HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat cheese and butter with mixer until smooth. Add mayonnaise, beat until fluffy. Add chilies, pimentos, onion dip and water. Line quart dish with Saran Wrap and chill for 2 hours. Can make 1 large ball or 2 small ones. Keeps for 3 weeks in fridge.
Melt margarine and cocoa together. Add sugar, salt, eggs, vanilla, flour and chopped nuts. Pour into a greased 13X9 pan. Bake at 350 for 30 minutes. Remove from oven and spread with marshmallow creme over top while hot. Cover creme with icing.
Break raw veggies into small, individual florets and toss with dressing. That's all!! Can be "dressed up" with croutons, bacon bits, sunflower seeds or whatever. Don't like Green Goddess dressing? Try Ranch instead!
Heat oven to 450°, grease popover pan. Beat eggs slightly with a fork, add milk, flour and salt. Stir with a fork just until smooth. Fill cups 1/2 full. Bake 20 minutes, lower heat to 350° for 20 minutes until brown. Remove at once. Serve hot with butter. Yields 10.
Cream together until smooth the peanut butter and cream cheese. Then add the 4x sugar until smooth. Fold in Cool Whip and mix well. Then spoon into crust. Refrigerate a couple of hours.
In small saucepan, combine mayonnaise, milk, salt and pepper until smooth. Stirring constantly, cook over low heat for about 3 minutes, or just until heated. Stir in lemon peel and lemon juice. Serve with cooked asparagus, broccoli or other vegetables. Makes about 1 cup.
Mix the cream cheese and mayonnaise. Add other ingredients. Add shrimp. Serve chilled with chips.
Slit hot dogs lengthwise. Fill with finely chopped onion. Cut cheese in 1/4-inch strips and place on top of onions. Wrap with a slice of bacon and pin with toothpick. Place on shallow pan and put under broiler or place on outside grill. Broil until bacon is crisp.
Prepare cake as directed. Bake in 2 round 9-inch cake pans. When cake is cool, place layers in freezer while preparing filling.
Preheat oven to 350°. Place margarine in a 13 x 9-inch pan and place in oven to melt. Remove pan from oven and set aside. Beat eggs, add flour, milk and baking powder; mix. Add cheese and spinach, mixing well. Spread into prepared pan and bake for 35 minutes. Cool 30 minutes, cut into squares. Yield: 24 (2 inch) squares.
Preheat oven to 350°. Grease and flour two layer pans. Prepare and bake cake mix as directed on package. When cooled, split each layer to make four layers.
Cut up cheese in small pieces and let stand at room temperature until soft. Add the rest of ingredients and mix well (will be sticky). Refrigerate until firm. Bring out and make 4 loaves. Roll in ground walnuts and 1 teaspoon parsley. Serve with favorite crackers. Can be frozen individually until needed.
Cook apple, onion, celery, raisins, poultry seasoning, thyme and pepper in margarine in large skillet until vegetables are tender-crisp. Stir in remaining ingredients. Use as stuffing for poultry pork roast. To serve as a side dish, cook until thoroughly heated.
Mix flour, sugar and oatmeal. Melt margarine; add to flour mixture, along with nuts. Spread evenly on a cookie sheet; bake for 15 minutes at 400°. Crumble while hot; cool. Put half of crumb mixture in bottom of 9 x 12-inch pan. Drizzle with 6 ounces caramel ice cream topping. Smooth 1/2 gallon softened vanilla ice cream over this. Top with remaining crumbs; drizzle with 6 more ounces caramel ice cream topping. Freeze. Do not use hot caramel topping.
Beat eggs with dry mustard, milk, sugar and salt. Layer bread (trim crusts) and cheese alternately. (I use a loaf pan.) Makes 2 or 3 layers. Pour milk, eggs and other ingredients over layers. Let stand 4 hours or overnight. Put casserole in pan of water. Bake in 325° to 350° oven until puffed and brown (about 1 hour). Goes with my sweet and sour chicken. Serve with a green salad and you have the perfect special meal for the special guests with "no sweat."
Add milk to eggs, mix in dry ingredients, then add melted shortening and beat smooth. Pour into greased muffin pan. Bake at 475° for 15 minutes. Turn oven down to 350°; finish baking for 25 minutes. Poke each muffin with fork to let steam out. Makes 6 Popovers.
Stir together first 4 ingredients. Store in refrigerator and stir occasionally. About 1 hour before serving, add sliced bananas (slice just before adding to mixture). Serves 6 - 8.
Combine sugar and corn syrup in a large saucepan; bring to a boil. Take off burner and mix in peanut butter and Rice Krispies. Pour into greased 8 x 12-inch cake pan. In small pan, melt chips on low heat. Spread as frosting onto Rice Krispie mixture. Let cool, then eat.
Prepare biscuits as directed on package. Meanwhile, in large skillet, brown ground beef, bell pepper and onion; drain. Add remaining ingredients; bring to a boil. Cover; simmer 10 minutes or until thoroughly heated. Split biscuits; serve ground beef mixture over biscuits. Makes 5 servings.
Mix cake mix from box directions; bake 15 minutes. Mix 1 package vanilla pudding with 2 cups milk and 8 ounces cream cheese; beat until thick as pudding. Spread on cooled cake. Spread drained pineapple over top. Spread on container of Cool Whip. Sprinkle with chopped nuts. Store in refrigerator.
Mix well all ingredients, except oats and chocolate chips. When mixture is very smooth, add oats and mix well. Add chocolate chips to mix. Spoon onto greased cookie sheets. Bake at 350° about 12 minutes.
Mix all except nuts in a slow cooker. Cook on low for 4 to 9 hours. Stir in nuts and serve over rice or chow mein noodles.
Mix all together. Just before serving, add 2 to 3 bottles of 7-Up.
Combine first four ingredients. Pile onto toast and broil until heated through and slightly browned on top. Serves 1.
Put in a large pan and cook on high the sugar, water, peanuts and Karo syrup. Stir constantly for about 5 minutes or until you hear peanuts start to crack. Take off heat. Add vanilla flavoring, salt and baking soda. Stir until foam leaves, then pour in a thin pan.
In small bowl, beat the egg, cream cheese and 1/3 cup of sugar together. Add the chocolate chips. In large bowl, mix the flour, sugar, cocoa, baking soda, water, oil, vinegar and vanilla. Fill foil cupcake cups 1/2 full with chocolate batter and drop 1 tablespoon of cream cheese mixture on top. Bake at 350° for 20 to 25 minutes.
Melt butter and brown sugar; bring to boil. Stir constantly. Add milk; bring to boil again. Stir constantly. Let cool to lukewarm. Gradually add powdered sugar.
Combine dry ingredients; add water, evaporated milk, oil and egg. Carefully drop batter by tablespoon into deep, hot oil (370°). Cook a few at a time, turning once. Fry until golden brown (3 to 5 minutes). Drain well on paper towels. Yields about 5 dozen.
Cook beef and onions until meat turns grey. Add other ingredients. Cook on high temperature for 5 minutes, then simmer for 10 minutes. Put in casserole dish. Garnish with grated cheese and bake until cheese has melted at 350°.
Lightly grease 10-inch pie plate. Combine broccoli, onion, green pepper and cheese. Pour in pie plate. Beat remaining ingredients until smooth. Pour over vegetable mixture. Bake for 35 to 40 minutes in a preheated 400° oven. Serves 6.
Heat oven to 375°. Beat sugar and margarine in large bowl until light and fluffy. Blend in eggs and vanilla. Add combined flour, baking soda and salt; mix well. Stir in 1/2 cup candies. Drop dough by rounded teaspoonfuls onto ungreased cookie sheet. Press 2 or 3 additional candies in each cookie. Bake 10 to 12 minutes. Makes 6 dozen 2 1/2-inch cookies.
Grease and flour tube pan. Cream oleo and sugar. Add applesauce and soda. Sift flour with seasonings and slowly add. Fold in raisins, nuts and vanilla. Bake at 325° for 2 hours.
Combine butter and cocoa in saucepan. Cook on medium heat until butter melts. Remove from heat, put in large mixing bowl. Add sugar and eggs. Mix with electric mixer until blended. Add flour, salt and vanilla. Beat until blended. Stir in pecans. Put batter into lightly greased 13 x 9 inch pan. Bake at 350 degrees for approximately 35 minutes. Remove from oven and sprinkle marshmallows over the hot cake. Immediately spread frosting over marshmallows. Place on a rack to cool. Cut into squares and serve. Serves 12 to 15.
Soak sliced cucumbers in 2 cups lime overnight. Stir gently occasionally. The following morning, rinse thoroughly three times, drain and pat dry. Mix 2 quarts vinegar, 1/2 box spice, sugar and salt. (I heat just enough to dissolve sugar.) Put cucumbers in mixture and let stand 3 to 6 hours. Bring mixture to a full boil and boil 30 to 35 minutes. Put in sterile jars and seal.
Combine flour and salt. Beat butter, sugar and almond extract. Add flour and salt. Stir in almonds, chill in refrigerator for 1 hour. Roll dough by heaping teaspoonfuls. Shape into a crescent. Place 2-inches apart on a lightly greased cookie sheet. Bake at 350° for 15 minutes. Cool slightly. Roll or shake on confectioners sugar. Melt 3 squares of chocolate and 1 tablespoon butter. Drizzle over cookies.
Add flour and sugar; mix well. Beat egg and add to flour mixture. Add vinegar and pineapple juice. Cook until thick. Cool the mixture, Pour over the chopped apples. Add the pineapple and chopped nuts (reserve a few for the top). Mix in the LaCreme and sprinkle the remaining chopped nuts on the top.
Cook cake mix as directed on box, or use one angel food cake. Crumble in large pieces; set aside. Mix vanilla pudding as directed on package; set aside. In saucepan, mix the sugar, cornstarch and 1 cup water; cook until thick. Stir in the jello; cool.
Cook chicken breasts on stove.	Break chicken into chunks and lay in bottom of square Pyrex dish. Stir together soup and sour cream and spoon over chicken. Break up Ritz crackers into chunks over soup/sour cream mixture, then pour melted butter over this. Sprinkle with poppy seeds and bake at 400° for 30 minutes.	Serves 4.
Combine the first 3 ingredients. Add egg yolks and beat thoroughly. Add dry ingredients and milk alternately. Beat egg whites until stiff. Fold into batter. Pour into greased pans (I use 3 round pans). Bake in 350° oven for 30 minutes.
Mix all ingredients together to coat. Put on cookie sheet and bake at 350° for 20 minutes.
Melt butter. Crush crackers and make a crust in an 11 x 11-inch or oblong pan.
1. Drain pears. 2. Heat 1 c. pear juice (if not enough add water). 3. Mix cream cheese with dry jello till it looks like green paste. 4. Add hot pear juice to jello mixture, mix well, then cool and let thicken a bit. 5. Add mashed pears (mash with fork). 6. Fold in cool whip and nuts then cool.
In large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time. Combine dry ingredients; add alternately to creamed mixture with milk and vanilla.
Mix well together. Spread cream mixture on cookie. Top with variety of fruit slices, strawberries, grapes, kiwi and banana.
Put sugar, water, salt, cloves, cinnamon, allspice and cranberry juice together and bring to boil. Then add pineapple juice. Bring to boil again. Serve.
Cream margarine, cream cheese and sugar in large mixer bowl until light and fluffy. Add egg yolk and vanilla; beat well. Combine flour, baking powder and salt. Gradually add to creamed mixture. Stir in chopped cherries and 3 cups of the coconut. Cover tightly. Chill 1 hour or until firm enough to handle.
Drain apricots well and place in dish (9 x 13-inches). Sprinkle brown sugar over apricots. Crush Ritz crackers and sprinkle over sugar. Slice margarine over entire dish. Bake at 350° for 30 to 45 minutes.
Cream margarine. Mix all ingredients thoroughly. Form small rolls 1 1/2-inches long or small balls. Bake on ungreased cookie sheet in slow oven (about 300°) for 20 minutes or until light brown. While still hot, roll in powdered sugar twice. Very good. Makes about 60.
Blend ingredients well. Pour in greased bread pan. Bake at 375° for 55 minutes.
Combine the first 5 ingredients. Rub over brisket. Cut into 8 pieces. Place in a slow cooker. Combine the green pepper, onion, chili sauce, ketchup, barbecue sauce, brown sugar, vinegar, Worcestershire sauce and mustard. Pour over meat. Cover and cook on high for 5 to 6 hours or until meat is tender. Remove meat. Cool slightly.
Heat margarine in saucepan over low heat until melted. Blend in flour, salt, pepper, mustard and Worcestershire sauce. Cook over low heat, stirring constantly, until mixture is smooth and bubbly. Remove from heat; stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Add beer gradually. Stir in cheese. Heat over low heat, stirring constantly, until cheese is melted. Serve over toast. Sprinkle with paprika, if desired.
Sift dry ingredients together. Beat egg and add water. Add to dry ingredients and mix well. For the thin lacy batter, remove 1/2 cup batter. Add 2 tablespoons water. The remaining portion is the thick dipping batter for shrimp. Heat fat to 375°. Dip fingers in the thin lacy batter and sprinkle over fat. Repeat several times until a lacy network is formed. Dip shrimp in thick batter and place on lacy network when lightly browned. When tempura is golden brown, break network of batter and turn each shrimp.
Melt chips with milk over very low heat. Mix in nuts. Pour into buttered 8 x 8-inch pan. Refrigerate until hardened.
In skillet, brown beef in hot oil, chopping it into small granules as it cooks. Drain off excess fat. Sprinkle mix over meat; stir well. Add remaining ingredients; bring to a boil, stirring to blend flavors. Reduce heat; cover and simmer at least 15 minutes. Serves 6.
The following recipes are from Deborah Rehman, Medical Transcriptionist, Kaiser Permanente, Springfield. Items not found in a regular grocery store can be found in specialty food stores featuring food items from India.
Blend cake mix with 2 eggs and melted butter; pour into a 12 x 8 x 2-inch baking dish. In another bowl, combine cream cheese, remaining 2 eggs, vanilla and confectioners sugar minus 2 tablespoons. Mix well and spread over batter in dish. Bake in a 300° oven 15 minutes. Remove cake from oven and sprinkle the 2 tablespoons confectioners sugar on top. Return to oven and continue to bake 25 minutes longer. Do not overbake. Topping will not be gooey if cakes are baked too long.
Mix lemon juice with eagle brand milk until thick, fold in cool whip until blended. Divide between 2 pie crusts, chill 6 hours before serving. For richer color add 3 drops of yellow food coloring.
Saute garlic in oil in deep heavy skillet or kettle. When garlic is golden, add clam juice, basil, red pepper, oregano and parsley. Simmer partially covered for 10 minutes. Add clams and cook another 10 minutes. Then add vermouth and cornstarch and cook 5 minutes or until slightly thickened. Cook linguine according to package directions and serve clam sauce over it. As an optional garnish, you may take 24 clams in shells, scrub them and put in pan with enough water to cover. Set on high heat and as clams open up, remove them from water. Serve them in shells on top of clam sauce.
Melt margarine and add peanut butter mix. Add powdered sugar and mix well. Pour into lightly greased pan. Sets up in 1 hour.
Combine flour, 1/3 cup brown sugar and butter. Mix well, until it is like coarse crumbs. Press into ungreased pan (15 x 10 x 1-inch). Bake at 350° for 15 minutes.
Cook chicken until tender and then cut into bite sized pieces. Put chicken into 13 x 9-inch pan. Mix soup, milk and sour cream. Spread over chicken. Top with crushed crackers. Bake 30 minutes in 350° oven. Serves 6.
Mix ingredients in order listed. Pour into a 10-inch tube pan that has been greased and floured. Bake at 350° for 1 hour. Let stand in pan for 10 minutes. Turn out on rack and cool completely. Spoon frosting over cake.
Soak the beans, covered with water, all night. In the morning, put beans in saucepan; cover with cold water. Heat until a white scum appears on the water. Remove from stove; drain off water.
Beat eggs, sugar, oil and vanilla until thick and foamy. Stir in zucchini and pineapple. Combine all remaining ingredients. Stir gently into first mixture just until blended. Bake in 2 greased and floured 5 x 9-inch loaf pans at 350° for 1 hour. Cool on wire racks.
Beat eggs. Add butter, sugar, milk and mix. Mix soda and a little water (enough to stir) and add to mixture. Sift flour and baking powder together and blend gradually into cookie mixture. Grease and flour cookie sheets. Roll dough into 1/4 inch thickness and cut with Christmas cookie cutters and place on cookie sheets. Bake at 375 degrees for 10-12 minutes.
Thaw bread loaves as directed on package. Roll out dough on floured surface into a rectangle. Sprinkle with oil. Sprinkle with fresh Parmesan cheese, garlic salt and oregano. Layer in middle of the dough salami, Provolone cheese, bell pepper, cooked ham and tomato. Sprinkle Mozzarella cheese and 1/2 cup Parmesan cheese. Fold each half of dough over to center and seal. Sprinkle Parmesan cheese and oregano over top. Bake at 350° for 30 minutes. Serve hot.
Mix thoroughly. Pour into 2 medium sprayed casserole dishes and bake until firm at 350° for 1 hour. Serve with gravy or slice for sandwiches. Serves 12.
Dissolve all liquids; peel carrots and cut 1 1/2-inch length and then in half and cook. Layer carrots, bell pepper and onion in bowl. Pour hot liquid over and cover; put in refrigerator overnight.
Cover raisins with water. Boil until plump; drain. Add butter, sugar, whipped egg whites, egg yolks, vanilla and vinegar. Stir until well mixed. Pour into unbaked pie shell. Cover with pie shell and bake at 325° for 1 hour.
Mix altogether. Soak round steak in marinade at least 1 hour; grill. Can use chicken breasts instead of steak. After using marinade, throw excess out. Do not save to reuse.
Cook macaroni in boiling salted water until tender. Drain. Melt butter and blend in flour. Add milk. Cook and stir until thick. Add salt, pepper, onion and cheese. Stir until cheese is melted.
Bring the first 3 ingredients to a boil. Mix the flour, sugar and cocoa. Add to the boiling mixture. Add the eggs, buttermilk and soda. Add the first mixture to this. Bake at 350° for 20 minutes in greased and floured pan (large 1-inch deep cookie sheet is best). Top hot cake with icing.
Clean and peel potatoes. Boil until soft. Mash. To the warm mashed potato, add egg, salt and enough of the flour to make dough. Knead dough until smooth. Roll into pieces 3/4-inch thick and 1 1/2 inches long. Drop into boiling water and boil until dumpling rises to the top. Drain. Serve with butter and Parmesan cheese.
Mix pudding and milk. Add pumpkin, spice mix and 2 cups Cool Whip. Put in graham cracker crusts and top with remaining Cool Whip. This makes 2 pies. Place in the refrigerator and chill.
Mix all ingredients, except grape jelly and chili sauce. Roll into balls and deep fry. Drain balls of grease. Melt jelly and chili sauce together. Put balls in sauce mixture and simmer.
Slice tomatoes and salt and pepper. Dip into milk and then flour. Mix corn meal and green pepper together, then dip floured tomato in corn meal mixture. Fry in iron skillet in hot grease.
Mix horseradish and dry mustard well. Combine with remaining ingredients. Will keep in refrigerator for years. Good with ham, pork, turkey, etc.
Combine all ingredients and refrigerate. Serve with shrimp, crab, oysters, crawfish or fish.
Mix all except soda water. Pour into freezer. Finish filling freezer with soda water.
Cut water chestnuts in two. Cut bacon (uncooked) in strips of halves, wrap around chestnuts and secure with toothpicks (white).
Blend thoroughly all ingredients in a Cuisinart. Pour into pie plate for baking. Coat all dough surfaces with reserved egg white. Bake in 375° oven for approximately 1/2 hour. Check carefully that it does not burn. Serve at room temperature.
Fry potatoes and onion in butter until browned. Place in greased 8-inch glass baking dish. Top with cheese. Crumble sausage and spread over cheese. (Top with drained mushrooms, if desired.) Combine eggs, milk, salt and pepper. Pour over sausage. Bake at 350° for 30 to 35 minutes or until set. Serves 6.
Brown meat. Add onions, garlic, celery and bell peppers. Add the soup; let cook about 10 minutes. Drain off excess fat from skillet. Pour into a casserole dish. Make corn bread according to directions on box; pour over ground meat mixture. Bake in a hot oven until corn bread is golden brown.
In medium bowl, beat egg yolks; stir in milk, lemon juice and rind. Pour into pie crust. In small bowl, beat egg whites with cream of tartar until foamy; gradually add sugar while beating until whites are stiff but not dry. Spread meringue on top of pie, sealing edges. Bake for 15 minutes in a preheated oven at 350°. Chill before serving.
In small saucepan, saute celery, onions, garlic and parsley in margarine until tender. In blender, combine sauteed vegetables, spinach and salt. Blend until almost pureed. When necessary, stop blender and push vegetables into blades. Fill a shallow, ovenproof serving dish with rock salt. Nest oyster shells into salt bed. (The rock salt holds shells in place and keeps oysters hot.) Place the oysters in the shells. Top each oyster with spinach mixture. Combine bread crumbs and melted margarine; sprinkle crumb mixture over oysters. Dust with paprika. Bake at 450° for 10 minutes. Serve immediately. Makes 6 appetizer servings of 3 oysters each.
Fry bacon to crisp, drain and chop finely. Add to vegetables and raisins. Set aside. While making dressing, blend mayo, vinegar and sugar. Mix into vegetable mixture. Chill 1 hour before serving.
Mix beef and sauce. Set aside. Mix parmesan, cottage cheese, and egg. Set aside. Pour beef mixture into a well greased rectangle baking dish. Top with the two mozzarella cheese slices. Unroll one can of crescents into rectangles on top of each mozzarella cheese slice. Top this layer of crescents with the cheese and egg mixture. unroll remaining can of crescents into rectangles on top of cheese mixture. Bake at 375 degrees for 25 minutes. Serve immediately.
Cream the cheese, pie crusts and Tabasco sauce until well mixed. Push through cookie press or roll into tiny balls. Bake in 350° oven until lightly browned. Remove, cool and store.
Mix all dry ingredients. Add oil, wine or water and the salt water. Take small amount of dough, pat into finger shape and knot both ends together. Bake on ungreased cookie sheet 20 minutes or until lightly browned in a 400° oven.
Brown sausage pieces in a large soup kettle over medium heat. Add onion and green pepper. Cook until tender, but not brown. Add mushrooms. Cook 5 more minutes. Stir in remaining ingredients except macaroni. Cover and simmer 20 minutes. Uncover and bring to a boil. Gradually stir in macaroni and cook, uncovered, for 10 minutes. Stir frequently. Serve hot.
Remove tops and seeds from peppers. Immerse in boiling water for 3 minutes; drain. Pour 1 cup spaghetti sauce into the bottom of a shallow baking dish. Set aside. In a saucepan, combine meat loaf, rice, onion, chopped green pepper and remaining spaghetti sauce. Cook and stir over medium-high heat for 5 to 10 minutes or until heated through.
Preheat oven to 375°. Mix eggs, corn syrup, brown sugar, salt, butter and vanilla. Pour into unbaked pie shell. Sprinkle pecan halves evenly over filling. Push down with fork to coat with filling. Place pie on lower shelf of oven and bake 30 minutes. Reduce heat to 350° and bake 15 minutes more. If pie is not done yet, leave in another 10 minutes until set.
Make white sauce by sauteing onion and mushrooms in butter until transparent. Add flour, salt, pepper and paprika. Add, slowly stirring until thickened, chicken broth and milk. Stir in the egg yolk and cooked lobster. Pour into 4 lobster tail shells, 4 scallop shells or a casserole. Top with buttered bread crumbs flavored with 2 tablespoons Parmesan or 1/8 teaspoon oregano or 1/8 teaspoon sage. Bake at 350° until bread crumbs are brown, just a few minutes.
Cut peppers across top and scoop out insides. Bring 4 quarts water to boil. Put clean peppers in and blanche for 3 minutes. In frypan, cook chop meat, garlic, onion and nutmeg. Drain and add rice. Spoon into pepper. Place in roasting pan. Pour tomatoes over and place in preheated 350° oven for 40 minutes. Serves 4.