HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place refried beans in bowls. In separate bowl, mix sour cream and Ranch mix. Place on beans. Add cheese and onions. (Purple onions will make a pretty dish.)
Blend peanut butter and butter. Cream mixture with sugars and salt thoroughly. Beat egg and extract into creamed mixture until light and fluffy. Sift together flour and soda. Gradually blend into creamed ingredients. Form into 1-inch balls. Place 2 inches apart on ungreased cookie sheet. With floured fork, make a crisscross design to flatten cookies. Bake in moderate oven (350°) for 18 to 20 minutes or until light brown around edges. Store in airtight container. Yield: 3 dozen large cookies.
Place meat in a 2-quart casserole dish or 9 x 13-inch pan. Sprinkle dry soup mix over top. Spoon mushroom soup over this, then add Tater Tots. Bake, uncovered, for 1 hour.
Melt butterscotch morsels over low heat, stirring constantly (a double boiler is best). Mix noodles and peanuts into pan, coating evenly. Spoon mixture onto waxed paper. Let cool.
Preheat oven to 350°. Grease baking pan. Fry onions until golden. Mix all ingredients in a large bowl; pour in pre-greased pan and bake as directed on cornbread package.
Bring the 2 juices to boil and add 1/2 pound marshmallows. Stir until dissolved. Let cool (start to jell) and whip 1 cup cream. Mix together. Make crust with wafers and butter. Pour mixture into vanilla wafer crust. Let set in refrigerator overnight.
Bake brownies. Cut in 1/2-inch squares. Put the following items in a large bowl: half the brownies, half the chocolate mousse, half the Cool Whip, half the pecans and half the Heath bars. Repeat. Refrigerate.
Dissolve gelatin in boiling water. Cool to lukewarm. Whip the cream cheese until soft and fluffy. Beat in sugar and peanut butter. Slowly add gelatin mixture, blending thoroughly. Fold Cool Whip into mixture. Pour into pie crust. Chill until firm, about 2 hours.
Melt butter in a 13 x 9-inch pan. Mix together all other ingredients except Cheddar cheese and pour into buttered pan. Sprinkle with Cheddar cheese. Bake at 375° for 30 minutes or until brown. (Good with black-eyed peas.)
Cut chicken into serving pieces. Sift 1 teaspoon salt and flour to coat chicken. Saute chicken in oil until brown. Place in covered dish to keep warm.
Mix with hands. Divide dough into 4 rolls. Refrigerate. Slice thinly and bake on ungreased cookie sheet in 375° oven for 15 minutes.
Mix all ingredients together well. Put into greased dish (grease with butter). Bake at 300° to 400° until pudding sets or is dry on top.
Combine chili powder, cayenne, oregano, basil, red pepper, cumin and paprika. Add to ground turkey and mix well. Combine turkey mixture with onion. Add Worcestershire sauce and wine. Cover and cook over medium heat 1 1/2 hours, stirring often. Add garlic, tomato paste and catsup and mix well. Cook over low heat for 30 minutes, stirring occasionally. Serve hot with chopped onion.
Combine butter, sugar, cocoa and milk in a saucepan. Cook, stirring constantly, over medium-high heat for 5 minutes. Remove from heat and add peanut butter and oats. Stir well. Drop by teaspoonfuls onto waxed paper and cool.
Process the ingredients in a blender. Heat and serve with low-fat crackers. Makes 1 cup.
Heat oven to 425°. Lightly grease and flour a 12 to 14-inch pizza pan. Combine flour, salt, Italian seasoning, pepper, eggs and milk; blend until smooth. Pour batter into pan, tilting to cover. Sprinkle with meat mixture (if using uncooked meat, brown and drain), onion and mushrooms. Bake on low rack for 25 to 30 minutes until crust is golden brown.
Fry butter, onions and peppers until brown. Then combine butter, onions and peppers with remaining ingredients in a large saucepan. Cook on low heat for 1 to 1 1/2 hours.
Bake at 350° for 10 to 12 minutes. Ice with powdered sugar icing.
Preheat oven to 350°. In large bowl, cream oleo and sugar. Beat in eggs one at a time and combine banana and buttermilk in small cup. In a small bowl, mix flour, soda, banana pudding and salt. Add flour alternately with banana mix to egg mix. Fold in chopped cherries. Pour into an ungreased loaf pan. Bake 50 to 55 minutes.
Saute sausage (cut up in bite-size pieces) in butter. Stir in green pepper, onion and garlic and saute further. Stir in tomato sauce and simmer. Serve over cooked rice.
Pour into unbaked pie shell and bake for 10 minutes at 275°; turn up to 300° and bake 55 minutes or until done.
Chop or grind vegetables. Heat spice, salt, sugar and vinegar to boiling. Add vegetables and boil gently for 20 minutes. Pack in jars and cover with liquid.
Tear bread into small pieces and mix with other ingredients. Drop from spoon onto cookie sheet. Bake at 350° for 10 minutes.
Beat eggs. Add sugar and margarine. Cook in double boiler until thickens some. Add pineapple and pecans. Pour into 8 x 10-inch dish lined with vanilla wafers and alternate layers with wafers. Refrigerate. Serve with topping, if preferred. This is Bob's favorite dessert.
Mix Jell-O with water. Add ice cubes; stir. Add other ingredients and stir until well mixed. Put in refrigerator until firm (about 2 hours). Great for Thanksgiving and Christmas.
Slice cucumbers and onions into 1 1/2-quart glass bowl. Mix remaining ingredients in small bowl. Pour over cucumbers and onions. Cover and refrigerate 3 hours, stirring occasionally. Drain salad and serve. Serves 6 to 8.
Place ingredients in an ovenproof bag; a Ziploc freezer bag works also. Add 1 cup boiling water and 1/2 teaspoon salad or cooking oil. Mix by kneading in bag until consistency of play dough. (This takes a while.) Will keep in bag for weeks at room temperature. The Kool-Aid gives it color and a delicious smell.
Mix ingredients in order given. Fold in egg whites in last. Bake at 375° about 30 minutes in unbaked pie shell.
Beat butter and sugar together for 20 minutes. Fold and stir in eggs, one at a time, then flour, lemon and 7-Up. Bake at 325° for one hour in a Bundt-style cake pan.
Dissolve yeast in water. Add rest of ingredients and mix well. Place in covered dish and store in refrigerator. Pinch off needed amount and knead on floured board. Cut into biscuits. Do not have to rise. Bake in a 400° oven until brown.
In medium size bowl, beat eggs until frothy. Gradually beat in milk. Stir in flour, sugar, baking powder and salt until smooth. In skillet, heat 3/4-inch oil or enough shortening to make 3/4-inch. Heat until hot enough to fry. Strain batter into a small pitcher or large measuring cup. Pour batter into a funnel, holding finger over bottom opening. Using finger to control batter, start at center of skillet, form a spiral about 6-inches across. Fry until golden brown. Remove with a pancake turner. Drain on paper towels. Sprinkle with confectioners sugar. Repeat process for each funnel cake.
Cook over moderate heat, until blended, the first 5 ingredients, stirring constantly. Add the milk and bring to boil, constantly stirring, until thickened. Remove from heat, adding 2 teaspoons vanilla. Makes about 1 cup.
Line a 15 x 10 x 1-inch pan with aluminum foil. Pour oil into pan; place in a 425° oven to heat for 10 minutes. Remove pan. Place chicken, skin side down, in hot oil. Sprinkle lightly with 1/2 the oregano, salt and paprika. Return pan to oven; bake at 425° for 30 minutes. Turn chicken; sprinkle lightly with remaining oregano, salt and paprika. Bake 15 minutes longer. Remove from oven and spoon drippings over chicken. Pour mushrooms with liquid over chicken; sprinkle with Parmesan cheese. Bake for 5 minutes. Yields 12 servings.
Cook spaghetti pasta according to package instructions. While that is cooking, combine garlic and Puritan in small saucepan. Brown garlic in oil. (Browned garlic will prevent "garlic breath". Uncooked garlic is the culprit!) Add tomato, basil and oregano just until heated. When spaghetti is cooked al dente (just slightly undercooked), drain. Do not rinse. In large pasta bowl, add oil/garlic mixture and toss thoroughly. Cracked black pepper should be added by each individual. Eat immediately.
Combine dry cake mix, sour cream, water and eggs. Blend until creamy, then beat with mixer. Spoon 1/3 of batter into a 10-inch spring form pan, well greased. Sprinkle with 1/2 box of jello. Top with 1/3 of batter, then sprinkle rest of jello on top. Put rest of batter on top. Bake at 350° for 45 minutes, or until done. When cool, sprinkle with powdered sugar.
Put cold water in bowl. Add Kool-Aid and stir in sugar. Then add 1 bottle 7-Up, then juice, then 1 bottle 7-Up. Add sherbet.
Mix all together and store in tight container. Use 1/2 cup mix to hot water.
Drain hominy. Brown sausage (use medium or hot). Mix onion, pepper and Ro-Tel tomatoes. Mix with hominy and sausage. Layer with cheese.
Mix shortening, sugar, eggs and pumpkin. Add rest of ingredients and mix well. Bake in loaf pans or vegetable or coffee cans. Bake at 350° for about 50 to 60 minutes. Cool and remove from pan or can. Freezes well.
Combine all ingredients and work into paste. Form into balls and roll in powdered sugar. Store in closed container.
Drain salmon; put salmon, egg, onion, parsley, lemon juice, bread, baking soda, salt and pepper in bowl and mix. Add milk if needed to have a meat loaf consistency. Place in loaf pan. Bake at 350° for at least 1 hour. Serve sliced, with White Sauce.
Melt margarine in skillet. Add mixture of flour, sugar, salt and cocoa. Gradually stir in milk and vanilla. Stir constantly. Scorches easily. Cook on low heat until thick. Serve on hot buttered biscuits or pancakes.
Cook grits according to package. Remove from fire. Add 1 stick of oleo and 1 roll of garlic cheese. Put eggs in measuring cup. Beat and fill cup with milk to 1 cup. Add to grit mixture. Bake at 350° for 40 minutes. Top with grated cheese and sprinkle with paprika. Return to oven and cook for 30 more minutes.
Mix ingredients together and then press in pan, bake for 15 minutes at 350 F.
Mix all beans together in large casserole. Add ketchup, brown sugar, mustard and vinegar. Mix well. Brown onion and bacon. Drain grease. Add to bean mixture. Mix well. Bake at 350° for 1 hour.
Cream shortening and sugar or sugars, then add eggs and pulp. Mix flour, salt and soda along with spices. Add to liquid ingredients, then add nuts. Bake at 350° for 10 to 15 minutes or until done. Makes 2 1/2 dozen.
Mix graham cracker crumbs and margarine together. Pat in 9 x 13-inch pan. Mix cream cheese, powdered sugar and Cool Whip. Spread over crust. Cook raspberries, sugar, water and cornstarch until thickened. Cool. After cooling, pour over cream cheese mixture. Refrigerate.
Boil sugar, milk, margarine and cocoa for 1 1/2 minutes. Start timing after mixture reaches a full, rolling boil. Remove from heat. Add peanut butter, oats and vanilla; beat until blended, then drop by teaspoonfuls onto waxed paper. These may be placed in the refrigerator to hasten hardening.
Brown beef, onion and celery. Drain well and mix with all other ingredients. Pour into baking dish. Bake at 350° for 1 hour.
Cook broccoli and drain. Cook onions in boiling, salted water until tender; drain. In saucepan, melt butter. Blend in flour, salt and pepper. Add 1 cup milk; cook and stir until bubbly. Reduce heat and blend in cream cheese until smooth. Place vegetable in 1 1/2-quart casserole. Pour sauce over. Mix lightly. Top with 1/2 cup cheese. Melt 2 tablespoons butter and toss with bread crumbs. Sprinkle over cheese. Bake at 350° for 40 to 45 minutes.
Rub butter into pie crust bottom. Mix remaining ingredients and pour into crust. Bake at 425° for 15 minutes. Reduce temperature to 325° and cook for 35 minutes.
Combine ingredients in a large dutch oven; set aside until mixture forms a syrup. Bring peach mixture to a boil; reduce heat to low and cook uncovered 5 to 10 minutes or until peaches are tender. Remove from heat and stir in butter.
Mix flour and milk and cook over very low heat until thickened. Remove and let cool. Cream sugar, butter and vanilla very rapidly until fluffy. Add to flour mixture and beat hard. It takes a lot of hard beating until sugar granules are gone. Frost cake.
Drain pears well. Put jello into pear juice. Stir until all is dissolved. Let cool.
Chill the twinkie by keeping it in the refrigerator. DO NOT FREEZE. Mix the flours and baking soda together. Add milk or beer (beer gives lighter results) until you get a batter with the consistency of thin cream. Heat the oil until a small piece of bread will brown in a few seconds, but do not allow oil to smoke. Remove the twinkie from refrigerator, coat completely in the batter. Lower into the hot oil and fry until golden brown. Can sprinkle fried twinkie with powered sugar, cinnamon or add some fruit toppings. Kids like theirs topped with chocolate syrup.
In a large container, combine squash, onion and peppers. Sprinkle salt over vegetable mixture. Let stand 1 to 1 1/2 hours, drain well. Meanwhile, mix vinegar, sugar, mustard seed and celery seed in saucepan. Bring to a boil and cook for one minute. Remove from heat and pour over vegetables and mix well. Bring back to a rolling boil for about 2 minutes. Remove from heat and add pimento. Fill clean jars with hot mixture and seal. Makes about 4 pints. For a brighter yellow color add a little turmeric.
Cook in microwave for 8 minutes, stirring every 3 or 4 minutes until thick. Pour in cooked pie shell.
Put in a 2-quart casserole. Cook with lid on. Bake at 275° for 2 hours.
Grease cookie sheet. Beat eggs, sugar, shortening, vanilla and milk. Sift flour, soda and salt. Add egg mixture. Drop teaspoonfuls onto sheet 2 inches apart. Bake for 12 minutes. Makes 2 or 3 dozen.
Mix ingredients together, form into balls and place in baking dish. Mix 1 cup ketchup with 1 cup water, pour over meatballs. Bake 45 minutes at 350°.
Brown chicken in nonstick skillet. Drain off fat. Toss chicken with 1 teaspoon paprika, then add bouillon cube dissolved in boiling water and onion. Cover and simmer over low heat for 35 to 45 minutes, until chicken is tender. Reduce heat and stir in 1 teaspoon paprika, salt, pepper and yogurt. Heat well, but do not boil. Serve garnished with chives. Serves 4.
Brown hamburger, bacon and onion. Add remaining ingredients. Put in crock-pot or oven until hot.
Mix in order given. Bake at 325° in tube pan for 1 hour and 20 minutes or until cake comes away from sides of pan.
Mix orange juice as directed. Combine with remaining ingredients. Perk in large party perk coffee pot.
Mix 2 cups Miracle Whip (not mayonnaise) with 1/4 cup sugar and spread over the top of layers as you would frosting. Seal to edges. Sprinkle with 1/2 cup Parmesan cheese. Cover. Leave salad layered and chill at least 4 hours. Toss well before serving.
Grease a 10-inch tube pan lightly with margarine (do not flour). In a small bowl, mix flour, baking soda and salt. Set aside.
Mix sugar and cinnamon. Separate biscuits. Cut each biscuit into 4 pieces. Roll each biscuit in sugar mixture until well coated. Melt 1 stick butter and pour into tube pan. After coating each piece of biscuit, drop into tube pan, sprinkling sugar mixture each time. Add all pieces. Pour remaining sugar mixture on top. Melt and add last stick of margarine. Cook in oven at 350° for 50 minutes. Be sure it turns golden brown before removing. Remove from pan immediately (if allowed to remain in tube pan, it'll stick). Do not cut pieces off for eating; pinch!
Defrost spinach. Squeeze dry. Cook noodles in boiling, salted water until tender. Drain. Brown meats and onion in oil until crumbly. Add tomato sauce, salt and oregano. Cover. Simmer 30 minutes. Mix in spinach. Spoon half the noodles into a buttered crock-pot. Top with half of meat mixture and half the Parmesan cheese. Cover with layers of remaining noodles, meat and Parmesan cheese. Spread with sour cream. Sprinkle with Jack cheese and onions. Cook on high 300° for 1 hour.
Melt butter; add flour and nuts. Press on bottom of a 9 x 3 x 2-inch cake pan and bake for 20 minutes at 350°. Cool. Soften cream cheese. Add 3/4 cup Cool Whip and powdered sugar; mix thoroughly. Spread on cooled crust. Mix pudding and milk with mixer until thick, approximately 2 minutes. Spread for next layer. Top with remaining Cool Whip, then sprinkle grated Hershey bar shavings on top. Keep refrigerated.
Combine sea legs, bread crumbs, onion and parsley in a medium sized bowl. Stir in milk, egg, Worcestershire and lemon juice. Mix well. Shape into 8 patties, adding additional bread crumbs, if needed. Cook patties in 1/4 cup butter for 2 minutes on each side.
Bring applesauce to a boil in small saucepan. Add dry jello; stir until jello is dissolved. Cool slightly. Add the Sprite; add it slowly, because it will foam up. Pour into mold or pan. Refrigerate until set.
Mix all ingredients until dough leaves side of bowl and rounds into ball. Drop mixture by rounded teaspoonfuls onto waxed paper. Freeze until firm, about one hour. Freeze and store in plastic covered container and use as flavor and thickening for cream soups.
Heat oven to 350°. Grease an 8 x 8-inch pan. Season apples with 1/4 cup sugar and 1/2 teaspoon cinnamon. Place in pan. Mix flour, 1 cup sugar, baking powder, salt and egg with fork until crumbly. Sprinkle mixture over apples. Pour oil over all and sprinkle with cinnamon. Bake for 30 to 40 minutes at 350°. Serves 6 to 8.
Pour olive oil in pan, enough to cover the bottom. Throw in diced seafood (any type can be used, for example, diced tuna, swordfish, scallops) and cook approximately 3 minutes. Add tomatoes, salt and pepper and white wine. Simmer. Serve over rice.
Salt chicken and place in baking dish. Sprinkle flour over top of chicken, then sprinkle remaining spices onto chicken. Bake at 350° for 1 hour and 15 minutes, covering with aluminum foil the first hour. Uncover and bake final 15 minutes to allow chicken to brown slightly.
In large Dutch oven, brown beef, sausage and onion. Drain off fat. Stir in 1 cup cheese, green pepper, corn, soup, tomato sauce, salt and noodles. Place in a 13 x 9 x 2-inch baking pan. Sprinkle with remaining cheese. Cover and bake at 350° for 35 minutes. Uncover and bake 10 minutes longer.
Heat oven to 350°. In small bowl, combine pretzels and butter. Press evenly into bottom of 13 x 9 x 2-inch baking pan. Pour sweetened condensed milk evenly over crumb mixture. Top with marshmallows, butterscotch chips, chocolate chips, coconut and nuts. Press toppings firmly into sweetened condensed milk. Bake 25 to 30 minutes or until lightly browned. Cool completely in pan on wire rack. Cut into bars. Yields about 36 bars.
Mix. Roll. Slice. Roll into rope shapes. Cut into 1-inch cubes. Boil until they bounce up to the top of the water. Cook a few more minutes. Serve with spaghetti sauce. Easier and better than the typical potato-type gnocchi.
Fry bacon crisp and drain. Scramble eggs and set aside. Dice onion and bell pepper. Mix rice according to package directions on box. Crumble bacon up and add to rice. Add eggs, onion and bell pepper. Mix well.
In a heated wok, saute garlic in peanut oil. Season chicken strips with salt and pepper. Add to wok and cook for 3 to 4 minutes. Add potatoes and carrots to chicken and cook 4 to 5 minutes or until tender. Add soy sauce, sesame oil, oyster sauce and ginger. Mix well. Add the remaining vegetables. Cook for an additional 2 minutes. Serve over rice.
Beat cream cheese and shrimp together until fluffy. Refrigerate until 10 minutes before serving. Serve with seafood cocktail sauce splashed on top or on the side and crackers.
In large punch bowl, stir together juices and carbonated beverage. Spoon sherbet into bowl. Serve immediately. Can add gin, vodka or rum if desired. May exclude sherbet.
First, cover baking sheet with foil. Roll crescents out and place 1 heaping tablespoon of apple pie filling in center. Sprinkle with a pinch of sugar and a pinch of cinnamon. Roll crescent up and pinch so it doesn't unroll in oven. Bake at 375° for 10 to 12 minutes or until golden brown. Remove from oven. Mix powdered sugar with water and dribble over crescents.
Mix all ingredients together and fry at 375°. Use waxed paper and grease skillet before putting pancakes in. Do not turn but once. After first mixing of ingredients do not stir the batter again. 1/4 cup batter per pancake = 4 inch pancake.
Mix the cream cheese, soup and Jell-O together in a saucepan over low heat until heated and dissolved. Add the other ingredients and serve warm or cooled. Don't let the name fool you. It's great. (Fat-free and sugar-free works well too.)
Preheat oven to 425°. Toss asparagus with oil, salt and pepper. Spread on baking sheet, roast 8 - 10 minutes. Cool. Toss asparagus with baby salad, add vinaigrette - sprinkle with raspberries.
Melt butter in large frying pan. Add potatoes. Fry until golden brown. Spread in 2 (9 x 13-inch ) pans. Set aside. Stir together mushrooms, cheese, egg yolks and salt; set aside. Beat egg whites stiff but not dry. Fold cheese mixture into egg whites. Layer meat onto potato layer, then pour egg mixture over. Bake 25 to 30 minutes at 350°.
Heat oven to 400°. Grease or paper-line muffin cups. in large bowl combine flour, sugar, baking powder, dill weed, onion powder and salt. In small bowl combine cottage cheese, milk, butter and egg until blended. Stir into flour mixture just until moistened. Spoon into muffin cups. Bake 20 to 25 minutes or until golden and wooden pick inserted in center comes out clean. Remove from pan. Makes 12 muffins.
Preheat oven to 450°. Cut shortening into flour until mixture resembles coarse crumbs. Add cheese, dry mustard and red pepper; stir. Add milk and stir with a fork until dough leaves sides of bowl. Turn dough onto floured board and knead just until smooth. Roll dough to 1/2 inch thickness and cut with 2-inch cutter. Bake on greased pan with edges slightly touching for 10 to 12 minutes.
Drain salmon; pick out bones and skin. Add celery, olives, hard-boiled eggs, salt, paprika and lemon juice. Dissolve gelatin in boiling water; cool. Blend in mayonnaise and pour over salmon mixture, stirring to coat. Pour into a wet mold (fish mold if available). Refrigerate for 6 hours. Serve on lettuce.
In a sauce pan whip together all ingredients. Milk is add gradually. Turn on heat. Stir constantly with wooden spoon about 5 minutes. or until thick.
Blend together soup, milk and pepper. Grease a 2-quart casserole or 9 x 12-inch dish. Arrange layer of potatoes, onion and cheese. Repeat. Pour soup mixture over all. Dot mushrooms and butter on top. Cover with foil. Bake at 350° for 1 hour. Remove foil. Bake 15 minutes more. Serves 4 to 6.
Cook chicken; cut up. Mix sour cream, soup and chicken. Crush crackers; mix crackers and poppy seed. Put over top. Pour melted butter on top. Bake at 350° for 25 to 30 minutes.
Dissolve yeast in 1/2 cup warm water with 1 teaspoon of sugar. Let stand until dissolved. Heat milk until just warm. Melt butter.
Dissolve Jell-O in two cups boiling water. Add water to pineapple juice to make one cup and stir into Jell-O. Add pineapple and blueberries. Let jell. Mix together cream cheese, sour cream, sugar and vanilla. Spread cheese mixture on set Jell-O and sprinkle with pecans.
Wash lentils; add stock and salt. Cover and simmer on low heat until tender, about 1 hour. Add other ingredients and cover. Simmer about 20 minutes. Serves 6.
Melt butter in 9x13 pan. Beat egg whites gradually adding sugar until stiff. Fold nuts into beaten egg whites, then fold into butter. Bake at 350° for 30 minutes, stirring every 10 minutes.
Mix all together in large bowl, except ginger ale and sherbet. Add ginger ale and sherbet just before serving.
Spray individual baking dish with vegetable cooking spray. Cover bottom with spinach or broccoli. Add egg, salt and pepper. Top with cheese. Bake at 350° for 15 minutes, or until white is set.
Cut pork crosswise into 4 pieces. To make medallions, place each piece of pork, cut side down, on flat surface; cover with waxed paper and flatten gently with heel of hand to 3/4-inch thickness. Panbroil pork in nonstick frypan over medium high heat, about 3 to 4 minutes per side. Remove medallions to warm platter; season with garlic salt and pepper on both sides.
Combine all ingredients and pour into a greased and floured jelly roll pan. Bake at 350° for 20 to 25 minutes. Frost with Cream Cheese Frosting.