HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place graham crackers in an 8-inch square pan. Mix pudding and milk and pur over graham crackers. Slice banana and layer over pudding. Spread Cool Whip over the bananas. Top with strawberries and pineapple. Chill for at least 30 minutes.
Cover and chill macaroni. Combine remaining ingredients and chill. Combine all ingredients just before serving.
Bake pie shells for 5 minutes; let cool. Mix all ingredients together well. Pour into pie shells. Bake at 350° for 1 hour. Serves 16 to 18.
Break up lettuce and place in medium size bowl. Place broken cauliflower over lettuce. Fry bacon. Let cool and crumble mix with chopped green pepper. Place on top of cauliflower.
Brown rice, green pepper and onion in oil in large skillet. Add remaining ingredients. Cook 30 minutes until liquid is absorbed and rice is tender. Do not stir or uncover for best results.
Heat oil in a wok or pan and stir-fry celery and onion over high heat for 2 to 3 minutes, separating the onion "layers." Add soy sauce, sugar and broth; bring to a boil. Add bean sprouts and chicken and stir to combine. Dissolve cornstarch in water and add gradually to sauce. Simmer gently until it thickens. Serve over chow mein noodles. Serves 4.
Mix and pour over the crust. Top with Cool Whip and 1 more crumbled Butterfinger. Chill.
Brown hamburger with onions. Add tomato sauce, basil and oregano. Cook until boiling; add raisins. Simmer on medium-low heat for about 30 minutes. Prepare yellow rice as directed on package. Serve with fried plantains or sliced bananas.
Blend first 3 ingredients in blender. Pour into champagne glasses and sprinkle with nutmeg.
Place the cereal and pecans in a pan and place aside; pour butter and cheese over cereal. Bake at 200° and stir often.
Mix all ingredients together until smooth and creamy. Roll into 1/2-inch balls. Place on waxed paper. Flatten with palm of your hands. Let dry 10 to 15 minutes, then use tines of fork to flatten (making a crisscross pattern). When tops feel dry, turn mints over to dry. Store in airtight container between layers of waxed paper in refrigerator.
In a large bowl, combine sour cream, milk, chives, salt and pepper. Add potatoes and mix thoroughly. Spread in a 15 x 10 x 1-inch baking dish. Combine cheese and cornflakes; sprinkle over potatoes. Bake at 350° for 50 to 60 minutes or until potatoes are tender. Sprinkle with additional chives, if desired. Serves 6 to 8.
In large flat pan, smush bananas into small pieces. Add lemon juice and sugar. Stir in remaining ingredients. Freeze. Serve frozen or may thaw for 30 minutes prior to eating.
Mix well; pour into greased and floured 9 or 10-inch pie pan. Sprinkle with cinnamon and nutmeg. Bake at 350° for 40 to 45 minutes.
Pour chicken broth into 4-quart pot. Put in chicken tenders. Cook about 10 minutes. Remove. Cut into pieces. Return to chicken broth. Add diced tomatoes and mixed vegetables.
Sift and mix thoroughly the first 5 ingredients in 10 x 6-inch (8 x 8-inch would also work) cake pan. Make 3 holes in above mixture. Put vinegar in one hole, vanilla in another hole and oil in third hole. Pour cold water over all and mix with fork until smooth. Bake at 350° for 25 to 30 minutes. Can add chopped nuts.
Combine all dry ingredients in a doubled plastic food bag. Shake well. Spray Pam or use oil to prepare an 10 x 15 x 3-inch pan. Use cold water to wash chicken and then paper towel dry. Add chicken to bag, a few pieces at a time, and shake. Continue until all chicken is used up. Melt butter and using a soft pastry brush, dab each piece of chicken, until all are covered. Bake them, uncovered, without turning. Bake at 375° for 20 to 45 minutes or until golden brown.
Mix ingredients and keep in tightly covered jar. Use 2 to 3 teaspoons per cup of hot water. Great on cold wet days!
Heat the water to a boil. Add the butter and when melted stir the flour in quickly. Remove from fire and cool slightly. Add eggs, not beaten, one at a time and mix thoroughly. Shape the crullers on an oiled brown bag, using bag. Fry in deep fat at 395° until golden brown. Drain and sprinkle with confectioners sugar.
Combine dry ingredients. Cut in shortening until it resembles coarse meal. Stir in remaining ingredients. (Work like kneading bread dough.) Divide dough into 5 balls. Wrap tightly in plastic wrap and store in freezer bags. May be stored up to 5 weeks in freezer. Yields 5 (9-inch) pies.
Mix together first 3 ingredients. Fold in Cool Whip. Pour into graham cracker crust and chill for several hours or overnight.
Mix crackers and oil together. Add dry ingredients and mix again. Refrigerate overnight. Stir. May be stored at room temperature, in covered container.
Grease and flour 7 1/2 x 12-inch pan. Mix all together. Bake at 325° for 30 to 35 minutes.
Heat oil and flour in large skillet until light brown. Add all other items. Only takes about 5 minutes. If gravy gets too thick, add more water. Serve over meat loaf.
Heat oil in large skillet on medium high heat. Add chicken, onions and peppers. Cook and stir until cheese is cooked through. Add corn and salsa, bring to a boil. You may add a little water, if needed. Stir in rice; cover. Remove from heat, let stand 5 minutes. Fluff with fork. Sprinkle with cheese; cover. Let stand 2 minutes or until cheese melts.
Put all ingredients in blender for 2 minutes. Grease and flour a 9 or 10-inch pie pan. Pour into pan. Bake at 350° for 45 to 50 minutes.
Combine ground beef, eggs, tomato juice, oats, onion, salt and pepper. Mix all together in a bowl.
Mix together. Drop by spoon into hot oil (370° for electric frypan). Drain on paper towel. Coat with cinnamon and sugar or powdered sugar.
Fry bacon pieces. Remove bacon and saute onion, green onion and carrot. Leave crisp. Add meat, peas, salt and pepper. In a separate pan, cook 2 scrambled eggs. Chop eggs and add to meat mixture. Add cooked rice to meat mixture and stir. Add 1/4 c. soy sauce and stir until ready to serve.
Melt butter in saucepan over low heat; add flour, stirring, until smooth. Cook one minute. Gradually add milk; cook over medium heat, stirring constantly. Add cheese. Stir in salt and pepper.
Dissolve yeast in warm water in small bowl. Stir boiling water and shortening and dissolve in large mixing bowl. Add remaining ingredients. Mix all together. Cover bowl and refrigerate overnight. Knead. Roll out and cut with biscuit cutter. Dip in melted butter. Line around the bottom and up the sides of a Bundt cake pan. Fill pan up around the stem of pan, too. Let rise 1 hour (covered). Bake at 350° for 20 to 30 minutes.
Combine lemon juice, salt and mayonnaise. Stir into cream cheese. Add pineapple, cherries and nuts. Fold in whipped cream. Add bananas. Freeze until ready to serve. Yields 10 servings.
Season and flour steak. Brown in fat. Arrange in bottom of casserole. Cover with raw potatoes and carrots. Pour soup and milk over vegetables and meat. Cover and bake 35 minutes at 400°. Remove cover. Place biscuits over top. Return to oven and bake about 10 to 15 minutes longer. Makes 6 servings.
In a nonstick skillet, saute onion and garlic in oil until tender. Stir in the tomatoes, zucchini and oregano. Cover and cook for 5 to 6 minutes, until zucchini is tender, stirring occasionally. Add the beans, salt and pepper; cook and stir until heated through. Serve over cooked rice, sprinkle with shredded cheese.
Place fruit in clear glass bowl. Coat with lemon and orange juice. Refrigerate for 1 hour.
Bake pie shell 8 minutes. Beat egg whites. Add 1/4 cup sugar. Beat until soft peaks. Beat remaining ingredients and yolks. Fold in egg whites. Bake 40 minutes.
Combine flour, baking powder, salt, sugar, squash in large bowl. Make a well in center. Combine egg, milk and oil; add to dry mixture, stirring until moistened. Spoon batter into lightly greased muffin pans 2/3 full. Bake at 350° for 20 to 25 minutes. Freeze well.
Combine all ingredients. Put in greased 13 x 9-inch pan. Bake at 350° for 1 1/2 hours.
Mix all ingredients together. Sprinkle a little sugar over fruit and mix with one cup or one carton of sour cream.
In a large soup kettle or Dutch oven, melt the butter. Stir in flour; heat and stir until smooth. Gradually add milk, stirring constantly, until thickened. Add potatoes and onions. Bring to a boil, stirring constantly. Reduce heat; simmer for 10 minutes. Add remaining ingredients and stir until cheese is melted. Serve immediately. Yield: 8 to 10 servings (2 1/2 quarts).
Remove chicken from bone. In a casserole layer noodles, chicken, onion, bell pepper, and cheese. Mix cream of chicken soup with chicken broth. Heat and pour over each layer. Make 3 layers. Bake at 350 degrees for 30-40 minutes. Serves 4-6.
Mix cake mix, egg and nuts together. Pour into a buttered Pyrex dish. Mix cream cheese, vanilla, sugar, eggs and melted butter completely. Mix together. Pour over cake mix. Bake at 350° for 45 minutes.
Mix all ingredients. Place in casserole dish and bake for 1 hour at 350°.
Cream butter in a large bowl; gradually add sugars, beating well at medium speed of an electric mixer until light and fluffy. Add eggs and vanilla; beat well. Combine flour, baking powder, soda and salt. Add to creamed mixture, mixing well. Fold in oats and remaining ingredients. Bake at 350° for 10 to 12 minutes or until cookies are lightly browned. Transfer cookies to wire racks and let cool completely. Yield: 7 1/2 dozen.
Knead together all ingredients. Heat oven to 350°. Roll mixture into small balls. Set balls onto an ungreased cookie sheet. Bake for 15 minutes or until golden brown. Eat warm. These can be warmed for leftovers or eaten when you need a quick breakfast.
Combine yeast, 1/4 cup lukewarm water and 1 tablespoon sugar in a large bowl. Stir until yeast is dissolved. Set aside.
Combine chicken pieces and lemon pieces in a bowl just large enough to hold them comfortably. Cover and marinate in the refrigerator overnight, turning occasionally.
Cover fish in Italian dressing and let marinate for 3 to 4 hours. Take out of marinade and wrap in heavy aluminum foil. Place on the grill and cook five minutes. Turn over and cook another five. Pierce the foil some for the last five minutes to give them the grilled taste. Additional marinade may be used to baste during cooking if you choose.
Roll 1 teaspoon dough in balls, dip in slightly beaten egg white, then in nuts. Place on pan. Press thumb gently into centers. Bake 10 to 20 minutes. Fill holes with jelly. Strawberry jam is best.
Prepare brownie mix according to package. Bake in 9X13 pan and allow to completely cool. Using a fork, prick holes all over pan of brownies. Drizzle with coffee liqueur. Break up brownies into small pieces; place half in bottom of large glass bowl or truffle dish. Cover with half pudding, 1/3 of crushed candy and half the Cool Whip. Repeat with another layer. Top with remaining third of crushed candy. Cover and chill for at least 2 hours before serving.
Prepare noodles according to package directions. Drain off liquid. Add soup, milk, broccoli and chicken. Add seasoning from Ramen noodles to taste. Serves 2.
Rub taco seasoning over pork chops. In a skillet, cook chops in oil over medium-high heat until meat is no longer pink and juices run clear, about 9 minutes.	Serve with salsa. Yield: 4 servings.
Cream butter. Add sugar, eggs and applesauce. Rub raisins with flour. Add with all remaining ingredients to creamed mixture. Bake in a greased 9 x 13-inch pan or two loaf pans about 1 hour at 325°.
Preheat oven to 375°. Beat sugars and butter in a large bowl until fluffy. Beat in Bristol Cream and eggs. Stir in flour, baking soda and salt. Add nuts and chocolate chips. Drop dough about 2 inches apart onto a greased cookie sheet. Bake 11 to 14 minutes or until edges are lightly browned.
Boil chickens; remove meat; cut into chunks. In a greased casserole, combine the chicken, mayonnaise, celery, almonds, cream of chicken soup, onion, lemon juice, Tabasco, salt and pepper. Toss to mix and cook at 350° for 30 minutes. Put potato chips on top to serve.
Brown pork chops and onion in a large skillet coated with cooking spray. Combine water, bouillon granules, and pepper, stirring to dissolve; add to skillet. Cover and bring to a boil. Reduce heat and simmer 20 minutes. Skim off fat. Add apple slices and cinnamon mixture in skillet. Cove and simmer an additional 15 minutes. Transfer to a serving platter, and serve hot. Yield 4 servings.
Cream butter. Gradually add sugar and beat until fluffy. Add eggs, one at a time, beating after each addition just until yellow disappears. Add flour alternately with cream, beginning and ending with flour. Stir in vanilla. Bake at 325° for 1 hour and 30 minutes. Cool in pan on rack about 10 minutes. Cool completely on rack.
Chop crab meat fine. Mix all with crab. Heat in oven for 20 minutes at 350°. Serve hot with crackers or chips.
Brown ground beef and drain. Add enchilada sauce, stewed tomatoes, onions, salt and pepper; bring to a boil and simmer. Spread sour cream on tortillas and fold in half. In a 13 x 9-inch baking dish, spread enough sauce to cover bottom of pan. Place tortillas on top of meat mixture (sauce) and pour remaining sauce over tortillas. Top with cheeses. Bake at 350° for 15 minutes.
Combine dates, water, soda, salt and butter and let cool and then add beaten egg, sugar, flour, vanilla and nuts. Beat well and bake 1 hour at 350° or until done in center.
Unwrap caramels and put in saucepan with 1/3 cup evaporated milk. Heat until melted, stirring constantly; set aside.
Dip chicken breasts in egg whites, then roll chicken breasts in crushed corn flakes. Arrange in microwave dish. Cover with Saran Wrap except for one corner. Cook in microwave for 20 minutes. Microwaves vary so check to see if chicken is done. You may have to add some time. Turn dish every 5 minutes during cooking.
Layer in order listed. Bake at 350° for 20 minutes or microwave until cheese is melted.
Mix above ingredients together. Pour into 9-inch lined pie plate. Pour 1 cup heavy cream over berries. Bake at 400° for 35 to 40 minutes.
Dilute frozen juices with 2 cans water for each can. Dissolve sugar in 1 cup boiling water; let cool. Add sweetened water and jello to juices. Add ginger ale and mashed bananas, 2 hours before serving.
Combine all ingredients, mixing well. Store in airtight container. Makes 6 1/2 cups. To make 1 cup, spoon 2 tablespoons plus 1 teaspoon coffee mix in cup. Add 1 cup boiling water.
Prepare pudding, fold in cook whip. Layer graham crackers and pudding mix in 9 x 13 pan starting with graham crackers. To with chocolate sauce. Cool for at least 3 hours before serving.
Mix first three ingredients until the consistency of buttermilk. Then dip fish in flour and let dry a few minutes. Then dip in batter.
Cut and discard the hardest part of the stalk. Separate broccoli into flowerets and stalks. Dice stalks and chop flowerets. Put broccoli in boiling water and cook about 8 minutes. Drain and set aside.
In a large, heavy saucepan, heat the oil over moderately high heat until very hot but not smoking. Add onions, red peppers, garlic and celery. Saute for 7 minutes, until onions are golden. Stir in the chili powder, cumin, jalapeno pepper, salt, carrots, mushrooms, water and tomatoes. Bring the liquid to a boil over high heat; then lower the heat. Cover and simmer for 10 minutes or until carrots are barely tender. Add the beans and cover. Cook for 5 minutes or until they are heated through. Uncover saucepan; continue to cook for 10 minutes or until the liquid has thickened slightly. Sprinkle with parsley. Serves 4.
Combine vegetable, soup, 1/2 cup cheese, sour cream, pepper and 1/2 can onions. Pour into a 1-quart casserole dish. Bake at 350° for 30 minutes. Top with remaining cheese and onions; bake, uncovered, 5 minutes longer or until cheese melts.
Marinate shrimp in French dressing in fridge for 1-2 hours. Dressing need not cover shrimp but turn once and then drain shrimp. Wrap each shrimp in 1/4 piece of bacon. Secure bacon with tooth pick. Place on oven rack in a shallow pan and bake at 350° for about 20 minutes or until bacon is dry or crisp. Do not over cook shrimp. Drain on a paper towel and enjoy!
Combine eggs, milk, salt and sugar. Heat 2 tablespoons of oil in 10-inch frypan. Dip bread, one slice at a time, in egg mixture. Then fry in oil over low heat. When brown on one side, turn and brown other side. When done, sprinkle with sugar and cinnamon. Serve with syrup or jelly. Makes 8 servings.
Mix all ingredients except barbecue sauce. Spread mixture evenly in loaf dish (9 x 5 x 3-inch). Spread barbecue sauce over meat mixture. Cover with waxed paper and microwave on Medium-high (70%) for 12 minutes. Rotate loaf dish 1/2 turn. Microwave until center is no longer pink, 13 to 16 minutes longer. Remove to serving platter; cover and let stand 5 minutes. Top with additional sauce if desired.
Saute garlic in olive oil; set aside. Steam broccoli; set aside. Cook peas; set aside. Toss pasta with garlic oil, peas, broccoli and tomatoes. Serve immediately.
Cook until hot and bubbly; 2 to 3 hours on high in crock-pot or 1 hour at 350°.
Grind almonds and walnuts and add sugar and cinnamon. Butter pan and add five phyllo, buttering each layer.
Boil the sugar and water and cool. Blend all together. Put in container and freeze. Let thaw some before serving and stir well.
Prepare fettucine, drain. Melt butter in skillet. Add onion, then vegetables; cook until tender. Set aside; brown sausage and drain. Combine sausage, vegetables and cream. Simmer; add cheese and parsley. Serve over fettucine.
Combine all ingredients. Mixture should be very moist, but not soupy. Pour into buttered 9 x 12-inch or larger baking dish. Place into non-preheated oven. Bake at 350° for approximately 1 hour and 15 minutes until top is golden brown. Serve warm.
Cut tortillas in half and deep fry until crisp (about 1 minute on each side). Drain well and sprinkle with cinnamon and sugar.
Cream milk, margarine, vanilla, pecans and coconut. Add sugar; mix well. Roll in small balls and chill about 1 hour. Put a toothpick in each ball. In top of double boiler, melt chocolate and paraffin. Dip chilled balls in hot chocolate and put on wax paper. Remove toothpick. Keep chocolate hot while coating. Do not try to double recipe.
Dissolve vinegar, sugar and salt. Mix first 5 ingredients. Mix the 2 mixtures together and let stand overnight in refrigerator. This keeps for 2 weeks.
Mix in regular order. Pour into 2 greased loaf pans. Bake at 350° for about 1 hour.
Wash chicken. Sprinkle with Morton Nature's Seasons. Place chicken in a baking dish or pan. Cover tightly with aluminum foil. Bake at 350° for 1 hour and 30 minutes.
Cover rhubarb with sugar and let stand 1 1/2 hours. Cook sauce. Take off from fire and add Jell-O. Blend well and pour into sterilized jars or jelly glasses.
Fit bread into bottom of a greased 12 x 7-inch baking dish. Brown, then drain, the sausage well. Stir in the mustard. Spoon sausage evenly over the bread, then sprinkle with cheese.
Mix all dry ingredients first. Batter will be tacky. Roll out dough thin and cut out your designs. Try not to use extra flour. Bake 7 minutes at 350°.
Mix sugar and melted butter. Add beaten eggs. Combine cocoa, salt and flour. Add to sugar, butter and eggs. Add vanilla. Grease and flour 8-inch pie pan and pour in batter. Cook at 325° for 30 minutes. Serve with ice cream.
Cook vegetables as directed on package; drain well. Combine remaining ingredients. Stir into hot vegetables. Makes 5 servings.
Combine sugar and water in a saucepan and place over low heat until sugar is dissolved. Cool. Combine with tea and fruit juices. Chill several hours. Just before serving, stir in ginger ale and pour over ice. Can be used in punch bowl with ice ring. Makes 3 quarts.
Shred lettuce. Cut up tomato; drain and rinse kidney beans. Drain garbanzo beans. Slice onion, crumble chips. Mix preceding ingredients (reserving half of crumbled chips to sprinkle on top). Add dressing and toss. Sprinkle chips on top.
Sift flour and salt into a bowl. Beat eggs and milk together, then add to the flour, beating until quite smooth. Add a few drops of Tabasco.
Beat together sugar, eggs, margarine and milk until well blended. Stir in bread and pineapple. Pour into 9 x 13-inch greased baking dish. Bake at 350° for 1 hour.
Cream shortening and add sugar. Add eggs and milk. Add flour, sifted with soda. Add vanilla. Add nuts last. Drop from spoon on greased cookie sheet and bake at 400° for 14 minutes.
In mixing bowl, combine the pumpkin, water, egg and spice. Add the muffin mix and raisins. Stir until moistened.
Mix all ingredients and put in a greased 9 x 13-inch pan. Set the pan in a larger pan of water and bake at 325° for 1 hour.
This recipe may be baked in one 2 pound coffee can or two 1 pound coffee cans. Grease both can and lid.
Mix everything except chocolate by hand until smooth and pliable. Chill. Roll into balls and chill until firm. Dip balls into melted chocolate; place on waxed paper until firm and set.
Cook broccoli and rice separately according to instructions on package. Combine all ingredients into a casserole dish. Bake at 350° for 30 minutes.
Salt and pepper chicken. Roll in flour. Melt butter in 9 x 12-inch Pyrex dish in a 350° oven. Place floured chicken in Pyrex dish. Cook at 350° for 30 minutes, turning chicken after 15 minutes. Mix soup with 1 can of water and pour over chicken. Cover and cook 45 minutes at 325°.
Mix all ingredients together. Bake in 1 or 2 loaf pans (greased) at 350° for 60 minutes or until toothpick inserted comes out clean.
Cream sugar, margarine and oil until light and fluffy; add eggs and vanilla. Sift dry ingredients and add to other creamed ingredients. Blend well. Chill dough about 1 hour. Roll into small balls and flatten with glass dipped in sugar. Bake at 375° for 10 minutes or until done. Loosen cookies before they cool and stick to cookie sheet.
Drain macaroni; add soup, milk and cream cheese. Cook broccoli and cauliflower until tender; drain.
Mix peaches with 1 cup sugar. Put margarine in a deep pan. Set in 350° oven to melt. Stir batter of remaining sugar, flour, baking powder, salt and milk. Pour over melted butter. Do not stir. Place peaches on top. Bake for 1 hour or until crust is golden brown. Batter rises to the top during baking.
Combine cream, sweetened condensed milk and chocolate syrup. Beat with an electric mixer until soft peaks form. Fold in chopped nuts. Transfer to a 8 x 8 x 2-inch pan; freeze until firm. Makes 1 quart; 8 servings.
Blend together cream cheese, mayonnaise and anchovy paste. Stir in chopped egg, parsley, onion and garlic. Chill until serving time. Serve with vegetables. Makes 1 3/4 cups dip.
Brown ground beef. Boil noodles. Layer 13 x 9-inch pan, starting with sauce, noodles, sauce, cheeses (Mozzarella cheese, use a little or a lot). Layer until pan is full. Top should just be sauce and Mozzarella cheese. Cook at 350° until cheese is melted down.
Wash, peel, slice and cook potatoes until soft. Turn into an electric mixer bowl and add sour cream, cream cheese and butter or margarine. Beat until smooth. Spoon into a greased 2-quart casserole dish. Bake at 375° for 45 minutes. Can be made ahead and refrigerated until ready to bake.
Beat egg yolks. Beat in sugar. Combine with pumpkin, cream, spices and salt. Cook over a very low heat, stirring constantly, until mixture thickens or cook in a double boiler. Soften gelatin in sherry; dissolve in hot pumpkin mixture. Blend in butter and vanilla. Chill until mixture thickens. Beat egg whites until stiff, but not dry; fold into filling. Mound in baked pastry shell. Chill until firm.
Combine all of the 7 ingredients, then separately mix 1 cup mayonnaise and 1 teaspoon of lemon juice and add to chicken mixture. Then sprinkle crushed potato chips on top and bake at 375° for 20 minutes. Makes 6 servings.
Saute beef and onion; add water chestnuts, mushrooms, tomatoes, tomato sauce, Worcestershire sauce, salt and pepper. Cook noodles; rinse and drain. Add to beef mixture. Pour into 9 x 13-inch baking dish. Sprinkle cheese on top. Bake at 350° for 1 hour.
Sift together dry ingredients. Add buttermilk, stirring until well mixed. Add cracklins and pour into a very hot iron skillet which has been well-greased. Bake at 450° for 25 to 30 minutes.