HumbleIntelligence/food-ner-1-Million huggingface dataset:
In large mixing bowl, mix cream cheese and Cheddar cheese using fork. Add pepper, garlic salt, onion salt, chopped onions and parsley. Mix well. Shape into ball or small log. Roll in finely chopped pecans and sprinkle generously with paprika. Wrap in foil and store in refrigerator a day before using. Serve on crackers. Freezes well.
Combine all ingredients and bake 1 1/2 hours at 350°, covered. Serves 6 to 8.
In skillet, over medium heat, heat chicken in margarine. Cook chicken 10 minutes or until brown on both sides. Stir in soup, water and pepper. Heat until boiling. Add in broccoli and reduce heat to low. Cover and simmer 10 minutes or until chicken and broccoli is fork-tender.
Boil raisins and water for 4 minutes. Cool, add other ingredients. Mix well. Fill Number 2 cans half full. Bake at 300° for 45 minutes.
Mix last 5 ingredients well. Add the rest of the ingredients and stir or toss to blend. Refrigerate for several hours before serving.
In a large kettle, cook potatoes in boiling, salted water until tender. Drain and cool. Peel potatoes; cut into chunks. Separate egg yolks from whites. Set yolks aside. Chop whites and add to potatoes with onion. In a bowl, mash yolks. Stir in mayonnaise, milk, vinegar, dill relish, mustard, sugar, salt and pepper. Pour over potatoes; toss well. Garnish with hard-cooked egg slices and paprika.
Make balls. Dip in sugar and press with fork. Bake at 375° for 10 to 12 minutes.
In a 2-quart casserole, combine all the ingredients except for the croutons. Cook at Medium-high heat 9 to 10 minutes. Stir twice. Crumble croutons over chicken mixture to form a crust. Continue cooking 4 to 5 minutes.
Melt butter. Add milk and heat to lukewarm (105° and 115°). Place yeast in a bowl. Add milk mixture and stir until yeast is dissolved. Add salt, anise, fennel, cardamon (if used), syrup and rye flour. Mix. Add about 3/4 of all-purpose flour. Knead until dough is soft. Cover and let rise in warm place for 45 minutes. On lightly floured surface, knead dough until smooth and satin, adding flour as needed. Roll out to long roll and cut into 12 even pieces. Form pieces into oblong rolls. Place on lightly greased baking sheet. Let rise about 35 minutes. Bake at 450° for 15 to 18 minutes or until golden brown.
Rub garlic halves around a saucepan and discard. Pour wine and lemon juice into pan and place over low heat. When liquid is hot, add the cheese cubes and stir until they melt and mixture is blended. Add cornstarch mixture, pepper and cayenne. Cook, stirring constantly, for 2 minutes or until mixture thickens. Do not allow to boil. Stir in Kirsch and beat for 1 minute. Pour cheese mixture into fondue pot over low heat. Serve with bread cubes. Makes 6 servings.
Cut frankfurters into 1-inch pieces. Set aside. Heat to boiling, chicken broth and water in a heavy saucepan or Dutch oven. Add macaroni, basil, salt and black pepper. Return to boiling. Cook, uncovered, for 5 minutes. Stir in frankfurters, vegetables and onion. Simmer 5 minutes longer until macaroni is tender, vegetables are cooked and water is almost all absorbed. Fold in sour cream and mayonnaise. If used, garnish with chopped fresh green parsley, chives or green peppers before serving.
Arrange slices of potato in rectangular dish, this may require a couple of layers, depending on the size of potatoes. Cover dish with plastic wrap and microwave on High 4 minutes. Rotate and microwave another 4 minutes. When potatoes are cooked, top with grated onion. Sprinkle with jalapeno; add bacon and cheese. Season very well with salt and pepper. Microwave on High 2 minutes, uncovered. Serve.
Heat griddle to 400°. Mix all ingredients together in blender on high. Wipe small amount of salad oil over top of griddle. Pour batter onto griddle for pancake size desired. When bubbles occur, flip and brown. Makes 12 small or 8 large pancakes.
Mix dry ingredients. Add wet ingredients. Mix well and store in refrigerator. Fill muffin tins 2/3 full. Bake at 400° for 15 to 20 minutes.
Mix sugar, cocoa and salt. Mix well. Add melted butter. Mix well. Add eggs, vanilla and milk. Mix well. Bake at 400° for 10 minutes. Turn to 325° for 25 minutes.
In saucepan, melt butter. Add remaining ingredients. Let simmer 10 minutes. In large bowl add sauce to wings. You may preboil the wings or use wings frozen. Put in refrigerator for 2 to 3 hours. Cover baking sheet with aluminum foil. Bake 35 to 45 minutes at 375°.
In a medium mixing bowl, stir together sugar and cocoa. Add margarine, water and vanilla. Beat with electric mixer on low speed until combined. Beat on medium speed for 1 minute more. Cool for 20 to 30 minutes or until spreading consistency.
Mix all ingredients and pour into a greased and floured bundt pan. Bake at 350° for 30 to 40 minutes. Check often with toothpick. If you don't add pecans, you don't have to flour pan.
Cook and drain macaroni. Saute sausages, mushrooms and onion in skillet. Season with salt and pepper. Arrange layers of macaroni, sausages, mushrooms and onion in two-quart casserole dish. Top with cheese slices. Make second layer. Top with marinara sauce. Bake in a 375° oven about 30 minutes or until cheese melts. Serves 6.
Brown onion and garlic in butter in large skillet. Add meat and brown. Add salt, pepper, flour and 1 can of soup. Heat for 5 minutes, covered. Add other can of soup and heat 10 minutes, covered. Stir in sour cream and mushrooms (optional) and heat through.
Mix sugar, flour and milk. Melt butter in saucepan and pour into 9 x 13-inch cake pan. Pour peaches with juice on top of butter in cake pan. Pour sugar, flour and milk mixture on top of peaches. Bake in 450° oven until golden brown. Different fruits can be used, as well as sweet potatoes, sugar and nutmeg. Eat warm or cooled, tastes great either way. Enjoy!
Combine all ingredients and cook slowly for three hours. Place in pint or quart jars.
Saute celery and onion in margarine until tender. (You can use broth instead of margarine to cut down on fat.) Add remaining ingredients, except peas. Simmer about 20 minutes until potatoes and carrot are tender. Add peas and heat through. Makes 6 servings.
Soften yeast in lukewarm water. Pour hot water over sugar and shortening; cool to lukewarm. Add 1/2 cup flour; mix thoroughly. Stir in softened yeast, half of remaining flour and egg; beat thoroughly. Add enough flour to form a soft dough. Turn out on lightly floured board; let rest 5 or 10 minutes. Knead until smooth and elastic. Place in greased bowl, turning once to grease top. Cover; let rise until double in bulk. Punch down; grease top. Cover with damp towel and refrigerate. When ready to bake, shape into rolls and place in a well-greased pan. Let rise until double. Bake at 425° for 10 to 12 minutes.
In a bowl, combine meat, nutmeg, pepper and salt. Shape meat into large patties and place on a rack. Broil 4 minutes on each side. Break patties into small pieces and place in a large saucepan. Add remaining ingredients. Simmer over low heat about 1 hour. Divide evenly. Yield: 4 servings.
Brown the beef in your microwave on High (approximately 5 to 6 minutes). In microwave safe dish, crumble beef and drain any fat. Add onion, green pepper, salt and pepper to taste, chili powder, crushed tomatoes, tomato paste and kidney beans and microwave on High for approximately 23 to 25 minutes. Dish into bowls and serve. Enjoy!
Combine all ingredients, except bacon, parsley or nuts; form into a ball. Roll in bacon, parsley or nuts. Refrigerate. Can also be used to fill cherry tomatoes.
Season steak accordingly. Dredge in flour. Brown in skillet. Add onions, 4 teaspoons flour and juice from canned apricots. Place in baking dish and bake at 350° for about 45 minutes. Thirty minutes into baking, put apricots on top of steak and return to oven.
Layer in a 9 x 13-inch pan. Don't grease. Boil the sugar, milk and butter. Add the peanut butter, marshmallow cream and vanilla. Cover the peanuts. Melt the caramels and hot water. Melt the chocolate chips, peanut butter and butterscotch chips. Keep in refrigerator so chocolate doesn't stick to bottom of pan.
Mix buttermilk baking mix, 1/2 cup sugar and 3 tablespoons cocoa in greased 8-inch square baking dish. Stir in milk and vanilla until well blended. Sprinkle evenly with remaining 1/3 cup of cocoa and 1/2 cup sugar. Pour hot water evenly over top. Bake in preheated 350° oven for 40 minutes or until top is firm. Dust with confectioners sugar. Serve at once in dessert bowls with the sauce spooned over cake. Makes 6 servings. Good.
Cook noodles; add olive oil to prevent them from sticking together. Brown ground beef, onion and bell pepper. Drain fat from meat by putting in a strainer and "washing" meat with hot tap water. Put meat back in skillet once drained and add mushrooms, sauce, oregano, salt and pepper. Spray large pan with Pam. Layer sauce first, noodles second, cottage cheese, then Mozzarella and/or Cheddar. Start over with sauce. Continue until pan is full.
Preheat oven to 375°. Brown ground beef in pan; drain. Stir in seasoning mix, water and olives; simmer 5 minutes. Separate crescent dough into 8 triangles. Place triangles in ungreased 9 or 10-inch pie pan; press over bottom and up sides to form a crust. Sprinkle 1 cup corn chips over bottom of crust. Spoon meat mixture over crust and crushed corn chips. Spread sour cream over meat mixture; cover with cheese. Sprinkle remaining chips over top. Bake 20 to 25 minutes until golden brown. If desired, serve in wedges topped with shredded lettuce and avocado slices. Refrigerate any leftovers. Makes 5 to 6 servings.
Cook vegetables, potatoes and cabbage in three cups water until soft. Add tomato juice and canned beef. Simmer a short time to blend flavors.
Combine flour and salt. With pastry blender or 2 knives used scissor fashion, cut in lard until it resembles coarse crumbs. Add water and work until the dough can be handled and is not sticky. Wrap in wax paper and refrigerate. Frozen pie crusts can be substituted.
Mix first 5 ingredients with mixer. Place in buttered dish. Top with cheese. Bake at 350° for 30 minutes.
Mix milk, sugar and cocoa. Add vanilla and eggs; mix well. Add flour and butter. Mix well and pour into unbaked pie shell. Sprinkle nuts on top. Bake at 325° for 45 minutes.
Beat eggs. Add sugar and beat again. Add oil, vanilla and zucchini. Add dry ingredients and raisins or nuts. Pour into 2 well-greased and floured loaf bread pans or four 3 1/2 x 7 1/2-inch pans. Bake at 325° for 40 to 50 minutes. Test with toothpick to be sure it is done.
Mix dry ingredients together. Add liquid mixture. Store batter in refrigerator up to 6 weeks. Make muffins as needed. Bake at 400° for 15 to 20 minutes.
Steam potatoes until tender. Cool slightly and cut into large pieces. Transfer to a large serving bowl. Cook bacon very crisp and mince. Pour off all but 2 tablespoons bacon grease and return bacon to pan with onion. Cook about 1 minute, then stir in flour and sugar. Gradually mix in vinegar and water and stir over low heat until mixture thickens. Pour the sauce over the potatoes; sprinkle with parsley, celery seed and peppers. Serve warm or chilled.
Place sour cream in microwave to soften. Unwrap cream cheese and remove from aluminum foil wrapping and place in microwave to soften. Mix sour cream and cream cheese in a large bowl. Add in olives, jalapenos and garlic; mix well. Using a rubber scraper or similar instrument, spread some of the mixture onto a tortilla, leaving approximately 1-inch of the tortilla free from the mixture around the circumference of the tortilla. Starting at the bottom of the tortilla, fold the edge into the center of the tortilla; next, fold the opposite edge into the center of the tortilla. Now fold the top half of the tortilla onto the bottom half of the tortilla and press gently to make sure the filling is squeezed to, but not out of the ends of the tortilla shell; set aside. When finished with the tortillas, wrap tightly in plastic and place in refrigerator for several hours to stiffen (can be made a day in advance). Before serving, slice folded tortillas on a bias into quarters. Arrange pieces on platter in a geometric design of your choice and garnish plate with thin strips of red, green and yellow bell peppers amongst the killers.
Sift meal, flour, salt and soda 3 times. Add the milk and beaten egg yolk, melted margarine and lastly, beaten egg white. Pour small amount into piping hot, greased corn stick pans and bake in hot oven (425°) for 15 minutes. Serve hot and with a generous amount of margarine. Yields 8 to 10 sticks.
In a saucepan, combine sugar, tartar and water; stir as mixture heats until sugar dissolves. Wipe away any sugar crystals that may form on the side when dripped from a spoon. Using a long, sharp pin, dip pecan halves, one at a time, into glaze and place on a buttered dish. Work fast for glaze hardens rapidly. Dates, almonds, Brazil nuts, Malaga grapes, orange sections and even violets may be treated in this way.
Mix together sugar, evaporated milk, margarine and salt. Then bring to a boil over medium heat, stirring constantly. Remove mixture from heat and add remaining ingredients. Pour into buttered pan and chill.
Heat and stir sugar, syrup and 1 cup water in a heavy 3-quart saucepan until sugar dissolves. Cook over medium heat to soft ball stage (234°). Add nuts and 1/2 teaspoon salt. Cook to hard crack stage (305°), stirring often. Remove from heat. Quickly stir in butter and soda. Pour at once onto 2 well-buttered 15 1/2 x 10 1/2 x 1-inch pans, spreading with spatula. If desired, cool slightly and pull with forks to stretch. Break up when cold. Makes 1 1/2 pounds.
Preheat oven to 350°. Dip chicken in mixture of melted butter, pepper sauce and vinegar. Put in baking pan. Sprinkle with 1 package dry dressing mix. Sprinkle with paprika.
Cook orzo until al dente. Melt butter; fry onion, pepper and frozen peppers. Sprinkle with soup mix powder. Mix with orzo.
Preheat oven to 375°. Drain peaches, reserving 1/2 cup liquid. Arrange peaches, cut side up, in an 8 x 8 x 2-inch baking pan. Add reserved liquid. Combine sugar and cinnamon; sprinkle evenly over peaches.
Combine pineapple and coconut. Add beaten eggs and mix. Sift together the sugar, flour, salt and soda. Add to pineapple mixture. Pour into well-greased and floured pans. (Makes 2 large or 3 small pans.) Bake at 325° for 1 hour.
Mix all ingredients together and pour into pie crusts. Top with Cool Whip. Place in refrigerator overnight or several hours. Makes 2 pies.
Boil peaches, sugar and pineapple for 15 minutes. Remove from stove. Add jello and stir well and put in jars. Seal in hot water bath 10 minutes or turn jars upside down overnight.
Brown links in pan over low heat. Drain off drippings. Arrange in pinwheel on bottom of round pan. Sift together dry ingredients into medium sized bowl. Add egg, milk and drippings. Beat until smooth, about 1 minute. Do not overbeat. Pour over sausage links. Bake at 425° for 25 minutes. Invert on platter. Garnish with parsley and apple slices if desired. Serve with sausage gravy.
Heat oil in large kettle, then brown meat on all sides. Spoon off fat. Stir in mushroom soup, onion soup mix and 1 cup water. Reduce heat to low. Cover and cook 2 hours. Add vegetables, cover and cook 45 minutes, or until vegetables are tender. Remove meat and vegetables. Stir together flour and remaining 1/4 cup water until smooth. Gradually stir into soup mixture and thicken, stirring constantly. Garnish with fresh parsley, if desired.
Dissolve the jello in the sugar and water. Add cream cheese, pineapple and baby food. Blend until smooth. Fold in Cool Whip. Pour into mold and refrigerate.
Combine blueberries, 1 cup sugar and 1/4 cup water in a medium saucepan. Cook over low heat until berries are soft, about 15 minutes. Combine cornstarch and 3 tablespoons water in a small mixing bowl. Stir well. Add cornstarch to blueberry mixture. Cook, stirring constantly, until thickened. Set aside to cool.
In a large mixing bowl, pour 1 1/2 cups of very hot water. Add salt, butter and honey; stir until melted. Dissolve yeast in 1 cup of warm water and then add to other ingredients. Add flour, mixing well after each cup is added. Dump dough onto a floured board and knead 10 minutes. Grease a large bowl with butter. Place dough into buttered bowl and turn once to coat entire surface of dough. Place wet cloth on top and allow to rise for 1 1/2 hours. Test dough by pressing with finger; when hole remains in dough, punch down. Turn onto work table. Divide into 4 parts. Place each into a greased loaf pan. Let rise again about 1 hour. Bake 45 minutes in a 350° oven.
Mix all fruit together. Sprinkle instant pudding 1 box at a time. Chill before serving. If desired, use sugar-free puddings and lite fruit.
Mix well. Pour into uncooked pie shell. Bake about 1/2 hour or until set in the middle at 350°.
Mix together. Roll into 24 balls the size of a quarter. Refrigerate until firm while preparing filling.
In large pot, bring chicken stock to boil. Add vegetables. Cover and simmer 10 minutes, or until they are tender. Melt butter in saucepan. Blend in flour; cook 1 minute. Gradually add milk. Cook over medium heat, stirring constantly, until thickened. Add cheese; stir until melted. Stir cheese sauce into vegetables. Cook over low heat until thoroughly heated. Do not boil. Makes 8 to 10 servings.
In medium size bowl, mix Marshmallow Creme and cream cheese with mixer until well blended. Put in refrigerator until cool.
Melt margarine and add to crumbs and place on pie plate in dish, 11 x 8 or 12 x 9.
Combine sugar, egg and lemon in double boiler. Cook until thick. Allow to cool and add pecans, raisins and mayonnaise. Spread onto bread; makes 2 dozen sandwiches.
Bake ribs. Salt and pepper 1 1/4 hours, uncovered at 350°. Mix all other ingredients and pour over baked ribs and bake 1 hour more, uncovered. Serves 4.
Saute onion in heated butter until golden. Set aside. Drain salmon, pouring liquid into measuring cup. Add enough milk to liquid to make 1/2 cup. Mix together onion, salmon, liquid, bread crumbs, eggs, poultry seasoning, parsley, salt and nutmeg. Shape into 4 mounds and place in medium shallow baking dish. Mix together 1/2 cup milk, soup, lemon juice and paprika. Pour around salmon. Top each mound with 3 olive slices. Bake uncovered at 350° for 30 minutes.
Mix all ingredients in usual manner. Put soda in hot applesauce to dissolve it and add to batter.
Add all ingredients into a Dutch oven with lid; mix. Cook, covered, in 300° oven for 3 hours. Do not peek! Serve on hot rice or noodles. May use sour cream, if desired.
Combine first 5 ingredients in a large bowl; toss well and set aside. Combine sugar and next 7 ingredients and stir well. Pour over cabbage mixture and toss gently. Cover and chill 1 hour. Serves 8.
Place all ingredients in bowl and begin adding buttermilk until batter is stiff. Drop from spoon in hot cooking oil.
Dissolve Jell-O in water, add pineapple and pie filling. Stir and congeal. Beat cream cheese until smooth. Gradually add sugar. Blend in sour cream. Spread over top congealed mixture. Top with nuts.
Mix all together like pie dough. Put half on bottom (pressed down) on cookie sheet with sides. Add prepared apricot filling or other fruit. Enough to cover the dough, don't over do it. Put rest of dough on top. Bake at 350° for 35 minutes.
Heat oven to	375°. Mix cornflake crumbs and salt. Brush potatoes with margarine. Coat with crumbs. Arrange in ungreased baking pan. Bake until tender, 1 to 1 1/4 hours.
Brown onion and celery in margarine. Combine all ingredients and bake at 350° for 20 minutes.
Cream margarine, sugar and eggs well. Sift flour, soda and salt together. Add alternately to creamed mixture with mashed bananas. Mix well; add nuts and vanilla. Bake in greased loaf pan 1 hour at 350°. Before serving, cover with a layer of whipped cream and sprinkle some grated American cheese on top (optional).
Rinse chicken and pat dry. Arrange in a 9x13-inch baking dish. Mix together soup and sour cream. Spoon mixture over chicken. Drizzle water over chicken mixture in dish. Sprinkle with salt and pepper.
Combine mayonnaise, ginger and salt. Stir in remaining ingredients. Cover and chill.
Mix all together and pour over roast in crock-pot. Cook all night for lunch, all day for dinner. While still in crock, take fork and shred apart, leaving in crock in gravy. Serve over rice, potatoes or makes great submarine sandwiches.
Mix all ingredients, except sharp cheese. Cook in oven for 1 1/2 hours at 325°. Add sharp cheese; cook until melted.
Combine ingredients and pour into pie shells. Bake 40 to 45 minutes in 350° oven.
Mix the first 4 ingredients together; sprinkle with Cheddar cheese. Microwave for 5 to 7 minutes.
Set aside grated carrots, cherries and nuts. Combine dry ingredients and sift into a large bowl. Add oil, carrots and vanilla; stir by hand until well done, then beat for 3 minutes. Add nuts and cherries. Bake in greased and floured angel cake pan for 1 1/4 hours.
Melt margarine. Cook onion and celery until tender. Mix with bread crumbs and cornbread crumbs. Add spices. Pour soup over mixture and mix all ingredients well. Pour enough chicken broth over mixture until desired moistness. Spread in pan and bake at 350° for 30 minutes or stuff in turkey and roast. Serves 12.
Brown meat in large skillet; drain. Add taco sauce; simmer. Melt cheese with milk to make cheese sauce. Add more milk if needed for desired consistency.
Peel potatoes and cut into quarters. Cover with water and bring to a boil. Boil for 20 minutes or until tender. Drain potatoes and mash with sour cream, cream cheese and chives. Grease large casserole dish, add potato mixture and sprinkle with grated cheese and paprika. Bake at 350 degrees for 35-40 minutes. Can be frozen before baking for up to 3 months.
Heat oven to 375°. Beat margarine and sugars until creamy. Add eggs, milk and vanilla; beat well. Add flour, baking soda and salt; mix well. Stir in oats, chocolate morsels and nuts; mix well.
Sprinkle peppers on well-greased 9-inch square pan; cover with cheese. Pour eggs over cheese. Bake at 350° for 30 minutes or until firm. Cool and cut into 1-inch squares.
Combine all ingredients in covered shaker and shake until well blended. Pour in tall glass and relax!
Blend oil, eggs, sugar and vanilla flavoring. Sift together flour, soda, salt and cinnamon. Combine mixture. Fold in nuts and apples. Bake in a tube pan 1 hour and 20 minutes at 325°.
Parboil the zucchini, carrots and onion. Place 1 1/2 cups of croutons in buttered baking dish. Save 1 1/2 cups for top. Mix chicken soup and sour cream. Add vegetables to the soup mixture. Pour over croutons and cover with rest of croutons. Drizzle melted oleo over all. Bake at 325° for 25 minutes or until golden brown. Wonderful!
Pour morsels and milk into Pyrex dish and cook on High 3 to 4 minutes. Stir in vanilla and nuts. Let cool before cutting.
Pour sugar, salt, cocoa and cornstarch in saucepan; mix well. Stir in hot water. Add vanilla. Cook over medium heat until thick; stir constantly. Add butter.
Dissolve Jell-O in hot water. Stir in raspberries and applesauce. Gel. Put a layer of sour cream or nonfat yogurt on top before serving.
In large bowl, mix together Cool Whip, pineapple and softened cream cheese. Sprinkle with pudding mix. Lastly stir in drained cooled wheat and mix well. Refrigerate.
Butter an 8 x 8 x 2-inch pan. In a 2-quart saucepan, combine sugar, corn syrup, water, cornstarch, butter and salt. Cook over medium heat, stirring constantly, to 256° on candy thermometer (above 200° on meat thermometer) or until firm. Remove from heat and add vanilla. Pour into pan. When cool enough, pull taffy until satiny and hard. Butter hands if taffy is sticky. Put into long strings. Cut into pieces and wrap. Serves 6.
In a flat Pyrex dish, put a layer of broccoli and turkey. Prepare sauce by mixing remaining ingredients except bread crumbs and margarine. Pour sauce over broccoli and turkey. Top with bread crumbs and margarine. Make at 350° for 25 to 30 minutes. Can be made ahead and heated.