HumbleIntelligence/food-ner-1-Million huggingface dataset:
Soften cheeses and mix with mixer until blended, then add garlic powder. Place this mixture in the refrigerator until it hardens. Roll into balls (2) and then roll into chopped nuts and parsley flakes that have been mixed thoroughly together. Can be frozen until needed.
Grate cheese; blend with soft cheese, garlic and pecans. Roll in paprika on waxed paper. Shape into log; chill. Slice thin and serve with Ritz crackers.
Microwave butter and brown sugar on High to a boil, then on High 2 to 3 minutes to form a syrup. Pour 1/2 the syrup and 1/2 pecans into ovenproof Bundt pan or angel food cake pan. Stand biscuits on edge around pan (inside), then add the remaining syrup and pecans between biscuits and over top. Bake 25 minutes on Low. Then invert immediately onto plate after cooked!
Melt oleo in 13 x 9-inch pan. Then pour brown sugar into bowl and oleo over sugar. Mix well and add other ingredients. Bake at 350° for 30 minutes.
Beat the eggs, molasses, sugar, lard then add dry ingredients. Make a ball size of fifty-cent piece and roll in sugar. Bake at 350° for 12 minutes. Don't flatten the balls.
Saute onion, celery, garlic and oil in a large pot. Cook until tender, about 10 minutes. Add tomatoes, water, salt and pepper. Cover and simmer 20 minutes. Add beans, pasta and parsley. Cover and cook until pasta is tender. Serve in soup bowls and sprinkle with Parmesan cheese. Serve with Italian crust bread and a big green salad. Enjoy.
In a large bowl, combine mayonnaise, vinegar, honey, salt and pepper. Stir in cabbage until coated with mayonnaise mixture. Saving about 1 tablespoon carrots, stir in remaining carrots into coleslaw. Transfer coleslaw to serving dish; top with reserved carrots. Serves 8.
Mix all ingredients together. Put in a 9 x 12-inch pan. Bake at 375° for 1 hour.
Place chicken in baking dish. Add broth and soup over the chicken. Melt margarine. Add pepper, milk and flour. Pour this over the chicken mixture. Bake at 425° for 30 minutes or until golden brown.
In medium bowl, stir together sweetened condensed milk, lemon juice and food coloring. Fold in whipped Cool Whip. Pour into crust. Chill 3 hours or until set. Garnish as desired. Refrigerate leftovers.
In a large soup kettle, saute onions in olive oil; add flour to make a light roux. Add water. Bring to a boil and cook until smooth. Add celery, carrots, potatoes and paprika; bring to a boil again. Reduce heat. Cover and simmer until potatoes are tender.
Combine in large mixer bowl at low speed for 1 minute. Gradually add 2 1/4 cups flour. Blend at low speed just until stiff dough forms, about 1 minute. Roll out 1/3 of dough to 1/4-inch thickness. Cut with cookie cutter and bake at 375° for 8 to 10 minutes.
Beat eggs; add sugar, salt, vanilla, Karo syrup and butter. Lay pecans on bottom of pie pastry. Add mixture and bake 50 to 60 minutes in 350° oven.
Cook carrots until fork-tender (do not overcook). Cook sugar, butter and orange juice until syrupy. Pour over carrots and mix lightly. Serve hot.
Combine the first 4 ingredients; mix well. Add half the condensed milk; blend. Pour half the batter into a 13 x 9-inch baking dish that has been well sprayed with Pam. Bake at 350° for 20 minutes.
Fry fatback in large frypan; remove. Add fryer; brown on all sides. Sprinkle with flour, coating and browning both sides. Stir in water slowly; sprinkle with onion, salt and pepper. Bring to a boil. Cover with tight fitting lid and cook on medium-low heat until gravy boils 10 minutes. Reduce to low heat; cover. Simmer 15 to 20 minutes or until chicken is done.
Melt the margarine; add 10x sugar, vanilla and cocoa, then peanut butter. Mix all together and roll into small balls. Roll in coconut. Lay balls on a cookie sheet. Cover with foil. Put in freezer. After frozen, put in plastic bags. Freeze until ready to eat.
Cook potatoes with skins on until soft. Chop all other ingredients and mix into mayonnaise. Peel and slice potatoes while still hot. Add to mayonnaise mixture and stir well. Add salt and pepper. Chill overnight.
Put fruit in the bottom of an 8-inch square pan. Mix together flour, sugar, baking powder, salt and egg. In a small saucepan, melt the margarine. Put the crumb mixture over top of apples. Drizzle the melted margarine over the crumbs. Sprinkle with cinnamon. Bake at 375° for 40 minutes.
Preheat oven to 350°. Grease bottom of 15 x 10 x 1-inch jelly roll pan. Melt butter in saucepan over low heat. Remove from heat. Stir remaining ingredients in order listed. Mix well and spread in prepared pan. Bake 20 to 25 minutes. Cool in pan and spread with glaze. Cut into 48 bars.
Combine milk, pumpkin, eggs, sugar, cinnamon and salt. Mix well. Pour mixture into greased 9 x 13-inch pan. Sprinkle yellow cake mix on top. Melt oleo and drizzle over top of cake mix. Sprinkle with chopped nuts, if desired. Bake for 60 minutes at 350°. Serve with Cool Whip.
Take fresh bananas, slice in rounds. Add chopped walnuts. Mix powdered sugar and mayonnaise until smooth. Toss together as a salad.
Bake pie shells at 400° for 10 minutes. Reduce oven temperature to 350°. Brown meat and onion. Add taco mix. In a small bowl, mix beans and sauce.
Combine all ingredients in a large bowl and stir contents. Place in refrigerator for 24 hours before serving.
Wash meat in cold water to remove salt. Slice 1/4-inch thick, or thicker if desired. Soak in cold water over night. Mix white meal and	black pepper, sufficient amount to meal down the meat. Pat meal into the meat. Put meat in skillet on medium fire with the cooking oil.	Let this fry until dark golden brown, turning from side to side two or three times.
Put all ingredients in pot and cook until veggies are done. Cool and skim off fat from beef. Eat and enjoy.
In a large bowl, combine the cucumber, tomato, green pepper, and onion. In a small bowl, combine vinegar, dill, salt, and pepper. Pour over cucumber mixture; toss to coat. Cover and refrigerate for 15 minutes. Serve with slotted spoon.
In medium saucepan, melt butter; stir in brown sugar, syrup and salt. Bring to a boil, stirring constantly. Boil without further stirring 5 minutes. Remove from heat; stir in soda and vanilla. Gradually pour over popped corn in a large bowl, mixing well with a fork. Turn into 2 large shallow baking pans. Bake for 1 hour in 250° oven, stirring every 15 minutes. Set pans out of oven; cool completely. Break apart. Store in airtight containers.
Combine sugar, flour and salt in saucepan. Gradually stir in milk. Cook over medium heat, stirring constantly, about 20 minutes. Beat eggs and gradually stir some of the hot mixture into the eggs. Add egg mixture to remaining hot mixture. Add Eagle Brand milk and vanilla, stirring constantly. Cook about 5 minutes longer and strain into freezer. (This removes any egg that is lumpy.) Finish filling the freezer with milk and chill overnight. Freeze as directed.
Mix all the ingredients together like a cake. Spread in a 9 x 13-inch greased cake pan.
Heat oven to 325°. In a large mixer bowl, combine flour, nuts, granulated sugar, butter and vanilla. Beat at low speed, scraping bowl often until well mixed. Shape rounded teaspoonfuls of dough into 1-inch balls. Place on ungreased cookie sheets. Bake for 18 to 25 minutes or until very lightly browned. Remove immediately. Roll in powdered sugar while still warm and again when cool. Makes about three dozen.
Cream lard, butter and sugar together. Add eggs, buttermilk, baking powder, vanilla, salt and enough flour to make it dough. Bake for 10 to 12 minutes at 350° to 375°. Makes 100 cookies.
Brown meat and onions in skillet. Stir in beans, soup and seasonings. Pour into pie shell. Cover with second shell and seal edges. Cut slits in top. Bake at 400° for 25 minutes or until golden brown. Serve hot or cold.
Combine apple pie filling and sugar and cook over low heat for 15 minutes. Place in casserole dish and mix brown sugar and butter or margarine. Cover top of apples with mixture of cinnamon and sugar. Bake at 300° for approximately 30 minutes.
In skillet saute onion and ham. Add potatoes, cook until potatoes are tender. Add beaten eggs, salt and pepper. Scramble. Serve with toast and fruit.
*One 10 ounce package frozen strawberries (partially thawed) may be substituted. Then reduce sugar to 2/3 cup.
Combine the first 5 ingredients in a small bowl; stir well. Coat chicken with yogurt mixture and dredge in cereal. Place chicken on a rack in a roasting pan coated with cooking spray. Bake, uncovered, at 350° for about 30 minutes or until chicken is tender.. Makes 4 servings. Cal. 240, total fat 3, cholesterol 75 mg., sodium 223 mg.
Mix and drop by teaspoonfuls on greased cookie sheet. Bake at 400° until brown around edge only.
Cream shortening and sugars. Add eggs and vanilla; beat well. Sift together flour, salt and soda. Add to creamed mixture. Stir in oats; mix. Form dough in rolls 1 to 1 1/2-inch diameter. Wrap in waxed paper; chill. Slice cookies 1/4-inch thick. Bake on ungreased sheet at 350° for 10 minutes.
Place shrimp and vegetables in shallow dish. In a small bowl, combine remaining ingredients, except oil. Mix well. Add oil; mix well. Pour over shrimp and vegetables. Cover; refrigerate 6 hours or overnight, stirring occasionally. Refrigerate leftovers. Makes about 5 cups.
Mix crumbs and margarine together until crumbly. Press mixture into the bottom of a greased 9 x 9 x 2-inch square cake pan. Spoon soft ice cream over the top. Nuts can be sprinkled over the top, if desired. Place in freezer; cut into squares when serving. Fudge or caramel topping can be added when served. Any flavor of ice cream can be used.
Cover ribs in Italian dressing. Let set in refrigerator for 1 hour. Sprinkle garlic salt, lemon pepper and cayenne pepper on both sides of ribs. Dust lightly with chili pepper. Cook in oven for 1 hour at 250°. Then add 1 slice of Cheddar cheese per rib. Cook 15 minutes more at 350° or until done.
Cream margarine and sugar; slowly add syrup, then eggs one at a time, beating well after each. Then add flour. Bake at 350° for 25 minutes in a sheet pan. If put in a glass 13 x 9-inch cake pan, bake at 325° for 35 minutes.
Sift dry ingredients. Mix together with other ingredients. Beat well	by hand. Pour into oiled iron skillet or muffin pan. Bake	at 450° approximately 12 minutes or until golden brown.
Place chicken in baking dish and mix soup, mushrooms, almonds and sour cream. Pour over chicken and sprinkle with paprika. Cover with foil and bake for 1 1/2 hours at 350°. Uncover and allow to brown about 15 minutes. Serve immediately.
In a small bowl, add enough salsa to refried beans so it can be easily spread on serving platter. Set mixture aside.
In a 5 cup blender or food processor, sprinkle unflavored gelatin over cold milk and let stand 3 to 4 minutes. Add hot milk and process at low speed until gelatin is dissolved (about 2 minutes). Add sugar, coffee powder, whiskey and creme de cacao. Process at high speed. Add ice cubes 1 at a time until melted. Pour into Irish coffee mugs or dessert dishes. Chill until set.
Peel and cube potatoes. Cover with water and bring to a boil; reduce heat and cook 15 to 20 minutes, until tender. Drain. Peel and cube bananas. Toss bananas with lemon juice. Mash bananas and potatoes and put into pan. Sprinkle with brown sugar, nutmeg and salt. Drizzle with rum and butter. Cover and bake for 30 minutes at 375°.
In a large nonstick skillet, cook turkey, onion and garlic over medium heat until turkey loses its pink color. Drain fat. Stir in remaining ingredients; bring to a boil. Cover, reduce heat and simmer 15 to 20 minutes. Serves 6.
Melt 2 cheeses in top of double boiler. Add soup and frozen broccoli. Stir until all is melted. Serve warm with chips or veggies. Sauteed onions are good to add to this dip.
Brush the chicken with butter on both sides; sprinkle with salt. Mix remaining butter and soy sauce. Place the chickens on grill; cook over low coals for 20 to 25 minutes on each side, brushing frequently with butter mix. Place each chicken half on a large piece of foil; place a banana half on each side of chicken pieces. Place equal amounts of fruits on top of banana and around each piece of chicken. Sprinkle each piece with cinnamon; top each with a green pepper slice. Wrap tightly; return to grill for 10 to 15 more minutes. Serves 4.
Brown hamburger. Mix soups, milk, chiles, onion, seasonings and hamburger in large bowl. Cut tortillas into wedges. Spray a 9 x 13-inch pan with Pam. Layer tortillas and meat mixture two or three times. Bake at 350° for 30 minutes. Top with shredded cheese. Bake until cheese is melted.
Peel eggplant and cut up into squares.	Chop onion. Cut up pepper into bite-size. Mix all together in dish. Mix together tomatoes, salt and pepper to taste and minced garlic depending on how much you like. Pour over vegetables and drizzle with olive oil. Cook at 350° for 3 to 4 hours, stirring occasionally. Can be served hot or cold.
Preheat oven to 350°. Drain artichoke hearts and cut into quarters. Arrange on the bottom of a buttered casserole dish. Squeeze water out of defrosted spinach and mix spinach with the soup. Spread over artichokes. Mix the sour cream, mayonnaise and lemon juice. Spread over the top. Bake for 20 minutes.
Bake chocolate cake according to directions on box. Bake in 9 x 13-inch pan. When done, punch holes in top of cake with a wooden handle. Pour can of Eagle Brand milk over the top of cake, then pour caramel sauce over that. Crush the Heath bars and crumble over the top of cake. Let get cold. Then put Cool Whip on the top.
Mix thoroughly. Make small balls, size of walnuts (can be smaller for bite size goodies). Fry. (Or bake	in 350° oven on cookie sheet until done to your liking.)
Beat eggs just enough to blend evenly. Stir in sugar and salt. Add slowly, beating with a fork, the scalded milk and vanilla. Place in a greased Pyrex dish and sprinkle with grated nutmeg. Set bowl in a pan of hot water, lined with brown paper. Bake at 350° about 45 minutes or until a knife inserted in center comes out clean.
Mix together in the order as mentioned. Start with shortening, salt and so on. Grease and flour cake pans. Fill pans half full. Bake at 350° for 25 to 30 minutes or in an oblong pan for 50 minutes.
Sprinkle dry Jell-O into thawed Cool Whip, stirring well, until all Jell-O has dissolved. Fold in drained pineapple and cottage cheese. Chill well and enjoy.
Mix soup, sour cream and cooking sherry. Pour over chicken breasts and bake at 350° for 45 minutes. Serve with rice.
Put croutons in milk and let it soak up the milk, making a pastry spread.
Heat oven to 375°. Cook ziti according to directions. Meanwhile, prepare white sauce: In medium size saucepan over low heat, melt margarine; remove from heat. Stir in flour, mustard, salt and pepper until smooth. Slowly stir in milk; return to heat until thickened. Stir in half of the cheese, low heat until melted. Drain pasta; stir in sauce. Stir in scallions, broccoli, zucchini and tomato; mix well. Into 2-quart baking dish, pour pasta and vegetable mixture. Sprinkle with remaining cheese and paprika. Bake for 20 minutes until bubbly and top slightly crusty golden. Makes 4 servings.
Boil potatoes and peel. Slice into casserole dish. In frying pan, fry bacon until crispy. Pull out bacon and put on paper towel. In bacon grease, add chopped onion, sugar and vinegar. Add flour and bring to a boil. Pour over potatoes and break bacon up over. Mix together and serve warm.
Blend butter, cream cheese, onion and lemon juice with shrimp. Chill and serve with crackers.
Sprinkle jello over pineapple; bring to a strong boil, stirring constantly. Cool. Mix Cool Whip and buttermilk. Fold in pineapple mixture. Pour in 9 x 13-inch pan and refrigerate.
Mix the first 5 ingredients in bowl with mixer. Add the peanut butter. Mix, then make into balls. Put on wax paper and put in refrigerator for 2 hours. In a saucepan, melt the shortening and chocolate chips. Put chocolate on balls. Refrigerate for 10 to 15 minutes.
Heat oven to 375°. Spray 12 muffin tins with nonstick cooking spray or line with paper baking cups. Set aside.
Pare carrots; put in casserole. Cream the butter, sugar, salt and cinnamon. Add boiling water; blend well. Pour over carrots. Cover and bake at 350° for 1 1/2 hours.
Combine all ingredients and pour into greased baking dish. Decorate with green pepper strips and pimento strips and Cheddar cheese. Bake 30 minutes covered and 15 minutes uncovered at 375°.
In large skillet on low heat, melt margarine. Add green onion; cook until softened. Add mushrooms and heat about 5 minutes. Add crabmeat, pimiento and sherry. Break apart any large lumps of crabmeat and heat through. Sprinkle with parsley. Serve on toast points or pasta.
Cut up candy bars in small pieces. Slice cake in half. Tear 1/2 of cake into bite size pieces and cover bottom of 9 x 13-inch cake pan. Combine Cool Whip, margarine, sugar and egg yolks; mix well. Layer half of this over cake pieces. Sprinkle half of candy over this. Repeat layers again. Best if left overnight in refrigerator.
Melt together in heavy pan peanut butter and butter until just melted. Pour into large bowl. Let cool to room temperature. Add box of sugar; knead together.
Season both sides of the chops with the seasoning blend and pepper. In a large nonstick skillet, brown chops in margarine on each side over medium heat. Add tea, celery, onion and soy sauce and bring to a boil. Reduce heat, cover and simmer for 30 to 40 minutes, until meat is tender. Remove meat to serving platter. Drain liquid, reserving vegetables, placing them on platter with meat.
Stir together lettuce, bananas, apples, maraschino cherries and walnuts. Mix equal amounts of sour cream and salad dressing together. Thin with milk or cream and sweeten to taste. Mix or toss together. Keeps well.
Add onion to warm potatoes. Stir flour into bacon drippings in a large frypan. Add sugar, butter, salt, pepper, water and vinegar; bring to a boil, stir constantly. Remove from heat and stir in sour cream. Add potatoes, onion and half the bacon; toss gently. Turn into a heated salad bowl. Garnish with the remaining bacon and parsley sprigs.
Heat sugar and Karo to barely boiling. Add brown sugar, barely boiling again, beat. Remove from heat, beat and let cool. Then reheat to boiling point and set off heat. Add peanut butter and vanilla. Pour over cereal and coconut, which has been mixed. Mix all ingredients and drop by spoonfuls onto waxed paper, cool.
Add oleo to dry ingredients, then pour in boiling water. Mix well and roll into hush puppies. Yields 50 to 60 hush puppies. Freezes well.
Melt butter in double boiler. Mix in other two ingredients. Shape into eggs. Dip in melted chocolate if desired.
Preheat oven to 350°. Lightly grease an 8-inch square pan. Combine butter and cocoa in a medium-sized, heavy saucepan over low heat, stirring constantly until smooth. Remove from heat. Stir in sugar, egg, flour, buttermilk and vanilla. Mix until smooth. Spread batter evenly in prepared pan. Bake 25 minutes or until center feels dry. Remove from oven. Sprinkle marshmallows, walnuts and chocolate chips over the top. Return to oven for 3 to 5 minutes or just until topping is warm enough to melt together. Let cool; then cut into 2-inch squares. Makes 16 servings.
Lay chicken in a greased 9 x 13 glass dish. Add other ingredients in order given. Bake at 350° for 1 hour. Also can be prepared a day ahead of time and refrigerated.
Up to one week before serving, preheat oven to 350°. In double boiler over hot water, melt chocolate. Sift flour with baking powder and salt. Cream margarine with sugar until fluffy. Add eggs, one at a time. At low speed, beat in chocolate, vanilla, flour mixture and almonds. Grease cookie sheet. Place 1 or 2 waxed paper circles on it. Grease circles. Spread 1/2 cup batter on paper making it even and round. Bake 10 to 12 minutes. Cool 5 minutes. Remove. Cool. Remove paper. Continue baking layers.
Slice the tomatoes 1/4 to 1/2-inch thick and season them with salt and pepper. Spread the flour or cornmeal on a baking sheet and add the tomato slices, coating each side evenly. Melt the butter in a heavy skillet; when very hot, add the slices in a single layer, but do not crowd. When golden brown, turn and brown the second side. Drain on paper towels. Proceed in batches until all are done. Serve with marinara sauce, if desired. Yield: 4 servings.
Mix all ingredients in blender or with mixer. Place in glass jar and add garlic. If dry mustard is used in blender, it will be thicker.
Sift together dry ingredients. Beat eggs; add water, pumpkin and oil. Stir into dry ingredients. Add nuts last. Bake in a greased pan for 1 hour at 350°.
Melt chocolate and butter over low heat. Remove from heat; blend in milk. Set aside. Mix sugar, cornstarch and salt together. Beat in eggs and vanilla. Blend in chocolate mixture; pour into pie shell. Combine coconut and nuts; sprinkle on top of chocolate mixture. Bake at 375° for 45 minutes.
Cut and fry bacon. When done, drain off most of the grease. Add celery and onions. Saut until about half done. Add cooked rice and soy sauce to taste.
Brown meat; drain. Add all other ingredients. Simmer 1 hour. Serves 6.
Add coffee to water. Mix everything together. Grease 9 x 13 pan. Top with nuts. Bake at 350° for 30 minutes.
Pierce chicken breasts with a fork. Combine all other ingredients in a small mixing bowl, mix well. Place chicken in a casserole dish and cover with mixture. Bake at 350F for 20-25 minutes or until done.
Combine the first 9 ingredients. Spoon into baked pie shell. Sprinkle with cheese. Bake at 350° for 30 minutes, or until hot and cheese melts.
Add soup bone to 2 quarts of water and boil for 10 minutes. Add vegetables and macaroni. Cook until tender on simmer. Dissolve cornstarch in 1/4 cup of bouillon. Stir cornstarch mixture into vegetable mixture. Add remainder of bouillon and simmer until stock thickens (approximately 1 hour). Serve hot.
Mix all the ingredients together. Place in baking pan and bake, uncovered, at 350° for 1 1/2 hours.
Cook pineapple, sugar and cornstarch until thick. Set aside to cool. Dice apples. Mix in pineapple mixture. Mix Cool Whip and salad dressing. Spread apple mixture in dish (8 x 10-inch) and cover with Cool Whip mixture. Sprinkle with grated cheese. Serves 12 people.
Prepare and bake cake mix as directed. Cool. Prepare pudding and milk according to package directions. Break up half of cake in pieces and layer on bottom of glass bowl. Pour 1/4 cup Kahlua over cake. Layer with half of pudding and half of Cool Whip. Sprinkle 2 Heath bars over Cool Whip. Repeat. Refrigerate and serve.
Preheat oven to 350°. Combine zucchini, onion, soup, sour cream, carrots and cheese; mix well. In separate bowl, combine margarine and stuffing mix. Sprinkle half of stuffing mixture on bottom of 3-quart casserole. Pour vegetable combination over the crumbs. Pour remaining stuffing mixture on top. Bake in preheated oven for 45 to 50 minutes. Makes 10 to 12 servings. Delicious.
Place cabbage in a large skillet; sprinkle with salt and pepper. Add water to a depth of 1/2 to 1-inch. Bring to a boil; add sausage. Reduce heat, cover and simmer until cabbage is tender, stirring occasionally. Serve with cornbread. Serves 4 to 6.
Cut off crusts of bread and cut each slice into 24 cubes. Put in large bowl with tight fitting cover. Add chopped eggs and chopped onion. Cover and refrigerate for at least 12 hours. Next day, add 1 pint mayonnaise, chopped celery, shrimp and crabmeat. Refrigerate at least 3 hours; overnight is best. Keeps well. Serve with crackers or chips.
Boil Boston butt until tender. Remove bones and chop meat. Place in a saucepan. Add creamed corn, catsup, hot sauce and a small amount of the broth meat was cooked in. Cook slowly for about 30 minutes, stirring constantly.
Mix together and pour into graham cracker crust. Let stand in fridge for 2 - 4 hours. Serve with slice of lemon if desired. Very refreshing.
Pour salsa over cream cheese; serve with vegetable sticks and tortilla chips. It is guaranteed that your guests will love it.