HumbleIntelligence/food-ner-1-Million huggingface dataset:
Form into logs. about 2 inches long and about 1/2 inch in diameter. Put them into freezer till frozen. Oh about an hour or so. Melt 1 package of chocolate chips. 1/2 bar of wax. Dip logs into chips and wax. Put logs onto wax paper. Its a lot easier to store.
Mix German chocolate cake mix as directed on box; set aside. Spray a 9 x 13-inch pan with Pam. Sprinkle with nuts. Sprinkle coconut on top of nuts. Pour cake mixture over coconut.
Mix first four ingredients in a large pan until it is crumbly. Place 1 egg, 1 teaspoon of vinegar in 1 cup and mix. Fill remainder of cup with milk to make 1 cup. Mix with flour until it will come off of your hands.
Preheat oven to 375°. In bowl, combine Ricotta cheese, 1 cup Mozzarella cheese, 1/4 cup Parmesan cheese and eggs. In 13 x 9-inch baking dish, spread 1/2 of one jar of pasta sauce. Layer 4 uncooked noodles, then 1/2 jar of pasta sauce and 1/2 of the Ricotta cheese mixture; repeat. Top with remaining 4 uncooked noodles and rest of pasta sauce. Cover tightly with aluminum foil and bake 1 hour. Remove foil and sprinkle remaining cheeses. Bake, uncovered, an additional 10 minutes. Let stand 10 minutes before serving.
In medium bowl, combine salad greens and fruit; toss. Add dressing and poppy seed; toss to coat. Makes 5 (1 cup) servings.
Combine apples and sugar and let stand for 30 minutes. Beat egg. Add oil and vanilla and add to apple mixture. Mix all other ingredients together and add to apple mixture. Grease and flour an 8 x 8 x 2-inch pan. Bake 40 minutes to 45 minutes in a preheated 350° oven.
Brown meat in onion; stir in tomato sauce, chili powder and garlic powder. Simmer. Line 9 x 13-inch pan with biscuits, combine half of the cheese, sour cream and egg; then mix with meat. Spoon the meat mixture over the biscuits. Sprinkle the rest of cheese on top of the meat mixture. Bake 30 minutes at 375°.
Combine veggies, soup, 1/2 c. cheese, sour cream, pepper and 1/2 can Durkee fried onions. Pour into the 1 qt. casserole dish. Microwave on high 10-12 minutes or until bubbly. Remove and sprinkle remaining onions over top. Microwave until cheese is melted.
Wash chicken and cut into cubes (approximately 1 to 2-inch in size). Set aside to drain on paper towels. Mix beaten egg, milk, salt and sesame seed in medium size bowl. Add chicken to egg mixture. Coat each piece of chicken with flour. After all chicken is coated with flour, heat shortening on medium until ready to fry. Add nuggets a few at a time to keep them from sticking together, turning them 2 or 3 times until they are tender and golden brown. Serve with sauces such as barbecue, honey mustard or sweet-n-sour.
In a bowl, blend together cream cheese, sour cream and taco mix. Spread over dinner plate. Layer the remaining ingredients on top. Chill until ready to serve. Serve with tortilla chips.
Place chicken in crock-pot or casserole dish. Mix other ingredients and pur over. Bake at 350° for 1 1/2 hours or in crock-pot all day. Serve with rice.
Mix flour, celery salt, baking powder, salt and sugar. Mix in butter until even particles are formed. Add milk and blend. Cook until tender in chicken broth.
Soak gelatin in cold water for 5 minutes. In top of double boiler, beat egg yolks; add 1/2 cup sugar, lemon juice and salt. Cook over hot water, stirring constantly, until smooth and thickened. Add softened gelatin and stir until dissolved. Remove from heat, add lemon rind and cool. Beat egg whites until stiff, but not dry. Gradually add 1/2 cup sugar, beating until stiff. Fold in cooled lemon mixture and then pour into the pie shell. Refrigerate until set. Spread with whipped cream just before serving. Serves 6 to 8.
Cream butter, shortening and sugar together thoroughly. Add eggs. Add sifted dry ingredients alternately with milk. Add vanilla. Bake in a well-greased and floured tube cake pan at 325° for 1 hour and 20 minutes.
Combine the scallions, fresh tomatoes and peppers in a large mixing bowl. Stir in the pureed tomatoes, water and lime juice. Stir in the oil and parsley; season with salt and pepper. Refrigerate, covered, until ready to serve. Serve with your favorite corn tortilla chips. A great summer dip! Yields 8 cups.
Combine sugar, water, jello and cornstarch. Cook at a slow rolling boil for 5 minutes. Put berries in baked pie shells. Pour mixture over berries. Refrigerate. Top with whipped cream or sour cream when served. Makes 2 pies.
Mix well. Salt, pepper and sugar to taste. Bake for 1 hour at 350°. Stir when half done. Makes 6 servings.
Mix all ingredients together. Put in 11 x 13-inch greased dish. Bake at 350° for 25 minutes.
Alternate in layers in greased baking dish. Top with 3/4 cup crumbs. Bake 30 to 40 minutes at 375°.
Mix all together well; put in a 9 x 13-inch baking pan. Bake at 350° for 1 hour covered. Stir every 20 minutes.
Heat 2-inches deep of oil in skillet. Heat oil until hot, but not smoking. Take batter, pour it through funnel into hot oil, moving in a circular motion, then crisscross until you've made a cake the size of a plate or smaller. When lightly browned, remove and drain on paper towels. Dredge or sprinkle in powdered sugar and sprinkle with cinnamon powder. Best when eaten warm.
Remove tips from chicken wings. Combine pineapple juice, beer, soy sauce, brown sugar, onion, ginger and garlic. Stir together until sugar is dissolved. Add chicken, stirring to coat well. Cover and marinate at room temperature for about 1 hour. Drain chicken; reserve marinade. Melt margarine in a large frying pan over medium heat. Add chicken and cook, browning on all sides. add 1/2 cup reserved marinade to chicken. Cover and simmer, stirring occasionally, over low heat for about 15 minutes or until fork can be inserted into chicken with ease. Keep chicken moist by using additional marinade as needed.
Cream butter; add sugar and beat until fluffy. Add beaten eggs. Sift dry ingredients together and add alternately with milk to butter mixture. Fold in pecans. Bake in a well-greased lightly floured tube pan (9-inch). Bake at 350° for 1 hour or until straw inserted comes out clean. Cool in pan 10 minutes before removing. This can be baked and stored for a couple of days. Keep cool.
Dissolve jello and water. Add pineapple. Chill until slightly thickened. Soften and blend cream cheese and sour cream. Stir in jello mixture. Add nuts and chill.
In large pan, heat chili. Cut cheese into small squares and add to chili. When cheese is melted, add sour cream and sauteed onion. Mix well and serve hot with chips.
Cut stems off eggplant and slice 1/2 to 5/8-inch thickness. In a bowl, beat in egg. In second bowl, mix cracker crumbs, seasonings and 1/4 cup Parmesan cheese. Spread butter in a 10 x 15-inch baking dish. Dip each slice of eggplant in egg. Drain briefly, then coat with cracker crumbs. Arrange slices in single layer in pan. Bake for 20 minutes, turning once, in a 425° oven.
Mix all ingredients together. Drop onto cookie sheet or put in pan. Bake at 325° for 10 minutes. Makes 2 dozen.
Whip the cream and add sugar and preserves. Put mixture into pie crust; sprinkle top with coconut and refrigerate.
Mix all ingredients well; save 1/4 for the top. Put the remainder into the bottom of a glass baking dish (8 1/2 x 11-inch). Grease the baking dish first.
Crumble and brown sausage; drain. Beat eggs; add milk, salt and mustard and mix. Stir in bread cubes, cheese and sausage and mix. Put in 8 x 12-inch glass baking dish. Bake at 350° for 45 minutes. Let it set for 15 minutes before slicing.
Brown sausages and beef chuck cubes in electric skillet. Add onion, garlic, green peppers, potatoes, kidney beans, basil, salt and pepper. Add bouillon and cook at 350° for 1 hour and 15 minutes. Check from time to time. Add more bouillon if needed. Juices may be thickened for gravy.
In large bowl combine beaten egg, Lipton onion soup mix, water, bread crumbs and ground meat. Shape into patties. Grill or broil until done. Makes 8 servings.
Cream the butter; gradually add the sugar and beat 10 to 15 minutes at medium speed. Add eggs, one at a time, beating well after each addition.
Strain green beans and artichoke hearts. Cut or mash green beans into small pieces. Cut artichoke into small pieces. Mix all ingredients together, and place in casserole dish. Sprinkle top with additional bread crumbs and dot with butter. Bake uncovered at 350° for 30 minutes.
Cut dates in quarters and pour boiling water over them. Add shortening, sugar and salt. When cool, add beaten egg, flour sifted with soda and cream of tartar, nuts and vanilla. Beat well. Pour into greased and floured bread pan. Bake at 350° for 1 1/4 hours. Watch oven; do not get too hot.
Combine corn, eggs and milk. Add crushed rusks and mix well. Bake 1 hour at 350°.
Mix well pretzels, margarine and 3 tablespoons sugar. Bake in a 9 x 13-inch pan at 350° for 10 minutes; cool completely. Cream the cheese and blend in 1 cup sugar. Add Cool Whip; mix well. Spread over cooled pretzels. Dissolve jello in boiling water; add frozen strawberries, slightly thickened. Pour over Cool Whip layer. Chill until firm.
Combine ingredients in small saucepan; cook over medium heat until hot. Serve with warm bread sticks and chips. Makes 1 3/4 cups.
Beat together the eggs and milk. Mix flour, baking powder and salt. Mix both mixtures together and beat with a whip until smooth. Pour in hot oil.
Wash peas and place in large pan with cold water. Bring to a boil and boil 2 minutes. Remove from heat, cover and let sit for 1 hour. Fry bacon slowly until brown, drain. Add Tabasco sauce, bacon and salt to peas. Bring to a boil, lower heat and simmer, stirring frequently for 30 minutes or until rice is tender. Should be moist, but not wet. Makes 6 servings.
Cream shortening and sugar; add eggs, one at a time. Beat after each addition is made. Add bananas. Next add dry ingredients and nuts (walnuts or pecans). Bake in a greased and floured loaf pan at 350° for 1 hour and 15 minutes. Makes 12 servings.
Scrub and peel potatoes; cut lengthwise into quarters. Cut each quarter into 3 strips. Roll in melted butter; then roll in combined remaining ingredients. Place potato sticks in a single layer on a cookie sheet. Drizzle melted butter over potatoes. Bake at 400° for 30 to 35 minutes or until potatoes are tender. Yield: 6 servings.
After popping corn, sift through to remove unpopped kernels. Melt caramels, water and butter together over medium-low heat, stirring constantly so it doesn't burn. When melted, pour over corn. Stir so it is well coated. Shape into balls and store in airtight containers.
Cook the drained sauerkraut for 5 minutes with the diced onions and 2 tablespoons butter. Mix corned beef with relish and mustard. Spread on slice of party bread. Top with heaping tablespoonful of sauerkraut mixture and slice of Swiss cheese. Broil until cheese melts. Serve as an appetizer.
In microwave, sprinkle gelatin over 1/4 cup cold water. Let stand 1 minute to soften. Microwave on high 20 seconds, stir; rotate cup 1/4 turn; microwave high 20 seconds. Prepare pudding with skim milk following package directions. Add unflavored gelatin and vanilla to pudding, stir until blended. Place 8 graham crackers in bottom of 11 X 7 inch dish. Spread with 1/2 the pudding. Place 1/2 the banana slices on pudding. Repeat layers ending with bananas. Refrigerate 4 hours. To serve cut into 8 squares. Top with 1 tub whipped topping.
Beat egg whites and vanilla to soft peaks; gradually add sugar. Beat until stiff peaks form. Mix crumbs, nuts and baking powder; fold into beaten egg whites. Spread evenly in greased and floured 9-inch pie plate. Bake at 325° for 20 to 25 minutes. Cool completely. Whip the cream or use Cool Whip. Cut pie. Serve topped with cream. Serves 6.
Wash and core tomatoes. Cut them up and put them through a juicer (should be about 6 quarts of juice). Put juice in a large heavy kettle and add remaining ingredients. Cook until thick and volume is reduced to about 1/2 the original measure. Ladle into hot pint jars, leaving 1/2-inch headspace. Cover with lids and bands and process in a boiling water bath canner for 35 minutes. Makes 6 pints.
In a 10 x 13-inch pan, layer chopped lettuce, onion, celery, peas and chestnuts. Spread on mayonnaise, covering all ingredients. Sprinkle salt, pepper and sugar over top of mayonnaise. Sprinkle Mozzarella and Parmesan cheeses over mayonnaise (Parmesan first). Cover tightly with Saran Wrap or pan lid and refrigerate 24 hours. When ready to serve, top with bacon and tomatoes. Serves twelve.
Marinate seafood in soy sauce 15 minutes. While seafood is marinating, melt butter in saucepan. Add parsley and crushed garlic. Remove seafood from sauce. Place in a shallow casserole or baking dish. Top with mushrooms, water chestnuts and bean sprouts. Pour butter mixture on top. Bake at 350° for about 25 minutes. (Test shrimp for doneness.)
In a small bowl, toss coconut and food coloring until evenly coated; set aside. Place angel food cake on a large serving platter. Frost top and sides with whipped topping; sprinkle on coconut. Cut cake into 8 or 10 slices, then very carefully pull out each slice just a bit to resemble flower petals. Spoon strawberry halves in center. Any leftovers should be refrigerated.
In 13 X 9 baking dish place both cans of corn. Mix 2 eggs with corn bread mix. Set aside. Saute onions. Layer on top of corn. Place corn bread mixture on top. Drizzle melted butter over top and bake for 40 minutes at 400.
Mix egg substitute, salt and pepper. Dip onion rings into egg mixture and coat with bread crumbs. Place in single layer on greased baking sheet. Bake 10 minutes at 450°. Makes 4 servings.
Combine all ingredients in saucepan. Cook until all is mixed well. Butter 2 1/2-quart casserole dish and pour in. Bake at 350° for 30 to 45 minutes.
Mix cake as directed on package. Pour half into greased and floured Bundt pan. Put about 1/2 can of cherry pie filling into center of cake. Do not touch sides of pan with cherry filling. Pour the rest of cake mix over the top. Bake for 40 to 45 minutes at 350°. Serve with Cool Whip or ice cream.
Cut unpeeled zucchini into thin slices and boil until tender but still crunchy. Drain thoroughly. Melt cheese and butter and mix with garlic powder and zucchini. Put in a baking dish and crumble crackers on top. Bake for 25 minutes in 350° oven until golden brown. Serves 6.
Preheat oven to 350 degrees. Brown beef, drain and add taco seasoning mix along with the water, and cheese. Place crescent rolls in a ring around a large round stone with the pointed end facing right overlapping each other then place meat mixture in the center of the crescent rolls. Take the end of each crescent roll and wrap around the other end until circle so complete. Bake in the oven until the rolls become golden brown, about 10 minutes. Use the rest of the ingredients to garnish with.
Sift together flour, baking powder, soda, salt and sugar; add 3/4 cup shortening, brown sugar and buttermilk. Add bananas, eggs and vanilla; beat for 1 minute. Fold in 3/4 cup chopped pecans dusted with flour. Bake in a tube pan. Make a thick paste of confectioners sugar and enough sour cream to dribble over cake for frosting.
Bake chicken breasts topped with margarine at 400° for 1 hour and 15 minutes, turning every 15 minutes. Pour off margarine and chicken fat. Cover chicken with half the barbecue sauce and bake 30 minutes. Turn and cover other side and bake 30 minutes.
Bake cake in three layers. Place 1 in bottom of bowl. Mix pudding mix and place 1/3 on cake layer. Top with blueberry filling. Mix pecans with Cool Whip. Put 1/3 on top. Place second layer cake. Add drained pineapple, 1/3 of pudding mix and 1/3 of Cool Whip. Put third layer with rest of pudding mix, strawberry mix and Cool Whip.
Mix cranberries, apples and sugar. Melt margarine. Add Rice Krispies, brown sugar and flour. Fold into cranberry mixture. Sprinkle with nuts over the top. Bake in a large buttered casserole (9 x 13-inch), uncovered, for 45 minutes or until thickened and bubbly, at 350°. Serves 8 to 10 people.
Beat eggs well. Add sugar and vinegar. Cook over boiling water until thick. Cool slightly. Beat in cheese. Grate in green pepper and onion. Add pecans. Let season 2 hours. Good for potato chips or Fritos.
Heat oven to 400°. Mix potatoes, sauce mix and water in ungreased 2-quart round casserole; stir in milk. Bake, uncovered, 30 to 35 minutes or until top is golden brown and potatoes are tender.
Heat oven to 350°. Measure butter, shortening, 2 cups sugar, egg, liqueur, almond extract and 2 cups flour into a large mixer bowl. Blend 1/2 minute on low speed, scraping bowl constantly. Beat 1 minute on medium speed, scraping the bowl occasionally. Stir in remaining flour. Knead until smooth. Shape 1-inch pieces of dough into crescent shapes. Place 1-inch apart on ungreased baking sheet. Bake until cookies are light brown on bottoms, 15 to 20 minutes. Sprinkle powdered sugar on cookies while hot. Cool on wire racks. Flavor mellows after 2 or 3 days. Store cookies in airtight containers at room temperature no longer than 9 days or in freezer no longer than 2 months. Makes about 11 dozen.
Cream sugar and margarine. Beat eggs, one at a time, into mixture. Add additional ingredients.
Combine broccoli, onions, cheese, sunflower seeds and bacon. Mix mayo, sugar and vinegar. Stir in broccoli mix. Makes 6 servings.
In large skillet, saute onion and pepper in oil until tender. Add remaining ingredients and cook over medium heat 15 minutes. Stir frequently. Serve immediately. Yields 8 servings.
Drain juice from pineapple and add enough water to make 2 cups of liquid. Heat this and add jello. Dissolve. While still hot, add marshmallows; cool. Add cottage cheese, pineapple, nuts and cherries. Whip cream and fold other ingredients into this. Chill until firm.
Cut rind off ham. Combine dry ingredients and add enough juice to make a dough that can be rolled over fat. Cover part of ham with dough. Put in cold oven. Bake at 325° for 20 to 25 minutes per pound, 4 or 5 hours for a 15 pound ham, basting every 30 minutes. Take dough off and finish with brown sugar or any favorite way of browning ham.
Cook zucchini in boiling water until just tender. Drain. In large bowl, beat eggs. Stir in mayonnaise, onions, green pepper, cheese, salt and pepper. Add zucchini; toss. Pour into 1 1/2-quart baking dish. Dot with butter and sprinkle with bread crumbs. Bake at 350° for 30 minutes or until bubbly. Serves 6.
Soften cream cheese. Add all ingredients. Bake 30 minutes at 350° or 5 minutes in microwave.
In large bowl, combine cake mix, eggs, orange juice, oil and pudding mix. Blend at low speed of electric mixer 1 minute, then high speed 3 minutes. Pour 2/3 of batter in nonstick (Pam sprayed) pan or greased and floured Bundt pan. To remaining 1/3 of batter, add chocolate and blend. Pour over top of batter in pan. Marbelize with knife. Bake at 350° for 1 hour or until cake tests done. Cool in pan 10 minutes, then turn out onto plate to cool completely. Glaze if desired.
Mix all ingredients together. Beat well. Pour into pie shell. Bake at 350° for 55 to 60 minutes.
Mix ingredients; knead and shape ornaments by using cookie cutters or other kitchen tools to cut them out. Push in metal buttons or other decorations that won't melt. Bake at 350° for about 1 hour. Make color with food color or decorate after baking with colored glue, glitter glue, etc. Easy and fun!
Cook rice and set aside. Melt butter in skillet, add onion and broccoli. Simmer until onion is transparent and broccoli is tender. Add soup, Cheez Whiz and milk. Mix well and remove from heat. Add rice. Bake in buttered pan, covered, for 30 minutes at 350°.
Put all in blender and mix. Put corn in last. Blend it very little. Bake at 350° for 30 to 40 minutes until knife comes out clean.
Preheat oven to 350°. In large mixing bowl, beat butter, oil and sugar until fluffy. Beat in eggs, water and vanilla. Sift together all-purpose flour, baking soda, nutmeg and salt. Add to bowl, along with whole-wheat flour. Mix just until blended. Stir in remaining ingredients. Make large drop cookies, well spaced, on greased baking sheet, using about 1/3 cup batter for each. Bake 12 to 15 minutes. Cool on racks.
Melt butter in heavy covered skillet. Brown chicken on both sides. Remove chicken and drain excess fat. Stir in soup and loose pan drippings. Add sour cream, stirring until well mixed. Add chicken. Cover and simmer over very low heat until tender, about 50 to 60 minutes. Stir in mushrooms last couple of minutes. Serve over pasta or rice.
Melt chocolate chips and butter. Let cool a little. Add marshmallows and nuts. Mix well. Put coconut on wax paper and put mixture onto coconut. Shape into roll. Wrap in wax paper and refrigerate for 48 hours. Slice and serve.
Brown hamburger meat with chopped onion; drain grease. Tear tortillas and place in 13 x 9-inch dish. Heat soup and tomatoes. Layer tortillas, meat, beans and soup mixture. Continue layering until all is used up. Top with grated cheese. Bake in 350° oven until bubbly.
Prepare lemonade concentrate with water according to the directions on the can. Add chilled cranberry juice cocktail and ginger ale. Add ice and mix well. Float scoops of sherbet on top. Serve as is or over ice cubes, if desired. Yields 25 (6 ounce) cups.
Cream sugar and eggs together. Sift and add flour, soda and salt. Add fruit cocktail and vanilla. Use 15 X 10 X 1 inch pan. Grease and flour cookie sheet. Pour batter in cookie sheet, sprinkle with coconut and nuts (optional). Bake at 350 degrees for 25 minutes or until golden brown. While cookie dough is still warm, drizzle with the following glaze over dough.
Beat until smooth. Pour into 3 cake pans. Bake at 325° until done.
Using palm of hand, flatten chicken to even thickness. Dip chicken into egg, then into crumbs to coat. In skillet, over medium heat, in hot margarine, brown chicken on both sides. Add spaghetti sauce. Reduce heat. Cover. Simmer 10 minutes. Sprinkle with cheeses and parsley. Cover. Simmer 5 minutes or until cheese melts. Makes 4 servings.
Fry chicken (which has been skinned), coated with salt, pepper, garlic powder and paprika. Put fried chicken in large pan with 1/2 cup of frying oil. Add olives, mushrooms and peppers to chicken. Add 1/2 cup wine for flavor. Cook for at least 45 minutes, stirring occasionally. Serve with rice.
Drain tomatoes, reserving 1 tablespoon oil. In food processor, place oil, tomatoes, cheese and garlic. Process until well blended, stopping once to scrape down sides. Serve with pita chips or bagel chips. Also good with raw vegetables.
Beat together eggs and milk. Stir in hash browns, onion, salt and hot pepper sauce. Stir in 1 cup of the cheese and half of the bacon. Pour into a greased 9-inch pie plate or quiche dish. Bake at 350° for 25 to 30 minutes until center is set. Sprinkle remaining cheese and bacon over the top. Continue to bake 3 to 4 minutes until cheese is melted.
Beat eggs slightly in mixing bowl. Add other ingredients. Cover bottom of a 6-inch skillet with peanut oil and heat skillet. Pour 1/4 of the mixture in this and cook over low heat until brown on one side. Turn carefully and cook until brown on other side. Serve with Brown Sauce.
Drain oranges and pineapple. Combine filling and oranges and pineapple. Add sliced bananas just before serving.
Cut zucchini in half length-wise. Scoop out pulp, leaving 1/4 inch shell. Combine onion, mushrooms, celery, margarine, and tomato in a microwavable dish. Cover with plastic wrap and cook 4 - 6 minutes. Drain. Add crackers, egg, grated cheese, parmesan cheese, salt, and pepper. Mound this stuffing in each zucchini shell. Cover and microwave 5 to 7 minutes. Sprinkle with paprika.
In large saucepan, melt peanut butter, 1 cup of sweetened condensed milk and 2 tablespoons butter; stir occasionally. Remove from heat; stir in peanuts. Spread mixture into wax paper-lined 8 x 8-inch pan.