HumbleIntelligence/food-ner-1-Million huggingface dataset:
Bring first 3 ingredients to a boil for 1 1/2 minutes. Turn off heat. Stir in next 4 ingredients and drop by spoonfuls onto wax paper.
Combine all except nuts and parsley. Refrigerate 4 hours. Combine nuts and parsley on waxed paper. Shape salmon mixture into ball and roll in nut mixture. Serve with a variety of crackers.
Put cornstarch and salt in small bowl, combine with broth and soy sauce. Set aside.
In a large bowl, combine mayonnaise, salt and pepper. Fold in turkey, apples and celery. Cover and chill. Just before serving, sprinkle walnuts over top.
Soften cream cheese at room temperature. Put cream cheese in a bowl and mash smooth with a fork. Add tuna, flake and mix with cheese. Add other ingredients and mix until well blended. Refrigerate. Serve with chips or veggies. Also good as spread for sandwiches.
Place unopened can of milk in pan on its side. Cover with water. Put lid on pan. Bring to a boil. Turn burner down so water will barely boil. Boil for 5 hours. Take can out of water. Let cool before opening. Open and spread in pie shell. Cool in freezer for a short time. Spread with Cool Whip.
Mix sugar, oil, eggs, salt and juice. Add flour, soda, apples, dates and nuts. Pour into greased and floured 10-inch tube pan. Bake in a preheated slow oven (325°) for 1 1/2 hours or until done.
Blend cake mix, oil, water and eggs. Stir in chips and nuts. Drop from a teaspoon onto an ungreased cookie sheet. Bake at 360° for 8-9 minutes.
Prepare 2 cups of elbow macaroni. Drain and put in a greased 1 1/2-quart casserole.
Shape beef mixture into about 3 dozen tiny meatballs, using about a teaspoonful of mixture for each one. Place in a 13 x 9-inch pan. Bake 12 to 15 minutes at 400° or until brown. It is not necessary to turn meatballs as they bake. Insert a toothpick into each. Serve with hot barbecue sauce.
Cut bacon into small pieces. Fry until crisp. Drain off drippings. Break eggs into measuring cup or small bowl and beat lightly. Add to bacon along with corn, salt and pepper. Cook over low heat until eggs are done. (Only takes a few minutes.)
Put sugar, water and pineapple in top of double boiler and bring just to boiling point. Add cornstarch and flour which have been measured together and cook until it thickens. Remove from heat. Add vanilla when cool and fold in beaten egg whites. Pour mixture into pie shells or graham cracker crust. Spread Dream Whip on top. Sprinkle with coconut.
Brown chicken in Wesson oil or Crisco oil. Add onion, pepper and rice. Cook a little than add rest of ingredients. Simmer for 40 minutes.
Dissolve sugar in hot water; let cool. Add remaining ingredients, except 7-Up. Add 7-Up just before serving.
Saute onion in butter for 3 minutes, until softened. Stir in flour. Add pumpkin, mashing it into a puree. Add chicken broth, vermouth and salt. Cover and simmer 15 minutes. Add ginger and nutmeg. Combine egg yolks and heavy cream. Stir into soup. Heat until hot but not boiling.
Melt shortening. Stir in cocoa and sugar. Beat in eggs. Add remaining ingredients. Divide into 2 greased pans. Bake 25 minutes at 350°.
Mix jello according to box directions. Let set for 10 minutes. Mix together all ingredients and refrigerate until set.
Grease casserole and make a layer of hamburg using the whole pound. Salt and pepper well. Add a layer of sliced onion. Slice 2 potatoes and season. Add carrots and season. Pour in the peas, juice and all. Top with the remaining potatoes. Fill casserole half full with water and top with dabs of butter. Bake, covered, in a 375° oven for 1 hour.
Use fresh, medium cucumbers. Wash and cut into sticks. Pour boiling water over cucumbers and let stand 3 to 4 hours. Drain and pack into clean jars. Mix solution. Boil 5 minutes. Pour hot mixture over cucumbers in jars. Put lids and rings on jars. Process in hot water bath for 5 minutes. Makes 6 pints.
Mix flour, soda, sugar, milk and raisins together. Pour into cake pan. Mix butter, brown sugar and water together in a saucepan. Bring to a boil. Pour over batter and bake for 30 minutes at 350°. Do not overbake.
Beat the eggs and sugar together. Add the oil, vanilla and zucchini to the eggs and sugar. Combine the dry ingredients in a separate bowl. Sift all together and add to top ingredients. Mix well. Add pecans. Mix well. Grease and flour loaf pans. Fill 1/2 full. Bake at 350° for 45 to 60 minutes. Makes 2 loaves.
Mix together flour, rolled oats, brown sugar, baking powder and baking soda. In small bowl combine egg, milk and cooking oil. Add egg mix to the flour mix, stirring just until moistened. Stir in walnuts. Store tightly covered in the refrigerator up to 1 week.
Combine boiling water, oats, honey, margarine and salt. Stir until melted. Add sour cream. Cool until lukewarm. Soften yeast in warm water. Add yeast, eggs and 2 cups flour to oat mixture. Beat until smooth. Add enough flour to make a stiff dough. Knead until smooth and elastic. Place in greased bowl. Cover and let rest 20 minutes. Divide in half, shape each half into a loaf. Place each in a greased loaf pan. Cover with plastic wrap and refrigerate 12 to 24 hours. When ready to bake, remove from refrigerator 10 minutes. Bake at 375° for 40 to 45 minutes. Remove from pans and cool on racks.
Mix sugar, hot water and fat; let cool. Add yeast and cold water, salt, flour and eggs. Keep in icebox until about two hours before baking time. Make rolls and let rise.
Heat a large heavy dry pan over high heat. Slice sausage into bit size pieces and brown. Remove sausage from pan with slotted spoon and reserve drippings for next step.
To prevent curling, score each piece of fish on ends with a sharp knife, about an inch between each cut. Wash, then pat dry excess water, using a paper napkin or towel. Season each piece lightly on both sides with a mixture of seasoning salt and pepper.
Melt almond bark in microwave and add rest of the ingredients; stir well. Drop by rounded teaspoonfuls onto buttered wax paper.
Cook noodles in salted water and drain. Brown ground beef, onion and celery in butter. Combine with other ingredients and bake at 375° for 30 minutes.
Press rolls out on cookie sheet and bake as directed on package; cool. Mix mayo, cream cheese and Ranch mix. Spread on cooled rolls. Top with chopped vegetables, usually 1 cup each of carrots, tomatoes, broccoli, celery, cauliflower, etc. Top with Cheddar cheese. Refrigerate.
Mix all ingredients together. Put into 9 x 13-inch dish and top with Stove Top stuffing. Bake 30 minutes at 350°.
Heat oven to 325°. Line pan with foil and grease foil. In saucepan over medium heat, combine honey, butter and 1/2 teaspoon cinnamon. Bring to a boil. Cook 2 minutes, stirring constantly. Put nuts into medium bowl. Pour honey mixture over nuts and stir until evenly coated. Spread on prepared foil-lined pan. Bake 10 to 15 minutes or until nuts are glazed and lightly browned. Cool in pan for 20 minutes. Remove from pan. In medium bowl, combine sugar and remaining cinnamon. Toss with glazed nuts to coat. Makes 4 cups.
Brown beef and onion; drain. Add green chiles and mushroom soup. Mix well and heat. In a 4 or 6-quart round casserole, place a flour tortilla, then a layer of the meat mixture, then cheese. Continue layering in this order, ending with cheese. This can be heated in the oven or microwave.
Heat in cast-iron skillet about 2 tablespoons oil. While that is heating, mix all ingredients together and pour into hot skillet. Put in oven and bake at 425° until golden brown, about 20 to 25 minutes.
Combine egg, sugar and oil. Add to yeast and water mixture. Add 3 cups self-rising flour or enough to make a soft dough. Cover and let rise 1 hour. Roll out dough and cut with biscuit cutter. Dip each roll in melted butter and fold into pocketbook rolls. Let rise 2 hours. Bake in hot oven at 450° for about 8 minutes or until done.
Cream butter and sugar. Add eggs, one at a time. Mix flour and baking soda. Add flour mixture and buttermilk alternately. Add pecans, dates and orange slice mixture. Add coconut. Bake in tube pan at 300° for 1 hour or until firm. Remove from pan and pour glaze over.
Combine first 4 ingredients. Beat egg yolks. Add sugar gradually and beat until light and lemon-colored. Add 1 cup liquor mixture, a drop at a time, beating slowly. Stir in milk and half and half or cream. Beat egg whites until they form soft peaks and fold into egg yolk mixture. Chill.
Cook noodles as directed on package; rinse and drain. In skillet over low heat, cook sausage and onion until browned; drain. In mixing bowl, toss together noodles, sausage, onions, mushrooms, olives, 1 3/4 cups Cheddar cheese and pizza sauce. Pour into casserole; bake 20 to 25 minutes, or until cheese melts and casserole is heated through. Sprinkle with Parmesan and remaining Cheddar cheese for last 10 minutes of baking.
Sift sugar and cocoa in 2-quart microwavable bowl. Combine sugar mixture, peanut butter, milk, vanilla and salt; add butter. Microwave 2 to 4 minutes on High until heated through. Stir until smooth. Pour immediately into well-greased 8-inch pan. Chill. Cut into squares. Place in well fitting lid container, store in refrigerator until ready to serve.
Bring mashed strawberries, cornstarch and sugar to a boil. Boil 2 minutes, stirring constantly. Mix in lemon juice and halved strawberries. Pour in baked pie shell and chill.
Chop, dice and shred all condiments. Heat chili and beans on medium heat. Grill hamburger patties to desired doneness. Warm tortillas. After hamburgers are cooked, place one pattie in a tortilla folded on a plate inside the fold; add beans. Smother with green chili and generously sprinkle on cheese. Add desired condiments and serve with Spanish Rice.
Spread meat evenly in 2-quart glass casserole. Cook, uncovered, 4 minutes, stirring once, and drain. Sprinkle with salt, pepper and garlic powder. Add drained beans. Cook 3 minutes. Toss together in salad bowl the lettuce, tomato, avocado, green onions and cheese. Add enough dressing to coat well. Toss in chips and hot meat mixture. Sprinkle with taco or Tabasco sauce.
Slice apples in quarters. Melt caramels. Add Eagle Brand and combine until smooth. Dip apple slices into the caramel dip.
Pick over crab meat carefully and remove any bits of shell. (Drain canned crab.) Mix all ingredients together except paprika and place mixture in a small baking dish. Sprinkle top with paprika. Bake in a 300° oven until heated through. Serve with raw vegetables or crackers.
Cook macaroni according to directions. Brown hamburger until pink color is gone. Drain macaroni and put in large casserole. Add hamburger and spaghetti sauce. Add cheese cut in small chunks, mix well. Microwave for 15 minutes or in oven 20 minutes. Peppers and onions may be added to the hamburger if desired. Serves 8.
One recipe will fit into the blender. Blend all ingredients for 1 minute. Add coconut after blending. For a 9 x 13-inch pan you will need to double (make it twice) the recipe. Bake 30 minutes at 350°.
Cook veggies per package until crisp; drain. Cook tortellini and rinse in cold water. In large bowl combine all. Toss to coat. Cover. Refrigerate until well chilled. Sprinkle with cheese before serving.
Cook potatoes. Drain and mash. Add all ingredients and beat until fluffy. Cool. Place in greased casserole and dot with butter. Cover and refrigerate. Bake at 350° for 30 minutes. Can be made a day ahead.
Combine first 5 ingredients and cook over medium heat until very thick (about 10 minutes), stirring frequently. Remove from heat and allow to cool completely before proceeding. When cool, beat in mixer at high speed for several minutes to make smooth. Add coconut and cornflakes to the mixture until consistency is right to handle. Shape into 2 logs on waxed paper and allow to chill in refrigerator. Blend cream cheese, powdered sugar and vanilla together. Spread on chilled logs as an icing. Roll in chopped nuts and refrigerate until time to serve to make slicing easier.
Melt 1 stick butter or oleo and add 1/2 of this into batter. Put remaining butter in heated large cookie sheet or jelly roll pan. Pour batter over butter and bake in hot oven at 375° for 30 minutes or until light brown.
Mix the cream cheese until softened, adding herbs. Roll in chopped, fresh parsley. Keep rolling batter until it becomes a ball. Wrap in waxed paper and refrigerate overnight. Serve with crackers.
Sprinkle yeast and 2 teaspoons sugar over lukewarm water. Let soften. Stir, then let sit about 10 minutes, until light and bubbly. Mix 3 1/2 cups flour, 1/2 cup sugar, salt and nutmeg well. Add yeast mixture, milk and lemon peel. Work mixture together well. (An electric mixer is fine for this.) Add egg yolks and beat in well. Work in 1/2 cup butter and continue to beat until butter is incorporated and mixture is smooth.
Mix milk and pudding and beat until a little thick. Fold in 2 cups vanilla ice cream (softened a little). Pour into crust. Top with Cool Whip. Garnish with 1 chocolate bar (shaved with potato peeler). Double recipe = 3 pies. Will freeze well. Allow to thaw slightly before serving.
Cream the butter and sugar. Add salt. Beat eggs, then add to rest. Mix well. Bake 1 hour at 300°.
Layer asparagus, eggs and crumbled bread; spread mushroom soup across and top with cheese. Cook in 350° oven for 30 minutes.
Blend all ingredients except coconut for 3 minutes on low speed in blender. Pour into greased pie plate. Let stand for 5 minutes (when mixture separates). Sprinkle with coconut and bake at 350° for 40 minutes or until knife comes out clean.
Cook chicken breast; layer bottom of casserole dish with Doritos. Mix chicken, soup, Ro-Tel and onion; pour over Doritos. Bake at 350° for 30 minutes.
In large bowl, combine 4 cups flour, sugar, dissolved yeast and salt. Heat milk, butter and water until warm. Stir into dry ingredients. Stir enough remaining flour to make a soft dough. Knead on floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rise until double, 10 minutes or more. Keep in warm place out of draft.
Mix cake mix, 2 eggs and soft butter. Spread in greased 13 x 9 x 2-inch pan. Mix sugar, cream cheese and 2 eggs together. Pour over top. Sprinkle with chopped nuts. Bake 45 minutes at 350°.
Melt 1 stick butter in dish with 1 small sliced onion. Add 1 cup uncooked rice, 1 can mushrooms and 1 can beef consomme soup (bouillon cubes). Stir in 2 tablespoons pimento (optional). Cook 45 minutes at 350°.
Heat oven to 400°. Cook ground beef and 1/2 cup of the onion in skillet until beef is brown; drain. Stir in barbecue sauce.
Pierce steak all over deeply with a fork; place in shallow non-metal dish. Make marinade.
Mix first 5 ingredients in saucepan and cook over medium-low heat until thick. Stir constantly. Don't let this burn. Cool. Add cream (whipped) before serving. Dip strawberries, fresh pineapple, apples, grapes, etc. into topping and enjoy.
Grease a 9 x 13-inch pan. Pour mixed ingredients, except powdered sugar, in a pan and bake at 275° for 30 minutes. Take out and stir; put back for 30 minutes. Take out and beat in powdered sugar. Drop onto wax paper by the spoonful. Store in an airtight container.
Beat egg. Add milk and vanilla. Sift together the flour, baking powder, salt and sugar. Stir together with egg and milk mixture. Add salad oil. Fry in hot oil (drop by teaspoon); drain and cool. Put some sugar in a paper bag; shake cooled Pierzchala in the bag to coat.
Cream egg yolks, 1/2 cup sugar and cream cheese. Set aside. Mix sugar and cinnamon. Set aside.
Melt caramels with 1/3 cup (1/2 can) evaporated milk. Mix cake mix, margarine, 1/3 cup milk and pecans. Press 1/2 of cake mixture into 9 x 13-inch pan. Bake at 350° for 6 minutes. Sprinkle chocolate chips over crust. Pour caramel mixture on chips. Dab the remaining cake mixture over caramel layers. Bake at 350° for 15 to 20 minutes.
Cook rotini to package directions. Saute ground beef and onion together. Drain fat. Add salt, chili powder and pepper. Add soup, tomato sauce, rotini, beans and 1/2 cheese. Mix well. Pour into greased 2-quart casserole. Sprinkle or spread remaining cheese. Bake at 350° for 20 minutes. Good, good, good!
Cream butter and cheeses. Add garlic, parsley, chives and flour. Shape into 1 1/2-inch rolls. Chill. Slice and bake at 375° for 8 to 10 minutes.
Mix all together. Grease and flour pan and bake at 350° for 50 minutes.
Put this in a bowl for a day or two. Skim cream off of the top, then let milk turn to clabber. Put in a large pot and heat until it feels warm to touch, then strain it in a flour sack. Hang on line and let it drip dry.
Fill a large pot with enough water to cover all ingredients. Add crab boil and heat until boiling. Adjust crab boil to suit your taste. When boiling, add potatoes and sausage. Cook on medium heat for 20 minutes. Add corn and cook for 10 minutes. Add shrimp and cook for 3 minutes. Drain and serve. Serves 6.
Brown pork chops in 1/4 cup oil. Remove pork chops from pan. Into the same oil, add sliced squash, chopped bell peppers, chopped onion along with salt and pepper. Cook until tender. Place vegetables into bottom of a large baking dish. Place pork chops on top. Pour small can of tomato puree over all the pork chops. Sprinkle with sugar. Cover with aluminum foil and bake in a 350° oven for 1 1/2 to 2 hours.
Brown ground beef and onion. Drain fat. Mix in Ragu, water, oregano, salt and sugar. Simmer. Slice cream cheese into small slices. In a 13 x 9 x 2-inch pan, grease bottom. Then add 1/3 of the sauce for the bottom layer. Next, add a layer of uncooked noodles and Mozzarella cheese. Add 1/3 of sauce and cover with noodles. On top of these noodles, add sliced cream cheese, then Mozzarella cheese and Mozzarella cheese again. Sprinkle Parmesan cheese on top. Cover with aluminum foil. Cook for 45 to 50 minutes at 350°. Let it set for 15 minutes before serving.
Mix ingredients thoroughly and serve over greens to which shredded red cabbage, strawberries and walnuts have been added.
Cream butter. Add eggs, one at a time, beating well. Blend in sugar gradually. Add remaining ingredients and blend well. Bake in a well-greased Bundt pan at 325° to 350° for 50 minutes.
In large heavy saucepan, combine milk, rice and raisins. Bring to boil over medium heat. Reduce heat and boil gently, uncovered, about 20 minutes, stirring often until rice is almost tender. Meanwhile, in medium bowl, whisk egg, egg whites, sugar and evaporated milk until blended. Gradually add egg mixture to rice mixture, stirring constantly. Cook over medium-low heat about 5 minutes or until mixture is slightly thickened. Remove from heat and stir in vanilla. Pour into shallow 6-cup dish. Serve warm or cold sprinkled with nutmeg. One-half cup serving has 190 calories (2 grams fat, 30 mg cholesterol).
Crisscross heavy-duty aluminum foil in a 9 x 13-inch Pyrex pan. Season both sides of meat with Accent, Lawry's seasoned salt, sliced onion and parsley flakes. Place brisket in foil with fat side up. Wrap loosely and cook for 4 hours at 325°.
Cream together butter, sugar and brown sugar, then add eggs and vanilla. Mix together flour, oatmeal, salt, baking soda and baking powder. After measuring put into blender in small amounts and blend until it's powder. Mix together all ingredients. Add chocolate chips, Hershey bar and chopped nuts. Bake on ungreased cookie sheet. Make rounded teaspoon-sized balls. Put 2-inches apart. Bake at 375° for 6 to 8 minutes. Makes approximately 110 to 150 cookies.
Blend all ingredients. Store in a cheese crock. Will keep in	the refrigerator for 3 weeks. Sprinkle with paprika before serving.
Blend together first four ingredients, then add margarine. Mix together until fine. Beat egg with cold water and mix with fork. Put all ingredients together; mix until dough is formed. Press with fingers into cake sheet. Cut apples into 1/8 pieces and place into rows on dough. Mix and sprinkle over apples, 1/2 cup sugar, cinnamon and a little nutmeg. Dot with a little butter or margairne.
Heat oven to 350°. Cook broccoli according to package directions; drain. Combine soup and sour cream. Stir in broccoli, ham and rice. Spoon into 1 1/2-quart casserole. Combine bread crumbs and margarine; sprinkle over casserole. Bake 30 to 35 minutes or until heated thoroughly.
Mix flour, mustard and salt. Pound into steak on both sides. Brown meat, then cover with onions, carrots and tomatoes. Sprinkle with sauce, brown sugar and more seasoning, if desired. Cover pan and bake in a 325° oven for 1 1/2 hours. This recipe works well in a crock-pot also.
Cook shells and rinse with water. Mix cottage cheese, Ricotta cheese, salt, pepper, chopped onions and egg. Fill shells with cheese mixture. Place on top of hamburger mixture in a glass pan. Mix tomatoes and tomato sauce. Pour evenly over top of shells. Then sprinkle Mozzarella cheese over top. Bake at 450° about 1 hour.
About 3 hours to 2 weeks ahead, heat prunes and 1 cup of water to boiling. Reduce heat to low. Cover and simmer 3 minutes. Drain well. In blender on high, put prunes, honey and lemon. Do not peel.
Grease medium size dish. Press crescent rolls to cover dish (sides too). Bake 5 minutes at 350°.
Scald cream slowly in microwave until there is a light film on top. Set aside and cool to room temperature. Lightly beat egg yolks, sugar, vanilla and cognac in a mixing bowl. Whip egg yolk mixture slowly into cooled cream. Place small baking ramekins in a casserole filled with 1/2-inch very hot water. Pour custard into ramekins. Bake at 350 degrees until firm but not solid, about 20-30 minutes. Under cooking or over cooking is not a major hazard...just don't cook it until it is solid and definitely not until it is brown on top. Remove ramekins from pan and cool. Chill in refrigerator overnight. When ready to serve, sprinkle brown sugar across the top of each one. Place ramekins in pan and surround with ice cubes. Put under broiler just until sugar is caramelized.
Microwave potatoes until done. Cut in half lengthwise. Put in casserole and marinate with dressing for a couple of hours. Grill until brown.
Boil together and pour over batter of cake. Cook 20 mins. at 375° or until done.
In mixer bowl, cream butter, peanut butter, granulated sugar and brown sugar together thoroughly. Stir together the flour, baking soda and 1/4 teaspoon salt. Add to creamed mixture; beat well. Beat in orange juice. Shape dough into a roll 1-inch in diameter and 7 inches long. Wrap in clear plastic wrap. Chill at least 1 hour. Reshape into round log if necessary. Slice cookies 1/8 to 1/4-inch thick. Place half the slices 2 inches apart on ungreased cookie sheet. Spread center of each cookie with about 1 teaspoon of peanut butter. Cover with remaining slices. Seal edge with fork. Bake in 350° oven for 12 to 15 minutes. Cool slightly. Remove from cookie sheet and cool on rack.
Tear bread into small pieces and cover bottom of a 9 x 13-inch buttered dish. Cook and drain sausage. Add to dish. Add cheese (reserving some for top), eggs, salt and mustard. Pour over mixture in dish. Sprinkle with reserved cheese. Cook at 350° for 30 to 40 minutes (can be made the night before and put in refrigerator).
Put the crushed Oreo cookies and oleo in a greased 13 x 9-inch pan. Freeze for 1/2 hour. Spread the ice cream over crushed Oreos and refreeze.
Cut salmon into filets removing all bones. Coat saute pan with olive oil. Rub salmon with salt. Crack pepper and place in side dish. Coat one side of salmon filets with pepper; sear in saute pan on each side. Place salmon and shrimp in shallow baking pan in 350° oven; bake for about 3 to 5 minutes. Place fish in pool of sauce and top with shrimp. Garnish if desired.
In 12-inch skillet over medium-high, cook ground beef and onion about 10 minutes. Add spaghetti sauce, water, salt, basil, oregano leaves, sugar and pepper. Cook 2 minutes more to blend flavors. In a 13 x 9-inch pan, spoon 1/3 of meat mix; arrange 1/2 of potatoes on top. Repeat layering, ending with meat. Cover tightly with foil; bake at 375° for 1 hour. Remove foil; sprinkle mixture evenly with Mozzarella cheese; bake 10 minutes or until cheese melts. Let stand 10 minutes for easier cutting.