HumbleIntelligence/food-ner-1-Million huggingface dataset:
A food processor works best, but a blender and hand mixer both substitute (for hand mixing be sure to cut everything fine). Beat all ingredients except tomato until creamy; stir in tomato. Cover and chill at least 1 hour.
Mix ingredients together by hand until well blended. Pinch off small balls. Bake 15 to 20 minutes at 375° on ungreased cookie sheet.
Salt and pepper chicken to your taste. Place in baking dish and cover; cook until done, 40 to 45 minutes. Drain liquid in medium bowl and add cream of chicken soup and blend well. Pour over chicken evenly. Put biscuits on top of chicken and soup. Cook until done, but not brown. Put grated cheese over biscuits and bake until cheese is melted.
Cook meat and onion in a large skillet until meat is brown and onion is tender. Drain off fat. Stir in the tomatoes, uncooked rice, water, Worcestershire sauce, Italian seasoning and pepper. Bring to boiling. Reduce heat. Cover and simmer for 15 to 18 minutes or until rice is tender.
Beat eggs slightly; add milk and parsley. Scramble but leave moist. Pour into a greased 9 x 13-inch casserole. Mix cream of mushroom soup with sour cream; spread over eggs. Cook bacon until crisp; crumble and spread over sour cream layer. Grate cheese and mix together. Saute mushrooms; place on top of cheeses. Add thinly sliced tomatoes. Bake 45 minutes at 300°. May be prepared ahead and refrigerated or frozen (add 10 to 15 minutes to baking time).
Mix well. Form into 6 cakes. Fry in butter or oil 5 minutes on each side.
Beat eggs well. Add sugar gradually. Add oil; beat until well blended. Add extracts and vanilla. Add flour and salt a little at a time. Chill dough 2 hours, overnight or several days to enrich flavor. Pour batter on pizzelle iron. Cook 2 to 3 minutes or until done. Makes 10 dozen.
In large glass bowl, layer with lettuce in bottom, then onions, celery and peas on top. Cover with foil and refrigerate overnight. Cover with remaining ingredients and stir well. Really cold, crisp summer salad.
Cream crisco and brown sugar, beat in eggs and molasses. Sift together flour, soda, ginger and salt. Add to cream mixture, add boiling water gradually and beat well. Drop by spoonful onto greased cookie sheet. Bake at 350 degrees until done.
Mix cream cheese, chopped olives, green chiles and picante sauce. Fill tortillas and roll. Chill well. After they are well chilled, cut rolls into slices. May also serve as follows: Spread mixture on 1 tortilla. Put a second tortilla on top, making mixture in the middle. Chill well and cut into quesadilla-like wedges.
Mix together potatoes, cheese, onion and mayonnaise. Season with salt and pepper. Fry bacon until crisp and crumble over top of potato mixture. Slice olives and put over bacon. Bake at 350° until heated through (approximately 30 minutes).
Melt margarine. Mix in beaten eggs and brown sugar. Add vanilla and dry ingredients and then add chocolate chips and nuts. Bake in greased 9 x 13-inch pan at 350° for 25 minutes or until done when tested.
Mix beans, soup and Cheddar. Place in greased casserole dish. Top with onions and bake 45 minutes at 350°. Sprinkle additional grated cheese on top and broil until golden and bubbly. Serves 6 to 8.
Cook the first 3 ingredients until it makes a long thread, then add the raw peanuts and vanilla and cook until it turns a light brown and you can hear peanuts crackling. It will be very stiff. Add soda; stir well and pour onto buttered pans. Will not hurt to stir after peanuts are added.
Spread bread dough flat on cookie sheet. Brown sausage and crumble on top of bread dough. Sprinkle with Cheddar cheese. Roll up as you would like a jelly roll. Bake at 400° for 1 hour or until golden brown.
In iron pot, put meat, onion, garlic, bell pepper, salt, Season-All and oil together. Cover with water; bring to a boil then reduce heat to simmer. Simmer for approximately 2 to 3 hours or until tender. Turn heat up to high and let remaining water cook out of meat; then stir meat and brown without letting meat scorch. Add a little water until desired thickness. Makes a thick gravy. Add cream of mushroom soup, if desired.
Cook until beans are tender. Then add 1 can stewed tomatoes. Cook on low heat for 30 minutes. Serve with corn bread.
Beat eggs for 5 1/2 minutes in a large bowl. Add sugar gradually, then add flavoring. When all sugar has been added, continue beating for 1 1/2 minutes. Add flour and baking powder. Beat 5 minutes more.
In mixer, whip the oleo until soft and fluffy. Add the brown sugar and mix well. Add the eggs and mix well, then add the flour. Bake at 350° for 25 minutes.
Boil squash until tender; drain. Saute onion in margarine. Mash squash; add onion. Add salt and pepper. Add milk and part of crumbled crackers.
Thoroughly blend cream cheese and Cheddar cheese. Fold in pineapple, onion and Worcestershire sauce. Refrigerate several hours. Shape into ball; roll in nuts. Refrigerate overnight. Serve with crackers.
Heat oven to 350°. Slice cookie dough and arrange on bottom of 15 x 10-inch baking dish. Press dough evenly into pan. Bake 12 to 15 minutes. Cool completely. In small bowl, beat cream cheese, sugar and vanilla until fluffy. Spread over cooled cookie crust. Arrange fruit over cream cheese (pineapple, banana, kiwi, strawberries and grapes, but in half). Combine orange marmalade and water, stirring to mix. Spoon over fruit. Refrigerate at least 1 hour. Makes 12 servings.
Place sugar and corn syrup in medium size pan. Stir to combine. Cook over medium heat, stirring frequently, until mixture boils. Remove from heat. Add peanut butter and mix well. Add Special K. Stir until evenly coated. Press mixture evenly and firmly in buttered 13 x 9 x 2-inch baking pan. Cool. Melt chocolate and butterscotch morsels together in top of double boiler over hot, but not boiling, water or in small saucepan over very low heat, stirring constantly. Remove from heat. Spread evenly over Special K cereal mixture. Let stand in cool place until firm. Cut into bars to serve. Yields 4 dozen frosted chews, 2 x 1-inch.
Beat eggs; add sugar, syrup, salt, vanilla and margarine. Line a 9-inch pie plate with pastry. Pour mixture over pastry. Bake at 325° for 45 minutes. The nuts will rise to the top and form a crusted layer.
Stir first 4 ingredients together into a bowl. Add pineapple with juice and eggs. Bake at 300° for 40 minutes in oblong greased pan.
Mix first 3 ingredients, press on bottom of pan, then beat cream cheese, the 2 eggs and powdered sugar, pour over cake mix and bake at 325° for 45 minutes.
Mix everything together except for crackers or bread. Spread over crackers or bread. This is like tuna salad.
Mix everything together in a large saucepan. Put on high until it boils, then simmer until thickens. Stir occasionally.
Beat butter and sugar until light. Add egg yolks; beat well. Add flour, salt and lemon juice and beat well. Gently mix in berries and milk.
Mix altogether. Bake 1 hour at 350°. This is better the second or third day.
Mix vanilla and tapioca pudding in the pineapple and mandarin juice (3 cups). Cook pudding in the juice until slightly thickened. Pour pudding mixture over fruit and mix well. Put in refrigerator and chill.
Bring soup to a hard boil. Remove from heat. Add gelatine and cream cheese. Beat until completely blended. Stir in shrimp, celery and onions. Gently fold in mayo. Refrigerate 8 to 10 hours. Serve with crackers.
In 10-inch skillet melt butter. Stir in sugar and cornstarch. Stir in remaining ingredients except apples. Cover over medium heat, stirring constantly, until thickened (6 to 8 minutes). Place apples, cut side down, in cream mix. Cover and continue cooking, spooning sauce over apples occasionally, until apples are fork-tender. Remove apples to individual dishes. With wire whisk, whisk sauce until smooth. Serve over apple halves.
Cream the first 4 ingredients. Add chocolate chips. Set aside. Sift dry ingredients together. Combine water, oil, vinegar and vanilla. Add to dry ingredients and mix well. Fill cupcake cups 1/3 full with chocolate batter. Top with heaping teaspoonful of cream cheese batter. Sprinkle with sugar and chopped nuts. Bake at 350° for 30 to 35 minutes. Makes 22 to 26 cupcakes.
Place marshmallows and strawberry juice in a saucepan. Heat slowly until marshmallows are melted. Beat until smooth and fluffy and chill. Mix cream cheese and mayonnaise together. Blend in strawberries, pineapple, and marshmallow mixture. Fold in whipped cream. Freeze and serve over lettuce.
Melt butter in Dutch oven. Remove from heat. Add Worcestershire sauce, catsup and hot sauce, stirring well. Add pecans, stirring to coat. Bake in oven at 350° until crunchy. Add salt to taste. Store in airtight container.
Blend the tuna and cabbage together with fork. Stir in mayonnaise, sour cream, salt, pepper and lemon juice. Line a small container with lettuce; put in slice of pineapple, then pile cabbage/tuna mixture on top. Sprinkle over paprika.
Mix well. Make into patties like hamburgers. Chill for an hour or so before cooking. Makes 5 to 6 patties. Fry in skillet with about 1/4 inch of oil (Crisco) in skillet until brown (about 5 minutes), then turn. Brown on other side. Lower heat. Continue cooking, turning occasionally until done (about 15 to 20 minutes).
Mix broken up pretzels, 1 stick margarine and white sugar. Bake 10 minutes at 350° in 8 to 9-inch baking dish. Cool. Beat cream cheese and 1/2 cup sugar together. Beat Dream Whip separately according to package directions. Combine with cream cheese mixture. Spread on top of pretzel crust. Top with 1 can pineapple pie filling. Chill.
Cook sugar, water, Karo and salt to soft ball stage. While this is cooking, beat egg whites. Pour 1/2 of cooked mixture into beaten egg whites and continue beating while the other half of the mixture cooks to hard ball (or crackle) stage. Pour into mixture and beat until it loses its gloss. Pour immediately into buttered dish. Make on a clear day.
I use Keebler's cookie crust pie shell. Mix sugar, cornstarch and water in saucepan; cook until thickened, stirring constantly. Remove from heat; stir in gelatin. Pour over strawberries; mix well. Pour into pie shell; refrigerate until set. When ready to serve, spread topping over all.
Cream together eggs, sugar and oil. Add flour, soda, baking powder, cinnamon, carrots and walnuts. Pour into greased pan and bake at 350° for 1 hour.
Cook peas according to directions on package. Drain mushrooms, reserving liquid. Stir cornstarch and soy sauce into drained mushroom liquid. Partially open peas and drain butter sauce into small saucepan. Stir in cornstarch mixture. Cook over low heat until slightly thickened. (Stir constantly.) Stir in peas and mushrooms. Heat several minutes. Serve hot over chow mein noodles.
Cook spaghetti; drain. Put dressing and Salad Supreme on while spaghetti is hot. Add rest of the ingredients after mixing well.
Brown hamburger and onion. Add other ingredients and mix well. Bake 40 minutes. Also can make in crock-pot.
Mix bran and milk; let stand 5 minutes. Blend flour, sugar, baking powder and baking soda; set aside. Mix margarine and Egg Beaters into bran mixture. Stir in flour mixture just until blended. Stir in apples and raisins. Fill 6 microwavable muffin pans 2/3 full. Cook on High (100% power) 2 to 2 1/2 minutes, rotating pan after 1 minute.
Place yellow squash in shallow microwave-safe round glass baking dish. Top with onion and zucchini. Sprinkle with cheese. Combine melted margarine, eggs, milk and pepper. Pour over squash. Do not stir. Cover with plastic wrap and microwave on High for 5 minutes. Turn dish a half turn and cook on 50% power for 12 to 14 minutes or until almost set. Let stand for 5 minutes before serving.
Sift dry ingredients into large mixer bowl. With mixer on lowest speed, drop shortening by spoonfuls on top of flour mixture, until well blended. Store in airtight container, glass is good. (Do not refrigerate, not necessary.) Keeps for months on pantry shelf.
Wash thoroughly, allowing a small amount of water to cling to leaves. Wrap in waxed paper and place on glass pie plate (or small glass dish). Rotate dish one-quarter turn through cooking time. Cook 6 to 7 minutes. Rest, covered, 5 minutes before serving.
Broil hamburger; chop up fine. Add remaining ingredients and simmer for 20 to 30 minutes.
Cook 1 cup presoaked navy beans with the onions until tender. Saute the celery for 5 minutes, then add. Season with spices, being careful to let the bean and onion flavor predominate. Garnish with parsley or green onions.
Mix together thoroughly in order. Then fold in 3 stiffly beaten egg whites. Pour into uncooked pastry shells. Bake at 450° for 10 minutes. Then lower heat to 350°. Bake until set and lightly browned, about 50 minutes.
Melt 1/2 cup butter in big iron frying pan. Add brown sugar. Spread evenly in bottom of pan. Lay sliced pineapple in bottom of pan and put cherries in center of pineapple. Beat egg yolks and sugar. Add flour, pineapple juice and baking soda. Fold in stiffly beaten egg whites and pour batter into skillet over fruit and brown sugar. Bake at 325° for 45 minutes or until brown.
Cook chicken and onion. Add peppers and cream cheese. Heat until mixed. Wrap in shells. Top with grated Jack cheese. Bake at 350° for 45 minutes.
Pour pie filling into prepared crust. Mix together oats, flour, sugar and butter. Spread evenly on top of apple or other Lucky Leaf pie filling. Bake at 375° for about 45 minutes or until top is browned.
Cook the ground beef until brown. Remove from heat and drain oil. Add the catsup, cheese, onion, salt and pepper to taste. Mix well. Set aside. Sift together the flour, baking powder and salt. Add the shortening to the flour mixture and cut into flour until the size of peas. Add the milk. Mix quickly and lightly. Turn dough out onto floured board. Knead. Roll into a rectangle 10 x 12-inches. Spread filling to within 1/2-inch of edge. Moisten edges with cold water. Roll up as a jelly roll. Seal edges, pinching ends together. Place on a lightly greased shallow pan and bake at 425° for 25 to 30 minutes.
Put all ingredients, except cucumber in bowl, blend well with whisk. Fold in cucumber, stirring to combine and refrigerate for up to 3 days.
Combine all ingredients. Toss together until blended. Put in tomato cups and sprinkle with grated cheese.
Sprinkle salt over cabbage and stir well. Let set 1 hour. Add pepper and celery; let set 20 minutes more. Drain well. Mix other ingredients and bring to boil. Cool slightly; pour over cabbage mixture. Put in bags and freeze.
Press spinach between layers of paper towels to remove excess moisture. Combine spinach, chicken, soup, sour cream, Parmesan cheese, milk, onion, mayo and salt in large bowl; stir mixture well. Place 3 uncooked noodles in bottom of a lightly greased 5-quart electric slow cooker. Spread 1/3 of chicken mixture over noodles; sprinkle with 1 cup Mozzarella cheese. Layer with 3 more noodles, 1/2 chicken mixture and 1 cup cheese. Layer remaining ingredients as above. Cover and cook on high setting one hour. Reduce heat to low and cook 5 more hours.
Brown hamburger, onion and bell pepper. Drain grease. Boil noodles 5 minutes. Add tomato sauce to hamburger. Melt cheese with small amount of milk to make smoother sauce. Pour noodles in casserole dish. Cover with hamburger and top with cheese sauce. Bake at 350° covered for 30 minutes.
Cook and dice potatoes. Cook bacon until crispy. Chop onions and saute in margarine. Chop up bacon. Mix everything together. Place in a greased baking dish. Bake at 350° for 1 1/2 hours.
Brown beef and sausage; drain. Melt cheese and mix with all other ingredients. Serve in crock-pot to keep dip warm.
Toast bread, then roll into crumbs. Make a sauce with eggs, milk, flour, salt and pepper. Mix vegetables well. Layer ingredients in the following order: vegetables, crumbs, sauce and cheese. Repeat until all is used. Place hot melted butter on top and sprinkle with handful of corn flakes. Bake 20 to 40 minutes in an oven preheated to 375°. Serve hot. Serves 8 to 10 people.
Line prick pastry shell with a double thickness of heavy-duty foil. Bake at 450 degrees for 8 minutes. Remove foil; bake 5 minutes longer. Remove from the oven and set aside. Separate 1 egg; set the white aside. In a mixing bowl, beat the yolk and remaining eggs just until combined. Blend in sugar, salt and vanilla. Stir in milk. Beat reserved egg white until stiff peaks form; fold into egg mixture. Carefully pour into crust. Cover edges of pie with foil. Bake at 350 for 25 minutes. Remove foil bake 15-20 minutes longer or until a knife inserted in the center comes out clean. Cool on a wire rack. Sprinkle with nutmeg. Store in the refrigerator.
Melt oil in a large skillet. Add ground beef, pepperoni and garlic. Mix well and cook until lightly browned. Add spaghetti sauce or pizza mix, tomato paste, onion, salt and pepper. Cover and simmer until well blended.
Preheat oven to 350°. Prepare brownie mix as package directs. Spread into well-greased 13 x 9-inch pan. In small mixing bowl, beat cheese, butter and cornstarch until fluffy. Gradually beat in sweetened condensed milk, then egg and vanilla until smooth. Pour evenly over brownie batter. Bake 45 minutes or until top is browned. Cool. Spread with frosting. Cut into bars. Store covered in refrigerator. Makes 36 to 40 brownies.
Cream the butter, Crisco and sugar. Add eggs; mix one at a time. Add flour and milk. Mix well. Add vanilla. Put in greased tube pan. Start in a cold oven. Bake at 350° for 1 hour and 15 minutes.
Mix all ingredients with 1/4 cup of soup. Shape into patties. Place in baking dish. Bake at 350° for 30 to 50 minutes. Mix rest of soup with 1/4 cup water. Spoon over patties. Bake 15 minutes longer.
Mix meat, onion, salt and pepper. Form in small balls about 1/2 inch round. Place in deep skillet. Cook about 15 minutes, stirring often. Remove from skillet when done; set aside for later. Pour cooking oil in clean skillet and let heat. Pour flour, salt and pepper in oil; stir until browned. Add milk, stirring until smooth. Add a can of water, stirring until smooth. Add more water if needed. Place meatballs in gravy and serve over rice or mashed potatoes.
Drain excess fluid from beans, corn and peas and combine. Add onion, pepper and celery. Sprinkle with salt and pepper. Combine sugar, vinegar and oil. Stir and pour over vegetables. Mix well. Cover and refrigerate for 8 to 10 hours. Serve cold.
Scoop out inside of 4 baked potatoes. Combine with 1/4 cup sour cream and 1 ounce package of Hidden Valley Ranch dry salad dressing mix. Fill potato skins with mixture. Sprinkle with shredded Cheddar cheese. Bake 12 to 15 minutes at 375°.
Peel eggplant, cut into small pieces and boil in salted water until tender. Drain and mash. Saute onions in margarine until tender but not brown. Add eggplant, tomatoes, cheese and 1/3 cup bread crumbs. Add eggs, cooking and stirring until eggs are cooked. Pour into baking dish and top with buttered crumbs. Bake at 350° until brown on top.
Bake cake according to package directions in a large pan. Remove from oven and punch holes in it with a wooden spoon. Immediately pour over cake a mixture of the condensed milk, cream of coconut and 1 package of the fresh coconut. Let this soak in, then spread the undrained pineapple over the top. Let cake cool. Mix the other package of coconut with 1 package whipped topping and spread over top of cake. Cover and refrigerate for 24 hours.
Heat oven to 350°. Grease and flour loaf pan, 9 x 5 x 3-inches. Mix 1 cup sugar, shortening, eggs and vanilla. Stir in flour until smooth. Stir in apples and nuts. Spread in pan. Mix 1 tablespoon sugar and cinnamon. Sprinkle over batter. Bake until toothpick in center comes out clean, 50 or 60 minutes. Remove from pan immediately. Cool completely before slicing. Store tightly covered.
In medium bowl, stir together flour, baking powder and salt. In large bowl, using wooden spoon, cream together butter, cream cheese and sugar until combined. Cover and refrigerate 1 to 2 hours until firm enough to shape. To prepare topping, stir together sugar and cinnamon in a custard cup. Shape dough into 1-inch diameter balls. Roll each ball in topping to coat lightly. Place balls on prepared baking sheets, leaving about 2-inches between balls. Bake 1 sheet at a time, at 350°, for 10 to 14 minutes or until bottoms of cookies are very lightly browned. Remove baking sheet to a wire rack and cool for about 3 minutes. Using metal spatula, transfer cookies to rack and cool completely. Repeat until all dough is used. When cool, store cookies in an airtight container. Makes about 45 cookies.
Grease a 9 x 13-inch pan. Cut up bread and put on the bottom of the pan. Mix the eggs, milk, cheese and other ingredients together; pour over bread. Refrigerate overnight. Bake 1 hour at 325°. Serves 8 to 10.
Put the crushed pineapple with juice in the bottom of the pan. Add the cherry pie filling. Sprinkle on the nuts. Sprinkle on the dry cake mix. Cut butter into chunks and drop on top. Sprinkle brown sugar over all. Add more nuts. Bake at 350° for 1 hour.
Sift together flour, baking powder and salt. Add butter to milk; keep hot. Beat eggs until thick and lemon-colored, about 3 minutes at high speed on mixer. Gradually add sugar, beating constantly at medium speed 4 to 5 minutes. Quickly add sifted ingredients to egg mixture; stir just until blended. Stir in hot milk mixture and vanilla; blend well. Pour into paper-lined 9 x 1 1/2-inch round pan. Bake at 350° for 25 to 30 minutes. Cool cake in pan 15 minutes; remove to rack.
Boil the seashell noodles 7 minutes. Drain and rinse in cold water. Cook the hamburger; drain off grease. Mix all ingredients (except Mozzarella cheese) in a large mixing bowl. Butter a large 9 x 15 1/2-inch baking dish. Pour in mixture. Top with Mozzarella cheese. Bake at 400° for 30 minutes.
Preheat oven to 500°. Halve potatoes lengthwise; then slice crosswise into 1/8-inch slices. Immediately line up in a buttered 9 x 13-inch pan with slices overlapping. Pour butter and onion over potatoes. Season with salt and pepper. Bake 20 minutes. Remove from oven and sprinkle with cheese. Bake 5 to 7 minutes more, until cheese melts and is slightly brown.
In large bowl, sprinkle yeast over water; set aside 5 minutes. Stir in 4 cups of all-purpose flour, the whole wheat flour, oat bran flakes (reserving 2 tablespoons), cornmeal, honey and salt, until combined.
Mix egg whites, sugar, cream of tartar and vanilla flavoring with boiling water. Beat for 10 minutes to 12 minutes or until stiff peaks form. Yield: icing for 3-layer cake.
Grease round micro-proof baking dish, 7 1/4 x 2 1/4-inch or 8 x 1 1/2-inch; line bottom with plastic wrap. In small micro-proof bowl, combine cocoa and 1/3 cup water. Microwave on High (full power) 40 to 50 seconds or until slightly thickened.
Precook chicken and broccoli. First line bottom of greased pan with broccoli, then chicken. Mix together, soup, mayonnaise, lemon juice and curry powder. Pour this over chicken. Sprinkle with cheese and buttered bread crumbs. Sprinkle paprika (optional). Bake at 350° for 30 minutes. Serve over rice.
Brown meat; drain. Stir in next 5 ingredients. Pour into an 8 x 12-inch baking dish. Prepare corn muffin mix per package directions except add 1/2 cup fried onions. Spoon around casserole. Bake at 400° for 20 minutes. Top corn bread with cheese and rest of onions. Bake 2 to 3 minutes longer.
Brown sausage in large skillet and drain. Add onion, mushrooms and green pepper, cooking over medium heat until onions are translucent. Cook rice according to package directions. Place cooked rice, sausage mixture and cream of mushroom soup in large bowl and mix thoroughly. Place in lightly greased baking dish and top with shredded cheese. Bake in 350° oven for approximately 25 minutes or until completely heated and cheese is melted.
Beat eggs well and add sugar, flour, cocoa, salt and vanilla. Mix well and add milk. Cook until thick and pour into 2 baked pie crusts. Cover with meringue. Brown lightly.
Drain liquid from stewed tomatoes. Dice onion and jalapeno peppers. Put all ingredients into blender. Blend for 10 seconds (if blended longer, salsa becomes runny). Chill in refrigerator, preferably overnight. Serve with tortilla chips.