HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix cheese and mayonnaise together. Stir in relish and mustard. Add remaining ingredients and toss lightly. Spread into ring mold and chill several hours or overnight.
Saut the chopped onion in butter until they begin to color. Add chilies and cook gently 4 minutes. Add cheese. Cook on lowest heat until cheese has melted, stirring frequently. Add Worcestershire, Tabasco, salt and pepper.
Grease and flour a 9-inch pie plate. Mix the first 7 ingredients together and put in pie plate. Drain sliced peaches; reserve syrup. Spread peaches on top of the batter. Cream together the cream cheese, 1/2 cup of sugar and 3 tablespoons peach syrup. Spread over peaches. Mix together 1 tablespoon of sugar and cinnamon; sprinkle on top. Bake at 350° for 30 to 35 minutes.
Melt oleo; toss with herb-seasoned dressing mix. Stir half of dressing mixture with the squash, soup, sour cream, onion, carrots and black pepper. Can add a little salt to taste. Turn squash mixture into lightly greased 9 x 13-inch baking dish. Sprinkle remaining half of dressing mixture over top. Bake at 350° for 45 minutes. You can also add browned hamburger meat, drained, to this casserole to make a main dish.
Beat margarine and powdered sugar until smooth. Add slowly the eggs, coconut juice or milk, rice flour, water, salt and vanilla. Grease and flour 13 x 9-inch pan. Bake 40 minutes at 350° until barely light brown. Cool. Sift powdered sugar over, if desired. Cut into squares.
Cook first 3 ingredients for 4 minutes in a 1 1/2-quart casserole dish, nothing plastic. Remove and stir. Replace and cook for 4 more minutes. Remove and stir well; add butter and vanilla. Stir well. Cook 2 more minutes. Remove from oven; add baking soda. Stir until foamy. Pour on a greased cookie sheet and let cool, then break into pieces.
Sift dry ingredients and then add remainder of ingredients, not stirring until everything is added. Beat well. Bake in moderate oven (350°) for 40 minutes.
In 3-quart oblong or 13 x 9-inch baking dish, combine soup, milk, thyme and pepper. Stir in vegetables and chicken. Bake at 400° for 15 minutes or until mixture begins to bubble.
Mix ingredients in a large prepared casserole dish. Bake at 350° for 50 to 60 minutes or golden brown. Serves 6 to 8.
Combine until crumbly. Pat mixture into bottom of an 8 x 12-inch pan. Bake at 300° for 15 minutes. Cool.
Place squash and onion in a colander and sprinkle with salt. Let set over sink until all moisture is gone. Add flour, corn meal, pepper, cheese and egg and mix together. Form into patties and fry in butter.
Cook noodles and drain. In large skillet, brown ground beef and onion. Drain grease. Stir in flour, then add water and mushrooms. Stir constantly until mixture thickens. Reduce heat and stir in sour cream. Serve over noodles. Serves 4.
Mix together oatmeal, buttermilk and milk and let soak at least 20 minutes. Gradually add rest of ingredients to milk mixture and cook on griddle.
Melt caramels, butter and Eagle Brand sweetened condensed milk in double boiler or microwave. Stir until melted. Roll marshmallows in caramel mixture, then in Rice Krispies. Store in refrigerator.
Melt margarine. Add to honey and curry powder. Cut chicken breasts in half. Put in baking pan. Pour mixture over chicken breasts. Cover and bake. Bake at 300° for 1 hour. Uncover and bake another 10 minutes. Serve with rice.
Cream shortening, sugars, eggs and vanilla. Sift together flour, soda and salt. Add to creamed mixture. Stir in oatmeal. Mix fruit and nuts with 2 tablespoons of flour and stir into mixture. Drop by rounded teaspoons onto cookie sheet; flatten some and shape. Bake at 350° for about 10 minutes.
Beat egg whites until foamy. Add cream of tartar. Beat until stiff. Add sugar gradually. Fold in vanilla, soda crackers and nuts. Bake in greased 12 x 6-inch pan at 350° for about 20 minutes or until top is light golden brown. Let cool.
Brown hamburger with onion until onion is tender and pour off excess fat. Combine next 5 ingredients in a bowl. Add hamburger and 3 cans of beans; mix. Pour into dish and sprinkle with brown sugar. Bake for 1 hour at 350°.
Mix all ingredients except food coloring. Add food coloring last. Makes 3 layers. Bake at 350° for 30 minutes.
Cream Jell-O and cream cheese; add boiling water and juice. Let set until lightly gelled. Add remaining ingredients. Put in 9 x 12-inch pan. Chill.
Sift together first 3 ingredients in large bowl. Stir together in medium bowl the buttermilk, brown sugar, egg, oil and vanilla and then add to dry ingredients, stirring until just combined. Fold in rhubarb and nuts. Pour batter into 13 x 9 x 2-inch baking pan. Sprinkle with mixture of 1/2 cup granulated sugar, cinnamon and butter which you combined by stirring with a fork. Bake at 350° for 40 minutes or until toothpick inserted in center comes out clean. Serve warm or cool.
Soften yeast in warm water. Combine milk, shortening, sugar and salt and add. Cool to lukewarm. Add 1 cup flour; beat well. Beat in yeast mixture and egg. Add remaining flour; beat well. Place in greased bowl; grease top and cover. Keep in refrigerator 2 hours, or until needed.
Dissolve gelatin as directed on package. (Can use reserved cherry juice as part of cold water, if chilled.) Refrigerate gelatin until partially set. Add fruit, cream cheese and nuts. Return to refrigerator until firmly set.
Preheat oven to 350°. Grease a 9 x 5 x 3-inch pan. Combine eggs, orange juice, oil and peel. Stir in Raisin Bran and set aside. In a large bowl, sift flour, sugar, baking powder, salt and stir in walnuts. Add liquid ingredients all at once. Stir just until moistened and turn into pan. Bake 55 to 60 minutes or until toothpick tested. Cool 15 minutes before removing from pan.
Clean spinach and strawberries. Cut strawberries into halves. Combine in a bowl. Slice onion into rings and add to spinach and strawberries.
Blend soup, milk and pepper. In buttered 1 1/2-quart casserole, arrange alternate layers of potatoes, onions and sauce. Dot top with 1 tablespoon butter. Sprinkle with paprika. Cover. Bake at 375° for 1 hour. Uncover. Bake 15 minutes more or until potatoes are tender. Serves 4 to 6.
Stir together powdered sugar and cocoa. Drop on top of mixture the margarine. Pour milk over mixture (do not stir). Microwave on High for 5 minutes. Stir at half time. Add vanilla, nuts and peanut butter. Pour into the pan of your choice and refrigerate 1 hour.
Mix all together. Bake in greased and floured casserole for 1 hour at 350°.
Cream butter and sugar well. Beat in egg, peanut butter and hot water. Gradually blend in flour, baking soda and salt which have been sifted together. Bake at 350° for 10 to 12 minutes.
Brown meat and drain. Add soup (add water if you prefer a thinner dip) and picante sauce. Stir. Add mushrooms, if desired. Serve hot or cold with chips.
Preheat oven to 350°. Generously grease a snowman shaped pan with shortening and dust with flour or spray with cooking spray. In large mixing bowl, beat sugar and eggs until thickened. Add oil and stir well. Stir together flour, cinnamon, baking powder and soda. Add to egg mixture and mix well. Fold in carrots and nuts. Pour batter into pan and bake 30 to 40 minutes or until wooden pick comes out clean. Cool for 10 minutes. Remove from pan. Decorate as desired. (I take two 8-inch cake pans, use one for the body. Make head and arms out of other. Easy to cut out with sharp knife. I use candy drops for eyes and mouth.) Fun and easy to make, as you can also use spice cake mix.
Heat oven to 375°. Cream butter, sugar and brown sugar. Stir in milk, orange juice and egg. Mix in remaining ingredients. Drop dough by teaspoon about 2 inches apart onto greased sheet. Bake 10 to 15 minutes. Makes about 11 dozen.
Heat together the sugar and vinegar until sugar dissolves. Pour over vegetables. Make at least 24 hours before serving. Makes 1 1/2 quarts. Keeps well.
Preheat oven to 375°. Shred cheese and mix all ingredients. Form into one inch balls. Bake 15 minutes on ungreased baking sheet until golden brown. Makes 6 dozen. Sausage cheese balls can be frozen uncooked. For a firmer texture add an extra 3 cups of baking biscuit mix and an extra 2 cups of shredded cheese to the ingredients listed above.
Mix dry ingredients (meal, flour, sugar and baking powder). Add eggs (1/2 of them). Add 1/2 buttermilk. Add chopped up onions (1/2 of them). Mix well and then add remainder of onions and milk. Mix. Form balls of about a teaspoon size. Deep fry in oil until done (oil temperature 350°).
Layer all items, beginning and ending with sauce. Cover tightly with foil to allow the noodles to steam cook. Bake at 350° for 75 minutes or until noodles are soft. Fast and easy!
Mix all ingredients except egg whites. Beat egg whites until stiff and pour into batter. Pour into greased and floured tube pan. Bake at 350° for 1 hour.
In a mixing bowl, beat cream cheese, sugar and vanilla until smooth. Add cocoa alternately with milk. Mix well. Fold in whipped topping. Pour into shell. Freeze for 8 hours or overnight. Serve directly from the freezer. (Pie does not need to be thawed to cut.)
Peel and slice apples. Fill crock-pot 3/4 full. Mix dry ingredients and pour over apples. Cook in crock-pot on high 2 to 3 hours. Stir and cook on low all night. The next morning, mix well with mixer and serve.
Clean and rinse halibut. Arrange pieces in single layer in bottom of 9 x 13-inch baking dish. Dot with butter. Bake at 375° for 1/2 hour basting with butter frequently. While halibut is baking, mix together grated cheese and mayonnaise. (Mixture will stick to spoon in clumps.) When halibut is almost done, top with cheese and mayonnaise mixture. Continue to bake until cheese has melted and is lightly browned.
Cook the first 5 ingredients until thick, then cool. Add the fruit. Chill before serving.
Mix mustard and jelly in boiler. Heat and stir until dissolved. Cut wieners into bite size pieces. Place in sauce and simmer. Serve hot. (You can simmer for several hours and stir occasionally.)
Combine the butter, peanut butter and sugars using a mixer on medium to low speed until light & fluffy. Slowly add eggs and vanilla until thoroughly combined. Then mix in the flour, salt and baking soda. Cover and chill dough for 2-3 hours. Unwrap all of the miniature snickers. Remove dough from refrigerator. Divide into 1 tbsp. pieces and flatten. Place a miniature snickers in the center of each piece of dough. Form the dough into a ball around each miniature snickers. Place on a greased cookie sheet and bake at 325 degrees for 10-12 minutes. (Baking time temperature may need to be adjusted if using more than tbsp. of dough per cookie.) Let cookies cool on baking rack or wax paper. Drizzle melted Dove candy over each cookie.
In a saucepan, combine vinegar, garlic, pepper, bay leaf, rock salt and soy sauce. Put in chicken and pork. Let soak 20 to 30 minutes. Add water and simmer uncovered until tender. Strain sauce. Set aside. Brown garlic, chicken and pork in cooking oil. Return everything to saucepan, cover and simmer until sauce thickens.
In large bowl, stir eggs, corn syrup, sugar, chocolate chips, margarine and vanilla until well blended. Stir in pecans and pour into pastry shell. Bake in 350° oven 50 to 60 minutes or until knife inserted halfway between center and edge comes out clean. Cool. Makes 8 servings.
In a bowl, mix flour, baking powder, salt, milk and chicken broth. Drop by spoonfuls on boiling liquid. Cook, uncovered, 20 minutes, then cook another 20 minutes.
Mix all ingredients in 1-quart saucepan. Heat to boil over medium heat, stirring constantly. Boil and stir 1 minute. Makes 1 cup sauce.
Combine first 5 ingredients and set aside. Dip chicken in salad dressing, then dredge in bread crumb mixture. Place chicken, bone side down, in a 9 x 13 x 2-inch baking dish, coated with cooking spray. Bake, uncovered, for 45 to 50 minutes (breasts), less for thighs, or until tender, at 350°. Low calorie and tasty! Easy to prepare.
Preheat oven to 400°. Shake chicken in bag of flour and seasonings. Line 9 x 13-inch glass baking dish with foil; add margarine and place dish in oven until margarine sizzles. Place chicken in dish, skin down. Bake for 30 minutes; turn and bake another 30 minutes. Do not cover. Yields 4 to 6 servings.
Any cut of beef roast can be used. Flour and season roast. Brown both sides in frying pan. After browning, place roast in 9 x 13-inch baking pan. Add vegetable as preferred. Add water to almost cover meat. Cover baking dish with foil and bake at 200° for 2 to 3 hours.
Prepare cake mix according to directions on box. Bake in a 9 x 13 x 2-inch pan. While cake is still warm, poke holes in it. Pour pina colada mix very slowly over cake until all liquid is absorbed. Repeat with Eagle Brand milk. Cover with Cool Whip. Sprinkle with coconut. Refrigerate.
Press raspberries through a sieve to puree and strain seeds. Discard seeds. Combine puree and cornstarch in a small saucepan. Cook over medium heat, stirring constantly, until mixture thickens. Cool. Yield: about 3/4 cup.
Try to get a possum that has been dead no longer than 3 days and doesn't have any tire marks on his back. Add that rascal to a pot of boiling water, along with the pepper pods, salt and butter. Cook him 3 to 6 hours. If he ain't tender, you'll know you got an old possum. Combine the milk and flour. Add small quantities of the mixture to the possum and broth. Remember to stir constantly, so he won't cling to the pot. If he sticks to the pot, pry him off. Pull his tail; that usually works best. Bon appetit!
Place cabbage leaves in microwavable dish with 2 to 4 tablespoons water and microwave for about 3 minutes or until cabbage is limp. Combine egg, milk, onion, salt, pepper, meat and cooked rice. Place about 1/4 cup meat mixture in center of each leaf; fold in sides and roll ends over meat. Place in crock-pot. Combine tomato sauce with brown sugar, lemon juice and Worcestershire sauce. Pour over cabbage rolls. Cover and cook on low 7 to 9 hours. Serves 6.
Stem, wash, drain and coarsely chop spinach leaves. Set aside. Cook pasta as package label directs until al dente; drain. In pan, combine oil and garlic. Saute over medium heat about 2 minutes, or until garlic is golden. Add spinach, pepper flakes and salt; saute until spinach wilts. Remove from heat. Add pasta; toss to coat well and mix. Makes 4 servings.
Mix cheese, mayonnaise and dressing. Add to all other ingredients, stirring in shrimp last. Chill at least 3 hours before serving. Real good for parties!!!
Soften cream cheese; add sour cream and dry mix. Spread on party rye bread. Top with thin sliced cucumber!!
Beat eggs; add sugar, syrup, melted butter and vanilla, then stir in nuts. Pour in pie crust and bake at 325° until brown and puffy. Turn off oven and let set for 20 to 30 minutes.
Brown ground beef, onion and bell pepper. Add taco seasoning. Pour into casserole dish, sprayed with Pam. Mix corn bread according to directions on package, with 1/2 can onion rings. Pour on top. Grate cheese and add rest of onion rings on top. Bake at 400° for about 10 minutes.
Mix butter, salt and sugar. Add eggs, then flour. Make into rolls. Wrap in wax paper and refrigerate. Slice thin and place on lightly greased cookie sheet. Bake at 375° for 10 minutes or until edges are slightly brown.
Prepare Honey Dressing. Toss chicken, grapes, onions, bell pepper, water chestnuts and dressing in large bowl. Cover and refrigerate about 2 hours or until chilled. Toss chicken mixture, oranges and lettuce. Serve on lettuce leaves if desired. Sprinkle with almonds. Yields 6 servings.
Slice cucumbers very thin and sprinkle with salt. Let stand a few hours or over night. Rinse and squeeze dry.
Melt soup slowly in saucepan. Add sour cream and shrimp. Pour over asparagus; dot with butter and sprinkle with bread crumbs. Heat 20 minutes in 350° oven. Serves 6.
Boil chicken until tender, remove meat from bones. Cut chicken into bite size pieces. Place chicken in greased 13 x 9 x 2 inch casserole dish. Add soup and broth, stir together until mixed. Melt 1 stick margarine and add stuffing, mix stirring to coat. Pour over casserole and spread evenly. Bake at 375° approx. 15 - 20 minutes or until top is browned and casserole is heated thoroughly.
Mix mayonnaise, bacon, onion and salt. Take bread and soak up bacon drippings and add to mixture. Stuff mushrooms and place in baking dish. Sprinkle with cheese and cover with foil. Bake at 325° for 15 to 20 minutes.
Bring tomatoes to a boil. Add jello and cool. Add Miracle Whip, onion and celery. Mold and refrigerate.
Place ingredients in order listed in greased baking dish. Bake at 325° for about 30 minutes. Serve warm with corn chips.
Boil ribs until tender. Mix barbecue sauce, catsup and water. Dip ribs in sauce, then put them in a Dutch oven. Pour rest of sauce over ribs. Cover and bake in 350° oven for 1 hour. Remove ribs from pan. Put mostaccioli in sauce and mix well. Put ribs back in pan on top of mostaccioli and bake 1/2 hour uncovered.
Brown 1 clove of garlic in a tablespoon of oil. Remove from flame and cool slightly. Add 1 large can of tomato sauce or puree, one can tomato paste and 4 cans water. Add 1 teaspoon salt, 2 teaspoons granulated sugar, garlic powder (2 shakes), sprinkle of black pepper and 1 or 2 basil leaves. Bring to a boil; lower flame and simmer for 2 hours. Serves 6 to 8.
Saute ground beef, onion and garlic until lightly browned, stirring to crumble the meat. Stir in remaining ingredients except tortillas and cheese. Alternately layer the mixture of meat and tortillas, beginning and ending with meat mixture, in a greased 13 x 9 x 2-inch pan. Sprinkle with cheese and bake at 350° for 35 minutes or until bubbly. Freezes well. Yields 8 servings.
Mix all ingredients well and roll into desired size. Bake 15 to 20 minutes or until desired color and/or crunchiness.
Beat cream cheese, egg yolk, 1/8 cup sugar and vanilla together until smooth. Mix sugar and cinnamon together to roll bread in. Trim crust from bread. Flatten each slice with a rolling pin. Spread with cream cheese mixture and roll each tightly. When all are rolled, dip each roll in butter, then roll in cinnamon-sugar mixture. Place in a 9 x 13-inch pan. Cut each roll in half. Bake at 350° for 15 to 20 minutes. May be made ahead and frozen.
Put in large well-greased 13 x 9-inch pan. Bake 40 to 50 minutes at 350°.
Butter a 9 x 13-inch pan. Put 3 cups of fruit in pan. Cream butter and sugar. Add flour, baking powder, salt and milk. Mix together and pour over fruit. Then mix 1 1/2 cups of sugar and 1 tablespoon cornstarch and sprinkle over top of batter. Pour 1 cup of hot water over all. Bake 1 hour at 350°.
Mix in large bowl (dry ingredients); dump in rest. Stir with spoon. Bake in tube pan at 350° for 80 minutes.
Grate or chop vegetables fine by hand or use a food processor. Mix the remaining ingredients thoroughly and combine with vegetables. Refrigerate several hours or overnight. Makes 8 servings.
Place pecans in 1 1/2-quart microwavable casserole dish. Sprinkle with seasoned salt. Cut butter in 8 pieces and space evenly on top of pecans. Cook, uncovered, on High for 5 to 6 minutes, stirring once or twice during cooking to distribute butter.
Melt butter in water. Mix water/butter mixture with dressing mix; add egg, then sausage. Mix well. Take a piece of mixture the size of 1/2 a pecan and wrap with 1/3 slice of bacon. Hold together with toothpick. Cook in oven preheated at 375° for 35 to 45 minutes.
Melt butter in heavy saucepan. Add onion. Cook and stir until yellow. Add celery, mixed vegetables and beef stock. Cover and simmer gently until vegetables are tender (15 to 20 minutes). Combine flour and 1 cup of milk. Add to vegetables, stirring until thick and smooth. Add cheese and stir over low heat until smooth. Gradually add remaining milk, stirring briskly. Top with minced parsley.
Cream the butter until soft. Add sugar, pecans and flour, mixing well. Shape into balls or crescents and bake in a 300° oven on ungreased baking sheets for 45 minutes. While hot, roll balls or crescents in powdered sugar. Roll again after all have been rolled once.
In skillet, combine oil, onions, bell pepper and garlic. Saute until vegetables are tender. Add tomatoes, oregano, salt and pepper. Bring to a boil for 1 minute. Reduce heat; simmer for 10 minutes. Add scallops and simmer for 3 minutes. Serve over warm pasta. Top with Parmesan cheese.
Sift flour and baking powder. Add remaining ingredients; mix until lumps disappear. Pour into greased muffin pan or into cupcake papers in muffin pan. Bake at 400° for 18 to 20 minutes. Makes 12.
Toss grapes, apples, celery, walnuts and cheese. Add mayo, lemon juice and sugar. Mix well. Fold in whipped cream. May be served as is or served in lettuce cups.
Stir all ingredients together. Let age 3 weeks. Two tablespoonfuls of this will flavor and color a stew or gravy.
Dissolve yeast in water. Let stand for 5 minutes. Meanwhile, place sour cream in saucepan and place on medium heat. Put margarine in sour cream and stir until margarine melts. Remove from heat and let cool to lukewarm. Add the sugar, salt, soda and egg. Beat well. Add yeast mix. Then add flour gradually to make soft dough. Turn out on floured board. Knead until smooth and elastic. Place in a greased bowl and turn over. Cover. Let rise in warm place until doubled in bulk. Turn out on floured board and roll to 12 x 24-inch rectangle.
In saucepan, over low heat, melt butter. Add peanut butter; stir. Remove from heat. Stir in remaining ingredients. Spread evenly in lightly oiled square pan. Bake at 350° until golden brown.
Combine carrots, peppers and onions in a mixing bowl and mix. Mix all other ingredients for sauce and pour over vegetables. Cover and marinate for 8 hours. Keeps well in refrigerator for days.
Cream together shortening and sugar; add eggs and mix well. Sift together dry ingredients; add to creamed mixture. Add bananas; stir in pecans. Pour into well-greased loaf pan. Bake at 350° for 40 to 45 minutes. Remove from loaf pan.
Bring sliced apples and apple juice to a boil. Reduce heat and simmer covered for 5 minutes. Dissolve cornstarch in small amount of water and stir into apples. Cover and bring to a boil and simmer 10 minutes, until softened. Stir in cinnamon. Pour into pie crust and dot with margarine. Top with crust. Bake at 350° for 45 minutes.
Place first 3 ingredients in food processor, process until smooth. Add juice and remaining ingredients; process until smooth scraping sides occasionally.
Follow the directions on all the packages except for 1 lemonade package. Add the contents of this one package (lemonade) dry to the other mixture. Using less water (since one package will be included "dry") will make the whole drink more zestful and delicious.
In a large skillet, brown chicken pieces on all sides, about 15 minutes. Remove and drain all but 2 tablespoons fat from skillet. Add rice, onion, salt and poultry seasoning. Cook and stir until rice is lightly browned; add mushrooms, carrots and water. Put chicken on top. Sprinkle with paprika. Cover and simmer for about 45 minutes or until chicken and rice are done.
Saute chicken in hot oil in a heavy skillet 2 to 3 minutes. Add water and next 3 ingredients; bring to a boil. Cover, reduce heat and simmer 8 minutes. Stir in bell pepper strips.
Drain pineapple; add flour and sugar to juice. Heat, stirring constantly, just long enough to thicken. Cool. Add mayonnaise. Pour mixture over fruit and marshmallows and store in refrigerator one day or overnight to blend flavor. This salad will keep 3 or 4 days.
Melt butter in saucepan and stir in vegetables and celery leaves. Add water. Cover and simmer 10 minutes, stirring occasionally.
Bring the milk to a boil; cool to lukewarm. Dissolve the yeast with the warm water. Mix and add 6 cups flour. Let set for 30 minutes, then add the beaten eggs and egg yolks. Add the remaining ingredients. Let rise until double, then roll and cut. Let rise, then deep fat fry in vegetable oil.