HumbleIntelligence/food-ner-1-Million huggingface dataset:
Dissolve Jell-O in hot water. Add rest of the ingredients. First cold water, then the rest. Pour into mold and refrigerate.
Fill a well-oiled baking dish with ingredients; press bread cubes to moisten with tomatoes. Dot with butter. Bake, uncovered, at 350° for 30 minutes or until lightly brown.
Melt margarine in a baking dish to cover bottom and sides. Make a thin batter of flour, sugar and milk. Mix and pour into buttered dish. Over batter spread peaches. Bake at 375° for 45 minutes. The batter will rise through the fruit and form a crust.
Mix the nuts and coconut. Spread in bottom of greased 10 or 14-inch pan. Mix cake mix according to directions and pour over coconut and nuts. Mix cream cheese, oleo and vanilla. Gradually stir in 1 pound powdered sugar. Spoon this over cake mix and spread out as much as possible. Bake at 350° for 40 to 45 minutes.
Mix altogether and spread on buns. Wrap in foil and bake in oven about 20 minutes at 350°.
In pan, saute oil, chopped onion and garlic until tender. Add tomatoes and all spices. Cook until all flavors are blended. Freezes well.
Coat wings with flour. Saute 1/2 of onion in deep fat until clear. Add wings and fry until brown. Place fried wings in baking pan. Cover with 1/2 onion, bell pepper and celery. Pour on can of mushroom soup and 1/2 can of water. Bake at 350° until done (20 to 30 minutes).
With knife, starting at stem end, cut through top peel of banana (along inside curve) from one end to the other. Spread banana apart and fill with chocolate chips and marshmallows. Wrap each banana tightly in plastic wrap. Microwave on High 1 1/2 minutes.
In small bowl, combine flour, baking powder, baking soda, salt, pumpkin pie spice, and pecans. Set aside. In large mixing bowl, cream butter and sugars until light. Add eggs, one at a time. Blend in pumpkin. Add dry ingredients; mix just until moistened. Turn into 2 greased and floured 8 x 4 loaf pans. Bake in preheated 350° oven for 1 hour and 10 minutes, or until tooth pick comes out clean.
Combine cheeses. Mix until well blended. Add balance of ingredients and mix well. Chill about 2 hours. Roll in nuts and chill. Makes 2 cheese balls.
Combine first 4 ingredients in a saucepan. Bring to a boil, stirring occasionally. Boil one minute; let cool. Combine broccoli, cauliflower and the rest of ingredients in a bowl. Add cooled vinegar mixture and toss. Cover. May be frozen up to 1 month. To serve, thaw in refrigerator for 8 hours. May be frozen in smaller portions for individual servings.
Mix oil, melted chocolate and sugar. Blend in 1 egg at a time until well mixed. Add vanilla. Stir in salt, flour and baking powder. Chill dough overnight. Heat oven to 350°. Drop teaspoonful of dough balls into confectioners sugar. Roll around until coated. Place about 2-inches apart on greased cookie sheets. Bake 10 to 12 minutes. Cookies will crack while baking. Add 1/2 cup pecans, if desired. Yield: 50 cookies.
Wash and dry chicken livers; cut livers in half. Marinate about 1 hour in soy sauce, oil, sugar, garlic and curry powder mixed real good. Then wrap sliced water chestnut with chicken liver and then bacon. Secure with toothpick. Bake at 350° for about 8 minutes or until bacon is crisp. Ready to serve.
Spray Bundt pan with Pam. Sprinkle with nuts. Place frozen dough rolls into pan. Pour melted butter over dough. Sprinkle with mixture of pudding mix, brown sugar and cinnamon. Leave out on counter overnight to rise. Bake first thing in the morning in 350° oven for 35 minutes. Invert on platter and serve immediately.
Preheat oven to 350°. Grease bottom and side of 9-inch spring-form pan. Wrap outside of pan with aluminum foil. In the bowl of a food processor or blender, puree all ingredients until smooth. Do in 2 batches if necessary. With a rubber spatula, scrape mixture into prepared pan. Place on baking sheet. Bake 45 minutes. Turn oven off. Leave in oven with door closed for 1 hour. Remove and refrigerate.
Combine all ingredients. Pour into unbaked pie shell. Bake at 325° for 45 minutes.
Stir first 4 ingredients, while heating, until dissolved and well blended. Using large can of evaporated milk, which has been chilled, whip until stiff. Fold in cooled mixture and put in refrigerator to chill.
Mix flour and white pepper. Pat veal dry and dredge in flour mixture. Brown all sides in oil/butter in Dutch oven. Arrange meat on sides so marrow does not fall out. Add herbs (except parsley), onion, 2 cloves garlic, carrots, and celery. Cover and cook on high 10 minutes, stirring or shaking occasionally. Add liquids and cook approximately 2 hours or until tender. Mix last clove of garlic, parsley and lemon rind. Sprinkle over shanks as garnish. Serve with buttered egg noodles or plain boiled potatoes.
Mix together cream cheese, Eagle Brand milk and lemon juice; pour over crust. Add layers of other remaining ingredients, sprinkling chopped pecans on top. Refrigerate several hours before serving.
Sift dry ingredients together. Add mayonnaise, cold water and vanilla. Beat until well blended. Line two (9-inch) cake pans with waxed paper and divide batter evenly between pans. Bake at 350° for 25 to 30 minutes. Works well in 8-inch pans.
Allow cream cheese to soften. Mix together both cream cheeses, chicken, Worcestershire sauce and spices. Form into a ball. Roll ball in chopped pecans. Serve with crackers.
Cook spaghetti according to directions. Put half in bowl. Add onions, tomatoes and cucumber. Add another layer of spaghetti and repeat, then add Italian dressing and mix well. Sprinkle on salad the seasoning from package.
Preheat oven to 350° (325° for glass dish). In a 13 x 9-inch baking pan, melt margarine in oven. Sprinkle crumbs over margarine. Pour sweetened condensed milk evenly over crumbs (will cover completely). Top with remaining ingredients; press down. Bake for 25 to 30 minutes or until lightly browned. Cool completely before cutting into bars.
Peel, core and slice all apples. Set aside. Mix all dry ingredients together in a large bowl. Add apples and mix well. Make sure all apples are coated. Butter and flour pie dish. Put in bottom crust. Put in apples and put on top crust. Flute edges. Poke fork holes all around pie. Mix 1 egg yolk with a little milk and brush all over pie. Bake at 350° for 1 hour or until crust is golden brown.
In skillet, over medium heat, in hot margarine, cook onion until tender. Add remaining ingredients except parsley. Heat to boiling. Reduce heat to low. Cover and simmer 5 minutes or until hot and bubbling. Garnish with parsley. Yields 4 servings.
Thaw spinach, rinse well, drain and squeeze out water. Mix together sour cream, cream cheese and mayonnaise. Add dressing mix and bacon bits. Add spinach, mixing again. Serve with crackers.
Preheat oven to 350°. Combine all ingredients in large bowl and mix very well. Grease 13 x 9-inch baking pan. Bake at 350° for 1 hour or until toothpick comes out clean. Cool and ice cake.
Brown meat and onions; drain. Add taco seasoning, tomato juice, tomato paste, chili beans and frozen vegetables. Mix well. Bring to a boil; simmer one hour, stirring occasionally. Serve with chips and cheese.
Combine all ingredients and mix on low speed with mixer about 5 minutes. Will keep in refrigerator a long time.
Wrap a biscuit around each sausage and pinch it to keep it in place. Place on an ungreased cookie sheet. Bake at 400° for 8 to 10 minutes. You can use 1/2 a biscuit if you want a smaller roll-up.
Make a custard with egg yolks, lemon juice, cream or milk and butter or margarine. Mix together and cook in double boiler until it thickens. Cool. Mix together the marshmallows, pineapple (well drained), cherries and chopped nuts. Pour dressing over all and gently mix. Whip cream and fold in. Allow to set in refrigerator 24 hours.
Sprinkle the cucumbers with salt. Let stand 15 minutes. Drain liquid. Add onions, vinegar and pepper.
Grease 9 x 13 inch pan. Place frozen hashbrowns in pan with cheese. In separate bowl mix soup, sour cream, 1/2 c. margarine, salt and pepper. Pour mixture over potatoes. Mix gently with potatoes and cheese. Add topping of 1/2 c. melted margarine and crushed cornflakes mixed together. Cover with foil. Bake at 350° for 45 minutes. Uncover and bake 15 minutes more.
In large bowl, combine first 5 ingredients. Mix well. Blend salsa with red wine dressing. Pour over salad and toss well. Cover and chill. Serves 8. Nice cold salad for summer.
Mix cake mix and bake in a 9 x 13-inch pan. Cut cake to fit bottom of a trifle dish. Next pour on a layer of pudding (prepared by box instructions). Then layer with Cool Whip. Next layer of cake, followed by pudding and Cool Whip for a second time. Then crush Oreos, M&M's or Heath bar on top.
Brown meat in margarine in a large skillet. Season to taste. Place half of the potatoes in 2-qt. shallow casserole. Cover with cheese slices. Add remaining potatoes. Arrange chops over potatoes. Pan fry onions in drippings in skillet. Add soup. Blend milk into the soup mixture slowly. Heat and pour over chops. Cover and bake at 350° for 30 minutes. Uncover and bake 45 minutes longer.
Batter; Blend the eggs, beer and spices. Add the flour, mixing well. The batter should be thick and creamy (if not, just adjust by adding more beer or flour).
Mix sugar, syrup, butter and salt in saucepan. Bring to a boil and boil for 5 minutes. Remove from heat and add soda and vanilla. Make 6 quarts of popcorn. Pour over popcorn. Mix real good. Put in oven at 250° for 1 hour. Stir every 15 minutes.
Preheat oven to 450 degrees. Combine flour, butter, dip, and milk. Mix well and drop from tablespoon onto greased baking sheet. Bake about 10 to 12 minutes or until lightly browned. Immediately after removing biscuits from oven, brush tops with butter.
Add dry jello mix to cottage cheese and mix real good. Drain and cut oranges into small pieces. Add to cottage cheese mixture. Fold in Cool Whip and chill. Salad will thicken after cooling.
Dissolve yeast in lukewarm water. Mix dry ingredients together. Mix liquid shortening, buttermilk and yeast, then add dry ingredients. Mix well. On lightly floured surface, roll 1/2 recipe to rectangle, about 1/4 inch thick. Sprinkle with brown sugar and chopped pecans. Roll lengthwise as for jelly roll. Cut in 1 inch slices. Place on greased cookie sheet. Let set about 20 to 30 minutes. Bake at 375° for 20 to 25 minutes. Frost with confectioners icing.
In a large saucepan, combine the marshmallow cream, sugar, butter and salt. Bring to a boil over moderate heat, stirring constantly. Boil 5 minutes over moderate heat. Remove from heat. Gradually add all morsels until melted. Stir in nuts and vanilla. Pour into aluminum foil lined 12-inch square pan. Cool in refrigerator until firm, about 2 hours. Cut into squares. Makes 2 1/2 pounds.
Mix. Roll into balls. Bake at 400° for 20 to 25 minutes.
Fix cake mix as directed on box. Grease a 9 x 13-inch pan. Sprinkle coconut and pecans on bottom of pan. Pour cake batter evenly over coconut and pecans. Cream together powdered sugar, cream cheese and butter. Drop by spoonfuls the cream cheese mixture over cake mix. Bake 1 hour at 350°.
Mix ingredients. Put another 1/2 cup grated cheese on top. Bake at 350° for 20 to 25 minutes.
Mix graham crackers and melted margarine. Spoon into midget paper cups; pat down. Mix cream cheese, sugar and eggs (one at a time); beat with Mixmaster until blended. Spoon (approximately 1 good size tablespoon or a little more) mixture into each muffin cup. Bake at 325° for approximately 20 minutes. Let cool. Add Thank You brand cherries, blueberries, etc., on top.
Place a large skillet on the stove on high heat and add 3 tablespoons of the olive oil. Place the Chanterelles into the skillet and saute until tender, about 5 minutes. Season with salt and pepper. Add 2 more tablespoons of oil to the skillet and add the button mushrooms and shallots. Saute until the mushrooms are browned, about 5 minutes. Add the bay leaves, thyme and tomato. Stir the mushrooms well and season, if necessary. Pour in 1/4 cup of the champagne, the reduced beef stock and stir well to combine the ingredients.
Place squash and onion in a boiler; pour enough water to cover squash. Boil until squash is tender. Add margarine; mix until margarine is melted. Add saltine crackers; mix well, then add eggs. Last, add cheese; mix well. Pour squash mixture into a baking dish; bake at 375° until golden on top.
Mix potato and sugar. Roll that mixture out flat. Then spread the peanut butter over it. Then roll it up like a jelly roll and cut into rounded pieces.
In a mixing bowl cut butter into flour until crumbly; stir in 3/4 cup peanuts. Press mixture over bottom of a 13 x 9 x 2-inch baking dish. Bake at 350° for 20 minutes. Cool. In a small bowl beat cream cheese until fluffy; beat in sugar and 1 cup of Cool Whip. Spread over crust. Chill. In a large mixer bowl combine puddings and milk; beat 2 minutes. Spoon on top of cream cheese layer. Chill several hours. Top with remaining Cool Whip. Sprinkle with remaining peanuts and grated chocolate.
In small bowl, combine all ingredients, mixing well. Use as a marinade with fish. Makes 2 servings, about 2 tablespoons each.
Combine chicken, soup, milk and salt. Heat to boiling. Spread 1 1/2 cups potato chips on bottom of greased 2 quart casserole dish. Pour in chicken mixture; cover with remaining chips. Sprinkle with cheese and paprika. Bake in moderate oven (350°) for 25 minutes.
In large bowl, mix beef, eggs, bread crumbs, water, garlic salt, salt and pepper. Shape into meat balls. Put meat balls on broiler pan; brown slightly on both sides. Remove and put into the chili sauce, jelly and lemon juice. Simmer about 45 minutes. Makes about 7 dozen.
Combine ingredients. Bake in two pie shells at 400° for 50 minutes.
Sprinkle pecans evenly in bottom of a well-greased 10-inch Bundt pan. Set pan aside. Combine sugar and cinnamon. Cut each biscuit into quarters; roll each piece in sugar mixture and layer in pan. Combine brown sugar and melted butter; pour over dough. Bake at 350° for 30 to 40 minutes. Cool in pan 10 minutes before inverting onto serving platter. Yield: 1 (10-inch) coffee cake.
Drain peaches, reserving syrup. Add hot water to syrup to equal 1-1/2 cups. Mix syrup mixture and butter in large bowl until butter is melted. Stir in stuffing mix and peaches, let stand 5 minutes. Spoon stuffing mixture into 13 x 9 inch baking dish, arrange chops over stuffing. Mix preserves and mustard, spoon over chops. Bake at 375° for 40 minutes or until chops are done.
In large bowl, mix dry ingredients. Add oil and beaten eggs. Mix until well blended. Stir in apples, walnuts, nuts and crushed pineapple. Pour into greased 9 x 13-inch pan. Bake at 350° for 45 minutes.
Mix first four ingredients. Stir slowly into hot milk. Cook all until thick. Add egg yolks to mixture. Cook 1 minute and remove from stove. Add butter, vanilla, dates and pecans. Cool and fold egg whites into mixture. Pour into baked pie crust. Put in refrigerator for at least one hour. Serve topped with a dollop of whipped cream.
In a small mixing bowl, put bananas. Beat with mixer on No. 3 speed until mashed. Measure out 1 cup. Sift flour, baking powder, soda and salt together. Put shortening, sugar, eggs and vanilla into a large mixing bowl. Beat on No. 8 speed for 2 1/2 minutes, scraping bowl while beating. Stop mixer. Add buttermilk or sour milk. Add sifted flour mixture alternately with mashed banana while beating at No. 1 speed. Scrape bowl while beating and beat only enough to blend, about 3 minutes. Pour batter into prepared pans. Bake at 350° for 30 to 35 minutes. Remove from pans and cool.
Saute broccoli, onion, mushrooms, green pepper, salt and pepper in oil in 10-inch ovenproof skillet until broccoli is crisp-tender, 5 to 10 minutes. Cool slightly. Combine eggs, liquid nonfat dry milk, cheese and basil and blend thoroughly. Stir into mixture in skillet. Bake in slow oven (325°) for 20 to 25 minutes or until knife inserted in center comes out clean. Cut into wedges and serve immediately.
Cook potatoes until tender; add milk, salt, pepper and margarine. Cook until thickens; add bacon and drippings. Serve with cornbread.
Drain pineapple, saving 1/4 cup of juice. Mix flour and sugar with pineapple. Crumble crackers; melt butter and add both to flour and sugar mixture. Add 1 cup cheese and the 1/4 cup pineapple juice. Mix well and put into ovensafe casserole dish. Top casserole with remaining 1/2 cup cheese. Bake at 350° for about 30 minutes.
Put the chicken into the top of a double boiler with the cream, paprika, salt and pepper to taste and pinch of cayenne. Put over simmering water and cook slowly for 20 minutes. Blend cornstarch with cream and add to chicken mixture, stirring constantly. Cook until thickened. Serves 6.
Cook potatoes in boiling water until tender and drain. Peel and slice potatoes. Saute onions in bacon drippings until tender. Blend in flour with next 5 ingredients and 1 cup water. Cook until thickened, stirring constantly. Stir in bacon and potatoes. Cook for 5 minutes, tossing lightly. Add eggs, tossing to mix.
Cook mixed vegetables for half the amount of time recommended on package. Combine all ingredients in pot with the vegetables. Heat all ingredients through for 2 to 3 minutes. Stir, then put in pie shell. Cover with second pie shell. Bake at 375° for 40 minutes.
Mix ground chuck, stuffing mix, eggs and onion together. Form into small balls. Put in oven until brown. Mix rest of ingredients in crock-pot; add meatballs. Cook low about 4 hours.
Mix cream cheese and salad dressing until well blended. Stir in remaining ingredients; chill. Serve with vegetables or chips. Yields 2 cups.
Wash cucumbers carefully with a cloth. Pack into a wide-mouth jar. Cover completely with dark vinegar. Cover, date and set aside for 80 days. Add more vinegar if any seems to evaporate. Pour off vinegar. Do not wash cucumbers. Slice cucumbers into 1/2 to 3/4 inch slices. Pour sugar over them. Stir and let stand for 1 hour. Put into sterilized jars and adjust lids. Submerge jars in boiling water for 10 minutes. Remove and cool. As the pickle mixture stands, the residual vinegar on the pickles mixes with the sugar and forms a syrup. Makes 8 pints.
Saute onion in margarine. Add remaining ingredients and boil for 20 minutes. Bake chicken at 350° for 1 hour. Pour sauce over and cook 30 more minutes.
Set oven at 400°. Beat egg, baking powder and soda in buttermilk; add meal and grease. Pour into greased irons and bake about 20 minutes.
Add eggs to sugar and beat. Add oil and beat. Add pumpkin and blend. Add dry ingredients with water. Pour into 3 well-greased loaf pans. Bake 1 hour at 350°. Can add nuts also, if desired.
Heat oven to 400°. Grease bottoms of muffin cups. Cook sausage and onions until brown, crumbling sausage and draining mixture on paper towels. Stir together baking mix and mustard, then add sausage mixture, milk and cheese. Blend together; do not beat. Spread batter evenly in muffin cups to about 2/3 full. Bake 20 to 25 minutes until brown. Makes about 12 muffins. Serve warm.
Preheat oven to 450°. Lay 4 pieces of foil, each 10 inches long, on counter shiny-side up. Place one fillet in center of each. Place 1 teaspoon butter, 1 tablespoon orange concentrate and chopped green onion on each. Wrap and seal. Place on baking sheet. Bake for 15 minutes. The extra juice makes a nice sauce. Serve with rice and mandarin orange salad.
Mix cake as directed. Pour into 18 x 11 x 1 1/2-inch pan. Bake 15 minutes, until done. Blend cream cheese, pudding and milk with beater. Fold in pineapple. Spread on cooled cake. Cover with Cool Whip. Sprinkle with nuts.
Cook chicken (boil in large pot). Remove when done and pull off bone. Reserve 2 tablespoons liquid. Pull off skin and shred chicken. Heat oils and soy sauce in a large skillet. Add chicken; heat through and add scallions, broth and nuts. Cook until hot. Serve over hot cooked rice. Serves 4.
Mix all together. Line muffin pan with paper baking cups. Place approximately 1/2-inch of mixture in each cup. Freeze.
Preheat oven to 350°. Melt over hot (not boiling) water, peanut butter morsels; stir until smooth. Set aside. In a medium bowl, combine flour, baking soda, baking powder and salt. Set aside. In a large mixing bowl, combine butter and sugar. Beat well. Blend in melted morsels. Beat in eggs and vanilla extract alternately. Blend in flour mixture and milk.
Preheat oven to 350°. Unroll crescent rolls, leaving 2 rectangles together. Pinch seams. (You will have 4 rectangles.)
Mix cream cheese and soup together. Stir in chicken; add other ingredients except cheese and mix well. Thin to right consistency with broth. Grease casserole dish and pour mixture into dish. Add grated cheese on top. Bake 20 to 25 minutes in 375° oven or until bubbly all over top.
Dissolve yeast in water; set aside. Mix other ingredients, then add yeast water. Mix well. Cover and set in refrigerator for at least 3 or 4 hours. Roll and cut like biscuits. Bake at 450°.
Grease and flour a 12-cup fluted tube or Bundt pan. In small bowl, mix first 4 ingredients. In large bowl, with mixer at low speed, beat together cake mix, eggs, real mayonnaise and water just until blended. Increase speed to medium; beat 2 minutes. Stir in nut mixture. Pour in prepared pan.
Scald milk in top of a double boiler, or over low heat. Slowly drizzle corn meal into milk, stirring constantly until thickened, about 15 minutes. Remove from heat. Blend sugar, baking soda and spices; stir into the liquid. Add molasses and cold milk, mixing well. Add raisins, if desired. Pour into 1-quart casserole. Bake, uncovered, in preheated 275° oven for 2 hours. Serve warm with cream. Serves 6.
Put beaten egg in double boiler; add vinegar and sugar. Stir until thick and smooth. Cool. Fold in rest of ingredients. Put in pan. Store in fridge for 24 hours.
Lightly salt potatoes. Blend in the next 8 ingredients, beating constantly. The mixture should be fairly moist. If not, add a bit of cream and more butter. Pile into an ovenproof serving dish and bake, uncovered, at 350° for 30 minutes.
Boil artichokes and spinach in 1 cup of water for approximately 10 minutes. Drain and mix softened cream cheese and the rest of the ingredients. Serve warm with small bread or tortilla chips.
Dissolve the gelatin in boiling water. Let cool. Beat eggs at medium speed in large bowl with electric mixer until frothy. Add sugar, mixing well. Stir in gelatin and remaining ingredients. Pour into ice cream freezer container and freeze according to manufacturer's directions. Yields about 1 gallon.
Mix together the first 3 ingredients; press in a 9 x 13-inch pan. Bake for 7 minutes at 400°. Cool. Mix together the cream cheese and 1 cup sugar; beat well. Add the Cool Whip. Spread on cooled crust. Dissolve the jello in the hot water. Add the frozen sliced strawberries (separate berries with knife). When berries have thawed and jello begins to thicken, pour over cream cheese mixture. Refrigerate.
Preheat oven to 350°. In a heavy medium saucepan, combine chocolate and 1/4 cup of coffee liqueur. Melt over low heat, stirring until smooth. In a large bowl, combine eggs, sugar, corn syrup, vanilla and salt. Beat until blended. Add melted chocolate mixture and blend well. Stir in melted butter and pecans. Pour filling into pie shell and bake for 45 to 50 minutes or until pie is barely set in the center. Transfer to a rack to cool. Before serving, whip the cream with remaining 1 1/2 tablespoons coffee liqueur until soft peaks form. Serve a generous amount of whipped cream with each slice.
Preheat oven to 350°. In a large bowl combine eggs, Dari-Mate, oregano, garlic, salt and pepper. Add potatoes, broccoli, bacon bits, onion and cheese. Pour into Pam sprayed 13 x 9 x 2-inch pan. Sprinkle with bread crumbs. Bake 30 minutes or until bubbly. If refrigerated (pre-made) bake at 375°. Yields 8 servings.
In an 8-inch frypan, melt butter and brown sugar. Slice large, tart apple and saute. Mix Egg Beaters and white sugar and beat in Jiffy mix.
Cook macaroni, peas and carrots according to directions. Drain and chill in cold water. Place macaroni and vegetables in a bowl and toss with peanuts, cheese, chopped egg and onion. In a small bowl combine mayonnaise, mustard, relish, salt and pepper. Stir into macaroni mixture. Chill until serving time.