HumbleIntelligence/food-ner-1-Million huggingface dataset:
First Day: Peel and slice cucumbers and remove seeds. Cover with lime-water solution. Soak 24 hours.
Mix first 4 ingredients together and pour into 8 x 8-inch pan. Pour pie filling into the middle and gently spread to within 1-inch or so of the edge. Bake at 350° for 1 hour. Serve warm with ice cream.
Mix gelatins and Kool-Aid according to directions on packages. Combine these but do not allow them to congeal. Add prepared lemonade and pineapple juice. Freeze this. When ready to serve remove from freezer and chop up. Place in a punch bowl with ginger ale.
Place the flour, paprika, salt and pepper in a plastic bag. Shake chicken pieces in the coating mix. Put the chicken on a well-greased cookie sheet that is lined with tinfoil. Spoon the melted butter over each 6 or 8 pieces of chicken, depending on the size. Bake in oven for 1 hour and 15 minutes until nice and brown, at 425° for 20 minutes, then at 350° for the remainder of the time.
In a large mixing bowl, mix all ingredients together. Mix well or until moistened. Take the remaining graham crackers from the 3rd package and 1/3 cup of pecans, crumble in Ziploc bag until fine. Pour onto aluminum foil and set aside. Shape other mixture into 1 foot rolls and roll into the cracker crumbs. Wrap in foil and refrigerate for 1 1/2 hours. Makes 2 Nut Rolls.
Chop apples, celery and nuts. Add raisins. Combine brown sugar and salad dressing or mayonnaise. Pour over chopped vegetables and nuts and toss well. Chill until ready to serve.
Preheat oven to 500°. Place margarine in Pyrex dish and put in oven until melted and browned. Salt and pepper fish. Place fish, flesh down, in margarine. Cook approximately 10 minutes. Turn fish over and pour mixture of wine and lemon juice on fish. Then cover with Parmesan cheese. Broil for 5 to 10 minutes.
Dissolve dry yeast in warm water; let stand for 4 to 5 minutes. Place dry ingredients (flour, dry milk, sugar and salt) in mixer bowl. Using dough hook, blend on low speed for 2 to 3 minutes. Add oil and blend on low speed for 2 to 3 minutes. Add water and drained pineapple; mix on low for 1 to 2 minutes. Add dissolved yeast and mix on low speed for 2 minutes. Knead dough on medium for 8 to 10 minutes or until dough is smooth and elastic (may need to add a little more flour). Place in warm area for 45 to 60 minutes (90°). Place dough on lightly floured surface. Combine cinnamon and 4 1/2 cups of sugar (raisins and nuts are optional). Mix well; set aside. Roll dough into rectangle. Lightly brush each rectangle with oil. Sprinkle 1 cup of cinnamon-sugar mixture over rectangle. Sprinkle raisins, nuts and dates over rectangle (optional). Roll dough to form a long, slender roll. Cut each roll into 1-inch thick slices. Place on lightly oiled sheet pan in rows of 10 down and 5 across. Place in warm area (90°) until doubled in size. Bake until lightly browned, 18 to 20 minutes at 400° in conventional oven or 12 to 14 minutes at 350° in convection oven. Brush lightly with melted butter while warm or make confectioners sugar glaze (optional).
Melt margarine. Saute onion and potatoes. Add rest of ingredients; mix well. Bring to a boil; simmer for 30 minutes. Ready to serve.
Separate onions into rings and saute in butter in Dutch oven until tender. Add both broths to onions. Add salt, pepper and sugar. Stir in browning sauce. Bring mixture to a boil and reduce heat; simmer uncovered 1 hour. Place 4 ovenproof individual serving bowls on baking sheet. Place one sliced and cubed French bread slices in bowl. Ladle soup over bread and top with cheese. Broil until cheese is melted.
Cream butter, margarine, sugar and egg yolk together. Add flour and cinnamon. Spread on a thin cookie sheet. Pat egg white over the cookie dough. Sprinkle almonds on top. Bake at 300° for 25 to 30 minutes. Cut while hot.
Mix soup, hominy and Cheez Whiz. Bake in greased casserole for 25 minutes at 350°. Remove from oven. Put onion rings on top and bake 5 more minutes.
Mix pudding as per directions, omitting 1 cup of milk. Add juice from peaches and mix thoroughly. Add the peaches and chill. Pudding will be ready to serve in about 5 minutes.
Combine oranges, pineapple, cottage cheese, whipped topping and vanilla. Sprinkle Jell-O over mixture and stir well. Spoon mixture into a 13 x 9 x 2-inch dish. Combine pecans and coconut. Sprinkle over salad. Chill 6 hours or overnight.
Add 3 slices of bread made into cubes. Beat eggs and milk. Pour over top and let stand overnight or several hours. Add soup over top of dish, then top with 2 slices buttered bread crumbs. Bake for 1 hour at 350°.
Drain pineapple; reserve syrup. Add water to make one cup. Heat to a boil. Dissolve jello in hot liquid. Gently stir in ginger ale. Chill until partially set. Blend fruit; fold into gelatin and put in a 9 x 9 x 2-inch dish. Chill until firm. Prepare topping and add cheese. Spread over gelatin. Toast nuts in 1 tablespoon of butter at 350° for 10 minutes. Sprinkle on top and chill.
Dissolve jello in boiling water. Add strawberries and pour into blender. Add softened cream cheese (chunked). Blend until smooth. Pour into bowl and chill.
Grease and flour oblong cake pan, 9 x 13-inch. Line bottom of pan with coconut and pecans. Prepare cake mix (use directions on box). Pour cake mixture in pan over coconut and pecans. Mix cream cheese, powdered sugar and milk; spread over cake mixture. Cook as directed on cake mix box.
Mix sugar, butter, chocolate and milk in saucepan. Boil 1 minute. Remove from stove and add rest of ingredients. Drop by teaspoonful onto foil and refrigerate until hardened.
Brown ground beef in shortening. Add onions, tomatoes, catsup, steak sauce, green pepper and parsley. Simmer 30 minutes. Add cooked macaroni. Season to taste. Mix soup lightly in and sprinkle with cheese. Bake at 350° for 30 minutes or until top is bubbling and brown.
Melt chips in double boiler. Remove from stove. Quickly stir in noodles and nuts until coated. Drop by teaspoonful onto wax paper. Chill.
Mix all well. Cover and chill one hour or overnight. Serve with crackers or plenty of fresh vegetables.
Place crushed vanilla wafers in paper-lined miniature muffin cups. Cream sugar, cream cheese, eggs, lemon juice and vanilla in mixer bowl until light and fluffy. Pour into prepared muffin cups. Bake at 375° for 15 to 20 minutes or until set. Do not brown. Top each warm cheesecake with 1 tablespoonful pie filling. Yield: 42 servings.
Mix first 6 ingredients; put into ungreased pan. Mix next 4 ingredients; pour over batter. Sprinkle with nuts. Bake slowly.
Brown beef, pepper and onions. Drain. Add tomatoes, catsup, Worcestershire sauce and macaroni to skillet. Mix well and simmer for 30 minutes. Pour into large baking dish. Pour mushroom soup over top of entire dish. Cook for 20 minutes at 350°. Sprinkle cheese over top and put back in oven until cheese melts.
Brush pie shell with beaten egg white and refrigerate. preheat oven to 375°. Fry bacon until crisp; drain, crumble. Sprinkle over bottom of pie shell. Beat eggs, milk, salt, nutmeg and pepper until combined, not frothy. Sprinkle grated Swiss cheese over bacon in pie shell and pour egg mixture over all. Bake on low rack in oven for 35 to 40 minutes, just until puffy and golden. Remove from oven and place on rack; cool for 10 minutes before cutting.
Cut cheese into 8 equal sticks. Cut chicken breasts in half and flatten to 1/4-inch thickness. Place a stick of cheese on each; fold in ends, then fold in sides. Fasten with a pick. Dip each in beaten egg, then in crumbs. Lay on wire rack to dry for 10 or 15 minutes. Brown in margarine. Dissolve chicken bouillon cube in water. Cook onion and green pepper in margarine until tender. Add flour, seasonings and bouillon and cook until thick. Add rice and mushrooms. Pour into buttered casserole. Place chicken breasts on top. Bake at 400° for 20 to 25 minutes.
In mixer bowl, beat together sugar and margarine. Add eggs and vanilla; beat well. Sift together flour and pudding mix; add to creamed mixture. Mix well. Stir in oats. Fold in raisins and pecans. Spread batter in greased 9 x 9 x 2-inch baking pan. Bake at 350° for 30 to 35 minutes. Frost with Confectioners Sugar Glaze.
Add fruit punch to fruit. Top with some sherbet, then add the ginger ale for the foamy look.
Cream butter and sugar until very fluffy. Add eggs, one at a time, beating well after each addition. Combine cake flour, baking powder and salt. Add about half to creamed mixture. Add vanilla and then remaining flour mixture. Spoon batter into a 9 x 5 x 3-inch loaf pan. Bake in a 325° oven for 1 hour and 10 minutes or until cake tests done. Remove from pan and cool on rack. Makes 1 cake.
Mix all ingredients together thoroughly. Drop by tablespoon size onto cookie sheet. Bake for 12 to 14 minutes at 350°.
Mix all ingredients in a blender. Pour into a freezeable container. Cover and freeze until firm.
Peel potatoes and cook until tender. Drain and mash thoroughly. Add butter, cheese, milk and salt. Beat until butter and cheese are melted. Fold in eggs and pour into a greased 13 x 9-inch pan. Sprinkle top with a little shredded Cheddar cheese. Bake at 350° for 30 to 45 minutes, until puffy and golden brown.
Put into greased dish. Bake at 350° for 45 to 60 minutes. Very good.
Combine eggs, sugar, butter and vanilla. Mix at medium speed until well blended. Add mashed bananas; add flour which has been mixed with soda. Mix well. Fold in cherries, nuts and chocolate bits. Bake in greased loaf pan at 350° for about 1 hour.
Clean spinach. Scald in boiling water briefly and drain it well. Saute the scallions in 3 tablespoons of butter until soft. Add spinach, parsley, dill, salt and pepper and cook for about 5 minutes. Place the spinach mixture in a well-greased 10-inch pie plate. Sprinkle the cheese evenly over the top.
Gradually add the sugar and the lemon juice to the beaten egg whites. Cover a cookie sheet with waxed paper and drop the mixture by heaping teaspoonfuls. Bake in a 300° oven for 15 to 20 minutes until lightly browned.
Combine flour, salt, pepper and paprika in a flat dish. Dip veal in this flour mixture.
Blend well and store in refrigerator. Makes 2 cups. One tablespoon equals 10 calories.
Slice and boil carrots in salted water until tender, cool and drain. In serving dish, alternate layers of carrots, pepper rings and onion rings. Beat remaining ingredients (tomato soup, salad oil, sugar, vinegar, mustard and Worcestershire sauce) well with beater until blended. Pour over vegetables and refrigerate. Serve chilled.
Place all ingredients in crock-pot; cook on high for 8 to 10 hours. During last half of cooking time, remove lid and cook, uncovered, stirring occasionally. Pour into jars and seal.
Dissolve ingredients in 2 cups boiling water, then add 2 cups cold water. Mix well. Pour into small Dixie cups or small plastic cups. Freeze in freezer.
Combine first 3 ingredients in saucepan and bring to a boil. Remove from heat; add vanilla and sugar. Pour over cake while hot.
Cook sugar, Karo and water until spins thread. Add peanuts and cook until color of peanut brittle. Add soda and lump of butter. Pour into large pan and stretch or pull edges as it cools.
Mix softened cream cheese, onion, garlic powder and Worcestershire sauce. Layer in a shallow pan:
In a small heavy saucepan, melt the chopped chocolate over low heat, stirring almost constantly to prevent the bottom from scorching. Remove the pan from the heat and let the chocolate cool to lukewarm. Combine the vanilla wafer crumbs, pecans and 2/3 cup of sugar in a deep bowl. Pour in the chocolate, bourbon and corn syrup. Stir vigorously with a wooden spoon until the ingredients are well combined. Shape mixture into balls about 1-inch in diameter. Roll the balls in the remaining sugar and place them in a wide mouthed 1-quart jar with a secure lid.
Empty the pineapple juice in a large bowl. Add the frozen orange juice. Mix well. Put in refrigerator to keep cool. Immediately before serving, add the sorbet; mix well. Add the 2-quarts of ginger ale just before serving.
Mix and set aside to jell: water, Jell-O and strawberries. Mix graham cracker crumbs, sugar and butter and press into 9 x 13-inch pan. Mix cream cheese, powdered sugar and 4 ounces Cool Whip and pour onto graham cracker crust. Next top with Jell-O mixture. Garnish with remainder of Cool Whip and chopped pecans, if desired.
Pinch bread into small pieces and place in loaf pan. Combine parsley, salt, garlic salt and egg; beat with fork. Pour over pinched bread. (Do not let bread rise.) Bake at 350° for 25 to 35 minutes.
Combine all ingredients and mix well. Package in airtight containers. Makes 2 1/2 cups. Combine 2 heaping teaspoonfuls mix with 1 cup boiling water. Makes a 12-quart drink.
Peel potatoes and slice medium thin. Cook potatoes (salt to taste) on stovetop until firm, but done. In saucepan put soup, butter, cream and 4 cheese slices and slowly melt cheese. Drain potatoes and pour in baking dish. Cover with cheese sauce; top with cheese slices and bake in oven until bubbly, about 15 minutes.
Spray cake pan well with Pam. Put pecans and coconut into bottom of pan. Mix cake mix according to directions; pour over nuts and coconut. Mix cream cheese, powdered sugar and melted margarine; pour over cake batter. Mixture may be stiff and need to be dropped by spoonfuls on top of batter. Bake at 325° for 50 to 55 minutes.
Cook macaroni as directed. Drain and rinse with cold water. In large bowl combine mayonnaise, dressing and mustard. Mix well. Add cucumbers, tomatoes, green pepper, onions, salt and pepper. Also add chicken and macaroni Toss to mix well. Put in covered salad bowl and refrigerate. Until well chilled.
Mix ground beef and soup. Mix thoroughly on large piece of aluminum foil, being carefully not to puncture foil. Shape into loaf. Pour soup across top of loaf. Seal tightly. Bake at 350° for 80 minutes.
In a large mixing bowl, cream together the butter and sugar. Add the eggs. Beat until light and fluffy. Add the almond extract. Stir in the flour and baking powder. Mix until smooth.
Mix well. Press in pie plate with a spoon or by hand. Prick bottom of crust with fork. Bake at 400° for 10 to 12 minutes, until brown.
Mix good. Without stirring, cook until 300°. Add food coloring and flavoring. Pour onto cookie sheet with 1/2-inch layer of powdered sugar. Cool; break into pieces.
In a small bowl combine cream cheese, powdered sugar and spices. Beat in Cool Whip until blended. Refrigerate until ready to serve. Also good to dip apple wedges.
Mix cake as directed. Add half the milk and 1/2 stick butter; mix together. Pour half the cake mix in baking dish. Bake 10 to 12 minutes at 350°. While it cools, melt caramels. Add rest of milk to the melted caramels. Pour over cake. Add chocolate chips, nuts and unbaked cake mix. Bake for 30 minutes at 350°. While cake is still hot, lay Hershey bars on and spread. Leave a day to let Hershey bars harden.
In large pan, combine sugar, evaporated milk and pinch of salt. Bring to a full boil for exactly 9 minutes. Stir constantly. In large mixing bowl, combine chocolate chips, Marshmallow Creme, butter, nuts and vanilla. Add to cooked mixture when done. Stir until well blended. Put into 10 x 15-inch buttered pan. Cut into squares when cool.
Brown steak and onion in tablespoon of oil. Stir in gravy mix, 1 1/4 cups water and soy sauce. Stir until thickened. Cover and simmer 30 minutes. Add green peppers and tomato wedges. Simmer 10 minutes. Serve over rice.
Chop 4 squares chocolate; set aside. Mix melted margarine with cookie crumbs. Press into bottom of foil-lined 9-inch square pan. Top with caramel topping. Pour milk into medium bowl; add pudding. Beat with whisk 1 to 2 minutes. Let stand 5 minutes. Fold in whipped topping, chopped chocolate and peanuts. Spread over caramel topping. Freeze 4 hours or until firm. Melt remaining chocolate with 3 tablespoons margarine. Spread over pudding. Chocolate hardens immediately. Lift dessert from pan using "foil" hands. Cut into bars.
Brown beef; turn as needed. Remove beef. Add carrots, onions and celery. Cook, stirring, for 2 minutes. Add beef broth, stirring to loosen brown meat bits. Stir in the next 5 ingredients. Return meat; cook until beef is tender. Remove meat. Mix cornstarch and water. Return meat to pot.
Boil pineapple and sugar for 2 minutes. Add Jell-O and let cool. Add cottage cheese and Cool Whip. Stir well and chill overnight.
Cut cookie dough into slices 1/8-inch thick. Line an ungreased 14-inch pizza pan with slices, overlapping slightly. Bake at 375° for 12 minutes. Cool.
Mix 2 cups of cookie crumbs with 1/4 cup sugar and margarine; press firmly in bottom of 13 x 9-inch pan. Refrigerate. Beat cream cheese and remaining 1/4 cup sugar in bowl until smooth; stir in 1/2 of whipped topping. Spread over crust. Stir boiling water into gelatin in bowl 2 minutes or until dissolved. Mix cold water and ice to make 1 1/2 cups; stir into gelatin until slightly thickened. Spoon over cream cheese layer. Refrigerate 3 hours or until firm. Spread remaining whipped topping over gelatin. Sprinkle with remaining cookie crumbs. Decorate as a graveyard. Makes 15 to 18 servings. (Assorted rectangle shaped sandwich cookies, decorator icings and candy corn and pumpkins.)
Stir water, sugar, coffee, cinnamon, nutmeg and salt in 4 cup measure. Add chocolate. Microwave, uncovered, on High 3 to 4 minutes, stirring after 2 minutes, until chocolate is melted. Stir in milk. Microwave, uncovered, 3 to 4 minutes or until hot. Beat with mixer until foamy. Top each serving with whipped cream, if desired. Yields 4 servings. Contains 120 calories per serving.
Bring to a hard boil the beet juice and Sure-Jell. Stir in sugar, jello and lemon juice. Bring to a boil and boil hard for 6 minutes; let stand a few minutes off heat. Skim and put into jelly jars. Can be sealed with wax.
Beat together all ingredients until well blended. Chill. Form into log and coat lightly with grated Parmesan cheese. Wrap and chill. Makes 1 (12 ounce) log, 1 1/2 cups.
Broil chicken, skin side up, to brown the skin and melt the fat. Combine remaining ingredients in a casserole. Arrange chicken pieces, skin side up, on top. Cover casserole with lid or foil.
Slash fat edge of steak; don't cut into meat. Slitting from fat side, cut pocket in each side of lean almost to the bone. Combine salt, garlic, pepper and celery salt. Put in pocket in steak. Mix Claret and soy sauce; brush on steak. Grill over hot coals a total of 25 minutes or until done to your liking. Turning once, brush occasionally with soy mixture. Makes 4 delicious servings.
Combine Mozzarella cheese, tomato and onion. Add oil and vinegar to taste.
Cover sliced cukes, onions, garlic, green pepper and red pepper with cracked ice and mix well. Let stand 3 hours. Drain well. Add vinegar, sugar, turmeric and celery seed. Cook. Boil good. Put in jars and boil in water bath for 5 minutes. Makes 5 pints.
Mix crushed pretzels, melted margarine and sugar. Press into 8-inch pan. Bake medium for few minutes. Cool.
Cut round hole in top of bread and remove (be careful to leave intact). Scoop insides out of bread and set aside. Mix all other ingredients and spoon inside of hollowed bread. Place top back on bread and double wrap with tinfoil. Bake for 1 hour at 350°. Serve immediately. Use Sociables crackers or bread crumbs for dipping.
Bring butter and water to a boil. Remove from heat and add flour. Mix until mixture forms a ball. Add eggs one at a time, beating well after each addition. Spread in greased 13-inch by 9-inch baking pan. Bake at 375° for 30 to 40 minutes. Cool.
Mix together over low heat; cooked shrimp, 2 tablespoons butter and 1 teaspoon lemon juice. Set this aside. Then mix together 1 tablespoon butter and flour; add 1/2 cup cream (or half and half). Cook, stirring until thickened. Stir in 2 beaten egg yolks, sherry and brandy. Add shrimp mixture and eat until your heart's content 'cuz it's good!
Cook and drain broccoli. Mix all ingredients together. Bake at 350° for 1 hour.
Preheat oven to 350°. Dip chicken in egg. Coat all sides with Progresso onion bread crumbs. Place on a greased shallow baking pan, skin side up. Dribble with oil. Bake, uncovered, until chicken is browned and crisp, 50 to 55 minutes.
Mix spices and brown Sugar Twin and salt together. Toss apples with lemon juice, then mix in spice mixture. Pour into pie crust and dot with margarine. Place top crust on, vent with fork and bake 45 to 50 minutes at 425°.
In a mixing bowl or food processor, cream the butter and cream cheese together. Beat in the flour, little by little. Knead the dough lightly until all the flour is incorporated. Refrigerate at least 1 hour. Divide the dough into 2 portions.
Mix ground chuck with salt and pepper. Press into an 8 x 10-inch pan in the bottom. Cover with sliced potatoes, carrots and sliced onion. Salt and pepper lightly. Cover and bake at 350° for one hour. Makes 6 to 8 servings.
Combine all crepe ingredients in medium bowl and beat with rotary beater until combined and smooth. Heat a lightly greased 6-inch skillet. Spoon in 2 tablespoons batter; lift and tilt skillet to spread batter. Brown on 1 side only. (Or cook on an inverted crepe pan.) Invert pan over paper toweling; remove crepe. Repeat to make 16 to 18 crepes, greasing skillet occasionally.
Sprinkle gelatin over grape juice concentrate in a saucepan. Let stand 1 minute. Add blueberries and cook over low heat, stirring constantly, until gelatin dissolves and mixture thickens slightly. Cool. Pour preserves into airtight containers and chill until set. Store in refrigerator.
Cook shells in plenty of boiling, salted water for 12 to 15 minutes; drain. Combine Ricotta, Mozzarella and beaten eggs; blend with salt, pepper and parsley. Fill shells with cheese mixture. Spread a thin layer of sauce in a rectangular baking dish. Place stuffed shells 1 deep in casserole; top with remaining sauce. Sprinkle with grated cheese; cover with a sheet of aluminum foil. Bake at 350° for about 25 to 30 minutes.
Mix all ingredients well (add a few nuts in mixture). Form into 1 or 2 balls. Roll balls into 1 3/4 cup of chopped pecans until all covered. Chill 3 hours before serving.
Mix margarine, flour and 1 cup pecans thoroughly. Pat in an ungreased 9 x 13-inch pan. Bake for 15 minutes in a 350° oven and cool. Combine the cream cheese and powdered sugar; fold in Cool Whip. Spread on crust. Mix the instant pudding with milk; beat until ready. Spread on cream cheese mixture. Top with more Cool Whip; top with ground pecans. Refrigerate for 6 hours. Serves 12.
Mix butter, sugar, cocoa and vanilla; beat for 5 minutes scraping from sides frequently. Add eggs, one at a time, beating 5 minutes after each addition. Pour into pie shell and chill. Cover with whipped cream or Cool Whip and garnish with shaved chocolate.
Cut bread into 1 inch cubes; place half in a greased 9 x 13 inch baking dish. Cut the cream cheese into 1 inch cubes; place over bread. Top with blueberries and remaining bread. In a large bowl, beat eggs. Add milk and syrup; mix well. Pour over bread mixture. Cover and chill 8 hours or overnight. Remove from refrigerator 30 minutes before baking. Cover and bake at 350° for 30 minutes. Uncover; bake 25-30 minutes more or until golden brown and the center is set.
In a large bowl, mix cream cheese and milk until smooth. Stir in onion, if wanted, and chicken; mix well. Place 1/4 cup chicken mixture in each roll. Fold edges of roll around filling. Brush tops with melted margarine and place on an ungreased cookie sheet. Bake in a preheated oven at 350° for 20 to 25 minutes.
Coat steak with flour and brown in hot oil. Remove from pan and drain. Return to pan and add remaining ingredients. Cover and simmer for 30 minutes to 1 hour, depending on consistency desired.
Mix spices and Worcestershire sauce into a paste. Rub on both sides of meat. Seal well in heavy foil and bake 8 hours or overnight at 225°. Pour off liquid and cool, then refrigerate until cold. Slice thin and return to pan. Add 2 cups sauce and bake at 325° for 1 hour.
Cook pasta according to package directions. Meanwhile, in a skillet, cook beef over medium heat until no longer pink; drain. Add water and taco seasoning mix; simmer, uncovered, for 15 minutes.