HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place chips in microwavable bowl. Heat on High until melted. Add cinnamon and sweetened condensed milk. Heat 1 minute longer. Stir. Slice apples and dip. This can be kept in the refrigerator and can be reheated until all is gone.
Boil chicken 25 to 30 minutes (save 1 cup broth). Break into bite size pieces and lay on bottom of baking dish. Mix soup, milk and butter until smooth. Pour over chicken. Mix about 1 cup of broth with dressing and spread over top of all. Cover with foil and bake at 350° for 30 minutes.
Combine all and chill. You may want to substitute 1/2 cup mayonnaise or 1/4 cup sour cream for part of the whipped salad dressing (adjust to taste).
Wrap tortilla shells in foil and heat in a 350° oven for 10 minutes. Fit each tortilla into a greased 10 ounce custard cup. Place on a baking sheet. Bake in the oven for 12 to 15 minutes or until light brown. Transfer tortilla shells to 3 serving plates.
Sprinkle cheese evenly over bottom of pastry shell. Top with crabmeat; sprinkle with green onions. Combine eggs, cream, salt, lemon peel, dry mustard and mace. Pour over crabmeat. Top with almonds. Bake in a slow oven at 325° for about 45 minutes or until set. Remove from oven and let stand 10 minutes before serving.
In a large saucepan, combine the first four ingredients. Cook over medium heat until sugar is dissolved. Gradually add milk and mix well. Continue cooking until candy thermometer reads 248° (firm ball stage). Remove from heat; stir in vanilla until blended. Fold in pecans. Drop by tablespoons onto a cookie sheet that has been sprayed with Pam. Chill until firm. Melt chocolate chips and shortening in microwave. Drizzle over each cluster. Cool.
Combine butter and cracker crumbs. Press in a 9 x 10-inch pan. Sprinkle with coconut and chocolate chips. Pour milk over top. Bake at 350° for 20 minutes.
Heat oven to 400°. Using a nonstick baking pan, brush the oil over the surface and set aside. Place flour on wax paper. Beat the egg white in a shallow bowl. Combine cornmeal, salt and red pepper on second sheet of wax paper. Dip the fish in flour; shake off excess. Dip fish in egg white; shake excess. Roll fish in cornmeal to coat and place on the baking pan. Repeat with other fish. Bake until bottoms of fish are browned and you can hear the fish sizzling. Turn fish over and bake about 5 minutes more. Serve with lemon wedges. Serves 2.
Mix meal, bacon drippings, eggs, milk and corn. Brown beef with onion; drain. Layer 1/2 of the batter in an 8 x 12-inch baking pan (greased). Put beef on batter. Sprinkle peppers and 1 cup cheese on beef. Top with remaining batter and 1 cup cheese. Bake at 350° for 1 hour.
Mix broccoli, soups, 1 cup milk, ham and onion powder in ungreased baking dish (13 x 9-inch). Mix Bisquick and 1 1/2 cups milk; pour evenly over soup mixture. Bake for 30 minutes at 400°. Let stand 5 minutes before serving.
Brown hamburger; drain. Add marinara sauce and simmer 20 minutes. Boil noodles and have ready. Mix the following together in small bowl cottage cheese, beaten eggs, Parmesan cheese, salt, pepper and parsley flakes. Place 1/2 noodles in 9 x 13-inch baking pan; spread 1/2 cottage cheese mixture. Layer with 1/2 Mozzarella cheese, then 1/2 meat sauce. Repeat layers. Add a few slices Mozzarella to top. Bake at 375° for about 30 minutes. Let stand 10 minutes.
Dissolve yeast in 1/4 c. warm water. Mix, in a separate bowl, 1 c. water, salt, sugar, and shortening. Add egg and the yeast mixture and mix. Gradually add flour until a medium stiff dough is formed; knead well. Pinch off small amounts of dough and place in well greased pan; let rise until double in size, about 30 minutes. Bake in a hot oven until golden brown.
To serve on a big platter, use a thick layer of lettuce, shredded. With spatula spread mayonnaise over all of lettuce, as much as you like, and same with the shredded Velveeta. Next, put drained chunk pineapple over all and to decorate place red cherries on top.
Make cake as box directs. Pour into greased and floured 9 x 13-inch pan. In separate bowl, mix Ricotta, sugar, eggs and vanilla well. Spoon over unbaked cake. Bake at 350° for 1 hour. Cool.
Brown onions and meat. Drain fat. Add all other ingredients. Do not drain any of these.
Heat oven to 325. Grease 2 loaf pans. In a large bowl, beat eggs until foamy. Stir in zucchini, sugar, oil and vanilla. Add remaining ingredients by hand. Bake at 325° for 50-60 minutes or until fork comes out clean.
Melt the butter. Add the onions and cook for 20 to 30 minutes over a low heat, stirring occasionally. Stir in the sugar and flour. Cook another minute or two. Add the stock gradually, season to taste and simmer for 15 minutes.
In shallow 2-quart glass casserole, combine all the ingredients. Place chicken in marinade; turn several times. Cover tightly and refrigerate 2 to 4 hours, turning occasionally.
Cook water, sugar and cornstarch until clear. Add Jell-O. Let cool. Add strawberries and pour into baked pie shell. Cool.
Heat oven to 325°. Grease and flour one oblong pan or 2 (8-inch) square pans.
Mix pudding with enough of the fruit juices to make a paste like. Pour over fruit and stir. Drain all the fruit.
Cook onion in small amount of fat until tender. Add meat and salt. Brown lightly. Drain off grease. Stir in vegetables and soup, heat to boil. Pour into casserole dish and top with cheese. Place in oven until cheese melts.
In small saucepan, blanch green pepper in boiling water for 1 minute; drain. Cut each chicken breast half into 4 pieces. Alternately thread chicken, green pepper and pineapple onto skewers. In small bowl, combine 57 sauce and honey. Brush kabobs with butter, then 57 sauce mixture. Grill or broil kabobs, about 6 inches from heat, 12 to 14 minutes or until chicken is tender and no longer pink in center, turning and brushing with 57 sauce mixture once. Makes 4 servings.
In a medium pan, saute onions in butter until golden and tender, about 10 minutes. Stir in flour; add remaining ingredients. Simmer, uncovered, at least 20 minutes, stirring occasionally. Serve hot. If desired, top with Melba toast rounds or a slice of French bread and grated Parmesan cheese or grated Mozzarella cheese. Makes 4 to 6 servings .
Brown chops in small amount of oil. Place in large casserole dish. Sprinkle half the salt and pepper, place potatoes and apples. Sprinkle remaining salt and pepper. Place onions in pan that was used for browning chops. Saute them. Add Worcestershire sauce, mix with water and pour over chops, apples and potatoes. Cover. Bake at 375° for 1 1/2 hours.
Heat oven to 375°. Separate dough into 4 long rectangles. Place rectangles crosswise in ungreased 15 x 10 x 1-inch baking pan or same size shallow dish. Press over bottom and 1 inch up sides to form crust. Seal perforations. Bake for 15 to 19 minutes or until golden brown. Cool completely. In small bowl combine horseradish, salt, pepper and dill weed. Blend until smooth. Spread evenly over cooled crust. Top with remaining ingredients. Cut into appetizer-sized pieces. Store in refrigerator.
Cook noodles. Drain and rinse. Set aside. Saute ground beef. Drain fat. Add tomato sauce, salt, garlic salt and pepper. Simmer 5 minutes. Add cottage cheese, sour cream and onions to noodles. Use a 2-quart round casserole dish and spray with Pam. Spoon 1/2 noodle mixture into bottom of casserole, then spoon in 1/2 meat mixture over the noodles. Repeat layers. Sprinkle grated cheese on top. Make 1 or 2 days early. Keep refrigerated until ready to bake. Freeze also. Bake at 350° for 30 minutes. Serves 8 to 10 people.
On a long piece of heavy aluminum foil, place one half of vegetables. Season meat with salt, pepper and Worcestershire. Top with meat and add remaining vegetables. Fold up sides and ends of aluminum foil. Seal foil well to avoid steam escaping. Bake at 350° for 40 minutes turning once. If placed on a grill, cook 17 minutes on each side.
Melt sugar and margarine in saucepan over low heat. Add eggs and stir in one at a time. Add vanilla and flour and stir in. Add nuts. Grease and flour a 9 x 13-inch pan and pour batter in. Cook in a 350° oven for 30 minutes.
Combine all ingredients except paraffin and chocolate. Cover and let stand in refrigerator overnight. Make into small balls. Melt 1/2 bar of paraffin with bitter chocolate. Dip balls into melted chocolate and paraffin; place on waxed paper to firm up.
Cook sugar, milk, syrup and salt to soft ball stage. Remove from heat. Add pecans and beat until creamy. Drop by spoonfuls on buttered slab or cookie sheets to cool. These will not be flat, sugary cakes like "New Orleans style pralines, but will be creamy.
Brown sausage and drain. Add vegetables. Continue cooking 5 minutes. Drain. Set aside to cool 10 minutes. Stir together sausage mixture, Velveeta cheese spread and bread cubes. Place in greased 8-inch square baking dish. Beat milk and eggs. Pour over sausage mixture. Cover and refrigerate several hours.
Step 1: Take flour, butter, 2 tablespoons sugar and chopped walnuts, mix ingredients together and press into a 9 x 13-inch ungreased pan. Bake 15 minutes at 350°.
Mix all ingredients together in large bowl and beat. Pour into large well-greased cake pan. Bake at 350° until done or toothpick comes out clean.
Cook pasta according to package directions; drain. Rinse with cold water and drain again. Combine all ingredients and toss gently. Cover and chill at least 3 hours.
Preheat oven to 350°. Mash bananas in small bowl with fork; set aside. In a large bowl, mix all other ingredients with mixer, then add mashed bananas. Mixture will be lumpy from bananas. Pour into greased 9 x 13-inch oblong pan and bake for 1 hour. Cool and ice with vanilla icing.
Combine crumbs and margarine; press onto bottom of 9-inch spring-form pan. Bake at 350° for 10 minutes. Cool.
Saute onion in butter. Combine with soup, broth, chicken and green chilies.
Combine ham, pork, crackers, onion, milk, egg, parsley and pepper. Shape into patties. Line in rows alternating with pineapple slices. Bake in a slow oven at 325 degrees for 30 minutes. Prepare brown sugar, syrup, vinegar and mustard. Pour over rows and continue to bake for 1 hour.
Soften cream cheese. Mix ingredients together. Shape into ball and roll in chopped pecans.
In large bowl combine meat, black pepper and 1/4 cup beef broth and bread crumbs. Mix well with hands. Form 6 patties. Place patties in large skillet; brown on both sides. Layer onions evenly over patties. In a covered jar, combine remaining ingredients. Shake well. Pour over onions and meat. Lower heat. Cover. Simmer 20 to 25 minutes.
Preheat oven to 350°. Combine crumbs and margarine. Press into bottom of 9-inch spring-form pan. Bake 5 minutes. Combine cream cheese, sugar, pumpkin, vanilla, spices and salt. Mix at medium speed until blended. Add eggs, one at a time. Mix well after each. Pour over crust. Bake 1 hour and 30 minutes. Loosen cake from rim of pan. Cool. Remove rim of pan. Chill several hours.
Shape ground beef lightly into a patty in a large frying pan. Brown 5 minutes on each side, then break up into chunks. Stir in green onions, garlic and paprika. Cook 2 minutes. Blend in flour, then stir in beef broth. Simmer, stirring often, 10 minutes to blend flavors. Stir about 1/2 cup of the hot mixture into sour cream, then stir back into remaining mixture in pan. Heat slowly, stirring constantly, until hot. Spoon on top of split hamburger buns to serve open-face style.
Melt candy bar, marshmallows and milk over a low heat, stirring until smooth. Cool, then fold in whipped cream; pour into crust. Refrigerate for at least 3 hours.
Preheat oven to 325°. Place standing rib beef roast, fat side up, on rib bones; sprinkle with salt and pepper. Insert meat thermometer into center of meat, making sure the pointed end does not touch bone or fat. Roast until thermometer reaches 140° for rare, 160° for medium or 170° for well done. Place roast on cutting board or warm platter and let stand 15 minutes for easier carving.
Cream butter and sugar. Add egg and mix throughly, then add dry ingredients which have been mixed and sifted together. Add extract. Put through a cookie press and bake in hot oven (400°) 10 to 12 minutes.
Dissolve yeast in warm water. In saucepan, combine milk and butter; cut into pieces. Heat until just lukewarm. In mixing bowl, combine 1 egg and egg white, salt, sugar and 1/2 cup flour. Add remaining flour. Beat into a stiff batter for 2 minutes at high speed if using mixer. Spread into a greased 9 x 9-inch baking pan. Sprinkle topping over the dough; cover. Let rise in a warm place until almost doubled, about 1 hour. Bake at 350° for 35 to 40 minutes. Cool on a rack. Cut into squares.
Stir. Pour mixture onto greased cookie sheet. Let harden and break up. It's better to overcook this a little than to undercook it. With practice, you will learn to cook this peanut brittle to perfection. Store in covered container.
Put into large kettle and stir often, as it will stick easily. Cook for 30 minutes after it starts to boil. Put into jars and seal.
Cook chicken in water until tender with 2 teaspoons salt, the pepper, onion, parsley and celery. Remove from broth; take chicken off bones in large pieces. Strain broth and save. Cook rice and garlic in olive oil until straw-colored. Add 1 1/2 cups broth, saffron, peas, shrimp and 2 1/2 teaspoons salt together. Bring to a boil. Pour into 2-quart casserole dish; add sausages. Bake for 1 hour in moderate oven. Add clams or mussels and bake until clams open.
Mix together. Put 4 tablespoons of the mix into a cup of boiling water. Add a dash of whipped topping or vanilla ice cream, if desired.
Prepare cake as directed on box. While hot from the oven, punch holes in cake; slowly pour Eagle Brand milk over cake. Then do the same with caramel topping. Let cake cool at room temperature. When cake is completely cool, top with Cool Whip. Keep in refrigerator. The longer this cake sits, the better it gets.
Preheat oven to 325°. Butter and flour a 9x5x3 inch loaf pan. In a large mixer bowl cream butter until smooth, about 1 minute. Gradually add 1 1/2 cups of the sugar and beat until light and fluffy, 4-5 minutes. Add the eggs one at a time, beating well after each addition; beat in the grated lemon and lime zest. Sift together the flour, salt and baking powder onto a sheet of wax paper. Gradually add the dry ingredients to the butter mixture in 4 to 5 additions, beating on low speed until just blended after each addition. Spoon into prepared pan and bake for 1 hour and 15 minutes, or until cake tester inserted into the center comes out clean and the edges of the cake begin to pull away from the sides of the pan. Leave in pan to cool on rack for 5 minutes. Meanwhile, in a small non aluminum sauce pan, combine the remaining 1/2 cup of sugar, the lemon juice and lime juice. Cook over moderate heat stirring until sugar dissolves, 1 to 2 minutes. Do not boil. Remove glaze from heat. Remove cake from pan and place on a rack. Place rack on wax paper, and while cake is still warm brush all over with the hot citrus glaze. Let cool completely. Wrap in plastic and then over wrap with aluminum foil. Let cake stand in a cool place for at least a day before slicing. The cake will improve overnight and will keep for up to a week if kept tightly wrapped.
Dissolve Jell-O in water; add frozen orange juice until dissolved. Add pineapple and oranges; let congeal.
Cook raisins in 1/2 cup water until water is gone. Mix flour and sugar and stir in raisin mixture. Add egg yolk to sour cream. Add cinnamon and salt. Cook together until thickened. Remove from heat and add soda. Turn into baked pie shell and top with beaten egg whites. Brown.
Cream sugar and butter until fluffy. Add eggs one at a time, beating well. Sift together flour, salt and baking soda; add to butter mixture alternately with sour cream. Add extracts and vanilla. Beat well. Pour into a greased and floured tube pan. Bake at 350° for 1 1/2 hours. Cool 15 minutes before removing from pan.
Mix shortening, sugar and eggs. Sift flour, soda, baking powder and salt. Mix alternately with mangoes. (Add lemon juice to mangoes.) Last of all, add chopped nuts. Bake in 9 x 5 x 3-inch loaf pan for 1 hour at 375°.
Place butter in a small pan and bring to a boil. Remove from heat; stir in sour cream and sugar. Cool to lukewarm. Dissolve yeast in warm water in a large bowl. Stir in sour cream mixture. Add eggs. Combine flour and salt; gradually add to yeast mixture. Mix well. Cover and let rise to double size, about 1 hour. Punch down; shape into rolls. Let rise to double size again. Bake at 350° until brown.
Break eggs in dish with melted butter and mix together. Add sugar, flour, vanilla and buttermilk to egg mix and mix together well. Pour mix into unbaked pie shell and bake at 350° for 40 to 50 minutes. Let cool and serve.
Cook and skin beets. Add sugar and spices to vinegar and water. Simmer for 15 minutes. Add beets. Boil for 5 minutes. Pack beets into hot Ball jars. Cover with boiling syrup. If not enough syrup to cover, add more vinegar. Process for 5 minutes in hot water bath.
Preheat oven to 400°. Coat a baking sheet with olive oil spray and set aside. Place egg whites and bread crumbs in separate shallow bowls. Add Mozzarella cheese to egg whites to coat, turn. Transfer to bread crumbs and turn to coat, gently pressing crumbs into cheese to coat completely. Arrange Mozzarella sticks on prepared baking sheet. Spray with olive oil. Bake 5 minutes until golden brown.
Mix eggs, milk, mustard, salt and pepper. Melt margarine in casserole dish. Brown bacon and chop in blender. Add croutons to margarine (cups according to dryness desired). Pour egg mixture over croutons. Add cheese. Sprinkle on bacon. Bake at 350° for 45 minutes.
Combine beans and chili powder. Mix well. Combine avocados, miracle whip, bacon, onion and seasonings. Mix well. Layer bean mixture, avocado mixture, olives, tomato, chilies and cheese in shallow bowl. Serve with Tortilla Chips.
Combine eggs, sugar, oil and vanilla; mix until well blended. Add dry ingredients; sift together into a large bowl. Spoon into a well-greased and floured 13 x 9 x 2-inch baking pan. Bake for 1 hour, or until done.
Mix ingredients and put in an unbaked pie shell. Bake at 400° for 10 minutes, then at 325° for 25 minutes.
Place chocolate in 2-quart glass measuring cup with handle. Microwave at High 2 1/2 minutes. Stir until evenly melted. Fold in marshmallows and walnuts; coat evenly.
Mix all ingredients together. Pour in baking dish. Bake at 300 degrees until bubbly.
Line pie plate with vanilla wafers; top with bananas and blueberries in large mixer bowl. Beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. On low speed, beat in water and pudding mix until smooth. Chill 10 minutes. Fold in whipped cream. Pour into prepared pie plate. Chill. Garnish as desired. Refrigerate leftovers.
Mix first 8 ingredients. Beat after each addition until well blended. Add last 2 ingredients. Grease and flour Bundt pan. Bake at 300° for 2 1/4 hours. (Start with a cold oven.) Freezes well.
Preheat oven to 350°. Cream butter and 3 tablespoons sugar. Add crushed pretzels and pat into 9 x 13 x 2-inch pan. Bake 10 minutes. Cool thoroughly. Cream 3/4 cup sugar and cream cheese. Add whipped cream and spread over pretzel mixture. Dissolve jello in boiling water and mix in sliced strawberries. Pour over cream cheese mixture. Refrigerate until firm, about 4 hours.
In a skillet, saute bell pepper in butter for 5 minutes. Lightly stir in bread crumbs, mayonnaise and mustard until blended. Arrange fillets in buttered 3-quart shallow baking dish. Season with salt and pepper. Spoon crumb mixture on top of fish. Bake in preheated 350° oven for 20 to 30 minutes or until fish flakes easily when tested with a fork. Do not overbake. Serves 6.
Combine all ingredients and refrigerate all night in casserole dish. Bake, uncovered, the next day at 375° for 1 hour.
Combine meats, oats, tomato sauce, egg, spices and 1/4 cup Parmesan cheese. Pack mixture onto bottom and halfway up sides of an ungreased 9 x 13-inch baking pan. Bake 25 minutes at 350°. Drain off excess fat. Top meat mixture with spinach. Arrange tomato slices over spinach. Sprinkle with remaining Parmesan cheese. Top with Mozzarella cheese. Bake 15 minutes longer at 350° until cheese is golden brown and bubbly. Serves 8. This dish freezes well for advance preparation.
Bake cake according to directions; use a 13 x 9 x 2-inch pan. When cake is done, pierce all over with a skewer. Heat cream of coconut to a boil; spoon about half over cake.
Wash and dry mushrooms. Remove stems from mushrooms. Combine crabmeat, parsley, pimiento and capers. Blend dry mustard into mayonnaise; toss with crab mixture. Fill each mushroom crown with about 2 teaspoonfuls or until full. Bake at 375° until hot, about 10 minutes. Makes 36.
Heat oil in large skillet over medium-high heat. Add chicken; cook until no longer pink. Add Pasta Accents pasta and vegetables and water; stir to combine. Cover; reduce heat to medium. Simmer 7 to 9 minutes, or until vegetables are crisp-tender, stirring occasionally. Stir in sour cream; heat thoroughly. Makes 4 servings.
If peaches are small, use 12 to 14. The pie shell must be full.
Bring pineapple juice to a boil in large saucepan. Remove from heat. Add Jell-O, stirring until dissolved. Cool and add pineapple and then buttermilk. Stir to combine. Fold in Cool Whip. Pour into a 13 x 9 dish and let set in refrigerator overnight.
Boil pineapple and Jell-O together for about 5 minutes. Chill. Mix in other ingredients. Refrigerate.
Layer in glass 9 x 13-inch dish in order as listed. Amount of ingredients to use varies to taste on items with asterisk (*).
Melt butter in 2 1/2-quart baking dish; set aside. Combine flour, 3/4 cup sugar and baking powder. Add milk and stir until blended. Spoon batter over butter in baking dish; do not stir. Combine peaches, blueberries and 1/2 cup sugar; spoon over batter. Do not stir. Bake at 350° for 45 to 55 minutes.
Pour hot milk over cereal; let stand until cool. Mix in egg and shortening. Mix dry ingredients together. Add to cereal mixture. Stir only to dampen flour.
Preheat oven to 400°. Mix mayonnaise and margarine. Cut in flour until crumbly. Slowly add milk until right firmness. Flour board and knead dough only slightly before rolling out and cutting biscuits. (Use pastry brush to butter top.) Bake at 400° until golden brown, approximately 8 to 12 minutes.
Pour part of chicken soup and enchilada sauce in casserole. Break up frozen tortillas. Layer tortillas, onion, green chilies, chicken, tortillas and rest of soup and enchilada sauce. Grate Jack cheese and Cheddar cheese; spread on top after casserole has cooked for 30 to 45 minutes in 350° oven. Heat until cheese is melted.
In a large mixing bowl stir together all ingredients. Shape into 1-inch balls. Place on ungreased baking sheets. Flatten with fingers. Bake at 350° for 10 to 11 minutes or until golden brown. Do not overbake. Remove cookies to a wire rack to cool. Yields 3 1/2 dozen.
Brown and crumble all sausage. Put bread in bottom of a 9 x 13-inch pan. Mix eggs, milk and mustard. Pour over bread. Add grated cheese, then sausage, then soup. Refrigerate overnight. Bake, uncovered, at 350° for 1 hour.
Mix flour, shortening and salt together. Put yolk in cup and add milk to make 2/3 cup. Roll out 1/2 of dough. Use round, deep pizza pan.
Chop all vegetables; add salt and let stand for 2 hours. Then add vinegar, sugar, celery seed and mustard seed. Do not heat. Put in jar; keep in refrigerator. Take out to use as needed.
Melt butter, peanut butter and butterscotch chips together over low heat. Cool slightly. Add marshmallows, nuts and 1 cup of coconut. Mix well. Pat mixture into a buttered 9 x 13-inch pan. Sprinkle on remaining coconut. Cool until firm in refrigerator. Cut into small bars. (Luscious.)
Combine milk, egg, and margarine. Add orange rind, juice, chopped apple and vanilla. Sift together cake flour, salt and baking powder. Using a spoon, stir dry ingredients into the milk mixture until blended. Drop by the spoonful into 1/2 in hot oil. Fry to a golden brown. Drain. Good with butter, apple butter or by themselves.