HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix enough picante sauce in cream cheese to spread evenly over tortillas. Add rest of ingredients. Roll tortillas and wrap in wax paper. Refrigerate overnight. Slice into small pinwheels and serve.
Saute onions. Add crayfish and parsley. Cook approximately 15 minutes. In another pot simmer flour and cream until thickened. Chop cheese and mix. Add cheese mixture to crayfish. Boil noodles as directed. Mix all together and bake 30 to 45 minutes at 350°.
Saute onion and garlic in olive oil. Add carrots, celery and spices. When vegetables are tender, add green peppers. Cook until done. Combine all other ingredients and heat together gently either in kettle or moderate oven, covered. Serve topped with grated cheese.
Combine powdered sugar and lemon juice. Set aside. Mix cake mix, Jell-O, apricot nectar and oil. Mix well. Add eggs, one at a time. Add vanilla and lemon juice. Bake in tube pan for 55 minutes at 325°. When cake is done, lightly pour sugar/lemon juice mixture over cake, right from the oven. Let cool in pan.
Create the following layers: Combine cream cheese and Gorgonzola. Combine green onion and pistachios. Chop softened sun-dried tomatoes. Make pesto by combining basil, oil, garlic, Parmesan and nuts in food processor or blender. Line a straight-sided bowl; mold with plastic wrap. Add in layers as follows: tomatoes, 1/3 cream cheese mix, pesto, 1/3 cream cheese mix, pistachios, 1/3 cream cheese mix. Cover with wrap and chill at least 1 hour before unmolding. Invert on platter. Serve with crackers.
Crust: Melt 1 stick butter with two cups graham cracker crumbs.
Beat eggs with brown sugar; add oleo and beat well. Add flour gradually. Add vanilla. Pour into 8 x 10-inch or 9 x 13-inch pan (greased or ungreased). Top dough with pecans. Bake at 350° about 40 minutes. Check for doneness. Looks like brownies. Cut into squares. Makes about 2 dozen squares.
Dissolve lime jello in boiling water. Add cold water and orange juice. Arrange pears in lightly oiled ring mold or rectangular Pyrex dish; cover with lime gelatin. Chill until almost set.
Melt oleo; add croutons. Cook broccoli and drain. Add 1 cup of croutons to mixture of broccoli, carrot, onion, cream of chicken soup and sour cream; stir. Top with 1 cup croutons. Bake at 350° for 30 minutes.
Melt chocolate over hot water. Remove from heat. Cream shortening. Gradually add 2 cups sugar, beating until light and fluffy. Add melted chocolate, eggs, corn syrup, water and flavorings. Mix well.
Roast 2 red peppers, either under broiler or above a burner flame, turning until all sides are charred. Remove from heat and place in paper bag or damp towel. Allow to cool.
Heat oven to 425°. Fold whipping cream into mincemeat and spread into pastry lined pie pan. Combine brown sugar and flour. Sprinkle over mincemeat. Arrange pecan halves on top of mixture. Cover with top crust which has about ten 1-inch slits cut in it. Seal well by folding top crust under bottom crust and flute. Bake 40 to 45 minutes. Cool slightly before serving.
Place whole cranberries in an oblong 7 x 11-inch baking dish; stir in sugar. Cover with plastic wrap. Cook 12 minutes, stirring and mashing every 4 minutes. Put oranges through food processor. Add to cooked cranberries. Place nuts in small bowl; dot with butter. Heat 3 minutes, stirring once. Mix nuts into cooked cranberries; stir well. Refrigerate, covered. Serve with meat or poultry. Keeps for weeks. Makes 2 pints. Can be frozen in small containers and used for gifts at holidays.
Boil the chicken (save 2 cups broth). Debone chicken and spread in a 13 x 9-inch baking dish. Sprinkle dressing mix over chicken. Mix the 2 cups broth, butter and soup together in saucepan. Heat until butter melts. Pour over chicken and stuffing. Bake 20 minutes at 350°.
Separate eggs (save whites for meringue). Mix all ingredients together except margarine and vanilla. Cook over medium heat until thick. Remove from stove. Add margarine and vanilla and let cool 3 to 4 minutes. Pour into baked pie shell. Add your meringue and brown. Cool and serve.
In a 2-quart casserole, combine celery, green pepper, onion, oil and garlic. Microwave on High for 3 to 5 minutes or until vegetables are tender, stirring 2 times. Add remaining ingredients except shrimp and rice. Stir to blend and break apart tomatoes. Microwave on High for 5 to 7 minutes or until flavors are blended, stirring once. Stir in shrimp. Microwave at power level 7 for 7 to 9 minutes or until shrimp are firm and opaque, stirring every 2 minutes. Let stand for 5 minutes. Serve with rice. Power Levels: High and 7. Approximate Cooking Time: 21 minutes. Yields 4 servings.
Spray a 9-inch square pan with cooking spray. Pour pie filling into pan. Pour pineapple and juice into pan and mix lightly with the pie filling. Pour cake mix evenly across top and cut into pie filling, using a spoon. Dot with pats of oleo or butter. Bake 45 minutes at 350° or until lightly brown.
Put first 4 ingredients in pan and heat until you can no longer stand to stir with finger. Remove from heat and beat until stiff and fluffy. Beat in salt, flavoring and color, if desired.
Put cube of margarine in 9 x 9-inch pan. Set in oven to melt margarine. Mix sugar, flour, baking powder and salt in bowl. Stir in 1 cup milk with dry ingredients. Pour half of mixture in pan of melted margarine. Add peaches evenly over mixture. Pour rest of mixture over peaches. Bake at 375° for 45 minutes.
Sift flour and baking powder together. Add corn, sugar and egg. Add milk to make a good drop batter. Fry in deep fat. Makes 1 dozen.
Mix together cocoa and boiling water and let cool. Sift together cake flour, baking soda and baking powder. Set aside. Cream butter and sugar. Add eggs and vanilla. Stir in flour and cocoa mixture alternately. Pour into three 9-inch greased and floured cake pans. Bake for 25 to 30 minutes in preheated 350° oven.
Boil together until thick. When thick, remove from heat and add strawberry Jell-O. Cool. Line baked pie crust with whole fresh strawberries and drip cooked mixture over berries. Put in refrigerator to chill. Serve with whipped cream. Makes 2 pies.
Beat cream cheese and 1 egg at a time. Add sugar and vanilla. Beat until smooth. Have 2 tassie pans with tassie paper cups in them. Put 1 vanilla wafer in each and fill with cheese mixture to top. Bake at 350° for 15 minutes. Decorate with Cool Whip and 1/2 of cherry. Let cool before decorating. Makes 64.
Trim bread. Cut each slice in 4 strips. Melt butter and dip sticks of bread. Roll in poppy seed and cheese. Place 1/2 inch apart on cookie sheet. Bake 30 minutes at 250°, turning once.
Peel potatoes and cut into uniform chunks. Boil until tender. Mash potatoes (using electric mixer); blend in spices and butter, then cream cheese, then sour cream. Whip until smooth and creamy. Put in square baking pan. Grate cheese and sprinkle on top of potatoes. Bake at 350° until cheese melts and starts to brown, approximately 15 minutes. Serves 4 to 6.
Mix all these ingredients together and pour half of mixture in a long pan or dish and refrigerate until jellied. Then spread 1 pint of sour cream over top. Pour rest of mixture on top and refrigerate.
Trim bread crusts, cut in strips, lengthwise, about 3 strips to one slice. Using 2 forks, roll strips in milk coating on all sides, then roll in coconut. Place on well-greased cookie sheet. Bake at 375° for 8 to 10 minutes. Cool one minute; remove from cookie sheet.
In shallow bowl, beat eggs and cheese; set aside. Coat chicken in flour and dip in egg mixture. Heat oil in skillet. Brown chicken slowly on both sides and remove to paper towel. Drain any oil from pan. To the pan, add margarine, bouillon cube and water. Add chicken pieces, sprinkle with lemon juice and pour on the sherry. Simmer 10 minutes or until tender, turning chicken occasionally.
Bring sugar, evaporated milk, cocoa and margarine to a boil in a saucepan. Boil for 1 1/2 to 2 minutes. Do not stir. Remove from heat. Add peanut butter, vanilla and oats. Drop by small spoonfuls onto a greased pan or waxed paper. Let cool and enjoy! (Easy no-bake recipe.)
Spread party rye with hot mustard, next pastrami, corned beef or ham, then sauerkraut. Top with Swiss cheese. Sprinkle with parsley or paprika. Broil until cheese melts. Serve hot.
Simmer all the above until zucchini is tender. Put in blender until smooth. Season with salt and pepper to taste. Can be served hot or cold. Freezes well. Serves 4 to 6.
Alligator may be marinated in wine for 1 hour before adding to sauce. Saute onions in oil until dark golden brown, stirring often. Bell pepper and celery are then added and sauteed until tender. Add Ro-Tel tomatoes, tomato sauce and seasonings; simmer for 10 minutes, then add mushrooms and drained alligator meat. Cover and cook for 40 minutes. Add shallots and parsley. Cook, uncovered, for 10 minutes. Serve with rice.
Let thawed bread dough rise until doubled in size. Melt 1/4 cup butter in saucepan and stir in brown sugar, corn syrup and chopped nuts. Remove from heat as soon as melted and blended; pour into 11 x 7-inch baking pan. Punch down dough and roll into 13 x 17-inch rectangle. Spread with melted butter. Combine sugar and cinnamon; sprinkle over dough. Roll rectangle, beginning at long side, and pinch ends to seal. Cut into 1-inch slices and arrange in pan over butter topping mixture. Cover and allow to rise until doubled in size. Bake at 375° for 25 to 30 minutes. Remove from pan immediately and turn upside down onto platter. Yields 16 buns.
Brown meat with spices and onion. Add everything else but rice and bring to a boil. Stir in rice; cover and remove from heat. Let stand for 10 minutes. Serves 6 to 8.
Mix oil, sugar and egg and beat well. Stir in molasses. Sift together dry ingredients and add. Mix well. Roll into balls and roll in sugar. Bake on ungreased baking sheet for 15 minutes at 350°. Makes 4 dozen.
Bring cream cheese to room temperature. Mix cream cheese with 1/2 cup sugar and 1/2 cup sour cream. Spread into baked and cooled pie shell and refrigerate.
Cook celery and onion in 1 cup water until tender. Melt butter and spread in flour, then add milk. Cook, stirring, until thickened. Add cooked celery with liquid. Heat gently, then season to taste with salt and pepper. Sprinkle with parsley. Makes 4 cups.
Layer spareribs in a slow cooker. In a mixing bowl, combine tomato soup, vinegar, brown sugar, soy sauce, celery seed, salt, chili powder and pepper. Pour over spareribs. Cover pot and heat at medium setting for 6 to 8 hours. Skim fat from juices before serving. Keep warm at low setting.
Mix flour, sugar and oleo like pie dough and take 4 handfuls out; set aside. In another bowl, mix molasses, water and baking soda. Then add to first mixture. Pour in pans, sprinkle with a handful of crumbs on top. Bake at 375° for 30 minutes.
In a bowl, puree avocados; add Tabasco sauce, lemon juice, parsley and salt and pepper to taste. Mix in tomatoes and cucumbers. Place in serving bowl and add sour cream on top or in separate bowl on the side. Serve as dip with tortilla chips or raw vegetables.
Cook raisins 15 minutes in 2 cups water. Let cool. Cream sugar and shortening. Combine flour, spices and baking soda. Add alternately with water to creamed mixture. Add raisins and water last. Bake at 350°.
Combine soften cream cheese and marshmallow cream. Mix until blended. Serve with fruit or cookies. Makes 2 cups.
Cream together the shortening and sugar. Add eggs and vanilla. Mix well. Mix flour and salt together. Combine all ingredients. Drop a teaspoonful at a time on a greased cookie sheet. Bake in a 350° oven for 10 minutes.
Rinse and soak lentils overnight. Combine all ingredients. Add water to cover lentils. Bring to boil, reduce heat, cover and simmer 1 1/2 to 2 hours, stirring occasionally. Cut sausage in bite-size pieces and add to soup (optional).
Mix prunes, sugar and eggs, then beat in oil, then buttermilk. Add soda and salt, add flour slowly. Beat in remaining ingredients. Grease and flour mini muffin cups, fill 2/3 full. Bake at 350° for about 20 minutes. Remove from pan and cool. Frost with cream cheese frosting and decorate as desired. Makes about six dozen.
Arrange half of the chiles in bottom of well-greased 9-inch baking dish. Top with half of the tortilla strips and half of the cheese. Arrange tomato slices on top of cheese layer. Repeat layers with remaining chiles, tortillas and cheese. Beat together the eggs, milk, cumin, garlic, onion, salt and pepper. Pour over tortilla mixture. Sprinkle lightly with paprika or mild chili powder. Bake, uncovered, at 350° for about 40 minutes until puffy and center is set. Allow to stand about 10 minutes before cutting into squares. Serves 6 to 8. Serves 10 to 12 if using a 9 x 13-inch baking dish.
In crock-pot or on stove, heat, then lower temperature. Serve hot. Happy holidays.
Reserve a few blueberries for garnish. In a blender, puree remaining berries with 1 cup evaporated skim milk, sugar substitute, and sugar. In a saucepan, sprinkle gelatin over cold water. Dissolve gelatin over low flame. Remove from heat and stir in lemon juice. Stir gelatin mixture into blueberry mixture. Whip remaining 1/2 cup evaporated milk until thick but not stiff. Fold into blueberry mixture. Pour into 2-quart bowl. Freeze for several hours, stirring occasionally, until mushy. Spoon into dessert dishes while still soft. Garnish with blueberries. Serves 8.
Mix first 3 ingredients and press into 9 x 13-inch pan. Mix milk, pudding and ice cream until smooth. Spread into pan. Refrigerate 45 minutes. Top with Cool Whip, remaining crumbs and Butterfingers.
Drain juice from pineapple into small bowl. Mix 1 tablespoon juice with mayonnaise, soy sauce and garlic salt; cover and chill. Just before serving, line medium size bowl with lettuce leaves; break remainder into bite-size pieces and place in bottom of bowl. Arrange tuna, green pepper strips, pineapple chunks, water chestnuts, green onions and rice noodles in ribbons over lettuce. Spoon soy dressing over top. Toss lightly to mix. Serves 4.
Melt caramels and milk in microwave. Combine cake mix with water, butter and eggs. Pour 1/2 of batter into 9 x 13-inch pan. Bake at 350° for 10 to 15 minutes until gooey cake puffs up. Pour melted caramels evenly over cake. Sprinkle on chips and nuts. Pour remaining batter on top and bake 30 minutes. Cool and cut into squares.
Cover pieces of liver with flour and seasoning. In large frypan, heat oil over medium heat. Add onions, tomatoes and basil. Cover with lid. Reduce heat to low and cook 1 hour.
Combine first six ingredients and mix well. Form into 5 patties. Grill or broil to desired amount of doneness. Serve in buns. Top with additional Heinz 57 sauce if desired. Yields 5 servings.
In a mixing bowl, cream together butter and sugar; stir in ginger, cinnamon and salt. Add egg. Beat until well blended. Stir in molasses and buttermilk. Sift together flour and soda. Combine with batter, beating just until flour is incorporated. Pour into a greased 10-inch iron skillet. Bake in a 325° oven for 35 to 40 minutes or until done.
Mix all ingredients. Pour into lightly greased 9 x 13-inch pan. Bake at 375° until bubbly. Freezes well.
Mash avocados in a bowl with lemon juice, salt and pepper. In a separate bowl, combine the next 3 ingredients.
Sift flour and dry ingredients together. Add remaining ingredients and mix until smooth. Place in greased and floured loaf pans or small coffee cans filled 1/2 full. Bake at 350° for 1 hour.
Spray 13x9 inch pan with non-stick spray. Microwave margarine in four quart bowl on HI for one minute or until melted. Add sugar and milk. Mix well. Microwave on HI six minutes or until mixture begins to boil, stirring after three minutes. Mix well, be sure to scrape sides. Microwave on HI seven minutes, stirring after three minutes. Gradually stir in peanut butter chips until melted. Add marshmallow cream and mix well. Pour into pan. Cool at room temperature, cut into squares.
Boil cranberries in water and strain. Add sugar and corn syrup and bring to a boil. Dissolve Jell-O in hot mixture and cool. Put in lemon and orange juice and freeze. Remove from tray and beat. Then freeze again. Serve in sherbet glasses.
Mix all ingredients and refrigerate. Very crisp. Keeps well for about 2 weeks.
Combine grits, water, salt and 1 tablespoon butter in a medium saucepan. Cook over medium-high heat 5 minutes. Reduce heat. Cover and simmer 10 minutes. Add remaining butter, milk, egg yolks, pepper, paprika and cheese. Stir until cheese melts. Beat egg whites (at room temperature) until stiff peaks form. Gently fold into grits mixture. Spoon into a greased 2-quart souffle dish. Sprinkle heavily with additional paprika. Bake at 350° for 45 minutes. Serve immediately. Serves 8.
Mix all of the above ingredients together. Bake at 350° until brown. Makes 2 skillets.
In a double boiler, melt butter and chocolate. Slowly add sugar. Add salt. Add milk. Stir well until blended. Refrigerate. To reheat: Spoon needed amount in coffee cup and heat in microwave for 1 minute.
Brown meat; add mushrooms, garlic, onion, celery and Italian seasoning. Stir together over low heat for 10 minutes. Add Ragu and stir well. Grease 9 x 13 pan with olive oil. Layer half the eggplant on bottom. Add half the meat mixture and top with 6 slices provolone. Layer remaining eggplant, meat and provolone. Sprinkle with salt and pepper. Spread mozzarella cheese on top. Cover with foil (spray foil with PAM) and cook 30-45 minutes at 325-350 degrees. Take foil off last 10 minutes to brown cheese.
Pile balls loosely in ungreased angel food cake pan. Let rise 30 minutes. When baked, turn the pan upside down immediately. Serve warm.
Drain and flake salmon. Combine ingredients in top of a double boiler and heat over hot water. Serves 6.
Melt butter in glass pie pan on High for 45 seconds in microwave. Stir in crumbs and sugar. Mix until all ingredients are moistened in pie plate. Press up sides and bottom. Microwave 1 1/2 minutes, rotating 1/2 turn after 1 minute. Cool. Beat cottage cheese until smooth. Blend in pudding powder and water. Pour in crust and refrigerate 1 hour.
Saute bacon until browned. Add water to bacon and drippings. Combine egg, flour, vinegar and sugar; mix well. Add to bacon and water, stirring constantly. Season with salt and freshly ground pepper. Cook, stirring constantly, until dressing is thickened. Pour over greens just before serving and toss quickly. Serves 4.
Beat oleo, Crisco and sugar for 4 minutes. Add scalded milk (cooled). Beat well. Add in egg; beat until creamy. Add any flavoring.
Cream Ricotta, cream cheese and sugar. Add eggs, one at a time. Add flour, sour cream and vanilla. Beat until smooth. Pour into spring-form pan. Place spring-form pan in a large pan. Add one inch of water to pan and put in oven.
Cook and drain spinach well. Mix all the other ingredients with the spinach. Add oil, salt and pepper. Take a teaspoon of mixture and roll into balls. Dredge in flour to coat. After all the balls are made, drop into large pot of boiling water. Watch closely. When they pop to the top, they are done. Remove with a slotted spoon. Can be served alone or with pasta sauce.
Brown meat and onion; add salt, pepper, soup, milk and chicken. Spread Doritos in bottom of 9 x 13-inch pan. Pour mixture on top of chips and sprinkle cheese on top. Bake at 350° for 20 minutes.
Melt butter in saucepan and add sugar. Bring to a boil over low heat, stirring constantly. Cool. Add eggs, one at a time, mixing well. Add vanilla and sifted flour and nuts. Pour into greased pan and bake at 350° about 30 minutes. Cool and cut into small bars.
Boil water and syrup for 5 minutes. Cool slightly. Add pineapple, lemons, orange juice and bananas. Mix, freeze overnight. Take out and mash with a potato masher. Pour 3 liters ginger ale over it. Serve.
Cook macaroni in salt water; drain. Rinse in cold water; drain again. Mix onion, salt and French dressing; mix well. Combine mustard and salad dressing; add pickles, carrot and pepper. Toss lightly and chill until ready to serve. Add boiled eggs, if desired.
Melt butter. Pour in sugar. Add eggs, one at a time. Add dry ingredients and mix well. Pour on greased cookie sheet in thin layers. Bake at 350° until done.
Combine all ingredients in a covered baking dish. Bake at 350° for 35 to 40 minutes. Stir once during cooking.
Preheat oven to 425°. Dissolve yeast, sugar and salt in warm water. Stir in flour. Place on floured board; knead for 10 minutes. Pinch off small strips of dough. Roll into ropes between palms. Shape like pretzels. Bake for 12 to 15 minutes.
Blend Crisco and sugars. Beat in vanilla, water and egg. Sift remaining dry ingredients together and add to the sugar and egg mixture. Mix well. Stir in M&M's candies. Drop from teaspoon to ungreased cookie sheet. Bake at 375° for 10 to 12 minutes or until golden brown. Makes 3 dozen 2 1/2 inch cookies.
Mix margarine, flour and pecans. Pat into 13 x 9-inch pan. Bake at 375° for 15 minutes. Combine sugar, cream cheese and 1 cup Cool Whip. Mix and spread on cooled crust. Mix pudding and cold milk. Spread on cheese mixture. Spread rest of Cool Whip on top. Chill.
Add sugar gradually to beaten eggs; continue to beat until mixture is very stiff. Add remaining ingredients and mix thoroughly. Pour into gallon container and freeze as directed on ice cream maker.
Place butter and brown sugar in small pan and bring to a boil. Boil for 3 minutes. Place saltines in a cookie pan with sides. Pour butter mixture over crackers. Bake at 350° for 5 minutes. Immediately sprinkle with chips and nuts.
Melt Velveeta and cream cheese together. Stir in remaining ingredients. It's best to thaw the spinach beforehand. May be served hot or cold.
Place softened cream cheese in a large mixing bowl. Add chopped olives, onions, mushrooms and dried beef; mix thoroughly. (May be rolled into logs or balls.) Roll in chopped pecans until covered. Chill. Serve with Ritz crackers.
In a large bowl, combine all ingredients. Shape into 10-inch rolls. Brush with additional heated corn syrup and roll in additional chopped nuts. Wrap tightly and store in refrigerator 3 to 4 days to blend flavor. To serve, cut into slices.
Cream first 4 ingredients together. Add baking soda, warm water, vanilla and flour. Stir in oats and chocolate chips. Bake at 350° until golden brown.
Brown butter; add milk and egg yolks. Combine cornstarch, sugar and salt; add to milk mixture. Cook until thickened; cool slightly. Pour into baked pie shell. Beat egg whites until stiff; beat in granulated sugar. Pile meringue lightly on pie. Bake in a 400° oven until meringue is lightly browned.
Place sugar, Crisco, butter and flavoring in mixer bowl and store, covered, at room temperature overnight. Have eggs in carton at room temperature overnight. Beat sugar, Crisco, butter, vanilla and lemon flavoring at medium speed of mixer until fluffy and sugar is no longer grainy. Sift together flour and baking powder. Add flour mixture to sugar mixture alternately with milk, beating after each addition.
In a medium bowl, beat eggs. Add sugar and mix well. Add melted butter and vanilla. Combine flour and baking powder in a bowl. Add to the egg mixture. Add almonds. Stir until well blended.
In 10-inch skillet over medium heat, in hot oil, cook chicken with garlic and black pepper 10 minutes or until chicken is lightly browned, stirring occasionally. Add spaghetti sauce and green pepper. Reduce heat to low. Cover and simmer 10 minutes or until chicken is fork-tender. Serve over macaroni. Makes 4 servings.
Place broccoli in a greased 1-quart baking dish. Add cheese and spoon soup over top. Cover and bake at 350° for 1 hour.
Mix stuffing mix with melted oleo. Press 1/2 of the mix into casserole dish for the crust. Spread the squash on crust. Mix sour cream, onion and cream of chicken soup. Spread over the squash. Add the rest of the stuffing mix. Spread with cheese. Bake at 350° for 30 minutes.
Arrange bread pieces, bacon and cheese in greased casserole. Pour melted butter over this. Beat eggs, salt, mustard and milk. Pour over casserole. Let stand 3 hours or overnight, covered in the refrigerator. Bake for 1 hour at 300°, uncovered. May pour into a 9 x 13-dish.
Mix all ingredients together; shape into ball. Leave a little of the beef for sprinkling on top.