HumbleIntelligence/food-ner-1-Million huggingface dataset:
Soften cheese and butter. Cream together. Add garlic and herbs and cream together. May be served as a soft spread or refrigerated and made into a ball.
Saute onions in margarine. Stir in soup, water, salt and pepper. Add potatoes, beans, sausage and vinegar. Put in greased casserole dish. Top with bacon bits. Bake for 30 minutes at 350°.
Heat soup in saucepan. Add gelatin. Stir until dissolved. Add remaining ingredients. Pour into a mold which has been rinsed with cold water. Chill until set. Serve with crackers.
Pound chicken breasts between waxed paper until thin. In paper bag, combine flour, paprika and orange peel. Add chicken; close bag and shake. In skillet, heat oil and brown chicken breasts lightly on both sides; transfer to shallow baking dish. To skillet, add garlic and cook, stirring, for 1 minute. Add wine, orange juice and thyme. Heat to boiling and pour over chicken. Bake in preheated 350° oven for 15 minutes. Top with orange slices and continue to bake for 15 minutes longer. Serve with rice. Makes 4 servings.
Ideal for outdoor or indoor entertaining, this tempting sweet and pungent recipe comes from our newest state, Hawaii. If desired, garnish the platter with fresh lemon leaves, available at florists' shops, and serve with a tossed green salad and your favorite dressing.
Using steel blade, process onion, using on/off technique until chopped. Saute in butter in large saucepan until soft, 5 minutes. Using slicing disc, slice apples. Add apples to saucepan; cook 5 minutes. Using slicing disc, slice cabbage. Stir sliced cabbage, vinegar, sugar, water, salt, nutmeg and cloves into saucepan. Heat to boiling. Reduce heat. Simmer, covered, until cabbage is tender, about 1 hour.
Dissolve gelatin in 2 cups of hot water, then add frozen orange juice and stir until dissolved. Let cool in refrigerator until slightly thickened. Stir in oranges and pineapple. Chill until firm.
Mix all ingredients in large bowl. Roll out half of dough at a time into 3/8-inch thickness. Using a pizza cutter, cut in desired shapes and sizes. Bake on an ungreased cookie sheet for 20 minutes at 375°. Turn off oven and leave biscuits in oven until cool. Place in airtight container.
Cream shortening and sugar well. Add egg and vanilla. Blend in flour. (Add food coloring, if desired.) Roll out and cut cookies. Bake 6 minutes at 350° to 375°.
Let cheese come to room temperature. Mix well and shape into rolls and roll in chili powder. Wrap in foil and refrigerate. Makes 3 rolls.
Brown hamburger and onion together; drain. Mix kraut, brown sugar and tomato sauce together in baking dish. Add hamburger and onion. Mix well. Bake in oven at 350° for 1 hour.
In a frying pan, heat Wesson oil, flour, salt and pepper cube steak. Brown lightly on both sides. Don't cook. Cut large pieces in half. Put cube steak in crock-pot. Sprinkle flour in pan with drippings. Brown well. Add milk and water, stirring constantly. Bring to a boil. Pour over cube steak in crock-pot. Cook on low 2 1/2 to 3 hours. Tender melt in your mouth.
Slice rhubarb into 1-inch pieces. Stem and halve strawberries. Toss with sugar and tapioca. Put into 10-inch pie shell crust. Dot with butter. Top with top crust, pierce. Bake at 450° for 10 minutes, then 350° for 40 minutes. Serve warm with vanilla ice cream.
Scald milk and mix chocolate. Beat. Combine flour, sugar and salt. Add egg yolks. Pour chocolate over egg mixture. Return to double boiler and cook until thick, about 15 to 20 minutes. Add butter and vanilla. Cool and add to cooked pie shell. Makes 2 pies. Delicious.
Put steak in the slow cooker. Mix first 5 ingredients and pour over steak. Cover and cook 8 to 10 hours on low, 3 to 5 hours on high.
In large mixer bowl, beat cheese until fluffy. Beat in Eagle Brand and juice concentrate until smooth. Add rum and food coloring. Fold in whipped cream; pour into crust. Freeze or chill until firm (4 hours in freezer; 2 hours in refrigerator). Garnish with lime twists, if desired. Refrigerate or freeze leftovers.
Cook 1/2 cup sugar in black skillet until melted and golden. Mix egg, butter and remainder of sugar with milk in a heavy boiler and cook over medium heat until butter melts. Add caramelized sugar. Cook until soft ball can be formed in cold water. I use a candy thermometer and cook it to 232°. Add vanilla; beat.
Boil macaroni in salted water until tender. Drain. Layer one cup of grated cheese and macaroni in a buttered casserole dish. Beat eggs well; add milk and seasonings. Pour over macaroni and cheese. Sprinkle with bread crumbs; dot with butter. Top with additional grated cheese. Bake at 350° for about 20 minutes or until knife inserted in the middle comes out clean.
Mix all ingredients well, except strawberries. Bake in muffin tins for 10 minutes at 350°. When cool, divide each cake in the middle; fill with berries. Replace each top; smother with the entire shortcake in strawberries. Top with ice cream or whipped cream. This is food fit for a king and all the little princes and princesses, too. Serves 6.
Cook macaroni, drain and chill. In a 3-quart salad bowl, layer lettuce, celery, cucumber, onion, macaroni, ham and peas. Combine mayonnaise, dill weed and salt. Mix well. Spread evenly over top of salad. Sprinkle with cheese. Cover and chill several hours.
Beat egg yolks with butter and sugar. Add rice, salt and milk. Cook until thick. Beat egg whites until stiff. Add beaten egg whites and vanilla. Bake at 350° until firm, about 20 to 30 minutes.
Cook broccoli as directed on package. Add one cup Velveeta cheese and one stick margarine. Cover and let set until margarine and cheese are melted. Melt one stick margarine in small saucepan. Add cracker crumbs to melted butter. Mix well. Pour broccoli into casserole and top with crumbs. Bake 20 to 30 minutes at 350°. May be made one day before it is baked.
Heat oven to 350 degrees. Mix all ingredients together. Drop dough onto foil lined cookie sheet with a teaspoon. Place cookies in oven; turn oven off. Leave in oven overnight.
Mix ingredients and pour over carrots. Chill for 12 hours. Will keep in fridge 2 weeks. Serve chilled.
Halve eggs. Remove yolks and mash. Combine with all other ingredients. Mix well. Fill egg whites. Chill.
Mix tomatoes, onion, bell pepper and sweet pickles in large bowl. Crumble cornbread and toss in salad ingredients. Mix together mayonnaise and sugar; pour over salad mix. Sprinkle grated Cheddar cheese.
Mix sugar with apples; let stand until sugar dissolves. Add egg and beat. Sift dry ingredients together; stir into apples. Add nuts. Bake in 8-inch square pan at 350° for 40 minutes.
Preheat oven to 350°. Prepare brownie mix according to package directions. Stir in cookies with a wooden spoon. Scape into pie shell. Bake in preheated oven for 35 to 40 minutes or until a wooden pick inserted in center comes out clean. Do not overbake. Cool completely. Serve with ice cream on top or Cool Whip.
Preheat oven to 375°. Blend sugar, flour, butter and cinnamon until it reaches a crumbly texture. Spread approximately 1/3 of this mixture on bottom of unbaked pie crust. Wash and dry the peaches and cut each in half. Remove pit, but do not peel. Arrange cut-side down on crumb mixture in pie crust. If peaches are very large, trim off portions and fit them into the empty spaces around the pecan halves. Sprinkle remaining crumb mixture evenly over peaches. Sprinkle 4 tablespoons water over all. Bake 45 minutes. The peach skins dissolve into a lush red juice!
Combine almond bark and peanut butter; melt in double boiler or microwave until melted. Spread mixture in a waxed paper-lined 15 x 10 x 1-inch jelly roll pan. Pour semi-sweet chocolate over the peanut butter mixture and swirl through with knife. Chill. Makes 6 dozen pieces.
Cook bacon until crisp, drain on paper towel. Discard all but 1 tablespoon grease. Add onions and saute for several minutes over medium heat. Add garlic and mushrooms. Add cream cheese, Worcestershire sauce, soy sauce, salt and pepper to taste. Stir until cream cheese is melted. Remove from heat and add sour cream. Stir in bacon. Serve warm with bread sticks or crackers. May be made ahead of time and refrigerated. Makes 25 servings.
Mix all ingredients together. Mixture should be very moist. Too many bread crumbs will dry it out. Create 8 portions.
Melt butter in skillet. Add green pepper, onions, celery, garlic. Saute until done. Add tomatoes and mushrooms. Cook for 5 minutes more. Mix chicken, spaghetti and skillet mixture. Add salt and pepper to taste. Pour into casserole. Cover with grated Cheddar cheese. Bake at 350° until cheese is melted and mixture is hot. Serve with French bread and green salad.
Place pecans and coconut in the bottom of a 9x13 inch pan. Prepare cake mix as directed on the box, pour over pecans and coconut. Combine powdered sugar, cream cheese, butter and vanilla. Drop by spoonfuls onto top of cake mix. Bake at 350 degrees for 60 minutes.
Mix the mayonnaise, onion, salt, cheese, eggs and pepper. Add squash to mixture and pour into a casserole that has been sprayed with Pam or greased with butter. Mix the bread crumbs and melted butter. Sprinkle on top. Bake 30 minutes at 350°.
Scald milk; stir in tapioca and cook until tapioca is clear and thick. Add cheese and stir until melted. Cool slightly. Stir some of hot mixture into beaten egg yolks, then stir yolks into rest of hot mixture. Fold in beaten egg whites. Pour into buttered casserole or souffle dish. Bake at 350° for 50 minutes. Set casserole in a pan of water while baking.
Combine all ingredients, mixing well. Drop by tablespoonfuls into hot oil in a skillet and fry on both sides until golden brown. Yields 10 to 12 latkes.
Cream butter and sugar. Add egg yolks one at a time, beating after each. Add flour and beat. Add nuts. Work with hands. Divide in half. Grease dish (12 x 15-inch). Press in 1/2 of batter. (Will be very thin.) Add preserves (apricot or other), leaving 1-inch from edge. Press on remaining batter. (I roll up little balls and pat out with my hands.) Bake at 300° for about 45 minutes. Check at 30 minutes. Cut into 1-inch squares.
Mix together all ingredients, except broccoli. Cook broccoli until tender; drain and add to rest of ingredients. Mix well and put into casserole dish. Sprinkle cracker crumbs over top. Dot with butter. Bake at 350° until brown and bubbly.
Stir ingredients together, then cook in a saucepan over medium heat until dough follows spoon and leaves the side of the pan. Cool and knead. Store in airtight container.
Mix well. Make 2 rolls and roll in graham cracker crumbs. Wrap in foil and refrigerate. Slice and serve. This may also be frozen.
Cook bacon and onion in skillet until bacon is crisp, stirring constantly. Add remaining ingredients. Heat until bubbly. Simmer, uncovered, stirring occasionally, 15 to 20 minutes or until liquid is absorbed or bake, uncovered, in 350° oven for 1 hour and 15 minutes.
Mix together until crumbly. Pat 3/4 of it into 9 x 13-inch pan.
Mix ingredients together by hand until blended. Pour into greased and floured pan. Bake at 350° for 25 to 30 minutes.
Heat tomato juice and butter together until butter is melted. Add sugar, salt and ketchup. Let cool to lukewarm. Sprinkle yeast on warm water; stir to dissolve. Add tomato mixture and 3 cups flour to yeast. Beat with electric mixer at medium speed, scraping the bowl occasionally, 2 minutes. Or beat by hand until smooth. Mix in enough remaining flour, a little at a time, first with spoon and then with hands, to make a soft dough that leaves the sides of bowl. Turn onto lightly floured board and knead until smooth and elastic, 8 to 10 minutes. Place in lightly greased bowl; turn dough over to grease top. Cover and let rise in warm place until doubled, 1 to 1 1/2 hours. Punch down and divide in half. Cover and let rest 10 minutes. Shape into loaves and place in greased 9 x 5 x 3-inch loaf pans. Cover and let rise until almost doubled, about 1 hour.
Pie Crust: Mix cracker crumbs and 1 stick melted butter. Spread in a 9 x 13-inch pan and pat firmly. Bake at 325° for 10 minutes and cool.
Place chicken in shallow pan. In skillet, saute onion in oil until tender. Add apples; saute 1 minute longer. Pour onion and apples over chicken, melt margarine. Combine juice, honey and salt and pour over the chicken and vegetables. Bake 45 minutes or until chicken is cooked. Serves 6.
Prepare drink mix according to package directions using the sugar and juices. Add ginger ale and ice just before serving. Yields 50 servings.
Dissolve yeast in hot water. Combine all ingredients. Spoon into greased muffin tins . Let rise 30 minutes. Bake in preheated oven at 375° for 20 minutes.
Cut potatoes in 4 pieces. Peel and boil until tender. Mash until lumps are gone. Stir in onion, pickles, juice and 3 teaspoons bacon grease. Fold in eggs. (Salt and pepper are optional.) Garnish with chopped bacon and sliced egg. Makes about 1/2 quart.
Mix flour, sugar, milk and vanilla. Melt butter in large baking pan or dish. Pour peaches over butter, then pour mixture over peaches; do not stir. Bake at 350° until crust is golden brown.
In large bowl thoroughly mix 1 1/2 cups flour, sugar, salt and undissolved yeast. Add butter. Gradually add very warm water to dry ingredients and beat 2 minutes with mixer. Add eggs and 1/2 cup flour. Beat at high speed for 2 minutes. Stir in enough additional flour to make a soft dough. Cover; let rise in warm place for 35 minutes (until double). Stir down; turn into 2 greased 1 1/2-quart casserole dishes. Cover; let rise for 40 minutes. Bake at 375° for about 35 minutes. Remove from casseroles to cool.
Boil sugar, butter, milk and marshmallow cream in heavy saucepan for 5 minutes, stirring constantly. Remove from heat and add chocolate chips and vanilla. When chocolate chips are melted, add nuts. Pour into greased foil pan. Let set to cool. Cut into squares.
Measure all ingredients in a large bowl. Mix on low speed with mixer. Drop by tablespoons onto cookie sheet 2-inches apart. Bake at 350° for 15 minutes. Makes 2 1/2 dozen.
Cream butter and sugar. Add well beaten eggs. Pour buttermilk, soda and bananas in a bowl and mix well. Add to first mixture. Add flour, vanilla and nuts. Bake in small loaf pans at 350° until done.
Prepare rice. In large skillet, brown ground meat, onion and green pepper. Drain grease. Pour in remaining ingredients (except rice and cheese). Pour over rice. Sprinkle with cheese.
Mix refried beans, Sambole sauce, a few black olives, diced peppers, jalapeno juice, and sour cream. Put in microwave for 2 minutes, and stir. Sprinkle black olives and cheese on top. Serve with large corn chips or Doritos.
Mix ingredients, except lemonade. Bake at 350° according to box instructions. Defrost frozen lemonade; drizzle over top after taking cake out of pan.
Combine egg with broccoli, corn, onion, pepper and cheese. Mix stuffing with margarine and reserve 1 cup. Add 1 cup to broccoli mixture. Pour into a greased baking dish and top with remaining stuffing. Bake at 350° for 25 minutes.
Mix the cake according to directions on box. Pour half of the batter into a greased 9 x 13-inch cake pan. Bake 15 minutes at 350°.
Boil squash and onion for 5 minutes and drain. Combine soup, sour cream, carrots and dressing mix. Fold in squash. Mix stuffing and butter. Spread half on bottom of casserole dish. Pour on squash mixture. Add remaining stuffing on top. Bake at 350° for 25 to 30 minutes.
Spread peanut butter on one slice of bread. Spread jelly on other slice of bread, then smash together!!!! Add a glass of cold milk! Life can't get any better!!!!
Mix oatmeal, flour, brown sugar and butter well and press. Add half the mixture in 9 x 13-inch pan. Bake 12 minutes at 350°.
Save flour mixture. Fry lightly to a golden brown in oleo. Use juice of large can of pineapple slices. Combine with 1/4 cup soy sauce; pour over chicken. Cover and bake at 250° for 1 hour or at 350° for 45 minutes. About 15 minutes before serving, roll pineapple slices in remaining flour and fry lightly in oleo. Place over chicken. Serve with rice.
Put pineapple and juice in pan and heat. Add beaten eggs, flour and sugar; cook 5 minutes. Let cool. Later, add marshmallows, chopped nuts and halved grapes. Thin with whipped cream.
Heat cider; stir in brown sugar. Add spices. Continue to simmer, stirring occasionally to dissolve sugar. Float orange slices on top. Serve hot. If serving from an urn, putting cloves and cinnamon in cheesecloth or a tea ball prevents clogging the spigots.
Remove skins from cooked potatoes. Shred into a 9 x 13-inch pan. Saute onion in melted butter until tender. Remove from heat. Stir in soup and sour cream. Pour over potatoes and cheese; mix well. Combine crushed cornflakes with melted butter; sprinkle over potatoes. Bake at 350° for 1 hour.
Boil together pineapple and sugar. Let boil 5 minutes. Dissolve gelatine in 1/4 cup water and pour into hot mixture. Let cool. Add nuts, cream cheese and whipping cream. Mix all together and refrigerate overnight.
Put everything (except chicken) in a small saucepan and heat over medium-high heat. Stir with a whisk, just until everything is melted and is smooth. (This just takes a few minutes.) If you have time, let sauce cool for about 20 minutes before pouring over the chicken. Let chicken marinate for an hour or 2.
Mix margarine, sugar, pumpkin and eggs. Add rest of dry ingredients and mix. Bake in greased and floured jelly roll pan. Bake for 25 minutes at 325°. Cool and frost.
Heat oven to 375°. In large skillet brown ground beef and onion; drain. Stir in tomato sauce, olives and taco seasoning mix; set aside. Separate dough into 8 triangles. Place triangles in ungreased 10-inch pie pan or 9-inch square pan. Press over bottom and up sides to form crust. Sprinkle corn meal over crust. Bake at 375° for 5 minutes. (Crust will be puffy.) Remove from oven; spoon meat mixture over corn meal. Spread sour cream over meat; sprinkle with cheese. Bake at 375° for 14 to 19 minutes or until crust is golden brown. Serve topped with lettuce, tomato and avocado. Makes 6 servings.
Boil macaroni; drain and place in greased baking pan or dish. Mix eggs, milk, seasoning and cheese. Pour on macaroni. Mix well. Top with more cheese. Bake in oven at 350° for about 30 or 40 minutes or until set and lightly browned.
Heat oven to 375°. Grease a loaf pan with shortening. Mix together flour, sugar, baking powder and salt. Stir in butter and raisins. Place buttermilk, egg and baking soda in a bowl and beat with a fork. Add egg mixture to dry ingredients, stirring until blended. Turn out dough onto a floured board and knead lightly until smooth. Place in pan and bake. Check after 35 minutes (may take a bit longer).
Mix salad dressing, honey, mustard and peanut butter. Remove 1/2 cup of the salad dressing mixture; set remaining aside. Brush chicken with 1/2 cup of the salad dressing mixture; coat with crushed chips. Place on greased cookie sheet. Bake at 425° for 9 minutes. Turn. Bake an additional 4 to 5 minutes or until chicken is cooked through and lightly browned. Serve with remaining salad dressing mixture as dipping sauce.
Cook potatoes and mash well, add well beaten eggs one at a time. Stir in 1 stick melted margarine, 1 1/4 c. sugar, mix well. Pour into large casserole dish. Mix crushed corn flakes, pecans, 1 stick melted margarine and brown sugar. Spread on top. Bake at 350° for 35-40 minutes.
Preheat oven to 375 degrees. Butter a 7x11 baking dish and pour in uncooked rice.
Mix the first 3 ingredients. Press in a 13 x 9-inch casserole dish. Blend the cream cheese, confectioners sugar and vanilla; spread over crumb crust. Slice bananas over mixture. Put pineapple over bananas; spread Cool Whip. Top with chopped cherries. Sprinkle nuts over this. Chill.
Mix the flour and Crisco well. Beat together the egg, white vinegar and water and pour all at once over flour mixture. Mix well. Divide into 5 parts and freeze until needed. I pack enough for 1 shell. I sprinkle salt on rolled out pie crust for better flavor. Keeps up to 6 months in freezer.
Mix powdered sugar and dry milk. Stir in peanut butter, water and chocolate chips. Shape into 1-inch balls and roll in graham cracker crumbs. Makes 25 or so.
Dissolve jello in hot water. Add rice, marshmallows and pineapple. When it begins to congeal, add whipped cream. Chill.
Melt butter. Add brown sugar, syrup, milk and chocolate. Cook to 240° on candy thermometer. Remove from heat and stir in vanilla. Pour into greased container (about 8 x 8-inch). Let cool completely and cut into pieces. Shape and wrap each piece individually in wax paper.
Beat eggs lightly. Add sugar, milk, margarine, vinegar and coconut. Pour into pie shell and bake at 350° for 20 minutes or until done.
Mix dry ingredients and make a well in the center. Add all other ingredients in the well. Mix well in mixer. Place in pans and let set for 20 minutes before baking. Bake at 350° for 40 minutes.
Mix jellied cranberry sauce with mixer until smooth. Add cranapple drink, lemonade and spices. Mix on low speed until blended and smooth. Pour mixture into a freezer-safe non-metallic container. Cover and freeze 8 to 10 hours or overnight. To serve, thaw slush until it can be easily scooped. Add chilled, carbonated beverage and stir.
Cook pasta using directions on package; drain. Rinse with cold water. Stir soup mix and mayonnaise together; add to pasta. Chop or sliver vegetables as desired. Use whatever combination of vegetables your family likes. Stir into pasta. Refrigerate overnight.
Spray a Bundt pan with Pam. Add nuts. Add frozen rolls. Mix sugars and dry pudding together. Sprinkle over rolls. Drizzle melted oleo over top. Let set out overnight covered with wax paper. Next morning, bake for 30 minutes in a 350° oven. Cool in pan for 5 minutes and turn onto large plate.
Melt peanut butter and margarine over tap water. Add remaining ingredients. Stir until blended. Grease and flour 9 x 12 x 2-inch pan. Bake in 350° oven for 25 or 30 minutes.
Mix first 7 ingredients. Place 1/2 of mixture in greased 9 x 13-inch pan. Place chicken on top and add remaining soup mixture. Sprinkle with Parmesan cheese and almonds. Bake 1 1/2 to 2 hours at 300°.
Beat egg until fluffy. Add remaining ingredients. Stir until smooth. Grease griddle. Cook pancakes until it bubbles, then turn. Cook until golden brown.
Cut cake while frozen into 4 equal lengthwise slices. Place slice on serving plate and spread with some of the pie filling. Continue layering, ending with cake layer. Frost sides and top of cake with thawed whipped topping. Sprinkle with nuts or chocolate, as desired. Chill before serving.
Brown beef, onion and garlic. Add tomato sauce, chili powder, salt and pepper. Heat thoroughly.
Thaw spinach and spoon into mushroom caps. Arrange on baking sheet. Sprinkle with cheese. Bake at 400° for 15 minutes. Serve hot. "Simple but so good."
Cook almonds and sugar over low heat, stirring constantly, until sugar is melted and almonds are coated. Cool and break apart. Prepare dressing. Tear both kinds of lettuce into bite size pieces. Toss with dressing, celery, onions, oranges and almonds.
Cook vegetables as directed on package. Mix and stir all ingredients together and put in casserole dish.
Cook pot of beans; leave soupy. Fry sausage and onion together until done. Pour sausage and onion into beans. Add tomato juice. Add sugar, salt and pepper. Bring to a boil, stirring continually. Simmer 15 minutes.
Drain pineapple; reserve juice. Combine pineapple juice, vinegar, sugar, cloves, cinnamon stick and salt in a saucepan. Bring to a boil; simmer 10 minutes. Add pineapple chunks and boil 2 minutes. Remove from stove; cool. Refrigerate. The longer kept, the better it gets. Delicious with a chicken salad or ham sandwich.
Saute mushrooms in 1/2 cup butter. Stir in pasta. Melt 1/2 cup butter in flour. Stir in broth. Cook. Stir until boiling. Add 1 1/2 cups cheese. Set aside. Mix together pasta and turkey in greased casserole. Pour sauce; melt remaining butter and mix with bread crumbs. Sprinkle on top. Bake at 350° for 1 hour.