HumbleIntelligence/food-ner-1-Million huggingface dataset:
Whip cream, sugar and rum together. Arrange 9 crackers in a square. Spread with a thin layer of cream and top with slices of banana. Repeat layering 4 times. Top with another layer of graham crackers. Frost with remaining cream and decorate with nuts and cherries.
Pour prepared cherry pie filling into ungreased 9 x 13-inch pan. Spread evenly. Spread crushed pineapple. Sift yellow cake mix over the cherries and the pineapple. Put pats of butter evenly over the top. Sprinkle the nuts on the mixture and bake in a 350° oven for 1 hour.
Crumble yeast into small bowl. Add lukewarm water and 1 teaspoon sugar. Set in warm place until it becomes light and spongy (about 15 minutes). Combine Spry, 2 tablespoons sugar and 1 teaspoon salt in a large bowl. Add scalded milk and water. Stir until Spry is melted. Cool until lukewarm. Add yeast mixture. Add flour gradually, making a stiff dough.
Cut wonton squares into thirds. Heat butter-flavored Crisco (shortening); brown wontons and drain on paper towels. Mix cheese, powdered sugar, vanilla, chocolate chips, nuts and dash of green food coloring (for a pistachio effect) to create dip. Sprinkle powdered sugar on wontons.
Preheat oven to 425°. Cut unpeeled potatoes into 1 1/2-inch chunks. Finely chop onion. In large roasting pan, toss potatoes and onion with chicken, salt, pepper and rosemary. Arrange the chicken pieces skin side up. Bake uncovered one hour or until potatoes are tender and browned and juices run clear when chicken is pierced, basting with pan drippings occasionally. Serves 8.
Mix together 3 cups of flour, yeast, sugar, salt and baking soda. Heat milk and water to warm; add to dry ingredients. Mix well with an electric mixer. Stir in the remaining flour. Oil 2 bread pans; sprinkle with cornmeal. Divide mixture into the 2 pans; let rise 45 minutes. (Cover loosely while rising.) Bake at 400° for 25 minutes.
Boil water and sugar one minute. Set aside to cool. Beat powdered sugar, cornstarch and egg whites with water and sugar mixtures. Add shortening and flavoring. Beat until creamy. Will keep a week or two in a covered container in the refrigerator.
Mix dates, sugar, butter and water. Let cool. Add other ingredients. Bake at 325° for 40 to 50 minutes.
Put half of ice cream and half of orange juice in blender. Add 3 ice cubes and blend 1 minute at high speed until mixture is smooth and creamy. Pour mixture into a large mug. Repeat with remaining ingredients. Garnish with orange slices, if desired.
Mix sugar and cocoa; beat eggs. Add all ingredients to cocoa mixture. Pour into an unbaked pie shell and cook at 350° for about 40 minutes.
Brown beef in small amount of fat. Mix all ingredients and pour into pastry shell. Spread cheese topping over filling.
Cream shortening and sugar. Combine eggs and milk and add to mixture. Add baking powder and salt to flour and add to mixture. "Pam" muffins pans and pour batter in. Bake at 400° for 25 to 30 minutes.
Stir sugar and cornstarch together in saucepan. Blend in pineapple. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. While hot, pour over fruit. Refrigerate, uncovered, until mixture cools.
Mix ingredients together. Drop by teaspoon full on ungreased cookie sheets. Criss-cross each with a fork. Bake at 350 degrees for 8-12 minutes.
Mix thoroughly and chill. Cover with minced parsley and nuts if desired. Serve with crackers.
Melt butter in 8-inch square pan. In layers, add the following: graham cracker crumbs, coconut, chocolate morsels and nuts. Cover all with condensed milk. Bake at 350° for about 45 minutes. Cool for 15 minutes in refrigerator. Cut up into small squares. Store in airtight container in refrigerator.
Mix rice and soups in baking dish (approximately 10 x 13-inch). Wash out each soup can with 1/3 cup water and add. Put chicken, which has been dipped in oil or melted margarine, on top of rice. Bake at 350° for 1 1/2 hours.
Brown hamburger meat with onions and garlic salt. Layer in casserole dish in this order: hamburger meat, squash, both soups, cheese and cracker crumbs. Bake at 350° for 20 to 30 minutes.
Sift together first 3 ingredients; set aside. Add brown sugar to shortening. Blend in egg. Stir in half the dry ingredients. Add cherry juice and 2 tablespoons milk; stir in remaining dry ingredients. Mix well. Blend in chocolate, walnuts and cherries. Drop by rounded teaspoonful onto ungreased cookie sheet. Bake at 350° for 12 to 15 minutes. Cut marshmallows in half and place on hot cookies.
Combine the Corn Chex, Rice Chex, pretzels and nuts together in a large roasting pan. Combine and mix well the oil, brown sugar, Worcestershire sauce and garlic salt. Pour over the cereal, pretzel and nuts mixture and toss to coat. Bake at 250° for 1 1/2 hours, stirring frequently.
Preheat oven to 400°. In a small bowl combine crushed pineapple with juice, chili sauce, apricot preserves, brown sugar, soy sauce and cornstarch. Mix well. Remove skin and fat from chicken except wings. Arrange chicken in 15 1/2 or 10 1/2-inch roasting pan lined with foil. Spoon pineapple mixture over chicken. Bake 45 to 50 minutes, basting occasionally with pan drippings until juice runs clear when chicken is pierced. Cut pineapple into quarters, then into eight 3/4-inch slices.
Cream butter and sugar thoroughly. Add eggs, one at a time, alternating with flour, milk and flavoring. Bake at 325° for about 90 minutes or longer in a tube pan. Makes 1.
Beat all together, except marshmallows. In a buttered baking dish, place 1/2 mixture. Top with 1/2 marshmallows, then add remaining mixture. Bake at 350° for 30 minutes.
Cream the butter, sugar, vanilla and lemon extract until fluffy. Add eggs, one at a time. Beat well after each. Sift flour, salt, cream of tartar and soda. Combine jam and sour cream. Add jam mixture alternately with dry ingredients. Stir in nuts. Divide among 5 greased and floured 4 1/2 x 2 3/4-inch pans. Bake at 350° for 50 to 55 minutes.
Cook beet juice, allspice, vinegar, and water till hot. Place eggs and beets in a large jar and pour hot liquid over them. Refrigerate a day before serving.
Preheat oven to 500°. Wash and dry fillets and cut into serving pieces. Season, dip in oil and coat with cornflake crumbs. Arrange in a single layer in a lightly oiled shallow-baking dish. Bake 10 minutes without turning or basting. Yield: 4 servings. Approximately 260 calories per serving. No taste of cornflakes.
Mix all ingredients together. Beat well for 3 minutes. Bake at 350° in 9 x 13 x 2 pan for 30 to 35 minutes or until done in middle.
Layer the ingredients in an oblong Pyrex dish in the order given, pouring the melted oleo over the cake mix. Bake in 325° oven for 30 to 45 minutes or until brown.
Brown pork chops in skillet. In oblong baking dish, mix water with onion soup mix and add mushroom soup and rice. Place pork chops on top. Cover and bake 1 hour at 400°.
Combine sour cream and taco seasoning mix - set aside. Spread refried beans into dish then spoon sour cream mixture over beans. Layer with remaining ingredients. Serve with chips. Can be prepared without lettuce & tomato if desired.
Combine margarine, sugar and softened cream cheese, mixing until well blended. Blend in eggs, lemon juice and rind. Add combined dry ingredients; mix well. Chill for several hours. Shape level tablespoons of dough into balls. Place on greased cookies sheet; flatten slightly, indent centers and fill with preserve. Bake at 350° for 15 minutes. When cool, sprinkle with confectioners sugar, if desired. Yields 6 dozen.
Add flour to lukewarm milk. Beat until smooth. Add salt, butter and yeast. Beat well. Let rise until double. Place greased muffin rings on hot griddle (1/2 fill with dough); cook until batter sets, then turn. Makes 24 Crumpets.
In a mixing bowl combine all ingredients, saving 1/2 of the Cool Whip. Beat until smooth. Spread remaining Cool Whip on top of pies. Refrigerate before serving. Pies are good frozen, too.
1. Drain peaches. Arrange peach slices in an ungreased 8-inch square pan; set aside.
Cook string beans. Saute the onions and the meat in butter for 20 minutes. Add the string beans to the meat mixture. Cook slightly. Add half the spices and sugar to the meat mixture. Beat the eggs slightly and add the rest of the spices and the sugar to the eggs. Mix well. Pour the beaten eggs over the meat and string bean mixture. Add the lemon juice and mix well. Grease the bottom of a 10-inch pie pan. Pour the mixture in the pan and cook in a 325° preheated oven for 45 minutes. Makes 4 to 5 servings.
Heat oven to 350°. Mix sugar, margarine, vanilla and egg. Stir in flour, baking soda and chocolate chips. Dough will be stiff. Spread or pat dough in an ungreased 12-inch pizza pan or cookie sheet. Bake about 15 minutes or until golden brown. Let it cool. Just before serving, spread on whipped topping. Sprinkle with walnuts, coconut and candies. Cut into wedges. Refrigerate any remaining cookie.
In food processor, blend basil leaves, garlic and pine nuts until a paste is formed. While the processor is running, add the oil. Add Parmesan cheese last and do not overblend. Remove from processor. In Kitchen Aid, beat butter and cream cheese until light and fluffy (5 minutes). Push down sides from line to line. Line a mold pan or empty 5 pound cottage cheese or sour cream container with Saran Wrap (film), overhang the sides. Carefully put in 1/3 of butter mixture, then 1/2 of Pesto, etc., until both are gone. Cover and refrigerate overnight. Can be made 4 days ahead.
Saute onions in butter and oil for 20 minutes. Add flour, salt, pepper, sugar and broth. Simmer for 20 minutes or longer. Cut bread into wedges. Sprinkle garlic, paprika and oregano on. Put under broiler 1 to 2 minutes until brown. Fill bowl with soup, add bread and top with cheese. Put under broiler or in microwave 30 seconds to one minute. Serves 4 to 6.
Peel apples and quarters. Roll each quarter in roll, starting at the little end. Place in greased 9 x 13-inch casserole dish. Place extra apples between the rolls. Melt margarine in microwave and add sugar and cinnamon; mix. Spoon over the apple rolls. Pour Sprite around edges and around extra apples. Bake at 350° for 35 minutes. Serve with vanilla ice cream.
Preheat oven to 475 degrees. Grease muffin tins. Combine all ingredients and mix well. Fill each section in muffin tin about 2/3 full. Bake for about 15 to 20 minutes or until lightly browned. This should make about 18 muffins.
Broil fish (steaks take 10 minutes per inch and 5 minutes on each side). Mix topping. Spread on top of broiled fish. Broil until brown and bubbly.
Combine milk with gelatin in a 4-cup microwave bowl. Beat in egg whites, food coloring and sugar. Cook in microwave, uncovered, 3 to 3 1/2 minutes. Stir after each minute. Continue until mixture is thickened and creamy. Put cottage cheese and vanilla in blender. Blend until smooth. Add custard mix and blend. Pour into crust. Refrigerate for three hours or overnight.
Mix hash browns, ham, 1/2 cup cheese and onion. In another bowl, combine sour cream, soups and pepper. Add to potato mix. Mix well. Put in a 3 quart greased baking dish. Sprinkle with remaining cheese. Bake at 350° for approximately an hour or until potatoes are tender.
Mix together and pour into buttered 9 inch pan and bake 350 degrees for 55 minutes.
Brown hamburger and onions until tender. Warm canned ingredients together in large Dutch oven, then add Velveeta cheese and cook until cheese is melted. Add hamburger and onions; stir together. Cut tortillas in pieces; place in large casserole dish, enough to cover bottom. Layer with hamburger mixture. Repeat layers until all is used. Bake at 350° until warm through. This makes a lot and freezes well.
Combine the first 4 ingredients. Bake at 325° for 1 hour; turn over and watch closely. Allow baked mixture to cool completely, then crumble. Add nuts and chips. Store in covered container in refrigerator.
Soak beans overnight. Drain. Rinse. Stud the onion with cloves. Place all ingredients in a large Dutch oven and bring to a boil. Reduce to simmer and cook until tender, about 1 1/2 hours. Remove onion, carrot, celery and cilantro. Serve on rice.
Mix together with electric mixer the ingredients, with exception of beef, until smooth and spreadable. Separate beef slices and spread a little cheese mixture between 2 slices. Spread a thin layer of cheese mix on top piece of beef and put a dill spear on one end and roll up beef around pickle. Cut each one into 3 pieces.
Mix cranberry juice and the orange-pineapple juice together. Add Sprite or 7-Up to taste just before serving.
In a mixing bowl, stir together flour, cinnamon, baking soda, salt, nutmeg and baking powder; set aside. In another bowl, beat together sugar, zucchini and egg. Add oil and lemon peel; mix well. Stir flour mixture into zucchini mixture. Gently fold in chopped nuts. Turn batter into greased 8 x 4 x 2-inch loaf pan. Bake at 350° for 55 minutes or until wooden pick inserted near center comes out clean. Cool in pan 10 minutes. Remove from pan; cool thoroughly on a rack. Freezes well.
In large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in lemon juice and vanilla. Pour into pastry shell. Chill 3 hours or until set. Top with strawberries and glaze. Ready to eat.
Bring to boil and pour on cucumbers that have been put in a jar with 1 bay leaf, dill and a pinch of alum.
Saute 1/2 strips of cut up chicken 3 to 5 minutes with onion. Add white wine and sour cream. Heat. Add grapes; heat 3 minutes.
Combine fruit into a bowl; mix. Add lemon yogurt and lemon juice until fruit is covered. Add nutmeg. You may serve immediately or chill for 30 minutes.
Put cookies through blender to make crumbs. Put crumbs 1-inch deep in container (new flowerpot with a liner makes a cute dessert centerpiece). Make pudding as directed. Beat cream cheese and fold in pudding. Fold in Cool Whip. Put mixture on top of 1-inch crumbs. Put rest of crumbs on top.
Cook washed lentils in the 10 cups water for 1 hour. Add seasonings and other ingredients. Simmer for 1 hour. Serve hot with fresh rolls or Italian bread.
Place in saucepan the water, tapioca, brown sugar, salt and raisins. Cook until transparent (about 10 minutes). Take from stove and add grape-nuts, walnuts and vanilla. Pour into 4 individual dessert dishes to cool. Serve with whipped cream or Kool Whip.
Combine Blue cheese, cream cheese, wine and onion. Beat until fluffy. Stir in sour cream. Chill. To serve, stir in bacon and serve with assorted crackers.
Mix milk, sugar, butter, vanilla and nuts together. Roll into small balls and let stand for a while. Melt paraffin wax and chocolate in small pan. Dip balls into and coat well. Make sure wax and chocolate are not too hot.
Combine first 6 ingredients and pour into greased casserole. Mix brown sugar, flour, 1/2 stick oleo and nuts. Pour over potatoes. Bake at 350° for 35 minutes.
Preheat oven to 325°. Lightly grease 8 1/2 x 4 1/2-inch loaf pan. Place ripe bananas in large mixing bowl; mash slightly with a fork. Add oil, sugar and eggs. Using electric mixer, beat together until smooth. Sift all dry ingredients into banana mixture; stir until well combined. Fold in the vanilla and chopped walnuts. Pour batter into baking pan. Bake 60 minutes or until skewer inserted in center comes out clean.
On waxed paper, mix flour, salt and pepper. On another sheet of waxed paper mix bread crumbs and Locatelli cheese. In pie plate with fork, beat egg and 2 tablespoons water. Coat turkey cutlets with flour mixture, egg mixture then crumbs.
Mix dough and put in greased bowl to rise. (I let it rise 3 times.) Divide into balls about the size of golf balls. Put spoon of pizza sauce on cutting board and press ball of dough to make it flat. Put spoon of sauce on it and pepperoni and cheese, if you want, and roll up. Put side by side on greased cookie sheet. After pan is full, brush top with pizza sauce. Bake at 375° for 25 minutes. Brush with oleo and let cool. Makes about 200 rolls.
Spread margarine in bottom of large, oblong baking dish. Place frozen potatoes in dish. Mix onion, soup and sour cream with potatoes, then mix in 1/2 of bag of cheese. Sprinkle the remaining cheese on top of potato mixture and bake at 350° for 45 minutes.
Add 1/2 cup boiling water to cinnamon candies. Stir to dissolve and add 1 1/2 cups boiling water to Jell-O. Stir to dissolve. Add candies. Add ice cubes and stir until dissolved and add apples and celery. Chill until firm.
Sift dry ingredients together. Beat butter, sugar and egg and add dry ingredients. Stir in fruit mixture and nuts. Bake on a lightly greased cookie sheet at 350° for 12 to 15 minutes.
Combine and blend all ingredients until smooth. Grease and flour a Bundt-type pan and bake at 325° for 1 1/2 hours.
Scald milk. Do not boil. Put egg and all other ingredients into blender. Pour scalded milk over ingredients in blender and blend on High for 1 full minute. Chill for 1 hour.
Mix peanut butter, powdered sugar, Rice Krispies, margarine and vanilla all together. Form a ball.
Beat egg whites; add 3/4 cup sugar and vanilla. Set aside. Cream butter and sugar; cream well. Add egg yolks one at a time. Beat well. Fold in flour and soda, alternating with buttermilk. Cream in egg whites. Bake at 350° for about 45 minutes. This recipe can be frozen for later use.
Spray skillet with Pam cooking spray. Saute onion and stir in steak strips. Simmer for 45 minutes to 1 hour. Stir in Worcestershire sauce and tomato sauce. Add just enough water to sauce. Thirty minutes before serving, add pepper. Serve over rice.
Combine ingredients. Heat 2 tablespoons vegetable oil in a heavy skillet. For each pancake, drop one heaping tablespoon of mixture into oil. Fry 3 to 5 minutes on each side or until golden brown. Drain on paper towels. Add oil when necessary. Makes 6 to 8 plump pancakes. Top with low-fat yogurt, flavored with mint and garlic or some prefer with salsa.
Mix crumbs, 1/2 cup of the pecans and butter; press onto bottom and 2-inches up side of 9-inch spring-form pan. Place caramels and milk in small microwavable bowl. Microwave on High 3 minutes or until caramels are completely melted, stirring after each minute. Pour 1/2 of the caramel mixture into crust. Refrigerate 10 minutes. Cover and reserve remaining caramel mixture in refrigerator for later use.
Brown hamburger, onion and garlic. Add mushrooms and simmer. Cook macaroni and drain. Add rest of ingredients and pour into 9 x 12-inch pan and top with more grated cheese. Bake until brown and bubbly.
Toss crumbs and butter together. Place bread crumbs on bottom of buttered baking dish. Spread half of apples over bread crumbs. Sprinkle with sugar and spices and moisten with lemon juice and rind. Repeat and pour on hot water. Cover with remaining crumbs.
Layer crushed Ritz crackers in a casserole. Drain one can of asparagus and place over crumbs. Pour 1 can of cream of mushroom soup over asparagus. Top with crackers. Dot with butter. Bake 30 minutes in a 375° oven.
Brown ground beef, onion, salt and pepper. Add chili powder, Ro-Tel tomatoes, tomatoes, green beans and corn.
Preheat oven to 350°. Put dry ingredients together in large bowl. Add eggs and liquids. Mix until batter is smooth (batter will be thin). Pour into well-greased and floured 9 x 13-inch pan. Bake at 350° for 35 minutes or until done. (Can also be baked in two 8-inch pans for same amount of time.)
Preheat oven to 350°. In large bowl, combine all ingredients except bread crumbs and spoon into a 2 1/2-quart casserole. Sprinkle bread crumbs on top. Bake 30 to 40 minutes. Yields 8 to 10 servings.
Combine the egg, milk and salt. Add enough flour to make stiff dough (about 1 cup). Roll very thin on floured surface. Let stand 20 minutes. Roll up loosely and slice 1/4-inch wide. Unroll. Spread out and let dry 2 hours. Drop into boiling soup or boiling salt water and cook, uncovered, about 10 minutes. Makes 3 cups cooked noodles.
Beat cream cheese and sugar until creamy; mix in Cool Whip and spoon into crust. Add pie filling around edge of pie. Chill at least 3 hours. Garnish with additional whipped topping, if desired.
In a pot, melt butter. Stir in flour; cook for a few minutes. Remove from heat. Add milk; return to heat and stir until smooth. Add salt, paprika and cheese. Stir until cheese is melted.
Combine first 9 ingredients in a 4 quart pot. Heat to boiling, stirring. Lower temperature to simmer. Cook, stirring occasionally, for 2 to 4 hours. Serve over Fritos with cheese, lettuce, tomatoes and sour cream.
Heat wok. Add butter and melt over medium heat. When butter begins to sizzle, add shrimp. Stir-fry about 5 minutes until shrimp are firm and pink. Add remaining ingredients. Stir until bubbly hot. Serve over rice or with toast. Makes 4 to 6 servings.
Mix margarine and sugar until fluffy. Add salt, vanilla, egg, cream of tartar, soda and baking powder. Mix well. Add flour and mix well. Refrigerate at least two hours. Make small balls about the size of walnuts. Flatten on cookie sheet with bottom of glass that has been dipped in sugar often. Do not grease or oil cookie sheet. Bake at 375° for 8 minutes. Remove from cookie sheet at once. Frost if desired. Cookies freeze well in plastic bag.
Saute onion and celery in margarine for 5 minutes. Add all other ingredients, stir over heat until cheese is melted. Bake in casserole dish at 350° for 1 hour on center rack of oven.
Heat oven to 350°. Mix all ingredients, except walnuts. Spoon into 3-quart casserole. Sprinkle with walnuts. Bake 35 minutes.
Mix together first 7 ingredients. Combine cinnamon and sugar and add. Pour into greased Bundt pan. Bake at 350° for 50 minutes. Sprinkle powdered sugar on top.
Combine juice, sugar and water in large bowl. Let stand 30 minutes. When ready to serve, add ginger ale. Yields 32 to 40 servings.
Combine flour, baking powder and salt. Cut in shortening. Add milk and form dough. Roll out dough approximately 1/4 inch thick. Place 3 cups blackberries over dough and roll up like jelly roll. Melt 1 stick butter in a 13 x 9-inch pan. Cut dough into 1 1/2-inch slices and place in pan. Dissolve the 2 cups of sugar in 2 cups water. Pour over dough slices in pan. Bake at 350° for 1 to 1 1/4 hours or until golden brown on top.
Make a sauce of sour cream, horseradish, salt, pepper and sugar. Add fish and mix gently. Serve salad cold on lettuce, garnished with egg and tomato wedges.
Preheat oven to 375°. Slice onions and put in an 8-inch square baking dish. Slice mushrooms and spread over onions. Spread cream of celery soup over the mushrooms. Sprinkle with pepper. Top with bread crumbs and dot with butter. Bake 30 minutes. Easy to make using a food processor.
Pour boiling water over chopped dates. Add baking soda and let cool. Cream butter, sugar, salt and eggs. Beat and mix with cooled dates, flour, vanilla and nuts. Bake at 350° for 50 to 60 minutes.
Mix; put into pie shells (2). Bake 25 to 30 minutes at 325°.
In 2-quart oblong glass baking dish, combine onion and butter. Microwave on High 3 to 4 minutes or until tender. Stir in soup, wine, cheese, lemon juice and parsley. Arrange fish in soup mixture. Spoon over fish. Sprinkle with bread crumbs and paprika. Microwave, uncovered, on High 12 to 14 minutes or until fish flakes, turning dish once halfway through cooking. Let stand 2 minutes before serving. Makes 4 servings.
Spray pie pan with Pam. Mix first 3 ingredients. Put this mixture in pie pan. Take your hand and smooth it out. Put it in oven and cook for 10 minutes at 350°. Let crust cool completely. Next, mix cream cheese, powdered white sugar and Cool Whip. Mix well and spread on top of crust. Next, mix pudding and pie mix and milk. Mix well and put on top of cream cheese, sugar and Cool Whip mixture in crust. Then add Cool Whip on top of this and put in freezer for awhile. Take out and serve.
Mix together vegetables. Combine vinegar, oil and sugar. Stir together. Pour over vegetables. Mix and refrigerate overnight (24 hours). Drain. Serve cold.
Mix ground beef, Kraft Old English cheese and marinara sauce. Stuff shells with sauce and pour remaining sauce over shells in baking dish. Grate Mozzarella and Cheddar cheese over top. Bake about 15 minutes at 350°.