HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine powdered sugar and peanut butter in a medium bowl; mix until mixture is mealy. Combine sugar, flour and salt in a saucepan. Gradually stir in milk. Cook flour mixture over low heat, stirring constantly, until thickened. Pour 1/2 cup of hot mixture into the beaten egg yolks, stirring constantly. Add egg mixture to hot mixture, stirring constantly, until well combined. Cook over low heat 2 to 3 minutes longer, stirring constantly. Remove from heat; cool. Add butter and vanilla to cooled mixture; set aside. Sprinkle half of peanut butter mixture on the bottom of a baked 9-inch pie shell. Top with custard. Sprinkle remaining peanut butter mixture over filling. Top with your favorite meringue. Bake at 200° until meringue is browned. Cool. Yields 6 to 8 servings.
Grease large cookie sheet. Combine all ingredients in a large bowl. Beat with mixer, adding eggs in one at a time. Pour 3/4 of the batter onto cookie sheet. (Spread out, it is very thick.) Spoon on fruit. Spoon on remaining batter. Bake at 350° for 45 minutes.
In large bowl, stir oil, lime juice, cilantro, jalapeno, garlic, cumin and salt. Add beans, onion and peppers. Toss to coat well. Cover; refrigerate several hours or overnight. Drain. Serves 6.
Combine the first 7 ingredients; boil for 10 to 12 minutes. Meanwhile, in a small saucepan, make White Sauce.
Mix and store in airtight container. To serve mix 2 tablespoons per cup of hot water.
Flatten bread with rolling pin. Mix other ingredients. Spread mixture on bread and roll up. Dip in melted butter, then dip in cinnamon sugar. Bake at 350° until lightly browned.
Grease bottom of a 13 x 9-inch pan. Preheat oven to 350°. Mix all ingredients together. Spread in pan. Bake at 350° for 25 to 30 minutes. Cool completely. Sprinkle with powdered sugar.
Mix all ingredients; save small amount of grated cheese for top. Bake at 325° for 30 minutes.
Combine all ingredients; blend well. Refrigerate at least 2 hours before serving. Serve with fresh raw vegetables. Makes about 2 cups.
Brown ground beef, onion and garlic. Drain fat. Add salt, pepper, cinnamon, nutmeg, tomato sauce and wine. Cook on low 30 minutes. Make a roux of 1/2 cup butter and flour. Add hot milk and cook to thicken, making white sauce. Add Ricotta cheese. Stir and keep warm. Cook macaroni. Add beaten eggs, 1/2 cup butter/margarine and half of the Cheddar cheese. Add white sauce. Layer one-half of the macaroni mixture in bottom of large casserole. The second layer is the meat mixture. The third layer is the remaining macaroni mixture. Top with the remaining Cheddar cheese. Bake at 350° for 1 hour.
Dissolve sugar in 2 cups pineapple juice in saucepan over low heat. Remove from heat; mix with remaining pineapple juice, lime juice and rum. Blend well. Place in freezer containers. Freeze until ready to serve. Yield: 20 servings.
Cream together butter and sugar. Add the egg yolks, one at a time. Sift together the flour and soda. Add flour alternately with sour cream. Beat egg whites until stiff. Fold into batter. Bake at 325° for 1 hour and 25 minutes.
Butter an 8-inch square pan. Microwave chips and milk uncovered in microwavable bowl on High for 2 minutes. Stir until smooth. Stir in sugar and vanilla, then walnuts (optional) until well blended. Pour into prepared pan. Spread evenly. Chill until firm (about 1 1/2 hours). Cut into squares. Store in cool place.
Slice cookie dough and overlap on bottom of pizza pan to make crust. Bake at 375° for 12 minutes until brown. Cool thoroughly. Combine softened cream cheese, sugar and vanilla. Spread it over cookie crust. Arrange sliced fruit over cream cheese. Combine marmalade with water and spoon over fruit. Chill in refrigerator. Cut into wedges to serve.
Mix lemon juice and Eagle Brand. Add other ingredients. Pour into 13 x 9-inch Pyrex. Freeze.
Boil chicken until tender. Let chicken cool; remove bones and tear into small pieces. Place chicken in casserole dish. Mix soup and sour cream. Pour over chicken. Crumble Ritz crackers and mix with melted butter. Sprinkle over mixture. Sprinkle poppy seed sparingly over topping. Cook at 400° for 30 to 40 minutes or until mixture is bubbly.
Mix together ground beef and taco seasoning. In a large bowl mix all ingredients, except dressing and chips. Refrigerate. Add chips and dressing right before serving and toss again. Recipe is party size.
Toss all ingredients together and serve in lettuce cups. This is especially good with meats.
In a skillet, brown meat and onion. Drain. Stir in tomatoes, tomato sauce, paste, basil and 1 teaspoon salt. Cover; simmer 15 minutes, stirring often. Add cooking oil to large amount of boiling salted water; cook noodles 10 to 12 minutes. Drain and rinse noodles. Combine eggs, Ricotta or cottage cheese, 1/2 cup Parmesan cheese, parsley, 1 teaspoon salt and pepper. Layer half noodles in a 13 x 9 x 2-inch baking dish; spread half Ricotta mixture, half the Mozzarella cheese and half the meat sauce. Repeat layers. Sprinkle remaining Parmesan on top. Bake at 375° for 30 to 35 minutes. Let stand 10 minutes before serving. Makes 10 servings.
Preheat oven to 300°. Mix all ingredients together except margarine. Dot top with margarine and bake for 1/2 hour. Freezes well (before cooking).
Bring to a boil the water, crushed pineapple and sugar. Add jello and chill until partially set, then fold in the nuts and cream cheese. Chill overnight.
Saute onions and garlic in the oil. When vegetables are transparent, add sausage slices and brown lightly. Add beef stock and all other ingredients. Bring soup to a boil, stirring to keep bottom of the pot from burning. Reduce heat. Allow to simmer 35 to 45 minutes or longer.
Microwave Cheez Whiz briefly to soften. Blend together Cheez Whiz and Ranch dressing. Good with crackers, any kind of chips or raw veggies.
Chill all liquids. Pour juices and ginger ale into punch boil. Top with scoops of sherbet. Serves 15.
Place onion, pepper, bacon bits and cheese in a 9-inch pie pan that has been sprayed with Pam. Blend remaining ingredients in blender. Pour over vegetables in pan. Bake 40 to 60 minutes at 350°.
In a skillet, melt butter over medium heat. Saute onion until tender. Stir in soup, potatoes and milk. Add cheese, green pepper, pimentos, pepper and 1/2 cup cracker crumbs. Pour into a shallow baking dish and top with remaining crumbs. Bake at 375° for 35 to 40 minutes.
Slice the beef thin (do not cut off the fat). In a large bowl, marinate the sliced beef with salt, nampla, pepper and m.s.g. for 2 hours. In a saucepan, lay the sliced beef and cook over medium heat for 3 minutes on each side. Drain thoroughly on paper towels. Fry the beef in deep oil until brown. Remove from fat and drain. Serve as side dish with curry or as hors d'oeuvres.
Stir ingredients together, adding blueberries last. Pour into greased muffin pan. Bake at 435° for 20 minutes. Yields 12 muffins.
Dissolve gelatin in boiling water; add lemonade. Chill until slightly thickened. Beat with mixer. Add topping and beat until smooth. Pour into 9 x 13-inch pan. Chill overnight. Serves 16 to 20.
Cream butter and sugar. Add rest of ingredients, beating well after each addition. Drop by tablespoon onto ungreased cookie sheet. Sprinkle with cinnamon sugar if you like. Bake at 350° for 12 to 15 minutes.
Cut elephant into small pieces. Make a lot of gravy so you have enough to cover pieces. Cook for 4 months. This stew serves 4000 to 4006 people. If more show up add 2 rabbits, but only if necessary. Most people do not like to find hare in their stew.
Drain fruit. Add fruit juice to dry mixture; stir to dissolve. Bring to boil over high heat, stirring constantly. Cook over medium heat for 5 to 10 minutes, or to medium thick syrup consistency. Serve over pancakes and waffles.
Combine dry ingredients. Add eggs, milk and margarine. Mix well. Stir in remaining ingredients. Spoon into well-greased and floured 9 x 5-inch loaf pan. Bake at 350°, 65 to 70 minutes or until wooden pick inserted in center comes out clean. Let stand 5 minutes; remove from pan.
Combine ingredients, mixing well. Spread into 9 x 13-inch pan and bake in 350° oven for 40 minutes.
Mix sugar and milk together. Cook over medium heat until mixture becomes a rolling boil. Stir constantly for 15 minutes or until syrup, when dropped into very cold water, forms a soft ball. Remove from heat and add butter and peanut butter. Pour into a buttered pan. Cool in refrigerator and cut into squares.
Cream together the sugar, shortening and egg. Add all the dry ingredients. Mix. Chill in refrigerator and roll in balls the size of walnuts. Bake for 8 to 10 minutes at 350°.
Cook shells according to package directions. Mix first 5 ingredients and put in cooked shells. Spray pan with Pam. Mix soup with water and pour over top of filled shells. Bake at 350° for 40 to 50 minutes.
Melt oleo, stir in peanut butter and powdered sugar and mix well. Add graham crackers, coconut and nuts. Roll into small balls. Mix chocolate bits and paraffin wax in top of double boiler. Dip balls in chocolate and sit on rack to cool. Yields about 6 dozen.
In a large skillet, brown beef. Drain fat. Add onion, garlic, green pepper, carrots, tomato sauce and seasonings. Simmer uncovered 10 minutes, stirring occasionally. Spray a nonstick 8 x 12-inch baking dish with cooking spray. Remove ends of zucchini; slice lengthwise about 1/4-inch thick. Arrange half the slices on bottom of baking dish. Beat together cottage cheese and egg. Spread over zucchini in baking dish. Top with a layer of meat sauce and Mozzarella. Layer remaining zucchini, meat sauce and Mozzarella. Bake uncovered 40 minutes in a preheated 350° oven. Let stand 10 minutes before serving. Makes 4 servings.
Combine all ingredients except soda. Cook until it forms a soft ball in cold water. Add soda. Beat until mixture loses its gloss or begins to harden. Drop by teaspoons onto waxed paper.
In skillet, brown chops in margarine. Remove chops and set aside. Empty potatoes and packet of seasoned sauce mix into skillet. Stir in water and milk called for on package. Heat to boiling, reduce heat and place chops on top. Cover and simmer 35 minutes or until potatoes are tender and the chops are thoroughly done. Serves 4.
Put broccoli in bottom of 9 x 13 x 2-inch pan, lay chicken on top, mix soup, mayonnaise, lemon juice and milk; pour over chicken. Sprinkle stuffing evenly over all and drizzle margarine over top. Bake at 350° for 40 to 45 minutes.
Cook chicken until done. Pull apart from bone in small pieces. In a greased pan or oblong baking dish, crumble 1/2 box crackers. Put cut-up chicken over crackers. Mix both soups, chestnuts, sour cream and stock. Pour over chicken. Crumble 1/2 box of crackers over top and spoon melted margarine over the top. Bake at 350° for 35 minutes. This will make 2 small casseroles or 1 large one.
Beat eggs. Put in sugar. Add oil in slowly and beat well. Add vanilla and remaining dry ingredients. Add zucchini and nuts. Bake at 350° for 45 minutes. Makes 2 loaves.
Cut one side off pineapple and make a boat; leave leaves on top. Saw small place off on bottom of boat to flatten so it will set without rocking on a tray. Mix sour cream, brown sugar and cookies. Do not stir again; this is very important. Place pineapple on tray; surround with pieces of fresh fruit (melons, strawberries, grapes bananas, etc.). Add macaroon mixture into pineapple boat. Serve toothpicks to dip fruit pieces into boat.
Combine all ingredients except firm margarine in a large bowl. Pour into greased 2 1/2-quart casserole. Dot with pieces of remaining butter. Microwave on High 12 to 14 minutes, rotating dish after 7 minutes of cooking. When cooked, mixture will set into soft custard and zucchini will be slightly crunchy. Yields 6 servings.
Blend both sugars with shortening until creamy. Add eggs and beat until fluffy. Separately sift together the flour, cinnamon, nutmeg, baking powder, baking soda and salt. Beginning and ending with flour mixture, alternately mix with coffee into creamy mixture. When blended, mix in vanilla and nuts.
Brown chops; place in casserole and top with vegetables, sauce and seasonings. Cover tightly with foil and bake at 325° for 3 hours.
Place meatballs and mixed veggies in 3 1/2 to 4 quart pot.
Take stems out of mushroom caps. Fill with Rondelle cheese (found in dairy case with specialty cheeses). Place on foil-lined cookie sheet. Add dot of butter to the foil around the mushroom caps. Broil until the cheese is browned. About 3 to 5 minutes.
Boil rice and cook 15 minutes. Brown hamburger and drain. Add onion, tomatoes and corn. Mix rice with all into greased casserole. Bake 30 minutes at 350°.
Blend sugar and butter; beat in egg yolk and vanilla. Stir in sifted dry ingredients. Roll on lightly floured board to 12 x 9-inch rectangle.
Remove skin and all visible fat from chicken. Put all ingredients in a plastic bag with chicken pieces and shake. Spray baking sheet with Pam. Bake at 325° to 350° (according to oven) for 1 hour. Serves 4.
Preheat oven to 350°. Press all remaining liquid from spinach. Mix spinach and remaining ingredients. Shape mixture into 1-inch balls; roll in additional Parmesan cheese if desired. Place on ungreased cookie sheet. Bake at 350° until light brown and firm, about 15 minutes. Serve hot. Makes about 3 1/2 dozen appetizers.
Cream the butter. Add sugar, eggs and 2 cups flour. Dredge fruits and nuts with 1 cup flour and spices. Fold into cake mixture. Bake in greased and floured tube pan at 350° for about 1 hour and 15 minutes.
Melt butter and chocolate together. Combine dry ingredients, except confectioners sugar, in large bowl. Add chocolate mixture, eggs and vanilla, mixing until smooth. Cover and chill 2 hours. Roll dough into 1-inch balls and roll balls in confectioners sugar. Place 2-inches apart on lightly greased cookie sheet. Bake at 375° for 10 to 12 minutes. Remove to wire rack to cool.
Cut up lettuce and put in bowl, then layer bell pepper, onion, celery and peas.
Mix the ingredients above thoroughly. Line shallow 9 x 9-inch pan with foil. Spread the mixture evenly. Freeze. To serve, cut into 1 1/2 x 1 1/2-inch squares. Yield: 36 bars.
Heat oven to 400°. Grease bottoms of 12 medium muffin cups. Drain blueberries; rinse and set aside. Blend egg and milk. Stir in muffin mix (dry) just until blended. Batter should be lumpy. Fold in blueberries and nuts. Fill muffin cups 1/2 full. Bake 15 to 20 minutes. Immediately remove from pan. Makes 12 muffins.
Preheat oven to 350°. Grease a 3-quart casserole. Combine ham, rice, peas, salt, mustard, pepper, 1/2 cup Cheddar cheese, Cheddar cheese soup and milk. Turn into casserole. Top with remaining 1/2 cup cheese. Bake 30 minutes until bubbly. If chilled before baking, bake 1 hour.
Cook cabbage in a small amount of salted water in covered saucepan (about 4 minutes). Drain. Combine sour cream and dill seed. Stir in cabbage and reheat. Serves 4.
Mix flour, sugar and milk. Put peaches in Pyrex dish and pour mixture on top. Bake at 375° until brown or about 45 minutes.
Cut ham into small, bite size pieces and put in large pot. Add about 1/2 pot of water. Add rice, chopped onion, sauce and tomatoes. Bring to a boil. Turn down heat and simmer until rice is done. Add salt, pepper and a dash of Accent.
Put all ingredients into the beaten eggs. Pour into baking dish and bake for 1 hour at 325°.
Clean mushrooms, cutting off stems. Saute onions and stems in butter. Cook sausage and drain.
Dissolve jello and unflavored gelatin in hot water. Chill until firm.
Chop green onions with tops. Mix all together with chopped beef. Makes 2 balls.
In a mixing bowl, combine the chicken strips with mayonnaise or salad dressing. Add green onions, raisins and almonds; toss to coat. Mix until well blended. Cover and refrigerate for several hours or overnight.
Mix together; press into a 9 x 13-inch pan. Bake at 400° until light brown.
Place sugar, milk, margarine and cocoa in saucepan. Cook 1 1/2 minutes after mixture comes to a full boil. Stir frequently. Remove from stove and add oats, vanilla and peanut butter. Stir until well mixed. Place cupcake papers into muffin pans. Fill papers as desired. Let cool and eat.
Brown ground beef and drain. Heat corn until comes to a boil; cream potatoes according to package directions. Put separate servings on a plate and stir up together, then enjoy.
Place the rice and water in a heavy saucepan. Add the salt, pepper, coriander and cardamom. Cover and bring to a boil, stirring only once. Reduce heat and simmer for 45 minutes. Remove from heat. Add the butter and mix it in well. The rice will stay hot with the lid on for about 10 to 15 minutes.
Melt butter over low heat. Stir in flour, salt, pepper and celery salt. Cook until smooth and bubbly. Remove from heat. Add milk and boil 1 minute. Combine sauce, chicken and corn. Pour into 1 1/2-quart casserole. Top with crumbs. Dot with butter. Bake at 350° for 25 to 30 minutes, until browned on top.
Drain crab. Reserve 1 piece crab for garnish. Place all ingredients, except reserved crab and crackers, in bowl or food processor. Process thoroughly. Place in 2-cup serving dish. Chill thoroughly. Garnish with reserved crab. Makes about 2 cups.
Place corn meal, sugar, salt, shortening and milk in double boiler. Cook until thick, stirring frequently. Cool to lukewarm. Add yeast softened in lukewarm water, then eggs. Beat thoroughly and let rise in warm place 2 hours. Add flour to form soft dough. Knead well on floured surface. Place in greased bowl. Cover and let rise 1 hour. Punch down and make into rolls. Let rise until double and bake at 375° for 15 minutes.
Place chicken breast in casserole dish, 9 x 13-inches. Cover with grated Swiss cheese. Sprinkle with sherry or white wine. Mix cream of chicken soup with water and sour cream. Salt and pepper to taste. Pour over chicken. Sprinkle chips or dressing on top. Bake at 350° for 1 hour. Serve over rice.
Beat cream cheese with mayo. Add sugar. Gently blend in cranberry sauce, oranges and walnuts. Fold in whipped cream. Pour in mold and freeze. Unmold. Slice to serve.
Cream butter, sugar and cocoa until fluffy. Add yolks and beat. Beat egg whites until foamy. Add to chocolate mixture and beat until thick enough to frost cake.
Mix sausage meat, oregano and egg together, add 1/4 cup bread crumbs. Mix well with hands, divide into three balls. Using hands, wrap sausage meat around boiled egg and roll in bread crumbs. Place on baking sheet and bake at 350° for 30 minutes (can be refrigerated up to 7 days). Cool and cut into quarters, arrange on a lettuce-lined serving tray. Great holiday appetizer. Usually the hit of the party!
Combine cornmeal, salt and baking soda; blend. Stir in shortening (oleo); add sour cream, corn and eggs. Mix well. Add green chilies and Cheddar cheese and stir. Pour in greased 9 x 13-inch pan and bake at 375° for 35 to 40 minutes.
Heat oven to 350°. Mix cracker crumbs and 2 tablespoons sugar or margarine. Press in bottom of 9-inch spring-form pan. Bake for 10 minutes; cool. Heat oven to 300°. Beat cream cheese in large mixer bowl. Add 1 cup sugar gradually, beating until fluffy. Add lemon peel and vanilla. Beat in 1 egg at a time. Pour over crumb mixture. Bake until center is firm, about 1 hour. Cool to room temperature. Refrigerate at least 3 hours, but no longer than 10 days. Loosen edge of cheese cake with knife before removing sides of pan. Top with sour cream or glaze.
Boil and de-bone chicken, reserving broth. Chop chicken into small pieces and add 1/2 cup Picante sauce or to taste. Set aside. Into a Dutch oven, pour Pet milk and gradually add Velveeta cheese until melted. Stir in the soup, sour cream, Ro-Tel tomatoes and 1 cup Picante sauce. Cover and simmer, stirring occasionally, about 5 minutes to blend ingredients. Dip tortillas into reserved hot chicken broth, one at a time just to soften. On each tortilla, place equal amounts of chicken mixture; roll up and place into a 10 x 15-inch baking dish. Sprinkle any remaining chicken over the top. Pour cheese sauce over the top of the chicken, cover with foil and bake at 350° for 30 minutes.
Mix flour, sugar, baking soda and salt. Set aside. In a large bowl, beat eggs until light. Add oil, vanilla and lemon juice. Add flour mixture until well blended. Fold in apples and pecans. Pour into greased Bundt pan. Bake at 375 for 1 hour. Sprinkle with confectioners sugar.
Boil chicken; debone and layer in 9 x 13-inch casserole. Spread soup mixture on top. Prepare stuffing as directed on box, using 1/2 broth and 1/2 water. Spread on chicken and bake at 350° for 30 minutes.
Mix flour, salt and cream of tartar in heavy aluminum pan. Add water, oil, color and spice. Heat on stove 3 minutes or until mixture pulls away from pan. Remove from heat and knead immediately. Store in airtight container. Clay keeps for several months.
Crush cornflakes into fine crumbs. Blend shortening and sugar until light and fluffy. Add eggs and beat well. Add flour, sugar, soda and butterscotch pieces. Mix well. Shape dough into 1-inch balls and roll into cornflake crumbs. Place on cookie sheet and make indentation with thumb in center of each ball. Place 1/4 teaspoon peanut butter in each indentation. Crumbs may also be sprinkled over peanut butter. Bake at 375° for 10 minutes. Yields 3 dozen.
Heat oven to 350°. Combine all ingredients; mix lightly but thoroughly. Shape into loaf and bake for 1 hour or until meat is no longer pink and juices run clear. Drain; let stand 5 minutes before serving. Makes 8 servings.
Brown meat and onion. Add seasonings, then add soup and water. Into 1 1/2-quart greased baking dish, alternate noodles and meat mixture. Top with cheese slices and bake at 350° for about 30 minutes, or until it bubbles.
Cook rice in water until tender (20 to 30 minutes). Drain, reserving water. Dissolve gelatin in 1/2 cup hot rice water. Then combine gelatin, sugar, warm rice and pineapple. When partially set, add whipped cream.
Combine sugar, lemon juice and 2 tablespoons water, stirring well. Stir in desired amount of food coloring. Add additional water for desired consistency, if necessary. Yield: 1 cup.
Cream margarine and sugar; add eggs, one at a time. Add vanilla. Mix well. Add flour until dough is smooth but not dry. The amount of flour depends on the size of the eggs. Heat waffle iron and measure a full tablespoon onto waffle iron for as many as it will make. Start out with 4 and bake same as breakfast waffle until light brown. This dough can also be refrigerated and rolled into balls, the size of walnuts. Cookies are about 2 1/2-inches wide after baking. If frosting is desired, any butter glaze will do. Makes 2 1/2 dozen cookies.
Heat oven to 350°. Mix all ingredients, except 1/2 cup cheese and croutons. Spoon into a 1 1/2-quart casserole. Sprinkle with remaining cheese and croutons. Bake for 30 minutes, or until thoroughly heated. Makes 4 to 6 servings.
Melt butterscotch and butter in double boiler. Remove from heat. Combine eggs and sugar, beating until light and fluffy. Sift flour, baking powder and salt. Add to egg mixture. Stir well. Stir in butterscotch and pecans. Cook in lightly greased pan (15 x 10 x 1-inch) at 350° for 25 minutes. Cool completely in pan. Cut in 2-inch squares. Makes 3 dozen. Freezes well.
Simmer all, except vegetables, until chicken is tender. Then add vegetables. Serve in bowl over tortilla chips and top with cheese.
Bake at 350°. Put layer of foil on baking sheet. Sprinkle dry onion soup mix on foil. Lay round steak on foil. Sprinkle rest of onion soup on top. Add mushrooms (drained) on top. Cover with another piece of foil. Seal tightly. Bake 2 to 3 hours.
Put hot water in pan; add salt. Add flour to pan drippings. Stir. Add to boiling water and stir.
Mix all ingredients except crackers and place in casserole dish. Top with crackers and 1/2 stick melted margarine. Bake at 350° for 30 to 40 minutes.
Mix oleo, sugar, brown sugar, eggs and vanilla together well. Sift flour. Add flour, soda and salt to first mixture. Fold in oatmeal, coconut, nuts and raisins. Bake at about 350° for about 10 minutes.