HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all ingredients together well except 1 cup chopped pecans. Roll cheese ball in pecans. May make 1 very large or 2 small. Wrap in Saran Wrap and chill overnight before eating with your favorite crackers.
Cream butter and sugar. Add egg and vanilla. Beat until fluffy. Sift dry ingredients. Stir into creamed mixture with milk. Chill one hour. Roll out on board 1/4-inch thick. Cut with cookie cutter. Brush with slightly beaten egg white and dip brushed side with sugar. Place on greased cookie sheet. Bake at 350° for 15 minutes.
Cook macaroni, drain in colander and wash with cold water. Grease casserole with olive oil, including sides and bottom. This casserole is made in layers.
Combine chicken, pineapple and peach. Place on bed of lettuce. Mix mayo and cream. Pour over chicken and fruit. Garnish.
Brush the eggplant slices with thin layer of oil. Broil until lightly browned on both sides, about 2 minutes per side. Pour approximately 1/3 of the tomato sauce into bottom of a 9 x 9-inch square baking dish. Add a layer of eggplant and top with some tomato sauce, chopped parsley, oregano and 1 tablespoon of Parmesan cheese. Repeat the process to make a second layer, ending with Parmesan cheese. Top casserole sprinkling shredded Mozzarella cheese. Bake at 375° for 20 minutes.
Mix sugar, butter and eggs. Add buttermilk, jam, spices and cocoa. Add flour and the 1/2 cup water containing soda. Bake in tube pan at 350° for about 45 minutes to 1 hour.
Cook and drain macaroni. In a small bowl, mix soup, milk, onion and peas or carrots. In a casserole dish, place half of the macaroni, then pour 1/2 the soup mixture and a layer of cheese. Repeat layers. Bake at 350° for 35 minutes.
Combine eggs, onion, celery, salt, beans, pepper and water. Cook a little. Heat can cream of mushroom soup and 1 can of water. Mix all together. Grate 1 cup of Cheddar cheese over top. Crush 1 cup cracker crumbs and sprinkle over top.
Mix all together. Bake at 375° for 25 to 35 minutes.
Preheat oven to 350°. Lightly grease 9 x 3 baking pan. In large bowl, combine cake mix, 1 egg and stick melted butter. Stir until well blended. Pat mixture into pan and set aside.
Mix dry ingredients (sift together) and add beaten eggs and oil to dry mixture and juice. Then add fruit and nuts. Bake in a loaf pan in a 300° oven for 45 minutes. This makes 18 slices, each of which equals 1 fat, 1 bread and 1/2 fruit.
Cream butter and sugar well. Add beaten eggs; beat together. Add flour, salt, oats, baking powder, baking soda, coconut, gumdrops and vanilla; mix all together. Press into a greased 9 x 9-inch pan. Bake in a 350° oven for 25 to 30 minutes. When cool, sift icing sugar over top. Cut into 36 squares.
Mix ingredients thoroughly, and bake in shallow pans at 275° until coconut is lightly browned--approximately 1 hour. Add diced dates in quantity desired and store in refrigerator.
Cut onion in half through stem end, then into the thinnest slices possible. Saute in a soup pot with a few tablespoons of butter. When the onions are rich yellow, not brown, add the bourbon. Wait a few seconds until the bourbon is hot, then set a match to the pot and let the booze blaze for 10 to 15 seconds. To stop the blaze, cover the pot with a lid. Add the chicken broth; simmer for 15 minutes. Add salt and pepper to taste. Serve with cheese sprinkled on top once in a bowl.
Brown meat, onion and bell pepper. Drain. Add tomato paste, water and seasonings. Cover and simmer 30 minutes. Combine cheeses, egg and desired amount of parsley. Cook manicotti shells according to package directions until barely tender; drain. Stuff shells with cheese mixture. Place filled shells in greased, shallow baking dish. Pour meat/tomato sauce over shells. Cover tightly with foil. Bake at 350° for 30 minutes.
Brown beef and onion in bacon drippings in Dutch oven. Add next 7 ingredients; bring to boil. Cover and reduce heat. Simmer 1 hour. Add potatoes, cover and simmer 30 minutes or until potatoes are tender.
Scrape carrots; cut into diagonal slices, about 1/4 to 1/2-inch thick. Place in ungreased baking dish. Stir together butter, juice, sugar, mustard and salt. Pour over carrots. Cook, covered, 30 to 40 minutes at 375° until carrots are tender. If using microwave, cook carrots with small amount of water until almost done, add sauce and cook 2 or 3 more minutes. Garnish with toasted almonds or pecans. Serves 4.
Preheat oven to 250°. Combine all ingredients in a covered casserole dish. Bake for 4 hours without peeking.
Mix ingredients and spread over fish of your choice. Bake at 350° for 25 or 30 minutes.
Combine margarine and honey in a bowl; mix well. Blend egg and sour cream. Add dry ingredients; mix just until moistened. Fill greased muffin cups 2/3 full. Bake at 400° for 12 to 15 minutes or until light brown. Yields 16 muffins.
Bake 30 minutes at 340° until bubbly. Take out and add more cheese and paprika and bake 10 minutes more.
Mix all but cheese together and put in greased pan. Lay the cheese over top of mixture. Cover with foil and bake at 350° for 1 1/2 hours or until done.
Brown meat; drain. Add prepared taco seasoning. Mix and stir in picante and mushroom soup. Spread refried beans in bottom of Pyrex (9 x 13-inch) dish. Spread lightly with some picante and half the cheese. Pour hamburger mixture over beans, jalapenos and sprinkle shredded cheese over top. Bake at 350° for 25 to 30 minutes. Serve with tortilla chips.
Mix together. Fold in 1 cup Cool Whip. Chill 1 hour before serving.
Mix first 5 ingredients in saucepan and bring to a boil. Cool completely and fold in cream cheese and whipped topping. Pour into mold and refrigerate until set. Yield: 8 servings.
Saute onion in margarine. Mix lemon juice, onion, spinach, sour cream and artichoke hearts and pour into 8 x 12-inch casserole dish. Sprinkle with Parmesan cheese. Bake at 350° for 20 to 30 minutes. Serves 6 to 8.
In a shallow bowl, combine yogurt, lemon juice, thyme, paprika, salt and pepper (to taste). Cut chicken breasts in half and place in marinade; turn to coat well. Cover and refrigerate approximately 15 minutes or overnight. Remove from bowl; shake off excess. Dredge breasts in bread crumbs; reserve on platter and refrigerate.
Mix first 4 ingredients; set aside. Mix butter and the sugars together and beat until light and fluffy. Add eggs and mix well. Add pumpkin and vanilla and mix well. Gradually combine flour and pumpkin mixture, mixing well. Place pecans on bottom of greased 12-cup Bundt pan. Pour batter over nuts; bake in preheated 325° oven for 60 to 70 minutes. Cool for 10 minutes. Make holes in cake with long pick. Pour half of glaze over cake. Let stand 5 or 10 minutes. Invert over plate and repeat with remaining glaze. Cool.
Heat butter and milk in saucepan until butter is melted. Beat eggs; add sugar, flour, baking powder and salt. Mix well. Add hot milk and butter mixture; mix well. Add vanilla. Bake at 350° for 30 minutes in greased pan.
Mix all ingredients in blender until well blended. Pour into prepared graham cracker crust. Cover with whipped cream. Refrigerate a couple hours before serving.
Combine oil, soy sauce, Worcestershire sauce and salt. Pour over steak and set aside for 30 minutes or more. Drain meat and drop into hot wok. Cook until meat turns brown. Remove from wok (with juice) and set aside. Heat a small amount of oil in wok and stir-fry vegetables approximately 3 minutes. Return meat and juice to pan and cook 5 minutes. Serve over cooked rice.
Preheat oven to 500°. Season turkey with margarine and salt. Place in a roasting pan with a good fitting lid. Add 8 cups of hot water. Place turkey in oven, making sure lid is on good. After oven has again reached 500°, bake for 1 hour. Turn oven off and do not open oven door until the next morning. (I usually start mine at 8 p.m. and open oven door next morning at 6 a.m.) This is very easy and the meat is very tender and moist.
Combine sugar, syrup and water in saucepan; bring to a boil over medium heat. Add food coloring and peanuts. Cook to hard ball stage. Remove from heat and add butter and salt. Beat until mixture begins to thicken. Pour into greased muffin tins. Remove from tins when cooled with a dull edged knife. Makes 2 dozen 2-inch patties.
Prepare hot roll mix according to package directions. While dough is rising, brown ground beef and onion; drain fat. Add seasonings, water and tomato paste. Squeeze excess moisture from spinach and combine with Ricotta cheese. Salt and pepper to taste.
Combine pineapple and sugar in a saucepan. Bring to a boil, stirring occasionally. Remove from heat. Add gelatin, stirring until dissolved. Cool. Add buttermilk and stir until combined. Fold in whipped topping and pecans. Pour into 12 x 8 x 2-inch dish. Chill until firm. Cut salad into squares to serve.
Combine. Shape meat and place in pan to bake. Cover shaped meat loaf with catsup, using a knife.
Cream together first three ingredients. Add egg and vanilla. Sift together flour, salt and soda. Add to batter. Add chopped walnuts. Form into balls and dip in sugar. Put on cookie sheet and flatten with bottom of drinking glass. Bake at 350° to 375° for 10 minutes.
Fry ground chuck and onion, breaking into shreds with a fork. Sprinkle flour over the meat. Mix in the pizza sauce, oregano, salt and pepper. Spread on bread slices and top with cheese. Bake 10 minutes at 350°.
In small saucepan, combine all ingredients except mushrooms. Bring to a boil. Add mushrooms. Simmer 5 to 6 minutes. Place in bowl, cover and let stand overnight. Stir occasionally. Drain to serve. Best if made 2 days ahead.
Cook broccoli, unsalted; drain. Combine in saucepan the soup, cheese, egg, mayonnaise and milk. Heat until cheese melts. Combine broccoli into soup mixture and pour into casserole dish. Sprinkle butter soaked bread bits over broccoli mixture. Bake at 375° for 30 to 35 minutes.
Mix all together (use large bowl) well. Transfer to a 9 x 13 casserole. Bake, uncovered, at 350° for 1 hour.
Cream shortening and sugar well. Add egg yolk and vanilla. Add sifted dry ingredients alternately with milk. Divide dough in half. To half, add chocolate, mixing thoroughly. Roll each half 1/8-inch thick on heavy waxed paper. Turn white part on chocolate dough. Remove paper and roll up like you would a jelly roll. Wrap in waxed paper and chill thoroughly. Slice thin. Bake on ungreased cookie sheet in a 375° oven for about 10 minutes. Makes 4 dozen.
Cook rice, cook broccoli, mix rice and broccoli with other ingredients. Bake at 325° for 30 minutes.
Chop green onions and mince until fine. Combine with sour cream, mayonnaise and salts. Set overnight prior to serving.
Cook and drain spinach. Brown hamburger with onion and garlic in a skillet, stirring until crumbly. Drain. Combine spinach, hamburger mixture and the next 6 ingredients in a glass casserole dish, mixing well. Top with cheese and microwave on High for 6 minutes.
Brown meat and onion. Add all other ingredients except water and beans; simmer over low heat (covered) 30 minutes. Then add water and cook 1 1/2 hours longer. Add beans, if desired, the last hour of cooking.
Combine first 5 ingredients in a shallow dish or heavy-duty Ziploc plastic bag. Add tenderloin. Cover dish or seal bag. Refrigerate 8 hours, turning often. Remove tenderloin from marinade. Cook, covered with grill lid, for 12 to 15 minutes or until thickest portion reaches 160°. Cut into slices.
1. put the shells in the oven at 8 dorgres for 2 minits.
Cut chicken into bite size pieces. Brown in frying pan. Meanwhile, mix preserves, soy sauce, barbecue sauce and onion. Pour over browned chicken. Cover and simmer 30 to 40 minutes. Ten minutes before time is finished, add the water chestnuts and green pepper.
Cook macaroni until done; drain. Mix tuna after draining. Mix peas after draining. Stir. Top with cheese and garnish with ketchup. Bake at 350° for 30 minutes.
Combine rice, sugar, cinnamon, butter or vanilla in baking dish. Bake in moderate oven (350°) for 20 minutes. Stir gently and bake 20 minutes longer until creamy thick. Serve warm or cold with cream if desired. Makes 4 servings.
Put Ritz crackers (broken up) on top of casserole. Bake at 325° for 35 minutes. A tossed salad completes meal. A full meal in a snap.
Mix first 4 ingredients. Mix next 5 ingredients. Add flour mixture; blend. Spread into 9 x 13-inch greased pan. Top with chocolate chips. Bake at 350° for 35 to 40 minutes.
Mix the drained tuna, clam chowder, sour cream, 3/4 of the Corn Flakes and rice. Pour into lightly greased baking dish. Melt margarine and combine with the remaining 3/4 cup Corn Flakes. Sprinkle on top of casserole. Bake at 350° for 25 minutes.
Measure the flour, sugar, oil, eggs, baking powder, orange juice and vanilla into large bowl of mixer and beat until well mixed. Peel and slice apples. Grease and flour tube pan. Spread half the batter into pan. Arrange half the apples on top. Mix the cinnamon and sugar; sprinkle half on top of apples. Add rest of batter, arrange rest of apples on top and sprinkle remainder of cinnamon and sugar on top. Bake at 350° for 1 3/4 hours. Let cool 10 to 15 minutes, then remove from pan to rack.
Cook pasta according to directions. Thaw broccoli in colander. Once noodles are cooked, pour over broccoli in the colander. Transfer broccoli and noodles to a large bowl. Mix in tuna. Add salad dressing to taste. Grate carrot over top of salad and refrigerate.
Mix ingredients together in a big bowl. Form into a big lump. Roll dough between 2 pieces of wax paper or plastic wrap with a rolling pin. Use cookie cutters to cut out the shapes. Punch a hole through each shape. Let shapes dry for 1 week or dry them in a warm oven. Paint and tie loops of yarn or string through holes.
Put bananas in blender. Add sugar. Add frozen orange mix, pineapple juice and ginger ale in a gallon jar. Add strawberries that have been cut in halves.
Dissolve jello in hot water. Add softened ice cream and then add the rest of the ingredients. Place in an oiled 2-quart mold. Refrigerate until set. Turn out on a bed of lettuce leaves to serve.
Put in large container first 5 ingredients. Put ice cubes on top and let stand 3 hours. Drain and rinse well. Put in large pan. Boil next 4 ingredients for 5 minutes, then pour over pickles while hot. Let cool. Put in glass jars and store in refrigerator. Keeps a long, long time.
Coat a 9-inch round pan with the graham crackers. Mix other ingredients and put in the pan. Be sure to put pan of ingredients in another pan of hot water. Leave 1 hour, then bake at 350° for 2 hours. Take out and turn out carefully on a plate. Decorate with fruit or nut topping or other as you wish.
Peel and boil carrots and potatoes together. Drain. Add milk and butter; whip until smooth. Brown beef and onion. Drain fat and then add gravy. Put orange potatoes on plate and top with meat and gravy mixture. Serve with cabbage and homemade bread or rolls.
Soak burghul until soft; in cold water it requires 1 hour, in warm water 1/2 hour. Wash parsley and mint leaves thoroughly and chop very fine. Chop onion very fine. Drain burghul. Add chopped parsley, mint and onion. Mix well. Add seasoning, chopped tomatoes, lemon juice and oil. Mix well and serve. Serves 4.
Melt the chocolate and shortening in a small bowl over simmering water or in the microwave. Remove from heat, but keep over hot water while you're working. Dip desired food into the chocolate, one at a time, lifting quickly from the mixture and tapping fork or tong lightly against the bowl to let excess chocolate drip off. Place on a wire rack (to make cleanup easy, place a sheet of waxed paper underneath the rack.) Store in a cool place or in the refrigerator. Makes enough to dip 60 mini pretzels or 2 pounds of fruit.
Heat chocolate over hot water until partially melted. Remove from hot water and stir rapidly until completely melted. Then add nuts. Cut marshmallows and cereal; mix well. Drop from teaspoon onto waxed paper. Cool. Yield: 2 dozen clusters.
Mix all ingredients together. Pour into a large iron skillet. Bake at 350° for 30 minutes or until golden brown. Do not have to frost. Serve while warm with butter or with fresh fruit.
Cook spaghetti until tender. Drain. Cook hamburger and onion together and drain. Add remaining ingredients. Add chili powder to taste. Cook low, about 30 minutes.
Cook hamburger; drain well. Add taco seasoning; let simmer approximately 5 minutes. Use 9 x 13 inch baking pan. Fill taco shells with meat, fold edges of shell and hold with toothpicks. Pour both cans tomato sauce over tacos. Top with cheeses, green onions, black olives and jalapeno peppers (optional). Bake at 350° until cheese is melted.
Beat eggs well; add sugar, milk and vanilla. Mix well. Grate or chop frozen Butterfingers and add to mixture. Stir in Cool Whip. Add enough regular milk to fill freezer. Freeze and enjoy!
Mix well. Drop by funnel in hot grease in an iron skillet. Serve hot with sprinkled powdered sugar.
Place chicken breasts in a casserole dish. Put 2 slices of Swiss cheese over each breast. Stir together the soup and the wine, and pour it over the chicken. Sprinkle the stuffing mix over the top of the chicken. Drizzle the melted butter over the top of everything and bake, uncovered, at 350° for an hour.
Cook potatoes in their jackets, then peel and cube. Pour French dressing over warm potatoes, then refrigerate until cooled. Add remaining ingredients and gently mix. Chill 4 hours before serving.
Add 1/2 cup sugar and all chopped nuts to crushed crackers. Mix well and set aside. Beat egg whites until stiff, but not dry. Add remaining 1/2 cup sugar and vanilla gradually and beat until peaks will hold. Fold the 2 mixtures together carefully; turn into greased baking dish (or 9-inch pie plate). Bake at 350° for about 25 minutes. When cool, top with whipped cream (and coconut, if desired) and chill.
Mix well all the ingredients to form into small balls. Place balls on a greased cookie sheet and bake at 350° for 20 minutes.
Mix eggs, oil and sugar and blend well. Combine flour, salt and soda; add to egg mixture. Add vanilla, apples and nuts. Pour into a greased 10-inch tube pan. Bake at 350° for 1 hour. While cake is still hot, pour hot topping over it in the pan and let cool. When completely cool, remove cake from pan.
Combine the salt, pepper, orange juice, orange rind and oil. Place fish fillets in a lightly greased, shallow pan. Pour sauce over fish. Sprinkle with nutmeg and bake at 350° for 20 to 30 minutes. Serves 6.
In a 1-quart casserole, combine eggs, milk, salt and pepper. Cook, uncovered, on High for 4 to 5 minutes, pushing egg to center of the dish after each minute. Sprinkle cheese over eggs. Cook, uncovered, on High for 1 to 2 minutes or until melted, stirring once.
Grease 12-cup muffin tin. In a large bowl, mix the dry ingredients. In a smaller bowl, mix the egg, milk and butter. Make a depression in the center of the flour mixture and pour in the egg-milk mixture all at once. Stir just until the dry ingredients are moistened and the batter is still lumpy. Fold in the blueberries. Bake at 400° until lightly browned about 25 minutes.
Brown chicken. While chicken is cooking, brown onion in oil in separate pan. Add all ingredients to onion and simmer 30 minutes. Pour over chicken and cook in slow oven, 325°, for 1 hour, uncovered.
Put squash, onions and peppers in food processor. After processing, put in a large bowl and cover with 1/4 cup Ball canning and pickling salt. Cover with ice and let set for 1 hour, then drain. Bring remaining ingredients to a boil. Add squash, onions and peppers; cook for 15 minutes. Put in jars and seal while hot.
Butter a shallow dish that holds about 2 1/2 quarts and goes both into the oven and under the broiler. Layer half the potatoes, sprinkling with salt and pepper. Dot with butter. Layer half the onions, salt and pepper; dot with butter. Repeat with remaining vegetables, ending with squash. Cover tightly and bake at 350° until tender, 45 minutes to 1 hour. Stir together Parmesan and sour cream. Spread on top of vegetables. Broil on high for 3 to 5 minutes. Watch carefully. Top will be browned in spots.
Mix the first 3 ingredients in heavy pan. Heat to almost boiling stage and keep hot. Dissolve 1 1/2 cups sugar in iron skillet; heat to golden brown. Add pan mixture, one large spoon at a time, until all mixed. (When adding to sugar, be careful and stir rapidly to keep from boiling over.) Continue cooking to soft ball stage.
Use either an 8 x 10-inch pan or 1 round layer cake pan. Grease pan and sprinkle generously with brown sugar. Mix in medium bowl: sugar, shortening, milk, flour and baking powder. Spread batter in pan over the brown sugar. Dot the batter with margarine and sprinkle generously with brown sugar and cinnamon. Bake at 350° for 25 minutes or until done.
Mix all 6 minutes on high speed. Pour into 2 greased cookie sheets. Bake at 350° for 10 to 15 minutes. Cool.
Let margarine and cheese stand at room temperature for about 2 hours. Cream together thoroughly. Add remaining ingredients. Mix until smooth. Fill cookie press. Form straws on ungreased cookie sheet, using star plate. Bake 8 to 10 minutes at 375°.
Step 1: In the bowl of an electric mixer, cream the butter and sugar on medium speed, until smooth and light, about 3 - 4 minutes. Add the flour, salt, currants and ginger, mix the dough until well blended, about 3 minutes. Gather the dough into a ball and flatten slightly.
Mix jello and water until dissolved, then add pie filling and pineapple. Put in refrigerator until jelled.
Pour water over hoarhound. Allow to stand 10 minutes. Strain. Combine sugar, salt, syrup and water from hoarhound. Boil to soft crack stage. Pour in thin sheet into well buttered baking sheet. Mark into squares before candy hardens.
Pour boiling water and soda over dates; let cool. Add sugar, egg, shortening, vanilla and flour; add nuts. Bake at 350° for 25 to 30 minutes in 8 or 9-inch cake pan. Serve with Dream Whip.
Line a jelly roll pan with foil. Spray with nonstick spray. Cover foil with soda crackers. Melt butter with sugar, stirring constantly. Pour over crackers; spread evenly. Bake at 350° until mixture is bubbly and crackers are floating (takes about 5 minutes). Remove from oven and sprinkle chocolate chips over all. Let sit until chocolate melts, then spread to cover. Sprinkle with nuts. When firm (not hard), cut into serving pieces. Store in refrigerator.
Preheat oven to 350°. Mix all ingredients well. Grease and flour a 9-inch round pan thoroughly. Spread mixture. Bake for 45 minutes. Frost, if desired; delicious without!
Cream butter. Add rest of the ingredients and mix well. Spread on split English muffins. Broil until brown and bubbly. Cut into quarters.
Brown hamburger; drain. Add tomato sauce, tomato paste (rinse cans with a little water), parsley flakes, basil, oregano, sugar and salt. Bring to boil; turn down and simmer with lid on for 30 to 45 minutes. Stir occasionally. Beat egg and add to cottage cheese. Sprinkle with pepper. Cook noodles. Add vegetable oil and salt to water. (This will keep noodles from breaking.) Line bottom of 9 x 13-inch glass dish with 2 to 3 tablespoons of hamburger mixture. Place 3 noodles on top. Then add 1/2 of hamburger mixture. Put 1/2 of cottage cheese on top of hamburger. Sprinkle with Parmesan cheese. Top with Mozzarella cheese. Repeat layers. Cover with aluminum foil. Bake at 350° for 20 to 30 minutes or until cheese melts.
Combine cabbage, green pepper, onion and sugar substitute in a large bowl; stir well. Combine Italian dressing, dry mustard and celery seed in a small saucepan. Bring to a boil and remove from heat. Pour dressing mixture over vegetable mixture, tossing gently to coat. Cover and refrigerate 1 hour or until thoroughly chilled. Stir coleslaw lightly before serving and serve, using a slotted spoon.
Add boiling water to jello powder and stir until dissolved. Add cranberries and pineapple. Refrigerate until set. Makes large salad - pretty too!
Mix cake mix, pudding and everything else, then add chocolate and 6 ounces of chocolate chips. Bake at 350° for 45 minutes. Turn heat to 325° for 10 or 15 minutes.