HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix Velveeta cheese and cream cheese together; add Ranch dressing mix to taste. Separate into 6 small batches. Sprinkle wax paper with chili powder; roll each batch into a log on the wax paper, coating it with chili powder. Makes 6 small logs.
Place breasts in pan. Skin up and ends rolled under. Top each with 1 tablespoon margarine. Blob sour cream on top. Sprinkle dry dressing all over top. Bake for 45 minutes at 350°. Can be served with cooked broccoli and sprinkled with sesame seed. Serves 6.
Combine sugar and Karo in pan. Bring to boil. Then add peanut butter. Stir until creamy. Pour in corn flakes. Drop onto waxed paper by teaspoons.
Mix first three ingredients, add drained pineapple and marshmallows. Mix well and chill.
Cube and boil turnips in salted water until tender. Remove and cool under tap water. In heavy pan, melt butter (medium heat). Add onions, celery, bell pepper, garlic, green onions, ham and bacon. Saute until wilted, 5 to 10 minutes. Add cubed turnips and mix into seasoning mixture. Fold in parsley and seasoned bread crumbs. Season to taste with salt and pepper. Place turnip mixture in 9 x 12-inch baking dish and top with grated cheese. Cover and bake at 375° until cheese is melted and casserole is bubbly. This dish freezes well.
Melt chocolate and cool. Grease and flour tube pan. Beat eggs until thick. Add sugar (1/2 cup at a time) and beat. Add chocolate and oil. Add dry ingredients. Add nuts and zucchini. Bake 1 hour and 15 minutes at 350°.
In large bowl, blend cheeses. Add all seasonings and mix until smooth. Dust hands with flour and shape into two rolls the size of silver dollars. Mix chili powder and paprika; spread on sheet of wax paper. Roll cheese, flatten ends and roll them also. Wrap in wax paper and refrigerate for 24 hours. Freezes well. (For low calorie, use half and half, Velveeta cheese and omit salt.)
Mound flour on board and make holes in center. Drop in eggs and cut into flour with a knife. Add salt and water and knead firm. Let rest 10 minutes in a covered bowl. Divide dough and roll thin. Cut large circles. Place small spoonful of filling on each. Moisten edges; fold over and press together firmly. Drop into salted boiling water. Cook gently about 5 minutes. Lift out of water and drain well. When ready to serve, pour melted butter over each or fry in butter until crisp on both sides.
Heat oven to 300°. Place cottage cheese and eggs in blender. Blend on medium speed for 30 seconds or until smooth. Beat cream cheese in large bowl until smooth. Add cottage cheese mixture, 1 1/2 cups sour cream and remaining ingredients; beat until smooth. Pour into greased 9-inch spring-form pan; place on cookie sheet. Bake 60 to 70 minutes in lower third of oven until top just starts to brown. Turn oven off; leave pan in oven with door ajar 30 minutes.
Combine graham cracker crumbs, 1/4 cup sugar and 1/3 cup butter; press into bottom of 13 x 9-inch pan. Beat cream cheese with 1/4 cup sugar and 2 tablespoons milk. Fold in half of Cool Whip. Spread over crust. Mix 3 1/2 cups milk and pudding. Pour over cream cheese mixture. Chill overnight. Spread the rest of Cool Whip over pudding and serve.
Soak apricots in cold water about 4 hours. Drain, reserve water and up to 1 pint. Heat oil and butter in pan and fry chicken on both sides. Transfer to casserole dish. Fry onions about 3 minutes, turn down heat and stir in flour. Add apricot liquid stirring to a boil. Add remaining ingredients. Pour sauce over chicken, cover and cook at 350 degrees for 1 hour. Remove garni before serving. Serves 4.
Preheat oven to 350°. In large bowl, combine butter, sugar and vanilla; beat until creamy. Blend in flour and salt. Shape dough into 1-inch balls, using one slightly rounded teaspoonful for each. Place on ungreased cookie sheets and flatten with bottom of glass dipped in sugar. Bake at 350° for 10 minutes. Remove from cookie sheets; cool. Melt over hot (not boiling) water, semi-sweet morsels and shortening. Dip each cookie halfway into melted chocolate. Shake off excess, roll in chopped nuts, if desired. Chill in refrigerator on waxed paper lined cookie sheets about 30 minutes. Makes about 5 dozen (1 1/2-inch) cookies.
Smash avocados with a fork. Smash up whole tomatoes. Do not use juice from tomatoes. Add garlic salt to taste. Add cilantro to taste. Squeeze lemon juice over entire mixture. (Put an avocado seed in to keep mixture from turning brown.)
Smooth mixture into a greased 2-quart casserole. Sprinkle with Parmesan cheese and slivered almonds. Cook for 45 minutes at 325° to 350°.
Bake cake in a 13 x 9 x 2-inch pan. Mix Eagle Brand milk and cream of coconut. Pour over cake as soon as it is removed from the oven. Let cool completely. Add Cool Whip and then fresh frozen coconut.
Thinly slice chilled cookie dough and arrange slices closely together on ungreased pizza pan. Let dough stand a few minutes to soften, then press together to cover pan. Bake at 350° for 12 to 15 minutes; cool. Slice the fruit and dip apples in pineapple juice. Mix cream cheese with honey. Spread cheese on cooled cookie crust. Arrange the fruit on top.
Mix all together and store in a covered dish overnight, or a few hrs. I add sliced onions and another jar of marinated artichokes. Recipe is good with any combination of fresh vegetables you like. Mushrooms and onions are better added the day you serve. Lasts several days. Drain and reserve marinade when serving. Store in refrigerator.
Mix all ingredients together. Spoon onto hot griddle or pan. Flip over to finish cooking. Great with soup or salad or eat cold.
Toss eggs and cheese together lightly in a bowl. In separate bowl, combine remaining ingredients; pour over egg-cheese mixture and toss gently. Serve on dark or white bread, crisp lettuce, spinach or crackers. Serves 6.
Mix all ingredients, except Certo. Bring to a rolling boil. Remove from heat and let stand 5 minutes. Remove foam from top. Add Certo and red or green food coloring. Serve over cream cheese with snack crackers. Good at Christmas.
Place 2 inches apart on ungreased baking sheet. Bake at 400° for 8 to 10 minutes.
Combine chicken or turkey, almonds, onions, celery, lemon juice, salt and mayonnaise. Put in flat baking dish. Sprinkle with Cheddar cheese and crushed potato chips. Bake 20 minutes or until bubbly at 400°. Serves 6.
Arrange layer of potatoes in buttered 1 1/2-quart casserole; season with salt and pepper. Put ground beef on top of potatoes; pour tomatoes over beef. Sprinkle with oregano and spread with slices of onion. Cover and bake at 350° about 45 minutes. Remove lid and brown.
In large saucepan, heat milk slowly until scalded. Add millet, honey, coconut, salt and vanilla. Pour into an oiled oven casserole dish. Bake at 350° for 1 to 1 1/2 hours until the millet is tender. Serve hot or chilled with whipping cream and preserves. Serves 6.
Melt sugar and margarine over low heat. Add milk. Boil 3 minutes. Add vanilla. Beat until cool and thick. Ice cake.
Peel and cut apples into cubes. Blend 2 teaspoons cinnamon and 5 tablespoons sugar. Sprinkle and mix over apples. Set aside.
Mix dry ingredients thoroughly, then add eggs and milk, blending well. With finger over the small hole in funnel, place about 3/4 cup batter in funnel. Holding funnel over hot shortening, remove finger from small funnel hole. Slowly move the funnel in rings until all the batter has run out. When cakes float to the surface and are lightly brown, flip over with a fork, allowing both sides to brown. Sprinkle with powdered sugar while warm or top with your favorite preserves. The batter should be a little thicker than pancake batter so that it will run out of the funnel evenly. These cakes can be made in a cast-iron skillet or a deep fryer.
In a bowl, combine the grapefruit sections, the orange slices and the pineapple chunks. In a small saucepan, combine the reserved juices, the sherry, the honey and a pinch of salt and simmer the mixture, stirring, for one minute. Pour the mixture over fruit and toss compote gently. Makes approximately 2 cups.
Combine everything but onion rings and beat until blended. Beat at high speed until creamy and smooth. Layer with onion rings. Bake, uncovered, at 300° for 25 minutes.
Combine Crisco and butter. Gradually add sugar. Add eggs, one at a time. Sift flour and baking powder together. Alternately add flour and milk. Then add vanilla. Bake 1 hour and 15 minutes at 325° or until done.
Boil chicken breasts; layer in bottom of pan (take off bone). Mix cream of chicken soup and 1 carton sour cream together. Pour over chicken. Crush the Ritz crackers and pour over. Pour melted butter on top. Cook about 25 or 30 minutes.
Drain peaches, saving the syrup. Arrange in a greased 8-inch square pan. Combine 1/4 cup peach syrup, lemon juice and lemon rind and pour over peaches. Combine dry ingredients. Add shortening, egg and 1/3 cup reserved syrup until moistened. Spread over peaches and sprinkle with sugar. Bake in a 350° oven for 45 minutes. Serve warm with ice cream or whipped topping.
Beat eggs, sugar, oil, vanilla, pineapple and zucchini; mix well. Sift together flour, cinnamon, baking powder and baking soda and add to first mixture, then add nuts; mix well. Put in 2 greased and floured bread tins. Bake 1 hour and 15 minutes (or until done) at 325°.
This is a recipe to use for a "fun" get together. Tell the guests to follow the instructions on the cards placed at each item and that the name "pile-up" means that each succeeding item is to be piled on top of the preceding item.
Drain tuna. Add rest of ingredients; mix well. Form into patties and fry in melted shortening (or oil) until golden brown (approximately 5 minutes).
Melt oleo in 13 x 9-inch pan. Spread graham cracker crumbs over oleo and press. Layer chocolate chips, coconut and nuts. Drizzle all over top can Eagle Brand milk. Bake at 350° for 20 minutes until top browns.
In butter, in saucepan, saute mushrooms for 5 minutes. Add soup and dill. Gradually stir in water; heat. Makes 4 servings.
Mix everything except onion rings and cheese. Put into 3-quart casserole. Cover with cheese with onion rings on top. Bake at 350° for 30 minutes.
Saute venison, bunny and squirrels in rattlesnake grease. (Warning: Use only cast-iron frypan. Teflon and other nonstick coatings may impart a flavor to the dish which may disrupt the subtleness of the various ingredients and their delicate bouquet.) Take pinto beans and remove bugs, sticks, lizards, etc., and add raw housecat and frog. Simmer bean-cat-frog mixture for several hours over low heat (do not boil; add water as necessary). After simmering beans, add jalapenos. (Here, improvisation is allowed. Feel free to add extra tidbits for flavoring: e.g., corncobs, clamshells, fish scales, flies, shoe laces, etc. Your guests will be pleasantly amused.) Serve bean mixture and meat delectables in separate dishes. (Important to protect the distinct and unique characters of each.) Serve only on finest china (silver service also recommended). Garnish with chicory or yarrow for effect. A hearty lambrusco (or MD 20/20) is a good choice. Makes 12 servings.
Lightly pound chicken (shiny side down). Dip in flour to coat, then in eggs. Cook in hot oil until golden brown on both sides. Drain oil from pan and add butter, lemon juice, garlic and mushrooms to pan. Cook over medium heat until chicken is cooked through and mushrooms are soft, but not soggy (about 5 to 8 minutes). Arrange on platter. Pour liquid from pan over chicken. Sprinkle with chopped fresh parsley. Makes 4 servings.
In a bowl, alternate the cabbage with the onion rings. Cover with 3/4 cup sugar and permit to stand awhile. Bring to a boil the vinegar, 1 tablespoon sugar, salt, celery seed and dry mustard. Add the oil. Heat again. Pour over cabbage mixture. Cover and allow to stand 2 hours or more before stirring. This keeps very well in the refrigerator for some time.
Cook macaroni in boiling salted water until done, then drain thoroughly. In a 2-quart baking dish, put layers of macaroni and layers of cheese alternately until both are used. Beat together eggs, milk and 3/4 teaspoon salt. Pour egg-milk mixture over macaroni and cheese. Bake in 350° oven about 45 minutes or until egg mixture is set.
Melt chocolate bar and butter. Gradually blend in milk. In mixing bowl, blend sugar, cornstarch and salt. Blend in eggs and vanilla. Add this mixture to chocolate mixture. Pour into unbaked pie shell. Combine coconut and pecans and top pie with mixture. Bake at 375° for 45 to 50 minutes or until puffed up and browned. Chill 4 hours before serving.
Heat corn and milk. Stir in egg, salt, pepper, onion and pimento. Add cracker crumbs and mix lightly. Pour into buttered casserole dish and top with 1/2 cup cracker crumbs and 2 tablespoons butter, mixed. Bake at 350° for 20 minutes or until brown and crusty on top.
Cream together oleo, peanut butter and sugars. Mix in egg. Add remaining ingredients and mix well. Chill dough. Melt 3/4 cup chocolate chips. Roll out dough and spread with melted chocolate. Sprinkle with 1/2 cup chopped nuts. Roll up dough; slice 1/4-inch thick. Bake at 350° for 10 to 12 minutes.
Crust: Combine whole wheat flour, 2/3 cup cheese, almonds, salt and paprika in a bowl. Stir in oil. Set aside 1/2 cup crust. Press remaining crust into 9-inch quiche dish or pie pan. Bake crust in 400° oven for 10 minutes. Remove crust and reduce oven to 325°.
Mix together except the chopped nuts; form into a ball and roll in the chopped nuts. Chill. Serve with crackers.
In a bowl, dissolve yeast in warm water. Stir in sugar, salt, shortening, eggs and potatoes. Measure flour. Mix in flour with hands until dough is easy to handle. Turn onto lightly floured board. Knead until smooth and elastic. Place greased side up in greased bowl. Place wax paper over dough. Cover with a damp cloth. Place in refrigerator about 2 hours or overnight. Before baking, shape dough in cloverleaf rolls. Cover and let rise until double, about 2 hours. Bake at 350° for 15 to 20 minutes.
Saute garlic in hot oil until slightly brown. Add onion and stir for 1 minute. Add chicken cubes and saute for 5 minutes or until chicken turns light brown. Add mushrooms to chicken mixture and stir-fry for 1 minute, then add the achuete juice. Season with patis, salt and pepper. Add chicken broth and cook to boiling. Add drained sotanghon and cook for 10 minutes more or until sotanghon is tender. Garnish with green onions. Serves 8.
Combine cake mix with cocoa. Add vanilla, buttermilk, red food coloring, melted margarine and eggs. Blend well with electric mixer. Add soda and vinegar together. Add to mixture. Beat for 5 minutes or until smooth. Grease and flour pans. Pour batter in pans. Bake at 350° for 25 to 30 minutes or until done. Make a Cream Cheese Icing.
Beat eggs well, then add sugar, oil, squash and vanilla and mix well. Next, add dry ingredients and beat thoroughly. Bake at 350° for 1 hour. Makes 2 loaves in 9 x 5-inch loaf pan.
Season meat with salt and pepper. Cook and stir meat and onions in oil in large skillet over medium heat until meat is brown and onions are tender. Pour off oil.
Boil together water and sugar, then add cherry filling. Bring to a boil. Add 6 ounces jello; stir until dissolved. Add crushed pineapple, lemon juice, Coke and walnuts. Set and chill.
Cream the sugar, shortening and molasses together. Stir the hot water and soda until dissolved. Mix flour and ginger, then add everything together to make a thick dough. Drop by spoonful into a dish of sugar. When coated with sugar, roll into a ball. Flatten on cookie sheet. Bake 8 minutes at 375°.
Combine contents of cans into bowl. Stir bananas into fruit. Stir and chill. Enjoy!
Mix ingredients except pasta. Let stand 30 minutes at room temperature, covered. Toss over cooked pasta. Serve immediately with grated Parmesan cheese. (Mix can be made the day before.)
Cut onions into 1/4-inch thick slices; separate into rings. Combine Bisquick, salt and milk. Coat onions in Bisquick batter. Heat cooking oil in deep fat fryer. Fry onion rings in hot oil until golden brown. Drain thoroughly on paper towels.
Mix and bake in well-greased loaf pan at 350° until brown, about 50 to 55 minutes.
Mix beef with milk. Form into 4 patties and place in bottom of casserole. Microwave for 5 minutes. Drain liquid. Cover beef with mushroom soup. Microwave for 3 or so minutes. Sprinkle onions on top of casserole. Microwave for 1 minute. Makes 4 servings.
Drain pineapple and save. Combine 3 tablespoons of pineapple juice, sugar and flour to make paste. Stir in rest of juice. Add cheese and pineapple chunks, mixing well. Spoon mixture into greased 1 quart casserole. Combine melted butter and cracker crumbs. Sprinkle over pineapple mixture. Bake at 350° for 20 to 30 minutes or until slightly brown. Makes 4 to 6 servings.
Put sugar on rhubarb and let stand for a few hours. Boil rhubarb until tender. Take off stove and add jello.
Cook beef and green chilies until meat is done. Drain all grease off. Melt cheese in double boiler with evaporated milk. Cook egg noodles. Put all ingredients in a large pan and heat thoroughly. Serve hot.
Combine peanut butter, cream cheese, sugar and milk in a medium mixing bowl. Beat on medium speed of an electric mixer until smooth. Add more milk, if needed, for a creamier texture. Shape mixture into a ball; roll in peanuts. Chill several hours or overnight. Serve with apple wedges or whole wheat crackers. Yields 3 1/2 cups.
Bring first three ingredients to a boil. Add Ritz crackers. Do not stir; leave crackers whole. Let boil 2 minutes. Pour into unbaked pie shell and sprinkle with cinnamon. Put top crust on and bake 10 minutes at 425° and then 25 minutes at 325°.
Set butter out to soften. Sift flour, salt and baking powder. Grease bottom of 10-inch tube pan. Separate eggs. Beat yolks well. Beat whites until stiff. Cream butter and sugar in large mixing bowl. Add yolks, mixing well. Combine milk, vanilla and coffee. Add alternately with dry ingredients. Fold in pecans and egg whites. Bake at 325° for 1 1/2 hours. Serve with whipped cream or icing.
Break crabmeat into chunks. Mix with all the rest of the ingredients except buttered soft bread crumbs. Pile into greased 1-quart casserole. Top with buttered crumbs. Bake in 350° oven for 20 to 25 minutes, until bubbly. Can be garnished with sliced olives. Serves 6.
Combine vanilla wafer crumbs and pecans. Place remaining ingredients in a bowl and beat well. Pour in dry ingredients. Mix well. Form dough into balls. Roll balls into powdered sugar and pecans.
Clean the mushrooms, leaving the stems on. Combine all other ingredients in a large saucepan and add the mushrooms. Bring to a slow boil on medium heat and then reduce to a simmer. Cook 5 hours with pot covered, stirring now and then. Remove cover and cook another 3 to 5 hours, until the liquid barely covers the mushrooms.
Make white sauce adding dry mustard, salt and pepper and cooking 1 minute. Remove from heat and blend in salad dressing. Fold in 1/2 potatoes, onion and wieners. Decorate with slices of wieners and bread crumbs. Bake in a 350° oven for 45 minutes.
Combine sweet potatoes, sugar, 1/2 cup margarine, eggs, milk, vanilla and salt. Pour into buttered baking dish (8 x 8 x 2-inch). Top with brown sugar, flour, nuts and 1/3 cup margarine. Bake at 350° for 30 to 35 minutes.
Place apples, raisins and water in 10 x 6-inch baking dish. Combine flour, sugar, cinnamon and salt. Cut in margarine until mixture resembles coarse crumbs. Sprinkle over apples. Bake at 350° for 35 to 40 minutes or until apples are tender. Sprinkle with marshmallows. Broil until lightly browned.
You will also need one nonstick baking pan (7 x 11) or iron skillet.
Mix all ingredients in saucepan. Cook over medium heat. Stir until thickens and boil for 1 minute.
Mix a little of the flour with the nuts; mix flour with baking powder. Beat egg; add sugar and salt. Add milk and flour alternately, then the nuts. Pour in greased pan. Let rise 20 minutes. Bake 1 hour at 350°.
In bottom of percolator, pour apple cider and ginger ale. In basket of percolator, put red hot cinnamon candies, cinnamon sticks and whole cloves. Perk. Makes 30 cups.
Fry together the ground meat, ginger, garlic and onion. (Meat can be cooked first and drain fat.) Stir often to keep consistency very fine. Add to this the mushroom sauce, sesame oil and wine. Lower heat and stir well.
Boil chicken until tender. Cool chicken. In a large saucepan, take broth, rice and onion, bring to a boil and simmer for 14 minutes. Add soups and salad dressings. Salt and pepper to taste.
Roll or pat each biscuit to a 3 1/2 to 4-inch circle; fit over backs of well-greased muffin pans. Bake in a 400° oven for 8 to 9 minutes.
Mix first 3 ingredients (shortening, brown sugar and molasses). Stir in water. Add dry ingredients and form dough. Chill dough 1 hour. Roll out 1/2-inch thick. Cut and bake at 350° for 15 minutes.
Combine margarine, light brown sugar, egg yolk and vanilla; beat until smooth. Blend flour into mixture. Chill, covered, 30 minutes. Preheat oven to 375°. Shape dough into 1-inch balls. Place 1-inch apart on ungreased cookie sheets. With thumb, make indentation in center of each cookie. Bake 10 to 12 minutes or until cookies are a delicate golden brown. Remove to wire rack; cool. Place 1/4 teaspoon jelly in center of each cookie. Makes 2 dozen.
Boil cherries, sugar and water for 5 minutes. Remove from heat. Add Jell-O. Chill in refrigerator. Add drained pineapple, nuts and Coke. Let chill overnight.
Boil sugar and condensed milk about 9 minutes, stirring constantly. Add chocolate chips and marshmallow. Whip butter and vanilla. Pour mixture into bowl. Stir until creamy. Add chopped nuts and pour into large pan to set. Makes 5 pounds.
Brown meat and onion until cooked. Layer in bottom of a baking dish. Top with Tater Tots. Cover with cream of mushroom soup. Top with cheese slices and cover. Bake at 350° for 1 hour. Place onion rings on top and bake, uncovered, for 20 to 30 more minutes or until done.
Heat electric skillet to 375° for 2 minutes. Add bacon drippings and heat 1 minute. Add remaining ingredients. Stir-fry about 5 minutes or until vegetables are crisp-tender.
Preheat oven to 350°. Toss dried fruit with flour and finely chop. Scald milk over low heat (do not boil). Set aside. Whip eggs until frothy, slowly stir in sugar and whip until smooth. Add sugar and egg mixture to scalded milk. Stir in vanilla. Place bread cubes in 13 x 9-inch baking dish. Sprinkle with fruit and raisins. Pour milk and egg mixture over bread. Using the back of a large spoon, press the bread down into the pan so milk mixture is absorbed. Sprinkle with nutmeg. Place pan into large pan filled with 1-inch of water. Bake at 350° for 45 minutes or until top is deep golden brown.
Preheat oven to 400°. Lightly grease pie plate. Fry the bacon until brown. Blot off excess grease with paper towel. (Crumble.) Sprinkle bacon, onions, cheese and peppers on bottom of plate. Mix eggs, milk, Bisquick, pepper and salt together until smooth. Pour the mixture into pie plate; bake 35 to 45 minutes or until knife inserted in center comes out clean. Makes 6 to 8 servings.
Cream the shortening. Slowly beat in sugars. Add unbeaten eggs and vanilla; beat until fluffy. Stir flour with soda and oats. Stir into first mixture. Stir in peanuts and chocolate bits. Mix well. Drop rounded teaspoonfuls onto ungreased cookie sheet. Bake at 375° for 12 minutes. Makes 6 dozen cookies.
Preheat oven to 350°. Butter 1 1/2-quart baking dish or cast-iron skillet. Mix all ingredients in a large bowl until well combined. Transfer to prepared dish. Bake in preheated oven until bubbly, about 30 minutes.
Sift together flour, salt and sugar. Mix in shortening (cut in	well).	Mix water and vinegar with beaten egg. Add egg mixture to flour mixture. Add a little flour as needed, so you can divide the dough into pieces.	Makes 2 double pie crusts. Freeze extra dough.
Crush crackers and dice other ingredients in separate vessels. Mix alternately and thoroughly. Add cream last and pack firmly in greased or wax paper lined pan or baking dish. Chill well and slice as needed.