HumbleIntelligence/food-ner-1-Million huggingface dataset:
Spread half of the crushed wafers in an 8 or 9-inch pan. Melt Hershey bar in double boiler. Set aside. Whip the cream and fold into melted Hershey bar. Spread mixture over crumbs and sprinkle remaining crumbs on top. Set overnight in refrigerator. Serves 9.
Simmer veal, onion, celery and mushrooms until tender. Season with salt and pepper. Add rice, soups, soy sauce and water. Put in uncovered casserole and bake at 350° for 1 1/2 hours. Add more water, if necessary.
Stir pepper into eggs. Pour into hot nonstick skillet. Cook until eggs begin to set. Add remaining ingredients. Stir to blend well. Cook until heated through, stirring gently.
Cut pita so you have a top and a bottom. Put on cookie sheet and cook at 425° until very crunchy. Spray with butter spray and top with Molly McButter cheese or sour cream or whatever flavor you want. Wait until cooled, then remove from cookie sheet and break into pieces.
Preheat oven to 350°. In a large bowl, combine first five ingredients. Spray a 9 x 9-inch baking dish with nonstick cooking spray. Place filling into prepared baking dish. Top with crumbs. Bake 20 to 30 minutes. Serve hot. Serves 4 (10 ounce) entrees or 6 (7 ounce) side-dish servings.
Combine ingredients except onion and chicken in saucepan. Simmer 15 to 20 minutes. Arrange chicken in shallow open pan. Cover with onion and sauce. Bake at 425°, basting frequently, about 20 minutes per side.
Melt cheese and milk together. Stir until smooth. Add the other ingredients and heat thoroughly. Serve hot with corn chips.
Break bread and place in a 9 x 10-inch baking dish. Cut onion and pepper into 1-inch slices. Add sugar and bread to tomatoes. Pour over bread. Shake Parmesan cheese on tomatoes and bake at 350° for 1 hour, then stir. Bake 1/2 hour more. Place 2 or 3 slices Mozzarella cheese and let melt.
Remove the skin and bone and cream the fish with the sauce, seasoning, parsley and mashed potatoes. Spread the mixture on a plate. Let it cool and divide it into 6 to 8 portions. Shape into cakes using a little flour. Dip them in egg and crumbs. Fry in hot margarine or Pam until golden brown.
An Emergency Substitute for Sour Cream: Combine 6 ounces cottage cheese and 1 teaspoon lemon juice. Put in blender until smooth.
Crunch up cookies in blender or by hand; set aside. Mix cream cheese, butter and sugar until creamy. Mix instant pudding with 2 3/4 cups milk, then fold in cream cheese mixture, then fold in 12 ounce Cool Whip. Layer in flowerpot; start with cookies, mix, cookies and mix until you end up with cookies on top. Refrigerate overnight. Just before serving put a fake fern or flower in pot.
Beat eggs well. Combine oil, sugar and eggs. Cream together. Sift together the dry ingredients and mix all together except apples and nuts. Stir in apples and nuts. Bake in tube pan at 350° for approximately 1 hour or until toothpick comes out clean.
Cream sugar and shortening. Beat eggs before adding, then add vanilla, cinnamon, salt, flour and baking powder. Beat until well mixed. Add and stir in zucchini and nuts. Pour into 2 greased loaf pans. Bake at 350° for 1 hour or until done.
Mix all ingredients until well blended. Pour into a greased 9 x 13-inch pan. Bake at 400° for 30 minutes.
Mix Jell-O as directed on box. Chill until mixture starts to jell then add all ingredients together and chill.
Oil bottom of large baking dish. Spread rice over bottom. Pour in soup mixed with water. Turn chicken over in oil. Lay on top of rice and soup. Cover with foil and bake 2 hours at 325°.
Mix white cake mix; add flour, cooking oil, water, eggs, jello and strawberries. Bake in 2 cake pans at 350° until done. Frost when cool.
Saute ground beef until brown; drain well. Add onion and cook until tender. Add remaining ingredients and stir over low heat until cheese melts. Serve in fondue dish or slow cooker to keep hot. Stir often to keep from sticking. Keep on low heat.
In a large skillet, brown onion and green pepper in olive oil. Add ground round and brown. Add soup and stir. Season to taste with garlic powder, chili powder, celery salt and Worcestershire sauce. Simmer for 1 1/2 hours, covered.
Boil chicken with carrot, celery and onion. Mix cream of celery soup, margarine and chicken broth together. Place chicken in baking dish and pour soup mixture over. (Cut the chicken up in small pieces.) Mix the Bisquick and milk. Mix and pour over chicken. Bake in preheated 350° oven for 40 to 60 minutes (about 55 minutes).
Mix first 5 ingredients together. Add remaining ingredients and mix. Roll in balls; dip in sugar. Flatten with cup. Bake at 350° for 10 to 12 minutes.
Drain juices from cherries and pineapple. Add water to make 2 cups. Make jello, using juice mixture and refrigerate. Make small balls, using cream cheese and small amount of mayo and nuts. When jello starts to set, add fruit and cream cheese balls.
Boil together the cherry pie filling and water. Pour boiling water mixture over the Jell-O. Stir to mix. Add pineapple and nuts; stir again. Stir in Coke and refrigerate to set.
Preheat oven to 350°. Generously grease and dust with flour an 8-inch square cake pan. Measure flour into sifter, add sugar, cocoa, baking soda and salt. Sift into a heap into the center of the pan. With a spoon, make 3 wells in the mound. Into one, pour the oil; into the second, pour the vinegar, into the third, pour the vanilla. Then pour cold water over it all. Blend well with a fork. Bake for about 30 minutes. Cool on rack for 15 minutes. Remove, finish cooling and frost if desired.
Cook pudding with milk. Pour pudding into dry cake mix. Mix together well. Pour into a 9 x 13-inch greased and floured pan. Sprinkle top of cake with chocolate chips and nuts. Bake at 350° for 30 minutes.
Mix lemon juice and rind, Eagle Brand and egg yolks together and pour into a graham cracker crust. Beat egg whites until foamy. Add sugar, 1 tablespoon at a time, until peaks form.
Dump all ingredients together (except hot water) at one time before mixing. Add water last and beat immediately. Bake in greased and floured pan at 375°.
Place meats in separate pans and cover with water. Bring each to a boil, then reduce heat to low setting. When pork comes off bone easily, take both pans off heat. (This may take 3 hours or longer. Test pork by sticking with a fork and twisting.) Allow to cool.
Whip cream and vanilla together, then fold in sugar and syrup. Cover bottom of 7 x 11-inch glass baking dish with a layer of graham crackers. Spread with whipped cream mixture. Add second layer of crackers and spread as before. Add third layer of crackers and cover with mixture. Sprinkle with decors if you like. Refrigerate overnight.
Spread butter or margarine in the center of aluminum foil where food will lay (you will do this for each dinner you prepare). Next, peel and slice potatoes, onions and carrots.
Cook flour and milk until very thick. Have cold, then add the butter (which is room temperature). Add sugar and vanilla. Beat until fluffy and smooth. Put on cake.
Mix sugar, eggs, vanilla and butter. In separate bowl, mix flour, salt and baking powder. In mixer, add flour mixture slowly with sugar mixture.
Mix in bowl the browned beef, tomato soup, Velveeta cheese, green pepper, onion, salt and pepper. Mix well. Spread on French bread (cut in serving size).
Cream the oleo with Sweet 'N Low brown sugar until light and fluffy. Add the egg and beat until light again. Fold flour thoroughly into creamed mixture. Stir in pecans and vanilla. Shape into long rolls 1 1/4-inch in diameter, wrap in wax paper and chill at least overnight. The longer you chill, the better the cookies. Slice the dough as thin as possible and bake on greased baking sheet at 375° for about 8 minutes. Makes 4 to 5 dozen cookies.
Melt butter in skillet. Add onions, green pepper, ground beef and bacon. Cook, stirring often until meat is browned. Spoon off excess fat. Drain tomatoes, measuring juice. Add water to juice to make 1 1/2 cups. Add the liquid, tomatoes, salt, sugar and thyme to mixture in skillet. Cover and simmer 5 minutes longer.
Mix all ingredients together and bake in a 325° oven for 1 1/2 hours. (I have made this in a crock-pot.)
Grease and flour 13 x 9-inch cake pan. Place nuts and coconut in bottom of pan. Mix cake according to directions on box and pour over nuts and coconut. Mix cream cheese, melted margarine and powdered sugar. Spoon over cake mix and bake at 300° for 1 hour. Leave cake in pan.
Saute zucchini in butter and garlic. Add salt, dill weed, and pepper. Pour nuts in crust bottom; add zucchini, then eggs, cheese and parsley. Bake at 325° for 45 to 50 minutes or until golden.
Place ham slice on rack in roasting pan. Bake at 300° for 45 minutes. Spread marmalade over top and sprinkle with cashews. Bake 15 minutes. Makes 4 to 6 servings.
Heat oven to 400°. Prepare Savory Crunch. Mix spinach, soup and Worcestershire sauce in greased pie plate (9 x 1 1/4-inch). Arrange mushrooms on top. Sprinkle Savory Crunch evenly over mushrooms. Bake, uncovered, until hot and bubbly, about 20 minutes. Serve with lemon wedges. Makes 5 or 6 servings.
Blend together first 6 ingredients. Put in 9 x 13-inch pan. Sprinkle with nuts. Bake at 325° for 30 to 40 minutes. While brownies are hot, pat marshmallows on top until covered.
Grease and flour Bundt pan. Place chopped pecans (and cherries if desired) in the bottom of pan. Mix ingredients and spread over nuts. Bake 1 hour at 325°.
Heat butter in skillet over medium heat. Add mushrooms and saute 2 minutes. Stir in flour. Cook 2 minutes. Remove from heat. Add hot milk or cream all at once, stirring constantly. Return to heat and stir until thickened. Add catsup, Worcestershire, salt, pepper and red pepper flakes. Add shrimp. Bring to simmer. Cook until shrimp turns pink. Remove from heat and stir in sherry. Serve with rice, salad and French bread.
Bring the first 4 ingredients to a boil in a saucepan. In a mixing bowl, put flour, sugar and baking soda. Add the cooked mixture to the dry ingredients. Mix well with the mixer and add the remaining ingredients. Mix well and pour into a greased and floured 13 x 9-inch pan. Bake in a 350° oven for about 35 minutes or until toothpick comes out clean.
In a saucepan, bring to boil first 6 ingredients. Reduce heat. Simmer, uncovered, 5 minutes. Remove from heat and allow to cool. In a large bowl, combine cabbage, onions and peppers. Pour vinegar mixture over vegetables and stir to coat. Cover and refrigerate. Yields 16 to 20 servings. May be stored in refrigerator up to 3 months.
Combine all ingredients in a saucepan and simmer 1 hour, uncovered. Add more bourbon if sauce becomes dry. Serve in a chafing dish with picks.
Melt butter in 2-quart dish. Mix flour, sugar, baking powder and milk together. Pour over butter. Put canned fruit on top. Bake for 30 minutes at 350°.
Brown the beef, celery and onion. Add the noodles, soup, water, cheese and salt to taste. Put in casserole. Bake for about 30 minutes at 350°. Mix the chow mein noodles and mixed nuts; sprinkle over top. Bake 30 minutes more. Serves 10.
Mix black cherry Jell-O with hot water. Add crushed pineapple, strawberries (diced) and the chopped nuts to the Jell-O. Congeal half of the mixture. When Jell-O has become firm, gently cover with the sour cream, then pour remaining Jell-O mixture over the sour cream. Refrigerate until congealed.
Bring to boil; boil for 1 minute. Set aside to cool. This amount is enough for one gallon. Select cukes. (I use pickling or straight 8's, 6 to 7-inches long or smaller.) Leave 1/2-inch stem on. Wash cukes with vegetable brush, making sure all foreign matter is removed. Double check in 2nd bath. (Cold water). Have ready pickling spices, garlic and fresh dill.
Cut peppers in half lengthwise. Remove seeds and partially boil the peppers for 3 minutes. Set aside to cool.
Brown meat and onion. Drain. Season with garlic, vinegar, chili powder and tomato sauce. Add spinach.
Preheat oven to 350°. Cook macaroni and drain. Brown turkey and add tomato sauce, tomato paste, water and Sloppy Joe seasoning packet.
Preheat oven to 400 degrees. Beat egg, stir in milk and oil. Mix in remaining ingredients until flour is just moistened. Batter should be lumpy. Add 1 1/2 cup blueberries or any other fruit. In greased muffin pan, fill 2/3 full. Bake 20 to 25 minutes.
Cream sugar and butter. Add egg yolks, flour, extract and soda. Mix 3 or 4 minutes on medium speed. Add dates and pecans. Fold in stiffly beaten egg whites. Bake at 250° for 2 hours and 45 minutes to 3 hours in a stem pan lined with brown paper. White raisins may be substituted for dates.
Dissolve jello in hot water and set aside. Pour cake mix into bowl and add oil. Add eggs one at a time. Add jello mixture and lemon. Pour into greased and floured 9X13 pan. Bake at 350 degrees for 35-40 minutes. While cake is still hot, prick all over cake with fork. Make glaze with lemon juice and powdered sugar; pour over cooled cake. Can also use orange cake mix and orange jello.
Mix sugar and cornstarch. Add chocolate and salt. Add water and cook, stirring constantly, until mixture thickens. Remove from heat. Add the butter and vanilla. Spread on cake while it is still hot.
Put cooked spaghetti and vegetables in a bowl; set aside. Combine vinegar, oil, seasoning, salt, garlic powder, and cheese. Mix well. Pour over spaghetti and vegetables. Marinate 24 hours.
Mix Italian dressing and Worcestershire sauce. Place meat in Ziploc bag and vegetables in separate Ziploc bag. Divide marinade between them. Marinate meat and vegetables for several hours.
Bring to a boil. Boil 2 minutes over medium heat until sugar is dissolved. Add vanilla. Let cool. Pour into container and refrigerate.
Preheat oven to 375°. Melt butter. Place on bottom of baking dish (rectangular). Spread graham cracker crumbs until it soaks into the butter and it looks dry. Spread chocolate morsels. Spread butterscotch morsels. Spread coconut. Cover entire ingredients with condensed milk. Bake for approximately 25 minutes or until golden brown. Let cool. Cut in squares and serve.
Place first 6 ingredients in casserole dish. Season to taste. Pour tomatoes over top. Cover with foil and bake at 350° for 1 1/2 to 2 hours.
Combine zucchini, sugar, soda and oil. Beat in eggs, flour, cinnamon, salt, nuts and raisins. Drop by teaspoonful on greased cookie sheet. Bake at 375° for 12 to 15 minutes.
Combine butter and flour in saucepan. Cook over low heat until bubbly. Add milk and stir constantly until thick. Remove from heat and add chicken, ham, rice (or macaroni), celery, salt and pepper. Pour mixture into greased 1-1/2 qt. casserole dish. Bake at 400 degrees for 15 minutes or until bubbly. Remove and sprinkle with cheese and paprika. Bake for 5 more minutes until cheese melts.
In a Dutch oven, brown ground beef and onion. Drain fat. Add remaining ingredients; cover and simmer for 1 hour (or cook in slow cooker on low for 3 to 4 hours). Remove bay leaf before serving. Yield: 6 servings.
Cream sugars, shortening and eggs. Combine flour, salt and soda; blend. Add dry ingredients to creamed mixture and beat well. Add variation.*
Mix and chill ingredients. Serve with raw carrots, celery, peppers, onions, broccoli, cauliflower, etc.
Let this come to a rolling boil, then pack in glass jars and seal. (Leave out hot pepper, if you wish.)
In a small bowl, stir together the orange juice and cornstarch until well blended. Add the honey, soy sauce, vinegar, and red pepper sauce, stirring to combine. In a large wok or 12-inch nonstick skillet, heat the olive oil and sesame oil over moderately high heat until hot but not smoking. Add the carrots, sweet red pepper, and onion and stir-fry for 8 minutes. Stir in the orange juice mixture and cook for 1 minute or until the sauce boils and thickens. Stir in the sesame seeds if desired. Serve with grilled poultry or beef and brown rice.
Boil first 4 ingredients 3 minutes or until water is almost gone; cool. Add together with remaining ingredients. Mix and chill 1 hour. Drop by teaspoon on cookie sheet. Bake 10 to 12 minutes at 350°. Makes 3 dozen.
Combine eggs, oil, sugar and cinnamon. Add flour. Stir in apples and nuts. Spread in greased 9 x 13 x 2 inch pan. Sprinkle butterscotch morsels on top. Bake at 375° for 40 to 50 minutes. Serve in squares, with or without whipped cream.
Line 9 x 13-inch pan with aluminum foil. Make meat into 6 patties and place in pan. Slice vegetables and place over the meat patties. Season with salt, pepper and margarine. Seal mixture with foil and bake at 350° for 45 minutes.
Preheat the oven 350°. In a large mixing bowl, cream the shortening and sugar together. Add in the eggs and mix thoroughly. Make a paste of the cocoa and food coloring. Add into the creamed mixture. Mix the salt and vanilla with the buttermilk in a small bowl. Alternately add this and the flour into the creamed mixture. Mix well. Mix the baking soda and vinegar together. Gently fold into the batter mixture. Bake for 40 minutes. Remove from oven and allow to cool completely before frosting (recipe to follow).
Cream margarine, sugars, eggs and vanilla. Add flour with soda. Add oatmeal, chips and nuts. Drop by spoonful. Bake at 350° for 10 minutes.
Mix milk and vinegar; let set while you cut flour, shortening and salt together. Add milk and make dough.
Combine milk, shortening, sugar and salt. Cool to lukewarm. Add yeast, softened in water. Add egg; gradually stir in flour to form soft dough. Beat vigorously. Cover and let rise until double in bulk.
Brown bacon with butter, carrots and onion. Add chopped tomatoes, sugar and 2 cups warm water. Add 2 bouillon cubes. Boil and add 1/4 cup rice. Turn to low and simmer until thick. Stir now and then.
Drain salmon flakes. Combine ingredients. Mix well. Form into 4 or 5 big patties or make several small ones. Pan fry in small amount of vegetable oil until browned on both sides. Serve on hamburger buns. If you make large patties, substitute egg white for whole egg for low cholesterol.
Cook carrots until tender; drain. Add remaining ingredients, except onions. Heat gently until cheese is melted. Put in serving dish. Top with green onions. Serves 6.
Mix all ingredients. Put into 2 greased and floured pans (4 1/2 x 13-inches). Bake at 350° for 30 minutes. Cool. Slice and place on a cookie sheet. Place in oven again for 13 to 15 minutes or until desired color of toast.
Combine first 5 ingredients. Shape into balls and place in a casserole dish. Blend soup and water. Pour over meatballs. Cover and bake at 350° for 1 hour and 30 minutes.
Trim off both ends of zucchini. Parbroil until tender, but not mushy. Drain and cool. Cut in halves lengthwise. Scoop out seeds. Mix remaining ingredients in a bowl. Stuff the zucchini with bread mixture, dividing it evenly. Bake 15 minutes at 425° until golden. Serves 8.
Blend all ingredients together. Fill muffin liners 1/2 to 3/4 full. Bake at 300° for 20 to 30 minutes.
Mix above ingredients and place in a 9 x 13-inch pan. Chill until set. Cut into squares and serve.
Mix the sugar, flour, baking soda, salt and Raisin Bran. Then add the eggs, buttermilk and margarine. Mix well. Store in covered container in refrigerator. Keeps up to 6 weeks.
In a large saucepan, combine 1 1/4 cups of the pineapple juice and the sugar. Bring to boiling. Add apple wedges. Simmer, covered, 3 to 4 minutes or until apples are tender but not soft. With slotted spoon, lift apples from pineapple liquid; set apples aside to drain. Blend the remaining 1/4 cup pineapple juice slowly into cornstarch; add to hot pineapple liquid in saucepan. Cook and stir until mixture thickens and bubbles. Cook 1 minute more. Remove from heat. Stir in the butter or margarine, vanilla and salt. Cover and cool 30 minutes without stirring. Pour half the pineapple mixture into the baked pie shell, spreading to cover bottom. Arrange cooked apples atop. Spoon remaining mixture over apples. Cover and refrigerate until chilled. Before serving, garnish center of pie with whipped cream and chopped Macadamia nuts, if desired.
Boil or bake chicken until tender. Boil broccoli according to direction on package until tender. Layer chicken and broccoli in a casserole dish. Melt margarine. Mix lemon juice, margarine and soups together. Pour the mixture over the chicken and broccoli. Bake 15 minutes at 325°. Remove and sprinkle cheese over the top. Bake for 5 more minutes.
Mix together sugar, syrup, water and salt in 1 1/2-quart casserole dish. Cook on Full power for 20 to 22 minutes until hard ball stage is reached. Stir once or twice during cooking. While syrup is cooking, beat egg whites until stiff peaks form in a large mixing bowl. Gradually pour hot syrup over egg whites while beating at high speed with mixer until mixture is thickened and candy starts to lose its gloss. The beating may require 12 to 15 minutes. Add vanilla and nuts to beaten mixture. Add food coloring if desired. Drop by spoonfuls onto waxed paper.
Cook sugar, cornstarch and water until thick. Stir constantly. Add jello. Cool slightly. Add strawberries. Pour into baked pie shell. Chill. Top each slice with whipped cream.
Cream sugar and butter; add eggs. Mix well. Sift flour, cocoa and salt together. Add to creamed mixture. Mix well. Add vanilla and nuts. Pour into a greased and floured 13 x 9-inch pan. Bake 35 minutes at 300°. Place marshmallows on top; return to oven for 10 minutes. Cool cake 1 hour before icing.
Crumble sausage into large bowl. Add cheese and mix well. Blend biscuit mix into sausage-cheese mixture. Shape into walnut size balls. Place on ungreased cookie sheets. Bake at 350° for 10 to 12 minutes.
Combine first 5 ingredients in a large mixing bowl. Blend, then beat at medium speed for 2 minutes. Pour into greased and floured pan. Bake at 350° for 40 to 45 minutes. Cool in pan for 15 minutes.
Cream margarine, 1 cup sugar, eggs and vanilla. Mix flour, baking powder and salt together and add alternately with milk to butter, sugar mixture. Stir in blueberries. Spoon into lined muffin tins. Bake at 375° for 20 to 30 minutes. Sprinkle with 2 teaspoons sugar. Makes 12 large or 18 regular muffins.
Boil chicken until tender; remove bones and cut into shreds. Chop fine cabbage, onions and pecans. Mix all together, adding salt and pepper to taste and a little celery, if liked. Mix with two forks as lightly as possible (not mashy), then add in same way this dressing: Rub the egg yolks fine and mix with the mustard, sugar, raw egg and cayenne pepper. Add slowly the butter, juice of a lemon and vinegar, beating at least 1/2 hour, the longer the better.
Beat cream cheese until smooth. Stir in remaining ingredients. Spoon into small ovenproof dish. Bake at 350° for 30 minutes. Makes 1 cup. Serve with crackers.
Heat oven to 350°. Grease and flour 9 x 13-inch pan. Mix cracker crumbs, brown sugar, cinnamon and oleo; set aside. Beat cake mix, water, oil and eggs in large bowl at low speed until moistened. Beat at medium speed for 2 minutes scraping bowl often. Pour about 2 1/3 cups batter in floured pan. Sprinkle about 2 cups crumb mixture. Pour remaining batter into pan and top with remaining crumb mixture. Bake until cake springs back when touched lightly in center, 45 to 50 minutes; cool. Drizzle with powdered sugar glaze.
In a 12-inch electric skillet, heat oil to 300°. Saute onion and garlic until tender but not brown, about 3 minutes. Add remaining ingredients. Bring to a boil. Cover and turn heat control down until light goes out (simmer point). Simmer approximately 25 to 30 minutes or until vegetables are tender but not overcooked. Makes 6 to 8 servings.
Grease with butter or margarine a large Bundt pan. Place whole package of dough balls evenly as possible in pan. Sprinkle pudding (dry) over dough balls. Melt margarine and stir in sugar and nuts. Pour mixture over dough and pudding. Cover with a tea towel and let raise overnight. Bake at 350° for 30 minutes.
Mix flour and salt in a bag. Put chicken pieces in, a few at a time and shake until coated. Fry in hot oil in frying pan, browning all sides. Mix together honey, mint and spices. Brush onto chicken. Cover and cook 15 minutes. Turn pieces over and brush honey mixture on again. Cover and cook 15 minutes more. Great with rice!