HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix first 3 ingredients and spread in a 9 x 13-inch dish. Beat powdered sugar, eggs, margarine and vanilla together. Cover graham cracker crumb layer. Slice bananas on top of this mixture. Cover bananas with the crushed pineapple and top this with large container of Cool Whip. Chill 5 hours. Enjoy.
Fry bacon and onions in 10-inch skillet until bacon is crisp and onions are tender. Drain, reserving 2 tablespoons bacon fat in skillet. Stir in tomatoes with liquid, salt and pepper. Heat to boiling; reduce heat. Simmer uncovered, stirring occasionally 15 minutes. Add wieners, cover and simmer 15 minutes longer.
In a medium saucepan, combine chicken, salt, onion, carrot and peppercorns. Add water to cover and bring to boil. Reduce heat and simmer until chicken is cooked through. Strain broth. (Freeze for future use.) Cut chicken into large chunks and set aside. Combine mayonnaise, yogurt, tarragon and raisins. Add to chicken and mix until chicken is well coated. Serves 4.
Dissolve marshmallows in coffee in a double boiler. Let marshmallows cool and add whipped cream and vanilla. Serve cold.
Preheat oven to 350°. Mix together ham, process cheese spread, mayonnaise and onion. Place 1/3 cup of mixture on bottom of each bun. Wrap individually in foil. Bake 15 to 20 minutes or until hot and process cheese spread begins to melt. Makes 8 sandwiches. Preparation time: 20 minutes; cooking time: 15 minutes.
Mash avocados until smooth. Stir in remaining ingredients except crackers. Garnish with snipped parsley or paprika, if desired. Serve with crackers. Makes 1 1/2 cups of spread.
Mix sugar and Ricotta cheese and bake at 250° until top turns light brown. Pour half and half over it and sprinkle with powdered pistachio. Chill well before serving.
Cut each breast into lengthwise strips. Sprinkle with salt and pepper. Heat oil in frypan over medium heat. Add chicken and brown. Cook asparagus 3 to 4 minutes following package directions. Drain. Stir together soup, mayonnaise, lemon juice and curry powder. Place asparagus in single layer in shallow baking pan. Place chicken over asparagus. Spoon on sauce. Sprinkle with cheese. Cover with foil. Bake in a 375° oven for 30 minutes or until bubbly. Makes 4 servings.
Combine rice, milk, honey, eggs and raisins. Pour into buttered baking dish. Sprinkle with cinnamon and bake at 300° for about an hour. It is good hot or cold and even better topped with whipped cream.
Mix mushroom soup and chicken soup with melted cheese. Cook broccoli, then drain well. Place broccoli in oblong pan; pour cheese mixture over top, then bake in 350° oven for 25 minutes, take out and crumble onion rings on top, then bake for 5 more minutes. Remove from oven.
Brown ground beef, salt and pepper; drain. Mix with spaghetti sauce and water. Simmer for 10 minutes. In separate container, mix cottage cheese, Parmesan and Mozzarella with eggs.
Cream sugars, shortening and peanut butter. Stir in egg, milk and vanilla. In another bowl, stir together flour, baking soda and salt. Shape dough into 42 balls. Roll balls in additional sugar. Place on lightly greased cookie sheet. Bake at 350° for 7 minutes. Remove from oven. Press a Kiss gently into the center. Return to oven for 3 to 4 minutes. Cool at least 1/2 hour.
Wash chicken; pat dry and remove skin (if you want). Melt butter in shallow baking pan; stir in remaining ingredients. Roll chicken pieces in mixture to coat all over. Arrange meaty side up in a single layer. Bake at 375° for 1 hour or until chicken is tender and richly glazed.
Mix Pepperidge Farm corn meal stuffing, butter and broth. Put 1/2 of this mixture in a baking dish. Over this, add 1/2 cup onion and chopped celery.
Mix cake mix according to directions, add flour and baking powder. Batter will be thick like waffles. Drop onto waffle iron. Watch carefully. Cut waffles into quarters, then into quarters again. Cool. Put together with filling.
Brown ground meat and drain. Season meat with salt, pepper and garlic salt to taste. Heat 1 can enchilada sauce and 1/2 can water to a hot, but not boiling point. Keep hot while dipping one tortilla at a time until soft. Remove gently. Lay flat. Fill with 2 tablespoons meat, a few chopped onions, grated cheese and 2 tablespoons enchilada sauce. Roll and place in shallow pan. When all have been prepared, sprinkle all remaining meat, desired amount of chopped onions and enough grated cheese to cover top. Pour all remaining sauce over the top of the enchiladas. Bake at 350° until cheese has melted. Makes about 12 enchiladas.
Combine squash, onion, egg, margarine and milk. Layer in casserole dish with cracker crumbs. Cook until set, about thirty or forty minutes at 350°. Top with cheese when done and return to oven until cheese melts. Serve at once.
Cut chicken into 2 x 14-inch strips. Brown in skillet. Stir in pepper strips and cook 1-2 more minutes. Stir in ranch dressing mix and water. Cook 1 minute. Serve in warm tortilla/fajita shells.
Brown bacon and ground beef and drain. Add remaining ingredients. Mix altogether and bake at 300° for 1 hour.
Butter one side of each slice of bread. Place one slice in skillet, butter side down. Top with the cheese, pepperoni, pizza sauce and second bread slice, butter side up. Cook over medium heat until golden brown, turning once. Serve with additional pizza sauce if desired. YIELD: 1 serving.
Brown onion in oil and add all other ingredients. Then brown meat. Bake at 350° until done.
Sift flour, salt, soda, cinnamon and baking powder together. Beat eggs; add sugar, vanilla and oil. Add flour, etc. Blend well. Stir in grated zucchini and nuts. Bake in 2 pans (9 1/2 x 5 1/2-inch) at 350° for 1 hour.
Combine chocolate, butter and boiling water in small bowl; stir until melted. Thoroughly combine sugar, flour, baking soda and salt in large mixing bowl. Gradually add chocolate mixture, beating until thoroughly combined. Blend eggs, sour cream and vanilla. Beat for 1 minute at medium speed after adding egg mixture to rest of ingredients. Pour batter into greased and floured 13 x 9 x 2-inch pan. Bake at 350° for 35 to 40 minutes. Cool and frost.
Beat eggs first; pour boiling water over oats and let stand. Cream mixtures; add eggs, oats and flour, then mix well. Bake for 45 minutes at 350°.
Cook rice omitting salt; set aside. Cook bacon and ham in vegetable oil until bacon is crisp. Add mushrooms and stir-fry over medium heat for 2 minutes. Stir in rice, onions and soy sauce. Stir-fry at medium heat for 3 minutes. Serve immediately.
Score chicken breasts diagonally at 1-inch intervals, in diamond pattern, using a sharp knife. Set aside. In 9-inch square baking dish, combine remaining ingredients except lemon slices. Stir to dissolve sugar. Add chicken breasts, scored side down. Coat with honey mixture. Cover. Refrigerate for 30 minutes. Arrange breast halves scored side up on roasting rack, with meaty portions toward outside. Cover with wax paper. Microwave at High for 13 to 15 minutes, or until chicken near bone is no longer pink and juices run clear, rotating rack 2 or 3 times and basting with honey mixture once. Before serving, garnish with lemon slices. Serves 4.
Mix all ingredients thoroughly except food coloring. Divide dough in half. To half of dough, add food coloring. Blend well. Shape 1 teaspoon of dough from each half into 4-inch rope. For smooth even ropes, roll them back and forth on lightly floured board. Place ropes side by side. Press together lightly and twist. Complete cookies one at a time. Place on ungreased cookie sheet. Curve top of each cookie to form handle of cane. Bake until set and very lightly browned.
Thoroughly blend the butter and cheese. Sift flour and salt together and gradually add to butter and cheese mixture. Add red pepper. Blend well. Put mixture through cookie press or make into straws and bake in 400° oven for 10 minutes. Sprinkle with powdered sugar while warm, if desired.
Combine margarine, sugar and curry powder. Heat, stirring until well blended. Combine fruit in shallow 2-quart casserole; add sauce. Bake at 300° for 1 hour. Serves 8 to 10 persons.
In skillet, cook onion in oil until tender. Beat eggs and add to onion. Stir until the eggs are cooked thoroughly, but not hard. Add the remaining ingredients. Serve as side dish or as a main dish, add 2 cups of diced chicken or ham and 3 cups of any vegetables. Sprinkle with 1/2 cup of grated low fat cheese. Makes 6 servings.
Place meat into crock-pot. Mix flour, salt and pepper. Pour over meat. Stir to coat meat with flour. Add remaining ingredients and stir to mix well. Cover and cook 10 to 12 hours on low or 5 to 6 hours on high.
Slice potatoes in a greased 9 x 13-inch pan. Brown hamburger. Put over potatoes. Heat Cheddar cheese soup and milk. Pour over hamburger. Dab with butter and salt. Stir together tomato soup, 1/2 cup water, oregano and sugar. Pour over hamburger. Place slices of pepperoni on top of all. Cover with foil. Bake at 400° for 15 minutes, then at 350° for 45 minutes or until potatoes are done. Sprinkle with Parmesan and Mozzarella cheese. Rebake until cheese melts.
Combine eggs, milk, flour, baking powder and salt and mix until smooth, scraping down sides of container if necessary.
Layer chicken in a 9 x 13 pan. Mix remaining ingredients; pour over chicken. Bake at 350° for 1 hour and 30 minutes. Serve over long grain and wild rice.
Cool. Pour over pickles. Put in refrigerator for 3 days. Take out and put into containers to freeze.
Saut onions in bacon drippings or olive oil. Add okra to onions and garlic. Add vinegar to cut slime on okra. Add tomatoes. add salt, if needed. Cover and cook on low heat until okra is done and ingredients blended.
Mix and pour into greased and floured bread pans. Bake in preheated oven for 1 hour at 350°. Makes 2 loaves.
Grease a loaf pan. Heat oven to 350°. Line a loaf pan with wax paper. Grease wax paper. Mix well all ingredients. Bake 1 hour and 20 minutes. Check for doneness. Remove from pan. Cook completely before slicing.
Cook and drain potatoes. Put in mixing bowl, add other ingredients and beat thoroughly. Pour into unbaked pie shell and bake for 30 minutes at 250°.
Fix chocolate cake; cool and cut into chunks. Make pudding. In large bowl, put 1/2 cake and 1/2 pudding, then 1/2 of Cool Whip. Repeat layers. Refrigerate overnight or at least 4 hours.
Cut steak in 1/8-inch thick slices; sprinkle with salt and pepper. Heat oil in a 10-inch skillet. Add steak, onion and garlic. Cook, stirring almost constantly, until meat is brown. Add green peppers and bouillon; cover and simmer 10 minutes. Add tomatoes and simmer 5 minutes. Combine cornstarch, soy sauce and water; stir into meat mixture. Cook, stirring, until mixture thickens. Serve with hot Billed rice. Serves 4. (Good with egg noodles, too.)
Cream margarine and sugar. Add beaten eggs and flavoring. Add the milk to the bread and combine with egg mixture. Drain 1/2 cup juice from pineapple. Add the remaining juice and pineapple to the mixture. Pour into buttered casserole and bake 1 1/2 hours in a 325° oven. (Can be topped with Cool Whip or whipped cream.)
With rolling pin, crush soup mix in pouch. On waxed paper, combine soup mix, bread crumbs and pepper.
Mix together and spread into a 13 x 9 x 2-inch pan. Cook for 20 minutes at 350°.
Combine all ingredients except candy. Mix on low speed until dough forms. Shape into balls and roll in granulated sugar. Place on ungreased sheet and bake at 375° for 10 to 12 minutes. Top each cookie immediately with candy kiss. Cookies will puff up and then will flatten around the kiss.
Cook meat and chopped onions; add remaining ingredients. Simmer 30 minutes or until onions are done.
Peel, boil and grate potatoes into bowl. Add remaining ingredients. Mix well. Bake 1 hour at 350° in 13 x 9-inch dish.
Combine flour, salt and paprika in paper or plastic bag. Brush chicken with lemon juice. Place a few pieces at a time in bag. Shake to coat. Heat oil to 365° in electric skillet or large heavy skillet. Add chicken. Brown. Combine water and bouillon granules. Stir until dissolved. Add brown sugar and remaining lemon juice. Pour into skillet. Cover. Reduce heat to 250°; simmer 5 minutes. Turn chicken. Sprinkle with onion and lemon peel. Recover. Simmer 10 minutes. Serve garnish with lemon slices and additional parsley. Serves 4.
Heat oven to 375°. Blend sugar and margarine. Add eggs, flour, baking powder, milk and vanilla. Blend well together. Stir in blueberries. Fill muffin cups 1/2 to 3/4 full. Sprinkle with sugar. Bake 30 minutes; cool for 30 minutes.
Preheat oven to 350°. Pour oil into a 13 x 9 x 2-inch pan. Tilt pan until covered. Add remaining ingredients. Stir with a fork or spoon until blended (about 2 minutes). Scrape sides and spread batter evenly in pan. Bake 35 to 45 minutes until toothpick inserted near center comes out clean. Frost with canned fudge frosting.
In a large pot bring water to boil. Add yellow squash, zucchini, and onions. Reduce heat, cover and simmer for 6 minutes. Drain and reserve in a large bowl. In a small bowl whisk together soup, sour cream, cheese, salt, and pepper. Add soup mixture to reserved squash. Mix together. Transfer to a large baking dish. Cover with foil and bake at 350 degrees for 30 minutes. Top with crumbled cornbread and with butter. Bake 10 additional minutes.
Cut the bread lengthwise and crosswise without cutting through the bottom crust. Insert cheese between cuts. Combine butter, onion and poppy seeds; drizzle over bread. Wrap in foil; place on a baking sheet. Bake at 350 degrees for 15 minutes. Unwrap; bake 10 minutes longer or until the cheese is melted.
Mix ingredients and simmer, uncovered, for 30 minutes until slightly thickened. Baste chicken frequently with sauce.
Cream Crisco; add sugar and cream very well. Add eggs, one at a time, and mix well after each. Sift flour and add to preceding mixture alternately with milk that has baking powder dissolved in it. Beat to mix thoroughly. Add vanilla.
Preheat oven to 450°. Line baking sheet with wax paper; spray with nonstick cooking spray. In medium bowl, sift together the flour, baking powder, baking soda and salt. Add 2 tablespoons of the margarine; blend with pastry cutter until mixture resembles coarse crumbs. Add buttermilk and cheese; combine with fork, handling dough as little as possible. Drop by spoonfuls onto prepared baking sheet; bake until lightly browned, 8 to 10 minutes.
Combine oil and eggs with cake mix. Add remaining ingredients and pour into a large tube pan. Bake at 300° for 45 minutes.
Cook beef in oil in large skillet over medium-high heat until brown, stirring to separate meat; drain fat. Stir in onion powder, salt and pepper. Stir in 1 cup of spaghetti sauce; set aside. Reserve 1/2 cup of ground beef mixture. Combine remaining beef mixture with cheese in large bowl. Stuff into manicotti. Arrange in greased 13 x 9-inch pan. Combine remaining spaghetti sauce with reserved beef mixture in small bowl; blend well. Pour over manicotti. Cover with foil. Bake in preheated 350° oven for 20 to 30 minutes or until hot. Garnish as desired.
Cook broccoli and drain. Mix in all ingredients. Put in buttered casserole. Top with crushed crackers. Bake at 400° for 20 minutes, uncovered. This can be made the day before, refrigerated and then baked.
Cut up in flowerets and boil in salted water 12 to 15 minutes, the cauliflower; drain well and place in shallow baking dish. Mix salt, pepper, mayonnaise, mustard and cheese. Spread over cauliflower. Bake at 375° for 10 to 15 minutes.
Spread cream cheese, blended with sufficient cream to soften, over bottom of cooled shell. Place half the berries in cheese-coated shell. Mash remaining berries (reserving a few for garnish) until juice is well extracted. Bring to boiling point and slowly stir in sugar and cornstarch which have been mixed together. Cook slowly for 10 minutes, stirring occasionally. Cool and pour over uncooked berries in shell. Place pie in refrigerator until very cold. Decorate with sweetened whipped cream and whole berries just before serving.
Mix all ingredients in a buttered casserole dish. Cover with corn flakes. Bake for 1 1/4 hours at 350°.
Mix in a large saucepan sugar, vinegar and corn syrup. Cover lightly and bring to a boil. Uncover and place a candy thermometer in the pan. Without stirring, cook over medium heat to 300°. Remove from heat and quickly stir in baking soda and vanilla. Turn into a buttered 9 x 13-inch pan. Cool. Break in pieces.
Mix together and add enough lukewarm water to make a thick batter. Let stand in warm place, uncovered, for at least 24 hours or until house is filled with a delectable yeast odor.
Put flour in a bowl or plastic bag. In another bowl, put egg and beat with a fork. First, dip zucchini in flour; next, dip in egg, then dip in flour again. Cook in frying pan with 1/2-inch hot oil. Brown one side, then turn over and brown other side. When both sides are browned, they are ready to eat.
Brown sausage; drain. In large casserole dish, mix all other ingredients together; stir well. Cover; bake at 350° for 1 hour. Uncover for the last 20 minutes of baking.
Quickly thaw frozen broccoli by placing in a colander and holding under hot water. Separate pieces with a fork; drain well. Other ingredients should be at room temperature. In the order listed, layer ingredients in a large bowl and beat until well blended. Pour into greased crock-pot. Cover and cook on high 1 hour, then low 2 to 3 hours.
Cook onion and hamburger. Add Chili-O mix and tomato sauce. Cool in refrigerator and dip off grease. Heat in crock-pot with cheese. Serve from crock-pot with nacho chips or Doritos chips.
Mix ingredients. Form 1-inch balls. Press down with a fork. Bake for 10 to 12 minutes at 350°.
Cream butter, shortening and sugar. Add eggs, one at a time, beating well. Add dry ingredients alternately with cream of coconut. Mix well; add extract. Bake in greased and floured 10-inch tube pan.
Cut the lemon in half. Squeeze all the juice out of each half of the lemon. Mix with the dressing. Place dressing mix and chicken together in roasting bag. Seal. Bake at 350° for one hour.
Brown ground beef with onion and bell pepper with salt and pepper to taste; drain. Pour into casserole dish; add soup, water and rice (uncooked). Mix well and bake at 375° for 45 minutes to 1 hour.
Cut biscuits into quarters and roll in cinnamon and sugar mixture. Greased Bundt pan. Place biscuit pieces in pan. Melt butter; add brown sugar and 2 teaspoons cinnamon. Pour over biscuits. Bake at 350° for 35 to 40 minutes. Serve while hot.
Place 1 peach half in each of 5 to 6 dessert dishes. Spoon 1 teaspoon jam over each peach cavity. Pour milk into small bowl, add pudding mix and beat 1 to 2 minutes. Pour at once over peaches. Let stand 5 minutes. Chill. Garnish with additional jam, if desired.
Combine chocolate morsels and margarine on low heat. Stir until melted. Dip strawberries, one at a time, into the chocolate. Place on wax paper. Let cool and refrigerate.
Beat eggs. Add sugar and flour, then add butter, milk, coconut and lemon. Pour into an unbaked pie shell and cook at 350° until brown.
In large bowl, mix butter, oats, flour, brown sugar, eggs, walnuts and vanilla. Beat 3 minutes on medium speed or until mixture is light and fluffy. Stir in 1 cup chips. Spread into 8-inch microwave-safe baking dish. Cover with waxed paper. Cook on High for 4 minutes. Rotate dish 1/4 turn. Cook on High 4 to 5 minutes longer or until top of cake appears dry and bottom is an even color. Sprinkle remaining chips over top of warm cake. Let stand 10 minutes, then spread evenly over cake. Cool directly on countertop. Makes 8 to 12 servings.
Dissolve jello in boiling water; let cool. Add strawberries, pineapple, cranberry sauce, celery and nuts. Put in a sprayed 12 x 8 x 2-inch pan or mold. Cover and chill.
Prepare broccoli per package instructions, then drain well. Prepare Minute rice per box instructions and drain. After broccoli and rice have cooled and drained, mix together using all broccoli and all rice. Stir in jar of Cheez Whiz, cream of chicken soup and Worcestershire sauce. Mix well and put into 13 x 9-inch casserole dish. Pour and spread shredded cheese over top. Bake at 350° for 30 minutes.
Preheat oven to 375°. Combine first 5 ingredients. Mix well. Gently stir in pecan halves. Pour into pie shell. Bake 55 to 60 minutes or until knife inserted in center comes out clean.
Stir all dry ingredients together. In a separate bowl, combine all wet ingredients. Add to dry ingredients and stir just until moistened. Grease and flour an 8 x 4 x 2-inch loaf pan or muffin pan. Turn batter into loaf pan or fill muffin tin 3/4 full. Bake loaf at 350° for 1 1/4 hours or until done. Cover with foil the last 15 minutes to prevent overbrowning. Bake muffins for 12 to 15 minutes at 400°. Cool for 10 minutes.
Melt 3 tablespoons butter. Put chicken in baking pan, turning to coat chicken with butter. Mix onion, tomatoes, paste, basil and garlic. Pour over chicken and bake at 350° for 40 minutes. Mix bread crumbs, parsley, 3 tablespoons butter and cheese. Pour the cheese mixture over the chicken and bake for an additional 5 minutes.
In large saucepan, melt cheese. Stir in catsup and spices. Stir in sausage. Spread a layer completely covering bread onto rye bread and place on cookie sheet. May be frozen at this point and then stacked in plastic bags for baking. Bake on cookie sheet at 400° for 10 to 15 minutes. Makes about 100.
Combine flour, soda, salt, sugar and nuts. Beat eggs; combine with oil, flavorings and strawberries. Add liquid and dry ingredients together and mix well. Bake at 350° for 1 hour or until brown. Makes two loaves.
In large punch bowl, combine juices; mix well. Just before serving, add ginger ale and sherbet. Makes about 4 1/2 quarts.
Cut smoked sausage in to 1/2-inch pieces. Saute sliced onion with sausage. Add tomato sauce. Add 1 can of water or more. Add basil and garlic powder. Cut up the peeled potatoes in bite-size pieces and add to sausage. Simmer until potatoes are about half done. Add drained green beans. Stir and simmer, covered. If it looks dry, add more water.
Arrange layers of ham and asparagus in a 2-quart casserole dish. Mix remaining ingredients, except bread crumbs, and pour over ham and asparagus. Top with buttered bread crumbs. Bake for 30 minutes in a 375° oven.
Over medium heat in a skillet cook rice in oil. When rice starts to brown add chopped onion. Cook about a minute. You will smell the onion cooking. Add tomato sauce, then quickly the water (it will sizzle); stir together. Slowly add garlic salt to taste. Put a cover over the skillet. Reduce heat to low and simmer about 20 minutes. All liquid should be gone.
Combine sliced squash and next 4 ingredients; cover with ice. Let stand about 1 1/2 hours.
Heat milk, shortening and sugar to boiling point (do not boil). Set aside until lukewarm. Dissolve 1 package yeast and 1 quart flour in the milk mixture. Set in warm place to rise for about 2 hours. Add second quart of flour and place in the refrigerator or let rise and punch down. Put 3 pinches of dough together in a muffin cup and let rise for 2 hours. Bake at 450° for 25 minutes in gas stove. If electric, bake at 400° for 25 minutes.
Mix all ingredients, except bacon, together. Pour into a 13 x 9-inch pan. Arrange bacon over top. Bake, uncovered, in 400° oven 30 minutes.
Beat cream cheese until smooth. Add pepper, onion, pineapple, seasoning salt and 1 cup of nuts. Form into 2 balls. Roll in rest of nuts. Serve with crackers.
Grind and strain the apples, peppers, onions, tomatoes and raisins. (Use juice for breakfast juice.) Add seasonings and let stand covered overnight. Ladle relish into sterilized pint Mason jars to approximately 1-inch from the top. (Do not overfill.) Seal with hot wax. When wax is set, cover with 2 piece sterilized Mason lids.
Mix well eggs, sugar, salad oil and vanilla. Add remaining ingredients and mix. Bake at 350° for 45 minutes in a greased and floured 9 x 13-inch pan. Serve with Cool Whip or Icing (recipe follows).