HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut artichoke hearts in quarters. Combine bread crumbs, cheese, and garlic salt. Mix together olive oil and lemon juice in separate bowl. Coat artichoke heart pieces in olive oil mixture then roll in bread crumb mixture. Place on greased cookie sheet and broil till lightly toasted-about 3-5 minutes. Serve hot. Makes 60-80 canapes, depending on the number of artichokes in the can.
Prick potatoes in several places with fork; place 2-inches apart in circle in microwave. Microwave on High (100%) until tender, 11 to 13 minutes. Le stand about 15 minutes. Cut thin slice from top of each potato; scoop out inside, leaving thin shell. Mash potatoes until no lumps remain. Add small amounts of milk, beating after each addition. (Amount of milk needed to make potatoes smooth and fluffy depends on kind of potatoes.) Add margarine, salt and pepper; beat vigorously until potatoes are light and fluffy. Stir in cheese. Fill potato shells with mashed potatoes. Arrange in circle on 10-inch microwavable plate. Cover loosely and microwave on High (100%) 2 minutes. Rotate plate 1/4 turn. Microwave until hot, about 2 minutes. Sprinkle with imitation bacon and snipped chives, if desired.
Cook flour and milk until thick. Cool to lukewarm. Cream butter, shortening, sugar and vanilla. Add to flour and milk paste and beat at high speed until fluffy. Frost cooled cake.
Brown the ground beef in a skillet, drain. Put beef in a crock-pot. Brown bacon and onions, drain. Add all ingredients to the crock-pot. Stir together well. Cover and cook on low for 4 to 9 hours. Serve as a main dish with crackers or brown bread and salad.
Mix ingredients until well blended and dough does not stick to hands. Set aside in cold place for 1 hour or longer. Roll out on floured board and cut in squares. Fill with desired filling. Roll and turn into crescents. Brush top with milk or beaten egg. Bake at 350° for 30 minutes.
Cook onions in frypan with butter until soft. Melt cheese in white sauce. Add onions. Put in casserole dish. Top with bread crumbs. Bake at 350° for 20 minutes.
Roll out each loaf of bread to fit into oblong greased cake pan. Layer meats, cheeses and hard-boiled egg slices. Place other dough on top and seal well along edges. Bake 20 minutes at 350°. Remove from oven and brush with beaten egg. Return to oven and bake 20 minutes longer at 300°. Remove and let set at least one hour before cutting.
Slice water chestnuts; wrap with bacon strip. Insert toothpick. Bake until bacon is crisp.
Heat oil in heavy pot; slowly brown meat and sausage and sprinkle with flour and blend in. Add onion, pepper, celery, seasoning and 1 cup water. Cook very slowly over low heat for about 10 minutes or until vegetables wilt. Add remaining water and rice. Bring to a boil, stirring frequently to mix meat and rice. Cook over low heat, covered, until rice is tender. Serves 6 to 8.
Make layers of first 5 ingredients; add ice cubes. Soak for 4 hours. Drain. Mix last 6 ingredients. Boil 5 minutes. Add pickles. Boil 5 minutes. Put in hot jars and seal.
Combine wine, bouillon and water; bring to a boil. Add shrimp, peas and onions. Return to boil, cover, simmer for 1 minute. Drain off liquid into small pan. Boil down to 1/2 cup. Add milk mixed with cornstarch. Cook and stir until bubbly and thick. Add cheese. Stir until melted. Remove from heat. Stir in shrimp and vegetables. Toss with spaghetti. Arrange in 2 (10 ounce) casseroles. Bake at 375° for 10 to 15 minutes, covered or uncovered, for desired thickness. Serves 2.
Place water in pot and bring to a boil. Add all ingredients to water and stir thoroughly. Let stand or sit for 10 minutes. Spoon onto sprayed Pam cookie sheet. Bake at 350° for 15 minutes, then score and bake for 10 to 15 minutes more.
Beat preserves and cream cheese together. Fold whipped cream and flavorings into cream cheese mixture. Chill.
Dissolve Jell-O in 2 cups boiling water; add cranberry sauce and let dissolve as much as possible. When room temperature, add crushed pineapple, juice and all. Pour half of mixture into a 9 x 13-inch pan. Put in refrigerator and let set up, then spread sour cream over top. Then pour remaining Jell-O mixture over top of sour cream. Put in refrigerator and let set up, then it's ready to serve.
Thaw hash browns and mix all ingredients together. Spread in greased 9 x 13-inch pan. Top with corn flakes and 1/4 cup butter. Bake for 45 minutes in 350° oven in covered pan. Remove cover and brown for 15 minutes.
Drain pears; use juice plus necessary water to prepare Jell-O (to equal 2 cups). Boil liquid; add Jell-O and cream cheese. Stir until dissolved. Refrigerate until jelled. Beat. Fold in Dream Whip. Add pears. Pour into greased mold or 9 x 13-inch pan. Unmold onto cold plate or cut into squares if 9 x 13-inch pan is used.
Cream together shortening, sugar, brown sugar and eggs. Add remaining ingredients and mix well. Drop by teaspoonfuls on greased cookie sheet. Bake for 10 to 12 minutes at 375°.
Cook hamburger, onion and Accent until brown. Drain. Mix seasonings together to fill 8 ounce cup. Add to meat mixture. Cook over medium heat. Stir often. Don't overcook.
In a large frying pan, saute garlic in oil. Parboil all veggies. Cook noodles. Cook shrimp (boil). Add noodles, veggies and shrimp into frying pan along with chicken broth. Cook on medium until hot and serve.
Combine poppy seed and buttermilk; soak overnight in refrigerator. Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating after each addition. Combine flour, baking powder, soda and salt. Add vanilla to buttermilk mixture. Add dry ingredients and buttermilk mixture alternately to creamed mixture. Pour batter into greased and floured tube pan. Bake at 350° for 1 hour or until cake tests done. Cool in pan 10 minutes before removing.
Mix the cream cheese, sugar, sour cream and vanilla together. Fold in whipped topping. Spoon into crust. Chill 4 hours or more. Top with fresh fruit or canned pie filling.
Bring to boil sugar, coffee, cocoa and margarine; boil four minutes. Add vanilla, peanut butter and marshmallow creme. Beat by hand for 5 minutes. Add chopped nuts, mix well. Pour onto buttered dish and cut when cool.
Make a cream sauce by adding 2 tablespoons flour to the melted butter. Add cream and sour cream. Blend with mushrooms, cheese, eggs, bread crumbs, seasonings and onion.
Mix crackers, 1 cup sugar and margarine. Mix Dream Whip with milk and whip. Add cream cheese and 1/2 cup sugar and whip again.
Cook milk and flour on stove; boil 1 minute. Let thickening cool. Mix with mixer, then add sugar, shortening, butter and vanilla. Beat until fluffy (about 5 minutes).
Mix all together. Make 1-inch meatballs and cook. Cut sausage (hot Italian) into bite size pieces. Combine with cooked meat balls. Cover with tomato sauce; simmer for 30 minutes.
Grind zucchini and onions; add salt. Let stand overnight. Drain and rinse in cold water. Drain thoroughly. Add remaining ingredients; cook for 30 minutes, stirring frequently. Seal in sterilized jars.
Cream the butter and brown sugar. Add the flour, oatmeal, salt and soda. Stir until crumbly. Put 1/2 the crumble mixture in a 13 x 9 pan, then pour the pie filling. Then cover with the rest of the crumble mixture. Bake at 350° until golden brown.
In glass baking dish, microwave 2 tablespoons margarine, mushrooms and green onion for 3 to 4 minutes. Stir halfway through cooking time. Add milk, cream cheese, chicken soup base, salt and pepper. Cook 2 minutes. Stir until smooth and cook 1 minute longer; set aside.
Combine pie crust mix and almonds; mix in water as directed on package. Roll out pastry on floured surface and use to line a 9 inch pie plate; crimp edges. Prick bottom and sides of pastry shell with fork. Bake in 400° oven 8 to 10 minutes until golden brown; set aside to cool.
Remove crust from bread and spread with margarine. Place buttered side down in a 13 x 9 x 2-inch casserole dish. Mix eggs, milk, salt and dry mustard. Fry sausage, drain and crumble. Sprinkle sausage over bread, then add egg and milk mixture. Top with cheese. Cover and refrigerate at least 8 hours, better if it sits overnight. Bake at 350° for 40 to 45 minutes. Good for breakfast or brunch.
Cream sugars and margarine. Beat in eggs. Add rest of ingredients. Mix well. Drop by heaping teaspoon on cookie sheet. Bake at 350° for 10 to 12 minutes.
Spray a 13 x 9-inch baking dish with Pam. Sprinkle bottom of dish with coconut. Sprinkle chopped pecans over coconut. Prepare cake mix as directed on package. Pour cake mix over pecans and coconut. Cream together remaining ingredients. Add a few drops of water, if needed, for pouring consistency. Dribble over cake mix. Bake at 350° for 45 to 55 minutes. Do not overbake.
Dissolve cornstarch in one cup milk. In two-quart saucepan, combine the remaining milk and sugar and bring to boil over high heat, stirring until sugar dissolves. Reduce heat, add starch, milk mixture, stirring until sugar dissolves. Reduce heat, add starch, milk mixture, stirring constantly. Simmer 10 minutes or until mixture is thick enough to coat spoon. Pour in rosewater, stir and pour into large platter. Sprinkle with nuts. Refrigerate for 2 hours.
Brown rice slowly in hot fat in a heavy skillet, stirring frequently. Add ground beef, onion and celery. Brown well. Add tomatoes and other ingredients. Cover and simmer until rice is tender, approximately 45 minutes. Serves 4 to 6.
Mix cream cheese, powdered sugar and lemon juice. Spoon into sponge cake cups. Cover with fruit and serve.
Cream butter; add sugar and mix thoroughly. Add eggs (well beaten) gradually, then cottage cheese, vanilla, cornstarch and cream. Beat thoroughly. Add cherries. Pour into crust lined pie tin; bake 45 minutes at 325° to 350°.
Boil chicken. Debone chicken and strain broth. Saute onions, celery and carrots. Add to broth. Simmer until tender. Boil egg noodles. Add chicken and noodles to vegetables. Season to taste with salt and pepper and chicken bouillon. Simmer 10 to 15 minutes.
Mix the Ranch mix and dill weed in a large bowl. Pour in oil and mix well. Put in crackers and stir well. Ready to eat.
Clean and check leaves of lettuce. Rinse and drain. Cut bacon fine and fry until crisp. Remove bacon. In same frypan, add vinegar and sugar. Stir until sugar is dissolved and bits are removed from bottom of pan. Combine in a bowl the lettuce, sliced onion and bacon bits. Pour over the warm vinegar solution and serve immediately.
Heat oven to 400°. Cut chicken into bite-size pieces and coat with mayonnaise. Grind crackers into fine crumbs and place in a large Baggie. Add coated chicken and shake until all pieces are well coated. Put chicken into baking dish and bake at 400° for 1/2 hour. Serves 4.
Beat yoghurt and sugar together until sugar has dissolved. Add lemon rind and juice. Taste for tartness and adjust to taste (freezing dulls sweetness). Cover bowl and freeze 2 to 3 hours. Remove when softly frozen and beat until smooth. Pour into mould. Replace in freezer overnight. Decorate with slices of lemon. Serves 4 to 6.
Partially cook beans in boiling water; drain. Saute onion in butter until tender. Combine soup, milk, 1/2 cup cheese, onion and beans. Place in a lightly greased 8-inch casserole dish. Bake at 350° for 30 minutes. Remove from oven; top with remaining cheese and onion rings. Return to oven; bake for an additional 5 minutes. Makes 6 servings.
Cream butter and sugar together. Add eggs, one at a time, mixing well after each addition. Add flour, soda, salt, vanilla and sour cream. Fold in coconut. Bake at 325° in a greased and floured tube pan for about 1 hour.
Mix all ingredients. Form into walnut-size balls and arrange in 9 x 13-inch pan.
Mix together and make a paste of first 3 ingredients. Mix well and set aside. Mix together until crumbly (like cornmeal) of last 2 ingredients. Next add paste mixture. Blend well. Enough for 4 single crust pies or 2 double crust pies.
Mix all ingredients, except the pizza sauce and the Mozzarella cheese, together thoroughly. Spread evenly in a 9 x 13-inch pan. Bake 30 minutes at 325°. Drain off any excess fat. Pour the pizza sauce over the meat mixture. Sprinkle with shredded Mozzarella cheese. Return to 325° oven for 10 minutes. Cut in squares and serve.
Toss hot spaghetti and olive oil. Beat eggs and Parmesan cheese together and toss into spaghetti. Pour into a lightly greased pie dish to form "crust."
Saute onion & pepper until soft. Remove from heat and stir in sour cream and mushroom soup. In greased casserole dish, layer half the noodles, half the sauce, half the ham and half the cheese. Repeat layers. Bake at 350 degrees until heated through, about 30 minutes. If you're in a hurry, it can be heated in the microwave.
Prepare rice according to box directions. Saute chicken, onion and mushrooms until done. Mix all ingredients together. Top with additional cheese, if desired. Bake at 350° until bubbly.
Butter 1 1/2 quart shallow baking dish. Thoroughly combine Corn Chex crumbs and butter; set aside. Combine potatoes, sour cream, seasonings and broccoli. Stir gently until well mixed. Turn 1/2 of mixture into baking dish; sprinkle with 1/2 of cheese, then with 1/2 of crumbs; repeat. Bake at 350° for 20 to 25 minutes or until crumbs are golden.
Beat margarine and sugar to look like whipped cream. Add one egg at a time, beating 1 minute after each. Add flour and milk alternately. Add flavorings. Bake in one cake tin at 300° for 1 1/2 hours or 2 small loaf pans for approximately 1 hour. Don't overcook.
Combine sugar, shortening and molasses; beat until smooth. Add buttermilk, eggs, soda, ginger and salt; mix well. Add flour, about a cup at a time, beating just until blended after each addition (do not overbeat). Divide dough into ten portions and place each on a greased cookie sheet or 10-inch cake pan; pat into a 10-inch circle. Bake at 350° for 5 to 7 minutes. Remove to cooling rack. Stack the layers, spreading about 2/3 cup apple butter between each.
Melt chips in microwave. Add water and egg yolks; cool. Beat egg whites until stiff. Fold together the egg whites and whipped topping into chocolate mixture. Line a 9 x 13-inch pan with Twinkies, cut horizontally. Spread mixture on top. If desired, add more whipped topping and chopped nuts on top or leave plain.
Combine all ingredients. Store in an airtight container. Use as a seasoning for cooked vegetables, grilled meats or chip dips. For use as dip, combine 1 tablespoon of mix with 1 cup sour cream and salt to taste.
Combine crumbs, 2 tablespoons sugar, oleo and cinnamon. Mix well. Press into a 10-inch spring-form pan; set aside. Beat cream cheese into a large mixing bowl until fluffy. Gradually add 1 cup sugar, beating until fluffy. Add eggs, one at a time, beating well after each addition. Stir in 1/2 teaspoon vanilla. Pour cream cheese mixture into crust. Bake at 375° for 25 to 35 minutes or until cheesecake is set.
Combine all ingredients (except seafood sauce) and mix by hand. Shape into mound on serving dish. Serve with crackers. Seafood sauce may be poured on top, if desired.
Mix together dry ingredients. Add oil, eggs and vanilla. Fold in apples and nuts. Mixture will be very thick and you may have to mix with your hands. Pour into prepared Bundt pan or rectangular baking dish. Bake in a 350° oven for 45 minutes.
Cut pork long 1 1/2 to 2-inches thick. Mix onion soup with 2 cups of water. Add one chicken bouillon cube. Marinate pork loins in onion soup mixture overnight.
Cut up fryer; cover with water and boil until tender. Remove chicken from bone. Retain juice. Put chicken, cream of chicken soup and seasonings in the juice. Make dumplings of self-rising flour, milk and Crisco. Roll on floured board. Cut in 1-inch squares. Boil in the chicken mix until tender.
Mix together and press in bottom of 13 x 9-inch pan. Bake for 10 minutes in a 325° oven. Cool.
Mix sugar, flour and cocoa well. Add the eggs and milk and mix well. Place in a glass bowl. Cook in microwave for approximately 5 minutes, stirring occasionally. Make sure mixture is thick enough, almost where a spoon will stand up in it. Add mixture to baked pie crust. Beat 2 egg whites until stiff. Add 1/4 cup sugar and beat until mixed. Place on top of pie and brown in the oven.
Combine sugars and corn syrup in a saucepan. Heat just to boiling. Remove from heat. Add butter. Stir until butter melts. Gradually	stir a little hot mixture into eggs.	Add warmed eggs to mixture.	Stir in black walnuts. Combine 1 tablespoon flour and 1 tablespoon sugar. Sprinkle over bottom of pie	crust. Pour walnut mixture into the pastry. Bake at 375° for 40 to 50 minutes or until filling is set.
Day Before: Combine jello with boiling water, stirring until jello is dissolved. Fold in all at once the strawberries with juice, drained pineapple, bananas and nuts.
Cook macaroni; drain and set aside. Microwave (High) broccoli for 7 to 8 minutes; drain and set aside. Combine cooked macaroni and cottage cheese in a 1 1/2-quart casserole dish and microwave (High) 3 to 4 minutes; stir once. Spread evenly in casserole dish. Top with broccoli, then spaghetti sauce. Cover and microwave (High) 4 to 5 minutes; turn dish once. Top with cheese and microwave 1 minute or until cheese is melted. Let stand for 5 minutes before serving. Serves 5. Contains 237 calories, 6 grams fat and 9 mg. cholesterol.
Preheat oven to 425°. Spray 3 cookie sheets with vegetable spray. Mix cornmeal and salt in bowl and pour in boiling water slowly, stirring to keep lumps from forming. Stir in margarine.
Cream shortening; gradually add sugar, beating well at medium speed of an electric mixer. Add egg and molasses; mix well. Combine flour and next 8 ingredients. Mix well. Add about one-fourth of flour mixture at a time to creamed mixture, beating until smooth after each addition. Chill dough 1 hour. Shape dough into 1-inch balls and roll in sugar. Bake at 350° for 9 or 10 minutes.
Combine cherries, tapioca, salt, Sucaryl, cherry juice and almond extract; let stand for 15 minutes. Pour filling into crust and cover top with foil to prevent drying out. Bake at 425° for about 45 minutes.
Poi should be fresh, 1 or 2 days old. Freeze-dried or bottled poi may be substituted, although the flavor is more bland. Squeeze poi from bag into bowl, gradually adding water. Mix with hands until smooth, the consistency of thick paste. Store, covered, in a cool place. Serve at room temperature. If poi is kept at room temperature for several days, it will sour gradually. If refrigerated, it will sour more slowly, but should be covered with a layer of water. It may be mixed with more water when ready to serve, as it hardens with cold. It will serve about 20, depending on how much they like it.
Set temperature control on electric skillet at 300°. Melt butter; add salt, pepper, onion and rice. Stir frequently until rice is golden brown. Add mushrooms, hot stock, parsley, thyme, lemon juice and shrimp; cover, reduce heat and simmer for 15 minutes until rice is tender.
Combine flour, salt and pepper. Coat meat with mixture. Brown slowly on both sides in cooking oil. Drain. Place in baking dish or Dutch oven. Combine tomato sauce, sugar, vinegar, Worcestershire sauce and hot sauce. Pour over steak. Add onion slices. Bake, covered, for 1 to 1 1/2 hours at 350° or until meat is tender.
Melt butter and mix with lemon juice and onion powder. Arrange fish in Pyrex baking dish. Pour butter mixture over fish. Salt and pepper. Cover and refrigerate for one hour. Preheat oven to 350°. Bake, covered, for 20 minutes. Uncover and bake 5 minutes longer. While baking, prepare hollandaise sauce according to package directions. Warm 3 - 5 asparagus spears for each fillet (according to size of fillet). Place fish on plate, lay asparagus on top of fish and drizzle with hollandaise sauce.
Separate each graham cracker into 4 sections. Arrange in a jellyroll pan with edges touching. Melt butter in a saucepan; stir in sugar and pecans. Bring to boil; cook 3 minutes, stirring frequently. Spread mixture evenly over graham crackers. Bake at 300° for 12 minutes. Remove from pan, cool on wax paper. Yield: 3 1/2 dozen.
Set aside milk mixed with vinegar. Add baking soda. Beat the eggs well. Add sugar, flour and baking powder. Add milk mixture and blend. When mixed well, add Grape-Nuts. Mix and pour into 2 greased bread pans and bake for 50 minutes at 350°. Bread will rise in the center and burst open. Pierce center with a long toothpick. If it comes out clean, the bread is done. Remove from the pans after 20 minutes.
Beat eggs lightly; add sugar and beat. Sift baking powder and salt with flour. Mix all ingredients. Line pan with waxed paper, greased well. Bake done, but light.
Mix pudding mix with crushed pineapple. Stir in marshmallows and Cool Whip. Mix in a 9 x 13-inch bowl. Top with chopped nuts and chopped cherries. Refrigerate.
Beat eggs lightly and add water, salt and Tabasco. Set aside. Chop onion and garlic; set aside. Melt butter in skillet; add cubed potatoes. Saute in butter until soft and very lightly brown on edges over medium heat; do not let butter burn. Add onion and garlic and let wilt slightly. Pour eggs over and scramble. Serves 2 to 3.
Mix all ingredients and bake in greased dish at 350° for 20 to 25 minutes. Good with Triscuits, taco flavored chips or onion crackers.
First catch your possum alive. Fatten it with mashed persimmons and warm water for a week, then kill it as you would a piglet. Stuff with a mixture of equal parts of persimmons, sweet potatoes and bread crumbs, seasoned with savory spices (sage, thyme, parsley, rosemary, celery leaves and allspice), moistened with beef stock. Sew up the opening. Make two or three gashes three inches long on each side of the backbone, then place on a rack in a roasting pan. Sprinkle with salt and pepper and brush over with melted butter. Pour two cups of boiling water around the possum and cover with buttered paper. Now sear the possum for 15 to 20 minutes in a very hot oven (475° to 500°), then reduce the heat to slow (300°) and cook until the meat is tender (about 25 minutes to the pound), basting frequently with the liquid in the pan. Remove the paper after cooking 2 to 2 1/2 hours and brush with heavy cream. Then, continue roasting until delicately browned. Serve on a large sizzling hot platter, garnished with sweet potatoes and stewed persimmons.
Bake your cake mixes in the same Bundt pan, so the shape will be uniform. When they are cool, place them, flat bottom to flat bottom. This means one will be upside down. Frost the whole thing orange. Place the ice cream cone upside-down in the hole of the cake. Frost it light green to look like the steam. You may want to use some green to make a leaf and vine effect. This makes a lot of cake, but it's good for Thanksgiving.
Mix sugar, oil and butter together. Add eggs; mix well. Add mashed fig preserves and water and mix well. Sift flour, soda and cinnamon together and add to mixture. Then add vanilla and pecans. Stir until mixed and pour into a greased and floured Bundt pan. Bake at 350°.
Cook macaroni and drain. Fry onion in margarine. Fry bacon. Stir in soup, milk and 3/4 of the cheese. Heat slowly while gently stirring. Add macaroni and mix well. Turn into small casserole. Top with remaining cheese. Bake at 350° for 30 minutes.
Gradually add mayonnaise to cream cheese, mixing until well blended. Stir in relish and mustard. Add remaining ingredients; mix lightly. Spoon into lightly oiled 9-inch spring-form pan with ring inserted. Chill several hours or overnight. Unmold and garnish with cucumber slices and radishes, if desired. Serves 6 to 8.
Mix cottage cheese and evaporated milk. Add horseradish and salad dressing to mixture. Refrigerate jello until partially set. Fold into the first mixture. Chop cherries and nuts; add to mixture. Pour into mold; chill until firm. Unmold on lettuce lined plate. Serves about 10.
Put all in blender until smooth. Pour in 8-inch pie shell. Sprinkle with nutmeg. Bake at 425° for 10 minutes. Turn oven to 300° for 25 minutes.
Mix all ingredients in a bowl. Bake in greased 9 x 13-inch dish at 350° for 25 minutes. Serve warm.
Fold dry pudding mix and pineapple with juice together. Add Cool Whip, marshmallows and nuts. Chill.