HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all together except half of the nuts. Shape into 2 balls and roll in the rest of the nuts. Chill overnight. Serve with crackers.
Mix refried beans and 3 Tbsp. of taco sauce. In a separate bowl, combine sour cream and 3/4 cup of taco sauce. Layer the ingredients on a flat dish: bottom layer-refried beans, next layer-combined taco sauce/sour cream mixture. Then add layers of tomatoes, cheese and onions. Serve with tortilla chips.
Dissolve yeast in warm milk. Add to sugar, salt and mashed potatoes. Add eggs, 1/4 cup margarine and Crisco. Mix well. Add flour to make soft dough. Knead for a few minutes. Let rise in greased covered bowl in warm place until doubled. Spread dough with hand onto large greased pans 1/2 inch thick. Let it double in size. Pinch dough with thumb and forefinger at 1 1/2 inch intervals. Brush on the following which has been mixed: brown sugar, cinnamon, melted margarine and regular milk. Bake at 350° until light brown.
Blend in food processor the ham and onions. Add mayonnaise, raisins and curry powder. Mix well. Form into 9-inch log on waxed paper. Cool 1 hour.
Brown meat in shortening. Mix meat, onion, bell pepper, tomato sauce, tomato paste and water. Make a layer of noodles and a layer of meat mixture in casserole dish. Add layer of corn if desired. Repeat until ingredients are used. Top with grated cheese. Bake about 20 minutes at 325°. Yield: 6 servings.
Mix ingredients together. Roll into balls the size of walnuts. Freeze overnight. Bake at 350° for 25 minutes. Makes 100 balls.
Cut burritos lengthwise. Place open side down in casserole dish sprayed with Pam. Pour 1 can enchilada sauce and 1 can of water over these. Sprinkle with cheese. Bake at 400° until hot all through.
Heat first 3 ingredients together; do not boil. Set aside, then mix remaining ingredients together. Add everything together and refrigerate overnight.
Fit the graham crackers into a jellyroll pan in a single layer. Mix butter, margarine and sugar together and boil 2 minutes, stirring constantly. Pour evenly over crackers and sprinkle with pecans. Bake at 350° for 12 minutes. Remove from pan when cool and break into pieces.
Put chicken breasts in bottom of dish. Add onion. Mix remaining ingredients together and pour over chicken.
Heat 1 inch salted water (1/2 teaspoon to 1 cup water). Add broccoli. Cover; heat to boiling. Cook 10 to 12 minutes. Place in ungreased 1 1/2-quart round casserole. Heat oven to 400°. Beat soup and milk until smooth; pour over broccoli. Sprinkle with cheese. Mix Bisquick with margarine until crumbly. Sprinkle over cheese. Bake until crumbs are light brown, about 20 minutes.
In a large bowl, combine yeast and 2 1/2 cups flour. Heat milk, sugar, salt and shortening until warm. Stir occasionally for 1/2 minute, then beat 3 minutes at high speed.
In bowl, combine wafer crumbs, sugars and butter. Press into a 13 x 9 x 2-inch dish. Refrigerate for 30 minutes. Meanwhile, dissolve jello in boiling water. Stir in strawberries and milk. Refrigerate for 30 minutes or until partially set. Fold whipped topping into strawberry mixture. Spread over crust. Refrigerate until set.
Let frozen dough rise. Roll out dough thin. Top with pepperoni, Mozzarella cheese, oregano and garlic powder. Drizzle with olive oil. Roll up carefully and secure ends. Bake at 400° for 45 minutes. Slice in 1/2-inch pieces.
Bring to boil sugar and Karo syrup. Allow to boil several minutes. Remove from heat and stir in peanut butter and cornflakes. Drop by spoonfuls on waxed paper. Allow to cool.
Preheat oven to 350°. Cook sliced potatoes in boiling water (salted) 15 minutes. Drain, saving 1 cup of cooking liquid. Place potatoes in casserole dish. Melt butter in large skillet. Add chopped onion and brown slightly; add paprika, thyme, flour, dried mustard, salt and pepper. Stir in reserved liquid; add light cream and cook until thick, stirring constantly. Add cubed Spam and 1/2 cup shredded sharp cheese. Pour sauce over potatoes; toss lightly. Top with 1/2 cup shredded sharp cheese; bake at 350° for 45 minutes. Serve with green salad.
Line 9 x 9 x 2-inch baking pan with foil, extending foil over edges of pan. Butter the foil. In a medium bowl, cook chocolate, in microwave, on 100% power 1 minute, uncovered. Stir, cook another minute. Stir in marshmallows and nuts. Spread in pan. Chill about 30 minutes or until firm. Lift foil out. Cut into 1-inch squares. Store tightly covered. Yields about 80 pieces.
Mix chili sauce and jam together in a saucepan. Roll chopped beef into small balls. Add meat balls to saucepan mixture and simmer 45 to 60 minutes. Cool and remove grease from top. To serve, heat until warm.
Break matzo into pieces. Soak in cold water until soft. Drain. Beat eggs with remaining ingredients. Pour over the drained matzo. Heat shortening and pour into frying pan the matzo mixture and cook until brown. Turn over and brown the other side. Serve with sugar, syrup or salt.
Microwave the broccoli on High power for 8 to 10 minutes or until hot. Drain and spread in a 10 x 6-inch glass baking dish or 2 quart casserole dish. Combine soup, 1 cup cheese, sour cream and Worcestershire sauce. Break tuna into pieces and arrange on broccoli. Spoon soup mixture evenly over tuna; spread to cover. Sprinkle with 1/2 cup cheese. Microwave on Medium-high, uncovered, 12 to 14 minutes or until done or microwave by temperature, setting meal sensor temperature probe at 150°. Serves 4 to 6.
Bake corn muffins according to directions and set aside to cool. Fry bacon and crumble into bowl. Chop finely the tomato, bell pepper, onion and celery stalks and add to bacon. Mix in salad dressing, salt and pepper. Crumble in corn muffins and continue to stir until all ingredients are mixed thoroughly. Serve immediately.
Dust beef with flour. Brown in oil in heavy pot. Add remaining ingredients except tomato sauce. Cover with water. Simmer over low heat 2 hours, stirring occasionally. Add tomato sauce. Cook an additional 15 minutes.
Microwave: Remove peel from top and halfway down side of each apple, starting at stem end. With apple corer or sharp knife, remove core to within 1/4 inch of bottom of apple, leaving bottom stem end intact. Place apples in 9-inch microwavable pie plate or shallow baking dish.
Preheat oven to 275°. Place paper liners into muffin tins. Place 1 whole vanilla wafer in each section and set aside.
Mix all dry ingredients. Add crisco. Combine eggs and milk. Mix well. Place in greased bowl. Let stand in refrigerator 2 or 4 hours or overnight.
Brown ground meat; cook onions and celery in a little oil until transparent. Mix all ingredients together; saving 1/4 of noodles to sprinkle on top. Place in a buttered casserole dish (now can be refrigerated or frozen for use later). To cook, bake in 350° oven for approximately 45 minutes, uncovered.
Mix all and cover with cornflakes. Bake at 350° for 50 to 60 minutes in a 9 x 13-inch casserole dish.
Combine all ingredients and freeze in large containers. When frozen, scoop into glass and pour in Squirt.
Take the cottage cheese, add your 2 tablespoons of Miracle Whip, then add meat, then your taco sauce and mix them all together. Then it's ready to eat.
Peel cucumbers and slice. Slice onion and put cucumbers and onion in a large bowl and put salt on them. Let them set for 10 minutes. Then add Miracle Whip and mix well. Chill until dinner.
Layer potatoes and onion in 1 1/2-quart microwave casserole. Combine soup and milk in 2-cup glass measure. Cook in microwave 2 1/2 to 3 1/2 minutes or until it starts boiling. Add salt and pepper and dots of butter to potatoes. Spread soup over top. Cover and cook 4 to 6 minutes or until potatoes are tender. Let stand 5 minutes before serving. Makes 6 servings.
Place sugar, milk, and margarine in small sauce pan. Bring to a boil over medium heat. Boil one minute, stirring occasionally. Remove and add chips and vanilla. Cool while beating until desired consistency. Spread on cake.
Combine jello and 1 cup of boiling water only. Let cool. Pour in marshmallows, mayonnaise and softened cream cheese. Drain pineapple and stir in.
Cook sugar, water and corn syrup (at 375°) or until golden brown; stir occasionally. Stir in peanuts and salt until brown. Remove from heat. Quickly stir in margarine and soda (brittle will foam). Spread evenly into pan. Cool and break into pieces.
Roll 1/2-inch thick and cut into rectangular shapes. Bake at 350° for 10 minutes.
Heat butter; add onion and garlic and cook until tender. Add remaining ingredients and simmer for 30 minutes. Remove from heat and cool. Great on chicken, ribs and hamburgers.
In covered blender container at high speed, blend first 10 ingredients 1/3 at a time until fairly smooth. Pour into large bowl; cover and chill. Serve in soup bowls and pass chopped vegetables and croutons for garnish.
Cook bacon until crisp; drain, crumble and set aside. Cook meat and onion in drippings until meat is browned; drain and set aside.
Peel potatoes and cut in cubes. Cook potatoes until almost done. Put in buttered 9 x 13-inch pan. Pour White Sauce over potatoes. Arrange slices of cheese on top. Bake at 350° for 45 to 60 minutes.
Cream all of the ingredients together. Let chill. Roll into a ball, then in chopped nuts. Serve with crackers.
Mix with mixer the brown sugar, white sugar, shortening and margarine. When mixed, add melted chocolate chips. Then add eggs, flour, salt and soda. Mix well.
Spray pan or dish with Pam. Mix all ingredients together. Bake at 350° until lightly brown.
Grease pan. Mix and bake at 400° for 35 to 40 minutes.
Cook shrimp. Add lemon juice and Accent to drain shrimp. Marinate for 20 minutes. Drain lemon juice from shrimp. Add other ingredients. Refrigerate.
Mix all ingredients except paprika together and chill. Sprinkle with paprika. Can be shaped, if desired, after chilling.
Mix the sugar, oil, vanilla and eggs together by hand. Add the remaining ingredients. After mixing all ingredients together by hand, pour into 3 waxed paper-lined pans. Bake in preheated oven at 350° for 30 minutes. Cool before icing.
Salt and pepper the chicken pieces on both sides and line them on a pan covered with foil. Put Italian dressing on top of chicken and bake for 2 hours at 350°. Broil the last few minutes to make it crusty.
In bowl, stir together first 5 ingredients; add water and egg. Stir until smooth.
Cream butter, peanut butter and sugars. Add egg and vanilla. Mix flour, soda and salt. Blend into batter. Put rounded teaspoonful into each cup of mini-muffin pan. Bake at 350° for 10 to 12 minutes. Put 1 unwrapped Reese's cup into center of each. Allow to cool. Remove from pan and enjoy!
Place half the slices of cake in 7 x 9-inch cake dish. Mix together the Espresso, Marsala and Amaretto.
Combine all ingredients together. Mix with hands only. Bake at 325° for 1 hour and 30 minutes.
Saute onion and garlic until translucent. Add flour to butter and make a roux. Mix all ingredients together, form patties and fry in oil. Drain on paper towels.
Butter 13 x 9-inch casserole. Pour 1/2 package Pepperidge Farm bread crumbs in casserole. Pour in squash mix. Cover with rest of crumbs. Pour on 3/4 stick of oleo. Bake 30 minutes at 350°.
Preheat oven to 350°. Slice potatoes into French fry strips. Mix egg whites and Cajun seasoning in small bowl. Dip potato slices into egg white mixture and arrange on baking sheet (coat well with Pam spray). Bake at 350° for 15 to 20 minutes or until crispy.
Mix butter, cracker crumbs, peanut butter, and sugar. Put into a 11 inch x 15 inch pan. Melt chocolate in top of double boiler. Spread over crumb mixture. Cut into squares when chocolate hardens.	Wonderful!
Brown chicken and mushrooms in butter. Place chicken in large greased casserole. Mix undiluted soups and wine and pour over chicken. Place mushrooms on top. Bake at 350° for 1 1/4 hours. Serves 12.
Separate and wash leeks; slice them into 1/2-inch pieces. In a nonstick, large saucepan, saute the potatoes and leeks in the butter for several minutes, stirring the vegetables to prevent browning. Add the broth, pepper and salt. Bring the chowder to a boil; reduce the heat. Cover and simmer for 20 to 30 minutes or until tender. Add the milk gradually and heat gently, but do not boil. Stir in parsley; serve with grated cheese on top.
Preheat oven to 350°. Cook manicotti shells according to package directions. Drain and set aside. Heat oil in large saucepan and saute the onion, garlic and pepper. Stir in the tomato sauce and seasonings. Cover and let simmer, stirring occasionally. Combine 1 3/4 c. of the mozzarella with the cottage cheese, parmesan and beaten eggs. Stir gently. Stuff the cheese mixture into the cooked drained shells, using about 1/4 cup per shell. Pour 1/2 c. sauce into a shallow 2 quart casserole dish.
Let hot water run into a mixing bowl to heat, then dry. Put in butter and cream. Add 1/2 cup sugar and 1 egg. Beat well, then add second egg. Beat again. Add flour, baking powder and salt. Stir and add flavoring. Spread in buttered deep pie plate. Cut plums in half and remove pits, do not peel. Arrange in rows on batter, skin side down and press slightly. Sprinkle with second 1/2 cup sugar mixed with cinnamon. Bake at 350° for 30 to 40 minutes.
In a large bowl, add first 6 ingredients and blend well. Saute the pecans in melted butter for 5 minutes. When cooled down, add to bread mixture. Place bread mixture in a lightly buttered (or spray oil) pan in a 9 x 12-inch oblong cake pan (metal or Corning Ware). Fill 3/4 full. Bake at 350° in preheated oven for one hour (individual souffle dishes optional). Serves 16.
Mix all ingredients for 3 full minutes. Pour into greased and floured Bundt pan. Bake 45 minutes at 350°. No icing needed.
Cook spaghetti in liberal amount of water until partially done. Drain and place in baking dish. Add cheese; cut into chunks. Salt and pepper to taste. Cover with enough milk to about 2/3 cover spaghetti. Dot with butter. Sprinkle with bread crumbs. Cook in a 350° oven until browned on top.
Sift flour once; measure. Add baking soda, ginger and salt and sift again. Work butter with spoon until creamy. Add sugar gradually, beating after each addition until light and fluffy. Add egg. Add molasses. Add flour alternately with milk, beating after each addition until smooth. Chill for 1 hour or more. Turn onto floured board. Roll 1/4-inch thick. Cut with scalloped cookie cutter. Bake at 400° for 12 minutes. Makes 3 dozen 3-inch cookies.
Mix together; shape into balls (I find it helpful to let it sit for a while before trying to roll into balls), and freeze. Bake frozen at 350° for 15 minutes. (Does not do well in the microwave.)
Dissolve lemon and lime Jell-O in 2 cups boiling water. Stir in 2 cups cold water. Chill until partially set. Add pie filling; beat until blended. Add pineapple to 1 cup Jell-O mixture. Pour into a 9 x 13-inch pan. Fold Cool Whip into remaining Jell-O mixture. Pour over pineapple mixture. Chill until firm.
Beat together the margarine, peanut butter and sugars until light and fluffy. Blend in eggs. Add combined flour, soda and salt. Mix well. Stir in oats, raisins and 1/4 cup of the chocolate chips.
Saute mushrooms, onion, celery and carrot in butter in a large saucepan over low heat for 2 minutes, or until tender. Add chicken broth, salt and red pepper. Bring mixture to a boil, reduce heat and simmer for 10 minutes. Pour vegetable mixture into container of an electric blender; process until smooth. Combine vegetable puree, half and half, wine and crabmeat in a saucepan. Cook until thoroughly heated. Yields 6 cups.
Make jello according to package directions. Let stand for 1 to 1 1/2 hours until nearly firm; beat. Beat whipped cream and cheese together. Fold in celery, pecans, pineapple and whipped jello. Put into a large mold.
Boil broccoli, onion and water for 10 to 12 minutes. Stir in remaining ingredients except instant potatoes. Stir until cheese is melted. Add instant potatoes. Thicken with flour and water.
Combine butter, sugar and eggs in large mixer and beat until light and fluffy (8 to 10 minutes). Cover bottom of 10 x 15 x 1 1/2-inch baking dish with wafer crumbs; layer with custard mixture, then pineapple, then whipped cream. Refrigerate 4 hours.
Preheat oven to 350°. Place apple slices in a long, glass casserole dish, in a single layer. Set aside.
Pour the boiling water over dates and let stand. Beat egg until light. Add the sugar gradually. Sift together the flour, baking powder, salt and soda. Add dates and flour alternately into egg mixture. Stir in the melted butter and vanilla. Pour in 8 x 8 pan or 2 bread tins, greased. Bake 1 hour and 15 minutes at 350°.
Cook asparagus in small amount of water, 8 minutes until tender or in a microwave. In saucepan, cook ham, onion and celery in margarine for 5 minutes or until vegetables are tender. Add cream, nutmeg, pepper and Fontina cheese. Cook over medium heat until slightly thickened, stirring occasionally. Stir in cooked asparagus. Toss asparagus mixture, Parmesan cheese and drained pasta until coated. Serve immediately.
Cream butter, sugar and egg yolks, one at a time. Add pineapple and pecans (drain pineapple well). Whip egg whites real stiff. Fold in mixture slowly. Stack with whole graham crackers (for bottom, middle and top layer). Refrigerate overnight.
Layer cucumbers, onions and salt in a baking dish. Refrigerate 2 hours, stirring occasionally. Drain. At the same time, in a small saucepan bring vinegar, sugar and spices to a boil. Cool to room temperature. Pour over drained vegetables. Stir well and pack into freezer jars leaving 1/4-inch head space. Store in freezer. Thaw in refrigerator and serve chilled. Yields 3 pints.
Simmer all ingredients for 10 minutes. Strain out spice. Serve in bowl decorated with holly or other Christmas greens.
In a 3-quart saucepan, add sugar, molasses and water; boil slowly for 10 minutes. Stir. Turn off heat. Add baking soda. It will foam. Pour over corn; stir until corn is covered.
Boil vinegar, etc., together and pour over warmed beets. Put in prepared jars and seal airtight.
Mix together and let set while preparing crust. Pour into pastry lined pie plate and dot with 3 tablespoons butter. Adjust top; seal with fluted edges. Bake in hot oven at 400° for 50 to 55 minutes.
Peel, core and half apples and place in 9 x 13-inch pan. Stir together both sugars, salt and flour and sprinkle half of mixture over apples. Dot each apple with butter. Mix vanilla with water; drizzle half of liquid over apples. Sprinkle remaining sugar mixture over apples and other half of liquid mix. Sprinkle cinnamon over apples. Bake at 350° for 1 hour or until tender.
Put cod into a pan; cover with cold water. Add salt. Bring to a boil. Simmer for 10 minutes. Drain. Cover the cod with cold water. Add vinegar. Bring to a boil. Simmer for 10 more minutes. Drain.
Microwave hamburger on High for 5 minutes; stir. Add onion and margarine and microwave on High 2 minutes and stir. Blend in flour, garlic, pepper and soup. Heat on High for 3 to 4 minutes until thickened, stirring 1 or 2 times. Blend in sour cream (if using nonfat, add water to desired consistency). Microwave on Medium-high 1 minute. Serve over noodles (can substitute Butter Buds for margarine).
Using a heavy skillet, saute onion, green pepper, celery and garlic in 2 teaspoons olive oil until the onion is soft - about 5 minutes. Remove vegetables from the skillet and place in a dish. Add 2 teaspoons olive oil to the skillet, sprinkle the chicken breasts with the paprika and cayenne pepper and cook in skillet on medium high heat, turning as needed; cook for about 5 minutes. Add back about half of the cooked vegetables to the chicken. Add the tomatoes, rosemary, marjoram, and bay leaves; reduce the heat, cover and simmer for about 10 minutes or until the chicken is fork-tender. Whisk together the flour and chicken broth (or water), add to the skillet and stir the mixture constantly until it has thickened - about 3 minutes. Add the remaining cooked vegetables to the mixture and heat for a couple of minutes. Remove the bay leaves and serve with or over rice.
Preheat oven to 400°. Bake pie shell according to directions for empty baked crust. Chop 1 cup of strawberries. Combine sugar and cornstarch in a 2-quart saucepan. Stir in water gradually until smooth. Add chopped strawberries. Cook, stirring constantly, until mixture thickens and boils. Remove from heat. Stir in food coloring. Cool in refrigerator 1/2 hour.
Soak cracker crumbs in milk; add meat, eggs, onions and seasonings. Mix well. Shape into loaves. Bake at 350° for 45 to 50 minutes. Serves 50.
Mix all together and marinate 3 to 4 days. Turn or shake each day. Bake, uncovered, for 30 minutes at 350°.
Toss peaches with 1/3 cup sugar and cinnamon. Spoon into a lightly-greased, 8 or 9-inch baking dish and set aside.
Brown hamburger. Layer with vegetables according to your taste. Pour soup over the top. Bake at 350° for 1 1/2 hours. Sprinkle cheese on top and return to oven until melted.
Mix cheese, sugar and vanilla. Add eggs one at a time. Separate 1/3 batter and add chocolate to it. Spoon batters into buttered pans placed in water. Bake for 50 to 60 minutes at 350°. Makes 1 1/2 cakes (put in pie pans).
Saute onion and garlic in 2 tablespoons vegetable oil. Stir in tomatoes, tomato paste and sugar. Simmer, stirring often, for 45 minutes. Stir in oregano and simmer 15 minutes longer. Beat eggs. Dip eggplant into eggs, then into flour. Brown the slices in remaining oil.
Wash and hull berries. Crush berries lightly with a fork. Place in a saucepan; stir in brown sugar, salt, cinnamon and cloves. Add Sauterne; bring to a boil. Add chopped mint; simmer 2 or 3 minutes.
Sift dry ingredients together in a large bowl. Dissolve yeast in warm water and add oil and buttermilk. Pour liquid ingredients over flour mixture; store in refrigerator until ready to use. Roll out as needed and bake at 400° for 15 to 20 minutes. Makes 3 to 4 dozen.
Cream shortening in a large bowl. Add sugars gradually, beating until well blended. Beat in egg, vanilla and water. Stir in remaining ingredients and drop by teaspoonfuls onto well-greased cookie sheet. Bake at 350° until golden brown (15 minutes). Yields 5 dozen.
Cut and core apples into quarters. Separate crescent rolls. Roll each apple quarter separately in a roll. Mix cinnamon and sugar in a small bowl. Then roll apples and rolls in the mixture. Place on a greased cookie sheet. Bake at 325° for about 10 to 20 minutes until apples are done and rolls are brown.
You will need an ice cream scoop, small saucepan, wooden spoon, measuring cups and knife.
Mix first 10 ingredients. Boil 15 to 20 minutes. Add ketchup and Worcestershire sauce. Place chicken in casserole or baking dish. Pour sauce over chicken. Bake for 1 hour. Add more sauce, if necessary.
In skillet, cook onion, celery, green pepper and garlic in hot Crisco until tender but not brown. Add tomatoes, tomato sauce, salt, sugar, Worcestershire sauce, chili powder and Tabasco sauce. Simmer uncovered for 45 minutes. Combine cornstarch with water; stir into sauce. Cook and stir until mixture thickens. Add shrimp; cover and simmer for 5 minutes. Spoon over hot rice. Makes 6 servings.
For the gravy, brown the 1/4 cup of butter with the flour in a 3-quart saucepan, then add condensed beef stock and cook on low heat, about 5 minutes. Heat 1/4 cup butter in a large skillet and quickly brown sirloin strips. Add sliced mushrooms, chopped onion, garlic powder and parsley and cook about 15 minutes or until brown, then add the gravy mixture, sherry and tomato puree. Cook until meat is tendered, uncovered, stirring occasionally, then stir in the dairy sour cream and bring almost to a boil. Serve stroganoff over buttered noodles.
Melt margarine. Mix with flour and nuts; cook 20 minutes at 300°. Cool. Mix cream cheese, powdered sugar and Cool Whip. Mix well and spread over crust. Then add strawberries and glaze. Chill.
In medium bowl, combine all ingredients, mixing well. Serve immediately or cover and refrigerate until well chilled.
Mix fruit and nuts. Put part of flour on fruit and nuts before putting into batter so they don't stick together. Mix rest of ingredients with fruit and nuts. Drop by spoonfuls and bake on a greased pan at 350° for 12 minutes. Makes 12 dozen cookies.