HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat Cheddar cheese and cream cheese together until smoothly blended. Add pickle, sherry, mayonnaise, mustard and pepper; mix well. Cover and chill until firm enough to handle. Spread the nuts in a shallow baking pan and toast in a 350° oven for 8 minutes or until evenly browned. Divide cheese mixture in half; shape each into a ball. Wrap airtight and refrigerate as long as 2 weeks. Before serving, roll in almonds to coat evenly and let stand at room temperature about half an hour. Serve with crackers. Makes 2 balls, each about 4 inches in diameter.
Slice ham, cheese and onion. Spread margarine on one side only of each piece of bread. Assemble onto a medium-high heated griddle in this order: bread (margarine side down), Cheddar cheese, onion, ham, Swiss cheese, bread (margarine side up). Grill until lightly browned. Turn over and grill until lightly browned. Reduce heat to low. Turn sandwiches again and cover with your biggest lid. Cook until medium brown and turn again. Finish cooking, covered, until last side is medium-brown. Remove from heat. Slice in half and serve. Serves 4.
Cream sugars and shortening. Add eggs and vanilla; beat well. Add salt, baking soda and flour and mix well. Stir in oats and Rice Krispies. Drop by level teaspoonfuls onto a cookie sheet. Bake 10 minutes at 375°. Makes 14 dozen.
Cook ground beef until brown. Add in and saute 1 large onion and garlic. Add to this tomato sauce, soup and stewed tomatoes, celery and remaining ingredients. Simmer slowly for 1 hour. Serve over spaghetti.
Drain juice from pineapple and apricots and use to make pudding, plus 1 teaspoon lemon juice.
Melt 4 ounces butter; add flour. Cook for 5 minutes. Bring quart of stock to a boil. Remove from heat and gradually add flour to thicken mixture. Saute shallots and pimentos in remaining butter. Add corn and remaining stock. Cook until tender. Add thickened stock. Simmer for 1/2 hour over low heat. Add cream and chicken meat. Season and garnish.
Mix oil, lime juice, oregano, cumin and garlic in shallow glass or plastic dish. Stir in shrimp. Cover and refrigerate for 30 minutes.
Mix cake mix, sugar and oil and beat until well blended. Add eggs, one at a time. Add sour cream and pour half of the cake in pan. Mix brown sugar and cinnamon. Sprinkle over cake in pan. Pour remaining batter over the top. Bake 1 hour at 350°. Make glaze by melting margarine, powdered sugar and enough milk for glaze consistency. Pour over cake. Best to use a tube pan for this cake.
In a large bowl, pour condensed milk, mint extract, 12 drops green food coloring and Cool Whip. Mix ingredients well. Pour into dessert dishes and freeze overnight.
Soak oats in boiling water for 20 minutes. Beat margarine until creamy. Add sugars and beat until fluffy. Blend in vanilla. Add eggs, one at a time, beating after each addition. Add oats, mix well. Sift dry ingredients together, add to oat mixture. Bake in a 9 x 13 x 2-inch pan at 350° for 35 to 40 minutes. Pour on topping and broil until brown and bubbly.
Combine all ingredients, except macaroni and chips, in saucepan. While heating through, boil macaroni according to package directions and drain. Mix macaroni and sauce together. Pour into greased ovenproof bowl or microwave bowl. Heat in oven at 325° for 20 minutes. Add potato chips to top for 5 more minutes at 325°. Microwave for approximately 10 minutes, then top with potato chips. Serves 8 to 10.
In a 10-inch skillet over medium heat, cook broccoli, mushrooms, onion and garlic in hot margarine until vegetables are tender-crisp and liquid is evaporated, stirring often. Stir in soup, milk or wine, Parmesan cheese and black pepper. Heat through, stirring occasionally. Serve over fettucine. Garnish with celery leaves. Makes about 3 cups sauce or 4 servings.
Season with salt, pepper, garlic powder, onion, green pepper, etc. Mix all together. Cook over medium heat 45 minutes to 1 hour. Stir often. Serve on open hamburger buns.
Preheat oven 375 degrees. Unroll crescent rolls and separate into 16 triangles. Spread with 2 Tbsp. softened butter. Combine sugar, cinnamon and pecans. Sprinkle over triangles. Roll each triangle starting from wide end and rolling to opposite point. Place rolls point side down in greased 9 inch x 5 inch loaf pan forming two layers of eight rolls each. Bake at 375 degrees for 35 - 40 minutes until deep golden brown. Remove from pan at once, place right side up and drizzle with topping. Topping: In saucepan, combine honey, confectioners sugar, 2 Tbsp. butter, and vanilla. Bring to a boil, stirring occasionally. Stir in pecans and cool slightly.
Bake in a 350° oven for 45 minutes in unbaked pie shell. I make 2 pies from this recipe.
In a saucepan, combine margarine, cocoa, sugar and milk. Bring mixture to a boil, and boil for at least 1 minute. Remove from the burner, and add the remaining ingredients. Drop from a spoon onto waxed paper. Makes about 3 dozen.
Cream butter and sugar until light and fluffy. Add egg yolks one at a time, beating well after each addition. Sift flour with soda; add to butter mixture alternately with sour cream and vanilla. Blend until smooth. Fold in stiffly beaten egg whites. Bake at 350° for 1 1/4 to 1 1/2 hours.
Blend together. Cook on low heat until mixture begins to boil. Makes approximately 1 quart.
Place rice, salt, water and butter in a heavy saucepan. Bring to a boil, then turn heat to very low; cover and simmer 15 minutes. This recipe will make from 8 to 10 servings.
Melt margarine. Mix with graham cracker crumbs and walnuts, setting aside 2 tablespoons for garnish. Make crust in a 9 x 13-inch baking pan. Bake 5 minutes in a 350° oven and cool.
Mix Coca-Cola, chili sauce and soup mix. Place brisket, fat side up, in a Dutch oven or 13 x 9 x 2-inch baking dish. Pour liquid mixture over Brisket and cover tightly with lid or foil. Bake at 325° for 30 minutes per pound, about 3 hours, or until tender. Trim off fat after cooking.
Put ingredients into ice cream freezer. Freeze. May put a few chopped cherries in for color.
Spread first 6 ingredients in 10 x 15-inch pan. Bake at 350° for 20 minutes. Remove from oven and sprinkle with butterscotch and chocolate morsels. When melted, spread like frosting.
Place pudding mix in bottom of large bowl to cover and add layer of vanilla wafers and sliced bananas. Continue alternating layers: pudding, wafers and bananas; ending with pudding mix as top layer. Place in refrigerator for 6 hours before serving.
Cut round steak in serving size pieces. Sprinkle both sides of	steak with garlic salt and flour. Pound flour into meat with meat hammer or with sharp knife. Fry in hot fat until brown on both sides. Put meat into baking dish. In the pan you fried the meat, add 1 can tomato soup, 2 cups tomato juice and onion; cook until all the drippings of the pan are in the gravy. Pour gravy over the meat and bake at 350° for 1 hour, reduce to 325° and bake until tender. Serves 6.
Mix together; line bottom of 9 x 13-inch pan. Save 1 cup for topping. Refrigerate.
Mix mayonnaise, sour cream, sugar, lemon juice, lemon rind and salt. Pour over chicken, green grapes and celery; mix. Sprinkle salad with toasted salted almonds and serve chilled.
Heat oven to 375°. Mix sugar, lard, buttermilk and vanilla. Stir in remaining ingredients. Shape dough into 1-inch balls. Place 3 inches apart on ungreased baking sheet. Flatten cookies with glass dipped in water to 2 1/2 inches in diameter. Bake until light brown, 8 to 10 minutes. Immediately remove from baking sheet.
Heat oven to 475°. Cut cheese into 20 even cubes. Cut each biscuit in half and fold each half around a cube of cheese, pinching edges together. Place on a cookie sheet and bake 6 minutes or until done.
Mix crushed pineapple with juice, marshmallows and nuts, if desired. Sprinkle dry instant pudding on mixture. Mix well. Fold in Cool Whip. Chill about 1 hour.
Layer ingredients in order listed. Seal with mayonnaise. Cover with cheese. Keep covered 6 to 12 hours in fridge. Take out and mix up before serving!
Cook the sugar, water and syrup until it spins a thread. Add the peanuts. Cook until a golden brown. Remove from heat. Add 1 heaping teaspoonful soda. Stir and pour on a well-greased cookie sheet. Cool and break into pieces.
In saucepan, combine tomatoes, soup, broth and onion. Cover and bring to a boil; simmer 10 to 15 minutes. Add remaining ingredients. Bring to a boil, then reduce heat. Simmer 10 to 15 minutes.
Mix brown sugar, margarine, corn syrup and salt in a saucepan. Bring to boil and boil for 5 minutes. Remove from heat and stir in vanilla and baking soda. Pour over corn and mix well. Spread on cookie sheet and bake for 1 hour at 250°, stirring once to coat with syrup. Spread out on counter from 10 to 15 minutes to cool.
In a medium saucepan, combine peppers, water, bouillon and Italian seasoning. Heat to boiling. Cover and simmer over medium-low heat for 10 minutes. Cool slightly. Put in blender to puree. Add buttermilk and blend. Return to saucepan and heat but do not boil or cover. Serve hot or cold.
Boil first 4 ingredients for 5 minutes. Stir 1/2 cup brown sugar and pineapple juice. Keep warm in tea kettle on stove.
Combine all ingredients. Stir very well and pour into a 9-inch square dish or pan. Freeze until firmly set. Cut into squares and serve. Yields 8 to 10 servings.
Mix and drop by spoonfuls into hot grease or oil. Fry until brown. Drain on paper towels.
Mix butter, margarine and sugar in a double boiler; place over heat and bring to a boil. Let boil slowly for 3 to 6 minutes. Line cookie sheet with foil; place graham crackers (broken at dividing lines) on cookie sheet and sprinkle with pecans. Pour the cooked mixture over the crackers and nuts. Bake in preheated oven for 10 minutes at 325°. Yields 5 to 6 dozen.
Preheat oven to 250°. Coat bottom and sides of a large roasting pan with vegetable spray. Place popped popcorn in roasting pan. In a heavy pan, slowly melt margarine; stir in brown sugar, corn syrup and salt. Bring to a boil, stirring 5 minutes. Remove from heat; stir in baking soda and vanilla. Gradually pour over popped corn, mixing well. Bake for 1 hour, stirring every 15 minutes. Remove from oven; cool completely. Break apart and store in tightly covered container.
Cut chicken into 12 pieces. Wash and drain. Add the onion, tomato, sweet pepper, salt, black pepper, m.s.g. and garlic powder. Work ingredients into the chicken flesh, then leave to marinate overnight in the refrigerator. Scrape off the vegetables and retain them. Fry chicken in oil until golden brown on both sides. Strain off 1/3 cup of remaining oil, then wash the frying pan. Heat the oil, add the marinade vegetables and remaining ingredients, including the chicken. Simmer for 15 minutes, stirring from time to time. Serve hot or cold. Serves 6.
Mix the dry cake mix with the lemon pie filling. Pour into a 10 x 13-inch baking pan. Bake at 350° for 20 to 25 minutes. Sprinkle with powdered sugar or frost with lemon frosting.
Mix all together and add 3 packages Equal sweetener and 1/2 cup Kraft Free dressing. Sprinkle black pepper, garlic powder and onion powder. Chill for 1 hour and serve. You may double this for a larger salad.
Beat eggs until frothy. Beat in sugar, oil and vanilla until lemon colored. Stir in zucchini and flour sifted with cinnamon, soda, salt and baking powder. Fold in walnuts and raisins. Pour into 2 oiled and floured loaf pans. Bake for 1 hour at 350°. Cool for 10 minutes.
Blend together last five ingredients. Heat wok. Add peanut oil and brown beef. Add pepper, scallions, onions and celery. Cook 3 to 5 minutes, stir-frying. Stir in molasses mixture. Blend together 1/2 cup water and 2 tablespoons cornstarch and quickly stir in. Cover and simmer for 5 to 8 minutes. Serve with rice.
Mix flour, sugar and baking powder in a large bowl. Set aside. Mix together wine and oil. Mix together the flour and liquid mixtures.
Sprinkle cabbage and salt and let stand 1/2 hour. Combine vinegar, water, sugar and pepper. Bring to a boil, pour over cabbage. Refrigerate; drain before serving.
Melt white chocolate wafers with peanut butter (do not allow to boil). Let cool slightly and then stir in cereal and peanuts. Fold in marshmallows, then drop mixture by teaspoonfuls on wax paper. Cool at least 20 to 30 minutes.
Dissolve jello and sugar in 3 cups boiling water. Chill slightly until thickened a bit. Add remaining ingredients. Place in a shallow pan and refrigerate.
Combine 3/4 cup of water and the four gelatin packets in a large bowl of an electric mixer with a whisk attachment. Using a spoon, stir to combine, but don't worry if the gelatin does not dissolve. In a medium saucepan, combine the sugar, light corn syrup, salt and another 3/4 cup water. Stir well and bring to a boil over high heat. Be careful, eventually the mixture will foam up and it's very hot! Clip a candy thermometer to the side of the pan and cook until the mixture reaches 240° F. Start the mixer on low speed and carefully add the hot syrup to the gelatin mixture. When the syrup is incorporated, increase the mixer speed to high. I use a Kitchen Aid. They're notorious for over beating, so I turned it up to only 8 out of 10. Leave the mixer running for 20 to 30 minutes. The mixture will increase in volume and eventually reach the stiff peak stage. It will start to look jagged around the edges of the mixer bowl. While the mixer is running, brush a 9 x 13 inch pan with vegetable oil. When the mixture reaches stiff peaks, add the vanilla and mix well. Pour the mixture into the prepared pan and smooth with an offset spatula. Let sit out overnight, uncovered (away from the cats and kids). When you are ready to cut the marshmallows, dust the top with confectioner's sugar. Use a sharp knife or a good pair of kitchen shears, the kind that come apart for thorough cleaning. Cut the marshmallows into manageable squares. How big is manageable? They're easier to eat if you pop the whole thing into your mouth, so run a test and see what works for you. Dust or roll the marshmallows in more confectioner's sugar. Or you can put two or three in a bag with sugar and shake them, making sure they don't stick together. Store them in tins with wax paper between the layers.
Celery or cabbage may be substituted for cauliflower. Chop fine. Let stand overnight in brine made of salt in 5 quarts water.
Saute the shrimp in a large skillet in the butter and oil for about 6 to 8 minutes. Remove shrimp from pan and add flour on low heat. Stir flour-butter mixture until lightly browned, then add onions, bell pepper and celery. Saute until vegetables are tender. Add tomato saue, water, thyme, bay leaves, chili powder, sugar, garlic, salt, lemon slices and both peppers. Stir well, cover pot and let simmer for about 15 minutes. Remove from heat. Add shallots, parsley and put shrimp back in. Let it set for at least another 10 to 15 minutes. Serve over hot rice.
Combine top three ingredients and chill overnight. The next day, add all or a combination of any of the chopped vegetables. Mix and it's ready to serve!
In a skillet chop hot dogs, onions, pepper and corn; fry until tender and hot dogs are hot. Add 1 can tomatoes into hot mixture, until hot. Add water and macaroni. Cover and simmer until macaroni is done (15 minutes). Serve with corn chips.
Drain pineapple; reserve juice. Mix 1/4 cup juice with cornstarch. Brown chicken well in oil; sprinkle with salt. Add garlic, onion and ginger; saute. Mix remaining juice with remaining ingredients. Pour over chicken. Cover; simmer 30 minutes. Stir cornstarch mixture into pan juices. Cook until sauce boils. Add pineapple; heat through. Serves 4.
In large mixer bowl, beat thoroughly the sugar, oil, eggs and flavoring. (Use vanilla with the pecans.) Sift together the flour, soda and salt; add to mixture alternately with the evaporated milk, beating well after each addition. Save about a tablespoon of flour mixture; coat nuts. Beat in poppy seed filling; mix in the nuts mixed with a tablespoon of flour. Place in ungreased 10-inch tube pan with solid bottom and bake in preheated 350° oven for 1 hour and 10 minutes or until cake tests done. Invert cake pan and let cool completely before removing from pan. Serve plain or sprinkled with confectioners sugar.
Preheat broiler. Line a broiler pan with foil. Pick over crab meat to remove any cartilage. In medium bowl, combine the crab meat, parsley, chives, lime juice, mustard, Parmesan cheese and hot pepper sauce and blend well. Spread 1 tablespoon of the crab mixture on each slice of bread. Place the crostini on broiler pan and broil 4-inches from heat for 5 to 6 minutes or until lightly brown. Preparation Time: 30 minutes. Serves 8.
Sift flour, salt, soda and baking powder. Mix remaining ingredients together; add flour mixture and blend well. Let dough rest 1/2 hour. Drop onto greased cookie sheet. Bake at 400° about 10 minutes.
Stir or mix well the sugar and corn syrup. Microwave 4 minutes on High. Mix well; add peanuts. Microwave 4 minutes on High. Mix well and add oleo and vanilla. Microwave 1 minute on High. Add baking soda; stir until foamy. Pour onto greased cookie sheet to cool. Break into pieces.
Mix rice, soup, onion soup and water in oblong baking dish. Put chicken on top. Cover with foil. Bake at 350° up to 2 hours. Check for doneness of chicken and dryness of rice.
Mix flour and spices together. Melt shortening in baking dish. Coat chicken with flour mixture. Place chicken, skin side down, in the pan. Bake, uncovered, 30 minutes. Turn the chicken and bake until thickest pieces are brown.
Crust: Mix margarine, flour and nuts. Bake in 13 x 9 for 15 minutes. Cool.
Cook macaroni in salty water as directed. Drain and put back in pot. Add butter to macaroni, then add whipped eggs and milk. Stir in cheese. Place in greased casserole dish and bake at 350° for about 30 minutes or until liquid is firm, but not dry.
Preheat oven to 325°. In a small bowl, combine flour, baking soda and salt. Set mixture aside.
In large skillet, brown ground beef; drain. Add barbecue sauce, onions and brown sugar to ground beef. Separate biscuits and place a biscuit in a muffin cup. Press dough up the sides of cups. Spoon meat mixture into each biscuit. Sprinkle with grated cheese. Bake at 400° for 10 to 12 minutes until brown.
Take with you a bag of tortilla chips. Really good, people just love it and easy to make. Enjoy.
Cook noodles. Add salt, pepper and butter. Make into a casserole; add cheese to top. Cook 30 minutes in oven.
Mix together all ingredients. Drop on greased cookie sheets. Bake at 350° for 10 to 12 minutes, until lightly browned. Remove immediately.
Pour liquids over dry ingredients. Mix together. Knead to play dough consistency. May be stored in airtight container in refrigerator.
Crumble paste. Add sugar, fold in egg whites and mix with hands. Refrigerate dough for 2 hours. Shape into balls and press and shape into crescents. Roll in pignoli nuts. Bake at 350° for 20 minutes or until golden. Let cool for awhile on cookie sheet or they will break.
Brown hamburger and drain. Add all other ingredients to hamburger and mix. Pour into casserole and bake at 350° for 1 1/4 hours. Serves 8. This may also be put in a crock-pot. Bake on slow for about four hours. Watch so beans do not get mushy.
Cream butter and Crisco. Add sugar gradually, then add egg yolks. Mix dry ingredients together and add to batter gradually with milk. Beat egg whites until stiff; fold in batter lightly. Bake at 325° for 1 hour and 25 minutes.
Crush vanilla wafers in food processor or in plastic bag with rolling pin. Pour milk into a clean sand pail; add pudding mix. Beat with wire whisk until well blended, 1 to 2 minutes. Let stand 5 minutes or until thickened. Stir in whipped topping. Gradually stir in 1 cup crushed wafers. Top with remaining crushed wafers. Refrigerate until ready to serve. Decorate just before serving. Yields 8 servings.
Mix all together and make 1 large loaf or 2 smaller ones and bake at 350° for 1 hour.
Preheat oven and cookie sheet to 350°. In medium saucepan, melt butter. Add cocoa and stir until dissolved. Add hot water and stir again. With wire whip, blend in sugar, flour, salt, extract and milk. Stir until smooth. Mix in pecans and pour into pie shell. Bake in preheated oven on cookie sheet for 50 minutes or until custard sets.
Cook the first 4 ingredients in salt water until tender. Add shrimp. Cook 10 minutes. Add cheese; stir until melted. Soup should be thick and creamy. Thin with milk if necessary.
Mix black-eyed peas, tomato, green onions, garlic, green pepper and cilantro in a large bowl. Gently stir in picante sauce, mixing well. Add salt and pepper to taste; mix well. Cover and chill for 24 hours before serving. This can also be served as an appetizer with tortillas or tortilla chips.
Cook carrots,	drain and cool. Chop onion and green pepper; mix all other ingredients in saucepan and heat until smooth and sugar is melted. Allow to cool, pour mixture over vegetables. Cover	and refrigerate. Best when marinated at least 12 hours. Keeps for 2 weeks in refrigerator.
Dissolve sugar and cornstarch in water and salt. Stir in Jell-O and stir until thick and bubbly; cool. Put strawberries in pie shell; pour filling over and top with Cool Whip.
Boil potatoes and onion until soft. Drain off water and add milk, butter, seasonings and parsley. Let come to a boil. Pour over toasted bread, broken into cubes and serve. Serves 4.
Cook rice as directed on package. In a large bowl, combine mushroom soup, mayonnaise, curry powder and salt. Add rice and chicken. Fold in broccoli. Place in a 9 x 13-inch pan. Bake at 350° for 45 minutes. Top with cheese and bake another 15 minutes or until cheese melts.
Combine sugar and yeast in tepid water. Let stand 5 to 10 minutes, until foamy. Mix milk, butter, sugar, egg and salt in large bowl. Stir in yeast mixture and 3 1/2 cups flour, adding a bit more to make soft, pliable dough. Turn dough onto floured board and let rest while you clean and butter bowl. Knead dough 4 to 5 minutes, adding flour if necessary. Return to bowl. Cover with plastic wrap and let rise in warm place until double in size. Butter muffin tins. Punch down. Pinch off pieces to fill 1/2 of muffin cup and roll into ball. Put 2 balls into each cup. Cover loosely with plastic for 45 minutes. Preheat oven to 350°. Bake for 20 to 25 minutes.
Combine all ingredients. Top with crushed corn flakes or bread crumbs. Bake at 350° for 30 minutes.
Sift first four ingredients. Mix butter, peanut butter and sugars until creamy. Add bananas then flour mixture, stirring well between additions. Drop by tablespoons onto ungreased cookie sheet. Bake at 375° for 7 minutes.
Mix stuffing mix with 1/2 can of soup, chicken broth, beaten eggs, onions and	celery	seed. Spread mixture in a baking pan. Top with cooked chicken. Combine remaining 1/2 can of soup with milk and pimento. Pour over chicken and bake at 350° for 45 minutes or until set. Serves 6 to 8. Cut into squares.
Spray bottom of 8-inch square pan with cooking spray. Skewer city chicken on sticks and place in pan. Add rest of ingredients. Bake, uncovered, in 325° oven until done (45 to 50 minutes). Serves 4.
Crumble in layers when cooled. Let set overnight. Add dressing and toss well. Makes a very large bowl of salad.
Combine 3/4 cup sugar, apples and cinnamon. Place in saucepan over low heat. When juice forms, increase heat to medium. Stir carefully occasionally until apples are done. Pour into pie shell. Combine flour, butter, grated cheese and sugar. Crumble mixture over apples. Bake at 375° for approximately 45 minutes.
Cream the cheese at room temperature. Preheat oven to 375°. Beat together the first five ingredients with mixer until thoroughly mixed. Put cupcake liners in cupcake pans. Place one vanilla wafer in the bottom of each cupcake liner (flat side down). Fill each liner 3/4 to the top with cheese filling. Bake 20 minutes. Let cool on rack and then top each cupcake with cherry pie filling.
Simmer all ingredients except milk for 15 minutes. Pour into blender with the canned milk and blend a few minutes. Cool. It can be frozen.