilla shell. Fold shell over egg mixture; fold in each end and roll. Serves 5.
Combine carrots and water in medium saucepan. Bring to a boil; cover, reduce heat and simmer 8 minutes or until crisp-tender. Drain and return to pan. Add honey and remaining ingredients; cook	over low heat, stirring gently, until butter and sugar melts. Yields 6 to 8 servings.
Mix jello and water; set until syrupy. Combine sugar, butter and egg yolks and beat until creamy. Add pineapple; beat well. Add walnuts and mix well.
Cook bacon until crisp and break into small pieces. Add celery, onion and garlic; cook until clear but not soft. Blend in flour. Stir in milk, water, applesauce, ketchup, curry and chicken broth. Cook and stir until thick and bubbly. Stir in chicken and simmer 15 or 20 minutes. Add more chicken broth if too thick. Serve over cooked rice and accompany with raisins, coconut, peanuts or chutney if desired.
Grease and flour 13 x 9-inch pan. Place nuts in bottom of pan. Mix cake according to directions and pour over nuts. Mix cream cheese, margarine and sugar; spoon over cake mix. Bake at 300° for 1 hour.
Cream 1/2 cup butter; gradually add sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating after each addition. Combine flour and salt; add to creamed mixture alternately with chocolate syrup, beginning and ending with flour mixture. Stir in pecans and almond extract.
Dice potatoes into 1-inch cubes; boil until tender. Drain water off and let cool. Add mustard, mayonnaise and salt to taste. Add pickles, onion, boiled eggs and celery. Chill before serving.
Peel the tough skin from the stems of broccoli. Cut stems and tops into bite sized pieces. Boil noodles while steaming broccoli 8 to 10 minutes. Drain noodles and return to kettle. Add broccoli and remaining ingredients. Toss and serve.
Cream margarine and sugar; beat in eggs. Add vanilla and coffee. Stir in flour, baking powder and salt. Mix in 1/2 of nuts and chips. Pour into 12 x 16 x 1/2-inch pan; pat mixture to edges of pan. Sprinkle remaining nuts and chocolate pieces on top of mixture. Bake at 350° for 25 minutes. Yields 24 bars.
Cook beans in boiling, salted water until tender, using 1 teaspoon coarse-medium salt to each quart of water. Drain. Pack hot in sterilized jars. Combine remaining ingredients; heat to a boil. Pour over beans. Seal in hot, sterilized jars. Makes 8 pints.
Mix pretzels and 2 tablespoons sugar. Add melted margarine. Press into a 9 x 12-inch pan. Bake at 400° for 7 minutes; cool. Have cream cheese and whipped topping at room temperature. Cream them together and mix in 1 cup sugar. Pour over cooled pretzel crust, making sure mixture goes to all edges; cool. Dissolve gelatin in boiling water. Add strawberries and pineapple; chill until thick. Pour over cream cheese mixture. Place in refrigerator until ready to serve.
On waxed paper, combine crushed potato chips and next four ingredients. Brush chicken with mayonnaise, then coat with chip mixture.
Combine milk, sugar, biscuit mix, eggs, butter and vanilla in blender. Cover; blend on low speed until well blended. Pour into a greased 9-inch pie pan. Important: Let stand for 5 minutes, then sprinkle coconut over top. Bake at 350° for 40 minutes. Lower heat, if necessary. Serve warm or cold.
Put enough water in a pan to cover cabbage. Add spices and vinegar. Bring to a boil. Add cabbage and cook until tender, about 5 minutes. Drain and add butter.
Combine all ingredients except chocolate. Beat with mixer 5 minutes. Fold in grated chocolate, then chocolate chips. Pour into greased, floured tube or Bundt pan. Bake at 325° to 350° for 45 minutes to 1 hour. Sprinkle top with powdered sugar, if desired.
Puncture skin of chicken in a few places. Place in glass microwave bowl, breast side down. Do not seal.
Arrange diced tomatoes, chopped onions and chopped avocados on top of olives. Top with shredded Cheddar, Monterey Jack cheese and shredded lettuce (if desired). This may be a dip, but it's a meal in itself.
Boil chicken approximately 30 minutes, until cooked. Shred chicken into small strips. Set aside. Boil broccoli according to directions on package and rinse and set aside. In a medium bowl, mix soups and mayonnaise. Sprinkle curry into mixture to taste. Spread thin layer of soup mixture on bottom of 9 x 13-inch baking pan; then spread broccoli over bottom of pan; then chicken. Spread remaining soup mixture on top of chicken and broccoli. Top with shredded cheese and sprinkle curry to taste. Bake at 350° for approximately 30 minutes or until cheese bubbles.
Brown beef, sausage and onion; drain well. Add tomato paste, water, oregano and salt; simmer 15 minutes.
Preheat oven to 350°. Prepare cake mix as package directs, stir in apples. Pour into well-greased and floured 13 x 9-inch baking pan. Bake 30 minutes or until wooden pick inserted near center comes out clean. Meanwhile, in medium bowl, combine sweetened condensed milk, sour cream and ReaLemon brand. Remove cake from oven; spread cream mixture over top. Return to oven; bake 10 minutes longer or until set, sprinkle with cinnamon. Cool. Garnish as desired. Refrigerate leftovers.
Makes 3 loaves. Mix sugar, oil, water, pumpkin and eggs. Add flour, baking powder, soda and cinnamon; mix well. Add walnuts. Pour into pans and bake at 350° for 1 hour.
Cook chicken and remove bones. Line a 9 x 13-inch loaf pan with chicken. Mix soups and sour cream; pour over chicken. Mix 2 cups of stuffing, according to package directions. Sprinkle over mixture. Bake 45 minutes at 350°.
Heat oil in large heavy pot or Dutch oven over high heat. Add garlic, peppers and onions; saute for 5 minutes, stirring frequently. Add chili powder, cumin and cayenne; cook for 1 minute, stirring constantly. Add tomatoes, breaking them up with a spoon, then broth; bring to a boil. Reduce heat to medium-low; simmer for 15 minutes, or until slightly thickened, stirring occasionally. Stir in chicken, kidney beans, salsa and corn. Cover; increase heat to high and bring to a boil. Reduce heat to medium; simmer for 5 minutes, or until chicken is cooked through. Stir in black pepper and salt. Makes 10 to 12 servings. Per serving: 289 calories, 28 g protein, 8 g fat, 28 g carbohydrate, 48 mg cholesterol and 972 mg sodium.
Mix together flour, baking powder, baking soda and salt. Mix in margarine until crumbs form. Add buttermilk. Roll to 1 1/2-inches thick. Cut with an old fashioned glass or donut cutter. Bake on an ungreased cookie sheet for 12 minutes at 450°.
Combine all ingredients in crock-pot. Stir together well. Cover and cook on low 8 to 12 hours (high 5 to 6 hours). Serve over noodles or rice. This recipe can be doubled.
Whisk all ingredients; blend well. Toss with crisp lettuce, red onion and carrots for a delicious side dish with any Mexican dish.
Mix together powdered sugar, margarine and eggs. Cube apples. Fold in chopped peanuts, drained pineapple, cubed apples and Cool Whip. Refrigerate overnight.
Mix everything together in a greased baking dish. Bake at 350° for 1 hour.
Brown onions and beef in oil and set aside. Combine water and chili powder and set aside. Heat 3 tablespoons oil and add flour, stirring until browned. Slowly add chili powder mixture, stirring until thickened. Add tomato sauce, salt and pepper and simmer about 5 minutes. Soften tortillas by dipping in enough hot oil to cover, quickly remove and drain (very hot, use tongs!). Place some of the meat in each tortilla and top with cheese and roll. Place seam side down in baking dish. Cover with tomato sauce, any remaining meat, cheese and grated onion. Bake at 350° for 30 minutes.
Crush pretzels on wax paper. Mix brown sugar, margarine and pretzels. Bake for 6 minutes at 400°. Let cool.
Brown meat and onion; set aside. Mix cornmeal, salt, soda, milk, corn and peppers together. Put 1/2 of the meal mixture into casserole dish; sprinkle meat mixture over this, then grated cheese. Put remainder of meat mixture on this and bake at 350° until done.
Let set to room temperature. Mix with hands. Shape into rolls and roll in chili powder. Wrap in foil and refrigerate.
Put milk in blender. Add vanilla and frozen banana, a little at a time. If a thicker shake is desired, add ice.
Beat butter at medium speed with an electric mixer about 2 minutes or until soft and creamy. Gradually add sugar, beating at medium speed, 5 to 7 minutes. Add eggs, one at a time, beating just until yellow disappears. Combine flour and next 6 ingredients. Add flour mixture to creamed mixture alternately with pumpkin mixture, beginning and ending with flour mixture. Mix at lowest speed just until blended after each addition. Pour batter into greased and floured 10-inch tube pan. Bake at 325° for 1 hour and 25 to 30 minutes.
Combine apple juice and rum in punch bowl. Slowly pour in ginger ale. Float ice and fruit. Warms everyone up and is great after caroling or decorating the tree!
In 6-quart pot, cook bacon until partially done. Add onion, carrots and celery. Saute, stirring occasionally, for 5 minutes or until onion is limp. Add lentils, water, vinegar, bouillon cubes and mustard. Bring to boil; cover and reduce heat. Simmer 1 hour. Add franks, ketchup, salt and pepper; simmer 15 minutes. Voila!!!
Place drink mix in nonmetal bowl. Add milk, stir to dissolve. Sprinkle gelatin over water in glass measuring cup. Let stand 2 minutes to soften. Microwave on High for 40 seconds. Stir well. Let stand 2 minutes or until completely dissolved. Gradually stir into milk mixture. Let stand 15 minutes or until slightly thickened. Stir in whipped topping. Pour into dishes. Refrigerate 2 hours until firm. Garnish with mandarin oranges. Makes 8 servings.
Mix flour, butter and pecans. Pat into bottom of 9 x 13-inch dish. Cook until light brown. Cool.
Brown bacon and onion together in heavy saucepan or large skillet. Drain off some of the fat. Add cabbage and stir-fry over low heat until cabbage is tender. Add soy sauce. Serve over rice and pass additional soy sauce. Serves 4.
Boil chicken; debone chicken and shred. Add seasonings. Soften tortillas in a microwave, a few at a time. fill tortillas with chicken; roll up and fasten together with toothpicks, then deep fry. Can be dipped in picante sauce as a snack or served with Spanish rice and salad.
Combine all ingredients. Roll into small balls. Bake at 375° for 10 to 15 minutes or until lightly browned. May add more cheese, if desired.
Blend cream cheese with milk. Add chipped beef, green pepper, onion and sour cream. Blend. Sprinkle chopped pecans on top. Heat 15 minutes in a 350° oven. May also be served cold.
Combine first three ingredients; beat well. Add eggs, one at a time, beating well after each addition. Combine flour and next four ingredients. Add to creamed mixture alternately with buttermilk, beginning and ending with the flour mixture. Stir in vanilla, coconut and chopped pecans. Pour batter into two greased and floured 9-inch round cake pans. Bake at 350° for about 25 minutes. Cool cake layers in pans 10 minutes. Remove layers from pans and cool on wire racks. Spread with Cream Cheese Frosting.
Prepare the dry mix in a big glass container. Call this your Master Mix. It will last 6 to 12 months. All you need to add is the eggs, oil and vanilla.
Drain all fruit. Dice all fruit, except oranges. Put in large bowl. Add oranges, orange juice and marshmallows. Mix together and serve. (Apples, grapes, cherries or raisins add a nice touch.)
Saute onion and green pepper in oil until tender (about 4 minutes); stir often. Add tomato sauce, chili sauce, wine and lemon slice. Bring to a boil; lower heat, cover and simmer for 10 minutes. Remove from heat; cool to room temperature and remove lemon slices before serving. Makes about 2 1/4 cups. Sauce can also be made a day ahead and refrigerated. Bring to room temperature before serving.
Preheat oven to 450°. In mixing bowl, cut the 2/3 cup oleo into flour and salt. Mix until pea-sized bits are formed. Stir in cold water. Form into a ball. Chill until ready to use.
Drain tuna and mix together all ingredients. Form into patties. Fry in hot grease about 1 minute on each side. Pat with paper towel.
For top crust mix together, 1/2 c. flour, 1/2 c. brown sugar and 1/4 c. butter, put on top and bake.
Brown hamburger, crush bacon, add chopped onion and mix well. Add catsup, brown and white sugars, salt, mustard, vinegar, pork and beans, kidney beans and butter beans. Mix well. Bake in 350° oven for 1 1/2 to 2 hours.
Mix all ingredients and put in casserole dish. Bake at 350° until it bubbles, about 30 minutes. Serves 4 to 6.
Combine all ingredients in pot. Cook until onion is tender. This is my Mom's concoction and it's really good.
Melt margarine in an 8-inch round cake pan. Drain pineapple, reserving 1/2 cup syrup. Arrange pineapple in bottom of cake pan with melted margarine. Cover with brown sugar. In a bowl, cream together shortening and sugar. Add egg and vanilla. Beat until fluffy. Sift dry ingredients. Add to creamed mixture alternately with pineapple syrup. Spread over pineapple. Bake at 350° for 45 to 50 minutes. Invert on plate. Serve warm.
In 1 1/2-quart baking dish, blend soup and sour cream. Add chicken and mix. Combine cracker crumbs, oleo and poppy seed. Sprinkle over all. Bake at 350° for 30 minutes or until hot.
Grind raw cranberries, oranges and nuts. Drain pineapple; add 1 cup sugar. Put jello and remaining sugar in another bowl. Dissolve in a cup of boiling water. Add cranberry mixture. Mix until thick. Put in jars. It will keep for a long time in the refrigerator. Makes about 2 quarts.
Brown ground beef and onion; drain. Add chili. Cube cheese and add to meat. Stir constantly until cheese is melted.
Mix all ingredients together until smooth, creamy and well blended. Line small bowl with Saran Wrap and mold cheese mixture to sides of bowl. Refrigerate for several hours, unwrap and serve with crackers.
Beat eggs and add sugar, flour, milk, vanilla, coconut and melted butter. Pour into two greased 9-inch pie pans. Bake at 350° for 30 or 40 minutes. This will make 2 pies without crust.
Boil chicken breasts in water just to cover. When cool, cut into bite size pieces and set aside. Pour bag of chips in chicken broth to soak it up. Set aside. Melt margarine and saute onion. Add soups and Ro-Tel tomatoes. Stir and heat until mixed. Add chicken and chips, stir until well mixed. Pour in casserole dish. Top with grated cheese and bake in 400° oven for 20 minutes.
Preheat oven 350°. Mix 3/4 bag of stuffing, melted butter and one cup of broth. Put this in a medium size casserole dish. Mix soup, cooked chicken (tear into bite size pieces), sour cream, rest of the broth and the sauteed onions. Pour over stuffing mixture. Cover with remaining 1/4 stuffing. Bake 30-40 minutes.
Mix Jell-O and water in pan. Bring to boil until Jell-O is dissolved. Remove from heat. Add pineapple and peaches. In separate bowl, combine milk and cream cheese. Beat until smooth. Add to Jell-O mix. Sprinkle pecans over top. Place in refrigerator to congeal.
Cheese should be at room temperature. Mix all ingredients together. If lumpy, use electric mixer until creamy. Use large spring cake pan. Bake at 500° for 15 minutes, then at 200° for 45 minutes. Turn oven off and let sit in oven for at least 2 hours undisturbed. Then refrigerate for at least 2 to 3 hours before serving. Serve plain or with your favorite topping.
To 1 cup persimmon pulp, add 1 cup sugar, 4 tablespoons honey and 4 tablespoons orange juice. Heat and stir until sauce comes to a boil. Remove from heat and let cool before serving. May be stored in refrigerator.
In a 3 1/2-quart electric slow crockery cooker, place potatoes, carrots, onions and stew meat. In medium bowl, combine tomato sauce, wine, vinegar, brown sugar, salt, cumin, garlic powder and pepper; stir in raisins, stick cinnamon, cloves and bay leaf. Pour mixture over meat in cooker. Cover and cook on high heat setting for 5 to 6 hours, or on low for 10 to 12 hours, or until tender. Remove stick cinnamon, bay leaf and cloves before serving. Makes 5 or 6 servings.
Puree the nuts in a blender or chop and then roll with a rolling pin to a coarse meal. Mix the pinon meal with the water and salt to form a stiff batter. Let batter stand at room temperature for about an hour before cooking. Place oil in a large heavy skillet; heat until a drop of water will sizzle. Drop pinon batter from a spoon, shaping into 6 cakes about 3 1/2-inches in diameter with a well-greased spatula. Reduce heat and brown cakes slowly on each side. Serve hot or cold as a bread. Makes 6 cakes.
Grease a bundt pan. Break frozen rolls apart. Put in pan while frozen. Mix dry ingredients and pour over dough. Melt butter and pour over that. Let stand in warm place overnight. Bake for 30 minutes at 350°.
Cut up dates and pour 1 cup boiling water and 1 teaspoon soda over dates. Let stand for 15 minutes. Mix together walnuts, eggs, sugar, butter, flour and baking powder. Add date mixture and pour into 9 x 13-inch pan. Bake at 350° for 30 to 35 minutes. Serve with whipped cream topping.
One square (1 ounce) unsweetened chocolate equals 3 tablespoons unsweetened cocoa powder plus one tablespoon shortening or cooking oil.
Heat oven to 350°. Brown meat and drain. Stir in salsa, corn, dressing and chili powder.
Brown the meat in hot fat; add pepper and onion and fry until brown. Add tomato sauces, paprika, salt and water. Cook meat until tender; drain beans and add to meat. Bring to boil and thicken with flour, if desired.
Dredge	cherries, pineapple and dates with flour. Add coconut, nuts and	milk; mix well. Line loaf pan with wax paper and pack mixture in pan. Bake for 1 1/2 hours at 300°.
Mix all ingredients together. Pour into greased muffin tins or line tins with paper cups. Bake at 425° for 17 to 22 minutes. Makes a bunch! Plan to freeze some for later use.
Preheat oven to 400°. Combine peanuts, coconut, nutmeg, 1/4 cup powdered sugar and cinnamon. Divide dinner rolls into 4 rectangles. Sprinkle peanut mixture onto each piece of dough. Dip each banana into lemon juice, then into maple syrup. Place banana on end piece of dough and roll up ending with seam down. Pinch edges well to seal. Bake for 12 to 15 minutes. Sprinkle with powdered sugar.
Combine all ingredients; add enough homogenized milk to blend well. Pour into ice cream freezer and add enough milk to bring level to fill line.
Parboil potatoes just until tender. Melt butter in saucepan. Add the next 5 ingredients; mix well. Place potatoes on baking sheet. Generously brush butter mixture over all sides of potato halves. Season to taste with white and/or lemon pepper. Bake at 350° for 25 to 30 minutes.
Grease well and flour 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan. Preheat oven to 325°.
Blend all ingredients together until mixed well, dressing should be thick. Store in tightly covered jar in refrigerator. Stir well before using. Makes about 1 1/2 cups.
Take flour and mix orange slices, dates, coconut and candied fruit. Cream butter and sugar together, then add 1 egg at a time. Add remaining ingredients, then add flour mixture gradually. Preheat oven to 275°. Bake 3 hours in tube pan.
Cream margarine and 1 1/2 cups sugar. Add eggs and vanilla and mix well. Combine flour, baking powder and salt; add alternately with milk, mixing well. Pour into greased 9 x 13-inch pan. Arrange apple slices in diagonal rows on top. Combine 1/4 cup sugar and cinnamon. Sprinkle over apples. Bake at 375° for 35 to 40 minutes.
Cook over low heat until red hots melt. You can use all pineapple or apple juice.
Crush cheese crackers (not too fine). Dip chicken in butter and roll in crackers. Put in lightly greased pan. Push close together. Pour a little butter and remaining crackers on top. Cover and bake at 350° for 45 minutes to 1 hour. Can be used with all chicken parts.
Preheat oven to 450°. Stir sugar and cinnamon in a small bowl, until mixed. Cut biscuits in half. Dip tops in melted butter, then in cinnamon-sugar. Place on an ungreased cookie sheets with the top up. Use any left over cinnamon-sugar on toast. Bake about 8 minutes or until golden. Wrap in aluminum foil; keep warm.
Cook broccoli until tender and set aside. Combine milk and margarine in a medium saucepan until thoroughly heated, but do not boil. Stir in potato and onion flakes. Mash the broccoli well and blend it into milk potato mixture. (For a smoother consistency, place the milk potato mixture in a blender, add the broccoli, and process for 30 seconds. Scrape down the sides and process for another 30 seconds. Return to the saucepan.) Stir in the broth or bouillon, water and pepper. Simmer for 10 minutes, stirring frequently to prevent sticking. Makes four 1 cup servings.
Cream fat, eggs and sugar. Make paste of cocoa and part of food coloring. Add this and rest of coloring to creamed mix. Sift flour and salt and alternate with buttermilk. Add vinegar. Stir soda and vanilla; add to batter. Mix well. Bake in 2 (8-inch) pans for 30 minutes at 350°. (May use green food coloring.)
Beat eggs with sugar. Mix all ingredients together in casserole. Bake at 350° for 40 minutes.
Mix the first 7 ingredients and form into loaf. Place in shallow 9 x 5 x 3-inch pan. Combine vinegar, mustard, sugar, water and tomato sauce and pour over meat loaf. Bake at 350° for 1 1/2 hours.
Drain all beans and save. Cook chopped bacon; drain. Fry meat and onion in same pan. Combine ingredients, except cheese.
Put enough Tater Tots in bottom of casserole pan to cover bottom of pan and bake as directed on bag. Brown meat in skillet and drain. Add both cans of soup (do not add water) and dry onion mix to meat. Mix well and pour over precooked Tater Tots. Top with cheese and serve.
Prepare dressing according to package directions to make 8 ounces. Cook and drain both pastas, allow to cool. In a large mixing bowl combine all of the ingredients, toss with garlic herb dressing and refrigerate at least 3 hours. Sprinkle with Parmesan cheese for more flavor.
In a 9 x 13-inch pan, put broccoli; layer chicken on top of broccoli. Mix in a bowl, soup, mayonnaise, lemon juice and curry powder. Pour over broccoli and chicken. Sprinkle cheese over the sauce. Take bread cubes and mix with margarine. Sprinkle bread cubes on top of cheese. Bake at 350° until bubbly.
Mix well buttermilk, baking soda and sugar, let stand for 5 minutes. Add Karo and cook, stirring constantly, until mixture forms soft ball in cold water. Add marshmallows, margarine and vanilla. Remove from heat and beat well. Add nuts. Mix well. Spoon onto well-greased wax paper.