HumbleIntelligence/food-ner-1-Million huggingface dataset:
Sprinkle cracker crumbs in a 9 x 9-inch pan. Layer chocolate chips, coconut and pecans. Pour condensed milk over top of layered ingredients. Bake at 350° for 25 to 30 minutes. Cool and cut into squares.
Combine jello, water, sugar and cornstarch. Stir until it coats spoon. Remove from heat and add coloring. Let cool a little and add lemon juice. Let cool completely, but not congealed. Place sliced strawberries in shells. Refrigerate until congealed. The jello mixture should be placed on top of the strawberries before placing in refrigerator.
Pat 3/4 of ground beef in bottom of cold electric skillet. Layer vegetables over meat as listed, then crumble remaining meat over vegetables. Pour soup over meat and vegetables and spread to the edges of skillet. Top with cheese. Cook over medium-low heat (in electric skillet at 300°) for 30 to 40 minutes, or until vegetables are tender and mixture is bubbly.
In medium bowl, stir together all ingredients, except tortillas. On each flour tortilla, spread about 1/2 cup spinach mixture. Roll up tightly; wrap in plastic wrap. Refrigerate for at least 2 hours, or until set.
Combine sugar and water. Boil for 4 minutes. Add margarine. Layer potatoes in casserole dish. Pour over potatoes and bake 30 minutes at 350°.
Mix in gallon container the tea and 2 cups water. Boil sugar and 2 cups water for 5 minutes. Cool and add to tea mixture. Add remaining ingredients and mix. Add additional water to make 1 gallon.
Mix sugar, flour, and cinnamon into melted margarine or butter. Add eggs and beat well. Pour into pie shell. Top with grated apples. Bake at 350° about 1 hour or until browned.
Mix sugar and oil together. Add flour. Add pumpkin, then mix in all dry ingredients with dissolved soda. Add chocolate chips, vanilla and nuts (optional). Mix until blended. Drop by teaspoon on greased cookie sheet in 325° oven. Bake about 12 minutes.
Combine all ingredients in a medium skillet and simmer for 5 minutes; stir often. Add hot sauce and simmer for 3 minutes more. Serve over rice or pasta.
Dissolve together the first 3 ingredients. Boil together sugar and water. Add sugar and water mixture to dissolved jello mixture. Stir well. Pour into pan; refrigerate until set. Cut into shapes. Easy to eat with fingers. Great for children!!
Layer the first 7 ingredients in a large salad bowl in order given above. Combine mayonnaise and sugar; spread over salad vegetables to cover. Sprinkle with cheeses. Cover with plastic wrap; chill overnight or at least 8 hours. Garnish before serving with egg, bacon and tomato. Do not toss. Serves 6 to 8.
Cook and drain vermicelli. Add lemon juice, Accent and seasoned salt; mix all together. Chill overnight.
Combine milk, rice, raisins, egg and pudding mix in saucepan. Stir over medium heat until it just comes to a boil. Cool 5 minutes, stirring twice. Pour into dessert dishes or serving bowls. Sprinkle with cinnamon and nutmeg. Serve warm. Makes 10 servings.
Slightly congeal Jell-O (about 30 minutes). Fold in other ingredients and refrigerate until congealed. Double recipe for larger quantity.
Remove dark green outer leaves and discard. Tear remaining leaves into quarter pieces; rinse and dry. Add into food processor the basil, shallots, vinegar and mustard and process briefly (three or four short bursts). Add oil and cheese and process in two short bursts, just to combine. Divide romaine hearts among four chilled plates and drizzle dressing over. Garnish with basil sprigs and toasted pine nuts.
Wash mushrooms; trim off tips of stems. Remove stems; finely chop enough pieces to make 1/2 cup. Cook mushroom caps in margarine for 5 minutes. Combine softened cream cheese, dressing mix and milk, mixing until well blended. Stir in mushroom pieces and onion. Fill mushroom caps; broil until golden brown. Makes 18 to 20 stuffed mushrooms.
Dissolve gelatin in boiling water. Measure 1 cup gelatin mixture and add cold water until thickened. Add fruit and put into 1 1/2-quart serving bowl. Blend ice cream into remaining gelatin and spoon over clear gelatin. Chill until set. Serves 12.
Cook rice in boiling water. Put rice, salt, 1 tablespoon margarine and boiling water in a 2 quart casserole. Add squash. Make sauce of flour, 2 tablespoons margarine, milk and cheese. Add to squash and rice. Sprinkle with bread crumbs. Arrange sliced hard-cooked eggs, cut lengthwise, on top. Bake in a 350° oven for 45 minutes.
Butter 9 x 13-inch pan. Dump in cherry pie filling. Dump in pineapple. Sprinkle cake mix to cover. Do not stir. Sprinkle nuts on top. Cut butter into small pieces and dot top of cake. Bake in 350° oven for 30 to 35 minutes. Serve plain or with ice cream or whipped cream.
Cook sausage and onion until sausage is browned and onion tender. Drain on paper towel. Return sausage to kettle with potato, salt, marjoram, pepper and water. Bring to boil; reduce heat and simmer until potatoes are tender, about 15 minutes. Add corn and evaporated milk. Heat through.
In a saucepan over low heat, melt chips and shortening, stirring constantly until smooth. Spear fruit with toothpicks and dip into chocolate. Place on waxed paper.
Cook noodles in boiling water until done. Melt butter in a medium sauce pan. Add the four and stir until smooth. Add milk and cook until thickened. Combine this white sauce with mushroom soup. Pour over noodles, ham and mushrooms. Mix thoroughly. Pour into a 9 x 13 pan. Top with shredded cheese and crushed chips. Cover with foil and bake in oven for 40 minutes at 325. Take foil off and put back in oven for 5 minutes. Let stand for 10 minutes before serving.
Sift together the first four ingredients. Cream shortening and sugar well. Add 3 eggs; beat well. Add 2 eggs. Beat well. Add flour mixture alternately with milk. Add vanilla. Grease and flour cake pans. Put just enough dough to spread in pan (about two big spoonfuls). Bake in preheated oven at 425° for 8 to 10 minutes.
Break cake into pieces and spread in bottom of 9 x 13-inch pan. Mix next 5 ingredients together; fold in large Cool Whip. Spread over cake; chill. Top with remaining Cool Whip and sprinkle with nuts.
Mix butter, sugars and milk. Let cool, then add eggs and graham crackers. Set aside. Place pineapple on bottom of 2 or 3- quart baking dish. Pour mixture on top. Bake at 350° for 1 hour.
Place chicken in single layer in baking dish. Mix catsup and Coca-Cola well. Pour over chicken. Bake at 350° for 1 hour. Serves 4.
Stir egg and onion into potatoes. Add salt, mustard and pepper. Form patties. Dip in cracker crumbs or flour to coat. Fry in butter until golden.
Saute onion in butter. Mix all ingredients together and pour into 1 1/2-quart buttered casserole. Sprinkle bread crumbs on top. Bake at 350° for 30 minutes.
Brown turkey in wok. Stir to break up. Add onions and garlic. Saute until soft. Add chili mix. Stir to blend. Stir in remaining ingredients. Cover and simmer over low heat for 35 to 40 minutes. Add water, if chili becomes too thick. Serves 4 to 6.
In a 10-inch skillet over medium-high heat, cook beef until browned, stirring to separate meat. Spoon off fat. Stir in soups, water, mixed vegetables and Worcestershire sauce. Spoon into a 3-quart baking dish. Bake at 400° for 10 minutes or until hot and bubbling. Meanwhile, cut each biscuit into quarters. Remove dish from oven; stir. Arrange biscuits on hot beef mixture. Top with cheese. Bake 10 minutes or until biscuits are golden brown. Serves 6.
In a skillet, brown beef; drain. Add 1/2 cup of the tomato sauce and the taco mix; blend well. Line the bottom of greased 8-inch square baking dish with 2 cups of the corn chips. Combine remaining tomato sauce and beans. Spread meat mixture over chips, then spoon bean mixture over meat. Bake at 375° for 25 minutes. Remove from oven. Sprinkle cheese and remaining corn chips on top. Bake for 5 minutes more.
Mix jello, water, raspberries and applesauce well. Refrigerate until congealed, then combine 1 cup mini marshmallows with 1/2 cup sour cream and spread over top.
Add Crisco to milk while milk is still warm. When milk has cooled, dissolve yeast in water and add to milk. Add sugar, salt, eggs and flour. Beat well. Let rest in bowl about 20 minutes. Knead dough for a minute or two. Fill greased muffin pans 2/3 full or make out rolls and let rise until double in bulk. Bake in hot oven at 425° for 20 minutes. Brush with butter after removing from oven. Makes about 36 rolls. Only one rising is necessary for this recipe.
Pound flour into steak to tenderize. Brown meat in fat. Cook with onions and green pepper. Put steak in Dutch oven with more green pepper, tomato sauce, beer and mushrooms. Cook over low heat for 1 1/2 hours. Add a little water if too thick. Serves 4.
Slice bacon into 1/2 inch strips. Saute bacon, onion and garlic for 5 minutes, stirring occasionally. Drain beans. Combine beans, onion mixture and remaining ingredients in 1-quart casserole. Bake, covered, at 350° for 30 minutes. Uncover; bake 30 minutes longer. Serve beans with barbecued meat or chicken. Makes 4 servings.
Heat oven to 350°. Grease 13 x 9 x 2-inch baking pan. In large microwave-safe bowl, combine butter and peanut butter. Microwave at High (100%) 2 to 2 1/2 minutes or until butter is melted and mixture is smooth when stirred. Stir in sugar and vanilla. Add eggs, one at a time, beating well with wooden spoon after each addition. Add cocoa, beat until well blended. Add flour, baking powder and salt; beat well. Spread batter into prepared pan. Bake 10 minutes. Sprinkle baking bits over surface. Bake additional 20 to 25 minutes or until brownies just begin to pull away from sides of pan. Cool completely in pan on wire rack. Cut into bars. Makes about 36 brownies.
In a long butter dish, spread blueberry filling evenly across bottom. Spread pineapple even for next layer. Slice the margarine thinly and place evenly on top. Bake at 325° or 350° for 30 to 35 minutes. Serve warm or cold.
In a mixing bowl, combine cake mix, eggs, pumpkin, water, oil, pudding mix and cinnamon. Beat at medium speed for 5 minutes. Stir in pecans. Pour into a greased and floured 10-inch tube pan. Bake at 350° for 45 to 55 minutes or until cake tests done. Let cool in pan for 10 minutes before removing to a wire rack. Frost with cream cheese frosting or serve with whipped cream.
Preheat oven to 375°. Stir together water, rice, tomatoes, Velveeta cheese, onion and 1 teaspoon Italian seasoning into greased 13 x 9-inch baking dish. Top with chicken; sprinkle with Parmesan cheese and remaining Italian seasoning. Bake 45 to 50 minutes or until chicken is tender. Let stand 5 minutes. Makes 4 to 6 servings.
Bake cake by regular directions in 2 layers. Cool and cut into 1-inch squares. Dump 1 layer of cut up cake in bottom of 1 (5-quart) punch bowl. Spread 1 can of cherry pie filling on top of cake. Spread 1 can of crushed pineapple on top of cherry pie filling. Spread 1 package pudding (mixed according to directions) on top of pineapple. Spread 1 tub of Cool Whip on top of pudding. Repeat preceding directions. Sprinkle top layer with coconut. Decorate with nuts and maraschino cherries (optional). Makes 25 servings (320 calories per serving). Can be halved by using half of ingredients.
Mix ingredients after thawing and draining spinach; chill for 3 to 6 hours before serving with crackers.
Blend sugar, salt and mace in large mixing bowl. Cream the sugar mixture and butter until light and fluffy. Add extracts. Beat eggs into mixture, one at a time, beating well after each addition. Add parts of flour and milk to creamed mixture alternately, blending well after each addition. When smooth, turn batter into greased and floured 10-inch tube pan. Bake in a moderate oven at 350° for 1 hour and 15 minutes or until cake tester comes out clean and cake is golden brown. Allow cake to cool 5 minutes in pan. Turn out on cooling rack. Cool thoroughly.
Mix all ingredients. Put in casserole and cover with strips of bacon. Bake at 300° for 2 hours. The flavor is improved if the beans are mixed several hours before baking.
Combine 1/4 cup soup with all ingredients, except water; mix well. Shape into 6 patties; place in shallow baking dish. Bake at 350° for 30 minutes. Spoon off fat. Combine remaining soup with the water; pour over meat. Bake 10 minutes longer.
Cut meat into cubes. Layer meat in casserole dish. Pour vegetable soup on top of meat. Spread mashed potatoes. Bake at 350° for 1/2 hour.
Mix oil, sugar, eggs, plum baby food and food coloring. In a separate bowl, mix flour, cinnamon, cloves, nutmeg, salt, baking soda and nuts. Mix wet and dry ingredients together. Place in 2 medium greased and floured loaf pans and bake at 350° for 50 to 60 minutes. Remove from oven to cool for 10 minutes in the pans. Remove from pans and cool on wire rack until cold.
Combine flour, soda, salt, cinnamon and sugar in large bowl. Add grated carrots, apples, coconut, raisins and pecans. Stir well. Combine oil, eggs and vanilla. Make a well in center of dry mixture and combine the oil, egg and vanilla mixture. Spoon into greased muffin pans, 3/4 full. Bake at 375° for 18 to 10 minutes or until golden brown. Makes 2 dozen.
Combine all ingredients with electric mixer. Pour into baking dish. Bake 35 to 40 minutes at 300° until about firm. Add topping during last 15 minutes of baking time.
Mix all ingredients. Mixture will be thick. Let rise about 30-40 minutes. Do not stir. Then just drop by spoonful into hot grease and fry.
Break up cake into pieces. Place into a 9 x 9-inch baking pan. Make pudding as directed on box. Cool. Pour half of pudding over cake, then half of the fruit and half of the Cool Whip. Repeat second layer, ending with Cool Whip. Chill for a few hours.
Peel and slice potatoes. Dice onion. Fry together until tender. Once cooked, break potatoes in small pieces; set aside. Fry bacon and crumble into pieces. Add to potatoes. Scramble eggs; add to potatoes. Mix in green chiles. Put mixture in warmed burrito shells with Cheddar cheese. May be topped with salsa, if desired.
Combine raisins, soda and boiling water and cover and place in refrigerator overnight. The next day, add the salad oil, sugar, salt, eggs, flour and nuts. Grease 3 (1 pound) coffee cans or 9 soup cans real well. Divide batter evenly (1/2 can full is about right). Bake at 350° for 1 hour. Store one week in refrigerator before eating (if you can wait that long!).
Get into car and proceed to nearest fast food restaurant drive through window. Glance over a menu and order. Get amount of purchase out and wait your turn. Pay and either go home to eat or find a park or eat in car. Enjoy.
Mix flour, sugar, and salt with a fork. Add shortening and mix until crumbly. In small bowl beat egg, water and vinegar. Add dry ingredients. Divide into 2 balls. Chill 30 minutes to an 1 hour.
Mix thoroughly until smooth and creamy the shortening, sugar and eggs. Sift together dry ingredients and stir in. Chill dough at least 1 hour, then roll into 1-inch balls. Roll in cinnamon sugar mixture; bake on an ungreased cookie sheet. Bake 5 to 8 minutes at 400°. Do not overbake. Tops are soft.
Snap off the tough stems of asparagus spears. Cut the stalks into 1/2-inch slices. Heat oil in a 12-inch skillet, add garlic, salt, and asparagus. Saute over moderate heat for 2 minutes. Pour in chicken broth and bring to a boil. Mix cornstarch, water, and soy sauce. Add to asparagus, stir and bring to a boil again. Stir for 1 minute, add pepper and serve at once. Serves 4.
Combine pretzels and butter. Pat in 9 x 13-inch pan. Bake at 400° for 8 minutes. Cool.
In a large bowl, stir together the flour, sugar, cocoa, soda, and salt. In another container, beat together the water, oil, vinegar, and vanilla. Gradually add to dry ingredients, stirring just until blended. Fill 18 paper lined cupcake cups about half full of batter. Top each with 1 tablespoon of Chocolate Chip Filling and about 1/2 teaspoon walnuts. Bake in a 350° oven for 25 minutes, or until top springs back when gently pressed. Makes 18 cupcakes.
Sift flour, salt, baking powder and soda together 3 times. Cream brown sugar and shortening. Add beaten eggs and vanilla; beat well. Stir in sifted dry ingredients and rolled oats. Form balls the size of walnuts; roll in powdered sugar until heavily coated. Put whole pecan in center of each ball; press balls down on cookie sheet with a glass. Bake in moderate oven, 375°, for 8 to 10 minutes or until golden brown. Should still be soft when removed from oven.
Mix all ingredients together. Better after a couple of days. Will keep 2 to 3 weeks. Keep refrigerated.
Mix all together. Bake in a 400° to 450° oven for about 20 to 25 minutes (or until done).
Mix ingredients until creamed. There may be a few lumps of cream cheese but that's okay. With an assortment of fruits, dip in! (Best if refrigerated overnight.)
In large skillet, cook and stir onion and green pepper in oil over medium heat until onion is tender. Stir in remaining ingredients. Heat to boiling. Cool. Cover; refrigerate several days. Makes about 3 cups.
Heat oven to 375°. In large bowl, combine sugar, brown sugar, margarine, peanut butter, vanilla and egg; blend well. Lightly spoon flour into measuring cup; level off. Stir in flour. Press dough evenly over bottom of 12 or 14-inch pizza pan, forming rim along edge.
Mix ingredients and put in ungreased pan. Bake at 350° for 30 minutes.
Cook broccoli; mix all ingredients, put into greased casserole and bake 30 minutes at 350°. This recipe can be doubled.
1. Preheat oven to 350 degrees. Combine 3/4 c. broth, vinegar and garlic in a small bowl, let stand 15 minutes. Strain through a sieve over a small saucepan and reserve garlic. Bring vinegar mixture to a boil and cook until reduced to 6 tablespoons (about 6 minutes). Keep warm. 3. If mushrooms are large, remove brown gills and discard. Remove stems and chop finely then set aside. Place bread in food processor and pulse 10 times or until fine crumbs form to measure 1 cup. Heat the oil in a large nonstick skillet over medium-high heat and add breadcrumbs, cooking for 4 minutes or until lightly browned, stirring frequently. Stir in reserved garlic, chopped mushroom stems, chives, sage, salt and pepper and cook for 2 minutes. Remove from heat; stir in 1/2 c. broth. Keep warm.4. Place the mushroom caps, stem sides up, on a baking sheet coated with cooking spray. Bake at 350 degrees for 10 minutes or until tender. Divide bread crumb mixture evenly among mushroom caps and drizzle 1 tablespoon vinegar mixture over each serving.
Mix water, syrup and cornstarch. Cook and stir until thick and clear. Add sugar and bring to boil. Pour over peaches. Cool while making crust. Make double crust for 9-inch pie. Pour peaches in pie pan lined with crust. Put on top crust. Bake at 400° for 40 to 45 minutes.
Combine first 4 ingredients; stir until sugar is dissolved. Chill; add ginger ale just before serving. Yield: 30 servings.
Remove casing from sausage and crumble. In frying pan, fry sausage until crumbly, add green pepper and onion. Saute 5 minutes. Stir in tomatoes, water and tomato paste. Simmer, stirring occasionally for 10 minutes. Season to taste with salt and pepper. Remove from heat. Cook elbow macaroni, drain. Layer macaroni and Mozzarella cheese in 9 x 13-inch pan, ending with macaroni. Pour sauce over; sprinkle with Parmesan cheese. Bake at 350° for 25 to 30 minutes. Makes 6 servings.
Mix together the glue and water. Mix together the water, Borax and food coloring. Stir mixtures together and watch Gak appear! Great for Halloween parties. For age 5 and up.
Cream oleo and sugar; add eggs and beat well. Blend in vanilla, flour and chocolate. Mix nuts into batter or sprinkle over top and pour into an 8 x 8 x 2-inch greased pan. Bake in 325° oven for 35 minutes.
Heat oven to 350°. Prepare pastry. In saucepan, combine corn syrup, sugar, chocolate and milk. Heat, stirring constantly, just until chocolate is melted. (Could also do in microwave.) Gradually stir hot mixture into eggs. Stir in pecan halves. Pour into pastry lined pie pan. Bake for 50 to 60 minutes. (Center will appear soft.) Cool several hours.
Cut cabbage and carrots into small pieces, about the size of a rice kernel. The food processor works great for this. In salad bowl, combine all other ingredients. Beat until smooth. Add the cabbage and carrots. Mix well. Cover and refrigerate.
On large oblong or round platter, spread a layer of refried beans. Combine avocados, lemon juice, salt and pepper. Spread that mixture on top of beans. Combine sour cream and taco seasoning. Spread on top of avocado mixture. Chop and combine green onions, tomatoes and olives. Spread in a ring around outside of platter. Garnish with Cheddar cheese and serve with tortilla chips.
Mix eggs, vanilla and lemon together. Beat well. Add lemon pudding mix, cake mix, butter/oil and water. Beat well. Bake at 350° for about an hour or until done.
In shallow baking dish, place squash with onion and tomato arranged on top. Sprinkle bouillon cube and seasonings over top. Bake at 400° for 30 minutes or until onions and tomatoes are done. Sprinkle cheese thickly over top and return to oven for a few minutes until cheese is melted.
Alternate layers of onions and potatoes in a casserole dish. Mix together margarine and seasonings; pour over potatoes and onions. Cover and bake at 400° for 40 minutes. Uncover; sprinkle paprika over and bake uncovered for 20 minutes.
Preheat oven to 350°. Sift sugar, flour and cinnamon together. Add oil and eggs. Mix well. Add carrots. Mix well. Fold in pecans. Bake approximately 45 minutes until you can insert a toothpick, and it comes out clean. Bake in two 9-inch pans or three 8-inch pans or one 13-inch oblong pan.
Stir-fry cabbage in oil and salt. Add carrot and onions. Add broth. Cook, tossing a minute or so. Stir in soy sauce. Serves 4 to 6.
Combine sugar, water, salt and yeast; let stand for 5 minutes. Add oil and enough flour to make a stiff dough. Let stand for 1 hour. Make into rolls and let rise for 1 hour. Bake at 425° until brown.
Place chicken in baking dish and top each piece of chicken with a slice of cheese. Thin soup with water or broth and pour over chicken. Sprinkle dry stuffing mix on top. Drizzle melted butter over stuffing. Bake 50 to 60 minutes at 350°.
Skin and bone chicken; cut into 1-inch pieces. In wok or skillet, melt butter over medium heat. Stir-fry mushrooms and onions, about 2 minutes. Add chicken and stir-fry about 5 minutes. Blend broth and flour. Add to chicken and vegetables. Cook and stir until thickened and bubbly. Stir in grapes and wine; heat through. Serve over rice.
Combine all ingredients in electric blender; blend until smooth. Serve immediately. Makes about 3 cups.
Combine all ingredients; mix well. Chill for several hours. Yields 6 to 8 servings.
Preheat oven to 350°. Line a standard size cookie sheet with built up sides with aluminum foil. Lightly spray with Pam. Arrange the saltine crackers in single layer over the foil. Set aside.
Grease cookie sheet and line with pecans. Mix the German chocolate cake and pour over pecans. Mix cream cheese, 1 box powdered sugar and melted butter. Pour over cake mix. Bake at 350° until done.
Mix first 7 ingredients together and chill. Then form into log shape. Roll/coat "log" in pecan/parsley mixture. Chill several hours. Serve with crackers.
Cream eggs and shortening. Add buttermilk gradually. Add dry ingredients and add flavoring. Bake at 350° for 35 minutes. Can be glazed with powdered sugar.
Place all ingredients in chicken broth and cook until vegetables are tender. Serve hot with crackers or bread.
Saute garlic. Add preserves, soy sauce and water and cook until combined and hot. Serve over cutlets.
Beat eggs; add sugar and vanilla. Sift flour and all dry ingredients and add alternately with milk. (Use rich milk.) Chill dough and roll out. Handle as little as possible. Cut with doughnut cutter. Fry in Crisco.
Mix softened cream cheese and Eagle Brand milk, then slowly add lemon juice. Pour into pie crust. Bake on 350° for 30 or 35 minutes or until set.