HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all ingredients in a large bowl. Place in muffin tins or in large baking dish. Bake at 350° for 30 minutes, or until golden brown. Serves 12.
Chop nuts, dates, figs, cherries, raisins and gumdrops. Mix in a large container. Mix cream and marshmallows and let set overnight or warm cream and add marshmallows. Add to fruit and nuts with half of crushed crackers and spices. Mix well. Add the rest of the crackers. This may seem dry, but do not add more liquid. Press firmly into a mold or tube pan lined with foil.
Combine first eight ingredients. Coat fillets with spray; dredge in bread crumb mixture. Place on a broiler pan coated with spray and bake uncovered at 400° for 20 minutes or until fish flakes easily when tested with a fork. (225 calories, 6.2 grams fat)
Blend together with hand mixer liquid Butter Buds, sugar, Egg Beaters and vanilla. Alternate adding a little flour and then a little milk. Keep alternating until you have added all the flour and milk. Beat egg whites until stiff. Fold egg whites into cake mixture. Bake at 325° for 45 minutes to 1 hour in a Bundt pan sprayed with nonfat cooking spray. Yields 12 to 14 servings.
Cream butter and sugar; add soda to mashed bananas. Mix all other ingredients. Put into floured loaf pan; let stand 20 minutes. Bake at 375° for 45 minutes.
Slice veggies; brown onion in oil. Add pepper strips and add chicken and vinegar; cook until chicken is cooked. Spread lettuce on the tortilla. Add chicken mixture. Spread with the cheese mixture; add sour cream and salsa. Fold the tortilla over. Eat like a sandwich.
Beat egg and pour into saucepan. Add flour, sugar, vinegar and pineapple with juice. Cook over medium heat, stirring until thick. Put in refrigerator to cool. Meanwhile, chop apples (Granny Smith for tartness or Jonathan for color) and do not peel. Fold apples into cooled mixture and add Cool Whip and nuts. Put into serving bowl. Sprinkle with nuts.
Place in big-mouth gallon jar. Cover with cloth and leave until fermented, then squeeze through sieve and strain through rag. Takes about 2 1/2 months.
Combine sugar, salt, water and butter. Heat to boiling. Cook to light crack stage (285°). Add 1/2 cup nuts. Pour into well-greased cookie sheet. Cool. Spread half of chocolate mixture over top and sprinkle with 1/2 cup walnuts. Cool. Turn over and spread remaining chocolates and sprinkle with remaining nuts. Break into pieces to serve. Makes 2 dozen pieces.
*Or mix 1 (12 ounce) can frozen orange juice and pineapple juice with water.
Beat cheese until creamy and add the remaining ingredients. Shape into a ball and roll in chopped nuts. Serve with your favorite crackers.
Melt margarine. Mix with brown sugar. Mix in eggs. Add flour and vanilla. Pour into well-greased 9 x 13-inch pan. Bake at 350° for about 30 minutes.
Mix ingredients and place in blender or beat well. Pour in double boiler and cook until thick. Add chopped bananas or unsweetened pineapple. Blend well. Serve warm or chilled.
Preheat oven to 325°. Grease bottom only of 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan. Stir together flour, baking powder, salt and spices. Stir in sugar, eggs, oil and milk. Fold in potatoes, nuts and raisins. Pour in pan. Bake for 1 hour and 10 minutes.
Mix all ingredients and place in meat loaf pan. Top with ketchup. Bake at 350° for 1 to 1 1/2 hours.
Heat oil in large skillet over medium heat. Add onion, dressing mix, salt, and garlic powder. Cook 1 minute, stirring frequently. Add squash, zucchini, and mushrooms. Cover and cook 6 to 8 minutes or until vegetables are tender, stirring occasionally. Serves 8.
Crank up oven to 350°. Dump flour, soda, salt and cinnamon together in a big bowl. Beat the egg. Stir everything else into flour and mix. Drop on cookie sheet with teaspoon and bake until edges turn brown.
Pour first 4 ingredients in saucepan. Bring to a boil for 2 to 5 minutes, stirring constantly. Remove from heat; fold in oatmeal and peanut butter quickly or mixture will harden.
Beat full speed 7 to 8 minutes all ingredients except chocolate; grate the chocolate and fold into batter. Grease pan. Bake 1 hour or until toothpick inserted comes out clean in a 350° oven.
Beat together the above ingredients until well blended. Pour into 3 well-greased pans. Bake at 350 degrees for 25 to 30 minutes.
Preheat oven to 350°. Brown hamburg, onions, green pepper and mushrooms together. Add spaghetti sauce. In a greased 13 x 9-inch baking pan, layer noodles, then sauce mixture, Mozzarella cheese, cottage cheese and Parmesan cheese, two or three times, until everything is gone. Bake for 45 minutes to 1 hour. Serves 4. You can also throw in pepperoni, sausage, ham, etc.
Heat water (not too hot) to dissolve Jell-O and sugar. Slice some lemons for floating in punch and squeeze some for juice. Add juices and ginger ale to Jell-O mixture when ready to serve.
Combine chips and peanut butter in double boiler over medium heat. Stir until well blended and melted. Remove from heat and add marshmallows and nuts. Mix well. Spread in buttered 8 x 8 pan. Chill until firm. Cut in 1-inch squares. Store in refrigerator.
Cut vegetables into bite size pieces. Steam until crisp-tender. Spread vegetables over boboli shell. Sprinkle with oregano. Arrange sliced tomato over vegetables. Sprinkle with cheese. Slice mushrooms on top. Bake at 450° for 10 minutes. Cool slightly. Serve.
Squeeze lemon; add milk, pineapple and Cool Whip last. Pour into pie shells and refrigerate.
Mix all ingredients in a bowl. Make out into patties and fry in hot oil until brown.
Combine cranberry sauce and pepper jelly. Stir well. Spoon mixture over cream cheese. Serve with crackers or shortbread cookies. Makes 10 servings.
Bake pie shell at 400° for 8 minutes and remove. Reduce oven to 325°. Combine bacon, chowder, eggs, onion, sour cream, flakes and pepper. Pour in shell. Add cheese. Bake 50 to 55 minutes. Wait 20 minutes before serving.
Combine chicken, grapes and almonds. Combine mayonnaise, lemon juice, sour cream, chutney, salt and pepper.	Add to chicken mixture and toss well. Cover and chill. Serve on lettuce leaves. Garnish with hard-cooked eggs. Yields about 6 servings.
Put ingredients in heavy pan. Cook until 240°. It will be medium brown color. Do not let it burn; stir constantly. Pour onto waxed paper that has been put onto a cookie sheet. Put chocolate chips on top while still hot. Spread the chocolate out after it has melted. Break into pieces when cool.
Heat oven to 350°. Grease bottom and sides of 13 1/2 x 10 1/2-inch jelly roll pan. Line with waxed paper; grease paper. Beat eggs and sugar in large bowl until thick and triple in volume. Beat in vanilla. Sprinkle flour over top. Fold in until blended. Spread in pan. Bake 13 to 15 minutes until brown. Cool in pan for 10 minutes. Sprinkle kitchen towel with confectioners sugar. Invert cake on towel. Peel off paper. Roll up cake and towel from small end. Cake must be room temperature before you unroll and fill.
Cook carrots. Melt oleo; stir in onions, chopped fine, pepper, mustard and celery seeds. Mix well. Cook 5 minutes. Add milk and flour; cook until thick. Put layer of carrots, then cheese, another layer of carrots and cheese in 1 1/2 to 2-quart casserole. Pour sauce over the carrots. Bake at 350° for 30 minutes.
Preheat oven to 325°. Combine cake mix, first egg and melted margarine. Press firmly into ungreased 9 x 13-inch pan.
Combine crumbs and milk. Combine all other ingredients; add to crumb mixture and blend. Shape meat in form of T-bone steak. Sprinkle with Worcestershire sauce. Spread with butter lightly (pats). Broil 6 to 10 minutes to desired doneness. Turn and broil other side.
Blend all ingredients well. Form into balls and bake at 350° for 30 minutes.
Brown meat and onion in large skillet. Add rest of ingredients; simmer for 5 minutes. Pour into ungreased 2-quart casserole. Cover; bake for 1 hour at 350°.
In a shallow dish large enough to hold the tuna, combine soy sauce, sherry, garlic and ginger. Place tuna in marinade and turn to coat it; cover and refrigerate for at least 30 minutes.
Mix together flour, baking powder and salt. Set aside. Put walnuts into blender; blend for 10 seconds. Put in blender the sugar, butter, egg, bananas and milk. Blend for 15 seconds. Put walnuts in with dry ingredients. Pour ingredients together. Mix until well mixed. Pour batter into greased 9 x 5 x 3-inch loaf pan. Bake in preheated 350° oven for 1 hour. Cool on rack.
Mix sugar, warm milk, egg and flour with egg beater or wire whisk. Cook very slowly, stirring constantly until it thickens. (I use a small SilverStone frypan to prevent it from sticking.) Cool completely. Cream butter, shortening, 1/2 teaspoon of milk and vanilla. Beat in cooled, cooked mixture. Beat until fluffy, about 5 minutes.
Snap off tough ends of asparagus. Remove scales with a knife, if desired. Set aside. Combine sesame seeds and margarine in a small bowl. Microwave mixture, uncovered, at High about 3 to 6 minutes or until lightly roasted, stirring every 30 minutes. Set aside. Combine orange juice and remaining ingredients in an 11 x 7 x 2-inch baking dish; stir well. Add asparagus; toss gently. Cover with plastic wrap. Microwave at High 4 to 6 minutes or until crisp-tender, tossing asparagus every 2 minutes. Sprinkle with sesame seed mixture. Yield: 4 servings (about 37 calories per serving).
Cook sliced celery in salted water for 4 minutes. (Do not overcook.) Drain and toss with soup, almonds and pimientos. Place in buttered casserole and cover with buttered bread crumbs. Bake at 325° for 25 minutes (until crumbs are brown). This is good with chicken.
Bake cornbread mix as directed on package. In large mixing bowl, crumble cornbread. Add bread. Chop onion and saute in butter until onions look transparent. Add. Moisten breads with milk. Add eggs, salt, pepper and poultry seasoning. Add chicken stock a cup at a time until moistened and "goopy" as you like. Bake at 350° in a greased 2-quart casserole.
Cook mashed potatoes as normal, add in ingredients one at a time. Butter a baking dish and pour in ingredients. Add 2 or 3 pats of butter to top. Place in refrigerator for 2 or 3 days. When needed place in oven and bake at 400° for 40-60 minutes.
Coarsely chop graham crackers and combine with butter and sugar. Press into bottom and up the sides of a 9-inch dish. Combine whipped topping, pudding and sour cream. Pour half of the filling over the crust. Slice bananas and layer on top. Pour remaining filling over bananas. Finely chop pecans and sprinkle over top. Chill. Makes 10 to 12 servings.
Cook vegetable. Add half of margarine (melted). Place half in casserole. Slice cheese. Put on. Add rest of vegetable. Crush crackers and add rest of margarine. Sprinkle on top. Bake at 350° for 25 minutes.
Salt, pepper and flour pork chops. Brown lightly in hot oil. Place in crock-pot and pour can of chicken and rice soup (undiluted) over. Cover and cook on low for 6 hours or high for 3 to 4 hours. Chops will be very tender.
Saute ground beef, onions, celery and green pepper until meat is no longer pink. Add chili mix. Add water to thin tomato paste. Make the thickness of chili to personal preference. Simmer several hours.
Melt butter in 9-inch pie plate. Add crumbs and sugar; mix well. Press mixture into bottom and sides of pie plate.
Combine ground beef, onion, green pepper, tomato sauce and eggs. Mix thoroughly. Add enough crackers to absorb the liquid and make the mixture hold its form. Pour into an oblong baking dish. Cover with catsup. Bake at 350° for 35 to 45 minutes or until done.
Melt caramels, milk and butter. Dip marshmallows in mixture. Roll in Rice Krispies. Place on cookie sheet or tray.
Combine peanut butter, Crisco, brown sugar, milk and vanilla in large bowl. Mix well. Add egg and beat until blended. Combine flour, salt and soda and add to creamed mixture. Mix until blended. Bake at 375° for 7 to 8 minutes on ungreased baking sheet.
Combine Bisquick and sausage. Add cheese (melted) and mix well. Roll into 1-inch balls and bake at 350° for 10 to 15 minutes.
Cream butter and sugar. Add eggs and beat well. Sift flour, cocoa and spices together. Add soda to buttermilk. Add flour and milk to sugar, butter and eggs mixture. Add nuts, coconut and preserves. Cook in tube pan for 1 hour at 350°. Turn off and leave 30 minutes more.
Bake cake as package directs. Cool and cut in cubes. Prepare pudding as package directs. Arrange one half cake cubes in glass bowl. Layer one half of pudding, then one half of cherry pie filling, then one half of Cool Whip. Repeat layers in same order.
Melt oleo in casserole dish. Mix sugar, flour, milk and vanilla. Pour in dish on top of butter. Put drained peaches on top of dough. Pour juice over all. Top with lid. Bake 1 hour at 350°. Bake on a cookie sheet as it runs over some. Easy!
Combine flour, soda, salt, baking powder, cinnamon and nuts; set aside. In a large bowl, beat eggs lightly. Add sugar, oil and vanilla. Beat until creamy. Stir in zucchini and pineapple. Add dry ingredients. Stir only until dry ingredients are moist. Spoon batter into well-greased and floured loaf pans. Bake at 350° for 1 hour. Cool 10 minutes before removing out of pan.
Cook macaroni and drain, melt oleo, add flour and stir 2 minutes. Salt and pepper; stir until combined. Add cheese. Microwave 6 to 8 minutes.
In saucepan, stir-fry the chicken pieces in the oil until lightly browned. Add onion, celery and garlic and cook until crisp-tender. Stir in basil, pepper, broth and tomatoes. Bring to boil, reduce heat and simmer 10 minutes. Stir in corn and vermicelli. Cover and simmer 10 minutes or until vermicelli is tender. If desired, garnish each serving with Parmesan cheese.
Melt butter. Blend in flour and seasonings. Add chicken stock. Cook, stirring until thickened. Stir in mushroom soup, chicken and stuffing. Cook egg noodles according to directions on package. Drain. Combine noodles with chicken mixture. Bake at 350° for 20 minutes.
Heat oven to 375°. Mix all ingredients in order. Pour into 9 x 9-inch baking pan. Bake 30 minutes. Turn on broiler for 2 to 3 minutes to brown top. Cool slightly. Cut into squares.
Cut round steam in thin strips. Marinate in teriyaki sauce, 1 tablespoon of oil and cornstarch for 30minutes. Stir-fry bell peppers and green onions in 1 tablespoon of oil for 3 minutes and remove. Stir-fry beef (1/2 at a time) 2 to 3 minutes. Put all ingredients in pan and cook until hot. Serves 4 (247 calories per serving).
Prepare pie crust mix using package directions. Roll dough into 15 x 17-inch rectangle on lightly floured surface. Line 9 x 13-inch baking dish with pastry. Crimp edges with fork; cover. Refrigerate until needed. Saute mushrooms and onions in 2 tablespoons butter in skillet until tender. Remove from heat; stir in spinach. Beat next 4 ingredients with seasonings and 1/4 cup melted butter in bowl. Spoon spinach mixture into crust. Sprinkle with cheese. Pour egg mixture over spinach. Bake at 425° for 15 minutes. Reduce temperature to 325° and bake for 40 minutes longer or until knife inserted in center comes out clean. Garnish with carrot strips, dried parsley and cherry tomatoes. Makes 6 servings; 596 calories per serving.
Cream margarine, cream cheese and sugar. Add beaten egg yolks. Sift flour 3 times. Add to sugar and magarine mixture. Beat egg whites and fold in. Add vanilla. Pour in Bundt pan and bake at 350° for 1 hour.
Cream sugar and eggs. Add buttermilk. Add margarine. Put 1/2 of coconut in bottom of each pie crust. Pour batter over coconut and bake at 350° for 30 to 35 minutes. Makes 2 pies.
Melt caramels in cream over low heat; cool abut 5 to 10 minutes. Place nuts on wax paper in groups of three. Spoon caramel mixture over nuts, leaving tips showing. Let stand until set (about 1/2 hour). Meanwhile, melt chocolate over low heat; cool to lukewarm. Spread cooked chocolate over caramel. (Can be placed in refrigerator to harden.) Yield: Approximately 24.
Cook pasta, drain and rinse with cold water until completely cool. In large salad bowl, blend mayonnaise, Italian dressing, green chilies, chili powder and cumin. Toss with pasta and remaining ingredients. Cover and chill. Garnish with additional parsley.
Beat egg. Add sour cream, honey and vanilla. Mash bananas and add to egg mixture. Add nuts. Sift remaining dry ingredients and add to banana mixture. Bake at 350° for 1 hour in a greased loaf pan.
Combine vegetables, soup, sour cream, pepper, pimentos and 1/2 cup cheese. Stir in half the onions and mix well. Pour into an ungreased 1-quart casserole. Cover and bake at 350° for 30 minutes. Uncover and sprinkle with remaining cheese and onions. Return to the oven until cheese is melted, about 5 minutes.
Beat milk and pudding until thick; add Cool Whip and mix thoroughly. Add Eagle Brand milk and banana flavoring. Line bowl with vanilla wafers. Pour pudding over. Repeat with wafers and pudding until bowl is filled. Refrigerate. Kids love this and there are no bananas to turn brown.
Combine the yeast and 1 3/4 cup flour, then add water, sugar and salt to the mixture. Beat at low speed for 1/2 minute, constantly scraping the sides of the bowl. Beat at high speed for 3 minutes. Stir in enough of the remaining flour to make moderately stiff dough. Turn out onto a lightly floured board and knead until smooth. Cover and let rest for 15 minutes. Divide the dough into 12 portions. Shape into smooth balls and punch a hole in the center of each ball with a floured finger. Pull gently to enlarge hole. Keeping uniform shape, cover and let rise 20 minutes. Add 1 teaspoon sugar to 1 gallon of water. Bring to a boil. Reduce to simmer. Cook bagels in water, 4 or 5 at a time, for 7 minutes, turning once. Drain on paper towel. Bake on ungreased baking sheet at 375° for 30 to 35 minutes.
Prepare cake as directed on package. In small microwave-safe bowl, sprinkle gelatin over cold water; let stand 2 minutes. Microwave at High power for 40 seconds; stir well. Let stand 2 minutes or until gelatin is completely dissolved. Cool slightly. In medium bowl, stir together yogurt, strawberry syrup and gelatin mixture until smooth. Refrigerate until mixture mounds slightly when dropped from spoon. Place cake on serving platter with rounded side down. Cut 1-inch layer with a serrated knife from top of cake. Lift off in one piece. Using serrated knife, cut trench in cake 1 inch wide and 1 1/2 inches deep. Leave 1 inch walls on cake. With fork, remove cake without breaking through sides or bottom. Spoon strawberry mixture into trench. Put top back on cake. Cover and refrigerate. Make a chocolate syrup topping by mixing whipped cream, Hershey's syrup and cream of tartar. Beat until stiff. Cover cake with topping. Refrigerate for 4 hours or until center is set. Keep refrigerated.
Place defrosted orange juice and lemonade (un-diluted) in bottom of large percolator. Add sugars, ground spices, whole cinnamon sticks and whole cloves to basket. Pour apple juice over basket and allow to percolate.
Add to macaroni shells or rice (cooked), brown veggies and beef. Add remaining ingredients. Bake, covered, at 350° for 2 hours. Uncover last 1/2 hour. Serves 10 hungry adults.
Beat all ingredients until smooth. Pour into an unbaked pie crust. Bake at 350° for 45 minutes.
Put all in crock-pot and cook on low all day (8 hours). Serve over rice or noodles.
Melt together margarine, chocolate chips and peanut butter. Pour melted mixture over cereal. Place in large covered container or bag and add confectioners sugar. Shake until fully coated. Store in an airtight container. Yields 7 cups.
Mix salt, flour and baking powder. Cream shortening, sugar and vanilla. Beat egg yolks. Add flour mixture with milk, add black walnuts. Beat egg whites until stiff and fold in. Bake 30 minutes at 300°.
Beat cream cheese and powdered sugar together until light and fluffy. Add peanut butter, vanilla and milk; beat well. Fold whipped topping into peanut butter mixture. Spoon into baked crust and chill.
Mix ingredients together well and chill. Serve with sliced apples, strawberries or fruit of your choice.
In skillet, heat 1 tablespoon oil. Add chicken and cook until browned. Add soup, 1/2 cup water and veggies. Cover and cook 5 minutes, stirring often. Serves 4.
Put all ingredients in a blender. Blend until smooth. Put in an ice cube tray and freeze. Cut into serving size pieces before it freezes too hard. Remove from freezer and wrap each serving in cling wrap. Return to freezer.
Drain tuna and break into chunks and place in bowl. Stir in soup and milk. Add 3/4 cup crushed potato chips. Mix well. Pour into greased baking dish. Sprinkle the remaining chips over top. Bake at 375° for 30 minutes. Serves 4 to 6.
Sift dry ingredients. Stir in dates, nuts, cranberries and rind. Combine eggs, buttermilk and oil. Add to flour and fruit mixture. Stir until blended. Pour into well-greased and floured 10-inch tube pan or Bundt pan. Bake 1 hour at 350°. Combine 1 cup orange juice and 1 cup sugar. Remove cake from pan. Place on rack. Pour juice over cake at least 3 times. Wrap in heavy foil. Refrigerate 24 hours before serving. Keeps 2 weeks or more.
Cook cake as directed in two 8-inch cake pans and cool completely. After cake cools, slice the layers. Then mix sour cream, coconut and sugar together good and spread between the 4 layers of cake.
Cream shortening and sugar. Add egg and cream well. Stir dry ingredients and milk into creamed mixture. Add chopped nuts, apples and raisins. Drop by teaspoon on greased cookie sheet. Bake at 350° until they spring back to touch. Frost while still warm with confectioners sugar icing.
Boil 2 minutes. Add marshmallow cream whipped with mixer. Add pecans.
Brown beef. Cook macaroni. Cook onion, celery and pepper together for 10 minutes. Add tomato sauce to beef; salt and pepper to taste. Add vegetables, macaroni along with 2 tablespoons soup and 1/2 of bread crumbs. Brown in slow oven. Remove from oven. Cover with remaining soup and bread crumbs. Return to oven and brown. Can be prepared ahead of time. Improves taste in reheating.
Drain pineapple; grate cheese. Add cheese to juice and bring almost to boiling. Take off stove and cool. While that is cooling, whip milk in large bowl until peaks form. Mix dry jello and pineapple together. Add cheese/juice mixture, mayonnaise and whipped milk and nuts. Pour into 9 x 13-inch dish. Chill.
Cook and stir beef, onion and garlic until brown; drain. Stir in sauce, mushrooms, sugar, Italian seasoning, salt and pepper. Heat to boiling, stirring constantly. Reduce heat. Simmer, stirring occasionally, 10 minutes. Heat oven to 400°. Grease an 8 x 8 x 2-inch baking dish. Mix baking mix, milk and egg. Spread half in pan. Top with 4 cheese slices. Spoon beef over cheese. Top with remaining cheese slices; sprinkle with Parmesan cheese. Drop remaining dough by spoonfuls onto cheese. Sprinkle with paprika if desired. Bake until light brown, about 20 minutes. Makes 6 to 8 servings.
Cook rice in stock for 20 minutes until liquid is absorbed. Place in a large serving bowl. Let cool. Add diced vegetables to rice. Add dressing. Stir well. Chill.
Sift all together the flour, sugar, salt, baking powder and baking soda. In a second bowl, beat the eggs, butter, milk and oil. Mix well all ingredients together and put in a baking dish. Bake 1 hour at 350° or until knife comes clean.
Sift together flour, sugar, baking powder, soda and salt. Add shortening. Combine orange juice and rind with egg. Pour all at once into dry ingredients. Mix slightly. Carefully fold in cranberries and nuts. Spoon in two greased 9 x 5 x 3-inch loaf pans. Bake at 350° for 1 hour. Makes 2 loaves.
Cook spaghetti and drain. Combine all ingredients, just 1/2 of cheese. Put in casserole dish and top with remaining cheese. Heat in oven at 350° until hot and bubbly. Serves 10 to 12.
In small bowl, stir together flour, poppy seed, salt and baking soda. In a large bowl, cream together sugar and butter. Beat in eggs, one at a time. Beat in yogurt, vanilla and lemon peel. Stir in flour mixture until moistened thoroughly. Spoon batter into greased muffin tins and bake at 400° for 15 to 20 minutes or until toothpick inserted in center comes out clean.