HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix butter and peanut butter; blend in vanilla and confectioners sugar. Roll out into balls. Place on wax paper and put in freezer until firm. Melt chips and wax in double boiler. Using toothpicks, dip balls in chocolate and place on paper.
*Use granola chunks, chocolate chips, peanut butter chips, chopped peanuts, pecans or a combination.
In large skillet, over medium heat, cook bacon until brown and set aside to drain. Remove all but 2 tablespoons fat and cook onion until transparent. Add hot dogs and lightly brown. Stir in undiluted soup and drained potatoes. Add crumbled bacon. Reduce heat to low, cover and simmer until heated through (5 to 10 minutes).
Cut up onion real fine and saute in oil. Cut meat into small pieces and brown with onions until meat looks grayish.
Preheat oven to 350°. Salt and pepper the chops. Place them in 1 layer in a large baking dish. Mix the remaining ingredients and pour over the chops. Bake, uncovered, 1 1/2 hours. Do not baste. Skim the fat from the sauce. Serve with mashed potatoes and a watercress salad.
Combine first 4 ingredients in a bowl, stirring well. In a small saucepan, combine sugar and remaining ingredients. Bring to a boil; cover, reduce heat and simmer 2 minutes. Pour vinegar mixture over vegetables; toss gently. Cover and chill at least 2 hours. Especially nice served in a lettuce-lined glass dish. Serves 20. Must do ahead.
Brown pork chops and place in baking dish. Mix other ingredients and pour over chops. Cover for part of the baking time. Bake at 375° for 1 hour or more until done.
In covered medium saucepan, over medium heat, cook celery with 1/2 cup of water for 5 minutes or until tender. Add peas. Cover and cook for 8 to 10 minutes. Drain. Sprinkle peas with thyme and salt. Makes 4 servings.
Mix together onion, cream cheese, horseradish and milk. Layer three times the crabmeat, cream cheese, mixture and cheese slices, ending with crabmeat on top. Sprinkle with Parmesan cheese. Bake at 350° for 35 minutes.
Combine eggs, beans and vanilla in blender. Blend well in a large bowl. Combine sugar, margarine, coconut and nuts. Add to bean mixture. Stir thoroughly. Pour into pie shells. Bake 1 hour at 300°. Makes 3 pies.
Blend 1/4 cup oil and garlic in blender. Slowly add basil and additional 1/4 cup oil until it becomes a fine green paste. In saucepan, add cream, basil paste, 3/4 cup cheese, salt and pepper. Heat just until hot. Cook and drain pasta. Toss with sauce and garnish with remaining Parmesan cheese.
Mix dry ingredients and add shortening. Blend in with pastry blender; add warm water to make a soft dough. Turn onto floured board and knead. Divide into 10 balls. Roll out each ball until flat. Cook on a dry hot griddle or in a dry hot skillet until bubbles form. Turn and brown on other side. Stack on warm plate. Serve hot. May be doubled or halved without any problems.
Wrap 1/2 slice bacon around 1 chestnut. Hold together with toothpick, dip into beaten egg, then dip into bread crumbs. Place in broiling pan. Broil until bacon is done (crispy).
Butter one side of bread. Add all ingredients and grill buttered side down until bread is toasted. Recipe is really great when doubled.
Fry hamburger, onions and seasonings. Drain fat. Place in 10 x 12 x 2-inch ungreased pan. Spread the 2 cans of creamed corn on top of meat. Spread the mashed potatoes over the top of the corn. Bake in a 350° oven for 30 minutes. Cut in squares and serve.
Mix cake mix as directed on package. Bake as directed. When done, remove from oven and stick with a fork. Open evaporated milk and pour over cake. Let cool. Chill. Spread 1 large box Cool Whip and 1 package frozen coconut on top.
Mix all together. Drop by teaspoons into hot butter, oleo, or shortening. Brown on both sides until crisp.
Brown the ground beef and sausage. Drain. Add the garlic salt, oregano and Worcestershire sauce. Mix all well in electric skillet. Add the cheese (chopped) and stir until cheese has melted in mixture. Turn heat off. Spread on party rye bread. If frozen, bake 10 minutes at 325°.
Cream sugar and shortening. Add eggs. Beat well. Sift dry ingredients. Add alternately to sugar mixture with buttermilk. Add coloring and vanilla. Add soda/vinegar mixture and stir only to blend. Bake at 350° for 25 to 30 minutes.
Cut asparagus into 1 1/2-inch pieces and boil or steam until tender. Set aside. In microwavable 3-quart casserole, combine onion, mushrooms, butter and oil. Cover with lid or plastic wrap. Microwave on High 5 minutes. Stir rice, broth, wine and turmeric into mixture. Cover and microwave on High 15 minutes. Stir rice mix. Microwave uncovered 10 minutes longer. Combine asparagus with rice. Cover. Return to microwave 5 more minutes. Remove from microwave. Add cheese. Add salt and pepper. Serves 6.
Beat all ingredients with mixer. Stir in 2 more cups of flour. Let rise for 1/2 hour. Roll out like pie dough. Spread melted oleo all over dough, then sprinkle cinnamon-sugar mixture over. Roll up and cut into 1 to 1 1/2-inch pieces. Place on cookie sheet and let them rise for 1/2 hour. Bake at 400° until light golden brown.
Cut off top of peppers and remove seeds. Place in boiling water for 5 minutes. Cook ground beef and onion in shortening and drain. Add tomatoes, rice, salt and pepper; cover and simmer about 5 minutes. Remove from heat. Then fill peppers with mixture. Put peppers into baking dish. Bake at 350° for 25 minutes. Put grated cheese on top.
Cream the cream cheese and butter. Work in flour to make dough. Divide into 24 pieces and press into miniature muffin tins.
In a large saucepan, bring broth to a boil. Stir in rice. Reduce heat; Cover and simmer for 25 minutes or until tender. Meanwhile, in a large skillet, saute the garlic, onion and green pepper in oil until tender. Stir in soy sauce and ginger. Add shrimp, ham and pineapple. Stir in rice. Transfer to a greased 2 qt. baking dish. Bake uncovered, at 350 degrees for 15 - 20 minutes or until heated through. Stir before serving. Yields: 8 servings.
Cook broccoli al dente and drain. Mix eggs, mayo, cheese and onion soup and pour over cooked broccoli. Cover with crushed crackers. Place cubed butter on top. Bake in a 350° oven for about 30 to 45 minutes until nice and brown.
Put chicken in bottom of 9 x 13-inch pan. Mix soups and milk together; pour over top of chicken. Mix herb seasoning and water together; spread over top of soup mixture and chicken. Bake at 350° until bubbly hot.
Cook potatoes in boiling water to cover, 20 minutes or until tender. Let cool to the touch; peel and mash. Stir in cranberry sauce and cinnamon. Spoon into a lightly greased 2-quart casserole. Combine flour, sugar and oats; cut in butter until mixture resembles coarse crumbs. Spoon over sweet potato mixture. Bake at 375° for 20 minutes. Top with marshmallows and bake until golden brown. Makes 8 servings.
Rinse chicken pieces well in cool water. Pat dry. Preheat oven to 375°. Place in single layer on foil lined cookie sheet. Coat pieces with Wings and Things hot sauce (remember the more sauce you use the hotter the wings). Spoon barbecue sauce on pieces (mild sauce for milder wings, spicier sauce will warm them up more). Turn wings after 1/2 hour. Repeat sauce on second side. Cook for additional 1/2 hour.
Toss avocado with lemon juice and tomato. Toss the rice with ham, avocado and tomato. Blend garlic salt, salt, dressing and mayonnaise. Gently fold this mixture into the rice mixture. Chill several hours to blend flavors. Serve on lettuce leaves. Serves 4 to 6 main dish salads.
Mix together ingredients until blended. Roll out spoonfuls into balls. Place on cookie sheet and mash with a fork. Bake in a 350° oven until light brown.
Combine all ingredients, except potatoes in 2 1/2-quart casserole. Cover and bake at 350° for 3 1/2 hours (or until meat is tender). Stir several times during cooking. Mix potatoes in during last hour of cooking.
Sift dry ingredients together. Beat the egg yolks and whites separately. Combine egg yolks, milk and butter. Mix with dry ingredients, stirring only until the batter is smooth. Fold in beaten egg whites. Bake in a hot waffle iron until steaming has almost stopped. Serve with syrup and bacon or sausage!
Cut 1 cabbage in medium size wedges; cook in water. Drain and pour dressing over.
Blend all ingredients well. Pour over meat loaf. Baste at 15 minute intervals.
Heat oven to 350°. Grease and flour an oblong pan (13 x 9 x 2-inch) or two 9-inch or three 8-inch round layer pans. Beat all ingredients in a large mixer bowl constantly for 30 seconds. Beat on high speed, scraping bowl occasionally for 3 minutes. Pour into pan(s). Bake until wooden pick inserted in center comes out clean, 45 to 50 minutes for oblong pan and 35 to 40 minutes for layers. Cool. Frost with Vanilla Butter Frosting, if desired.
Melt caramels with 1/3 cup of evaporated milk in a double boiler. Mix cake mix and melted margarine until crumbly. Put 1/2 of mixture into the bottom of a greased and floured 9 x 13-inch pan. Pat out to make crust. Bake at 325° for 6 minutes. Cool slightly.
Into medium bowl, sift flour with sugar, baking powder and salt. In small bowl, lightly beat egg. Add milk and salad oil; beat until well blended. Add to flour mixture all at once. Beat just until smooth. Stir in corn. Slowly heat griddle or skillet. To test temperature, drop a little cold water onto hot griddle; water should roll off in drops. For each griddlecake, spoon about 1/4 cup batter onto hot griddle, spreading to make a 5-inch circle. Cook until bubbles form on surface. Turn and cook until nicely browned on underside. Serve hot with butter and hot maple syrup. Makes nine 5-inch griddlecakes.
Mix all ingredients; stir constantly while cooking, about 20 minutes over low heat. Pour into jars and seal.
Melt oleo. Add onion and bell pepper. Simmer until clear. Add rice, beef bouillon, mushroom pieces and pimento. Put in baking dish and bake 1 hour at 400°.
All ingredients go on top of chicken. Bake at 350° for 1 hour and 15 minutes. Bake flat on pan with shiny side up.
Lay cooked broccoli in a buttered Pyrex baking dish (9 x 13-inch). Lay cooked chicken on top of broccoli. Mix soup, mayonnaise, curry powder and lemon juice together and spread over chicken. Put Cheddar cheese over soup mixture. Mix bread crumbs with melted butter and sprinkle over cheese. Bake at 375° for 25 minutes.
Dissolve yeast and the tablespoon of sugar in warm water. Scald milk; add shortening, sugar and salt. Cool to lukewarm. Add 2 cups flour or enough to make soft dough. Knead lightly and place in a greased bowl. Cover and set in a warm place. Let rise until double. Punch dough down. Roll out and cut in strips. Mix cinnamon and sugar. Tie in a knot. Place in a buttered pan and let rise again. Bake in 400° oven.
Pour melted margarine in pan. Mix sugar and flour with milk. Pour into pan. Pour in hot fruit and bake 30 to 40 minutes at 325°.
Mix cream cheese and salad dressing. Beat whipping cream, then mix all ingredients together and chill.
Wash corned beef under running water to remove brine. In large kettle, cover with cold water; bring to boiling. Drain; cover with fresh water. Bring to boiling; simmer until tender (about 3 hours). Remove from kettle; place in baking dish. Insert cloves in meat, sprinkle with brown sugar and slowly pour sherry over meat. Bake in moderate oven (350°) until brown. Baste occasionally with sherry syrup in bottom of pan until thickly glazed. Serve hot or cold. Serves 10 to 12.
Cook sugar, butter and cream for 7 minutes. Remove from heat and add vanilla. Beat in Marshmallow Creme well, then beat in peanut butter and pour into greased dish. Cool before cutting.
Beat egg whites with salt until foamy. Add sugar, 2 tablespoons at a time, beating thoroughly after each addition. Continue beating until mixture is very stiff. Add and blend in vanilla and chocolate chips.
Brown hamburger and onion. Mix in soup and green beans; heat. Pour into casserole dish and cover the first four ingredients with the prepared mashed potatoes. Put under broiler until mashed potato peaks are brown. Makes 4 to 6 large servings.
Mix all ingredients together and bake 30 minutes in casserole dish at 350°.
Flatten chicken breasts with rolling pin; add layer of ham, then cheese. Roll up and secure with a toothpick. Cover with soup. Sprinkle with paprika. Bake in a casserole at 350° for about 45 minutes. Serves 6.
Blend together all ingredients except corn. Pop corn. Cook candy and pour over corn, mix well. Keep tossing until dry.
Combine banana, pineapple and almonds. Fold in mayonnaise. Whip cream; fold into fruit mixture. Turn into 3-cup refrigerator tray. Freeze 4 to 5 hours. Remove salad from freezer. Let stand at room temperature for 10 minutes. Cut salad into cubes. If desired, serve on lettuce and top with additional almonds. Makes 6 servings.
Mix crackers and margarine. Press into a 9 x 13-inch pan, saving some for the top. On low mixer speed, blend Eagle Brand and undiluted orange juice. Fold in Cool Whip and oranges. Spread in pan and top with remaining cracker crumbs. Refrigerate.
In a large skillet, brown chicken in butter. Add vegetables and pasta and water. Cover and simmer 7 to 9 minutes, until vegetables are crisp-tender, stirring occasionally. Stir in sour cream. Heat thoroughly. Makes 4 servings. Preparation time: 20 minutes.
Precook chicken until tender. Melt margarine in electric skillet. Cook celery, onions and mushrooms until tender. Stir in the soups and sherry; add the chicken. Simmer for 30 to 45 minutes. Serve on rice.
Mix the amount of ingredients as desired. Cook in skillet on top of stove and don't forget the grease.
Peel and section oranges. Dice orange sections to make 1 cup. Reserve remaining orange sections for garnish. Dissolve gelatin in boiling water. Cool slightly. Add carbonated beverage, grated orange rind and lemon rind. Chill to consistency of unbeaten egg whites. Chill Carnation in refrigerator tray until soft icy crystals form around edges of tray, 10 to 15 minutes. Whip until stiff for about 1 minute. Add lemon juice. Whip very stiff for about 2 minutes longer. Stir cottage cheese and diced orange sections into gelatin mixture. Fold in whipped Carnation. Pour into 6-cup mold. Chill until firm, about 2 hours. Unmold and garnish with reserved orange sections. Makes 6 to 8 servings.
Unroll crescent roll dough into 13 x 9-inch or slightly larger pan, making into one large crust. Bake according to directions on can. Let cool. Mix together sour cream, cream cheese and dressing mix. Spread over crust. Top with chopped vegetables and cheese. Chill.
Cut the steak into 1/2 x 3-inch strips. Brown the meat in the hot oil, then add the green pepper, onion, soy sauce and garlic powder. Cover and cook over low heat for 10 minutes.
Flake salmon and combine with all remaining ingredients, but fat. Shape into 6 patties and saute in fat until golden brown on both sides.
Blend the flour, butter and sugars. Take out 1/2 the mixture. To the rest, add buttermilk, soda, egg, vanilla and Heath Brickle. Blend well. Bake in greased and floured 10 x 14 x 2-inch pan.
Mix together and blend well, then add 1/3 cup vinegar. Pour over fresh peeled cucumbers. Best after setting awhile.
Mix ground beef, onions, catsup, mustard, soups and celery. Place in a large kettle. Simmer for at least 2 hours. Serve on buns.
In large saucepan, cook zucchini in boiling salted water until tender, about 5 minutes. Drain. In medium skillet, cook bacon until crisp. Remove form pan. Add onion and garlic to skillet and saute until onion is tender. Drain. Preheat oven to 350°. Stir onion-bacon mixture into drained zucchini. Add remaining ingredients except Parmesan cheese and toss until well coated. Spoon zucchini into a 13 x 9-inch baking dish. Sprinkle with Parmesan cheese. Bake for 20 minutes or until bubbly.
Beat egg white and save. Beat egg yolk. Pour scalded milk over egg yolk. Add bread crumbs, onion, salt and cooked macaroni. Put butter in baking dish. Pour mixture in. Stir in beaten egg white. Set baking dish in pan of hot water in 350° oven for 45 minutes.
Place thawed roast in slow cooker. Sprinkle with dry onion soup mix. Cover with mushroom soup. Cook 6 to 8 hours or until tender.
1. Measure water into a large warm bowl. Sprinkle in yeast and stir until dissolved. Add butter, 2 Tbsp. seeds, sugar, and salt. 2. Stir in 2 c. of the flour beating until well blended. Stir in enough additional flour to make a soft dough. 3. Cover and let rise in a warm draft free place until double in bulk. Stir dough down. Spread evenly in a greased 9 X 5-inch loaf pan. 4. Cover and let rise until double in bulk. 5. Combine egg white and water and carefully brush top of loaf. Sprinkle with seeds. 6. Bake at 375° for about 45 minutes.
Mix all ingredients with mixer until well blended. Chill overnight in a small covered bowl. Just before serving, turn onto a serving plate and shape into a ball. Cover with red cocktail sauce and serve with crackers.
Peel and grate zucchini. Set aside to drain all water. Cream together the butter, sugar, oil, eggs, sour cream and vanilla. Stir in remaining ingredients, except zucchini and chocolate chips. Fold in zucchini. Pour into greased pan, 13 x 9 x 2-inch. Sprinkle mini chocolate chips over cake. Bake at 325° for approximately 45 minutes. Do not preheat oven!!
Combine flour, baking powder, salt, butter, egg, milk and vanilla pudding and beat for 2 minutes at medium speed. Pour in pan. Over batter, place peaches. Beat 2 minutes on medium the cream cheese, 1/2 cup sugar and reserved peach juice. Spoon to 1-inch of end of batter. Mix 1 tablespoon sugar and cinnamon together and sprinkle over cream cheese. Bake at 350° for 30 to 35 minutes. Refrigerate.
Boil chicken for 1 1/2 to 2 hours. Debone and keep 1/2 pot of the broth. Add soups, Ro-Tel tomatoes, onion and evaporated milk. Stir until well mixed. Simmer about 20 to 30 minutes. Put smashed Doritos in a bowl. Pour chicken over chips; add cheese as desired.
Drain salmon, reserving liquid. Break salmon into large pieces. Dissolve bouillon cube in boiling water. Cook onion, green pepper and garlic in butter until tender. Combine all ingredients and cook for 15 minutes or until vegetables are tender. Remove bay leaf. Serves 6.
Spread mayonnaise on bread. Slice bananas on one slice of bread. Put the other slice of bread on top of this. It's good!
Mix together all ingredients except chicken soup and cheese. Cook for 30 minutes. Add chicken soup and chopped cheese. Cook until cheese is melted and soup is hot enough to eat.
Boil chicken until tender. Remove all skin and bones and skim all fat. Add all the ingredients, except the rice. Simmer for 1 1/2 hours. Last 15 minutes add rice. Serve with hot French bread. Great if you have a cold, even better if you don't!
Brown sausage. Drain fat and set aside. Saute vegetables in oleo; set aside. Prepare Minute rice according to package directions. Add Italian seasoning and garlic powder to rice. Mix eggs together with Parmesan, salt and pepper. Combine sausage, zucchini, rice and egg mixture with tomato. Crush nacho chips and place in bottom of two 9-inch pie dishes. Divide mixture between dishes over chips. Sprinkle 1/2 cup grated Mozzarella cheese over each dish. Bake for 20 to 30 minutes at 350°.
Stir until well coated. Put on cookie sheet. Bake 15 to 20 minutes at 250°.
Peel and core apples and set aside. Combine in saucepan the sugar, water and cinnamon red hots. Add 1 capful red food coloring. Bring to a boil. Add apples and cook on top of range until tender, turning carefully. Remove apples to cool, then add stuffing and serve.
Mix dry spices. On a large sheet of foil, roll meat in it until evenly covered. Rub Kitchen Bouquet on meat. Wrap tightly in foil. Place in baking dish and bake at 350° for 2 to 3 hours until tender.
Cream shortening and sugar; add egg and dry ingredients. Chill dough. Roll out on floured board to desired thickness; cut with "gingerbread" cookie cutters and bake on greased cookie sheet at 350° for 8 to 10 minutes.
Combine. Sprinkle over first mixture. Fold sides in toward center. Bake at 350° for 20 to 30 minutes, until brown. Sprinkle with powdered sugar.
Mix the first 3 ingredients into a syrup and then add the last 3 ingredients. Freeze all. When ready to use, add 2 bottles of ginger ale.
Bring to a boil. Brown ribs in a little oil. Put in foil. Pour over sauce. Bake at least 1 1/2 hours at 340°.
Peel carrots and slice thin. Place in pan with a little water. Bring to a boil. Add a couple tablespoons of brown sugar. Simmer until soft. Add more water if necessary.
Add sugar, oil and pumpkin filling. Beat well. Add eggs, one at a time, and beat well. Mix all dry ingredients, then add and beat well. Add nuts and raisins. Mix well. Bake at 350° for 1 hour. Do not open oven door under 1 hour. Sprinkle powdered sugar on top for a finishing touch. You can use Bundt pan, tube pan or two loaf pans.
In a mixing bowl, beat cream cheese and milk until smooth. Stir in the crab, onions, red pepper, curry powder and garlic salt. Refrigerate until serving. Serve with crackers.
Mix all 3 cheeses together. Spread on the bottom of a 9 x 13-inch Pyrex dish. Drain salsa and pour over cheese. Chop up lettuce, tomato and scallions. Mix vegetables together and sprinkle on top of salsa. Serve with nacho chips.
Prepare potatoes. Set aside. Chop onion and saute in skillet until just brown. Add hamburger meat. Brown and crumble. Add salt, pepper and garlic or garlic powder. Add vegetable soup or frozen vegetables (with beef bouillon cube). Add water to make a light sauce or add tomato sauce. Put in casserole. Cover top with mashed potatoes. Brush top with melted margarine. Bake at 350° about 30 to 45 minutes until potatoes are nice brown.
Soften cream cheese and mix with brown sugar. Add vanilla. Refrigerate until ready to serve.
Mix all ingredients and pour into ready made graham cracker crust pie shell. Chill for 1 hour.
Place meat in a deep roaster and cover with all of the ingredients. Cover tightly and bake at 200° for 10 hours (or overnight). When cooked, shred meat with fork and let fall into liquid. Serve on crusty rolls or bread. Serves 15, cut in 1/2 for family.
Mix hamburger, seasoning and crackers thoroughly in large bowl. Drain cans of corn, carrots and mixed vegetables. Add the mixed vegetables and corn to hamburger mixture. Add as much catsup as you like to the mixture. Place mixture in a well-greased 13 x 5-inch casserole dish. Before putting meat loaf in oven, put carrots all along top of meat loaf in rows, then add catsup to spread on top. Cook at 350° for 30 to 40 minutes. Serves 2 to 6 people.
Toss chicken and oil. Mix remaining ingredients in plastic bag. Shake about 6 pieces of chicken at a time in bag until coated. Arrange chicken pieces in single layer microwave plate. Cover with wax paper and microwave on High 7 to 8 minutes rotating pie plate after 3 minutes, until done.
Combine the sweet potatoes and water in a Dutch oven or large deep skillet. Cook until potatoes are fork tender but not mushy. Remove the potatoes using a slotted spoon. Measure the cooking liquid and add water, if needed, to make about 5 cups of liquid. Pour back into pan. Add sugar and spices and stir to mix. Make dumplings. I like to use my food processor to make the dough. Combine flour, shortening and the 1/3 cup of milk. Process until a dough is formed. Turn out onto floured surface and work more flour into the dough, if needed, to make a firm dough. Roll to a thickness of about 1/4 inch or less. Cut into strips. Bring the liquid to a rolling boil. Drop pieces of dumpling strips into pot. Cover and reduce heat to low. Cook about 6 minutes. Remove cover and add the 1/4 cup of milk and butter. Stir until butter melts. Add the sweet potatoes back to the pan and continue cooking for another 4 to 5 minutes or until slightly thickened.
Drain pineapple and save 1 cup juice or use water to finish out to 1 cup. Mix juices and water and bring to boil. Stir in jello to dissolve. Break up cranberry sauce with fork and add to jello mixture. Refrigerate until jello begins to set. Stir in pineapple, celery and pecans. Pour into mold or dish. Chill.
Mix together all ingredients. Pour into an unbaked pie shell. Top with pie dough; trim around edges. Bake in a 375° oven for 30 minutes or until crust browns.