HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a shallow dish, whisk together the eggs and the mayonnaise. On a plate combine well the Parmesan, the Romano, the paprika and the cayenne. With cookie cutters, cut out 1-inch shapes such as rounds and triangles from the bread. Dip the bread in the egg mixture and coat it all over with the cheese mixture, transfering it to a well-buttered baking sheet as it is coated. Bake the toasts in a preheated 400° oven for 12 minutes, or until the tops are golden, turn them and bake them for 3 minutes more. Makes 24 cheese toasts. Serving 6 to 8.
Chop fruit into small pieces. Add 1 cup sugar. Add WHOLE pecans. Stir very good and set aside. In another bowl, mix 1 cup sugar, flour, eggs, salt and vanilla. Mix together good and add to first mixture. Mix very good. Grease and flour (I use Baker's Joy) a Bundt or tube pan. Pour in mixture. Bake at 275° for 1 1/2 to 2 hours.
Chop eggs and onion. Mix in drained peas, salt and pepper to taste. Mix with mayonnaise. If more is needed, double recipe.
Mix and spoon on greased cookie sheet. Bake at 350° for 25 minutes.
Melt cheese with a little milk. Mix browned and drained meats with tomatoes and chilies. Stir in cheese. Serve hot with tortilla chips.
Brown hamburger with onion, salt, pepper and sugar. Add tomato soup. Cook noodles until tender; drain. Add cream of chicken soup to noodles. Layer in a casserole dish with cheese between layers. Bake at 350° for 1/2 hour.
In a shallow dish, combine first 4 ingredients. Place venison in marinade. Cover and chill at least 8 hours, turning occasionally. Preheat oven to 350°. Place meat on a rack in a roasting pan, fat side up. In a small saucepan, melt butter. Stir in 1 cup marinade. Insert meat thermometer in thickest part of meat, not touching bone or fat. Place meat in oven and roast about 3 hours, allowing 25 minutes per pound for medium rare. Baste occasionally with marinade mixture. Serve with sour cream gravy.
Cook chopped apple in microwave for 2 minutes on High. Mix apple and all other ingredients together. Sprinkle with cinnamon. Bake in conventional oven 10 minutes at 350°.
Take the ingredients and place in a large bowl in layers. Use as much or less dressing as you please. You need enough to coat lettuce and eggs good. Slice red onion and put on the top. Refrigerate. Serve cold or at room temperature. You can make it ahead of time. Cover with Saran Wrap. Don't add dressing until ready to serve.
Add shortening, salt and sugar to 1 cup boiling water. Add beaten eggs to yeast mixture. Gradually add flour. Mix thoroughly. Cover and let double in size. Knead down and form into balls. Dip each ball in melted margarine. Place in a Bundt pan or in two loaf pans. Let rise. Bake at 350°.
Blend all ingredients with mixer. Divide between the 2 pie shells. Freeze at least 12 hours. Thaw 8 hours before serving. Put Cool Whip on top of pies.
Prepare cabbage and peppers. Toss in a bowl to mix. Combine rest of ingredients. Pour over cabbage. Mix well. Cover and chill.
Cream the sugars and Crisco. Add vanilla and eggs. Mix well and add the peanut butter. Sift flour, soda and salt and add gradually. Form balls (walnut size) and bake at 375°.
If you use the roll sugar cookie mix, you will need to slice roll as if you were making cookies. Then placing the cookie by starting in the center of the pan (spray with Pam) working your way out. If you use the box cookie mix, follow the directions on the box, then just place dough on pan and use your hands to spread the dough around on the pan so it is all covered. Bake at 375° for 10 to 12 minutes or until it is a golden color.
Blend 3 tablespoons oil with flour until smooth. Add salt and broth, stirring until smooth and thickened. Add mushroom soup; stir until smooth. Remove from heat.
Cream margarine and sugar until light and fluffy. Add eggs, blending well. Combine flour, soda and salt and add to mixture. Mix well. Stir in vanilla, coconut and oatmeal. Bake at 375° for 8 to 10 minutes.
Blend first 3 ingredients together in a food processor or blender for 1 to 2 minutes. Add enough mayonnaise to hold mixture together. Shape on platter or put into a mold. Cover with Saran Wrap and chill overnight. Before serving, top with strawberry jam. Serve with Ritz or Wheatsworth crackers.
Preheat oven to 375°. Spray cookie sheet with light spray. Add ingredients in order and mix well (batter will be stiff). Drop by teaspoon. Bake 10 minutes or until firm.
Mix carrots, pepper and onion. Set aside. Bring to a boil rest of ingredients. Cool and add to carrot mixture. Refrigerate overnight before serving so flavors can meld. Keeps in refrigerator indefinitely.
Cook ground beef on medium but do not brown; drain. Cut cheese in chunks and place in large bowl. Add Ro-Tel tomatoes and melt in microwave or slow cooker. Drain cooked meat and mix well. Serve with your favorite chip or Tostitos.
Boil sugar, margarine, evaporated milk and cocoa 1 1/2 minutes to a full boil. Remove from heat and add oats, vanilla and peanut butter. Remember to mix all ingredients well and drop (cookies) on a wax paper. Makes 4 to 5 dozen.
Brown ground chuck in skillet. Crumble into small pieces. Set aside. Put can of soup through blender about 1 minute. Add to beef and mash with a fork until it looks like rice. Cover pan and simmer on low for 20 minutes. Add all other ingredients into a large saucepan. Add beef mixture when done. Cook thoroughly or until flavors blend (about 20 minutes).
Mix all ingredients and pour into 9x13 pan. Bake approximately 40 minutes until brown at 400°. Freezes well! Serves 18.
Make sure artichokes are well drained and cut up fine. Mix with rest of ingredients. Bake at 325° for 20 to 30 minutes. Serve with crackers.
Bake brownie mix according to package directions. Let cool and crumble. Break up the candy bars in small pieces. In 9 x 9-inch pan, layer the ingredients, starting with the crumbled brownies, then the pudding, then whipped cream and the Heath candy bar bits. Repeat until all ingredients are used up. Good!
Combine first five ingredients. Fold in potatoes; pour into greased 1 1/2-quart casserole. Top with cheese and paprika. Bake at 350° for 40 minutes. Yield: 6 to 8 servings.
Whip egg whites until they form peaks. Gradually add sugar, vanilla and vinegar. Continue beating until very stiff. Spread waxed paper or brown paper (cut into a circle, slightly larger than desired size of dessert) on a cookie sheet. Put mixture onto paper and shape with slight hollow in center. Bake mixture one hour at 250°. Turn off oven and leave for several hours to dry. Top with fresh fruit and whipped cream.
Cook onions in margarine in Dutch oven over medium heat, stirring occasionally, until onions are tender and just begin to brown. Sprinkle with flour. Gradually stir in 1 can of broth. Heat to boiling, stirring constantly. Stir in remaining broth, the water and Worcestershire sauce. Heat to boiling; reduce heat. Simmer uncovered 5 minutes.
Wash, pare and core apples. Cut in 1/4-inch slices. Butter baking dish and put in sliced apples. Pour the water over them. Work the sugars, flour and butter together until crumbly. Spread over apple mixture and bake, uncovered, 45 minutes at 350°.
Mix all ingredients together after the cheese has softened. Shape into a ball and pat on nuts. Add more pineapple juice if stiff. Refrigerate until ready to serve.
Flatten biscuits and put in muffin pans to that the biscuits make a cup. Brown ground beef with onion. When beef is browned, add barbecue sauce to make a thick sauce. Pour beef mixture in biscuit cups and sprinkle cheese on top. Bake at 350° for 10 to 15 minutes.
Prepare muffin pans by spreading thickly with creamy mixture made by creaming together 3 tablespoons butter and 6 tablespoons brown sugar. Put 2 or 3 pecan halves into each muffin cup. Sift together flour, baking powder and salt; cut in shortening. Add milk, stirring only until dough holds together.
Mix crumbs with 1/2 cup margarine (melted). Put in 14 x 9 x 2-inch pan. Cream 1 cup margarine and sugar. Add eggs, one at a time, beating well after each one. Spread over crust. Cover with bananas. Sprinkle with pineapple. Spread Cool Whip over pineapple. Garnish with cherries and nuts. Chill thoroughly. Better if made the day before. Serves 20.
Brown chicken, saute onion and place in baking dish. Cover with remaining ingredients. Bake at 350° for 1/2 hour, covered, and 1/2 hour, uncovered (total 1 hour).
Brown together the hamburger, onion and garlic. Add tomato sauce, oregano and cream cheese. Top off with Parmesan cheese.
Mix ingredients in order listed. Mixture will lightly coat zucchini. Spread in 9 x 9 pan and bake at 325 degrees for 25 minutes.
Mix all ingredients and allow to set overnight. Recipe may be halved or doubled and canned according to canning directions.
Mix all ingredients together gently, adding more cheese or mayonnaise, if desired. Serves 4.
Sift together dry ingredients. Mix molasses with brown sugar, egg and shortening. Add to dry ingredients, stirring to make a soft dough. Chill for 1 hour. Roll out dough to 1/4-inch thickness and cut with cookie cutter. Place on greased cookie sheet and bake in 350° oven for 10 minutes. Makes 18 (4-inch) men.
Mince onion, grate cheese and melt butter. Cook and crumble bacon. Mix all ingredients; pour into a buttered 9 x 9-inch pan. Bake at 400° for 20 minutes. We usually cut it into pieces and put it in warm rolls with a slice of meat, and it's really good. It also makes a nice supper.
Preheat oven to 350 degrees. Cook broccoli in microwave as directed on pkg, or until tender. Drain and arrange in a shallow greased pyrex baking dish. Place chopped chicken on top. Combine soup, mayo, lemon juice, and curry powder. Pour and spread on top of chicken. Sprinkle croutons on top and bake, 15 to 20 minutes or until bubbly. Sprinkle cheddar cheese on top of croutons and continue baking for 10 minutes, or until cheese is melted.
In a large saucepan or Dutch oven, brown the ground beef, green pepper, onions, celery and garlic; drain excess fat. Add basil, salt, oregano, pepper, Worcestershire sauce, tomatoes, tomato sauce and mushrooms. Simmer, covered, for 30 to 45 minutes.
Heat oil in a heavy pot with lid and add rice. Keep stirring as rice changes color. Add almonds and stir. When rice and nuts are golden brown, add onion, salt, pepper and Tabasco to sauce. When ingredients are brown and smoking, pour in chicken stock and cover pot. Quickly reduce heat and simmer for about 30 minutes until all liquid is absorbed. Serves 3 to 4.
Cook dates, butter and sugar until it comes to a boil, stirring constantly. Beat egg, milk and vanilla. Add to cooked date mixture and boil 2 minutes more. Cool and add Rice Krispies. Form into balls with buttered hands. Roll in coconut.
Melt butter in 9 x 13-inch pan. Combine ingredients. Bake at 350° for 25 minutes or until lightly browned. Cool 15 minutes before cutting.
Heat oven to 325°. Brown beef in shortening in Dutch oven on medium heat. Arrange vegetables around meat. Sprinkle with salt and pepper. Top meat with apricots and mushrooms. Pour catsup over all; cover. Bake 2 hours or until meat and vegetables are tender. Add a little water if a thinner gravy is desired. Makes 8 servings.
Cream together butter, brown sugar and sugar. Add flour. Chill. Then shape into balls. Place on greased baking sheet. Flatten with bottom of glass dipped in sugar. Bake at 350° for 7 to 9 minutes.
Clean and remove strings from beans; cut beans into 2-inch pieces. Place ham hock in water in Dutch oven; bring to boil. Reduce heat, cover and simmer 1 hour. Add beans, salt and pepper; continue cooking for 45 minutes or until tender. Yield: 10 to 12 servings.
Cook pasta. Add salt to water and a little oil to keep pasta from sticking. Drain and rinse. Mix in large bowl with all other ingredients. Chill. Toss and serve. Serves 20 or more people.
Mix sugar, Carnation milk, and marshmallows in a large saucepan. When it starts to boil, let it boil for 6 minutes. Remove from heat and add chocolate chips, butter, and vanilla. Stir until mixed well, add pecans, and pour into buttered dish.
Mix dressing and lemon juice. Marinate fish in dressing at least 3 hours. Place marinated fillets in a 9 x 13-inch baking dish. Bake, covered, at 350° for 25 to 30 minutes.
Combine shortening, salt and sugar. Add egg. Sift flour and baking powder. Add small amounts of flour to creamed mixture alternately with pineapple juice. Sprinkle brown sugar on bottom of deep 8 x 8-inch pan, well-greased. Arrange pineapple slices on sugar and pour batter over all. Bake at 350° for 50 to 60 minutes.
Have children wash hands. Mix honey and peanut butter. Add enough powdered sugar to make it workable, then let children sit at table and mold and eat. When they are full and tired of the game, remainder can be stored in a covered container for another time.
Combine ground beef, bread crumbs, milk, egg, Worcestershire sauce and seasonings. Mix. Shape into small meatballs. Brown meatballs in oil until done. Remove meatballs; drain, saving about 1 tablespoon. Add onion, cook until tender. Add cream cheese, water and mushrooms. Stir over low heat until cream cheese is melted. Fold in meatballs; serve over hot noodles.
Place cube steak in baking pan. Spread tomatoes over meat. Sprinkle all other ingredients over cube steak (except cheese). Bake at 350° for 30 to 45 minutes. Sprinkle with cheese; bake until cheese is golden.
Dissolve jello in boiling water. Let cool a while, then add crushed pineapple and strawberries. Put half of mixture in 13 x 9-inch pan. Let set. Spread sour	cream over it (you may not need the whole carton). Add mashed bananas to the other half and spoon over the sour cream. Put in refrigerator and chill until top layer is set.
Spray skillet with cooking spray and heat over medium heat for 1 minute. Brown pork chops. Set aside. Remove skillet from heat. Spray with cooking spray. Add onion and celery and cook until tender. Add beans and brown sugar. Heat to a boil. Return pork chops to pan. Cover and cook over low heat for 5 minutes.
Cover cucumbers with lime and 8 1/2 quarts water. Set 24 hours. Drain and wash. Soak in cold water 3 1/2 to 4 hours. Drain. Simmer cucumbers in next 3 ingredients with enough water to cover cucumbers for 2 hour. Drain and throw away liquid. Bring next 5 ingredients to boil. Add cucumbers. Set overnight. Drain and reheat syrup 3 times (morning, evening and next morning). On third day, pack and seal. Process 5 to 10 minutes.
In heavy saucepan over medium heat, melt chocolate with sweetened condensed milk and salt. Cook and stir until very thick and fudgy, 5 to 8 minutes. Add water; cook and stir until thick and bubbly. Remove from heat. Add vanilla. Cool to room temperature.
Brown ground beef in skillet. Season with garlic salt; drain. Add cream of mushroom soup and a can of mushrooms, if desired. Stir together; season to taste. Serve over mashed potatoes and corn. Serves 4.
Heat oil in well seasoned cast-iron skillet or nonstick skillet. Add chicken and saute until it begins to brown, about 3 to 5 minutes. Meanwhile, in medium-size bowl, combine stock, soy sauce, honey, ginger, garlic, hot pepper sauce and tomato paste. Pour over chicken. Reduce heat; cover loosely and simmer until cooked through, 20 to 25 minutes. Sprinkle with scallions. Serve with rice or thin noodles.
Cook peaches until tender. When water has cooked out, add 1 cup sugar and mash with potato masher. Put in refrigerator and cool. Spread 1/2 of fruit in bottom of pie shell (enough for 2 pies). Mix with spoon the eggs, sugar, butter and vanilla. Pour on top of fruit. Bake at 350° for 35 to 40 minutes.
Place rice in casserole dish. Pour soups on top of rice. Place margarine on top of rice and soup. Bake at 350° for 1 hour.
Combine first 5 ingredients in a small Dutch oven; cook, without stirring, over medium heat just until mixture reaches crack stage (270°). Remove from heat. Stir in vanilla. Pour candy onto a well buttered 15 x 10 x 1-inch jelly roll pan or slab of marble. Let cool to touch; pull candy until light in color and difficult to pull. (Butter hands if candy is sticky.) Divide candy in half and pull into a rope, 1-inch in diameter. Cut taffy into 1-inch pieces; wrap each piece individually in waxed paper. Yield: about 40 (1-inch) pieces.
Cook rice or noodles conventionally while microwaving sauce. In 1 1/2-quart casserole, combine beef mix and mushrooms. Stir flour into water until smooth. Blend flour mixture, bouillon and Worcestershire sauce into meat mixture. Microwave on High 3 to 6 minutes or until hot and thickened. Stir in cream cheese until melted. If necessary, microwave on High 1/2 to 1 1/2 minutes or until heated. Serve over rice or noodles. Serves 4 to 6.
Combine eggs, sugar, cornmeal, salt, butter, cream and vanilla. Blend well before pouring into unbaked pie shell. Bake at 350° for 50 to 55 minutes.
Melt together caramels, milk and margarine. Add the pecans. Stir; drop on wax paper. Let cool in refrigerator. Melt in double boiler Hershey's Kisses and wax. Dip candy and place on wax paper.
Mix all ingredients in mixer or blender and pour into unbaked pie shell. Bake in a 350° oven until firm. (This is real good and light. Top with Cool Whip.)
To Knead It: Lightly flour board to prevent sticking. Fold far end of dough back over on itself towards you. Press dough away with heels of hands. After each push, rotate dough 90°. Repeat process for about 3 minutes. Let dough rest while you scrape out and grease mixing bowl. Knead dough again about 3 more minutes, until bouncy and smooth.
Braise moose roast in shortening/bacon grease on both sides until golden brown. Put braised roast in roasting pan. Surround with vegetables and cover with aluminum foil. Bake at 350° for 2 hours. Reserve drippings; add desired amount of water to make gravy. Bring to boil and thicken with cornstarch paste. Serves 6 to 8.
Mix margarine with mustard, onion, poppy seed and Worcestershire sauce. Spread on top and bottom of buns. Put ham and 1 cheese slice on each bun. Wrap in foil. Heat 20 to 30 minutes, if chilled in refrigerator. If prepared and frozen, bake 50 minutes at 350°.
Cook 3 to 5 minutes or until it is rolled into a ball. This is good for schools!
Combine first 3 ingredients in saucepan over medium heat. Heat to a boil, cook 5 minutes, stirring constantly. (Begin timing when mixture bubbles around edges of pan.) Remove from heat. Add remaining ingredients. Stir 1 to 2 minutes (or until marshmallows melt). Pour into buttered 8 or 9-inch square pan. Cool. Cut in squares. Makes 2 pounds.
Cook onion in 4 tablespoons butter until tender. Stir in flour. Add milk gradually and cook slowly until thickened, stirring constantly. Add salt, pepper, egg yolk and cheese. Pour 1/2 of sauce into a greased baking dish. Arrange broccoli on top of sauce, cover with remaining sauce, sprinkle with bread crumbs and dot with remaining butter. Bake in a hot 400° oven for 20 minutes. Makes 6 to 8 servings.
Cream butter and sugar until fluffy. Sift together flour, baking powder and salt. To butter and sugar mixture, add eggs, one at a	time, beating after each addition. Add flour mixture, milk and flavorings. Bake at 350° for 25 to 30 minutes. Makes 3 layers.
Combine ingredients and mix lightly. Fill buns and wrap in foil. Bake at 350° for 30 minutes. Serve hot.
Combine the first 3 ingredients. Add the blueberries and stir. Place in the pie shell; sprinkle with the lemon juice. Dot with butter. Adjust top crust and bake in hot oven at 425° for 40 to 45 minutes.
Wash stomach with cold water. Bring to a boil in a pan of water, scrape and clean; leave overnight.
In small bowl stir together soup and sour cream until smooth. In small saucepan over medium heat, cook margarine, onion and chili powder until onions are tender. Stir in chicken and 2 Tbsp. of soup mixture. Remove from heat. In center of tortillas spread 1/4 c. of chicken mixture, fold sides over filling and place seam-side down in greased 12 X 8 baking dish. Spread remaining soup mixture over enchiladas. Cover with foil. Bake 15 minutes. Sprinkle with cheese, bake uncovered for 5 extra minutes.
Mix butter, flour and walnuts together like pie crust. Pat into 9 x 9-inch pan. Bake 20 minutes at 350°. Cool.
Brown hamburger with onion; drain. Add tomatoes, corn and diced potatoes. Add a little hot sauce, if desired. Cook until desired consistency, about 1 hour. Serve with corn bread.
Cook the first 6 ingredients until forms a soft ball. Take off heat. Add the soda; stir good. Pour over the popcorn. Cover popcorn thoroughly.
Preheat oven to 375°. Spray an 8 x 8-inch baking dish with non-stick cooking spray. Melt margarine (or butter) in a large mixing bowl. Add remaining ingredients and mix well. Pour into baking dish. Bake about 30 minutes until set and light brown.
Blend lemon juice and club soda thoroughly. Serve at once over ice in stemmed glasses. Strawberries on top. Makes 1 gallon.
Mix all ingredients and put in a 13 x 9 inch buttered casserole dish. Bake at 350° for about 30 minutes. Top with crushed corn flakes and dot with margarine. Bake 30 more minutes.
Preheat oven to 325°. In large mixer bowl, beat eggs until foamy, about 3 minutes. Beat in flour, sugar and brown sugar until well blended. Stir in walnuts and chocolate chips. Pour into pie shell. Bake 55 to 60 minutes or until top is golden brown and knife inserted halfway between edge and center comes out clean. Cool on wire rack. Serve with whipped cream as a garnish.
Place in layers in order of ingredients (heavier stuff first) in a small casserole dish or cake pan. Put in oven or microwave until warm.
Cook spinach as package directs. Mix all ingredients and roll into balls; bake at 350° for 10 minutes.
Brown ground beef and drain well. In 5 to 6-quart pan, bring water to broil. Add seasonings and meat. Stir constantly to keep from sticking. Add tomato juice and bring to a boil, stirring. Add more salt if needed to taste.
Beat the eggs, then mix in flour. Add butter, cheese, cottage cheese and thawed broccoli. Fold together until mixed well. Bake in a greased 13 x 9-inch pan for 1 hour at 350°.
Combine the beans in 9 x 13-inch casserole dish. Cube bacon and brown it; drain off most of grease. Add onion and brown. Add sugar, vinegar, catsup and mustard; simmer for 15 minutes. Pour over beans. Bake at 350° for 1 hour. Serves 8. Can be made ahead.
Put meat on to brown; drain. Parboil onions, carrots and celery. Melt butter in a 2-quart pan; add flour mix. Add water and stir while heating until thickened; continue stirring. Add Accent, pepper, beef base and tomatoes; cook a minute. Add Kitchen Bouquet and rest of vegetables and cooked meat. Cook on medium heat for 30 minutes, stirring occasionally. This soup may be frozen for later use. Makes 1 1/2 quarts.
Cut sardines into 1-inch pieces. Place all the ingredients, except the greens, in a salad bowl and stir gently to combine. At serving time, add the greens to the bowl and toss to coat them with the dressing. Serve immediately. Makes 6 servings. Preparation Time: 0:45.
Beat eggs in large bowl. Add all other ingredients and stir until blended. Pour into a greased and floured 9 x 13 x 2-inch pan and bake at 350° for 35 to 40 minutes. Spread icing on warm cake.
Pour melted margarine in casserole dish. Mix the milk, flour, egg and dry pudding mix with the peach juice. Pour into casserole dish on top of melted margarine. Place sliced peaches on top of mixture. Cream sugar and cream cheese with mixer until creamy. Drop by spoonfuls on top of peaches. Bake at 350° until brown around the edges.
Place all ingredients in a 2-quart casserole dish and bake at 400° for 1 1/2 hours. Stir after 30 minutes and again after 1 hour. Yields 1 1/2 quarts.
Cut breasts in half. Thickly slice mushrooms. Mince the garlic and saute in skillet with warm olive oil until soft. Add the chicken and cook quickly on both sides; don't brown it. Cut scallions in 1/2-inch pieces and add to pan, stirring until soft.
Combine sugar, eggs, oil and vanilla. In separate bowl, mix cloves, salt, flour, soda, baking powder, allspice and cinnamon. Add to batter. Mix well. Add walnuts, if desired. Pour in greased and floured loaf pans. Bake 1 hour at 350°.