HumbleIntelligence/food-ner-1-Million huggingface dataset:
Split each pita bread round horizontally so you have four rounds. Place rounds on baking sheet. Bake in a 450° oven for 2 to 3 minutes or until dry and crisp. Spread each round with tomato sauce. Arrange vegetables on top. Sprinkle with Mozzarella cheese. Bake in 450° oven about 5 minutes or until cheese melts and pizzas are heated through.
Dissolve jello in boiling water. Add sherbet, stirring until melted. Chill for 30 minutes. Then add Cool Whip, pineapple and marshmallows. Freeze until firm. Serve with graham crackers on the side, as you would with a dip. Serves 6 to 8.
Mix meats, bread crumbs, milk, seasonings and egg together. Put in a well-greased loaf pan. Lay strips of bacon across the top. Bake at 350° for 1 1/4 hours.
Mix sugar, flour and cocoa. Melt butter in iron skillet. Add sugar mixture and mix lightly. Combine beaten egg yolks and milk; add to mixture, stirring constantly. Cook slowly until thick. Add vanilla and blend well. Pour into baked pie shell. Cover with stiffly beaten egg whites. Brown in oven.
Cook sausage until brown and drain. Add other ingredients and mix. Chill until cool. Make into 3/4-inch balls. Dip in flour and beaten egg and roll in bread crumbs. Deep fry until brown. Bake at 350° for 1/2 hour.
Mix well into meat. Add eggs and milk; mix thoroughly. Lightly roll mix into balls. Brown in oil before adding to sauce.
Combine sugar, butter, milk and salt in a 4-quart mixing bowl. Microwave on High for 3 minutes. Stir until well blended. Microwave on High 6 to 7 minutes until mixture boils and forms a soft ball in cold water. Add chocolate chips and stir until melted. Fold in marshmallow cream and vanilla until well blended. Pour into a buttered 13 x 9-inch baking dish. Chill until firm and cut into squares. Top each square with a walnut half.
Mix pudding and milk; fold in Cool Whip. Mix cream cheese, butter and sugar. Mix pudding and cream cheese mixtures together. Use 8-inch flowerpot. Line bottom with wax paper. Layer Oreos and pudding. End with Oreos. Add plastic flowers and serve with a hand shovel.
Mix the cream cheese and powdered sugar. Add and mix milk and peanut butter. Fold in the Cool Whip. Put in a chocolate cookie pie shell and freeze 2 hours to overnight. Before serving, cut into pieces and top each piece with a spoonful of Sander's fudge sauce that has been heated.
Cook spaghetti according to package directions. In skillet, brown ground beef; drain. Add onion, salt and seasoning salt. Cook until onion is tender, about 5 minutes. Remove from heat. When spaghetti is cooked, drain and return to skillet. Add beef mixture, soup and ketchup. Mix well. Simmer for 10 minutes. Yields 6 to 8 servings.
Cut the fruits into thin slices. Add wine and sugar. Pour in carbonated water. Stir well.
In a 2-quart bean pot, combine onion and all other ingredients. Stir well. Preheat oven to 350°. Bake 1 hour (the last 15 minutes of baking time, remove lid).
Combine all ingredients in a bowl; toss well. Cover; chill for at least 1 hour. Yields 8 servings (about 73 calories per 1/2-cup serving).
Dissolve yeast in tap water added in buttermilk. Work shortening into flour, soda and sugar. Add milk and yeast. Turn onto floured surface, roll out dough and cut out biscuits. Bake at 400° until done.
Bake pie shells according to package. Chop pecans and bake on cookie sheet at 300° for 20 minutes. In large mixing bowl, mix cream cheese and confectioners sugar until completely creamed. Add vanilla. Fold in 12 ounce Cool Whip. In baked pie shells, layer with pecans, then cream cheese mixture. Top with favorite pie filling and 8 ounces Cool Whip. Chill for 30 minutes, slice and serve.
Mix dry Jell-O with cottage cheese and Cool Whip. Add all fruits that have been well drained. Mix and refrigerate.
Mix butter, sugar, egg, sour milk and baking soda. To this mixture, add sifted flour, baking powder, cinnamon and nutmeg. Stir only until well blended. Pour batter into greased or buttered small loaf pans (2 x 2 1/2 x 6-inch). Sprinkle top of each loaf with a cinnamon/sugar mixture. Press pecan halves onto surface of loaves. Bake at 325° for 45 minutes. Makes 4 small loaves.
Bring to a boil. Put in gallon jugs and put in refrigerator. Ready to eat in 2 to 3 days.
Cook cranberries and sugar in small amount of water until all of berries are open. Dissolve gelatin in 1/4 cup cold water. Dissolve cherry jello in 1 cup boiling water, then add 1 cup cold water. Mix all together and stir once or twice while congealing.
Preheat oven to 350°. In a large bowl, stir together all the cake ingredients until moist. Beat by hand for 2 minutes. Coat a 9 x 13-inch pan with cooking spray. Pour batter into pan. Bake 30 to 40 minutes or until a toothpick inserted in center comes out clean. Cool completely.
Combine all ingredients, except bread crumbs, and mix well. Put in a buttered casserole dish and sprinkle bread crumbs on top. Bake at 400° for 30 minutes. Serves 4.
In large saucepan, cook apples in cider until tender, stirring occasionally. When tender, process apples through a sieve or food mill. Measure 6 cups of pulp into same pot. Stir in sugar and spices. Cook over low heat, stirring frequently, to prevent scorching. Cook about 1 hour or until very thick. Pour hot into hot, sterilized jars and seal. For longer storage, process pint jars in boiling water bath for 10 minutes.
Melt 1/4 cup butter, caramels and sweetened condensed milk in microwave. On stove, melt 1/2 cup butter and marshmallows. Add cereal.
Dissolve sugar and salt in scalded milk. Use a large 1 1/2 gallon bowl. Add margarine. In a separate bowl, mix yeast and warm water. Add yeast mixture and eggs to milk. Mix with a wire mixer. Add flour until dough is still soft enough to spoon into hot oil, but not too runny. Let raise until doubled in size. Spoon into hot oil, about 370°. Ladle out of hot oil when evenly browned onto old paper bags or paper towels. Roll in granulated or powdered sugar.
In 9 x 14-inch pan, add peaches with juice. Add dry cake mix. Top with butter; cut into pieces. Bake at 350° for 45 minutes.
Thaw fish, if frozen. Separate fillets; cut and piece together to make eight 6 x 2 1/2-inch strips. Drain mushrooms, reserving liquid. Add enough milk to reserved mushroom liquid to make 1 1/2 cups total liquid; set aside.
Brown hamburger in a large skillet. Add 2 cans of tomato sauce and season with oregano to taste. Cook noodles according to directions; then drain.
Arrange crackers 1 layer deep on ungreased 15 x 10 x 1-inch jelly roll pan. Place butter and brown sugar in saucepan. Bring to a boil and stir constantly for 2 minutes. Stir in nuts and mix well. Spoon mixture over crackers. Bake in 350° oven for 10 minutes. Remove and let stand 2 minutes. Cut into squares while still warm.
Chill jello until firm around edges, then beat until fluffy with salad dressing, horseradish and mustard. Fold rest of ingredients in order given. Pour into mold and refrigerate.
Brown meat and onion; drain. Sprinkle taco mix on meat. Add 2 cans of beans. Simmer 10 to 15 minutes on low heat. While hot, alternate with layers of meat, cheese and sour cream; repeat with cheese on the top layer last. Bake at 300° until hot throughout.
Drain tuna and break into large pieces. Dissolve bouillon cubes in boiling water. Cook onion and celery in butter until tender. Blend in flour, add milk and bouillon gradually to onion and celery mixture and cook, until thick, stirring constantly. Add cheese and tuna; heat until cheese melts, stirring constantly.
Combine egg and ketchup; stir in cheese, bread crumbs, onion, green pepper, salt, thyme and pepper. Add ground beef or pork; mix well. Pour into baking dish. Bake in 350° oven for about 1 hour or until done.
Combine sugar, flour, and 3 tablespoons pineapple juice. Heat on low heat until sugar melts. Stir in pineapple chunks and Cheddar cheese. Pour into baking dish. Sprinkle with cracker crumbs. Drizzle margarine over top. Bake at 350° for 20 to 25 minutes.
Mix all ingredients, except coconut, and refrigerate overnight. Add coconut before serving. (Quick and easy.)
Dissolve 1 package orange jello in 1 cup hot water; mix in 1/2 pound marshmallows, cut up or use small ones. Use 1 cup whipped cream, 3/4 cup mayonnaise, 1 small package Philadelphia cream cheese (be sure and have cream cheese soft) and 1 can drained, crushed pineapple. Let this jell until firm. Place in refrigerator. Dissolve 1 package lime jello as directed, then just before it jells, pour over other mixture. Refrigerate and jell.
Slice cucumbers and sprinkle with salt. Let stand 30 minutes and drain. Combine sour cream, vinegar, tabasco sauce, chives, dill seed and pepper. Pour over cucumbers and chill.
Sift dry ingredients together (except sugar). Let yeast mixture stand in warm place until yeast is lively and bubbles up. Add Crisco to dry ingredients, then butter and yeast mixture. Roll out and cut rolls into desired shape and size. Place on greased baking sheet; cover with damp towel or waxed paper for 30 minutes. Bake at 425° for 10 to 12 minutes.
Mix cocoa and sugar in microwave-safe dish; add hot water and mix well. Cook in microwave for 4 to 5 minutes on High, stirring after 2 1/2 minutes. Add vanilla and stir. Let cool and pour into container and store in refrigerator. You may also cook on stove top. Bring mixture to boil, stirring constantly. Boil 3 minutes, remove from heat. Add vanilla and let cool. Pour into container. Makes 2 cups. You may double this recipe.
Mix flour with sugar, salt, cream of tartar, soda and cinnamon. Cream butter to soften. Add flour mixture, milk and vanilla. Mix until all flour is moistened, then beat 2 minutes at medium speed of mixer. Add eggs and chocolate. Beat 1 minute longer. Pour batter into a 10-inch tube pan already greased and floured. Bake at 325° about 1 hour and 20 minutes or until tester comes out clean. Cool in pan 15 minutes. Remove from pan and finish cooling on rack. Sprinkle with confectioners sugar and top with glaze and coconut.
Melt oleo; add onion and celery and saute gently several minutes. Add rice and stir until well coated with oleo and deep golden color (but not brown). Add consomme, water, salt and pepper. Turn into 2-quart casserole. Bake, uncovered, at 350° for 45 minutes. Fold in sliced ripe olives and cheese and return to oven for 5 minutes. Serves 8. Delicious served with steak.
Mix each jello separately, using 3/4 cup hot water and 3/4 cup cold water for each. Set aside.
Put 1 cup pecans in each unbaked pie shell. Mix the other ingredients and pour over pecans. Bake at 375° until done. Makes two pies.
Fry bacon until very crispy. Remove bacon from pan. Saute onion in bacon grease until done. Drain pork and beans, then add them to bacon grease and onion. Add mustard and crumbled bacon to beans and heat.
In a large bowl combine cocoa and baking soda; blend in 1/3 cup melted margarine. Add boiling water and stir until well blended. Stir in sugar, eggs and remaining margarine. Add flour, vanilla and salt. Stir by hand until well blended. Fold in pecans and chocolate chunks. Pour into a well-greased 9 x 13-inch pan. Bake at 350° for 35 to 40 minutes or until brownies begin to pull away from side. Do not overbake. Cool 10 minutes before cutting.
Brown chopped onions, celery and garlic in a skillet. Then mix all ingredients together, adding the bacon last. Place in a baking dish and bake 1 hour and 15 minutes at 325°. Makes large servings.
Grease a Bundt baking pan. Mix sugars and cinnamon in a bowl. Quarter biscuits and roll in sugar mixture. Layer into greased pan. After all pieces are coated and in pan, bring butter and remaining mixture to a boil until sugar is dissolved. Pour over biscuits and bake at 350° for 30 minutes until done. Turn out on plate and store covered. To serve, pull off in pieces to eat.
Brown first 6 ingredients all in skillet; drain well. Cook rigatoni pasta; drain. Mix ground beef, rigatoni and large jar of Ragu spaghetti sauce.
Sift together sugar and flour. Add marshmallows. Set aside. Bring to a boil cocoa, oleo, shortening and cola. Pour over dry ingredients. Add the buttermilk, soda and eggs. Mix by hand. Do not beat with a mixer. Pour into greased and floured 10 x 15-inch pan. Bake at 350° for 20 to 30 minutes. If chocolate cakes are baked too long, they may become too dry, so bake just until done. Frost with Coca-Cola Icing.
Prepare fruit. Stem and mash one layer at a time. Measure 1 1/4 cups into large bowl. Finely grind about 1/2 pound unpeeled rhubarb. Add to it 1/2 cup strawberries. Mix sugar into fruit. Stir well. Let stand 10 minutes. Add lemon juice to fruit pectin in a small bowl. Mix well. Add to fruit. Stir 3 minutes. Ladle quickly into scalded containers. Cover at once with tight lids. Let stand at room temperature 24 hours. Store in freezer. Small amount may be covered and stored in refrigerator up to 3 weeks. Makes about 5 to 8 containers.
Mix sugar, pumpkin, spices, salt and milk. Add egg last. Pour into unbaked pie shell and bake for 15 minutes at 425 degrees. Reduce heat and bake another 50 minutes.
Mix and cook all ingredients in microwave in safe dish for 16 to 18 minutes, turning dish every 4 minutes. Cool and serve.
Put all ingredients in blender. Blend 30 seconds to mix. Scrape down sides and blend for 1 minute more. Let cool until thickened. Is equivalent to a can of Eagle Brand. Will keep a long time refrigerated. Substitutes just fine in any recipe I have made.
Add 1 cup water to zucchini in saucepan; bring to boil. Cook 6 minutes. Add sugar, lemon juice and pineapple. Cook 6 more minutes. Add apricot gelatin and cook 6 more minutes. Pour into freezer containers with tight lids. Let set up at room temperature for 24 hours. Store for several weeks in refrigerator or freeze several months.
Quarter biscuits. Put sugar and 2 teaspoons of cinnamon in paper bag. Add biscuits and shake until covered. Put biscuits over nuts in the pan. Bring to a boil the oleo, brown sugar and 1 1/2 teaspoons cinnamon. Pour over biscuits. Bake until done, approximately 40 minutes in a 350° oven. Turn out immediately on plate.
Crush crackers and melted butter together. Press into a 9 x 13-inch pan. Mix together cream cheese, sugar and vanilla. Prepare Dream Whip as directed on package. Add to cream cheese mix. Pour on top of graham crackers. Put blueberry pie filling on top of cream cheese mixture.
Brown ground beef (drain fat). Add onion and green pepper; cook until tender. Add remaining ingredients. Stir and simmer for 15 to 20 minutes.
Combine crumbs, cheese, salt and pepper. Dip chicken in melted oleo, then in the crumb mixture, being careful to coat the chicken evenly. Treat any bare spots with a gentle patting of crumbs. Place chicken, skin side up, in a buttered baking dish. Bake for 40 to 45 minutes in a 325° oven.
Combine first 7 ingredients in casserole; mix well. Top with chips. Bake at 350° for 20 minutes.
Pinch biscuits into bite size pieces. Mix brown sugar and cinnamon; roll biscuit pieces in mixture. Grease Bundt pan. Put pecan chips in bottom. Roll biscuit pieces in sugar mixture and put in pan. Melt oleo and mix with remaining sugar and cinnamon mixture. Spoon over biscuits. Bake at 350° for 30 to 35 minutes. Let stand 10 minutes and invert on cake plate.
In medium saucepan, combine water, evaporated skim milk and rice. Bring to boiling. Reduce heat; cook, covered, over low heat for 20 minutes, stirring often. Uncover; cook 5 minutes more. In a small bowl, combine egg yolk, 2 tablespoons sugar, lemon juice and salt. Stir about 1 cup of the hot mixture into yolk mixture; return all to saucepan. Bring to a gentle boil. Cook and stir over low heat for 3 to 4 minutes or until slightly thickened. Remove from heat; stir in vanilla and lemon peel. Cool mixture thoroughly.
Combine bread crumbs, orange rind, salt and pepper. Dip chicken in orange juice. Roll in crumb mixture. Place in greased shallow pan. Bake in a 350° oven for 30 minutes.
Dissolve yeast in water. Sift flour along with dry ingredients. Add shortening and cut in with a knife or pastry cutter. Add yeast to buttermilk and mix thoroughly.
Melt oleo over very low heat. Add chocolate chips to melt them. Add beaten egg. Cool and add the marshmallows. Shape into a log. Cover with the pecans. Wrap in waxed paper. When cold, slice.
Blend cream cheese and milk. Add dried beef, green pepper, onion flakes, garlic powder and black pepper. Stir to mix well. Fold in the sour cream. Add nuts. Spoon into small baking dish and pour 2 tablespoons melted butter over top. Bake at 350° for 20 minutes. Serve with Triscuits (or other crackers). Each person spreads cheese mixture on cracker as desired.
Layer oleo, then batter, then fruit. Bake at 350° for 45 minutes.
Drain juices. Combine juice with flour, sugar and beaten eggs. Cook until smooth and thick. Cool. Combine everything, folding in Cool Whip last. Chill. Very good.
Mix sugar, flour, nutmeg, cinnamon and salt.	Stir in apples. Put in pastry. Dot with butter. Cover with pastry. Bake 40 to 50 minutes at 350°.
Use large wishing bowl and mix above ingredients together until lumps disappear. Bake in ample pan of joy until nicely brown. Cool with comforting words. To seal the generation gap use warm understanding! Serve a "peace" everyday to give your life contentment. No refrigeration needed. Serve to everyone.
Mix cottage cheese, Cool Whip and Jell-O with mixer. Stir in pineapple. Chill and serve.
Spread crescent rolls in ungreased cookie sheet with 1-inch sides. Bake 5 to 6 minutes until lightly browned. Cool 8 to 10 minutes.
Combine all ingredients except potato chips and cheese. Mix well. Pour into a greased 2-quart casserole dish. Bake at 350° for 30 minutes.
Cook broccoli in water with bouillon cubes until tender. Blend cream, milk, flour and cheese in blender. Mix slowly with broccoli mixture in pan. Return to blender and whip for 1 minute. Return to pan and cook for 20 minutes (simmer low).
Mix graham cracker crumbs, melted margarine and sugar into 9 x 13-inch pan or Tupperware. Reserve a little of the crumbs to sprinkle on top. Mix pie filling, Eagle Brand, fruit cocktail and lemon juice and pour over graham cracker crust. Spread Cool Whip over pudding mixture. Sprinkle remaining graham crackers over Cool Whip. Freeze. Remove 30 to 40 minutes before eating.
Mix all ingredients together. Make into balls (1 teaspoon size). Place on greased cookie sheet and press flat with a fork. Bake at 350° for 7 to 10 minutes.
Combine all ingredients, except crumbs, and pour into a 2-quart baking dish. Top with crumbs and bake for 1 hour at 350°.
In a small mixing bowl, combine cream cheese, butter and vanilla. Beat at low speed on electric mixer until light. Gradually add sugar, beating until fluffy. If necessary, add milk to make of spreading consistency. Stir in chopped pecans. Frost one 8 or 9-inch square cake.
In shallow bowl, combine crackers and Italian seasoning. Dip each chicken breast in egg, then coat with cracker mixture. Set aside.
Cut bread dough into 32 pieces; make balls. Mix pudding (powder form), brown sugar and cinnamon. Dip bread dough balls into butter, then into powder mixture. Place into tube pan arranging into layers around pan; let rise 1 1/2 hours. Bake at 350° for 20 minutes. Turn out onto serving plate.
Slice apples into rings. Place half the amount in a 9 x 13-inch pan. Dot with 1/4 cup of the butter. Combine the sugars and spices. Sprinkle half the amount over the apples. Repeat the process for the second layer. Bake at 350° for 55 minutes. Serves 8.
Melt butter and marshmallows over low heat. Mix other ingredients, then add melted mixture. Stir well to make sure everything is coated. Pack in 8-inch buttered pan. Cool in refrigerator. Cut in squares.
Dissolve jello in juice from pineapple and cherries. Bring to a boil. Stir in other ingredients. Let congeal.
Salt and lemon pepper chicken. Pour the buttermilk over chicken. Refrigerate 1 hour. Pour off excess buttermilk and dip into flour until chicken is covered. Deep fry until golden brown. Fry on medium heat so it won't burn before getting well done.
Sift white flour into mixing bowl. Add whole wheat flour and other dry ingredients. Mix and form a well in the center. Pour the milk and oil into well. Stir until dough is formed.
Beat egg whites until stiff, adding 1/4 cup sugar to keep them stiff. Cream the shortening and add salt, vanilla and remaining sugar gradually. Combine with unbeaten yolks, beating until light and creamy. Sift dry ingredients and add alternately with milk. Fold in beaten egg whites. Add the lightly floured blueberries. Bake in an 8 x 8 x 2-inch pan for 50 to 60 minutes at 350°.
Cream shortening and sugar; add salt, soda and eggs. Mix together. Stir in flour, potato chips, vanilla and nuts. Drop by teaspoonful onto baking sheet. Bake at 350° for 10 minutes.
Mix squash, sour cream and 1/2 of cheese and crackers. Top with other cheese and crackers and butter. Pour into greased casserole dish and bake for 20 minutes in 350° oven.
Mix dry and wet ingredients separately. Combine and add 1 cup well-drained blueberries. Bake at 400° for 20 minutes.
Combine chocolate wafer crumbs, nutmeg and butter, mixing well. Press mixture into bottom of a 9-inch spring-form pan; allow to chill. Beat cream cheese with electric mixer until light and fluffy. Gradually add sugar and mix well. Add eggs, one at a time, beating well after each addition. Stir in sour cream, melted chocolate, cocoa and vanilla. Mix well. Gently fold in whipped cream; spoon into prepared pan. Bake at 300° for 1 hour.
Saute ground beef, onions, celery until done, drain off excess fat and pour into 2 quart casserole dish. Pour chicken soup over this, do not stir. Then mushroom soup over this and sprinkle with the noodles on top. Bake 350° for 30 minutes.
Trim off tips of tenderloin to make 11-inch long cylinders. Sear the tenderloins on all sides in a large skillet, one at a time. Butterfly each tenderloin lengthwise by cutting the lower third of the meat of within 1 inch of the opposite side. Lay the tenderloin open; butterfly remaining thick portion, starting from the last cut in the center. Pat meat firmly to make a 9 x 11-inch rectangle about 1/2 inch thick. Season with salt and pepper. Arrange half the lobster pieces in rows lengthwise across the tenderloin. Roll the tenderloin firmly, keeping the lobster pieces centered inside the roll. Tie the meat roll with string at 2 inch intervals. Repeat with second tenderloin and remaining lobster. Refrigerate until 1 hour before serving time. Bake in 350° oven for 1 hour or until the internal temperature of the meat reaches 135° to 140°. Remove strings. Slice and serve with Bearnaise Sauce. Serves 20.
Mix sugar, cornstarch and water and boil until clear. Remove. Add jello and stir. Place strawberries in pie shell and pour hot mixture over pie. Refrigerate.
Combine. Bake at 350° for 1 hour. Sprinkle with grated cheese. Return to oven to brown.
Add sugar to beaten eggs. Add oil. Sift dry ingredients and add alternately with hot water. Add pumpkin and nuts last. Add 1 cup raisins, if desired. Bake 1 hour at 350°. Makes 3 loaves.
Combine flour, 1 cup sugar and baking soda. Add to melted margarine. Use slightly more than half the mixture to line an ungreased 9 x 13-inch glass baking dish. Combine apples, 4 tablespoons sugar, lemon juice and cinnamon. Pour into baking dish. Arrange remaining crumb mixture on top and pat down gently. Bake at 350° for 1 hour.
Place roast in heavy-duty aluminum foil lined baking dish. Sprinkle with soup mix. Pour cola over this and seal tightly with aluminum foil. Bake at 300° to 325° until tender. Allow 30 to 45 minutes per pound roasting time.
Mix 1/3 cup melted margarine and egg well, press in 9 x 13-inch greased pan. Bake 15 minutes at 350°. While hot, cover with miniature marshmallows. Add Rice Krispies and peanuts to 1/4 cup melted margarine, vanilla, peanut butter chips, syrup and peanut butter. Pour over marshmallows.
Peel and slice sweet potatoes in 1/4-inch slices and arrange in a buttered baking dish. Make syrup by combining sugar, orange juice, salt, orange rind and water. Pour over the potatoes. Cover and bake in a 350° oven for 30 minutes or until tender. Baste occasionally. Uncover the last 10 minutes and allow to brown. Layer with miniature marshmallows and brown just before removing from oven. Serves 6.