HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix peanut butter and Marshmallow Creme together. Spread a generous layer between 2 crackers. Place a sheet of wax paper on a cookie sheet. Melt coating in microwave according to package directions. (Use 9-inch square Pyrex dish.) Dip cookies into coating; turn with fork. (Long fingernails help to hold, too.) Scrape some of coating from bottom of cookie with knife and place on wax paper. Refrigerate to harden. Makes between 40 and 50 cookies.
Break lettuce apart and put in salad bowl. Layer onion, black olives, peas and bacon. Sprinkle sugar over salad. Cover with mayonnaise. Salad is best if it is left to stand overnight. Top with cheese before serving.
Combine all ingredients except dressing and margarine in 9 x 13-inch pan. Top with the dressing mixed with margarine. Bake at 350° for 35 to 40 minutes.
Cook potatoes then mash. Add sugar, margarine, eggs and beat well. Add salt, nutmeg and vanilla. Mix flour and baking powder to mixture alternating with milk. Roll out dough on floured surface. Cut out. Cook in oil.
Combine first four ingredients. Form into two balls. Roll in nuts. Serve on party crackers.
Mix 2 cups of the cheese, chicken, onion and broccoli in greased pie plate (10 x 1 1/2-inch). Beat remaining ingredients except cheese until smooth (15 seconds in blender) on high or for 1 minute with hand beater. Pour into plate. Bake until knife inserted in center comes out clean (25 to 35 minutes). Top with remaining cheese. Bake just until melted, 1 or 2 minutes. Cool 5 minutes. (Heat oven to 350°.) Makes 6 to 8 servings.
Pam a 13 x 9-inch pan. Crumble sausage or ham into pan. Mix eggs, milk and Bisquick. Add Cheddar cheese. Pour over sausage or chopped ham. Bake at 350° for 30 minutes.
Beat egg slightly. Add 1 cup sugar, vanilla, peanut butter and butter. Stir until smooth, add second cup of sugar. If needed, add more sugar until you're able to shape into balls. Make 1 inch balls and roll in chopped peanuts. Refrigerate. Small children love to help make these for presents for parents.
Combine pudding mix and milk; beat until thick. Add sour cream and Cool Whip (save enough Cool Whip for top of pudding). Line a large dish with vanilla wafers. Alternate layers of pudding mix and bananas until all the mix is used. Top with Cool Whip. Refrigerate.
Mix egg, flour and sugar together. Add berries to mixture and mix well. Pour in unbaked pie crust and cover with other crust. Cook at 350° for 1 hour.
Beat butter and shortening at medium speed with an electric mixer about 2 minutes or until soft and creamy. Gradually add sugar, beating well. Add eggs, one at a time, beating after each addition. Combine flour and soda; add to creamed mixture alternately with buttermilk, beginning and ending with flour mixture. Mix after each addition. Stir in vanilla, coconut and 1 cup pecans. Spoon batter into 3 greased and floured 9-inch round cake pans. Bake at 350° for 20 to 23 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire rack 10 minutes. Remove from pans and let cool on wire racks. Spread Italian Cream Frosting between layers and on top and sides of cake sprinkling 1/2 cup pecans between layers and on top. Garnish, if desired. Store in refrigerator.
Place orange juice and margarine on low heat. Beat eggs well; add	sugar gradually and beat on medium speed. Slowly on lowest speed, add flour, 1/2 cup at a time. Add hot orange juice and melted margarine; continue mixing on low speed. Lastly, add salt,	baking	powder	and vanilla. Pour into 2 baking pans or 13 x 9-inch loaf pan. Bake at 350° for 25 to 40 minutes. Let cool and use Orange Icing to complete.
In 3 cups boiling water, cook potatoes until tender. Add cheese mixture from box. Put in crock-pot and add remaining ingredients. Turn on low and simmer 2 to 3 hours, stirring occasionally.
Saute onions in hot oil until tender. Add beef and cook until redness disappears. Stir in salt, pepper, tomatoes, chiil powder, garlic salt and water. Simmer 30 minutes. Heat oven to 325°. Break half of uncooked spaghetti into 9 x 13-inch baking dish. Pour on half of sauce, sprinkle with half of cheese and break in rest of spaghetti. Add rest of sauce and cheese. Bake, covered, for 35 minutes. Uncover and bake additional 15 minutes.
Beat eggs slightly. Add sugar and continue beating until well blended and thick. Transfer to top of a double boiler and stir in pumpkin, milk, salt and spices. Cook until thick, stirring frequently.
Cube ham in small pieces. Chop green onions (also the green tops). Let cream cheese soften. Mix all together. Shape in a ball. It's best to set overnight before using. Serve with crackers.
Arrange fruit in a long casserole dish using enough liquid to cover. Dot with butter or margarine. Sprinkle with cinnamon and sugar. Bake 30 minutes at 350°, uncovered. Syrup will thicken. Serve in chafing dish, if desired.
Mince garlic and shallot. Mix ground hamburger, soy sauce, teriyaki sauce, Mexican sauce, minced garlic and minced shallot in large mixing bowl. Preheat skillet to 350°. Form mixture into 4 patties. Fry 3 to 5 minutes per side, or until done. Add large slice onion and pepper when burgers are half cooked. Drain well on paper towels before serving with ketchup or hot sauce (or a mixture of ketchup and hot sauce). Can be eaten with rolls or without. If served by self, garnish serving plate with fresh vegetable.
Beat eggs, add sugar and oil. Mix well. Add rest of ingredients. Mix thoroughly. Pour into greased and floured loaf pans. Bake 60 minutes in a 350° preheated oven. Makes 2 large loaves or 3 smaller loaves. Delicious by itself but doubly delicious if frosted with Cream Cheese Frosting. Frost when cool.
Mix first 3 ingredients, using pastry blender. Blend mixture resembles coarse crumbs. Stir in water, bananas and eggs just until blended. Pour into greased and floured loaf pans. Bake at 325° for 55 minutes or 1 hour. Servings: 20 (3 loaves).
Preheat oven at 375°. Line baking sheet with foil. Make breading. Place peeled garlic cloves in a blender and process until finely chopped. Add bread, Parmesan, salt and pepper; process the machine pulsing on and off until bread is finely crumbled. Add sage to mixture and process to distribute evenly. Cut butter into small pieces; add to bread crumbs and process until butter is completely mixed. Transfer breading to a bag. Dip chicken into the milk and shake in bag of bread until well coated. Bake until crisp and juice run clear, 40 to 45 minutes.
Mix all ingredients together and divide in 1/2. Use color of choice. Use 3 slices of bread and trim edges off. Spread one color on first slice, use second color on second slice and put third slice on top. Then slice in 4 pieces and repeat.
Beat egg yolks. Add milk, sugar and melted shortening. Sift dry ingredients together and combine with the first mixture. Mix well. Fold in beaten egg whites and bake in hot waffle iron. Time: 2 to 4 minutes.
Tear cake in small bite-size pieces and place in 9 x 13-inch pan. Beat pudding mix with milk and add ice cream. Mix together and pour over cake pieces. Chill for 2 to 3 hours.
In a medium saucepan combine bell pepper, celery, onion, black pepper, hot pepper sauce, catsup, salt, boullion cubes, nutmeg and cinnamon. Over low heat, cook and stir until boiling and cubes are dissolved completely. Add peas, tomatoes, garlic and sugar and simmer 30 minutes. Combine bacon drippings with flour and stir into peas. Cook 10 minutes. Stir well and serve hot with large corn chips. This is unique and delicious way to insure good luck for the coming year by eating black-eyed peas on New Year's Day or you could leave out the bacon drippings and flour and serve as a vegetable.
Mix sugar, cocoa, butter and milk together. Cook for 1 minute (on damp days, cook for 2 minutes). Add oatmeal, raisins, coconut and chopped nuts. Drop by teaspoon onto wax paper.
Mix the first 5 ingredients well. Add rest. Chill 1 hour. Shape dough into 1-inch balls; place 3 inches apart. Flatten crisscross with fork. Bake for 10 to 12 minutes at 375°, or until set, but not hard.
Soften ice cream. Beat all ingredients in a mixer. Place in ice trays; let stand for 10 to 12 hours. Serve in champagne glasses. Serves 6.
Spray deep dish pie plate with Pam. Slice 1 onion and layer bottom of plate with onion. Chop the other onion and layer over other onion, filling in between slices. Mix flour and half and half; pour over onions. Put crackers in Ziploc bag and crush. Spread over milk and onions. Slice 1/2 stick oleo over crackers. Cover with cheese. Bake 45 minutes at 350°. Delicious hot. Very good cold with vegetables and meats. I use Pet evaporated milk. It works just as well. Very good with peas and beans.
Mix first 5 ingredients in large mixing bowl (use hands if necessary). Shape into balls smaller than a walnut; let set about 1 hour. Melt the chocolate chips with the paraffin wax over hot water. Dip balls and place on waxed paper. (Use round toothpick to dip balls.) Leave the chocolate over warm water while you dip. After chocolate has started to set, go back and fill toothpick holes with chocolate. Do not refrigerate. Yields 11 dozen bonbons.
Roll out both rolls of crescent rolls in a jelly roll pan. Press out seams. Prick dough all over with fork. With a pastry brush, spread egg on dough liberally. Bake exactly 12 minutes. Let cool. While it's cooling, mix cream cheese and mayonnaise together. Then add Ranch-style dressing. Blend throughly. Spread mix over crust (it'll be thick). Mix in bowl fine chopped veggies, then sprinkle on cream cheese mixture. After that, sprinkle cheddar cheese over all. Cover with plastic and chill for a minimum of 2 hours. Can be frozen for 1 week. Thaw for 24 hours before serving. Cut into bars.
Brown meat with onion in 3 qt. saucepan; drain well. Drain and chop tomatoes, reserving juice. add tomatoes and juice to saucepan with beans, tomato sauce, water, picante sauce and cumin. Bring to a boil; reduce heat. Cover and simmer 10 minutes. ladle into soup bowls. Top with tortilla chips, cheese, lettuce and sour cream to taste.
Bring sugar and canned milk to a boil and boil 3 minutes. Remove from heat. Add peanut butter, vanilla and crushed crackers. Stir well and pour into 8-inch square pan or glass dish. Cool and cut into squares.
Grease cookie sheet. Line cookie sheet with graham crackers. Heat butter and brown sugar until it bubbles, then cook 2 minutes. Spread over graham crackers hurriedly. Then sprinkle chopped nuts over top. Bake at 350° for 8 minutes. Cool on cookie sheet, but re-mark or cut while still warm. These are very tasty and good for a party. (Pastor John likes these.)
Dissolve gelatin and salt in boiling water. Add undrained pineapple and lemon juice. Chill about 10 minutes. Add carrots and nuts. Put in 1-quart mold. Chill until firm.
Cream shortening and sugar. Add eggs, pineapple, raisins and nuts. Sift together flour, salt, soda and baking powder. Add to first mixture. Drop on baking sheet. Bake 10 to 15 minutes at 375°.
Combine cheese and butter, stirring until blended. Gradually add remaining ingredients, stirring until mixture is no longer crumbly and will shape into a ball.
Mix cheese, Worcestershire sauce and garlic salt until creamy. Spread onto each ham slice. Place 6 olives on each ham slice at edge and roll up carefully. Fill ends with cream cheese mixture. Secure each olive with toothpicks and slice between toothpicks.
Mix beets and juice and rest of ingredients together. Bring to boil. Let cool. Serve.
Brown the stew meat and onion in Dutch oven. Add tomato juice, following with remaining ingredients. Simmer 30 minutes or until vegetables are tender.
Cook spaghetti for 10 to 12 minutes. Steam broccoli 5 to 8 minutes. Drain and place in large serving bowl.
Combine in a large mixing bowl: chicken breasts (cooked, boned and diced), grated Monterey Jack cheese (with jalapenos, if desired), diced onion, diced green chilies and sour cream. Add 1/2 can cream of mushroom soup; mix.
Mix together and store in a covered container. Steep 1 1/2 teaspoons per cup of boiling water. Also good with ice.
Brown sausage; drain on paper towels over heavy brown grocery bag. Pat excess grease off with paper towels. Beat eggs well. Add milk, salt to taste and mustard and beat again. Combine egg mixture with sausage, bread and cheese. Stir and pour into casserole. Bake, covered, at 350° for 1 hour. Serves 4 or 5.
Cook syrup, sugar and water until it reaches a hard boil. Add peanuts and cook until golden brown. Add butter and vanilla flavoring. Stir until well mixed. Add baking soda and do not stir long. Pour into a buttered pan.
Combine vegetables. Cover with water. Add salt and pepper. Boil until done. Add fish; boil about 10 minutes. Reduce heat below boil. Add milk and butter, stir while adding. Bring back to boil. Remove from heat. Serve hot. Add 1 teaspoon butter to bowl when serving.
Beat softened cream cheese; add sugar, peanut butter and milk. Fold in Cool Whip. Place ingredients in graham cracker crust and cover with the lid from the crust. Freeze overnight. Place pieces of pie in microwave for 10 seconds before serving. Keep leftovers in freezer.
Drain yams and mash well. Drain pineapple, adding juice to yams. Add sugar and butter. Beat well. Stir in pineapple and pecans. Coat inside of 1 1/2-quart casserole with butter or spray oil coating. Spoon mixture into dish.
Heat oven to 350°. Grease rectangular 13 x 9 x 2-inch pan. Mix all ingredients and spread in pan. Bake until golden brown, about 25 minutes. Cut into rectangles, approximately 2 x 1-inch. Refrigerate any remaining appetizers. Yields 4 dozen.
Put a layer of chicken, soup, eggs and broth in bottom of casserole. Top with frozen pie crust and punch holes in crust so juices can cook through. Layer rest of ingredients in the same way. Top with second pie crust, slit crust and pour about 1/4 cup of broth on top. Cook at 375° for 30 minutes or longer.
Fry and drain hamburg, onion and pepper. Mix all together. Put in casserole. Top with 1 cup grated sharp Cheddar cheese. Bake at 350° for about 45 minutes or until brown on top.
Grease a 12-inch electric or stove-top skillet. Prepare pizza crust according to package directions. Line bottom and 1/2 inch up the sides of the skillet with dough. Combine tomato sauce, Italian seasoning and oregano; spread over dough. Layer pepperoni, onion, green pepper and olives over sauce; sprinkle with cheese. Cover and cook over medium heat (set electric skillet to 375°).
Use graham crackers, melted butter and sugar for a graham cracker crust. Don't pack as hard as you would for a pie crust.
Mix marshmallows and pineapple. Refrigerate overnight. Mix pineapple juice, sugar, flour, vinegar and egg. Microwave for 6 to 8 minutes. Stir halfway through cooking time, then refrigerate. Next day, mix with apples, peanut butter and peanuts.
Mix and bake in 9x13 inch pan at 350 degrees for 30-40 minutes. Cool and cut into squares.
Combine parsley, lemon juice, thyme, red pepper and salt. Add shrimp and stir to coat. Cover and let stand for 1 to 2 hours, stirring occasionally. In 10-inch skillet, cook garlic in oil until lightly browned. Add shrimp and cook over medium heat for 3 minutes. Add sherry and Worcestershire; bring to a boil. Reduce heat and simmer for 2 to 3 minutes. Serve immediately and with a good crusty bread or rolls!
Mix all ingredients together in a 1 1/2 qt. casserole. Cover and bake in 300° oven for 3 hours. Do not peek until done. Serve over rice, noodles or mashed potatoes.
Fry bacon. Add flour to grease; let cool. Beat together sugar, eggs, vinegar, water and salt. Add to cooled mixture and bring to a boil. Serves 6.
Marinate venison 2 to 3 hours in milk; sprinkle with tenderizer and pound lightly; dredge in flour, salt and pepper. Panfry in oil until just brown on each side (do not overcook). This will be almost fork-tender with no strong flavor.
In large 6 to 8-quart stainless steel bowl, beat eggs. Slowly add sugar, melted butter or margarine, baking powder and vanilla. Beat in 1 cup of flour at a time. Dough will be sticky. Keep adding flour until dough can be removed from bowl. Now, knead on floured table. Keep kneading and adding flour until dough can be rolled. Cut into slices and roll strips like a snake. Cut into square pieces.
Dissolve Jell-O in boiling water. Drain berries and pineapple. Measure liquid to equal one cup. Stir in liquid, berries and pineapple. Pour in long dish. Chill until firm.
Spray 9 x 12-inch pan with Pam. Put one layer noodles in pan. Brown ground beef with onion and drain. Layer 1/2 beef mixture, followed by 1/2 jar sauce, 1/2 carton Ricotta and 1/2 of Mozzarella. Add second layer noodles, meat, sauce and cheeses. Pour water into spaghetti jar. Shake to make "tomato juice" and pour over mixture. Heat in 350° oven for 45 minutes until bubbly.
Place minced onion in small saucepan, together with about 1/4 cup water. Simmer gently until the onion is tender, about 10 minutes. All of the water will have evaporated by now. Remove the pan and set on one side for a few minutes. Watch onion. In a small, dry saute pan or saucepan, gently heat the ground cumin for a few minutes or until it begins to give out an aroma. This is proof that the heat is releasing the essential oils of the cumin. Set on one side for a few minutes. In a large mixing bowl, place the meat, onion, chopped tomato, parsley, cumin, mint and bread crumbs. Add some salt and plenty of pepper, as well as about half of the cumin. Taste the mixture and be prepared to add the rest of the cumin (or even more). Add egg and more salt. Refrigerate meat for 1/2 hour. Have a large plate ready, covered with flour. Lightly flour your hands with some of it. Form the mixture into small balls, the size depending entirely on your preference. In Greece, they are usually the size of a silver dollar and slightly flattened if served as a main course and about the size of a half dollar (and again, slightly flattened) if being used as a first course. Heat some olive oil in a large saute pan. Prepare your grill or oil a baking sheet for the oven. Cook the Kephtethes in your preferred way (the oven should be about 375° for small or 400° for large), turning them very carefully after they have been browned on one side. Baking sheet should be heated. Serve hot, cold or somewhere in between as they do in Greece, decorated with a little chopped parsley or mint. Don't overcook.
Have all ingredients at room temperature. Cream together well butter and sugar. Add eggs one at a time and beat well. Sift together dry ingredients and add alternately with milk and vanilla. Bake at 325° for 1 hour.
Peel and seed zucchini, grind or shred and drain. Simmer all ingredients 20 minutes. Pack hot in jars with 1 1/4 inch headspace. Process in hot water bath 25 minutes. Just like crushed pineapple.
Saute onion and green pepper in butter in Dutch oven until softened, about 5 minutes. Add garlic; cook 30 seconds. Add flour; cook, stirring, 1 minute. Pour in tomatoes, tomato juice, clam juice, parsley, Worcestershire sauce, thyme, red pepper seasoning, salt and pepper. Bring to boiling. Lower heat to simmer. Add ham and rice. Cook, covered, 15 minutes. Add shrimp; cook, covered, 5 minutes longer or until shrimp are cooked through.
Fry bacon in 3-quart saucepan over medium heat until crisp, about 6 minutes. Remove with slotted spoon and drain on paper towels. Drain all but 2 tablespoons drippings from saucepan. Add onion and celery to drippings and saute over medium heat 5 minutes or until tender. Blend in flour, salt and pepper. Gradually stir in chicken broth. Cook over high heat, stirring constantly until mixture comes to boil, about 3 minutes. Add cabbage, carrots and bay leaf. Reduce heat to low. Cover and simmer 10 minutes or until vegetables are tender. Stir in peas and cook 3 minutes more or until tender. (Stir some of the hot mixture into sour cream. Then stir sour cream mixture back into saucepan. Remove from heat.) Serve garnished with parsley and bacon. Range top: 27 minutes cooking time.
Cream shortening. Add sugar and egg. Add well mashed bananas. Sift flour, soda and salt; add to mixture. Mix thoroughly. Bake at 350° to 375° for 35 to 40 minutes.
Mix beans; set aside. Mix vinegar and sugar, then add onion and bell pepper. Pour over beans and mix well. Chill.
Cook carrots for 20 minutes; drain. Cook broccoli and cauliflower for 10 minutes. Drain. Melt butter, flour, cream, pepper, salt, mustard and cheese in a saucepan until cheese is melted. Place veggies in casserole. Pour sauce over top. Top with Ritz crackers that have been crushed and mixed with 1 1/2 sticks butter. Bake at 350° for 45 minutes.
Wash and drain berries. Crush 1/2 quart of the berries and combine with the sugar, cornstarch, water and lemon juice in saucepan. Bring to a boil and cook 2 minutes, or until clear; add butter and enough red coloring to make bright color. Strain out the seeds. Place the remaining quart of berries into the baked pie shell. Spoon the glaze over the berries. Chill. Garnish with whipped cream, if desired.
Early in the day or day before make barbecue sauce by combining in saucepan, salt, pepper, tomato juice, cayenne, mustard, bay leaf, Worcestershire, vinegar, sugar, garlic, butter. Simmer, uncovered, 10 minutes. Refrigerate. About 1 hour and 30 minutes before serving. Start heating oven to 425°. Arrange chickens, skin sides down, in single layer in shallow open pan. Sprinkle lightly with some salt and pepper. Arrange onions on chicken, tucking a few slices under wings. legs. Pour on barbecue sauce. Bake, uncovered, basting often. 1/2 hour. Turn and bake, basting often. 45 minutes or until fork can be inserted easily into legs. Make 4 to 6 servings. For 2: Use 1 1/2 pound broiler - fryer and same amount of sauce.
Tenderize beef tip in pressure cooker or parboil. Melt butter in skillet over low heat. Slice onion very thin and saute in butter until tender. Add mushrooms and saute for an additional 3-4 minutes. Stir beef tips and stir-fry until brown over medium heat. Add mushroom gravy and stir well. Add dry onion soup mix. Stir well and add 1 Cup water. Cook covered, for 30 minutes, stirring occasionally. Serve over egg noodles or rice.
Saute celery and onion in butter until golden. In bowl, combine celery, onion, apples, stuffing and parsley. Slowly add 1/2 cup melted margarine. In roasting pan, layer stuffing mix between ham slices. Spread jam on top. Bake at 350° for 1 hour. Makes 6 servings.
Cook zucchini and onion in a small amount of boiling water until tender; drain and set aside. In a saucepan, melt butter. Blend in flour, salt and pepper. Add milk, all at once. Cook, stirring constantly until mixture thickens and bubbles. Combine the sauce with the cooked vegetables and pour into a 10 x 6 x 1 3/4-inch baking dish. Top with cheese and then with buttered bread crumbs. Bake at 350° for about 25 minutes.
Preheat oven to 350°. Combine all ingredients. Mix well. Spread into 9-inch pie plate or quiche dish. Bake for 15 minutes; stir after 8 minutes. Garnish with additional almonds, if desired. Serve with assorted crackers.
Cream sugar and butter, then add eggs (yolks) and mix well. Add milk. Spread finely cut rhubarb in bottom of unbaked 9-inch pie shell. Add stiffly beaten egg whites to the custard mixture, then pour it over the rhubarb in the pie shell. Bake in 350° oven for 60 minutes or until point of knife inserted in center comes out clean.
Mix all ingredients, except Cheddar cheese. Pour 1/2 of the batter into a large prepared iron skillet. Sprinkle on the Cheddar cheese. Pour in remaining batter. Bake at 350° for 50 minutes.
Cook peas to tender. Rinse under cold water; drain well. Combine peas, tomatoes and all other ingredients. Let stand at room temperature for about 30 minutes. Stir occasionally. (It's good with chicken breasts and brown rice.)
In a large bowl, combine cheese, soup, sour cream, onion, 1/4 cup butter, salt and pepper. Mix well. Fold in thawed potatoes. Turn mixture into a greased 9 x 13-inch baking dish. Toss the cornflake crumbs and 1 tablespoon butter and sprinkle over the potato mixture. Bake at 350° for about 1 hour or until golden brown and the potatoes are tender. Serves 8 to 10.