HumbleIntelligence/food-ner-1-Million huggingface dataset:
Work all ingredients until well blended. Let set overnight (or all afternoon) in refrigerator. After mixture becomes firm, shape into ball. Roll in crushed nuts, parsley flakes or paprika. Can be molded, then refrigerate again. This recipe makes about 3 large cheese balls. Can be divided.
In #3-sized Rubbermaid container, place graham crackers (no need to break). Add bananas. Mix milk and pudding mix together until thickened. Add sour cream and whipped topping; mix well. Pour over graham crackers and bananas. This will just about fill container. Cover. Place in refrigerator 24 hours before eating for flavors to blend.
Peel, core and cut apples in slices and spread in bottom of a 9 x 13-inch pan that has been buttered. Work together with a fork, pastry blender or fingers the remaining ingredients until crumbly. Spread over the apples and bake, uncovered, at 350° for about 1 hour. Test apples with fork to be sure they are cooked. Serve warm or cold with whipped cream or ice cream.
Place melted butter and dry ingredients in bottom of 11 x 8 x 2-inch ovenproof dish. Cut squash in 1/2-inch slices and place in dish. Arrange apples on top. Sprinkle with brown sugar. Cover with foil. Bake at 350° for 50 to 60 minutes.
Cook grits according to directions on box. Add butter and cheese and stir until melted. Add eggs, beaten with the milk. Stir until well blended. Pour into a greased 9 x 13-inch casserole. Bake at 325° for 40 to 45 minutes.
Mix together and press into 9 x 13 pan. Bake in 400 oven for 8 minutes, cool. Mix cream cheese, sugar, Cool Whip. Spread on cool pretzel crust. Dissolve jello in water, mix in the strawberries. Let sit for 10 minutes. Pour jello mixture on top of cream cheese. Let chill overnight.
In a large bowl, mix together beef, crumbs and seasonings. Stir in one-half of the tomato sauce. Spread meat mixture in ungreased 10-inch pie pan. Pour on top another one-half of the tomato sauce and spread. Add the beans and sprinkle with cheese. Bake at 425° for about 20 minutes or until done.
Preheat oven to 350°. Grease and flour 13x9-inch pan. In a large bowl, combine cake mix, water, eggs and mayonnaise. Blend well as directed. Bake for 25 to 35 minutes. Frost with favorite frosting.
Mix first 4 ingredients and pour into churn. Add milk until the churn is 3/4 full. Freeze in ice cream churn until firm.
Make soup according to can directions. Add all other ingredients. Amounts are according to personal taste. To reduce fat content, precook sausage and bacon. Drain fat, then add to soup. Of course, this may be increased by using more green pea soup.
Preheat oven to 350°. Cut chicken breasts into 2 x 1-inch pieces and place in a 9 x 13-inch pan. Melt butter in saucepan over low heat. Add garlic, scallions, parsley, dill, oregano, sugar, salt and pepper. Cook for 2 minutes. Pour mixture over chicken and bake for 10 minutes. Turn chicken and bake another 10 minutes, then broil for 3 to 4 minutes until lightly browned.
Grease small roaster or baking dish with lid. Place sliced potatoes in bottom. Season, then layer ground beef, season, onion, celery, rice, beans and soup over top. Add 1/2 to 2/3 can water from soup can. Cover. Bake for 1 to 1 1/2 hours at 350° until potatoes are tender. Serves 4 to 6.
Stir the above ingredients together. Microwave 15 minutes on High, then stir. Microwave 15 minutes on Medium-high; stir again. Microwave 10 minutes on Medium-high. It should be done. Test by dropping in cold water; when a solid ball forms, it is done. Pour into 2 large buttered cake pans. Cut into pieces and wrap in wax paper after it is cold.
Combine ice cream and sherbet together with potato masher. Add juice and Sprite. Beat on low speed with mixer until creamy. Serve immediately.
Mix all ingredients together in a greased 9 x 13-inch baking dish. Cover and refrigerate overnight. Uncover and bake at 325° for 45 minutes to 1 hour or until slightly browned and firm. Serves 8.
Put ingredients in Dutch oven. Cover and bake at 300° for 4 hours.
Fry crumbled hamburger and sausage, drain. Cook macaroni until done; drain. Add chopped onions and peppers. Then add 1/2 pizza sauce in bottom of baking dish. Add 1/2 macaroni mixture, 1/2 meat, 1/2 mushrooms, 1/2 pepperoni and 1/2 cheese. Then repeat all steps until you have completed second layer. Cover and bake at 350° for 35 minutes. Serve with rolls and salad.
Preheat oven to 375°. Brown beef in pan. Add all ingredients, but tomato sauce and cheese. Put in a 9 x 13-inch greased pan. Pour tomato sauce over; bake at 375° for 45 to 60 minutes. Add cheese on top; return to oven for 15 minutes. Makes 8 to 10 servings.
In a 5 to 6-quart pan, break turkey into chunks; add onion, garlic and 1/2 cup chicken broth. Stir often over medium-high heat until liquid evaporates and meat and onion start to brown. Add another 1/2 cup broth. Stir to release browned bits. Boil dry as in preceding step. Repeat, adding liquid and boiling dry until meat and onion are well browned, 2 or 3 more times. Stir in 1 1/2 cups broth, kidney, lima and pinto beans, garbanzo, catsup, sugar, vinegar and mustard. Cover and simmer gently until flavors are blended, about 1 hour. Stir often. If making ahead, let cool. Cover and chill up to 3 days. Reheat to serve. Serves 6.
Combine sour cream, Worcestershire sauce, celery salt, garlic salt and lemon juice in bowl. Place stuffing mix in separate bowl. Coat chicken with sour cream mixture and then roll chicken in the stuffing mix. Place chicken in buttered baking dish. Dot with butter. Bake at 350° for 1 hour.
Put ingredients except nutmeg into blender. If using electric mixer, put ingredients into deep narrow bowl. If using blender, cover and run on high speed. If using mixer, beat on high until blended. Pour into serving glasses; sprinkle with nutmeg, if desired. Makes 3 cups.
Drain fruit cocktail, reserving syrup. Add water to syrup to make 1 cup. Heat to boiling. Add to gelatin and stir until dissolved. Add 1/2 cup cold water, orange rind and lemon juice. Chill until partially set. Fold fruit cocktail into gelatin mixture, then fold in Cool Whip. Turn into a 6-cup mold and chill until firm.
Preheat oven to 325°. Grease and flour Bundt pan. Sift together the flour, baking powder, soda and salt. Beat together butter and 1/2 cup sugar in a bowl until light and fluffy. Beat yolks in one at a time and add sifted dry ingredients, alternately with buttermilk to egg yolk mixture, starting and ending with dry ingredient mixture and beating well after each addition. Beat until smooth.
Mix the ingredients together and pour into unbaked pie shell. Bake at 300° for approximately 1 hour. This recipe makes 2 pies.
Mix ingredients. Put in 24 miniature tins. Spray tins with Pam. Bake in a 350° oven for 25 minutes.
Mix first 5 ingredients and spread onto English muffins. Bake at 400° for 15 minutes.
Add roasted (peeled) garlic to cooked peas and puree in a food processor. Add stock, mustard, vinegar, sugar and olive oil. Taste for salt, pepper and vinegar, and add if needed. Stir in red onions. Chill. Serve with pita wedges and fennel sticks for dipping.
In a bowl, mix all dry ingredients. Add milk and butter or lard. Stir. Pour into hot waffle iron.
Mix Jell-O, sugar and 2 cups warm water until dissolved. Add remaining ingredients and stir until well mixed. Makes 1 gallon.
Butter sides of 2-quart saucepan. Combine sugar, milk and salt. Heat and stir over medium heat until sugar dissolves and mixture comes to boiling. Cook to soft ball stage, 238°, stirring only as necessary. Remove from heat, add margarine and cool to 110°, without stirring. Add vanilla, beating vigorously until candy begins to hold shape. Add marshmallow cream. Beat until very thick and beginning to lose gloss. Quickly stir in cherries and spread in buttered shallow pan or dish. Score in squares while warm. Cut when firm. Makes about 24 pieces.
Cream shortening, sugar, egg and molasses. When well creamed, add all dry ingredients. Roll out very thin and cut in desired shapes. Bake at 350° for about 10 minutes to a light brown. Remove to cooling racks.
Take the cookie dough; slice on the little lines of dough so you will know where to cut them. Use bears and Christmas tree cutters. Put them in the oven. They show on cookie dough how long to cook. Eat them!
In 10-inch skillet, blend savory herb with garlic soup mix and water. Stir in corn and red pepper. Bring to a boil over high heat. Reduce heat to low and simmer covered 5 minutes, stirring once. Stir in green onions. Makes about 8 servings. Good with roasted chicken.
Combine all ingredients in large mixer bowl; beat for 20 minutes at medium speed. Pour cake into ungreased tube pan. Put into a cold oven, turn heat on to 350° and bake for 1 hour. Do not open door during baking. Test doneness. Cool in pan. This cake freezes well.
Mix all ingredients except cheese and crackers. Crumble Ritz crackers and place on top of casserole with cheese. Pour melted margarine on top of crackers. Bake at 325° until brown (about 45 minutes).
In a medium sized bowl, combine all ingredients; mix well. Cover and let stand in refrigerator for several hours. Salsa will get hotter the longer it stands.
Melt butter and put a small amount in bottom of 9 X 13 glass dish, pour remainder into bowl and add all other ingredients. Mix well and pour into dish. Bake at 375° for 45 minutes.
Slice vegetables in casserole dish in order given. Dot each layer with butter. Sprinkle with salt and pepper. (Add no water; will make its own juice.) It will cook down so fill to top. Cover and bake 1 1/2 to 2 hours at 350°.
Crumble sausage in skillet. Cook over medium heat until brown. Drain well. Spread bread cubes in greased 12 x 8 x 2-inch dish. Top with sausage and cheese.
Brown meat, onion and bell pepper with seasonings; drain. Add beans, Ro-Tel and soup; mix together. Layer tortillas and meat mixture in large casserole dish. Bake for 30 minutes. The last 5 minutes, cover with grated cheese. Cook until cheese is completely melted.
Thaw fish, if frozen. Cut fish into 4 portions. Make 4 rectangles. In a bowl, combine cheese, chives, pimento, salt and pepper. Spread the mixture on the fish. Roll up fillets around filling. Place seam side down in a loaf pan that has been sprayed with nonstick vegetable spray. Combine the bread crumbs and paprika. Brush fish with the 1 tablespoon yogurt and sprinkle with the bread crumb mixture. Bake in a 350° oven for 20 to 30 minutes or until the fish flakes easily when tested with a fork.
Peel and cube potatoes into bite size pieces and boil 5 minutes. Drain and put in large crock-pot. In large saucepan melt butter, add flour and stir. Add milk and 1 teaspoon of salt. Cook until thickened. Add cubed cheese and stir until melted. Pour cheese sauce over potatoes and cook on low setting for 3 to 4 hours. Do not stir. Very good!
Combine all except spices. Cook 20 minutes. Add spices. May be canned or frozen.
Cream together cheese and margarine. Add remaining ingredients. Form into balls. Press flat. Bake at 350° for 25 minutes.
Shell and devein shrimp. If scallops are large, cut in half. Begin heating the water and plan to have the pasta ready when the scampi is finished. Heat olive oil in a large frying pan over medium heat. Add the chopped garlic and saute lightly until slightly golden. Add the tomato sauce, parsley, bay leaf, salt and pepper. Simmer for 5 minutes. Add the shrimp or scallops and simmer for 6 to 8 minutes or until cooked. Do not over cook or they will be tough. Serve over the pasta. Serves 4.
In bowl, beat sugar and butter until fluffy. Mix in eggs, lemon peel and vanilla. Mix in flour, baking powder and salt. Form into 4 disks, wrap and chill 2 hours. Preheat oven to 350°. Roll dough 3/16 of an inch thick on floured surface. Cut with cookie cutter; place on baking sheet. In as many cups as colors used, mix 1 egg yolk with 1 teaspoon water and food color. Brush onto cookies and top with sprinkles. Bake 8 minutes until set. Makes about 6 dozen cookies.
Combine all ingredients, except oil, and shape into patties. Fry in deep hot oil until browned. Drain on paper towels.
In jar with tight fitting lid, shake first 5 ingredients (juice, vinegar, oil, honey and dry mustard). Use large nonstick skillet and spray with vegetable cooking spray. Heat to medium-hot. Stir pork slices 3 to 4 minutes until done. Put lettuce in individual plates. Top with pork and fruit. Spoon dressing over salads.
Prepare spinach according to package directions; set aside. Prepare broccoli mixture according to package directions, using 1/4 cup water. Drain vegetables and place in large serving bowl; keep warm.
Mix ingredients together. Pour into 13 x 9-inch greased and floured pan. Bake at 350° for 40 minutes. When cake is almost completely cooled, pour on frosting.
Add all ingredients in a large pot. Cook until sugar is dissolved. Drain cider from allspice, cloves and cinnamon stick. Serve hot.
Put beans into a baking dish. Add all of ingredients except bacon. Mix well. Put bacon on top. Bake at 350° for 1 hour.
Boil chicken, reserving broth. Melt butter in a skillet. Add flour and make a paste. Slowly add cream and enough broth for thin gravy consistency. Pepper and salt to taste and simmer. Cut up chicken and add veggies to a 13 x 9-inch casserole. Pour gravy over chicken and veggies. Cover with dough. Bake uncovered at 350° for 35 to 45 minutes or until top is lightly browned.
Combine all ingredients. For one serving, use 2 rounded teaspoonfuls of mix to 1 cup boiling water.
Prepare unbaked pie shell. Mix butter and sugar and simmer slowly, stirring for 5 minutes. Remove from heat and let cool slightly, stirring constantly. Add eggs, one at a time, beating well. Add vanilla, salt and vinegar; mix well. Pour into pie shell and bake at 400° for 15 minutes; reduce heat to 350° and bake for 20 to 30 minutes. Shake pie gently. It is done when center gives slightly.
Combine sugar and orange rind. Separate biscuits. Dip each in butter and coat with sugar mixture. Stand biscuits on side, overlapping edges in a 9-inch tube pan. Bake at 350° for 30 minutes.
In a bowl, combine egg yolk, bread crumbs, 1 tablespoon onion, salt and pepper. Add ground beef. Mix well.
Put apples in an oblong pan. Cover with dry cake mix. Smooth cake mix and make even. Melt butter and pour over cake mix. Top with chopped pecans. Bake at 350° for about 45 minutes.
Put pear juice in jello and bring to a boil. Mash pears and cut cream cheese into small pieces. Pour all of this into dish. Let set to semi hard, then add Cool Whip and fold in. Return to refrigerator to finish setting.
Line a 9-inch square pan with whole graham crackers, breaking crackers if necessary. Prepare pudding mix as directed on package. Let stand 5 minutes; then blend in Cool Whip. Spread half the pudding mixture over the crackers. Add another layer of crackers. Top with pudding mixture and remaining crackers. spread remaining pudding mixture over top layer of crackers. Chill 3 hours.
Sift together dry ingredients. Add walnuts. Combine bananas, lemon juice, honey and milk. Add flour mixture, a little at a time, beating well after each addition. Fold in stiffly beaten egg white. Pour into lightly oiled baking pan. Bake in preheated oven at 325° or until done.
Cut chicken into bite size pieces. Mix flour, salt, paprika and white pepper in bag. Shake pieces of chicken in bag to coat. Heat oil in large skillet over medium heat. Brown chicken in oil. When chicken is almost browned, add onion and cook 5 minutes longer. Add tomatoes, tomato paste, sugar and garlic. Reduce heat and simmer, covered, until tender, about 30 minutes. Add a little water if it becomes dry. Serve hot with cooked spaghetti. Serves 4.
In a large Dutch oven, saute bacon and chopped onion until clear. Combine spaghetti sauce, beef broth, water, basil, salt and pepper and simmer, covered, for 20 minutes. Add vegetables and simmer 10 minutes or until done. Sprinkle with Parmesan cheese.
Measure water. Add yeast and set aside. Place milk, salt, sugar and shortening in saucepan; scald. Place flour in a large pan. Mix cooled milk mixture with some of the flour. Add yeast and knead. Set aside, covered, until it is doubled. Knead and make rolls. Bake at 350° for 20 minutes.
After you have made your jelly from the cooked apples, press them through a sifter to get the pulp out and the peels also. Add sugar until sweet and cinnamon. Pour into jars and cover them. Now it is ready to eat!
Remove crusts from bread and dice. Mix with grated cheese and set aside. In a large bowl, combine eggs, milk and seasonings. Add bread/cheese mixture and let stand 1/2 hour. Lay partially cooked and drained sausage in 8 x 8-inch baking dish. Pour mixture over sausage. Place baking dish into a large dish with water around it. Bake at 350° for 1 hour or until brown and fluffy.
Steam live crabs 15 to 20 minutes. Cool and pick out crabmeat. Melt butter, add flour. Add milk and bring to simmer. Cook until a little thick. Chop eggs, add with crabmeat. Simmer a few minutes (3 to 5). Add remaining ingredients. Bring to simmer and serve. Yields about 6 servings.
In a large bowl, combine 1 1/2 cups flour, sugar, undissolved yeast and salt. Heat milk, butter and water until very warm. Butter does not need to melt. Gradually add to dry ingredients. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg yolks and 1/2 cup of the flour. Beat 2 minutes at high speed. With spoon, stir in remaining flour. Cover. Let rise in a warm place until doubled in size, about 1 hour or more.
Cream together oil and sugar. Add eggs and vanilla. Beat until fluffy, then add flour, soda and salt. Mix this well and add remaining ingredients. Mix well. This is a heavy batter.
Drain steaks and mushrooms, reserving juice. Dip steaks in beaten egg and bread crumbs. Fry in oil until brown. Saute onions, mushrooms, almonds and parsley. Alternate layers of steaks, onions and mushrooms in casserole dish. Combine 1 cup of juice with sour cream; pour over casserole. Add milk, if necessary. Bake in a 350° oven for 30 minutes or until bubbly and top is lightly browned. Let stand a few minutes before serving.
Combine flour, sugar and beer in bowl. Stir to blend. Turn into 9 x 5-inch loaf pan. Melt butter and pour half over dough. Continue to bake another 40 minutes. Serve warm with butter or cool and slice, then toast slices and serve with butter. Makes 1 loaf.
Combine all ingredients in a large bowl. Form into a loaf. Place bacon on top of loaf. Place meat loaf in pan. Bake at 375° for 1 1/2 hours.
Melt oleo. Add salts and sauce. Pour over cereal mixture. Mix real well. Put in pans and heat in oven at 250° for 1 1/2 hours. Stir every 15 minutes.
Mix all ingredients together except marshmallows. Mix enough milk so that it is easy to stir but not thin. Put marshmallows on top. Bake at 350° for about 20 to 30 minutes.
Mix first 3 ingredients. Pour into 13 x 9-inch pan. Bake at 350° for 15 minutes.
Combine sugar and syrup. Heat to boiling. Stir in vanilla and peanut butter until smooth. Mix in cornflakes. Drop by teaspoonful onto wax paper.
Crumble Blue cheese and place all ingredients in bowl. Beat well with fork and spoon. Do not use other device, will make watery.
Preheat oven to 375°. Halve the squash; bake (cut side down) on baking sheet for 45 minutes or until tender. Cool, peel and mash. Set aside (approximately 3 1/2 cups).
Mix all ingredients together. Place spoonfuls of mixture on cookie sheet. Bake at 400° for 10 to 15 minutes.
Mix sugars, syrup and margarine; bring to a boil. Cook for 5 minutes. Remove from heat and add cream of tartar and salt. Pour over popped corn. Put in large roast pan and bake 1 hour at 200°. Pour onto waxed paper to cool. Store in airtight container.
More wild rabbits are taken by hunters each year in this country than any other type of game, big or small. The annual number totals over 45,000,000.
Mix ingredients together. Boil raisins in water 5 minutes. Drain raisins and add to mixture. Bake in a greased pan for 50 minutes at 350°.
Dissolve jello in hot water. While warm, add cranberry sauce. Let mixture cool. Refrigerate 10 to 15 minutes. Fold in sour cream. Add nuts and pineapple. Chill until firm. Cut into squares and serve on bed of lettuce.
If necessary, cut fillets to about 1/2-inch thickness. Then cut into about 4 x 1-inch strips. Cover and refrigerate until needed. In a large mixing bowl stir together the cornmeal, soda and salt. Stir in 1 cup of the cheese and the chili peppers. In another mixing bowl, combine eggs, buttermilk, oil and hot pepper sauce. Beat egg mixture with a rotary beater until well combined, then add it to the cornmeal mixture. Stir until mixture is smooth. Spread half of the batter in a greased 9 x 9 x 2-inch baking pan. Place fish in rows on top of batter. Then spread remaining batter over fish and sprinkle with paprika. Bake in a 450° oven about 20 minutes or until a toothpick inserted in cornbread center comes out clean. Sprinkle with remaining cheese; bake for 1 to 2 minutes more or until melted. To serve, cut into squares and top with warm Green Chili Salsa. Yield: 6 servings.
Beat together first three ingredients. Sift together flour, sugar and baking powder and add to first mixture. Fold in blueberries. Bake at 400° for 20 to 25 minutes.
Combine sugar, 1 stick melted oleo and graham cracker crumbs; mix well. Line a 9 x 12-inch dish with crumbs. Combine 2 sticks oleo, extract and powdered sugar; beat with electric mixer for 15 minutes on medium speed. Pour over crumbs. Layer remaining ingredients, in order, over filling. Garnish top with strawberries. Refrigerate for several hours. Serves 12.
Boil peas in butter until done. Strain. Chop onions in small pieces. Chop eggs in small pieces. Mix in a bowl with Miracle Whip and mustard. Use salt and pepper to taste. Let chill, then serve.
Heat in large saucepan butter, brown sugar and powdered sugar. When mixed well, add ice cream and vanilla. Ready to serve. Add 1 tablespoon or so to cup of hot water. Serve with or without rum. May dust with nutmeg or serve with cinnamon stick. Keeps well in freezer.
Combine fruits and melted butter. Combine sugar, cornstarch and curry powder; add to fruit and mix lightly. Pour into a buttered 2-quart casserole. Bake at 350° for 40 minutes.
Mix pudding as directed on package and set aside. Using a 12 x 7 x 2-inch Pyrex dish, put a layer of graham crackers on bottom, a layer of pineapple next, followed by a layer of prepared pudding. Repeat this process, ending with a layer of crackers on top. This can be served immediately or refrigerated for later use. Yields 10 to 12 servings.
Saute garlic and onions in olive oil in a large sauce or soup pan until soft. Add beans, spaghetti sauce, mushrooms, parsley, salt, pepper, oregano and rosemary. Simmer for 1 hour, covered. Cook pasta for 8 to 10 minutes in boiling water and add small amounts at a time. Add Parmesan cheese. If soup is too thick, add water. Makes 10 to 12 servings.
Wrap whole eggplant in foil and bake at 350°, until soft. Cool, peel and chop up, seed and all. In skillet, cover bottom with oil. Chop garlic and brown. Add chopped onion and saute until soft. Then add eggplant. Cook for about half and hour. Add to tomatoes, chopped. Put juice from lemon, salt and pepper. Stir gently. Simmer until well blended. Serve hot or cold.
Grease and flour loaf pans. Mix all ingredients together and beat well. Bake at 350° for 1 hour and 15 minutes. Makes 2 loaves.
Put oil in bottom of baking dish. Put dried beef in bottom of pan. Place chicken on top of dried beef. Put 1/2 slice of raw bacon on each piece of chicken.
Mix all together in a large casserole dish, buttered, at 350° for 35 to 45 minutes.
Mix tomato soup, oil, sugar and vinegar. Reserve 1 cup sauce. Pour remaining sauce over pasta/vegetable mixture. Add remaining cup of sauce the next day and serve.
Brown meat in skillet. Add vegetables and cook until tender. Add remaining ingredients; mix well. Simmer 20 minutes. Serve on hamburger buns. Serves 5 to 6.
Preheat oven to 350°. Mix all ingredients and press into oiled or buttered 9 x 5 x 3-inch loaf pan. Bake for 1 1/4 hours.