HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine first 3 ingredients in a bowl; beat with electric mixer until well blended. Shape into ball. Roll in pecans. Cover and chill. Makes one 4-inch cheese ball.
Grease a 2-quart casserole. Slice potatoes with skins. Layer potatoes, seasoned salt and Parmesan cheese. Dot with oleo. Repeat layers until dish is full. Add paprika for color. Bake 1 hour at 375°. Very good warmed up. Warm up 1/2 hour at 350°.
Mix sugar, milk, margarine, and cocoa together in sauce pan over medium heat. Bring to a full boil. Boil for one minute, stirring occasionally. Remove from heat. Add peanut butter and oats. Spoon onto waxed paper. Let cool.
Soak gelatin in 1/4 cup cold water. Set aside. Heat soup to boiling. Add cheese and thoroughly dissolve. Add gelatin and cool. Add mayonnaise, celery and onion. Let thicken slightly. Add shredded crab or shrimp and pour into mold. Cover with foil or plastic wrap and refrigerate until firm. Unmold. Serve with party rye or crackers.
Blend all ingredients together. Pour into Bundt pan sprayed with Baker's Joy. Bake at 350° for 55 minutes. Cool in pan 15 minutes; turn out onto cake plate and drizzle with 3/4 cup powdered sugar, 1 tablespoon hot milk and 1/4 teaspoon vanilla.
Layer in baking dish the graham cracker crumb mixture. Add chocolate chips, then butterscotch chips, then nuts, then coconut and then Eagle Brand milk. Bake at 350° for 20 to 25 minutes. Wait 15 minutes to cool and cut.
Put vegetables in crock-pot in this order: carrots, potatoes, onions, corn, 1 can tomatoes, hamburger and the second can of tomatoes. The canned vegetables can be substituted with fresh vegetables. Cook on low for approximately 8 hours.
Melt oleo in skillet. Brown onion. Cook over medium heat. Add remaining ingredients. Simmer for 10 minutes. Ready to use or can. May add hot sauce to taste.
Combine flour and salt; cut in shortening until mixture resembles coarse cornmeal. Combine egg, water and vinegar. Sprinkle over flour mixture, stirring lightly to form a ball. Wrap in waxed paper and chill at least 1 hour or until ready to use. Makes 1 1/2 dozen pies. Use dried apples or 2 cups mashed sweet potatoes.
Cream shortening and sugar, then add molasses and egg; blend well. Sift dry ingredients together and add to creamed mixture. Then add water and mix well. Drop by teaspoon on ungreased cookie sheet. Bake at 375° for 10 minutes. Makes 30 cookies.
Boil and debone chicken. Saute onion in 1 teaspoon butter or oil. Add soups, salsa and Mexican cheese. Mix with chicken. Top with crushed Doritos and bake at 350° until bubbly.
Mix all ingredients well in nonstick 9 x 13-inch pan except cake mix. Sprinkle cake mix over mixture. Drizzle melted butter over top of cake mix. Bake approximately 1 hour in 350° to 375° oven.
Combine cranberries and sugar. Let stand. Dissolve gelatin in hot water and add cold liquid. Chill until partially set. Add cranberry mixture, crushed pineapple, celery and walnuts. Chill in large ring mold until firm. Serves 12.
Parboil squash and onions for 10 minutes and drain well. Mix together carrots, sour cream and soup. Melt butter and mix with stuffing. Layer crumbs, squash, crumbs. Bake at 350° for 20 minutes.
Brown ground beef and onion; drain off fat. Add other ingredients and simmer 1/2 hour. Heat 4 buns. Spoon mixture onto buns.
Bring water, sugar and cornstarch to a boil. Mix in Jell-O. Slice strawberries in pie shell. Pour Jell-O mixture over strawberries. Cool and refrigerate.
Shred lettuce into large ceramic bowl and toss with onion and an additional 1/2 to 1 cup sugar (to taste). Bacon is best cooked in cast-iron skillet, do not drain fat. To bacon add sugar, salt, vinegar and water. Cook until reaches boiling and then pour over lettuce and stir. The hot liquid wilts lettuce. Best served with Sunday dinner such as roast, mashed potatoes, green beans, etc.
Mix sugar, milk, and Miracle Whip butter together and bring to a boil on low heat. Cook 8 minutes, stirring constantly. Then take off stove and add chocolate chips, Marshmallow Creme, and vanilla. Also add as much peanut butter and pecans as you want. Pour into buttered pan and put into refrigerator and chill. Cut into squares.
Preheat oven to 400°. In large skillet over medium heat, saute the onions, red pepper and olives. Lay fish filets on top of sauteed onion, peppers and olives. Add 3 tablespoons orange juice, 2 tablespoons lemon juice, and 1/4 teaspoon coriander. Bake in 400° oven for 12 minutes. While fish is baking, mix a bit of cornstarch and water to thicken sauce.
Heat 1 cup beet juice. Mix jello into juice. Add sweetener and vinegar. Pour over beets. Refrigerate; occasionally stir until set.
Mix together. Put in ovenproof dish. May top with pork chops, leftover roast or chicken. Cook in oven for 45 to 60 minutes at 350°.
Beat all ingredients together, either by hand or electric mixer. Cook on hot grill. Makes 16 medium pancakes.
Combine potatoes, sugar, egg and milk in a bowl. Sift the flour, baking powder, salt and nutmeg together and stir into the sugar mixture. Roll out on a floured surface and cut with a doughnut cutter. Drop into deep, hot fat and fry until golden brown. Drain and roll in powdered sugar. Makes 3 dozen.
Preheat oven to 350°. Put sauerkraut in Dutch oven and add salt and pepper. Cover sauerkraut with water and cook for 1 hour. Add country style ribs to the sauerkraut; add water if needed. Cover and cook for 1 1/2 hours or until done. Serve ribs and sauerkraut with mashed potatoes.
Cut together (like pie dough) the shortening, flour and salt. In a separate bowl, mix together the rest of ingredients; add this mixture to flour mixture.
Mix all ingredients except bananas and pecans. Add mashed bananas and 1 cup pecans. Bake at 350° for 45 minutes.
Combine macaroni, celery, pickles, pimiento, mayonnaise, salt, onion and Worcestershire sauce in a bowl. Mix well and chill. Dissolve jello in boiling water. Add cold water and chill until slightly thickened. Fold in macaroni mixture. Spoon into individual molds. Chill until firm, about 3 hours. Unmold.
Saute onions, celery, bell pepper and garlic in 1 stick butter or oleo. Add parsley flakes, onion tops, soup, shrimp, rice, bread and hot water. Season to taste. Cook 8 to 10 minutes. Pour into 2 quart casserole. Top with bread crumbs and pats of butter. Bake at 350° for 30 to 35 minutes.
Mix ingredients together (except nuts). Pour in unbaked pie shell. Sprinkle nuts over the top. Bake at low temperature for about 40 minutes.
Cream cheese and margarine together. Add pepper to flour and cream into cheese mixture gradually. Stir in Rice Krispies and nuts. Chill, then roll into small balls and place on greased baking sheet. Press down with fork. Bake at 350° about 15 minutes. Yields 7 dozen quarter size cookies.
Brown hamburger meat with onion, salt and pepper. Cook macaroni while browning hamburger meat. Add tomato soup and cream of mushroom soup to hamburger meat. Stir and simmer for 10 minutes. Add cooked macaroni to hamburger meat. Pour into a casserole dish. Sprinkle with shredded cheese. Bake at 350° until cheese is melted.
Mix all ingredients. Spread small amount on each tortilla and roll up. Wrap individually in plastic wrap and refrigerate. When ready to serve, slice each tortilla into 1 to 2-inch slices.
Grease a loaf pan. Line with wax paper and grease again. Place fruit and nuts in large bowl. Sift flour and sugar over fruit. Add beaten eggs with vanilla; mix well. Pack in pan. Bake for 1 1/2 hours at 250°. Use foil over top, if needed the last 30 minutes. Let cool 10 minutes in pan. Remove from pan. Remove wax paper. Place in tinfoil and store in fridge. Slice very thin to serve.
Blend all ingredients until smooth. Let stand while waffle iron is heating. Blend briefly again. Pour into Pam-sprayed waffle iron and bake 8 to 12 minutes. If waffle iron is hard to open, leave a few minutes longer.
Place ground beef, chili and onion (chopped) into pan. Stir well and cook for 30 minutes on medium heat or until ground beef is completely cooked. Add chili powder to taste.
In bowl, combine dry cake mix, nuts, brown sugar and cinnamon. In 8 x 8-inch glass baking dish, spoon cherry pie filling into bottom. Evenly sprinkle cake mix mixture over pie filling. Drizzle melted butter over top. Microwave on High 12 to 14 minutes or until topping is not doughy. Turn once during cooking, if necessary. Let stand for 5 minutes. Serves 6 to 8.
Soak pig stomach in salt water overnight and clean the stomach inside and out. Mix other ingredients and stuff the stomach. Bake at about 350° until it is nice and brown. If you stick it once in a while, it will not break and the fat will run out.
Mix flour and margarine together until crumbly. Press into 9 x 13-inch pan. Sprinkle with chopped nuts. Bake at 350° until golden brown, 15 to 20 minutes. Let cool.
Mix flour, sugar, nuts and baking powder. Whip the eggs separately. Make a well in the flour and add oil and eggs. Mix. Bake at 350° for 1 hour.
Melt oleo in pan. Add almonds. Brown lightly. Add flour, salt and pepper. Blend well. Add soup and broth. Stir until thick and smooth. Defrost asparagus. Grease a 2-quart casserole. Arrange chicken and asparagus in alternate layers. Put sauce over. Bake at 375° for 30 minutes. Serve in patty shells or over toast points.
Dip chicken in milk. Roll in flour (seasoned with salt and pepper). Fry in hot oil over medium heat.
Cut vegetables and toss with oregano and Italian dressing. Marinate overnight. One to 2 hours before serving, add tomatoes and mushrooms. Serves 6 to 7 people.
Combine all ingredients and mix well. Heat small amount of fat in a frying pan and drop by tablespoons. Cook until brown on both sides.
Fill greased cookie sheet with separated graham crackers. Boil margarine, butter and sugar for 3 minutes on low. Pour mixture over crackers. Sprinkle with pecans. Bake at 350° for 10 minutes. Separate. Cool on wax paper; do quickly. If they become too hard, return to oven to soften. Yields about 30.
Break bread into pieces; soak in milk. Mix well. Beat eggs; add sugar, vanilla, pineapple and raisins. Pour over bread mixture. Pour into greased baking dish. Bake at 350° for 1 3/4 hours.
*1/3 cup unpopped corn makes about 2 1/2 quarts popped.
Make graham cracker pie crust. Line bottom of 8 x 8-inch cake pan with crust. Bake for 5 minutes. Mix powdered sugar with cream cheese. Mix Lucky Whip according to directions on box. Fold Lucky Whip into sugar mixture. Pour into cake pan with pie crust. Pour cherry pie mix on top. Chill. Serve in cakelike pieces.
Prepare spaghetti al dente; drain. Saute ham or Canadian bacon and onion in butter and white wine. Put hot spaghetti, eggs, cheese, parsley and basil in warm serving bowl. Mix well. Pour ham and sauce over spaghetti and mix again. Serve with garlic bread. Serves 6.
Blend brown sugar, nuts and water. Add Eagle Brand milk. Finish filling freezer with whole milk.
Tear into pieces the bread and place in greased baking pan. Brown and drain the sausage. Place on top of the bread; sprinkle with the cheese. Beat the eggs; add and beat the milk with the eggs. Add the dry mustard, salt and pepper and beat. Then pour over the sausage mixture. Bake 35 to 40 minutes in 350° oven. Cut into squares.
Bring to boil chicken, bamboo shoots and 2 cups broth. Dissolve cornstarch in 1 cup broth. Add to boiling chicken. Saute onion until transparent. Add green pepper, celery and chestnuts. Cook 3 minutes, until crisp. Add to chicken mixture. Add soy sauce, mushrooms and ears of corn. Put in casserole dish. Top with nuts and noodles. Bake 15 to 25 minutes at 350°. Serve with rice. Can use oriental mixed vegetables and also use rice noodles (wonderful casserole).
Combine first 6 ingredients. Bring to a boil, reduce heat and gradually beat in well beaten eggs. Cook, stirring constantly, until slightly thickened. Beat in salad dressing. Toss together remaining ingredients and pour over potatoes.
Place rice in shallow oven dish. Brown pork chops and lay in rice. Add liquid. Cover and bake at 350° for 1/2 hour. Uncover and bake for an additional 1/2 hour.
Grate squash. Add egg, onion and mix. Add flour and most of meal. It should be stiff enough to drop in oil and fry. If the squash are real moist, you may not need the buttermilk.
Cream together butter and cream cheese. Add powdered sugar and vanilla and continue beating until of spreading consistency.
Mix dry ingredients. Add oil, onion and egg. Add enough milk to make a sticky dough. Drop by rounded balls into deep fryer until brown.
When Jell-O has cooled, add all ingredients and let set until congealed. This is especially good served with a cottage or cream cheese dressing on lettuce.
Mix butter and sugar with hands until well blended. Add flour 1 cup at a time, mixing with hands until easy to handle and not sticky. Put through cookie press. Bake on ungreased cookie sheet at 375° for 10 to 12 minutes.
Drain peach slices overnight on paper towels. Fold sugar into sour cream. Place alternate layers of peaches and sour cream in pie shell. Chill several hours.
Mix cocoa and sugar together in a 2 qt. pan, add milk and softened butter. Heat over medium heat until it comes to a boil. Boil for 1 minute, stirring constantly.
Dissolve yeast in warm water. Add to cooled milk. Add all other ingredients, beating in flour, a cup or two at a time, until it sticks together. Shape into round ball and cover. Let rise twice its size, about 30 minutes. Pour out onto floured surface and knead 3 to 4 times. Roll out and cut with glass. Dip into oil (in pan), fold in half, lining them close together. Cook at 425° for 12 to 15 minutes.
Mix dry ingredients. Add remaining ingredients and mix well. Bake in a 9 x 13-inch cake pan for 1 hour at 350°.
Cut potatoes in 1/4-inch pieces. Lay flat on cookie sheet. Sprinkle olive oil over potatoes. Then lay rosemary and garlic salt and pepper. Put into hot oven. Turn as they get crispy. Bake at 375° for 40 minutes. Serves 4 to 6.
Boil noodles; drain and set aside. Chop and fry in butter onion, bell pepper and parsley. Add hamburger and brown. Add corn, cumin seed, tomato sauce, mushroom sauce and olives. Salt and pepper to taste. Mix with noodles; put in baking dish. Cover with cheese and bake at 350° for one hour.
Heat margarine in a heavy skillet. Combine the egg, milk, vanilla and salt in a bowl; blend with a fork. Dip bread into egg mixture and saute in margarine on both sides to a golden brown. Sprinkle each with cinnsweet. Makes 6 servings.
Cream the shortening, adding sugar gradually. Add unbeaten egg, sifted dry ingredients, flavoring and a few drops of vegetable coloring. Mix well. Fill cookie press. Form cookies on ungreased cookie sheets, using the tree plate. Bake at 375° for 10 to 12 minutes. Yields 6 dozen.
Place pretzels and butter in bottom of a 9 x 13-inch baking dish and bake 10 minutes at 400°. Cool. Mix cream cheese and sugar. Spread on top of cooled pretzels. (The cream cheese mixture will spread better if you add a little of the Cool Whip with it.) Spread remaining Cool Whip on top of the cheese; chill. Next, dissolve jello in boiling water or juice. Stir in berries and allow to thicken almost to jellied point. Spread over topping and refrigerate. (If you use your own strawberries and they have sugar in them, only use 3/4 cup sugar.)
Layer ingredients as listed in a 9 x 13-inch pan. Bake for 45 minutes in a 350° oven. Serve with taco chips.
Mix in one bowl the flour, corn meal and sugar. In another bowl mix milk and oil. Pour into corn meal mix. Dip hot dogs and fry.
Cook noodles. Mix in cheeses; add tuna and green peas. Pour into baking dish; cook in oven 10 to 15 minutes.
Mix cake mix as directed. Instead of water, substitute milk. Pour batter into sheet cake pan, 13 x 9. Bake 30 to 35 minutes in 350° oven. Take from oven and punch holes in top of cake with fork. Mix cream of coconut oil and Eagle brand milk together. Put coconut on top of cake. Pour milk mixture on top of this. Cool. Frost with Cool Whip and coconut on top. Refrigerate. Enjoy!
Mash oysters with a fork to make a paste. Blend cream cheese and oysters until smooth. Add lemon juice, onion, hot sauce and Worcestershire sauce. Mix well. Chill 3 hours; roll in a ball and cover with chopped parsley. Serve with crackers.
Put all ingredients in mixing bowl. Mix until well blended. Pour over chopped cabbage. Makes enough for 1 or 2 heads of cabbage. Add carrots and peppers (chopped).
Rinse potatoes and put into microwave safe dish. Microwave on High for 2 to 3 minutes. Peel. Peel apples. Soak in water for 5 minutes, then grate. Put potatoes and bouillon cube into a pot and cover with water. Bring to boil. Lower heat and add ham and grated apple. Simmer for 10 to 15 minutes. Drain. Add parsley and salt and pepper to taste before serving. Serves 4 to 6.
Arrange Twinkies in a 9 x 13-inch pan. Combine Jell-O and 3 cups boiling water. Pour over Twinkies. Slice strawberries on Twinkies. Prepare pudding according to package directions and spread over all. Spread Cool Whip on top. Sprinkle with nuts if desired. Refrigerate until served. Serves 12.
Half-cook spaghetti - very al dente. Set aside. Saute mushrooms in olive oil with garlic clove, salt and pepper. In electric blender, blend cream, butter, Parmesan cheese and parsley.
Mix together dry ingredients and set aside. Cream together shortening, sugar, eggs and cocoa. Add boiling water. Stir in sour cream and vanilla. Add dry ingredients slowly, mixing well. Bake in a 9 x 13-inch pan at 350° for 45 minutes. Frost with white frosting.
Having cream cheese at room temperature, combine cheese, sauces, garlic powder and 1/2 cup chopped nuts. Mix well. Form into ball; roll in remainder of chopped nuts. Serve with assorted crackers.
Beat eggs, sugar and salt slightly to mix. Stir in scalded milk. Add corn. Pour into 1 1/2-quart baking dish. Sprinkle with pepper. Bake at 350° 45 to 50 minutes until a knife inserted 1 inch from edge comes out clean. Soft center sets as it stands.
For Grill: Place pork chops on foil. Pour Russian dressing over pork chops. Cut garlic gloves and put over pork chops. Cover pork chops with foil and grill for 1 hour at medium temperature. Or, oven bake pork chops for 30 minutes, pour off grease and pour Russian dressing over pork chops. Add garlic and bake at 350° for 40 minutes.
Mix sugar, milk and butter. Cook over medium heat until it comes to a boil. Boil at a full rolling boil for exactly one minute. Remove from heat and add peanut butter, vanilla, cocoa and oats. Mix well and quickly drop by spoonful on wax paper.
In a 9 x 13-inch long cake pan, dissolve jello in 2 cups boiling water. Stir until dissolved. Add blueberry pie filling. Stir, then add drained pineapple. Stir, then set in refrigerator until jelled. Cream cheese should be at room temperature. Mix cream cheese and sour cream together. Add 1 cup sugar and 1 teaspoon vanilla; mix together real good. Put on top of jello and sprinkle pecan chips on top.
Boil chopped potatoes until fork-tender. Cool. Combine all ingredients in large bowl, except 1 egg (reserve it for top of potato salad). Quarter or slice the 1 egg; sprinkle with paprika or pepper.
In a large kettle, bring water to boil. Add hog's head and boil for 3 hours. Test with a fork to see if it can pull apart easily. If not, continue to boil until tender. Remove the heat from liquid. Place on a large platter and remove the bones and skin. Shred the meat, making sure all the bones have been removed. Return shredded meat to kettle. Chop onions, parsley, shallots and garlic finely. Add to kettle and boil 10 minutes. Add red pepper, black pepper and salt. Boil 1 hour. Pour into small glass bowls to serve.
Fry onion and green pepper in oil until brown. Add tomato paste. Add sugar and mix. Let tomato paste get a little dark and then add 3 cans (tomato paste size) of water. Simmer. Add 3 cups of rice and cook until all tomato sauce is absorbed.
Mix cheese, eggs, 1 cup sugar and 1 tsp. vanilla for 8 minutes. Grease 9 inch pie plate. Pour mixture in and bake 40 minutes at 350 degrees. Remove from oven and let stand 10 minutes. Mix sour cream, 1 Tbsp sugar and 1 tsp. vanilla. Pour over cooling cake. Return to oven for 10 minutes more.
Mix ingredients with spoon well. Pour into cake baking sheet. Bake at 350° until light brown. Remove; cut in squares while warm.
Cream butter and sugar. Add egg and beat well. Combine flour, corn meal, baking powder and salt. Add milk alternately with drys to egg mixture, mixing well after each addition. Bake in greased 8-inch square pan at 350° for 35 to 40 minutes.
In a 2 quart casserole, heat chicken broth*. Stir in 1 cup cheese, 1/4 cup taco sauce and chili peppers. Spoon about 1/3 chicken mixture into center of each tortilla. Roll up and place seam side down in a 12 x 7 1/2 x 2-inch baking dish. Spoon 3/4 cup taco sauce atop. Cover dish with vented microwave safe plastic wrap. Cook on High for 5 to 8 minutes or until hot, turning dish half-turn every 3 minutes. Sprinkle with 1/2 cup cheese. Cook covered, on High about 1 minute or until cheese is melted. If desired, top with lettuce, tomatoes, sour cream and ripe olives. Makes 6 servings.
Cream shortening, margarine and sugar together. Add eggs one at a time, beating well after each egg. Add flour alternating with milk, beginning and ending with flour. Add flavorings. Mix well. Bake at 350° for about 1 hour.
Brown meat; add Tabasco and barbecue sauce and let simmer. Add mustard, molasses and garlic to meat mixture while simmering. Saute onions and bell peppers until crunchy; add to meat mixture. Stir and put into casserole dish (do not cover). Bake in 300° oven for 1 hour.
Mix the ingredients in a large bowl; add chicken breasts, covering with marinade. Refrigerate at least 8 hours or overnight. Remove chicken from marinade. Cook on grill.
Saute ground beef with onions in skillet until crumbly. Add remaining ingredients except noodles. Cook over low heat until cheese melts. Stir in noodles. Place in 2-quart casserole. Bake at 350° until lightly browned.
Prepare potatoes as normal to fry, slice as thin as possible. Spray Teflon skillet with Pam. Add potatoes, salt and pepper to taste; cook on low heat until done. Last few minutes, turn heat up to brown.
Mix and cook to 300°. Add 1/2 c. chopped nuts to cooked mixture and pour on a buttered cookie sheet. Melt 3 large chocolate bars and pour 1/2 over hardened candy. Sprinkle with nuts. When cool and hard turn over and pour rest of melted chocolate and sprinkle chopped nuts on other side. Break into chunks when cold.
Slice rolls in half and lay top aside. Spread with warmed pizza sauce. Place pepperoni and cheese on top and spread with more sauce. Place top on sandwich and microwave or place in warm oven until cheese is completely melted.
Melt butter and saute garlic and onions. Add crab. Add cream and heat until slightly thickened. Cook pasta and drain. Transfer to serving dish and pour sauce over. Add cheese and toss thoroughly.
Mix Cheez Whiz and cream cheese together. Place in microwave for 30 seconds. Remove and beat with mixer until combined and creamy. Add Worcestershire sauce and beat well. Return to microwave and heat until bubbling hot. Stir in crab meat or tuna. Use French bread cut into pieces to dip (any bread can be used).
Beat eggs well. Add sugar gradually. Add flour, baking powder and salt. Mix and add hot milk and vanilla. Bake at 350° in 9 x 9-inch pan for 35 minutes for double cake.
Melt chocolate with water and let cool. Sift flour and salt and set aside. Cream butter, shortening, cream cheese and sugar until very light and fluffy. Add eggs, one at a time, alternating with the flour mixture, beating on medium speed while adding. Add vanilla and mix well. Remove about 4 cups of batter and mix with the chocolate. In a 10-inch greased and floured tube pan, layer the batter: vanilla, chocolate, vanilla, chocolate and vanilla. Take a knife and reaching to the bottom, swirl through the batter to make marbled effect. Sprinkle the chopped nuts on top and bake at 300° for 1 1/2 hours or until done, beginning in a cold oven.