HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix cream cheese, Worcestershire sauce, chopped onion and lemon juice and form in shape of a ball. Put in a sealed container and place in refrigerator for 3 hours. Ten minutes before serving, spread dip (ball) on silver platter. Spread 1/2 bottle chili sauce on top of dip mixture. Layer fresh crab meat on chili sauce (you may use imitation crab). Sprinkle with fresh chopped parsley. Serve this dip with Triscuits crackers.
Tear leaf lettuce. Cut cabbage into strips and chop on diagonal. Put in large bowl. Chop green onions and add to lettuce mix. Crumble Ramen noodles and add to mix. Refrigerate for several hours. Saute almonds and sesame seeds in oil; drain and add to lettuce just before serving.
Pour boiling water over pork; let stand until cool. Dissolve baking soda in molasses. Add to water and salt pork. Add sugar, raisins and spices. Add flour gradually and mix well. Pour into 10-inch greased square baking pan. Bake at 350° for 45 minutes. Serves 10 to 12.
Crumble cookies to cover bottom of a 9 x 13-inch pan. Mix pudding with 3 cups milk; set aside to thicken. Mix cream cheese with 3/4 cup milk and Cool Whip, then add to pudding mixture. Pour over cookies, then use crushed cookies for top as garnish.
Start heating oven to 450°. Generously grease a 9-inch square pan; heat in oven while mixing batter. In bowl, stir together baking soda, corn meal and salt. Add egg mixture all at once. Beat until smooth. Pour in heated pan. Bake at 450° for 20 to 25 minutes.
Place a scoop of ice cream in each pear cavity; top with caramel sauce. Sprinkle with almonds.
Cut steak into 4 portions and roll in the seasoned flour. In heavy skillet, heat some oil and brown meat on both sides. Add water and cover; simmer on low heat until tender, adding a little more water if necessary to prevent sticking.
Mix the cream cheese with the Ro-Tel in blender until smooth. Serve with vegetables or low-fat chips. Add additional Ro-Tel if desired for a spicier taste.
Mix pork, onion, salt, pepper and rice. Plunge cabbage leaves into boiling water for 8 to 10 minutes; drain. Put a portion of meat mixture on each leaf. Roll up and secure with toothpicks.
Cook squash, onions and carrots together in salted water to cover until tender; drain well. Drain pimentos; chop. Add soup, sour cream and pimentos to squash mixture; mix well. Mix butter and stuffing mix. Spread half of stuffing mixture in 2 greased casseroles. Add squash mixture. Cover with remaining stuffing mixture. Bake in preheated 375° oven for 45 minutes. Yields 24 servings.
Heat oven to 350°. In medium bowl, beat together the peanut butter, brown sugar, egg and baking soda until smooth and well blended. Stir in chips. Drop dough by rounded teaspoonfuls onto ungreased baking sheets, spacing mounds about 2-inches apart. Bake one baking sheet at a time until the cookies are puffed and slightly golden but still soft to the touch, about 10 minutes. Cool about 5 minutes before removing from baking sheet onto wire rack.
Place lettuce in large glass bowl. Add peas in layer, then cauliflower, then bacon bits. Sprinkle with dry salad dressing mix. Cover with mayonnaise (may be thinned with small amount milk) as though icing a cake. Sprinkle Parmesan cheese over top. Cover with plastic wrap and refrigerate. May be made a day ahead. Toss to mix all ingredients immediately prior to serving.
Boil squash until tender. Drain well. Add rest of ingredients and cook on low heat until onion is tender.
Mix all ingredients. Pat into a 9 x 13-inch Pyrex dish. Bake 20 minutes at 350°; cool.
Mix flour, margarine and nuts; spread in pan. Bake 20 minutes at 350°. Cool.
Saute onion, celery and green pepper in oil (and a little water as needed to prevent sticking) for about 10 minutes. Stir frequently to prevent browning. Add carrots and potato (again adding a little water as needed) and cook for 10 minutes. Stir occasionally to prevent browning. Add flour and cook for 2 minutes, stirring frequently. Add rice milk, water and vegetable bouillon cubes. Bring to a boil. Cover and cook at medium heat for 10 minutes. Add frozen corn and cook for another 10 minutes or until potatoes are done. Remove from heat. Let cool for 10 minutes. Puree half the soup in a blender. Return blended soup back to the pot. Add pepper to taste. (The blended soup gives the chowder nice body, but be sure to leave half of it chunky.)
Mix lemonade and milk together. Then add Cool Whip and pour into graham cracker crust.
Cream sugar, oleo, Crisco, vanilla and lemon together until creamy. Add eggs gradually. Mix flour, salt and baking powder. Add alternately with 1 cup milk. Batter will be heavy. Bake in well-greased and floured tube pan approximately 1 1/2 hours at 325°.
Bring chicken stock to a boil; add pork. Reduce heat and simmer for 5 minutes. Skim off foam and add thinly sliced mushrooms and bamboo shoots, shrimp, soy sauce, salt and sherry. Simmer 5 minutes. Add vinegar, pepper and bean cake (tofu). Cook 3 minutes. Add cornstarch mixture to soup, stirring gently, for 1 minute. Continue stirring, while slowly adding eggs, in threads. Stir in sesame oil and sprinkle with green onions.
Sift flour and salt together. Cut in lard until it resembles corn meal. Beat egg, vinegar and water together. Add to flour mixture. Blend thoroughly, using a pastry blender. Let rest. Roll out to desired size. Will make 2 full pie crusts.
Grease 13 x 9 inch baking dish. Place bread in prepared baking dish, sprinkle with cheese. Combine evaporated milk, eggs, dry mustard, onion powder in medium bowl. Pour evenly over bread and cheese. Sprinkle with sausage, cover; refrigerate overnight.
Mix butter, eggs, sugar, vanilla and almond extract. Blend in flour. Cover and chill 3 hours.
Pat dry everything with paper towel, except chow mein noodles. Make the sauce.
Soften gelatin in cold water for 5 minutes. Dissolve over hot water. Whip the cream until stiff. Beat in sugar and vanilla. Add cooled gelatin and beat until it forms peaks. Spread over cake.
Mix ingredients. Pour over row of wings in 9 x 13-inch pan (18 per pan). Bake 4 to 5 hours in 250° oven.
Mix boiling water, 1/2 cup sugar, salt and shortening. Cool to lukewarm. Soften yeast in lukewarm water with 1 teaspoon sugar. Add yeast to first mixture and then add beaten eggs. Stir in 4 cups flour and beat thoroughly. Stir in 4 more cups of flour. Do not knead!! May be kept for several days in the refrigerator if it is tightly covered. When ready to use, shape into rolls; stand in warm place until doubled in bulk.
Salt and pepper and flour pork chops. Brown in skillet. Remove chops and pour out grease, then cut up other ingredients in quarters and place in large skillet. Put chops over vegetables. Salt and pepper all; cover with water. Shake Worcestershire sauce over chops. Put 2 to 3 bay leaves over all. Cover and cook until done on top of stove.
Mix broth and soup. Add spaghetti, eggs, cheese and mushrooms. Fold in chicken and broccoli. Pour into greased 9 x 12 x 2-inch pan. Top with crumbs coated with margarine. Store in refrigerator overnight. Bake at 350° for 40 minutes.
Use a 6 to 8 quart pot. Start cooking on high for 30 minutes, stirring occasionally. Then on low heat for 45 minutes to 1 hour, stirring often. During last 15 minutes of cooking, add 1/2 cup sugar and 2 tablespoons flour to thicken. After cooking, remove bag of pickling spice. Put in clean jars and seal at once.
Preheat oven to 350°. Prepare cake mix according to directions on box. Pour 1/2 cake mix into a greased and floured 9 x 13-inch pan. Bake at 350° for 20 minutes. Meanwhile, melt caramels and milk in a pan over low heat. Remove cake from oven and pour caramel mixture over top of cake. Sprinkle with chocolate morsels and pecans. Pour remaining cake batter over mixture and bake an additional 25 minutes. Needs no icing.
Choose a 7 qt. plastic bowl that has a lid which will seal tightly. Place the warm water into the bowl. Dissolve yeast in the water with 1/4 c. sugar. Let stand 5 minutes while preparing the remaining ingredients. Add the flour, remaining sugar, oil, salt, and eggs; stir until well blended. Cover the container with the lid and seal. Allow to stand at room temperature about 1 hour until the lid pops. Divide the dough into 3 parts and place into 3 (9 X 5) loaf pans that have been rubbed with oil. Let dough rise again in a warm place another 30 minutes or until the loaves sound hollow when tapped.
Mix all ingredients. Refrigerate. Can be mixed ahead and/or stored in refrigerator a couple of days. This is great with vegetables.
Cook noodles; drain and cool. Cut peppers, tomatoes and onions into bite-size pieces. Add to noodles and pour Wish-Bone over. Mix and serve. Makes a lot. You can cut it down.
Combine first 3 ingredients. Stir flour, baking powder and salt into potatoes. Heat 1 1/2 inches oil in frypan. Fry to golden brown.
Combine lemonade and orange juice concentrates with sugar and water. Add partially frozen strawberries, pineapple and juice, bananas and cherries. Spoon into pretty serving dishes and freeze. When ready to serve, remove from freezer 1/2 to 1 hour before serving until this becomes slushy.
Melt butterscotch bits and 1 cup peanut butter. Remove from heat. Add 8 cups Rice Krispies and "stir well." Pour 1/2 mixture in greased pan; chill. Combine chocolate bits, 2 tablespoons water and 4 tablespoons margarine over hot water. Add confectioners sugar (sifted). Stir. Spread over first chilled mixture. Add balance of butterscotch mixture. Pat down firm. Cut when cool, but not cold.
Blend the first seven ingredients into a sauce. Cook 4 minutes in microwave at 70% power, stirring 2 or 3 times. Cook broccoli, place on ovenproof platter. Pour 1/2 of the sauce over broccoli. Arrange turkey over broccoli, add Parmesan cheese to the remainder of the sauce, pour it over the turkey and sprinkle with more Parmesan cheese. Broil in oven until sauce bubbles and is lightly browned (or microwave at 70% power for 6 to 7 minutes).
Cream sugar, peanut butter and oleo together. Add eggs, bananas and buttermilk and beat. Add salt, soda, baking powder, vanilla and flour. Bake in 2 greased loaf pans at 350° for 40 to 45 minutes. Also can be made in tea biscuit pans (we call them Banana Bites; they are great in lunches). Bake in tea biscuit pans for 20 minutes. Makes about 4 dozen banana bites.
Pour fruit juice into 5-gallon stone crock. Add water and sugar (warm water works faster). Let sit until done working; pour into jugs. Makes about 3 1/2 gallons.
Melt butter and marshmallows together in double boiler. Roll 1 cup graham crackers into chopped nuts. Mix all ingredients together and press in glass pan and place in icebox.
*Two and one-half pounds all shrimp can be used in lieu of part tuna and scallops.
In a large mixing bowl, combine cooked noodles, ground ham, cottage cheese, sour cream, eggs, Worcestershire sauce, salt and pepper. Stir gently until well mixed. Spoon noodle mixture into a lightly greased 2-quart casserole dish. Sprinkle Parmesan cheese on top. Bake in a preheated 350° oven for 20 to 25 minutes, or until heated through. Makes 8 servings.
Scald milk, add shortening, sugar and salt. Cool to lukewarm. Sprinkle yeast on warm water, stir to dissolve. Add 1 1/2 cups flour to milk mixture; beat well by hand or electric mixer at low speed for 1 minute. Beat in yeast and eggs. Gradually stir in enough remaining flour a little at a time, to make a soft dough that leaves the sides of bowl. Turn onto lightly floured board; knead until smooth, satiny and no longer sticky (5 to 8 minutes). Place in lightly greased bowl. Invert to grease top; cover and let rise in warm place until doubled. Divide in 1/2 and shape as desired. Brush tops lightly with melted butter. Let rise until double, 30 to 45 minutes. Bake at 400° for 12 to 15 minutes. Yields 30 rolls.
Cut meat into 1 1/2-inch cubes. Dip in melted butter and roll in crumbs and herb mixture. Place on ungreased baking sheet. Bake 20 minutes at 350°.
Combine all ingredients in casserole. Cover and bake at 250° for 5 hours or in crock-pot for 5 to 6 hours. Serves 6 to 8.
Mix all ingredients together and put in refrigerator overnight. Stir well after removing from refrigerator. Fill muffin tin 2/3 full. Bake at 400° for 15 to 20 minutes. Makes 5 dozen.
After salmon is cleaned and ready to cook, cut in chunks and pack in jars, leaving about an inch at top. Put 1 teaspoon salt, 1 teaspoon vinegar and 2 tablespoons ketchup to each quart. (Don't cover with water; it makes own juice.) Put lids on and cook 3 hours to cold pack or 90 minutes after control jiggles with 10 pounds pressure. Same for quarts or pints.
Sift together dry ingredients. Combine eggs, molasses and milk. Add to dry ingredients and mix until moistened. Fold in raisins. Grease 2 (4 x 8-inch) bread pans. Pour mixture into both pans. Bake at 350° for 50 to 60 minutes. Remove from pans and cool on wire rack. Serves 12 to 16.
Saute meat and onion until tender; drain off fat. Add evaporated milk, green chillies, enchilada sauce and soups; mix well.
Heat zucchini and butter in skillet over medium heat, stirring constantly, 5 minutes. Stir in tomatoes, salt, garlic salt and pepper. Heat, stirring occasionally, until tomatoes are hot, about 5 minutes. (Do not overcook.)
Drop-size of walnut flatten with fork on ungreased cookie sheet. Bake at 350° for 15 minutes.
In large skillet, cook bacon until crisp. Remove to paper towels; drain all but 3 tablespoons of the drippings. Add rice, carrots, celery and peas; cook until heated through, about 5 to 7 minutes. Stir in bacon.
Mix peanut butter, powdered sugar and cream cheese with mixer until blended. Add Cool Whip and mix. Pour into pie shell. Top with crushed nuts; cover and chill.
Sprinkle yeast over warm water. Heat cottage cheese to lukewarm. Combine in bowl with sugar, onion, oleo, dill, soda, egg and yeast mixture. Add flour to form stiff dough. Cover, let rise in warm place until double in size. Punch dough down and put in well-greased loaf pan. Let rise. Bake in 350° oven until golden brown around 40 to 50 minutes. Optional: Brush with oleo and sprinkle with salt. Makes 1 loaf.
In food processor, combine cheese and butter. In a separate bowl, mix remaining ingredients. Add to processor; process until just combined. Remove and form into 2 long, skinny rolls. Chill (up to several days). Cut into 1/4-inch slices; bake for 15 minutes. Sprinkle with chili powder. Makes 60.
Have butcher cut off all fat on pork and grind both together. Mix pork with onion, bell pepper, egg, bread and milk. Shape in loaf and place in loaf pan or casserole. Cover generously with brown sugar and bottle of chili sauce. Bake at 350° for 1 1/2 hours. Top with whipping cream and mustard to taste. Serves 6.
Put layers of tortillas, onions, meat and cheese in baking dish. Repeat. Cover with soup and Ro-Tel tomatoes. Top with cheese and bake in 350° oven for 45 minutes. Bake, covered, to prevent drying out.
Combine butter, flour, pecans and sugar. Press into a 9 x 13-inch greased pan. Bake at 350° for 15 minutes or until lightly browned, then cool. Mix cream cheese, powdered sugar and 1 cup of Cool Whip. Mix well and put over cooled crust. Slice bananas on top of this. Mix 3 cups milk with pudding. Pour over bananas; refrigerate until firm. Top with remaining Cool Whip.
Cube and boil potatoes in salted water until done. Drain. Add chopped eggs, onion, cottage cheese, salt, mustard, Durkee, mayonnaise and celery seed. Mix well. Refrigerate until well chilled. Even better the next day.
Pierce roasts in several places; season lightly with salt and lemon pepper and tenderizer. Place roasts in large plastic bag set in a deep bowl.
In a large bowl, add first 7 ingredients. Mix well and make a large hole in the center. Set aside. Combine egg and brown sugar in a medium bowl; beat at medium speed of an electric mixer until smooth. Stir in bananas, nuts, oil and vanilla; beat well. Add to flour mixture; stir just until dry ingredients are moistened. Spoon batter into greased muffin pans, filling 2/3 full. Bake at 375° for 20 to 25 minutes. Remove immediately. Let cool on wire racks. Yield: 1 dozen.
Preheat oven to 375°. Cream butter and sugars until light. Beat egg and vanilla. Sift together the dry ingredients; blend into creamed mixture. Stir in nuts. Drop by teaspoon onto ungreased cookie sheet. Bake at 375° for 10 minutes. Cool slightly before removing from pan.
Preheat oven to 400°. Beat squash with 3 tablespoons melted butter and the eggs. Slowly stir in cranberries, sugar, salt and pepper; spoon mixture into a 2-quart casserole. Drizzle on remaining butter; sprinkle with nutmeg. Bake, uncovered, for approximately 35 minutes.
Cream butter. Add sugar; gradually add chocolate and vanilla. Add one egg at a time and beat for 3 minutes on high speed. Pour into pie shell and chill for 3 or 4 hours. Top with whipped cream and toasted, slivered almonds.
Cover dates with boiling water, cool to lukewarm. Cream Crisco and sugar. Add eggs and vanilla, beat well. Add date mixture. Sift dry ingredients and add to mixture; beat well. Add nuts. Bake in 8-inch square pan in a moderate oven 35 to 40 minutes (loaf pan can be used).
Cream butter and sugar together, then add eggs and beat well. Blend in remaining ingredients and pour into greased loaf pan. Mix together a little sugar and cinnamon; sprinkle on top of bread before baking. Bake at 350° for 1 hour.
Heat oil in large pot. Saute onions, garlic and thyme about 8 minutes. Onion should be golden. Add beans, 1 cup bean liquid reserved and the rest of the ingredients. Bring soup to a boil. Reduce heat and simmer until flavors blend and soup thickens slightly. Stir occasionally. This should take about 20 minutes. Working in batches, puree soup in blender until smooth. Put puree back into pot. Season with salt and pepper to taste. Add a spoonful of sour cream or plain yoghurt when serving. This soup can be frozen.
Heat oven to 400°. Place butter in 8 x 8-inch Pyrex dish and heat in oven to melt. Sift dry ingredients. Stir in 1 cup milk and beaten eggs, then stir in buttermilk and pour into hot Pyrex dish. Now follow carefully, pour 1 cup milk over cornmeal mixture, do not stir; bake 35 minutes. This is a cornbread with a custard layer.
Combine rhubarb and sugar. Let stand overnight. In the morning, cook rhubarb for 5 minutes. Remove from heat and stir in Jell-O. Pour into hot jars and seal.
Melt butter in a 9 x 13-inch baking pan over low heat. Sprinkle cracker crumbs evenly over melted butter. Sprinkle coconut, then chocolate chips evenly. Pour condensed milk evenly over layers. Top with nuts. Do not stir. Bake at 350° for 35 minutes. Cool and cut into 2-inch squares.
Mix together and spoon in 12 count muffin pan (regular size). Bake at 350° for 20-25 minutes.
Melt chocolate in top of double boiler or use microwave oven. If using microwave, follow directions for melting chocolate, being careful not to burn. Wash and dry strawberries before dipping in melted chocolate. Leave hulls on strawberries to use as handle and to "decorate" dipped berries. Dip each berry, leaving a little of red showing. Easy, elegant and delicious. May use white chocolate for half the berries.
Arrange bread cubes in baking dish. Cover with cubed cheese. Beat eggs until foamy; add milk. Also add salt. Pour egg mixture over bread and cheese. Spread flat and smooth. Refrigerate overnight. Bake at 325° about one hour.
Prepare broccoli according to directions on package. Drain and set aside. Prepare two cups rice according to directions on box. Drain and set aside. Cut cheese in small cubes; set aside. Mix all ingredients together. Stir and microwave from 2 to 5 minutes on High (timing will depend upon the size of the oven). Stir and let stand for 5 minutes prior to serving.
Melt margarine; beat eggs and add other ingredients, leaving coconut until last. Stir until smooth. Bake at 350° until brown on top.
Preheat oven to 375°. Blend cake mix, flour, oil and eggs. Stir in chocolate chips. Drop from a teaspoon onto an ungreased cookie sheet.
Preheat oven to 350°. Brown ground beef, adding grated onion. Drain beef of fat. Add sauce along with basil, garlic and pepper. Simmer and stir. Add olive oil to a pot of boiling water. Add lasagna noodles and boil until limp; drain and separate strips. Using a 13 x 9 x 2-inch pan, spread thin layer of sauce, then layer cottage or Ricotta cheese, layer of Mozzarella, layer of Cheddar and layer of pasta; repeat. Crisscross lasagna noodles while layering. Bake for 30 minutes. Remove from oven and add a top layer of sour cream. Return to oven just long enough to warm the sour cream layer, approximately 5 minutes. Let stand; cut to serve.
Heat oven to 350°. Cook potatoes in boiling water until tender; drain and set aside. Cook and stir onion and garlic in dressing in skillet over medium heat for 5 minutes or until onion is tender. Mash potatoes over low heat. Stir in onion mixture, cheese and milk. Add seasonings. Spoon into 2-quart casserole. Top with crumbs and oleo. Bake 40 minutes. Makes 6 servings.
Pour over beets and boil for 10 minutes. Pack in jars and seal at once. If beets are large, cut in halves or fourths.
Cook lamb with garlic until browned; drain. Stir in tomato sauce, salt and pepper. Simmer, uncovered, for 10 minutes. Place noodles in a greased 9 x 13-inch pan. Top with meat mixture. In a small bowl, beat cream cheese and sour cream until smooth; stir in onions. Spread over meat mixture. Bake, uncovered, at 350° for 30 minutes or until heated through. Sprinkle with cheese and paprika.
Sift together the sugar, flour, cocoa and salt. Beat the eggs; add to the flour mixture. Add vanilla. Bake in a 9 x 13-inch glass pan over water (pan doesn't touch bottom) in a 300° oven for 45 to 60 minutes.
Cream together sugars, oleo and shortening. Beat in eggs and vanilla. Combine flour, salt and soda. Beat into first mixture. Add remaining ingredients and knead into first mixture. Drop by heaping teaspoonfuls 2-inches apart on greased baking sheet.
In a large bowl, dissolve 1/2 cup salt in 1 gallon of water; mix well. Add cut up cabbage (1-inch length). Soak in salted water; sprinkle rest of the salt on top. Let it wilt about 2 hours, turning occasionally. Wash; drain well.
Sift together and set aside flour, baking powder and salt. In a mixing bowl, beat 2 eggs. Stir into eggs in this order: sugar, honey, peanut butter, milk and dry ingredients. Grease a 12-cup muffin tin. Into a cup, spoon 1 rounded tablespoon butter. Press the back of a spoon into each filled cup to make a well. Spoon into each well 1 teaspoon of jelly. Cover jelly by evenly dividing remaining batter into the cups. Bake at 375° for 20 to 25 minutes or until golden brown. Serve warm with extra peanut butter and jelly on the side. Makes 12.
Grease a 13 x 9-inch casserole dish and put 1/2 of dressing mix in bottom. Put cooked chicken on top of this. In a saucepan mix together milk, soups and broth; heat until warm and well mixed. Pour soup mixture over cooked chicken. Put remaining dressing on top and bake at 350° until brown and bubbly.
Preheat oven to 325°. Beat oil and sugar. Add eggs, vanilla, cinnamon and salt. Beat again. Add flour and soda gradually, and continue beating. Fold in nuts and apples. Bake in 10-inch tube pan for 1 hour and 15 minutes.
Mix ingredients together with potatoes. Put into greased casserole. Put bacon and tomatoes on top as garnish. Bake at 325° for 45 minutes.
Cook garlic, onion and celery in Wesson oil in large kettle. Stir in Hunt's tomato paste and next 7 ingredients. Bring to boil; cover and simmer slowly for 1 hour. Add remaining ingredients, except cheese. Cook for 15 minutes more. Garnish with Parmesan cheese. Serves 6.
Mix flour, butter, salt, sugar, baking powder and egg to a crumble. Pare and slice apples to 1 1/2-inch depth in 8 x 12-inch pan. Cover with crumbs. Bake at 350° until brown. Serve with cream or ice cream.
Shake mixture in bag with potatoes. Brush margarine on potatoes. Bake at 375° for 40 minutes or until done.
Mix Jell-O and Cool Whip together, then add crushed pineapple. Drain fruit cocktail and add to mixture.
Preheat oven to 425°. Stir fruit into pancake mix, milk, egg and cinnamon. Pour into a greased pan and bake for 10 minutes.