HumbleIntelligence/food-ner-1-Million huggingface dataset:
Slice bread at 1-inch intervals, cutting to, but not through, bottom crust. Using spatulas, place on a large piece of heavy-duty foil. In mixing bowl, combine cheese, onion, mustard and poppy seed. Stir in olives and oil and blend well. Spread mixture evenly on every other bread slice. Wrap loaf loosely in foil. Place on grill rack over medium coals, 10 to 15 minutes or until heated through and cheese begins to melt. Makes 18 to 20 slices.
Heat heavy skillet. Add 2 to 3 tablespoons canola oil. Lightly brown onions and garlic. Stir in ground sirloin; continue to stir until lightly browned. Drain. Reduce heat to simmer. Add 2 bottles chili sauce. If mixture is not sufficiently "sauce-y," add the third bottle. Stir in Worcestershire sauce and other seasonings to taste. Use chili powder generously. Simmer for 1 to 1 1/2 hours. Serve on hamburger rolls; top with Mozzarella cheese, if desired.
Mix up your own blend of saltless seasoning. Once you try it you'll retire the salt shaker from your table. Combine all of the ingredients. Cover tightly and store in cool dry place. Use as a table seasoning. Add to salads, meat, poultry, fish and vegetables.
Over low heat, combine all ingredients. Blend until smooth. Add nuts. Grease pan. Spread quickly and cool.
Preheat oven to 400° and prepare pan. In a large bowl, add and combine well the first four ingredients. In smaller bowl, combine remaining ingredients well. Combine wet and dry mixtures and fold together gently until just mixed.
Dressing: Melt sugar into oil. Mix vinegar, salt and pepper into sugar mixture.
In a small bowl, combine mayonnaise, vinegar, sugar, celery seed, salt and pepper. Blend well. In another bowl, combine cabbage and carrots. Pour dressing over vegetables.
Add all ingredients together. Makes 2 balls. Roll in chopped pecans and put in refrigerator until chilled.
Mix the cream cheese, 1 tablespoon milk and sugar in large bowl. Mix with wire whisk until smooth. Stir in whipped topping. Spread on crust. Pour 1 cup milk in bowl. Add puddings; beat for 1 minute (with whisk). Stir in pumpkin and spices until well mixed. Spread over cream cheese layer. Refrigerate 4 hours. Serve with Cool Whip.
Saute onions, ham, green peppers and rice. Add eggs, soy sauce and salt to other mixture. Saute.
Heat oven to 450°. Brush bottom of a 13 x 9 x 2-inch pan with 1 tablespoon of melted butter. Beat egg and water with a fork in a shallow dish.
Wash and if very salty, soak corned beef in cold water for 1 hour. Put in kettle with bay leaf, garlic, peppercorns and heat slowly, taking off residue as it rises to top of water. Cook slowly for 3 to 4 hours or until very tender. When done, take out meat and set aside and in liquid cook cabbage, onions, potatoes, carrots and horseradish. When vegetables are tender, remove and serve with meat.
Combine margarine, milk, sugar and egg. Bring to a boil. Remove from heat; add coconut, nuts and 1 cup graham cracker crumbs. Cover bottom of 9 x 13-inch pan with whole crackers. Cover with filling. Put another layer of crackers on top, then add icing.
Mix all together with mixer. Pour into unbaked pie shell. Bake at 350° for 40 to 45 minutes.
Place hens on a wire rack in a large roasting pan. In a bowl, combine lemon juice, butter, paprika and tsp. thyme, seasoned salt and garlic powder. Pour half over the hens; set the remaining mixture aside for basting. Combine salt, pepper and remaining thyme, seasoned salt and garlic powder, sprinkle over the hens. Bake, uncovered at 375° for 30 minutes. Baste with remaining lemon mixture. Bake 30 minutes longer, basting occasionally, or until meat is tender and juices run clear.
Add some water to bread crumbs to moisten. Add spices, then ground beef. Roll into any size. Bake at 350° from 15 minutes on, depending on how big meat balls are. When cool, they freeze very well. Recipe may be doubled.
Boil noodles and brown sausage; drain. Cool noodles. Add sauce to sausage and warm. Stuff noodles with the 2 cheeses. Pour small amount of sauce in bottom of pan. Lay noodles in pan. Cover with rest of sauce. Pour rest of cheese over top. Bake at 400° for 20 to 25 minutes.
Place rolls in Bundt pan to rise overnight. Sprinkle pudding mix and a little cinnamon over the top. Melt brown sugar and margarine; pour over the top. Bake 25 to 30 minutes at 350°.
In large saucepan cook zucchini, covered in boiling salt water until tender; boil four or five minutes, drain well and set aside. In same saucepan, cook onions and green pepper in butter until tender but not brown. Remove from heat. Stir in mushrooms, dry sauce mix, water and tomato paste. Mix well. Gently stir in zucchini and Mozzarella cheese. Turn into 1 1/2-quart shallow baking dish. Sprinkle with Parmesan cheese. Bake at 350° for 30 to 35 minutes. Serves 6 to 8.
Blend flour, powdered sugar and butter together. Pat half of mixture firmly in bottom of 9 x 12-inch pan. Reserve rest for topping. Bake crust 15 minutes in 350° oven.
Place flour into paper bag. Salt and pepper chicken pieces on both sides. Place 3 or 4 pieces of chicken in bag and shake well. Repeat procedure with remaining pieces. Heat oil and bacon drippings in large iron skillet to 325°. Add chicken and fry 20 minutes or until golden brown, turning once. Drain on paper towels.
Put Karo and sugar in saucepan. Bring to boil. Remove from heat and add peanut butter and stir. Pour over corn flakes and stir until covered. Drop by spoonfuls on wax paper quickly.
Mix first four ingredients. Let partially congeal, then fold in last 3 ingredients. Place in refrigerator until ready.
Cook broccoli according to package directions. Drain well. In a small saucepan over low heat cook vegetables in butter until tender, but not browned. Stir in lemon juice; heat. Pour this over cooked broccoli in serving dish.
Cook chicken, covered with water, until it comes off the bone. Pick off meat and set aside. Place celery and onion in broth and cook about 15 minutes. Season broth and add noodles. Add meat and cook 15 minutes longer. Serve with crackers or full-bodied bread, salad and dessert or fruit.
Combine in large bowl the first 5 ingredients. Add macaroni and toss. Add shrimp and all other ingredients. Refrigerate until cold.
In a bowl, combine mushrooms, tomatoes, cucumbers and onion. Add dressing; toss to coat.
In saucepan, cook spaghetti until tender. Drain. Return to saucepan. Stir in margarine until melted. Stir in egg and Parmesan cheese. Spray a 9-inch pie plate with nonstick cooking spray. Press spaghetti mixture into the bottom and up the sides of pie plate, forming a crust. Spread cottage cheese over crust.
Put aluminum foil in 11 x 10-inch cooking pan. Mix hamburger meat with onion soup mix. Form into patties and place in pan. Slice onions over patties. Slice potatoes over onions. Salt and pepper. Cover with aluminum foil. Bake in oven on 400° for about 45 minutes to an hour.
Combine rhubarb and sugar; let stand overnight. In morning, bring mixture to boil and simmer 15 minutes. Add jello. Stir until well mixed. Put in jars and seal.
Roll chicken (skin and all) in Frying Magic. Fry in hot oil until cooked and browned. Then turn oven to 200° and place chicken on a broiler tray. The excess grease will drop off and it's lickin' good.
In a large saucepan, combine milk, water and the 1/4 cup sugar. Bring to a boil over high heat. Stir in rice. Reduce heat. Simmer, uncovered, about 30 to 35 minutes or until rice is tender and liquid is absorbed. Remove from heat. Stir in butter and vanilla flavoring until well combined. Cool. Whip the whipping cream. Beat in 1 tablespoon sugar. Fold cream into pudding. Cover and chill at least 2 hours before serving. Serve with strawberries and strawberry sauce.
Boil the water. Place the cornmeal in a large mixer bowl. Pour boiling water over meal, slowly mixing, to scald meal. Add the salt and sugar. Add the eggs one at a time into mixture. Scrape bowl as mixing. Add the milk and flour alternately. Add the baking powder. Grease a 10-inch frying pan (or similar container). Bake at 350° for about 1 hour. Allow to cool at least 1/2 hour before serving. When cooked, top will be lightly golden and corn bread will pull away from sides of pan.
Mix all together. May use some Cheddar cheese (grated) on top, if desired. Spray dish with Pam. Bake at 400° for 30 minutes. This and a bowl of fresh cut up fruit is a meal in itself.
Sprinkle coconut and chopped nuts in bottom of greased and floured pan. Stir cream cheese, margarine and sugar together. Mix cake mix according to package directions and pour in pan on top of coconut and nuts. Pour cream cheese mixture on top of cake mix. Bake at 300° for 1 hour or until done.
Put the flour and softened margarine in the bottom a pan. Bake at 350 degrees for 20 minutes. Let cool.
Mix well. Let stand 10 minutes. Mix again. Grease corn stick pans. Completely fill pan with batter. Cook at 350° for 35 minutes. Then fry in deep fat until brown.
Mix well and cook, stirring constantly, over medium heat. Do this until thick. Pour over bananas and enjoy!
Cream together margarine and sugar; add other ingredients and mix well. Pour into greased and floured loaf pan. Bake at 325° for 45 to 50 minutes.
Melt margarine in a large frypan or Dutch oven. Saute green pepper, onion and celery. Add cabbage, then add water and tomatoes. Cover and cook slowly for 15 minutes. Add vinegar and sugar. Cover and cook until tender.
Mix ingredients together in medium saucepan for 15 minutes or to boil. Don't stir once it has started to boil. After boiling, remove from stove. Put pan in sink of cold water and beat by hand. Put butter and vanilla in. Add nuts. Spread in greased pan; cool.
Melt oleo. Pour over marshmallows and cook 1/2 minute. Stir until melted and pour over popped corn. Cool a few minutes. Butter hands and form into balls. Add food coloring, if desired, for seasonal look.
Place peaches, cavity side up, in a shallow baking dish. Dot each cavity with a thin slice of butter. Sprinkle each peach with cinnamon. Turn oven to broiler setting at 550°. Place dish about 6 inches from heat. Broil for about 7 minutes.
Bake cake according to the directions on the box. Slice in small pieces. Make the instant pudding according to the directions on box. Slice strawberries in half. In a large bowl, add a layer of cake, a layer of pudding, a layer of strawberries and a layer of Cool Whip. Repeat until bowl is filled, ending with Cool Whip. Sprinkle nuts over top and place whole strawberries on top of nuts.
Bake the cake in a 12 x 18-inch aluminum pan at 350° for 20 to 25 minutes. Let it cool, then slice small holes in the cake. Mix jello. Pour about half the jello over the cake into the holes. Refrigerate for 2 hours. Take out. Frost with Cool Whip. Add strawberries to the top of the cake. Preparation time: approximately 3 hours.
Pare and cube zucchini. Fry onion in butter until golden. Add tomatoes, mushrooms, basil, seasoning and salt and pepper to taste. Simmer for 10 minutes. Add zucchini. Simmer for 20 more minutes.
Prepare spinach according to package directions; drain. combine spinach and remaining ingredients; mix well. Shape into nickel-sized balls. Place on cookie sheet. Bake at 350° for 20 to 30 minutes.
With floured hands, press cookie dough into rectangular cookie sheet. Bake at 325° for 20 to 25 minutes or until done. Let cool down. Mix together cream cheese, sugar and vanilla. Spread on cooled crust. Top with your favorite fresh fruits. Chill and serve.
Saute onion in butter over medium heat. Stir in meat and brown. Stir in flour, salt, pepper and mushrooms. Cook 5 minutes. Stir in soup; simmer, uncovered, 10 minutes. Stir in sour cream. Heat thoroughly. Sprinkle with parsley. Serve with wide noodles mixed all together. Serves 4 to 6 people.
Mix all of the ingredients together. Pour into a greased 9 x 13-inch pan. Top with grated Italian cheese. Bake at 375° for 40 minutes. (If you would like a thicker pizza, use a 9 x 9-inch pan.)
In a bowl, gently toss peaches with one cup sugar and almond extract; set aside. Pour butter into a 2-quart baking dish. In another bowl, combine flour, baking powder, salt and remaining sugar; stir in milk. Mix well. Pour evenly over butter (DO NOT STIR). Top with peach mixture. Bake at 350° for 50 to 55 minutes or until golden brown. Serve warm or cold with ice cream. Easy to make and delicious.
Mix together and "glob" this on top of apple mixture. Cook for 20 minutes longer. Yummy!
Mix first 4 ingredients together. Just before serving, add crackers and mayonnaise. Tastes even better the next day.
Melt butter and cheese over low heat. Add lemon juice, Worcestershire sauce and garlic salt. Mix well. In bowl, fold in crabmeat and pimentos with cheese mixture.
In large skillet, cook and stir onion and green pepper in margarine until onion is tender. Stir in tomatoes, salt, pepper and rice. Simmer, uncovered, over low heat, about 15 minutes, until flavors are blended and mixture is hot. Makes 6 servings.
Put peanut butter on one slice of bread. Lay bananas, cut side up, on peanut butter. Sprinkle with brown sugar and put other slice of bread on. Wrap in wax paper and let sit a couple hours. Eat and enjoy.
Add salt and pepper to flour before coating meat. Saute beef coated in flour in a small amount of cooking oil. Add red, pepper, cloves, onions, allspice, Worcestershire sauce and bouillon. Bake at 350° for 2 to 3 hours.
Combine the sugar and coffee. Chill several hours. Place 1/4 cup ice cream in each of 4 serving glasses. Add 1 1/2 ounces vodka to each glass. Divide the coffee mixture among the cups and serve topped with whipped cream.
Sift together the first 6 ingredients. Add shortening as you would for pastry. Cut in well. Add molasses and eggs. Mix together. Roll a teaspoonful into a ball and roll in sugar. Place on greased pan. Bake at 350° for 10 to 15 minutes. Store in airtight container.
Press sugar cookie dough into pizza pan and bake. Cool. Prepare Dream Whip and add cream cheese. Beat until smooth. Spread on cookie, leaving about 1/2-inch around edge. Arrange fruit and slice with pizza cutter. Children will love it and you can always choose any fruit you like.
Mix thoroughly. Let stand for 2 hours (overnight is better) before rolling out and bake at 350° for about 10 minutes.
Mix all ingredients. Put in baking dish and bake covered at 350° for 1 hour. Serves 4 to 6.
Mix sugar, Karo, peanuts and salt in 2-quart bowl or dish. Cook on High 4 minutes. Stir. Cook 4 more minutes on High. Add butter or margarine and vanilla and blend. Cook 2 minutes on High. Add baking soda and blend. Pour onto buttered foil and spread. Cool 20 minutes. Break into pieces.
Stirring constantly, bring to a boil the first 3 ingredients. Cool. Fold in with wire whisk the sour cream, Cool Whip and almond extract. Pour into a lightly greased mold and chill overnight for best results.
Combine all ingredients and make into balls. Bake at 350° for 20 minutes. Makes 1 serving.
Preheat oven to 350°. In a medium bowl, combine cottage cheese, Parmesan cheese, eggs and parsley flakes. Mix well. In a 9 x 13-inch lasagna casserole pan, evenly spread 1 cup of pasta sauce. Top with 1/2 of noodles, then spread cheese mixture, then ground beef, then 1 1/2 cups pasta sauce, then Mozzarella cheese. Repeat layering, finishing with Mozzarella cheese. Cover tightly with aluminum foil. Bake 1 hour. Uncover. Bake 15 more minutes. Let stand 15 minutes before serving.
Cook carrots and mash; add other ingredients and mix well. Pour into greased casserole dish. Sprinkle with cinnamon. Bake 50 to 60 minutes at 350°. Serves 6 to 8.
Mix the ground chuck with the slightly beaten egg, tomato sauce and dry bread or cracker crumbs. Spread out to about a 10 x 14-inch rectangle. Sprinkle with chopped onion, green pepper, cream cheese, mushroom stems and pieces and grated Longhorn cheese. Roll up as for jelly roll.
Cream sugar and shortening. Add egg and molasses, then add all the other sifted dry ingredients. Chill either overnight or for a couple of hours. Make into balls. Dip one side into sugar and press out with fork on cookie sheet.
Slice tomatoes. Sprinkle with basil, seasoned salt and Parmesan cheese. Cover with Italian dressing. Let stand 2 to 3 hours.
Beat together cream cheese, lime rind, lime juice and sugar substitute with electric mixer on medium speed in large bowl until fluffy, 3 to 4 minutes. Fold in whipped topping. Spoon evenly into prepared graham cracker crust. Chill 4 hours or until the filling is firm. Garnish with the lime slices if desired.
Separate eggs. Mix all ingredients with egg yolks thoroughly. Pour into an unbaked pie shell. Bake at 350° for about 40 minutes or until filling is getting firm all over except center. (Do not overcook.) Top with stiffly beaten egg whites to which 3 tablespoons sugar has been added. Brown in slow oven, about 12 minutes. (This is Old Heard County recipe.)
In greased frypan, saute onion and warm vegetarian burger. Turn into greased casserole dish. Top with taco seasoning and mix lightly. Add optional chillies.
Butter a 13 x 9 x 2 glass baking dish. Combine all dry ingredients. Stir into the squash. Add milk, butter and eggs (one at a time). Pour into dish and refrigerate at least 2 hours or overnight. Bake at 325° for 60 minutes. Enjoy!!
Cream cheese and margarine; blend flour and stir in Rice Krispies. Drop by teaspoon onto ungreased cookie sheet. Use back of spoon to flatten. Bake at 375° for 10 minutes. Yield: 3 dozen.
Mix lime jello and 2 cups of water. Allow to gel and add 2 cups grapes. Allow to congeal thoroughly. Mix cream cheese, mayonnaise and broken nuts. Spread on congealed mixture and chill thoroughly. Mix lemon jello and 1 1/2 cups hot water. Allow to gel and add crushed pineapple. Pour over mixture and congeal thoroughly.
Pinch cake into bite size pieces. Place in bottom of bowl. Mix Jell-O with water and pour over cake while warm. Add preserves. Make pudding with milk. Add to cake. Add bananas, then Cool Whip. Sprinkle with pecans.
Beat together sugar, syrup, salt, flour and eggs. Add vanilla, butter and pecans. Pour into unbaked shell. Turn the rounded side of some pecans up. Bake in a 300° oven for about 1 hour or until filling is just set. Cool before cutting. Pie can be baked a day ahead and crust will not become soggy. Serve with whipped cream.
Cream margarine, shortening and salt. Add sugar, creaming well. Blend in eggs, one at a time. Add milk and flour alternately. Fold in flavoring. Turn into lightly greased 10-inch tube pan. Bake at 300° for 1 hour and 30 minutes or until done.
Preheat oven to 425°. Mix bread and eggs until bread is soaked; place in 13 x 9 x 2-inch pan. Then add 1/2 cheese and all cooked sausage. Mix well and top with rest of the cheese. Bake until cheese is melted.
Melt chocolate in the top of a double boiler over hot, not boiling, water. Remove from heat and stir in remaining ingredients. Spread in a generously buttered 8-inch square pan. Chill 2 hours or until firm. Turn fudge out onto a cutting board; cut into squares. Store in tightly covered containers. Makes 49 pieces.
Heat chili or fix taco meat. Makes about 8 servings. First grab a handful of chips; put in a bowl or plate. Then add about 2 spoonfuls of chili or taco meat. Sprinkle with cheese, onions and tomatoes. Top with sour cream.
Set oven at 425°. While heating, put small pan or Pyrex in oven with butter or margarine. Remove when good and hot. Add corn meal to boiling water (may be heated in microwave in pint Pyrex); stir rapidly (will get thick).
Beat butter or margarine and vanilla until creamy. Add sugar gradually; beat until fluffy. Add water. Sift together flour and salt. Add to creamed mixture, mixing thoroughly. Stir in oats until blended. Shape into canes. Place on ungreased cookie sheets. Bake in slow oven (325°) for 20 to 25 minutes. Cool. Frost canes with thin confectioners sugar frosting. Stripe with red food coloring. Makes 36.
Preheat oven to 400°. In large bowl, soak oatmeal in milk for 30 minutes. Add butter, egg, sugar and raisins. Stir until well blended.
Preheat oven to 375°. Sift together flour, soda and salt; set aside. Combine sugars in large mixer bowl. Add peanut butter and butter; beat until smooth and creamy. Add egg and vanilla; mix well. Gradually beat in flour mixture until blended. Refrigerate covered for 1 hour. Shape dough into 1 inch balls. Place on ungreased cookie sheet 1 1/2 inches apart. Use handle of wooden spoon or thumb to make large indention in center of each ball. Bake at 375° for 10 to 12 minutes or until lightly browned. Cool on cookie sheet until firm enough to lift. Transfer to wire rack to cool completely, then fill centers. Yields about 5 dozen cookies.
Preheat oven to 350°. Mix together. Pat in 9 x 13 pan. Bake for 20 minutes.
Bake cake as directed on package in a 13 x 9-inch pan. While cake is baking, cook pineapple and sugar until thick. Punch holes in cake with toothpick and pour pineapple mixture over top. Let cool completely. Mix milk with pudding and spread on cooled cake. Let set, then cover cake with Cool Whip.
Arrange 1 can sliced pineapple or crushed pineapple, cherries or nuts may be used in skillet. Pour batter over pineapple mixture and bake at 350° for 35 to 45 minutes. Turn upside down on cake plate.
Bake brownies according to directions on box. Cool and crumble 1/2 inch in bottom bowl. Make pudding. Layer 1/2 on top of brownies, 1/2 of Cool Whip, 1/2 of Heath bars and 1/2 of nuts, then layer again with remaining ingredients. End with nuts on top. Keep refrigerated.
Ever wonder what to do with a cantaloupe that is overripe or not sweet enough? Here's the solution:
Be sure pie shell is cool. Slice bananas to cover bottom of shell. Beat cream cheese, sugar and whipped topping together. Spread over bananas. Cover with blueberry pie filling. Refrigerate 3 hours before serving.
Mix cabbage, pepper and onion. Combine and mix well the rest of the ingredients. Pour over cabbage mixture. Cover and chill at least overnight. Will keep several days.
Preheat oven to 350°. Mix together cake mix, eggs and oil. Add chocolate chips and pecans. Mix together with your hands. Press into a 9 x 13-inch baking pan sprayed with Pam or lightly coated with oil. Bake at 350° for 30 minutes. Cool, cut and enjoy!
Blend shortening and sugars. Beat in vanilla and eggs. Combine all dry ingredients and add to cream mixture. Stir in 1 cup of candies into dough. Drop on greased cookie sheets. Bake at 375° for 10 to 12 minutes. Decorate with remaining candies. I put all the candies in my dough.
In a large mixing bowl, cream the butter and sugar. Add eggs; mix well. Combine graham cracker crumbs, flour, baking powder, cinnamon and salt; add to creamed mixture, alternately with milk and mix well. Fold in apples and 3/4 cup walnuts. Spread into three greased 8-inch round cake pans. Bake at 350° for 25 to 30 minutes or until cake test done. Cool for 10 minutes; remove from pans to wire racks to cool completely. Whip the cream and confectioners sugar until stiff; spread between layers and on top of torte. Sprinkle with remaining walnuts. Yields 8 to 10 servings.
Combine water and butter in a saucepan. Cook at medium heat until butter is melted. Add chocolate and vanilla. Mix well. Add sugar. Mix well. Beat with spoon until frosting is smooth.
Boil in a large saucepan the margarine, sugar, raisins, water, cinnamon and allspice. Let cool to room temperature. Stir in sifted flour and baking soda until batter is smooth. Add nuts. Bake in a 350° oven in greased and floured 9 x 13-inch pan for 45 to 50 minutes, until done. Frost as desired.
Mix all but oatmeal, nuts and vanilla. Cook in iron skillet or heavy pan until soft ball stage. Mix everything else. Drop on wax paper to cool.
Mix the Jell-O as per directions until slightly jelled. Add the marshmallows, pineapple and bananas. Set in refrigerator.
Mix pretzels, margarine and sugar. Spread in a 9 x 13-inch pan. Bake at 300° for 10 minutes. Cool completely. Mix the cream cheese, sugar and Cool Whip; spread over pretzel layer. Spread on pie filling. You can use any flavor pie filling.