HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix ahead of time (about 4 hours); bring to almost boil. When ready to use, reheat (can reheat in coffeepot) and serve. Very good in cold weather.
Mix well. Chill until good and cold. Some suggested vegies are broccoli flower, whole mushrooms, carrots, or celery.
Mix cheeses and ground beef with pizza sauce. Flatten rolls and put in cupcake pans. Fill rolls with mixture. Bake for 12 minutes at 350°. Serve hot. Keep leftovers in refrigerator; reheat in microwave.
Soak the marshmallows in the cream for 30 minutes. Add the dates, graham crackers and nuts. Form into a roll about 3-inches in diameter. Place on wax paper. Chill for several hours or overnight. Slice and serve with whipped cream or applesauce.
Poach chicken breasts in chicken broth over medium heat 20 minutes. Let cool in broth. Remove from broth. Remove skin and bones from breasts and cut meat into 1/4-inch strips. Crisp green onions in bowl of ice water. Mix chicken, water chestnuts, sesame seed, pea pods and green onions in large bowl. Toss with as much Dijon-Sherry dressing as desired. Season to taste with salt and pepper. Makes 8 servings.
Mix and sift the dry ingredients; add the milk, then the well beaten egg, and last the melted butter. Beat thoroughly. Bake for 25 minutes in a shallow buttered pan in a hot oven.
Mix all and bake in a 9 x 13-inch casserole dish. Sprinkle top with paprika. Bake at 350° for 1 1/2 hours.
Cook potatoes, unpeeled, until done; let cool. Oil or butter a 9 X 13 casserole dish. Shred potatoes into dish. Heat Cheddar cheese, cream, milk, salt, mustard and nutmeg, being careful not to get too hot. Pour over potatoes; sprinkle with paprika. Refrigerate overnight. Bake at 350° until hot and bubbly.
Combine corn and broth in blender or food processor and puree. In 3-quart saucepan, combine butter and corn mixture. Simmer slowly 5 minutes. Add milk, garlic, oregano, salt and pepper and bring to a boil. Reduce heat and add chilies and chicken. Simmer 5 minutes. Remove from heat, add cheese and baking soda (to prevent curdling), and stir until cheese is melted. Ladle soup into bowls and top with tomatoes. Serve with tortilla chips.
Layer chopped cauliflower, add layer of chopped lettuce, add layer of 1/4 cup green pepper and layer of crumbled bacon. Add a layer of shredded cheese. Repeat layers. Spread Miracle Whip over layered mix. Sprinkle Parmesan cheese and sprinkle sugar on layered mix. Let set overnight. Stir thoroughly before serving.
Boil macaroni; drain well. Add cooked seafood and rest of ingredients. Mix in enough mayonnaise to moisten; 1/4 cup sweet pickles can be added.
Add remaining ingredients to ground beef and mix together well. Form a loaf or loaves and place in baking dish or loaf pan(s). Bake for approximately 1 hour in 350° oven. Remove and cool for 5 to 10 minutes. Slice and serve.
In a six-quart kettle boil ham bone that still has some meat left, about 1/2 hour.Take meat from the bone and keep 2 quarts of the water. Add 1 lb. yellow split peas (which have been rinsed), celery, onion and ham pieces to water and bring to boil, then simmer about 3 hours. Season with salt and pepper. Serve hot.
Soak beans and cook with ham hock. Add rest of ingredients to beans. Cook until vegetables are tender. Add water as needed. Add smoked sausage, sliced, the last 20 to 30 minutes.
Mix together the crab meat, shrimp, mayonnaise, green peppers, onion, celery, salt and Worcestershire sauce. Pour into a 9 x 13-inch baking dish. Completely cover with crushed potato chips. Sprinkle with paprika, if desired. Bake at 400° for 20 to 25 minutes. Serves 8.
Melt chocolate chips in a bowl in microwave. Do not overcook chocolate! Add peanuts and stir. While still hot, stir in sweet milk and mix well. Pour into a 8-inch pan lined with wax paper. Spread evenly; chill for 2 hours until firm. Turn fudge out, peel off waxed paper and cut into squares. You can do this without nuts also, it is very good either way.
Mix together and pat in bottom of 9 x 13-inch baking dish. Bake at 350° until golden brown, about 30 minutes. Let cool.
Cream butter in a mixing bowl. Gradually add sugar and beat until light and fluffy. Beat in eggs, one at a time. Sift together flour, baking powder, soda, salt, nutmeg and cinnamon. Gradually add to egg mixture. Stir in apples and nuts. Turn into a buttered 13 x 9 x 2-inch pan. Bake at 325° for 45 to 50 minutes. Serve with hot buttered rum sauce.
Heat pineapple and jello to boiling until jello dissolves. Set aside and add buttermilk and Cool Whip. Mix it all together and chill.
Cut shortening into flour and salt. Combine egg, water and vinegar. Pour liquid into flour mixture. Blend until moistened with a fork. Makes 2 double crusts.
Preheat oven to 350°. Slice eggplant thin. Mix egg with a little milk. Dip eggplant into egg mixture, then into bread crumbs. Fry both sides for approximately 3 minutes total. Then put into a greased casserole dish. Cover with sauce and top with shredded Mozzarella cheese. Bake 1/2 to 1 hour, just until heated through.
Preheat oven to 400°. Mix egg and milk, then oil, sugar and flour. Pour into greased muffin pan. Bake about 20 minutes.
Cream butter and sugars. Add vanilla and eggs. Mix in remaining ingredients. Drop by teaspoonful onto well-greased cookie sheets. Bake at 350° for 10 to 15 minutes. Yields 14 dozen.
Cook all except nuts for 20 minutes. Add nuts. Pour into serving dish. Cool. Serve with whipped topping.
Preheat oven to 350°. Season meat with salt and pepper. Shape into balls. Bake, uncovered, 30 minutes.
Mix all ingredients but do not overbeat. If dough is sticky, put in refrigerator to cool before baking. Drop by spoonfuls. Bake on silver cookie sheet at 350° for 10 to 12 minutes.
Mix flour and salt with enough water to make a dough you can handle. Roll out very thin on floured surface. Cut in squares and drop into hot chicken broth. Cook, without stirring, 15 minutes or until done.
Mix first 7 ingredients. Mix sugar and mayonnaise and spread on top. Sprinkle with Cheddar cheese. Cover; do not mix. Refrigerate for 8 to 12 hours. Mix before serving.
Add juices to water to make 1 cup of liquid. Combine all ingredients in casserole dish. Cover tightly and bake 1 hour at 350°.
Cook macaroni and drain. Brown hamburger and onions; drain. Mix mushroom soup and milk in with hamburger and onions. Add cheese from macaroni and cheese box. Stir well. Add any optionals. Cook 20 to 30 minutes over medium heat. Serves 6.
Set charcoal 45 minutes to 1 hour before time to begin grilling. Place ham on slightly greased grill over hot coals. Mix all other ingredients. Baste ham frequently with sauce. Grill 5 to 7 minutes per side until steak is rich and brown color. Serve remaining sauce with ham. Serves 6.
Preheat oven to 425°. Fry bacon. Crumble in bottom of pie shell. Mix eggs, cream, salt and nutmeg together. Add Swiss cheese. Pour over bacon bits into pie shell. Bake at 425° for 15 minutes, then turn oven back to 325° and bake for 35 minutes. Let stand 10 minutes before cutting.
In a mixing bowl, combine dry onion soup and water; beat in eggs with fork. Add meat and mix well. Shape mixture into meatballs. Combine sauerkraut, cranberry sauce, chili sauce and brown sugar. Pour half into bottom of 9 x 13 x 2-inch baking dish. Set remaining mixture aside.
Mix beef, rice, onion powder and seasonings. Form into small balls. Fry in oil, turning frequently until light brown, but not crusty, on all sides. Add sauce and water. Mix well. Cover and simmer about 45 minutes. Makes 4 servings.
Cream sugar and margarine. Add beaten eggs; stir in pumpkin. Sift dry ingredients together and beat slowly into creamed mixture.
Cook potatoes to be mashed, adding only a little salt. To 1/2 cup of mashed potatoes, add 1/2 teaspoon of vanilla and 1 pound of 10x sugar. Make up like a stiff dough, then spread on a piece of wax paper. On this potato mixture, spread 1 cup of peanut butter, then roll up and chill. Slice to look like pinwheels.
Spread fruits in 9 x 13-inch cake pan. Sprinkle cake mix evenly over fruit. Slice margarine evenly over cake mix. Sprinkle with nuts. Bake at 350° for 40 to 50 minutes.
Prepare the night before serving: Pour olive oil or vegetable oil into a measuring cup. Add red and green chili peppers and bay leaf. Cover and refrigerate overnight to flavor oil.
Mix dressing, preserves and soup mix in small pan. Bring to boil. Cool slightly. Pour over chicken in shallow baking dish. Marinate for several hours. Bake at 350° for 1 hour or at 325° for 1 1/4 hours.
Mix dry ingredients in big pot. Blend all liquids together. Pour into dry ingredients; cook over medium heat, stirring constantly. Remove from heat when dough pulls away from sides of pot and can be pinched without sticking (about 5 minutes). Turn onto counter; knead until smooth. Store in airtight container. Pastel colors make better colors. Keeps up to a year. If it becomes sticky, add a little flour.
Combine first 6 ingredients, boil gently for 3 minutes. Cool in large bowl. Add remaining ingredients gradually beating well after each addition. Pour into a 9-inch well-greased tube pan. Bake at 275° for 2 1/2 hours or until baked completely.
Peel grapefruit and cut in small strips. Cook them three times in water, bringing it to a boil each time. (This helps take the bitterness out of the peel.) Make syrup by using equal parts of water and sugar (approximately 1 cup of sugar to 2 grapefruit). Add grapefruit and cook until transparent. Put in colander to drain. Roll in granulated sugar. Let dry about 24 to 48 hours. To test: Bend peels on plate. It remains bent, it is done.
Cut chicken in large chunks (no skin). Add celery, peppers, onions, cream of mushroom soup (do not add water to soup), mayonnaise, water chestnuts and lemon juice. Mix well. Put in casserole dish. Cook 15 minutes at 350°. Vegetables will be crunchy. Take out of oven. Place French fried onions over it. Put back in oven; cook for 5 minutes. Serve hot. This is most delicious.
Combine crumbs, sugar and butter; press onto the bottom of a 13 x 9 x 2-inch baking pan. Bake at 325° for 10 minutes. Cool. Combine coconut and milk; spread over crust. Bake an additional 15 minutes. Melt chocolate chips and peanut butter. Spread over top. Allow to set before cutting.
Brown ground beef. Add to casserole dish with other ingredients. Bake in 350° oven for 1 hour.
Put cooked broccoli into greased baking dish and add other ingredients except crumbs. Sprinkle cracker crumbs over casserole. Bake at 350° for 45 minutes. Serves 8.
Slice carrots on bias about 1-inch thick. Cook in boiling salted water until tender. Drain. In another saucepan, combine sugar, cornstarch, salt and ginger. Add orange juice slowly, stirring constantly, until it thickens. Boil 1 minute. Stir in margarine. Pour over hot cooked carrots.
Over cabbage, spread onion, pepper and sugar. Boil oil and vinegar. Add spices. Pour over all. Cover; allow to marinate overnight. Toss before serving.
We were told the dam was going to flood us and we had to move. They cut off the garage, cut up the house, put it on trucks, and moved to where it is now in Mt. Mesa.
Quarter potatoes in a large pan. Saute onion in butter and pour over potatoes. Crumble toasted bread onto potatoes. Quarter cheese and put on top of toasted bread. Crumble bacon and put on top of cheese. Cook at 350° until cheese is bubbly.
Preheat oven to 305°. Lightly grease cookie sheet. Cream sugar and butter until light in color. Beat in yolks and vanilla. Sift measured, sifted flour, baking soda and cream of tartar. Fold into butter-sugar mix. Form dough into balls, the size of a cherry. Place 2-inches apart on cookie sheet. Do not flatten. Bake about 11 minutes until tops are cracked and cookie is just turning color. Cool on wire rack. Makes about 5 dozen.
Mix all ingredients together, adding crab meat last. Save 1 cup of cheese. Spread on lightly toasted hamburger buns. Sprinkle with additional cheese. Broil until lightly brown and bubbly. Serve immediately.
Combine sugar, butter, cocoa and milk. Boil 1 1/2 minutes; mix in oats. Drop by teaspoon on wax paper.
Combine all ingredients, except zest, in a bowl; beat with mixer until fluffy (about 3 minutes). Stir in zest. Pour mixture over hot crust and bake for 20 minutes (to check if it is done, lightly touch center and look for it to spring back). Remove from oven and run a knife around the edges. Sift powdered sugar over the top. Refrigerate for 4 hours before cutting. Makes forty-eight 1 1/2-inch squares.
Boil chicken until done and remove from bone. Cut into small pieces. Place on bottom of casserole dish. Combine sour cream and soup; spread over chicken. Crush crackers and mix with poppy seed. Spread over soup mixture. Melt butter and drizzle over top of crackers. Bake at 350° for 30 to 35 minutes.
Bring large pot of water to boil (twice as much water as ingredients). Add 1/4 cup salt per gallon of water. Add seasonings, celery and onion. Add sausage; boil 7 minutes. Add corn; boil 7 minutes. Add shrimp; boil 4 minutes. Drain and serve in large bowl or tub. Serves a crowd.
In 2 quarts of water, cook lima beans until beans are tender. Drain water in colander; place limas in 2-quart casserole dish. Add tomatoes and top with sausage. Cover and cook at 300° for about 1 hour then uncover and cook 15 minutes more to brown sausage. Serve.
Brown beef and drain. Stir in taco seasoning, adding water according to package directions. Simmer 5 minutes. Place 2 tortillas in bottom of a greased 9 x 13-inch pan. Spread 1/2 of meat mixture over tortillas and sprinkle with 1/2 cup Cheddar cheese. Top with 2 more tortillas. Spread with refried beans. Cover with 1 1/2 cups sour cream. Place 2 remaining tortillas over mixture and cover with remaining meat mixture and Cheddar cheese. Top with Monterey Jack cheese. Bake at 350° for 20 to 30 minutes, until bubbly. Remove from oven and top with lettuce, tomatoes and 1/2 cup sour cream.
Heat oven to 350°. Grease 2 (8 1/2 x 4 1/2-inch) loaf pans. In large bowl with fork, mix flour, sugar, baking powder and salt. In medium bowl with fork, beat eggs; slightly stir in salad oil, zucchini and lemon peel. Stir liquid mix into flour mix just until flour is blended well. Pour into pans. Bake 1 hour. Cool on wire racks for 10 minutes; remove from pans.
Mix all ingredients. Roll in balls. Bake at 325° for 20 minutes.
In a large bowl, cream the butter and sugar until fluffy. Beat in eggs, then add applesauce and rest of ingredients. Stir just enough to moisten. Put in muffin cups and bake in preheated oven at 425° for about 15 minutes or until golden.
Blend cake mix, oil and eggs. Stir in chocolate pieces. Drop from a teaspoon onto an ungreased cookie sheet. Bake at 350° for 10 to 12 minutes.
To make praline, caramelize 1 cup sugar; stir in pecans and immediately spread onto greased baking sheet. When cool, break into small pieces and chop in food processor or blender. Do not pulverize completely. Combine crumbs with butter in food processor or blender. Press into 9-inch spring-form pan. Beat eggs; add softened cream cheese, 1 cup sugar, salt and vanilla. Beat until smooth. Fold in sour cream, then crushed praline. Bake at 375° about 35 minutes or just until set. Chill 4 to 5 hours or overnight. Serves 12.
Mix margarine, milk, confectioners sugar and vanilla until creamy and smooth. Shape into small balls. Melt together wax and chocolate. Dip balls into hot mixture. Place a pecan half on top of each at once.
Beat eggs lightly. Add corn and other ingredients. Pour into greased 6 cups casserole. Bake 35 to 45 minutes or until golden brown and set in center at 350° oven.
Cut each slice of bread with a donut cutter, or use small and large glass. You will have 12 donuts with holes. Use the scraps to line bottom of 13 x 9 x 2 1/2-inch ungreased baking pan. Layer with 6 slices cheese, 1 package broccoli and 1 cup ham. Cover layer with donuts and holes. Repeat. Combine eggs, milk, onion, salt and mustard; pour over ingredients in pan. Refrigerate 6 hours. Bake, uncovered, at 325° for 1 hour. Let stand 10 minutes before serving.
Break cake into small pieces into 9 x 13-inch dish. Pour strawberries over cake and mix well. Top with Cool Whip.
Line 3 (9-inch) round cake pans with wax paper; lightly grease and flour wax paper. Stir together first 4 ingredients. Beat eggs and next 4 ingredients at medium speed. Add flour mixture, beating at low speed until blended. Fold in carrots and next 3 ingredients. Pour into prepared cake pans. Bake at 350° for 25 to 30 minutes or until toothpick inserted comes out clean. Drizzle Buttermilk Glaze evenly over layers.
Melt butter in medium saucepan; remove from heat. Add cocoa, sugar, eggs, salt, flour and vanilla. Beat well. Pour into a well-greased 9-inch pie pan. Bake at 350° for 15 to 20 minutes. Cool. Serve plain or top with whipped cream or ice cream, if desired. If served warm, spoon into compotes. If chilled, cut into wedges. Makes 6 servings.
Mix all ingredients together. From ball or log. Place in container and refrigerate overnight. Serve with crackers.
Boil water, sugar, juice of 1 lemon and 1/2 lemon rind together for 5 minutes and then remove rind. Add juice of 2 lemons, brewed tea, almond extract and vanilla extract. Keeps well in refrigerator. Serve hot.
Cream sugar and oil. Add eggs, drained pineapple, vanilla and carrots. Sift dry ingredients together and add to creamed mixture. Add nuts and raisins. Bake in very lightly greased 9 x 15-inch pan at 350° for 35 to 45 minutes.
Mix sugar and cornstarch in a saucepan and add water. Cook over low heat, stirring all the time, about 5 minutes. Remove from stove. Cool and pour into plastic or paper cups. Add a drop of detergent to each cup along with food coloring.
Dissolve first three ingredients in a small bowl and let sit for 10 minutes. Mix remaining water, honey, vanilla and salt in separate bowl. Fold in flour, warm blueberries and nuts. Put into sprayed muffin tins. Let rise 10 minutes. Bake at 350° for 35 minutes.
Tie up spices and cinnamon in a piece of cheesecloth. Mix brown sugar and apple cider together. Pour into pan and place bag of spices in liquid. Let simmer at least 1 hour prior to serving. Double recipe for use in crock-pot.
Cover the bottom of a 9x13 baking dish with Doritos. (Save some for the top) Layer chicken on top of Doritos. Melt Velveeta. Next add cream of chicken soup and RoTels to Velveeta and pour over layered chicken. Sprinkle with garlic, then add remaining Doritos. Bake at 350° for 30 minutes.
Use a large soup pot and saute onion, garlic and oil until tender. Add the next 8 ingredients to the onion and garlic mixture. Bring to a boil, cover and simmer 10 minutes. Add remaining ingredients. Cook until zucchini is tender. You can also add broccoli. Serve with rice or serve plain. This makes a large quantity, so plan on leftovers unless you are having a party or feeding a family of eight.
Remove stems and leaves from beets and wash thoroughly. Cook beets, covered, in water until they are slightly tender, but not real soft. Pour water off, cool and peel beets. After they are cooled, quarter or slice beets and if they are real small, you can leave them whole. Place them in jars, have flats and rings of jars hot. Mix sugar and vinegar in pan and bring to a good boil. Pour over beets that are in the jars and add salt according to the size of the jar. Place flats and rings on jars. Place in water bath cooker until hot. Remove from cooker, cover, until cooled and sealed.
Melt margarine in medium pan, pour in the graham cracker crumbs and mash together to make a layer. Cover layer with Eagle Brand milk. Layer chocolate chips, coconut and almonds. Press down gently. Bake at 350° for 25 or 30 minutes.
In a large frypan add your mushrooms, onion, green pepper, bay leaves, garlic and stewed tomatoes and saute in butter with a little taste of white wine. Simmer on low heat. While this is simmering, steam your seafood. Can be done together but do not add seasonings. When steamed, add this to the pasta sauce. You may shell your shrimp and mussels. When you feel the vegetables have simmered enough, add all ingredients together and simmer for another 10 to 15 minutes and serve over your pasta. You may add just a touch of sugar to take the bite out of the sauce. Serve with a small salad, garlic bread, a white wine, candlelight and good conversation. Guarantee a pleasant dinner.
Heat oven to 375°. Bake for 8 to 10 minutes, or until golden brown.
Have cream cheese at room temperature, then mix all ingredients. Add sour cream and mix until creamy.
Stir together flour, brown sugar, nuts and butter. Spread in shallow pan. Bake at 350° for 15 minutes. Combine egg whites, sugar, berries and lemon juice. Beat at high speed to stiff peaks (about 10 minutes). Fold in Cool Whip. Spoon over baked crust and freeze 6 hours or overnight. Cut into squares. Makes 24.
Chop all vegetables; sprinkle with salt and let stand for 12 hours. Then drain. Simmer vinegar and spices for 10 minutes. Remove the sack of cloves. Then add vegetables and simmer for 10 minutes until boiling. Then pour into hot clean jars and seal. Water bath for 5 minutes, counting time from when the water starts boiling.
Beat egg with milk. Add sugar, cinnamon, nutmeg and salt. Soak both sides of bread in this mixture for a couple of minutes. Fry in melted butter or shortening until naturally brown on both sides. Serve with powdered sugar.
Arrange in wax paper lined pan the marshmallows. Fill spaces between with broken walnuts or Post Toasties cereal. Cover with melted chocolate, cool until hard. Cut into squares.
Cook sugar, cocoa, Pet milk and butter for 5 minutes. Add oats and cook 3 minutes. Add flavoring and beat unti creamy. Drop on wax paper.
Soak split peas overnight in enough water to cover. Place the soaked peas in a blender or food processor and grind to form a coarse paste. Add water sparingly when needed. Pour paste in bowl. Add remaining ingredients and mix well.
Pour one cup light wine over fruits. Let stand overnight. Prepare tube cake pan. Beat eggs until a lemon color. Cream butter and sugar until fluffy. Sift dry ingredients together twice. Alternately beat flour and eggs into creamed mixture, beginning and ending with flour, using a wooden spoon and a strong arm, not an electric beater. Stir all remaining ingredients into batter. Bake 2 1/2 or 3 hours, depending on the size of the pan. Test by inserting a toothpick which should come out dry. Cool in the pan on a rack. For storage, wrap tightly in plastic paper and again in aluminum foil. The cake keeps for months.
Beat egg whites and salt, adding sugar a little at a time. Beat until mixture is very stiff. Add cream of tartar and fold in chocolate chips and flavoring. Preheat oven to 375° for 15 minutes. Drop cookies on ungreased cookie sheets. Turn off oven. Put cookies in oven and leave overnight or at least 6 hours. (Do not open oven.) Makes about 3 dozen.
We all think that Matt makes the very best pancakes. He always made pancakes for us on a weekend, either Saturday or Sunday. And when we go to visit him, we ask for his pancakes. What a treat!
Mix all ingredients in a pot. Bring to a boil. Boil for 30 minutes.
In medium size mixing bowl, beat cream cheese until smooth and fluffy. Stir in remaining ingredients. Chill 30 to 45 minutes. Divide mixture and shape into 2 balls. Cover with transparent wrap. Chill for several hours or overnight. May be frozen.
Dissolve Jell-O in water. Add sugar and lemon juice and rind. Chill to consistency of egg white. Fold in rhubarb and cream. When partially set, pour into baked 10-inch pie shell and chill thoroughly.
Cook ground chuck and onions on high for 3 to 4 minutes, stirring every minute or so. Drain grease. Add seasoning mix, tomato sauce and beans and mix well. Spread corn chips in bottom of casserole. Pour meat mixture over chips. Bake at 350° for 15 minutes. Remove. Sprinkle cheese and bake until cheese melts.
Combine eggs, butter, rhubarb and strawberries. Mix sugar, cinnamon, salt and flour. Dice rhubarb and berries. Add to fruit; blend well. Pour into pie shell. Bake 50 to 60 minutes at 375°.
Mix all ingredients, except onions, in casserole dish. Bake, uncovered, at 350° for 30 minutes. Top with onions and bake 5 minutes. Makes 6 servings.