HumbleIntelligence/food-ner-1-Million huggingface dataset:
Layer in a medium-size salad bowl as follows: 1st Layer: lettuce, torn in pieces. 2nd Layer: celery. 3rd Layer: onion. Pour sour cream and sugar mixture over above. 4th Layer: bacon. Pour mayonnaise and vinegar mixture over the above and sprinkle cheese over salad. Cover and refrigerate for 3 hours.
Mix sugars, margarine, shortening, peanut butter and egg. Stir in remaining ingredients. Cover and refrigerate at least 3 hours. Heat oven to 375°. Shape dough into 1 1/4-inch balls. Place about 3 inches apart on ungreased cookie sheet. Flatten in crisscross pattern with fork dipped in flour. Bake until light brown, 9 to 10 minutes. Cool 2 minutes; remove from cookie sheet. Makes about 3 dozen. Make balls small. Spread quite a bit.
Peel and core apples and cut into slices. Boil apples until tender. Drain and add sugar to taste and butter. Continue to cook until thick, stirring often. After it cools, put into refrigerator.
Mix all together, except drippings. Put drippings in pan and heat. Add to mixture and bake at 400° until done. (We triple the recipe in the Tullie kitchen and cook in a 10-inch spider pan. Do not triple salt if you use drippings.)
Cream the cheese. Beat in syrup. Add lemon juice and bananas. Stir in pineapple, strawberries, dates and pecans. Fold in the whipped cream. Line muffin baking pan with paper bake cups. Fill with salad. Freeze until firm. Store in plastic bag in freezer. Take out of freezer 15 minutes before serving.
Combine all except heavy cream and vanilla. Let all sugars dissolve. Bring to boil, then add the heavy cream. Cook to a chewy stage when a little is tested in water, then add vanilla. Add nuts, if desired. Pour into a well-greased 9-inch square pan. Cool; cut in small squares and wrap in waxed paper. Use a heavy pan for cooking.
Mix first 5 ingredients. Will be very stiff. Make into bite size balls. Chill until firm. Use a toothpick to dip into chocolate mix. Remove toothpick. Chill again.
Cook lima beans according to package directions. Quickly rinse mushrooms and gently pat dry with paper towel. Cut stems even with mushroom caps. Slice vertically.
Skin chicken and place in large baking dish. Top with cheese slices. Combine soup and cream. Pour over cheese. Top with stuffing mix and dot with butter. Cover with foil and bake at 350° for 1 hour. Remove foil and bake 15 minutes more.
Crush vanilla wafers; mix all ingredients. Roll into balls; roll each ball in coconut. These can be frozen.
Spread cookie dough in pizza pan. Bake according to package directions. Cool completely. Mix cream cheese, Cool Whip and powdered sugar. Spread on cooled cookie. Top with sliced fruits of your choice. Chill before serving.
Cook together brown sugar, white sugar, flour, egg yolks and milk until thick; add remaining ingredients. Pour into baked pie crust.
Soften cream cheese and spread on a 9 or 10-inch plate. Cover with 1/2 or 3/4 bottle of seafood cocktail sauce. Sprinkle shrimp and crabmeat over sauce. You can sprinkle shredded cheese on top and chill. Serve with a knife or spread on Ritz or Town House crackers.
Wash apples; quarter, removing core. Cook with peeling and 4 to 6 cups water. Stir and cook down until tender. Press through a colander or sieve. Return to pot and sweeten to taste. Add the red hots and cloves. Cook on low heat until thick. Seal in jars. Makes about 15 quarts. I usually only make 1/2 of the recipe.
Sift together first 6 ingredients in bowl. Add Crisco; pour in water, vanilla and 2 tablespoons buttermilk. Mix with mixer at low speed for 2 minutes. Add remaining buttermilk, egg and egg yolk; mix well. Pour into pan for cupcakes. Bake in 350° oven for 20 minutes.
Flatten and fit together rolls in pizza pan. Bake at 350° until crust is lightly brown.
Grind and let stand overnight: onions, zucchini and salt. Drain and rinse in cold water. Drain for 1 hour. Then add the remaining ingredients. Cook 30 minutes and seal in hot cans.
Use extra butter to grease a 15 x 9 x 2-inch baking pan. Cut bread into 1-inch thick slices and arrange in one layer in bottom of pan.
Put chicken in soup pot. Cover with water and add bouillon cubes, 1 teaspoon pepper and 1 teaspoon nutmeg. Cook 1 hour or until chicken pulls away from bones. Remove chicken, de-skin and debone. Set aside. Make meatballs about 1-inch with chopped meat, 1 teaspoon pepper and 1 teaspoon nutmeg mixed into meat. Put into broth and cook. Chop celery, carrots, scallions and parsley. Add to broth. Put chicken into broth. Add noodles. Cook until noodles are done and vegetables are soft.
Chill pie filling and pineapple. In large bowl, combine all ingredients; mix well. Spoon into individual serving dishes, if desired, or one large dish. Chill 30 minutes. Garnish with sugar wafer cookies. Serves 8 to 10.
Cut franks in half diagonally. In skillet, brown franks and cook onion with basil and margarine until tender. Stir in remaining ingredients. Heat. Stir now and then.
Cream margarine and sugar; add rest of ingredients. Drop on ungreased cookie sheet. Bake 8 to 10 minutes at 300°.
Set aside 1 cup Mozzarella for topping. Combine Ricotta, remaining 3 cups Mozzarella and egg in a bowl. Add spinach. Spread 3/4 cup spaghetti sauce over bottom of 9 x 13 baking dish. Place 5 dry noodles over this in a single layer, 4 lengthways and 1 crossways. The crossways one will be too long, so break off the end to make it fit. Place half of cheese mixture on top of the noodles. Pour another 3/4 cup of sauce over cheese mixture; lay remaining noodles on top of sauce. Top with remaining cheese mixture. Pour remaining sauce over all and finally, top with the 1 cup reserved Mozzarella. The uncooked dish can sit all day or overnight in the refrigerator.
Layer cabbage, pepper rings and onion rings in large bowl and sprinkle cup of sugar on top. Mix mustard, 2 teaspoons sugar, celery seed, vinegar, salad oil and salt. Bring to full boil and pour over vegetables. Refrigerate for 4 to 5 hours.
Beat cream cheese, cheese, sour cream and salt at medium speed with an electric mixer until thoroughly blended. Set cheese mixture aside. Process beans and salsa in a food processor until smooth. Spread bean mixture evenly over tortillas; top each evenly with cheese mixture, spinach, peppers and olives. Roll tortillas tightly (can wrap in plastic and chill if desired). Heat in oven at 350° until warm.
Spray a nonstick skillet with cooking spray. Combine ingredients in the skillet over heat. Cover and cook 2 minutes; remove cover. Cook and stir until most of the liquid evaporates. (Add a splash of soy sauce, if desired.) Makes 4 servings, under 50 calories each.
Heat oven to 375°. Mash sweet potatoes and beat until smooth. Stir in brown sugar and pineapple. Pour into 1 qt. casserole. Bake 20 minutes. Arrange marshmallows over potatoes and bake 10 to 15 minutes longer. Serves 6.
Melt Jell-O in 1/4 cup of warm water. Then blend the yogurt into the Jell-O. Then you blend in the Cool Whip. Put into the crust and let chill. That's it! ENJOY.
Dissolve gelatin in boiling water. Add ice cubes to cold water to make 1 1/4 cups. Add to gelatin; stir until slightly thickened. Stir in bananas and strawberries. Place cake cubes in large serving bowl; sprinkle with orange juice. Spoon gelatin mixture over cake. Chill for 15 minutes. Prepare pudding mix with 1 1/2 cups milk as directed on package. Let stand a few minutes to thicken. Fold in whipped topping. Spoon over gelatin. Chill.
In small bowl, combine cream cheese and milk, stirring with wooden spoon until the cream cheese is smooth enough to spread. Using spatula, spread each slice of lunch meat with the cream cheese mixture. Roll a meat slice diagonally around each pretzel stick near one end.
Combine cherries, pineapple, pitted dates and flour, then add the pecans, coconut and sweetened condensed milk. Mix well. Roll in 1-inch balls. Bake at 250° for 30 minutes.
Mix all ingredients except pecans. After thoroughly mixed, form into ball. Roll cheese ball in chopped pecans.
Mix and sift flour, baking powder and salt. Cream butter; add 1 1/2 cups sugar gradually and cream until fluffy. Add beaten eggs and mix. Add sifted dry ingredients gradually and mix. Chill in refrigerator. Mold dough into small balls and roll in mixture of sugar and cinnamon. Bake on ungreased cookie sheet at 375° for 10 minutes. Store in covered container.
Saute onion and celery in oleo. Add water and chicken seasoning; bring to a boil. In bottom of casserole, put rice, chicken and mushroom soup. Put sauteed onion and celery on top. Bake for 1 hour and 50 minutes at 350°.
Mix sugar and water. Bring to boil and cool. Mix orange juice, pineapple juice and bananas. Mix with sugar-water. Freeze in quart containers.
Combine the first 4 ingredients; mix well. Press firmly into bottom and 1/2-inch up sides of 9-inch spring-form pan. Beat cream cheese with electric mixer until light and fluffy. Gradually add sugar, mixing well. Add eggs, one at a time, beating after each. Stir in Amaretto. Pour over crumbs. Bake at 375° for 45 to 50 minutes. Combine the sour cream, sugar and Amaretto, stirring well. Spoon over cheesecake. Bake at 500° for 5 minutes. Let cool to room temperature, then refrigerate 24 to 48 hours. Garish with grated chocolate and almonds.
Whisk together the ingredients. Chill and use on cole slaw or lettuce salad. Will keep in refrigerator for weeks.
Mix yeast in water; set aside. Mix buttermilk, shortening and sugar. Add yeast. Add flour to make soft dough. Pour onto greased surface and knead 6 to 8 minutes. Put into large greased bowl; turn to grease both sides. Cover. Refrigerate overnight. Next morning, pinch out rolls into desired shape. Put in greased pan. Let raise 2 to 3 hours. Brush with butter. Bake at 420° until golden brown. Dough will keep in the refrigerator for 1 week. Good while hot with butter.
Cream butter and sugar. Add eggs and beat well. Add flour and mix. Add pineapple, milk and potatoes; mix and pour into a buttered dish. Bake at 350° for 45 minutes or until firm.
Heat oven to 325°. Coat a 13 x 9-inch baking pan with cooking spray. Melt the butter and let cool. Combine flour, cocoa, baking powder and salt.
Saute onion and celery tops in butter. Cook sausage in separate skillet. Add salt, pepper and thyme to bread crumbs. Add crumb mixture to skillet with vegetables. Drain sausage. Add sausage and broth to vegetable mixture. Add more melted butter if needed. Taste for seasoning. Add pecans. Makes enough stuffing for ten-pound bird.
Cream shortening; add sugar, and eggs, and syrup. Sift all dry ingredients together. Add alternately with milk. Chill until stiff enough to roll on floured board. Cut with small glass or lid. Bake at 400° until golden brown. Yields 5 dozen.
In large skillet, brown onions in one tablespoon of butter. Remove from pan and set aside. Slice potatoes like home fries. Place potatoes in skillet and add salt, pepper and loads of sweet paprika. Add browned onions; cover with water and cook, covered, for about 25 minutes until well done.
In a microwave-safe bowl, combine the marshmallows and milk. Microwave, uncovered, on High for 3 minutes or until marshmallows are melted. Stir until smooth. Cool to room temperature. Stir in the mint extract and food coloring. Fold in whipped cream.
Mix eggs, vanilla, oil, apples and sugar. Sift dry ingredients and mix with apple mixture. Bake in a 9 x 12 x 2-inch pan at 350° for 1 hour. This cake is delicious hot or served 2 days later.
Dissolve Jell-O in 2 cups hot water, then add 2 cups cold water. Let the Jell-O thicken, then add pineapple, cream cheese and marshmallows. Pour the mixture into a square dish and then cover and refrigerate until set. Serves 8 to 10 people.
Flour and butter a long cake pan. Spread chopped pecans on bottom of pan. Spread coconut over pecans. Mix cake as directed on box. Pour over top of coconut.
Melt butter in saucepan; add onion and green pepper. Cook until tender, about 5 minutes. Cut dried beef into small pieces; add to onion mixture and continue cooking until beef is slightly browned. Stir in soup, milk, pepper and paprika. Heat to boiling. Cook macaroni, using unsalted water. Drain, then rinse with cold water and drain again. Combine macaroni with dried beef sauce. Pour into 1 1/2-quart casserole dish. Sprinkle with cheese. Bake, uncovered, in 350° oven 20 to 30 minutes.
Dice streak of lean and cook in large frying pan until brown and dry; remove from grease. Cook chopped onions in grease until tender. Add streak of lean and shrimp. Stir until shrimp turn pink. Add rice and stir well. Add soy sauce and pepper. Add enough soy sauce to turn rice a rich dark brown. Keep on simmer until ready to serve.
Mix 14 c. water & 3 c. sugar in large pot and boil. Then add jello, lemon juice, and pineapple juice, and stir. Pour into gallon jugs and freeze. Makes 1 1/2 gallons.
Melt 2 tablespoons of butter in a pan. Stir in a tablespoon of flour. Add 1/2 cup of milk. Add cheese. Break eggs in a tablespoon of melted butter in a small Pyrex dish. Pour sauce over eggs. Bake at 350° until egg yellows are done and top is brown.
Place 1/2 Potatoes in a greased 2 quart or 11 x 7 x 2 inch baking dish. Top with Onions and other Potatoes. Drizzle with Butter, sprinkle Cheese, Salt, Pepper and Garlic Powder. Bake uncovered 450 for 25 - 30 minutes or until golden brown. Feeds 4.
Discard tips of wings or use for soup stock. In small saucepan, mix soy sauce, sugar, garlic, pineapple or orange juice. Stir thoroughly, then add molasses, lemon juice, ginger and dry mustard. Heat to nearly boiling. Arrange wings in oven dish; pour mixture over them. Bake at 325° for 2 or 3 hours, stirring occasionally.
Combine sugar, oil, eggs and water. Beat at medium speed with electric mixer. Add next 5 ingredients, mixing just enough to moisten. Stir in potatoes, pecans and raisins. Spoon batter into 2 greased and floured loaf pans (or coffee cans). Bake at 350° for 1 hour. Let cool 10 minutes. Remove from pans or cans and complete cooling.
Cream butter or margarine and sugar. Add remaining ingredients and beat until well blended. Pour batter into greased and floured pan 11 x 7 x 2-inches. Bake at 350° for 40 to 45 minutes. Serve with whipped cream or ice cream. Yields 12 servings.
Mix the first 4 ingredients. Cook until thick. Remove from heat; let cool and pour over fruit.
Preheat oven to 400°. Mix pretzels, butter and 3 tablespoons sugar in a 13 x 9-inch pan. Bake for 8 minutes. Remove from oven and cool. Beat cream cheese and 1 cup sugar until smooth. Stir in Cool Whip until partially set and stir in fruit and nuts. Spoon over cream cheese mixture. Refrigerate overnight.
Cream shortening; add sugar and mix well. Add eggs one at a time and beat. Sift dry ingredients and add nuts or chopped dates may be added. Shape into rolls. Refrigerate. Slice thin and bake.
Mix all dry ingredients; add liquids, then mix lightly. Spread in a greased 8 x 8-inch pan. Bake at 400° for 15 minutes.
Mix flour, margarine and sugar; pat into 9 X 13 greased pan. Bake 15 minutes at 350°. Cool.
Mix all together. Put in a greased and floured pan. Bake at 350° for about 40 to 45 minutes.
Combine stuffing mix and melted butter. Set aside. Cook squash and onion until tender; drain and add chicken soup, water chestnuts, carrot, sour cream, salt and pepper. Add 3/4 of stuffing mix. Mix well.
Put egg yolk in measuring cup. Fill to 3/4 cup with milk. Blend flour and lard. Add milk to flour. Roll out 1/2 of dough and line jelly roll pan or small cookie sheet. Cover with handful of crushed corn flakes. Place sliced apples (Courtland's) on crust. Sprinkle with 1 cup sugar and cinnamon. Cover with rest of dough. Whip egg white until frothy and brush on top of crust. Bake at 400°. While hot, glaze with 1 cup powdered sugar and a little water, mixed.
Beat together carrots, cheese and Tabasco sauce. Chill. Form into small balls and coat with parsley. Contains 10 calories each.
Mix all ingredients together. Pour into a well-greased and well floured 9 x 13-inch pan. Bake at 350° for 35 to 40 minutes.
Place butter in micro-safe bowl; cover with waxed paper. Microwave on High for 45 seconds. Beat in sugars, vanilla, peanut butter and eggs. Combine flour, bran, oats and soda. Stir into butter mixture. Press half of dough into 8 x 8-inch micro-safe dish. Shield corners with foil to prevent overcooking. Microwave on High 4 to 5 minutes, turning dish a quarter turn every minute. Cool before cutting. Repeat with second half of dough.
Put chicken breasts on board and pound until thin. Combine eggs, salt and pepper. Dip chicken in egg mixture. Heat oil in frying pan until very hot. Quickly brown chicken (both sides). Remove to shallow baking dish. Take excess oil from pan. Stir tomato sauce, basil and garlic powder in frying pan. Heat until boiling, about 10 minutes. Pour over chicken. Sprinkle with Parmesan. Cover. Uncover and add Mozzarella cheese slices. Bake in moderate oven until cheese is melted.
Combine onions, water, thyme, olive oil and orange rind in a 13 x 9 x 2-inch baking dish. Stir well. Cover and bake at 400° for 45 minutes or until onions are golden and brown. Remove from oven; stir in pepper. Push onion mixture to side of dish.
Preheat oven to 350. Melt butter in an 8-inch square baking pan. Place peaches and juice in a sauce pan and heat. Combine flour, sugar, and milk. Pour into baking pan with melted butter. Do not stir. Bake for 40 - 45 minutes or until golden brown. Serve warm.
Cream margarine with sugar. Add eggs, one at a time. Add vanilla, almond flavoring, salt and baking powder. Add flour. Save back 1 cup batter. Spread the rest in a greased and floured jelly roll pan. Pour can of cherry pie filling over the top and dab the rest of the batter on the pie filling. Bake at 350° for 30 to 35 minutes. When cool, drizzle with powdered sugar glaze.
Cook spaghetti and drain. Stir in margarine, Parmesan and eggs. Form mixture into crust in buttered 10-inch pie pan. Cook meat, onion and green pepper. Drain. Stir in undrained tomatoes, tomato paste, sugar, oregano and garlic salt. Heat through. Spread cottage cheese over crust. Fill with tomato mixture. Bake, uncovered, at 350° for 20 minutes. Sprinkle with Mozzarella atop and bake for 5 minutes until cheese melts.
Sift dry ingredients together in a large bowl, making a well in center of mixture. Mix remaining ingredients and pour into well. Stir enough to dampen all ingredients. Pour into greased loaf pans (2). Bake at 350° for 1 hour.
Dissolve dry yeast in lukewarm water. Mix well the sugar, egg and Crisco. Add 3 cups or more self-rising flour and mix well. Drop by spoon. Bake in well-greased muffin pan in preheated oven at 375° for 10 to 12 minutes or until done. Store remaining batter in refrigerator.
Cook sugar, margarine, milk and cocoa over medium heat until it coats spoon. Pour over cake while still hot.
Mix all cooked vegetables and mayonnaise. Place 1/2 mixture in 8 x 8-inch casserole. Top with cheese and margarine. Layer again. Bake at 325° for 30 to 35 minutes.
Cook onion and beef together until brown. Add chili mix. Cook about 10 minutes. Add 2 cans chili beans, 1 can diced tomatoes and 1 can warm water. Cook about 45 minutes on low heat.
Mix together ingredients and spoon small amounts into a preheated greased iron skillet. Fry until brown on both sides. Continue until all of the batter is used. Add grease as needed. Can be served with syrup for pancakes or served with any meal as a bread.
Mix liver sausage, horseradish, 1 1/2 large packages cream cheese, onions, Worcestershire sauce and Tabasco. Roll and shape into a ball. Refrigerate.
Mix the first 4 ingredients and form into balls. Melt Hershey bar, chocolate chips and paraffin wax together. Dip balls in the chocolate mixture and set on wax paper to harden. Makes about 75 to 80 balls.
Mix cake mix, pudding, oil, water and 4 eggs. Pour onto a greased and floured cookie sheet. Bake at 350° for 20 minutes. Cool cake.
Saute onion in shortening until translucent. Add paprika and meat; brown. Add seasonings. Pour in 1 cup water. Cover and simmer until tender, adding more water as needed. When meat is done, uncover, and let water evaporate. Dust with flour; stir until brown. Add 1 more cup water and simmer for 10 to 15 minutes longer.
Boil shrimp for 3 minutes in crab boil. Drain and put ice cubes over top to cool down. Immediately clean and devein. Combine tossed salad and shrimp. Cover with dressing.
Whip 2 cartons of whipping cream with a mixer until fluffy, then add bananas, coconut, pecans, mandarin oranges and pineapple. Use a spoon to mix ingredients. Put in refrigerator for 30 minutes to 1 hour, then serve when ready.
Place graham crackers in rows to cover baking sheet. Boil sugar and margarine together for 2 minutes. Stir in marshmallows until melted. Pour over crackers and sprinkle with nuts. Bake at 350° for 8 minutes. Cool slightly and remove from pan.
Combine all ingredients, except crackers and margarine, in large bowl. Mix well. Spoon into 2 greased 9 x 9-inch casserole dishes. Sprinkle with cracker or bread crumbs. Dot with margarine. Bake at 350° for 45 to 60 minutes or until bubbly and nicely browned. Serves 16.
Mash bananas. Add egg and sugar. Melt oleo; add oleo, flour, baking powder, baking soda and one pinch of salt. Grease and flour loaf pan. Bake at 325° for 30 to 35 minutes.
In at least a 2 1/2-quart microproof dish with cover, crumble beef and cook on High for 3 minutes. Stir and cook for 3 more minutes. Drain if you wish. Make sure the cooked meat is crumbled well. Add remaining ingredients and cut up the tomatoes and stir. Microwave on High for 10 minutes. Stir and cook on 20% for 10 minutes. Stir and cook on 70% for 5 to 6 minutes or until liquid is absorbed and rice is soft. Let stand for a few minutes before eating or you might burn the roof of your mouth.
Mix well. Serve on baked potatoes or use as a dip. Good for vegetables.
Combine sugar and water in saucepan; bring to a boil. Remove from heat; add almond extract.
In crock-pot, mix meat, soup, Lipton mix and water. Cook on low for 8 hours.
Place lettuce in a large bowl. In a small bowl, stir together the sugar, vinegar and light cream or sour cream until sugar dissolves and dressing is smooth. Stir in green onion. Just before serving, pour over lettuce. Toss lightly. Yields 6 servings.
Mix mayonnaise, sugar and vinegar. Mix well and add to the dry mixture. Refrigerate overnight.
Cream together sugars, eggs, oil and vanilla. Sift together the flour, salt and baking soda, then add to creamed mixture. Mix the oatmeal and corn flakes together well, then add to mixture. Drop by teaspoons on greased cookie sheet. Bake at 350° for 10 minutes. Makes a dishpan full!
Melt Jell-O and marshmallows in boiling water. Add orange juice. Stir in pineapple and nuts. Fold Dream Whip into mixture. Pour into 3-quart casserole dish. Chill overnight.
Arrange cooked, diced ham in 1 1/2-quart casserole. Spread with mustard. Arrange cored and sliced apples over ham. Sprinkle with lemon juice. Combine sugar and flour and sprinkle over ham. Bake at 350° for 30 or 35 minutes.
Mix sugar with bananas. Add beaten egg, then sifted flour, baking soda and melted margarine; mix thoroughly. Bake in muffin pans lined with large paper baking cups in a 350° oven for 25 minutes.
Drain peaches. Melt butter in 9 x 12-inch pan. Mix milk, sugar and flour; pour over butter. Add peaches. Bake at 350° for about 30 minutes.
Mix well and place in a lightly greased 9 x 13 pan sprinkle with 1 bunch green onion, monterey jack and jalapenos shredded cheese, sliced olives. Bake at 350° for 45 minutes.
Brown ground beef; drain well. Add taco seasoning and 1/2 cup water. Simmer 5 minutes. Meanwhile, heat refried beans with a splash of milk. Pour enchilada sauce in a bowl wide enough to immerse tortillas in.
Mix together sugar, shortening, eggs, pumpkin and vanilla. Sift together flour, baking powder, baking soda, cinnamon and salt. Add to pumpkin mixture, blending together. Add nuts, if desired. Pour into 2 well-oiled and floured bread pans. Bake at 350° for 45 minutes to 1 hour.