HumbleIntelligence/food-ner-1-Million huggingface dataset:
Blend cheese, salmon, lemon juice, onion, horseradish and liquid smoke (may add more smoke after tasting). Sprinkle chopped nuts and parsley on ball if desired. Serve with rye cocktail bread or crackers.
Mix in saucepan the sugar, butter, cocoa, milk, vanilla and salt. Heat over low heat until smooth. Stir in nuts. Spread in buttered 9 x 5-inch pan. Cut into squares.
Brown ground meat and drain. Cook macaroni and cheese. Combine meat, corn, and macaroni and cheese. Pour into a casserole dish and bake for 40 minutes at 350°.
Preheat oven to 350°. Drain artichokes and mash well with fork or mixer. Mix with mayonnaise, Parmesan cheese and garlic powder. Spread in greased, small flat dish. Bake 20 minutes until golden brown on top. Serve warm with crackers. For a crowd, you need to double the recipe.
Sift flour, baking powder and salt. Cream butter or margarine. Add both sugars and cream well. Add eggs and vanilla, beat until fluffy. Blend in dry ingredients. Stir in brickle. Spread in well greased 13x9 baking pan. Bake at 350° until done (about 30 minutes). These can be frosted. I sprinkle with chocolate chips while warm from the oven.
Slice potatoes round in large baking pan. Mix water and cream of mushroom in mixing bowl, then pour over potatoes, salt and pepper. Sprinkle with paprika. Cover with foil. Cook at 250° in oven 20 minutes or until potatoes are tender. Remove from oven. Sprinkle cheese on top.
Mix syrup and sugar well. Stir in raw peanuts. Place in microwave for 7 minutes. Remove from microwave; stir in butter. Return to microwave for 3 minutes. Remove from microwave; add soda. Stir and pour into pizza pan (sprayed with Pam). Cool; break into pieces.
Cream butter until soft. Add sugar. Cream until light and fluffy. Add eggs one at a time, beating well after each addition. Sift the flour, baking soda, baking powder and salt together. Add dry ingredients, alternating with sour cream, beginning and ending with flour mixture. Put half of the mixture in pan. Cover with half of the nut mixture, then add remaining batter and filling. Bake at 325° for 40 minutes.
Put in food processor chopped bologna, eggs and onion. Add relish, salt, pepper and salad dressing. Blend 1 minute. Spread between slices of bread and serve with chips.
In medium saucepan, cook rice according to package directions. Cool. Cover and refrigerate 3 to 4 cups cooked rice for quick day. Stir vegetables, butter and parsley into remaining rice; heat through.
Preheat oven to 400°. In a large bowl, cream butter and sugar with an electric mixer. Beat eggs and vanilla. Add baking powder and flour, one cup at a time, mixing after each addition. The dough will be very stiff. Blend last flour in by hand. Do not cut dough. Divide dough into 2 balls. Roll out on a floured surface until about 1/8-inch thick. Dip cookie cutters in flour before each use. Bake cookies for 6 to 7 minutes or until lightly browned.
In 9-inch skillet heat oil over medium heat. Add scallions and garlic; saute until softened. Add mushrooms, zucchini and red pepper. Saute until red pepper is tender-crisp, about 5 minutes. Add soy sauce and pepper and stir to combine, stirring often until mixture is heated through.
Mix cream cheese and Hidden Valley Ranch dressing. Roll into ball shape. Roll in bacon bits to cover.
Prepare Salami Wedges and Sausage Frills. Cover and refrigerate.
Mix with spoon and pour into ungreased 10 x 15-inch pan. Bake for 20 minutes at 350°.
Cut stew beef into cubes, flour and brown on all sides in 6-quart Dutch oven in cooking oil. Add seasoning, water and salt. Simmer for 2 hours. Add vegetables and cook for 30 minutes on medium heat.
Combine grape juice and sugar in a large Dutch oven; bring to a boil, stirring constantly. Stir in pectin; boil 1 minute, stirring constantly. Remove from heat and skim off foam with a metal spoon. Quickly pour hot jelly into hot sterilized jars, leaving 1/2-inch headspace. Wipe jar rims. Cover at once with metal lids, screw on bands. Process in boiling water 5 minutes. Yield: 4 half pints.
Brown hamburger and drain. Set aside. Cube all vegetables. Cube Monterey Jack cheese. Crush Doritos in bag. In large salad bowl, combine all ingredients and toss while adding Ranch dressing. Serve immediately. Serves 8 to 10 people.
Cook first two ingredients together in a double boiler for 1 to 1 1/4 hours, stirring occasionally. May be necessary to add a little milk. Add remaining ingredients, mixing well. Vary by adding currants or raisins part-way through cooking period.
Cook rice until tender; drain. Stir in next 7 ingredients. Cut steak in 6 pieces. Pound each to 6 x 4-inches. Spread steaks with rice. Roll up; fasten with picks. Brown in hot fat. Add soup and 1 cup of water. Cover; simmer 1 1/2 hours. Remove meat. Add water to pan drippings to make 1 cup. Combine 2 tablespoons flour with 1/2 cup water. Stir into liquid. Cook and stir until thickened. Makes 6 servings.
Warm Cheez Whiz and soup together. Place ingredients in casserole in order given (all raw). Bake at 350°, uncovered, 40 to 45 minutes.
Cook rices according to package directions. Saute bacon until crisp; remove and crumble. Saute onion in bacon drippings until soft and yellow. Add remaining ingredients using enough chicken broth for a moist dressing. Season with salt and pepper. Bake 30 minutes at 325°. Serves 8. Freezes well. Excellent with turkey and ducks.
Sift flour and spices together. Add sugar, Crisco oil, eggs and pumpkin. Mix well. Stir in pecans. Pour into 1 pound cans that have been greased and floured. Bake at 300° for 1 hour. Check. May need to bake for 5 to 10 minutes longer.
Chop and cook the head of cabbage just crisp-tender. Drain. To prepare cream sauce, melt margarine, stir in flour until smooth and add milk. Cook over medium heat and stir until thick. Saute green peppers and onion in oil until tender. Place layer of cabbage in a lightly greased baking dish, sprinkle with sauteed onion and pepper, add grated cheese. Cover with cream sauce and cracker crumbs. Bake about 10 minutes in 350° oven.
Place all in blender. Cover and blend until smooth. Chill, covered, at least 1 hour before serving. Serve with sweet pepper strips, zucchini sticks and other vegetables. Makes enough for 8.
Precook potatoes in microwave until slightly tender. Spray skillet with vegetable spray. Brown onion and potatoes. When golden brown, add the rest of the ingredients and simmer until it thickens. Makes 6 servings.
Cream together oleo and sugar. Add eggs, one at a time, and beat well after each. Add flour and vanilla. Bake in a greased tube pan at 275° for approximately 3 hours. Turn pan upside down and let cool. Cake will come out on its own.
Line pie plate with cream cheese. Pour in salsa and cover with cheese. Bake at 350° for 25 to 30 minutes.
Mix together tuna, relish, onion powder, Mrs. Dash and mayonnaise. Spray nonstick spray on skillet and heat on medium-high. Assemble sandwiches. In separate bowl, beat together egg substitute and milk. Dip each side of sandwich and toast on skillet. Serve hot. Cut into 4 squares or halves.
Mix cream cheese, sugar, peanut butter, margarine and vanilla until smooth. Whip the cream and fold into the first ingredients. Spoon gently into crust. May garnish with chocolate slivers, if desired. Chill well.
Boil chicken until done. Debone and shred meat. Preheat oven to 350°. Add soup and chopped green chilies and tomatoes to meat. Combine thoroughly. Add sour cream to taste. Put mixture in casserole dish. Cover with tortilla chips and cover with cheese. Cover and bake at 350° for 45 minutes. Serves four people.
In a blender container, combine buttermilk, orange juice concentrate, brown sugar and vanilla. Cover and blend until smooth. With blender running, add ice cubes, one at a time, through opening in lid. Blend until smooth and frothy. Makes 2 (about 10 ounce) servings.
Put 1 layer potato slices and 1 layer onion slices on bottom of baking dish. Crumble hamburger over onions. Sprinkle with rice, salt and pepper. Pour kidney beans and tomato soup on top. Sprinkle with chili powder to taste. Cover and bake at 350° for 1 1/2 hours.
Boil 20 minutes and put in jars; seal. Baby food jars with the rubber band inside are great for this.
Bake cake according to directions on box. After cake has cooled, prepare pudding according to package directions. Pull cake apart into chunks. Alternate one layer of cake chunks with layer of strawberries, layer of pudding mix, layer of pineapple, then layer of Cool Whip. Repeat each layer 2 more times. Fills most small punch bowls. Refrigerate.
Mix Jell-O according to directions on box. Chill until half jelled. Add sour cream. Beat with mixer until thoroughly mixed. Drain pineapple until all juice is drained. Add pineapple to Jell-O and sour cream. Mix. Add nuts; mix. Garnish with split cherries. Chill until set.
Add ingredients in order and stir. Put in jar or bottle and refrigerate. Serve over ice, in coffee or straight.
Cook and stir green pepper and onion in oil until tender but not browned. Add corn, salsa and broth. Bring to a boil. Stir in rice. Cover and remove from heat. Let stand 5 minutes. Add cheese, if desired. Fluff with fork.
Mix sugar, salt, Karo and water in saucepan, stirring until boiling. In large mixing bowl beat egg whites until stiff. Cook syrup until 248°, then pour 1/2 mixture into eggs while beating. Return to stove and cook until 272°. Pour in mixture and mix. Add nuts and vanilla, stir with wooden spoon. Drop with teaspoons as soon as mixture does not move. Always have someone to help, as it must be done quickly.
Dissolve together all ingredients. Cook on flame until it reaches the hard crack stage. (This is where you pour into cold water and it solidifies in a stream.) Pour over popcorn.
Preheat oven to 350°. Beat together egg whites, cream of tartar and salt until peaks form (high speed). Add sugar, 2 tablespoons at a time, beating well after each addition. Stir in vanilla, chocolate chips and nuts.
Bring water and sugar to a boil, then add the juices. Freeze for at least 12 hours. When ready to serve, put some slush in a glass and pour 7-Up over it.
Prepare angel food cake mix as directed on box. When cake has cooled completely, trim brown crust and remove from pan. Cut cake into three layers using long, thin serrated knife. Prepare whipped topping as package directs, using milk. Stir in yogurt, one-half of the strawberries and the food coloring. Spread one-third of the whipped topping between each layer and on top of the cake. Top with remaining strawberries. Before serving, sprinkle with powdered sugar.
Quarter the biscuits and put into a bowl. Add 1 cup sauce, 2 cups of cheese and any other toppings. Pour into a 9 x 13-inch pan, pour the other 1/2 cup sauce over the top, then sprinkle with the cheese. Bake at 350°f. 180°c. gas mark 4 for 20-30 minutes.
Spray Pam on cake mold. Mix all ingredients except preserves and place in mold. Put the preserves in center. Even up and chill. Add crackers.
Mix all ingredients, except bacon and tomato sauce; put into loaf pan. Cover with 2 strips bacon. Pour the tomato sauce over meat loaf. Bake for 1 hour at 350°. Serves 6.
Mix first 5 ingredients and cook for 20 minutes, then add rest of ingredients. Bake 1 hour at 350°. Serves 12.
Brown hamburger, onion and garlic until done; drain off fat. Add beans and corn; mix well. Put in a baking dish. Sprinkle with 1/2 the cheese. Mix cornbread as directed on package. Pour on top of mix in baking dish. Top with remaining cheese. Bake at 375° until cornbread is done.
Brown hamburger in oil with onion and bell pepper. Add sauce, beans with liquid and tomatoes. Add spice, then simmer about 45 minutes.
Take pit from avocado and save. Blend all ingredients in blender; put avocado pit back in sauce (to retain green color). Especially good to dip raw vegetables in.
Melt butter. Place potato chips in plastic bag; crush chips. Dip chicken pieces in butter. Roll in potato chips. Place on a foil-lined baking pan. Bake at 400° for 1 hour or until crispy.
Put apples in medium size saucepan. Pour in sugar and cinnamon mixture. Stir well and cook for 15 minutes. Turn off gas while apples are cooking. Make Basic Pie Crust. Gently lay uncooked pie crust in bottom of 9-inch pie plate. Sprinkle bottom of pie crust with 1/2 tablespoon of cornstarch. Pour in apples. Dot with 1 tablespoon butter. Sprinkle again with 1/2 tablespoon cornstarch. Cover top with other rolled pie crust. Trim edge and seal. Slit center of pie crust. Prick around top with a fork. Brush top with beaten egg. Bake at 350° for 1 hour. If edges start to turn brown, cover with tinfoil.
Microwave: Mix all together in a microwave-safe dish. Microwave until smooth and creamy, stirring after every minute.
Boil macaroni in water until tender. Drain. Blanch with cold water and drain again. Add seasoned salt, salt, eggs, celery, green peppers and pimentos. Toss lightly. Add English peas. Toss lightly. Gently mix in mayonnaise. Chill several hours before serving. Garnish as desired.
Cook chicken with enough water to cover it until tender. Then cool, skin and debone chicken and set aside. With broth from chicken and cans of broth, add everything but rice and chicken. Bring to a boil and cook 15 minutes. Add rice and chicken and cook 10 more minutes, then serve.
Mix butter, sugar, flour and eggs. Add pecans, chocolate chips and vanilla. Pour into an unbaked shell and bake 1 hour at 325°.
Cream together sugar, Crisco, butter and eggs. Add milk, vanilla and lemon alternately with flour and baking powder, beginning and ending with flour. Bake in a greased and floured tube pan (or use Pam spray) at 325° for 1 hour and 20 minutes.
Brown hamburger meat; drain. Using a 6 or 8-quart pot, saute the peppers and onions. Add next 7 ingredients, stirring well after each addition. Stir in baked beans; simmer for 1 hour. Add Coke 15 minutes before beans are done.
Process or mince bacon, garlic and olive oil. Add chopped parsley, reserving 1 to 2 tablespoons for garnishing. Pulse or chop to blend, set aside. In shallow saucepan add beef stock and Port, bring to boil. Reduce by two thirds, then remove from heat.
Cut orange in half. Use one half; remove pulp and eat it. Remove and discard membrane. (If desired, line shell with wax paper or bacon.) Break egg in shell; season with salt and pepper, if desired. Bake in a 325° oven or in the coals of outdoor fire.
Grease bottoms of 12 muffin cups or line with paper baking cups. Pour milk over cereal; let stand 2 minutes. Stir in remaining ingredients just until moistened. Fill each cup 1/2 to 3/4 full, depending on the size muffin that you want. Heat oven to 400°. Bake muffins until golden brown and firm, 20 to 25 minutes.
Spray ceramic casserole with nonstick spray. Spread 1 can of soup on bottom of pan. Place pork or chicken in a single layer on soup. In separate bowl, mix other can of soup, potatoes, broccoli and 1 to 2 cans water until creamy. Spread over meat and top with bread crumbs. Bake at 400° for 1 hour.
Cut round steak into serving pieces and season with salt and pepper. Add steaks to hot oil in a heavy skillet to brown. Do not turn over until you can see brown from sides. Then turn over and brown other side. Add onions and bell pepper. Cover lightly and lower fire; simmer about 45 minutes or until tender. Add hot sauce and serve over rice or grits.
Stir until flour is moistened. Fill greased muffins cups 3/4 full. Bake 18 to 20 minutes at 400°. Yields 12 muffins.
Dissolve jello in 1 cup hot water. Add strawberries, bananas and pineapple. Pour half of the mixture into a 9 x 13-inch Pyrex dish. Let jell. Spread sour cream over top. Put in refrigerator 10 to 15 minutes. Pour rest of mixture on top. Refrigerate until firm.
Boil sugar and water for 10 minutes. Add lemon juice and cool. Add canned grapefruit that has been broken up into bite-size (or smaller) pieces. Should be kind of mushy. Place in freezer tray and stir once or twice while freezing. Allow about 10 minutes before serving.
Heat butter in large skillet over medium-high heat. Add green onions, nuts and garlic; cook 3 to 5 minutes or until nuts are lightly browned. Add rice, salt, pepper and thyme; cook and stir 3 to 5 minutes or until ingredients are blended. Serve with kebabs. Makes 6 servings.
Prepare pie shell. Heat oven to 425°. Combine sugar, cornstarch, cinnamon, ginger and salt in small bowl. Beat egg whites lightly in large bowl. Stir in pumpkin and sugar mixture. Gradually stir in evaporated milk. Pour into pie shell. Bake at 425° for 15 minutes, lower temperature to 350° and bake 30 to 40 minutes or until knife inserted in center comes out clean.
Cook vegetables according to package directions; drain. Place in casserole dish. Combine soups and milk. Pour over vegetables. Top with crumbs. Bake at 350° for 30 minutes.
Mix the dry ingredients together. (I use my electric mixer.) Mix the egg yolks, melted butter or oleo and milk together. Blend into the dry mixture. Do not overmix. Fold in most gently, the beaten egg whites. Cook according to manufacturer's directions. Makes 4 to 5 waffles.
Cook noodles approximately 10 minutes. Drain and let cold water run over them. Place alternate layers of noodles and ham in greased casserole to within 1-inch of top. Beat eggs with milk. Pour over noodles and ham. Bake at 350° for 45 minutes or microwave on High for 13 to 15 minutes.
This is for 30 people, so you will have to cut down for the number of people you plan to serve.
Whip first 3 ingredients together until fluffy. Fold in 2/3 of Cool Whip. Put in graham cracker crust, then top with the other 1/3 of Cool Whip. Keep in refrigerator.
Saute onion and celery in a small amount of oil. Mix the rest of the ingredients together in a bowl. Add vegetables. Put in a casserole dish that has been lightly oiled. Melt 1 cup margarine. Pour over 1 package of finely crushed Waverly crackers. Put this topping on the vegetable mixture. Bake at 350° until heated through and beginning to bubble.
Cream together margarine and sugar. Add eggs and vanilla. Beat well. Add flour and mix. Spread 1/2 batter in a greased 9 x 13-inch pan. Spread pie filling on top. Drop remaining batter by spoonfuls on top of filling. Bake at 350° for 45 minutes.
Heat oil in skillet and add onion, peppers, tomatoes and garlic; cook until onion is transparent. Transfer to a casserole. Brown the chicken, add to casserole and season well. Add the rice, chicken broth and turmeric to the casserole and stir gently. Cover and bake for 35 minutes. Uncover, add shrimp and peas, stir, return to oven and bake 15 to 20 minutes longer or until chicken is tender and rice is cooked. Cook in oven at 350°.
Mix the first 5 ingredients together until creamy, then add Cool Whip. Pour into graham cracker pie shell or in small separate pie shells. Cool 4 hours in refrigerator before serving. Top with cherry filling.
Cut dough into 1/8-inch slices. Line a 14-inch pizza pan with slices, pressing to form a crust. Bake in oven at 375° for 12 minutes or until lightly brown. Let cool, then blend cream cheese, sugar and vanilla. Spread over cookie crust. Arrange fruit over cream cheese. Glaze with mixture of marmalade and water. Chill. Makes 12 or more servings.
Mix cream cheese and peanut butter. Beat with mixer until fluffy. Stir in powdered sugar and Cool Whip. Pour into graham cracker crusts. Shave a little of the chocolate or Hershey bar on top for decoration. Cover and place in freezer. Remove from freezer about 45 minutes before serving.
Brown beef and celery in skillet. Drain off grease. Sprinkle with dry soup mix and cornstarch over meat mixture; stir in. Then add soy sauce, water and bean sprouts. Mix all together. Bring to boiling point. Cover and simmer 15 to 20 minutes, stirring occasionally. Serve over rice. Top with chow mein noodles.
Combine potatoes, 1/2 cup butter, onion, soup (undiluted), sour cream and cheese. Stir well. Spoon into a greased 2 1/2-quart casserole. Crush cereal and stir in remaining butter. Sprinkle over potato mixture and bake at 350° for 50 minutes. Garnish with parsley, if desired.
Have butter at room temperature and beat until smooth. Add sugar, eggs, cream, vanilla and yeast. Gradually add flour. When dough is too heavy to beat with spoon, mix by hand until very smooth. Put in refrigerator overnight. When ready to use, cut dough in 5 sections.
Heat oven to 350°. In large bowl, combine margarine, powdered sugar, cherry juice, almond extract and food coloring. Blend well. Add flour, salt and cherries and mix well. Form dough into 1 inch balls. Place 2 inches apart on ungreased cookie sheets. Bake for 8 to 10 minutes. Makes 48.
Combine tomato soup and cream cheese and cook until smooth. Add the gelatin. Mix well the remaining ingredients and add to gelatin mixture. Pour into mold and chill. Serve with fancy crackers.
Soak ground squash and onions in salt overnight; next morning drain in sieve. Wash by running water over mixture while still in sieve. Drain very well. Place in large cooker. Mix all ingredients well and simmer 35 minutes. Seal in jars. Process for 30 minutes in a boiling water bath for pints.
Bring milk and salt to a rolling boil. Briskly stir in the farina. Continue to stir until batter comes loose from sides of pot. Remove from heat. Beat in the eggs, one at a time. Add parsley. Bring broth to rolling boil. With tablespoon, cut the mixture and immerse into the boiling broth. Reduce heat. Slowly cook the dumplings for about 15 minutes, partly covered.
Mix pretzels, 3 tablespoons sugar and margarine. Press into a 9 x 13-inch pan. Bake in a 350° oven for 10 minutes. Beat cream cheese; add 1 cup sugar. Fold in Cool Whip. Put over crumbs. Mix jello in boiling water. Add frozen strawberries. Set aside until thick, then spread over cheese mixture. Sprinkle top with pretzel crumbs.
Saute meat and sausage in oil. Then add to sauce (tomato puree, garlic, salt and pepper). Cook on low-light for 2 to 3 hours. Cook lasagna according to directions on box. Mix the Ricotta and eggs. Shred Mozzarella. In a deep 12 to 13-inch lasagna pan, add sauce, then lasagna, Ricotta and Mozzarella cheese. Bake in oven at 350° for 30 minutes. Serves six to eight.
Combine. Cookie batter will be very stiff. Drop by 1/2 teaspoons onto greased cookie sheet. Bake at 350° for 12 to 15 minutes.
Cook hamburger until done. Brown pineapple on both sides. Serve on buns.
Brown ground beef. Add kidney beans, chili powder, water, tomato paste, tomato sauce and parsley in a large saucepan. Mix well. Add in ground beef and mix well until thick. Put in a large casserole dish. On top of that put cheese. Bake at 350° for 25 minutes. (Before putting in casserole dish, mix in Fritos.)
Brown meat on all sides in small amount of oil. Season with salt and pepper. Add onion. Mix all other ingredients except potatoes and carrots and add to roast. Cover and cook slowly for about 2 1/2 hours. Add potatoes and carrots the last 45 minutes of cooking time.
Mix flour, butter and powdered sugar together; press this mixture into a small baking pan. Bake at 350° for about 20 minutes. Mix remaining ingredients and pour into hot crust; bake again at 350° for about 25 minutes. Sprinkle on top with powdered sugar and serve.
Combine garlic powder, cumin and oregano in small dish and blend; set aside. Heat oil in large nonstick skillet over med-high heat. Add chicken and onion; cook4 - 5 minutes or until chicken is lightly browned. Stir in chicken broth, chiles, mixed spices and bay leaf.
Saute mushrooms in butter. Squeeze fresh lemon juice over the cooked mushrooms. Mix all ingredients, except 1/2 can onion rings, in a 1-quart casserole dish. Bake at 350° for 25 minutes. Sprinkle 1 cup of cheese on top. Crumble the rest of the onion rings on top and bake an additional 5 to 10 minutes.
Cut zucchini squash in cubes; cook in boiling water 5 minutes or until tender. Drain and place in a casserole dish. Set aside. Combine next 5 ingredients in saucepan. Cook over low heat, stirring constantly, until cheese melts. Remove from heat. Stir about 1/4 mixture into egg yolk. Add to remaining hot mixture. Fry bacon crisp; break in small pieces. Stir in bacon and chives in mixture. Pour over squash. Combine bread crumbs and oleo; mix well. Sprinkle over casserole. Bake at 350° for 25 to 30 minutes.