HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt marshmallows in cherry juice over low heat in a saucepan. Add to marshmallow mixture the cream cheese and blend. Add the rest of ingredients and mix well. Mold and chill.
Mix together cream cheese and sugar. Add peanut butter. Fold in Cool Whip. Pour into crust. Drizzle Hershey's syrup and pecans on top. Then chill in refrigerator.
Beat cheddar cheese and cream cheese with electric mixer on medium speed until well blended. Add rest of ingredients, except garnish, and mix well. Refrigerate several hours, or overnight.
Cook broccoli. Combine eggs, onion, soup and mayonnaise. Grease a 9 x 13-inch pan. Layer broccoli, Cheddar cheese and sauce. Top with croutons or cracker crumbs with margarine sprinkled over. Bake at 350° for 30 minutes. Serves 8.
Remove rind from bacon strips. Place in frying pan and cook quickly, turning frequently. Cook until the fat is clear. Lift onto a hot dish and keep hot. Cut liver into slices (1/2-inch thick) and coat with seasoned flour. Fry liver on pan, in bacon fat. Fry quickly on both sides (1 to 2 minutes). Lift onto a hot dish and serve with fried bacon strips. Garnish with parsley.
Brown ground beef in skillet; drain fat. Return meat to skillet and add oregano, cumin, seasoned salt, garlic powder, paprika and taco seasoning mix. Stir in refried beans and continue to stir until heated through.
Blend all ingredients, except pecans. Shape and roll into a ball. Roll the cheese ball in the pecans. Serve at room temperature. May be frozen. Makes about one 4-inch cheese ball.
Melt oleo and mix with rice. Add soups and mix thoroughly. Salt and pepper chicken pieces and place on top of rice and soup mixture which you have put in a large, flat baking dish. Bake 1 hour and 45 minutes at 350°.
Whip the Dream Whip; set aside. Put pineapple and cranberry sauce in blender. Blend until smooth. Add remaining ingredients; fold into Dream Whip. Put in an 8 x 10-inch or 9 x 11-inch dish and freeze. Take out 1/2 hour before serving.
Mix ingredients in large bowl with hands. Refrigerate until cold. Shape into small balls (not more than 3/4-inch). Refrigerate again. Melt paraffin and chocolate chips in a double boiler pan. Dip balls using a toothpick into chocolate. Makes approximately 27 dozen balls.
Dissolve all in nonmetal pitcher or bowl; chill. Just before serving add 1 (28 ounce) bottle club soda, chilled.
Boil and debone the chicken. Reserve broth for boiling spaghetti. Saute onion and bell pepper in 1/2 stick margarine. Mix the cooked noodles, onion and bell pepper and Ro-Tel tomatoes together. Add chicken, peas and mushrooms; mix again. Top with the cheese. Bake at 350° until cheese has melted. (I do not drain the noodles, but dip them from the pan; this leaves them moist.) Some broth may be added before adding the cheese to prevent drying out during baking. This makes a large meal.
Blend together eggs, sugar, pumpkin and oil. Add dry ingredients, sifted together. Bake at 350° for one hour.
Place the corned beef in a large soup pot or stockpot with enough water to cover completely. Bring to a boil over high heat. As soon as the water boils, pour it off and add fresh water to cover the corned beef. Add the bay leaf, peppercorns, garlic, celery and the halved carrots. Bring the water back to a boil over high heat, skimming any foam that rises to the surface. Reduce the heat to medium-low, cover and simmer, skim as necessary, until the meat is tender but still firm, about 2 1/2 hours.
Step 1: Put each flavor jello following in individual 8-inch pans. Let set in refrigerator for at least 4 hours. After jelled, cut into 1-inch cubes.
Combine beef, egg, bread crumbs, milk and salt. Mix well. Shape into 24 balls. Cook onion in 1/4 cup butter or margarine until lightly browned and tender. Remove from pan. Add meat balls, brown on all sides and remove from pan. Stir flour into drippings in pan. Dissolve bouillon cubes in water. Add to pan. Return onion to pan. Add tomato paste. Mix. Stir gently over low heat until thickened. Return meat balls to pan. Simmer gently 20 minutes.
Mix ingredients, quick and easy. Refrigerate, will keep up to two weeks (serves 4 or 5, recommend doubling).
Drain kraut. Do not rinse. Mix vegetables. Prepare dressing. Pour over all mixed vegetables. Cover and chill 2 hours. Serves 8 to 10.
Line 9-inch quiche pan with pastry and trim off excess edge of pan. Place a piece of aluminum foil (buttered side down over pastry). Gently press into pastry shell. This will keep the sides of shell from collapsing. Cover foil with a layer of dried beans or peas. Bake at 400° for 10 minutes. Remove foil and peas. Prick shell and bake 3 to 5 minutes more or until slightly brown. Cool.
Combine cornmeal, soda and salt; add remaining ingredients, stirring just until dry ingredients are moistened. Spoon into a greased 10-inch cast-iron skillet. Bake at 350° for 45 minutes, or until golden brown. Yields 10 servings.
Brown sausage and drain. Mix in cheeses and spices. Set aside. Prepare hot roll mix according to directions on box, allowing to rise only once. Divide dough into 2 equal pieces. Roll out dough into two 8 x 10-inch squares. Spoon half of sausage mixture onto each piece of dough. Roll closed. Brush with beaten egg. Bake at 375° for about 30 minutes.
Cook the vegetables in the oil until tender. Add tomato sauce, water, salt and pepper. Simmer for 40 minutes. Add shrimp and cook for 20 more minutes. Serve over rice.
Mix sugar and butter until creamy. Add eggs. Beat until smooth. Add flour, salt and baking powder mixture alternating with milk. Bake 30 to 35 minutes at 350°. Garnish or frost with your favorite frosting or filling. Enjoy.
Dice salt pork (3/8-inch). Fry or microwave until crisp, don't drain. Dice potatoes and onions (1/2 inch). In large pot place onions, potatoes, cooked salt pork, red pepper, black pepper and enough water just to top of mixture. Simmer until potatoes are done. Dice catfish (3/4 inch). Add and bring to boil. Turn to low heat. Add tomato paste. Salt to taste. Bring to simmer. Stew is done. Makes 3 to 4 quarts.
Cream sugars, shortening and eggs thoroughly. Add dry ingredients and mix well. Divide into 3 equal portions for variations.
Mix all ingredients together. Place into casserole dish. Cook at 350° for 20 minutes. Place crushed saltines on top and pat with butter. Cook at 300° for 15 minutes.
Mix flour, Crisco and sugar. Put aside a little of this crumb mix for top of pie. Combine molasses and water; add baking soda. Combine dry ingredients and liquid mixture. Put in unbaked pie crust. Sprinkle crumbs on top and bake in 325° oven about 1 hour.
Saute first 3 ingredients in oil. Put into an 8-quart pan. Add potatoes, ham and water (4-quarts). You can use chicken broth if you like. Boil until potatoes and carrots are soft. Add half and half. Turn to medium heat. Chunk up cheese and add; stir until cheese is melted. If soup is not thick enough, thicken with instant mashed potatoes.
Bring water, sugar and cornstarch to boil in a saucepan. Boil for 1 minute. Remove from heat and add jello (dry). Stir in berries. Pour into 9-inch pastry crust. Refrigerate.
Combine butter and spices; mix well. Place tenderloin in a roasting pan on a rack. Brush with mixture. Bake at 425° for 30 to 45 minutes for rare. Slice. Serve with cold sour cream and horseradish.
Mix sugar, milk, cocoa and margarine together and boil for 2 minutes. Remove from stove. Add oats, vanilla and peanut butter. Drop onto wax paper to cool.
Drain pineapple, stir in the pudding, marshmallows, nuts and cheese. Fold in Cool Whip. Garnish with cheese and nuts.
Melt butter and pour into 1 1/2-quart casserole. Add rice. Dump contents of 3 cans into casserole (do not dilute soup) and stir. Cover. Bake at 350° for 1 hour and 15 minutes. Makes about 4 cups of cooked rice. Doubles or triples easily for larger groups.
Combine first three ingredients in container of an electric blender, process until smooth, stopping to scrape down sides. Spoon into a pitcher; stir in ginger ale. Serve immediately. Makes 5 cups.
Mix crumbs, milk, salt, onion and curry powder. Add beef and blend thoroughly. Shape mixture into 36 (1-inch) balls. Arrange balls in a double circle on a round microwave plate. Cover with wax paper. Cook on High for 6 to 8 minutes or until done. Rotate dish every 2 minutes. Repeat procedure with remaining meatballs.
Alternate layers of croutons, salmon and cheese (2 layers of each) in a greased 2 1/2-quart casserole. Mix 2 cups milk with eggs, Worcestershire sauce, salt and dry mustard powder. Pour over other mixture. Bake at 350° for 1 hour.
Beat eggs; add milk. Add dry ingredients and oil; mix well. Spoon batter onto hot greased griddles and brown on both sides. Makes 85 servings.
Beat sugar, butter, egg yolk, milk and vanilla until blended. Stir together flour, cocoa and salt. Blend into shortening mixture. Chill dough at least 1 hour or until firm enough to handle. Beat egg whites slightly. Shape dough into 1-inch ball. Dip each ball into egg white and roll in nuts. Place 1 inch apart on lightly greased cookie sheet. Press thumb gently in center of each ball. Bake 10 to 12 minutes in 350° oven. While cookies bake prepare caramel filling. Press center of each cookie again with thumb to make indentation. Immediately spoon about 1/2 teaspoon caramel filling in center of each cookie. Melt chocolate chips and shortening. Drizzle chocolate mixture over top of cookies.
Mix first 6 ingredients. Add egg right before you dress the salad. Prepare lettuce by washing and tearing into bite size pieces. Toss in cheese and croutons. Add oil mixture.
Cook beef and dried onions in water until tender. Pull meat apart with fork. Add rest of ingredients and simmer for 45 minutes or until cooked down.
Mix cheeses together. Add onion, parsley, optional ingredients, Tabasco sauce and Worcestershire sauce. Mix well; form into balls. Roll in chopped pecans. Refrigerate 8 hours before serving.
Strain juice from fruits into cup. Add water to make 2 cups liquid; heat. Pour over jello; stir until dissolved. Add Coke. Chill until thickened a little. Add fruit and pecans. Return to refrigerator.
Mix all ingredients. Sprinkle nutmeg on top. Bake at 350° for 45 minutes.
Mix all ingredients together and bring to a boil. Cook 30 to 45 minutes. Seal in hot, sterilized jars.
Cook potatoes in boiling water for 25 minutes. Let cool to touch; peel and cut into 1/2-inch slices. Arrange slices so edges overlap in greased 12 x 8 x 2-inch casserole. Drain pineapple; set aside. Combine pineapple syrup, sugar, cornstarch, salt, cinnamon, orange rind and apricot in saucepan. Cook over medium heat, stirring, until smooth and thickened. Add butter, pecans and pineapple; pour over potatoes. Bake at 375° for 25 minutes.
Peel, devein and wash shrimp; set aside. (If shrimp are frozen, let thaw first in the refrigerator.) Simmer tomato sauce, onion, celery, green pepper, mushrooms, parsley and pepper in skillet for 30 minutes. Add shrimp and cook 10 to 15 minutes more, until shrimp are tender. Serve over brown rice. Serves 2.
Mix well; pour into unbaked pie crust. Bake at 350° for 40 minutes.
Melt butter. Make batter of scant cup self-rising flour, egg, sugar and 1/2 cup fruit juice. Add melted butter. Pour this batter into bottom of baking dish. Have fruit boiling hot (add sugar to fruit according to need and kind of fruit when heating). Spoon fruit on batter. Slowly pour on about 1 cup of juice from fruit over heated fruit. Bake at 350° until brown.
Pare apples and cut in eighths. Arrange in pie shell. Combine 1/2 cup sugar and the cinnamon; sprinkle over apples. Combine 1/2 cup sugar with flour; cut in butter until crumbly. Sprinkle over apples. Bake at 400° for 40 minutes.
Cream the peanut butter, cream cheese and sugar. Add vanilla and butter. Blend. Fold in whipped cream until well blended. Pour into graham cracker crust. Chill 4 or 5 hours. Drizzle top with hot fudge before serving. Good!!
Cream shortening and sugar. Add egg yolks, cinnamon, vanilla and whole milk; mix thoroughly. Add Milnot and stir; mix in flour and stir until free of any lumps. Beat egg whites until stiff; add to first mixture and mix well. Pour into a 9-inch unbaked pie shell and bake 15 minutes at 375°. Reduce heat and finish baking at 350°.
Brown pork chops in skillet. Place in baking dish. Mix applesauce, soy sauce and onion powder and spoon over chops. Cover with foil and bake at 325° for 2 hours.
Combine sugar and Karo syrup in a large pot. Cook over moderate heat. Stir frequently until mixture bubbles. Remove from heat. Add peanut butter. Mix in Rice Krispies. Stir until well blended. Press mixture into buttered 13 x 9-inch pan. Melt chocolate and butterscotch morsels together over hot water. Stir until well blended. Spread evenly over rice mixture. Cool until firm. Slice into squares.
Preheat oven to 400°. In a 2-quart casserole, beat eggs. Add sugar, flour and pineapple. Mix well. Cover with bread crumbs. Dot with margarine. Bake, uncovered, 50 to 60 minutes or covered for 45 minutes.
Cream sugar, Crisco and butter well. Add eggs and continue beating. Add flour gradually. Add flavorings. Fold in 7-Up with spoon. Do not beat in 7-Up. Bake for 1 1/2 hours at 325° and then test for doneness.
Mix all ingredients together for 1 minute. Generously grease bottom of loaf pan. Pour mixture in loaf pan. Bake in a 350° oven for 55 to 65 minutes. Cool 5 minutes and remove from pan.
Melt white chocolate for 1 minute in microwave. Stir in peppermint. Spread on cookie sheet covered with wax paper. Place in freezer until cool (approximately 3 minutes); break into pieces.
Melt butter and add to creamed corn. Mix together sugar, flour and salt. Blend well and add to corn. Add canned milk and beaten eggs. After blended, pour into greased casserole and bake at 300°, uncovered, for 1 hour.
Mix first 3 ingredients and press in 9 x 13-inch pan. Beat cream cheese and 2 eggs. Add sugar. Pour over cake mixture. Sprinkle with chopped nuts or coconut. Bake at 350° for 30 minutes.
Cut off ends from the bread. Using a long handled kitchen fork, scoop out enough bread dough to make a long hollow tube with a 1/2 inch crust, reserving the bread crumbs. In a large mixing bowl combine the bread crumbs with the tomatoes, scallions, olives, parsley, cheese, thyme, oregano. Gently but thoroughly mix. Add the olive oil, white wine, and salt and pepper. Thoroughly mix again. Holding one end of the tube of sourdough bread closed with the palm of your hand, stuff the hollow bread with the tomato mixture, being sure to pack firmly. Wrap the stuffed loaf with aluminum foil and chill for 24 hours.
Heat oven to 350°. Wash and drain wild rice. Saute wild rice, celery and onion in margarine. Pour into greased casserole. Pour broth over rice. Stir in seasonings and mushrooms. Cover and bake 45 minutes. Add regular rice, cover and cook 45 minutes more or until liquid is absorbed and rice is tender.
Cut each potato lengthwise into thirds. Then cut each portion into thirds. In a large resealable plastic bag, combine the butter, oil and seasoned salt. Add potatoes; shake to coat. Place in single layer on a greased baking sheet. Bake uncovered at 450 degrees for 20 to 25 minutes or until tender, turning once. Yield 6 servings.
For crust, bake rolls flat in 10 x 15-inch pan at 350° for 10 minutes. Let get very cool.
Mix all together. Rub into 5 to 7 pound brisket. Leave at room temperature 1 to 2 hours to marinate. Cook on grill until done.
Wash kale and strip leaves from stalk (do not use heavy stalk). Peel and chop potatoes. Add with kale to a pot, along with broth and water. Bring to a boil; reduce heat, cover and simmer. While simmering, chop chorizo and brown in its own fat. If chorizo is soft, remove it from its casing. When chorizo is cooked, remove from skillet with a slotted spoon and add to soup pot. Add onion, pepper, carrot, garlic, cilantro and tomatoes to soup. Simmer until vegetables are tender and tomatoes have blended. Stir in corn; season with salt and pepper to taste.
Cook spinach; drain well. Combine with the next 4 ingredients. Fill mushroom caps and bake at 350° for 10 to 15 minutes.
Brown onions and hot sausage in oil. Add sauerkraut, sliced apples and raisins. Cover and simmer 30 minutes. Serve sausages whole or slice into pieces.
Brown ground beef; drain fat. Drain salsa; reserve liquid. Add seasoning mix, beans, chilies and liquid from salsa. Simmer, uncovered, 5 minutes. Prepare flour tortillas. Top with lettuce and cheese and 1 tablespoon of salsa. Fold edge of tortillas over to cover filling. Fold envelope style and roll. Serves 10.
Fry bacon. Drain fat. Brown pork chops with seasoned salt. Pour milk and simmer. Thicken with cornstarch. Simmer for at least one hour before adding cornstarch.
Add vinegar to beaten eggs and sugar. Cook until thick, turn on low and add marshmallows. Stir until dissolved. Add gelatin softened in cold water. Add crushed pineapple, fruit cocktail, nuts and whipped cream and chill.
In microwave, melt butter with salt. Preheat oven to 425°. With knife, slice potatoes and onions about 1/4-inch thick. In greased 8-inch pie plate, arrange potato and onion slices, overlapping them. Drizzle butter mixture on top.
Mix margarine, flour and pecans; pat into well greased 9 X 13 dish. Bake at 350 degrees for 15 minutes. Mix confectioners sugar, cream cheese and Cool Whip. Spread on top of crust. (Save some.) Mix pudding with milk. Pour on top. Cover with remaining Cool Whip. Garnish with chopped nuts.
Mix together. Bring to a boil. Wash and slice peppers. Cook until color changes. Put into jars and put the hot vinegar mixture over them. Seal.
Soften cheeses at room temperature. Mix cheese, garlic salt and chopped nuts. Make into logs about the size of a round cracker. Roll in a mixture of red pepper and paprika. Wrap each roll in plastic wrap and refrigerate. Slice and serve with crackers.
In a large bowl, combine all ingredients except cheese. Pour into 1 1/2 to 2-quart casserole dish. Bake at 350° for 30 minutes. Top with grated cheese; put back in oven for 10 minutes. Let stand a few minutes before serving. Serves 4. Prep time: 10 minutes.
Dumplings: Make the day before. Blend pie crust mix and flour with water with pastry blender. Roll out very thin. Cut in pieces, about 1-inch wide and 2-inches long. Wrap in wax paper or Saran Wrap between layers.
Cut apples into chunks. Cut crescent rolls into smaller pieces. Wrap a piece of crescent roll around each chunk of apple. Heat water, sugar, butter and spices until boiling. Pour mixture over apples in a 9 x 13-inch pan. Bake at 350° for 15 minutes, covered, and 15 minutes uncovered until golden brown.
Season chicken to taste. Cover the bottom of 4 quart pot with oil. Let oil get hot, then add sugar until dark brown. Add chicken and stir with a little water. Simmer until chicken is cooked. After pouring Pigeon peas (and coconut cream with water in can) are added. Cook for 10 to 15 minutes. Now add rice. Stir until mixed. Add water according to need. Turn flame down low and let cook.
In a double boiler, place 2 3/4 cups of milk and cook until hot. In a small bowl, mix flour, cornstarch (you can use 6 tablespoons flour if you have no cornstarch), the 1/4 cup milk, sugar, egg yolks and salt; beat well. Add to hot milk and cook until thick. Add vanilla, stir and let cool. Pour half of custard into pie shell. Slice 2 bananas and arrange in pie. Add remaining custard.
Saute onions in butter. Add hash browns, mushroom soup, 1/2 pint sour cream, 1 teaspoon salt and pepper. Pour in a square dish. Top with grated cheese. Mix cornflakes with butter and sprinkle on top of cheese. Bake at 350° for 20 minutes or until brown on top. Enjoy!
Mix flour, baking powder, salt and sugar. Combine beaten egg yolks and milk. Add to flour mixture. Stir until mixed; add shortening. Fold in beaten egg whites (make sure they are stiff). Put in greased 9-inch square pan. Bake at 350° for about 30 minutes.
Mix all ingredients and place in a casserole dish. Bake at 350° for 1 hour.
Combine first three ingredients. Form a crust and put in bottom of 9 x 13-inch pan. Bake at 350° until light brown, about 10 to 15 minutes. Cool completely. Beat next three ingredients together. Spread on first crust layer. Beat next two ingredients together until thick. Pour over second layer. Cover with remaining Cool Whip. Sprinkle with chopped nuts, if desired. Refrigerate.
Beat pie filling, whipped topping mix, milk and vanilla on low speed until blended. Beat until very thick (increase speed). Pour 1/3 in crust and layer with bananas. Chill for 2 hours.
Blend all ingredients together in a blender or food processor. Use injector to inject throughout thawed turkey. Deep-fry turkey 3 minutes per pound.
Sift dry ingredients together. Cream shortening with sugar until fluffy. Add egg. Beat until light and fluffy. Beat in molasses. Slowly beat in flour mixture alternately with hot water. Pour into well-greased pan. Bake at 350° for 35 to 45 minutes or until center is firm.
In a large pot, melt Velveeta and milk. Add tuna and macaroni. Stir until thoroughly mixed.
Cook mushrooms and onion in butter until onions are translucent. Add rest of ingredients and heat. Add milk last and remove from heat when soup is hot.
Mix cheese and butter; add flour and mix well. Add cereal and mix well with spoon. Shape in small balls and place on cookie sheet. Flatten each ball with a fork. Bake at 375° for 10 minutes.
Brown ground beef; drain and add onion and other vegetables. Cook slightly. Take from heat. Add remaining ingredients. Shape into small balls and place in wonton wrappers. Roll and seal ends. Deep fry in hot oil on medium heat, turning once, 5 to 7 minutes.
Cream shortening, sugar, vanilla and eggs. Add dry ingredients and mix well. Drop by teaspoonful on cookie sheet an inch apart. Bake at 350° for 10 to 12 minutes. Makes a lot, so you can cut it in half.
Dissolve yeast in water. Cream margarine with sugar; add egg. Add dissolved yeast to creamed mixture, then stir in flour until well combined. Drop spoonfuls into well-greased muffin tin and bake about 20 minutes at 350° until brown. Store leftover dough in airtight bowl in refrigerator.
Cook onion in butter until tender. Blend in mushroom soup, sour cream, tuna and mushrooms. Heat and serve on hot, cooked rice or noodles. Yield: 6 servings.
Mix flour with baking soda. Combine margarine, brown sugar, granulated sugar, pudding mix and vanilla in large mixer bowl. Beat until smooth and creamy. Beat in eggs. Gradually add flour mixture, then stir in chips and nuts. (Batter will be stiff.) Drop from teaspoon onto ungreased baking sheet about 2 inches apart. Bake at 375° for 8 to 10 minutes. Makes about 7 dozen.
Combine the oil and egg in large mixing bowl. Beat in the applesauce. Sift the dry ingredients. Add gradually to the batter, beating until smooth. Stir in raisins and apple. Bake in greased 9-inch round cake pan at 325° for about 25 minutes. Cool completely.
Mix all together, then add 3/4 box of vanilla pudding (small box). Easy and good and pretty.
Preheat oven to 350°. In a small bowl whisk together the oil, chili powder, oregano and cumin. Crush tortilla chips to crumbs, pour in a shallow bowl. Dip chicken pieces in seasoned oil, then roll in the ground chips until coated. Set on foil-lined baking sheet and bake for 45 minutes, until browned and crisp outside, tender inside. Serve hot.
On bottom of large platter put refried beans. Add avocados mashed with lemon juice. Mix sour cream and taco seasoning mix. Spread over bean and avocado mixture. Add shredded cheese, tomatoes and sliced black olives. Serve with your choice of chips.
Cut each biscuit in quarters with scissors. Put 8 at a time in plastic bag with 3/4 of the sugar and cinnamon and shake. Boil the 1 cup sugar and the margarine. Pour over biscuits in well-greased Bundt pan. Bake at 350° for 45 minutes. Turn pan upside-down when you take it from oven. Cool. Break apart when cool.