HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine cream cheese, pineapple, green pepper, 1/2 cup of pecans, onion and salt. Form into a ball. Refrigerate for 15 minutes. Remove from refrigerator and roll in the remaining nuts.
Saute onion and garlic until brown. Add tomato and saute lightly. Add meat; cook until gray, stirring often. Add salt and cover with water. Cook 5 minutes; add potatoes, beans and pepper. Cook until vegetables are tender; do not overcook.
In bowl combine first 4 ingredients, add salad dressing, water and vanilla. Mix well. Pour into greased 9 inch by 13 inch cake pan. Bake at 350 degrees until done.
Stir together all ingredients. Spoon into 10 individual paper bake cups in muffin pans. Freeze until firm. Top each with cherry. Makes 10 servings.
Dissolve coffee and sugar in boiling water. Add liquor and vanilla bean. Pour into large bottle, let stand for 30 days. Remove vanilla bean and drink (tie a thread around the bean for easy removal).
Use enough margarine to grease a 12-inch Dutch oven. Heat oven just hot enough to sizzle a drop of water.	Break eggs into oven. Top with bacon and cheese.	Cook over low heat until edges turn	white.	Add a small amount of water. Cover with lid to hold steam. While eggs are cooking, spread salsa on muffin. Add fried egg on top of muffin when done.
Mix vinegar, sugar, salt and spices until everything is well dissolved. Do not heat. Slice the onion into a glass or plastic quart jar. Fill the jar with sliced, unpeeled cucumbers. Pour solution over cucumbers. Put on lid, but it is not necessary to seal. Keep in refrigerator. They are crisp and keep for up to a year.
Pour boiling water over oats; set aside. Cream butter and sugars; add eggs and beat. Mix in vanilla, dry ingredients and oats. Bake 25 minutes at 350°.
Season pork chops with Season-All. Coat both sides of pork chops with sour cream. Then dip into cornflake crumbs. Cover both sides. Place on cookie sheet sprayed lightly with Pam. Bake at 325° for 45 minutes or until done. Great flavor, easy and the meat stays moist!
Mix the ingredients well. Pour into graham cracker crust. Sprinkle nuts on top. Chill 24 hours. Makes 2 pies.
Cook raisins, dates, apples, and water for 3 minutes on low heat. Add margarine and cool slightly. Add remaining ingredients and mix well. Refrigerate overnight. Drop by spoonfuls on greased baking sheet. Bake at 350° for 10-12 minutes.
Mix sugar, pumpkin and eggs. Add oil and beat lightly. Add dry ingredients. Do not overmix. Spoon into greased muffin tins and bake at 350° for 20 minutes.
Mix the sugar, water and corn syrup in a saucepan on medium heat; cook to 300° or hard crack. Remove from heat after boiling stops. Add food coloring and flavoring. Spread powdered sugar into bottom of cookie sheet. Pour candy over the top. Cool; break into pieces.
Cut carrots lengthwise in slivers. Cook in large covered pan, using salt and small amount of water. When carrots are just barely tender, remove from pan and set aside. Drain water. In the pan, stir together butter, brown sugar, orange peel and almonds. When well mixed, return carrots to pan. Let simmer for 5 minutes, turning carrots to coat with almond mixture. Makes 4 to 6 servings.
Brown hamburger, onion and celery; drain. Mix in soups. Put in a baking dish, 11 x 14-inch. Put Tater Tots over top, bake uncovered 30 to 35 minutes at 350°. Yields 8 servings.
Gradually beat sugar into margarine until mixture is light and fluffy. Add eggs one at a time beating after each addition. Combine flour and soda; add to creamed mixture. Stir in lemon rind, vanilla and yogurt. Pour batter into 10-inch Bundt pan coated with cooking spray. Bake at 350° for 1 hour or until toothpick inserted in cake comes out clean. Cool in pan for 15 minutes; remove from pan. Serve with fresh fruit. Makes 24 (1-inch) slices; 156 calories per slice.
Cut chicken breasts into bite size pieces and marinate in water and 1 tablespoon soy sauce. Dip chicken in eggs and the flour/cornstarch mixture. Fry until golden brown. While frying make the sauce, chop cashews and green onions. Cook rice and put in 9 x 12 pan and keep warm until chicken is done. Put chicken pieces on rice, pour sauce on and sprinkle cashews and green onions on top and serve.
Chill milk thoroughly, then beat until stiff peaks. Fold in slowly the sugar and Kool-Aid. Pour in graham cracker crust and freeze. Top with Dream Whip. Keep in freezer. Remove from freezer 15 to 20 minutes before serving.
In a large saucepan over medium-high heat, heat water and butter until butter melts.
Cut cheese into cubes. Place in a saucepan with 1/2 cup of butter. Heat over low heat until melted, stirring often. Place vegetables in 1-quart casserole dish. Pour cheese over and mix well.
Combine dressing, garlic and basil in a heavy-duty zip-top plastic bag. Add chicken, turning to coat. Squeeze out air and seal bag. Place in the refrigerator to marinate for at least 30 minutes; the longer, the better. Grill chicken breasts on medium heat for 6 to 8 minutes on each side.
Combine first 5 ingredients. Stir in eggs. Mix thoroughly. Pour into pastry shell. Bake at 350° for 50 to 55 minutes.
Cook pasta and drain. Chop vegetables; add to pasta. Pour dressing over. Refrigerate 24 hours for best flavor.
Saute onion in butter. Add water. Add cubes to dissolve. Add remaining ingredients. Bake 45 minutes at 375°.
Combine soy sauce and lime juice; pour over chicken in large plastic bag. Press air out of bag and tie securely. Marinate 1 hour, turning bag over occasionally. Reserving marinade, broil chicken 5-inches from heat for 15 to 20 minutes or until tender. Turn over and brush occasionally with reserved marinade. Or grill chicken 4 to 5-inches from hot coals 8 to 10 minutes on each side, or until tender. Keep warm while preparing the pepper and onions. Slice chicken into thin strips. To serve, spread tortillas with butter. Wrap around desired amount of chicken and vegetables.
Cook sugar and Karo to a good boil. Add peanut butter and Special K. Mix well with syrup mixture. Over hot water, melt butterscotch chips and chocolate chips. Press first mixture in a buttered 9 x 11-inch pan and pour chocolate and butterscotch mixture over it. Cool.
Cook celery, onion and peppers in 2/3 cup water for 10 minutes. Mix all ingredients together in a large mixing bowl. Bake in well-oiled loaf pan at 375° until nicely browned (about 1 hour). Serves 8 to 10.
Heat oven to 400°. Grease loaf pan, 9 x 5 x 3-inches. Split frankfurters lengthwise, not cutting completely through. Fill each with a strip of cheese, about 1 teaspoon relish and/or catsup. Mix remaining ingredients with a fork; beat vigorously for 30 seconds. Spread in pan. Arrange frankfurters crosswise in pan, pressing into dough slightly. Bake until dough is light brown (about 20 minutes).
Combine all ingredients except margarine. Shape into 4 patties. Melt margarine in skillet. Fry until done.
Layer apples and onion in casserole. Combine the sugar, Worcestershire sauce, catsup, vinegar, salt and pepper. Combine the catsup/vinegar mixture and pour half over the apples and onion. Trim all excess fat from the chops and layer them over the apples and onion. Pour the rest of the catsup mixture over the chops and bake at 350° for 1 to 1 1/2 hours. This can be made ahead and refrigerated before baking.
Beat eggs; add sugar and mix well. Add melted butter. Add syrup and vanilla. Mix well and add nuts. Bake for about 10 minutes at 400°, then about 30 minutes at about 350°. Times vary with ovens.
Preheat oven to 450°. Mix sugar and cinnamon in a small bowl; set aside. Stir baking mix, water, raisins and butter. Bake 8 to 10 minutes or until golden brown.
Beat egg whites, add sugar gradually until stiff. Stir in vanilla, add nuts and Ritz crackers. Pour into a greased pie tin and bake 30 minutes at 350°. Cool before serving and top with whipped cream.
Sprinkle gelatin in cold water. Combine egg yolks, sugar, salt and vanilla. Add to hot milk. Cook in a double boiler until mixture coats a spoon. Add gelatin to hot mixture. Stir until dissolved. Chill until syrupy. Fold in stiffly beaten egg whites and 1 cup whipped cream. Pour into crust-lined pan and chill. Top pie with remainder of whipped cream and sprinkle with coconut.
Combine soup, milk, onion and mustard in medium bowl; blend well. Spread sauerkraut in greased 13 x 9-inch pan. Top with uncooked noodles. Spoon soup mixture evenly over top. Top with sausage, then cheese. Combine bread crumbs and butter in small bowl; sprinkle over top. Cover pan tightly with foil. Bake in preheated 350° oven for 1 hour or until noodles are tender. Makes 8 to 10 servings.
Beat margarine, sugar, egg and vanilla together by mixer or by hand until creamy. Add flour. Form ball and place in 8-inch greased pie plate. Leaving it in the ball shape, push peach slices into it, as many as you can, all over it (it will look like a porcupine).
Combine all ingredients in a bowl and blend thoroughly. Chill before serving. Makes about 3/4 cup.
Boil bacon drippings, vinegar and sugar to mix. Bake at 350° for 1 hour.
In skillet, brown ground beef, green pepper, celery and onions. Add remainder of ingredients and mix thoroughly. Pour into casserole dish and bake at 375° for one hour.
Combine cereal, flour, sugar, soda and salt. Stir. Combine egg, buttermilk and oil. Make a well in center of dry ingredients. Add liquid ingredients. Stir until moistened. Spoon batter into greased miniature muffin pans. Fill 2/3 full. Bake at 400° for 12 minutes. Makes about 3 dozen.
Stir Marshmallow Fluff with cream cheese until smooth. Slice apples in quarters. Dip!
Put first 5 ingredients in a saucepan. Cook over medium heat until sauce is thick. Let cool. Chop apples and pour sauce over them. Mix well. Top with chopped nuts and maraschino cherries. Store in the refrigerator.
Mix together all ingredients except flour and shortening. Beat well. Add shortening in flour as in making biscuits. Knead until dough is slightly firm. Roll out and cut in circles and bake at 350° until lightly brown.
Boil sugar and milk, without stirring, to 234° or until mixture forms a soft ball. Remove from heat; cool slightly. Add peanut butter, vanilla and salt. Beat until it just loses its gloss. Spread into buttered pan. Cut into squares. Makes 1 1/2 pounds of fudge.
Drain and flake salmon. Combine all ingredients and mix well. Form into 4 patties. Panfry in small amount of oil. Brown on both sides. Serve on toasted hamburger buns.
Mix all ingredients, except potatoes, and heat until cheese is melted. Slice potatoes and cook until almost done. Layer potatoes in large baking pan. Salt and pepper. Pour cheese mixture over potatoes and bake at 350° for 45 minutes or until potatoes are done. Top with French fried onions and bake another 5 minutes.
Mix soup and milk in bottom of casserole dish. Layer potatoes, onions and cheese. Repeat layers and dot with butter. Bake at 350° for 1 hour, covered. Bake an additional 15 minutes, uncovered.
Combine in 2 1/2-quart casserole the rice, water and butter. Add celery, onion and soup. Add broccoli and cheese. Bake, covered, at 325° for 45 minutes. Serves 6 to 8.
Combine all ingredients in glass dish. Microwave on High for 3 to 5 minutes or until thickened, stirring once. Serve with pork roast.
Grind cranberries; cover with sugar and set aside. Dissolve jello in boiling water. Add orange juice, pineapple, and rest of ingredients with cranberries to the jello. Pour in mold and chill overnight.
Sift together cornmeal, flour, sugar, baking powder and salt. Stir in egg, milk and oil. Pour batter into greased 8-inch square pan. Bake in preheated oven at 425° for 20 to 25 minutes.
Mix all ingredients together and put in a baking dish. Bake at 350° for 45 minutes or until golden brown. Serve warm.
Peel potatoes and cut into small cubes. Dice onion. Bring to boil in water and add beef bouillon cubes and margarine. Cook until potatoes are tender. Add milk and thicken with flour. Cook until flour dissolves on low heat.
Melt together the chocolate squares and butter. Add the rest of ingredients. Mix and pour into a greased pan. Bake at 350° for 30 minutes.
Brown meat and onions. Pour off excess fat. Cook noodles in slightly salted water. Do not overcook. Drain noodles. Mix all ingredients, except cheese, in large casserole dish. Bake in moderate oven about 350° for 45 minutes. Sprinkle cheese on top for last 15 minutes of baking.
Mix together in order. Bake in tube pan for 1 hour and 15 minutes at 350°.
Combine gelatin, sugar, salt and flour in saucepan. Drain peaches. Add water to syrup if necessary to make 1 1/2 cups. Add syrup to gelatin mixture. Cook, stirring constantly, until mixture thickens. Remove from heat. Add lemon juice and rind. Chill until mixture is consistency of unbeaten egg whites. Beat with electric beater until fluffy. Whip evaporated milk. Fold into gelatin mixture. Fold in peaches. Reserve a few slices. Pour custard into pie shell. Place slices on top.
Mix all vegetables together except tomatoes. Wait 2 hours before serving and add tomatoes. Mix sour cream, mayonnaise, vinegar and celery seed and pour over vegetables. Refrigerate overnight.
Combine sugar, water, cinnamon and nutmeg. Cook 5 minutes or until sugar is dissolved. Remove from heat; add butter. Sift together flour, baking powder and salt. Mix with dry ingredients the shortening, then add milk. Roll out dough until 1/4 inch thick; cut into 6 squares. Place sliced apples in square. Sprinkle with additional sugar, spices and a little flour; dot with butter. Bring corners of pastry and pinch edges together firmly. Place in well greased pan and pour sauce over all. Bake at 375° for 45 minutes, basting often.
Cook eggplant until tender; drain and mash. Stir in crumbs, cheese, eggs, parsley, onion, garlic, salt and pepper. Shape into 8 patties. Cook in hot oil about 3 to 5 minutes each side, until brown.
Peel cabbage leaves off. Put in pan and steam until starts to get tender. Saute ground beef, onion, green pepper, oregano and rice until tender. Take cabbage leaves out. Fill leaf and roll up and anchor with toothpick. Put in pan. Pour tomato sauce over. Cook over medium heat about 20 minutes or bake in oven at 350° for 20 minutes.
Preheat oven to 350°. Grease two loaf pans. Set aside. Mix dry ingredients. Add remaining ingredients as listed. Pour into pans about 3/4 full. Bake 45 minutes or until toothpick comes out clean.
Cut each egg crosswise in slices. Scoop yolks out into small bowl; mash well. Set egg whites aside. Stir cheese spread, mayonnaise, scallions, pimientos and mustard into yolks until smooth and well blended. Top each Wheat 'n Bran Triscuits wafter with an egg white slice. Spoon or pipe yolk mixture onto egg whites. Garnish with parsley and tomato, if desired.
Mix together. Pour into pie shell. Bake at 350° for 30 to 40 minutes, until set.
All flour should be sifted twice to prevent heaviness. Set oven at 375°. (When baking in quantity, I bake in an approximately 12 x 18-inch cookie tin with a lip and cut into pieces about 2 1/2 to 3-inch square and 1/4-inch thick, 24 pieces, or make fingers by cutting into 48 pieces.)
Mix all ingredients except whipping cream. Spread in greased 9 x 9 pan. Bake at 375° for 30 to 35 minutes. Mixture will raise and fall. Cool. Crumble with fork into bowl (taste some here, but try not to eat it all yet!). Whip cream and stir into crumbled mixture. Refrigerate 6 hours or overnight. Serve.
1. In large bowl combine cereal, peanuts, candies. Set aside. 2. In a 2 qt. saucepan melt butter (2-4 minutes). Stir in brown sugar, corn syrup, and flour. Cook over medium heat stirring occasionally until mixture comes to a full boil (2-4 minutes). Boil one minute. 3. Pour caramel mixture over cereal mixture; toss to coat well. Press on bottom of greased 13 x 9-inch pan. Cool completely and cut into bars.
Preheat oven to 350°. In a large pan, melt butter. Add flour, sugar and milk mixture. Pour in peaches and bake about 30 minutes or until done.
Season chicken; remove skin first, if desired. Brown in oil. Remove chicken. Stir in flour (you can remove most of the fat first). Add water or broth. Cook until thick. Add remaining 4 ingredients and mix until smooth. Add chicken to sauce. Cover and simmer until tender (45 minutes to 1 hour). Serves 4.
Combine vodka and vanilla beans in a jar with a tight fitting lid. Cover the jar and let it stand 6 to 8 weeks, shaking 3 times a week. (The vodka mixture will turn amber colored after a day or two.) After half the vanilla extract is used, add more vodka to cover the beans. The flavor in the beans is gone when the vodka no longer turns to a dark color. Yields 2 cups.
Preheat oven to 325°. Grease a 13 x 9 x 2-inch pan. Sift flour, sugar, soda, cinnamon, nutmeg and salt into large bowl. Add apples, nuts, butter and eggs. Beat until just mixed. Batter will be thick. Bake for 1 hour. Cool slightly. Sprinkle with powdered sugar.
Combine beef, onions and salt. Brown over medium heat; drain. Combine beef mixture and remaining ingredients. Stir well. Pour mixture into lightly greased 2 1/2-quart casserole. Bake at 350° for 30 to 35 minutes or until bubbly. Yield: 10 to 12 servings.
In skillet, in 1 tablespoon hot margarine, cook half of the chops 10 minutes or until browned on both sides. Remove; repeat with remaining chops. In skillet, combine soup and sugar. Heat to boiling. Return chops to skillet; cover and cook over low heat 10 minutes or until chops are no longer pink. Stir occasionally. Remove chops; keep warm. Stir cornstarch mixture into skillet. Cook until mixture boils and thickens. Stir constantly.
Cook fryer and cut off bones. Cook your peppers and onions in 2 tablespoons butter. Cook your spaghetti in chicken broth. Add chicken, onions, peppers, pimentos, chicken soup and cheese. Bake at 325° for 30 minutes.
Combine first 4 ingredients. Microwave on High for 1 1/2 minutes. Stir. Microwave on High 2 minutes more. Add baking soda and vanilla. Stir well and pour over the popped corn which has been placed in a very large bowl. Stir to coat evenly. Microwave on High for 45 seconds; stir. Microwave on High for 45 more seconds. Turn out onto cookie sheet to cool. Break into pieces and store in airtight container (if there's any left).
In medium bowl, combine flour, baking powder, soda, salt and oats and mix together. In mixer bowl at medium speed, beat the margarine and peanut butter until smooth. Beat in the sugars, eggs and vanilla. Add the flour mixture by hand and mix well. Drop on an ungreased cookie sheet. Bake at 350° for 10 to 17 minutes. Store in tightly covered container. Yields about 50 cookies.
Slice or quarter cucumbers and pack in 10 hot quart jars. Add 1 clove of garlic and 1 teaspoon dill weed to each jar.
Butter 9 X 13 inch pan on bottom and 1/2 inch up the sides. For bottom layer, bake cake 15 minutes at 350 degrees. Let cool.
Beat egg yolks and condensed milk well. Slowly add lime juice and blend until thick. May bake this at 325° for 30 minutes. Cool thoroughly and top with whipped cream.
Beat egg whites until frothy. Add cream of tartar and sugar gradually. Beat until stiff. Add Ritz crackers, vanilla and chopped nuts. Pour into buttered pan. Bake 25 minutes at 325°. Cool. After cooling, pour pie filling over baked layer. Top with Cool Whip.
Combine oil and sugar in a large bowl. Sift together flour, salt, soda and cinnamon. Add to oil and sugar and mix well. Beat in eggs, vanilla and carrots. Fold in nuts or raisins. Bake at 350° in a 9 x 13 x 2-inch greased cake pan for 45 minutes, or until center springs back to the touch. This cake is very moist and keeps well.
Boil macaroni until tender. Drain and wash. Add peas, tuna, mayonnaise, salt and pepper. Serve hot.
Spread sweetened fruit in bottom of 9 x 12-inch pan. Drizzle with a mixture of flour, salad oil and milk. Bake at 425° for 45 minutes.
Mix all ingredients. Put in a buttered casserole. Grate 1/2 cup Cheddar cheese and put on top. Put buttered bread crumbs on top of cheese. Bake at 350° about 30 to 45 minutes.
Mix together graham cracker crumbs and butter. Put in 9 x 13-inch baking dish. Beat powdered sugar and oleo together. Add eggs and beat until light and fluffy. Add Vanilla. Beat again to mix. Spread evenly over crumbs in dish. Slice 3 bananas and place on top of pudding layer. Spread pineapple over bananas. Spread Cool Whip over all evenly and sprinkle ground nuts on top and dot with maraschino cherries over top. No Baking - Refrigerate over night.
Fry bacon and onion until crisp; add 1 tablespoon flour. Stir and add 2 cups tomatoes and drained green beans. Chopped celery or water chestnuts may be added. Bake at 350° for 30 minutes.
Brown ground beef in skillet. Drain. Add chopped onions and salt. Add chili and tomato soup; simmer while stirring. Mixture should be consistency of gravy. Add small amount of water, if dry. Line large casserole with 1/2 of Fritos. Pour in meat mixture. Put remaining Fritos on top. Sprinkle with cheese. Bake in 400° oven until cheese is melted.
Brown meat and onion. Add soups, milk and Ro-Tel tomatoes. Heat. Pour over crushed Doritos in 13 x 9-inch pan. Cover with cheese. Bake 30 minutes at 350°. Serves 6 to 8.
Coat a large nonstick skillet with vegetable spray. Over medium heat, brown turkey. Add onion, green pepper, jalapenos and garlic. Cook until tender. Stir in tomato sauce and the next 6 ingredients. Simmer 15 to 20 minutes; add Cheddar cheese, stirring constantly. Cook until the cheese melts. Spoon into an 8-inch square pan coated with oil spray. Combine cornbread, salt and water in a saucepan. Bring to a boil, stirring constantly. Reduce heat and cook, stirring constantly (about 3 minutes). Stir in oleo and spoon over the meat mixture to within 1-inch of the edge. Bake at 375° for 40 minutes or until topping is golden. Serves 6.
Mix dry ingredients and spread over sliced apples in unbaked pie crust. Dot with butter. Bake at 450° for 10 minutes and 350° for 50 minutes.
Drain and rinse shrimp pieces. Add all together, mixing well. Refrigerate. Serve with fresh vegetables or Snack Well fat-free crackers.
Preheat oven to 350°. Grease a 13 x 9 x 2-inch pan. Spoon undrained pineapple into pan. Spread evenly. Add pie filling in even layer. Sprinkle dry cake onto cherry layer and spread evenly. Sprinkle pecans over cake mix and place butter over top. Bake at 350° for 48 to 53 minutes. Serve warm or cooled.
Cut beef into 1 1/2-inch cubes. Dice the bacon and put into heavy Dutch oven. Saute over medium heat until fat is rendered out. Add beef cubes. Brown slowly until browned on all sides. Add onion; cook until onion is softened. Add soup, paprika, salt and green pepper, blending well. Cook slowly, covered, without allowing to boil, for about 2 hours, or until meat is very tender. Spoon over hot buttered noodles. Serves about 4.
Cook sweet potatoes in boiling water to cover 20 to 25 minutes or until fork-tender. Let cool to touch; peel and cut into 1/2-inch slices. Arrange slices in a lightly greased 12 x 8 x 2-inch baking dish; set aside.
Mix first 3 ingredients; boil 3 minutes. Remove from heat. Add baking powder and beat. Add vanilla. Beat with mixer until creamy and to desired consistency for spreading on cake.
To Make Starter Batter: Dissolve 1 package active dry yeast in 1/2 cup warm water. Stir in 2 cups lukewarm water, 2 cups sifted all-purpose flour and 1 tablespoon sugar. Beat until smooth. Cover with cheesecloth. Let stand at room temperature 5 to 10 days, stirring 2 or 3 times a day. (Starter will have a "yeasty" not sour smell.) Cover and refrigerate the starter until ready to make bread.
Cream sugars together with butter and eggs until smooth. Add oil, flour, soda and tartar (mix well). Drop on cookie sheet. Bake in 350° oven for 10 minutes.
Place morsels in 1 1/2 to 2-quart casserole. Heat in microwave for 3 to 3 1/2 minutes or until melted. Stir until smooth. Stir in noodles and peanuts. Drop by teaspoon onto waxed paper. Allow to set until firm. Yields 3 1/2 to 4 dozen.
Arrange fruit in crust. In food processor or blender, process cottage cheese and yogurt on high speed until smooth. Mix gelatin and cold water. Add to mixture, blending well. Pour over fruit in crust. Cover and refrigerate several hours or overnight. Garnish with dollops of yogurt and fruit just before serving.