HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut a piece of foil big enough to fit inside and up over the edges of an 8 x 8 x 2-inch baking dish or pan. Place foil in pan and press against bottom, sides and corners to fit pan. Stir in a large microwave bowl the powdered sugar, milk and salt. Add the butter. Microwave, uncovered for 1 minute on High. Stir. Microwave at High for 1 1/2 minutes. Stir. Microwave 1 1/2 minutes longer or until bubbling. Quickly add chocolate chips, peanut butter and vanilla. Stir until blended. Spoon into foiled pan and press into an even layer. Refrigerate at least 2 hours. Peel off foil. Cut into small squares.
Saute onions in butter until tender, then put in baking dish. Sprinkle with Parmesan cheese, then crumble crackers on top and sprinkle again with Parmesan cheese. Bake at 350° until crackers start to turn brown.
Drain juice from mixed fruits and discard. Drain juice from pineapple, but save to use. Mix fruits together in bowl. Sprinkle pudding over fruit and fold in to blend. Add half of pineapple juice. Cover and refrigerate overnight. Just before serving, add bananas, cut in chunks. If it seems too thick, add more pineapple juice. (I usually double the recipe and serve it in individual clear plastic 9-ounce cups.)
Put sugar, margarine and Pet milk in pan and let come to a boil. Boil 8 minutes, stirring most of the time. Take off stove and add chocolate chips, stirring until dissolved. Add Marshmallow Fluff. Stir this until all is dissolved. Add nut meats and vanilla.
With adult help, turn oven to 375°. Put 12 paper bake cups into muffin pans. In a small bowl, use the spoon to stir the cream cheese, the 1/4 cup sugar, nuts and 1/2 teaspoon vanilla until mixed.
Mix buttermilk and egg, then add dry ingredients. Mix well. Can easily double or triple. Pour onto hot, slightly oiled griddle and cook until bubbles are set. Flip over and let cook about 3 more minutes. Serve warm with maple syrup.
Melt margarine and blend with stuffing mix. Place 1/2 of the mixture in baking dish that has been coated with a nonstick spray. In a bowl mix cooked mashed squash, soup, sour cream, onion and water chestnuts. Pour mixture into casserole dish. Top squash mixture with remaining stuffing. Bake at 350° for 30 minutes.
Boil vegetables until tender. Put through sieve. Mix the remaining ingredients and add to juice. Bring to a boil. Cook for 15 minutes. Put in jars. Process in hot water bath for 20 minutes. When ready to eat, add small amount of milk to each serving.
Mix and bake in paper cups at 250° for 25 minutes. They don't have to brown, just set.
Preheat oven to 450°. Mix flour, sugars and cinnamon. Cut in shortening, then mix buttermilk and raisins to make dough (dough should be moist but easy to knead). Make out biscuits and bake on greased baking sheet for 8 to 10 minutes.
Use a 9 x 13-inch baking pan and pour some of the melted butter into the pan. Spread around the bottom evenly. Take	cold crescent roll and wrap each apple completely. Place the covered apples in the pan on top of the butter. Sprinkle each with cinnamon. Pour sugar on top of all the apples. Pour remaining butter on top. Slowly pour Sprite on top and around pan. Sprinkle more cinnamon on apples. Sprinkle on nuts. Bake at 350° for 30 to 45 minutes until browned. Serve hot. Pour some extra caramelized syrup on top when serving.
Preheat oven to 350°. Place ham in roasting pan. Bake for about 3 hours.
Prick pie crust with fork, cover bottom with pecans. Bake at 400° for 8 to 10 minutes. Beat cream cheese and confectioners sugar until smooth; fold in frozen whipped topping. Pour into pie crusts, top with blueberry filling. Chill well before serving.
Soften cream cheese at room temperature. Chop green onions and peppers and mix in with cream cheese. Stir until well blended. Spread on the ham slices. Roll the slices. Refrigerate. Before serving, cut into 1-inch pieces.
Stir softened ice cream into pudding which has been mixed with the milk. Put on the crust made from the crackers and margarine in a 9 x 13-inch pan. Put 9 ounces Cool Whip on top. Store in refrigerator.
Boil broccoli for 5 minutes, drain. Add eggs, mayonnaise, onion, cheese, soup and salt and pepper. Pour in buttered casserole, cover and bake at 350 degrees for 40 minutes.
Pound pork until very thin. Season flour with salt and pepper and dip pork into it, then into beaten eggs, then into bread crumbs. Saute in olive oil and butter until golden brown (about 5 minutes). Squeeze the juice of a lemon over all and serve immediately. Serves 3 to 4.
In bowl, combine sour cream, honey and nutmeg; blend well. Place pineapple on platter lined with lettuce. Spoon sauce evenly over pineapple. Sprinkle with pecans. Chill.
Dissolve Jell-O in 3 cups of boiling water. Add frozen strawberries and stir until melted. Add cranberry sauce and mix well. Chill until firm.
Saute onions in oil from jars of artichoke hearts. Add remaining ingredients, stirring well after each. Season with salt and pepper. Pour into an 8 x 8-inch pan. Bake at 325° for 35 to 40 minutes.
Mix sugar, cream and vanilla in large skillet. Bring to a boil, stirring constantly. Remove from heat and add 4 heaping tablespoonfuls peanut butter. Mix thoroughly. Butter 1 (13 x 9-inch) pan and add fudge. Chill until served. Makes 20 pieces.
Remove stems from mushrooms and save for stuffing. Brush caps with melted butter. Put in lightly buttered pan and sprinkle with salt and pepper. Saute onion in butter and oil 3 to 4 minutes. Add scallions and stems; saute over moderate-high heat for 6 to 8 minutes. Turn off heat and mix in bread crumbs, parsley, tarragon and seasonings. Add 1/4 cup grated Swiss cheese and Parmesan cheese, a spoonful at a time. Blend in cream just to moisten. Fill mushroom caps with stuffing. Top each with remaining 3 tablespoons of Swiss cheese. Bake in 375° oven for 15 to 20 minutes.
Drain pears. Warm 1 cup syrup to dissolve gelatin (instead of water). Set aside.
Put all ingredients, except raisins and nuts, in large bowl and beat well. Add raisins and nuts after beating and blend in. Put in 2 or 3 greased and floured loaf pans or one tube/Bundt pan. Fill loaf pans only a little over half full. Bake at 350° for about 1 hour and 15 minutes.
Cut squash into small pieces and cook until tender. Do not overcook. Drain and put in baking dish. Immediately add butter and salt and pepper and onions. Combine milk and eggs and mix well with squash. Top with buttered cracker crumbs. Bake for about 30 minutes or brown in a 400° oven.
Make hamburger patties, fry slightly on both sides, then fry onions lightly. In a roasting pan, layer patties and onions. Pour bottle of ketchup mixed with water on top of patties and onions. Bake at 350° for 1 hour.
Brown meat and drain off fat. Add soup, salsa, milk, tortillas (which have been cut in 1-inch square pieces) and half of the cheese. Spoon into 2-quart shallow baking dish. Cover and bake at 400° for 30 minutes or until hot. Sprinkle with remainder of cheese and serve. Serves about 4.
Cut cutlets in half. Heat oil in large skillet. Season and lightly brown cutlets on both sides. Remove meat from skillet. Add onion and garlic to skillet; saute lightly, about 4 to 5 minutes. Add flour, and stir into fat until thoroughly blended and light brown. Add bouillon and mustard, stirring in thoroughly until mixture is smooth, then add meat. Cover and cook over low heat for about 30 minutes.
Spread cream cheese into a pie pan, then spread Hormel chili with no beans on top of that and then sprinkle with shredded Cheddar cheese. Bake or microwave until cheese is melted. If you microwave this, it would be better to warm the cream cheese and chili mixture before topping with the cheese. Serve with corn chips or tortilla chips.
Cover the bottom of a 9 x 13-inch pan evenly with the pie filling. Top evenly with the remaining ingredients in the order given. Bake in a preheated 325° oven for 1 hour.
Cook vegetables until just tender. Put in greased casserole. Next, mix onions, cheese, mayo and celery and spread over vegetables. Melt oleo and mix with cracker crumbs. Sprinkle on top. Bake about 30 minutes at 350°.
Melt margarine. Add mushrooms, peppers and onions to skillet. Stir until veggies are tender. Add tomato paste, water and oregano; blend. Cover for 5 minutes. Simmer over low heat. Add 1 cup cheese. Mix well. Grease 10 muffin cups. Separate dough into 10 biscuits. Press biscuits onto bottom and sides of muffin cups. Fill with vegetable mixture. Bake at 375° for 20 to 25 minutes. Remove from oven and sprinkle with remaining cheese.
Set hot dogs aside after scoring them. Melt margarine in saucepan. Saute onion and bell pepper. Add soup, brown sugar, vinegar and lemon juice. Cook for 5 minutes on medium-low heat. Add hot dogs. Cook for another 10 minutes. Makes 8 to 10, depending on size of hot dog package. Serve on buns. If sauce is too tangy, add more brown sugar. Teens love this.
Grease or spray with Pam an 8 x 8 x 2-inch square baking dish. Layer cottage cheese and Parmesan cheese in dish. Mix beef, herbs, paste and 1/2 cup Mozzarella cheese. Spoon evenly over top. Beat milk, eggs, Bisquick mix, salt and pepper with wire whip. Whisk until smooth 1 minute. Pour into dish. Bake approximately 30 to 40 minutes. Sprinkle with remaining cheese. Makes 4 to 6 servings.
Mix ingredients together. Batter will be stiff. Pour into greased baking dish. Bake at 325° for 25 to 30 minutes. Do not overbake.
In saucepan, heat butter and oil together. Saute shallots over medium heat until soft, about 5 minutes. Add bacon and continue to cook over medium heat for an additional 10 minutes or until bacon begins to brown; set aside.
In a mixing bowl, combine 1 cup boiling water and lemon gelatin. Add 1 cup ice cubes, stirring until melted. Add pineapple. Pour into a 13 x 9 x 2-inch baking dish; refrigerate until set. Repeat with orange gelatin, remaining water and ice. Stir in marshmallows. Pour over lemon layer; refrigerate until set.
Heat oven to 350°. Grease and flour loaf pan (9 x 5 x 3-inch). Measure all ingredients into large mixing bowl; beat on medium speed 1/2 minute. Pour into pan. Bake 55 to 65 minutes or until wooden pick inserted in center comes out clean. Cool before slicing.
Mix in bowl. Cream margarine and sugar. Beat in eggs and vanilla. Sift together cocoa, flour and salt. Stir into creamed mixture. Add nuts. Pour into a greased pan and bake at 350° for 20 to 25 minutes.
Saute shrimp lightly with onion and garlic in skillet in oil. Add tomatoes, tomato sauce, salt, other seasonings and bell pepper. Bring to a full boil. Stir in rice. Cover. Remove from heat and let stand 5 minutes. Makes about 6 cups or 4 servings.
Place chicken in pot, adding enough water to cover it. Bring to a boil and cover, simmer 45 min. or until tender. Remove chicken from pot, reserving 3/4 c. broth. Remove meat from bones and cut into pieces, set aside. Fry corn tortillas in butter until warmed thoroughly. Layer tortillas in bottom of 9x13 inch pan. Layer chicken on top. Pour soups over chicken. Top with remaining tortillas. Then shred cheese over top. Bake at 350°F uncovered for 35 min. or till cheese melts.
In a 4-quart Dutch oven, brown ground turkey in oil. Add onion and cook until crisp-tender. Add tomato sauce, cut up tomatoes, kidney beans, chili powder, garlic salt, cayenne pepper and ground pepper. Mix well. Cover and simmer for 2 to 3 hours or bake in preheated 325° oven for 1 to 2 hours, until mixture is hot and bubbly.
Mix first 3 ingredients well and pat into a 9 x 13-inch pan. Mix next 3 ingredients together and pour over batter in pan. Bake in preheated 350° oven for 35 to 45 minutes.
In saucepan over medium-high heat, bring potatoes and enough salted water to cover to a boil for 10 minutes; drain. In a bowl, combine potatoes with 3/4 cup dressing, salt and pepper. Cover and chill 3 hours or overnight. Heat oven to 350°; arrange potatoes in a single layer on baking sheet coated with buttered flavored cooking spray. Bake 25 minutes, stirring frequently. Drizzle with remaining dressing; bake 5 minutes more. Toss with dill just before serving.
Melt butter, dates, sugar and egg. Cook 5 minutes. Add nuts and Rice Krispies. Roll in balls, then roll in powdered sugar.
Saute beef cubes and onion in butter until meat is browned. Add bouillon and Worcestershire sauce. Cover and simmer 1 hour or until meat is tender, stirring occasionally. Add mushrooms with liquid. Combine sour cream and flour; blend into meat mixture. Cook 5 minutes or until sauce is thickened. Cook noodles and drain. Serve stroganoff over noodles. Makes 4 servings.
Layer ingredients in order given. Toppings can be varied to your taste. Bake at 300° for 1/2 hour.
Beat egg white until soft peaks form. Mix in sugar, flour and vanilla. Pour in pecans and stir until all are coated. Place pecans 1-inch apart on a cookie sheet covered with brown paper. (A brown paper bag works great.) Bake 30 minutes in a 250° oven, then turn off oven and let set in oven 30 more minutes. Remove from oven and loosen nuts from paper and let set to cool.
Mix flour and sugar together, then add pineapple and cheese and place in casserole dish. Melt margarine and mix with crushed crackers. Sprinkle mixture on top of pineapple mix and bake in 350° oven for 20 to 30 minutes.
Pour into casserole, heat until bubbly in a 350° oven, about 25 to 30 minutes. Take out to sprinkle cheese on top. Return to oven until cheese is melted. Use a 9 x 13-inch casserole dish.
Crumble flour, pecans and melted oleo together. Press in 9 x 13 x 2 baking pan and bake 20 minutes at 350°. Cool completely.
Mix sugar and water; let it come to a boil. Stir in package of lime jello. Let sit until it is syrupy. Add all other ingredients and chill.
Chop onion and green pepper. Heat olive oil and saute in a heavy pan. Add cubed chicken breasts and saute until light brown. Add 1 teaspoon of salt, 1 teaspoon oregano and 8 ounces of tomato sauce; cook on low-medium heat. In saucepan, melt butter and add minced garlic. Add scallops and shrimp and set aside. Add crushed tomatoes, wine, Parmesan cheese, hot sausage (after browning) and remaining spices to the chicken mixture. Continue to cook for 30 minutes on low-medium heat. Add scallops and shrimp to sauce and cook for 20 minutes more. Add Mozzarella cheese. Cook sauce until cheese melts. Cook 16 ounces of linguine for 7 to 8 minutes; add garlic and oregano to boiling water. Serve sauce over linguine and garnish with fresh parsley. Serves 6 to 8 people.
Mix all ingredients well. Bake in ovenproof dish for 45 minutes at 350°.
Mix dry ingredients thoroughly. Add cold milk. Mix well. Drop 1 tablespoon of batter at a time in hot oil, 1/4-inch deep. Turn only once as a pancake. Drain on a paper towel. Finished cake should be about 1/2-inch thick, golden brown with curled edge. Perfect with seafood and vegetables.
Pour the melted butter, eggs, and drained corn into a large bowl; combine with rest of the ingredients; adding muffin mix last. Pour mixture into a 11x7-inch greased baking dish. Bake at 375° for 35-40 minutes or until lightly browned.
Mix together and put in lined cupcake pan. Bake about 10 to 12 minutes at 450°. Makes 4. Spoon strawberries over the top when cooled.
Cream margarine and sugar. Add eggs and bananas. Stir in flour and soda. Bake in two grease and floured loaf pans at 350° for one hour or until done.
Blend all ingredients and place in casserole dish. Top with grated Cheddar and Jack cheese. Bake for 3 minutes at 350°. Serve with tortilla chips or Fritos.
Mix ingredients in a large round tube pan and bake at 300° for 1 1/2 hours.
Make pudding according to directions on package. Stir in Cool Whip. Spoon into crust. Refrigerate 1 to 2 hours. Add more Cool Whip to the top before serving, if desired.
Add 1 package of active dry yeast which has been dissolved in 1/4 cup warm water. Mix the ingredients well, then add rye flour and white flour. Turn out on well floured surface. Cover and let rest 10 minutes. Knead until dough is smooth and satiny, about 10 minutes. Place in lightly greased bowl. Cover and let rise in warm place until double, about 1 1/2 hours. Punch down, cover and let rise until almost double, about 30 minutes. Turn out on lightly floured surface and divide into equal parts. Form into balls. Cover and let rest 15 minutes. Shape into two round loaves, place on greased baking sheets, cover and let rise until almost double, about 1 hour. Brush loaves with slightly beaten egg. Bake at 350° for 40 minutes. Yield: 24 servings. Carbohydrate 33 g, protein 4 g, fat 3 g, calories 173.
Mix the first 3 ingredients in saucepan, gradually adding milk. Let cool completely, stirring occasionally. Cream together the shortening, butter and 1 cup sugar. Add the vanilla. Beat with mixer until glossy. Beat well or will be grainy. Frosts large 2-layer cake. Keeps for several weeks in refrigerator.
Using food processor (or large chef's knife), finely chop fruits. Add sugar and chill 2 hours before serving.
Cut cherries into pieces. Mix milk and lemon juice. Fold in fruits, Cool Whip and nuts. Put into 2 large graham cracker crusts. Chill 2 to 3 hours. Pies can be frozen.
Heat oven to 350°. In a large bowl, stir together flour, crumbs, sugar and salt. Add margarine; cut in until mixture resembles coarse crumbs. Stir in one beaten egg. Press evenly onto bottom of ungreased 13 x 9 x 2-inch baking pan. Bake 25 minutes or until golden. In large mixer bowl, beat sweetened condensed milk, cocoa, remaining 1 egg and vanilla. Pour over baked layer. Sprinkle coconut, then pecans over top. Bake 25 minutes or until set. Cool completely. Cut into bars. Makes about 24 bars.
Combine broccoli, rice and remaining ingredients in bowl; mix gently. Spoon into prepared casserole. Bake at 350° for 30 minutes.
Melt butter, stout, sugar and honey. Put to cool. Beat egg. Add when cool. Add spice, mix peel and fruits. Add flour. Mix together until well blended. Put in greased bread pan. Bake at 350° until well done. Brush top with butter and sugar.
Peel, seed and dice melons. Puree cantaloupe and juice of lemon until smooth. Refrigerate, covered, for at least 3 hours.
Mix well and bake in tightly covered baking pan at 350° for 3 hours. Serve over noodles or rice. Serves 4 to 6.
Combine flour and salt. Beat butter and shortening until softened. Add 1/2 cup powdered sugar, vanilla and almond extract. Beat until fluffy. Stir in flour mixture and nuts. Cover. Chill about 1 hour.
Boil cabbage in large pot of water, removing leaves as they soften. Remove leaves from water. Cut off large vein. Mix ingredients together. Make large balls. Place in leaf. Fold edges and roll. Line bottom of heavy pot with cabbage leaves. Place rolls in pot. Cover with cabbage leaves and 4 strips bacon. Fill pot halfway with saved water. Bake at 375° for 2 1/2 to 3 hours. Top with sour cream when served.
Press graham crackers, 1/3 cup sugar and butter into 9 x 13-inch pan. Mix 3 eggs, 3/4 cup sugar and cream cheese. Pour over crust and bake for 20 minutes at 350°. Cool. Cook pumpkin, 4 egg yolks, 3/4 cup sugar, milk, salt and cinnamon until heated well. Dissolve gelatine in cold water and add to pumpkin mixture. Cool and add 4 beaten egg whites with 1/4 cup sugar, beaten into egg whites. Pour mixture into cooled crust. Can top with Cool Whip.
Preheat oven to 325°. Bake 25 to 30 minutes. Cook chicken. Flake or cut in bite size pieces.
Heat oven to 375°. In plastic bag, combine potato flakes, pepper and poultry seasoning. In shallow bowl combine egg whites and lemon juice. Dip chicken, a few pieces at a time, in egg mixture. Shake chicken in potato flake mixture to coat. Place chicken in ungreased 15 x 10 x 1-inch baking pan. Bake uncovered at 375° for 45 to 60 minutes or until chicken is fork-tender and juices run clear. Makes 4 to 5 servings.
Mix ingredients in order listed. Heat 1 tablespoon Wesson oil in heavy iron skillet on top burner of stove until grease is hot, but not smoking. Pour ingredients into skillet; place in preheated 400° oven and bake for 30 to 45 minutes, until brown. Serves 6 to 8.
Saute celery, onion and pepper in small amount of cooking oil or butter. Add to remaining ingredients. Stir until well blended. Simmer until consistency to serve over cooked rice.
Mix all ingredients together, blueberries last. Pour in greased 9 x 5-inch loaf pan (if desired, sprinkle top with cinnamon sugar). Bake at 350° for 45 to 55 minutes. Cool in pan for 10 minutes.
Place 1/2 of zucchini, tomatoes and onion in a large casserole dish. Sprinkle with salt and pepper. Add 5 slices of cheese and top with rice. Repeat layering with vegetables and salt and pepper; then add cheese and 6 slices of bacon. Bake 75 to 90 minutes at 350° until tender.
Drain oysters, reserving 1/4 cup of liquor. Combine crumbs and butter. Spread 1/3 of crumbs in greased 8 x 1 1/4-inch pan. Cover with half of the oysters. Sprinkle with pepper. Using another 1/3 of the crumbs, spread a second layer. Cover with remaining oysters. Sprinkle with pepper. Combine cream, oyster liquor, Worcestershire and salt; pour over the oysters. Top with last of crumbs. Bake in a moderate oven (350°) for about 40 minutes. Makes 4 servings.
Cook eggplant in medium size boiler with water until tender; drain. Save water. Brown meat in cooking oil. Add all other ingredients; cook until tender. Add eggplant. If too dry, add water from eggplant. Cook all until of a casserole consistency.
Bring potatoes, water and onion to boil in large pot until done. Stir in remaining ingredients and simmer 5 minutes. Add water as needed. Serves 4.
Preheat oven to 325°. Beat eggs lightly. Add sugar, coconut, butter, milk and vanilla. Pour into pie shell and bake for 45 to 50 minutes or until set. Serves 6.
Drain beets. Cut into bite-size pieces. Add chopped eggs and mayonnaise. Stir well. Season to taste.
Slice sirloin while partially frozen to obtain very thin slices. When meat is completely thawed, melt 1/4 cup margarine in skillet. Lightly brown meat over medium to medium-high heat. Remove from skillet. Over medium heat, melt remaining margarine and saute onion and mushrooms. Add flour and seasonings and mix. Add and blend remaining ingredients. Lower temperature. Add meat and heat through. Serve over noodles.
Saute onion in margarine. Combine onion, chicken, Veg-All, soup and pepper to taste. Pour into a 13 x 9-inch pan. Cover with pie crust. Prick crust with a fork. Bake at 400° for about 40 minutes or until crust is brown.
Dissolve yeast in warm water in a large bowl; stir in oil, sugar, salt and 4 cups of the flour. Beat until smooth. Turn dough onto floured surface. Knead in enough remaining flour to make dough easy to handle. Knead until smooth, 3 to 5 minutes. Place in greased bowl; turn greased side up. Cover. Let rise in warm place until doubled, about 45 minutes.
Brown meat and onion in skillet. Add other ingredients. Simmer for 45 minutes to 1 hour.
Mix together. Put into a greased casserole. Sprinkle top with grated cheese and the potato chips. Bake at 350° for 25 to 30 minutes.
Combine first 6 ingredients thoroughly with 1 can tomato sauce. Pack into a loaf pan. Chill about 1 hour. Unmold into baking pan. Bake at 350° to 375° about 1 hour until cooked through. Pour 1 can tomato sauce over loaf. Bake 20 minutes more. Makes 6 to 8 servings.
Cream together sugar and oleo. Add eggs, one at a time, mixing well after each addition. Add flavorings. Add flour and soda a little at a time, alternating with milk. Be sure to mix well after each addition.
Brown onion and bacon slightly in butter. Boil diced potatoes in water until soft. Add remaining ingredients and onion and bacon mixture. Simmer 5 minutes and serve in soup bowls.
Mix all ingredients together and pour into a 9 x 13-inch baking dish. Sprinkle an 8 ounce package of Mozzarella cheese on top. Bake at 350° for 30 minutes.
Combine dry ingredients and set aside. Mix last 6 ingredients. Combine the 2 mixtures and blend well. This may be baked in 4 coffee cans (1-pound size), well greased, in a large Bundt pan or 2 bread pans. Bake in a preheated 325° oven until the bread pulls away from the sides of the pan or shows done when tested with a straw.