HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine salad dressing and Italian dressing; mix well. Add remaining ingredients; mix lightly. Chill. Serves 8.
Bring water to a boil. Add sugar and Karo syrup. Stir until dissolved. Cook to 240° on candy thermometer. Add raw peanuts. Cook to 310°, stirring constantly. Remove from stove and add butter and vanilla, then soda. Stir quickly. Mixture will foam. Spread on well buttered or foil-lined cookie sheet (10 x 14-inches); cool. Remove foil. Break into pieces.
In butter, saute cashews, sesame seeds and almonds. Cook the cooking oil (vegetable), sesame oil, rice vinegar, sugar, Accent, salt and pepper together to almost boil, then cool. Toss all ingredients just prior to serving with Ramen noodles (do not use seasoning packets).
Grease and flour four 1 pound coffee cans. Heat oven to 350°. Mix all dry ingredients. Add pumpkin, eggs, oil and water. Mix until smooth. Add nuts. Fill coffee cans half full. Bake 1 hour.
Crush graham crackers in blender until fine. Mix all ingredients together. Spread in 11 x 7-inch greased pan. Bake. Cool and cut into squares. So easy and good!
Cook sausage in large skillet over medium heat until lightly browned. Remove from skillet with slotted spoon. Add oil. Heat over medium-high heat. Add potatoes and peppers. Cover. Cook 8 to 10 minutes or to desired crispness. Stir in sausage. Remove from heat. Top with Velveeta cheese. Makes 4 servings.
Beat egg yolks until light and thick. Blend in lime juice then milk, stirring until mixture thickens. If desired add a few drops green food coloring. Pour mixture into baked pie shell or graham cracker crust. Beat egg whites with cream of tartar until stiff. Gradually beat in sugar beating until glassy peaks form. Spread egg whites over surface of pie to edge of crust. Bake in 350° oven until golden brown, about 20 minutes. Chill before serving.
Cook carrots and cool; add onions and green pepper. Mix other ingredients together; pour over carrots. Cover and marinate for 12 hours or more. Drain and serve. Will keep 2 to 3 weeks in the refrigerator.
In bowl combine peanut butter, milk powder and honey. Stir in marshmallows and raisins. Sprinkle with water. Mix well. Press into a small loaf pan. Cover and chill 1 hour or until firm. Remove from pan and cut into squares. Store in covered container.
Preheat oven to 375°. Mix brown sugar, butter, and egg. Stir in remaining ingredients. Drop dough by teaspoonfuls onto ungreased cookie sheet. Bake until brown (approximately 10-12 minutes). Immediately remove from cookie sheet. Cool slightly. May add frosting.
Combine vanilla and potatoes. Slowly add sugar until stiff dough. Take small portions and roll out thin on wax paper. Spread desired amount of peanut butter; roll in jelly roll fashion. Cool 1 hour. Cut into small bite-size pieces.
Layer graham crackers in bottom of 13 x 9 dish. Mix pudding, milk and water. Mix until thick. Add Cool Whip. Layer crackers and pudding mix 3 times. Top with blueberry pie filling. Store in refrigerator.
Have egg whites at room temperature. Measure sifted flour; add 1/2 cup sugar, sifted together four times. Combine egg whites, salt, cream of tartar and flavoring in large bowl. Beat until moist soft peaks form. Add rest of sugar in four additions, folding until blended each time. Sift in flour mixture in four additions, folding in with large spoon. (Keep turning bowl around.) When folding in flour and sugar, fold in 1 cup of Angel Flake coconut. Bake at 375° for 35 to 40 minutes in ungreased 10-inch tube pan.
Combine cranberries, sugar, marshmallows and apples. Let set. When set, add Jell-O and sugar; mix. Add nuts and whipped cream for topping.
Preheat oven to 350°. Sift together flour with 1/2 cup of the sugar 4 times. Beat egg whites with cream of tartar, salt and flavorings in large bowl at high speed with electric mixer until stiff peaks form. Gradually add the remaining 1 1/3 cups sugar, mixing well after each addition. Fold in flour mixture. Pour into ungreased 10-inch tube pan. Bake 35 to 40 minutes or until cake springs back when lightly touched with finger. Invert pan and allow cake to cool completely in pan before removing from pan. Serve with strawberries, if desired. Makes one 10-inch tube cake.
Turn into 1 1/2-quart casserole. Bake, uncovered, in a 350° oven for 1 1/2 to 1 3/4 hours. Top with bacon or put bacon on top and bake in microwave oven for 10 to 13 minutes. Serves 6.
Heat to boiling. Simmer 3 minutes. Seal in hot sterilized jars. Makes 4 pints.
In large mixing bowl, combine chicken soup, onion, celery, rice, almonds and Miracle Whip. Mix well. Spread into greased 9 x 13-inch casserole, 3-quart. In pan where butter was melted, combine butter and cracker crumbs. Sprinkle over casserole. Bake at 375° about 30 minutes or until casserole bubbles and crumbs are brown. Makes about 10 servings. Can make ahead and freeze. You can also use turkey.
Clean and remove stems from mushrooms. Set caps aside. Finely chop stems. Combine stems, beef, catsup, 3 tablespoons bread crumbs, onion, seasoned salt and garlic salt. Mound into mushroom caps. Dip filled side of caps into remaining 3 tablespoons bread crumbs to coat mixture. Sprinkle with paprika. Place filled side up in a shallow pan. Add warm water to cover bottom of pan, about 1/2-inch deep. Bake in a 350° oven about 35 minutes or until light brown on top. Serve warm.
Preheat oven to 350°. In medium skillet, saute onion in butter until translucent. Stir in chicken, 1 cup taco sauce and seasoning mix. Simmer, uncovered, over low heat 15 minutes.
Blend all together in blender for 30 seconds. Serves 5 or 6.
Melt caramels in milk over low heat. Add pecans. Drop by teaspoonfuls onto buttered waxed paper; chill. Melt paraffin and chocolate morsels in a heavy saucepan over low heat. Dip candy into chocolate and return to waxed paper. Chill.
Mix all ingredients and chill for several hours before serving. Best served with a round or rye bread hollowed out in the center of the bread and spoon dip into the bread bowl. Use the bread that has been cut out for dipping.
Combine ingredients; mix together. Put in 9 x 13-inch pan. Bake at 350° for 10 minutes. Let cool.
Mix all ingredients together. Bake at 350° for 1/2 hour, until light brown and bubbles.
Cut up onions and squash. Boil in water for 20 to 30 minutes or until tender. Drain and coarsely mash together. Add milk, egg, salt, pepper, basil, marjoram and cheese. Put in greased casserole. Top with pats of butter and cracker crumbs. Bake at 350° for about 30 minutes.
Mix together and spoon onto greased cookie sheet. Bake at 375 degrees for 8 to minutes.
Blend all ingreds. with mixer. Smooth on a baking pan. Top with shredded lettuce, diced tomato and diced onion and shredded cheddar cheese. Serve with Tortilla chips.
Mix all ingredients together except for cracker crumbs. Pour mixture into large casserole sprayed with Pam. Top with cracker crumbs. Bake at 350° until bubbling hot, approximately 20 to 30 minutes. Do not overcook. Serves 8 to 10.
Preheat oven to 400°. Combine the first 4 ingredients in a mixing bowl. In another bowl, combine the egg whites, buttermilk and oil. Combine dry and wet ingredients together and stir together vigorously until smoothly blended. Stir in the jalapenos, cheese and corn. Pour in an oiled 9 x 9-inch pan. Bake for 20 to 25 minutes, or until the top just begins to turn golden and a knife inserted into the center tests done.
Bring oil and water to a boil and pour over flour. Stir until it holds together. Cool. Pat out in pie pan.
In large pot, pour milk, butter, salt and flour. Stir. Add pepper and warm. Add diced potatoes, cut up broccoli, chopped onion and flour. Add water. Let cook on medium temperature until vegetables are tender. Add cheese. Simmer.
Mash up cranberry sauce until fairly smooth. Add other fruit with juices. This is simple, but good!
Saute bacon, onion and garlic until bacon is well cooked; add chopped clams until they are cooked through. Add bread stuffing, then add the wine to add moisture and lemons. Put into ramekins on baking sheet; cook until crispy. Sprinkle with Mozzarella cheese on top, if desired.
Mix ham, pork, beaten eggs, milk and bread crumbs. Mix together brown sugar, mustard, vinegar and water. Pour over ham loaf. Baste loaf several times while baking.
Mix cream cheese and sugar. Add peanut butter and mix together. Fold in 1/2 Cool Whip. Put in graham cracker crust. Add remaining Cool Whip on top. Refrigerate.
Mix all together and put in a 9 x 13-inch pan. Bake at 350° until toothpick comes out clean.
Sift flour, baking soda, baking powder and salt. Beat sugar and shortening until fluffy. Add eggs, beat, then repeat. Mash bananas to measure 1 cup. Add flour mixture and bananas alternately. Mix at low speed to blend. Pour into greased and floured pans. Push batter into corners. Bake at 350° for 55 minutes.
Mix together onion, mango and butter and brown in skillet, then add remaining ingredients. Mix well. Spray an oblong baking dish with Pam. Pour mixture into baking dish. Spread 4 ounces or more (whatever desired) to cover top of mixture. Bake at 350° for 1 hour.
Combine first three ingredients and stir in cheese and onion. Spoon into a 1-quart dish and bake at 325° for 25 minutes or until puffed and golden.
Place chicken and water in a large kettle or Dutch oven; bring to a boil. Reduce heat. Add onion, celery, bouillon, parsley sprigs, garlic and salt, if desired. Cover and simmer until the chicken is tender, about 1 hour. Remove chicken. Allow to cool. Strain and reserve broth; discard vegetables. Add carrots to broth and simmer until tender, about 15 minutes. Debone chicken; cut into cubes. Add chicken and chopped parsley to broth; heat through. Ladle into bowls; add rice to each bowl.
Melt margarine. Mix sugar and cocoa. Add eggs. Add milk and vanilla. Bake at 400° for 10 minutes. Reduce heat to 350°. Bake for 20 to 25 minutes.
I use a food processor on carrots and onion. Let marinate in refrigerator overnight. If there is leftover marinade after vegetables are used, you can marinate meat in it or use on any other salad. This dressing is great because it doesn't separate!
Arrange turnips, onion and peanuts in well-greased baking dish. Dot with butter; add salt and paprika. Bake, uncovered, in a moderate oven at 350° for 15 minutes. Sprinkle with parsley. Makes 6 servings.
Cream butter and sugar. Beat in whole egg and egg yolk. Sift flour and soda with 1/2 teaspoon nutmeg. Mix into butter. Fold in nuts and raisins. Drop from teaspoon 2 inches apart onto buttered cookie sheet. Sprinkle with sugar and cinnamon. Bake at 375° for 10 to 12 minutes. Yields 5 dozen.
Cream sugar and oleo. Add eggs, one at a time, then mashed bananas. Combine dry ingredients. Sift into mixture alternately with sour milk. Fold in nuts. Bake in loaf pan, greased. Bake at 350° for 50 to 60 minutes. Cool and wrap in foil and keep in refrigerator.
Salt and pepper chops. Brush with mustard. Mix egg and water and dip chops. Mix soup and milk together for sauce. Pour over chops and bake at 350° for one hour.
Drain 1 can of oranges and reserve liquid. Add enough water to syrup from oranges to make 1 1/2 cups liquid. Pour in saucepan; boil. Remove from heat. Add gelatin; stir until dissolved. Add sherbet; stir until melted. Fold in oranges and pineapple. Pour into 2-quart mold and chill until firm. Garnish with watercress and oranges, drained and whole strawberries.
Pour boiling water over oats and set aside. Combine eggs, sugars, cinnamon and vanilla; blend together. Add oatmeal mixture, blending well. Add pancake mix last and blend well. Bake at 350° for 20 to 25 minutes or until done.
Place flank steak in a shallow dish. Combine remaining ingredients and pour over steak. Cover and refrigerate for 8 hours, turning steak often. Drain steak, reserving marinade. Grill steak over hot coals 10 to 12 minutes on each side or to desired degree of doneness, basting occasionally, with reserved marinade. Makes 4 to 6 servings.
In bowl, mix together the first 4 ingredients. Add crabmeat and stir until combined. Spoon mixture into a 13 x 9-inch casserole. Bake at 300° for 45 minutes.
Grease and flour tube or Bundt cake pan. Combine ingredients, adding eggs one at a time. Pour in 1/2 the batter. Mix brown sugar and cinnamon. Sprinkle on top of batter. Pour in rest of batter. Bake at 350° for 65 minutes; cool.
Put Kahlua, rum and creme de cacao in blender. Fill with ice cream. Add cinnamon and nutmeg to taste. Blend and serve. Serves 6. Very rich. Gets name from everyone saying umm!
Fry bacon until crisp and crumble. Discard 1/2 of grease, then fry cut onions in remaining grease until slightly brown. Add bacon, fish pieces and the juices and spices. Heat to a slow boil in an uncovered pot for 45 to 60 minutes to cook fish and thicken sauce. This should fill up a 4-quart pot. Serve over rice.
Peel and devein shrimp, leaving tail on. Mix spices in covered bowl. Add shrimp and shake until coated. Combine flour, beer, egg and baking powder. Spread coconut on a baking sheet. Dip shrimp in batter, then lay in the coconut. Turn to coat well. Deep-fry until golden.
Combine egg whites, sugar and water in the top of a double boiler over boiling water. Beat at high speed until frosting holds its shape, about 7 minutes. Remove from heat. Beat in vanilla. Makes approximately 3 cups.
Heat oven to 375°. Prepare pastry. Heat chocolate and margarine over low heat until melted; cool. Beat chocolate mixture, eggs, sugar and corn syrup with a hand beater. Pour into pastry-lined pie plate. Bake just until set, 40 to 50 minutes. Serve with sweetened whipped cream, if desired.
Roll cookies into crumbs. Cut in 1/2 stick butter and press in pie pan. Bake at 350° for 4 minutes.
Combine all ingredients and place in a greased casserole dish. Top with more cheese. Bake at 325° for 45 minutes.
Blend shortening and sugar. Beat eggs well and add to mixture. Mash bananas until smooth; add lemon juice and blend with mixture. Mix flour, baking powder and salt; quickly add to the banana mixture. Add nuts. Pour into greased loaf pan and bake for 1 hour at 350°.
Mix ingredients together. Bake at 350° for 20 minutes. Serve with tortilla chips or bread sticks.
Mix banana, pineapple and lemon juice; add other ingredients and mix together. Spoon into paper baking cups and freeze.
Put all ingredients in mixing bowl. Beat until well mixed. Pour into ungreased tube pan and bake at 350° for 1 hour and 15 minutes. Allow cake to cool in pan. Remove from pan to serving plate.
Mix all ingredients thoroughly and pour into unbaked pie shell. Cook at 350° for 30 to 35 minutes or until done.
Cook broccoli enough to break up. Place broccoli and water chestnuts in a 2-quart casserole and mix. Cover with soup. Mix bread crumbs, cheese and melted butter and sprinkle on top of soup. Bake, uncovered, 1 hour at 350°.
Brown ground beef, onion and pepper in a large skillet. Drain off fat. Combine all other ingredients in a 2-1/2 quart casserole dish and add ground beef mixture. Mix well. Place bacon slices on top and bake at 350° for 45 minutes.
Sift sugar, cocoa and salt. Stir in milk and vanilla. Place butter on top. Microwave on High for 2 minutes. Beat with wooden spoon. Spread into buttered 8 x 8 x 2-inch cooking dish. Freeze about 1 hour.
Put in large covered casserole. Cook at 250° for 5 hours, 1/2 recipe 4 hours.
Melt margarine. Add powdered sugar and peanut butter. Crush graham crackers; add to mixture. Add coconut; mix well. Shape into balls. Melt 1 package of chocolate morsels and 1 stick paraffin; dip balls.
Drain fruit cocktail, reserving 1/2 cup juice/syrup. In saucepan, sprinkle gelatin over juice. Stir in strawberries and corn syrup. Chill until mixture mounds slightly when dropped from spoon. Fold in fruit cocktail and yogurt. Spoon into 9-inch loaf pan. Cover. Freeze until firm. Serves 8.
Mix together and divide into balls. Press out on wax paper. Add fruit and crimp edges. Fry in deep fryer.
Wrap all but the top portion of a pretzel rod with a piece of caramel. Melt chocolate. Dip pretzel in melted chocolate and pecan mixture. Layer pretzels on waxed paper until set.
Divide cereals, nuts, chip and pretzels into 4 big roaster pans.
Combine flour, cream cheese and margarine in a bowl, working into a smooth pastry. Put pastry into refrigerator for 15 minutes. Peel and slice apples. Roll out pastry on a well floured surface. Place pastry into a baking pan. Neatly arrange apples on top of pastry. Sprinkle apples with sugar, cinnamon, allspice and nutmeg. Cut butter into bits and put evenly on top of apples and spices. Bake in a preheated oven at 350° for 30 minutes.
Cover fish in olive oil. Add stewed tomatoes. Salt and pepper, if desired. Sprinkle with oregano. Bake 25 to 35 minutes at 350°. Serve with tossed salad.
Spread peanut butter on one pancake. Spread cream cheese on other pancake. Spread on applesauce. Place shaved carrots on applesauce. Put pancakes together like sandwich. Refrigerate until well chilled.
Saute onion, celery and broccoli. Mix all ingredients together in casserole dish. Bake at 350° for 25 to 30 minutes, until rice is done.
Combine potatoes, onion, celery, pepper, salt and broth in a large pot. Bring to a boil. Cover and reduce heat. Simmer for 20 minutes.* Cook bacon in skillet until crisp. Remove bacon, reserving 3 tablespoons drippings. Crumble bacon and set aside. Add flour to drippings in skillet. Stir until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until thickened. Gradually stir milk mixture and bacon into potato mixture. Simmer, uncovered, 15 minutes.
Sprinkle chops with pepper. Melt 3 tablespoons of the butter in a wide frying pan over medium-high heat; add chops. Reduce heat to medium and cook on one side until browned (8 to 10 minutes). Turn chops, sprinkle sage into butter and cook until chops are browned and meat near bone is no longer pink when slashed (about 10 minutes). Arrange chops on a platter; keep warm.
Press biscuits out and cut in halves. Place apple piece in each half of biscuit and roll up. Melt margarine and mix with sugar and water. Pour over dumplings. Bake for 30 minutes at 350°. Sprinkle with cinnamon.
Cook ziti according to package directions and drain. Remove casings from sausage links. Brown sausage in a large skillet, stirring occasionally. Saute onion in sausage drippings. Drain off excess fat. Combine ziti, sausage/onion mixture, spaghetti sauce, 1 cup Mozzarella cheese and Ricotta cheese. Spoon mixture into 3 1/2-quart casserole. Top with Parmesan and remaining Mozzarella cheese. Cover and bake 30 to 40 minutes or until hot and bubbly. Serves 6 to 8.
Place all ingredients in blender, except pecans. Blend well and set aside. Lightly butter the inside of uncooked pie shell and cover with pecans. Pour liquid into pie shell. Bake at 400° for 15 minutes; reduce heat to 350° and cook for an additional 30 minutes. If pie is still a little wiggly, reduce heat to 325° and bake for 5 more minutes. Top with whipped cream or vanilla ice cream.
Pour into pan. Tilt to cover all of the bottom. Add all other ingredients and stir well with a fork until blended (2 minutes). Spread evenly over the pan. Bake at 350° for 40 minutes, when tester comes out clean.
Boil potatoes until done. Cook celery, pepper, onions in oleo until tender. Add milk, soup and cheese. Cook until cheese is melted. Pour over potatoes in casserole dish. Cook in oven at 375° until bubbly.
Saute liver slowly in oil. Add red wine and mushrooms. Heat and serve over rice. Serves 4.
Beat eggs, add bread crumbs, milk, oil, sugar and salt. Mix well. Add vanilla and raisins. Pour into 8-inch square baking dish and bake at 325° for 45 minutes or until firm. Top with lemon or rum sauce.
Mix well until smooth with dough hook and then put in jelly roll pan. Cool and enjoy!
Line a 7 x 11-inch pan with graham crackers, pecans and chocolate chips. Pour sweetened condensed milk. Bake 30 minutes at 350°. Cool and cut in squares.
Peel, cube, cook and drain potatoes. Mix soup, 1/2 of cheese, sour cream, salt and pepper in bowl; add potatoes. Grease baking dish. Place potatoes in dish; top with cheese. Bake at 350° for 25 to 30 minutes.
Coat salmon with olive oil, slices of lemon and bay leaf. Bake at 350° for 20 to 25 minutes. Pout under broiler the last 5 minutes. Serve with spaghetti, seasoned with oil, basil, Feta cheese, pepper and parsley.
Break linguine into thirds and cook according to package directions, omitting salt; drain. Rinse with cold water; drain. Combine linguine and remaining ingredients, tossing well. Serve immediately or cover and refrigerate 8 hours. Yields 16 servings.
Put cucumbers, onions and ice in a large bowl or pan; sprinkle with salt. Let stand for 3 hours. Combine water, sugar, vinegar, celery seed and mustard seed; bring to a boil. Boil for 3 minutes. Take cucumbers out of salt water and add to the spice mixture. Bring to a boil (do not boil). Pack in jars.
Pulverize all peppers with water. Add remaining ingredients, except Certo. Boil hard 5 minutes. Remove from heat. Add Certo and few drops of food coloring. Make red by using red peppers. Seeds will show unless strained. Serve with cream cheese and crackers.
In medium skillet, saute onion, garlic, green pepper and celery in butter about 5 minutes or until tender. Remove from heat; stir in tomato sauce, water, bay leaf, parsley, salt and pepper. Simmer 10 minutes. Add more water if needed. Add thawed shrimp. Bring mixture to a boil; cook, covered, over medium heat 5 minutes. Serve Shrimp Creole over fluffy white rice. Yields 2 generous servings.
Bring to a boil and let cook for 3 minutes. Use 1 to 2 cloves of garlic and 1 sprig of dill weed in each jar. Put cukes in each jar with garlic and dill. Pour hot liquid into each jar. Put lid on and cover tight. Let stand in cool dry place about 2 weeks. After that, put in refrigerator.
Prepare pudding as directed using 1/2 cup more milk than called for (will be thin). Cut cake lengthwise into 4 slices. Spread jam on two slices then place remaining 2 slices on top to form 2 sandwiches. Press slightly to flatten. Cut each sandwich into small squares. Press 1/2 of the squares into a serving dish. Sprinkle with 2 tablespoons sherry. Spread with half of the pudding. Repeat layers. Top with Cool Whip and sprinkle with almonds.
Dissolve Jello in boiling water, add sherbert. Stir in rest of ingredients, then fold in whipped topping. Chill.
Cook salt and drain broccoli according to package directions. Add corn, 1/2 of the bread crumbs, butter and eggs. Mix. Place in 12 x 15-inch casserole; top with cheese. Spread remaining bread crumbs over cheese; bake at 325° for 45 minutes.
Boil pepperoni 5 minutes to remove fat. Prepare rotini noodles as directed. Brown Italian sausage. Mix all ingredients together. Sprinkle cheese over top and simmer until melted.
Brown ground beef; drain fat. Add salt, pepper and garlic to taste. Stir in beans. Grate cheese. Heat tortillas. Put 2 tablespoons of meat and bean mixture in center of tortillas. Sprinkle with grated cheese. Add salsa or hot sauce, if desired. Fold in ends and roll up.
Wash pork chops. Coat both sides with meat tenderizer. Sprinkle with Worcestershire sauce. Cook over high heat on gas grill.
Cook sausage until browned. Drain (scramble cooked sausage). Combine all ingredients and knead thoroughly to blend. Roll into small walnut sized balls. Bake at 350° for 20 minutes. Makes about 60 or 70 balls.
Mix cream cheese, onion and beef. Add Worcestershire sauce, Miracle whip and cheese. Mix well. Shape into a ball. Serve with snack crackers.
Mix all ingredients in a large mixing bowl. Equally divide this mixture into two well-greased loaf pans and bake in a preheated oven at 350° until done. This is delicious hot out of the oven or cold.
Crumble noodles into a large bowl. Add cole slaw, onion, broccoli, and sunflower seeds and toss well.
In a bowl, combine oil, vinegar, sugar, water, sour cream and salt. Add cuke and onion. Toss to coat. Refrigerate several hours or overnight. Yields 4 to 6 servings.
Cream Crisco. Add sugar and beaten eggs. Add 3 ripe bananas that have been mashed with the flour, soda, salt and vanilla. Bake at 350° for about 1 hour.