HumbleIntelligence/food-ner-1-Million huggingface dataset:
Spread crescent rolls out onto a 9 x 13-inch pan. Bake at 375° for 10 minutes. Let cool. Mix cream cheese, mayonnaise and dressing together. Spread onto crescent rolls. Top with diced or shredded carrots, broccoli, cauliflower, celery, cucumber, tomatoes, peppers, Mozzarella cheese and Cheddar cheese. Cover with wax paper and refrigerate overnight.
Brown ground beef with onion. Add beans and seasoning mix to meat mixture. Add 2/3 can tomato sauce to make pudding consistency. Simmer on very low heat for 5 minutes. Pour into an 11 x 14-inch pan. Layer the following in order: sour cream, lettuce (thin layer), tomato, Cheddar cheese and corn chips.
In lightly greased casserole dish, layer potatoes, ground beef, onion, mushroom soup and cheese. Add salt and pepper to taste. Pour milk over all. Bake at 350° for approximately 1 hour.
Heat wok or 12 inch skillet over high heat. Add oil; rotate wok to coat side. Add beef; stir fry about 2 minutes or until brown. Add bell pepper and onion; stir fry about 1 minute or until vegetables are crisp tender. Stir in hoisin sauce; cook and stir about 30 seconds or until hot. Serve with noodles. This has 9 grams carbohydrates.
Put all ingredients into food processor and chop fine. Add enough mayonnaise to moisten. Serve with crackers or chips.
Stew potatoes in jackets. Skin and mash. Add butter, sugar, milk, orange juice, rind and eggs. Put in buttered casserole. Sprinkle buttered nuts on top. Bake at 350° for about 30 minutes.
Mix apples, celery, marshmallows and pecans together and add mayonnaise. Stir well and chill before serving.
Mash 1/2 cup pecans into the bottom of thawed pie crusts. Brown pie crusts and let cool. Mix with electric mixer at low speed the sugar, Cool Whip, cream cheese and lemon juice. Spread half of this into each pie crust and top with blueberry pie filling. Sprinkle rest of nuts on top. Keep refrigerated. Can be frozen for extended time if well covered.
Cook and stir sliced zucchini and chopped onion in oleo for 10 minutes, then stir in parsley, salt and pepper, garlic powder, basil and oregano. Combine beaten eggs and cheese. Stir into zucchini mixture. Separate crescent rolls into 8 triangles. Place in ungreased 10-inch glass pie pan. Press over bottom and up sides to form crust. Spread crust with mustard. Pour vegetable mixture into crust. Bake in preheated oven at 375° for 18 to 20 minutes or until center is set. Cover with foil during last 10 minutes of baking. Let stand for 10 minutes before serving. Serves 6.
Boil water and raisins until water is gone; let cool. Add applesauce, eggs, sweetener and oil; mix together. Blend in the rest of the ingredients. Spoon into greased 11 x 17-inch pan and bake at 350° for 35 minutes. Bake longer if pan is smaller. When cool, cut in bars.
Chop up potatoes, hot peppers, sweet peppers, onions, red tomatoes and green tomatoes. Mix together and put in skillet with 1 tablespoon of cooking oil. sprinkle on garlic powder, salt and pepper.
Cut steak diagonally into thin slices 2-inches long. Cook beef with pepper and onion. Add celery and bouillon; cover and cook 10 minutes. Discard garlic. Combine cornstarch, water and soy sauce; blend until smooth and slowly add to skillet. Stir until liquid is thickened, approximately 5 minutes. Serve with rice. Serves 4.
Freeze juices, mixed together. Remove from freezer 2 hours before serving. Add Sprite and make slushy. (You'll not miss the extra sugar!)
Combine the first 7 ingredients in a saucepan and bring to a boil. Cook for 2 minutes until thickened, stirring as needed. Cool mixture.
Heat oven to 350°. Place chicken pieces in a shallow baking pan, skin side up. Combine butter, honey, mustard, salt and curry powder and mix well. Pour over chicken and bake 1 1/4 hours, basting every 15 minutes until chicken is tender and nicely browned. Serves 4 to 6.
Cook broccoli with small amount of water until done. Drain well. Mix with other ingredients, except crackers. Pour mixture into a greased baking dish. Sprinkle crackers on the top. Bake for 45 minutes at 350°.
Cream butter and sugar; add eggs. Add flour, soda and salt. Fold in fruit cocktail. Bake in 9 x 13-inch pan for 35 minutes at 325°.
Mix ingredients; divide in half. Wrap in Saran Wrap. Let sit 8 hours (in refrigerator). Bake for 1 hour in a 350° oven.
In a food processor, process onions, jalapenos, lemon juice, lime juice and cilantro. Add drained tomatoes and pulse. Add seasonings; mix by hand. A good gift idea.
Bake at 325°. Place meat in shallow pan. In a bowl, combine salt, pepper, cayenne pepper, paprika, chili powder, catsup, water and vinegar. Pour over meat. Top with onion slices. Bake for 1 hour, turn meat then continue baking 1 hour longer. Baste meat occasionally with sauce while baking.
Grease 9 x 13-inch pan with oleo; place layer of crackers on bottom of pan. Mix pudding with milk and stir until it thickens, then mix in Cool Whip. Pour half of pudding mixture over first layer of crackers, then add another layer of crackers, then rest of pudding. Top with another layer of crackers. Refrigerate overnight, then put on a layer of chocolate icing. Refrigerate for 24 hours. Good for when you need to make ahead of time.
Cut elephant into small pieces. This will take approximately 3 months, so it is necessary to save the trunk for storage of cut pieces. Add gravy to cover elephant. Salt and pepper to taste. Simmer over slow fire for 27 days, until tender. This stew serves 3,800 people. If more are expected, add the 2 rabbits. Add rabbits only if necessary, as no one likes to find hare in his stew!
Combine lime and lemon gelatin; dissolve in boiling water. Cool. Stir in evaporated milk and lemon juice; chill until slightly thickened. Fold in cottage cheese, pineapple and nuts or celery. Pour into a 2-quart mold or 2 (8 x 8 x 2-inch) square pans. Chill until firm. Yields 12 to 16 portions. Serve with Mayonnaise Topping.
Melt butter in large skillet over medium-high heat. Whisk in flour and cook, whisking constantly, 1 minute. Whisk in broth, minced onion, milk and pepper. Cook over medium heat, whisking constantly, 2 minutes or until mixture thickens.
In a large skillet, crumble the sausage and cook over medium heat until done. Drain on paper towels. Set aside. Slice the crusts off the bread and cut into cubes. Spread in the bottom of a buttered 9 x 13-inch pan. Top with sausage and cheese. Set aside. In mixing bowl, combine the eggs, salt and milk. Pour over cheese and sausage. Cover and refrigerate overnight. Bake, uncovered, in preheated 350° oven for 30 to 40 minutes. Serves 12 to 14.
Melt butter. Add onions, mustard and poppy seed. Split rolls and spread mixture on both sides. Place ham and cheese on bottom half and replace the top; wrap in foil. Heat at 350° for 10 to 15 minutes or until cheese is melted.
Mix cottage cheese and dry jello together. Drain oranges and pineapple. Mix fruit in with jello and cottage cheese. Stir the Cool Whip in. (Can be made with pineapple jello.)
Dissolve the yeast in 1/4 cup warm water. Mix with the sugar, oil, 1 cup warm water and eggs. Add the salt and flour. Stir well. Cover and let stand 6 to 8 hours. Divide dough into 3 parts. Roll out as for pie crust. (Brush with oleo or butter flavored Pam.) Cut each pie into 8 wedges. Roll up and let rise on greased baking sheet 4 to 6 hours. Bake at 375° for 8 to 12 minutes. Makes 24 rolls.
Mix Crisco, flour and milk to make a white sauce. Mix in all remaining ingredients. Pour into baking dish and cook in oven at 325° for 25 minutes.
Mix the first 4 ingredients well. Sift the next 4 ingredients and mix with the previous ingredients. Dice apples and walnuts; mix all together. Pour into 2 greased bread pans and bake at 300° for 1 1/2 hours. Sprinkle with powdered sugar; remove from pans. Wrap in foil while hot.
Preheat oven to 375°. Lightly brush bread with dressing; place on cookie sheet. Bake 8 to 10 minutes or until lightly browned. Top each pita with 2 process cheese food slices and desired pizza toppers. Drizzle with additional dressing. Bake 1 to 2 minutes or until process cheese food begins to melt. Cut into quarters.
Combine syrup, sugar, salt, melted butter and vanilla and mix well. Add slightly beaten eggs. Pour into a deep dish unbaked pie shell. Sprinkle pecans over all. Bake in preheated 350° oven for approximately 1 hour or until center is done.
Combine all ingredients; add a pound of persistence and one cup of love. Whip until right consistency.
Melt and cool butter and sugar. Stir in remaining ingredients. Pour in 9 x 13-inch or 8 x 12-inch pan. Bake at 350° for 30 minutes.
Brown meat. Add the remaining ingredients (except corn); let cook 10 minutes. Pour into casserole; add corn.
Make a hole in the sifted ingredients. Pour in liquid. Combine with a few strokes. The batter should have a pebbled look. Fold in 3 egg whites, beaten stiff, last.
Combine pudding, Dream Whip and sugar. Slowly add milk. Mix well. Place in blender or using a mixer, beat until lightly fluffy. You may add more milk to thin dow mixture. Top with whipped topping.
Add water and coffee in a large pan. Bring to a boil and add sugar. Stir and bring to a boil again. Simmer for 10 minutes. Cool completely, then add vanilla and vodka. Put in containers and let sit for 5 weeks.
In large skillet, cook beef and onion until lightly browned. Drain fat off. Sprinkle with flour, salt, mustard and pepper. Stir in water, Worcestershire sauce and catsup. Cook and stir over medium heat about 5 minutes. Serve over mashed potatoes.
Grill chicken breast. Prepare rice as directed. Add vegetables. Saut mushrooms and onions. Serve by placing chicken breasts over rice on plate. Mushrooms and onions over chicken. Cover with melted cheese. Serves 4.
Mix milk, pineapple, nuts, Cool Whip and lemon juice; mix well. Divide mixture into the 2 pie crusts. Refrigerate until ready to serve.
Bake empty pie shell at 350° for 5 - 6 minutes, do not brown. Combine tomatoes, salt, basil, lemon pepper, and place in pie shell. Mix Cheddar cheese and mayonnaise and spoon over tomatoes. Sprinkle with Parmesan cheese. Bake at 350° for 30 minutes.
Mix all ingredients together. Be sure to cook rice in 2 cups water according to directions. Pour into a greased casserole dish. Bake at 350° for 30 to 40 minutes. Broccoli can be thawed so it can be broken up. Cook for approximately 1 hour.
Beat eggs. Gradually add sugar, then melted butter. Add dry ingredients and vanilla. Grease pan well and drop 1 teaspoonful of mixture. Bake at 350 degrees until brown.
Combine butter, onion salt, thyme and parsley. In a cup measure or bowl (glass), microwave on High (100%) for 45 seconds to 1 minute. Set aside.
Combine dry ingredients. Combine remaining ingredients. Mix together. Batter will be thin. Pour into greased pan. Bake for 50 minutes or until top is springy when gently touched.
Beat eggs until foamy. Add flour and sugars and beat. Blend in melted butter. Stir in chips and nuts. Bake 1 hour at 325°.
Line bowl with graham cracker crumbs. Mix butter, powdered sugar and eggs together. Pour over graham cracker crumbs. Mix whipped cream, pineapple, nuts and vanilla together. Pour on top. Save some graham cracker crumbs to sprinkle on top. Make the day before and refrigerate.
Melt 2 tablespoons butter in saucepan over low heat; add flour and cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly. Add cream cheese, Swiss cheese, salt and pepper. Cook over low heat, stirring constantly, until cheese melts. Add potatoes and stir well.
Brown meat; drain. Add Ro-Tel and refried beans; mix well. Place in a baking dish and top with cheese. Place in oven at 400° to 450° for about 20 minutes. Serve piping hot with chips.
Put chopped peanuts into shallow bowl. Put a piece of waxed paper on a plate. Put chocolate pieces into skillet. Put skillet on burner. Turn burner to low heat. Stir with wooden spoon until chocolate melts. Remove skillet from heat. Peel banana. Cut in half. Put a wooden stick into cut end of each banana half. Spread chocolate on all sides of banana and roll in peanuts. Put bananas on waxed-paper lined plate. Freeze until hard. Makes 2 servings.
Pat dry the cutlets. Spread with mustard and dunk in bread crumbs, patting the crumbs on the cutlets to form a nice paste. Fry in hot oil until nicely browned; turn and brown the other side. Cover frying pan and cook on medium-low heat for 30 to 40 minutes until pork is no longer pink.
Half cover chicken with water. Bring to a boil. Simmer 1 1/2 to 2 1/2 hours, or until tender. Cool chicken. Reserve broth. Remove meat in large pieces. Skim broth. You will need about 4 cups chicken pieces.
Salt and pepper to taste. Mix bread or cracker crumbs with butter. Sprinkle on top. Bake at 350° for 35 to 45 minutes.
Combine milk and cocoa in saucepan. Beat well. Add oleo, sweetener and salt. Bring to boil. Remove from heat. Stir in remaining ingredients except 1/4 cup graham crackers. Cool about 15 minutes. Divide mixture into 32 balls. Roll in remaining cracker crumbs and chill.
Grind the first 7 ingredients. Add 1/2 cup salt and a little salt. Let stand 2 hours. Drain. Add the vinegar; cook for 20 minutes. Add the remaining ingredients; mix. Cook well, stirring continually. Put into jars and seal. Put in salad dressing if you want to before eating.
Mix all ingredients together. Makes 2-1/2 cups. This is a good sauce to serve with boiled shrimp for a cocktail party or on a shrimp salad.
Dissolve yeast in 1/4 cup warm water. Scald milk, then put in mashed potatoes and potato water. Put potatoes through ricer, then eggs and sugar, then yeast and flour to stiffen. Knead, then put in greased pan until doubled. Roll out and cut. Put on floured cloth and cover. Let rise until doubled. Fry in deep fat until golden brown.
Spray a flat casserole and lid with vegetable spray. Put in all ingredients. Drizzle with olive oil and toss. Bake, covered, for 7 minutes at 400°. Remove, toss and return to oven for 7 more minutes. Remove, toss and return to oven for about 5 more minutes. Serve on saffron rice with a nice Caesar salad and some good French bread-yum! Serves 2. Recipe is easily doubled or tripled, but cooking time has to be adjusted, of course.
Cut bear meat into bite size pieces. Brown in oil. Add 2 cups of water and other ingredients except flour and beans. Bring to boil and simmer slowly 2 1/2 hours. Stir in flour and beans. Simmer 20 minutes longer.
Preheat oven to 350°. Drain beans and combine all ingredients except cheese and onions. Pour mixture into 1 1/2 quart casserole dish; top with cheese. Bake 30 to 35 minutes. Top with onions.
Cream butter and sugar; blend in milk and rum extract. Stir in flour, cherries and nuts. Form into 3 rolls, each about 10-inches long. Roll in coconut. Wrap and chill several hours or overnight. Slice 1/4 inch thick. Place on ungreased cookie sheet. Bake in 375° oven for 12 minutes or until edges are golden.
Mix all ingredients together, starting with sugar and corn meal. Add other ingredients. Pour into one 9-inch pie shell. Bake 45 minutes or until firm at 350°.
Remove and discard stems and discolored spots from turnip greens. Tear into pieces, and set aside.
Cook raisins in water until all the water is boiled out. Add the applesauce, sweetener, oil and eggs. Mix well. Blend in the flour, soda, cinnamon and vanilla. Pour the mixture into greased and floured Bundt pan. Bake at 350° for 30 to 35 minutes or until cake is done. (I use 3 small deep pans.)
Place sliced apples in greased baking dish. In separate bowl, mix together sifted flour, sugar, salt and baking powder. Add unbeaten egg and mix with fork until crumbly. Empty bowl on top of apples. Drizzle melted butter over top evenly. Top with cinnamon.
Mix together flour, baking soda and cinnamon. Beat together butter, brown sugar and granulated sugar at medium speed until light and fluffy. Beat in egg and vanilla. At low speed, beat in flour mixture until blended. Fold in oats and chocolate chips. Cover with plastic wrap; chill for 1 hour.
Crush and let stand about three days. Stir several times a day. They will keep a long time in refrigerator.
Preheat oven to 400°. Combine flour and salt; cut in half of shortening until mixture resembles coarse corn meal. Cut in remaining shortening until mixture is consistency of small peas. Sprinkle water over mixture and stir gently with a fork until mixture holds together. Press into a smooth ball. Divide dough in thirds. On lightly floured board or pastry cloth, roll out one-third of dough to 1/8-inch thickness. Cut into small pieces, about 1 x 3-inches. Place on ungreased baking sheet and bake until lightly browned, about 8 minutes. Cover remaining dough and continue with filling directions.
Preheat oven to 350°. In a lightly greased or sprayed 9 x 13-inch pan, layer rice, broccoli, chicken, cheese and mushrooms. In a small bowl, combine mayonnaise, soup, mustard and curry powder. Pour over the chicken mixture. Sprinkle with Parmesan cheese. Saute croutons or cracker crumbs in butter and sprinkle over the cheese. Bake for 30 minutes or until bubbling hot.
Mix the powdered sugar, butter, milk and yellow and red food coloring to make a cheese-colored icing. Tint the coconut with the green coloring. Layer each burger in this order: 1 Nilla wafer, a dab of orange frosting, 1/2 Oreo (that's 2 chocolate cookie outside), a layer of orange frosting, a sprinkle of coconut and another Nilla wafer. These cookie treats look like miniature cheeseburgers with lettuce.
Stir boiling water into gelatin. Dissolve completely. Pour mixture slowly into 13 x 9-inch pan. Chill at least 3 hours. Jigglers will be firm after 1 hour, but may be difficult to remove from pan.
Mix together peanuts, sugar and syrup; cook on High 4 minutes. Stir; cook 4 minutes more. Add butter and vanilla. Cook 1 minute. Add baking soda. Stir quickly and pour into buttered pan or a sheet of aluminum foil. Cool; break in pieces. Microwave time: 9 minutes. Cookware 1 1/2-quart microwave dish. Serves 2 or 3.
Brown beef with 2 teaspoons oil in skillet. Sprinkle beef with paprika. Boil vegetables until tender and add salt. Add flour to beef when brown and tender. Add beef to vegetables. Simmer for 1 1/2 hours. Delicious.
Roll dough into a 12 x 9-inch rectangle. Cut into eight 3 x 4 1/2-inch rectangles. Combine sauerkraut and salad dressing. Place a slice of beef on each rectangle. Top with about 2 tablespoons of sauerkraut mixture and a slice of cheese. Roll up. Place with seam side down on a greased baking sheet. Bake at 425° for 12 to 14 minutes or until golden. Yield: 8 roll-ups.
Sift together the flour, baking powder, salt and 1/2 cup sugar. In a separate bowl, combine the buttermilk, eggs and oil. Pour into the dry ingredients, mixing only until dry ingredients are dampened. Gently fold in berries. (Frozen ones work great.) Spoon into greased muffin tin filling 2/3 full. Sprinkle with remaining sugar. Bake at 400° for 25 minutes.
Mix cinnamon and white sugar in plastic bag. Cut biscuits into fourths. Put biscuits in bag. Shake to coat. Put biscuits in greased Bundt pan. Melt margarine and brown sugar; bring to a boil. Pour over biscuits. Bake 35 minutes at 350°. Put on a plate and pull apart to eat. Best when warm!
Grease a baking sheet heavily. Combine sugar, corn syrup and salt in a 3-quart casserole. Stir in peanuts. Microwave at High until light brown, 8 to 10 minutes, stirring once or twice. Stir in remaining ingredients until light and foamy. Quickly spread on a greased baking sheet. Spread as thin as possible for brittle candy. Cool and break into pieces.
Place chicken in shallow baking dish. Combine preserves, dressing and soup mix. Spread over chicken. Bake, uncovered, for 30 to 45 minutes at 350° to 370°. Turn and bake for 15 minutes more.
Cut margarine into flour. Mix well, add nuts, and spread on bottom of 9 x 13 pan. Bake at 350° for 20 to 25 minutes.
Wash apricots and cover with water. Simmer 40 minutes or until all water is evaporated. Beat until smooth; cool. Cream butter and sugar; add egg yolks. Beat well. Add cream and apricots. Beat until well mixed. Fold in stiffly beaten egg whites. Pour in baked pie shell. Bake in 350° oven until firm. Cool. Top with whip cream.
Set both cheeses out of the refrigerator until at room temperature, then mix the cheese, grated onion, Worcestershire sauce and minced garlic together until well blended. Refrigerate for 1 hour, then roll into 1 ball or 2 logs and then roll in the nuts until well coated. Chill and keep refrigerated.
In large skillet, fry bacon. Drain and set aside. Saute onion and mushrooms in bacon grease. Add tomato puree, olives, crumbled bacon, garlic and bay leaves. Simmer for 20 minutes. Cook noodles until almost done. In a casserole dish, layer noodles, sauce and cheese. Bake at 300° for 30 minutes.
Mix everything together. Pour in greased 13 x 9-inch pan. Bake at 400° for 3 minutes.
Mix together sugar and Karo syrup. Microwave on High for 3 1/2 to 4 minutes. Add peanuts. Microwave on High for 3 to 4 minutes. Add butter and vanilla. Microwave on High for 1 minute. Add baking soda and stir quickly. (Mixture will become white and frothy.)
Brown meat and onions; drain. Mix dry ingredients. Add milk and cheese, then meat and onions. Mix well. Cook 45 minutes or until golden brown at 350°. Bake in a 10-inch baking dish.
Coat chicken in flour, salt, and pepper. Brown in oil. Put in pan (13 x 9-inch) for baking. Brown onion, celery, and peppers in oil. Add tomato sauce, Worcestershire sauce, water, and wine in pan. Add brown sugar. Bring to a boil, then simmer for 10 to 15 minutes. Pour sauce over chicken in pan. Cover with foil. Cook for 1 to 1 1/2 hours at 350°. Serve over rice.
Brown ground meat and onion. Add pork and beans, barbecue sauce and brown sugar. When sugar is melted, pour into baking dish. Top with bacon strips and bake until bacon is crisp.
Mix all ingredients, except m&m's, until will blended. Add m&m's mix well. Drop by teaspoon or ungreased cookie sheet. Bake at 350 degrees for 10-20 minutes.
Cream together shortening and sugar. Beat in eggs, bananas and vanilla. Fold in sour cream. Sift together flour, baking powder, baking soda and salt. Fold gently into creamed mixture, stirring just to blend. Mix together the nuts, 1/4 cup sugar and cinnamon. Sprinkle half of it in a well-greased tube or Bundt pan. Add rest of batter; sprinkle remaining cinnamon mixture on top. Bake at 350° for 45 minutes, or until cake tester comes out clean. Let stand in pan or rack for 5 minutes. Loosen around edges and turn out on plate.
Cook broccoli and onion in butter or margarine until tender, about 15 minutes, covered.
Cream the butter thoroughly and add sugar gradually until well mixed. Add eggs, one at a time, beating after each addition. Add flour alternately with milk until blended on low speed. Add flavoring and bake in tube pan at 350° for 1 1/2 to 2 hours or until straw comes out clean.
Cream butter, sugar and add eggs. Alternate bananas and flour. Stir in nuts and chocolate chips. Bake at 350° for 55 to 60 minutes.
Dissolve yeast in lukewarm water; add 1 tablespoon granulated sugar. Beat eggs; add 1/2 cup granulated sugar and 1/4 teaspoon salt. Add melted margarine to yeast mixture; add in egg mixture. Stir in flour; chill for approximately 7 hours or overnight. Roll out dough to 1/4-inch thickness as for a pie. Slice in triangular pieces. Roll dough starting with the larger end. Let rise 4 hours in warm place. Bake 12 to 15 minutes in an oven set at 350°.
Mix sugar, milk and cocoa in a large saucepan. Add stick of margarine and stir over low heat until margarine has melted.
Fry onion in hot oil until soft. Add rice, tuna, soup and seasoning. Mix all together. Pour into casserole. Place pepper rings on top and bake about 40 minutes in a 350° oven or until bubbly.
Mix sugar and cocoa. Add beaten eggs. Add milk, vinegar, vanilla and melted butter. Pour into pie crust. Bake at 350° for 40 minutes.
Soften cream cheese and blend in Worcestershire sauce. Spread on bottom of serving dish. Drain the shrimp. Sprinkle lemon juice on shrimp. Mix with the Heinz chile sauce, horseradish and Tabasco. Spread on top of shrimp. Chill well. Serve with crackers.