HumbleIntelligence/food-ner-1-Million huggingface dataset:
Soften cheeses to room temperature and combine. Mix in onion, Worcestershire sauce, half of the pecans and half the parsley. Form into a ball and roll in remaining nuts and parsley. Chill until firm. Serve with snack crackers.
Mix together everything except butter and vanilla. Let come to a full boil. Boil 4 minutes. Let stand without stirring for 3 minutes. Add butter and vanilla. Beat and pour into buttered dish.
Remove stems from mushrooms. Save for use in soups or sauces. Brush mushroom caps with oil and place in buttered baking dish. In a mixing bowl, combine crabmeat, egg, mayonnaise, onion, lemon juice and 1/2 of the bread crumbs. Fill mushroom caps with mixture. Combine remaining bread crumbs with butter and sprinkle over crab mixture. Bake in preheated oven (375°) for 15 minutes. I usually double recipe.
Saute bacon until crisp. Drain all but 1 tablespoon fat. Stir in onions and pork. Saute for 10 minutes, stirring constantly. Add salt, pepper, chili powder, bell peppers, tomatoes, tomato sauce and reserved bean liquid. Also add bay leaf, oregano, Worcestershire sauce and tomato juice. Simmer, uncovered, 1 1/2 to 2 hours until tender. Stir in beans and simmer 10 minutes longer. Skim fat.
Brown beef in a large skillet over medium-high heat, breaking up any large chunks. Stir in garlic and frozen onion and pepper. Cook until thawed. Stir in paprika and thyme. Add broth, noodles and broccoli and bring to a boil. Reduce heat and simmer 8 to 10 minutes, stirring twice, until noodles are tender.
Cook carrots until crisp-tender; drain. Meanwhile, cook onion in 3 tablespoons butter until just soft. Stir in soup (undiluted), salt, pepper, cheese and cooked carrots. Place in a greased 2-quart casserole. Toss bread stuffing mix with 1/3 cup melted butter. Spoon over carrots. Bake in 350° oven until heated through, about 20 minutes. Serves 6.
In large mixer bowl combine flour, yeast, sugar and salt. Mix well. In saucepan, heat milk, water and butter until very warm (120° to 130°; butter does not need to melt). Add to flour mixture. Add eggs. Blend at low speed until moistened; beat 1 minute at medium speed. Cover bowl with plastic wrap and foil; refrigerate several hours or overnight. Stir down batter. Bake on waffle iron on medium heat. Serve hot with butter and toppings. Yields 6 to 8 waffles. (Can keep for a week in refrigerator.)
Vegetables may be sliced and chopped a day ahead and placed in plastic bag and refrigerated. Cut steak in serving size pieces; season with salt and pepper. Place in large casserole dish, sprayed with Pam. Add vegetables and pour soup and water over all. Cover tightly with foil and bake in very slow oven, 2 1/2 to 3 hours while you go to church.
In a double boiler, combine all ingredients. While cooking, beat with hand whip or electric mixer for seven minutes. Remove from heat and spread on cake.
In a medium size heavy saucepan, bring 3 cups unsalted water to a boil. Add the potatoes and simmer, partially covered, for 15 minutes or until the potatoes are tender. Drain and cool for 10 minutes; peel off the skins and set aside. Put the 1/4 cup water and the brown sugar into a 10-inch skillet over moderate heat; bring to a simmer and cook, stirring until the sugar has dissolved, about 2 minutes. Add the margarine and continue to cook, stirring until it has melted, about 1 minute. Add the potatoes and toss until heated through, about 2 minutes longer. Sprinkle with the dill. Serves 4.
Combine ice cream and lemonade in blender until smooth. Pour into pie shell. Freeze until firm (1 1/2 hours). Let stand 10 minutes before serving. Garnish with lemon twists.
In a large bowl, toss bread crumbs and broth. Add chicken, rice, pimentos, parsley and salt. Mix well. Transfer to greased 13 x 9-inch baking dish. Pour eggs over mixture. Bake, uncovered, at 325° for 1 hour or until knife inserted near center comes out clean. Makes 8 servings.
Brown hamburger meat; drain grease. In saucepan, add sauce, hamburger meat and noodles. Fill empty jar of sauce mix with water and stir in meat mixture. Bake at 400° for 30 minutes. Cover with cheese and return to oven until cheese is melted.
Cook vegetables and place in 13 X 9 pan. Sprinkle with lemon-pepper seasoning. In medium bowl, melt velveeta and margarine until smooth. Stir in miracle whip, lemon juice and milk. Beat until smooth and creamy. Pour over vegetables. Crush ritz crackers and top casserole. Bake at 350 degrees for 20-25 minutes, until bubbly.
Blend together sugar, vinegar and salt. Then pour this over vegetables. Keep in refrigerator.
Heat oven to 350°. Grease and flour 9 x 13-inch cake pan. Beat eggs in large bowl. Stir in dry cake mix, cherry pie filling and oil and blend. Spread in pan. Bake 35 to 40 minutes or until cake tester inserted in center comes out clean. (Surface of cake will appear bumpy.) Cool completely.
Mix juice and cornstarch. Pour cherry pie filling and juice in pan and heat until thickened. This is good on top of ham.
Pack small, washed cucumbers into sterile jars. Start with a grape leaf in bottom and 1 clove garlic (optional). Boil together the vinegar, water, canning salt and sugar; pour over cucumbers. Add dill. Seal and process for 10 minutes. Really good dills.
Mix sugar and cinnamon together and set aside. Peel and quarter apples. Wrap crescent roll around apple, starting with wide end. Place in a 9 x 14-inch pan. Pour melted butter over dumplings, then sprinkle sugar and cinnamon mixture over dumplings. Pour Mountain Dew between dumplings. Bake at 350° for 40 minutes. Makes 16 dumplings.
Combine flour and salt; cut into shortening. Sprinkle in enough water to make a moist dough. Roll out 1/2 of dough at a time. This recipe will make a large 2-crust pie.
Heat buttermilk to lukewarm. Stir in cooking oil, sugar, soda and salt. Dissolve yeast in warm water. Add to buttermilk mixture, with unbeaten egg, stirring to blend. Mix in flour all at	once. Turn out on floured board and knead lightly for several minutes to form a smooth ball. Cover and let stand 5 or 10 minutes to tighten dough.
Mix bread crumbs, milk, margarine, sugar, eggs, cinnamon, nutmeg and raisins. Put in baking dish. Bake at 350° with pan of water beneath for 45 minutes, or until knife comes out clean. Serve warm with lemon or chocolate sauce.
Put all ingredients into blender. Blend thoroughly. Pour into 10-inch greased and floured pie pan. Bake at 350° for 60 minutes. A crust will form on the bottom, pie filling is the center and a coconut topping above.
Cream together butter and sugar. Add eggs and beat well. Sift together dry ingredients; add to creamed mixture and alternate with banana. Blend well after each addition. Add walnuts. Bake at 350° for 40 to 45 minutes.
Cook sugar and milk to a soft ball stage. Add chocolate chips, marshmallow cream and butter. Stir until melted and thoroughly blended. Cool and spread on cake.
Preheat oven to 300 and line the bottom of a large baking pan with a damp kitchen cloth. Bring a large pot of water to boil.
Bake ready-mixed pie shell according to directions. Beat egg whites until mixed; add salt and vinegar; beat until stiff. Spread over bottom of baked pie shell and up the sides. Bake at 325° for 12 to 15 minutes.
Break up salmon pieces and mix in cream cheese and onion. Add liquid smoke. Mix well so that not large pieces of salmon remain. Form into a ball and roll in chopped walnuts to cover. Serve as a spread for crackers. Ritz are especially good with salmon spread.
Place chicken in greased 3-quart casserole. Cover with soup to which celery and mayo have been added. Sprinkle with chestnuts. Mix stuffing with butter and cover casserole with mixture. Bake at 350° for 35 to 40 minutes. Serves 8 to 10.
Use a big bowl. Preheat oven to slow 250°. Grease and flour 9 x 3-inch tube pan. Combine cherries and other fruits; toss with flour to coat. Add nuts and coconut; toss. Add sweetened milk and mix well. Spoon into pan and smooth evenly. Bake for 1 1/2 hours. Cool in pan on rack. Remove from pan and wrap tightly in foil. Refrigerate for 2 weeks. Good Christmas cake. Serves 32 thin slices.
Cream shortening and sugar. Add whole egg and egg yolk. Beat thoroughly. Add vanilla and dry ingredients. Spread mixture about 1/2-inch thick in greased baking pan. Beat egg white. Add brown sugar and beat thoroughly. Add vanilla and spread this over the first mixture. Sprinkle nuts over top. Bake at 350° for 25 minutes. Cool and cut in squares. (If you use self-rising flour, leave out salt and baking powder.)
1. Brown turkey in a large skillet, drain off fat. Add tomatoes, tomato paste, oregano, sweet basil, garlic salt, and pepper. 2. Bring to a vigorous simmer while stirring. Reduce heat and simmer for 20 minutes. Mix cottage cheese, ricotta cheese, and parmesan cheese. 3. In an ungreased 9 x 13 pan, layer noodles, cottage cheese mixture, mozzarella, and meat sauce. Repeat layers, the meat sauce then mozzarella cheese should be the last layer. 4. Bake at 350° for 45 minutes. Allow to cool for 15 minutes before cutting.
Mix all ingredients. Bake at 450° for 10 minutes. Reduce heat to 325° and bake about 40 minutes. (Pie is done when touched by fingers and does not stick.)
Boil pepperoni to remove excess fat for 5 minutes in water to cover, then drain well. Saute onion in 1 1/2 tablespoons butter until golden brown.
Freeze tofu overnight and then let thaw. Crumble and then marinate for 2 to 3 hours in the refrigerator. Squeeze through cheesecloth or strainer. Add remaining ingredients. Form into balls and place on greased cookie sheet. Bake at 350° for 30 to 40 minutes, until well browned. Place in baking dish and cover with sauce. Heat thoroughly before serving.
Mix together butter and flour, like pie crust. Put in bottom of 9 x 13-inch pan. Bake 30 minutes at 300°. Cool.
Prepare cake mix according to directions. Pour half into a 9 x 13 greased pan. Bake for 20 minutes at 350°. Melt caramels, margarine and milk together. Pour over baked cake. Add nuts, chocolate chips and remainder of cake batter and return to oven for another 20 minutes at 350°, then 10 minutes at 325°. Serve with whipped cream, Cool Whip or dust with powdered sugar.
Cook stew beef until almost done with pod of pepper. Add all other ingredients and salt to taste. Remove pepper and serve.
Cook chocolate pudding per directions. After cooked, add cake mix. Put in greased and floured cake pan. Sprinkle chocolate chips on top. Bake about 30 minutes at 350°.
Saute onion and celery in butter in bottom of casserole. Mix with other ingredients and bake until slightly brown. Do not let dressing get dry!
Combine all ingredients. Pour into two greased loaf pans. Bake at 350° for 65 to 75 minutes. Cool for 10 minutes in pan and then remove to a wire rack.
Mix first four ingredients (be sure to mix thoroughly). Sift together flour, spices and salt. Add to oil mixture. Mix well. Heat applesauce to boiling point. Mix in baking soda. Add to oil and flour mixture. It can be baked in two layer pans and put together with icing or baked in a 9 x 9-inch baking pan or dish. Bake at 350° for 25 to 30 minutes until toothpick comes out clean.
Cook pasta according to directions. Drain. Brown onion and ground beef. Add sauce and simmer 15 minutes. Layer in a buttered 8 x 12-inch baking dish, 1/2 of spaghetti, cheeses, sour cream and sauce. Keep layering until all is gone. Bake at 350° for 30 minutes.
Brown meat and onions together. Add other ingredients and simmer about 30 minutes. Season to taste.	Freezes well.
Combine first 5 ingredients and stir until blended. Spread over English muffins. Bake 10 minutes in a 400° oven, then broil until bubbly.
Combine ingredients as listed and shape into 2 small loaves in a baking dish. Bake at 350° about 45 minutes or until loaves begin to brown. Then pour tomato sauce over top of loaves and return to oven. Bake until done and sauce thickens (about 30 minutes).
Preheat oven to 350°. Melt butter in saucepan and add onion. Beat eggs together. Add the corns and corn meal mix, then add the melted butter and onion. Pour into sprayed casserole pan. Mix sour cream and cheese; add on top. Bake at 350° for 45 minutes.
Combine rice, celery, onion, olives, chicken and ham. Add enough mayonnaise to moisten mixture. Add salt and pepper to taste. Spoon mixture into avocado halves. Serves 8.
Combine the oil, sugar and eggs. Add the remaining ingredients; mix thoroughly. Bake at 350° in greased and floured tube pan for 1 hour.
Mix all sauce ingredients. Make ground beef into small balls or add loose to sauce (raw). Simmer about 1 hour, stirring occasionally. Serve over cooked spaghetti.
Mix together dry ingredients; set aside. Beat together eggs and oil. Mix in sugar, zucchini, carrots and vanilla. Gradually mix in flour mixture and finally add nuts. Bake at 350° for 1 to 1 1/2 hours. Makes 2 loaves.
Coat chicken with mixture of flour, salt and pepper. Heat oil in skillet over medium heat. Add chicken and cook for 6 to 8 minutes, turning once, until lightly brown and no longer pink in center. Remove to serving platter or dinner plates. Add chicken broth and lemon juice to skillet. Stir over medium-high heat 2 to 3 minutes, scraping up any brown bits in pan until sauce is reduced slightly. Stir in capers and parsley. Pour over chicken. Serve over noodles with sauteed bell pepper (green and red) strips.
Preheat oven to 375°. Arrange chicken in 13 x 9-inch pan. In bowl, combine remaining ingredients; mix and pour over chicken. Bake, uncovered, for about 1 hour, until tender. Serve mushroom mixture as gravy.
Line a greased 8 x 8-inch pan with berries. Beat the next 6 ingredients with mixer for 1 minute. Pour over berries. Combine 1/4 teaspoon salt, sugar and cornstarch and blend well. Pour over batter evenly. Pour water or juice over all. Bake at 375° for 50 minutes. Serve by spooning cake upside down and covering with berries. Dollop with vanilla ice cream while still warm.
Mix together and roll into balls. Press with fork dipped in milk. Bake 8 to 10 minutes at 350°.
Fry bacon in heavy pot; add onion and cook until tender. Pour in water, seasonings and fish. Bring to boil for a few minutes, then turn heat down and simmer for 45 minutes to 1 hour.
Butter pan. Sprinkle bottom with instant rice. Heat cream of celery and cream of mushroom soups and milk and pour over rice. Arrange chicken over soup mixture. Sprinkle with dry onion soup. Cover with foil. Bake at 325° for 1 1/2 hours.
Brown hamburger (drain) mix and add all ingredients. Bake 1 hour 350 degrees. Pour over fritos.
Make it. Take out side for 10 minutes and play. Let cool for 2 1/2 hours.
Place chicken breasts in baking dish. Peel onion and slice over chicken. Slice apple and place over onion. Pour barbecue sauce over apple and bake at 325° for about 40 minutes.
Skin peaches and slice thin, place in greased 1-1/2 qt. casserole or deep pie plate.
Heat beans with butter, crumbs, salt and pepper, mixing until beans are coated with crumbs and crumbs are browned. Garnish with pimiento strips. Serves 6.
Mix all ingredients except vanilla and nuts; bring to a boil for one full minute. Set skillet aside; cool and add butter, vanilla and nuts. Beat until it is firm enough to pour into a buttered pan. Cut into squares.
Combine softened cream cheese and Cheddar cheese until well blended. Add pimiento, green pepper, onion, Worcestershire sauce, lemon juice and cayenne; mix well. Chill. Shape into small balls. Roll in pecans. May be served with crackers.
Place butter in saucepan. Add onion, green pepper and celery. Let simmer for a few seconds. Add remaining ingredients, except ribs. Cook 10 to 12 minutes. Brown ribs. Pour sauce over ribs. Cook at 350° for 2 hours.
Mix flour, margarine and nuts into a ball and spread evenly over 9 x 13-inch baking dish. Bake at 350° for 15 minutes. Cool. Mix and spoon cream cheese, powdered sugar and 1 cup of Cool Whip over first layer. Mix pudding and milk until it starts to thicken and pour over second layer. Top with Cool Whip and coconut or nuts, if desired. Chill 1 hour before serving.
*For a lower fat version, replace the 1/2 c. oil with 1/4 c. oil + 1/4 c. applesauce.
In small mixing bowl, stir together envelope dry whipped topping mix, 1/2 cup cold milk, 1 tablespoon Hershey's cocoa and 1/2 teaspoon vanilla extract. Beat on high speed of mixer about 4 minutes or until soft peaks form.
Drain pineapple, heat the juice to dissolve jello. Soften cream cheese in microwave, add to jello juice. Stir. Combine all together, then fold in Cool Whip last.
Place in coffee maker or percolator basket. Proceed as if making regular coffee. Makes 10 cups coffee.
Combine juice and sugar in a 2-quart glass baking dish. Mix well. Stir in pecans. Microwave 6 minutes on High. Stir and continue cooking 8 to 10 minutes on Medium-high or until syrup crystallizes. Separate and cool glazed nuts on a buttered cookie sheet. (Watch carefully while cooking; easy to burn.)
Dissolve gelatin in water. Add remaining ingredients. Pour into 9 x 13-inch pan or a mold. Chill until set.
Forty-eight hours ahead, grate onion into mayonnaise; refrigerate. Season with Tabasco, Worcestershire sauce and black pepper. Refrigerate overnight at least. Cook vegetables according to directions on package. Drain. Add mayonnaise mixture. Top with grated hard-boiled eggs.
Slice squash and onion. Cut bell pepper into 1-inch pieces. Combine all vegetable in a large bowl. Coat with vegetable cooking spray and toss gently. Stir fry until tender. Sprinkle with cheese, salt & pepper.
Heat oven to 400°. Grease a 10 x 1 1/2-inch square or an 8 x 8 x 2-inch dish. Layer cottage cheese and Parmesan cheese in dish. Mix cooked beef, 1 cup of the Mozzarella cheese, oregano, basil and tomato paste; spoon over top. Beat milk, eggs, baking mix, salt and pepper 1 minute or until smooth. Pour into plate. Bake 30 to 35 minutes or until knife inserted in center comes out clean. Sprinkle with remaining cheese. Return to oven 1 to 2 minutes or until cheese is melted. Cool 5 minutes. Sprinkle with snipped fresh parsley.
Cream butter; add sugar, eggs, applesauce and vanilla. Beat until creamy. Stir in dry ingredients and beat until smooth. Bake at 350° until done, about 50 minutes.
Rinse and dry fillets. Soak in milk for 20 minutes. Remove from milk and rinse, removing excess moisture. Sprinkle with seasoning, rubbing it into meat. Start grill and place 1/8-inch thick onion slices on grill. Slice banana peppers and place on top of onion slices. Place fish on top of onion and pepper. Thinly slice chili peppers and sprinkle over fish. Cover loosely with aluminum foil. Grill until easily flaked. Salt to taste. Serves 4 to 6. Preparation time: 1 hour.
Cream butter and sugar. Add beaten eggs, then flour. Mash bananas. Mix in; add nuts. Put in a well-greased pan and bake at 350° for 30 minutes.
Cream butter and peanut butter together until fluffy and well blended. Add sugars and beat well. Add vanilla and eggs. Beat well. Sift flour and soda together. Stir into batter until evenly blended. Add chips and oats. Stir to combine evenly. Drop by teaspoonfuls onto ungreased cookie sheets. Bake at 350° for 10 minutes. Remove from cookie sheet and cool on rack. These cookies freeze well. Yields 5 dozen cookies.
Peel and slice apples thin. Fill casserole dish with sliced apples, water, cinnamon and nutmeg. Blend rest of ingredients with fork until crumbly. Spread mixture over the top of the apples and bake uncovered in hot oven at 450° for 1 hour or until done. Serves 6.
Mix sugar, Karo and water. Boil until it threads. Add peanuts. Cook until it turns a golden brown. Remove from heat. Add salt, butter and soda. Spread on buttered sheet pan. Break into pieces when cool.
Cook the linguine according to package directions. Saute garlic, olive oil, butter and mushrooms. Then add and simmer clams and spices. Add and warm parsley and wine.
Combine sugars and shortening. Add eggs and vanilla. Mix well. Stir in dry ingredients. Bake at 375° for 10 to 12 minutes.
Brown meat and drain. Combine all ingredients listed. Simmer, uncovered, for 50 minutes.
Mix salt and sugar in with cornmeal. Dampen with boiling water. Let set for a few minutes. Heat small amount of fat. Put cornmeal mixture into hot fat and cover the pan. Stir often over a low fire until couche-couche appears done.
Preheat oven to 350°. Grease an 11 x 7-inch baking pan. Sift together flour, salt, sugar and baking powder. Beat eggs and add dry ingredients, orange rind, juice, dates and nuts. Stir gently.
While frying the hamburger and onion, cook macaroni or spaghetti until tender and drain. Drain juice off of hamburger and onion. Put the cooked hamburger into an 8 x 12 x 2-inch baking pan or dish. Then cover this with catsup. I put 1 can of peas on one-half of the hamburger and 1 can of corn on the other. (Season with salt and pepper.) Then add your choice of cheese on top of the casserole and season. Put in oven and bake about 30 minutes at 325° to 350°.
In small bowl, mix flour. In another bowl, combine shortening and sugars. Cream at medium speed. Add eggs and vanilla; beat until creamy. Gradually add flour; mix until smooth. Add chocolate chips. Drop by level tablespoons onto ungreased cookie sheet. Bake for 10 to 12 minutes. Yields 4 1/2 to 5 dozen.
Cook and drain pasta. Mix in crab, onion, green pepper, carrot and celery. Add salad dressing to taste. Chill overnight. Serve cold. Do not attempt to freeze. Stores refrigerated up to one week. More consistent results obtained with imitation crab.
Mix ingredients together. Pour into 2 loaf or 3 small loaf pans. Bake at 350° for 50 minutes to 1 hour.
In bowl, stir eggs, cheese, 1/2 cup parsley, chicken, salt, basil and pepper. Spread about 1/3 cup cheese mixture on each lasagna noodle. Roll up jelly roll fashion. Cut each roll in half edgewise. Arrange in single layer in baking dish; spoon sauce over roll-ups. Cover with foil. Bake in 350° oven for 45 minutes. Sprinkle with remaining parsley. Serves 8.
Beat together the flour, butter, sugar, egg yolks, salt, lemon rind and juice. Add the milk; fold in the egg whites whipped stiff. Pour into a deep pie plate lined with crust 1/4 inch thick. Bake 10 minutes in hot oven at 425°, then reduce the heat to 375° and continue baking 30 minutes.
Beat eggs in pan. Heat over low heat. Add water and vinegar by spoonfuls. Add sugar and salt. Cook 5 minutes.
Sprinkle Accent and pepper over chicken. Pour corn oil into 10-inch frypan over medium heat. Add chicken and saute slowly for about 6 minutes, until white and opaque. Remove and drain on paper towel.
Cook macaroni until slightly tender. Drain and set aside. Brown hamburg and onions in skillet. Add tomatoes and simmer 10 minutes. Oil a 2-quart casserole dish and spoon in 1/3 of meat mixture. Add cooked macaroni, then the remainder of meat mixture. Spread cheese soup over all (may be frozen unbaked). Cover the casserole tightly and bake at 400° until bubbly. Makes 8 servings.
Cook sugar, syrup and hot water until it forms a soft ball (238°). Add peanuts and butter and stir until it turns golden brown or hard crack (325°). Remove from heat and stir in soda. Pour on a well-buttered cookie sheet and flatten very thin as quickly as possible.
Melt oleo and mix with corn bread Stove Top dressing. Use 1/2 mixture on bottom of 9 x 13-inch casserole dish. Save rest for topping. Mix cream of chicken soup, sour cream, carrots, onions and squash. Bake 30 minutes at 350°.
Brown beef and sausage. Drain off liquid. Add spices and cheese and mix until blended. Spread on rye bread. Place on cookie sheet and freeze. When hard, may be packed in freezer bags.
Cut bacon slices in fourths. Separate slices. Combine eggs, vinegar, dry mustard and cayenne pepper. Keep egg mixture beaten and fluffy. Dip bacon slices in egg mixture, then roll in cracker crumbs. Place bacon bits on broiler pan so fat can drain. Bake at 350° for 30 minutes. May be frozen and reheated.
Add turkey gravy and heavy cream; bring to boil and let reduce until thick. Add chopped turkey meat, celery, carrots, peas and mushrooms. Serve in pie shell with a second shell on top. Bake until done. Serves 2.