HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix Jell-O and water. Let cool. Add ice cream, cherries, pineapple and walnuts and pour in mold or dish.
Melt together the peanut butter and butterscotch bits over low heat. Stir in the cereal and drop in spoonfuls on a cookie sheet. Let cool in refrigerator.
Drain mushrooms; reserve liquid. Add water to equal 1/3 cup liquid. Combine the liquid, egg, crumbs, oregano, 1/2 teaspoon salt and dash of pepper; let stand 5 minutes. Add beef; mix well. Pat beef mixture into 9-inch pie plate to form crust. Cut cheese into 8 triangles; layer half atop beef mixture. Top with pizza sauce, mushrooms, onions and green pepper. Bake in 350° oven for 45 minutes. Top with remaining cheese; bake 5 minutes. Remove to serving platter, using 2 spatulas. Makes 8 servings.
Combine ingredients and simmer for 8 hours. Fry bacon strips and add to baked beans 1/2 hour before cooking time is ended.
Mix blueberries and sugar and set aside. Mix condensed milk and lemon juice. Add Cool Whip and chopped pecans. Fold in berries. Pour into crust. Refrigerate 3 to 4 hours and serve.
Place chicken breasts in greased baking dish. Cover chicken pieces with Swiss cheese. Mix soup and milk and spread over cheese. Mix butter and Pepperidge Farm dressing and spread over soup. Cover with foil and bake 1 1/2 hours at 325°.
Stir all ingredients together in roaster pan and cook, covered, at 325° for 3 hours. Serve over noodles, rice or mashed potatoes.
Make sure broccoli is well drained. A salad spinner works great. Mix broccoli with onion, bacon, sunflower seeds and raisins. Let stand in refrigerator for 2 hours. Mix Miracle Whip, sugar and vinegar together; add to broccoli mixture and chill.
Cream the cream cheese and sugar together. Add strawberries, pineapple, Cool Whip, bananas and walnuts. Mix all together. Put in 9 x 13-inch pan and freeze overnight. Leave set a few minutes before cutting. Tastes like ice cream.
Prepare overnight. Combine eggs, 2 1/2 cups milk and mustard. Layer bread, cheese and sausage in greased 9 x 12-inch pan. Pour egg mixture over all. Cover with plastic wrap and refrigerate overnight.
Mix peanut butter and powdered sugar until crumbly. Mix in bowl vanilla pudding, milk and Cool Whip. Put layer of crumbs in crust; reserve small amount for topping. Layer pudding mix over crumbs. Top with Cool Whip and sprinkle with reserved crumb mix.
Lightly butter a 9 x 9 x 2-inch pan. Line with wax paper; lightly butter wax paper. In a heavy, 3-quart saucepan, cook the brown sugar, granulated sugar and cream over low heat, stirring constantly with wooden spoon, until the sugar dissolves and the mixture comes to boiling. Cook, stirring occasionally, until candy thermometer registers 234° or until a little in cold water forms a soft ball. Remove from heat. Add butter; set aside, without stirring, to cool to lukewarm (110°). Add vanilla and peanut butter. With wooden spoon, beat until thick and creamy. Stir in nuts. Quickly turn into prepared pan; cool completely. Refrigerate. Turn out of pan in one piece. Remove waxed paper. With sharp knife, cut into pieces. Makes about 1 1/2 pounds.
Rub inside of fondue pot or saucepan with cut edge of garlic, then discard. In fondue pot, simmer wine. Blend in soup. Combine cheese and cornstarch, stir into soup mixture. Heat until cheese melts; stir now and then. Spear bread with fondue forks and dip into fondue. Makes about 4 cups.
Preheat oven to 375°. Using a 1 1/2 to 2-quart casserole, alternate layers of sliced potatoes and onion until desired amount. Add salt and pepper to taste. Add mushroom soup and milk. Top with cheese and cracker crumbs. Bake for approximately 1 hour. This is a quick and delicious dish to serve with any meat. Usually served with meat loaf or steak.
Mix first 4 ingredients and set aside. In a large bowl at medium speed, cream butter, oil and both sugars until light and fluffy. Add eggs and vanilla, continue beating. Add dry ingredients and stir until mixed. Cover and refrigerate overnight. Shape dough in 1-inch balls, roll in sugar and place on a greased cookie sheet. Press each cookie with a fork. Bake at 350° for about 10 minutes or until very light brown.
Preheat oven to 350°. In a small bowl, combine flour, cocoa, baking soda and salt; set aside. In a large bowl, combine sugar, butter and vanilla. Beat well. Add eggs, one at a time, beating well after each addition. Gradually blend in flour mixture alternately with milk. Pour into 2 greased and floured 8-inch round cake pans. Bake for 25 to 30 minutes. Cool for 5 minutes. Remove from pans; cool completely.
Steam vegetables until just tender-crisp (approximately 5 minutes for carrots and broccoli and 3 minutes for zucchini). Place in large bowl. Add macaroni and onions and toss gently. In a small bowl, combine mayonnaise, yogurt, Parmesan cheese, olive oil, pepper, basil, oregano and garlic powder. Add vegetable mixture. Toss gently until well mixed. Chill. Serves 8.
Cream together the margarine, cream cheese and powdered sugar. Then stir in the pudding, milk and Cool Whip. Put one layer of crushed cookies on bottom of dish. Spread layer of creamed mixture on top, then alternately layer cookies and creamed mixture, ending with cookies on top.
Chop all the nuts and mix together. Cream butter, sugar, vanilla, Tia Maria and Frangelico until light and fluffy. Add eggs and beat well. Combine flour, baking soda and salt. Gradually beat into creamed mixture. Stir in chocolate chips and nuts. Drop by teaspoonfuls onto ungreased cookie sheets. Bake at 325° for approximately 10 to 13 minutes or until golden brown. Cool slightly; remove and serve. Don't overbake. Makes 6 1/2 dozen cookies.
Drain off some of the juice from the tomatoes. Mix all ingredients except the noodles in a large bowl. Marinate at room temperature at least 30 minutes. Cook spaghetti and drain. Add hot pasta to sauce and toss. Serve immediately.
Saute vegetables in butter for 3 minutes. Add seasonings, cover and simmer until tender. Remove lid from sauce pan, sprinkle with cheese, return lid and turn off heat. Allow cheese to melt. Makes 6 servings.
Cream sugar and oleo; add salt, cinnamon and flour. Work together as for pie dough pastry. Add sour cream and baking soda mixture and add egg yolks. Make a soft dough. Spread in bottom of a cookie sheet pan leaving enough dough for crisscross topping. Brush top with egg, beaten. Bake at 375° for 25 to 30 minutes.
Cook chicken until tender. Debone and chop. Add chopped eggs, pickles and celery. Add mayonnaise to desired spreading consistency. Spread on favorite bread and top with olive.
Heat oven to 400°. Combine margarine and sugar until creamy. Add egg. Mix these ingredients with flour, baking powder, soda, vanilla and milk. Roll out 1/8 to 1/4-inch thick. Cut with cookie cutters. Bake for 8 to 10 minutes. Frost, if desired.
Mix and put in large bowl coated with corn oil; turn dough to coat with oil. Cover with damp cloth. Let set for 12 hours. Punch down dough. Let stand 15 minutes. Divide dough into 3 parts. Knead each part for 30 seconds or so. Place into 3 sprayed with Pam loaf pans. Cover with damp cloth; let set for 12 hours. Bake at 325° for 25 minutes. After turning your bread from pans while warm, spread butter over the top of your bread.
Spread each tortilla with a layer of cream cheese. Sprinkle with cheddar cheese, salsa, green onions, olives and avocado layer. Roll up as tightly as possible and place seam side down in a flat dish. Cover with plastic wrap and refrigerate 8 to 24 hours. To serve, slice in 1 inch rounds.
Cook pudding according to package directions but add the egg yolks. Set aside to cool completely. Cut cake into 1-inch cubes (may not need the whole cake). Using a large, deep bowl, layer cake, sprinkle pineapple juice, chocolate pudding, pie filling and Cool Whip, using about 1/3 of the amounts for each layer. Continue layering until bowl is full, but ending with Cool Whip. Garnish with chocolate curls or chips or cherries. Refrigerate until served. (Best chilled overnight.) Spoon into dessert dishes.
Mix graham cracker crumbs, powdered sugar and melted margarine until thoroughly mixed together. Press into ungreased 9 x 13-inch pan. Chill 1 hour. Melt peanut butter and chocolate chips together in pan or microwave. Spread over crust and chill. Keep refrigerated.
Cream margarine and sugar. Add eggs, one at a time, beating after each addition. Blend in milk, spices, vinegar, nuts, and vanilla. Boil raisins in enough water to cover them for approximately 5 minutes. Drain and add to pie mixture. Pour into pie shell. Bake for 40 minutes at 350° or until pie is firm. Top with whipped cream, if desired.
Preheat oven to 350°. Cream butter and sugar. Beat in egg and almond extract. Add flour mixed with baking powder and cinnamon. Blend well. Shape dough into 4 logs. Place on Teflon cookie sheets (17 x 14-inch). Brush with beaten egg and sprinkle with chopped almonds. Bake 15 to 18 minutes. Let cool for 15 minutes and cut into diagonal 1-inch pieces (sprinkle with chopped almonds) and return to oven. Turn oven off and leave to dry and cool.
Mix and chill. May be shaped* and decorated with green pepper, olives, etc. for serving. Serve with crackers.
Saute green onions, mushrooms and garlic in the butter. Remove from pan or use a separate skillet. Debone chicken breasts and put a slice of Monterey Jack cheese on top. Roll up both halves. In a 5-quart Dutch oven, spread 1 can of soup on the bottom. Put the breast halves in the middle and use the rest of the chicken parts to form a circle around the breasts. Top other pieces of chicken with a slice of cheese and top with the mushroom sauce. Carefully spread the last can of soup over the top. Put on lid and bake at 325° to 350° for 1 hour. Serve with a baked potato, French bread and green salad.
Combine chocolate and water in small saucepan; cook over low heat, stirring often, until chocolate melts and mixture is smooth. Add whipping cream and remaining ingredients, stirring until well blended. Serve warm with fresh strawberries. Yields 2/3 cup.
Mix thoroughly margarine, brown sugar and eggs. Stir in water and vanilla. Then add remaining ingredients, but pie filling. Drop by teaspoon on an ungreased cookie sheet. Bake 10 to 12 minutes at 350°. Make a hole in the center of cookie and put in a little bit of pie filling. Can be made without pie filling.
Mix all ingredients well together. Refrigerate overnight. Next morning, let stand 30 minutes. Put crumbled potato chips over top and bake in 350° oven for 30 minutes. Serves 12 people.
Soak the raisins overnight in hot water. Drain. Blend sugar, flour, milk and salt. Add 3 egg yolks and raisins and cook until creamy. Pour into baked pie crust and cover with meringue. Bake in 350° oven for 12 to 15 minutes.
Season, stew, cool and shred chuck roast. Dice and brown onion. Add rest of ingredients. Cook 10 to 15 minutes. Add shredded beef. Mix well. Serve on toasted buns. Serves 12.
In one bowl, combine first 5 ingredients. In another bowl, combine next 5 ingredients; set aside. For cheesy pastry shell, combine and mix with pastry blender the rest of ingredients, except cold water. Sprinkle water (3 to 4 tablespoons) over dry ingredients. Roll into pie crust for a 9-inch shell. Put apple mixture in shell, then sprinkle cheese mixture over that. Bake at 425° for 15 minutes, then lower to 350° for 25 minutes longer.
Prepare grits as on package. Add butter and cheese to hot grits. Crack 2 eggs into measuring cup. Fill with half and half to make 1 cup. Beat mixture. Combine with grits. Pour into greased casserole. Cover with crushed cereal or bread crumbs tossed with melted butter. Bake for 30 minutes at 350°.
Heat oven to 450°. Cut meat into 1-inch pieces. Place frozen peas in colander or sieve. Run cold water over peas, just until broken apart. Drain.
Mix cake mix, pumpkin, soda, eggs and water together. Bake in 2 circular cake pans at 350° for 25 to 30 minutes. Cool and split each half to make 4 layers.
Grease an 8-inch pan and line with wax paper. Melt together unsweetened chocolate and shortening. Beat eggs well and add sugar gradually. Beat in chocolate mixture and vanilla. Add flour, baking powder and salt. Add chopped nuts, if desired. Spread in pan and bake at 350° for 25 minutes. (Don't overbake if you like them "chewy".) Invert pan on cake rack and cool. Peel off wax paper.
In large bowl, combine ingredients. Mix well. Pour into unbaked pie crust. Bake at 350° for 35 to 40 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before serving.
Prepare cake mix as directed on package. Pour into a 9 x 13-inch pan, greased and floured. Over top of cake mix, sprinkle chopped rhubarb. Sprinkle sugar over rhubarb and pour 1 pint whipping cream over top of sugar. Bake at 350° for 45 to 60 minutes, or until done. Top with Cool Whip.
Combine sugar, cocoa, margarine and milk in a saucepan. Stirring constantly, bring to a boil. Boil for 2 minutes. Add peanut butter and rolled oats and stir well. Drop by teaspoons on waxed paper.
Saute onion and green pepper in hot oil until onion is soft; stir in turkey. Cook until no longer pink. Add tomatoes, soy sauce, garlic and chili powder. Stir to combine. Cover and simmer 30 minutes, stirring occasionally. Stir in beans; simmer, uncovered, 15 minutes more. Serve over rice if desired. Makes 6 servings.
In large skillet, saute onions in margarine. Reduce heat to low. Add remaining ingredients; stir slowly until process cheese spread is melted. Serve hot with tortilla chips or vegetable dippers.
Peel outer skin off large Vidalia onion. Cut onion from top into 8 to 16 sections being sure not to cut all the way through root end.
Cut the avocado into halves or in slices. Alternate slices of orange or pineapple with avocado. Plain lemon juice may be squeezed on avocado. Serve with French dressing or with thin mayonnaise.
Cook raisins in 2 cups water. When done, add cold water to remaining ingredients. Bake 45 minutes at 375°.
Preheat oven to 350°. Blend cream cheese and 5 teaspoons margarine. Add remaining ingredients and mix well. Separate crescent dough into 4 squares or rectangles and seal perforations. Spoon 1/2 cup of meat mixture onto center of each rectangle. Pull 4 corners of dough to top and seal. Brush with the 3 teaspoons margarine and dip into the crouton crumbs. Bake on ungreased cookie sheet for 20 to 25 minutes at 350°. Yields 4 servings.
Drain juice off beets. Stir beets into Cool Whip and chill.
Grease and flour 2 (9-inch) layer cake pans. Mix first 4 ingredients; set aside. In large bowl with mixer at high speed, beat next 3 ingredients. At low speed, beat in mayonnaise. Add flour mixture alternately with water. Pour into pans. Bake at 350° for 30 to 35 minutes.
Mix the first 6 ingredients together and set aside. Fry noodles in hot oil (only takes seconds) a little at a time (noodles will puff up). Cut up chicken in thin strips. Cut up lettuce in strips. Mix chicken and lettuce well. Pour mixture over all and mix.
Chop onions and brown until golden in butter. Cut zucchini in chunks and stir into onions. In another pot, boil broth. Add broth to onions and zucchini. Add vinegar and dill to zucchini broth and bring to a boil. Sprinkle in farina and lower heat. Simmer 20 minutes, covered. Add a little water if too thick. Put soup in blender and mix until creamy. Add salt and pepper to taste. Serve hot.
Combine cherry preserves and water. Pour cherry mixture into 2 tall glasses. Add scoops of cherry nut/or vanilla ice cream. Slowly pour carbonated beverage down sides of glasses. Makes 2 servings.
Pour into 8-inch skillet or pan of your choice. Bake at 350° for 25 minutes or until brown.
Mix milk and cereal together and let stand for 5 minutes. Add remaining ingredients. Combine and spoon into muffin tins. Bake at 400° for 20 minutes. Makes 12.
Place brisket in a baking dish. Combine all ingredients, except barbecue sauce, and pour over brisket. Cover pan tightly. Bake at 250° for 5 hours. Top with desired amount of barbecue sauce and bake an additional 15 minutes. Makes 4 to 6 servings.
Cook broccoli in one can of chicken broth and set aside. Melt oleo and stir in flour in a soup pot. Add other 3 cans of chicken broth to oleo/flour and simmer until thickens. Add broccoli-broth mixture and evaporated milk. Add Cheez Whiz and melt.
Preheat oven to 350°. Cook onion and pepper in oil until tender. Remove from heat. Add chicken, 1 cup cheese and chilies. Set aside. In pan, combine soup, sour cream and cumin; heat until warm. Do not boil. Stir 1 cup sauce into chicken mixture. Divide chicken mixture among tortillas. Roll up tortillas and place, seam side down, in a lightly greased 13 x 9 x 2-inch baking dish. Pour remaining sauce over tortillas; sprinkle with remaining cheese. Bake for 25 to 30 minutes, or until cheese is melted and sauce is bubbly.
Mix ingredients. Place meat in pan with high sides or large bowl, covering with marinade. Refrigerate overnight or at least 6 hours, turning meat frequently. For moist meat, cover grill with aluminum foil with holes punched at regular intervals. Buy skinless and tenderized skirt steak, if possible. Makes 1 3/4 cups of marinade, enough for 2 to 3 pounds of meat. With beer, 2 1/4 cups, enough for 4 to 5 pounds of meat.
Combine cornstarch, sugar and water in a small saucepan; cook over medium heat, stirring constantly, until thickened. Remove from heat; add butter and white chocolate, stirring until chocolate melts. Let cool. Serve with fresh fruit. Yield: 1 cup.
Cook bacon. Saute onion and garlic in bacon fat. Add sugar, vinegar and mustard and cook for 15 minutes. Combine all ingredients in bean pot or baking dish. Bake 1 hour in 375° oven, covered. A sweet and delicious "different" kind of baked beans dish.
Cream sugar and Crisco until light and creamy. Add eggs, one at a time, beating constantly. Add flour and salt and mix well. Add vanilla. Bake in tube pan at 325° for 1 to 1 1/4 hours.
Boil for 3 minutes pineapple, sugar and lemon juice. Set aside to cool. Dissolve Jell-O in 1 cup boiling water. Cool until it starts to set. Add first mixture, then add cheese, pepper and pimento. Whip whipping cream and fold into mixture just as it begins to congeal. Let set.
Sift together first 4 ingredients. Cream together next 3 ingredients. Blend sour cream and vanilla. Mix together last 3 ingredients. To the sugar and egg mixture, alternately add the flour mixture and sour cream; mix until well blended. In a greased tube pan, alternate layers of batter with the sugar/cinnamon/nut mixture, ending with the latter. Bake at 350° for 35 to 40 minutes.
Saute onion and garlic in oleo in a large pot until tender. Add tomato sauce and stewed tomatoes. Stir well. Add deboned chicken that has already been well seasoned with Tony Chachere. Also add sugar and blend into mixture in pot. Simmer on low heat for about 30 minutes. Boil spaghetti in separate pot according to directions. Mix cooked spaghetti in pot with the sauce and serve.
Cook pasta as directed on package. In medium skillet, bring cream to a boil, stirring frequently, about 5 minutes. Cut salmon into 2-inch strips. Add to cream. Stir in dill. Drain pasta. Return to pan. Pour cream mixture over pasta. Toss well. Add salt and pepper to taste. Serves 4.
Mix peanut butter, sugar and oleo. Shape into small balls. Melt paraffin with chocolate chips in top of double boiler. Dip each ball in chocolate, using toothpick for dip sticks. Place on wax paper and chill.
Mix shrimp, cheese, butter, mayonnaise and garlic salt until well blended. Spread on English muffin halves. Broil until brown; cut into halves or quarters to serve.
Mix crumbs and 1 stick margarine in 9 x 13-inch pan. Beat eggs and butter (room temperature). Cream powdered sugar and butter. Beat 5 minutes. Spread over graham cracker crust. Cut up bananas on top of butter mix. Sprinkle pineapple on top of bananas, then top with Cool Whip. Keep refrigerated.
Combine first 6 ingredients and place in a greased casserole dish. Top with bread crumbs, cheese, margarine and bacon. Bake at 325° for 30 minutes.
In a 10-inch skillet over medium heat in hot salad oil, fry 1 tortilla at a time about 30 seconds on each side until lightly browned and blistered. With tongs, remove tortillas to paper towels to drain. Discard any remaining oil.
In large skillet, melt butter. Add wine and seasonings. Bring to a boil. Reduce heat and simmer, uncovered, 5 minutes.
Drain all but 1 can of the tomatoes. Put in blender, one can at a time. Be careful not to blend too long. Just process until tomatoes are fine cut/not mushy. Pour into large bowl. Add the onions to the tomato mixture. Add the Serrano peppers to the tomato mixture (will find these in produce section). Add the jalapenos to the mixture. Add the remaining ingredients. Stir all until well mixed. Spoon into containers, 7 to 8 pint jars. Must refrigerate. This is not a "canned" recipe.
Stir, crumble and cook hamburger meat until brown. Add cream of chicken soup, cream of mushroom soup, tomatoes, green chilies and taco sauce. Mix over heat. Empty Doritos into casserole pan. Pour mixture over Doritos. Top with grated Cheddar cheese. Bake at 350° for 10 to 15 minutes.
Mix together all ingredients, except peanut butter cups. Shape into 48 balls. Drop in greased tassie pan. Bake 8 to 10 minutes. Remove from oven and insert peanut butter cup in center. Cool 15 minutes. Remove from pans.
Heat oil. Brown onions and garlic. Add remaining vegetables. Fill pot halfway with water. Add seasonings. Top with crushed tomatoes. Cover and simmer on low 1 hour. Stir occasionally. Cook to desired tenderness.
Combine ingredients into saucepan and heat. This is a simple, but hearty soup. You can also add other vegetables, chopped onion or chopped green pepper. Season to taste. Serves 4.
Cream the butter, sugar, eggs, milk and vanilla. Mix in casserole dish with drained yams.
Boil fryers; bone and cut up in small pieces. Save 1 quart broth. Strain broth. Cut up and mix in broth the pepper, celery and onions. Cook until done in broth. Add pimento, soup and spaghetti to mixture. Spread in pan one layer of chopped chicken, layer of spaghetti mixture and layer of cheese; continue until mixture is used up. Bake for about 25 minutes.
Preheat oven to 375°. Mix peanut butter, lemon juice and salt together. Gradually stir in milk. Add raisins. Drop from teaspoons onto greased baking sheets. Bake 10 minutes. Yields 36.
Cook broccoli slightly and drain. Mix with onion soup; add sour cream and cubed cheese. Turn into a casserole. Top with corn flakes. Bake 20 to 30 minutes at 350°.
Peel and dice eggplant; cook in salted water until tender. Drain well and set aside. (It is really best to steam, rather than to boil the eggplant.) Saute green onions, red onions and celery in a skillet with small amount of cooking oil until transparent; set aside. Saute sausage, in skillet, until well done; remove to paper towels; set aside. Prepare stuffing mix according to package directions; set aside.
Pour juices off peaches and pineapple chunks, bananas and peaches in large bowl and add pineapple chunks. Dissolve pudding mix in fruit juices and pour over fruit and nuts.
Brown hamburger and sausage together (chop fine). In a large bowl, shred carrots and cabbage together. Add onions and mushrooms. Mix together and add 1/2 to 3/4 c. soy sauce. Add pepper to taste. Drain meat and add to cabbage mixture. Let set for at least 1 hour (no more than 24 hours).
Combine 1 1/2 packages cream cheese, margarine, granulated sugar and vanilla, mixing until well blended. Add flour; mix well. Chill several hours or overnight.
Brown meat in 2 tablespoons oil. Add broth, vegetables and sauce. Cover and	simmer	10 minutes. Combine 1/4 cup water and cornstarch. Stir in sauce and serve over rice.
Brown meat slowly, spoon off excess fat. Add next 5 ingredients. Simmer, uncovered, 30 minutes, stirring occasionally. Cook noodles in large amount boiling salted water until tender; drain. Combine remaining ingredients except Mozzarella cheese. Place half the noodles in 9 x 13 x 2-inch baking dish. Spread with half the cottage cheese filling; add half the Mozzarella cheese then half the meat sauce. Repeat layers. Bake at 375° about 30 minutes. Let stand 10 minutes before cutting squares. Filling will set slightly.