HumbleIntelligence/food-ner-1-Million huggingface dataset:
In medium size mixing bowl, beat cream cheese, Cheddar cheese and honey together until blended. Stir in shredded carrots. Cover and chill 30 minutes. Shape into fourteen one-inch balls. Cover and chill. Just before serving, roll in mixture of cereal and parsley, pressing into cheese to coat. Makes 14 balls.
Boil potatoes. Save water. Mash potatoes. Dissolve yeast in potato water which should be between 115° and 120°. Add sugar and salt. Let stand about 5 minutes. Add lukewarm potatoes and mix well. Add eggs and oil. Mix well. Add flour until dough is easy to handle. Let stand for 10 minutes. Knead until smooth. Cover and refrigerate 24 hours. It will rise in refrigerator. Remove and let stand at room temperature for 1 hour.
Mix the egg with water (enough water to cover the chicken). Leave chicken in egg mixture for 2 hours or overnight in refrigerator. Dip chicken into seasoned bread crumbs. Saute in margarine until brown. Place in baking pan, single layer. Top each piece with sliced mushrooms and Muenster cheese. Baste each piece with a couple of tablespoons of chicken broth. Bake, uncovered, at 350° for 30 minutes.
Heat pineapple and juice. Add jello; dissolve. Add sugar. Heat and stir until very hot. Refrigerate until set. Add lemon juice to very cold evaporated milk. Beat until stiff. Fold in pineapple mixture. Pour in pie shell and cool.
In large skillet, add enough cooking oil to fry potatoes on medium heat without sticking. Continue frying for about 15 minutes, adding onion, Polish sausage and chopped cabbage. Salt and pepper to taste. Continue frying until potatoes are done and cabbage is tender.
Blend the first 3 ingredients together, then add the rest. Bake for 1 hour at 350°. Use frosting or topping of your choice.
Break crackers into the 4 sections and place on greased cookie sheet (the kind with sides) close together but in 1 layer. Melt butter, margarine and sugar in saucepan; boil just until sugar melts. Pour over crackers and immediately sprinkle top with pecans. Bake at 350° for about 10 minutes. Remove from pan while still warm.
In an iron skillet, melt 1 cup sugar until it turns golden brown. Pour into a metal jello mold and set aside. In a blender, mix 1 can Eagle Brand milk. Use the empty can to add 2 cans of regular milk and 3 eggs. Pour over the caramelized sugar. Cover jello mold with aluminum foil. Place inside a cake pan with an inch of water. Place in a 400° oven and bake until firm, until knife inserted comes out clean. Cool completely and unmold.
Cook noodles; drain and let cool. Mix with other ingredients except dressing. Add dressing and toss.
Boil chicken. Cool, debone and cut into bite size pieces. In a 10-inch skillet, saute onions and chilies in margarine until onion is tender. Add salt and pepper. Stir cream cheese into mixture until melted. Add chicken pieces. Stir together well. Remove from heat. Spoon mixture into flour tortillas. Roll up and place in a 9 x 11 greased baking dish. Sprinkle shredded cheese on top of enchiladas. Pour whipping cream over top of everything. Bake at 350° (325° for glass dish) uncovered for 30 minutes. Remove from oven and garnish with chopped green onion.
Cut chicken breasts in 1/2-inch strips. Place in bowl; add salt and seasoned pepper and let stand for 15 minutes. Mix corn oil and cornstarch; pour over chicken and let stand for 15 minutes. Sprinkle paprika over chicken; add unbeaten egg whites. Mix a little and let stand 15 minutes. Put 2 or 3 tablespoons of oil in skillet. Add chicken. Turn every few minutes until brown as you desire.
Mix sugar, flour and cocoa in small mixing bowl. Melt margarine in an iron skillet; add sugar mixture. Beat egg yolks. Add milk; beat together. Add a little at a time to mixture in skillet, stirring constantly. Cook slowly until thick. Add vanilla; cool. Pour into 8-inch pie crust (cooked). Top with meringue of egg whites. Bake for 8 to 10 minutes at 400°. Yields 6 to 8 servings.
Mix together sugar, jello, cornstarch and water. Bring this to a boil, stirring often to keep it smooth. As soon as it boils, remove from heat and cool it.
Preheat oven and cookie sheet to 325°. In bowl, combine bacon, mushrooms, cheese, onions, flour, salt and garlic powder. Toss until well blended. Put into crust. Beat eggs with evaporated milk. Pour over bacon mixture. Bake 55 to 60 minutes or until knife inserted in center comes out clean. Cool 10 minutes before serving.
Cook and drain green beans. Saute onion and parsley in margarine. Stir in sour cream. Pour over cooked green beans; sprinkle with crumbs. Bake in a 350° oven for about 20 minutes or until hot.
Mix all, except pecans. Make into a ball. Roll in pecans. Refrigerate. Better if made a day ahead.
Mix all ingredients. Shape into 6 patties. Fry in 10-inch skillet over medium heat in 1 teaspoon margarine until browned. (Can substitute canned salmon for tuna.)
Heat oil in a large skillet on medium-high heat. Add vegetables; cook and stir until tender-crisp. Add salad dressing mix and vinegar. Cook and stir until heated through. Garnish with parsley, if desired.
Cut the green peppers and onion into eighths and the celery into 1-inch pieces. Quarter the tomatoes. Quickly brown the chicken in butter. Drain excess butter from skillet and add sherry and chicken broth; cover and simmer for 45 minutes (if broth cooks down too much, add more broth before the vegetables are added). Add the vegetables and cook for an additional 10 to 15 minutes. Serve over a bed of rice.
Cream shortening and sugar; add eggs, one at a time, beating well after each. Add jam and mix well. Add spices and milk; stir well. Add flour, one cup at a time. Mix well. Add raisins and nuts and stir by hand (do not use mixer). Bake in tube pan at 350° for 1 hour, then at 300° until done.
Whisk together the milk, cream and egg yolks. Combine the sugar and cornstarch in heavy saucepan. Whisk in the yolk mixture and cook over medium heat, stirring occasionally, for 5 minutes. Then stir the mixture constantly until it comes to a boil, about 7 minutes more. Boil, stirring, 1 minute. Remove from heat and stir in the vanilla, butter and coconut. Pour into baked pie crust. Top with meringue and sprinkle with coconut. Bake until top is brown.
Beat the eggs and add to the milk. Sift dry ingredients. Mix and pour through funnel into deep fat or vegetable oil. Funnel opening should be about 5/8 inches wide. Oil should be hot, 350° to 375°.
Heat water and sugar to dissolve; cool. Add water as directed on can to frozen orange juice and lemonade. Combine bananas and enough pineapple juice in blender to blend well.
Put in order in 9 x 13 pan. Bake 1 hour at 375°.
Blend at high speed in blender about 1 minute. Yield: 2 cups.
Whisk together all ingredients. Great for fish, onion rings, mushrooms, cauliflower or cheese.
Allow cheese to come to room temperature. Mix all ingredients except 1 cup pecans. Shape in round ball and roll in remaining pecans. Chill and serve with any kind of snack crackers.
Boil chicken breasts until tender. Pull apart and set aside. Mix soup, sour cream and 1/2 of cheese. Mix with chicken breasts and pour into oblong baking dish. Cover with remaining cheese. Mix cracker crumbs and butter together and sprinkle on top. Bake at 350° for 30 minutes.
Cream together the butter, sugar and Wesson oil. Add remaining ingredients and mix. Grease pan or spray with Pam. Dust pan with flour and shake off excess. Bake at 350° for 45 minutes to an hour. Makes 9 x 13-inch pan or 2 loaf pans.
Mix all ingredients in large bowl. If coarser dressing desired, add more cornbread and biscuits. Bake in greased pan at 350° until golden brown or for 1 to 1 1/2 hours. Serve with baked chicken or turkey.
Stir until sugar is dissolved. Pour over vegetables. Salt and pepper to taste. This keeps very well for days.
Combine flour, sugar and lemon peel. Cut in butter until mixture is crumbly. Add egg yolk and vanilla; blend well. Pat 1/3 of dough on bottom of 9-inch spring-form pan (sides removed). Bake at 400° about 6 minutes or until golden; cool. Butter sides of pan; attach to bottom. Pat remaining dough evenly on sides to a height of 2-inches.
Stir soup mix well and add 3 tablespoons to beef, milk, crumbs and 1/2 teaspoon of salt. Mix lightly but thoroughly and spread evenly in a shallow 2-quart baking dish. Mix remaining soup and salt with potato and parsley, if desired. Arrange evenly on meat mixture. Cover with lid or foil and bake in moderate oven (350°) for 1 hour. Uncover and sprinkle with cheese. Bake 15 minutes longer and sprinkle with paprika. Makes 6 servings.
Boil quartered potatoes until almost done. Pour off water from potatoes; set aside. Cook onion and green pepper in butter. Drain pimentos and pour over potatoes. Put can of beef broth in; heat until everything is hot. Serve.
Preheat oven to 400°. Combine biscuit mix, sugar and cinnamon. Combine egg, applesauce and milk. Add to dry ingredients and beat well for 30 seconds. Fill greased muffin pans 2/3 full. Bake at 400° for 15 to 20 minutes. Cool slightly and remove from pans. Combine remaining sugar and cinnamon. Dip muffin tops in melted oleo, then in the sugar mixture. Makes 10 to 12 puffs.
Take 2 tablespoons flour and coat nuts; set aside. Cream sugar, Crisco and margarine until smooth.	Add eggs, 1 at a time until well blended. Add sour cream, blend. Alternate dry ingredients with milk. Add flour and nuts; blend well. Grease angel food cake pan and flour. Bake at 325° for 1 hour, turn oven temperature to 300° for 1/2 hour. Check cake last 30 minutes. May not require that time.
Mix firs three ingredients. Bake at 400° for 8 to 10 minutes; cool. Mix cheese and sugar. Fold in Cool Whip. Spread on crust. Dissolve jello. Stir in strawberries and set in refrigerator for 10 minutes, then pour on cheese mixture. Let set.
Mix melted butter and graham cracker crumbs. Pat in bottom of greased 9 x 12-inch pan. Pour cherry pie filling over cracker crumbs. Whip whipping cream until stiff. Add marshmallows. Mix well and pour over cherry pie filling. Refrigerate.
Break beef into chunks; put 1/3 in blender container and blend until chopped. Put in bowl. Repeat with remaining beef. Put all other ingredients in blender; blend until smooth. Combine with beef, mix well. Mold in small bowl; chill, unmold. Serve with crackers.
Empty Cool Whip in large bowl. Sprinkle dry jello over Cool Whip and stir well. Add drained pineapple and drained oranges. Add cottage cheese and mix well. Let set for good while before serving. Makes 6 to 8 servings.
Preheat oven to 375°. In small saucepan, melt butter. Stir in lemon juice, salt and pepper. In medium bowl, combine rice, broccoli and 1/4 cup of sauce mixture; mix well. Divide broccoli mixture among fillets. Roll up and place seam side down in baking dish. Bake 25 minutes. Spoon remaining sauce on individual servings. Garnish with paprika.
Heat butter in a saucepan. Add onion, green pepper and rice. Cook and stir over medium heat until lightly browned. Add tomatoes, water, salt and pepper. Mix well, bring to boil and cover tightly. Reduce heat and simmer for 30 minutes. Fry ground beef and add to rice mixture after 30 minutes. Mix well. Serves 2 to 3 people.
Combine flour and taco seasoning mix in bag. Add 2 or 3 chicken pieces at a time. Shake to coat. Melt butter in a 15 1/2 x 10 1/2 x 1-inch pan. Place chicken in pan, turning once to butter surfaces, then roll in corn chips and return to baking pan. Bake in a 350° oven for 40 to 45 minutes. Makes about 32 pieces.
Melt butter in saucepan. Add flour and milk. Stir in beaten egg. Cool slightly. Add seasonings. Add crab meat to sauce and mix well. Cover with buttered bread crumbs. Bake at 350° uncovered for 30 minutes.
Cook meat and drain. Add salsa and corn, mix well. Add 1 can of cheese. Cook until cheese is melted. In baking dish, layer chips and beef mixture, ending with beef mixture. Add 1 can of cheese to top. Bake at 350° until cheese is melted and chips are getting soft.
Preheat oven to 350°. Combine graham cracker crumbs, 1/2 cup finely chopped pecans, 3 tablespoons sugar, 1/2 teaspoon cinnamon and melted butter; press into bottom of a 9-inch spring-form pan. Bake 10 minutes.
Mix pudding mix as directions on box. Add Eagle Brand milk, vanilla and Cool Whip. Put layer of vanilla wafers, then add layer of strawberries or bananas and layer of pudding mix until you get a large bowl full.
Combine sugar,	water, cornstarch and salt. Cook until clear. Remove from heat	and add Jell-O. Stir well and let cool. Put strawberries in baked pie shell.	Pour sauce over berries and chill. Top with whipped cream.
Pour hot tea over sugar; stir until dissolved. Add juices and refrigerate. When ready to serve, add ginger ale and spoon in sherbet. Makes 16 cups.
Wrap 12 beans in one piece of bacon or 1/2 piece, depending on length of bacon strip. Marinate in dressing for about 2 hours or less. Bake until bacon is crisp at 300°.
Mix all ingredients and refrigerate for a few hours. This makes a "crowd-size" quantity.
Mix first 3 ingredients and pat in bottom of a greased 9 x 13-inch baking dish. Mix the next 3 ingredients and pour on top of the cake dough. Bake 35 to 40 minutes at 350°.
Cook chicken. Bone and chop. Mix stuffing. Mix melted oleo and chicken broth. Spread stuffing mix in a large greased pan or casserole. Mix chicken, onion, celery and mayo. Spread chicken mixture on top of dressing. Cover with remaining stuffing. Beat eggs and add milk and pour this over entire casserole. Spread 1 can mushroom soup on top. Bake at 350° for 30 to 40 minutes. May be made and refrigerated overnight.
Mix together cream cheese, sugar and peanut butter. Fold in cool whip. Put into pie shell. Refrigerate until set.
Fry enough bacon to equal 1/2 cup when cooked and crumbled; let it cool.
Boil eggs 5 minutes; rinse in cool water. Peel shells off. Cut in half and take yolks out. Add mustard, mayonnaise and sweet relish; mash yolks with fork. If mixture is still dry, add more mayonnaise. Take yellow egg mixture and fill in the egg halves.
Take cream cheese and pour jalapeno jelly over the cheese. Serve with crackers. Great for Christmas, very colorful!
Cream together cream cheese, powdered sugar and margarine. Mix milk, pudding and Cool Whip. Combine the two mixtures and mix well.
Pour peaches and juice into 9 x 13-inch pan. Pour dry cake mix over peaches. Pour melted margarine over cake mix. Spread coconut and pecans over top. Bake at 350° for 45 minutes.
Spray an oblong pan with Pam. Spreads nuts on bottom of pan. Place coconut on nuts. Mix cake mix as directed on box and pour over nuts and coconut. Melt margarine and blend with softened cream cheese. Pour over top of cake. Take a knife and swirl mixture into cake. Mixture will be lumpy. Bake at 350° for 45 minutes. (Makes 16 servings.)
Combine first 5 ingredients. Mix well. Press firmly into 9-inch spring-form pan. Combine 3/4 cup sugar, pumpkin, 3 egg yolks, spices and salt in bowl. Mix well and set aside. Beat cream cheese until light and fluffy. Gradually add remaining sugar; mix well. Add egg and cream. Beat well. Add cornstarch and extracts. Beat until smooth. Add pumpkin mixture. Mix well. Bake at 350° for 50 to 55 minutes. Let cool. Chill thoroughly. Garnish with whipped cream and pecan halves if desired.
Mix together. Put in pitcher. Store in freezer overnight until slushy. Serve in champagne glasses. Keep cold!
Press crescent rolls into pan (pie size baking dish). Brown ground beef with onion and spices. Add tomato paste and mix. Pour into shell. Top with cheese. Bake at 425° for 15 to 20 minutes.
In a 9 x 13-inch pan, break up angel food cake and line the bottom of the pan. In a bowl, mix pudding and milk; beat until smooth. Add ice cream to pudding-milk mixture; pour this mixture over the top of the cake pieces. Refrigerate pan. In a bowl, combine jello with 3/4 cup boiling water. Add slightly thawed frozen strawberries to jello; let partially set. Pour jello-strawberry mixture over cake pieces. Refrigerate.
Mix all ingredients together in casserole. Top with Ritz cracker crumbs and bake for 20 minutes at 400°.
Have butter and cream cheese at room temperature. Whip together, add sugar and vanilla. Mold. Let set over night before dipping in chocolate.
Mix all ingredients well and put in greased 13 x 9 pan. Bake at 325° for 1 hour.
Brown hamburger and medium onion in bottom of large pan. Add 1 teaspoon chili powder, salt and pepper to taste. Add beans and tomatoes; stew on low boil for 30 minutes. Add more chili flavor or dash of garlic salt if desired.
Mix all ingredients and pour over broccoli or mixed vegetables. Use an 8-inch square casserole dish. Bake at 325° for 45 minutes.
Cut and flatten cutlets. Salt. Dip in flour, then eggs, then bread crumbs. Fry in deep hot oil until brown. Drain on towel. Decorate with lemon slices. Serve with favorite pasta.
Pour oil in a big pot. Add cauliflower, broccoli, onion, carrots and celery. Cook for approximately 20 minutes on medium heat. Push and pull. Do not stir. Do not use a lid. The last 5 minutes, add drained water chestnuts, drained bamboo sprouts and cooked, diced chicken. Cook as much rice as you desire. Put topping over your rice and squeeze as much butter as you wish to taste.
Blend first 3 ingredients together, mixing well. Fold in blueberries. Pour in 2 graham cracker crusts. Chill.
Mix sugar, cinnamon, salt and flour. Put apples in bottom crust. Cover apples with mixture. Add 4 or 5 pats of butter over apples. Cover with top crust. Brush egg whites on top of pie. Cook at 425° for 45 to 50 minutes. Make crust according to directions.
Combine all in crock-pot and cook about 3 hours. Serve with hard rolls.
Drain beans, reserving 2 cups of juice. Combine beans, celery, onion and peppers in large sauce pot. Cover with sugar, vinegar, water, mustard seed and celery seed. Bring to a boil and simmer for 5 minutes. Pack into hot jars, leaving 1/4-inch headspace. Remove air bubbles. Adjust caps. Process 15 minutes in boiling water bath.
*Broccoli, cauliflower, red cabbage, mushrooms, carrots, black olives, green pepper and tomatoes. Cut up veggies small. Crumble broccoli and cauliflower. You could also use baby shrimp; be creative.
Cook noodles according to package directions and drain. Melt in a saucepan butter. Add flour, salt and pepper. Blend. Add milk slowly until sauce thickens. Cut cheese into small cubes. Remove sauce from flame and add cheese. Stir constantly until sauce thickens. Pour over noodles already in a casserole dish and mix. Top with bread crumbs. Bake at 350° for 30 minutes.
Grind tomatoes, onions and peppers. Let drain; add rest of ingredients. Cook until thick.
Combine sugar and 2 cups of half and half in a saucepan; stir until sugar is melted. Beat in eggs and slowly add to hot mixture, stirring constantly. Cook and stir until slightly thickened. Chill. Add 2 cups of half and half to vanilla, salt and sweetened condensed milk. Pour into freezer container and add enough milk to fill 2/3 full. Freeze.
Mix the egg into the sour cream. Add this mixture to the corn and stir in the cornbread mix. Stir in the melted margarine. Bake in a 13 x 9 x 2-inch casserole dish for 45 to 60 minutes at 350.
In a mixing bowl, cream together shortening and sugar. Beat in egg and egg white. Add buttermilk and bananas; mix well. Combine flour, baking powder and salt; stir into creamed mixture. Add vanilla and nuts. Pour into 2 greased and floured 9-inch cake pans. Bake at 350° for 35 minutes or until done. Cool in pans 10 minutes before removing to wire rack. Cool completely, then add filling to bottom layer only.
Toss together first 4 ingredients. Mix mayonnaise and sugar. Stir into other ingredients. Refrigerate at least 1 hour before serving.
Brown beef and drain. Stir in remaining ingredients, except 1 cup cheese. Spoon into Crazy Crust recipe. Bake 18 to 28 minutes or until brown at 425°. Sprinkle with cheese. Return to oven to melt cheese. Reheat leftovers at 425° for 35 to 45 minutes.
Place in large deep pot the oil or butter. Add pork chops; brown lightly. Remove the chops from the pot and place them in a dish. Add the onions; saute for 15 minutes in the hot oil, stirring constantly. Add tomatoes and the sauce. Cook over low fire for 1 hour, stirring every 10 minutes. Add salt, pepper and the lightly browned pork chops. Cook slowly for 1/2 hour. Add cabbage, a little at a time, until all is used. Cook until tender. Serve hot with cornbread or hot biscuits.
Mix together and beat. Fold in stiffly beaten egg whites. Add vanilla; bake for 1 hour at 350°.
Combine shortening, butter, sugar and milk in a saucepan. Bring to a boil. Remove from heat and add coconut. Pour on warm cake and spread evenly. Place cake under broiler, not too close, and broil slowly until golden brown. Cut in squares and serve hot or cold.
Beat pudding and milk until thickened. Add sour cream and Cool Whip. Put wafers and bananas in layers, then add pudding.
Bake potatoes; remove from oven and slice tops of potatoes off. Scoop out potato into large bowl. Add 1/2 cup Cheddar cheese, sour cream, 4 tablespoons butter and milk to mash. Mash potatoes well. Scoop back into potatoes; sprinkle with Cheddar cheese. Top with bacon bits and pat of butter. Reheat at 325° for 20 minutes. Serve hot.
Melt butter. Boil water. In processor, combine sugar and instant dry milk. Turn processor on; pour in melted butter and boiling water. Blend for 1 to 1 1/2 minutes.
Preheat oven to 425°. Blend first 5 ingredients with pastry cutter until very fine. Blend in milk just until moist. Roll out on floured board 1-inch thick. Cut with large biscuit cutter. Place on slightly greased cookie sheet. Place a dab of butter on each biscuit. Bake 10 to 15 minutes or until browned. Serve hot.
Combine first 4 ingredients and set aside. Heat molasses and soda; beat while heating about 1 minute. Combine the 2 mixtures and enough flour to make a stiff dough. Roll out thin. Bake at 350° for 8 to 10 minutes.
Shred cabbage, onion and pepper. Put in bowl in layers. Season each layer with salt, pepper and celery seed. Bring oil, vinegar and sugar to boil; pour over salad slowly. Let stand in refrigerator overnight. In morning, remove some of liquid and stir.
Melt butter in 13 x 9 x 2 pan. Sprinkle graham cracker crumbs over melted butter. Layer next five ingredients in order given. Bake at 350 degree oven for 30 minutes. Cool and cut into squares.
Wash, pare and cube potatoes. Cook in boiling, salted water until tender. Drain and cool. Add celery, salt and parsley. Toss with a salad fork to mix. Add French dressing; let stand 3 hours. Serve on lettuce leaves, garnished with mayonnaise and stuffed olives. Serves 50.
Mix the first 3 ingredients well until it becomes stiff. Pour into pie shell and chill.
Parboil zucchini; drain well. Saute garlic and onion in 2 tablespoons oil. Beat together eggs, cottage cheese, Parmesan cheese, parsley, spinach, garlic and onions.
Melt butter and mix with dressing. In a small sauce pan mix broth and two cans of soup, mix well, on low heat. In a 9 X 13 dish, layer dressing, half of chicken and half of soup mixture. Layer again with remaining ingredients. Top with dressing. Bake at 350 for 30 - 45 minutes.
Put all ingredients in a large bowl and beat at high speed for 5 1/2 minutes. Put in greased tube pan and bake in preheated oven at 325° for 1 hour and 20 minutes.
Mix altogether, about 4 minutes. Pour into pan or pans. Bake at 350° until done.
Cream shortening and sugars, beat in eggs. Add flour with salt, baking powder and other ingredients. Drop by spoonfuls on ungreased cookie sheet. Bake at 325° for 12 to 15 minutes.
Cream together margarine, sugar and flour. Add vanilla, chips and pecans. Mix well. Form into balls and flatten. Bake at 375° for 10 to 12 minutes.
Mix all ingredients well. Shape into loaf. Bake at 350° for 1 hour. Top with more salsa and cheese. Return to oven for 10 minutes.
Mix whipped cream and 3 crushed Butterfinger candy bars. Pour into graham cracker crust and freeze overnight.
Take a banana and peel covering all off. Place in a bowl. Hollow out top side of banana and add as much peanut butter as you want. Top it off with plenty of raisins. Freeze for 20 minutes only. Bon Appetit!