HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix ingredients and refrigerate several hours to blend flavors. Skewer fresh fruit (such as apple slices, pineapple chunks, oranges, etc.) on wooden skewers or hors d'oeuvre picks. Arrange on attractive tray and serve with dip.
Mix all the ingredients together. Shape into small, bite size balls. Place on ungreased cookie sheet. Cook at 350° for about 10 minutes. Recipe makes about 72 bite size balls.
Scald the milk and butter in a double boiler over hot water. Beat eggs and sugar together until light. Add milk to this mixture. Mix well. Add vanilla, salt and nutmeg. Return to boiler. Cook until custard coats the spoon, stirring constantly. Remove from heat. Cool. Put in dish and refrigerate.
Put eggplant in a 2-quart microwave-safe dish. Cover and microwave 6 minutes on High. Put oil, onions and peppers in same dish. Stir to mix; cover and microwave on High 4 or 5 minutes. Stir in eggplant and remaining ingredients, except Feta Cheese. Cover and microwave on High 6 to 8 minutes. Sprinkle cheese over top. Cover and let stand 5 minutes. Serves 6.
Beat eggs. Mix in all other ingredients. Bake for 20 minutes at 400°.
Bring sugar and syrup to a boil. Boil 1 minute. Remove from heat. Blend in peanut butter. Pour over corn flakes and stir. With teaspoon, spoon mixture on waxed paper in "little haystacks".
Combine broccoli, cauliflower and carrots; steam until just tender. Cool. Cook onion and garlic in 2 tablespoons butter until soft. Cool. Combine eggs and seasonings and beat well. Add vegetables, onion mixture and cheese. Oil a large baking sheet and set aside. Keep phyllo dough sheets covered with a lightly dampened towel while you work. Take the first sheet, brush with melted butter and continue to stack and butter each sheet, but the last. Spread with vegetables, leaving a 3-inch border all around. Fold short ends of dough in, then fold and overlap the long sides and seal with melted butter. Put on oiled sheet. Bake at 375° for 20 to 30 minutes. Serve with Hollandaise Sauce.
Combine ingredients except paprika, in a buttered casserole. Bake at 325° for 45 minutes or until firm. After baking, sprinkle with paprika. Serves 12.
Brown ground beef; drain off grease. Add all other ingredients (except biscuits) and bring to a boil. Pour into a casserole dish. Cut can biscuits in half and put on top of mixture. Sprinkle Cheddar cheese on top of biscuits. Bake until brown at 350°.
Mix first 4 ingredients until it boils down a bit, then mix in dry mustard, cloves, cinnamon, onion and peppers. Stir constantly over heat until thick. Bottle it and seal.
In a jar with a tight-fitting lid, combine the ingredients and shake until the sugar is completely dissolved. Shake before each use.
Saute garlic, onion and celery in margarine. Add soups, chicken broth and tomatoes. Stir well. Cube Velveeta and add, stirring until melted. Combine cut up chicken, spaghetti and sauce in large baking dish. Bake at 350° for 30 to 45 minutes, until golden. Freezes well.
Mix together apples, lemon juice and cinnamon. Spread mixture into a 9-inch pan.
Dip cubed venison into buttermilk. Salt and pepper, then batter in self-rising flour. Deep fry at about 300° until brown. Serve with rice and gravy.
Position rack in lower third of oven; preheat to 325°. Grease a 10 x 4-inch tube pan or a 12 cup Bundt pan; dust with flour. In a medium bowl; stir together flour, baking soda and salt; set aside. In a large bowl, using electric beaters, cream butter until light and smooth. Add sugar in several additions, beating until light and fluffy. Gradually add eggs, beating until mixture has the consistency of lightly whipped cream. Beat in vanilla and melted chocolate. Using a large rubber spatula, alternately stir in dry ingredients and sour cream, beginning and ending with dry ingredients and blending well after each addition. Add the boiling water all at once, stirring until well blended.
Cream together the shortening, sugar and brown sugar until mixture is light. Add eggs, one at a time, then vanilla. Beat until well blended. Sift together the flour, baking soda and salt. Gradually add to creamed mixture. Stir in oatmeal, pecans and chocolate bits. Blend well. Drop by spoonfuls on well-greased cookie sheets. Bake in preheated 350° oven for 10 minutes or until golden brown. Makes 6 dozen.
Cream shortening and sugar. Add eggs, one at a time and beat well. Sift flour, soda and salt and add alternately with buttermilk to creamed mixture. Add mashed bananas, vanilla and mix. Bake at 350° for about 20 minutes in 3 (9-inch) layer pans or 9 x 13-inch loaf pan that has been greased and floured for 25 to 30 minutes.
Combine flour, mayonnaise and milk. Stir in dill seed and blend well. Drop into well-greased party size muffin tins. Bake at 450° until lightly browned.
Cook chicken in margarine over medium heat, turning once, until light brown, about 10 minutes. Mix wine, lemon juice, salt and dill weed. Pour over chicken. Place lemon slices on chicken. Heat to boiling. Reduce heat, cover and simmer until chicken is done, 10 to 15 minutes. Remove chicken; keep warm. Heat wine mixture to boiling; cook until reduced by half, about 3 minutes. Pour over chicken; sprinkle with onions.
Cream sugar and margarine; add eggs, one at a time, mixing well after each. Add flavoring and Eagle Brand milk. Add flour and beat well. Bake at 325° for 1 1/2 hours.
Boil shrimp in seasoning mix. Cool and chop. Mix all ingredients together. Season to taste.
In large bowl layer in order the ingredients. When you add the mayonnaise, make sure you spread to the end of bowl in all directions to seal. Layer the remaining ingredients, finishing with the tomatoes.
Combine almonds and butter. Cook on High for 5 minutes, until golden brown. Stir in remaining ingredients. Arrange fish filets in mixture, coating each piece. Cook, covered, on High for 5 minutes. (Fish is done when it flakes with a fork.) Let stand, covered, for 2 minutes.
Sift dry ingredients. Blend in butter or margarine to resemble corn meal. Add raisins. Mix beaten eggs and milk; add. Stir until blended. Turn onto lightly floured board; knead for 2 minutes. Pat to fit a 9-inch pan. Bake at 400° for 15 minutes. Reduce oven to 350°; bake for 30 minutes. Reserve 1 teaspoon of egg white; brush on top after you make the cross on top. Good luck!
Mix all ingredients together. Put in casserole dish and bake in 350° oven for 1 hour and 15 minutes.
Saute meat slightly. Boil lasagna noodles slightly; set aside. Put cottage cheese, mushrooms, spaghetti sauce, pepper, onion and slightly beaten egg whites in a medium size bowl along with sauteed meat. Layer the lasagna noodles and meat mixture into a large lasagna pan or casserole dish and top with Parmesan cheese. Bake at 350° until done.
Bring water to a boil. Add next 6 ingredients. Reduce heat and simmer, covered, until all vegetables are tender, about 30 minutes. Stir in soup and cheese. Cook until soup is heated and cheese is melted. Makes 10 to 12 servings.
For endless hours of fun for kids: To boiling water add and stir remaining ingredients. Add desired food coloring. Keep different colors in separate airtight containers.
Spray 9x13 pan with vegetable spray. Spread beans in pan. Brown meat and onions together, drain. Season with salt to taste. Spread meat mixture over beans. Cover with cheeses. Pour taco sauce over top. Bake at 350 degrees for 30 minutes. Serve with tortilla chips.
Sprinkle salt over thin sliced cucumbers, onion and pepper in colander sitting in shallow dish in refrigerator. Juice will be drawn from vegetables. Let sit and drain for 2 hours. Squeeze against colander and place in pint freezer containers. While cucumbers are draining, mix sugar and vinegar. Heat to boil. Let cool. Add celery seed. Pour over vegetables and freeze. Thaw in refrigerator overnight before use.
Rinse,	pat dry and remove stems from mushrooms. Set caps aside. Chop enough stems to make 1/2 cup. Reserve for later use. In medium bowl combine cream cheese, deviled ham, 1/2 cup bread crumbs, reserved chopped mushroom stems, onion powder and pepper. In small saucepan, melt 2 tablespoons of the butter. Brush outside of caps with butter.	Mound stuffing	mixture into each mushroom cap.	Melt remaining 1 tablespoon of butter and stir in remaining bread crumbs. Sprinkle over stuffed mushrooms. Place in shallow baking dish and bake at 350° for 15 minutes.
Stretch the bread loaf into a 12 x 8-inch rectangle pan. Beat egg and oregano together. Brush most of the mixture on the dough in the pan. Layer half of the ingredients, then repeat. Stretch second loaf and lay it on top of the meat mixture; pinch to seal. Brush with remaining egg mixture. Bake at 350° for 35 minutes. Slice and dip in warmed pizza sauce if desired.
Make white sauce with melted margarine, flour, Pet milk and asparagus liquid. Cook until thick and add cheese. Put asparagus tips in casserole. Cover with sliced eggs. Repeat these two layers and pour white sauce over all. Cover with cracker crumbs and bake 15 to 20 minutes in a 350° oven or until it is bubbly and cracker crumbs are browned. This serves 3 to 4. I usually use 2 cans of asparagus.
Combine and mix eggs, sugar, oil and cream cheese. Add dry ingredients and vanilla. Fold in zucchini, raisins and nuts. Grease 2 large or 3 small loaf pans. Bake at 350° about 55 minutes.
Heat grease in skillet. Crumble the sausage into small pieces and add to hot grease. Sprinkle flour into grease, stirring constantly, until all is combined. Add milk until desired consistency; add salt and pepper to taste.
Tear spinach and lettuce into bite-size pieces. Add onion, green pepper, oranges and cucumber. Toss with honey dill dressing. Makes 10 to 12 servings.
Place ingredients in 1/2 gallon flat topped glass jar (do not mix). Turn jar upside down twice a day for half a day, for 8 days. Use same apricots again with same amount of sugar and vodka, only set for 12 to 14 days.
Combine first 4 ingredients in a bowl; set aside. Combine mayonnaise, sugar and vinegar; add to broccoli mixture, stirring to coat. Gently stir in mandarin oranges. Refrigerate several hours.
Cook the pasta, drain and rinse in cold water. Combine with dressing and seasoning. Tosss with an assortment of chopped vegetables. Refrigerate and serve cold.
Trim crust off bread; use a rolling pin to flatten. Blend the 2 cheeses and the egg to a workable consistency; spread evenly on each slice of bread. Roll 1 asparagus spear in each slice. Add the Grand Marnier to the melted butter; dip each roll in the butter and coat thoroughly. Place the rolls on a cookie sheet; freeze. When frozen firmly, slice each roll into 3 sections. Bake for 15 to 20 minutes at 400°. These can be made in advance and after the rolls are cut can be stored in the freezer, then defrosted and cooked when required.
Saute in large pan until clear the oil, celery, onion and green pepper. Blend in remaining ingredients. Serve over cooked rice with options of condiments.
Mix together and stir well. Store in airtight container. Use 3 to 4 tablespoons per cup of hot water.
Pour the ammonia, alcohol and detergent into a one-gallon jug. Fill jug with water.
Cream margarine and sugar until fluffy. Add eggs and vanilla. Beat well. Combine oatmeal, flour, baking soda and salt. Stir into creamed mixture. Spread 2/3 of mixture into greased 15 1/2 x 10 1/2-inch jelly roll pan. Combine chocolate chips, condensed milk and margarine in saucepan. Cook over medium heat until melted and smooth. Add nuts and vanilla. Spread over oatmeal mixture in pan. Spoon small drops of remaining oatmeal mixture on top. Try to spread evenly a little. Bake at 350° for 25 to 30 minutes. Cool and cut into bars.
Mix sugar, cocoa, milk and butter, then add peanut butter in boiler. Bring to a boil. Take off stove; add oatmeal. Drop by spoonfuls onto wax paper.
Brown ground beef and drain. Add chili powder. Add red beans and taco sauce and heat thoroughly. Chop lettuce and onions and mix together. Add Cheddar cheese. Crush chips and add to salad. Stir in French dressing and add to meat mixture. Serve immediately.
Beat eggs. Add sugar, salt, nutmeg and shortening. Sift together flour and baking powder. Add alternately with milk. Drop by teaspoon into deep fat at 375° until outsides are golden brown, then roll in powdered sugar.
Mix sugar and melted shortening together. Mix sour milk, beaten eggs, flour, soda and salt together. Add nutmeats and blueberries to flour mixture. Combine the flour and liquid mixtures. Pour into 2 loaf pans that have been greased. Let set 20 minutes before baking. Bake at 350° for 1 to 1 1/4 hours.
Mix all ingredients except pineapple. Spread beef mixture evenly in ungreased loaf pan (9 x 5 x 3-inch). Cook, uncovered, in a 350° oven for 1 hour; drain. Spoon pineapple over meat loaf. Cook until meat loaf is done, about 30 minutes longer. Makes 6 servings, 335 calories per serving.
Thoroughly cream the margarine and sugar. Add sweet potatoes and beat until light and fluffy. Add eggs, one at a time, beating well after each addition. Sift together the flour, salt, baking powder, baking soda, cinnamon and nutmeg; gradually add to creamed mixture, beating well. Blend in vanilla and orange extracts. Pour into a greased and floured 10-inch tube pan. Bake in 350° oven for 1 hour and 15 minutes or until done. Cool about 5 minutes and remove from pan. While still hot, drizzle with glaze.
Cook linguine according to package directions. Mix the cream cheese, milk, Parmesan cheese, salt and pepper until smooth and creamy; set aside. Cook vegetables according to package directions. Drain linguine; toss with cream sauce and cooked vegetables. Sprinkle with additional Parmesan cheese, if desired. Serve immediately.
Drop frozen lobster tails into boiling salted water. When water reboils, cook for 1 minute. Drain immediately and drench with cold water. Carefully remove meat from shells; reserve shells to refill. Cut meat into bite size pieces. Lobster will appear translucent, but completes cooking in sauce. Mix the cream cheese and cream together until blended. Melt butter; stir in flour. Add milk gradually, stirring constantly; cook until thickened. Add salt, curry powder, paprika and cream cheese mixture, stirring until sauce is smooth. Add lobster meat; simmer very gently until heated through. Refill empty shells with mixture and serve immediately. Makes 6 servings.
In 9 x 13-inch glass baking dish, add and mix all cut-up ingredients with Good Seasons garlic and herb salad dressing. Arrange in single layer. Cover and bake at 350° for 45 to 60 minutes or until potatoes are golden brown, stirring occasionally. Uncover for last 15 minutes to brown. Makes 4 to 6 servings.
Stir together flour, cornstarch and sugar. In large bowl with mixer at medium speed, beat margarine until smooth. Add flour mixture and vanilla. Beat until well blended. Refrigerate 1 hour. Shape into 1-inch balls. Place about 1 1/2-inches apart on ungreased cookie sheet; flatten. Bake in 350° oven 10 to 12 minutes. Don't overbake. Remove to rack to cool. Makes about 3 dozen.
Saute beef in 9-inch frying pan. Add cut up peppers and onions. Add mushrooms and soup. Let mixture cook for approximately 10 minutes.
Combine first 3 ingredients. Fold in grated cheese. Bake in a greased loaf pan at 350° for 1 hour. (Suitable for freezing.)
Heat the butter and oil in a deep skillet. Add the garlic and chicken quarters, skin side down. Brown the chicken on both sides and add the rosemary. Add the pepper, the wine and a large pinch of salt. Lower the heat and cover the pan. Cook slowly until the chicken is tender at the pricking of a fork. Turn the chicken two or three times while cooking. Transfer the chicken to a warm platter and deglaze the pan. Pour the juices on the chicken and serve.
Mix in medium bowl with fork. Stir flour and salt. Add shortening and mix until it resembles coarse crumbs. Reserve 1 cup mixture. Sprinkle 2 to 3 tablespoons cold water into flour mixture, a tablespoon at a time, mixing lightly with fork after each addition until pastry is moist enough to hold together. Press to bottom and sides of 8-inch or 9-inch pie plate; flute edges. Fill crust with fruit, mincemeat or pumpkin filling; sprinkle reserved flour on top.
Break cauliflower and broccoli apart. Combine all ingredients. Tastes best if refrigerated for a few hours.
Cook bacon until crisp. Drain and reserve drippings. Prepare stuffing mix per package directions, using bacon drippings and melted butter to make 1/4 cup. Crumble bacon and stir into stuffing. Place 1/3 cup stuffing onto each steak and roll each steak; secure. Add 1 tablespoon salad oil to drippings in skillet. Brown veal rolls. Dissolve crushed bouillon cube into 1/2 cup boiling water. Arrange broccoli spears in baking dish. Place veal rolls over broccoli. Pour bouillon mixture over veal. Cover dish with foil. Bake, covered, at 350° for 1 hour.
Combine cream cheese and sugar with mixer. Fold in Cool Whip and add remaining ingredients. Place in 9 x 13-inch dish or pan and freeze.
Mix dry ingredients; sift. Dice bananas; add to dry ingredients along with oil, pineapple juice, vanilla and eggs. Stir to blend; do not beat. Pour into greased and floured Bundt pan. Bake at 350° for 1 hour and 20 minutes (top will spring back at your touch). Cool in pan for 30 minutes, then turn onto plate. Sprinkle with powdered sugar when completely cool.
Open chicken breast to make a pocket. Place 1 slice ham and 1 slice Swiss cheese in each pocket. Roll up and secure with toothpicks. Melt margarine in a flat pan. Mix crumbs and seasonings in a separate dish. Roll chicken in margarine, then in crumbs. Place in buttered baking dish. Store in refrigerator for several hours. Bake uncovered 40 minutes at 400°.
Combine orange rind and next six ingredients. Mix well. Take one third of mixture and cover asparagus. Chill 2 hours. Drain and grill asparagus 350°-400° 8-10 minutes. Cool. Toss remaining dressing with salad greens and serve asparagus over greens. Sprinkle with crumbled bacon just before serving.
Heat the oil in a large saucepan over moderate heat for 1 minute. Add the onion and green and red peppers and saut, stirring often for 1 minute. Add the salt and water; bring to a boil and stir in the rice. Remove from the heat; cover and let stand for 5 minutes. Stir the beans into the rice mixture; cover and warm over low heat for 2 minutes. Transfer to a serving dish; top with the chopped eggs and surround with the orange slices. Serves 4.
Mix well and use for dipping raw veggies! Can add onion flakes or powder if you like onion flavor.
Place 1 can rolls in 9 x 13-inch pan. Mix and beat well cream cheese, 2 egg yolks, vanilla and sugar. Spread on rolls in pan. Press second can of rolls on top. Beat egg whites until fluffy. Frost dough with mixture. Sprinkle 1/4 cup sugar on top. Bake at 350° for 35 minutes.
Mix all ingredients together and pour into crusts. Chill. Very easy, but very good.
Preheat oven to 325°. Cream butter. Add sugar gradually and cream well. Beat in eggs until light and fluffy. Add vanilla. Sift together the remaining ingredients; add to creamed mixture and mix well. Roll on lightly floured board and cut with a 2-inch cookie cutter. Bake at 325° until lightly browned and crispy (12 to 15 minutes). Sprinkle with granulated sugar before baking.
Mix flour and baking soda. Combine butter, sugar, vanilla and pudding. Beat until smooth and creamy. Add eggs. Gradually add flour mixture. Stir in chips and nuts. Bake 2 inches apart on cookie sheet at 350° for 8 to 10 minutes.
Drain liquor from oysters and reserve. Mix crumbs and melted butter; toss until all crumbs are well buttered. Grease casserole and line bottom with 1/3 of the crumbs. Add half of the oysters. Sprinkle lightly with nutmeg and fresh ground pepper. Repeat crumb and oyster layers; season.
Saute squash in butter; add onion. Mix chiles and soup with squash and onion. Put in casserole dish and top with cheese crumbs. Bake at 350° for 30 minutes.
To make sauce, heat butter and oil; add garlic and simmer, 1 to 2 minutes, until golden but not brown. Add parsley, oregano, basil and pepper. Simmer. Cook linguini al dente. Drain. Add clams to sauce; simmer 1 to 2 minutes, just to heat through. Toss linguini with clam sauce. Sprinkle with Parmesan cheese.
Preheat oven to 375°. In medium saucepan, melt butter; stir in flour, mustard and salt; gradually stir in milk and cook and stir until mixture thickens slightly (mixture should coat spoon). Remove from heat; add 1 1/2 cups of cheese and stir until melted. Stir in cooked macaroni. Turn into greased 1 1/2-quart shallow baking dish. Top with remaining cheese. Bake for 20 to 25 minutes or until bubbly. Refrigerate leftovers.
Melt margarine and mix with cracker crumbs. Whip Dream Whip and cool milk together. Add sugar, then cream cheese; beat well. Put half of crumbs in dish for crust, then half of cream mixture, then pie filling. Put other half of cream mixture and remaining crumbs on top. Refrigerate.
Thoroughly cream the shortening and sugar. Add eggs and molasses; beat well. Add sifted dry ingredients with coffee. Drop from teaspoon onto greased cookie sheet. Bake at 350° for 15 minutes.
Mix all ingredients except French fried onions and put in casserole dish. Cook for 20 minutes at 350°. Sprinkle Durkee French fried onions to cover top. Bake additional 10 minutes.
Cook carrots; drain and cool. Cut onion and green pepper and mix with carrots. Mix other ingredients and pour over the vegetables. Cover closely. Marinate in the refrigerator for 12 hours or more. Keeps well in the fridge! Makes a great condiment.
Steam or boil potatoes in skins until tender; peel. Cut into halves lengthwise. Arrange in shallow pan. Mix sugar, water, butter or margarine and salt. Heat to boiling point. Pour over potatoes. Bake 20 to 30 minutes.
Beat eggs at medium speed. Gradually add sugar. Add next 5 ingredients; mix well. Add enough milk to fill freezer 3/4 full. Use electric or hand turned freezer. Let ripen for 1 hour. Yields 4 quarts.
Chop bananas and pour lemon juice over them. Add all other ingredients except cream and sugar. Add sugar to whipped cream and fold in. Chill before serving.
Saute celery, onion and broccoli in butter until golden brown. Mix soup with Cheez Whiz; heat until well mixed (this burns easily). Combine all ingredients and place in casserole. Sprinkle with paprika. Bake at 350° for 30 minutes.
Simmer dried fruits with seasonings until tender. Dissolve cornstarch in 2 tablespoons cold water. Bring soup to boiling and stir in starch. Cook, covered, until soup has thickened and is clear. Cool with cover on. To serve, pour over creamed rice or top with whipped cream.
Cut broilers in half lengthwise. Peel and cut potatoes in quarters. Peel and cut carrots in 1/8-inch pieces. Quarter onions. Put vegetables in roasting pan. Place chicken halves over vegetables. Salt and pepper. Pour cream over it. Dot with squares of butter. Cover and bake at 350° for 1 hour. Uncover and place under broiler 5 minutes or until golden brown. Serves 4.
Drain fruit cocktail and use this juice for the cup of cold water when mixing Jell-O. As Jell-O sets for a while, add the fruit and cream cheese.
Soak bread in milk. Add other ingredients, except cinnamon. Pour into a greased dish; sprinkle with cinnamon. Bake at 350° for 45 minutes.
Wash and dry chicken (do not cut up). Stuff with 1/2 apple and 1/2 onion. Season heavily with all the spices (just shake them on). Place in roasting pan with sliced (thickly) onion and 1 cup water. Roast at 500° for 20 to 30 minutes. Roast at 425° for another 30 to 45 minutes. Add more water if necessary as pan should have juice in it. Baste with juice once or twice. Cover with foil if skin gets too brown. Slice and serve in own juice. Mmmmmm!
Brown ground beef; drain. Add spaghetti sauce. In 2-quart baking dish layer sauce, uncooked lasagna, Ricotta and Mozzarella cheese. Repeat layers, ending with cheese. Cover with foil and bake at 375° for 1 hour.
Brown meat with minced garlic clove. Drain can of kidney beans and stir into browned meat. Heat thoroughly and set aside.