HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a small bowl, combine the peanut butter, cream cheese and milk. Stir until well mixed. Stir in pineapple, carrot and banana. Makes 2 sandwiches. Your choice of bread. Makes 2 servings.
Cut up chicken. Put in pan with water, onion, celery, salt and pepper. Boil until chicken is done. Remove chicken from pan. Cool. Save chicken stock. Debone chicken and add to chicken stock. Bring to a boil. Drop biscuits into chicken broth. Cook until biscuits are tender. Serves 4.
Melt butter and blend in sugar. Add eggs, nuts, flour and vanilla. Mix well. Prepare a well greased heavy cookie sheet. Drop one-half teaspoon of batter for each cookie, placing them five inches apart. Bake about 10 minutes in a moderate oven. Then loosen edges of each cookie with a wide spatula and lift onto a wire cake rack to cool and crisp. Makes about 2 1/2 dozen.
Cream margarine and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla and flour, blending well. Stir in pecans. Pour batter into a greased 13 x 9 x 2-inch pan; bake at 350° for 30 to 35 minutes. Cut into squares.
Melt butter; add flour and cook until blended. Heat milk; blend in flour and butter mixture and cook until thick. Add cheese; mix with peas and mushrooms. Cover with cracker crumbs. Bake 25 minutes in a 300° oven.
In a large saucepan, melt butter over medium-high heat. Saute celery and onion until tender. Add potatoes and broth. Cover and simmer until potatoes are tender (about 12 minutes). Sprinkle cheese on top, if desired.
Slice the cucumbers, onions, celery and green peppers in a large bowl. Add the pimentos. Combine the salt, sugar, vinegar, celery seed and mustard seed. Cook until clear; cool. Pour over cucumbers. Chill and serve.
Melt margarine over medium heat. Beat eggs well. Add other ingredients. Mix well. Sprinkle pecans in.
Preheat oven to 325°. Place 2 packets of chocolate into small bowl. Add boiling water and stir until blended. Mix all dry ingredients. Make a well. Add oil, egg yolks, vanilla and chocolate mixture in this order. Beat mixture until smooth. Add cream of tartar to the egg whites. Beat until stiff. Gently fold egg whites into other mixture and continue to gently blend egg whites into the mixture. Slowly pour entire mixture into ungreased tube pan. Bake at 325° for 55 minutes. Bake at 350° for an additional 15 minutes. Remove from oven. Cool inverted for several hours. Make buttercream frosting and frost before serving. This is a large cake and goes far.
Combine chicken, celery and lemon juice and chill well. Combine mayonnaise, sour cream and salad dressing mix (use dressing sparingly or to taste); cover and chill 2 to 3 hours. Add green grapes and mandarin oranges before serving. If salad is too dry, add juice from oranges. Serve on lettuce bed with 1 cantaloupe sprinkled with sugared almonds.
Mix the first 3 ingredients together and press into pan; bake at 350° until browned.
Preheat oven to 325°. Melt the butter in a medium size saucepan over low heat. Add the remaining ingredients except the nuts and coarse salt. Simmer over low heat for several minutes to combine flavors. Add the nuts and stir until evenly coated. Spread on baking sheet and bake for 15 to 20 minutes, shaking the pan occasionally. Toss the nuts with the coarse salt and let cool. Store in an airtight container. Makes 1 1/2 cups.
Boil cut up cabbage and onions in small amount of water. Boil until soft, adding tomatoes while cooking. Mix ground beef and rice into meatballs. Place in cooking pot. Cook on medium heat until meatballs are done, then simmer.
Mix all ingredients except cheese and chilies . Pour half of batter in iron skillet. Cover with half of the cheese and chili peppers. Cover with rest of the batter and top with rest of cheese and peppers. Bake at 400° for 45 minutes. Cool 10 minutes before removing from skillet.
Combine first 4 ingredients. Toss with chicken. Combine remaining ingredients and toss well. Refrigerate before serving. Serves 8 to 10.
Melt oleo. Mix 1/2 melted oleo with 1/2 cup sugar. Then add egg, milk, flour and baking powder. Pour batter into buttered pan (8 x 8-inch). Pour oleo over and sprinkle remaining sugar and cinnamon over batter. Bake 20 minutes in 350° oven.
Place hot potatoes split on a microwave safe plate. Fluff potatoes with a fork and top with ham. Stir soup until very smooth. Spoon soup over potatoes. Top with cheese and microwave on high about 4 minutes or until hot.
Break up ground beef in large pot. Cook over medium heat, stirring frequently, until some fat has collected. Add onion, garlic and salt. Cook until onion and garlic are tender. Add remaining ingredients. Simmer 1 hour until sauce is thickened. Let cool and if too much fat has accumulated, skim off. Pack in pint or quart freezer containers and freeze. Makes 3 quarts.
Cream the margarine and sugar. Add the eggs, one at a time, and beat well. Sift dry ingredients together. Alternate dry ingredients with Ricotta and vanilla in the margarine and sugar. Drop by tablespoon on lightly greased sheet. Bake at 350° for 12 to 15 minutes. After cooled, use powdered sugar icing to ice and you can add sprinkles.
Combine and put most on the bottom of a 9 x 13-inch pan. Soften 1/2 gallon ice cream (any flavor) and spread on top of the crust. Put remaining mixture on top and freeze.
Cut olives and smoked beef into small pieces. Mix all ingredients together. Best if made the day before you plan to eat it.
In a mixing bowl, lightly beat eggs. Add cottage cheese, broccoli, onion, 6 tablespoons butter and muffin mix; beat well. Pour remaining butter into a 10-inch ovenproof skillet. Pour batter into skillet and bake at 350° for 40 to 45 minutes or until golden brown. Serve warm.
Stuff Pita bread with pre-warmed ham and fried eggs (break yolks) cooked in Mazola corn oil. Wrap in tinfoil to keep warm and moist.
Grease 13 x 9-inch pan. Pour pineapple in pan. Spread fruit over pineapple. Pour 3/4 cup sugar over fruit. Sprinkle box of cake mix over sugar. Melt oleo and pour over cake mix. Sprinkle 1/4 cup sugar over oleo. Sprinkle with chopped nuts. Bake 38 to 40 minutes at 350°. Cut through cake and let juice rise up. Cook 15 minutes more.
Put ingredients into a 4 or 5-quart crock-pot in the order listed. Cover and cook for 3 hours on low. DO NOT REMOVE LID!! Turn off and cool slightly. Mix thoroughly and drop by teaspoonfuls onto waxed paper. Let cool. (Makes approximately 170 pieces.)
Boil chicken until done. Layer crumbled Ritz crackers and butter on bottom. Put chicken, soup, broth and sour cream on top of crackers and butter. Then put another layer of crackers and butter. Bake at 350° for 20 minutes.
Combine carrots, onions and green pepper in large bowl. Stir together remaining ingredients. Pour over vegetables in bowl. Cover and marinate in refrigerator several hours or overnight. Drain, reserving marinade. Serve in lettuce-lined bowl, if desired. Return any leftover vegetables to marinade; keep refrigerated. Yields 5 cups. Will keep several weeks.
Preheat oven to 350°. Cream first 3 ingredients; add next 2. Press into spring-form pan, on bottom and up sides. Refrigerate.
Add all ingredients except ice cubes. Blend until frothy. Add ice cubes 1 at a time and blend well.
Mix thoroughly all ingredients together in a large pan. Form into a loaf. If desired, place 2 strips bacon on top and pour over all an 8 ounce can of tomato sauce. Bake 1 hour at 350°.
Heat the oven to 325°. Sift the first 4 ingredients together into a mixing bowl. Make a well and add the oil, egg yolks, water and vanilla. Beat until smooth with a spoon (with electric beater, use medium speed for 1 minute). Add cream of tartar to egg whites in a large mixing bowl. Beat with rotary beater until the whites form very stiff peaks. With an electric beater, use high speed 3 to 5 minutes. It is important not to underbeat. Pour the egg yolk mixture gradually over the beaten egg whites, folding with a rubber scraper until just blended. Do not stir. Pour into a 9 x 3 1/2-inch tube pan or an 8 x 8 x 2-inch square pan or a 10 x 5 x 3-inch loaf pan. Bake for 30 to 35 minutes in square pan or 50 to 55 minutes in loaf or tube pan. Turn the pan upside down, free of table, until cold. When cake is completely cold, loosen around the sides with a spatula. Turn the pan over and hit the edge sharply on the table to loosen. Cake will drop out.
Layer choice size casserole dish with potatoes. Then layer with sliced onions; not too many. Then layer with cabbage; I like a lot. Add soup according to the size casserole dish you are using. Add a little water. Now put cooked hamburger on top. Cook at 350° for 1 1/2 hours. May take longer if you are using a large dish. You may cover the dish if hamburger starts to burn.
Mix the first 3 ingredients while hot, then let cool. Add remaining ingredients. Store in refrigerator overnight.
Mix all. Bake at 400° for 20 to 25 minutes. Makes 1 dozen.
Add eggs to zucchini, then everything else. Mix and make patties. Fry.
Steam a bunch of broccoli and chop in small pieces. Boil chicken and cool, then chop into small bite sizes.
Dissolve yeast in lukewarm water and mix remaining ingredients. Turn out dough to floured board and knead 50 times. Shape into rolls and place on greased cookie sheet. Let rise until double in size. Bake in preheated oven at 350° for 30 minutes or until golden brown.
Mix the cookie crumbs with the sugar in a bowl. Stir in the butter. Press onto the bottom and up the sides of an ungreased 9-inch pie plate. Spoon half the ice cream into the crust. Drizzle with half the chocolate syrup; swirl with a knife. Spoon the remaining ice cream carefully over the top. Drizzle with remaining syrup.
Use the largest roasting pans available. Spear roasts with meat fork multiple times. Put 1 tablespoon of flour into 3 to 4 large Reynolds oven cooking bags and shake (this keeps bag from bursting in oven). Place roasts in cooking bags; add salt and pepper to taste. Pour dressing over roasts and tie bags with plastic ties provided with bags. Refrigerate overnight to marinate meat. Don't poke holes in bags per the instructions until ready to put roasts in the oven. Turn meat over at least once or twice during marinating time to get dressing on all sides. Cook in ovens (only at Epworth United Methodist Church) at 325° for 4 to 4 1/2 hours to insure the meat is tender and juicy. Slice and serve for Wednesday night dinner. This is the only place and time that I have been able to get this recipe to turn out right.
Place rice in a large bowl. Cool. Add remaining ingredients, except bread. Soak bread in lukewarm water until soft. Squeeze a little water out and add to bowl. Mix well. Works best if allowed to set overnight 1 or 2 days before stuffing. Add salt to taste. Stuff just before baking.
Heat wieners in hot water; thoroughly drain. Have ready deep fat for frying. Combine all ingredients. Dip hot wieners in mixture and fry in deep fat.
Place chicken breasts between 2 sheets of waxed paper; pound until 1/4-inch thick. Place clam juice with garlic into casserole dish. Place pounded breasts into juice. Cover with foil and refrigerate for 36 hours. Dredge each breast into flour and fry in butter about 3 minutes on each side.
Press sugar cookie pie a pizza pan. Bake at 350° for 10 minutes or until brown. Let cool. Soften cream cheese; add 1/2 cup sugar; mix well. Spread over cookie bake that has been cooled. Arrange fruit on top.
Chop cabbage into medium pieces. Shred in bottom of a greased 13 x 9 x 2-inch baking dish. Brown meat and onion in a large skillet, breaking up meat as it cooks. Stir in rice, salt and pepper. Spoon mixture over cabbage. In a small saucepan, heat soup and water to boiling. Pour over all ingredients. Cover casserole tightly with foil and bake for 1 1/2 hours in preheated 350° oven.
Dissolve gelatin in hot water. Thaw spinach in pot of hot water; drain. Pour cold water over to avoid overcooking. Just before gelatin sets, mix spinach, mayonnaise, cottage cheese, vinegar, celery and onion. Pour into 9 x 9 x 2-inch Pyrex dish or mold and chill until set.
Mix all ingredients well and form small meat balls (size of golf ball). Bring bouillon and water to a boil. Turn down and drop in meat balls. Simmer (not boil) for 15 minutes. Should be done in single layer so you may have to do 2 times (I use a large frypan). Remove balls. Thicken bouillon for gravy. Pour over meat balls. Keep warm until ready to serve.
Put vinegar in 1 cup cold water and mix with all ingredients; bake at 350° in glass 9 x 9-inch pan a few minutes. Easy and good!
Combine all ingredients, except pecans, in a bowl; toss gently to mix well. Serve on a bed of lettuce or with whole grain bread for sandwiches. Garnish with pecans, if desired. Makes 4 servings.
Chop garlic into little pieces. Mix garlic, oil, parsley and salt in bowl. Cut pizza dough into little balls and place on greased baking sheet. Bake at 350° until golden brown, turning once. When baked, mix garlic mixture and balls and serve warm.
Mix lemonade, soy and garlic. Marinate chicken in mixture. Refrigerate overnight. Cook chicken on charcoal grill for 15 minutes or until done. Serves 8.
Cook and dice chickens and mix with all ingredients except cheese and onions. Bake in 9 x 13-inch casserole dish for 30 minutes at 350°. Add cheese and onions and bake 15 minutes longer.
Stew chicken; reserve broth. Cook noodles in broth; save broth. Chop celery, onion and pepper. Make layers of 1/2 of the noodles, soups, celery, green pepper, onion and chicken. Repeat. Top with another layer. Add cheese to top. Bake at 350° for 40 minutes.
Brown ground beef and onion. Add remaining ingredients. Stir. Bake at 350° for 30 minutes.
In saucepan bring potatoes to boil; reduce heat. Cover. Simmer 15 minutes. Drain. Peel and cut into chunks. Set aside. In large saucepan, over medium heat, heat oil. Add onion and zucchini. Saute 5 minutes. Stir in potatoes, broth, salt, pepper and nutmeg. Bring to boil. Reduce heat. Cover and simmer 15 minutes. Remove from heat. Cool slightly. Transfer mixture to blender or food processor. Add parsley; puree until almost smooth. Add milk. Serve hot or chilled. Makes about 5 cups.
In small jar, combine lemon juice, 1/2 salt and 1/4 pepper. Shake until salt dissolves. Add oil and grated cheese. Shake again to combine. Tear lettuce leaves into pieces; trim fennel and slice. Combine the lettuce, fennel slices and olives; toss with dressing just before serving.
Mix crushed pretzels, margarine and 3 tablespoons sugar. Press in buttered 9 x 13-inch pan. Bake at 400° for 8 minutes, no longer (set timer for 8 minutes only). Let cool completely.
In a large bowl, mix well all ingredients. Refrigerate 2 to 3 hours. Serves 6 to 8.
Soften butter and cream cheese in microwave or allow to soften at room temperature. Combine with minced onion and Worcestershire sauce. Pick through crab meat for shells. Add crab meat to cream cheese mixture.
Brown flour dredged in liver fat. Remove. Saute onion and bell pepper in remaining fat until tender. Pour off any excess fat. Add liver, tomatoes, water and seasonings to onion and pepper. Simmer, covered, 30 minutes. Add extra water, if needed, while simmering. Serves 6.
Cook macaroni as directed. Drain. Mix all ingredients together (except cheese). In a buttered casserole layer macaroni mixture and shredded cheese. Continue layering until all is used, saving plenty of cheese for top. Bake at 350° for 1 hour or until cheese on top is melted.
Mix oil, sugar and eggs together. Add rest of ingredients and stir. Pour into greased 9 x 13-inch pan. Start with cold oven. Bake at 350° for 40 to 45 minutes.
Spreads Ricotta cheese over crust. In an 8-inch nonstick skillet, heat 2 teaspoons margarine until bubbly. Saute onion, pepper and garlic until soft. Add ground beef, tomatoes and tomato paste. Cook until slightly thickened. Spread mixture over Ricotta cheese. Bake at 350° for 20 to 25 minutes. Sprinkle with 2 ounces Mozzarella cheese. Bake 5 minutes more.
Saute onions and pepper. Mix all ingredients except almonds and paprika. Place in casserole dish. Top with almonds and sprinkle with paprika. Bake at 350° until bubbly.
Combine potatoes, sugar, eggs, 3/4 stick margarine, nutmeg, milk and cinnamon with mixer. Pour into baking dish. Bake 20 to 30 minutes at 300° or until about firm. Melt remaining butter, brown sugar, pecans and corn flake crumbs. Spread over souffle. Bake for 15 minutes more. Yields 6 servings.
Cut vegetables as you prefer for stew. Combine all ingredients in a Dutch oven. Bake at 275° for 5 hours.
Soften gelatin in 1/4 cup of the eggnog. Heat the remaining 1 1/2 cup eggnog in saucepan. Beat egg yolks slightly and stir in 1/4 cup of the sugar. Pour a small amount of hot eggnog over egg yolks and mix well. Return to eggnog in pan and cook over medium heat, stirring constantly, until mixture coats a spoon.
Place cauliflower in 1 1/2-quart glass casserole. Add water; cover with glass lid or plastic wrap. Microwave on High for 8 to 9 minutes or until tender-crisp. Combine mayonnaise, onion and mustard in small mixing bowl. Spoon on top of cauliflower. Sprinkle with cheese. Microwave on Roast for 1 1/2 to 2 minutes to melt cheese. Let stand 2 minutes before serving.
In medium saucepan combine carrots, pineapple with syrup, water and seasoning blend. Bring to boil. Reduce heat, cover and simmer for about 30 minutes or until carrots are tender. In a small cup blend butter and flour to make a roux. Stir roux into carrots in orange juice and simmer 1 minute. Makes about 3 cups.
Cook broccoli partially. Lay in bottom of casserole. Put chicken on top. Mix soup, lemon juice and mayonnaise together and put on top of chicken. Sprinkle cheese on top, then bread crumbs, then melted butter. Bake 25 to 30 minutes in a 350° oven; cover to bake.
In punch bowl, break angel food cake up into small pieces. Then you layer the fruit in the order they are listed. You mix pudding as directed on the package and pour over the fruit. Serve with Cool Whip. However, it is optional. Served with Cool Whip, this recipe has 50 optional calories. This is a Weight Watchers recipe.
Spread softened ice cream into the pie crust. Freeze 1 to 2 hours. Let stand at room temperature 15 minutes before serving. Garnish with chocolate curls and fresh mint leaves, if desired.
Mix all ingredients together, using only the tender parts of the broccoli and cauliflower (no stalks).
Sift dry ingredients and set aside. Combine all liquids and add all at once to dry ingredients. Stir, mixing well. Fill greased muffin pan 2/3 full. Bake in hot oven at 425° for 25 minutes.
Stir together the first four ingredients. Do not heat. Pour this mixture over the cukes and onion. Refrigerate.
Cook macaroni. Brown ground meat and onion. Mix together. Add cream of mushroom soup with 1/2 can milk. Mix all together and serve with salad and vegetables. Fast and easy for a working Mom.
Melt stick of butter or margarine in a square Pyrex dish. Mix flour, sugar, baking powder, salt, vanilla and milk in a bowl. Strain juice off peaches and retain juice. Pour peaches only in buttered cooking dish. Sprinkle the different spices lightly over the peaches. Pour batter evenly over peaches. Pour peach juice on top of butter. Sprinkle spices on top of peach juice. Cook in oven at 350°. Cobbler is done when the crust is brown and has a cake texture.
Cut round steak into serving size pieces. Sprinkle with meat tenderizer. Let sit 10 minutes. Flour meat. Put meat and sliced onion in large skillet with enough oil to cook. When meat is done, remove meat and onion from skillet.
Preheat oven to 350°. Mix in large bowl, flour, baking powder, baking soda, salt and cinnamon. In separate bowl, mix sugar, oil and eggs, then add to dry ingredients and mix together. Fold in carrots, pineapple, nuts and raisins. Pour into greased 13 x 9-inch pan and bake for 1 hour. Frost with cream cheese frosting.
Melt butter in baking dish. Once melted, combine all ingredients, except Ritz crackers. Crumble Ritz crackers on top. Bake at 350° for 30 to 45 minutes.
Drain mixed vegetables and water chestnuts. Mix together with other ingredients. Top with buttered bread crumbs and bake at 350° for 30 minutes.
Dissolve yeast in warm water; add sugar, shortening, egg, salt and 1 cup of flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface and knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place about 1 hour. Punch dough down. Turn onto a lightly floured surface; shape into 1 1/2-inch balls. Dip in butter and arrange evenly in a greased 9-inch fluted tube pan. Drizzle with remaining butter; cover and let rise in warm place until doubled, about 45 minutes. Bake at 350° for 30 to 35 minutes or until golden brown. Cool for 5 minutes before inverting onto a platter.
In large mixer bowl, beat butter and peanut butter until light and fluffy. Add granulated sugar, brown sugar, eggs and vanilla; beat well. Stir together the flour, baking soda and salt; blend into peanut butter mixture. Stir in oats. Cover dough; refrigerate several hours or until firm enough to handle. Heat oven to 350°. Shape dough into 1-inch balls. Place on ungreased cookie sheet. Bake 9 to 11 minutes or until almost set; cool 5 minutes. Remove wrappers from peanut butter cups and place one on each cookie, pressing down gently. Remove from cookie sheet to wire rack. Cool completely. Makes about 4 dozen cookies.
Step 1: Debone hind quarter. Weigh and calculate amount of quick cure to be used. Place Quick Cure, pepper, spices and garlic in bowl and mix well.
Sift together first 4 ingredients. Mix together the next 5 ingredients in a mixing bowl; beat well, then add dry ingredients and mix well. Bake in a 13 x 9 x 2-inch pan that has been well greased at 350° for 40 to 50 minutes. Yields 1 large cake.
Grind or blend all ingredients. Bring to a boil; turn burner down and simmer for 30 minutes.
Mash bananas with fork. Add sugar and salt. Let stand 15 minutes before using. Mix together dry ingredients. Stir together butter, eggs and vanilla. Add banana mixture. Mix well by hand. Stir in flour slowly. Fold in nuts. Bake in greased and floured loaf pan for 50 minutes at 350°.
Boil potatoes until barely firm, not mushy. Drain. Melt cheese on top. Add both cans of soup and onion. Stir. Place in a casserole dish. Top with cornflakes. Bake on 350° for about 20 minutes or until brown on top.
Shape beef in patties a bit thicker than your usual hamburger; meat will puff up in cooking. Place 1 layer in bottom of pot. Top with a layer of sauce. Place a second layer of patties. Add more sauce. Continue doing this until all patties and sauce are in the pot. Cook on low for 8 hours.
Cook sausage in skillet until browned, stirring to crumble; drain. Place hash browns in a lightly greased 13 x 9 x 2-inch baking dish. Layer sausage and cheese. Mix eggs and milk; pour over top. Bake at 350° for 50 minutes.
Mix banana cake mix, oil and eggs in large bowl on low speed. Cut up bananas and put in mix. Add nuts and mix together. Spray loaf pans with Pam and put mix in pans. Cook at 275° until done. It should make 3 to 4 loaves of bread.
Mix sauce with the teriyaki sauce, tomato sauce, tomato paste, a can of water for each of the cans, brown sugar and onion soup mix. Mix hamburger with the egg, breadcrumbs, onion and 1 cup sauce. Make 1-inch diameter meatballs. Bring sauce to a boil; add meatballs. Slow-cook about 3 hours.
Cream sugar, margarine and egg. Add vanilla. Add dry ingredients alternately with milk and vinegar. Fold in rhubarb and walnuts. Bake in a greased and floured 9 x 13-inch pan for 40 to 45 minutes at 350°. Sprinkle with cinnamon and sugar if desired before baking.
Crumble the bread in baking dish. Beat together the eggs and milk. Add the cheese and sausage. Pour in baking dish. Refrigerate overnight. Bake at 350° until firm. Serves 6 to 8.