HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place all ingredients, except nuts, in a large bowl. Microwave at Medium (50%) until chocolate chips are melted, 3 to 5 minutes, stirring once or twice during cooking. Stir in nuts. Pour into well-greased square baking dish, 8 x 8-inches. Refrigerate until set.
Cut sausage into 1/2-inch pieces. Crush garlic. Dice onion. Slice zucchini, mushrooms and peppers. Cook spaghetti according to package directions.
Mix first 6 ingredients and add remaining ingredients. Drop spoon size balls onto cookie sheet. Smash with fork. Bake at 350° for about 8 to 10 minutes.
Add thawed langostinos to crushed crackers, then add scallops (if large, cut into pieces). Add minced clams, the juice and melted butter. Combine all ingredients. Add a little warm water to make moist. Should be moist like stuffing. Bake, uncovered, in an 8-inch baking dish for 30 minutes at 350°. Cover the last 20 minutes. Serves 8.
Stew raisins in 2 cups water for 15 minutes. Add Crisco, sugar, cinnamon, cloves, nutmeg, salt and soda in 1 cup cold water. Mix in flour. Put in a pan. Bake at 300° for 1 3/4 hours.
Place apples in a greased 13 x 9 x 2-inch baking dish. Sprinkle with 1/4 cup brown sugar and cinnamon. In a mixing bowl, cream butter and remaining brown sugar. Add eggs. Stir in flour and 1/2 cup walnuts. Spread over apples. Sprinkle with remaining walnuts. Bake at 350° for 45 to 55 minutes or until the apples are tender. Serve warm with ice cream, if desired. Yield: 12 to 16 servings.
Melt margarine in 3-quart saucepan over low heat. Add marshmallows; stir until melted and well blended. Remove from heat. Stir in Rice Krispies until well coated. Press into 9-inch square pan. Cool. Frost with topping. Cut into squares.
Cream together the egg, butter, sugar and vanilla. Stir in the flour. Chill overnight. Shape dough around Kisses. Bake at 350° for 10 minutes. Remove from oven and roll in powdered sugar.
Mix and beat well sugar, oil and eggs. Add dry ingredients and mix well. Add carrots and nuts and mix well. Bake in greased and floured 8-inch pans (2 thick layers or 3 thinner layers) or a 13 x 9-inch pan for 30 minutes at 350°. (It only takes 3 to 4 good sized carrots to make 3 cups!)
Pound chicken breast with wooden mallet to approximately 1/4-inch thick. Place slice of meat and cheese on each. Tuck in sides and roll up as for jelly roll. Skewer or tie securely. Sprinkle with salt and pepper. Brown in butter. Remove from skillet. Place in shallow pan. Combine soup with wine and mushrooms. Pour over chicken. Bake at 350° for 1 hour.
Combine all ingredients in a large bowl. Pour into a 10-inch tube pan. Bake 1 1/2 hours in a 350° oven.
Combine chocolate morsels and butter in a glass bowl. Microwave on High 2 minutes, stirring once. Stir in condensed milk and rest of ingredients. Spoon into a greased 13 x 9-inch pan. Bake at 350° for 25 to 30 minutes. Cool. Yields about 3 dozen.
Combine all ingredients but the steaks and mix well. Pour over steak strips. Marinate overnight in refrigerator.
Mix all ingredients together. Roll out and cut with cookie cutters. Bake at 300° for 25 minutes.
Brown hamburger meat and onion. Combine soup and tomatoes in a saucepan. Heat, stirring often. Layer in baking dish the meat, tortillas (broken or cut in pieces), Ranch Style beans and cheese. Repeat the layers. Top with soup and tomatoes mixture. Bake at 350° for 45 minutes.
Bring to a boil, stirring. Boil gently 1 minute. Beat until lukewarm. Add vanilla; beat and spread. Covers top of 2 layers. If more frosting is desired, double recipe and cook 4 minutes.
Mix all ingredients and let sit in refrigerator overnight. Serve with chips, crackers or taco salad. The longer it sits, the better.
Mix flour, baking powder, baking soda and salt together. Set aside. In a large bowl, on medium speed, mix margarine and peanut butter until smooth. Beat in sugar, then add eggs and vanilla. Add flour mixture and beat on medium speed until well blended. Refrigerate until chilled. Roll into 1-inch balls. Place 2 inches apart on pan and bake for 12 minutes at 350°.
Put ingredients in a casserole with a tight fitting lid. Mix soup and water together; pour over. Cover and put in a 275° oven for 5 hours.
Combine cooked rice and Italian salad dressing; cover and chill several hours or overnight. Add mayonnaise to undrained rice mixture and stir until combined. Fold in radishes, cucumber, chopped tomato, green pepper, celery and green onion. Press into 5 1/2 cup ring mold. Cover, refrigerate at least 2 to 3 hours.
Beat eggs with the 1/4 teaspoon salt. In a wok, heat 1 tablespoon of the oil over medium heat. Add green onion and stir-fry for about 30 seconds. Add eggs and stir and cook until soft curds form; remove from pan and set aside. Add 1 tablespoon of oil in pan. Add shrimp, peas and carrots. Stir-fry for 2 minutes to heat through; remove from pan and set aside. Heat the remaining 2 tablespoons oil in pan. Add rice and stir-fry for 2 minutes to heat through. Stir in soy and shrimp mixture. Add eggs and fold in until they are in small pieces. Season with salt. Makes 4 or 5 servings.
Combine oil and sugar; mix well. Sift together remaining dry ingredients. Sift 1/2 of dry ingredients into the sugar mixture; blend well. Then add the remaining dry ingredients alternately with eggs, one at a time, mixing well after each addition. Add carrots and mix well, then mix in pecans. Pour into lightly oiled 10-inch tube pan. Bake in slow oven (325°) for about 1 hour and 10 minutes. Cool with pan upright. Frost with Orange Glaze.
Cook broccoli as directed and put in greased casserole. Place chicken on top. Combine other ingredients in bowl. Pour over chicken. Sprinkle with cheese.
Drain off olive oil from pesto sauce so that only the paste remains. Spread sauce over pizza shell. Cover pizza with cheeses. Top with onion and bell pepper. Bake at 375° for approximately 15 to 20 minutes until cheese starts to brown.
Slice bananas into a shallow bowl; sprinkle with small amount lemon juice. Drain pineapple and oranges; mix juices with pudding. Add all fruit to pie filling, then stir in pudding mixture and nuts. Keeps well in the refrigerator for several days.
In a large pitcher or carafe, combine ingredients. Pour over ice cubes in chilled wine or champagne glasses. Serve immediately. Makes 16 (5 ounce) servings.
Combine vegetables in a large mixing bowl. Pour salad dressing over and toss evenly. Refrigerate until serving time. Yield: 4 to 6 servings.
Combine all ingredients, except grated cheese and crushed potato chips. Toss together. Put into a flat 9 x 13-inch baking dish. Sprinkle with the grated Cheddar cheese and crushed potato chips. Bake at 400° for 20 minutes, or until bubbly.
Mix pie mix and milk; let it start to thicken, then add coconut and Cool Whip. Fold in and put a layer of Cool Whip on top, sprinkled with coconut. Chill 2 hours. Slice and serve.
Mix popcorn, gumdrops and peanuts in large paper bag or bowl. Melt oil, margarine and marshmallows in a large roaster pan. Stir constantly until melted over medium heat. Stir the popcorn mix into marshmallow mix and instantly pack into angel food cake pan, which has been sprayed with Pam. Press firmly until full. Invert immediately onto cake dish. Work quickly; I use 2 wooden spoons, then when mixture has cooled some, use hands rinsed in cool water. Serves 8 to 10. Can be mailed, arrives fine!
In a small mixer bowl, beat eggs for about 5 minutes. Pour eggs into large mixer bowl. Gradually beat in sugar. On low speed, blend in water and vanilla. Gradually add flour, baking powder and salt, beating until smooth. Pour batter into 15 1/2 x 10 1/2 x 1-inch pan with wax paper (greased). Bake at 375° for 12 to 15 minutes.
Dissolve gelatin in 1 cup of boiling water. Let stand for a few minutes until cool. Mix in sour cream, nuts and pineapple (juice and all). Pour into mold that has been greased with mayo. Refrigerate for a few hours.
Combine all ingredients with electric mixer and chill overnight or at least 1 hour. Serve with fruit chunks.
Combine milk, rice, pudding mix, raisins and egg in saucepan. Stir over medium heat until mixture just comes to boil. Cool 5 minutes, stirring twice. Pour into dessert dishes and sprinkle with cinnamon or nutmeg. Makes 10 servings.
Preheat oven to 400°. Combine sour cream, 2 tablespoons flour, sugar, vanilla, salt and beaten egg; beat 5 minutes on medium mixer speed or until smooth. Fold in blueberries. Pour filling into pastry shell. Bake in 400° oven for 25 minutes. Remove from oven. Combine 3 tablespoons flour, butter and chopped nuts, stirring well. Sprinkle nut mixture over top of pie. Return pie to oven and bake 10 more minutes. Chill before serving.
Mix flour with 1 teaspoon salt and 1/4 teaspoon pepper. Coat chicken with flour mixture. Heat oil and cook chicken over medium heat until brown, 15 minutes. Drain. Mix tomatoes, tomato sauce, mushrooms, water, onion, garlic, 1 teaspoon salt, oregano, 1/4 teaspoon pepper and bay leaf. Break up tomatoes; pour over chicken. Heat to boiling; reduce heat. Cover and simmer about 30 minutes; serve with spaghetti.
Drain grease from skillet after frying bacon. Divide cheese, green onions and bacon among the 8 tortillas, putting cheese on one half of tortilla topped by onion and bacon. Fold tortilla over and fry in skillet until tortilla begins to brown. Turn and fry other side (like a grilled cheese sandwich).
Cook garlic in 2 tablespoons oil until tender. Add tomatoes, onion, green chiles, garlic salt, oregano and 1/2 cup water. Cook over low heat until thickened. In a separate bowl, combine chicken, cheese and sour cream. Heat 1/3 cup oil. Dip tortillas in oil just until they are limp. Fill with chicken mixture and roll up. Place in 9 x 13-inch baking dish. Top with tomato mixture. Bake at 325° for 15 minutes.
Combine the bread crumbs, 1/2 cup Parmesan cheese and melted butter in a bowl and mix well. Press the mixture evenly over the bottom of 4 greased 7 x 11-inch baking pans. Layer the Swiss cheese, scallions and shrimp over the crumb mixture and pat firmly. Beat the eggs in a large bowl. Add the cornstarch and beat until blended. Add the milk and beat until well mixed. Add the nutmeg and cayenne. Pour over the layers. Sprinkle with the remaining 1/4 cup Parmesan cheese. Bake at 400° for 15 minutes. Reduce the oven temperature to 350°. Bake for 15 minutes longer. Cool for 20 minutes or longer. Cut the baked layer in each pan into 24 squares. Yield: 96 servings.
In 9-inch deep pan, melt buttermilk, flour, sugar, milk and vanilla. Beat until blended. Drain pineapple (save juice). Pour flour mixture in butter. Spread coconut, then spread pineapple. Do not stir. Sprinkle cinnamon on top. Bake at 375° for 45 minutes to 1 hour or until springs back when touched. Pour pineapple juice over while hot. Let cool; cut into squares. Serve with whipped cream.
Combine all ingredients and mix well. Bake in a 9 x 13-inch greased and floured pan at 350° for 40 minutes. As soon as cake is removed from oven, prick with a fork all over surface, and pour the topping over the cake immediately.
Mix together well the sugar, flour, eggs, margarine, milk, vanilla and coconut. Pour into pie shell and bake at 350° for 45 minutes or until crust is brown and custard is firm.
Bake potatoes until tender; remove from oven and cut in half the long way. Cool. Saute bacon until almost done. Add onion, celery, and mushrooms; saute until browned. Scoop potatoes out of shell. Put shells aside for later. Mix potatoes, bacon mixture, and cheese with hand masher. Refill potato shells with mixture. Bake at 325° for 40 to 45 minutes or until browned.
Cut potatoes in half and scoop out potato, leaving skin. Put all the potato in a bowl and mash. Add milk, butter, salt and pepper. You can add sour cream. Scoop the potato into the potato skins. Add shredded cheese, Bac*Os, chives, etc. Put on microwave-safe dish and heat until cheese melts.
Soften cream cheese; set aside. Empty contents of Jell-O and sugar. Add 1 cup hot water; stir until dissolved. Add cream cheese; mix well. Add remaining ingredients except 7-Up. Mix well. Pour into a 5 x 11 baking dish. Pour cold 7-Up over mixture. Chill.
Cook buttermilk in heavy-bottomed saucepan until it begins to curdle. Add flour; stir until thickened. Add sugar, stirring frequently, until it turns nice and brown. You may want it sweeter; if so, add sugar.
Stir flour into strips of meat. Add soy sauce and let set for 1/2 hour. Saute onions and bell peppers in 1/4 stick margarine. Brown steak in 1/4 stick margarine; stir to keep from burning. Add peppers, onions, salt and pepper. Cook rice in water. When done, stir rice into meat mixture. Add more soy sauce to desired taste.
Cook bacon and onions together. Cook hamburger meat in bacon and onion drippings. In a crock-pot, chop up Velveeta cheese. Add bacon, onions and hamburger. Add Ro-Tel tomatoes and black pepper. Cook until cheese is melted or ingredients are thick as dip.
Cook rice according to package directions. Chill. Add mayonnaise or salad dressing, celery, onion, mustard and salt. Mix well. Chill. Stir in eggs, radishes and cucumber before serving.
Brown and drain ground beef, bacon and onion. Combine all ingredients. Bake at 350° for 1 hour.
Mix ingredients, except fillo leaves. Cut fillo leaves into triangles. Put teaspoon of filling into each appetizer. Bake at 350° for 20 minutes.
Mix cracklings with dry ingredients. Add egg and buttermilk. Beat until combined. Pour into a hot greased skillet. Bake in a 450° oven for 25 minutes or until light brown. Serve hot.
Mix and roll into a ball. Roll ball in another 1/2 cup of chopped nuts to coat. Chill and serve. Serves 6.
Tenderize meat by berating with back of a butcher knife or use a meat tenderizer. Dip meat in flour, salt and pepper. Melt Crisco in skillet. Let get hot on medium heat. Put meat in skillet; cook until golden brown. Cook slow or the meat may be tough. You can soak the deer meat overnight in refrigerator in saltwater to take away some of the strong taste; rinse well.
Puree bananas in blender; should be 1 1/2 cups. In bowl, beat sugar and butter until light and fluffy. Beat in eggs and vanilla, then bananas. Combine dry ingredients. Add to banana mixture and beat until well blended. Stir in nuts. Pour into well-greased 9 x 13-inch baking pan. Bake at 350° for 30 to 35 minutes. Cool on rack 10 minutes. Cut into squares.
Mix ingredients. Put layer of rice on bottom of casserole dish. Cover and bake for 1 hour at 350°.
Prepare potatoes. Mix remaining ingredients to make a baste. Arrange potato wedges, peel side down, in 2-inch shallow baking pan. Baste with mixture. Bake in preheated 375° oven for 45 minutes until golden brown and tender. Baste occasionally with oil mixture. Serves 8.
Dissolve Jell-O in hot water, then cool. Mix all ingredients together. Mold and let set until firm.
Toss the lettuce, tomatoes, onion and shredded cheese together. Brown the beef. Add the drained kidney beans and salt and pepper to taste. Simmer meat mixture about 10 minutes. To salad mixture, add the broken taco chips and hot meat mixture. Toss with the French dressing. Serves 4 generously.
Beat eggs and sugar well. Add evaporated milk, vanilla and salt. Beat well. Pour mixture into a 4-quart freezer. Add whole milk to fill line of freezer. Ice cream consistency is better if using a hand-crank freezer.
Preheat oven to 350°. Spray a 13 x 9-inch rectangular cake pan with a nonfat cooking spray. In saucepan, simmer pineapple juice until it is reduced in volume to 1/2 cup.
Cream butter and sugar until fluffy. Beat in eggs. Mix remaining ingredients just until blended. Do not beat. Fold in blueberries. Fill 12 greased muffin cups. Sprinkle with sugar. Bake at 375° for 25 minutes.
Cream sugar and butter. Add eggs, one at a time. Add other ingredients and bake at 325°.
Melt butter in a large heavy pot (iron preferred). Saute onions, garlic, green pepper and celery until onions are clear. Stir in all ingredients except crawfish (or shrimp). Simmer 30 minutes on low heat. Stir occasionally. Add crawfish (or shrimp) tails; simmer 25 minutes over medium heat. Serve over cooked rice.
Blend margarine, butter and Crisco together. Add sugar; continue to blend. Add eggs, one at a time. Add alternately the flour, to which salt and baking powder have been added, and milk with vanilla. Pour into 2 well-greased and floured loaf pans. Bake at 350° for 1 hour and 25 minutes.
Dissolve Jell-O in boiling water. Add strawberries. Stir well until thawed. Let mixture jell slightly and pour over cream cheese layer. Refrigerate.
Toast nuts and seed at 300° to 350° for 15 minutes. Combine all ingredients except nuts in frypan. Bring to boil over medium heat, stirring constantly. Cook for 2 minutes. Remove from heat and immediately stir in nuts and seed, mixing thoroughly. Turn into buttered 9 x 13-inch baking dish. With large, buttered spoon, press candy firmly and evenly over bottom of dish. Cool at room temperature for approximately 15 minutes, then lift out with spatula. Cut candy into 1 x 2-inch pieces. Wrap after at least 2 hours.
Mix sugar and oil together. Add eggs one at a time, mixing well. Sift together flour, soda and salt. Add to first mixture. Add the rest of the ingredients, mixing well. Bake at 350° for 1 hour and 20 minutes in a Bundt pan or tube pan. Cool, then cover with icing.
Pulse ingredients for the cheese spread in food processor until mixture is combined. Transfer spread to a small serving dish and garnish with shaved crystalized ginger. Serve with date nut bread.
Bake brownies per package directions. Cool. Punch holes in brownies with fork. Pour Kahlua over brownies and set pan aside. Make chocolate mousse per package directions. Break candy bars and place in food processor to make small pieces/crumbles. Remove brownies from pan and break up into crumbly pieces. Place 1/2 of these pieces into bottom of large deep dish bowl/dish. Cover brownies with 1/2 of mousse, then 1/2 of candy, then 1/2 of Cool Whip. Repeat layers, ending with Cool Whip. Sprinkle with chocolate sprinkles or an extra crumbled candy bar. Refrigerate until serving.
Butter 9-inch pan. Finely crush cookies. Cut in butter until mixture is well blended. Press crumbs into bottom of pan and up sides to 3/4-inch of top. Refrigerate 30 minutes. Preheat oven to 350°. Heat whipping cream and chocolate over low heat until melted. Cool 10 minutes. Beat cream cheese and sugar until smooth. Beat in eggs. Add chocolate and vanilla. Stir well. Pour into crust. Bake 1 1/4 hours. Cool completely. Serve with cherry pie filling and whipped cream.
Cook beef, onion and pepper in margarine until lightly browned. Add soups and water and simmer about 5 minutes. Blend with 1/2 cup cheese and cooked spaghetti in 3-quart casserole. Top with remaining cheese. Bake at 350° for 30 minutes or until bubbly. Enjoy!
Line muffin tin with foil liners. Place one vanilla wafer on each liner. Mix cream cheese, vanilla and sugar on medium speed until well-blended. Add eggs. Mix well. Pour over wafers, filling 3/4 full.
Mix sour cream and sugar. Heat to 223°, stirring constantly. Add vanilla and nuts. Stir rapidly until mixture has coated nuts. Spread on foil. Cool and store in airtight containers.
In double boiler over hot water, melt butter. Mix in lemon juice and egg yolks. Cook slowly, beating with whisk constantly. Add boiling water a drop at a time. Remove from heat. Keep warm to serve.
Combine ingredients and place in baking dish. Top with slices of cheese. Bake, covered, for 45 minutes in 350° oven. Remove cover and finish baking until done.
Mix soup, rice and water in bottom of casserole. Season pork chops and place on top of rice. Cover and cook at 325° for 1 1/2 hours.
Prepare stuffing following directions on box. Mix cream of chicken and cream of mushroom soups using 1/2 can of water.
Wash and drain chicken. Place in large mixing bowl. In small mixing bowl, mix next 8 ingredients. Pour over chicken. Toss and refrigerate several hours or overnight.
Mix all ingredients together except powdered sugar. Roll into balls the size of hickory nuts. Bake at 350 degrees for 30 minutes at most. While hot, roll in powdered sugar. Cool. Roll again in powdered sugar.
Combine all ingredients in a medium mixing bowl; mix well. Pat into 8 x 4-inch glass loaf dish. Microwave on Roast for 25 to 30 minutes or until well done in the center. Let stand, covered, for 5 minutes before serving. Drizzle with catsup and garnish with parsley.
Preheat oven to 325°. Prepare a large spring-form pan by generously buttering and sprinkling with crushed graham cracker crumbs. Blend cream cheese and sugar together in large mixing bowl, beating until well blended. Add eggs; beat until smooth. Add remaining ingredients; blend until smooth. Pour into pan and place in pan of water. Bake at 325° for 1 1/2 hours or longer. Cake should be firm and lightly browned around the edges and soft and light in color in center. Remove from oven; leave in spring-form pan overnight in refrigerator. Garnish with strawberries although it is delicious all by itself. May be frozen for later use.
Boil pineapple, sugar and water for 5 minutes. Remove from heat. Stir in jello and cool in refrigerator until mixture begins to thicken. Fold in cheese and whipped cream. Chill until set. Serves 9.
Mix all ingredients except chocolate or almond bark as package directs; pour over mixture, mixing and coating well (using your hands is the best method). Put mixture on waxed paper to dry. Break into chunks; store in airtight containers. Saves well for several weeks.
Cook broccoli as label directs; drain well and set aside. Saute onion in margarine. Add cream of mushroom soup, drained mushroom bits, slivered almonds, garlic flavored cheese and the pimento. After cheese melts, add broccoli and mix well. Place in buttered casserole dish; sprinkle with buttered bread crumbs. Bake at 325° until lightly browned.
Preheat oven to 350° or 375°. Cooking time 1/2 hour to 1 hour. Time could vary.
Melt margarine in casserole. Mix all ingredients except cheese. Pour over margarine in casserole; do not stir. Bake at 350° for 45 to 50 minutes. Sprinkle cheese over top when done.
Dissolve yeast in milk. Sift flour and sugar; cut in shortening. Mix and knead. Roll out into 1/4-inch thickness. Cut and brush with butter. Place one on top of the other and let rise for about 1 hour or until doubled in size. Bake at 395° for 12 to 15 minutes.
Heat milk. Add butter, sugar and salt. Cool to lukewarm and add yeast. Mix and add 1/2 sifter of flour. Knead well. Let rise 15 minutes. Roll and cut. Let rise 30 minutes. Bake in hot oven for 20 minutes.
Mix in large mixing bowl the first 5 ingredients. Add remaining ingredients. Put in 9 x 13-inch baking dish and add topping.
Combine sugar, cocoa and milk in pan; boil for 1 minute. Add remaining ingredients and roll into balls. Yields 4 dozen. Store at room temperature.
Combine sweet potatoes, sugar, eggs and spices. Add margarine to hot milk, then stir into potato mixture. Beat until smooth. Pour into pie shell. Bake at 350 degrees for 50-60 minutes or until knife inserted into center comes out clean.
For crust, melt butter and mix with crumbs and 3 1/2 tablespoons sugar. Press onto a pizza pan and put into freezer for 45 minutes. For glaze, boil orange juice, water, cornstarch and 1/2 cup sugar until thick and let cool. Beat cream cheese and Cool Whip together and spread on crust. Place strawberries, bananas, blueberries, peaches, kiwi fruit, grapes, pineapple, raspberries, oranges or whatever you would like on mixture. Spread glaze on top of fruit with pastry brush until all fruit is covered completely. Cover and refrigerate. Slice like a pizza.
Mix the first six ingredients. Add oil and buttermilk. Mix and put in cupcake papers. Bake at 375° for 17 to 20 minutes.
Mix sugar, flour and cinnamon. Add eggs to oil; mix well and add to dry ingredients. Add rest of ingredients. Bake at 350° for 50 minutes in greased and floured loaf pans. Cool 30 minutes and cover with foil.
Dissolve the jello in the boiling water. When it is partially set, stir in the remaining ingredients. Pour into shallow dish or pan to set. Cut into squares to serve.