HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a mixing bowl, beat cream cheese and mayonnaise until smooth. Stir in cheeses, garlic powder, salt and bacon. Spread the mixture on a slice of bread (about 1/3 cup). Top with another slice of bread. Butter the outsides of the bread and grill.
Combine spinach, onion, water in small saucepan. Bring to a boil and cook 10 minutes. Drain well and squeeze to remove excess liquid. Combine spinach mixture and remaining ingredients in medium size mixing bowl. Stir well. Cover and chill 2 hours. Shape into 1 inch balls. Place 1 1/2 inches apart on lightly greased baking sheets. Chill at least 30 minutes before baking. Bake at 350° for 10 minutes. Serve warm. Yield: 4 dozen.
Put chicken pieces, onion and cheese in each tortilla and roll; place in baking dish, seam side down. Heat soups, milk and chilies thoroughly and pour over tortillas. Sprinkle with cheese and onion and bake at 350° for about 30 minutes.
Boil the cream, water and lard together and pour over the flour. Add a dash of salt.
Mix all except candy and nuts. Pour into greased and floured 13 X 9 X 2 pan. Sprinkle nuts and candy over top. Bake 45 minutes at 350. Sprinkle powdered sugar on top.
Toast butter, coconut and pecans in a skillet and let cool. In another bowl mix the cream cheese and Eagle Brand milk. Fold in the Cool Whip. Layer ingredients as follows: 1/4 cream cheese mixture, 1/4 jar caramel topping and 1/4 toasted coconut and nuts. Repeat layers. Place in freezer and serve slightly thawed. Very rich!!
Pour milk into medium bowl. Add pudding mix and sugar. Beat with wire whisk 1 to 2 minutes or until well blended. Stir in whipped topping gently. Spread on cake at once. Makes about 5 cups or enough for two 9-inch layers.
Oven temperature should be 375°, reduced to 350°. Preheat oven. Place all dry ingredients in a large mixing bowl. Combine well the fingers. In another bowl, mix the eggs with the yogurt and water. Make a well in the dry mixture and slowly pour on the yogurt and water. Mix with your hands until you get a nice soft dough, not too wet. A dough that is too wet or too stiff will result in a hard, heavy bread. Lightly flour a worktop or pastry board. Divide the dough in half. Make 2 flat rounds of bread on the board. Cut a deep cross in the middle of each loaf. Place in the preheated oven for 10 minutes, then reduce the heat. Bake until the bottom of the bread sounds hollow when knocked. This takes about 30 minutes.
Put a little oil in a large skillet and brown meat. Remove from pan and set aside. Saute peppers, onions and garlic in same skillet. In saucepan, heat tomatoes and water to a simmer. Combine all ingredients in skillet and simmer covered for 2 hours. Uncover and simmer another 45 minutes until done.
Brown meat and onion. Drain. Mix soup, eggs and hash browns together. Ad meat. Top with cheese. Bake 1 hour at 350° in a 2-quart casserole.
Brown sausage or bacon first; drain. Line greased 9 x 13-inch pan with bread. Sprinkle cheese, ham and mushrooms. Mix together eggs and milk. Slowly pour over ingredients. Let set in refrigerator overnight. Chopped onion and/or green pepper is optional. Bake at 250° for 1 hour.
Beat egg yolks until light in color. Add sugar and beat again. Stir in milk and rum. Chill 2 to 3 hours. Whip the cream, then fold into chilled mixture. Sprinkle with nutmeg. Makes 20 servings.
In pan, combine mustard, sugar, celery seed, salt, white vinegar and salad oil. Bring to a boil and pour over cabbage mixture. Chill 4 hours.
Combine corn, milk, egg yolk, salt, butter, vanilla and sugar in medium mixing bowl; stir well. Beat egg white until stiff but not dry; fold into corn mixture. Spoon into nonstick 8- inch square baking disk, and bake at 350 degree for 30 to 40 minutes or until set. Serve and enjoy.
Wash and trim carrots. Cook in small amount of boiling salted water for 15 minutes or until tender. Drain. Melt margarine in a skillet or saucepan. Add sugar, honey and carrots. Cook over low heat, turning carrots frequently until each is well glazed. Sprinkle with chopped parsley or mint and serve immediately.
Preheat oven to 350°. Lightly mix first 8 ingredients. Turn into a 1-quart casserole dish. Mix bread crumbs and butter; sprinkle over top. Bake at 350° for 30 minutes or until hot. Serves 4.
Mix potatoes, onion, carrot and beef. Make into large patties. Roll into flour. Brown on both sides in skillet over medium heat. Dilute mushroom soup. Pour over patties. Cover with a lid and simmer for 1 hour.
Put apples in a casserole dish. Sift flour and sugar together. Add egg. Mix until it crumbles like cornmeal. Put over apples in pan. Melt butter and pour over top. Sprinkle cinnamon on top and bake slow.
Put potatoes in an 8 x 12-inch baking dish that has been sprayed with Pam. Mix together margarine, soup, onions, sour cream and cheese and pour over potatoes. Mix everything slightly. Sprinkle corn flakes on top. Bake at 350° for 45 minutes. Serves 8 to 10.
Mix all ingredients. Put 1/2 batter in tube pan. Mix 3 teaspoons cinnamon and 1/2 nuts. Sprinkle over batter. Then put other half of batter in. Bake at 325° for 1 hour or until done.
Boil potatoes until tender; cool and peel. Mash potatoes and add sugar, milk, eggs and margarine. Beat with electric mixer until light and fluffy. Add vanilla and dash of nutmeg. Pour into baking dish; cover with marshmallows. Place in oven at 325° and brown lightly.
Brown beef and pork. When cooked, pour off excess grease.. Add onion, peppers, drained noodles, corn, rice and soup. Beat eggs and add cheese. Season with salt and pepper. If dry, add milk and bake at 350° until light brown.
Cauliflower should be put in cold salted water, head down, for 30 minutes. Then drop into boiling salted water, heat up, and cook until tender. Cauliflower should be cooked uncovered and rapidly. Do not overcook. Drain and serve as desired. Good served with heated Cheez Whiz poured over it.
Beat first 5 ingredients; mix in next 5 ingredients. Add chocolate chips and Hershey bar. Make large cookies and bake at 375° for 7 minutes. Add walnuts if desired.
In small mixer bowl, beat cream cheese, sugar and cocoa. Add milk. Beat until smooth and fluffy. Stir in whipped topping. Serve atop anything you think needs a pick-up. Yields 2 or more cups.
Wipe 3 pounds of beef with damp cloth. Rub with garlic, salt and pepper. Place in crock. Heat, but do not boil, vinegar or white wine with equal part of water, onion, bay leaves, peppercorns and sugar. Pour mixture while hot over the beef so it is more than half covered. Place lid over crock and put in refrigerator. Leave meat in refrigerator for 4 days, turning once a day. Drain, saving the vinegar, and cook meat until tender. Remove from pot and replace where it will remain hot. Pour off all but 2 tablespoons of drippings. Blend with flour. Stir with wire whisk. Add box of gingersnaps to thicken gravy.
Take each chicken breast; flatten and top with dried beef. Roll, then wrap with a strip of bacon; secure with a toothpick. Arrange bundles in a Pyrex pan. Combine undiluted mushroom soup and sour cream; pour over breasts. Bake for 3 hours at 300°. If the breasts are browning too rapidly, put loose foil on top for last part of cooking. Can be easily adapted to serve a large crowd.
Drain all beans and corn; wash off red kidney beans. Place beans and corn in a large container with a lid. Mix the vinegar, sugar, oil, onion and pepper; pour over beans and corn. Best if made 24 hours before serving.
Combine flour, salt and baking powder. Add milk; stir to make a soft dough. Turn out onto well floured board with floured hands; pat down to 1/2-inch thickness. Cut into strips with slit in middle. Fry in deep fryer until golden brown on both sides.
Beat eggs slightly. Add sugar and few grains of salt. Stir milk in gradually. Place in double boiler. Stir constantly until mixture thickens and coats spoon. Then cool and add vanilla.
Cream together with mixer the cream cheese and butter. Add 1 box confectioners sugar and mix well. Add the second box of confectioners sugar and 1/4 cup warm water and mix well. Add the melted German chocolate. Take out 2 1/2 cups of the mixture and reserve it for frosting. Add to the remaining mixture the shortening and eggs (one at a time) and mix well.
Cream together butter and sugar. Add beaten eggs to sugar mixture. Cut soda into flour. Mix flour and soda with pecans, dates, pineapple and cherries. Mix all ingredients well.
Saute onions, celery and bell pepper in margarine. Add remaining ingredients. Serve dip warm in fondue.
Peel cucumbers and rub with salt under running water. Slice cucumbers into thin slices and sprinkle with 2 tablespoons salt. Mix well and place in refrigerator overnight. Strain cucumbers under running water. Be sure to rinse all salt off. Dry cucumber slices with paper towels. Chop green onions and garlic finely and mix with cucumbers. Mix 1 tablespoon ground red pepper with a small amount of boiling water. Add to cucumber mixture. Add 1 tablespoon sugar; mix well. Kim Chee is ready to eat. This dish can also be prepared using cabbage.
Mix nuts and coconut together and spread on bottom of greased 9 x 13 pan. Mix up cake mix according to directions on box, then pour over nuts and coconut mixture. Mix confectioners sugar, cream cheese and margarine together and pour over cake mix. Bake at 350 degrees for 40 - 45 minutes.
Combine all ingredients. Place in blender; liquefy until smooth, about 30 seconds. Pour into tall glasses. Garnish with fresh strawberry. Serves 4.
Grate or chop cabbage fine. Add undrained pineapple and mix. Refrigerate overnight. Mix together mayonnaise, sugar and salt. Add to cabbage and mix well. Refrigerate for at least one hour before serving.
Prepare pastry for 2-crust, 9-inch pie. Combine all ingredients. Fill pie shell. Sprinkle with 1 teaspoon lemon juice; dot with 1 tablespoon butter. Adjust top crust, cutting slits on top. Bake at 400° for 35 to 40 minutes. Serve warm.
Mix all ingredients, except tortillas. Let set for an hour before spreading on tortillas. Roll up tightly in jelly roll fashion. Refrigerate overnight. Slice and serve. To soften tortillas, place over burner on low. Keep turning until soft. Spread filling; be sure to spread filling on edge of tortillas. When refrigerating rolls, cover well or place in a covered container.
Cook linguini. Rinse until cool. Chop onions, tomatoes, mushrooms and green peppers. Slice olives in half. Break broccoli into small pieces. Combine ingredients with Italian seasoning and dressing. Marinate overnight.
Take roast and sprinkle with salts and pepper. Rub in garlic powder to taste. Brown in skillet on both sides. Peel potatoes and split	in half. Peel carrots, cut in half and split lengthwise. Peel onions and slice. Cut celery into small pieces. Prepare oven bag as directed on package. Place part of all vegetables in large oven cooking bag, then put in roast; add more vegetables to side of roast, then add remaining vegetables. Be sure that some of the onion and celery are on top of roast. Cook at 325° until tender and brown.
Mix and spread in bottom of 9 x 13 pan and bake at 350° for 20 minutes or until brown and crumbly. Stir every 5 minutes. Let cool.
Mix sugar, margarine, salt and evaporated milk together. Stir constantly. Bring to rolling boil. Time for 12 minutes, then remove from heat. Add chocolate chips and stir until melted. Add Marshmallow Fluff and vanilla. Mix well. Work quickly. Add walnuts, if desired. Spread into lightly buttered large cookie sheet. Makes 5 pounds. Can use peanut butter chips or butterscotch chips in place of chocolate.
In a 3 1/2-quart saucepan, heat oil and brown ribs. Turn burner to low-medium heat. Layer potatoes, sauerkraut and onion. Continue layers until finished. Garnish with scallion. Salt and pepper. Cover and cook for 2 to 3 hours until pork is tender.
Beat the eggs and sugar well (5 minutes); add oil. Beat well. Add dry ingredients; mix. Mix with a spoon. Stir in the apples and nuts.
Preheat oven to 400°. Beat eggs, milk and oil together. Sift flour and salt over the egg mixture and beat until smooth. Fill 6 popover cups 3/4 full. Bake 30 minutes; reduce heat to 325° and bake 15 minutes. Makes 6.
Cut squash in half lengthwise. Scoop out inside. Chop up insides and fry insides in oil with parsley, onion, garlic, ground beef and seasonings until browned. Cool.
Put water, sugar and margarine in frypan. Add peas, fresh or 1 package frozen, then turn on heat under pan. Stir frequently and gently until peas are heated and coated with margarine. Do not overcook.
Combine beef, half bell pepper, half onion, salt, pepper and 2 tablespoons of chili powder. Shape into patties and cook in small amount of oil until brown on both sides. While patties are browning, in a saucepan melt tomato paste, tomato sauce, 4 cans of water, rest of bell pepper, onion and 1 to 1 1/2 tablespoons of chili powder. Season with salt and pepper to taste. Bring to a low boil. Drain grease from patties and pour tomato mixture over patties. Cook at medium boil for about 1 hour.
Mix all ingredients together and pour into buttered, 2-quart casserole dish. Bake at 350° for 1 hour.
Mix first 5 ingredients. Add whipped cream. Pour into Oreo cookie pie crust. Sprinkle with Oreo cookie crumbs. Freeze and serve.
Mix milk, egg and oil in bowl. Add sifted dry ingredients and thoroughly mix. Cook on preheated skillet. Top with fresh fruit, warmed jam or maple syrup. These are so good, no one needs to know they are also very healthy.
Drain beans of juices. Place in a bowl and mix. Slice green pepper and onion. Add to mixture. Mix remaining ingredients into a small pot and heat over low heat. Allow sugar to melt. Remove from heat. Let cool. When cool, pour over bean salad. Mix thoroughly. Chill in refrigerator for approximately 15 to 20 minutes. Serve.
Blend together the sour cream and pudding (do not use Mixmaster). Add undrained pineapple and 1 can of drained mandarin oranges. Add mini marshmallows. Place in bowl and garnish with the remaining oranges and the cherries. Refrigerate several hours and serve.
Mix together first 5 ingredients. Shape into balls, then place in a glass baking dish. Mix together catsup, grape jelly and lemon juice; pour over meatballs. Bake at 350° for 45 minutes.
Mix together with a fork. Pour into unbaked 9-inch pie plate. Bake in a 300° oven for 1 hour (exactly).
Heat oven to 350°. Combine all ingredients. Mix lightly but thoroughly. Press into 8 x 4-inch loaf pan. Bake for 1 hour. Drain. Let stand for 5 minutes. Makes 8 servings.
Stew chicken breasts or whole chicken. Cover bottom of large baking dish with 1/2 box crushed Escort crackers. Mix in bowl, mushroom or celery soup, sour cream, chicken broth from chicken and small pieces of chicken. Mix well. Pour over crackers. Crumble rest of crackers on top. Top with pats of butter. Bake 40 minutes at 350°.
Peel eggplant, slice in 1/4-inch slices, dip in bread crumbs, then in egg mixture and again in crumbs. Fry in oil until brown. Saute the onion and bell pepper in same skillet eggplant was fried in until soft. Add tomatoes, salt, pepper and sugar. Cook until blended. Place eggplant in casserole dish in alternating layers with cheese and sauce. On top, layer cheese and sauce. Bake covered for 15 minutes at 350°. Remove cover and bake until crust is brown. (Ground meat can be added to make a meat casserole.)
Mix all ingredients except the chocolate chips for 2 minutes. Add chips. Pour into greased (use Pam) Bundt pan. Bake at 350° for 1 hour.
In skillet, brown hamburger, onion and soy sauce. Remove fat; add green pepper, garlic powder, tomatoes and bouillon cubes. Simmer for 5 minutes. In a small bowl, blend cornstarch, water and sugar; add to mixture in skillet. Cook and stir for 5 more minutes.
Mix flour, baking powder and salt together with a fork. Then add milk and oil. Stir with a fork until it makes a ball in the bowl. For biscuits, spoon drop on a greased baking sheet. Bake at 450 for 10-14 minutes.
Stir together flour and salt. Cut Crisco into above mixture with pastry blender. Add ice water and blend. Roll dough out between sheets of wax paper.
Mix all ingredients well. Roll in chopped nuts and refrigerate. Makes two small or one large cheese ball. Can be frozen.
Mix together flour, soda and salt. Pour water over whole bran cereal. Set aside.
Simmer tomatoes and chicken broth for 30 minutes. Add the whipping cream or half & half until it's a pretty pink. Serve in a bowl. You may want to add 1 - 2 tsp. sugar.
Season chops and brown in 1 tbl. oil. Remove from skillet. Place in 13x9x2-inch baking dish. Saute onion in melted butter till tender, not brown. Add bread cubes, poultry seasoning, celery salt, and 1/4 cup water. Mix lightly. Shape dressing in mounds on top of pork chops. Coat potatoes with oil and place around the pork chops.
Brown meat, then add water and vegetables. Cover and cook 30 to 45 minutes or until all is tender at checking. Combine the water and flour to make paste. Add to the stew to thicken juices. Yields 9 cups.
Cook broccoli. Melt butter and cheese together in pan. Put broccoli and rice, uncooked, in dish. Add chestnuts. Mix in cheese and butter. Bake at 350° for 30 to 40 minutes.
Place rolls in glass casserole dish and press up against the sides. Bake at 350° until golden brown. Cool. Brown beef. Add taco mix and tomato sauce. Layer meat and then cheese until used up. Place in oven and cook until cheese is melted (about 15 to 20 minutes). Cut when cool. Sprinkle lettuce, tomatoes and salsa on top.
Bring peach juice, sugar, vinegar, spices and cinnamon stick to rapid boil. Stir until sugar dissolves. Add peaches and return to a boil. Set off heat and leave until cool. Can store in refrigerator until gone.
*For fresh apples, use 6 cups peeled, cored and sliced plus 1 cup of water. Cook fruit down for several minutes.
Beat for 2 minutes. Bake at 325° for 25 to 30 minutes in 3 greased and floured 9-inch pans.
While brownies are baking, mix in small saucepan over low heat 20 caramels with milk. Stir until smooth and caramels are melted. Immediately after removing brownies from oven, sprinkle with chocolate chips and pecans. Drizzle with caramel. Cool completely before cutting.
In a large saucepan, combine celery, onion, potatoes, chicken bouillon cubes and water. Cook over moderate heat for 20 minutes. Add frozen vegetables and cook until tender. Add cream of chicken soup and cheese, heat well, stirring occasionally. Serve hot.
Freeze ice ring ahead; orange slices and cherries may be added to water before freezing. Just before serving, place ice ring in punch bowl. Add the rest of the ingredients that have been mixed together.
Heat 3 tablespoons butter and fry meat (do not brown). Remove meat. Fry onions 5 minutes. Remove. Melt remaining butter with meat juices. Add flour and cook gently 3 minutes. Stir constantly. Add broth. Bring to boil, stirring. Simmer 20 minutes. Add veal, carrots and onions. Cook and cover on low heat for 45 minutes. Add mushrooms and cook 15 minutes. Remove from heat. Stir in cream, lemon juice, salt and pepper. Reheat without boiling.
In a medium saucepan, combine sugar, water and lemon juice. Stir over low heat until sugar dissolves. Peel pears, leaving stems attached. Cut base of each pear so that pear sits level. Using a small, pointed knife, carefully scoop out seeds from base, so pear remains whole.
Heat oven to 350°. Arrange cooked vegetables in a 12 x 8-inch (2-quart) baking dish. In medium saucepan, melt margarine. Add mushrooms; saute over medium heat until tender. Stir in flour, bouillon, onion powder, pepper and half and half; cook until thickened, stirring constantly. Remove from heat; add cheese. Stir until melted. Pour evenly over vegetables; gently toss vegetables to coat. Sprinkle evenly with cracker crumbs and bake at 350° for 15 to 20 minutes or until thoroughly heated. Yields 8 servings.
Heat oven to 400°. Grease bottom of muffin cups. Beat egg with fork. Stir in milk and oil. Add flour and other dry ingredients. Stir until moistened, batter should be lumpy. Fold in 1 cup well drained blueberries or 3/4 cup canned. Fill muffin cups 2/3 full. Bake 20 to 25 minutes.
Preheat oven to 300°. Combine crumbs and butter in bowl; pat firmly into bottom of 9-inch spring-form pan.
Mix all together. Pour into a greased and floured tube pan and bake at 350° for 45 minutes to 1 hour. Test to see when it is done.
Fold all ingredients together, folding it in thoroughly. Mix on low speed for 2 minutes. It should form a high peak. Put in a 9 x 13-inch dish and freeze.
Brown meat in butter; add onion and garlic and brown. Stir in remaining ingredients. Simmer for 30 to 60 minutes.
Mix garlic powder (or salt), celery salt, table salt and black pepper. Rub mixture on roast. Sprinkle with flour, brown on all sides in a little oil--be sure meat is a good dark brown. Add water to cover roast in pan and coffee. Bring to boil, turn heat down to slow boil. Add chopped onion. Cook approximately 4 to 5 hours slowly till meat is fork tender. Add vegetables and continue to cook till veggies are done. Remove roast and veggies to platter-slice roast against grain of meat.Make a gravy by mixing flour with a little water, then adding to broth in pan where roast cooked. Any leftover roast and veggies, put into gravy, add a can of tomatoes and mixed vegetables and have a great soup next day.
Mix flour and baking soda. Beat butter, sugar, egg and vanilla in a large bowl with electric mixer until well blended. With mixer on low speed, gradually add flour mixture. Beat just until blended. Stir in pecans and chips.
Blow up a balloon and keep it inflated for at least 1 minute. Do not tie a knot in the end. After 1 minute, let all the air out. Fit a funnel into the open end of the balloon. Carefully spoon flour into the funnel, tapping and shaking the funnel to get the flour into the balloon. Put as much flour in the balloon as you can. Remove the funnel. Tie a knot in the end of the balloon. Wash and dry the Balloon Blob. Draw a face or design on the blob if you like. Push, pull and stretch it into different shapes.
Place fish and cream in shallow individual baking dish. Dot with butter. Sprinkle with salt and pepper. Bake in a hot oven (400°) for 10 minutes. Serves 1.
Preheat oven to 375°. Cream butter and sugars. Add eggs and vanilla. In separate bowl, mix flour, oatmeal, salt, baking soda and powder. Mix all ingredients and add chocolate chips, Hershey bar and pecans.
Melt butter in medium saucepan on stove top. Add sugar, cocoa and milk and heat until mixture starts to boil. Remove from heat and mix in vanilla, a dash of salt and peanut butter. Stir in oatmeal. Drop by teaspoonfuls onto waxed paper and cool. Store in an airtight container.
Use a 9 x 13-inch pan. Heat oven to 400°. Melt margarine in pan. Mix flour, milk and 1 cup sugar and pour evenly over margarine. Heat 4 to 5 cups sliced peaches with 1 cup sugar (6 cups peaches to 1 1/4 cups sugar) until heated. Spoon over crust. Bake for 40 minutes.
Sift together first 5 ingredients; then add vanilla, nuts, eggs, oil and sugar. Mix and beat real good. Mix eggs, oil and sugar together before adding to the first 7 ingredients. Then add zucchini and raisins. Grease and flour pan; cook 1 hour at 350°.
Put potatoes and onions in a pot with enough water to cover them. Add salt to taste. Cook until fork goes in them.
Heat oven to 350°. In nonstick skillet, cook turkey until no longer pink, breaking into small pieces with spoon. Add 3/4 cup of Pace picante sauce, beans, bell pepper and seasonings. Cook and stir until most of liquid has evaporated, 4 to 5 minutes. Stir in onions. Spoon 1/3 cup mixture onto each tortilla; roll up and place seam down in 13 x 19-inch glass baking dish sprayed with cooking spray. Spoon remaining 1 1/4 cups Pace picante sauce over enchiladas. Bake 15 minutes or until hot. Sprinkle with cheese; return to oven for 2 minutes. Top as desired; serve with additional Pace picante sauce. Makes 6 servings.
Combine soups and Minute rice. Pour into a greased 9 x 13-inch pan. Arrange chicken pieces on top. Sprinkle the dry onion soup mix over all. Cover and bake at 300° for 2 1/2 hours. Do not peek.
Mix ingredients. Pour into greased casserole. Top with cornbread stuffing mix, cornflake crumbs or bread crumbs; bake 30 minutes at 400°.