HumbleIntelligence/food-ner-1-Million huggingface dataset:
In large mixer bowl, beat peanut butter, vanilla, margarine and salt until fluffy. Gradually beat in sweetened condensed milk, then confectioners sugar until smooth. Shape into 1-inch balls. Place on baking sheets. Chill until firm.
Brown bacon and ground beef. Add onions and saut. Add all seasonings and all beans. Place all in crock-pot and simmer.
Preheat oven to 350°. In a flameproof casserole, heat olive oil. When hot, add garlic, onion and carrots; saute for 3 to 4 minutes. Add tomatoes, thyme and ham; saute for a minute more; season to taste with pepper. Stir in beans and add just enough water to cover the beans. Bring liquid to a boil; cut back to a simmer. Cover and place in oven. Bake for 1 1/2 hours. Uncover casserole; sprinkle with crumbs and bake for 30 minutes to an hour more or until beans have absorbed liquid and top is somewhat crusty.
Preheat oven to 350°. Grease and flour a 10-inch heavy Bundt pan. Cream margarine and 2 cups of the sugar. Add eggs, blending well; add sour cream and vanilla. Sift flour, baking powder and salt. Fold into creamed mix and beat just until blended. Do not overbeat. Mix remaining 3/4 cup sugar with pecans and cinnamon in a separate small bowl. Layer coffeecake mix, pecans, coffeecake mix and pecans in Bundt pan. Bake for approximately 1 hour. Serve warm.
Mix dry ingredients, then wet ingredients. Bake 30 minutes at 350° in 9 x 13-inch greased pan. As soon as it is out of oven, top with 2 cups nuts and 2 cups marshmallows.
Cook spaghetti and drain. Mix with eggs, butter and Parmesan cheese while spaghetti is still hot. Place in greased 9 x 13-inch pan. Add layer of cottage cheese. Brown meats and drain. Mix meats with spaghetti sauce. Pour meat sauce into pan. Top with Mozzarella cheese. Cover and refrigerate overnight (or for a few hours). Bake at 350°, covered, for 30 minutes and uncovered for 30 minutes. Serves 8.
Grease bottom of 9-inch square pan and pour chopped nuts over bottom. Combine brown sugar and butter and cook to 270° (hard ball stage) or 4 to 5 minutes, after coming to a boil. Pour over nuts and spread evenly. Pour chocolate chips over mixture and cover for 2 to 4 minutes (until melted). Spread out evenly and put in refrigerator until cold. Break into pieces and keep cool.
Preheat oven to 375°. Combine first 5 ingredients in a large bowl, stirring well. Add potatoes and cheese; stir mixture well. Spoon potato mixture into a 13 x 9 baking dish coated with cooking spray. Top with potato chips. Bake, uncovered, at 375° for 1 hour or until thoroughly heated and lightly browned.
Mix the cheese, egg, milk, salt, mustard and Worcestershire sauce for the topping and set aside.
Gently saute carrot and onion in butter until onion is tender. Add remaining ingredients. Cook on low 20 minutes, stirring occasionally.
Dissolve dry yeast in warm water. Add sugar, egg, oil and flour. Mix ingredients in order given. Spoon in greased muffin tins and bake at 400°. Makes 24 large rolls.
Preheat oven to 425°. Line a baking sheet with foil and lightly grease the foil. Cut the potatoes lengthwise into 1/2 inch thick wedges. Melt the butter on the stove. In a large bowl, combine melted butter, oil, garlic, basil, oregano, salt and pepper. Add the potatoes and toss to coat well with the herbed butter. Arrange potatoes on the baking sheet. Sprinkle evenly with the Parmesan. Bake the potatoes for about 30 minutes or until they are tender and golden. Move the potatoes around to ensure even cooking.
In a skillet, saute the garlic in the butter and set aside. Separate the biscuits and place half of them in an even layer in a greased 9 inch springform pan. Brush them with the garlic/butter mixture, and sprinkle with half of the cheese. Combine the herbs and sprinkle half of them over the biscuits. Repeat. Place the pan on a baking sheet and bake at 375° for 20-25 minutes, or until golden brown. Remove from pan and serve warm.
In mixing bowl (with lid) combine meat, lemon juice and sugar. Mix well and put in refrigerator for 5 to 6 hours. Add remaining ingredients; mix well. Put it back in the refrigerator for another 5 to 6 hours. Cook meat in a skillet at medium-high heat.
Preheat oven to 400°. Stir hot water, 4 teaspoons butter and vegetable seasoning packet until melted. Add crumbs and egg. Spoon stuffing into cooked chicken breast, roll up and secure with a toothpick. Place, seam side down, in baking dish. Put remaining stuffing in center of pan. Brush chicken with melted butter. Bake 30 to 35 minutes. Warm soup and water; serve over chicken. Serves 6.
Combine ingredients, mixing until well blended. Press mixture into a 2 cup mold. Chill several hours. Unmold. Serve with crackers.
Drop by teaspoons on greased pan. Bake at 350° for 10 to 12 minutes.
Mix butter, flour and milk in saucepan, stir over low heat until creamy. Lay half of the potatoes and onions in a greased cassarole dish. Pour half of the mixture over potatoes, then add another layer of potates and onions, then add remaining mixture. Bake at 350° covered for about an hour, uncover bake till golden brown. Enjoy!
In a mixing bowl, beat cheese, sugar and vanilla until smooth. In a double boiler, melt chocolate. When it is melted, fold it into cheese mixture with pecans. Spread into a buttered 8-inch baking pan. Chill until ready to serve. Cut in squares. Yields about 48 pieces.
Mix oil, vinegar, sugar, salt and pepper over heat. Bring to boil until sugar is melted clear. Set aside. Mix all vegetables together in big bowl. Pour liquid over vegetables. Put in refrigerator for 1 hour or longer. Serve cold.
Blend last 6 ingredients. Layer cookies and pudding mixture, cookies and pudding mixture.
Butter a cookie sheet. Place graham cracker pieces on bottom of pan. Mix butter and brown sugar and boil on low for 3 minutes. Pour and spread mixture over crackers. Sprinkle with almonds. Bake at 325° about 5 minutes when mixture will bubble. Cool and serve.
Cook noodles according to package directions. Drain and rinse under cold running water. Brown meat in frypan over medium heat. Drain. Add seasonings and tomato sauce and simmer, uncovered, for 5 minutes. Remove from heat. Combine cottage cheese, sour cream, green onions and noodles. Alternate layers of noodles with meat mixtures in greased 2-quart casserole. Top with shredded Cheddar cheese. Bake in preheated 350° oven for 50 to 60 minutes.
Peel, wash and dice the potatoes. Clean, wash and chop the pot herbs; chop the onion. Cook all until tender in 2 pints salted water and rub through a sieve. Make a thickening of butter and flour. Stir into the soup and cook for a few minutes. Sprinkle with parsley and serve.
Mix hot water, Jell-O, Kool-Aid and sugar together. Stir until dissolved, then add cold water. You can use popsicle holders or Dixie cups and sticks. These are softer than the kind you buy in the store and come in handy for a sick child or just for fun.
Mix cocoa, sugar, flour, egg yolks, Crisco and milk; cook until thick, stirring constantly. Add vanilla. Pour into baked pie shell. Cover with meringue. Cook at 325° until brown.
Saute onion with margarine in skillet. Add ground beef, after browned, drain. Simmer all the ingredients for approximately 1 hour. While this simmers, cook lasagna noodles by directions on box. Then place 1 layer of noodles in 9 x 13-inch pan. On this layer, put a layer of sauce. Sprinkle with cheese. Continue layering until all is used. Don't put noodles on top layer. Have sauce and cheese on top.
Cook ground beef with onions. Drain fat. Add the rest of the ingredients and bring to a boil. Set on low and simmer.
Add chicken to 2 tablespoons soy sauce and 2 tablespoons lemon juice. Mix and let stand for 1 hour in the refrigerator. Brown chicken in oil, reserving marinade (soy sauce and lemon juice). Add reserved marinade and 3/4 cup broth. Cover and simmer 30 to 45 minutes. Drain pineapple, reserving juice. Combine 1/4 cup reserved pineapple juice, brown sugar, ginger, cornstarch, vinegar, remaining broth and remaining soy sauce. Add to chicken. Cook until sauce thickens and clears, stirring constantly. Cut bell pepper into thin strips and onion into eighths. Add to chicken and cook until tender crisp. Add pineapple and water chestnuts. Cook until warm. Serve over rice.
Mix first 3 dry ingredients together. Add pineapple juice, vinegar and soy sauce. Stir in dry ingredients; bring to a boil, stirring constantly, until it thickens. Pour in chafing or fondue pot; add precooked smoky sausage (cut into bite size pieces).
Dissolve gelatin in hot water. Add all ingredients, except sour cream, and stir well. Add sour cream to blend, if desired. Chill until firm.
Sprinkle gelatin over cold water in saucepan. Place over low heat, stirring constantly, until gelatin dissolves. Remove from heat. Add other ingredients. Stir until well mixed. Pour into oblong pan or 8 individual molds. Chill until set.
Blend all in saucepan and cook over medium heat until well blended. Sauce is excellent for grilled foods, mixed with hamburger before cooking, for roast in crock-pot and for shredded beef sandwiches.
*You will need 2 (19 ounce) cans of Dole crushed pineapple in juice or syrup.
Cream the shortening and sugars. Add eggs. Stir dry ingredients alternately with buttermilk or sour cream. Bake at 350°.
Mix first four ingredients and place in 2-quart casserole dish. Mix the remaining ingredients and spoon over fruit mixture. Bake, uncovered, at 350° for 45 minutes.
Serve with beef or fish. Yields 1 1/2 cups (6 tablespoon per serving).
Combine all ingredients, except sour cream. Chill slightly until thick. Fold in sour cream. Delicious with meat dish!
Fatten possum for 2 weeks on cornbread and buttermilk. Kill and clean possum. Boil possum 30 minutes in salt water. Boil sweet potatoes; cut in halves. Place possum in baking dish; put sweet potatoes around possum. Season with salt and pepper. Bake uncovered at 400° for 1 hour or until golden brown. Baste with natural juices. Best served with turnip greens and biscuits.
Stir all the ingredients together and put into 1 1/2-quart casserole. Bake 1 hour at 350°.
Cook the potatoes until tender. Once they are done, preheat the oven to 350°. Put the potatoes (at this point, peel the skins, if desired) in a larger mixing bowl with the margarine and a little of the milk. Mash until smooth. Add the remaining milk and the rest of the ingredients and mix thoroughly. Pour the mixture into an oiled large shallow baking casserole and pat smooth. Top with bread crumbs. Bake for 30 minutes. Allow to stand for 5 to 10 minutes, then cut into squares and serve.
On medium-low heat in a 3-quart saucepan, saute the celery and onions in the butter until the onions are tender. Take care not to brown the onions. Add chicken broth, potatoes and the water. Place on medium-low heat and cook until potatoes are very soft and tender. When the potatoes are done, add the chicken bouillon cubes and cook until the cubes have dissolved. Mash potatoes slightly, but leave most in chunks. Reduce heat and add half and half. Stir mixture. Add shredded cheese and stir until the cheese is completely melted and dissolved into mixture. Sprinkle sugar, pepper and salt into soup. Stir well. Let soup simmer very slow for 20 to 30 minutes, taking care not to let soup scorch. When ready to serve, garnish with shredded Colby or Jack cheese and parsley. Serve with a crisp salad and hard rolls. What a meal.
Cook broccoli according to package directions. Drain; reserve 1/3 cup liquid, adding water, if necessary. Stir bouillon granules into reserved liquid. In a blender container, combine broccoli, reserved broccoli liquid and sour cream. Cover. Blend until smooth, scraping down sides as necessary. Pour broccoli mixture into saucepan. Stir in Worcestershire sauce and garlic powder. Heat through. Transfer to fondue pot. Place over fondue burner. Serve with raw vegetables, crackers or breadsticks. Makes 2 cups.
Place a few peppers at a time in skillet with just enough grease to cover bottom of pan. Blister the skins; set aside on paper towel to drain and absorb grease. Place a few cooked carrot nickels (slices) in bottom of pint jar; add peppers, 1/2 tsp. salt, pinch of basil and small piece of garlic in each jar. Boil equal amounts of water and vinegar and pour over peppers. Seal jars. If you desire, you can process with a water bath for 5 minutes to set seal. (No longer than 5 minutes or they will be soft.)
Cook broccoli according to package directions, drain. Combine mayonnaise, soup, cheese, eggs, onion, salt and pepper. Mix with broccoli and pour into buttered casserole. Melt 1 stick of margarine in a saucepan and add dry stuffing mix. Stir to blend. spread on top of broccoli mixture. Bake at 350° for 45 minutes. Use 2 1/2 to 3-quart casserole dish. Serves 8 to 10.
Mix all spices and oil together. Put 2 packs of crackers into 1 zip lock bag; add 3/4 cup oil mixture. Shake well; turn bag over and over until oil is absorbed. Repeat for the remaining crackers and oil mixture. Crackers are good with gumbo and tuna.
Warm the cranapple juice and cinnamon sticks, stirring occasionally. Next, add cinnamon candies to taste. Add vodka. Stir until cinnamon candies dissolve. Serve warm, keeping punch over low flame. Do not bring to boil.
In a pot cook chicken stock, vinegar, soy sauce, pepper and salt; bring to a boil. While boiling, fry rice in a skillet in thin layers until you get a crust that is crispy and golden brown. When soup has boiled for a few minutes, mix cornstarch and water; add to soup and let thicken slightly (about 5 minutes). Slowly dribble beaten egg into the soup, stirring constantly. Remove from heat. While soup is hot, add the hot fried rice cakes and serve. The key to make the soup sizzle is to put hot rice cakes in the hot soup.
Brown onions in a hot nonstick skillet. Layer a small casserole with onions and beans. Combine remaining ingredients in blender. Pour mixture over beans and onions. Bake at 350° for 20 minutes. Makes 1 serving (10 calories).
Crush crackers and mix with 6 tablespoons melted oleo. Pat into a 9 x 13-inch pan. Mix the next 4 ingredients until fluffy. Spread over crust and chill 1 hour. Slice bananas on top. Drain pineapple and put on top of bananas. Spread Cool Whip on top. Top it with nuts and cherries.
Salt and pepper beef; place in Dutch oven sprayed with vegetable spray. Surround with vegetables. Combine Sloppy Joe mix with tomato juice; pour over roast. Cover with a tight fitting lid. Roast in preheated oven at 400° for 1 hour and 10 minutes. Remove from oven; allow to stand for 30 minutes. Serves 4.
Boil water and sugar until dissolved. Cool. Add blended bananas to fruit juices quickly before they turn dark. Mix all ingredients together and freeze until slushy. Add 3 quarts ginger ale just before serving. Can be made ahead of time and thawed to a slushy stage before serving. Serves 25 to 30 with seconds.
Bring sugar and corn syrup to rolling boil. Stir in peanut butter. Pour over cornflakes. Stir to coat well. Pour out on waxed paper to cool. Break into pieces.
Cut round steak into thin pieces. Put oil, ginger and garlic into electric skillet or wok. Brown a little at a time. Drain meat well. Slice onion and pepper. Add to grease and saute. Add cooked meat and toss slightly. Add mushrooms and water chestnuts.
In a saucepan, melt half the package of chocolate chips and butter over low heat, stirring constantly. Spread or brush the melted chocolate over the bottom and up the side of pastry shell. Chill.
Combine all ingredients into a mold except the walnut halves, leave them for covering the whole mold. Set in nice soup bowl. Serve with wheat crackers.
Mix cocoa, sugar and cornstarch in a saucepan. Stir in milk, gradually with wooden spoon, while cooking on low heat until pudding thickens. Use wire whisk to prevent lumps. Makes 4 to 6 servings.
Drain beans. Put in casserole and cover with onion rings. Beat the soup until creamy and pour over top of beans and onion rings. Bake at 350° for 20 to 25 minutes.
Dissolve gelatin in boiling water. Combine all other ingredients and place in 6 cup mold. Refrigerate 4 hours or more. Spread on your favorite cracker.
Mix all ingredients together and serve with tortilla chips. This will last for days in the refrigerator.
In heavy saucepan, heat 1 cup sugar until it is liquid and light brown. Remove from heat and allow to cool slightly, then stir in the remaining sugar and Milnot. Cook over low heat until soft boil stage. Then add soda. Stir vigorously. Remove from heat; add butter and vanilla. Cool to lukewarm. Beat until candy loses its gloss and is thick. Add nuts. Pour into 9 x 13-inch pan, buttered. Makes 2 pounds.
Pour condensed milk in large bowl. Add lemon juice; stir until thickened. Add drained pineapple, chopped pecans and Cool Whip. Mix well. Pour into pie shells and refrigerate until set.
Combine all ingredients. Mix at low speed for 1 minute. Mix 2 minutes on medium speed. Pour in a 9 x 13-inch greased and floured pan.
Heat pan over medium heat. Rub chicken with balsamic vinegar to tenderize. Cook chicken breasts for 4-5 minutes on each side. Remove from heat and let stand for 5 minutes to come to room temperature. Top each breast with a layer of tomato, basil, and cheese (2 pieces each to 1 piece chicken). Drizzle the entire dish with olive oil and sprinkle with salt and pepper. Serve with crusty bread.
Mix soup, milk, cheese, onion and pepper; heat until cheese melts. In a 2-quart dish, layer potatoes and soup; cover. Bake at 300° for 1 hour.
Mix, grease and flour pan. Cook at 350° for 30 to 35 minutes.
Mix chilled ginger ale and cranberry juice in a punch bowl. Add vanilla and orange slices. Stir. When ready to serve, add ice cubes or block of ice.
Cook broccoli and bell pepper in large pot of boiling water until vegetables are crisp-tender, about 3 minutes. Transfer to a bowl of ice water using slotted spoon and cool. Drain. Return water in pot to boil. Add pasta and cook until just tender but still firm to bite, stirring occasionally. Drain reserving 1/2 cup cooking liquid. Add oil, garlic, rosemary and dried red pepper to same pot; stir 10 seconds over medium heat. Add shrimp. Saute until cooked through, about 3 minutes. Return pasta to pot. Add vegetables and reserved cooking liquid; toss to combine. Season with salt and pepper.
In a mixing bowl, beat cream cheese and milk until smooth. Stir in crab, onions, red pepper, curry powder and garlic salt. Refrigerate until serving. Makes 3 cups. Serve with crackers.
Chop onions and beef. Blend with cream cheese. Add ranch dressing. Then roll into a ball, then roll in pecans. Serve with crackers.
Mix together pumpkin, sugar, cooking oil and egg; set aside. In another bowl, mix together remaining ingredients in given order; add together with pumpkin mixture. Drop by teaspoon on cookie sheet. Bake at 375° for 10 to 12 minutes. Yields 3 1/2 dozen.
Combine banana, sugar, oil and eggs in a large bowl. Beat with mixer for 2 minutes. Sift together flour, soda, salt and cinnamon. Fold into banana mixture. Stir in carrots and nuts. Spoon into a greased and floured 9 x 5 x 3-inch loaf pan. Bake at 350° for 55 to 60 minutes. Cool in pan 10 minutes. Remove from pan and cool on wire rack. Wrap. Store overnight before cutting.
Fry onions, garlic and celery until soft and brown. Add chicken and cook until water runs out. Add eggs (scrambled up). Boil and strain manicotti. Stuff shells and place in casserole. Cover with Ragu and add shredded Mozzarella cheese. Bake at 400° for 30 minutes.
Dissolve jello in boiling water. Add marshmallows. Boil mixture slowly until marshmallows dissolve. Let set slightly. Add cheese, pecans, pineapple and whipped cream. Chill until set.
Salt and pepper the pork chops. Roll in flour. Place in a casserole dish (with cover). Place a large slice of onion on each chop; top with a ring of pepper. Place 2 tablespoons rice in each pepper ring. Add celery, tomatoes and Worcestershire sauce. Cover and steam slowly until chops are tender. Yield: 4 to 6 servings.
Dissolve Jell-O in boiling water. Slowly add sherbet and melt. Drain oranges and add to mixture. Refrigerate.
Wash cucumbers and pack in jars. Put a lot of dill on top of jars, then pour boiling hot brine over them and seal. Pickles ready in 8 to 10 weeks.
Beat cream cheese, sugar, eggs, and vanilla together. Put 2 vanilla wafers in each muffin cup. Fill 2/3 full with cream cheese mixture. Bake at 350° for 10-15 minutes. Cool and add cherry pie filling. Makes 24.
Beat eggs, oil and sugar. Sift flour and soda. Add to egg mixture. Add remaining ingredients. Bake at 350° for 45 minutes to 1 hour.
Cut up frying chicken or if chicken is already cut, wash and clean. Drain; mix all of the ingredients flour, salt, pepper, Accent, garlic, poultry seasoning and flour. Shake chicken in flour mixture until well covered, in the cooking oil that has been placed in a frypan and heated hot. Place chicken in frypan and cook over medium-high fire until a golden brown is reached, from 20 to 40 minutes or until chicken is done. Remove from cooking oil and drain on a paper towel. A favorite dish the world over.
Brown ground beef and sausage in large skillet. Stir until crumbling. Drain and return to skillet. Add remaining ingredients and cook over low heat, stirring constantly, until cheese melts. Serve warm with corn chips.
Cut cabbage in wedges and boil 10 minutes. Drain and put in buttered casserole dish. Mix flour, salt, pepper and sugar together; mix with cabbage. Dot with butter and pour hot milk over cabbage. Sprinkle with cheese. Bake at 350° for 35 minutes.
Boil chicken and chop into small pieces. Layer in bottom of casserole dish. Drain Veg-All; pour over chicken. In a small bowl, mix soup and 1 cup milk; pour over Veg-All and chicken.
Sift together four times. Add 1 cup Miracle Whip salad dressing, 3/4 cup boiling water and 1 teaspoon vanilla. Beat ingredients until smooth. Pour into cake pans and bake at 350° until cake is done in center.
Cream together margarine, oil and sugar. Add eggs, vanilla and milk. Beat well. Mix in flour, cocoa, baking powder, baking soda, cinnamon and cloves. Stir in zucchini. Pour into a 9 x 13-inch pan, greased and floured. Sprinkle top with chocolate bits. Bake at 325° for 45 minutes. (This cake is very rich and needs no additional icing. Just sprinkle the top with confectioners sugar after the cake cools.)
Take bone out of salmon. In large mixing bowl, combine salmon, crackers, egg, onion, salt and pepper; mix well. Mixture will be moist. Shape into patties. In deep skillet, fry at 350 degrees in 1/2 inch of vegetable oil until golden brown on both sides.
Saute onions, mushrooms and butter. Let cool. Blend cream cheese, salt, pepper and Tabasco. Add sauteed ingredients. Remove crust from day-old bread. Roll each slice thin with rolling pin. Spread each slice with mushroom mixture and roll up. Cut into 3 to 4 pieces. Store in freezer until ready to use. Brush with melted butter. Bake at 350° for 20 to 25 minutes. (May freeze up to 6 months.) Serves 40 to 50.
Mix all together and put in baking dish; sprinkle with bread crumbs or croutons. Bake 1/2 hour or until cheese is bubbly.
Melt butter and cream with sugar. Add eggs, one at a time. Add flour, stir in buttermilk, vanilla and nutmeg. Pour into pie shells. Bake at 350° for 45 to 60 minutes until golden brown and top cracks. Not done until top cracks.
Cook the meat and cook the noodles. Add tomatoes and sauces to meat and onion. Cover bottom of pan and layer noodles with meat sauce, cottage cheese, shredded Parmesan and Mozzarella cheese. Bake 1 hour at 350°.
Cream butter and sugar. Add eggs. Add alternately dry ingredients with milk/vanilla mixture. Spoon drop (about a tablespoon in size) onto slightly greased cookie sheet and sprinkle with sugar on top. Bake at 350° for 8 to 13 minutes, depending on how large the cakes are.
To prepare dressing, combine oil, vinegars and water in a small bowl. Whisk until thickened; set aside. Arrange tomato slices in center of round platter. Sprinkle with basil and parsley. Tuck endive leaves under tomato slices, arranging like spokes in a wheel. Drizzle dressing over salad. Makes 4 servings.
Wash and cut cucumbers 1/4-inch thick and soak for 24 hours. Wash well to remove lime.