HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all ingredients and form into a ball. Then roll in chopped nuts or dried beef pieces. Serve with crackers.
Brown sausage and drain. Spray a 9 x 13-inch pan with nonstick cooking spray. Separate rolls into triangles; form a crust in pan. Seal edges together. Combine eggs, milk and spices in bowl; beat until smooth. Layer sausage, Cheddar cheese and mushrooms (drained) over crust. Pour egg mixture over all. Bake at 350° for 30 to 40 minutes, or until filling is set. Makes 8 servings.
Choose 3 of the beans and drain. Heat the sugar, vinegar, oil and salt until dissolved. Pour over veggies and refrigerate overnight.
In a blender, combine 1/4 of the peas, lemon juice, water, oil, garlic and parsley. Blend on high speed, adding the remaining peas and the tahini, until it is all pureed. Salt to taste. Serve with wedges of pita bread and carrot and celery sticks. Makes 2 cups.
Cook broccoli until tender; drain and place in greased casserole dish. Saute onion in oleo. Mix soup, Cheez Whiz, onion and sour cream. Pour over broccoli and top with cheese and buttered bread crumbs. Bake at 350° for 30 minutes.
Line a 13 x 9-inch pan with the crackers. (Separate them into individual squares, this way the crackers lay better in the pan.)
Mix all ingredients and pour into 3 (9-inch) cake pans. Bake at 350° until done.
Mix ingredients well and pour into an unbaked pie shell. Bake at 350° until done; brown on top.
Combine first 11 ingredients in a Dutch oven or other large pot. Cover and bring to a boil. Reduce heat and simmer while preparing remainder of recipe.
Beat eggs; cream in sugar and butter and add other ingredients. Pour into unbaked pie crust. Bake at 350° for 1 hour or until golden brown.
In a large saucepan, bring sugar, butter, milk and cocoa to a boil. Remove from heat and add vanilla; stir for a few minutes to cool slightly. Add oats and pecans. Drop mixture by tablespoon onto cookie sheet. Let cool and harden. Each cookie contains 115 calories, 34% from fat. Yields 30 large cookies.
Line a loaf pan with the vanilla wafers. Mix Cool Whip, lemon juice and condensed milk together. Pour into pan and freeze overnight. Invert on plate to serve.
Drain and cut Valley Fresh white turkey into bite-size pieces. Mix together mayonnaise, mustard, sage and white pepper. Combine all ingredients. Cover and chill. Serve with crackers.
Cut steak into strips about 1 or 1 1/2 inch long. Marinate in remaining ingredients for about 30 minutes or more. Place on broiler pan and broil on both sides until brown; 10 to 15 minutes on each side.
Melt stick of oleo or butter in casserole dish (in oven). Mix sugar, flour and baking powder in bowl. Put fruit into melted butter. Sprinkle flour mixture over fruit. Pour milk over flour mixture. Bake at 350° until brown.
Mix milk and lemon juice together and set aside for 5 to 10 minutes to sour; add egg and beat well. In a mixing bowl, combine the flour, corn meal mix and onion, mixing well. Add only enough of the milk mixture to moisten the dry ingredients; the batter should be thick (don't overmix). Allow batter to stand at room temperature for at least 30 minutes. Using a small spoon, drop batter into hot oil, rinsing the spoon in between the drops of batter in a glass of cold water. Avoid stirring the batter. Cook until medium brown and floating. Makes 1 dozen hush puppies.
Mix sugar, cocoa and flour. Add egg yolks. Add milk; beat. Cook on medium heat until thick. When it begins to thicken, beat again. Remove from heat when thick and creamy. Add butter and vanilla. Pour into baked pie shell. Add meringue and brown. Makes 1 pie.
Put grits in boiling salt water to cook. When grits are done, add oleo and cheese that have been cut into small portions. Stir until both are completely melted. Beat eggs; place in measuring cup, add milk to make one cup. Stir into grits. Pour grits mixture into casserole and bake in a 325° oven until top is brown. Serve as a vegetable casserole with dinner. Can also be stored in refrigerator. Slice and heat in the microwave for a quick breakfast treat.
Cream sugar, bananas and egg. Add Crisco. Sift flour and add salt. Dissolve baking soda in sour milk and add to other mixture. Bake at 350° for 1 hour in a greased loaf pan.
Melt 1 cup sugar in a 9-inch cake pan until golden color. Coat bottom and sides with sugar caramel. In blender, combine eggs, cream cheese, sweetened condensed milk and vanilla. Blend. Pour mixture into caramelized pan. Place pan into a pan of water and bake about 1 hour. Cool and invert.
Peel banana; slice into a bowl. Beat with egg beater or electric mixer until smooth and creamy. Mix well. Serve immediately.
In teapot, pour boiling water over Lemon Soother Herbal tea bags; cover and brew 5 minutes; remove tea bags. Stir in sugar; chill. In blender, process tea with watermelon until blended. Add ice cubes, one at a time. Process at high speed until blended. Garnish, if desired, with a wedge of watermelon. Makes about 4 servings.
Chop onions and peppers; mix all vegetables with 1/2 cup salt. Let stand overnight. Drain. Tie mixed spices in bag and simmer 20 minutes. Pack in hot jars. This recipe makes approximately 28 pints.
Place roast on large sheet of aluminum foil. Sprinkle dry soup mix, salt and pepper over roast. Spread mushroom soup over all. Seal foil and bake at 325° for 3 1/2 hours.
Saute the onions. Place in casserole dish. Spread a layer of potatoes over the onions. Add the hamburger over the potatoes. Season. Add layers of the rice, tomatoes, celery and beans. Garnish with the green pepper or bacon. Bake 2 hours. Makes a nice large casserole.
Place butter in casserole dish and place in oven to melt. Mix flour, sugar and milk. Pour into dish over melted butter, then pour in one can of peaches or fruit of choice. Do not mix. Place in 350-400 degree oven until done.
Cook noodles according to package directions; drain and cool. Slice cucumbers, dice cauliflower and broccoli. Chop cheese. Mix all ingredients in large bowl. Add pepperoni and mayonnaise (just enough to make it slippery). Right before serving, add Caesar salad dressing (I use most of a small bottle, or as much as you like).
Mix all ingredients together, except one bag of chips. Put in casserole dish. Sprinkle the second bag of chips on top. Bake 30 minutes at 350° in a 1 1/2-quart baking dish.
Bring Jell-O, sugar and syrup to a boil. Mix with popcorn. Butter hands and form into balls. Place balls on wax paper to cool.
Slice eggs in halves; remove yolks. In medium bowl, mix egg yolks, mayo, ketchup, salt, pepper and mustard until smooth. With teaspoon, place mixture in clean dry egg white halves. Sprinkle with paprika.
Mix cake according to package directions. Add pineapple, coconut, pecans and both flavorings. Fill muffin tins 3/4 full because it doesn't rise very much. Bake 20 minutes at 350°. Cool on rack.
Dissolve Jell-O in boiling water. Stir in marshmallows until dissolved. Cool 10 minutes. Add cream cheese and whip until smooth. Let set 15 minutes. Add pineapple and mayonnaise. Fold in whipped cream. Add pecans. Chill before serving.
Peel potatoes. Place in cold water until ready to grate. Dry potatoes and grate. Grate onion and add to potatoes. Stir in well beaten eggs, hot milk, melted butter and salt. Pour into well buttered 6 x 10-inch baking dish. Sprinkle parsley over top. Bake at 350° for 1 hour and 15 minutes until golden brown. Serves 8 to 10.
Cut the chickens in pieces. Put them in a thick-bottomed saucepan with the offal. Add salt, saffron, pepper, the stick of cinnamon and one sliced onion and a glassful of water. Boil for a few minutes over a moderate heat and mix the spices well. Add the onions, cut in rings 1 cm (1/2-inch) thick, and the tomatoes, peeled, seeded and cut in half. After a few minutes boiling, remove the chicken pieces and put them in an ovenproof dish. Immediately add the sugar and cinnamon to the sauce. Mix well and put the onions and tomatoes on top of the chicken with the sauce poured over the top. Cook in the oven, basting often. When cooked, pour the sauce into a saucepan and boil it down until it becomes thick and syrupy. When the chickens are cooked and the onions gold and caramelized on top, remove from the oven. Arrange on a dish with the onions on top of the chicken pieces and pour the sauce over. Serve at once.
Mix together and put in crust. Also put crust on top and seal. Make gravy with 1 can cream of chicken soup. Put on table and let each put his own gravy on pie. Cook at 425° for 15 minutes; lower heat to 400° and cook 50 minutes in all.
Prepare fettuccine according to package directions; drain. In a large bowl, blend together next 4 ingredients. Stir in next 4 ingredients. Toss fettuccine with shrimp mixture. Pour into a 3-quart prepared baking dish. Top with cheese. Cover, bake in 350° oven for 20 to 25 minutes. Refrigerate leftovers.
Bring to a boil and let cool. Pour over vegetables. Let set in refrigerator for 24 hours before serving.
Mix in the order given. Mix well. Separate into 4 sections. Roll into the shape of a cylinder. Wrap in wax paper and refrigerate or freeze as needed. The cylinders can be frozen for 6 months. Slice into 1/4-inch slices. Bake on a lightly greased cookie sheet at 350° for 15 to 20 minutes or until brown.
Arrange rhubarb in 13 x 9-inch pan. Sprinkle sugar and Jell-O over rhubarb. Pour water over all. Sprinkle dry cake mix over all. Cut butter in thin slices and put over top of cake mix. Do not mix, beat or stir. Bake at 350° for 50 minutes. Makes 12 to 15 servings. Serve with Cool Whip or vanilla ice cream.
Crumble ground meat into plastic colander over mixing bowl; microwave on High for 5 minutes, stirring at 2 1/2 minutes. Discard drippings. Combine meat, sauce, water and Italian seasoning; set aside. Combine Ricotta cheese, egg, parsley, pepper and 1/4 cup Parmesan cheese in a separate bowl. Pour 1/4 inch of meat sauce in a baking dish. Layer noodles, Ricotta cheese mixture and then Mozzarella cheese. Cover with plastic wrap; microwave on High for 8 minutes. Simmer (1/3 power) for 20 minutes. Sprinkle on remaining Parmesan cheese. Allow to stand 15 minutes before serving.
Scrub unpeeled potatoes well. Cut each potato in half lengthwise, then cut into even wedges. Boil for 5 minutes in salted water. Drain. Pat dry. Spread wedges in a single layer on a lightly greased baking sheet. Sprinkle with oil, spices and herbs. Bake at 425° for about 15 minutes. Sprinkle with cheese. Bake for another 10 to 12 minutes.
Combine flour, cocoa, baking powder, soda, salt and cinnamon; set aside. Beat butter and sugar creamy until blended. Add eggs, 1 at a time. Stir in vanilla and zucchini. Add to dry ingredients alternately with milk, stirring until smooth. Include nuts in last addition. Pour into greased and floured 10-inch tube or Bundt pan. Bake at 350° for 1 hour or until done. Cool in pan 15 minutes. Turn out on wire rack to cool. Put on glaze.
Combine all ingredients except the cheese. Pour into a greased 11-inch Corning Ware baking dish. Chill overnight. After chilling, remove from refrigerator and top with the grated cheese. Cook in 350° oven for 45 minutes. Serve with toast or English muffins.
Arrange meat in bottom of glass baking dish (do not brown). Place a layer of the vegetables over the meat; salt and pepper to taste. Sprinkle the tapioca over this mixture. Pour sauce and water over this. Do not stir. Seal with foil. Place in a 325° oven for 2 hours or until ready to serve. This may be frozen before cooking.
Boil vinegar, sugar, salt, spices and beets 10 minutes. Add hard-cooked eggs. Chill several days.
Mix all ingredients, except shrimp, oil and coconut. Let sit 10 minutes. Heat oil to 350°. Dip shrimp in batter, then roll in coconut. Fry until golden brown. Don't let coconut burn. May leave off coconut if you wish. Delicious either way.
Mix the first 4 ingredients together. Add corn muffin mix and cheese; mix thoroughly. Bake at 350° for 35 to 40 minutes in greased casserole dish until brown on top. Makes 8 servings.
Bone chicken breast. Cut in slivers. Saute in margarine; set aside. Wash and cut vegetables; stir-fry in remaining fat until crisp. Add salt, pepper and soy sauce. Serve with rice or potatoes; cut recipe in half for small group or serve as a salad next day.
Cut beef into cubes. Brown in fat in cooker. Add remaining ingredients and stir. Cover pressure saucepan and set cooking control at 10 pounds pressure. Cook for 5 minutes after the control jiggles. Cool cooker for 5 minutes, then place saucepan under the faucet until pressure reaches zero. Open pan and serve.
Mix fruit cocktail, cherries, crushed pecans and cool whip. Spread in a glass 9 x 9 dish. Top with pecan halves as a garnish. *Refrigerate for 24 hours. Will be firm.
Combine flour, sugar, baking powder, baking soda, salt and cinnamon. Cut in margarine until mixture resembles coarse crumbs. Stir in raisins (or currants) and mixed fruit. Combine cottage cheese, egg and 1/2 teaspoon vanilla; beat until almost smooth. Add flour mixture; mix well. Knead dough on slightly floured surface 10 times. Shape dough into 12 balls. Place on greased cookie sheet. Bake in a preheated 425° oven for 18 to 20 minutes, or until toothpick inserted in center comes out clean. Cool. When cooled, make glaze by combining confectioners sugar, 1/8 teaspoon vanilla and milk; mix well. Make a cross on top of each bun with glaze. Serves 12.
Flour chicken strips and saute in large skillet. Remove chicken from pan and set aside. Add brown sugar, corn starch, vinegar, soy sauce and salt. Stir until thick. Add chicken to sauce and simmer until all is hot. I sometimes add small can of pineapple juice to make larger amount of sauce. Serve over rice.
Place cooked yellow rice on a serving platter. Spread heated beans on top. Then spread salsa, sour cream and chopped vegetables. Serve with hot sauce and olive oil.
Cream together sugar, shortening and eggs. Then add all other ingredients. Stir good. Spread into a greased 9 x 13-inch pan. Bake at 350° for 45 minutes.
Preheat the oven to 350°. In a food processor, or with an electric mixer, blend the flour, sugar, margarine, egg, vanilla and salt to form a stiff dough. Roll 1/2 tablespoon of the dough into a ball; repeat with the remaining dough to make 32 cookies. Place the cookies 1 inch apart on a nonstick baking sheet; lightly press each one with your fingers to flatten slightly. Bake until the cookies are firm and the bottoms are lightly golden, 10 to 15 minutes. Transfer the cookies to a rack to cool. Drizzle each cooled cookie with the chocolate and sprinkle evenly with the coconut. Serves 16.
This is a layered dip that is excellent! It is served on a large platter or placed in a large, shallow dish and is eaten using corn chips, such as Doritos, Tostitos, tortilla strips, etc., to scoop it up. It is assembled something like a pizza.
Mix ground chuck, onion, eggs, salt, pepper and crackers. Mix well. Shape into balls. (Slightly flatten for quicker cooking time.) Brown in skillet with lid (electric skillet works best) until both sides are brown. Fill skillet 1/2 with water and let simmer 30 minutes. Add mushroom soup and sliced mushrooms. Simmer 1 to 1 1/2 hours.
Melt butter in a square Pyrex dish. Add apples. Cover with cinnamon and the sugar. (Use juice of 1 lemon with canned apples, if desired.) Bake at 350° for 30 minutes or until done.
Mix all ingredients together in casserole. Bake 45 minutes at 325°. Serve warm with cocktail rye bread.
Cut cheese into 3/4-inch cubes. Combine egg and milk. Dip cheese into egg mixture and coat with crumbs. Repeat. Fry in 1 1/2-inches of hot oil for 2 minutes or until golden brown. Drain. Makes 1 dozen. To make ahead, prepare as directed. Cover and refrigerate. When ready to serve, place on ungreased cookie sheet. Bake at 350° for 20 minutes.
Mix first 8 ingredients together and pour in greased 9 x 13-inch pan. Crush toasted corn flakes and mix with butter; sprinkle over top. Bake at 350° for 45 to 60 minutes.
Cook squash and onion in boiling water 5 minutes. Drain well. Mix sour cream and soup together. Fold in squash and onion. Melt stick of butter. Add box of herb seasoned croutons. Layer bottom of dish with croutons. Add squash mixture and top with croutons. Bake 25 to 30 minutes at 350°.
Combine juices; pour into punch bowl. Add scoops of sherbet. Slowly add ginger ale. Serves 50 (1/2-cup) servings.
Cook ham in open roasting pan, fat side up. Roll dough in sheet and cover ham well. Place in hot oven preheated to 400° to bake dough. Bake ham, covered, with dough at 275° for 4 to 5 hours. Dough will not be edible, but ham should be delicious.
Boil potatoes for 15 minutes; peel and cut in halves. Place in buttered baking dish. Combine sugar, salt, butter and water. Boil 3 minutes. Pour syrup over potatoes. Bake in 350° oven for 1 to 1 1/4 hours. Serves 6.
Step 1: Mix pretzels, sugar and melted butter together; spread over bottom of 9 x 13-inch pan. Bake at 350° for 10 minutes. Let cool.
Preheat oven to 375°. Separate dough into four rectangles on smooth side of large cutting board. Press seams to seal. Place cream cheese in small batter bowl. Grate Parmesan cheese over batter bowl using Deluxe Cheese Grater. Snip rosemary using kitchen shears; add to cheese mixture. Mix well using small Mix N Scraper. Using small spreader, spread each rectangle with 2 tbsp. cheese mixture to within 1/4 inch of edges. Starting at short side roll up each rectangle; pinch edges to seal. Cut each roll crosswise into six slices using serrated bread knife for a total of 24 slices. Place slices, cut-side down, on a large round stone. Bake 12 - 15 minutes or until golden brown. Remove from oven to cooling rack. Serve warm using serving spatula.
Dice onion and saute in butter until translucent. Add mustard, poppy seed and Worcestershire. Spread this mixture on split rolls, both top and bottom half. Top with ham and cheese. Close rolls, wrap in foil and warm in oven.
Combine in a deep bowl the first 3 ingredients. Crumb and mix together the next 4 ingredients. Take out 1 cup of crumbs for the top of cake. Mix both mixtures together, putting the 1 cup of crumbs over top of batter in 9 x 13-inch pan. Bake at 350° for 35 to 40 minutes.
Combine together well all ingredients except lamb. Add lamb. Coat, cover and marinate for at least 12 hours. Place lamb on grill over medium heat. Grill as you would a London broil, brushing with marinade. Slice like a London broil.
Dissolve Jell-O in 2 cups boiling water. Add all other ingredients. Congeal and serve.
Cook the small onion and celery with chicken. Bone chicken. Cut in large pieces. Crumble 1/2 box crackers and line the bottom of a greased 9 x 13-inch pan. Dot with 1/2 stick margarine. Arrange chicken atop crumbs. Add chestnuts to chicken. Mix soups and sour cream. Add on top of water chestnuts. Put balance of cracker crumbs on top and dot with margarine. Bake at 420° for 30 minutes. Serve hot.
Combine chicken, soups, vegetables, milk, thyme, salt and pepper together in a bowl. Place 1 pie crust at bottom of pie dish, then add mixture. Place other pie crust on top. Seal; bake at 375° for 40 minutes.
Place grape jelly and chili sauce in a 2 qt. pan. Stir over low heat until jelly is melted. Pour into crockpot and add hotdogs or kielbasa. Cook on medium heat for 1 hr.
Let frozen loaf bread thaw and rise according to directions on container. Roll out when thawed. Fry and drain sausage well. In a bowl mix cooked sausage, cheese (to your taste) and eggs that are already beaten. Pour mixture onto bread rolls. Fold bread over mixture, putting fold on bottom of pan. Bake until bread is done at 350° to 400°.
Drain all vegetables and place in large bowl with cover. Combine sugar, vinegar, oil, salt and pepper. Pour over vegetables. Toss and marinate overnight or several days.
Cream butter and sugar. Add flour and mix until crumbly. Set aside 1 1/2 cups of the crumbs. Stir the spices into the sugar and flour mixture, then add the milk, soda and eggs. Beat thoroughly. Spray a 9 x 14-inch pan with cooking spray, then sprinkle 1/2 of the reserved crumbs on the bottom of the pan. Pour in batter, then sprinkle remaining crumbs on top. Bake at 350° for 40 minutes. Serve warm or cold.
Pour 1 cup milk and marshmallows together. Melt. Cool in refrigerator. Crush Oreos in bottom of 9 x 12-inch pan. Melt butter and pour over Oreos. Pat in bottom of pan. Mix puddings and milk together as directed. Pour over Oreo crust. Add Cool Whip to marshmallow mixture. Pour over pudding. Top with few Oreo crumbs. Refrigerate.
Cream together oleo, powdered sugar and chocolate. Add eggs and vanilla. Beat at high speed. Pour over crust and sprinkle with chopped nuts. Cover with ice cream (let soften briefly, cut in slices with sharp knife). Cover with remaining crumbs and freeze.
Mix dry ingredients together. Beat egg with milk and add to dry ingredients. Mix well. Pour into loaf pan. Let stand 45 minutes. Bake for 1 hour at 350°.
Brown ground beef and onion until meat is done and onion is clear. Add green beans, tomato soup and mushroom stems and pieces. Salt and pepper mixture to taste and put in a casserole dish. Mash potatoes and cover the top of the meat mixture. Bake at 350° for 30 minutes or until bubbly and brown on top.
Melt butter or margarine over low heat. Add flour and pepper. Stir until well blended. Remove from heat. Gradually stir in milk and return to heat. Cook, stirring constantly, until thick and smooth.
Preheat oven to 350°. Grease a 13 x 9-inch pan. Mix all of the ingredients. Spread in pan. Bake until golden brown, about 45 minutes.
Pare large potatoes and cover with cold water. Let stand for 12 hours. Pour off water and grate potatoes. Drain well. Add eggs and mix lightly. Stir in remaining ingredients. Drop from tablespoon onto hot well-greased skillet and brown on both sides.
Bake cake mix in 9 x 13-inch pan. Cream together cream cheese, milk and vanilla instant pudding. Put on cake. Put 1 can of	pineapple on top of cream cheese and pudding mixture. Spread medium Cool Whip on top. Sprinkle with nuts.
Combine lemonade and sweetened condensed milk; stir well. Fold in whipped topping and grated lemon rind, if desired. Pour into crust. Freeze until firm, about 4 hours. Keeps well. Decorate with thin lemon slices, if desired.
Stir together syrup, sugars, water and salt in a saucepan and slowly bring to boil, stirring occasionally. Let boil 5 minutes. Add maple flavor to taste. Makes a little over a pint.
Heat the milk until scalded (do not boil). Add the oil and sugar to the milk. When the milk has cooled to lukewarm, add the yeast and two cups of flour. Mix well until there are no lumps. Cover and let rise until doubled. Then, add the remaining three cups of flour, baking soda, baking powder, and salt. Mix until the consistency of biscuit dough. You can roll out the dough or refrigerate at this point. Dough may be kept in the refrigerator five or more days.
Place rhubarb pieces on the bottom of an ungreased 9 x 13-inch pan. Sprinkle dry jello over rhubarb, then sugar over jello followed by the miniature marshmallows. Make cake according to directions on the box and pour over all the ingredients. This concoction is baked for about 55 to 60 minutes at 350° or until cake portion tests done. Cut into squares and turn each piece upside-down on serving dish to show pretty part. Serve plain or with ice cream or whipped cream. The marshmallows seem to disappear with only their sweetness and flavor remaining.
Mix baking mix, cornmeal and milk until dough forms. Stir in corn. Drop dumplings by heaping spoonfuls onto your favorite boiling soup or stew. Cook, uncovered, 10 minutes. Cover and cook 10 minutes more.
Heat oven to 350°. Grease baking pan. Melt chocolate and shortening in saucepan. Mix all other ingredients. Bake 30 minutes or until brownies start to pull away from sides of pan. Do not overbake.