HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a blender, combine the milk, bananas, ice cream and pineapple. Cover and process until smooth. Pour into chilled glasses. Top with coconut and pecans. Yield: 5 cups.
Put corn in an oil covered dish. Add salt, pepper and eggs; mix. Add milk and mix well. Add 3/4 of crumbs; mix and let stand. Melt 2 tablespoons butter to rest of crumbs. Put over top and put in oven at 350° for 45 minutes. Take off lid last 15 minutes.
In a large bowl, pour boiling water over oats. Let stand 10 minutes. Stir in brown sugar and butter. Mix in egg. Sift together flour, cocoa, soda and salt. Add flour mixture to batter; mix well. Stir in vanilla and half the chocolate chips. Divide batter among 24 fluted paper muffin cups or greased and floured cups. Sprinkle tops with nuts and remaining chips. Bake at 350° for 18 to 20 minutes or until toothpick inserted comes out clean.
Place sherbet in a punch bowl. Gradually add chilled 7-Up until desired thickness is achieved. Yields 18 to 20 servings.
Combine pineapple juice, water and sugar in saucepan. Bring to boil. Stir in jello and let cool for a few minutes. Add cream cheese, celery, nuts and blend. Fold in Cool Whip after jello has slightly thickened. Refrigerate several hours to set.
Heat oven to 400°. Bake in a greased pie plate, 10 x 1 1/2-inch, or medium sized casserole dish.
Mix first 3 ingredients and spread on Ritz crackers. Bake at 425° until cheese has melted. Serve hot. Makes 3 dozen.
Place pod of garlic into piece of foil. Cut top so you can get some butter into center area. Close foil around it and bake at 350° for about 30 minutes. Garlic will slip out of peeling when done. Spread on hot buttered bread or mix with butter for great garlic butter.
Preheat oven to 350°. Grease a 5 x 9-inch loaf pan. Cream 1 cup sugar and butter until fluffy. Add eggs and lemon peel; beat well. Set aside 2 tablespoons flour; sift remaining flour with baking powder and salt. Mix the flour alternately with milk into creamed mixture. Beat smooth after each addition. Combine reserved flour with blueberries. Fold gently into batter. Turn into pan and bake 1 hour. Cool 10 minutes and pierce gently with a fork. Combine lemon juice and 1/4 cup sugar. Dissolve and pour over loaf. Enjoy!
Cook onion, ground beef and seasoning; brown lightly. Add green beans, corn and tomato soup. Pour into 1 1/2-quart casserole. Top with cheese spins. Make cheese with biscuit mix.
Toast the sesame seed until lightly browned. Let cool. Put the shredded chicken in a bowl and sprinkle with mustard, ginger, garlic and onion powders, orange juice, soy sauce and sesame seed. Toss well.
Season ground beef patties with hamburger seasoning and garlic salt while cooking on a charcoal/gas grill until medium done. Chop cooked meat. Saute pepper and onion in some margarine in a large iron skillet on the grill. Add ground beef patties that have been chopped; remove from heat. Combine remaining ingredients in mixing bowl with 1 tablespoon margarine. Add to ground beef mixture in iron skillet. Simmer on grill for 1 hour.
Saute onion in butter until tender. Stir in flour and salt; gradually add milk, stirring constantly, in double boiler. Bring to a boil. Add broth; cook over low heat until serving time. Approximately 30 minutes before serving, add carrots and broccoli. Stir occasionally, but do not boil.
Mix together cracker crumbs, 1/4 cup sugar and margarine. Press firmly into 13 x 9-inch pan. Chill 15 minutes. Beat cream cheese, 1/4 cup sugar, milk until smooth, fold in Cool Whip, spread into crust. Prepare chocolate pudding as directed on box. Pour over cream cheese layer. Chill several hours. Spread 1 1/2 cups Cool Whip over pudding; garnish with nuts.
Brown beef well. Mix can of soup with mayonnaise. Add to beef. Serve over rice or noodles.
Crumble 1/2 box of crackers in bottom of buttered casserole dish. Chip 1/2 stick butter over crumbs. Layer chicken, chestnuts, pimentos and sour cream on top of buttered crackers. Pour soup over mixture. Top with the other half box of crackers and 1/2 stick butter. Bake in a 350° oven about 45 minutes or until brown and bubbly.
Cream the butter and sugar. Add eggs, milk and then the flour in which the baking powder has been sifted. Flavor with nutmeg and lemon juice. Roll dough into thin sheet. Cut into shapes. Bake them on greased tins at 375° for 10 minutes.
Arrange chicken in a lightly greased 13 x 9 x 2-inch baking dish. Top with cheese slices. Combine soup and wine. Stir well and pour over chicken breasts. Shake crumbs (stuffing mix) over top and drizzle the butter over the crumbs. Bake at 350° for 45 to 55 minutes. Serves 8.
Sift dry ingredients together. Add all liquids and stir until blended. Dip slices of dry bread (crust may be trimmed) into batter and fry in deep fat at 370°. If batter is too thick, thin with milk. Serve hot with syrup or sprinkled with powdered sugar and topped with halved strawberries. Yields 8 servings.
Start these rolls at 5 p.m. Dissolve yeast in warm water; add margarine, sugar and eggs. Add 7 to 9 cups flour and salt. Mix as you would any yeast dough. Should be a little bit sticky. Punch down every hour for 5 hours. Shape into rolls, buns, coffee cake, etc., then put on greased pans. Cover with a light cloth and let stand overnight on counter.
Heat oven to 350°. Heat caramels and 1/4 cup of the milk in saucepan over medium heat, stirring constantly, until caramels are melted and mixture is smooth. Keep mixture warm over low heat, stirring occasionally. Mix cake mix (dry), margarine, remaining milk and the pecans. Spread half of the dough (1 1/2 cups) in ungreased 13 x 9 x 2-inch rectangular pan. Bake 6 minutes; remove from oven. Sprinkle chocolate chips and coconut over baked layer. Drizzle caramel mixture over chocolate chips and coconut. Drop remaining dough by teaspoonfuls onto caramel layer, spreading evenly. Bake until cake portion is slightly dry to touch, 15 to 20 minutes longer. Cool completely. Refrigerate until firm. Cut into 2 1/4 x 1-inch bars. Makes 48 bars.
"Dump" all ingredients, except chocolate chips, together in a bowl. Mix all ingredients until moistened.
Mix oil, vinegar and sugar together; bring to a boil and let cool. Combine all ingredients. Refrigerate, covered, for 24 hours before serving. Salad will keep refrigerated 3 to 4 weeks.
Brown meat and 1/2 cup onion in skillet. Stir in catsup, Tabasco sauce, chili powder and salt. Mash in beans. Heat through. Garnish with the cheese around the edge, onions next and olives in the center. Serve hot from a chafing dish with corn chips.
Mix all ingredients together. You can add salt and pepper for spicy taste. Cook 3 hours in crock-pot.
Combine apples and cider. Microwave on High for 12 to 15 minutes or until tender. Stir twice during cooking. Add sugar, cinnamon, cloves and allspice. Microwave on High for 25 to 35 minutes. Stir only halfway through cooking. Spoon into jars and store in refrigerator up to 3 weeks or freezer for 3 months.
Saute celery, onion and margarine until tender. Add broccoli, soup, Cheez Whiz, salt and pepper. Mix and put in a greased casserole dish. Bake at 350° for 30 or 40 minutes.
Pour boiling water over jello. Add frozen strawberries and drained pineapple, also bananas. Pour half into a 9 x 12-inch glass pan. Chill firm. Spread sour cream and let set, then pour other half on top. Add nuts. Let set again. "Sure good."
Fry bacon until crispy. Remove from fat and set aside. In bacon fat, fry hamburger and onion. Drain and set aside. In large casserole pot, mix remaining ingredients, then add hamburger, onion and bacon. Mix well. Bake, uncovered, for 40 minutes at 350°.
Mix together well in larger bowl, then add 1 cup chopped pecans and 1 cup coconut (optional); pour into a well-greased tube pan and bake at 350° for 1 hour or until toothpick comes out clean. Cool in pan 15 minutes, then turn out onto wire rack to finish cooling. This cake freezes well. (You can make for loaf pan; cook 50 minutes.)
Brown and drain hamburger. Mix with soups and vegetables. Arrange Tater Tots on top in a 9 x 13-inch pan. Bake at 350° for 30 or 40 minutes until vegetables are done. Put cheese on top the last 5 minutes.
Cook onion, pepper and celery in a small amount of oil. Add ground beef after vegetables are done. Cook until beef is "grey". Line oiled ("Pammed") casserole	with 1/2 package crescent rolls. Pour in meat-vegetable mixture. Add can of tomato sauce on top; sprinkle with cheese. Top with other half of crescent rolls. Bake at 375° for 40 to 45 minutes.
Wash and drain beans. Put in large, heavy kettle with 3 quarts water. Bring to boil and boil 2 minutes. Remove from heat, cover and let stand 1 hour. Bring to boil, cover and simmer 1 1/2 hours or until tender.
Separate crescent rolls and pat into a 9-inch pie plate. Cook broccoli; drain well. Mix broccoli, egg and cheese together. Put on top of crescent crust. Bake at 350° for 30 to 45 minutes or until brown.
Mix all ingredients together. Place in greased 9 x 13-inch baking dish. Refrigerate overnight. Remove from refrigerator 1 hour before baking. Add enough crushed corn flakes to cover the top. Bake 1 hour in a 350° oven. Makes 2 quarts.
This is an excellent antidote for the chef who has overindulged the night before. Fill a tall glass to the 3/4 mark with beer. Add an egg; beat with a fork. This makes a gold-colored, bland drink for one. Try poaching eggs with beer. The brew adds a special something to both the taste and the texture.
Combine salt, celery and nuts; moisten with mayonnaise. Mix lightly with 2 forks. Serve on crisp lettuce leaves. Makes 6 servings.
In a 9 x 13-inch greased pan, layer bread cubes, sausage and Cheddar cheese. Beat eggs, milk, salt and dry mustard together. Pour over layered mixture and refrigerate overnight.
Fry onion, garlic and green pepper. Add rest of ingredients, except shrimp. Simmer for 30 minutes. Add shrimp; heat 15 more minutes. Serve over rice with toasted French bread.
Cream together Crisco, sugar and salt. Pour over this mixture 1 cup boiling water. Set aside. Mix yeast with warm water. Beat 2 eggs and mix with yeast mixture when it is cool. Add this to first mixture. Add 7 cups plain flour. Mix with hand. Cover with wax paper. Let set on counter until double in bulk. Cover after you push down. Place in refrigerator until ready to make into rolls. Let rolls rise until double. Bake at 450° until brown.
Saute onion, garlic and oil. Brown together chicken, ham and shrimp. Combine with onion mixture and simmer 2 minutes with soy sauce, cabbage and chicken stock. Add cooked vermicelli, salt and pepper. Serve with lemon wedges.
Bake potatoes at 425° for 45 minutes, or until done. Cool slightly. Cut off tops of potatoes lengthwise. Scoop out the insides and mash. Add milk, onion powder and garlic powder. Mix well and mound mixture into potato shell. Top evenly with cheese, pepper and paprika. Bake for 3 to 5 minutes, or until cheese melts.
Mix sugar and cream cheese until smooth. Gently fold in pineapple, nuts and then whipped topping. Fold in strawberries. Place in mold and freeze. Serves 8 to 10.
In heavy skillet, brown butter, onions and mushrooms together on medium heat. Lower temperature; add 2 cans soup (undiluted) and crab boil. Stir and simmer for 15 to 20 minutes. Add shrimp; simmer for 3 to 4 minutes. Salt and pepper to taste. Be careful, it's spicier than you think. Serve over rice. Enjoy the compliments.
Cream together shortening and sugar; beat in eggs and molasses. Sift together flour, soda, salt and spices. Add to mixture. Stir in raisins. Chill dough for 1/2 hour. Roll dough into 1-inch balls and roll in sugar. Place 2-inches apart on greased cookie sheets. Bake at 375° for 8 to 10 minutes.
Blend until smooth cream cheese, butter and milk. Add salt, pepper, onion and chicken. Mix all together. Separate 2 tubes of Pillsbury cresent rolls into 8 rectangles, pinch seams. Spoon 1/4 cup chicken mixture into center of each rectangle then pull up sides to center and pinch side seams. Place in Pam-sprayed pan, brush with butter. Sprinkle each square with Stove Top (one step stuffing mix). Bake at 350° for 20 to 25 minutes or until golden brown.
Beat egg yolks until thick and lemony colored. Add 1/2 cup of water, artificial sweetener, vanilla and lemon juice to egg yolks. Beat until thick and fluffy. Using clean beaters, beat egg whites until foamy. Add cream of tartar and beat until stiff peaks form. Carefully fold egg whites into egg yolk mixture. Combine flour and salt; sift gradually over egg whites and yolk mixture, folding in gently. Pour into ungreased 10-inch tube pan. Bake at 325° for 1 1/4 hours. Makes 12 servings.
Marinate brisket overnight in beer. Remove brisket and place on foil. Cover brisket with green chilies, soup mix, celery and enough beer to "dampen." Wrap in foil and bake 8 hours in 250° oven. Serves 6 to 8.
Mix sugar, oleo, eggs and raisins with mixer. Add flour, oatmeal, soda, salt and vanilla. Drop by spoonfuls on greased sheet. Bake at 300°. Makes 5 or 6 dozen.
Heat oil in skillet. Saute pepper and zucchini until crisp or tender. Set aside. In large saucepan heat butter and saute onion and garlic over medium heat 5 minutes, stirring constantly. Add Risotto and cook about 3 minutes. Stir in 1/2 cup hot chicken broth. Continue stirring until almost absorbed. Add remaining hot broth 1/2 cup at a time, stirring until Risotto is al dente. Stir in red pepper, zucchini, peas, chicken and cheese. Rice may be substituted for Risotto. Serves 4.
Pit, peel and mash avocado. Put avocado, sour cream, onion soup mix,	garlic, curry	powder	and lemon juice in blender. Blend on high speed; pour into glass jar and refrigerate.
Place potatoes in an 8 inch square baking dish. Sprinkle with cheese, ham and onion. Beat eggs, milk, pepper and salt; pour over all. Cover and refrigerate for several hours or overnight. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 55 to 60 minutes or until knife inserted near the center comes out clean. Yield: 6 servings.
Put tomatoes and green pepper through the blender. Cook onion in pan with olive oil until tender & add garlic. In large pot mix in all other ingredients. Add in 2 (12 oz.) cans tomato paste. Add in the garlic/olive oil mixture. Bring to a boil. Turn down & simmer for 30 minutes.	Put into jars, seal & water bath for 40 minutes.
Squeeze lemons and oranges and reserve the juice. Add the skins to water, seasoned with sticks cinnamon, whole cloves and sugar.
Work all ingredients in until stiff like biscuit dough. Put in an oiled bowl and let rise until double in size. Do not beat down; pinch off biscuit size amount of dough. Place in greased pan and let rise for about 2 hours.
Fry bacon to desired crispness, using medium-high. Remove bacon; pour off grease, leaving only enough to fry eggs. Turn unit off. Break egg into skillet. Add 1 tablespoon water, cover and cook to desired hardness.
Sift sugar and cocoa together into ungreased 9-inch square pan. Cut margarine into 5 pieces and place on top of dry ingredients. Pour milk in but DO NOT STIR (important). Cook on High power in microwave for 2 to 3 minutes or until mixture is bubbling. Remove from microwave and stir thoroughly; blend in nuts and vanilla and spread evenly in dish. Refrigerate 1 hour before serving. Cut into squares. Makes about 1 1/2 pounds.
Preheat oven to 350°. Grease 12-inch pizza pan or skillet. In medium bowl, with electric mixer at medium, cream margarine and sugar until light and fluffy (about 1 minute). Beat in egg. At low stir in flour and baking soda until well blended. Evenly spread dough into prepared pan. Bake 20 minutes or until lightly brown. Sprinkle marshmallows and candies on cookie during last 5 minutes of baking. Cool 10 minutes in pan or on wire rack. To serve, cut cookies into wedges. Makes 16 servings.
Crumble sausage in a 9-inch pie plate. Cover with paper towel; microwave for 3 to 4 minutes on High. Drain off fat. Sprinkle cheese over sausage; stir in onion. In a medium bowl, combine milk and eggs. Add parsley and butter. Pour over sausage. Cover with plastic wrap; microwave 4 minutes on High. Stir, cover and microwave for 6 to 8 minutes on Medium (50%). Let stand, covered, for 5 minutes.
Heat oil and garlic in 10-inch skillet until hot. Coat pork with mustard. Cook pork over medium heat until brown. Remove garlic. Stir in remaining ingredients except parsley. Heat to boiling; reduce heat. Cover and simmer until pork is tender, about 30 minutes. Sprinkle with parsley.
Preheat oven to 350°. Mix crushed croutons and nuts; set aside. Mix chicken, cream cheese, butter, salt and mushrooms. Put one rounded teaspoon of chicken mixture on wide end of roll. Roll up. Dip in melted butter, roll in crouton nut mixture. Bake as directed on package at 350°. Serve cold or hot with gravy. May freeze for later use. Then thaw at room temperature to serve cold.
In a small bowl, combine orange marmalade and spices. Brush half of glaze over roast. Bake, covered, at 350° for 45 minutes. Uncover and baste roast with remaining glaze. Bake, uncovered, for 45 minutes longer or until meat thermometer registers 170°. Makes 6 to 8 servings.
Cook chicken and debone. Cook rice in 4 cups of broth from chicken. Add soups to rice after cooked. Add chicken. Put in large casserole dish and bake for 20 minutes.
Combine flour, baking powder, soda, salt and sugar in medium bowl. Combine shortening, orange juice, egg, orange rind and almond extract. Add liquid mixture to dry mixture, stirring until well moistened. Fold in cranberries. Bake in greased and floured 8 1/2 x 4 1/2 x 3-inch loaf pan at 350° for 1 hour until inserted toothpick comes out clean. Cool for 10 minutes, then remove from baking pan and cool on rack.
Unroll dough; place on greased or parchment-lined cookie sheet. Press dough into 12 x 8-inch rectangle. Spread sauce on dough to within 2-inches of long sides and 1/2-inch of short sides. Top with ham, cheese, peppers and Italian seasonings. Fold long sides of dough over filling; pinch to seal. Pinch short sides to seal. Bake at 400° for 15 to 20 minutes or until golden. Serves 6.
Brown ground beef with onion and bell pepper; drain off excess fat. Combine golden mushroom soup and Hunt's special sauce with ground beef mixture. Simmer for 10 minutes. Cook spaghetti as directed on package; drain and mix with ground beef mixture. Add salt and pepper to taste.
Preheat oven to 375°. Lightly grease a large shallow baking dish. Wipe halibut with damp cloth; place in dish. Pour lemon juice over fish, then sprinkle with salt, pepper and thyme. Bake, uncovered, for 15 minutes. Meanwhile, combine cheese and bread crumbs. Sprinkle fish with cheese mixture, then melted butter. Return to oven and bake 20 minutes longer or until fish flakes easily with fork. Serve right from baking dish. Makes 6 servings.
Make cheese sauce; melt margarine. Blend in flour, seasoning and milk. Stir constantly until bubbling. Sauce will be thick. Blend in cheese.
Mix together the corn, beans and onion, then place in a casserole dish. Mix the cream of mushroom soup and sour cream, then pour over corn and beans. Melt margarine, then mix with crushed crackers. Place on top and bake at 350° for 45 minutes.
Mix seasoning with sour cream and spread in Pyrex or ceramic pie plate. In layers, spread taco sauce on top of sour cream mixture, then sprinkle tomatoes, then lettuce and finally shredded cheese. Garnish dish with chips around edges. Serve with extra chips in bowl. Serves 15 to 20.
Mix flour, salt and sugar. Measure milk and oil. Stir together. Pour into flour mixture. Stir; form into a ball. Divide equally into 2 balls. Roll between 2 pieces of waxed paper to desired size. Peel off top paper. Lift and turn onto pan. Carefully lift off paper from dough. Punch a few small holes with a fork and bake or fill. Bake at 375°. Makes 2 single or 1 double pie crust.
Dump all ingredients in crock-pot. Cook on low 6 to 8 hours (until meat is tender). Serve over rice or noodles.
Blend coffee, syrup and ice cream in blender until smooth; pour into chilled glass and top with whipped cream. Serve. Makes 2 tall or 4 short servings.
In blender, combine first 4 ingredients. Add remaining ingredients and turn into 2 greased and floured loaf pans. Bake at 350° for 1 hour. Let stand 10 minutes. Turn out on wire racks to cool.
Soak gelatin in 1/2 cup cold water. Heat soup (do not add water) and cream cheese until melted. Add remaining ingredients and pour into a salad mold. Refrigerate until congealed. Unmold and garnish with sliced hard-cooked eggs and/or ripe olives. Serve with crackers.
If fish is frozen, thaw. Cut fish into 4 portions and place in non-stick sprayed baking dish. Sprinkle with lemon juice and paprika. Combine mushrooms, tomato, green pepper, parsley and pepper. Spread over fish. Cover and bake for 25 minutes at 350°. Serve with lemon wedges.
Place sliced apples in a 9-inch cake pan. Combine 1/4 cup sugar and cinnamon. Sprinkle over apples. Cover with foil. Bake at 400° for 20 minutes.
In 1 1/2-quart nonstick saucepan heat margarine over medium heat until bubbly and hot. Add celery and onion and saute, stirring occasionally, until vegetables are tender. Add remaining ingredients and bring to a boil. Reduce heat, cover and let simmer until liquid is absorbed and rice is tender, 12 to 15 minutes.
In saucepan, combine butter, cocoa and 1 cup water. Bring to boil; stir constantly. Remove from heat. In large mixing bowl, stir together flour, sugar, soda and salt; stir in eggs, buttermilk and vanilla. Add cocoa mixture; mix until blended. Pour into one greased 15 1/2 x 10 1/2 x 1-inch baking pan or 2 (11 x 7 1/2 x 1 1/2-inch) baking pans or 2 (9 x 9 x 2-inch) pans. Bake at 375° for 20 minutes. Immediately pour frosting over brownies; spread evenly. Cool; cut into bars. Makes 60.
Brown hamburger with onion. Drain grease. Mix mushroom soup, green chilies and hamburger. Add about 1 can of water; mix and simmer for about 5 minutes. Use a 9 x 13-inch pan and layer sauce, tortilla, sauce, cheese, tortilla, sauce and cheese. Use all ingredients, putting cheese on top. Bake in oven at 350° for 45 minutes. Let cool for a few minutes before cutting.
Beat eggs well; add sugar, cornmeal and melted margarine. Beat until well mixed. Add vinegar and vanilla; stir again. Pour into unbaked pie crust. Bake in a moderate oven (about 350°) until thick and light brown. Very good!
Heat oven to	400°. Mix flour, brown sugar, soda, cinnamon, salt and nutmeg in a large bowl.	Beat egg whites in a small bowl. Stir	in milk, oil and molasses. Add to flour mixture and stir	until just moist. Stir in cereal, raisins and apples. Spoon into greased muffin pans, filling 2/3 full. Bake 20 minutes. Makes 1 dozen muffins.
Follow directions on the cake mix box for making two layers. When layers are baked and cooled, split each layer, making 4 layers. Mix together the ingredients for filling and icing. After mixing thoroughly, spread between layers, on top and sides. Refrigerate overnight. Must be kept refrigerated. This cake is very moist and not too sweet.
Cook broccoli and drain well. Place in a lightly greased 1 1/2-quart casserole. Top with chicken. Combine remaining ingredients except bread crumbs. Stirring well, spoon mixture over chicken. Top with bread crumbs. Bake at 350° for 30 minutes or until bubbly.
Put butter, flour, salt, pepper, milk and cream in blender for 35 seconds. Add onion and cheeses. Mix ingredients with cooked macaroni in 2-quart casserole. Top with bread crumbs and bake at 350° for 20 to 30 minutes.
Peel apples. Slice and place in baking dish. Sprinkle enough white sugar over to sweeten. Add dash of salt and dash of cinnamon. Mix together the flour, brown sugar, oatmeal, butter and cinnamon. Sprinkle mixture over apples. Bake at 350° for 30 minutes.
Combine sugar and cocoa; mix well. Then add milk and butter. Cook and stir until comes to rapid boil. Then cook 1 minute. Remove; add peanut butter, vanilla and oats. Mix and drop on wax paper.
Melt butter in saucepan. Add brown sugar and cook over low heat for 2 minutes, stirring constantly. Add milk and cook until mixture comes to a boil. Remove from heat and cool about 10 minutes. Gradually add powdered sugar until frosting is of spreading consistency, beating well after each addition.