HumbleIntelligence/food-ner-1-Million huggingface dataset:
Thoroughly rinse the artichoke hearts and let drain at least 15 minutes. Place dressing, herbs and garlic in the bowl of a food processor equipped with a steel blade and process until herbs and garlic are finely chopped. (Optional: Herbs and garlic can be finely chopped by hand and whisked into dressing.) Pour dressing into a large bowl. Add the drained artichokes and let marinate for at least an hour, or overnight.
Mix first 4 ingredients and press into buttered 9 x 13-inch dish. Melt chocolate chips and spread on top. Cool and cut into squares.
Preheat oven to 350°. Grease 8-inch square baking pan; set aside. Melt unsweetened chocolate and butter in small saucepan over low heat, stirring constantly; set aside. Beat eggs in large bowl with electric mixer at medium speed 30 seconds. Gradually add sugar, beating at medium speed, about 4 minutes until very thick and lemon-colored. Beat in chocolate mixture and vanilla. Beat in flour and salt at low speed just until blended. Stir in baking bar pieces and walnuts, if desired. Spread batter evenly into prepared baking pan. Bake 30 minutes or until edges just begin to pull away from sides of pan and center is set. Remove pan to wire rack. Cool.
Saute vegetables in butter with thyme and bay leaves until tender (approximately 10 minutes). Add chicken broth; simmer 45 minutes. Remove bay leaves. Remove 2 1/2 cups and puree in blender. Hold hand firmly on top of blender when blender is turned on or let the 2 1/2 cups of the mixture cool down! Enjoy.
Combine dry ingredients and mix by hand. Add water, about 1 1/2 tablespoons, if necessary. Form into 3/4-inch balls and roll in granular sugar. Sugar can be colored for the holidays. Store in sealed containers so the rum does not evaporate.
Brown meat and drain. Put in large ovenproof bowl. Put in carrots and peas. Mix in all other ingredients. Top with mashed potatoes. Cover and cook at 350° for 25 to 30 minutes. Makes 4 to 5 servings.
Combine the cheeses, mayonnaise, Worcestershire sauce, celery salt and onion powder. Shape into 2 balls. Roll in dried beef, then in parsley. Refrigerate. Serve with crackers or thinly sliced breads. Makes 3 cups.
Mix all ingredients together. Bake at 350° for 45 to 60 minutes in uncovered 8 x 10-inch dish.
Combine fruit in large bowl with sugar. Pour over enough boiling water to cover. Put in refrigerator to chill. This is also a good light dessert. It keeps well.
Cream sugar and butter in a large mixer bowl for 5 minutes. Add eggs, one at a time, beating for 2 minutes after each addition. Add flour gradually; beat for 5 minutes longer. Stir in lemon extract and vanilla. Pour into well-greased and floured tube pan. Bake at 325° for 1 hour or until cake tests done.
Cook macaroni; drain. Add remaining ingredients. Sprinkle grated cheese on top. Cook at 300° for 25 minutes or until bubbly. Wonderful!
Mix crumbs and 1 stick oleo (melted) and press into long cake pan. Beat powdered sugar, eggs and 1 stick oleo on high speed for 15 minutes. Pour over crumbs. Split bananas lengthwise and place over mixture. Drain pineapple well and spread over bananas. Spread Cool Whip. Sprinkle chopped pecans and cherries over Cool Whip. Refrigerate.
Put hamburger into 9 x 13-inch pan, about 1-inch thick. Add onion soup mix and cream of mushroom soup. Layer Tater Tots on top. Add a little salt and pepper. Add sliced cheese to cover all. Bake at 350° for 35 minutes.
Pat uncooked ground meat into casserole dish. Sprinkle minced onion on top of meat. Smooth undiluted soup over all. Layer Tater Tots on top. Bake at 350° for 1 to 1 1/2 hours.
Mix egg white with 2 tablespoons water. Mix sugar, salt, cinnamon, cloves and nutmeg in a separate bowl. Coat pecans in egg white; spread on a greased cookie sheet. Sprinkle well with sugar mixture. Bake at 350° about 30 minutes. Turn once. Cool on waxed paper.
Crumble meat, rice and soup mix. Blend water with the mushroom soup. Mix and put onion blades on top. Bake at 350° for 1 hour.
Combine meat, celery, onion, green pepper, salt and pepper in skillet and fry until meat is no longer pink. Add remaining ingredients and mix well. Place in flat baking dish and top with canned biscuits. Bake until biscuits are nicely browned.
Cook and chop spinach. Drain slightly. Add crumbled cream cheese, melted butter, salt, pepper and nutmeg. Mix well. Reheat and serve.
Combine sugar and cocoa; add milk. Cook over medium heat in saucepan until reaches soft boil. Remove from heat and add vanilla and peanut butter. Beat with mixer several minutes. Pour into buttered pan.
In skillet, brown meat with onion soup mix. Lower heat and stir in Cheddar cheese, then turn off heat. Press open crescent rolls on a cookie sheet (one at a time) and place 1 tablespoon in center of dough and fold like a diaper. Put in 325° oven until golden brown.
Mix cream cheese with fruit. Add coconut and marshmallows to taste. Can add more of any ingredient to stretch the amount.
Measure water into a large bowl and add lemon juice. Grate raw potatoes into the bowl filled with water (the lemon juice should help prevent the potatoes from turning brown).
Preheat oven to 325°. In a small bowl, combine flour, baking soda and salt; set aside. In a small saucepan, combine butter, sugar and water. Bring just to a boil, then remove from heat. Add 6 ounces (1 cup) Nestle semi-sweet real chocolate morsels and vanilla extract. Stir until morsels melt and mixture is smooth. Transfer to a large bowl. Add eggs, one at a time, beating well after each addition. Gradually blend in flour mixture. Stir in remaining 1 cup Nestle semi-sweet real chocolate morsels and the nuts. Spread into greased 9-inch square baking pan. Bake 30 to 35 minutes. Cool completely. Cut into 2 1/4-inch squares. Makes 16 (2 1/4-inch) squares.
Brown ground beef; set aside. Precook zucchini 10 minutes (do not overcook). Place zucchini into a greased deep casserole dish (one layer). Alternate layers with ground beef. Add Spanish rice, pimiento and onion. Bake in 350° oven for 20 minutes. Remove from oven. Add grated cheese on top. Place back in oven for 5 minutes. Garnish with paprika and parsley. Will serve 8 to 10 people.
In a quart jar, combine all ingredients. Shake to dissolve sugar. Add a few drops red food coloring. Let cool and place in bird feeder.
Combine sugar, milk, margarine and cocoa in a saucepan, cook over low heat until mixture boils. Boil one minute. Remove from heat, stir in peanut butter, oats and vanilla. Drop from teaspoon onto waxed paper. Let cool until firm. Makes about 2 dozen cookies.
Prepare cake according to directions. Pour into 2 greased and floured pans and bake. When cool, split into 4 layers. Blend sugar, sour cream and coconut. Chill. Take 1 cup sour cream mixture and set aside. Spread rest between layers. Blend remaining cup of mixture with Cool Whip. Spread on top and sides. Seal in an airtight container and refrigerate for 3 days before serving. Keep refrigerated after cutting.
Chop all vegetables. Saute in butter. Set aside. Brown meat and drain. Combine vegetables, meat, tomato sauce and all spices; simmer while noodles cook. Cook noodles with 1/8 cup of oil so noodles won't stick. Grease 13 x 9 pan. Layer all ingredients (noodles, sauce, cottage cheese, Mozzarella cheese and Parmesan). Top with parsley, olives and Parmesan. Bake 20 minutes.
Cream butter; add sugar, eggs and milk. Sift flour, cornstarch, soda and salt. Add to creamed mixture; add mincemeat. Pour into a greased and floured 13 x 9-inch pan. Bake at 350° for 25 to 30 minutes.
Mix together cream cheese, sour cream and mayonnaise. Layer the cheese mixture and other ingredients. Top with chopped green bell peppers, green onions, tomatoes and black olives. Chill and serve with corn chips or crackers.
Mix in a bowl with wooden spoon. Drop on ungreased cookie sheet. Bake at 350° for 8 to 10 minutes.
Combine all ingredients (prepare tomatoes as for canning). Cook to desired thickness. Pour into jars; seal under pressure for 20 minutes.
Cook cauliflower florets; drain and set aside. Combine sauce ingredients in large saucepan and cook over medium heat until bubbly, stirring constantly. Add cooked cauliflower and corn. Toss well and serve. Serves 6.
Bring milk, butter and sugar to a boil and pour on small pieces of bread; add beaten egg yolks and stiffly beaten egg whites. Place the mixture in a dish or bowl and bake at 350° for about an hour. (When baking place dish or bowl in a pan of water.)
Before you start, sample the rum to check for quality. Good, isn't it? Now, let's get started. Select a large mixing bowl, measuring cup and spoons. Check rum again. It must be just right!! To be sure the rum is of the highest quality, pour 1 level cup into a glass and drink it as fast as you can. Repeat. With electric mixer, beat 1 cup butter in a large fluffy bowl. Add 1 seaspoon of thugar and beat again.
Drain and remove stems from mushrooms, using a teaspoon to scoop out the stem. In a mixing bowl, combine all other ingredients. Fill the center of each crown with a spoonful of stuffing. Place on a greased shallow baking pan; brush with some melted butter. Broil 5 to 8 minutes or until hot and lightly browned. Serve in a chafing dish to keep mushrooms very hot. Makes approximately 24.
Mix all ingredients, blending well. Drop by teaspoon onto lightly greased cookie sheet. Bake at 375° for 10 to 12 minutes.
Preheat oven to 375°. Beat cream cheese, bacon, Parmesan cheese, onion, parsley and milk in a small mixing bowl at medium speed with mixer until blended well.
Mix 1 cup warm water, then 3 cups hot water. Let set. Cut in small squares.
Cook macaroni with salt, pepper and butter until done. Pour in tomatoes. Cover and let stand until dinner is ready. This is Gracie's own dish.
Peel eggplant and soak in salted water for 20 minutes. Drain. Heat oil and add eggplant, onion, bell pepper, salt and pepper. Cook, covered, on low fire until tender. (I like to eat this with a little rice.)
Heat oven to 350°. Mix margarine, brown sugar, vanilla and eggs in large bowl until well blended. Stir in remaining ingredients, except M&M's. Drop by rounded teaspoonfuls, about 3-inches apart, on lightly greased cookie sheet. Press 3 or 4 candies (M&M's) on top of each cookie. Bake until lightly browned, 10 to 12 minutes. Cool slightly and remove from pan.
Add Jell-O to hot applesauce. Stir until dissolved. Add 7-Up and stir well. Chill until thickened, stirring occasionally. Pour into mold that has been rinsed with cold water. Chill well.
Combine margarine, melted marshmallows and milk in top of double boiler. Stir until marshmallows are melted. Combine other ingredients with cracker crumbs. Combine the two mixtures and pack into buttered pans. Refrigerate for 24 hours before serving.
Cook chicken until just tender; remove from bones (have at least 2 cups or more). Cook the broccoli until just tender. Layer in 9 x 13-inch baking dish the broccoli and chicken. Mix the soups and mayonnaise; pour over chicken and broccoli. Grate the cheese and spread on top. Top with Chinese noodles. Bake at 350° for 30 minutes.
Melt cheese and add milk. Slowly add remaining ingredients and heat through. Will thicken when cool. Heat to serve. Good make ahead and reheated. Serve with taco chips.
Dissolve gelatine in clam juice. Add clams and shrimp. Allow the gelatine to set firm. Add the following to the gelatine after firm: cream cheese, mayonnaise, onion, celery and lemon juice. Add salt and pepper to taste.
Blend on low speed the buttermilk and pudding. Fold in Cool Whip. You can layer the fruit if you like or just add it all in and fold carefully so as not to break it up.
Preheat oven to 350°. Drain pineapple and save juice. Combine all ingredients except juice and mix well. Pour mixture into a greased 10 x 14 x 2 inch pan and bake for 45 minutes. While still hot, prick cake with fork and pour pineapple juice over the top.
In a skillet, brown 1 pound ground beef. In a cake pan, spread one layer of refried beans, one layer of shredded cheese, one layer of ground beef, one layer of salsa and one layer of sour cream. Top with more shredded cheese, onion (optional) and black olives. Use as much or as little as you wish. You can not do this wrong. Dip with Fritos or Tostitos.
Mix 1 1/2 cups brown sugar, water and butter into 2-quart Corning Ware dish. Bring to a boil until sugar dissolves. Remove from heat; stir in vanilla.
Combine the first 5 ingredients. Make hole in center of mixture and add remaining ingredients. Mix as you would cornbread; do not beat. Cook in greased tube pan for 1 hour and 20 minutes at 350°.
Roll 4 or 5 green beans in a single slice of bacon. Place in a 9 x 13-inch pan. Melt butter and brown sugar and pour over bean/bacon rolls. Sprinkle lightly with garlic powder. Bake, covered, at 375° for one hour. Uncover and broil for five minutes.
In skillet, cook ground beef and sausage until browned; drain fat. Transfer meat mixture to crock-pot. Add remaining ingredients to meat mixture. Cover and cook on low setting for 8 to 10 hours.
Lay rolls out flat side to the middle. Mix the cream cheese, lemon juice, flour, sugar and egg together. Pour onto the rolls and fold. Bake at 350° for 20 minutes.
Beat egg. Stir in sifted flour. Knead well. Roll out on floured board until very thin. Then sprinkle with flour and roll up like jelly roll. Slice thin and then shake out. Have chicken or beef broth seasoned and boiling. Drop in noodles; cook 10 minutes. Serves 4.
Place cucumbers and onion between paper towels to absorb moisture. Mix with remaining ingredients. Chill. Serve with crackers or party bread.
Fry bacon crisp; drain and crumble. Put bacon and all ingredients in saucepan, except spinach. Heat on medium until thick, stirring often. Pour over washed spinach. Mix well; serve immediately. May serve with croutons.
Melt oleo in casserole dish. Mix all dry ingredients together. Add milk, egg and juice from can of peaches. Pour over oleo in casserole. Place sliced peaches on top of batter.
Let the first 4 ingredients come to a boil; add eggs. Add cornstarch and let thicken. Add sugar, milk and vanilla.
Coarse-grind pork with 1/2-inch plate. Mix ingredients well by hand, then grind again, using 1/8-inch plate.
Mix crust as you would pie dough. Press into 9x13 pan. Bake at 350° until lightly browned (about 10-15 minutes).
Put tomatoes, onions, peppers and cabbage in a large saucepan. Tie spices in cheesecloth; drop in pan. Combine remaining ingredients and pour over vegetables, stirring until well mixed. Bring to a boil and simmer about 20 minutes or until vegetables are done. Makes 5 pints.
Cut up bell pepper, onion and chicken breasts. Sear chicken in 2 teaspoons oil. Add paprika, salt and pepper, stirring occasionally for about 4 minutes. Add bell pepper, onion and garlic. Cook about 4 minutes. Add Ro-Tel tomatoes, chicken broth and rice. Cover and simmer until rice is done or longer. Serve in warmed flour tortillas with grated Cheddar cheese and picante sauce.
Mix sugar, flour and 1/2 cup buttermilk. Add eggs and rest of milk. Then fold in butter and vanilla. Pour into pie shell (deep). Bake at 425° for 10 minutes; reduce to 350° for 30 minutes or until knife inserted near center comes out clean.
In large saucepan, cook first three ingredients until almost tender, about 4 minutes. Add soup, sour cream and cheese. Stir until blended. Add stuffing mix, toss to coat and transfer mixture to buttered 9 x 13-inch baking pan. Bake approximately 45 minutes at 350° until bubbling and browned on top.
Cut off tips of wings and discard. Divide each wing in half by cutting through joint with a sharp knife. Place in a single layer on broiler pan rack. Bake in hot oven (400°), turning once, 30 minutes. Mix sugar, cornstarch, salt, ginger and pepper in a small saucepan; stir in water, lemon juice and soy sauce. Cook, stirring constantly until mixture thickens and boils 3 minutes. Brush part over chicken wings. Continue baking, turning and brushing several times with remaining lemon mixture, 40 minutes or until richly glazed. When ready to serve, place in a chafing dish or keep hot server. Makes 12 servings.
Mix together the first 4 ingredients. Combine milk, egg and Crisco. Stir liquid into dry ingredients until moistened. Grease muffin tins and fill 2/3 full. Bake at 400° for 20 to 25 minutes.
Mix flour with water; stir until smooth, then add to the preceding ingredients and cook slowly until thickens. Cool, then add vanilla. Add extra milk if needed to fill freezer. You may also use fresh fruits.
Melt stick margarine and saute onions until clear and tender. Grease 2-quart casserole dish with 1 tablespoon margarine. Line dish with cracker crumbs, reserving 3 tablespoons for topping. Add onions and cream of mushroom soup in alternate layers until dish is full. Cover top of casserole with beaten eggs and pour milk over top. Sprinkle grated cheese and remaining cracker crumbs on top. Bake at 350° for 20 to 30 minutes or until brown and bubbly.
Mix pudding and milk. Add sour cream, 1/2 of whipped topping and vanilla. Layer wafers, bananas and pudding. Top with remaining whipped topping. Makes 1 medium dessert. Best refrigerated for 24 hours.
Beat cream cheese with electric mixer until smooth. Add 1 egg at a time. Add sugar and vanilla; fold in sour cream. Spray pan with cooking spray. Pour into 10-inch spring-form pan. Bake at 350° for about 1 hour and 15 minutes or until top is golden brown. Let cool. Refrigerate overnight.
Butter a flat casserole and alternate a layer of 1/4-inch bread cubes and a layer of cheese, ending with cheese. Pour melted butter over all.
Bring first 3 ingredients to a boil. Reduce heat and simmer 7 to 10 minutes, until thickened. Remove from heat and add other ingredients. Mix well. Turn into sprayed 8 x 8-inch pan and chill. Cut into bars and refrigerate.
Steam cabbage until soft. Combine all ingredients. Put in refrigerator until all milk is absorbed. Put a tablespoon or so in leaf, roll up. Place seam side down. Mix can chicken broth and a can of tomato soup. Put brown sugar on first, about 2 tablespoons, pour broth and soup mix over cabbage rolls. Cover with foil. Bake at 375 degrees for 1 hour or until cabbage is soft. In preheated oven. Baste a couple of times.
Just before serving, in medium bowl, combine mayonnaise with lemon juice. Stir in apple, pear and cheese. Makes 2 salad servings.
Cream butter and sugar; add salt, syrup, nuts and well beaten eggs. Mix together and pour into unbaked 8 or 9-inch pie shell. Bake 1 hour at 300°.
Preheat oven to 350°. Mix crust according to directions on package. Prebake pizza crust about 5 minutes and remove from oven. Brown hamburger and drain. Add taco sauce to meat and mix. Spread over crust. Then layer refried beans and cheese. Return to oven and bake until crust is brown and cheese is melted. Serve with shredded lettuce, tomatoes, onions and sour cream.
Pare, halve, core and chop apples and pears. Put in a medium saucepan. Add washed cranberries, sugar, water and horseradish. Bring to boiling. Reduce heat and simmer about 15 minutes, or until fruits are tender. Cool. Store in covered containers in refrigerator for 2 or 3 weeks. Makes about 4 cups.
Blend together margarine and 2 cups of sugar. Gradually add remaining sugar and milk, blending well until mixture is consistency of pie dough. Sprinkle area with 10x sugar and roll out 1/2 of dough into rectangle about 1/8-inch thick. Spread entire surface with peanut butter. Starting at longest edge, roll up like a jelly roll. Repeat with remaining dough. Wrap in waxed paper and store in refrigerator at least 1 hour. Cut into slices and serve.
In skillet saute onion in oil until tender. Stir in chili powder; cook 1 minute. Add tomato sauce, stewed tomatoes and 1/2 teaspoon salt, heat to boiling. Reduce and simmer 10 minutes or until slightly thickens. In large bowl, mix chicken, green chilies, sour cream. Place about 1/3 cup chicken mix along one edge of each tortilla; roll jelly-roll style. Preheat oven to 350°. Spoon half of tomato sauce in 13 x 9-inch pan. Sprinkle with half of each cheese. Place enchiladas seam side down on top of cheese; pour over rest of sauce then sprinkle cheese on top. Bake uncovered 30 minutes. Makes 5 servings.
Mash and mix the entire egg with seasonings. Serve as a salad on a lettuce leaf with tomato wedges or serve as filling for a sandwich. Yield: 1 serving. Carbohydrate 0 g, protein 6 g, fat 6 g, calories 78. One serving = one meat medium fat exchange, 2 bread starch exchange.
Saute onion, sausage and mushrooms; drain. Mix eggs and sour cream in blender. Grease glass pan. Cook eggs 8 to 10 minutes at 400°. Cool. Add hot sauce and sausage mixture. Slice cheese and lay on Cheddar and Monterey Jack, then Velveeta. Cook at 300° for 45 minutes. May be done a day ahead.
Cream together Crisco, brown sugar, peanut butter, salt and egg. Combine dry ingredients and add to creamed mixture. Mix well; shape into 1 inch balls. Place 2 inches apart on ungreased cookie sheet. Flatten with fork. Bake at 375° for 8 to 10 minutes.
Slice steak across grain into thick strips about 1/8-inch wide and 3-inches long. Wash and slice mushrooms; cook beef strips, mushrooms and onion in nonstick frying pan until beef is lightly browned. Add broth, water, ketchup and pepper. Cook and simmer until beef is tender about 45 minutes. Mix flour with about 1/4 cup buttermilk until smooth. Add remaining buttermilk. Stir into beef mixture. Cook stirring constantly until thickened. Serve over noodles. Makes 4 servings at 255 calories per serving.
Cut carrots into 3-inch strips, then in quarters. Cook in small amount of salted water for 5 minutes. Drain. Mix other ingredients and cook 10 minutes. Cool. Remove cinnamon stick and cloves. Pour over cooled carrots. Prepare at least 8 hours before eating.
Combine all marinade ingredients. Add kabob meats and vegetables. Let stand for about 2 hours. Use marinade for basting sauce when grilling kabobs.
1. Heat 8 ounces Eckrich, sliced, 1/2 cup frozen peas in 1 can golden mushroom soup mixed with 1/2 cup water. Serve over hot noodles!
Mix all ingredients. Whip until smooth. Place in a container that you can freeze. Freeze, then serve cool. Can be made one day or several days ahead.
Mix together. Pour over chicken breasts. Bake, covered, 20 minutes and uncovered 20 minutes more at 350°.
Coat a 9-inch round pan with nonstick cooking spray. Spread the apple juice concentrate over the bottom of the skillet and sprinkle with brown sugar. Arrange the apple slices in a circular pattern over the brown sugar. Set aside.
Combine first 5 ingredients and cream thoroughly. Sift together dry ingredients and gradually add to creamed mixture; mix well. Stir in 1/2 cup M&M's. Drop by teaspoon on ungreased cookie sheet. Decorate with remaining M&M's. Bake at 375° for 10 to 12 minutes or until golden brown. Yield: approximately 6 dozen cookies.
Combine in 1 1/2-quart jar with tight fitting lid. Shake well. Refrigerate; keeps for 3 weeks. Shake well before using.
Heat oven to 425°. Melt butter in medium saucepan over medium heat. Add onion; cook 2 minutes or until tender. Add flour, salt and pepper; stir until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened. Add chicken or turkey and mixed vegetables; mix well. Remove from heat. Spoon mixture into crust-lined pan. Top with second crust; seal edges and flute. Cut slits in several places in top crust. Bake at 425° for 30 to 40 minutes or until crust is golden brown. Let stand 5 minutes before serving. Serves 6.
Boil macaroni; drain and cool. Mix with first five ingredients. Blend mayonnaise with milk to a creamy sauce. Add other ingredients. Mix and refrigerate. Chill for a day or two.
Beat eggs lightly. Add sugar, then dry ingredients, alternately with water. Add vanilla. Add 1/2 stick butter. Bake in small muffin pan after putting 1/2 teaspoon melted butter in bottom of each tin. Bake at 400° for about 12 minutes. While still hot, dip in glaze. Dry on rack or waxed paper.
Combine milk, margarine, 1/4 cup sugar and salt. Cool. Add yeast mixture, egg and 1/2 cup flour, then rest of flour. Knead 5 minutes. Place in a greased bowl and turn. Let rise for 1 hour.