HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large bowl, combine soup, 1 cup cheese, sour cream and pepper. Stir in vegetables and half of onions. Spoon into 3-quart oblong baking dish. Bake at 400° for 20 minutes. Stir, sprinkle remaining half of cheese and onions over vegetable mixture. Bake 20 minutes or until hot and bubbling and onions are golden. Makes about 12 servings.
Make 1/2 gallon tea with 8 bags of water and 1 1/2 cups sugar. Mix rest of ingredients. Make 1 day ahead of serving so cloves can mellow.
Cream cheese mixture; beat together the softened cream cheese and butter. Add the sugar, eggs, flour and vanilla. Beat until smooth and set aside. Prepare one package Duncan Hines double fudge brownie mix using cake like instructions. Spread half of the brownie batter into greased 9 x 13-inch pan. Pour all of the cream cheese mixture over the brownie batter. Spoon the remaining brownie batter in spots over the top. Swirl the two mixtures together with a knife or spatula. Bake at 350° for 36 to 39 minutes. Cool and frost with milk chocolate (ready made) frosting.
Mix sugar, flour, cornstarch and salt together. Add to boiling water, stirring constantly and cook over low heat until mixture is thickened and transparent in color. Add beaten egg yolks; stir well. Remove from heat; add lemon juice and rind. Cool; pour lemon filling into pastry shell. Make meringue and cover top of pie.
Saute garlic in hot oil for 3 minutes. Add remaining ingredients and simmer 7 minutes. Serve over cooked spaghetti or linguine.
Place in baking dish. Bake 20 to 25 minutes at 450°.
Bring to boil berries and 2 cups sugar. Add another cup sugar. Bring to full rolling boil. Boil 7 minutes. Remove, skim and stir frequently until cold. Next morning, put in containers and store in freezer.
Combine 1 cup cornmeal, milk, eggs, salt, soda, bacon drippings and corn in a bowl. Mix and set aside. Saute ground beef until light brown. Drain and set aside.
Combine and sift all dry ingredients. Gradually beat in walnuts, oil, eggs, raisins and carrots. Pour into sheet pan or 3 8 inch layers. Bake at 325 degrees for 35 minutes. Raisins are optional and the walnut are put on top of icing and not in the cake.
Spray an 11 x 7 x 1 1/2-inch baking pan. Pour batter into pan. Spread evenly. Bake in a 350° oven for 20 minutes. Cool in pan. Cut into 2-inch squares. Makes 15.
Combine sugar, cocoa, flour and 1/4 cup milk. Mix well and add eggs and remaining milk, butter and vanilla. Cook in a double boiler until thick.
Slice cookie dough and place on 14-inch pizza pan with sides touching. Bake as directed on dough package. Cool. Mix together cream cheese and whipped topping. Spread cheese mixture on cooled crust. Slice fruits and arrange on top of cheese mixture.
Put 1 tablespoon butter in pan, then simmer 1/2 cup celery and onion. Add to crab mixture. Add 1 or 2 raw eggs. If mixture is too wet, add a little cracker meal. Season with salt and pepper. Roll and dip in egg and cracker meal. Fry in deep fat.
Heat broiler. In small bowl, combine sugar and cinnamon. Brush both sides of tortilla wedges with melted butter; sprinkle both sides with cinnamon & sugar. Place tortilla wedges on baking sheet; place in broiler about 4 inches from heat. Broil 1 minute per side or until golden brown. Serve with scoop Dulce de Leche Ice Cream.
Mix in bowl the nut butter, water, honey and vanilla. Stir in other ingredients. Roll into balls and place on sprayed cookie sheet. Mash balls down lightly with a fork. Bake at 375° for 15 to 20 minutes. Makes approximately 3 1/2 to 4 dozen tablespoon sized cookies.
Preheat oven to 350°. Beat eggs lightly; add sugar, salt, nutmeg and milk. Beat well together and pour into pie shell. Bake at 350° for 40 minutes, then sprinkle with nutmeg.
Sprinkle chicken with pepper and 1 tablespoon cornstarch. In a large skillet, cook chicken and onions in oil until lightly brown. Blend reserved peach juice, soy sauce, vinegar and remaining cornstarch and add to chicken. Cook, stirring until clear and thickened. Add peaches, green pepper and tomato. Simmer 5 minutes or until green pepper is tender-crisp. Serve over fluffy rice and sprinkle with almonds.
Easy! Add all ingredients into the blender and mix for 1 minute. Pour into a tall glass and sprinkle chocolate jimmies on top. Makes 1 serving.
Mix all this together until well blended. Spread this between layers and on top of cake. Pour a can of cherry pie filling over top of cake. Keep in refrigerator.
Spread peanut butter on the inside of the hot dog rolls. Peel banana for each roll. Place banana in roll like a frankfurter.
Cook finely chopped onion in butter until tender. Add finely chopped ham, slightly beaten eggs, shredded sharp cheese, fine cracker crumbs, milk and dash of pepper. Mix well. Turn into 10 x 6 x 1 1/2-inch baking dish. Bake at 350° for 45 to 50 minutes or until knife comes out clean. Serves 6.
Line cookie sheets with waxed paper. In heavy saucepan over low heat, melt butterscotch and chocolate chips until smooth; stir frequently. Stir in peanuts. Drop mixture by rounded teaspoons onto prepared cookie sheets. Chill until set. Makes 48 pieces.
Combine soy sauce, sherry, cornstarch, garlic and 1/4 cup water; set aside. In wok or skillet, stir-fry chicken in hot oil 2 minutes. Add vegetables. Stir-fry 4 minutes. Add soy sauce mixture. Cook and stir until slightly thickened.
Mix marshmallows with milk. Heat to melt marshmallows and add remaining mixture. Make rolls and roll in graham cracker crumbs. Refrigerate. Makes 8 to 10 small nut rolls.
In a 12 x 7 1/2 x 2-inch microwave-safe baking dish, place poultry. Cover with microwave-safe plastic wrap. Turn back one corner to vent. Cook on 100% power (High) for 3 minutes. Turn poultry pieces over. Rearrange by moving the outside pieces to the center of the dish. Cook, covered, on High for 3 to 4 minutes more or until poultry is tender and no longer pink. In a plastic bag, combine cornmeal, chili powder, paprika, red pepper and salt. Cut cooked poultry into 1-inch pieces. Put pieces into the bag. Close bag and shake to coat poultry.
Cook spinach and drain well. Combine with rest of ingredients. Form into balls. (If too soft, refrigerate for 1 to 2 hours.) Place on cookie sheet and freeze. Place frozen spinach balls in a plastic bag and store until needed. Bake, frozen at 350°, for about 15 minutes or until firm.
Put a single layer of crackers on a large cookie sheet. Heat margarine and sugar to a boil. Turn heat down and boil 2 minutes. Remove from heat; stir in nuts. Pour mixture over crackers evenly. Place in a 400° oven for 5 minutes. Cut in squares when cool.
Mix sugar, oil and eggs. Add flour, soda, milk, vinegar, vanilla and food coloring. Beat well. Pour into greased pans to bake. Bake at 300° for 30 minutes (in layers or oblong pan).
Mix hamburg, onion, eggs and bread crumbs together. Split mixture in half. Press half into pan. Spread cheese evenly over center of mixture. Mold the rest of the hamburger mix over the top, sealing the edges together. Bake at 350° for 1 hour.
Cut and reserve top of bread. Scoop out inside of bread, leaving about a 1-inch crust all the way around. Save bread for breadcrumbs to be used later. Combine all the other ingredients; mix well. Fill bread with this mixture and replace the top.
Mix all ingredients, except ginger ale. Add ginger ale to punch mixture when ready to serve. Makes 2 quarts.
Melt butter in saucepan. Add flour, salt and pepper. Cook over low heat, stirring until mixture is smooth and bubbly. Add milk all at once. Cook and stir over medium heat until thickened and bubbly. Cook and stir 1 minute more. Remove from heat. Add cheese and stir until melted. Place potatoes in large bowl; gently stir in cheese sauce. Transfer to a greased 2 1/2-quart dish. Sprinkle with paprika. Bake, uncovered, at 350° for 30 minutes or until heated through. Yield: 6 to 8 servings.
Heat oil in saucepan. Saute okra, celery, green pepper and onion. Stir in chopped tomatoes. Cover and simmer 1 hour. Yields four 1/2-cup servings.
Beat egg and milk; add oil. Pour in dry ingredients and stir until flour is moistened. Batter will be lumpy. Fold in berries. Fill greased or paper-lined muffin cups about 3/4 full. Bake at 400° for 20 minutes or until golden brown. Makes 1 dozen.
In a large frying pan, cook ground beef. Add onion and cabbage and cook until tender. Put ground beef mixture into large pot and add tomato juice, frozen vegetables, water, salt, pepper, parsley and bay leaf. Bring to a boil and simmer until vegetables are tender. Bring soup to a boil again. Add noodles and simmer until noodles are done. You may add more water if you like it that way.
Cool potatoes with skins on. Dice potatoes. Cube cheese and sprinkle on top. Cook onions slightly in butter. Add to potatoes with bread cubes. Sprinkle with garlic salt. Toss. Sprinkle with paprika and bake in 350° oven until cheese melts.
Cream all together. Refrigerate until firm (several hours). Roll into a ball, then roll in 3/4 c. chopped/crushed pecans. Serve with chocolate graham crackers or chocolate wafers.
Heat fat in a 10-inch skillet; add rice, ground beef and onion. Cook, stirring frequently, until meat, rice and onion are soft. Add green pepper and celery and cook slowly for 5 minutes, stirring frequently. Add remaining ingredients. Cover and simmer for 30 minutes or until rice is tender. Stir occasionally.
Crush vanilla wafers. Mix all ingredients together. Mold in a loaf shape pan. Refrigerate.
Beat eggs until light and foamy. Add oil, sugar, zucchini and vanilla. Mix well. Add flour, soda, salt, cinnamon and baking powder. Mix well until blended. Add nuts and raisins; mix well. Pour into 2 well-greased 9 x 5 x 2-inch bread loaf pans. Bake at 325° for 1 hour or until done.
Preheat oven to 350°. Bring water to boil in medium saucepan. Add salt and grits; return to boil. Reduce to slow boil and cook for 20 minutes. Set aside 2/3 cup cheese. Add rest of cheese, butter and eggs to the cooked grits and mix well. Pour into buttered casserole dish and top with the remaining 2/3 cup cheese. Bake 30 minutes.
Scald the milk with the chocolate and butter in it. Pour over the bread crumbs. Cool a little. Then add the egg, sugar and vanilla mixture. Pour into a buttered 1 1/2-quart casserole. Bake at 350° for 40 to 45 minutes or until silver knife inserted comes out clean. Serve warm with or without hard sauce or cream.
Cream butter, evaporated milk, salt and sugar over medium heat. Cook for 4 to 5 minutes. Stir constantly. Start timing when mixture starts to bubble around edge of pan. Remove from heat. Stir in marshmallows, chocolate pieces, vanilla and nuts. Stir vigorously for 1 minute or until blended. Pour into an 8-inch square buttered pan. Cool and cut into squares.
Mix all ingredients together thoroughly. Cover and chill until ready to serve. Yields 8 to 10 servings.
Mix flour, baking powder, salt and sugar in a bowl; cut in lard. Beat egg until fluffy. Mix the egg, water and vinegar together. Add to the dry ingredients. Gather dough together. Roll. Yields enough dough for 6 crusts.
In a 9 x 13-inch pan, put 1 layer of graham crackers. Mix 2 boxes of vanilla pudding with 3 cups of milk. Blend in 1 container of Cool Whip and spread 1/2 of the mixture over grahams, then layer with grahams again. Spread pudding over grahams. Layer with 1 more layer of grahams. Mix chocolate pudding with 1 1/2 cups milk and top over grahams. Chill 3 to 4 hours or overnight.
Drain salmon, reserving 2 tablespoons juice. In a bowl, combine juice with all ingredients except oil. Mix well. Evenly divide into 6 balls and form into patties. In a large skillet, in hot oil, fry patties on each side until golden brown, Drain on paper towels. Makes 4-6 servings.
Melt chocolate with shortening over warm water. Cool slightly. Blend together eggs, sugar, vanilla and salt. Stir in chocolate mixture, then flour. Fold in walnuts. Turn into well-greased 8-inch square pan. Bake at 325° for 40 minutes.
Slice rolls horizontally into halves. Do not separate rolls. Combine margarine, poppy seed, dry mustard, onion and Worcestershire sauce in bowl; mix well. Spread on cut sides of rolls. Layer ham and cheese on bottom half of rolls. Replace top of rolls.
In a large kettle, melt butter and add kielbasa, onion and celery. Cook until very tender. Add remaining ingredients, except potatoes. Cover and cook for 1 1/2 hours. Add potatoes, cover and cook 25 minutes longer. Good with hot French bread.
Sprinkle flank steaks with garlic powder and pepper. Spread with tomatoes and sauce. Roll and tie in shallow pan. Pour tomato sauce, bouillon and water over meat. Bake at 350° for 1 1/2 to 2 hours. Baste occasionally.
Place olive oil, parsley, onion, and garlic in Dutch oven, saute until onion becomes tender. Pour in plum tomatoes, add oregano, salt and pepper. Cover and let simmer for one hour, stirring frequently. Add crabs and let cook for 15 to 20 minutes. Serve over spaghetti.
In a large 8-quart stockpot, simmer the oil, onion, green pepper and celery until transparent. Add all the other ingredients and cook on low heat for approximately 2 hours. After the sauce has cooked for 2 hours, thicken, if necessary, with 2 tablespoons cornstarch blended with 1/2 cup cold water. Add to the sauce and cook for another 1/2 hour.
Mix everything except cornflakes. Put cornflakes on top. Drizzle with melted butter. Bake at 350° for 40 to 45 minutes.
Mix together and let stand 1/2 hour. Stir occasionally. Put in containers and fill to one-inch from top. Freeze.
Cream sugar and margarine; add eggs, then add milk and vanilla. Stir well. Add flour and soda, then add mashed bananas, Next, add nuts if desired. Bake in 2 greased loaf pans. Bake 55 minutes at 350°.
Pound chicken flat. Layer ham and cheese on each chicken piece; roll into logs. Tuck ends. Mix eggs and milk together; dip chicken into milk mixture. Roll in flour, dip in milk again and roll in bread crumbs. Chicken should now be secured (you may need more flour and bread crumbs). Fry on medium heat in about 1 inch of oil on all sides until golden brown. Place on a cookie sheet; bake in oven for about 20 minutes, or until cheese is oozing out of the ends. Top with white sauce; sprinkle with fresh chopped parsley. Serve on a platter of wild rice.
Cook pasta according to package. Cool. Chop tomatoes, onion, parsley and basil and mix together. Make dressing of oil, garlic, vinegar and pepper. Marinate several hours or overnight.
In large bowl mix corn, red onion, green pepper and parsley. In small bowl whisk together sour cream and broth; add vinegar. Whisk to blend. Whisk in mayonnaise. Beat until light and frothy. Toss sour cream mixture, salt and pepper with vegetable mixture. Chill. When ready to serve, garnish with tomato, bacon and green onion.
Mix together and freeze. May be frozen in ice cube trays. Place about 3 cubes in a dish for dessert.
Dip chops in egg mixture and in bread crumbs. Brown chops in oil. Place in a greased 9 x 13 x 2-inch baking dish. Combine the soups and pour over. Sprinkle each chop with cheese. Cover and bake at 325° for 1 1/2 hours. Makes 8 servings.
Mix together spinach, cheese, flour, milk and eggs. Crumble bacon over the top and salt and pepper. Pour into unbaked 9-inch pie crust. Bake at 350° for 1 hour and 10 minutes.
Cream oleo and sugar. Stir in egg and add dry ingredients. Add apples and nuts. Bake in 9-inch pan at 350° for 40 to 45 minutes.
Place salmon in baking dish. Pour orange juice on fish and marinate 10 minutes. Combine tomatoes and mint. Set aside.
Cut the lobster into 1-inch pieces. In a large skillet, melt the butter. Add lobster pieces; saute briefly 2 or 3 minutes. Set aside lobster, then stir in flour, salt, nutmeg and cayenne. In a bowl, beat the egg yolks; blend in light cream. Pour mixture into skillet; gradually stir in lobster, stirring constantly until the sauce thickens slightly. Add sherry. Serve bubbling hot over crisp toast. Garnish with parsley.
Heat oven to 350°. Grease and flour 2 round 8-inch pans or oblong 13 x 9 1/2 x 2. Beat egg whites until frothy. Gradually beat in 1/3 cup sugar. Continue beating until stiff and glossy. Set aside. Sift remaining sugar, flour, baking powder and baking soda and salt into another bowl. Add oil, mashed bananas, half the buttermilk and vanilla. Beat 1 minute on medium speed. Scrape sides of bowl. Add remaining buttermilk and egg yolks. Beat 1 minute more. Fold in beaten egg whites.
Mix oil, sugar and eggs together and blend well. Add baby food, cinnamon and nutmeg. Blend the flour and nuts. Bake in Bundt pan for 1 hour at 350° in sprayed pan.
Mix all together. Pour into casserole dish. Bake at 350° for 30 minutes.
Preheat oven to 325°. Add salt and sugar to milk. Pour over bread. Beat eggs, vanilla and margarine. Mix well. Pour into 1 1/2-quart greased casserole dish. Place in another dish with hot water 1-inch from the top. Bake 60 minutes or until knife inserted into center comes out clean.
Cook macaroni. Slice and dice onion and celery. Drain tuna; put all in bowl. Mix with Miracle Whip. Refrigerate.
Mix eggs, corn oil and sugar together. Sift together flour and cinnamon. Add these dry ingredients to eggs, oil and sugar. Continue beating until smooth. Add chopped apples to mixture. Add coconut. Add vanilla and chopped pecans to mixture (will be thick).
Mix together first 4 ingredients with your hands. Shape into 2-inch balls. Melt chocolate chips and wax together on low to medium heat. Roll peanut butter balls in melted chocolate. Put in refrigerator on waxed paper and let cool and dry.
Cut thin slice off tops of tomatoes. Scoop out insides; turn upside down to drain. Scrub potatoes well; cook in 1 inch boiling, salted water for 35 to 40 minutes, or until tender. Drain; peel. In a large bowl, beat potatoes, milk, butter and egg white together until smooth. Beat in remaining ingredients. With a pastry bag or spoon, fill tomatoes with potato mixture. Place in shallow baking dish. Bake at 350° for 20 to 25 minutes, or until potatoes are golden. Makes 6 servings.
Pour the soup over the onions. Place in casserole and sprinkle top with grated cheese and cracker crumbs. Bake in medium oven until hot through and browned slightly on top. Serves 6 to 8.
Sprinkle brisket generously on both sides with garlic salt and seasoned salt. Put into a 9 x 12-inch baking dish. Add onion. Mix barbecue sauce, soy sauce, wine and brown sugar. Pour over meat. Cover tightly with foil and bake in a preheated 350° oven for 3 hours. Remove meat from sauce; cool slightly. Slice across grain into thin slices and arrange on serving platter. Combine flour and water; add to pan drippings and stir until gravy thickens. Pour some of the gravy over meat and pass remaining gravy at the table.
Cream butter; add brown sugar gradually and cream, mixing well. Blend in syrup and vanilla thoroughly. Add eggs and pecans. Turn into pie shell. Bake at 450° for 10 minutes. Reduce temperature to 350°; bake for 25 minutes longer.
Dissolve jello in 1 1/4 cups hot water. Add other ingredients. After it is set add topping.
Mix ingredients and pour into a baking dish. Top with grated cheese or bread crumbs. Bake in a 350° oven for 45 minutes to 1 hour.
Beat cream cheese until fluffy. Add milk. Stir in ReaLemon and vanilla. Make graham crust according to directions on box. Fill crust with cream cheese mixture. Top with cherry pie filling. Chill for 3 hours.
Brown ground beef. Arrange in layers the macaroni, ground beef and sauce in a large casserole dish. Cover and bake at 350° for 30 minutes.
Crush vanilla wafers and set aside. Melt butter; beat in sugar, well beaten eggs and milk and pour over crushed wafers. Let soak thoroughly. Stir in nuts and coconut. Pour into greased and floured tube pan. Bake in slow oven at 275° for 1 1/2 hours. Dust with powdered sugar or serve plain.
Combine sugar, butter and milk in large glass bowl. Cover with plastic wrap. Puncture several holes in plastic. Microwave on High 5 to 10 minutes. Stir and continue cooking on High for 5 to 6 minutes or until mixture forms a soft ball in cold water. Stir in chocolate pieces until melted. Fold in 3/4 jar of Marshmallow Creme and vanilla. Stir in nuts. Pour into 2 or 3 quart buttered pan. Chill until firm; cut into squares.
Prepare the watermelon rinds by cutting off the pink part and the hard green outer rind. Cut into desired shapes and put into alum water (1 tablespoon alum to 1 quart cool water). You will need 2 to 3 quarts. Let stand overnight. Drain and rinse. Add water to cover and cook until tender, about 30 minutes. Drain thoroughly.
Preheat oven to 425 degrees. In a bowl mix flour, baking powder, dill and salt. With a pastry blender cut in Crisco shortening until mixture looks like coarse meal. Stir in cheese. Add milk and stir just enough to hold together. Place on a lightly floured surface and knead lightly. Roll 3/4 inch thick. Cut with floured biscuit cutter without turning cutter (push straight down) and place on parchment lined cookie sheet. Bake for 12-15 minutes, or until golden brown.
Combine juices, water and brown sugar in a large pan or Dutch oven. Add spices, tied in a cheesecloth bag. Bring to a boil, stirring occasionally. Reduce to low heat. Cover and simmer for 30 minutes. Serve hot. Yields 3 quarts of punch.
Brown and drain ground beef, onion and green pepper. Mix remaining ingredients until moistened. Pour 1/2 mixture in greased casserole. Top with beef. Sprinkle 3/4 cup Cheddar cheese. Top with other half of cornbread mixture. Double recipe for 9 x 12-inch pan. Bake at 400° for 25 to 30 minutes.
Score fat edge of ham. Combine remaining ingredients. Pour over ham in shallow baking dish. Refrigerate overnight or let stand at room temperature 1 hour, spooning marinade over ham several times. Place ham on grill over slow coals. Cook 15 minutes on each side, brushing frequently with marinade. Heat remaining marinade and serve with ham.
Mix condensed milk and lemon juice together; fold in Cool Whip, then fold in peaches. Slice bananas and arrange in pie crusts. Put half of the filling in each crust. Add half of the blueberry filling to each pie; spread even and chill 2 to 3 hours. Makes 2 pies.
In large saucepan or Dutch oven, cook onion in oil until tender. Add tomatoes, picante sauce and seasonings. Stir in beans, peppers, and squash; cover and simmer until vegetables are tender, about 15 minutes. Makes about 8 (1 cup) servings.
Mix milk, pineapple, cranberries and pecans together. Fold in Cool Whip. Put in 9 x 13-inch pan and freeze.
Saute chicken pieces in butter until golden. Remove from heat. Combine in same skillet soup, onion flakes, parsley, salt, thyme and water. Bring to boil. Pour rice into 9 x 13-inch casserole dish. Pour all but 1/2 of soup mixture over rice. Top with chicken, then remaining soup mixture. Cover and bake 30 minutes.
Mix sugar and cocoa in large saucepan. Add butter and milk and boil 2 minutes. While stirring, remove from heat. Add oats, peanut butter and vanilla. Mix thoroughly. Drop by teaspoons onto waxed paper. Cool until set. Makes 4 dozen.
Heat diced bacon, ground beef and onion in skillet over high heat. Reduce heat until meat is slightly browned. Add remaining ingredients; when steaming, cool over heat for 35 minutes. Yields 6 servings.
Mix flour or cornstarch with the sugar and salt. Blend well. Put in saucepan. Add hot milk very gradually, stirring constantly to avoid lumps. Place on medium heat and cook while stirring until it boils and thickens. Add a small amount to the egg yolks, then add the yolks to the hot mixture. Replace on fire and cook until thick and smooth. Add butter and vanilla. Stir well. Remove from heat and cool slightly. Pour into shell. Cover with meringue. Beat 3 egg whites until frothy. Add 6 tablespoons of sugar very gradually while beating hard. Should be stiff peaks but not dry. Spread on top of pie. Seal to crust. Make some peaks with back of spoon. Bake at 350° for 12 to 15 minutes until golden.
Combine the frozen lemonade with water and the orange juice with water and mix these well. Add pineapple juice and keep well chilled.
Combine all ingredients except onions in a large saucepan. Bring to a boil. Drop in onion slices and turn off heat. Let cool; then refrigerate.