HumbleIntelligence/food-ner-1-Million huggingface dataset:
Blend all ingredients except sour cream. Pour over cucumbers and marinate 2 hours; drain. Blend in sour cream well.
Melt almond bark in microwave. It's best to do a small amount at a time. Dip pretzels in melted bark and put on wax paper to dry. Can be stored several weeks.
Put all ingredients in covered casserole dish. Bake for 2 hours at 325°. Stir after 1 hour.
Mix the oil, vinegar, salt, pepper and garlic. Pour over the remaining ingredients in a large bowl. Cover and refrigerate at least 2 hours -- but no longer than 24 hours, stirring occasionally. Serve with chips. Excellent!
Brown birds in a large frying pan with butter and shallots until browned. Put olive oil in roasting pan, swish to cover bottom. Put in bay leaves, onions, carrot, juniper berries, and 2 thinly sliced, unpeeled mandarins. Sprinkle birds with cinnamon, rosemary and tarragon. Place in pan with vegetables. Place in 350° oven and roast for 3 hours, basting with mandarin juice and honey. Remove birds from pan, strain sauce and serve on the side.
Mix in a large bowl the confectioners sugar, peanut butter and oleo. Form into balls (size of walnuts). Melt in double boiler the chocolate bits and paraffin. Dip walnut-size balls by toothpicks into chocolate and place on wax paper until chocolate hardens. (Leave tops without chocolate.) Store in cool place. Makes approximately 200 to 300 Buckeyes.
Mix all together. Take chicken and dip in milk; roll in mixture. Place in baking pan and dot with oleo. Sprinkle with parsley. Bake 45 minutes at 350°.
In a covered 5-quart Dutch oven over medium heat, in 1/4 cup water, cook sausage links 5 minutes. Uncover; brown well. Drain on paper towels.
Grease pan with canola oil. Also rub a little oil on top of meat loaf to form a crust. Bake at 325° for 45 minutes. Then at 400° for 15 minutes.
Cook grits in boiling water until thick; add butter, seasonings and cheese, stirring until melted. Beat eggs lightly and stir into grits mixture. Pour into buttered casserole dish and bake for 1 hour at 325°. (Placing a sheet of foil under the pan seems to prevent it from sticking.)
Place beef in the middle of chicken breast. Wrap with bacon. Place all chicken in a casserole dish. Cover with soup (undiluted) and dollop with sour cream. Bake at 350° for 40 to 45 minutes.
Cut ham and cheese into small pieces. Mix remaining ingredients. Split rolls; spread mixture on both halves of rolls, then put ham and cheese on rolls. Put back together. Bake at 375° for 20 to 25 minutes.
Mix ingredients and add the onion soup mix. Make into 4 loaves. Bake 50 to 60 minutes at 350°.
Combine the first 5 ingredients in a large bowl; mix until blended. Sift together the 3 dry ingredients. Blend into egg mixture. Add poppy seed and vanilla. Beat until smooth. Bake in 3 greased and floured loaf pans at 350° for 50 to 60 minutes. Makes 3 loaves. Freezes well.
In medium saucepan, combine Jell-O, pudding and water. Cook until boiling; cool. Will thicken as it cools. Add raspberries and pour into pie shell. Refrigerate for at least 2 hours.
Break bread in small pieces. Put in mixing bowl with 1 cup sugar, evaporated milk, 2 cups milk, vanilla, egg yolks and melted butter. Mix well. Pour in 10 x 8 x 2-inch pan. Bake at 450° for 15 minutes.
Mix all ingredients together. Form into pancakes; fry in hot oil until brown on each side.
Beat together sugars and shortening. Add eggs. Add flour, soda, salt and baking powder. Add vanilla, oatmeal and chips. Drop by spoonfuls onto cookie sheet. Bake at 375° for 8 to 10 minutes.
Preheat oven to 375°. Rinse hens and pat dry. Mix rice and orange rind in a bowl. Stuff each hen with rice mixture. Place hens, breast sides up, on a rack in roasting pan. Cover loosely with foil and roast 45 minutes. Heat jam and brandy in saucepan. Remove hens from oven and remove foil; brush hens with jam mixture. Lower temperature to 325° and roast an extra 30 minutes. Baste. Arrange with extra rice, crab apples, watercress or parsley.
Cream shortening, sugar, eggs, sour cream and vanilla; blend well. Stir dry ingredients into creamed mixture. Blend well. Add nuts. Bake at 350° for 8 to 10 minutes.
Heat oven to 325° and grease a 2-quart casserole dish. In a 2-quart saucepan, over medium heat, mix first three ingredients; bring to boil for 2 minutes. Remove from heat and add next three ingredients. In small bowl, mix next three ingredients and beat into first mixture. Stir in next three ingredients. Fold in egg whites, pour into casserole and sprinkle with paprika. Bake approximately 1 1/2 hours, until knife inserted in center comes out clean.
I take plain oatmeal, putting small quantities at a time through the blender, to make oat bran. Bake at 350° until done. Makes 1 dozen.
Top fish with sauce, onion, green pepper and last Mozzarella cheese. Bake at 400 for 15 to 20 minutes. Serves 3 or 4.
Place Cool Whip in freezer for about 15 minutes. Have lemonade at room temperature. Mix all together. Add food color. Pour in pie crust and chill.
Mix dry ingredients together. Add diced bananas, oil, vanilla, eggs and crushed pineapple and juice. Stir to blend, but do not beat. Pour into a greased 9-inch tube pan and bake at 350° for 1 hour and 20 minutes. Let cool in pan on rack. This cake is served without frosting.
Prepare cake mix according to directions, substituting liquid from oranges and pineapple. Add oranges, oil, eggs and pudding. Bake at 350° for 35 to 40 minutes.
Remove sausage from casing, crumble and cook. Let cool. Mix together eggs, Ricotta, Parmesan and Mozzarella cheese. Add cooled sausage. Place pie crust into a 9-inch pan following package directions. Fill with cheese mixture and top with second crust. Bake at 375° for 1 hour. Let cool before cutting.
Mix together. Roll into 1-inch balls and flatten with a fork. Bake at 350° for 10 minutes.
Line pie pan with rolled pie crust. Spread filling evenly in crust. Place vented or lattice top crust over filling. Bake at 425° for 10 minutes; reduce heat to 350° and continue baking for 25 to 35 minutes, until golden brown. Serves 6 to 8.
Shred cabbage and refrigerate about 1 hour. Then mix in the rest of the ingredients, pouring the whipping cream in last. Keep chilled until ready to serve.
In soup pot in olive oil, saut onion, garlic and celery until onions are about clear. Add canned tomatoes, navy beans and Italian seasoning and simmer over medium-low heat for about 15 minutes. Next, add potatoes and water until pot is about 2/3 full. When it comes to a boil, add bouillon and simmer/boil over medium heat for 10 minutes. Add pasta. Continue to cook for 2 or 3 minutes. Turn heat off. Let sit until pasta is tender, but not mushy. Enjoy!
Mix thoroughly and add tears of joy, sorrow and sympathy. Flavor with little gifts of joy. Fold in 4 cups of prayer and faith to lighten all other ingredients and raise texture to great heights of character. After pouring this into your daily life, bake well with the heat of human kindness. Serve this with a smile anytime and it will satisfy the hunger of starved souls.
Preheat oven to 350°. In a large skillet, brown ground beef over medium-high heat; drain. Add tomato sauce, beans, corn and green chilies. Stir in next 5 seasonings. Bring to a boil and reduce heat. Simmer, uncovered, 15 minutes. In a 2-quart baking dish, coated with cooking spray, place 3 flour tortillas to cover bottom. Overlap as needed. Layer with half of cheese. Top with remaining tortillas, meat mixture and cheese. Bake 30 minutes. Serves 8.
Melt butter, then stir in flour and onion. Add broth, horseradish and salt. Cook until thickened and smooth. Serve over beef or use as French Dip.
Combine peeled and sliced peaches with sugar and water and set aside. Mix together 1/2 cup sugar, flour, baking powder, salt, milk, melted butter and vanilla and pour into greased 8 x 12-inch baking dish. Spoon peaches over the mixture and pour remaining water (and syrup) on top. Bake for 20 to 25 minutes or until golden brown in preheated 400° oven.
Bring to boil brown sugar, molasses, ginger, cloves and cinnamon. Stir in soda. Pour over butter in large bowl. Stir until melted. Add egg and flour. Knead until smooth. Refrigerate 2 hours. Roll out on wax paper until 1/4 inch thick. Cut with desired cookie patterns. Bake in 325° oven for 15 minutes.
Place in a large pan (larger than 9 x 13-inch) the onions, eggplant, peppers, string beans, garlic, zucchini and okra. Sprinkle with 1/2 cup olive oil over all. Toss lightly so vegetables are covered with oil. Pour the tomatoes and tomato sauce over the vegetables. Add the black pepper, salt, paprika and dried parsley. Toss again, lightly. Drizzle 1/4 cup olive oil on top. Bake at 400° about 1 1/4 hours or until all liquid is gone except for traces of the oil. Bake, uncovered. Halfway through baking, gently turn vegetables over with large spatula.
Combine and simmer onion, water, potatoes, carrots and bouillon cubes until potatoes are tender, about 15 to 20 minutes. Stir in milk, corn and pepper. Continue simmering. Mix flour and cheese, then add to soup, simmer and stir until cheese is melted. Great with cornbread.
Beat egg whites until stiff, gradually adding sugar and salt. Stir in chips. Bake at 225 degrees for 35-45 minutes on greased wax paper over greased pan.
Brown ground beef and onion in skillet. Cook celery and onions in small amount of water in saucepan until tender. Place layer of beef mixture, peas, celery and carrots in 1-quart casserole. Repeat procedure. Mix soup, milk and Worcestershire sauce. Pour over other ingredients. Top with potato chips. Bake at 350° for 25 minutes.
Scrub fuzz from peaches. Boil all ingredients, but peaches, for 5 minutes. Put peaches in a few at a time. When they are done enough, take them out and put into a jar. Put others in to cook. Repeat until all peaches have been done. Boil syrup down and pour over peaches. Seal hot.
Mix well the cake mix, Jell-O, oil and juice. Add beaten eggs and mix well. Pour into greased and floured oblong pan. Bake at 350° for about 40 minutes. Check with toothpick for doneness.
In a bowl, mix the first 10 ingredients until smooth. Spread in a 9-inch pie plate. Sprinkle with bread crumbs. Cover and bake at 350° for 20 minutes or until bubbly. Uncover and bake 5 minutes more. Serve with crackers or raw vegetables. Yields 6 to 8 servings.
Beat the cream cheese until light and fluffy. Add sweetened condensed milk; blend thoroughly. Stir in lemon juice and vanilla. Pour into graham cracker crust. Chill 3 hours or until firm. Top with pie filling and serve.
Combine cooked and drained macaroni with turkey and stir in celery, onion, walnuts, lemon juice, salt and pepper. Blend in Miracle Whip and peas. Top with 1 cup crushed potato chips. Bake for 1/2 hour at 350°.
Combine and cream first 4 ingredients. Mix all other ingredients and add to first mixture. Blend well. Roll dough into ball and refrigerate at least 1 hour. Flour rolling surface pin. Roll to 1/4 inch to 1/8 inch thick. Cut with cookie cutters. Place on cookie sheet. Bake 8 to 10 minutes at 350°. Decorate with sprinkles.
Mix butter and sugar. Add eggs and vanilla; mix well. Stir in oats and corn flakes. Sift together flour, soda and baking powder and stir into mixture. Stir in pecans and drop by spoon onto ungreased cookie sheet. Bake at 350° for 10 to 12 minutes. Makes 5 to 6 dozen.
Mix together in a saucepan the sugar, vinegar, celery and mustard seed. Bring to a boil. Mix shredded cabbage, grated carrots, chopped peppers and onions together. Pour hot vinegar mixture over slaw and let cool. Refrigerate overnight or put into freezer cartons and freeze for future use.
Mix Miracle Whip, sugar and vinegar together. Combine all other ingredients in a medium bowl. Pour mixture over all other ingredients. Refrigerate 2 hours.
In a 9 x 12-inch pan, layer pineapple, berries and dry cake mix. Dribble margarine on top of cake mix. Add nuts and sprinkle with sugar. Bake at 325° for 30 to 40 minutes.
Season roast with salt and pepper, A.1. sauce and dehydrated soups. Add water. Seal in foil and bake at 350° for 3 hours.
Breakup ramen noodles (do not cook). In large bowl combine noodles, coleslaw vegetables, almonds, sunflower seeds and green onions.
Saute onion and butter in microwave until transparent. Heat broth and onions for 6 to 7 minutes on High. Add rice. Cook, covered, for 10 minutes on High. Allow to remain covered 10 minutes longer. Serves 4 to 6.
Shred cabbage as for slaw. Heat bacon drippings and add flour. Brown as for gravy. Add vinegar and some water. Add cabbage and cook until limber. You may need to add more water and vinegar according to taste or you may need to delete some vinegar.
Drain clam liquid into large measuring cup. Add water to equal 2 cups. Set aside. In 3-quart saucepan, saute onion and garlic until onion is transparent. Stir in paprika, parsley, white pepper, crushed pepper, wine and clams. Add rice and clam juice/water mixture and bring to a boil. Cover and simmer until all liquid is absorbed (15 to 17 minutes). Serves 4 to 6.
Slice beef across grain in very thin strips. Brown 1/2 meat in skillet on high heat with 1 tablespoon margarine and 1/2 onion. Cook until no pink is showing; set aside. Repeat with remaining butter, beef and onion. Return all mixture to skillet. Stir in soup and paprika. Heat through. Stir in sour cream. Serve over cooked noodles. Serves 6.
Drain beets and then dice. Boil egg and cut up. Dice onion and add mayonnaise. Mix well.
Batter will be lumpy. Bake 20 to 25 minutes in a 400° oven. Let stand for 5 minutes. Makes 16.
Bring sugar and water to boil. Let cool, then add lemonade, orange juice, pineapple juice and mashed bananas. Freeze. Take out of freezer about 1 1/2 hours before using and thaw to slush. Add ginger ale. Ready to serve.
Preheat oven to 350°. Mix meat well with next 5 ingredients. Soak bread in milk. Add eggs and beat with fork. Combine meat and egg mixtures. Form into 2 loaves and roll in dried bread crumbs. Place in shallow baking pan. Completely cover tops of loaves with ketchup. Pour 1/2 cup boiling water around loaves. Bake, uncovered, at 350° for 1 hour. Serves 8 to 10 people.
Dissolve yeast in water. Sift flour, soda and sugar together. Put in a pan to mix. Add oil, milk and yeast. Mix together. Cook as needed by rolling into desired size and placing on greased pan. Dough will keep in refrigerator. Bake at 450° until light brown.
Beat altogether and pour into floured and greased cake pan (9 x 13-inch). Bake at 350° for 25 to 30 minutes. Put a chocolate frosting on when cooled.
Mix together the Monterey Jack and sausage. Add biscuit mix. Work together. The cheese and sausage will hold dough together. Divide dough into 15 equal parts. Stuff peppers with a slice of Cheddar cheese. Pat cheese and sausage mixture into small pancake shape. Completely cover each pepper with mixture; make sure all edges and ends are sealed. Roll back and forth in hands to form egg shape. Roll egg in the Shake 'n Bake, then fry until golden brown. Can be frozen before frying.
Grind meat, crackers and cheese; blend well. Beat egg and milk together. Add to meat mixture. Place in greased loaf pan and bake in 350° oven for 35 minutes.
Heat oven to 350°. Melt margarine in 13 x 9 x 2-inch pan in oven. Sprinkle with brown sugar. Spoon pineapple over brown sugar; spread evenly. Prepare cake mix as directed on package. Pour over pineapple. Bake 35 to 40 minutes. Cool 10 minutes. Invert onto heatproof platter; remove pan. Cool cake completely. Serve with sweetened whipped cream if desired.
I use an electric skillet on medium. Dust steak with fork; brown in oleo with mushrooms and onions. Add broth, soup, salt and pepper. Cook, covered, until meat is tender, adding water as needed. Mix with cooked egg noodles; put into a large casserole dish. You can add sour cream right before serving if you desire.
You will need an old bottle (the cruets with stoppers make the herb vinegar a beautiful gift).
Prepare brownie mix per package directions. Cool. Cover with frosting. Melt chocolate chips and drizzle over frosting.
Press into a 9 x 10-inch pan, 3 tablespoons sugar, pretzels and butter (melted). Bake 10 minutes in a 350° oven. Cool.
Bring pineapple, water and sugar to a boil; remove from heat and add gelatin. Chill until partially set. Whip slightly before adding other ingredients. In a separate bowl, beat cream cheese with milk; add Cool Whip and fold into gelatin mixture. Pour into pan and chill until set.
Heat oil in a large skillet. Add garlic and shrimp. Cook and stir until shrimp turns pink. Add wine, lemon juice, basil and parsley. Cook 5 minutes longer.
Place ham hocks in 2 quarts of water in a 4-quart pot and boil slowly for 15 minutes. Add frozen black-eyed peas and simmer for about 1 hour until peas are tender. Salt to taste. Serve over rice with a dash of hot pepper sauce.
Grease square casserole pan. Cover with Jack cheese and then Cheddar cheese. Add flour and milk to beaten eggs, blending together. Add to casserole. Bake at 350° for 40 minutes. Top with tomato sauce and heat through.
1st Day: Peel and cut cucumbers into strips, removing seed section. Soak 24 hours in 2 gallons of water with 2 cups lime.
Mix together well. Drop by teaspoon on lightly greased cookie sheet. Bake at 350° for about 10 minutes.
Beat the sugar, oil and eggs with a mixer. Add dry ingredients. Fold in the carrots, pineapple, coconut and nuts. Also add vanilla. Bake in greased and floured 13 x 9-inch pan or glass dish (I use a Bundt pan) at 350° for 1 hour. Frost with cream cheese frosting, Cool Whip or whatever you like.
Put all ingredients, except vanilla, in a microwave safe bowl. Microwave for 3 minutes, stirring thoroughly every 30 seconds. Remove from microwave and stir in vanilla. Immediately pour into 8-inch square pan lined with foil and well buttered. Refrigerate overnight. Cut into squares.
Drain pineapple well. Sprinkle dry Jell-O over cottage cheese. Mix well. Add other ingredients. Add nuts if desired. Chill. Use as salad or dessert.
Cream sugar, shortening and eggs; add vanilla, flour, powder and salt. Fold in dates, walnuts and cherries. Bake in a well-greased 13 x 9 pan at 350° for 45 minutes or until done.
Preheat oven to 350°. Make meat balls by mixing together well ground beef, 2 tablespoons chopped onion, green peppers, cornmeal, salt, chili powder, dry mustard, milk and egg. Roll into balls and roll in 4 tablespoons flour; then brown in oil in large skillet.
Prepare crust. Mix graham cracker crumbs and sugar. Then mix in butter. Pack into a 9 inch pie plate and bake 375 degrees for about 8 minutes. Heat pineapple and add marshmallows allowing them to melt. Add 2 Tbsp. jello powder. Stir until dissolved. Cool until it begins to stiffen then add cream. Add 2 Tbsp. powdered sugar to cream. Pour into graham cracker crust and refrigerate.
Drain all fruit. Keep 1 cup of juice. Dissolve jello in hot water; add liquid from fruit. Add fruit and let set. Beat cream cheese, sour cream, vanilla, and sugar until smooth. Spread over jello. Sprinkle with nuts. Keep refrigerated.
Combine Ranch salad dressing. Mix with dill weed, lemon pepper, garlic salt and oil. Pour over crackers. Stir to coat. Place in warm oven at 300° for 15 to 20 minutes. Stir gently halfway through baking. Adds a nice surprise to soup.
Brown ground beef and onion. Add seasoning, tomato sauce and 1 can of enchilada sauce (with a little water if needed). Heat and set aside. Heat 1 can enchilada sauce and chili. Dip tortillas in chili mixture. Put meat mixture on tortillas with shredded cheese and roll up. Place in casserole dish. Pour any remaining chili mixture on top of enchiladas and top with more cheese. Heat at 350° for about 30 minutes.
Grease and lightly flour a 13 x 9 x 2-inch baking pan. In a large mixing bowl, stir together flour, sugar, baking powder, baking soda, salt and cinnamon; add carrots, oil and eggs. Mix until moistened; beat at medium speed of electric mixer for 2 minutes. Pour into preferred (13 x 9 x 2-inch) baking pan. Bake in a 325° oven for 50 to 60 minutes or until wooden pick inserted in center comes out clean. Cool thoroughly on wire rack. Frost with Cream Cheese Frosting. Serves 12 to 15.
Mix and chill.	Roll into balls, roll in sugar. Bake at 375° for about 12 minutes. These cookies burn easily on the bottom, so it's best if you use parchment paper.
Peel potatoes, slice and boil. Put in large bowl to mixer on low speed; mash well. Add butter while potatoes are warm. Add sugar, egg, milk and vanilla. Pour into unbaked pie shell and bake in moderate oven until filling is set and begins to brown. Do not preheat oven.
Whip sour cream and cream cheese in a mixing bowl. Spread on bottom of round pie or quiche dish. Top with finely chopped lettuce and plum tomatoes. Sprinkle shredded Cheddar cheese on top. Dip and enjoy!! Serve cold.
Cream the butter, sugar and vanilla until light. Add next 4 ingredients and mix well. Add nuts. Shape into 1-inch balls and place on ungreased cookie sheets. Bake in preheated slow oven at 325° for about 15 minutes. Cool and roll in confectioners sugar. Yields 6 dozen.
Cream butter and sugar. Add eggs and beat well. Add flour, baking powder and lemon extract. Beat. Stir in cherries, raisins and pecans. Bake at 275° for 2 hours or until done.
Boil oil, vinegar and sugar 3 minutes and pour over cabbage. Keeps several days under refrigeration.
Heat oven to 400°. Beat eggs with a fork; stir in oil and vanilla. Blend sugar until mixture thickens. Measure flour, baking powder and salt. Stir in mixture. Drop by teaspoonfuls. Bake 8 to 10 minutes.
Cook pintos. Chop vegetables and tomatoes. Brown beef. Add other ingredients and mix with pintos and simmer 1 hour.
Place all ingredients except bread in blender. Blend on medium speed until thoroughly mixed. Pour into shallow bowl. Preheat griddle to high. Dip bread into mixture and brown both sides. Sprinkle powdered sugar over and serve with syrup.
Mix Marshmallow Creme and Kisses. Set aside. Melt margarine. Combine with milk and sugar. Cook and let come to a boil. Boil for 8 minutes. Pour over Creme and Kisses mixture. Stir until Kisses mixture is melted. Add pecans. Pour into waxed paper. Cut when cooled.
Pour the pineapple with its juice into a glass measure. Microwave on High for 2 to 2 1/2 minutes, until boiling. Carefully remove from microwave. Add the gelatin. Stir with a wooden spoon until dissolved. Chill in refrigerator until it is cool and begins to thicken. This will take about 2 hours. Remove from refrigerator and stir in oranges, cottage cheese and whipped topping. Pour into square dish. Refrigerate until firm. Cut into squares and serve on lettuce leaves.
Butter a 13 x 9-inch baking pan. Add in layers the undrained pineapple, blueberries, sugar and dry cake mix. Do not stir. Drizzle melted butter over cake mix; sprinkle with pecans. Bake at 350° for about 45 minutes.
Combine ingredients in microwave safe dish. Cook in microwave for 2 minutes. Stir until all the mixture is mixed together. Pour into a buttered pan. Refrigerate for a few minutes and slice.
Cook the squash until tender. Scoop out inside and mash. Add egg, crackers, cheese and salt and pepper. Heat in oven until cheese melts.
In saucepan, mix sugar, cornstarch and salt, using a wire whisk. Still using whisk, gradually blend in cold water. Place over heat and cook until it starts to thicken, stirring constantly.
Beat eggs. Stir in sugar and shortening, then blend in applesauce and vanilla. To this mixture, add remaining dry ingredients, gradually blending in until dough is well mixed. For easier handling of the dough and to ensure that the doughnuts will hold their shape when cut, chill the dough in refrigerator for about 2 hours.
Cut bread into 1-inch cubes. Dip cubes into cream. Quickly saute in butter. Roll in sugar.
Boil sugar, cream and margarine to soft ball. Add vanilla and peanut butter. Beat.
Mix the first 5 ingredients. Before serving, crush 1/2 bag of nacho cheese Doritos. Mix taco sauce and salad dressing.