HumbleIntelligence/food-ner-1-Million huggingface dataset:
Arrange apples in a single layer in a circular pattern to completely cover pastry. Sprinkle with cheese. Combine brown sugar, walnuts, cinnamon and nutmeg and sprinkle over cheese. Cut butter into small pieces and dot top.
Pull apart cookies, scrape icing out, put in Ziploc bag and roll with rolling pin to crush. Mix pudding and milk. Refrigerate 10 minutes. Mix cream cheese and Cool Whip with electric mixer. Add pudding. Assemble by layering cookie crumbs, then pudding and repeat, ending with cookies.
In large mixer bowl, beat cream cheese until light and fluffy. Add sweetened condensed milk; blend thoroughly. Stir in lemon juice and extract. Spread 1/2 filling into pie crust. Arrange slices of peaches on top of first layer. Add other 1/2 filling. Garnish with remaining peaches. (If you choose to also use the cherries, you would then put the cherries on top of the slices of peaches.) Chill 2 hours.
Boil one fryer; debone and dice. To broth, add next 3 ingredients. Add chicken bouillon if a stronger broth is needed. Cook only until vegetables are tender (onions can be added to these vegetables if you choose). Mix next 3 ingredients into a paste. Add to broth; add diced chicken.
Cook carrots until tender. Drain and cool. Cut other vegetables and mix with cooled vegetables. Mix other ingredients and pour over. Marinate for at least 12 hours. Will keep 2 weeks or longer in refrigerator.
In a large bowl, whisk the vinegar, mustard, garlic, oregano and pepper. Add the beans and toss to coat.
Make tea in boiling water. Let steep 15 minutes. Mix all other ingredients with tea. Serve over ice.
Cover bottom of greased 9 x 13-inch casserole dish with bread cubes. Cover with browned sausage which has been drained well. Mix remaining ingredients well and pour over bread and sausage.
Beat together sugar, butter, eggs and water. Gradually add flour, baking soda, cinnamon, nutmeg, salt and vanilla. Fold in apples, nuts and raisins. Pour in pans. Bake at 350° until tester comes out clean, 35 to 40 minutes.
Mix bean dip and refried beans; spread over a large round plate. Mix mayonnaise, sour cream and taco seasoning. Spread over bean mixture. Spread avocados over this. Spread Jack and Colby cheese next. Top with olives, green onions and tomato. Serve with tortilla chips.
Place the chicken in an 8-inch square baking dish. Add 1/2 of the Italian dressing and mix well. Cover and refrigerate for 1 hour. Heat a large grill pan over high heat until hot. Put chicken in the pan, discarding the marinade; cook 2 to 4 minutes on each side, until meat is no longer pink. Remove chicken; set aside. Add peppers to the pan and cook for 4 to 5 minutes, stirring once or twice. Return chicken to the pan, letting it get hot through and through.
Beat sugar, margarine, eggs and vanilla until smooth. Add 1 cup chocolate chips, melted. Mix well. Stir in oats, flour, baking powder and salt. Mix well. Chill for 1 hour. Place 1-inch balls on cookie sheet (ungreased). Press deep thumbprints in center. Place cherries in prints. Bake at 350° for 10 to 12 minutes. Cool. Drizzle with remaining chocolate chips, melted.
Mix all marinade ingredients in a glass bowl. Cut pork into cubes and submerge in marinade. Cover and marinate overnight in refrigerator. Skewer and broil, turning once; baste with remaining marinade. Serve with rice (optional).
Mix melted margarine, flour and chopped nuts. Spread in 13 x 9-inch pan and bake at 350° about 10 minutes or until brown. Let crust cool.
Cook macaroni according to package directions and drain. Blend flour, salt, mustard and milk. Heat, stirring constantly, until sauce thickens a little and is smooth. Add cheese and heat until melted, stirring constantly. Combine sauce and macaroni in 2-quart dish and top with cracker crumbs. Bake at 375° for 20 to 25 minutes.
Mix lime juice and powdered sugar until well blended; set aside. Place dry ingredients in large bowl. Add eggs, oil, orange juice, vanilla and lemon extract. Beat until well blended. Pour batter into greased 9 x 13-inch glass dish. Bake 35 minutes or until done. Remove from oven and let stand in pan 15 minutes. Prick cake all over with a fork. Drizzle thoroughly with lime juice, mixed with powdered sugar. Cover and refrigerate 24 hours before serving.
Mix sugar and flour together; add beaten eggs. Add milk and corn; stir well. In a 1-quart casserole dish melt the margarine. Turn the dish so the margarine greases the sides, then stir the margarine into the corn mixture and pour everything into the casserole dish. Bake at 375° for 45 minutes, until browned.
Brown beef and onion in frying pan and drain. Stir in the salt and pepper and spread in pie plate. Beat milk, Bisquick and eggs until smooth. Pour into pie plate. Bake 25 minutes. Top with 2 sliced tomatoes and the cheese. Bake until knife comes out clean (5 to 8 minutes). Cool for 5 minutes. Serves 6 to 8 people.
Stir first 6 ingredients until well blended. In medium iron skillet, add 3/4 tablespoon oil; heat until hot. Add bread batter and bake at 400° for 15 minutes. Then broil until top is brown.
In 1/4 cup water, soften gelatin; mix egg yolks with sugar, milk, salt and vanilla in top of a double boiler. Cook slowly until thick and mixture coats a spoon. Add softened gelatin and stir until well mixed. Cool. When partially thickened, fold in stiffly, beaten egg whites and then thick whipped cream. Sprinkle 1/2 grated chocolate over bottom of 11 x 6-inch pan. Cover with gelatin mixture. Top with rest of grated chocolate. Cover with waxed paper and refrigerate overnight.
Mix all ingredients together in ovensafe dish. Bake at 350° until brown and bubbly, approximately 20 to 25 minutes. Serve with crackers.
Dissolve jello in hot water. Cool until it starts to jell. Add horseradish, salt and whipped cream. Pour into mold and let set. Good accompaniment with beef.
Mix one part wine with two parts seltzer and add a splash of fruit juice (such as orange or pineapple). Has 8 calories per ounce.
Mix dry jello, Cool Whip and sour cream. Add other ingredients and chill.
Combine salt, pepper, Worcestershire sauce, oats, egg, 1/3 cup catsup and onion. Add to ground beef, mixing thoroughly. Pack 1/2 cup meat mixture into each pepper half. Place peppers in 12 x 8-inch baking dish. Top meat with 2 teaspoons catsup. Bake at 350° for 30 to 35 minutes.
Over moderate heat, fry the onion in oil until lightly browned, stirring to prevent scorching. Add tomatoes, salt and curry powder; continue stirring for 2 to 3 minutes. Add cabbage, carrots and pepper; mix well. Pour in about half a cup of water. Cover the pot, reduce heat and simmer until liquid is absorbed and cabbage is still slightly crunchy.
In heavy boiler, combine flour, sugar, pineapple, whipping cream and butter. Cook over low heat until thick, stirring constantly. Remove from heat. Add margarine, stirring until melted. Refrigerate mixture to cool. Place apples in serving bowl; fold in flour and pineapple mixture. Garnish salad with nuts and cherries; chill. Makes 6 to 8 servings.
Brown ground beef and garlic powder in oil; drain. Stir in tomatoes, sauce and seasonings. Simmer for 30 minutes uncovered. In bottom of greased pan, place 1/2 meat sauce and arrange 1/2 lasagna over top. Spoon 1/2 of Parmesan cheese, Cheddar and cottage cheese over top, then layer lasagna, cheeses and meat sauce. Bake uncovered for 45 minutes.
Let cheese and oleo come to room temperature. Add sugar and flour. Spread pie filling in a 9 x 13-inch pan. Pour cheese mixture over top and spread. Bake at 350° for 30 minutes.
On a serving plate, layer, in order: Bean Dip; avocado - mashed with lemon juice, added; sour cream; sprinkle with taco seasoning; sprinkle with grated cheddar and monterey jack cheeses; chopped bunch of green onions; add chopped (finely) tomatoes; top with chopped black olives. Serve with chips.
Cook broccoli and drain. Beat eggs and add mayonnaise, cheese, soup and onion together. Add broccoli; mix together. Melt margarine and add crackers. Put broccoli mixture in casserole bowl. Add cracker mixture on top. Cook at 350° for 30 minutes.
Mix all ingredients in order given, dough will be soft. Drop by teaspoons on cookie sheet. Bake until brown at 350°.
Dice zucchini; blend oil and zucchini in blender. In bowl, cream oleo and sugar. Add zucchini and oil, eggs and vanilla. Add sifted dry ingredients and sour milk alternately. Pour into greased, floured pan, 9 x 13-inch or 2 loaf pans. Sprinkle with chocolate chips and nuts. Bake at 350° for 40 minutes. Frost or use powdered sugar or serve plain. Freezes well.
Mash bananas with fork. Stir in all other ingredients. Pour into a buttered 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan. Bake 1 hour at 325° until top is evenly brown.
Combine 1/2 cup of sugar, gelatin and half of the cream. Stir over low heat until gelatin dissolves. Stir a small amount of hot mixture into egg; mix well. Return to remaining mixture. Cook and stir until thick, about 1 minute. Chill. Add remaining cream, vanilla, almond extract and salt. Combine peaches and 3/4 cup of sugar. Add to chilled mixture. Freeze in ice cream freezer.
Brown onion and garlic in olive oil. Add salt and sprinkle of pepper. Put beans in glass casserole dish and microwave for 5 minutes. When onion and garlic are soft, combine with beans and mix.
Chop cauliflower, broccoli and onions up together. Mix mayonnaise sugar, oil, vinegar and dressing. Pour dressing mixture over chopped up vegetables. Stir well. Refrigerate until ready to be served.
Combine corn, broccoli, egg, 1/2 cup crackers, 2 tablespoons butter, salt and pepper. Turn into a 1-quart casserole dish. Combine 1/4 cup of crackers and remaining butter. Sprinkle over vegetables. Bake uncovered in a 350° oven for 35 to 40 minutes. Makes 6 servings.
Dissolve Jell-O in boiling water; refrigerate until partially set. Cream cream cheese and sugar together. Add Jell-O to cheese mixture. Whip the cream; add the Kahlua and whipped cream, folding into the cheese-Jell-O mixture. Spoon carefully into a chocolate crumb crust.
Cook broccoli until tender. Drain and mash and put in casserole dish. Add cooked rice, soup and Velveeta. Bake at 350° for 20 to 25 minutes. The last 10 minutes of baking take out and add cracker crumbs to top, return to oven and finish cooking.
Combine chicken and salt in a Dutch oven; add enough water to cover chicken. Bring to a boil. Cover; reduce heat and simmer 1 hour or until tender. Remove chicken and cool slightly. (Reserve broth for other uses.) Bone chicken and chop. Cook broccoli according to package; drain well. Arrange broccoli in a lightly greased 13 x 9 x 2-inch baking dish. Combine soup with next 5 ingredients. Spoon 1/2 sauce over broccoli. Place chicken over this and pour remaining sauce over. Bake uncovered at 350° for 35 minutes. Sprinkle with cheese and paprika. Bake 5 more minutes. Serves 8.
Drain, flake, and remove skin and bone from salmon. Mix well: salmon, cheese, juice, onion, horseradish, salt and liquid smoke. Roll in pecans and parsley. Wrap and refrigerate.
Chop broccoli and onion; mix together. Crisp bacon and crumble into broccoli/onion mixture. Mix sugar and mayonnaise; mix into salad mixture. Cover and refrigerate for 2 to 3 hours before serving.
In mixing bowl beat together sugar, pumpkin, oil and vanilla. Sift together dry ingredients. Add and stir until smooth. Do not mix any more than necessary. Blend in nuts and drop onto lightly oiled cookie sheet. Bake at 350° for 12 to 15 minutes. Makes about 7 dozen.
Mix lightly; make into cakes. Roll in flour and brown in fat in skillet. Add 1 1/2 cups of tomato sauce or stock. Put in covered casserole and bake 45 minutes. Serve with border of rice.
Layer potatoes and carrots in casserole. Salt and pepper to taste. Layer minced corned beef over potatoes and carrots, then add layer of onion. Next add layer of cabbage and dot with butter. Mix soup and sauce and pour over vegetables. Bake in 375° oven for 1 hour and 30 minutes. Yields 6 servings.
Mix the first 8 ingredients and put in baking dish. Mix remaining ingredients and put on top. Bake in a 300° oven for 30 to 40 minutes.
Place water in bowl. Add salt and set aside. Mix yeast into dry cake mix. Add water. Add flour gradually. Mix and knead until smooth (can use a mixer). Knead and cover for 1 hour. Let mix rise in a warm place. Shape into rolls. Let stand until double in size. Bake in preheated oven at 375° for 20 to 25 minutes or until golden brown. Makes 2 to 3 dozen.
Sift dry ingredients together. Add nuts and fruit; toss. Mix sugar and shortening. Add eggs, one at a time, then pumpkin. Add water and flour, alternating to creamed mixture. Mix well. Pour into 2 greased loaf pans. Bake at 350° for 1 hour.
Soak beans overnight; drain. Add water and cook approximately 1 hour. Add other ingredients and cook until done. (Remove ham hock from soup when half done and tear ham from bone; put back into soup.)
In a small bowl, combine all crust ingredients. Stir until well blended. Reserve 2 tablespoons of crumbs for topping. Press remaining in pie pan. Bake 6 minutes at 350°. Cool.
Boil this together until it forms a soft ball in cold water. Remove from heat. Add 1 tablespoon vanilla and 1/2 cup peanut butter. Beat with spoon until creamy. Pour in buttered pan and cut when cool.
In heavy saucepan (or top of double boiler), melt together chocolate chips and butter. Cool. Stir in nuts and marshmallows. Mix well. Sprinkle coconut on waxed paper. Turn out chocolate mix onto waxed paper; shape into log and sprinkle with coconut remaining on waxed paper. Roll in waxed paper and refrigerate 24 hours. Slice into desired thickness. Makes 3 logs.
Cream butter and sugar. Add eggs, one at a time. Add lemon extract. Add flour, one cup at a time. Fold in 7-Up.
Beat cream cheese until smooth. Stir in remaining ingredients. Shape into ball. Roll in nuts on wax paper. Wrap and store in refrigerator.
Mix the sugar, eggs, oil and pumpkin first in a large bowl. Mix in another bowl the flour, cinnamon, nutmeg, baking soda and salt. In a pan, mix the water and mincemeat. Bring to a boil. Add the raisins. Combine the first two mixtures and add mincemeat. Grease and flour five 1 pound coffee cans. Fill half full. Bake at 325° for 1 hour. Cool completely and shake just enough to slice each piece. Cover can with the plastic lid to ensure freshness. Freeze in cans, if needed. Makes nice gifts. Just wrap can in foil and add bow!
Dissolve the baking soda in 2 cups boiling water. Set aside to cool. With electric mixer, cream butter and sugar and beat in eggs. Stir in by hand the remaining ingredients. Finally, stir in soda water. Keep batter in refrigerator. Bake in muffin pan for 30 minutes at 375°. Batter will keep for about 1 month. This is also good with pecans or raisins added as you start to bake.
Crush Special K into 1 1/2 cups and set aside. Sift together flour, baking powder, soda, and salt. Set aside. Place margarine or butter and sugar in large mixer bowl; beat until light and fluffy. Add eggs; beat well. Add sifted ingredients. Mix until thoroughly combined. Stir in Special K and nuts. Drop by level tablespoons onto lightly greased baking sheet. Bake in 350° oven for about 15 minutes or until lightly browned. Remove immediately from baking sheets onto a wire rack.
Over a low heat, melt cheese and butter; set aside. Open tube of biscuits and cut each into 4 pieces. Dip each piece into the cheese mixture. Place in a pie plate and bake per directions on biscuit package. Serve with a glass of wine.
Heat oil. Chop up garlic. Brown garlic in oil for 2 minutes. Add some sauce from roast; season with black pepper. Simmer for 1 minute. Mix flour with water and add to sauce to thicken.
Boil potatoes and let cool, then peel them. Slice in a pan. In a pot, bring margarine, brown sugar and syrup to a boil. Sprinkle cinnamon over potatoes and then pour mixture over potatoes. Bake for 30 minutes at 350°.
In large bowl, beat together butter and sugars until light and fluffy. Blend in eggs and vanilla. Add remaining ingredients; mix well. Shape dough to form two 12-inch long rolls; wrap in wax paper. Freeze several hours or overnight. Heat oven to 350°. Cut each roll into 1/4-inch thick slices; bake on ungreased cookie sheets 8 to 10 minutes or until lightly brown. Cool 1 minute on cookie sheet, then remove to wire cooling rack. Makes about 6 1/2 dozen cookies.
Cream the first 5 ingredients thoroughly. Mix the next 4 ingredients thoroughly and gradually add to first part. Add the last 3 ingredients. Stir with fork. Shape into walnut size balls. Press down with a fork. Bake at 350° for 15 to 17 minutes.
Spread margarine on one side of bread; remove crusts and cut into small cubes. Combine cubes, ham, cheese, salt and pepper; stir well. Beat eggs until foamy. Stir in milk. Add egg mixture to ham mixture; stir well. Pour into lightly greased 13 x 9-inch pan. Cover and refrigerate overnight. Bake uncovered at 350° for 1 hour. Serves 10 to 12.
Boil noodles until tender, then drain and put into a casserole dish. Cut blocks of cheese into small chunks and mix the cheese and soup in the dish of noodles; stir. Mix in the butter, milk and salt. Place in oven at 300° until cheese is fully melted. Take out of oven and stir. Slice a few pieces of sharp Cheddar cheese and place on top of macaroni. Place into oven until cheese on top melts. Take out of oven and allow time to cool.
Drain pineapple and reserve 1/3 cup juice. Cut chicken into chunks. Cook spaghetti, drain and set aside. In a large skillet or wok, stir for 2 minutes oil, ginger, chicken and garlic. Add pineapple chunks, carrots and pepper. Cover and steam 2 to 3 minutes until tender-crisp. Stir in spaghetti.
Heat oven to 350°. Grease a 13 x 9 x 2-inch baking pan.
Preheat oven to 400 degrees. Butter a 12 - cup muffin tin with the softened butter and set aside.
Heat syrup and sugar to boiling in heavy 2-quart saucepan over medium heat, stirring constantly. Immediately remove from heat; stir in peanut butter until melted. Place cereal in a large bowl. Pour peanut butter mixture over cereal, stirring until well coated. Cool 2 minutes. Stir in marshmallows. Press mixture in ungreased rectangular pan (13 x 9 x 2-inch). Sprinkle with peanuts.
Boil strawberries and vinegar hard for 1 minute. Add sugar and boil 20 minutes. Let set until cold. Put in jars.
Saute spinach in butter until limp. Stir in flour and cook 5 minutes. Remove from heat. Combine eggs, cream, salt and pepper and mix well. Stir in cheese and spinach. Pour into pastry shells and bake at 375° for 30 to 35 minutes.
Brown pork in oil in skillet. Reduce heat. Add water; simmer, covered, for 1 hour. Combine cornstarch, salt, brown sugar, vinegar, pineapple juice and soy sauce in bowl; mix well. Pour over pork. Let stand for 15 minutes. Add green pepper, onions and pineapple chunks. Simmer for 4 to 5 minutes longer. Stir in Kitchen Bouquet. Serve over rice or Chinese noodles. Serves 4.
Cook meat in oil 5 minutes. Mix flour with tomato juice and stir into meat. Add tomatoes, onions and spices. Cook slowly for 15 minutes. Cook noodles and drain. Grease 2 medium casseroles. Layer noodles, meat mixture, then cheese. Sprinkle with Parmesan cheese. Bake 45 minutes at 350°. Can be frozen.
Preheat oven to 350°. Cut tops from green peppers; discard seeds and membranes. Chop enough of the tops to make 1/4 cup; set aside. Cook the whole peppers, uncovered, in boiling water for 5 minutes; invert to drain well. Sprinkle insides of peppers lightly with salt.
Boil pasta just until done; rinse and drain. Slice black olives and mix with pasta. Mix dressing and pour over pasta. Chill and serve.
Stew chicken; reserve broth. Cook broccoli in chicken broth. Remove chicken from bones. Layer chicken and broccoli in glass casserole dish. Combine remaining ingredients. Pour over layered chicken and broccoli. Top with buttered crumbs. Bake 30 minutes in 350° oven. Serves 8 to 10.
In a small bowl combine flour, baking powder and salt. In a large bowl, beat eggs until foamy. Gradually beat in sugar. Beat in water, 1/2 teaspoon of vanilla and almond. Gradually beat in flour mixture until smooth. Grease a 15 x 10 1/2 x 1-inch jelly roll pan. Line with waxed paper. Grease again. Pour batter into prepared pan. Bake in preheated 375° oven for 12 minutes or until toothpick comes out clean.
Cream together sugar and shortening. Add eggs, mix well. Add molassas and beat. Combine flour, spices, and soda. Add to cream mixture, alternate adding with oatmeal. Mix well. Drop by teaspoon onto ungreased cookie sheet. Bake at 375° for 10 min.
Cook pasta according to package directions. Toss hot pasta with several tablespoons real butter. When melted, grate fresh Romano or Parmesan cheese. Toss.
Mix well. Bake in a 9 x 13-inch baking pan. Butter to taste over the top. Bake at 350° until top is golden brown.
Mix together margarine and 1/2 cup sugar with graham cracker crumbs. Reserve 1/4 cup of this mixture. Press remaining mixture in bottom of 9 x 13-inch pan. Bake at 350° for 5 minutes.
Mix ingredients as listed. Bake at 350° in a 9 x 13-inch greased and floured cake pan.
Slice round steak into 1-inch strips; brown in oil. Slice onion into strips. Slice pepper into 1-inch strips. Add onion and pepper to meat; brown, then drain oil. Add Lipton onion soup mix and 1 cup water. Put lid on; cook on medium-low for 30 minutes. Serve over cooked rice.
Using food processor, coarsely chop ham. Then finely chop onion and raisins. Combine ham, onion and raisins using just enough mayonnaise for all ingredients to be consistent. Form into a ball. Mix cream cheese with small amount of milk (to make spreadable); add a dash of Tabasco sauce. Spread over ham ball. Dash of cayenne pepper on top. Garnish with parsley. Lightly chill and serve with a crisp cracker. Suggested wine: Chablis or Chardonnay. Serving Ideas: Colors of red, green and white.
Make pudding according to directions on box. Add all remaining ingredients; mix well. Refrigerate.
Put half of ham, potatoes and onions in crock-pot. Sprinkle with salt and pepper, then grated cheese. Repeat with remaining half.
Cook turkey in water with bouillon cubes for 5 to 6 hours (or until done) at 350°. Remove turkey. Set broth aside to cool. Carve turkey and arrange on platter. Cover. In large bowl, combine cornbread crumbs, light bread, onions, eggs and seasonings. Add broth and mix well. Work well with your hands, blending out bread lumps. Mixture should be very "soupy". Pour into turkey roaster and cook for approximately 1 hour. Stir once or twice during this time. Cook until lightly browned. Serve with turkey.
Mix all but butter. Cook on low heat until thick. Stir in butter; pour into 9-inch baked shell or graham cracker pie shell. Beat egg whites until stiff. Spread over pie. Sprinkle with coconut and brown.
Cube cheese. Place in microwavable dish for 3 minutes. Remove from oven and stir. Place back in microwave for 2 more minutes. While cheese is melting, brown the ground beef and smoked sausage. Remove cheese from oven and add salsa, beef and sausage. Place back in microwave 2 minutes or until hot as desired.
Toast bread rounds. Cook scallions in butter until soft. Add chopped or ground mushrooms and cook over low heat until water is evaporated. Sprinkle with flour, stirring to blend. Continue cooking. Add cream and cook until very thick. Stir as necessary. Remove from heat when thick; add all remaining ingredients. Cool. Spread over rounds. Sprinkle with Parmesan cheese. Bake at 400°. Freezes well.
Sift dry ingredients together. Add beaten eggs, milk and drained corn. Drop by spoonfuls in hot grease and cook until done.
Wash mushrooms. Pull out stems and chop. Saute onion, celery and stems until tender. Stir in Worcestershire sauce, salt and pepper. Fill caps with mixture. Sprinkle bread crumbs on top. Heat in oven on cookie sheet.
Mix 1 stick of the butter with the graham cracker crumbs. Press into a 9 x 13 x 2-inch pan.
Cut sandwich bread into rounds with 6-ounce frozen juice can or small cookie cutter. Remove center with thimble. Spread each with whipped cream cheese and sprinkle with grated Cheddar cheese. Make 3 rounds per slice.
Mix green beans and soup in a casserole dish. Bake in 350° oven until it bubbles. Add French fried onion rings on top. Bake 10 minutes longer.