HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix first 2 ingredients together. Stir in sugar completely. Next, stir in coconut. Shape into 1 1/2-inch balls. Freeze balls for 30 minutes. Melt 1/3 almond bark in double boiler. Dip 1/3 coconut balls in melted bark. Drain excess and place on wax paper. Repeat process with another 1/3 almond bark. Add desired food coloring. Dip another 1/3 coconut balls. Drain excess and place on wax paper. Repeat process with last 1/3 almond bark and desired food coloring. Makes 60 to 70 balls.
Combine flour, poultry seasoning, salt and peppers in a bowl. Whip eggs in another bowl. Crush crackers in a third bowl. Coat each piece of chicken in flour, then eggs, cracker crumbs and again in flour. Pour oil into frying pan. Heat to about 350°. Add chicken, cover and fry for 15 minutes. Turn chicken; pour white Worcestershire over chicken. Cover and cook 10 to 15 minutes or until chicken is cooked through.
Cook strawberry juice, sugar, flour and jello until thick. Cool and add berries. Pour into baked pie shell. Top with whipped topping.
Cream butter and sugar. Mixture is very soft. Add egg, cream and vanilla. Sift flour, salt and baking powder. Mix flour mixture with butter mixture. Chill dough. Roll dough very thin, 1/4 of dough at a time. Cut out cookies. Place on greased cookie sheet and decorate. Bake at 375° for 8 to 10 minutes.
Brown hamburger and drain. Add brown sugar and barbecue sauce. Simmer 10 minutes. Press biscuits out flat and place in muffin pan. Fill each biscuit with meat mixture. Cook at 375° for 8 minutes. Take out and sprinkle Mozzarella cheese on top. Put back in oven until cheese is melted.
Mix ingredients and bring to a boil. Takes about 5 minutes. Add a dash of Worcestershire sauce and Tabasco sauce. Excellent to eat with ham.
Dip chicken breasts in imitation eggs and coat with bread crumbs (prefer homemade crumbs rather than store bought). Spray frying pan with vegetable spray and fry chicken breasts. Empty 1/2 tomato sauce into ovenproof casserole. Place chicken; spread remaining sauce. Sprinkle with Parmesan cheese and top with Mozzarella cheese. Bake in oven or microwave until cheese is melted and hot. Bake in 350° oven or about 10 minutes in microwave. One chicken breast equals 150 calories.
Peel, pit and mush avocados. Combine cream cheese and milk. Blend until smooth. Add avocados, lemon juice and Bleu cheese mix. Blend until smooth. Refrigerate.
Mix all ingredients. Pour into large tube pan. Cover with foil and bake at 350° for 1 hour.
Dip chicken pieces in margarine; roll in mixture of chips (or corn flakes), garlic salt and pepper. Place pieces, skin side up, not touching, in greased large shallow baking pan. Sprinkle with remaining butter and crumbs. Bake at 375° about 1 hour or until done. Do not turn. Serves 4.
Boil potatoes until tender; cool. Cut potatoes into quarters and put in a glass casserole dish. Cut Velveeta into cubes and mix with mayonnaise. Spread over potatoes; salt and pepper. Crumble bacon over top. Bake at 350° for 30 minutes or until bubbly.
Brown sausage and ham in Dutch oven. Add remaining ingredients. Cook, uncovered, 20 minutes, stirring occasionally. Cover and simmer 45 minutes, stirring occasionally. Remove bay leaf. Makes 4 to 6 servings.
Line a 9 x 12-inch dish with broccoli pieces. Top with chicken pieces, shredded, and grated cheese. Spread soups and mayonnaise over chicken. Top with crumbs. Bake at 350° for 30 minutes.
Layer yams and apples. Add cinnamon to taste. Layer other ingredients. Bake for 45 minutes in 350° oven. Cover. Top with marshmallows; return to oven until brown. Watch carefully!
Chop chicken breast. Mix together stuffing, broth, margarine, celery, onions and mayonnaise. Spread 1/2 of mixture in a greased 8 x 11 1/2-inch casserole dish. Next, spread the cut up chicken on top of mixture. Top with remaining stuffing mixture. Beat egg and milk together and pour evenly over the casserole. Cover and refrigerate overnight. Before baking, spread cream of mushroom soup on top. Bake at 350° for 35 to 40 minutes. Top with cheese and bake until cheese melts.
Beat eggs until frothy. Add sugar and beat well. Add milk and shortening and mix well. Sift dry ingredients together and combine with liquid mixture. Roll out on floured surface to 1/2-inch thickness. Cut into circles and cut small hole in the middle. Fry in deep oil at 375°, turning once when underside is golden in color. Remove with slotted spoon and roll in granulated sugar.
Mix together the sugar and cream cheese. Add the remaining ingredients and mix all together. Put in freezer.
Mix oleo, flour, brown sugar and pecans well. Press firmly in bottom of 8 x 12-inch dish sprayed with Pam. Bake 10 mixture at 325°. Let cool.
Mix first 8 ingredients and pour into baking dish. Pour melted butter over crushed Ritz crackers; toss, then put on top of casserole. Bake 40 minutes or until top is golden brown in 400° oven.
Sift dry ingredients together in a mixing bowl. Add remainder of ingredients except berries and mix together with fork or pastry blender. Fold in well drained berries. Fill cups 2/3 full. Bake in moderate hot oven at 400° for 20 to 25 minutes. Makes 12 medium sized muffins.
Make one layer of each ingredients in the order listed. Cover tightly with Saran Wrap and set overnight in refrigerator.
Combine margarine, cake mix and 1 egg. Stir until moist. Pat mixture into bottom of a well-greased 15 x 10-inch jelly roll pan. Beat 2 eggs lightly. Beat in cream cheese and powdered sugar. Stir in coconut and nuts. Pour over mixture in jelly roll pan, spreading evenly. Bake at 325° for 45 to 50 minutes or until golden brown. Cool pan on rack. Makes 4 dozen bars.
Cream together butter or oleo, sugar and salt. Add cheese and eggs. Beat well; add and beat in vanilla and flour. Spoon mixture into 10-inch tube pan. Bake at 325° for about 1 1/2 hours.
Saute onion and garlic in vegetable oil. Stir in carrots, green pepper and celery. Add chicken broth. Cover and simmer 5 minutes. Blend soy sauce and cornstarch until smooth in a separate container. Add pineapple liquid; blend. Add liquid mixture to vegetable mixture. Cook, stirring often, until sauce thickens. Boil 5 minutes. Stir in pineapple, mushrooms, water chestnuts and poultry. Cover and heat slowly. Serve over rice or noodles.
Brown sausage; pour off drippings. Add other ingredients, except rice; bring to a boil. Add rice; cook for approximately 20 minutes, or until rice is cooked. Use large frypan.
Mix all ingredients and bake at 450° for 25 minutes. Will fill large #10 skillet or 3-corn stick pans.
Stir cream cheese until smooth. Stir in picante sauce and onion. Top each tortilla with about 1/4 cup cheese mixture. Spread to edge. Top each with spinach, 1/2 slice turkey and 2 teaspoons pimento. Tightly roll up like a jelly roll. Place seam side down in a large shallow dish. Cover and refrigerate at least 30 minutes.
Mix sugar, shortening, margarine & eggs, until fluffy or well blended. Add milk, vanilla, salt, soda, oatmeal, flour and chocolate chips. Bake at 375° for 8-10 minutes. Makes large batch.
Combine salad dressing, garlic, dill and salt; mix well. Add remaining ingredients; mix lightly. Chill several hours or overnight before serving.
Mix flour, sugar and eggs together, then melt butter. Mix in peanut butter; mix all together. Bake at 375° for 10 to 15 minutes.
Mix together and pour in a greased 8 x 11-inch cake pan. Beat egg and milk; pour over first mixture. Dot 2 tablespoons butter over rhubarb.
Allow cheeses to soften to room temperature. Combine all ingredients in mixing bowl and blend until smooth. Refrigerate about 30 minutes. Shape into one large ball or three smaller balls. Roll in chopped nuts.
Mix brown sugar and cinnamon in a small bowl. Mix remaining ingredients in a separate bowl. Layer some of cake mixture, followed by 1/2 of the cinnamon mixture, and repeat until all is used up. Bake at 350 degrees for about one hour.
Mix salad dressing mix and dill weed together in a large bowl. Add Corn, Rice or Wheat Chex, oyster crackers and pretzels (or use any combination that you like) and mixed nuts. Toss well. Drizzle oil over mix. Stir gently. Place mixture in a large grocery sack. Fold bag to close and let stand for 2 hours. Shake bag every 10 minutes for an hour.
To make roux, heat oil in a large cast-iron kettle, if available. When very hot, but not smoking, add half the flour. Stir constantly with a wire whisk. Add remaining flour. Stir rapidly with whisk until dark and smooth.
Place thawed hash browns in a 13 x 9-inch (or larger) baking dish. Combine next 7 ingredients and pour over hash browns. Sprinkle corn flake crumbs evenly on top. Drizzle 1/4 cup margarine over corn flake crumbs and bake at 350° for 45 minutes.
Combine first 5 ingredients; mix well. Add beef and mix well until well blended. Form into small balls. Brown on all sides and put in casserole. Drain off all but 3 teaspoons of fat and saute onion, then add applesauce, horseradish, tomato, basil, salt and pepper. Pour over meatballs. Top with pastry. Serves 6. Bake at 400° for 30 to 40 minutes.
Melt the butter and pour in a 9 x 13 Pyrex dish. Mix flour with 1 1/2 cups sugar and 4 tablespoons cocoa in a bowl. Stir in milk and vanilla. Pour this mixture into the dish. Sprinkle pecans on top of the batter. Then mix the 2 cups sugar and 4 tablespoons cocoa together (I have found that it mixes a lot easier in a Ziploc sandwich bag). Sprinkle this mixture over the batter. Pour 2 cups hot water over all. Bake at 350° for 30 minutes. Serve warm with ice cream or Cool Whip or serve cold. It is wonderful either way.
Brown ground meat; drain off excess fat. Add taco seasoning and do as directed on package. Add remaining ingredients; put in baking dish. Spread cheese on top. Bake at 350° for 20 minutes.
Dissolve Jell-O in hot water. Add cold water and frozen berries. Stir until thawed. Add cream cheese; cut in small pieces. Mold. Serve with a little whipped cream.
Scald milk; save out 1/2 cup. Add meal and cook 20 minutes. Add sugar and other ingredients. Bake for 1 hour in uncovered casserole. Stir twice, then add remaining 1/2 cup milk. Bake 30 minutes longer. Serve warm with whipped cream.
Saute onion and pepper in oil. Add chicken; mix well. Add tomatoes, tomato paste and 3 paste cans of water. Add remaining ingredients except spaghetti and season with salt. Simmer slowly for 1 hour. Serve over cooked spaghetti and Parmesan cheese. Serves 8.
Mix dry pudding into whipped cream. Add pineapple with juice, marshmallows and nuts. Mix well and refrigerate. Serve cold.
Combine broth and water in a 3 to 4-quart saucepan. Cover and bring to a boil. Add potatoes; cover and cook 5 minutes. Add chicken, carrot and celery; cover and cook 10 minutes. Add remaining ingredients. Reduce heat, cover and simmer 5 minutes or until tender.
Mix in order. Pour in pie shell. Bake 15 minutes at 425°. Reduce heat to 350° and bake for 45 minutes or until when knife is inserted it comes out clean.
Stir cottage cheese and jello together. Mix well. Add Cool Whip and continue to fold over and over. Toss in marshmallows and fruit; serve.
Brown hamburger; drain. Add taco seasoning. Spread refried beans in an 8 x 8-inch baking dish. Spread hamburger mixture over beans. Sprinkle 1 cup of cheese over hamburger. Pour picante sauce over cheese, top with remaining cheese. Bake at 350° until bubbly. Serve with taco chips.
Brown meat and drain. Stir in stewed tomatoes, macaroni, dressing and desired vegetable. Sprinkle cheese over top. Bake at 350° to 400° until cheese bubbles for 20 to 30 minutes. Makes 4 to 6 servings.
Soften butter and cheese 1/2 hour before starting. Blend all ingredients, adding cream a small amount at a time. When adding cream, add small amount if dip is desired as a spread or larger amount if the dip is desired for vegetables. Scoop into bowl. Garnish with paprika or parsley. Serve with crackers or vegetable strips.
Combine vinegar, sugar, mustard, salt and garlic or onion juice in blender. Add oil very slowly, blending constantly so you will get a thick dressing that will not separate easily. Add poppy seed to barely mix into the dressing. Refrigerate before using. Will keep for several weeks. Make only one recipe at a time.
Season round steak lightly with garlic salt, salt and pepper. Cut into serving pieces and place in crock-pot with sliced onion, separated into rings. Add potatoes and beans. Top with tomato soup and tomatoes. Cover and cook on low for 8 hours. Remove cover last half hour if there is too much liquid.
Drain all cooked meats on paper towels. Press crescent rolls on ungreased cookie sheet or pizza pan. Press up sides of pan and seal perforations. Layer meats on crust. Layer hash browns and cheese. Beat together the eggs, milk, salt, pepper and Parmesan cheese. Pour over entire pizza. Sprinkle with parsley flakes. Bake at 375° for 25 to 35 minutes.
Cream together shortening and sugar. Add eggs, one at a time and continue to beat well. Add vanilla. Sift flour, baking powder and salt. Add gradually to creamed mixture and mix well. If dough is too dry, add 1 to 3 tablespoons milk. (It depends on egg size.) Pick dough about the size of a walnut and make a ball. Place 2-inches apart on lightly greased cookie sheet. Bake at 400° for 12 to 15 minutes until set. Do not allow to get brown as this makes them hard. Dough should be sticky which makes them soft. Ice with icing (tinted pink and some light green). Dip in sprinkles and let dry.
Mix lemonade and Eagle Brand milk about 2 minutes with electric mixer. Fold in Cool Whip. Mix 2 minutes. Pour into 2 precooked and cooled pie shells. Graham cracker pie shells may be used. Refrigerate.
Cream butter and sugar until well mixed. Add vanilla and eggs, one at a time. Sift dry ingredients and add alternately with sour cream.
Cook spaghetti and drain (3 cups). Stir in butter and Parmesan cheese and beaten eggs. Form this mixture into a "crust" in a buttered 10-inch pie pan. Spread cottage cheese over the bottom crust. In skillet cook meat, onion and green pepper until veggies are tender and meat is brown. Drain off fat. Stir in tomatoes, tomato paste and spices. Heat. Spoon mixture into spaghetti crust. Bake at 350° for 20 minutes. Sprinkle with Mozzarella cheese and bake 5 more minutes. Makes 6 servings.
Combine ingredients; pour into unbaked pie crust and bake at 350° for 35 minutes.
Melt bark. Add remaining ingredients and mix. Drop by spoonfuls onto wax paper. Allow to cool.
Mix all ingredients together. Beat until smooth. Put into sprayed cake pans. After cake cooks, cut cakes in half. Frost cake.
Preheat oven to 375°. Combine meat, cheese, taco seasoning and water. Arrange crescent triangles in a circle on a 13-inch baking stone with bases overlapping in center and points to outside. Spoon meat mixture over rolls. Fold points of triangle over filling and tuck under base at center (filling will not be completely covered). Bake 20 to 25 minutes or until golden brown. Place bell pepper in center and fill with salsa. Mound chopped lettuce, onions and tomato around pepper. Garnish with sour cream.
In small saucepan, melt butter. Stir in sugar and spices and mix well. Pour over pecans in large pan, 9 x 12 or 13-inch, and mix well to coat.
In food processor or blender, blend juice, egg yolks and yogurt. Pour into container and freeze until center is mushy (almost frozen). Beat egg whites until stiff. Blend with yogurt/juice mixture. Cover and freeze.
Brown and drain ground beef and onions. Add soup, pork and beans, salt, pepper and chili powder. Simmer 15 to 20 minutes; serve in soup bowls with crackers.
Put it in a bowl. Put in the "mikeuwave." Cook it for 3 minutes and wait for it to cool.
Cut all vegetables into 2-inch chunks. Peel and devein shrimp. Cut swordfish into 2-inch chunks. Alternate vegetables and fish on 4 skewers. Marinate in olive oil, garlic and fresh parsley for 1 hour. Broil for 10 minutes. Remove skewers, keeping shape. Serve over Saffron Rice.
Melt 2 tablespoons butter flavor Crisco in heavy 3-quart saucepan with lid. Add popcorn. Pop according to directions on popcorn container (7 to 8 cups popcorn is needed; if not enough, pop more).
*Carrots, broccoli, cauliflower, bell pepper, onion, mushrooms, etc.
Combine sugar, butter, flour, baking powder and evaporated milk. Mix well. Spread batter in 8 1/2 x 4 1/2 x 2 1/2-inch loaf dish. Spread cherry pie filling over batter. Pour hot water over pie filling. Bake in preheated oven at 350° for 40 to 45 minutes.
Melt chocolate in double boiler. Add sugar and hot water. Stir and remove from heat. Separate eggs. Add 1 yolk at a time to chocolate mixture. Blend well after each yolk. Beat well.
Cook ham hock until tender. Put pinto beans together with meat in broth along with more water if needed, adding pepper, salt and sugar. Boil hard for 1 1/2 hours, then turn heat down and cook until liquid is slightly thickened and beans mash easily with fingertips.
Sift flour once, then sift again with baking powder, salt and sugar. Combine egg, milk and margarine. Combine wet ingredients with dry ingredients. Stir until dry ingredients are moist. Pour in greased muffin tins. Bake at 425° for 15 to 20 minutes. Yields 10 to 12 muffins.
Preheat oven to 350°. Melt chocolate in boiling water; set aside. In a large mixing bowl, cream the butter and sugar. Add eggs, one at a time, beating well after each. Also, add melted chocolate and vanilla. Stir until smooth. In a small mixing bowl, sift together the flour, soda and salt; add dry ingredients to creamed mixture slowly. Lastly, add buttermilk and blend all very well. Pour into a greased and floured pan. Bake until done.
Tear angel food cake into small pieces and place in large bowl. Dissolve jello in hot water and pour over angel food cake; stir. Add orange sherbet to mixture and stir until sherbet is dissolved. Fold in Cool Whip until mixed well. Drain mandarin oranges (may reserve a few for garnish, if desired). Stir in and pour in 9-inch spring-form pan. Refrigerate overnight.
Preheat oven to 350°. Cut steaks into serving size chunks. Dip in seasoned flour, brown on both sides, in hot oil in frying pan. Remove steaks and set aside. Add leftover flour to skillet and brown well. Add water enough to make gravy. Simmer. Add more seasonings as desired.
Mix and make into meatballs. Bake on cookie sheet at 400° about 12 to 15 minutes, until nicely browned. Turn over once.
Mix butter, peanut butter, honey and chocolate chips in a saucepan. Melt. Add peanuts and Cocoa Puffs cereal. Place in greased 9 x 13-inch pan. Cut in squares.
Beat pudding, milk, & sugar until smooth. Fold in cool whip. Place a layer of graham crackers on the bottom of a 9 x 13 baking dish.
Sprinkle apples with cinnamon and 5 tablespoons sugar. Set aside. Grease and flour tube pan. In large bowl, combine all ingredients except the apple mixture. In tube pan, start with a layer of batter, then a layer of apple mixture; six layers in all, ending with apples on top. Bake at 350° for 1 hour and 30 minutes.
Heat oil and goya sofrito. Rub chicken with garlic, oregano and adobo. Saute chicken in oil until browned. Add peppers, onion, cilantro, tomato sauce and wine. Simmer 5 minutes, then add potatoes and carrots. Cook until chicken is done and vegetables are soft, about 1 hour. Periodically check liquid level and add a little water, if necessary. Serve with white rice.
Beat egg yolks. Add sugar, flour, butter, milk and muscadines. Cook over low heat until it thickens; stir occasionally to keep from sticking. Pour in pie shell and bake at 350° until done.
Mix all ingredients together and freeze in 9 x 13-inch pan. Cut into squares about 10 minutes before serving.
Saute butter, onion and sausage in skillet. Add potatoes, water, broccoli, carrots and cheese. Simmer until done.
Heat oil in 3-quart casserole on High for 2 to 3 minutes. Combine chicken, garlic, soy sauce, sherry, cornstarch and ginger. Put ingredients in oil and cook on High 4 to 5 minutes. Stir twice during the 4 to 5 minutes. Add green pepper (broccoli) and cashews. Cook, covered with plastic wrap, on High 3 to 5 minutes or until chicken and vegetables are tender. Stir and let stand 3 minutes before serving. Serve with favorite brand of rice.
Melt butter in medium saucepan. Remove from heat. Add remaining ingredients and beat well. Pour in greased 9-inch pie pan. Bake at 350° for 15 minutes. Cool well to cut into wedges. If hot, spoon out. Serve with ice cream.
Cream sugar, shortening: add egg. Sift together dry ingredients. Add creamed mixture. Stir in beans, apples, raisins, nuts and vanilla. Pour into greased and floured loaf pan. Bake at 350° for 1 hour 15 minutes or until toothpick comes out clean.
In saucepan, over medium heat, melt and saute margarine, onions, beef bouillon and mushrooms. Cook until onions are tender. Add beans and water chestnuts; cook over medium heat for 30 minutes to blend flavors.
Preheat oven to 350°. Spray a deep roasting pan with cooking spray. Layer ingredients by first placing meat, then vegetables in pan. Sprinkle with onion soup mix. Then pour cream of mushroom and tomato soups over the vegetables. Cover pan tightly with foil and bake for 3 hours. Serve over rice. Don't open foil while cooking and do not stir.
Bring to boil the water and sugar and cool. Add remaining ingredients. Very sweet, can use less sugar.
In a bowl, combine flour and salt. Beat eggs with milk in a separate bowl. Add mixture to dry ingredients, beating vigorously. Using a tablespoon, drop batter, 2 tablespoons at a time, on a hot greased griddle. Cook for 2 minutes, until brown, then turn. Cook other side until brown. Sprinkle with confectioners sugar. Yields 12 crepes.
Follow box directions to mix cake. Pour into 9 x 13-inch greased cake pan. Mix sugar, Ricotta cheese, vanilla and eggs together. Do not stir. Just pour into center of cake. Bake at 350° for 45 minutes.
Mix the first 5 ingredients with electric mixer until smooth. Pour into graham cracker crust. Bake at 350° for 20 to 25 minutes.
In a large casserole dish (9 x 13-inch baking dish), make a layer of bean dip. Combine avocados and guacamole dip and layer on top of bean dip. Combine mayonnaise, sour cream and taco mix. Stir well. Use mayonnaise mixture as the next layer. Layer with cheeses next, followed by onions and tomatoes. Top with olives. Serve with king size Fritos or tortilla chips.
Mince shallots, green olives, capers and hard cooked egg very finely. Add this to the mayo, Dijon and sweet pickle relish. Mix thoroughly. Add lemon juice to thin. Sugar to taste, parsley to garnish. Yields 1 1/3 cup.
Mix ingredients in order given. Drop by ice cream scoop on greased cookie sheet. Flatten with flour-dipped glass, 6 to a cookie sheet. Bake at 350° for 12 minutes only.
In a bowl, stir together the pecans, dates, candy, cherries and coconut. Pour melted butter over mixture; stir well. Let stand while preparing cake batter.
Layer cheeses and chilies in a greased 8-inch baking dish, starting and ending with cheese. In a bowl, beat the eggs. Add milk and flour; pour over cheese. Bake at 375° for 30 minutes or until set. Cut into small squares. Serve warm.
Brown sausage and drain grease. Put sausage in casserole dish. Layer rice, soup, cheese and bread crumbs in dish. Pour melted margarine over the top. Preheat oven to 325°. Bake for 25 to 30 minutes or until cheese is melted well.
Cube cheese and melt in crock-pot or double boiler. Add sausage and peppers. Mix well.
Mix all ingredients well. Pour into greased muffin tins. Bake at 400° for 12 to 14 minutes. Makes 12 muffins.
Pour over while hot. Use the amount of green pepper and onion to suit you in proportion to the amount of cabbage you have. Keep covered and refrigerated and it will keep indefinitely.
Mix together eggs. Add salt, pepper, oregano and basil. Add spaghetti and Parmesan cheese. Put in heated pan with a little olive oil. Brown on bottom. Then put under broiler to finish top.
Preheat oven to 350°. Grease oblong pan (13 x 9 x 2-inches). Mix all ingredients together. Pour in pan and bake until golden brown, approximately 25 to 30 minutes.