HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a medium microwave-safe bowl, place cream cheese and butter. Heat on High 1 1/2 minutes. Stir until smooth. Into cream cheese mixture, stir Parmesan, mustard and hot pepper sauce; mix well. With knife, spread an equal amount of cheese mixture onto half of each breadstick. Place the poppy seed, chives, sesame seed and paprika on separate pieces of waxed paper. Lightly roll 4 breadsticks in each of the coatings.
Cream butter and sugar; add eggs and sour cream. Add next 5 ingredients. Pour into greased 9 x 12-inch pan. Combine rest of ingredients and sprinkle over batter. Cover and refrigerate overnight. Uncover and bake at 350° for 35 to 40 minutes. Yields 15 servings.
Cook first two ingredients for 15 minutes, stirring constantly. Add the next three ingredients and boil for 8 minutes. Set off the stove and stir in the jello. Let set until cool. Pour into small containers and freeze.
Place all ingredients in crock-pot. Cook on high 8 to 10 hours. During last half of cooking time, remove lid and cook uncovered. Stir occasionally.
After measuring sifted flour, sift sugar. Mix with flour and sift twice. Blend flour and sugar mixture with softened butter with hands until butter is absorbed (about 20 minutes). Roll out about 3/8 to 1/2-inch thick and cut in desired shapes. Bake on ungreased cookie sheet, 20 to 25 minutes, just until edges are light brown (325°).
Roll pizza dough; grease large pan. Place pizza dough on pan. In a bowl put vegetables, ham, pepperoni, Mozzarella and grated cheese. Mix well. Spread on pizza dough; leave 1/2 inch at end. Roll; tuck ends. Bake at 375° for half hour or a little longer until golden brown. Serves 6.
Pare and cut eggplant into 1/4-inch thick slices, dip each in flour and then into beaten eggs with salt and pepper. Saute slices in hot oil until golden brown on both sides. Drain on paper towels. Arrange a layer of eggplant on the bottom of a 2-quart baking dish. Cover with a layer of tomato sauce. Combine parsley and Parmesan. Sprinkle on top. Add Mozzarella cheese. Repeat layers until eggplant is used and cover with spaghetti sauce and Mozzarella. Bake, uncovered, in a moderate oven at 350° for 30 minutes until cheese is lightly brown and filling is bubbling hot.
Sift together flour and confectioners sugar; cut in butter until mixture clings together. Press into 13x9x2-inch greased pan. Bake at 350° 20-25 minutes or until lightly browned.
Mix ingredients well and pour into churn. Start freezer. Add ice and ice cream salt until full.
In 10-inch skillet, cook noodles according to package directions. Add seasoning packets; drain off most of liquid. Stir in mushroom soup and milk. Add chicken and broccoli. Heat through, stirring occasionally.
Mix and simmer for 30 minutes. This recipe makes 3 gallons of sauce. I usually pour the sauce back into the vinegar jars while it is hot and the jars will seal. I keep the rest in the refrigerator.
In a large (3 1/2-quart) heavy saucepan combine sugar, soda, buttermilk and salt. Cook over high heat about 5 minutes. Stir often and scrape bottom of pan. Mixture will foam up. Add butter and pecans over medium heat; continue cooking, stirring constantly, and scraping bottom of pan until candy reaches soft ball stage. Remove from heat and cool slightly, about 2 minutes. Beat with a spoon until thick and creamy. Drop from a tablespoon onto sheet of aluminum foil or waxed paper. Let cool. Makes about 20 pralines, 2 inches in diameter.
Cook spaghetti and drain. Transfer to large bowl. Add other ingredients and mix well. Pour into greased 2 1/2-quart casserole; sprinkle with cheese. Bake, uncovered, at 375° for 35 to 40 minutes.
Melt candy bars in a small amount of milk in saucepan or microwave. Stirring constantly; cool. Combine remaining ingredients in large bowl, mixing well. Stir in melted candy bars. Pour into ice cream freezer container and freeze.
In large saucepan cook and stir onion and garlic in margarine. Stir in flour, bouillon and thyme. Gradually add milk. Over medium heat cook and stir until thick. Add cheese and stir until melted. Add broccoli, carrots and mushrooms; heat through. Serve over hot cooked spaghetti. Calories per serving: 260; fat 7 g.
In double boiler top mix gelatin, 1/4 cup sugar and salt. Stir in egg yolks, then slowly stir in milk. Cook over boiling water, stirring constantly, until mixture coats back of spoon. Remove from heat. Stir in lemon peel.
Blend egg nog, milk, coffee and extract; chill. Whisk in whipped cream. Sprinkle with chocolate.
Preheat oven to 350°. Combine brownie mix, water, oil and egg. Fill paper-lined mini muffin cups about 1/2 full. Press 1 peanut butter cup into batter in each cup. Bake 15 to 20 minutes. Yields 40 to 48 pieces.
Mix beef, crumbs, onion, egg and salt. Shape into 16 meatballs. Brown meatballs in skillet. Pour off fat. Stir in soup, water and parsley. Cover and cook over low heat 20 minutes. Stir now and then while cooking. Serves 4 or 5. (Can use cream of vegetable soup, Cheddar cheese soup, cream of mushroom soup or cream of celery soup in place of tomato soup.)
Cook chicken in boiling salted water. Add onion, if you like. Put chicken pieces in bottom of a casserole dish. Put thawed broccoli spears over the chicken. After mixing both cans of soup with the water, pour over the chicken and broccoli. Top with stuffing. Bake at 350° for 45 minutes.
Simmer chicken with small amount of salt until tender. (I use pressure cooker.) Bone and cut into small pieces. Place in rectangular casserole dish. Add mushrooms. Mix soup and sour cream and pour over chicken. Sprinkle with buttered crumbs and bake at 350° for 30 minutes.
Blend cake mix, pudding, water, eggs and oil in large mixing bowl. Beat at medium speed for 4 minutes. Stir in coconut and pecans. Pour into 3 greased 9-inch cake pans. Bake at 350° for 35 minutes.
Cream the oleo, sugar, eggs and vanilla. Combine and add the flour, cocoa, baking soda and salt. Stir in the peanut butter chips. Drop by teaspoon on ungreased cookie sheet. Bake at 350° for 8 to 10 minutes.
Dissolve jello and sugar in boiling water. Add cream cheese and beat well. Add pineapple, nuts, vanilla and 7-Up and blend. Chill until firm.
Cream butter and sugar. Add egg, vanilla and 1/2 cup of milk. Sift together dry ingredients. Alternate dry ingredients with water. Stir well after each addition. Bake at 350° for 30 to 35 minutes.
Trim fat from pork chops. Fry in a large skillet. Add pork chops and brown very slowly on both sides; lift out. Pour off excess fat. Spread rice over bottom of skillet. Add water and sprinkle with one teaspoon salt. Arrange pork chops over rice. Sprinkle with remaining salt. Add onion and tomatoes. Spoon on corn. Sprinkle with pepper. Bring to a boil, then reduce heat. Cover and simmer 25 or 30 minutes or until rice is tender. Add water, if needed. Serves 6.
Mix preserves and dressing. Sprinkle soup mix over chicken, then dressing mixture. Cover with foil.
Mix together the 2 cups flour, butter and powdered sugar. Pat in bottom of ungreased 9 x 13-inch pan. Bake in a 350° oven for 20 minutes or until light brown. While the first layer is baking, beat eggs and add the remaining ingredients. Pour over crust and bake 15 to 25 minutes until the top layer is set and custard-like. When cool, cut into small squares.
Mix all ingredients until blended. Cook on hot lightly oiled griddle or waffle iron. Makes 12 pancakes or 6 waffles.
Butter square pan 9 x 9 x 2-inch. Spread nuts in pan. Heat sugar and butter to boiling, stirring constantly. Boil for 7 minutes, stirring constantly over medium heat. Immediately spread mix evenly over nuts in pan. Sprinkle with chips, cover with foil until chips melt. Spread over candy. While hot, cut into squares. Chill until firm.
Mix all ingredients together. Place in a casserole dish. Bake at 350° until thick or approximately 1 hour for onion and rice to be done.
Brown ground beef. Melt bacon grease in skillet. Add onion, green pepper, and rice. Cook and stir over high heat until lightly browned. Then add tomato sauce and seasonings. Mix well. Bring to boil, and add meat which has been browned. Cover tightly, and turn heat very low. Simmer until rice is done. Add water if necessary.
Mix all ingredients together and pour into 1 unbaked pie shell. Bake 1 hour at 325°.
Combine first 6 ingredients in bowl. Mix well. Place in ovenproof serving bowl. Sprinkle with pecans. Bake at 325° until hot. Serve immediately with Triscuits crackers.
Boil until vegetables are tender. Cut cheese in 10 (1-ounce) slices and add to vegetable mixture until cheese is melted.
Brown beef and onion and drain. Combine all ingredients. Bake at 350° for 1 hour.
Peel and cube potatoes. Place soup mix, oil and potatoes in large bag and shake to coat. Bake in shallow pan at 350° for 40 minutes, stirring occasionally. Makes 4 servings.
Grate cheese. When cheese is at room temperature, combine with other ingredients. Mix until smooth enough to spread on crackers. Garnish with tiny crisp bits of bacon.
Place steak in a glass dish. Combine ingredients; pour over meat. Cover and refrigerate for at least 4 hours. Remove meat, discard marinade. Grill over hot coals until meat reaches desired doneness. Slice into thin strips across the grain to serve.
Mix all ingredients together in a pot. Stir occasionally. Boil on medium heat. Simmer 1 hour or more to thicken. Follow general rules for canning. Makes 6 to 9 pints.
Heat milk to 120°. In large mixing bowl, combine 3 cups flour, yeast, sugar and warmed milk. Mix with dough mixer or by hand for 5 minutes. Add 2 3/4 cups flour and continue kneading 3 more minutes. If sticky, knead enough of remaining 1/2 cup flour to form stiff dough. Place in a greased bowl, turning once, to grease top. Cover and let rise in warm place until doubled, about 1 hour.
Cook vegetables for about 20 minutes and then drain. Mix all ingredients together, except crumbs. Bake at 350° for 25 minutes. Then put crumbs on top, drizzle with 1/2 stick melted butter and bake for an additional 10 to 15 minutes.
Combine cream cheese, sugar and egg; mixing until well blended. Set aside. Add combined oil and eggs; mixing just until moistened. Fold in carrots and nuts. Reserve 2 cups batter; pour remaining batter into greased and floured 9-inch Bundt pan. Pour cream cheese mixture over batter. Carefully spoon reserved batter over cream cheese mixture, spreading to cover.
Peel and slice apples in bowl. Stir into the apples the cinnamon and 2 1/2 tablespoons sugar. Set this aside. Grease and flour dome pan. Mix together remaining ingredients (except apples) and put half of batter into dome pan. Sprinkle half of the apple mixture and then add rest of batter. Top with remaining apples and dot with butter. Bake at 350° for 1 1/2 hours. Enjoy!
Mix pecans with butter. Spread pecans on a baking sheet. Sprinkle with salt.
Prepare a dip by combining the sour cream, mayonnaise, sugar lemon juice, and basil in a medium size mixing bowl. To make the trees, cut each carrot in half widthwise and then lengthwise into four pieces. Assemble on a plate by laying three carrot pieces side by side for a trunk with the broccoli florets as the leaves. Spread dip under the trunks for the forest floor.
Roll hamburger into balls. Brown and drain off grease. Add cream of mushroom soup and water. Cook on low until hamburger is done. Goes great served with mashed potatoes.
Fill pie shell with apples. Mix sugar, nutmeg, salt, cinnamon and lemon juice, sprinkle over apples and dot with butter. Moisten edge of crust with cold water. Bake 425° for 40 minutes.
Combine mustard, horseradish, cream cheese and parsley flakes. Spread each dough slice into a rectangle. Spread mixture on each rectangle and a ham slice on each. Roll jelly roll fashion and cut into pieces. Bake at 375° for 10 minutes.
In a 3-quart saucepan, combine sugar, corn syrup and water. Cook over low heat, stirring occasionally, until sugar is dissolved and mixture comes to a full boil. Add butter; continue cooking, stirring occasionally until candy thermometer reaches 280°. Stir in peanuts; continue cooking, stirring constantly, until candy thermometer reaches 305°. Remove from heat; stir in baking soda. Pour mixture onto two buttered cookie sheets; spread about 1/4-inch thick. Cool completely; bread into pieces. Yield: 2 pounds.
Combine well and serve with veggies or bread chunks in scooped out pumpernickel bread.
Mix all ingredients, except buns. Divide mixture evenly and spread on buns. Close buns and wrap each in square of foil. Heat 15 to 20 minutes at 350°. Makes 10 hot sandwiches.
Mix all ingredients together and place in a 9 x 13-inch pan. Top with 6 ounces chocolate chips. Bake at 350° for 45 minutes.
Cream sugar and Crisco; add eggs and mashed bananas. Mix in remaining ingredients. Bake at 350° for 50 to 55 minutes. Makes 2 small loaves or 1 large loaf.
Combine all ingredients in 2-quart casserole dish that is covered tightly. Bake at 350° for 1 hour.
Beat eggs until foamy. Add sugar, vanilla and Crisco. Beat until creamy. Stir in flour 1/2 cup at a time. Add pecans. Pour in pan. Spread with hands. Bake 30 minutes in 350° oven. Cool 15 minutes before cutting.
Grease 9 x 13-inch pan with butter. Whip pudding with 3 cups milk. Fold in Cool Whip. Layer graham crackers in pan (use whole graham crackers, do not crumble). Alternate layers with pudding and ending with crackers.
Coat beef with flour, shaking off excess. In a large nonstick pot, heat oil over medium-high heat. Add beef, saute until browned, about 6 minutes. Place on a plate.
Mix and cook the first 7 ingredients until thick. Pour into baking dish. Top with the crushed crackers and 1/2 stick margarine. Bake for 25 minutes at 350°.
In skillet, simmer sausage, covered in the 1/2 cup water for 20 minutes. Meanwhile, cook macaroni according to package directions; drain. Drain and slice kielbasa; set aside. In large skillet, cook bacon until crisp; drain, reserving 3 tablespoons drippings in skillet. Crumble bacon; set aside. Cook mushrooms in reserved drippings for 2 minutes. Stir in sugar, flour, salt and pepper; add the 3/4 cup water and the vinegar. Cook and stir until thickened and bubbly. Add kielbasa, macaroni, bacon and parsley. Toss together lightly. Garnish with additional snipped parsley if desired. Serve at once. Makes 4 to 6 servings.
Saute 3/4 cup chopped onion with 2 tablespoons oleo. Add the paprika, pepper, sugar, table mustard, Worcestershire sauce, catsup and vinegar. Blend all ingredients thoroughly and cook for about 15 to 20 minutes. Add the chipped ham and continue cooking until ham is thoroughly heated.
Boil chicken, tear into bites and place on bottom of buttered 9 x 13-inch dish. Spread Veg-All on top of chicken. Mix soup and broth; spread over Veg-All. Add topping.
Combine all ingredients and roll in small balls. Cover with one can tomato sauce. Cook 1 hour at 350°. Serve over rice.
Grease pan. Dissolve yeast in lukewarm water. Sift flour, soda, baking powder, salt and sugar in large bowl. Put in shortening. Add dissolved yeast and buttermilk; mix well. Knead. Roll out on floured surface. Cut out. Bake in 400° oven for 12 to 15 minutes or until brown. Dough may be refrigerated until needed.
Boil smoked shoulder on stove in water for about 3 hours. Then place in roaster and stick whole cloves into top of ham. Cover with brown sugar and add 1 cup water. Cover with aluminum foil and bake for 2 hours at 400°.
In an old pan over low heat, melt 2 to 4 crayons of the same color. When melted, pour into your container. Clean pan while still warm by wiping with paper towel. After the first layer hardens just to a firm stage, melt more crayons and add a different colored layer. Repeat until you fill container. Let harden and tap container.
Cream shortening and sugar; add applesauce, flour and all the fruits and nuts, dredged in flour.	Mix well and put in tube pans, then put whole cherries on top. Cook in slow oven. This makes 2 fruitcakes.
Blend the first 2 ingredients. Stir in the flour. Chill 1 hour. Shape dough into 24 (1-inch) balls. Press into ungreased 1 3/4-inch muffin pans. Put dough over bottom and up sides.
Place potatoes into a 13 x 9-inch baking dish. Mix next 6 ingredients and pour over potatoes. Top with crushed cornflakes; then top with melted butter. Bake at 350° for 45 minutes. Serves 12.
Preheat oven to 350°. Cream the margarine and sugar until light and fluffy. Add flour and beaten eggs. Add flavoring mixed with buttermilk; mix well. Pour mixture into pie shells and bake at 350° for 45 minutes or until done.
Cook the bacon in a large skillet until brown and crisp. Remove and drain on paper towels, reserving the fat from the bacon. Put the ground beef in a large mixing bowl. Cook the chopped onions in the butter until they are soft but not brown. Remove the onions and add them to the beef. Lightly brown the bread crumbs and crushed garlic in the pan used for the onions, adding a little more butter if needed. Put the bread in with the beef and onions. Add the eggs, salt, pepper and oregano. Mix the ingredients well until they are thoroughly blended.
Heat oven to 350°. Grease muffin cups or use foil or paper baking cups. Thoroughly mix flour, baking powder, salt and pepper in a large bowl. Add cheese. Toss flour and cheese with fingers to distribute cheese evenly. Whisk egg and mustard in small bowl. When well mixed, whisk in milk and butter. Pour over flour mixture. Fold in gently with a rubber spatula, just until dry ingredients are moistened. Scoop batter into muffin cups. Bake 20 to 25 minutes or until springy to the touch in the center. Cool on rack. Makes 12 regular or 36 miniature muffins.
Peel and shred carrots. Melt butter; add water, salt and parsley flakes and basil. Stir into carrots. Microwave on High power for 15 to 17 minutes. Stir twice during cooking time.
Boil vinegar, water and raisins together. Add mixture made of sugar, flour and mustard mixed with a small amount of water. Boil again long enough to thicken. Very good.
In blender put pepper, egg, onion, milk and 1/2 cup ketchup, blend well. Pour over ground beef and mix. Add bread crumbs and mix. Line a loaf pan with foil and pack mixture in it. Cover with remaining ketchup. Bake at 400° for 1 1/2 hours or until meat loaf pulls away from pan (about 1/2 inch).
Combine apples, onion and pickles and set aside. In a separate bowl, combine sugar and vinegar. Stir well. Pour vinegar mixture over apple mixture and toss gently to coat. Cover and chill for 1 hour.
Mix sugar, cornstarch and salt in large saucepan. Gradually stir in evaporated milk and water. Add chocolate; cook and stir over medium heat until chocolate is melted and mixture boils. Stir in vanilla. Pour into baked crust. Chill for 3 hours before serving. Serve with meringue or whipped topping.
Wrap Smokies with bacon and toothpick. Sprinkle with packed brown sugar until thoroughly covered (usually 1/2 pound sugar). Cover with foil. Let refrigerate overnight. Bake at 350° for approximately 45 minutes covered with foil. Uncover and bake additional 15 minutes or until bacon is crispy. Best if in glass dish.
Preheat oven to 450°. Spread 2 tablespoons of butter over beef. Sprinkle liberally with pepper. Wrap in 1/4 pound bacon; secure with toothpicks. Place on rack in roasting pan just large enough to accommodate beef. Bake until thermometer inserted in thickest part of meat registers 120° for rare, about 30 minutes. Transfer beef to heated platter and tent with foil to keep warm.
Mix together the first 5 ingredients; set 1 cup aside for topping. Dissolve soda in milk; add it to eggs and to dry mixture. Stir thoroughly. Add raisins. Pour into greased loaf pan; sprinkle on topping. Bake at 350° for 1 hour.
Preheat oven 400°. Grease large muffin tin pan. Stir Bisquick and sugar together; add beer. Stir well. Batter will be sightly sticky consistency. Spoon into prepared muffin tins. Bake 400° for 12 - 14 minutes. Serve hot. Makes 12 - 16 rolls.
Use enough ground beef for everyone in camp. Fry meat over coals in large pot. Have each person in camp bring a can of soup and let them pour it in the pot. Do not use cream soups. Heat and eat!
Cream together the first 3 ingredients. Add remaining ingredients and mix well. Drop on cookie sheets, using a spoon slightly larger than a teaspoon. Bake at 350° about 14 to 15 minutes. Take out of oven before looking done. Makes about 4 dozen.
Cut 1 lemon into 1/8-inch thick slices and place in large pitcher. Add sugar and press and stir together until sugar is dampened with lemon juice. Let stand 15 minutes. Juice remaining 3 lemons, add lemon juice, the water, tray of ice cubes, nutmeg and mint to pitcher. Stir well.
Make scrambled eggs as usual. Set aside. Cook bacon or ham, drain, cool and chop up. Mix ham or bacon with scrambled eggs. On soft tortilla, spread ketchup. Place on slice of cheese and add scoop of egg mixture. Roll and pop in microwave 15 to 30 seconds. These may be prepared early and frozen until ready to eat. Wrap tightly in Saran Wrap to freeze.
Melt butter in pan and add onion and celery. Saute and remove from heat. Add other ingredients. In a 9 x 13-inch pan, place 2 boxes of frozen chopped broccoli (thawed), pour ingredients over broccoli and mix well. Bake at 350° for approximately 30 minutes until mixture bubbles.
Put apples in saucepan with sugar and water. Bring to boil, cover and simmer for 10 to 20 minutes or until apples are tender. Drain, reserving syrup, cool apples slightly and put in 9-inch pie pan lined with pastry. Beat eggs and cream together and stir in reserved syrup. Pour over apples. Bake in pre-heated moderate oven (350°) for 30 minutes or until firm.
*BLKLIN more) walking around as if shopping, etc., representing the following topics: LIGHTS, GIFTS, CARDS, CROWDS, MUSIC, VACATION, PARTIES, FAMILY, FOOD and MONEY.
Put meat, flour, salt and pepper in a paper bag and shake to coat the meat. Meanwhile, saute sliced onion in 2 tablespoons oil until golden. Add mushrooms and cook until tender. Add the meat, stirring constantly to brown the floured meat. Add the bouillon and cook over low heat until thickened. Add wine and continue to simmer several minutes. Before serving, stir in sour cream; mix thoroughly. Be sure to heat through. Serve over rice.
Wash spinach, discarding stems. Pat dry on paper towels. Tear and put in bowl. Add onion and sprinkle with pepper. Chill. At serving time slowly fry bacon in a skillet until crisp. Add vinegar, lemon juice, sugar and salt to skillet. Gradually add spinach, tossing just until leaves are coated and wilted slightly. Place salad in 4 bowls. Garnish with chopped egg.
Using leftover steak bites, add drained peas and carrots. Place mashed potatoes in large casserole dish, making a bowl in the center of the potatoes. Put steak bites into this "bowl" and place in 350° oven for 30 minutes.
Mix green beans and mixed vegetables together; cook and cool. Rinse and drain kidney beans. Mix sugar, flour, prepared mustard and vinegar together. Cook until thick; cool. Stir vegetables into cooled thickened mixture. Refrigerate for 4 hours.
Cook beef well and drain all grease off. Add all ingredients and cook on top of stove for 20 minutes or bake in a pie shell at 350° for 30 to 40 minutes. Also can be cooked as a casserole.
In a mixing bowl, combine the peanut butter, milk powder and honey. Stir in peanuts and raisins. Sprinkle with water. Mix until well combined.
Combine sugar, cocoa, milk and margarine in saucepan. Cook on medium heat. Bring to boil. Take off burner. Add vanilla, peanut butter and pecans (if desired). Spoon out on wax paper to cool. Yields approximately 20 cookies.
Cook squash and onion until tender; drain. Add butter. Fold in next 4 ingredients. Place in buttered casserole dish. Add crumbs. Bake at 300° to 350° until bubbly and top is brown.
Boil first 7 ingredients in double boiler until thick. Stir continuously. When thick, add marshmallows. Mix well and cool. Add pineapple, well drained. Whip the whipping cream and fold with other ingredients. Pour in 9 x 12-inch dish. Put in refrigerator. Works well made night before.
Mix all ingredients, except vanilla. Bring to boil, stirring constantly, until candy reaches soft ball stage or 245° on a candy thermometer. Stir in vanilla. Pour into greased jelly roll pan. Let cool, then cut and wrap in waxed paper.