HumbleIntelligence/food-ner-1-Million huggingface dataset:
Use one package pita bread. Split each round in half and cut into wedges. Spread with margarine or butter. Sprinkle with pepper. Bake in oven on cookie sheet at 350° until crisp. Makes a nice "cracker" for soup or dips.
Heat milk and margarine. Cool. Mix flour, butter, egg yolks, milk, sugar and salt. Beat egg whites and fold into mixture. Pour into a 9 x 9 x 3-inch pan or baking dish. Cover. Bake at 350° for 1 hour. Serves 8.
Whisk cocoa, sugar, water and vanilla in a large bowl until blended and smooth. Stir in a large spoonful whipped topping, then fold in remaining whipped topping until blended. Line a small cookie sheet with waxed paper. Arrange 3 graham crackers, side by side in middle of cookie sheet. Spread heaping 1/2 cup filling evenly to edges. Repeat with 5 more layers of crackers and filling. Spread sides with remaining filling. Refrigerate 3 hours or until cake is soft enough to insert toothpick into each corner. Carefully wrap in plastic. Refrigerate at least 4 hours; 12 is better. Transfer to plate.
Boil chicken. Debone and place in 7 x 11-inch buttered dish. Mix soup and sour cream and pour over chicken. Crush crackers and mix with poppy seed. Sprinkle over soup mixture. Melt margarine and pour over top. Bake 30 to 40 minutes at 350°. Serves 6 to 8.
In large chilled mixing bowl, whip cream to soft peaks. Add 2 to 3 tablespoons sugar and whip to stiff peaks. Fold in remaining ingredients. Serve.
Soften cheese to room temperature. Combine all ingredients in food processor and mix well. Shape into 2 balls and roll in pecans.
Blend all ingredients with mixer, except mayonnaise. Blend mayonnaise by hand. Serve with any fresh raw vegetables.
Mix sugar, milk and Karo syrup. Cook until golden brown. Add dates and butter stir until dates are dissolved. Stir in nuts and vanilla. Beat until stiff and pour on wet cloth.
Combine bran, yogurt, milk, spread and egg product. Let stand for 5 minutes. In a bowl, blend flour, sugar, baking powder and cinnamon. Stir in bran mixture just until blended. Stir in cranberries and raisins. Spoon batter into 9 greased 3-inch muffin pan cups. Bake at 400° for 20 to 25 minutes until done. Serve warm.
Boil the first 3 ingredients to about 252° on candy thermometer or until sugar mixture forms threads when lifted from the pan. Slowly add about 1/2 of the sugar mixture to the stiffly beaten egg whites, beating constantly. Return the sugar to the heat and continue to boil for about 7 more minutes. Keep the egg mixture beating. Add the rest of the sugar mixture gradually and continue to beat. Add the vanilla. It will get stiffer. Add nuts, if desired, and immediately drop by teaspoon onto waxed paper. Allow to dry somewhat before storing. Keep in cool place, not refrigerator however.
Warm drained potatoes and butter. Mash and add rest of ingredients. Use mixer. Place in baking dish. Top with miniature marshmallows. Bake at 350° for 30 minutes.
Bake at 350° for about 30 to 35 minutes. Serves 20 to 25.
Sprinkle 1/2 cup salt over vegetables and let stand 4 to 6 hours. Drain and wash. Then add black pepper, 1 tablespoon salt and sugar or vinegar. Then cook. Add mustard seed if liked.
Roll graham crackers fine (save some to use later). Grind marshmallows, dates and nuts. Put in bowl and add whipping cream (do not whip). Mix all together. Shape into 2 or 3 rolls. Roll in leftover crumbs. Wrap in foil. Can be kept in refrigerator several weeks.
Preheat oven to 350°. Place potatoes, onion, garlic, and spices in a large baking dish. Toss thoroughly. Cover with foil. Bake 1 hour, stirring occasionally. Remove foil, cook 30 minutes more to brown. Yields 8-10 servings.
Prick holes in pie shell and bake 5 minutes at 450°. Remove from oven and cool while bacon is cooking. Drain bacon on paper towel and crumble into pie shell. Sprinkle cheeses over bacon. Beat eggs with half and half, salt, pepper and nutmeg. Pour carefully into pie shell. Bake 12 minutes at 450°. Reduce heat to 325° and bake 20 to 25 minutes until custard sets and crust and filling are lightly browned.
Sprinkle brown sugar over bottom of greased pan, 9 x 5 x 3-inches. Spread pineapple over sugar. Combine all other ingredients, reserving cherries. Pack mixture lightly into loaf pan. Bake in 350° oven for 1 1/4 hours. Unmold loaf onto heated platter and garnish with cherries and sprigs of parsley.
Pour 1/2 the dressing over pasta. Add basil and parsley. Place in refrigerator for 24 hours. Prepare vegetables. Place in bowl. Sprinkle with lemon juice; place in refrigerator until ready to mix with pasta. Add rest of salad dressing and 1/2 teaspoon pepper. You can refrigerate for hours after it is mixed if you wish.
Mix jello in hot water and add drained fruit. Cook egg, flour and sugar in drained fruit juice. Add to jello mixture. Cool and add whipped topping. Chill until serving time.
In medium saucepan, melt butter in milk. Blend in frosting mix (dry). Heat over low heat, stirring constantly, 1 to 2 minutes or until smooth and glossy. Remove from heat; stir in nuts. Drop by teaspoon onto waxed paper. (Keep mixture warm, stirring occasionally, while making candies.) Cool until firm. Makes 3 to 4 dozen candies.
Grease and flour a 9 x 13-inch pan. Sprinkle nuts and coconut in pan. Prepare cake mix according to directions. Pour over nuts and coconut.
Grease and flour a 9 x 5 x 5-inch bread loaf pan. In a large bowl, stir together oil, eggs, water and pumpkin. Sift together the flour, sugar, cinnamon and nutmeg. Add dry ingredients to first mixture and beat until smooth. Fold in cherries and nuts. Pour batter into pan. Bake at 350° for 1 hour.
Melt white chocolate in microwave for 2 minutes. Add other ingredients. Drop by teaspoon onto wax paper. Hardens in 30 minutes.
Do not stir. Melt butter in baking dish. Mix flour, 1 cup sugar and milk; pour over butter. Mix 1 cup sugar and peaches in saucepan and bring to boil. Pour over other ingredients. Bake at 350° for 30 minutes.
Melt butter. Add flour and beet juice. Blend well and cook until thickened, stirring constantly. Add brown sugar, vinegar, salt, pepper and cloves. Stir until sugar is dissolved. Drain beets. Add to hot liquid. Heat on medium heat thoroughly.
Mix first 3 ingredients in a casserole dish. Bake at 350° for 45 minutes. Cook and serve over vermicelli pasta.
Drain all fruit. Take juice and mix with instant pudding; pour over fruit and nuts. Refrigerate.
Cook 1 cup sugar and corn syrup until mixture begins to bubble. Remove from heat and stir in peanut butter. Stir in Rice Krispies. Press into a buttered 13 x 9-inch pan. Melt chocolate chips and butterscotch chips together and spread over Rice Krispies mixture. Chill and cut into bars.
Lightly toast muffins. Mix other ingredients and spread over muffin half. Cut into quarters. Put on cookie sheet and place in freezer. When frozen, put in plastic bag and keep in freezer until needed. Broil until cheese puffs up!
Cook onions and pepper slowly in hot oil until onions are transparent. Add hamburger and fry, stirring constantly, until mixture falls apart. Add tomatoes, rice and seasonings; mix well. Put in large greased casserole; cover and bake at 375° for 45 minutes.
Chop dice wieners and vegetables. Saute vegetables. Add wieners, tomatoes, tomato paste and 1 can of water. Bring to a boil; simmer. Serve over cooked rice. Link sausages may be substituted for wieners.
Puree onion and vinegar in blender or food processor. Blend in mustard, sugar, salt and pepper. Continue to blend and gradually add oil in thin stream. Blend until thick. Fry bacon until crisp. Drain, cool and crumble. Mix torn lettuce, artichoke hearts, hearts of palm, Blue cheese and bacon together in large bowl. Toss with dressing and serve.
Cook chicken and dice. Tear lettuce into bite size pieces. Add onions, poppy seeds, noodles, almonds and chicken. Combine sugar, salt, vinegar, oil and pepper to make dressing. Mix well. Right before serving, pour dressing over salad and add chinese noodles.
Combine in medium bowl mayonnaise, buttermilk, cheese, Worcestershire sauce, vinegar, dash of salt and black and red peppers. Blend thoroughly. Store in tightly covered container in refrigerator.
Dissolve lemon jello in boiling water. Add pineapple juice and lemon juice. Chill until slightly thickened. Fold in Cracker Barrel cheese, pineapple and Dream Whip (mix as directed). Chill until firm. Very good.
Mix Cool Whip, condensed milk and pineapple, add lemon juice, a small amount at a time until mixture thickens. Mix well. Add chopped nuts of your choice, mixing well. Pour into the 2 baked pie shells. Refrigerate.
Mix thoroughly. Sprinkle fresh ground pepper on top. Chill 4 hours before serving.
Remove skin and bones from salmon. In a skillet saute celery and onion in butter until onion is tender, not brown. Remove onion and celery from butter. Blend flour, salt and pepper into melted butter. Stir until smooth. Add milk all at once. Cook over medium heat until mixture thickens. Stir constantly. (Save one cup for Hot Tarter Sauce, recipe follows.) Combine rest of sauce with salmon, celery, onion and all ingredients. Mix well. Pour into well-greased loaf pan. Bake for 45 minutes to 1 hour at 350°. Let cool 10 minutes before removing from pan. Pour Hot Tartar Sauce on salmon loaf and serve.
Cook broccoli according to directions. Drain well. Cool. Mix other ingredients. Add broccoli. Pour into buttered baking dish. Bake 35 minutes at 325°.
Cream oil and sugar. Beat in eggs, one at a time. Add remaining ingredients. Bake in Bundt or tube pan at 325° for 1 hour. Makes a large cake.
Microwave beef on high for 8 minutes. Mix beans, salsa and taco seasoning. Pour over beef and microwave another 8 minutes. Add cheese and return to oven. Let stand 2 minutes. Serve with tacos and sour cream.
Break up 6 slices of bread and put in bottom of greased 1 1/2-quart baking dish. Mix together all remaining ingredients and pour over bread. Bake at 325° for 1 hour.
Make paste out of flour. Add vinegar and other dry ingredients. Bring to a boil. Cook until it thickens. Add vegetables. Cook about 30 minutes. Then pour into prepared jars and seal.
Mix butter and sugar, add flour and eggs alternately. Mix in all remaining ingredients thoroughly. Bake in 2 loaf pans at 325 degrees for 2 hours.
In a saucepan, bring the water and bouillon cube to a boil. Add the broccoli and carrot. Cook according to the broccoli package directions and remove from heat. Do not drain. In a separate saucepan, melt the butter and slowly stir in the flour. Continue stirring while gradually adding the milk. Stir in the cheese, soup, onion, Worcestershire sauce, salt and pepper. Add the broccoli mixture to the white sauce mixture and cook over medium to low heat until the soup is the desired thickness. Serves 6 to 8.
Boil chicken until tender. Drain. Cut chicken into small chunks. Spread broccoli in a 13 x 9 x 2-inch pan, then add chicken chunks.
Mix all the ingredients together. Add milk a little at a time and knead until dough is ready to roll. Roll a small amount at a time. Cut in strips (diamond shape). Put thumb through dough and pull dough through.
Dump and mix method by hand! Put dry ingredients in large bowl first, then add sour cream, milk and eggs. Mix all together. Put in Teflon Bundt pan (lightly greased and floured). Bake at 325° for 50 to 55 minutes, no longer. Cool completely on rack. Turn out of pan. Wait until ready to serve; sprinkle with powdered sugar, sifted very fine. Enjoy!
Combine all ingredients, except preserves and mix well. Chill in a ring mold, lined with plastic wrap. When ready to serve, invert onto a platter and fill center of ring with strawberry preserves. Also place crackers on outside of ring.
Brown bacon and beef. Drain. Mix all together in large casserole and bake 1 hour at 350°.
Combine first 3 ingredients; add coconut and stir until mixture is crumbly. Set aside. Bake pastry shell at 450° for 5 minutes. Cook pie filling in a saucepan over medium heat just until hot. Pour into pastry shell; sprinkle coconut mixture over filling. Bake at 375° for 25 minutes or until top is lightly browned. Cool on a wire rack. Yield: 1 (9-inch) pie.
Dissolve the jello in 2 cups boiling water. Add 2 cups frozen strawberries. Stir until berries thicken the jello and break apart. Fold in Cool Whip. With a whisk blend until smooth and light pink in color. Chill 1 hour.
Split the hamburger buns in half. Mix and spread mixture over entire bun. Broil 6 minutes or until meat is done. Watch carefully as they cook quickly. Makes 11 to 12 sandwiches using both parts of bun. Can make ahead and freeze.
Cover a 15 x 11 x 1-inch cookie sheet with foil. Lay soda crackers flat to fill pan. Boil together for 1 minute the butter and brown sugar. Pour over soda crackers. Put into 400° oven for 3 minutes. Take out of oven and put Hershey bars over top, spreading to cover. Refrigerate until hard. When hard, remove and break into pieces.
Brown ground beef and chopped onions. Drain well. Add drained green beans, corn and tomato soup. Pour into greased casserole. Cook at 350° for 30 minutes.
In a large skillet, mix beef and sausage. Cook over medium heat until browned. Add onion and garlic; cook until onion is limp. Drain off fat. Line a 9 x 9 x 12-inch baking dish with 1/2 ounce of chilies. Top with 1 1/2 cups of cheese. Add the meat and top with rest of chilies; set aside.
Mix the flour with baking soda. In separate bowl, mix butter, sugars, pudding mix and vanilla. Add eggs. Gradually add flour mix. Add chips. Drop by teaspoonfuls onto greased cookie sheets. Bake 8 to 10 minutes at 375°F.
Spray each tortilla with Pam and warm in microwave. Brown beef and add onion, chilies, garlic, chili powder, cumin and salt. Mix salsa and beans. Layer softened tortillas in 9 x 13-inch dish with meat, bean mixture and top with cheese. Bake in 400° oven until cheese melts. Serve with avocado salad or other favorite dish.
Combine all ingredients and cook until it starts to boil. Do not let it thicken on stove. Pour into unbaked pie shell and bake at 350° to 400° until center is firm.
Mix all ingredients. Pour into greased casserole dish. Cook, uncovered, for 1 hour at 375°. Let sit for 15 minutes.
Mix undrained strawberries, eggs and oil. Sift dry ingredients into strawberry mix, reserving about 1/2 cup flour. Stir to blend thoroughly. Stir nuts into reserved flour (this keeps them from sinking to bottom) and add to bread mix. Stir well. Pour into 2 well-greased and lightly floured 9 x 5-inch loaf pans. Bake in preheated 350° oven for 1 hour or until bread tests done (insert toothpick into center, if no batter clings to toothpick, bread is done). If top starts to over-brown before done, loosely put a tent-shaped piece of foil over loaves.
Melt butter in frypan. Saute onion until tender. Stir in potatoes, soup and milk. Add cheese, green pepper, black pepper and 1/2 cheese crackers. Pour into 1 1/2-quart casserole. Top with remaining crumbs. Bake at 375° for 35 to 45 minutes. Yields 6 to 8 servings.
Brown steak in oil. Add onion and mushrooms. Stir in remaining ingredients except sour cream. Cook 1 hour or until steak is tender. Add sour cream. Serve over noodles.
In saucepan, melt butter. Add dates, sugar, salt and eggs. Mix and cook while stirring until it comes to a boil, then cook 10 minutes. Take off heat, add nuts and Rice Krispies. Mix well. Roll into about 1-inch balls and roll in coconut to cover them.
Spread cherry filling in a 9 x 13-inch cake pan. Sprinkle the cake mix onto the filling. Melt the butter; pour over the cake mix. Sprinkle nuts over the top of all. Bake at 350° for 30 to 40 minutes.
Cook spaghetti. Mix milk, cheese and onion. Heat until cheese melts. Layer spaghetti, cheese sauce and put tuna on top. Layer and use all of it up. Bake at 425° for 15 minutes.
Saute onions and add to boned chicken, soups, pepper and broth. Layer Doritos and chicken mixture and cheese. Cook 20 minutes at 350°.
Clean mushrooms and remove stems (save). Brush caps with melted butter. Place hollow side up on baking pan. Salt and pepper. Mince the mushroom stems. Saute the stems and chopped onion together in remaining butter. Add garlic (crushed); combine stems, onion and garlic with Feta; mix. Stuff caps. Bake at 375° for 15 to 20 minutes.
Mix until all is combined good. Do not overbeat. Keep batter cold. (Can set bowl in a large bowl with ice to keep batter cold.)
Combine sugar, butter, cocoa and milk. Cook slowly until it forms a soft ball. Add vanilla and marshmallow cream and beat until cool, then add nut meats.
Pour this hot over pickle rings in the large crock-pot and let stand overnight. Do this for 3 days, reheating solution each day. On the fourth day, pack in hot sterilized jars. Cover with hot syrup. Makes 10 pints.
Cut and cook cabbage in water until tender. Drain. Make white sauce using butter, flour and milk. When white sauce is thickened, layer cabbage with white sauce alternately in greased baking dish. Top with grated cheese and bake for 20 minutes in a 350° oven.
Mix Jell-O according to package. Pinch up angel food cake and add to mixture. Stir until well mixed. Add cut up strawberries. Pour into oblong pie pan. Refrigerate 3 or 4 hours. Top with Cool Whip.
Mix sugar, cocoa and flour; add egg. Add milk gradually and mix well. Cook until thick, stirring frequently. Add butter and vanilla.
Preheat oven to 350°. Cream sugar, powdered sugar and margarine together until softened. Add eggs, one at a time; blend well. Add rest of ingredients, one at a time, until a soft dough is formed. Let chill in refrigerator for 15 minutes. Drop by teaspoonful onto ungreased cookie sheet. Sprinkle each cookie with sugar. Bake about 8 minutes.
Combine sugar, cocoa and flour in saucepan. Add milk, egg yolks and margarine. Cook to thicken. Add vanilla.
Sift together in bowl: flour, sugar, cocoa, baking powder and salt. Stir in milk and shortening; mix until smooth and add nuts. Turn into 8 x 8-inch greased and floured pan. Sprinkle with brown sugar, cocoa and pour hot water over everything. Bake at 350° for 40 to 45 minutes.
Use a 9 x 13 baking pan. Whip eggs with onion, green pepper, salt, pepper, Worcestershire sauce and dry mustard. Pour over bread slices. Cover with 3 cups milk. Let stand overnight. Before baking, pour a little melted butter over all. Bake at 325° for one hour.
Cook rice according to package directions. Transfer to a bowl, cover and chill. Add mayonnaise, celery, onion and salt to chilled rice; mix well. Cover and chill. Stir in remaining ingredients before serving.
Season meat and brown in oil with onions. Drain mushrooms and add enough water to make 1 cup. Stir liquid into meat. Simmer until tender. Put meat mixture in 9 x 13-inch pan. Arrange potatoes on meat. Mix soup, milk and sour cream. Pour over potatoes. Sprinkle with cheese.
Place rack in lowest position in oven. Preheat to 425°. In medium saucepan, combine sugar and cornstarch; add water. Over high heat, cook and stir to boiling. Add cranberries; return to boiling. Reduce heat; simmer 5 to 10 minutes, stirring occasionally. Turn mincemeat into 9-inch pie plate lined with pastry. Top with cranberries. Cover with top crust. Cut slits near center. Seal and bake 30 minutes or until browned.
Boil chicken in large pot; may add bouillon cubes if you like. Melt butter or margarine and slowly saute mushrooms and onions until onions are transparent. Add to boiling chicken. Slice potatoes (about 1 1/2-inch slices). Add to chicken pot. Slice carrots (1 to 1 1/2-inch slices). Add to chicken pot. Add 2 cups of white wine to chicken pot. Salt and pepper to taste. Cover pot and turn heat on low. Cook for 1 hour or until chicken is done and vegetables are tender. A complete meal can be served, as a soup in bowls or on plates with individual pieces of chicken and vegetables with broth spooned over the top. Truly delightful chicken.
Cook shells as directed on package; drain. Mix Ricotta cheese, onion, garlic, thyme, cottage cheese, eggs, Parmesan cheese and parsley. Fill shells with mixture. Pour tomato sauce over shells. Sprinkle with Mozzarella cheese. Cover shells. Bake at 350° for 30 minutes.
Brown 1/2 cup sugar in a heavy skillet. Combine 1 cup sugar, flour, egg yolks, butter, milk and vanilla. Pour heated mixture gradually into caramelized sugar, stirring until smooth. Cook until thick. Pour into baked pastry shell. Make meringue with 3 egg whites and 3 tablespoons sugar. Bake in oven until brown.
Combine margarine and sugar. Add eggs, one at a time. Add vanilla. Sift together flour, baking powder and salt. Add to mixture. Add raisins, caraway seed and milk. Mix until smooth. Bake at 350° for 55 minutes. Sprinkle sugar on top of batter before baking. Makes 2 loaves.
Mix the first 3 ingredients and let chill. Add remaining ingredients. Let stand until completely jelled.
Mix together first 2 ingredients and chill. Drain and add corn and green chilies; chill in the refrigerator. Top with crushed Fritos when ready to serve. Enjoy as a vegetable or salad.
Cream shortening and butter; gradually add sugar, beating well at medium speed of an electric mixer. Combine flour, baking powder and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix after each addition. Stir in vanilla. Beat egg whites at room temperature until stiff peaks form. Gently fold into batter.
Brown and drain ground meat. In another pot, mix other ingredients. Simmer until melted. Mix all together and pour over tortilla chips.
Combine flour, sage, salt, paprika and cayenne in large plastic bag; set aside. Heat Crisco shortening or oil in skillet on medium heat. Add onion and garlic; saut until onion is tender. Push to one side of skillet. Add liver. Fry liver for 6 to 8 minutes or until no longer pink. Stir together liver and onions. Sprinkle with parsley. Add wine or chicken broth and lemon juice. Cook, stirring constantly, 1 to 2 minutes. Makes 4 servings.
Combine all ingredients in large bowl. Beat until smooth. Pour batter into Bundt pan that has been sprayed with nonstick cooking spray. Bake at 350° for 45 to 55 minutes or until cake tests done. Makes 10 to 12 servings.
Combine all ingredients and pour into greased 2-quart casserole dish. Bake at 375° for approximately 1 1/2 hours, until firm. Can be topped with additional crumbled bacon.
In a skillet, cook ground beef and onion until meat is browned and onion is tender. Drain off fat. Stir in the undrained tomatoes, undrained beans, uncooked rice, green pepper, chili powder, garlic salt, water and salt. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes, stirring occasionally. Top with cheese. Cover and heat about 3 minutes or until cheese melts. Serve over crushed tortilla chips. Serves 6.
Brown hamburger, onion and bell pepper. Drain. Cook noodles and drain. Add to hamburger. Add ketchup, salt and pepper. Serve.
Preheat oven to 375°. Cream butter in large mixing bowl; gradually add sugars and beat until light and fluffy. Beat in eggs, one at a time. Stir in milk, flour, vanilla and salt. Stir in walnuts and dates. Pour into pie shell. Bake 50 to 55 minutes, or until center is set. Cool on wire rack. Garnish with whipped cream and walnut halves.
Sprinkle Knox unflavored gelatine into 1 cup cold water. Use small saucepan for this; let stand 1 minute. Stir until dissolved. Put saucepan on stove and use medium heat until water and gelatine are warm. Add by pouring small amount at a time the orange Jell-O; stir until dissolved. Remove from heat. Stir in orange juice concentrate, buttermilk and orange peel. Mix well. Pour in 4-cup mold and chill until firm.
Mix all ingredients together thoroughly. Roll into balls the size of marbles. Place on ungreased cookie sheet if using nonstick pans. Mash tops with fork and bake 10 to 12 minutes at 235° to 250°.
In large pot, saute onion in butter; add parsley, hearts and liver (if you wish). Saute. Stir in flour and saute until lightly browned. Add wine and cook until evaporated. Add broth and meat from shanks and necks. Cover and simmer 30 minutes. Add dill and lemon juice; salt and pepper to taste. Bring to boil and add rice. Cover and simmer 20 minutes or until rice is tender.