HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all ingredients together in a bowl and make into two rolls. Roll each in chili powder. Wrap in waxed paper and chill. Serve with fat-free crackers.
Combine all ingredients except vanilla. Mix thoroughly. Stir over low heat until chocolate and shortening are melted. Bring rapidly to a boil until mixture reaches 220° or for exactly 2 minutes. Remove from heat and beat gently until mixture is lukewarm. Add vanilla. Continue beating until icing loses its gloss, and is of a spreading consistency.
In medium bowl, combine mayonnaise, honey, lemon juice and dill seed. Whisk to combine ingredients. Chill thoroughly. Just before serving, whisk dressing. Makes 1 cup.
Cook onion in butter until soft. Blend in flour and salt. Gradually add sour cream, stirring constantly. Add corn to sour cream mixture; heat thoroughly. Fold in 1/2 of crumbled bacon. Place in serving dish. Top with parsley and remaining bacon. Serves 4 to 6.
In a large pot, combine first 6 ingredients. Add onion and garlic that have been sauteed. Simmer 1/2 hour, then add regular size or cocktail meatballs. Simmer another 1/2 hour.
Brown the sausage. Add the onion, garlic, green pepper, cumin seed and Ro-Tel. Mix well. Make indentations in 4 spots and add the eggs. Cover until poached. Sprinkle Cheddar cheese on top and cover to let cheese melt. Serve with biscuits.
Chill apricot nectar and ginger ale well. When ready to serve, combine the nectar and ginger ale. Dip rims of glasses into lemon juice, then into sugar. Pour in Apricot Fizz and serve.
Saute onion and garlic in oil. Add chopped mushroom stems. Cook until soft. Add bread crumbs; your stuffing is done. Clean out mushroom caps with a tiny spoon. Fill with stuffing. Sprinkle caps with salt. Bake in pan adding 2 tablespoons water to pan. Bake at 500° for 5 minutes.
Cook potatoes, water, butter and onion until onion is tender. Put in hamburger and cheese. Cook until potatoes are done on medium heat.
Cream butter and cheese. Gradually add flour, mixing to make a soft dough. Shape into smooth rounds and chill for an hour. Combine dates, sugar and water in saucepan (can add chopped nuts, if you want to). Cook over low heat, stirring constantly until soft (about 5 minutes). Cool. Roll chilled dough (take out of refrigerator a little at a time) on floured surface. Cut into a small round. Place a teaspoon of date mixture on half of rounds. Fold and seal edges with a fork. Bake at 350° for 15 to 18 minutes or until light golden brown. May freeze.
Mix ingredients and heat well. Serve with favorite crackers and sliced cheese. Great and quick for a cold winter day!
Roll half of pastry to 1/8-inch thick and fit into a 9-inch pie plate. Combine blackberries and apple slices; place in pie shell. Combine sugar, tapioca and cinnamon. Stir well. Sprinkle over blackberries; dot with butter. Roll out remaining dough to 1/8-inch thick; place over filling. Trim pastry, seal and flute edges. Cut slits for steam to release. Bake at 350° until brown.
Mix all ingredients together except potatoes. Mix in potatoes. Put in a 9 x 13-inch buttered or greased pan. Top with 1 cup corn flakes or 1 cup crumbled potato chips and 1/2 stick margarine (melted). Bake at 375° for 1 hour, uncovered.
Cream butter, cream cheese and sugar until fluffy. Add eggs one at a time. Beat well after each. Add flavoring and flour. Beat until well blended and smooth. Bake at 325° for 1 hour. Turn oven down to 300° for 1/2 hour.
Mix cereal, Fritos, pretzels and nuts. Mix margarine, oil and spices; pour over dry mixture. Bake at 200° for 4 hours. Stir every 1/2 hour.
Rub roast with olive oil and sprinkle with sea salt. Combine rosemary, thyme and pepper. Rub over roast and let stand 30 minutes. Soak hickory chips in water for 1 hour. Prepare charcoal fire, let burn 20 minutes. Place hickory on coals. Place roast on rack. Cook, covered with grill lid, over medium-high coals (350° to 400°) 40 minutes, turning often. Let stand 15 minutes before thinly slicing. Yields 6 to 8 servings.
Combine soup, chilies, onion, sour cream and 1 1/2 cups cheese (mixed); set aside 3 cups mixture and add chicken to remaining mixture. Put 3 tablespoons mixture in each tortilla and roll up. Place in 9 x 13 x 2-inch glass pan; pour remaining mixture over top of enchiladas. Sprinkle remaining cheese, green onions and paprika on top. Refrigerate overnight. Bake 45 minutes in 350° oven or until heated through.
Cream the cream cheese, lemon juice and Lea & Perrins together well. Add dried beef that has been chopped well. Use enough mayonnaise to make right consistency for spreading. Let sit awhile to allow flavors to blend. Taste and add more Lea & Perrins and/or lemon juice, if necessary. Spread on any variety of thin bread and cut for party sandwiches. If stored in refrigerator, let soften before preparing sandwiches.
In a large bowl, combine the undrained pineapple chunks, walnut halves, orange juice and ginger. Stir to mix well. Add the strawberry halves, blueberries and coconut. Toss gently to coat the fruit with juice. Makes 4 servings.
Mix together sour cream, chicken soup and dry onion soup. Layer 1 package of defrosted broccoli, a layer of chicken and one-half of the soup mixture in a greased casserole dish. Repeat once more, beginning with broccoli. Sprinkle crushed onion rings over top. Bake for 1 hour in a 350° oven. (If the casserole is to be kept warm in the oven after baking, cover with foil to keep onion rings from burning.)
Cook and drain noodles. Brown 2 pounds ground chuck. Add 2 large cans of pizza sauce and cheese soup. Mix and then add mushrooms and the drained noodles. Mix. Pour into a greased 13 x 9-inch pan (or larger). Cover with foil and bake at 350° for 45 minutes to 1 hour. Take out of oven and sprinkle shredded Mozzarella cheese on top. Return to oven, uncovered, until cheese melts. Can be frozen before baking.
Combine and bring to a boil. Simmer 5 minutes. Strain and serve hot.
Roll out half the dough and line 9 inch pie pan. In a large saucepan combine water, apples and cranberries. Bring to a boil. Simmer 5 minutes. Add sugar, cornstarch, cinnamon and walnuts. Cook until mixture thickens and boils. Pile mixture into pie plate, dot with butter. Roll out remaining dough and cut into strips. Arrange in lattice design over filling and seal to bottom pastry. Brush top with milk, sprinkle with sugar and nutmeg. Bake at 400° for 50 minutes or until golden. Yield: 1 9 inch pie.
Combine vegetables in large saucepan and cook until tender. Melt oleo in medium saucepan; stir in flour until smooth. Add milk; stir constantly. When mixture becomes thick, add cheese and stir until melted. Add vegetables and pepper. Mix well. Heat thoroughly. If soup is too thick, add more milk.
Work together brown sugar, flour and shortening until grainy. Remove 1 cup for top crumbs and put aside. Add remaining ingredients and mix well. Pour into well-greased and floured 8 or 9-inch pan. Add remaining crumbs across top. Bake at 350° for 25 minutes. Makes one (8 or 9-inch) cake or 2 dozen cupcakes. Double recipe for 9 x 13-inch pan.
Lightly grease 2 (8-inch) pie pans or one large pie pan. Cook beef and onions until brown. Drain and add salt and pepper. Spread into pans. Sprinkle cheese on top.	Mix remaining ingredients and pour over beef and cheese.	Cook at 400° for 30 minutes.
Remove crust from bread. Spread slices with butter. Place buttered side down in greased 13 x 9 x 2-inch baking dish. Set aside. Cook sausage, stirring to crumble. Spoon over bread. Sprinkle with cheese. Combine eggs, half and half and salt. Mix well. Pour over cheese. Cover and chill overnight. Let sit at room temperature for 15 minutes. Bake at 350° for 30 minutes or until eggs are set.
Mix and bake at 350° for 30 to 40 minutes or until done.
Put scallops in a saucepan with sherry, salt and pepper. Bring to a boil and simmer, covered, for 10 minutes. Drain, reserving 1 cup broth. Melt butter and blend in flour. Add reserved broth and heavy cream. Cook, stirring constantly, until thickened. Stir in cheese and scallops. Put in 6 shells or a shallow baking dish. Top with buttered bread crumbs and bake in a preheated hot oven at 400° for 10 minutes. Makes 6 servings.
Heat oven to 400°. In saucepan, heat water and butter to rolling boil. Stir in flour. Stir vigorously over low heat until mixture forms a ball, about 1 minute. Remove from heat. Beat in eggs, all at once, until smooth and glossy. Drop dough by slightly rounded teaspoonfuls onto ungreased baking sheet. Bake about 25 minutes or until puffed, golden brown and dry. Remove puffs to wire rack; cool away from draft.
Melt margarine. Add onions, bell pepper and onion tops; saute for about 30 minutes. Add cream of mushroom and cream of celery soup with 1 can of water. Stir and cook until thickens. Add salt and pepper to taste. Add 1/4 teaspoon red pepper and 1/2 tablespoon paprika, then add shrimp (which makes its own water). Cook until thickens again. Serve over rice. Delicious.
Beat Crisco, light brown sugar, eggs and vanilla with mixer until light and fluffy. Then, by hand, stir in flour, salt, soda and cinnamon that have been sifted together. Store in refrigerator overnight.
Cream shortening and sugar. Add beaten eggs, orange juice and rind. Sift together the dry ingredients and add to creamed mixture alternately with buttermilk. Fold in dates and nuts. Pour in large greased and floured stem pan. Bake in preheated 350° oven for about 1 hour. As soon as pudding comes from oven, pour over it a mixture of 1 cup orange juice, grated rind of 1 orange and 1 cup sugar mixed until sugar is dissolved. After adding sauce, allow pudding to cool before removing from pan. Store in tightly covered container.
Sift dry ingredients together and add liquid to make a soft dough. Drop by spoonfuls in hot stew or any hot broth. Be sure it is boiling when dropping in dough. Steam covered for 10 minutes. Plenty of broth is needed for successful dumplings.
Beat condensed milk and lemon juice until thick. Add remaining ingredients; mix well. Chill before serving.
Cut peppers lengthwise; remove all seeds and veins. Steam, covered, in simmering water for about 10 minutes, until tender. Meantime, cook macaroni; drain. Add Cheez Whiz. Place peppers on cookie sheet and fill with macaroni and cheese. Top with shredded Cheddar cheese; sprinkle with paprika and place under broiler until cheese melts.
Saute peppers and onions. Add ground beef or chicken (browned). Add garlic, drained tomatoes, salt, red wine vinegar, oregano and cumin. Fry together. Simmer 10 minutes.
Roll dough into rectangles on a lightly floured surface. Spread with butter. Mix with sugar and cinnamon. Sprinkle over dough. Roll up tightly; pinch edges and seal well. Cut into slices (1 1/2-inches thick). Place in muffin cups; let rise until double, for 40 minutes. Bake at 375° for 25 to 30 minutes. Mix powdered sugar, milk and vanilla and spread over rolls.
Heat oven to 350°. Chop onion and garlic. Combine onion, garlic, wine and 1/2 cup water in roasting pan. Sprinkle meat with salt and pepper; put in pan, fat side up. Cover and cook in oven for 1 1/2 hours. For tender brisket, the liquid should just simmer, never boil. Reduce the oven temperature if necessary. Cut carrots in approximately 1/2-inch slices and add to pan. Cover and cook until the meat is tender, about 1 1/2 hours longer. Slice the meat and serve with the carrots and the braising liquid.
Mix flour, brown sugar, pecans and melted butter. Bake in 350° oven for 20 minutes in an ungreased pan, stirring a few times. Cool and spread 2/3 crumbly mixture in a 12 x 9-inch oblong pan.
Cut chicken wings in half. Mix flour, cayenne pepper, salt, paprika and garlic salt together. Put oil in frying pan. Fry chicken pieces until about done (10 to 20 minutes). Take out and put in ovenproof pan. Mix sauce and hot sauce together. Baste chicken with sauce mixture. Put in 350° oven until it starts to get crispy, 5 to 10 minutes. Turn over and repeat. Take out and enjoy.
Melt margarine in saucepan. Blend in flour, salt and pepper. Add milk gradually. Cook, stirring until thickened. Alternate layers of potatoes which have been peeled and thinly sliced. Sprinkle lightly with additional salt and pepper. Pour sauce mixture evenly over potatoes and onion. Bake at 240° for 45 minutes to 1 hour in 2-quart covered dish.
Preheat oven to 350°. Mix butter, flour and nuts together and press into 9 x 13-inch cake pan. Bake 15 minutes. Cool completely. Mix softened cream cheese and powdered sugar until fluffy. Fold in about 10 ounces Cool Whip. Spread evenly over cooled crust. Mix instant pudding with milk until it starts to thicken. Spread evenly over second layer. Top with remaining Cool Whip. Refrigerate.
Preheat oven to 400°. Mix all ingredients. Pour into pie shell. Bake 30 to 35 minutes until crust is brown and filling is slightly puffy. Cool on wire rack.
Cook pasta according to package directions, drain. Preheat oven to 350°. Grease 2-quart casserole. In large bowl blend Ricotta, 1 cup Mozzarella, egg, parsley, garlic, pepper and nutmeg; stir in ziti. Spoon into prepared casserole and sprinkle with remaining Mozzarella and Parmesan. Bake until top is golden, about 30 minutes. Yields 8 servings.
Cream butter. Add sugar gradually, creaming until light and fluffy. Add eggs, beating after each addition. Add vanilla, then the dry ingredients all mixed together. Beat well in the creamed mixture. Chill for 3 to 4 hours. Roll out on floured surface to thickness desired. Cut with round or shaped cookie cutters. Grease cookie sheet and place cookies on it and bake for 6 to 8 minutes at 375°.
In plastic bag, combine 1/3 cup flour and paprika. Add chicken a few pieces at a time. Shake to coat. In large skillet over medium heat, brown chicken in margarine; remove from pan. Stir in remaining 1 tablespoon flour. Gradually add cream, water and bouillon; over low heat, cook and stir 5 minutes or until bouillon is dissolved. Stir in lemon juice and sherry; add chicken. Cover; simmer 20 minutes or until chicken is tender. Top with cheese. Serve with rice; garnish with parsley, if desired.
Finely chop vegetables; food processor works well for this. Cook vegetables in butter in covered saucepan over low heat until tender. Slowly stir in flour. Gradually stir in broth. Cook over low heat until thick and bubbly. Slowly stir in milk, then add cheese gradually. Continue to heat over low heat, stirring occasionally. Do not let it boil! Soup is ready when cheese has melted and soup is medium-hot. Makes 4 to 6 servings.
Cream butter and 1/4 cup of sugar. Stir in flour, pecans and vanilla. Shape into small (1 teaspoon) balls and place on well-greased baking sheet. Bake at 275° for 45 minutes. When cool, roll in confectioners sugar. Makes 12 to 16 small cookies.
Combine and simmer tomato sauce, onion, green pepper, chili powder and garlic powder 8 to 10 minutes. Stir in remaining ingredients. Pour into a pan sprayed with Pam. Bake at 350° for 30 minutes. Yields 4 servings.
Mix soups, rice, chestnuts, pepper and onions. Put half of the margarine in the dish and add mixture. Salt and pepper chicken pieces on top and pour margarine over that. Bake 2 1/2 hours at 250°. Turn chicken over halfway through baking. If needed, add 1/2 can of milk or water to soup as needed. Cover with foil the last 30 minutes.
Add grits and salt to boiling water and cook according to package directions. Add remaining ingredients and pour into 2-quart casserole. Bake at 350° for 1 hour. Makes 12 servings.
Grease bundt or angel food cake pan real well. Scatter a few nut meats around the pan. Place rolls in pan. Scatter more nuts on top. Then scatter sugar over nuts; pudding on top. Melt a cube of butter and pour over all. Let stand all night. Bake in the morning for 20 to 25 minutes at 350°.
Spread pecan halves over the bottom of the unbaked pie shell. Beat the eggs until frothy. Add sugar, syrup, salt, vanilla and butter. Blend thoroughly. Pour filling over pecans in shell. Bake 10 minutes in hot 450° oven. Reduce the heat to 350° and bake for 35 minutes longer.
Cook raisins in water (enough to cover) about 5 minutes. Do not drain. Add sugar, butter, flour, milk, slightly beaten egg yolks and nuts to the pan of raisins and continue to heat over low temperature until mixture thickens. Pour into previously baked pie shell. Cool and serve with whipped cream.
Sift flour, baking powder and salt in a bowl. Measure oil, then milk into one measuring cup (don't stir together). Pour all at once over flour mixture. With a fork, mix to make soft dough that rounds up into a ball. Turn dough onto a sheet of wax paper; knead lightly, without additional flour, 10 times or until smooth.
Beat eggs thoroughly. Add milk and water. Dip bread slices in the mixture and fry on a hot greased griddle until golden brown. Serve hot with syrup.
Mix all together, except nuts. Cook and stir over low heat until soft ball stage. Add pecans and beat until thickens. Drop on wax paper by teaspoonfuls. This is a favorite of my mother.
Cook macaroni according to directions on the package. Drain well. Combine all other ingredients in a large bowl and mix until well blended. Fold in macaroni. Spoon into a well-greased 10-cup baking dish. Bake at 350° for 45 minutes or until it bubbles. This makes 8 servings.
Melt butter. Add soy sauce, Tabasco and pecan halves; blend well. Cook over low heat. Add salt. Place pan in a 400° oven for 20 minutes. Drain and serve.
Make any white box cake as directed and bake. Cool 15 minutes and use handle of wooden spoon to poke holes over cake. Mix milk, sugar and 2 cups coconut. Mix together, stirring constantly, over heat until mixture boils for 1 minute. Spoon over cake holes. Top with a layer of Cool Whip and sprinkle coconut. Refrigerate.
Boil sweetened condensed milk in its own can for 4 hours. Mix with pecans and dip in chocolate.
Preheat oven to 375°. Line 2 cookie sheets with parchment paper or grease them lightly with butter or vegetable oil. Sift the flour, soda and salt into a small bowl; set aside. Using an electric mixer on medium speed, cream the butter, brown sugar, 1/4 cup granulated sugar, peanut butter and vanilla in a medium size mixing bowl until light and fluffy, 2 to 3 minutes. Stop the mixer twice to scrape the bowl with a spatula. Add the egg. Blend on medium speed until it is almost incorporated, about 10 seconds. Scrape the bowl. Add the dry ingredients on low speed and blend 15 seconds. Stop the mixer to scrape the bowl and beaters, then blend until the dough is smooth, about 5 seconds more. Measure out 48 rounded teaspoonfuls of the dough and roll them into balls using your hands. Dip one side of each ball in the remaining 1/2 cup granulated sugar. Place them 2 inches apart, sugar side up, on the prepared cookie sheets. Bake until cookies are light gold, 8 to 10 minutes. Remove cookie sheets from the oven. Immediately top each cookie with a kiss, flat side down, pressing kiss firmly into the center of the cookie to imbed the kiss. Carefully remove the cookies from the sheets and place them on a plate or cooling rack. Makes 48 cookies.
Melt margarine in heavy 4-quart kettle or Dutch oven. Add potatoes, carrots and celery and saute, stirring 5 minutes. Add 3 cups hot water, the clam juice and herbs. Bring to boil, cover and simmer 20 minutes or until vegetables are almost tender. Add onions and corn and simmer 5 minutes longer. Add clams with liquid and heat. Season to taste with salt and pepper. Sprinkle with parsley. Makes about 2 quarts.
In a mixing bowl, combine flour, baking powder, baking soda and salt; set aisde. In another bowl, cream butter and sugar. Add egg and orange juice; beat well. Add 1/3 cup of flour mixture; beat until smooth. Mix in remaining flour mixture and the pineapple. Stir in raisins and walnuts. Pour into a greased 9 x 5 x 3-inch loaf pan. Bake at 350° for 60 to 70 minutes. Let cool in pan for 10 minutes. Remove to a wire rack to cool completely.
Soften cream cheese. Mix with salsa. Spread in shallow dish (about 9-inch). Top with lettuce, tomato and black olives. Chill. Serve with tortilla chips.
Combine all ingredients in blender and process until smooth. Makes the same amount as store bought can. Best part of this recipe is that you can't tell the difference.
Slice cucumbers into large bowl or crock. Combine lime and water. Pour over cucumbers. Let soak for 24 hours. Wash through 5 waters. Place cucumbers in large kettle. Make solution of sugar, vinegar, salt, cloves, allspice and celery seed. Pour over cucumbers. Let soak for 2 hours and 30 minutes. Bring to a boil. Cook for 30 minutes. Pack into sterilized jars and seal. Spices may be tied in a bag and discarded before jars are filled if so desired. These are sweet pickles.
In a 1 1/2-quart casserole, stir together beans, onion, corn syrup, garlic, mustard and salt until well mixed. If desired, arrange bacon strips on top. Bake in a 400° oven 1 hour until thoroughly heated. Makes 4 to 6 servings.
Mix sugar and cornstarch. Add water and cook until thick, stirring occasionally. Remove from heat and stir in jello. Let cool. Pour over fresh strawberries and let stand until firm. Then add whipped cream.
Dissolve yeast in warm milk. Add oil, eggs and sugar; mix well. Place both flours in large bowl. Stir milk mixture into flours. Mix well and turn onto floured board. Knead until smooth and satiny, about 10 minutes. Place dough in clean oiled bowl; turn to oil top. Cover and let rise in warm place until double (1 hour). Punch down and knead briefly. Shape into 2 loaves. Place in oiled loaf pans. Cover and let rise until double (45 minutes).
Mix dry ingredients. Stir in milk and pumpkin. Cook in double boiler for 20 minutes, stirring frequently. Add beaten egg yolks. Cook another 2 minutes. Cool and pour into baked pie shell. Beat egg whites until stiff. Fold in 1/4 cup sugar and spread on top of pie. Bake at 300° for 15 minutes or until meringue is firm and brown.
Put in large bowl. Beat with electric mixer until whipped. Chill in refrigerator until set.
Place equal amount of grilled chicken on crescent rolls. Place shredded cheese over chicken. Roll crescent rolls up and place in oven at 350°. Put one cup milk, one can of cream of chicken soup and remaining shredded cheese in medium boiling pan and cook until cheese is melted and ingredients become gravy while stirring well. Bake crescent rolls until done or golden brown. Pour gravy over crescent rolls and enjoy.
Mix all ingredients. Place into greased pie pan. Bake at 350° for 45 minutes to 1 hour or until golden brown.
Remove seeds and membranes from peppers; split and lay flat in lightly greased casserole. Grate cheese over peppers. Beat eggs; mix in milk, Bisquick and salt. Pour over cheese and peppers. Bake, uncovered, at 350° for about 45 to 55 minutes.
In large bowl, combine first 5 ingredients. Press into ungreased 13 x 9-inch pan. In same bowl, combine remaining ingredients. Blend well. Pour over crust. Bake 35 to 45 minutes at 375°. Check with knife into center to come out clean. Cool. Cut into 24 squares. Serve garnished with whipped cream. Refrigerate leftovers.
In a large bowl, mix yolks of eggs well, adding sugar gradually and stirring in whiskey slowly. Stir mixture constantly. Whip cream until stiff, then fold into egg yolk and sugar mixture. Fold beaten egg whites into mixture last.
Drain fruit. Combine sugar, cornstarch and curry. Add melted butter to fruit. Add sugar mixture to fruit. Pour into 8-inch square baking dish. Bake 40 minutes at 350°. Serves 8.
Pour over top with buttered crumbs. Bake at 350° for 30 minutes.
Mix first seven ingredients in order given. Add flour, nuts and raisins. Bake in loaf pan at 350° until done.
Mix cake mix as directed an box. Pour 1/2 of the mixture in 9 X 13 greased and floured cake pan. Bake at 350° for 20 minutes. Melt caramels with margarine. Pour over baked cake. Sprinkle with chocolate chips and nuts. Dab the rest of the cake batter on top and bake at 350° for 20 minutes and 10 more minutes at 250°.
Heat oven to 375°. While oven is heating, melt margarine in a 9 x 12-inch oblong pan.
Use Top Ramen flavoring packet with oil and vinegar to make dressing. Mix with rest of ingredients.