HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix together softened cream cheese, olives, jalapeno peppers and garlic salt. Spread mixture on tortilla and roll up. Refrigerate overnight or until chilled. Cut into 1/2-inch pieces. Serve.
Combine all ingredients in a bowl. Cook in microwave oven on High for 7 minutes. Cool for 7 minutes. Pack into a jar. Chill. Yield: about 1 pint.
Sift together flour, baking powder, baking soda, salt and cocoa. Work with a spoon until smooth. Add mayonnaise and sugar to dry ingredients, alternating with water. Add vanilla. Beat until smooth. Turn into a 9-inch greased square pan. Bake in moderate oven at 350° for 35 minutes or until done.
Drain and chop artichokes. Combine all ingredients. Bake at 350° until hot, about 20 to 30 minutes. Serve with chips.
Blend oil and sugar in mixer. Add eggs one at a time. Add flour, soda, salt and vanilla. Fold in apples and pecans. Bake in Bundt pan at 350° for 1 hour or until done.
In an electric skillet, combine sugar, butter and evaporated milk. Bring to a boil. Cook for five minutes. Turn off heat and add remaining ingredients. Stir until all is melted and well blended. Pour into buttered pan.
Cut apple and celery into small pieces. Add carrot, raisins and corn. When rice has cooled, add a little at a time so that rice is evenly distributed. About an hour before you want to use it, mix with 3 to 4 tablespoons of mayonnaise. Top with a pinch of paprika. Serves 4.
Cook chicken (boil or steam); defat and debone. Mix soup, mayonnaise, curry and lemon juice, while simmering broccoli to cook. Place broccoli on top of chicken in baking dish. Pour on the sauce and bake 20 to 30 minutes. Sprinkle grated cheese over top last few minutes and brown.
Combine pudding mix according to package directions using pudding mix and milk. Fold in sour cream. Line bottom of a 3-quart glass bowl with some vanilla wafers. Top with a third of the strawberries and blueberries. Spoon one-third of pudding mixture over fruit. Repeat layers twice using the remaining wafers, bananas, strawberries and blueberries and pudding mixture.
Peel potatoes and dice small. Add water, salt, black pepper and margarine. Cook under cover until done. Good to eat on a cold day.
Chop onion in food processor. Add remaining ingredients to processor and process until smooth. Slice top off of round loaf of pumpernickel rye. Tear out middle of loaf, leaving a 1-inch rim. Fill with cheese dip. Use bits of bread for dipping in the cheese.
Open all cans into crock-pot, crushing tomatoes. Chop cabbage up into fine, long strips (like cole slaw), adding to crock-pot. Dice onion up. Brown hamburger, draining grease off. Add to crock-pot. Salt and pepper well. Crock-pot will appear full, but will cook down as the day rolls on. Let cook in crock-pot on low for 6 to 8 hours.
Place cake in large bowl. Cook pudding according to directions. Pour hot pudding into dry cake mix. Mix until dry cake is moist (do not overbeat). Pour into greased pan. Sprinkle chocolate chips over top and add nuts on top. Bake 25 to 35 minutes (check in 20 minutes) in a 350° oven. When cool, cut into squares.
Boil cut up meats until tender, then cut in small pieces. Cook vegetables until tender. Add meat to vegetables; add paprika and Tabasco. If desired may add few drops of Texas Pete if you like it hot. Simmer on low heat until thick. Stir, so it won't stick to pot.
Peel shrimp. Make a shallow cut lengthwise down back of each shrimp and wash out vein. Mix remaining ingredients in shallow glass or plastic container. Stir in shrimp. Cover and refrigerate at least 1 hour. Set oven control to broil. Remove shrimp; reserve beer marinade. Thread shrimp about 1-inch apart on 15-inch metal skewers. Place on rack in broiler pan. Broil kabobs about 4-inches from heat for about 5 minutes, turning and brushing with marinade once until shrimp are pink. Serve with melted margarine or butter and lemon wedges, if desired. Makes 4 servings.
Sift flour, baking powder, salt, sugar and cinnamon. Add baby food, eggs and oil; mix well. Bake in greased 9 x 13-inch pan at 350° for 30 to 45 minutes. Cool.
Stir in Cheddar cheese, green onion and mustard in cream cheese. Spread cheese mixture on ham slices. Roll ham from narrow end. Cut each roll into 4 pieces. Secure with wooden toothpick. Microwave at High for 30 minutes.
Brown hamburger and onion, drain. Add remaining ingredients and mix together until warm. Add about 1/4 cup water to get desired consistency. Serve on hamburger buns. Makes 8 to 10.
Cook macaroni until tender in boiling water; drain. Mix in 2-quart bowl the macaroni, cream of celery soup, evaporated milk, pimiento and 1/2 cup American cheese. Drain salmon and break into pieces. Add to macaroni mixture; stir. Pour into 1 1/2-quart greased baking dish. Sprinkle remaining 1/2 cup cheese around edges of dish. Bake at 350° for 25 minutes or until bubbly hot. Makes 4 servings.
Soak oatmeal in boiling water. Preheat oven to 350°. While oatmeal cools, cream butter and sugars. Beat in eggs, vanilla and oatmeal. Mix flour, salt and baking soda in a bowl and add to mixture. Pour into 9 x 13 cake pan. Bake for 25 to 30 minutes.
Melt chocolate chips and butterscotch chips in double boiler over hot water. Add peanuts. Mix well. Drop by spoonfuls onto wax paper lined tray. Chill for 30 minutes. Store in airtight container. May add coconut, raisins, crispy rice cereal or other favorite ingredients. Yield: 16 servings.
Blend flour, margarine and sugar. Add nuts (chopped). Spread with your hands into a 13 x 9-inch pan. Bake at 350° for 20 minutes (it won't look browned). Cool completely.
Spread crescent rolls out and press in pan to make a crust. Use a large pan so crust will be thin. Be sure there are no holes in crust. Pour Eagle Brand milk over evenly. Sprinkle whole box of frosting mix over this, then drizzle melted butter over all. Bake at 350° until golden brown. Cool completely and cut into squares.
Mix all ingredients and pour into oblong baking dish. Bake at 325° for 1 hour.
In a large skillet over medium heat, saut chicken strips in 1 tablespoon olive oil about 6 minutes, until no longer pink. Add green pepper, onion, curry powder and remaining oil. Stir and cook until peppers are tender-crisp, about 2 or 3 minutes. Stir in apricots without the juice. Heat apricots for about 1 minute.
Mix lemon jello and orange jello with hot water and cold water. When thickened, add crushed pineapple. Keep pineapple juice. Add marshmallows.
Dissolve Jell-O in boiling water. Add berries, stirring until thawed. Pour 1/2 in square 9 x 9-inch pan. Chill until firm. Spoon creme over in even layer. Pour remaining Jell-O over creme. Chill until firm.
Combine ingredients in a 3-quart casserole or 9 x 13-inch pan. Cook for 20 to 30 minutes at 350°.
Mix cherry pie filling and pineapple with juice; stir in bowl until well mixed. Pour into 9 x 13-inch pan. Sprinkle cake mix on top of mixture. Pour melted butter over cake. Sprinkle pecans or walnuts on top. Bake at 350° for 45 minutes. Let cool and serve.
If you can't find "drummettes" buy a package of 12 chicken wings; remove wing tips and break each into two pieces.
In medium saucepan, cook onion in margarine until tender. Gradually stir in flour and pepper. Add clam liquid and Worcestershire sauce. Cook and stir until thickened. Beat half and half with egg yolk. Stir into pan along with clams. Heat through (do not boil). Serve with crackers.
Brown meat and onions; drain. Add salt, sugar, tomato sauce and water. Cook at low heat for 20 minutes. Cook and drain noodles. Add cream cheese as soon as noodles are drained and cheese will melt. Add sour cream. Put layer of noodles and layer of meat, etc. (I put noodles on bottom because there is not enough to layer.) Sprinkle grated cheese on top. Bake at 350° for 20 minutes.
In bowl, mix the flour with the fruit cake mix, raisins and nuts. Set aside. In another bowl, mix gingerbread mix with orange juice. Add all of the fruit and nuts to the batter. Pour into a greased and floured loaf pan. Bake at 300° for 1 1/4 hours. Cool. Pour apple juice or plain white syrup over top to make it soft. To wrap and freeze, turn bottom side up.
Flour chicken as for frying. Roast for 30 minutes in a preheated 350° oven. Melt butter in a frying pan; add onion and brown lightly. Add water and remaining ingredients. Bring to a boil and simmer for 5 minutes. Pour over chicken and bake for 30 more minutes.
Beat together and divide dough in half. Put half in 9 x 13-inch pan. Add 2 ounces melted chocolate to other half and spread on top of first layer. Bake at 350° for 25 minutes.
Saute onion in butter until limp; blend in flour. Add broths and water. Simmer for 30 minutes. Serve with croutons. Garnish with shredded Mozzarella cheese if desired.
Layer chicken chunks; mix soup and broth and put on top of chicken. Combine cracker crumbs and margarine. Top casserole with crumbs. Bake at 325° for 45 minutes.
Brown sausage links in a skillet; remove. Add butter to drippings and saute onion until tender. Stir in soup and milk; heat through. Place potatoes in a 2-quart casserole and pour in soup mixture. Top with cheese, then sauerkraut. Bury the browned links in the sauerkraut. Place remaining sausages in a pinwheel design on top of casserole. Sprinkle with caraway seed. Bake, uncovered, at 350° for 30 minutes. Serves 4 to 5.
Mix and pat 1/2 of this mixture into buttered cake pan. Spread 1 can of cranberry sauce over this. Sprinkle rest of mixture over this. Bake at 350° for 30 minutes.
Layer bread, sausage and cheese into a casserole dish. Mix eggs and milk and pour over other ingredients. Let set in fridge overnight. Bake at 350° for 1 hour.
1. Heat oven to 375°. Spray 15 x 10 x 1-inch baking pan with nonstick cooking spray. In shallow bowl, combine bread crumbs and margarine; mix well. In another shallow bowl, beat egg with fork. 2. Dip pork into egg; coat with bread crumb mixture.* 3. Place in sprayed pan. 4. Bake at 375° for 25 to 30 minutes or until pork is no longer pink, turning once halfway through baking. Makes 6 servings.
Melt butter; add flour and thoroughly mix. Add all other ingredients and cook until very thick, stirring slowly while cooking.
Blend first 4 ingredients together. Roll into small balls about 1 inch in diameter. Melt the rest of the ingredients in a double boiler. With a toothpick, dip balls into the chocolate mixture. Cool on wax paper.
Combine dry ingredients with wet ingredients. Beat well. Pour into a greased loaf pan. Bake 40 to 45 minutes at 350°. Makes one loaf.
Cream the butter, Crisco and cream cheese. Add sugar. Beat until fluffy. Add eggs one at a time. Combine flour and baking powder; add flour mixture. Mix well. Stir in flavorings and coconut. Bake at 350° for 1 hour or so.
Cut up fish in small pieces; pour lots of salt over. Place in refrigerator 2 to 3 hours. Chop up other ingredients. Wash fish well after refrigeration time; pat dry. Add rest of ingredients; squeeze lime juice and vinegar over fish, enough to cover. Mix and refrigerate overnight. The lime juice marinade cooks the fish.
Spread butter in the bottom of a 9 x 13-inch pan. Pat half of the cheese in the bottom of the pan. Beat eggs, just a little, and pour on top of cheese. Add a little salt and pepper. Put drained mushrooms on top of eggs, then add cream. Next layer on the sausage and the rest of the cheese. Let sit overnight. Next day, bake at 350° for 60 minutes or until set.
Sift powdered sugar; mix well with other ingredients. Store in airtight container. To serve, measure 1/3 cup mix into cup and finish with hot water.
Cut broccoli in small pieces. Saute onions in small amount of margarine. Mix all ingredients together and pour in buttered casserole. Bake at 350° for 40 minutes. If cooked rice is used, just cook until casserole is hot, about 20 minutes.
Brown hamburger and onion. Drain and add spices. Stir in tomato paste and water. Simmer 15 minutes. Refrigerate at least 4 hours. Place on bun halves. Top with cheese and broil until cheese melts.
Combine sugar, milk, butter and bring to boil for 1 minute, stirring well. Remove from heat and add peanut butter, vanilla and oatmeal. Drop onto waxpaper. Cool.
Peel eggplant and cut into 1/4-inch slices. Sprinkle eggplant with salt and set aside for 10 minutes to remove bitter juice. When ready to fry the eggplant, squeeze the liquid from it or press it between paper towels to dry. Fry in oil until brown. May be combined with laban. Excellent in a sandwich with sliced tomato and onion.
Mix lightly the first 5 ingredients. Spoon into baking dish. Top with the sausage. Bake at 350° for 30 minutes. Top with triangles of cheese slices. Bake a few minutes more until cheese begins to melt.
Preheat oven to 350°. Melt butter in a 13 x 9 x 2-inch pan. Sprinkle brown sugar evenly in pan. Arrange pineapple slices and cherry halves on the sugar mixture. Mix cake according to package directions (do not substitute pineapple juice for water). Beat as directed on package. Pour batter over fruit. Bake at 350° for about 50 minutes, or until toothpick inserted comes out clean. Let stand 5 minutes. Turn upside down onto a large platter or cookie sheet. Serve warm with whipped cream.
Cook pineapple with juice, jello, baby food and sugar until dissolved. Let stand until partially thick. Whip or blend cream cheese and milk. Stir all together and put in a 9 x 13-inch pan. Sprinkle with chopped nuts, if desired.
Add enough flour to make a very stiff dough (one that can still be stirred). Spoon into a cloth that has been greased and floured. Tie with string about the width of 3 fingers from where dough has been gathered into a bag. Boil at least 3 1/2 or 4 hours. Take out of rag as soon as removed from pot of boiling water.
Melt butter in saucepan. Stir in sugar and syrup. Bring to boil, stirring constantly. Boil 5 minutes without stirring. Remove from heat and stir in vanilla and soda.
Fry the hamburger. Add the onion, green pepper and celery; fry until tender. Cook the noodles. After noodles and meat mixture are cooked, put in a 9 x 13-inch baking dish. Add corn, soup, olives and cheese. Save a little cheese for the top. Bake for 1/2 hour at 375°.
Saute minced garlic and onion in hot skillet with oil in it. Add the ground beef until brown and done. When the ground beef is done, add all vegetables, 1/2 salt, 1/2 pepper and 1 tablespoon oyster sauce. Simmer it at least 4 minutes (don't overcook the vegetables). Let cool and put in colander to drain. After cooled, spoon some of the mixture onto an eggroll wrapper and wrap it. Fold both sides and roll it. Brush with flour and water on underside flap to seal. Deep fry at 350° in 1/2 inch of oil for 3 to 8 minutes, turning onto both sides for even color. When brown, ready to serve.
Mix beans and soup together. Pour into a casserole and put Durkee French fried onions on top. Bake for 30 minutes at 350°.
Cream together butter, 2 tablespoons sugar, salt and flour. Blend well; press into sides and bottom of 9-inch pie plate. Be careful not to cover rim. Bake for 15 minutes or until lightly browned.
Brown onion and garlic. Add ground beef. Cook until done; drain. Set aside. Cut sausages into small slices and fry until well done. Add to ground beef mixture. Add tomato sauce and paste. Season to taste. Add dash of sugar; simmer. Cook noodles as directed; 8 to 10 minutes. Place in cold water until ready to use. In bowl, combine Ricotta cheese, egg, cottage cheese and parsley; mix well. Drain noodles. Put layer of noodles in pan, spoon on sauce, cheese mixture and Mozzarella cheese. Continue, ending with Mozzarella. Cook 45 to 55 minutes at 350°. Let cool 10 minutes before cutting.
Stem, wash, drain and coarsely chop spinach leaves. Set aside. Cook pasta as package label directs. Drain.
Dissolve jello in hot water. Mix in ice cream and orange juice until well blended. Chill until partially set. Add drained pineapple and nuts. Pour into large mold. Chill until set. Serves 12.
Boil chicken; debone and chop. Saute onion in skillet, add soups, Veg-all and chicken. Line 2 qt. casserole with one pie shell. Add chicken mixture. Top with other pie shell for crust. Prick for air vent on top. Bake for 1 hour on 350° until crust is brown. Let cool before slicing into pie wedges for serving. Refrigerate. Great Left overs.
Mix all together, except shrimp, to make marinade. Pour over shrimp which have been washed and drained but not cooked. Let stand 2 hours, covered, in your refrigerator. Place shrimp on skewers. Cook over low coals on grill (or in broiler) about 7 to 10 minutes, turning several times. Serve hot from grill with side skewers of peppers and mushrooms.
Beat water and Crisco together until Crisco is fluffy (water won't all work into Crisco). Add flour and salt. Mix until dough forms into ball. This makes enough dough for 4 pie shells or 2 (2 crust) pies.
Mix flour, baking powder, egg yolks, buttermilk and salt together. In a grease-free narrow-bottomed mixing bowl, beat the egg whites until stiff and fold into batter. On a lightly greased, preheated griddle or skillet, spoon on desired amounts of pancake batter and bake, turning once.
Brown meat; drain. Add barbecue sauce, brown sugar and onion. Simmer 10 to 15 minutes. Using cupcake pan, place 1 biscuit dough in each ungreased cup making sure that dough goes over edge of cup. Spoon meat into cups and sprinkle cheese on top. Bake at 400° for 12 to 15 minutes. Let stand about 5 minutes before taking out.
Preheat oven to 400°. Melt butter in bread pan in oven. Combine ingredients and pour into pan. Use any kind of fruit desired (blackberries and peaches are especially good). Pour sweetened fruit into batter. Bake 45 to 60 minutes in 350° oven or until done.
Combine oats and boiling water in a large bowl. Let stand 10 minutes. Add remainder of ingredients except chocolate chips. Mix well. Stir 1/2 chips into batter. Pour in greased 9 x 13-inch pan. Mix rest of chips with coconut and chopped nuts. Sprinkle on top of batter. Bake at 350° for 30 to 40 minutes.
Mix together dates and marshmallows with enough graham cracker crumbs to mix all together. Add a bit of milk and mix together with hands. Shape into roll. Roll in extra crumbs and chill. Slice and add a dollop of ice cream or whipped topping.
Cut flowerets from broccoli. Discard stems. Combine with bacon and raisins. Mix remaining ingredients for dressing. Add dressing to salad. Let marinate 2 to 24 hours.
Mix first 7 ingredients together. Add vinegar and water. Bring to a boil. Add celery seed and chopped parsley to sliced potatoes.
Melt brown sugar, butter and corn syrup. Spray bottom of 9 x 13 Pyrex dish. Pour brown sugar and butter mixture into dish. Blend eggs with milk and vanilla. Slice one loaf French bread to fit Pyrex dish. Put bread over brown sugar mixture in dish. Pour egg mixture over bread. Refrigerate overnight. Bake at 350° for 30 minutes. Serve with bacon and fruit.
Mix sugar, vinegar and oil and pour over drained vegetables; let set in refrigerator overnight. (Sugar, vinegar and oil can be doubled or tripled according to taste.) Mixture keeps for a couple of months.
Cream oleo and sugar. Add eggs and vanilla. Mix oleo mixture in flour, soda and salt. Let chill for 1 hour. Roll out and cut shapes. Bake at 350° for 6 to 8 minutes. Makes 8 dozen.
Arrange beef cubes in pan large enough to hold them in a single layer. You do not need to brown first. Cut potatoes, carrots, onions and celery in good size chunks; layer on top of meat. Mix tomato sauce with water and sugar. Pour over meat and vegetables. Salt and pepper to taste. Scatter tapioca on top. Don't stir. Cover with foil. Bake at 325° at least 2 hours. Do not peek during 2 hours baking. Will not harm if baked longer.
Sift sugar and flour together into bowl. Put margarine, shortening, cocoa and water in saucepan. Bring to rapid boil and pour over sugar and flour mixture. Mix well. Add rest of ingredients and mix well. Pour into greased 11 x 16-inch pan. Bake 20 to 30 minutes at 400° until a toothpick comes out clean or cake begins to pull away from sides of pan. Ice with Funeral Cake Icing while cake is hot. Serve with cool. Soothing at funeral luncheons or anytime.
Saute meat and onions; drain. In a large casserole dish or small roaster, add all the ingredients. Bake at 350° for 2 hours. Add water as needed.
Mix together sugar and oil. Beat in eggs, one at a time. Add flour and vanilla and beat well. Add apples, nuts, raisins and coconut. Bake in a tube pan at 350° for 1 hour and 20 minutes.
Next add 1 cup applesauce or crushed pineapple (drained) and 2/3 cup nuts. Pour into 2 well-greased loaf pans. Bake at 350° for 50 to 60 minutes. Cool on rack for 10 minutes before removing from pan.
Drain peaches; reserve syrup and set aside. Add water to syrup to make 2 cups and combine with vanilla pudding and peach jello in saucepan. Cook and stir over medium heat until mixture comes to a full boil. Pour into bowl and chill well. Blend in Cool Whip and fold in diced peaches. Pour into cooked pie shell. Chill 2 hours before serving.
Reserve egg whites at room temperature. Mix dry ingredients first and set aside. Mix liquid ingredients in a saucepan; heat until milk is scalded. Add to dry ingredients slowly until mixed well over medium heat. Stir constantly until thick. Let cool and pour into baked pie shells. Beat egg whites until stiff; add 3 tablespoons sugar and 1 teaspoon vanilla. Beat again. Top pies and lightly brown in oven at 425°.
In a large mixer bowl stir together 2 cups flour, yeast and salt. In a small saucepan, heat water, shortening and sugar until warm (120° to 130°). The shortening does not need to be entirely melted. Pour into dry ingredients in mixer bowl. Add eggs and beat mixture on low speed until combined. Beat on medium speed 3 minutes. By hand, stir in enough additional flour to make a soft dough. Make sure flour is thoroughly mixed in. Transfer dough to a bowl; cover with plastic wrap, then with foil. Refrigerate overnight or up to 2 or 3 days. Punch down dough 2 or 3 times during the next 4 or 6 hours or until dough is very cold.
Preheat oven to 425°. Unroll dough and press into greased 12-inch pizza pan or 13 x 9-inch pan. Brush 1 tablespoon oil evenly over dough, then spread with pizza sauce. Heat remaining 1/4 cup oil in large skillet over medium-high heat until hot. Add turkey cubes and garlic; cook and stir 2 minutes. Add onion, green pepper and mushrooms; cook and stir 5 minutes longer or until turkey is tender and no longer pink. Spoon turkey mixture evenly over sauce. Top with olives. Sprinkle with Parmesan cheese and basil. Top with Monterey Jack and Muenster cheeses. Bake 20 minutes or until crust is golden brown.
Mix like pie crust. Pat in 9 x 13-inch pan. Bake 20 minutes at 350°.
Brown ground beef with onion, celery and green peppers. Drain. Add brown sugar, sauerkraut, rice, tomatoes and water. Mix well. Pour into a 3-quart casserole. Cover and bake in 350° oven for 1 hour.
Place onion and garlic in a medium saucepan coated with cooking spray; cover and cook over low heat 15 minutes or until tender. Add tomato and next 4 ingredients; simmer, uncovered, 45 minutes. Set aside.
Butter casserole dish generously. Place 1/2 bread cubes in bottom of casserole dish. Combine chicken, celery, pimento, salt, pepper and salad dressing. Pour into casserole dish. Cover with remaining cubes. Combine milk and eggs. Pour over cubes. Chill overnight. Before baking, pour soup over mixture. Bake covered for 40 minutes at 325°. Uncover. Add cheese and bake 10 minutes. Add onion rings. Bake 10 minutes.
Preheat oven to 375°. Grease and flour cookie sheet. Sift flour, baking powder and salt into large bowl. Make a well in center and stir in Ricotta, eggs, vanilla, sugar, candied fruit, raisins, almonds and lemon peel. Knead lightly until dough holds together. Shape into a 12-inch long loaf and place on prepared cookie sheet. Bake 50 to 60 minutes until toothpick inserted in center comes out clean. Transfer to wire rack. Brush butter or margarine over warm loaf; sift confectioners sugar over top. Cool completely. Makes 12 servings.
Chop and mix in a large bowl the cabbage, onion and pepper. Take remaining ingredients and combine them in a pan. Bring to a boil. Pour over first 3 ingredients. Cover and refrigerate for 1 hour. It will keep for days.