HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix ingredients together. Shape into balls or finger shapes. Bake on cookie sheet at 350° for 10 minutes. The nut fingers or balls will look white even after cooking. Let cool slightly. Roll in powdered sugar and re-roll, if desired.
Preheat oven to 350°. Cut tops from peppers and remove all seeds. In a large pan, cover peppers with water and boil 8 minutes.
Wash the spinach well; tear it into bite size pieces, and discard the stems. Steam the spinach over boiling water for 8 minutes. (Or microwave in a large bowl for about one minute.) Drain well and pat dry on paper towels.
Melt peanut butter and chips over low heat, stirring constantly, until melted. Pour over corn flakes. Mix well and press into 8-inch square pan. Cut when cool.
Fold cheese in half 2 times. Put in center of bologna. Cook in microwave until it curls in the shape of a bowl. Apply ketchup as needed. Makes one serving.
Saute onions in margarine until golden. Add salt, pepper and sugar; cook until onions are tender. Remove and set aside.
Mash avocados and mix next 3 ingredients with avocados. Mix sour cream, mayo and taco mix together. Layer bean dip, then avocado mash and on top of that sour cream mix; top with onions, tomatoes, olives and cheese.
Combine cracker crumbs and 1/2 cup butter in bowl and mix well. Spread and pat into bottom of 11x7 inch baking dish. Combine sugar and remaining butter in large bowl. Beat until light. Add eggs, one at a time, beating well after each addition. Add a teaspoon vanilla. Beat until light and fluffy. Spread carefully over crumbs. Arrange bananas over mixture. Top with pineapple. Cover with Cool Whip. Sprinkle with nuts and garnish with cherry halves. Chill 2 hours.
Prepare jelly roll pan by greasing pan, inserting waxed paper and then greasing paper. Beat eggs and sugar for 5 minutes. Add pumpkin, flour, cinnamon and baking soda. Pour pumpkin mixture into pan, sprinkle with nuts and bake at 350 degrees for 15 minutes. Turn onto towel lightly coated with powdered sugar. Remove wax paper. Roll up cake with towel and let cool. Prepare filling by combining cream cheese, 1 c. powdered sugar, vanilla and butter. Beat until smooth. Unroll cake and spread filling. Roll up (without towel) and refrigerate. May be frozen.
Rinse sauerkraut with water and drain. Mix in rest of ingredients and chill until sugar dissolves.
Have all ingredients ready in a large pot. Add oil, garlic and beef that has been cut in small pieces. Add sausage meat and carrots. Cook until all meat is done. Add both onions and mushrooms at this time. Cook 1 minute. Add bean sprouts, cook 1/2 minute. Make a well in the middle of the mixture. Add eggs. When eggs start to bead, add shrimp. When the shrimp starts to turn pink, add the rice and keep stirring until completely mixed. Yield: 6 to 8 servings.
Cut chicken wings in half at joint; set aside. Combine drummettes and taco sauce in a shallow container. Cover and refrigerate 2 hours. Combine bread crumbs and seasoning mix. Dredge drummettes in mixture and place on a lightly greased baking sheet. Bake at 375° for 35 to 40 minutes. Yields 16 drummettes.
Prepare hash browns according to package directions. Sprinkle with garlic salt and pepper. Transfer to a greased 2 1/2-quart baking dish. Top with soup. Set aside 1/2 cup of bacon; sprinkle remaining bacon over soup. Scramble eggs in a skillet in butter until nearly set. Spoon over bacon. Bake, uncovered, at 350° for 20 to 25 minutes or until cheese is melted.
Boil chicken until done; reserve broth. Pick all the meat off of the bones. Butter a large baking dish. Layer chicken in dish; spoon the can of soup over the chicken. Add the package of stuffing (you can also use 1/2 package cornbread and 1/2 package herb), sprinkling over the soup. Pour the chicken broth on top until you can see it around the edge. Bake, uncovered, for 30 minutes at 350°. Serves 8 to 10.
Fix spaghetti by directions and rinse with cold water. Mix all ingredients together and chill 1 hour before serving.
Cut meat in finger size pieces; brown slowly in hot fat for about 15 minutes. Add onion and garlic the last few minutes. Season with salt and pepper. Dissolve bouillon cube in hot water; add to meat. Cover and simmer until meat is tender, 20 to 25 minutes. This may be done early in day and refrigerated. Add tomatoes and bell pepper to meat mixture; cook 10 minutes longer. Combine cornstarch, water and soy sauce; stir into meat mixture. Bring to boil; cook, stirring constantly, 5 minutes longer. Remove garlic and serve over hot noodles. Serves 4.
Cream together cheese, margarine, salt and pepper. Add flour and make into a roll (1-inch). Wrap in wax paper; place in refrigerator. When needed, slice into thin wafers. Place a pecan half on each wafer. Bake at 350° for 8 to 10 minutes.
Saute onions in margarine until tender. In large bowl, combine thawed broccoli, rice, soup, water, cheese, milk and mushrooms.	Add onions. Mix and pour into a 1-quart casserole. Bake at 350° for 30 minutes or heated through. Serves 5 to 6.
Place veggies in a 2-quart saucepan. Barely cover with water. Simmer gently until tender. Add milk. Heat until warm. Add cheese. Stir until melted. Ready to serve.
Mix all ingredients together in a bowl. Add enough water to make frying easy. Shape into desired size patties. Fry in oil until lightly browned on both sides.
Brown hamburger and onions together. Add other ingredients. Bake in casserole for 1/2 hour or until brown at 350°.
In a 9 x 13-inch pan, melt butter. Line with graham cracker crumbs. Cover completely with chocolate chips. Top with pecans, then layer with coconut. Pour on condensed milk. Bake 30 minutes at 325°. Let cool. Cut into small squares.
Peel carrots and grate coarsely. Add raisins and mix. Blend together mayonnaise, honey and vinegar, then add cinnamon and mix thoroughly. Pour over carrots and toss. Let marinate at least 2 hours before serving.
Dissolve jello in boiling water. Add sherbet and refrigerate until thick. Add orange pieces (drained). Allow to set and unmold to serve.
Mix the first 3 ingredients. Add flour, soda, cinnamon, apples and nuts. Bake 45 minutes at 350°. Top with whipped cream.
Drain onions. Heat margarine in skillet. Add onions, sprinkle with sugar and cook slowly, turning the onions until they are golden brown.
Sprinkle fillets with salt and pepper. In large skillet, heat butter and brown fillets on both sides. Push meat to one side of skillet; add onion. Saute for 5 minutes. Spoon onion over fillets. Pour mushrooms on top; cover and simmer 25 minutes.
Cook sugars, corn syrup and water over medium heat, stirring frequently, until it reaches 290°. Add the salt and continue cooking at a steady, low boil until it reaches 300°. Remove from heat and stir in the butter, baking soda and vanilla. Pour slowly over 7 to 8 quarts of popped corn, stirring until the kernels are well coated. Keep the popped corn warm in the oven while the syrup is cooking. Turn mixed caramel sauce and popped corn onto a clean, cool surface to cool. Break into pieces and store in airtight containers. Freezes well in airtight containers.
Remove and chop stems of mushrooms. Melt 2 Tbsp. of butter in frying pan over medium heat. Add mushroom stems and onion and cook, stirring until onions are limp. Remove from heat and stir in lemon juice, crab, bread crumbs, egg, dill weed, and 1/4 c. of cheese. Mix well. Melt remaining 3 Tbsp. butter in 9x13 baking pan. Coat mushrooms in butter and turn cavity side up. Mound filling in each mushroom. Sprinkle with remaining cheese. Pour wine in pan. Bake at 400° 15-20 minutes.
Combine all ingredients. Store in refrigerator. Excellent if watching your cholesterol or fat intake.
Cream sugars and shortening together. Add eggs and vanilla. Sift dry ingredients; add to first mixture. Add nuts and chocolate chips. Bake at 350° for 8 to 10 minutes or until done.
Crumble sausage and brown in skillet. Drain off grease and set aside. Tear bread into small pieces and place in bottom of a 10 x 14-inch glass casserole dish which has been sprayed with cooking spray. Sprinkle cooked sausage over bread. Spread cheese over the meat. Mix eggs with milk. Pour mixture over cheese. Cover and refrigerate overnight. Next morning, bake at 350° for 45 minutes.
Mix sugar and 3 cups water. Boil hard for 20 minutes to make syrup. Dissolve coffee in 1 cup boiling water. Split vanilla bean lengthwise. Drop in a 1/2 gallon jug. Add vodka, syrup and coffee. Let stand for 2 weeks and remove vanilla bean.
Mix all ingredients together, except beans, chips and dressing. Add these when you are getting ready to eat.
Dissolve Jell-O in boiling water. Add berries and stir gently. Chill until slightly congealed. Add pineapple and nuts. Pour half into oiled 9-inch square dish and chill. Fold sour cream into remainder, then pour on top of the partially set gelatin. Chill until firm.
Mix flour, sugar, and pineapple. Do not drain. Cook in double boiler until thick, add margarine. Cool. Cut apples up (peeled) in small pieces. Add to pineapple mixture. Put in bowl and cover with Cool-Whip. Roast the chopped nuts in oven about 5 minutes, and sprinkle chopped nuts on Cool-Whip. Put in refrigerator for 2 hours. Keeps several days.
In a 10-inch skillet, cook 8 slices bacon until crisp. Remove and pour off half of the fat. In remaining fat, cook onion and green pepper until tender. Add tomatoes, water, long grain rice, chili sauce, salt, brown sugar, Worcestershire sauce and dash of pepper. Cover and simmer 35 to 40 minutes. Crumble bacon on top. Trim with parsley. Makes 6 servings.
Mix all ingredients and put into 1 pie crust. Put butter on top of apples. Top with second pie crust. Slit the top so steam can escape. Bake at 350° until top is brown and apples are cooked.
Combine sugar, cornstarch and salt. Stir in milk. Cook over low heat until thick.
Blend together buttermilk and soda in large saucepan. Stir in sugar, corn syrup, dash of salt and margarine. Bring to a boil and cook to 240° to ball stage. Stir occasionally. Remove from heat; cool to lukewarm and add vanilla and nuts. Beat until creamy. Pour into buttered 9 x 9-inch square pan. Cut into squares.
Add sugar and milk. Cook to soft ball stage for 4 to 5 minutes. Add 1 cup peanut butter, 1 cup marshmallows and vanilla. Blend fast and pour in 8-inch pan quickly. Wait until hardens.
Mix all together and refrigerate until easy to handle. Roll into ball, then roll ball into nuts. Serve with Ritz crackers.
Butter a 9 x 13-inch pan. Spread rice (use the whole package plus the seasoning) over pan. Put chicken pieces on top of rice. Sprinkle dry onion soup mix over this. Mix together cream of chicken soup, milk and water and pour over chicken and rice. Cover and bake for 3 hours at 350°.
Combine juices, sugar and mint leaves and chill thoroughly. Just before serving, add ginger ale, soda water and quartered strawberries. Pour over large cake of ice in punch bowl. Float slices of lemon and lime. Serves 35.
Bake cake as directed on box in a 9 x 13-inch pan. Take out of oven and, while hot, punch holes with a fork. Mix condensed milk and cream of coconut and pour over cake. Cool. When ready to serve, top with Cool Whip and sprinkle with coconut. Keep refrigerated.
Cream butter and sugar. Add egg yolk. Add flour and vanilla and blend well. Spread dough into greased 15 x 10 x 1-inch jelly roll pan and bake at 350° for 15 to 20 minutes until golden brown.
Mix together all ingredients. Add flour and stir in until thick. Knead flour into dough until firm. Roll out dough until thin, about 1/8-inch thick. Cut into strips 1/2-inch wide and 3 to 4 inches long. Drop into boiling broth one at a time and boil for a few minutes.
Mix first 4 ingredients and cook together. Add next 3 ingredients. Mix well and fill skillet with water; simmer for 1 to 1 1/2 hours. Thicken with 2 tablespoons cornstarch. Simmer 5 to 6 minutes.
Cream sugar and butter. Squeeze the lemons and grate the rinds. Add this along with the beaten egg yolks to the creamed mixture. Heat in a double boiler.	Stir with a wooden spoon until it thickens.
Crush crackers and chop pecans. Beat egg whites until very stiff and dry. Fold in sugar and baking powder, a small amount at a time. Fold in crackers, then pecans and vanilla. Pour into a well-greased pie pan and bake 30 minutes at 350°. Cool and top with whipped cream or Cool Whip.
Heat oven to 350°. Lightly spoon flour into measuring cup; level off. In a large bowl, combine all ingredients until well blended.
Dip eggplant slices in eggs, then in bread crumbs, seasoned with garlic. Brown lightly. Lay on platter. Mix Ricotta, Mozzarella and parsley.
Mix and cook until onion is tender. Slice loaf of bread, side to side, not all the way through. Brush mix into sliced bread. Add grated cheese between slices. Double wrap in foil. Bake 45 minutes at 350°. Brown under broiler.
Mix all ingredients in bowl and knead with hands until smooth. Pinch off small pieces and make into rolls by rolling between palms. Bake in moderate oven then roll in powdered sugar while still slightly warm.
Cook and drain ground beef. Saute onion and celery in a good shake of garlic salt and 1 teaspoon margarine. Combine all ingredients in a large soup pot and simmer for several hours.
Cut potatoes lengthwise into wedges. Brush with salad dressing. Season with onion salt and pepper. Place on greased pan. Bake at 375° for 50 minutes or until tender and golden brown. Serves 4.
About 1 hour before serving, fry bacon until crisp; crumble for topping and set aside. In bacon drippings, cook rice, onion, pepper and garlic until rice is lightly browned. Stir in tomatoes, chicken broth, salt, bay leaf and thyme. Cover; simmer for 15 minutes. Stir in ham, shrimp and hot sauce; cover and cook about 20 minutes or until rice is tender. Sprinkle bacon crumbles over top before serving. Yield: 6 servings.
Place steak in a long casserole; add salt and pepper. Dot top of steak with butter and add Worcestershire sauce. Then add potatoes, sliced in large pieces, onions, carrots ( whole or sliced) and the bell pepper. Cover casserole with heavy foil. Bake in a 350° oven for 1 hour and 15 minutes. Remove foil and cook 15 minutes longer, until browned.
Grease a 13x9x2-inch pan with 1 1/2 teaspoons butter. In a heavy saucepan, combine sugar, cream and remaining butter. Cook and stir over low heat until sugar dissolves. Bring to a boil, stir for 4 minutes. Remove from heat, stir in the chips and marshmallow cream until smooth. Remove 1 cup and set aside. Add orange extract and food colorings to remaining mixture, stir until blended. Pour into prepared pan. Drop the reserved marshmallow mixture by tablespoonfuls over top. Cut through mixture with a knife to swirl. Cover and refrigerate until set. Cut into squares. Yield: about 2 1/2 pounds.
Cook pasta, drain well, and keep warm. Saute shrimp in butter (oil) until pink, cooked through. Add scallions, half of the chives and parsley. Stir in feta cheese and season with pepper. Place pasta in a serving bowl and top with shrimp/feta sauce. Garnish with remaining chives. Serves 4.
Combine marinade reserved from tomatoes (use entire bottle), oil, lemon juice and garlic in large bowl. Stir in tomatoes, artichoke hearts and cashews. Add tortellini and toss thoroughly. Season with salt and pepper. Let stand 1 hour. Cover and refrigerate. Can be prepared 1 day ahead. Bring to room temperature prior to serving.
Place wieners in buns and wrap each in paper towel. Microwave for 3 minutes.
Boil quince in water to cover. Strain out seeds, skin and stems. Mash remaining fruit. Add sugar to mashed fruit. Add quince mixture to juice and thin as desired with water. Adds a sparkly taste to orange and apple juices.
For crust: Combine cookie crumbs and butter until well blended. Press onto bottom and sides of a 9-inch pie pan. Bake at 350° for 6 to 8 minutes. Cool and chill.
Brown meat and onions. Add chilies. Drain well and add soup and milk. Break tortillas up and just poke them in the meat. I add pinto beans sometimes and it makes it go farther. Add cheese and let it melt. My kids love this! It's really good.
Boil the sugar, oleo, cocoa, milk and salt two minutes. Remove from fire. Add peanut butter, oats and vanilla. Drop on waxed paper. Enjoy.
Add English peas, soup and Cheddar cheese to a casserole dish and mix well. Melt the butter and pour over the crushed crackers. Spread this over the top and bake in 350° oven for 20 to 30 minutes.
Mix cake mix, 2 eggs and oil. Beat 2 minutes. Fold in butterscotch pudding and butterscotch chips and pecans. Grease and flour a 9 x 13-inch pan. Pour mixture into pan and bake in preheated oven at 375° for 30 to 35 minutes.
Place cheese, ham, bacon and vegetables in bottom of 2 deep dish pie crusts. Whip eggs. Add milk to eggs, then pour 1/2 of mixture over each pie crust. Bake at 350° for about 45 minutes to 1 hour, until quiche is formed. Frozen pie shells work well.
Mix the first 3 ingredients and press into a 9 x 13-inch pan. Bake 20 minutes at 350°. Cool completely.
Stir syrup, eggs and sugar; add flour. Add melted butter and pecans. Pour in unbaked pie shell. Bake 1 hour at 350°.
Beat eggs. Add syrup, sugar, salt, vanilla and butter. Add walnuts. Pour into unbaked pie shell. Bake at 450° for 10 minutes, then at 325° for 30 minutes.
Cut bacon into pieces and line the bottom of a Dutch oven. Shape ground beef into patties and place over bacon. Sprinkle with celery salt, salt and pepper. Cover patties with onions, potatoes and carrots. Season. Place parsley on top and cook five minutes. Add 1/2 cup water, cover and cook over low heat 35 to 45 minutes.
Combine the egg yolks, lime juice and condensed milk. Pour into baked pie shell and top with meringue made from the 4 egg whites.
Wash and pat dry chicken pieces. Rub each piece of chicken with vegetable oil. Place chicken in 9 x 13-inch pan sprayed with nonstick shortening. Sprinkle both sides of chicken with salt, garlic powder and rosemary. Keep chicken, skin side up. Cover and bake at 350° for about 40 minutes. When chicken is almost done, remove cover and bake until crisp and golden brown.
Cook eggplant until tender in 1/2 cup water. Add milk to moisten cracker crumbs. Add soup and eggplant. Add egg, salt and pepper. Mix together; put in a greased casserole. Dot thickly with butter or margarine. Bake at 350° until done and lightly browned.
In a large saucepan melt chocolate chips and peanut butter over low heat. (Be careful not to burn.) Remove from heat and stir in the cornflakes with a wooden spoon. Mix well. Drop by teaspoonfuls onto a cookie sheet. Put in refrigerator for 5 to 10 minutes.
Mix cake according to directions on package. Fill paper baking cups 2/3 full. Cream the cream cheese with sugar and salt; beat in the egg. Stir in chocolate chips. Drop one rounded teaspoonful of mixture in each cupcake. Bake according to cake directions. Makes 30 cupcakes.
Add asparagus to large pot of boiling salted water. Cook until just crisp-tender. Transfer to bowl of cold water using slotted spoon. Cool slightly and drain. Add pasta to same pot of water and boil until tender, but still firm to bite. Add peas and boil 2 minutes. Add asparagus and heat through. Drain well. Return pasta-vegetable mixture to pot. Add oil and toss to coat. Season with salt and pepper. Add 1/2 cup cheese. Serve immediately. Serves 4.
In a 1 1/2-quart microwave-safe casserole, stir together peanuts, sugar, syrup and salt. Cook 4 minutes on High. Stir well. Cook 4 more minutes on High. Stir in butter or margarine and vanilla. Microwave 2 minutes longer on High. Add baking soda and stir quickly until light and foamy. Immediately pour on lightly greased cookie sheet. Let cool 1 hour. Break into pieces and store in airtight container.
Mix butter, cup of flour and 1/2 cup powdered sugar in a 9 x 13-inch pan. Bake at 350° for 20 to 25 minutes. Combine eggs, 2 cups sugar, lemon juice, lemon rind, baking powder, 4 tablespoons flour and a dash of salt in crust. Bake at 350° for 25 to 30 minutes. Dust liberally with confectioners sugar.
Dice onion and hot dogs; place in baking dish with margarine. Put in oven at 350° until sauteed, then pour beef consomme, a cup of water and rice into this mixture. Bake at 350° until rice is tender (about 30 minutes) in a covered baking dish.
Drain tuna well. Cream everything else together real well. Then mix tuna slowly. Cover thinly with Miracle Whip and sprinkle with parsley.
Mix well. Form into 1-inch balls. Brown on all sides and cook gently for 25 minutes.
Mix together well flour, Crisco, sugar and salt. Add egg, vinegar and cold water and cut with fork to mix. Cool 1/2 hour.
The cheese salad, known as Salata Horiatiki, appears with wide variation throughout Greece.
Drain pineapple, reserving 1 cup juice. Combine pineapple and juice with sugar, flour and eggs. Place into a 2-quart baking dish. Top with bread cubes. Bake at 350°, uncovered, for 45 to 50 minutes or until set and light brown. Good as a side dish with ham or chicken.
Soak dried lima beans in water overnight. Cook beans until soft. Drain. Add remaining ingredients. Cook on top of range until hot.
Cut meat into strips. Mix all ingredients together in bowl with meat. Marinate 2 hours or more. Quick-fry in wok or skillet.
In 4 quart nonmetal container, combine all ingredients. Refrigerate. Serve over ice. Makes 12 (1 cup) servings.
Mix all ingredients together. Spread on hamburger roll halves. Toast under broiler until golden.
Heat chocolate chips, condensed milk and margarine in saucepan over low heat, stirring until smooth; remove from heat. Stir in peanuts and mallows. Pour into a 9 x 13-inch pan. Chill until firm. Yields 3 dozen.
Coat dates with small amount flour; add nuts. Mix well. Set aside. In large mixing bowl, cream egg yolks with sugar. In small bowl, beat egg whites until stiff; fold into sugar and egg mixture in large bowl and mix well. Use electric mixer. Add vanilla. Batter should be fluffy. Sift flour, salt and baking powder together in appropriate size bowl, then add flour mixture into egg and sugar mixture, mixing well by folding in a little at a time, making sure flour is well absorbed. Use beater after folding in, if needed. Next, add nuts and date mixture into batter, adding a little at a time until mixture is well blended. Pour into well-greased, floured baking pan large enough so that batter is 1/2-inch thick in bottom. Bake at 350° for 30 minutes or until golden brown. Cut in squares. May coat with confectioners sugar, if desired.
Mix all ingredients well and set overnight. Keep refrigerated and covered. Will keep for 6 weeks.
Heat oven to 350°. Melt margarine in 8 x 12-inch baking dish. Do this in oven while it's preheating. Remove from oven when margarine begins to brown. Mix dry ingredients and milk; pour onto melted margarine. Do not stir. Peel peaches; slice and place on top of dough mixture. Again, do not stir. Sprinkle with cinnamon and brown sugar. Bake 45 minutes to 1 hour.
Combine 1 cup flour, oats, brown sugar, soda, salt and melted butter. Take half of this mixture and press into a 9-inch square pan and bake for 10 minutes at 350°. After the crust has been baked, sprinkle the following on the crust: chocolate chips and pecans. Mix caramel topping with 3 tablespoons flour and drizzle over the chocolate chips and nuts. Sprinkle the remaining crumbs over the caramel topping and bake for 15 to 20 minutes at 350° until golden brown.
Soften compressed yeast in lukewarm water (85°). Active dry yeast in warm water (110°). Combine milk, shortening, sugar and salt. Cool to lukewarm and add softened yeast and egg. Gradually stir in flour to form soft dough. Beat vigorously. Cover and let rise in warm place (82°) until double in bulk about 2 hours. Turn out onto lightly floured surface and proceed as desired under variation.
In a greased baking dish, put cream style corn and whole kernel corn, undrained. Add melted margarine and 1 cup cubed Cheddar cheese. Add 1 cup of cooked macaroni. Mix and bake at 350° until it is bubbly and set. (No salt needed in this recipe as the cheese provides enough salt.)