HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix together the first 3 ingredients; spill onto flat cookie sheet (jelly roll pan). Press evenly around. Bake at 350° for 15 minutes, or until light brown. Let cool. Mix together the cream cheese, Cool Whip or Dream Whip and powdered sugar. Spread cream cheese mixture on cooled crust. Top with canned pie filling or fresh fruit. Refrigerate.
Combine water, tomato sauce and spaghetti sauce mix in a small saucepan. Simmer, uncovered, 10 minutes. Mix 1 cup Mozzarella, Ricotta, Parmesan, eggs, salt and pepper. Stuff cheese mixture into cooked shells, using about 1/4 cup for each shell.
If using fresh peppers, after peeling and seeding, cook in microwave on high for 2 minutes with 1 Tbsp. water in a covered pyrex dish. (To be sure they are well done for main dish.)
Mix the first 3 ingredients together thoroughly and add remaining ingredients. Pour into sheet cake pan; sprinkle with 1/2 cup brown sugar and 1 cup chopped pecans. Bake at 350° for 35 to 40 minutes.
Beat cream cheese until smooth. Gradually beat in sugar. Blend in the sour cream and vanilla. Fold in whipped Cool Whip; blend well. Spoon into crust. Chill until set, about 4 hours. Garnish with fresh sliced strawberries, or use cherry pie mixture.
Brown ground beef. Add oil, garlic, parsley flakes, basil or Italian seasoning, salt, tomatoes and tomato paste. Simmer for 1 hour. Cook noodles and a little salt. Add oil to water so noodles won't stick. Mix cottage cheese, 1/2 cup Parmesan cheese, 2 eggs, 1 teaspoon salt, 1/2 teaspoon pepper and 2 tablespoons parsley flakes. Layer in pan the noodles, cheese mixture, meat sauce and top with Mozzarella cheese. Bake until cheese on top melts.
Beat all ingredients together. Pour into unbaked pie shell. Top with strips of pastry. Bake at 400° for 10 minutes, then lower temperature to 350° and bake until bubbly and brown on top.
Chop all vegetables you use. Press crescent rolls onto a large cookie sheet. Bake for 10 minutes at 350°; cool. Mix together the cream cheese, mayonnaise and dressing, then spread over crust. Place veggies on top, then shredded carrots and grated cheese. Refrigerate.
Blend sugar, flour, nutmeg and butter. Add beaten eggs and beat until smooth. Pour over rhubarb in 9-inch pie pan with unbaked shell. Bake at 450° for 10 minutes or at 350° for 30 minutes.
Preheat oven. Melt margarine and blend everything in blender; add coconut last, and blend a minute or two. Pour into pie crust (Pet-Ritz small pie shells, not deep dish) and bake at 325° for 45 minutes. Before putting pies in oven, sprinkle a bit of coconut on top.
Brown together ground beef and onion in a large pot. Season meat with seasoning salt, then add (including juice) kidney beans, pinto beans, stewed tomatoes, hominy, tomato juice and diced green chilies. Stir and add taco seasoning and Ranch dressing (optional). Simmer for about 45 minutes. This can either be served with crackers or is delicious served over corn chips. This is great for serving the multitudes. This may also be frozen.
Mix sweet & sour sauce and bell peppers together in slow cooker. Pour thawed meatballs in slow cooker. Stir to coat meatballs with sauce and simmer on low heat for about 3 hours, stirring occasionally.
Combine graham cracker crumbs, 1/4 cup sugar and melted butter. Press firmly in bottom of a 13 x 9-inch pan.
Cut off wing tips; cut each wing into 1/2 at joint. Place in 13 x 9-inch baking dish. Combine 3/4 cup picante sauce, honey, soy sauce, mustard, oil, ginger and orange peel in small bowl. Mix well. Pour over chicken wings. Cover and refrigerate at least 6 hours. Preheat oven at 400°. Place chicken and sauce in single layer on foil-lined 15 x 10-inch jelly roll pan. Bake 40 to 45 minutes or until brown. Serve with additional picante sauce. Makes about 45.
Peel and shred zucchini. Beat eggs until light and fluffy. Add oil, sugar, vanilla and zucchini. Mix well. Add flour, salt, soda, baking powder and cinnamon. Mix well. Add nuts and mix again. Put into 2 well-greased loaf pans. Bake 50 to 60 minutes at 350°.
Simmer onion in butter until tender. Stir in chopped broccoli. Add all other ingredients. Pour into deep casserole dish. Bake at 350° for 35 to 40 minutes.
Mix pudding and crushed pineapple thoroughly. Add Cool Whip to above mixture and blend. Add the marshmallows and chopped pecans to the whole mixture. Spread in a 7 1/2 x 11 1/2-inch baking dish or bowl and chill.
Place shortening and sugar in bowl. Add water; stir well. Stir in yeast. Add flour all at once; beat with fork to make soft dough. Cover; let rise for 1 hour and 30 minutes, or place in refrigerator until ready to let rise. Knead down; make into rolls. Let rise. Bake at 400° for 12 to 15 minutes.
Boil together sugar, vinegar, water and mustard seed; let cool. Mix together cabbage, celery, carrots and diced peppers. Pour dressing over cabbage mixture. Salt to taste. Chill in refrigerator for 2 to 4 hours.
You can buy yogurt culture or simply use an unflavored yogurt that has a live culture (such as Dannon) as your starter. Sterilize all the equipment with boiling water just before you start. Heat the milk to scalding and then cool it down to 110°. Put the milk into small jars or cups. Add 1 tablespoon yogurt to each pint. Incubate at 110° for 3 to 6 hours or overnight. A commercial yogurt maker will hold the temperature. You can put your jars of yogurt on a heating pad (warm setting) and cover them with towels. You can also sit them in the oven right above the pilot light.
Mix eggs and milk. Dip chicken in mixture. Shake chicken in Baggie with cornflakes and cheese. Melt margarine. Spoon on top of chicken. Bake in 400° oven for about 20 minutes.
Measure and then put oatmeal in the blender. Blend to a fine powder. Cream butter and sugars; add eggs and vanilla. Mix well. Mix in flour, oatmeal, salt, baking powder and baking soda. Add grated candy bars, chocolate chips and nuts. Mix well and roll into 1-inch balls. Place 2-inches apart on cookie sheet. Bake at 375° for about 10 minutes. Cool on wire racks.
Butter a 9 x 13-inch pan and sprinkle with the first 2 ingredients. Mix chocolate cake mix according to directions and pour over coconut and pecans. Mix butter, cream cheese and sugar until smooth, then drop by tablespoon on top of cake batter. Bake 40 minutes at 350°. When cake is done, it will look "cracked" like an earthquake. Invert pieces to serve.
Mix all fruit together. Drain part of juice; then mix dry instant jello over it and stir. It will soon set and the jello keeps the bananas from turning dark.
Soften cream cheese enough to work in all ingredients. Form into ball and roll in chopped pecans. Chill.
In a skillet, melt butter over medium heat. Saute onion until tender. Stir in potatoes, soup and milk. Add cheese, green pepper, pepper and 1/2 cup of the crumbs. Pour into a shallow casserole. Top with remaining crumbs. Bake at 375° for 35 to 40 minutes. Makes 6 to 8 servings.
Mix flour and salt. Cut in Crisco. Beat 1 egg, ice water and vinegar. Add to dry ingredients. Makes 2 bottoms and 2 tops of pie.
Mix brown sugar, water and cream of tartar in sauce pan. Cook with lid on until sugar crystals melt. Continue cooking on medium heat until it thickens slightly. Start testing by pouring small portion from spoon and continue until a hair-like portion flies out. Should be 4 to 5 inches. Pour immediately over egg whites in mixer. Continue beating until it loses it's shiny appearance. Spoon out on slightly buttered sheet of wax paper.
Preheat oven to 300 degrees. Place nuts in a small bowl. Pour egg whites over nuts and stir until nuts are coated and sticky. Mix sugar and cinnamon; sprinkle over nuts, stirring until sugar mixture completely coats nuts. Spread nuts on ungreased baking sheet. Bake for 30 minutes. Yields approximately 2 cups.
Thoroughly cream together margarine, sugar and vanilla. Add flour; mix well. Stir in chocolate pieces and walnuts. Press mixture into ungreased 15 1/2 x 10 1/2 x 1-inch jelly roll pan. Bake in moderate oven (350°) 25 minutes or until browned. While warm, cut in bars or squares. Cool before removing from pan. Makes about 5 dozen.
Heat oven to 375°. Mix all ingredients, except oats, flour and raisins. Stir in oats, flour and raisins. Drop dough by rounded teaspoonfuls, about 2-inches apart, onto an ungreased cookie sheet. Bake until light brown, about 10 minutes. Remove immediately from cookie sheet.
Mix together like pastry. Press in 9 x 13-inch pan and bake until light brown, 10 to 15 minutes in 350° oven.
Sift the gram flour into a large bowl. Add the spices, baking powder, cumin and pomegranate seed. Blend. Add water and beat well to form a smooth batter. Add coriander and leave aside.
Mix together the flour, baking powder and salt. Melt shortening and stir in brown sugar. Let sugar mixture cool and beat in eggs, one at a time, beating well after each addition. Add flour mixture and chocolate bits. Pour into greased 10 1/2 x 15 1/2-inch cookie sheet. Bake at 350° for 25 to 30 minutes. Cool, then cut in squares.
Cook rhubarb in water for 10 minutes till come to boil. Stir in jello and cook two more minutes. Stir often. Add berries till they break apart. Refrigerate two - three hours till thickens. Then layer 1/2 mixture, cool whip and cake.
Cream together margarine and cream cheese. Separately combine milk and pudding. Stir Cool Whip into pudding mixture. Add cream cheese mixture to pudding mixture a little at a time. Sprinkle a layer of crushed Oreo cookies on the bottom of an 8-inch platter lined with tinfoil. Spoon a layer of pudding mixture on top of that. Sprinkle with Oreo cookies. Repeat process. Save some of the crushed Oreos for the top layer.
Dissolve yeast in warm water and sugar. Let yeast work for about 15 minutes. Add this to other dry ingredients. Mix and remove from bowl. Knead on floured surface for about 12 minutes, adding flour as needed to keep dough from being sticky. Set aside in a bowl covered with cloth until doubled in size (1 to 2 hours).
Pour condensed milk into nonstick pan; heat until milk begins to bubble. Pour in chocolate chips and stir. Also add vanilla while stirring. Remove from heat immediately and fold in pecans. Pour candy into square cake pan that has first been sprayed with Pam. Put into freezer until hardened. Cut into squares and serve.
Mix sugar, cocoa, milk, salt, cream of tartar and cook on medium-high until it forms a soft ball. Stir to avoid sticking. Take off heat and add butter, vanilla and peanut butter if desired. Beat until the shine is gone or until reasonable thickness. Pour on greased waxed paper in a square pan and cut into square when cool.
Mix all ingredients together and place in greased casserole. Bake in preheated 325° oven for 35 to 40 minutes.