HumbleIntelligence/food-ner-1-Million huggingface dataset:
Whisk together pudding mix, sour cream and milk in medium bowl; set aside. Place 1 1/2 cups peanut butter chips and oil in microwave-safe bowl. Microwave on HIGH 45 seconds or until smooth. Using hand mixer, gradually add to pudding mixture; spread evenly into crust. Spread chocolate fudge topping over pie; cover and refrigerate 3 hours. Prior to serving, top with remaining peanut butter chips. Servings: 8.
Sift dry ingredients. Make a well and add liquids. Do not use a mixer. Add apples and nuts; stir gently. Bake in greased and floured pan at 350° for 1 hour and 45 minutes for small loaf.
Melt oleo and add chocolate. Beat eggs and add sugar, flour and salt. Combine with chocolate. Pour into pie plate and bake 20 minutes at 350°. Top with ice cream.
Pour chicken broth into crock-pot. Cover; put on high. Brown meat and vegetables. In skillet, put butter, bacon and chicken. Brown on all sides. Remove chicken and bacon to crock-pot. Saute celery, onion and mushrooms in skillet until slightly limp. Put vegetables in crock-pot with soy sauce. Stir well. Cover and cook on high for 1 hour. Serve over hot rice. Garnish with toasted almonds. Serves 4.
Melt butter in a 9 x 9-inch pan. Make batter and add to butter. Spread fruit on top. Bake at 325° for 1 hour. Serve with ice cream. Use any fruit (apples, cherries, etc.).
Mix all ingredients together. Place in a shallow greased baking dish and bake at 350° for 30 minutes or until roast appears firm. Serves 4.
Mix all ingredients and bake for 30 to 40 minutes at 350° until brown on edges. Serve with Ritz crackers.
Fill a 22-ounce brandy snifter with crushed ice and a lime squeeze. Add all ingredients. Stir and garnish with pineapple, orange slice and a cherry.
Put milk, sugar, cocoa and butter in saucepan. Bring to rolling boil; boil 1 1/2 minutes. Set aside and blend oats, peanut butter and vanilla. Drop on waxed paper. Makes about 50 cookies.
Combine all ingredients and place in a butter baking dish. Bake at 325° for 1 hour. Serves 12.
Grease a 13 x 9-inch pan with butter. Butter top of six slices of bread and place in bottom of pan. Beat 6 eggs together and mix with milk to equal a quarter (4 cups). Place cheese slices or shredded cheese on bread slices. Cover with meat. Season with salt and pepper. Pour egg mixture over all. Cover and let set in refrigerator overnight. Bake uncovered at 350° for 40 to 45 minutes.
Mix together cream cheese and sugar. Fold in strawberries, bananas, whipped topping and pineapple. Pour into 9 x 13-inch pan and freeze. Remove from freezer 20 minutes before serving. Keeps in freezer 1 week to 10 days.
Brown pork chops. Boil potatoes. Place browned pork chops, kraut and potatoes in a baking pan. Bake at 350° for 45 minutes to 1 hour.
Melt butter and add 3/4 cup milk. Mix cornstarch in cup with remaining 1/4 cup milk. Then add to other milk in saucepan; stirring constantly, heat until mixture just starts to boil and turn heat off. Can add Swiss, Cheddar or Velveeta cheese to make a cheese sauce. Pour over noodles, potatoes or chopped broccoli.
Line a 13 x 9-inch pan with chicken. Layer the Veg-All, then eggs (sliced) over chicken. Combine the broth and soup and pour over the layers, them mix the flour, milk and oleo and pour over all. Bake at 350° until top crust is brown.
Preheat oven to 350 degrees. Flake biscuits apart and place in a mini muffin pan, use a tart shaper or thumb to press down each biscuit. Then in a large mixing bowl, mix all ingredients and spoon into each biscuit. Bake until golden brown.
Mix cornstarch with cold water to make a smooth thick paste. Stir in boiling water to a desired consistency. The mixture should immediately become thick, lose its white appearance and turn fairly clear. Spoon the mixture into paint cups or jars. Add liquid tempera and stir.
Brown hamburger and onion; drain. Combine all and bake for 1 1/2 hours at 350°.
*The consistency of sour cream varies slightly, so begin with about 2 tablespoons less than 1 cup. If dough is stiff, add remaining sour cream.
Dissolve jello in boiling water and set aside. Whip until stiff. Add jello and pineapple; stir well. Then add nuts, marshmallows and grated cheese. Mix well and chill overnight.
Clean, wash and dry fish. In a saute pan, heat 1 tablespoon olive oil; saute garlic over a medium heat, being careful not to burn. Add basil, oregano and mint; lower heat and saute 2 minutes. Add lemon juice and remove from heat. In a separate pan, saute fish with remaining olive oil for approximately 3 minutes. Add wine; heat 1 minute. Add sauteed spices and cook 3 minutes over medium heat. Serve with rice or pasta immediately. If you use nonstick cookware, you can substitute water for the oil.
Brown hamburger with bacon and onion. Drain well. Combine with other ingredients in casserole. Bake at 325 degrees for at least 1 hour (the longer the better).
Add all ingredients. Mix well. To make hot chocolate, add 3 to 4 teaspoons of mixture to cup of hot water.
Combine flour and salt in a bowl. Cut in shortening with pastry blender. Sprinkle on water 1 tablespoon at a time, tossing with fork until pastry holds together. Shape into balls; flatten into disk. Wrap and refrigerate 1 hour. Make topping.
Blend Crisco, sugar, egg and extract. Combine dry ingredients. Add alternately with milk to first mixture. Chill dough. Roll out 1/8 to 1/4-inch thick on floured board. Cut into desired shapes. With fork, beat egg white with a little water, lightly; brush on top of cookie. Sprinkle with sugar (colored or white). Bake at 400° for 8 to 10 minutes until lightly browned.
Mix well; pat firmly into 9 x 13-inch pan. Bake 10 minutes in 375° oven. Cool.
Melt butter. Add Carnation milk and powdered sugar. Microwave for 5 minutes on High, stirring twice. Add chocolate chips, vanilla and nuts.
Combine sugar, oil and eggs. Beat at medium speed for 2 minutes. Sift dry ingredients together. Add oil to mixture and beat at low speed for 1 minute. Add grated carrots, nuts and spread in greased oblong pan. Bake at 300° for 1 hour, or until cake tests done with toothpick. When cool, spread with Cream Cheese Frosting.
Cream together butter and cream cheese. Gradually add sugar and vanilla. Beat until light and fluffy. Frost layers, sides and top.
Make sure fillets are thin and wide. Dip each fillet in beaten eggs. Coat both sides with bread crumbs. Lay fillets on flat cookie sheet. Place on each fillet, 2 slices of ham and 2 slices of Swiss cheese. Roll fillet from one corner. Attach with toothpicks. Place in baking pan. Top with 2 to 3 tablespoons Prego. Sprinkle with Mozzarella cheese. Bake at 350° for 1 hour. Serves 6 to 8.
Heat peas until warm. Add butter and cubed Velveeta. Simmer on low heat until cheese is melted. Stir in sugar. In a separate bowl or glass, whisk flour and milk until smooth. Pour into peas. They will thicken very quickly. They are good!
Combine all ingredients and form into 6 patties. Fry in small amount of cooking oil until golden brown. Makes 6 servings (145 calories, 7 g fat).
Drain pineapple and save juice. Pour pineapple in casserole dish. Sprinkle cheese on top of pineapple. Melt butter and pour over cheese. Mix pineapple juice, sugar and flour and pour over pineapple mixture. Top with crushed Ritz crackers. Bake at 350° for 30 minutes.
Bake cake according to directions on box in two 9-inch layer cake pans. Cool completely. Slice each layer into 2 layers, 4 in all.
Preheat oven to top setting, 475° or 500° for five minutes. Meanwhile, combine fish fillets with mayonnaise in a plastic bag and shake to coat fish evenly. Combine cornmeal with remaining seasonings on a sheet of waxed paper or a shallow plate. Roll the coated fillets in the cornmeal, coating evenly. Arrange in a single layer on a wire grid in a shallow pan (spray both with cooking spray). Bake uncovered 9 to 10 minutes, until golden and crusty.
Fill deep fryer or skillet 2 inches with oil; heat to 375°. Combine milk and egg in a bowl. Stir together dry ingredients in a separate bowl and then add to egg mixture; blend well. Fold in zucchini. Drop batter by rounded teaspoonful into hot oil. Fry until golden brown, turning once. Drain fritters of excess oil on paper towel. Serve warm. Makes 1 1/2 to 2 dozen.
Combine scalded milk, sugar and salt; stir until sugar dissolves. Dissolve yeast in warm water. Combine yeast and milk mixture. Add butter and eggs and mix well. Add flour. Mix; let rise until double in bulk. Make out in loaves, rolls, etc. Let rise and bake.
Combine all ingredients in a bowl. Beat for 3 minutes. Bake in a greased and floured Bundt pan for 60 to 65 minutes at 325°. Cool in pan for 20 minutes. A very moist cake.
Preheat oven to 350°. Brown chops in fat. Spread rice in bottom of rectangular baking dish. Reserve 1 tablespoon of onion soup mixture and sprinkle the rest over rice. Drain mushrooms and save liquid. Sprinkle mushrooms and pimiento over rice. Add hot water to mushroom liquid to total 3 cups and pour over rice. Arrange chops on top of rice and sprinkle rest of onion soup over them. Cover tightly with foil and bake in 350° oven until tender, 45 minutes to 1 hour. Remove foil and continue cooking 10 minutes longer or until liquid evaporates.
Mix dry ingredients; cut in the hard butter and mix well. Add milk and mix quickly. Turn out on floured surface and knead 10 times. Put on baking sheet. Cut with knife just part through. Bake 15 minutes at 400°.
Cream butter and sugar until light. Add eggs, one at a time, beating well after each addition. Add jam and beat well. Add sifted flour, soda, salt, cloves and allspice, alternating with buttermilk and beating well after each addition until smooth. Stir in raisins and nuts.
Brown hamburger. Drain well. Add peeled and sliced zucchini or eggplant. Add tomatoes, cut up. Simmer until zucchini or eggplant are tender. Serve with grated cheese.
Mix all but caramels together; pour half of the mixture into a greased 13 x 9 pan and bake at 350° for 6 minutes. Melt 50 caramels with the remaining small can of evaporated milk. Spread over hot cake, then evenly pour the chocolate chips on top of caramel. Top with the remaining cake mix and add nuts, if desired; bake another 15 to 18 minutes.
In a 9 x 13-inch baking dish layer 1/2 of the hamburger, then add a layer of sliced potatoes to cover, another layer of hamburger; top this with another layer of potatoes. Salt and pepper to taste. Cover with soup and cheese. Cover with aluminum and bake at 350° for 1 to 1 1/2 hours or until potatoes are done.
Fry ground beef, chopped onion and pepper in butter until slightly browned. Add canned tomatoes, tomato paste, mushrooms, chopped garlic, Worcestershire sauce, chili powder and salt and pepper to taste. Simmer over low heat for 3 to 4 hours.
Heat oven to 400°. Use paper liners in muffin pan. In medium bowl, combine flour, sugar, baking powder, salt and lemon peel; mix well. Stir in blueberries. In small bowl, combine milk, oil and egg; blend well. Add liquid ingredients to dry ingredients all at once; stir just until moistened. Fill muffin liners 2/3 full. Bake for 20 to 25 minutes or until light golden brown. Cool 1 minute. Remove from pan. Makes 12 muffins.
Starting with 1/2 of lettuce, layer ingredients according to recipe, 1/2 of each. Sprinkle with salt and pepper. Spread salad dressing over top, sealing to edge of bowl. Sprinkle green onions on top and seal bowl and refrigerate. Toss before serving. Serves 6 to 8.
Mix all ingredients except almonds. Bake at 350° for 30 minutes. Top with almonds just before serving. Serves 6 to 8.
In a medium saucepan, mix milk and chocolate bits. Cook over low heat until smooth. Add vanilla wafer crumbs and nuts. Blend together and spread into a buttered 8-inch square pan. Refrigerate until firm.
Mix all the ingredients together and bake for 1 hour in an uncovered dish at 350°.
Drain beans, Add 1/2 of the molasses pork & beans juice. Mix all ingredients together. Bake for 1 hour at 350 degrees. Can be heated in slow cooker.
Cook macaroni as directed; drain. Melt butter in heavy saucepan. Blend in flour. Stir in milk slowly and cook, stirring constantly until mixture thickens. Add seasoning and cheese, stirring until cheese is melted. Add macaroni and transfer to a buttered 1-quart casserole or individual casseroles. Combine bread crumbs and melted butter; sprinkle over macaroni. Bake in a 400° oven for 20 minutes. Makes 6 (7 ounce) servings.
Crumble ground beef into 2-quart dish. Stir in remaining ingredients, except cheese. Cover. Bake in 350° oven 45 to 60 minutes. Stir once. Top with cheese and return to oven for 3 minutes.
Cream butter and sugar. Add beaten eggs, flour, salt, vanilla and syrup. Stir well. Add pecans. Pour into unbaked pie crust and bake at 350° for 50 to 60 minutes.
Melt butter, Worcestershire sauce, Tabasco sauce, garlic powder and onion powder all together. Place the Chex, Cheerios, pretzels and nuts together in a very large roaster pan. Pour the butter over the dry mixture; stir carefully and salt to taste. Place in 250° oven and bake for 1 to 1 1/2 hours, stirring every 10 to 15 minutes. Be sure to stir because it burns easily. When taken out of oven, place on absorbent paper and cool. Store in an airtight container.
Mix cake mix, 1 egg and oleo margarine until creamy. Spread by hand in a 13 x 9-inch pan, lightly greased. Mix together in bowl the cream cheese, 3 eggs and confectioners sugar. Pour over top of cake mix and bake at 350° for 40 to 45 minutes.
Marinate and chill green beans, carrots and potatoes in Italian dressing 1 to 2 hours. Mix the vegetables and meat. Arrange the sliced eggs on top of salad. Sprinkle with paprika. This salad can be served hot or cold.
Cook macaroni as directed on package; drain. Meanwhile, combine soup, milk and Tillamook cheese. Heat and stir until cheese begins to melt. Mix with macaroni, blending in mustard, salt and pepper. Pour into buttered baking dish. Combine crumbs and melted butter; sprinkle on top of macaroni. Bake at 350° for about 30 minutes. Serves 6. Enjoy. Super!!
Bake cake. After baking, put holes in cake with a wooden spoon. Heat pineapple and sugar on stove until melted; pour over cake. Slice bananas; lay on top of pineapple. Prepare pudding; pour over bananas. Top with Cool Whip. Sprinkle party nuts over top of Cool Whip.
Blend Oreo cookies in blender, including frosting. Mix with melted margarine to make crust. Pat half of the crumbs in an 8-inch square pan. Place the softened ice cream over crumbs. Pat remaining half of crumbs over ice cream. Pour hot fudge sauce over the top. Freeze. Cut into 4 x 4-inch squares. Can be stored in the freezer quite a while.
Preheat oven to 350°. Saute onion about 4 minutes (nonstick pan/nonstick spray). Add tomatoes, chilies, mushrooms, beans, chili powder and cumin. Simmer, uncovered, 10 minutes. In 11 1/2 x 7 1/2-inch casserole, arrange 1/3 of tortilla strips in single layer. Set aside some cheese for garnish. Pour 1/4 of mixture and 1/3 of cheese over strips.
Mix all ingredients together. Drop by spoonful on cookie sheet. Bake at 325° until done, 10 to 12 minutes.
Cream together cheese and Crisco. Add flour and salt. Mix well. Roll into balls and chill for 1 hour. Place on ungreased cookie sheet. Bake at 450° for 10 minutes. Balls will flatten as they cook.
Preheat oven to 450°. In large plastic bag or bowl, add all ingredients; close bag and shake. Or toss in bowl until vegetables are evenly coated.
Mix milk and lemon juice; add pineapple and peaches. Fold in Cool Whip. Put into 2 graham cracker crusts. Garnish with fine chopped nuts. Prepare in advance or set overnight in refrigerator. This is good for Christmas parties.
Dough can be kept for up to 3 days in a covered bowl in the fridge. Dissolve yeast in warm water & set aside. Mix the dry ingredients in the order given, cutting in the shortening. Stir in the buttermilk & yeast mixture & blend thoroughly. The dough is ready to refrigerate. When it's time to make the biscuits, turn the dough out on a floured board and knead lightly. Roll out and cut with a biscuit cutter, placing them in a greased pan. Let the dough rise slightly before baking in a 400° oven for 12-15 minutes.
Crush cookies in a zipper-style plastic bag with a rolling pin or in food processor. Mix cookie crumbs and butter. Press onto bottom and sides of a 9 inch pie plate.
Crush croutons slightly and toss with oleo. Set aside. Place broccoli, water and salt in pan. Bring to boil. Separate pieces. Remove from heat. Drain well and set aside. Place cheese in pan; add cheese and cook over medium heat until cheese is melted. Stir frequently. Stir in broccoli. Pour into ungreased 1 1/2-quart dish. Sprinkle croutons on top. Bake at 350° for 20 minutes or until hot.
Mix cherry pie filling with lemon juice and sweetened condensed milk; add bananas, pineapple and nuts, then mix in 1/2 of the Cool Whip. Add the remaining Cool Whip to top of fruit salad.
Preheat the oven to 500°. Lightly spray or wipe a baking sheet with vegetable oil. Trim the tops of each eggplant; slice in half lengthwise. Make 2 deep, lengthwise slashes into the flesh of each half, being careful not to cut through the skin. Season with salt and pepper to taste. Place the halves on the baking sheet, flesh sides down. Bake for 15 to 20 minutes, until the eggplants are tender and the skin is shriveled.
Peel and press garlic. Saute over low heat in olive oil until garlic is light golden, about 10 minutes. Steam zucchini and mushrooms until tender-crisp, about 5 minutes. Place in serving dish. Pour garlic oil over vegetables. Season with salt and pepper. Top with cheese and serve.
Cook frozen broccoli in unsalted boiling water 5 to 7 minutes or until broccoli is tender; drain well. Combine eggs, Cheddar cheese soup and crushed oregano. Stir in stewed tomatoes and cooked broccoli. Turn the vegetable-cheese mixture into a 10 x 6 x 2-inch baking dish; sprinkle with the Parmesan cheese. Bake the casserole, uncovered, in a 350° oven for about 30 minutes or until heated completely through. Makes 6 to 8 servings.
Beat eggs in bowl until light; add sugar gradually, beating for 5 minutes or until thickened. Add sifted dry ingredients; mix well. Stir in butter, vanilla, lemon rind and coconut. Drop by teaspoonfuls onto greased and floured cookie sheet. Decorate with candied cherries. Bake at 325° for 15 minutes. Cool completely. Store in tightly covered container. Yields 2 dozen.
In bowl, mix	1/4 cup soup, beef, crumbs, egg, celery and 1/4 teaspoon ginger. Shape into 50 meatballs. Place in jelly roll pan. Broil 4-inches from heat about 10 minutes or until done, turning once. Drain.
Mix sugar, butter and evaporated milk in kettle and bring to a boil. Boil 7 minutes, stirring constantly. Remove from heat and add remaining items. Put in 9 x 12-inch pan and cool.
Brown meat in frying pan or Dutch oven. Add other ingredients and bring to a boil. Reduce heat to simmer. Cook for 2 hours or until meat is tender. Serve in soup bowls with hot biscuits or rolls.
Blend pudding mix with corn syrup. Gradually add milk and eggs, stirring to blend, then add pecans. Pour into pie shell. Bake at 350° until top is firm and begins to crack. Cool.
Mix mushroom soup, water and Lipton onion soup together. Spread rice on bottom of shallow pan or casserole. Pour 1/2 of soup mixture over rice. Place chicken breasts on top of rice mixture. Pour rest of soup mix over top. Cover with foil. Bake 1 hour at 400°. Remove foil and let chicken brown slightly.
Bake cake in a 9 x 13-inch greased and floured pan. Bake for 15 minutes at 350° and 25 minutes at 375°.
Use an 8-inch square of heavy-duty foil. Place chicken in center. Mound rice on chicken. Pour on liquid. Season. Dot with oleo. Cook over coals for about 1 hour.
In one large mixing bowl, combine mustard, sugar, pineapple juice, white vinegar, white pepper and salt. Wisk together, then wisk in mayonnaise.
Boil your chicken; drain. Add your noodles, cheese and your two soups. Chop your bell peppers and onion. Add to your chicken, then add your Ro-Tel and stir; serve.
Put 1/2 cup butter, sugar, unsweetened chocolate, and vanilla in top of double boiler until blended. Add egg and cook 5 minutes, stirring. Add crumbs, nuts and coconut. Press firmly into buttered 9x9x2- inch pan. Cool and chill 15 minutes. Cream 1/2 cup butter, beat in pudding mix and milk. Add confectionary sugar gradually and beat until smooth. Spread over first layer. Chill 15 minutes. Melt chocolate in 1 tablespoon butter over low heat. Spread over layer and chill till firm. Cut into 1 inch squares. Keep in refrigerator. May be frozen. Makes 81 pieces.
Mix gravy mix with white wine. Add cold water. Add mushrooms. Stir to mix. Heat in saucepan, then place chicken in casserole dish. Cover with mix. Cover and bake at 350° for 1 hour. Thicken gravy with 2 tablespoons flour and cold water, if necessary. Pour over chicken. Serve with rice.
Cream sugar and margarine. Add flour, vanilla and potato chips; mix well. Drop from teaspoon onto ungreased cookie sheet. Bake in a 350° oven for 15 minutes, or until browned on edges. Yields approximately 70 or 80 cookies.
Spread butter on both sides of bread; cut into cubes. Combine bread cubes, meat, cheese and seasoning. Stir well. Beat eggs until foamy. Stir in milk and egg mixture to meat mixture. Stir well.
Combine all ingredients except corn flakes and 1/4 cup butter. Pour into a 13 x 9 x 2-inch pan. Combine corn flakes with 1/4 cup butter and top casserole. Bake at 350° for 45 minutes.
Mix Kool-Aid and sugar, pour in pineapple juice and ginger ale. Put frozen strawberries in liquid to thaw. Prepare 45 minutes before serving.
Filling: Clean and stem spinach. Chop very fine. Set aside. In a large, heavy skillet, saute onion in 2 tablespoons of olive oil (rest of oil is for noodles) until soft, 5 to 8 minutes. Add salt and pepper. Remove from heat. Stir spinach into hot onions. Transfer into large bowl. Add half of grated Parmesan cheese, the pesto, Ricotta and sunflower seeds. Grind in some extra pepper. Mix thoroughly. Set aside.
In a 2-quart oblong baking dish, arrange broccoli and chicken. In small bowl, combine soup, water and pepper; pour over chicken. Sprinkle with cheese. Bake at 450° for 15 minutes, or until hot and bubbling. Garnish with sliced plum tomatoes, if desired.
Melt butterscotch bits in double boiler. Remove from heat. Add peanut butter; blend well. Pour over cereal; stir. Put into buttered 8 x 8-inch pan. Let cool in refrigerator.
Bake pie crust lightly. Cream sugar and butter; add the cocoa, vanilla and eggs. Beat for 10 minutes. Pour in pie shell and chill overnight.
Combine all ingredients. Mix well. Drop by spoon onto ungreased cookie sheet. Bake at 350° for about 20 minutes. Makes 2 dozen.
Combine oats, flour, sugar, baking soda, baking powder and salt in large bowl. Blend in buttermilk, eggs, melted butter and vanilla. Mix well. Let batter stand for 30 to 45 minutes. (Batter will thicken; do not blend in additional liquid.)
Preheat oven to 325°. Place roast in a baking dish; put roast in oven and cook for 90 minutes. Add vegetables and more water, if needed, and cook another 60 minutes. Check to see if roast is tender with a fork. Bake another 30 minutes, if needed. Roast should be mildly brown, not overdone, or rare and evenly cooked through.
Cream butter and sugar. Add egg and milk. Add flour, baking powder, soda, cinnamon, nutmeg and salt. Stir well. Add apples, dates and nuts. Put in 2 prepared loaf pans. Bake at 350°.
Mix all together and bake in greased and floured Bundt pan for 1 hour at 350°. Top with whipped cream or vanilla ice cream.
Add sugar to eggs. Beat until well mixed. Stir in potatoes, shortening and buttermilk. Add dry ingredients and mix only until flour is completely moistened. Chill dough 1 hour or overnight.
Mix jello with hot water until dissolved, then add cold water and put in refrigerator until partially set. Add all other ingredients and let it "set up" in refrigerator. De-mold on lettuce. Pretty and delicious.
In a very large pan (Dutch oven) bring cider and sugar just to a boil to dissolve the sugar. Remove from heat.