HumbleIntelligence/food-ner-1-Million huggingface dataset:
Use 1/2 cup pecans in cheese ball. Roll ball in other half. Prepare a day ahead. Set at room temperature for several hours before serving.
Spray 9-inch pie plate with oil. Place all ingredients in blender in order. Blend until smooth. Pour in pie plate. Sprinkle with topping.
Beat eggs well and add remaining ingredients. Pour into 2 well-greased and floured pie pans. Bake for 30 minutes at 350°.
Cook and drain broccoli. Add to cooked rice. Saute onion in butter (or margarine). Mix onions, balance of butter from saute and cheese (3/4 cup) to broccoli rice mixture. Sprinkle with remaining cheese. Bake at 350° for abut 20 minutes. If prepared the day before, bake 45 minutes to 1 hour.
Separate 1 egg per person. Add 1 extra for the bowl. Add 1 tablespoon of sugar per egg yolk and beat together. Add 1 tablespoon bourbon for each plus one for the bowl. Beat the egg whites separately and stir into the mixture. Add 1/2 pint whipped cream and fold into mixture.
Place equal portions of chicken on each piece of crescent roll. Roll up with chicken inside. Place in sprayed baking pan. Sprinkle cheese over rolls. Combine soup with milk and pour over top of rolls. Bake at 375° until browned on top, approximately 30 to 40 minutes.
Cut and brown sausage. Blend cornstarch and water. Combine with 1/2 cup pineapple syrup, Karo, vinegar and salt in skillet. Bring to boil; simmer 5 minutes. Add all other ingredients. Heat and serve.
Set dial at medium and cook until golden brown the butter, onions and celery. Push vegetables to 1 side of skillet and brown sausage. Add limas. Cook until tender, about 8 minutes. Add tomato juice, brown sugar, salt and pepper. Cook for several minutes, then serve.
Brown beef in hot oil. Stir in both cans of soup. Simmer for 1 hour or until tender. Stir in container of sour cream and mushrooms. Serve over noodles.
Dissolve yeast in warm water. Add milk and softened margarine. Mix well. Add 2 cups whole wheat flour and beaten egg. Mix well. Add rest of flour gradually. Knead on a floured board for 5 minutes or so. Put in a greased bowl; let rise until doubled in size. Punch down and divide in half. Knead again. Place in a greased pan and let rise until even with top of pan. Bake 45 minutes at 375°.
Mix the first 3 ingredients and bake in oven for 6 minutes at 400°. Let cool completely. Mix cream cheese, sugar and Cool Whip together and spread over crust. Let jello, strawberries and boiling water cool for a few minutes and pour on top of Cool Whip. Refrigerate.
Mix 1 1/2 cups flour, 3 tablespoons sugar, 1 tablespoon salt and yeast. Heat 1 1/2 cups water and margarine to 120° to 130°. Add to yeast mixture. Beat 2 minutes at medium speed. Add 1/2 cup flour; beat at high speed 2 minutes. Add enough flour to make a stiff dough.
Brown and drain beef. In a large stock pot add beef and all other ingredients. Cook on low heat for 1 hour. If soup is too thick, add water.
Mix ingredients and dip chicken. Cover sour cream on both sides of chicken and bake in covered dish at 375° for 25 minutes.
Boil first 2 ingredients until a hard boil, then boil 10 minutes more. Add other ingredients. Mix well. Grease pan with butter. Pour in candy mixture. Cut in squares.
Saute onions and pepper in butter or margarine. Cook noodles in boiling salted water for 10 minutes, or until tender; drain. Add salt and pepper to mushroom soup. In greased 2-quart casserole, put half the noodles. Cover with half the mushroom soup, half the onion mixture, half tomatoes and half can tuna, plus peas. Repeat the layers. Sprinkle with herb seasoning. Top with potato chips. Bake in a 400° oven for 20 to 25 minutes, or bake at 350° for 45 minutes. Serves 6.
Melt butter in medium saucepan. Cook green pepper, onion and garlic until limp. Stir in tomato puree and mushrooms; simmer 25 to 30 minutes. May be served on meat balls or with cooked rice.
Chop beef in food processor. Add cream cheese, sour cream, garlic powder and Worcestershire sauce. Blend until creamy. Put in pie pan and top with chopped pecans. Bake at 325° for 20 minutes. Serve with Melba toast.
Saute onions and celery in butter until tender. Add flour. Stir until smooth. Add chicken broth; bring to a boil and add peanut butter, celery salt, salt, pepper and lemon juice. Heat to simmer. Serve and sprinkle with chopped peanuts.
Precook broccoli and drain, saving a little of the cooking liquid. Put broccoli in a shallow casserole. Mix soup and mayonnaise with a little broccoli cooking liquid. Pour over broccoli; sprinkle with either grated Cheddar or Parmesan cheese. Spread crushed cracker crumbs on top of cheese. Top with crumbled onion rings. Bake at 350° for 30 minutes.
Preheat oven to 350°. Cut each biscuit into quarters. Roll in 3/4 cup sugar and 1 teaspoon cinnamon until well coated. Drop into greased pan. Boil 1 cup sugar and cinnamon; add 1 cup butter. Pour over biscuits. Sprinkle with crushed nuts. Bake 50 minutes and place on large cake plate.
Mix sugar, cornstarch and salt together in 1-quart casserole. Add milk gradually, stirring constantly. Cook 5 to 6 minutes on High power, stirring every minute. Stir in vanilla. Serves 4 to 6.
Put the beets and cabbage through the food chopper and add other ingredients in the order given. Let stand at least 24 hours before using. This relish will keep well in a covered crock with a little salad oil poured over it.
Stew pheasants until tender. Add chopped carrots, turnips, onions, potatoes, mushrooms and parsley. Add water, if necessary, to make about 1 quart of stock. When veggies are tender. Serve at once.
Chop onion. Brown beef and onion. Drain. Put in casserole dish. Mix ketchup and water; pour over beef. Cut potatoes into 1/4-inch slices. Layer on beef and top with cheese. Cover with foil. Bake at 375° for 1 hour or until potatoes are tender.
For every pound of pasta, use 1 pepper and 1 tomato. Cook pasta and drain. Mix green peppers and tomatoes (diced small), 3/4 jar of Salad Supreme and the whole bottle of Italian dressing. Chill for 3 to 4 hours.
If desired, you can roast the garlic before crushing by placing a small amount of olive oil on a piece of foil with the garlic and baking at 425 for 10 - 15 minutes. Cook pasta according to package directions. In a food processor or blender place the basil, tomato and garlic. It blends easier if you put half the tomato in first and then the garlic and basil. Put the second half of tomato in last. Add a pinch of salt and some fresh pepper and blend. Add olive oil to blender one tablespoon at a time until pesto sauce is smooth in consistency, not more than six tablespoons. Add salt and pepper to taste. Pour pesto sauce and 1/4 c. grated cheese to drained pasta and toss. Top individual servings with additional grated cheese. Serve with warm French bread.
About 75 minutes before serving, remove bones from chicken breasts. Cut each breast in half. In 10-inch skillet over medium-high heat in hot salad oil, cook chicken until lightly browned. Arrange chicken breast, skin side up, in 10 x 6-inch baking dish. Preheat oven to 350°. In drippings remaining in skillet over medium-high heat, cook green peppers, onion and mushrooms until peppers and onion are tender-crisp and lightly browned, stirring frequently. Add tomatoes with their liquid and remaining ingredients. Over high heat, heat to boiling. Pour tomato mixture over chicken breasts. Bake casserole uncovered 20 to 30 minutes until chicken is fork-tender. Makes 4 servings.
Stir together the buttermilk and oats. Cover and refrigerate at least 1 hour. Stir together both flours, soda, cinnamon and salt and set aside. Beat egg, sugar, oil and vanilla into oat mixture. Stir in flour mixture just until blended. Cook on griddle.
Brown ground beef; drain. Add refried beans, 1/2 sour cream and taco seasoning. Stir until well mixed. In a large saucepan, heat soup, milk, chiles and cheese. Spread meat mixture on shells and roll up. Pour sauce over enchiladas. Bake at 350° for 20 to 30 minutes.
Combine the soup, milk and boiling water in a large pan in which you have already dissolved the bouillon cubes. Chop the spinach finely in a blender or food processor, taking care not to puree. (You may wish to use some of your liquid with the spinach in order not to puree the spinach.) Add the spinach to the pan and simmer for 10 minutes. Add the salt and pepper. Garnish with the chopped parsley and eggs.
In large skillet, beginning with potatoes, alternate layers of fish and potatoes. Place whole pepper pods through layers. (For spicier dish, chopped peppers are stronger.) Divide shortening into three spoonfuls and place at edge of pan. Fill skillet to top of mixture. Bring to boil. Reduce heat to simmer and cook, covered, for about 1 hour. When potatoes are soft, you're done. Serve with rice.
Mix apples, sugar and eggs together and let stand. Mix remaining ingredients and add to apple mixture. Bake for 1 hour at 350°. Serve with ice cream.
Preheat oven to 325°. Beat the eggs well, combine with corn. Mix flour, sugar, salt and pepper, then add to corn mixture. Stir in butter and cream, mixing well. Pour into a greased 2 quart casserole. Bake for about an hour, or until firm and golden brown. Great served with ham. Yield: 6 servings.
Remove 8 to 10 leaves from cabbage and immerse into boiling water for 2 minutes. Drain. Combine meats, salt, pepper, catsup, onion, egg and rice; mix thoroughly. Spoon mixture into each leaf; roll and fasten with toothpick. Place in tightly covered pan. Dissolve bouillon cube in hot water; pour over cabbage rolls. Cover. Bake at 325° for 1 hour. Serves 8.
Boil eggplant in small amount of water after peeling. Fry onion in bacon fat. Add tomatoes, eggplant, crumbs and eggs; mix well. Grease casserole; add mixture. Top with cracker crumbs or bread crumbs. Dot with butter. Bake at 350° for 45 minutes.
Mix sugar and oil; add eggs and milk. Then add nutmeg, cinnamon and flour. Grease and flour 11 x 9-inch pan. Bake at 350° for 30 to 40 minutes.
Mix all ingredients together. Place in casserole which has been buttered and bread crumbs spread over bottom. Bake for 1 hour at 350°. (Serve over rice which can be cooked in tightly covered ovenproof container in oven at the same time to conserve energy.) Serves 4 to 6.
In medium microwave-safe bowl, place chocolate and butter. Microwave at High, 1 to 1 1/2 minutes or until chocolate is melted and mixture is smooth when stirred. Add sugar, evaporated milk and salt. Blend well. Microwave at High, 2 to 3 minutes, stirring with wire whisk after each minute or until mixture is smooth and hot. Stir in vanilla. Serve warm over ice cream or other desserts. Makes about 1 1/2 cups sauce.
Using a steamer or steamer basket with a Dutch oven, heat 2 cups of water until boiling. Place whole potatoes in steamer. Steam for 10 minutes; then add squash and broccoli. Steam and additional 5 to 10 minutes. Season with salt and pepper.
Slice potatoes in half. Scoop out insides. In large bowl, mix potato insides, sour cream, Parmesan cheese, bacon, horseradish, salt and pepper. Spoon into potato skins. Top each with 1 teaspoon butter. Divide sharp cheese and place on top of each potato. Bake at 350° for 20 minutes or until cheese is melted.
Cut short ribs into 2-inch cubes. Put in 12-quart pan with 20 cups water. Using food processor, process carrots and celery into small chunks. Process onion and cabbage to a finer consistency. Add to meat and water with 8 ounce can tomato sauce and spices. Bring to a boil, then turn down heat and simmer until meat is tender, about 4 to 5 hours. Add noodles; cook according to directions on package. Add more water if needed.
Wash and drain broccoli; cut into small flowers. Peel stem. Cut into small strips. Fry bacon and crumble into small pieces. Combine everything and toss.
Cook macaroni. Combine eggs, sugar, mustard and vinegar. Mix well. Microwave 1 1/2 to 2 minutes on Medium-high. Stir. Continue to microwave and stir at 30 second intervals until thick. Add Miracle Whip and celery seed. Combine sauce with cooked macaroni and mix well. Cool before serving.
Mix cracker crumbs and butter; press into bottom of an 8-inch square pan and chill. Dissolve gelatin in boiling water and cool. Blend cottage cheese and sugar with mixer or fork. Slowly add to gelatin and mix well. Pour the mixture into crust and chill until firm. Stir cornstarch and tablespoon of water in a saucepan until smooth. Blend pineapple and its juice into constarch mixture and bring to a boil, stirring constantly. Cool 15 minutes. Spread cooled pineapple mixture over cheesecake and chill 1 hour or more. Makes 12 servings.
Mix sugar, salt, corn syrup and water in saucepan over low heat. Stir until dissolved, then cook to 252°. While cooking, beat white of egg until stiff. Pour syrup slowly into the egg white, beating all the time. Add vanilla just before candy looses its gloss. When it has lost the gloss, drop from teaspoon onto wax paper.
In a mixing bowl combine egg, milk and salt. Stir in enough of the flour to make a stiff dough. Cover and let rest for 10 minutes.
Cream the butter and sugar, adding flavoring. Cream thoroughly until a firm ball forms. Shape into balls. Flatten to form patties. Melt chocolate and paraffin; dip each patty into mixture. Lay patties on waxed paper. Add a walnut half to each piece. Store in refrigerator. Yields 25 to 30 pieces.
Dissolve yeast in water. Stir in sugar, salt, shortening, and egg. Add flour and mix well. Place in greased bowel, and cover with wet towel. Put in refrigerator for at least 1 hour. Shape into buns (small, medium, or large). Let rise 2 hours. Bake 350° for 15 to 20 minutes. Can also make into dinner rolls. Shape and put in a 9x13 pan.
Mix cake mix. In a bowl, blend until smooth the Ricotta cheese, eggs, vanilla and sugar. Pour mixture on top of cake mix. Bake 1 hour at 350° in a 13 x 9-inch pan. Blend together chocolate pudding and milk. When thick, fold in 8 ounces Cool Whip. Spread on cake after cake is very cold.
Saute garlic in butter; add broth and bring to a boil. Add tortellini and cook al dente. Add cheese, tomatoes and spinach to tortellini and chicken broth. Cook until spinach wilts, then add basil, salt and pepper. Serve immediately.
In a bowl combine flour, 1 1/2 tablespoons of sugar, baking powder and soda. Add butter. Rub with your fingers to form fine crumbs. Stir in currants and peel.
Preheat oven to 350°. Cream butter and sugar; add eggs, milk and flour sifted with baking powder and salt. Mix alternately, then add the raisins. Sprinkle top with sugar. Bake in floured and greased loaf pan for 1 hour. Test for doneness. May take a little longer. Remove from oven; brush top with butter. Remove from pan. Cool 10 minutes on rack.
In skillet, brown meat with pepper and onion; pour off fat. Add remaining ingredients; bring to a boil. Reduce heat; cover and simmer 15 to 20 minutes. Serve on buns.
Combine first 5 ingredients into a large bowl. Blend in pieces of bread, mixing well. Pour mixture into a 13 x 9 x 2-inch baking pan. Bake at 350° for 40 to 45 minutes or until set. Do not overcook. I like to use day old bread or hot dog buns for this recipe.
Melt cheese in small crock-pot or microwave until softened. Add chili and heat, mixing well. Add other ingredients; mix well. Heat as desired. Serve with chips.
Spray 12 (2 1/2-inch) or 6 (3-inch) muffin cups with cooking spray. In medium bowl, combine cereal, bananas, egg whites, milk and oil. Let stand 5 minutes. In large bowl, combine flour, sugar and baking powder. Add cereal mixture to flour mixture, stirring just until moistened. Spoon into prepared muffin cups. Sprinkle with nuts. Bake in 400° oven about 20 minutes or until lightly browned and firm to touch. Serve warm with Mazola margarine. Makes 12 standard or 6 large muffins.
In a 3-quart saucepan, combine all ingredients and simmer until heated through. (Optional: thicken stew by mixing 2 tablespoons cornstarch with 1/4 cup cold water, then add mixture to heated stew.) Stir until thickened. Serve over hot rice or egg noodles. Serves 3 to 5.
Put brisket in a 5-quart Dutch pan and cover with water. Bring brisket to a boil; lower heat and simmer 2 1/2 hours on stove. The last 20 minutes of cooking time for the brisket, add the vegetables that have been washed, peeled and cut up. Place them in the pan and cook until desired doneness. Serves 6 to 8.
This should be sticky to form a ball. Place a large marshmallow in the center. Don't let it show. Roll in corn flake crumbs and fry until brown. This compliments any dish and it is so easy to fix.
Cream butter and sugar thoroughly. Add egg yolks one at a time. Add soda to flour. Alternately, add flour and sour cream to creamed mixture. Beat egg whites stiff and fold into mixture. Don't add any flavoring. Bake in large tube pan, which has been heavily greased and lined on bottom with brown paper, also greased. Then flour pan carefully. Bake at 275° for 2 hours. Turn out immediately.
Spread beans on bottom of a 13 x 9-inch pan. Brown hamburger with onion, salt, pepper and garlic; drain. Spread on top of bean layer, then distribute Cheddar cheese on top. Bake at 325° for 30 minutes. Allow to cool 5 minutes. Spread on sour cream. Serve with chips.
Melt oleo in boiling water. Add flour and salt all at once. Stir vigorously. Cook and stir until mixture forms a ball that doesn't separate. Remove from heat. Cool slightly. Add eggs, one at a time, beating after each until smooth. Drop by heaping tablespoonfuls 3-inches apart on greased cookie sheet. Bake at 400° until golden brown and puffy (about 30 minutes). Remove from oven and split. Cool on rack. Fill inside with pudding. Place top on it and sprinkle with powdered sugar. Makes 10.
Melt chocolate chips, peanut butter and margarine. Pour over Crispix. Mix until well coated. Put powdered sugar in a bag and add cereal mixture. Shake until all coated.
Mix egg yolks and lemon juice together. Cook sugar and hot water together until it becomes clear and add to the other ingredients.
Brown the onion and celery in butter in a heavy skillet. Combine with bread cubes, corn bread and seasonings. Pour on the broth and stir lightly to blend. Stuff fowl and roast according to weight of bird. If desired bake dressing in the oven. Heat oven to 350°. With hands, shape dressing into pones or balls and place in baking pan. Cover and bake 20 minutes. Uncover and bake 10 more minutes.
Put in blender. Add more ice cream to thicken. Serve in martini glasses with light sprinkle nutmeg.
Drain pickles and soak in ice water for 2 hours. Drain on several layers paper. Slice pickles in half lengthwise, then slice into 3/4-inch pieces. While soaking, mix sugar, vinegar, spice and garlic. Pour over pickles and let stand 5 days.	Stir each day.	Put in jars and seal. Use plastic or enamel pans.
Mix flour, salt and pepper together. Pound this mixture into the Swiss steak on both sides. Fry the steak in a skillet with about 1/2-inch oil in it until crisp or shorter time if in a hurry on both sides. Place steak in bottom of ovenproof pan. On each piece of steak, place a slice of onion and about 1 tablespoon ketchup. Pour tomato sauce in plastic bowl and add 8 ounces more of water. Stir and pour down the side of your steak pan. You may add green pepper between the steak layers. Bake at least 1 hour at 350°. The longer you bake it, the more tender it becomes.
Saute' chopped onions in butter. Add salt, flour, bouillon cube and milk to make a white sauce. When thick, add 1/2 c. Parmesan Cheese. Pour over broccoli that has been cooked, but not mushy. Dot with butter, remaining cheese and paprika.
Beat egg whites separately. Mix all ingredients except egg whites until smooth. Fold in whites. Grease heated griddle with butter. Turn pancakes as soon as they are puffed and full of bubbles.
In heavy skillet melt margarine. Stir in pecan halves until well coated. Sprinkle seasoned salt over pecans. Stir well. Pour on cookie sheet and bake at 325° about 30 minutes or until toasted. Stir often while baking.
Mix together in casserole dish, 3-quart size. Bake at 325° for 1 hour.
Mix all together and beat on medium speed for 4 minutes. Prepare cinnamon mix by combining the following in a small bowl: 1/4 cup sugar, 2 teaspoons cinnamon and 3/4 cups chopped pecans.
Combine butter and cream cheese in large bowl. Beat until blended. Add sugar and beat well. Add the eggs, one at a time, beating well after each addition. Combine the all-purpose flour with the self-rising flour. Stir to mix. Add to the creamed mixture alternately with the Key Lime juice. Stir in the extracts and coconut.
In a heavy saucepan, warm Eagle Brand milk warm to touch. Add chocolate chips. Stir constantly until melted. Add marshmallows and nuts. Stir until marshmallows start to break down. Pour in 13 x 9-inch wax paper-lined cake pan. Chill 2 hours. Turn firm hash onto cutting board. Peel off paper. Cut into squares. Store loosely covered in refrigerator. Makes about 2 pounds.
Combine ingredients in a saucepan; stir over low heat until cheese spread is melted. Serve warm with chips or fresh vegetables. Makes 2 1/2 cups dip.
With flat edge of meat hammer, pound chicken breast halves between sheets of plastic wrap to 1/8 to 1/4-inch thickness. Sprinkle with salt and pepper. Cut zucchini and sweet pepper lengthwise into 1/4-inch thick sticks. Place several vegetable sticks at one end of each flattened breast. Roll up and secure with wooden picks. Brown rolls in butter in large skillet with mushrooms. Add wine and Worcestershire sauce. Simmer, covered, for 10 minutes. Remove rolls and simmer to reduce sauce, about 3 minutes. Pour over chicken rolls. Can serve on bed of rice of your choice.
Dissolve jello in 2 cups boiling water. Stir in pineapple with juice and pie filling. Pour into 9 x 12-inch dish and chill until firm. Blend cream cheese, sour cream, sugar and vanilla. Stir in pecans. Spread over congealed mixture.
Cook green pepper and celery in butter until tender, but not brown. Blend in soup and mix well. Add mushrooms and remaining ingredients; season to taste. Heat. Serve over rice or toast. Serves 6.
In a frying pan or saucepan, brown garlic in oil. Cut up broccoli into small pieces; add to oil. Fill with water until almost covered. Add salt and pepper. Cover; simmer until broccoli is soft. Smash with fork.
Heat oven to 450°. In medium saucepan, heat water and butter to a rolling boil. Over low heat stir in flour vigorously until mixture forms a ball (about 1 minute). Remove from burner. Beat eggs in, one at a time, until smooth. Drop onto ungreased baking sheet, forming at least 8 mounds. Bake 15 minutes. Reduce heat to 325° and continue baking for 25 minutes until golden brown. Allow to cool slowly, away from drafts. Remove soft dough from center and fill with fresh fruit and whipped cream, or with custard and topped with chocolate icing. Serves 8.
Saute onion and celery in butter. Add soup and broth and season with soy sauce, pepper and hot pepper. Add chicken and simmer. Pour into casserole and sprinkle with noodles and nuts. Bake at 350° for 20 minutes or until bubbly.
Brown ground beef and onions in skillet, stirring until crumbly. Pour off drippings. Add Ragu sauce, mixing well and simmering.
Heat oven to 350°. Grease (Pam is good) a 7 x 11-inch pan. Brown and drain sausage well. Cut bread into 1-inch cubes. Layer bread, cheese and sausage twice. Mix the remaining ingredients and pour over the sausage layers. Bake covered for 35 minutes. Remove cover and continue baking for 15 more minutes until firm. Serves 4 to 6.
Mix all ingredients, except oil, together. Make patties out of mixture. Heat oil to 400°. Fry patties until crisp and golden. Drain on absorbent paper.
Heat oven at 350°. Mix all ingredients together. Spread in a greased 8 x 1 1/2-inch pan. Bake 35 minutes or until top appears dry. Cool 10 minutes. Remove from pan. Cool completely. Put topping onto brownie.
Chop peppers,	apples	and onions. Cover with boiling water and let stand 5 minutes. Drain. Add vinegar, sugar and salt. Boil until transparent (about 20 minutes). Put into hot jars and seal immediately.
Beat egg whites until stiff. Add powdered milk. Mix well. Add extracts and Equal. Spoon drop on cookie sheet. Bake at 275° for 45 minutes. Remove from cookie sheet and dust with cinnamon.