HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°. Mix ingredients together. Roll into 1 to 1 1/2-inch balls. Bake 20 to 30 minutes, turning over once at 10 to 15 minutes. Roll in 10x sugar when hot. Roll a few more times in 10x sugar to taste (more times rolled, sweeter taste).
Beat cream cheese until smooth. Blend in remaining ingredients, except almonds. Spread mixture in 9-inch pie plate. Top with almonds and sprinkle with paprika. Bake uncovered for 20 minutes at 375°. Serve with crackers. Serves 8 to 10 people.
Mix and pour into greased layer pans or 9 x 13 pan. Bake at 350° for 30 to 40 minutes or until toothpick inserted in center comes out clean. Cool cake before frosting.
In large pot boil chicken, onion, celery, bell pepper in water until chicken is done. Remove chicken to cool and cut up in small pieces. While cooling add garlic, cumin, Worcestershire sauce, Tabasco, garlic salt, and tomatoes to chicken broth and vegetables. Cover and simmer 30 minutes. Then added chopped chicken and mushrooms and simmer 15 minutes, covered. Meanwhile, brown tortillas in nonstick griddle using spray oil. After browned, cut into thin strips and put into bottom of soup bowls. Ladle in soup and serve with toppers.
Sift together dry ingredients. Combine juice, butter and egg together. Then mix together with dry ingredients. Add nuts and cranberries. Bake at 350° for 60 minutes. Makes 1 loaf.
Bake squash and peeled apple until done. Scoop out squash. In large saucepan, melt butter over low heat. Add squash, apple, thyme, brown sugar, 1 teaspoon salt and 1/4 teaspoon pepper. Mash to make chunky puree. Cover and heat through.
Mince garlic and combine with onion and ground meat in 2-quart microwave casserole dish. Microwave, covered, for 3 minutes on High. Stir and microwave on High for 2 minutes. Drain meat and keep in casserole dish. Rinse can of beans in colander and add beans to dish with meat. Add can of tomatoes; don't drain. Coarsely cut tomatoes in dish. Add remaining ingredients. Stir; microwave for 3 to 5 minutes on High. For soupier chili, add 1/2 cup water before microwaving.
Heat oil in large skillet until hot. Add crab delights and vegetables. Cook and stir over medium heat for 2 minutes. Add seasonings; stir well. Cook 1 minute more. Serve immediately.
Drain and shred chicken; put into frying pan. Pour in hot sauce and completely coat chicken. Cut up cream cheese and melt in pot with chicken and hot sauce. Pour in Blue cheese dressing; cook 15 minutes. Add shredded cheese and cook 10 minutes, stirring constantly.
Press rice evenly on bottom and sides of pie plate to form "shell". Combine all other ingredients in measuring cup and heat thoroughly (3 minutes on High and 3 on Medium). Pour into pie plate. Microwave, uncovered, 15 to 20 minutes at 40% power. Quiche will be almost set in middle. Allow to stand 5 minutes before serving. Keeps well in refrigerator and is good cold.
Combine all ingredients except pastry. Let stand for 15 to 20 minutes. Place pastry in 9-inch pie plate and add the filling. Fit remaining pastry on top; seal and flute the edge. Cut slits in top. Bake at 350° for 45 to 50 minutes or until crust is golden brown and filling bubbly. Makes 6 to 8 servings.
In heavy skillet, brown meat. Drain off fat. Add taco seasoning mix and water. Simmer 5 minutes. Add tomato sauce and simmer until sauce thickens.
Combine apples and yams. Put into shallow baking dish. Mix remaining ingredients and spoon over entire casserole. Bake, uncovered, at 350° for 40 to 45 minutes. Baste occasionally with the syrup in the casserole.
Chop onion fine; add garlic. Mix onion, garlic, cheese and milk until blended. Spread in shallow serving dish. Coarsely chop tomato and green pepper. Chop parsley finely. Mix parsley, lemon juice, salt and vegetables. Spoon on top of cheese mixture. Top with crab meat. Sprinkle with remaining parsley. Chill well. Serve with vegetables or crackers. Contains 21 calories per tablespoon.
Break up angel food cake into bite-sized pieces and spread into bottom of 13 X 9 dish. Sprinkle half of pineapple with juice over cake. Mix vanilla pudding as directed on box and pour over cake and pineapple. Slice bananas and layer on top. Add remaining pineapple and juice. Spread Cool Whip on top. Garnish with sliced strawberries. Refrigerate for 30 minutes to one hour.
Cook broccoli as directed. Drain. Grease casserole dish. Mix all ingredients and bake at 350° for 35 minutes. Delicious! Easy to double.
Heat oven to 350°. Wash and drain mushrooms. Remove stems and reserve for sauce. Sprinkle mushroom caps with salt and pepper. Mix remaining ingredients except sauce. Pile ground beef mixture generously into mushrooms. Place into shallow dish. Bake about 45 minutes, basting every 5 minutes with sauce (beef stock). Makes 6 to 8 servings.
Blend sugar, butter, eggs, salt and vanilla. Sift flour, spices, soda and baking powder. Mix well with first mixture. Add apples and nuts. Pour in greased 9 x 12-inch pan. Bake at 350°. Remove from oven and top with 1 1/2 cups brown sugar, mixed with 1 stick butter. Return to oven and bake for about 20 minutes longer.
Beat chicken out fairly thin. Place parsley and a square of butter in the middle. Wrap chicken around the parsley and butter and put a toothpick through the middle to hold it together. Then wrap the chicken with foil. Drop chicken in a kettle of hot grease for approximately 5 minutes.
Cut pork in 1-inch cubes. Spray Pam in large skillet and brown pork 15 minutes. Add onion and garlic, stirring frequently until onions are slightly wilted.
Mix together croutons, margarine, water and salt. Put 1/2 in greased glass pan 12 x 9-inches. Set aside the rest of the mixture. Mix together diced chicken, 1/2 teaspoon salt, celery, salad dressing, onions and pimentos. Put in casserole over bread mixture, then top with remaining crouton mixture. Combine eggs and milk and pour evenly over bread mixture. Cover with foil and refrigerate overnight. Take out one hour before baking. Spread mushroom soup over top. Bake uncovered in 325° oven for 40 minutes. Sprinkle grated cheese on top. Return to oven for 10 minutes or until cheese melts. Serves 8 to 10.
Crumble biscuits and pour milk over them. Set aside. In medium bowl, mix eggs, butter, sugar and vanilla. Add to biscuit mixture. Mix well and pour into an 8-inch square baking dish. Bake in 350° oven for 55 to 60 minutes or until set. Serve warm or cold with whipped cream.
Combine first 3 ingredients and cook until mixture will form a soft ball in cold water. Turn off heat, but leave on stove and add last three ingredients. Stir until well blended and mixture begins to harden. Pour onto aluminum foil immediately or if preferred onto a buttered platter. Let harden; slice and enjoy.
Combine cheese, sesame seeds, paprika and cayenne pepper in mixing bowl. Set aside. Beat egg white until frothy. Add peanuts, tossing to coat. Add peanuts to cheese mixture; mix well. Spread single layer of nuts on lightly oiled baking sheet. Bake in preheated 300° oven 20 to 25 minutes, until golden. Cool, then serve, or store in airtight container.
Mix crab, cream cheese, green onion and garlic. Mix. Put in wonton wrapper. Seal with egg whites. Deep fry.
Mix sweet potatoes, sugar, butter, cinnamon, salt, vanilla and pecans together. Refrigerate overnight.
Boil sugar and milk until it forms a soft ball when dropped in cold water. Add vanilla just before it reaches the hard ball stage. Stir in pecans and coat well. Spoon onto waxed paper or brown paper and separate.
Combine all ingredients except the cheese. Mix and pour into a greased 8 x 8 x 2-inch baking dish. Top with cheese. Bake at 350° for 3 minutes.
Combine dry ingredients. In another bowl, cream butter and sugar; stir in egg, dates and raisins. Stir in dry ingredients alternately with apple butter. Drop by rounded teaspoonfuls onto greased baking sheet 2 inches apart. Bake in preheated 375° oven for about 12 minutes.
Line clear glass salad bowl with eggs up to halfway. Fill 1/2 bowl with lettuce. Layer onion and peas (1/2 of each). Sprinkle salt, pepper and sugar (1/2 of each). Layer bacon, eggs and cheese. Repeat. Spread enough mayonnaise on top to completely cover salad and seal top.
Pour 1 cup sugar into black iron skillet and place over low heat until melted and light brown in color. Do not burn. Stir constantly with wooden spoon. Do	not cook fast. It takes about 15 minutes of constant stirring (but it's worth it).
Cut the tomatoes into 1/2-inch cubes and place them in a medium glass bowl. Cut the Mozzarella into 1/2-inch cubes and add to the tomatoes. Layer the basil leaves and then roll up lengthwise. Slice thinly through the roll to make a chiffonade and add to the tomato mixture. Add the garlic, olive oil, salt and pepper to the bowl and stir to combine. Allow to sit, covered, at room temperature for at least 1 hour. When ready, cook the pasta in boiling salted water until al dente. Drain and immediately toss with the raw tomato mixture. Serve at once with freshly grated Parmesan cheese and more black pepper if desired.
Cook noodles as directed on package. Drain noodles and add butter, soup, tuna, milk and peas. Stir until well mixed.
Brown seasoned ground meat in large skillet. Add onion soup mix. Add just enough water to thicken. Simmer on low heat for 15 minutes. Add enough water to keep mixture thick. Mix with hot spaghetti. Serve.
Combine the milk and sugar in saucepan. Heat to boiling. Cook 5 minutes, stirring constantly. Remove from heat. Add remaining ingredients; stir until the marshmallows and chocolate chips are melted. Fudge will be soft. Put in a 9 x 13-inch pan.
Brown meat and drain off fat. Add onion, rice and spices. Also add soup and ketchup. Simmer 1/2 hour, stirring, as it will stick. Add corn. Let simmer until all the juices are gone. Stuff peppers. Sprinkle with Parmesan cheese. Cover tops with shredded Jack cheese and bake at 350° for 1 to 1 1/4 hours.
Note: May substitute 2 cans (18 ounces each) canned sweet potatoes.
In large pitcher, add tea and sugar. Then add juices and water. Stir briskly and serve over ice.
Combine cream cheese, horseradish, lemon juice, onion and mayo with electric mixer and chill. Right before serving, top with crabmeat and chili sauce. Serve in pie plate with crackers on side.
Dissolve yeast in warm water. Mix all ingredients. Grease muffin pans. Spoon each 1/2 full. Bake at 400° about 10 minutes. Make and keep mixture in refrigerator several days to bake later.
Mix all the ingredients together. Make 12 to 24 hours ahead of time needed to enhance flavor. Keep refrigerated. Great for raw vegetables or chips!
Butter the bread on both sides. Place 4 slices of the bread in an 8-inch square glass pan. Combine shrimp, celery, onion, lemon juice, worcestershire sauce and soup. Spoon over bread. Top with cheese and remaining bread.
Combine half the onions, jalapeno and cilantro in a mortar or food processor; season with 1/2 tsp. salt, then grind or pulse into a smooth paste. Place in a serving bowl. Cut avocado in half lengthwise, then remove and discard pit. Make crosshatch incisions in avocado pulp with a paring knife. Scoop pulp out with a spoon, then combine with onion mixture. Mix well with a wooden spoon. Stir in remaining onions, jalapeno and cilantro, then gently mix in tomatoes. Adjust seasoning with salt and serve immediately.
Reserve 1/2 cup of crushed crackers. Then, mix all of the above ingredients. Pour into buttered casserole dish. Dot with butter. Sprinkle reserved cracker crumbs on top. Bake at 350° for 1 hour.
Mix all ingredients in a blender (except onions). Refrigerate overnight. Blend again and dip the sliced onions into mixture and deep fry.
In a tall glass, combine orange juice and lemon-lime soda. Pour grenadine in and let it sink to the bottom. Garnish with a maraschino cherry and a straw for stirring.
Blend vegetable oil, sugar and eggs well. Sift flour, salt and cinnamon together; add to sugar mixture at intervals. Add vanilla and chopped apples. Bake in greased tube pan for 1 hour at 350°.
Combine vegetable oil and dressing mix. Pour over oyster crackers in large bowl and stir to coat crackers. Let stand 10 minutes and stir again. Repeat 2 more times. Great for snacks, in soup, or as croutons on a salad.
In a large pot or heavy saucepan with lid, cook hamburger meat until it is no longer red. Break up meat with a spoon as it cooks. Add some onions and garlic (1 or 2 cloves) while cooking.
Combine milk and soups on medium heat. Add cheese and stir until cheese is melted. Stir in rice and bacon and heat thoroughly.
Cook hamburger until browned. Drain off fat. Add 1 quart water. Add rest of ingredients. Cook until vegetables are tender. May add corn, peas, green beans or other vegetables.
Peel, dice, parboil and drain zucchini. In saucepan, melt 1/2 stick butter and add Stove Top seasoning mix. Add this to zucchini, sour cream, carrots, soup and 1/2 of Stove Top dressing crumbs. Mix well. Put in greased casserole. Melt remaining 1/2 stick butter; add remaining half of Stove Top dressing crumbs; mix until moist. Put on top. Bake uncovered at 350° for 30 minutes.
Fry sausage, then cut in half and put in bottom of a 9 x 13-inch pan. Put bread on top. Beat eggs with milk; pour on top of bread. Sprinkle top with Cheddar cheese (shredded). Cover and let set overnight in refrigerator. Bake at 350° for 45 minutes.
Lightly grease a 13 x 9-inch baking pan. Mix cereal and 1 cup of marshmallows in a large bowl. Put peanut butter, butter and the remaining marshmallows in a saucepan. Stir over low heat until completely melted and smooth. Immediately pour over cereal mixture and stir until well blended. Mixture will leave sides of pan and form a ball. Transfer to prepared pan and press into an even layer.
Mix all ingredients in a 2 1/2-quart pot. Cook over low heat, stirring often to keep from burning, until meat is done and onion is soft, about 30 minutes.
Combine cream cheese, lemon juice, pudding mix and condensed milk. Hand mix until smooth and creamy. Pour half of mixture into each pie crust. Put half of topping on each pie. Chill and serve.
Preheat oven to 400°. Peel and slice potatoes into 1/4-inch thick ovals, then slice ovals lengthwise in wedges. Combine potatoes, egg whites and cinnamon in large bowl. Pour coated potatoes into well-greased baking sheet and cook on bottom rack of oven. Bake for 40 to 45 minutes at 400°, until wedges are crispy, turning once. Serve immediately.
Thaw dough according to package directions. Cook broccoli according to package directions and drain well. Mix with oil, salt, pepper and garlic salt. When dough is thawed, flatten to the shape of a football and spread with broccoli. Evenly sprinkle cheese on broccoli. Roll up like a jelly roll. Beat egg; brush top of loaf with egg. Sprinkle sesame seed on the top. Bake on cookie sheet for 20 minutes at 350°.
Mix all together. Pour into 3 unbaked pie shells. Bake at 325° for 30 to 35 minutes. Centers should be soft when you take them out.
Mix all ingredients together. Bake in a 9 x 13-inch pan, Bundt pan or 3 round cake pans for 1/2 hour at 350°.
Butter casserole and add half of the potatoes, onion and cheese; salt and pepper to taste. Repeat as preceding and dot top of casserole with pats of butter. Bake at 375° for 30 to 40 minutes.
Preheat oven to 350°. In a large bowl, combine all ingredients and mix thoroughly. For moister stuffing you may need to add more broth. Place stuffing in a casserole that has been sprayed with nonstick vegetable oil. Cover and bake for 30 minutes or until thoroughly heated.
In a medium bowl, combine coconut and milk. Let stand at room temperature 30 minutes. Preheat oven to 350°. Grease a 9 x 5-inch loaf pan. Sift flour, baking powder, cinnamon, salt and cloves into a large bowl. Stir in sugar.
Lightly fry bacon in heavy skillet. Add onion. Cook until transparent. Stir in remaining ingredients. Cook over low heat 45 minutes until lentils are done. Remove bay leaf before serving.
Sift flour, baking powder, baking soda and spices; set aside. In large bowl, beat eggs slightly. Gradually beat in sugar until it's thick. Gradually stir in oil. Add flour mix and other ingredients and stir well. Bake at 350° for 40 minutes.
Cook bacon until crisp. Drain on paper towel and crumble, leaving bacon grease in pan. Saute onion in grease over medium heat until tender. Add eggs. Scramble until done. Add rice, bacon, water chestnuts, mushrooms and chopped meat. Sprinkle in soy sauce to taste and stir over low heat until thoroughly mixed and warm.
In top of doubler boiler or glass bowl if cooked in microwave oven, combine sugar, gelatin, salt, egg yolks, water, lemon and lime juice, grated lemon and lime peel. Cook and stir often until thickened. Chill, stirring occasionally until mixture resembles unbeaten egg white. In large bowl, combine 5 egg whites and 1/2 teaspoon cream of tartar. Beat until foamy; gradually add 3/4 cup sugar. Continue beating until peaks are stiff and shiny. Pour gelatin mixture on meringue; fold gently until combined. Pour mixture into 10-inch baked pastry shell and chill several hours. Garnish with lemon or lime slices and swirls of whipped cream.
Mix and pour into 9 x 13-inch baking dish. Sprinkle crushed potato chips or bread crumbs on top. Bake one hour at 375°.
Cook vegetables as directed on package until just tender. Melt 3 tablespoons butter, blending in flour (do not brown). Add milk and cook over low heat, stirring constantly until thickened. Add seasonings and cheese, stirring just until cheese is melted. Place drained vegetables in a greased 1 1/2-quart shallow casserole dish. Cover with sauce. Toss bread in remaining butter and scatter on top. Bake in a very hot oven at 450° for 10 minutes or until browned. Makes 6 to 8 servings.
Drain pineapple and oranges. Reserve juices of both. Mix bananas and marshmallows with half cup juices. Mix rest of juice with pudding mix. Pour over the fruit. Chill and top with Cool Whip. Serve.
*Can substitute 1 can frozen lemonade and 1 can frozen lime juice and half sugar amount.
Crumble crackers fine. Cut up cherries and pineapple. Break up nuts. In a very large bowl, mix all ingredients. Then pack in the graham cracker box. Refrigerate.
Mix dry ingredients. Melt almond bark and pour over and mix well. Pour on wax paper and spread out. Let harden for 2 hours. Break up and put in tight lid container.
Beat eggs and 1 1/2 cups sugar. Add pineapple. Mix in next 3 ingredients and pour into 9 x 13 greased and floured pan. Sprinkle with brown sugar and nuts. Bake 40 to 45 minutes at 350°.
In mixing bowl, put yeast, honey, milk, butter, eggs and salt; mix well. Gradually add the flour until dough no longer sticks to the sides of bowl. Mix or knead about 5 minutes. Cover bowl and refrigerate overnight. Place on lightly floured counter; divide into 3 parts. Roll each part into a 9-inch circle. Cut into 6 wedges. Brush with melted butter. Roll up into crescents and place on buttered cookie sheet. Let rise until double in size.
Saute celery and onion in butter (oleo). Cook broccoli according to package instructions and drain. Mix together and add rice, cheese, soups and mushrooms. Bake 30 minutes at 350° in 9 x 12-inch baking dish.
Combine first 4 ingredients. Cook, stirring constantly, 4 minutes. Cool completely. Cream butter and sugars. Add eggs and vanilla. Beat until fluffy. Add flour, alternating with date mixture. Mix well. Bake in greased and floured tins at 325° for 50 minutes to 1 hour.
Saute onions in bacon drippings until soft. Place 1/2 of bread on bottom of greased 9 x 13-inch pan. Sprinkle 1/2 bacon, onions and cheese on bread. Repeat.
Cream butter. Add sugar slowly; beat until light and fluffy. Beat in egg yolks, one at a time. Mix flour, salt and baking powder. Combine milk and vanilla. Mix in crushed nuts. Add flour mixture and milk alternately to butter and nut mixture, stirring in gently and thoroughly. Set mixture aside momentarily. Beat egg whites until stiff, but not dry. Fold in thoroughly with mixture set aside. Spoon into well-greased and lightly floured Bundt pan. Bake at 350° for 1 hour and 10 minutes, or until cake tests done.
Beat cream cheese, mayonnaise and sugar. Add pineapple, cranberries and nuts. Stir thoroughly, then fold in Cool Whip. Put in a 9 x 9-inch or 12 x 9-inch Pyrex baking dish and freeze overnight. Take out and cut in squares when needed.
In a saucepan, combine first 5 ingredients and cook until thick. Remove from heat and add gelatin, allow to cool. Add bananas and nuts, pour into pie shells and top with Cool Whip. Chill before serving.
Cut meat into 1/4-inch rounds or bite size pieces. Brown in large skillet (frypan). Dice onion and green pepper. Add to skillet and cook until tender. Cut potato and carrot into bite size pieces and add to skillet. Cook until potatoes and carrots are hot. Add salt and pepper to taste, if desired.
Beat first 5 ingredients together in a bowl. Add spinach, mixing well. Pour into 8 x 8-inch baking dish. Sprinkle cheese over top. Bake at 350° for 35 to 40 minutes or until a knife inserted in center comes out clean.
Mix soup, sour cream, melted oleo, cheese and onion. Add frozen hash browns. Mix well. Spread in greased 9 x 13-inch casserole. Bake at 375° for 1 1/2 hours until golden brown.
Grind all ingredients in food grinder and mix together. Scoop out the center of the hot dog roll and fill with mixture. Wrap in foil. Heat at 350° for 20 minutes in oven on cookie sheet. Serve hot. Can make ahead and freeze.
Mix orange juice, lemon juice and sugar. Whip ice cream and add powdered sugar, nuts and vanilla. Put orange mixture in a refrigerator tray. Pack ice cream on top and freeze. Garnish with mint leaves and sugar coated grapes.
Mix Cool Whip and jello. Cream mixture until well blended. Blend in other ingredients by hand. Refrigerate for 1 hour.
Crush croutons. Cook spinach and drain thoroughly. Saut onion and garlic in butter. Mix all ingredients. Chill. Shape into meatball size balls. Bake at 350° for 15 minutes.
Mix all ingredients well. Bake in Bundt pan at 350° for 1 hour or until done.
Cream the sugar and butter. Add flour, salt, lemon juice and rind, lightly beaten egg yolks and milk. Fold in stiffly beaten egg whites. Bake at 425° for 10 minutes, then at 350° for 30 minutes or until done. Makes one 9-inch pie.
Preheat oven to 425°. Butter a deep 2-quart casserole. Layer potato slices in bottom of casserole. Season with salt, pepper, sage and nutmeg. Continue layering and seasoning ham, onion and apples. Pour broth over all.
Mix sugar and oleo. Add other ingredients and mix lightly with wooden spoon. Drop by 1/2 teaspoon on foil lined cookie sheet 3-inches apart. Bake at 375° for 7 minutes until brown. Cool completely before removing from foil. Store in airtight container.
Cook grits according to directions on grits box. Add margarine and Cheez Whiz. Stir until melted. Cool slightly. Mix milk and eggs; add to grits. Add bacon. Sprinkle with grated cheese. Bake in greased 2-quart casserole at 350° for 45 minutes.
Fold egg, brown sugar, flour and vanilla into sour cream. Place half of mixture in pie shell. Spread on blueberries. Place rest of mixture on top. Bake at 450° for 15 minutes. Cool; refrigerate before serving.
Cook macaroni until tender. In double boiler, melt cheese, milk and butter with salt and pepper added. Cool cheese mixture slightly. Add eggs to mixture and stir in. Pour over drained macaroni in ovenproof casserole dish. Sprinkle top with paprika. Bake at 375° until golden brown.
Peel stalks of broccoli. Chop broccoli and other ingredients. Mix mayonnaise, lemon juice and sugar. Pour over vegetables. Mix well. Refrigerate overnight.
Mix thoroughly, cover and refrigerate. Mix thoroughly next 3 days. On fourth day, shape into 4 rolls. Wet hands first. Spray broiler pan with Pam or grease with shortening. Place rolls on pan and bake at 150° for 9 hours. Turn after 4 hours. Wrap in foil after they cool. Keep refrigerated or also may be frozen. Ground venison can be used in place of hamburger.
Soak apricots for 1/2 hour; drain. Chop or grind. Beat egg until light. Add sugar; mix well. Stir in butter. Sift flour and other dry ingredients. Add to egg mixture, alternating with juice and water. Add nuts and apricots; mix well. Bake in 1 loaf pan or 2 small pans at 350°.