HumbleIntelligence/food-ner-1-Million huggingface dataset:
Add butter to cinnamon snacks to form crust. Bake for 5 minutes at 350°. Mix Cool Whip, cream cheese and sugar and spread on baked crust. Mix pudding with milk. Top with Cool Whip.
Cut Twinkies in half and cover bottom of a 9 x 13-inch pan. Slice banana over Twinkies. Spread pineapple over bananas. Mix instant pudding according to directions and pour over pineapple. Top with Cool Whip.
In frypan, heat oil. Saute onion until transparent, about 5 minutes. Add tomato, curry, salt, water and eggs. Cover and simmer 10 to 15 minutes. Serve immediately with sauce spooned over eggs. Eggs are pierced to absorb sauce.
Saute in a large skillet the mushrooms, onion, garlic and butter. Add remaining ingredients and cook until it begins to boil. Boil 8 to 10 ounces pasta. Add pasta to sauce. Heat and serve.
Combine yogurt, garlic, rosemary and pepper in a shallow dish. Add chicken; turn to coat. Refrigerate 1 to 3 hours.
Combine first 6 ingredients. Mix egg and water. Dip chicken breasts into egg mixture, then roll in crumbs. Brown chicken in skillet on both sides (butter or oil). Place in baking dish. Combine spaghetti sauce and oregano; pour over chicken. Sprinkle Mozzarella cheese, Parmesan cheese and garlic salt over the top. Bake at 350° about 30 minutes. Serve over cooked fettuccine.
In crock-pot, mix chicken, Italian dressing, mushrooms and soup. Cook on low until chicken is done. When ready to serve, add sour cream, garlic salt, salt and pepper. Heat until sour cream is heated through. Serve over cooked noodles.
Pour into a glass 13 x 9 1/2-inch pan. Chill until firm. Mix 1 (3 ounce) box of instant lemon pudding with 1 cup cold milk. Whip 1 pint whipping cream and stir into pudding mixture. Spread on top of Jell-O mixture.
Soften yeast in warm water (110°). After approximately 10 minutes add 1 egg and let set while mixing milk, shortening sugar and salt. Cool to lukewarm. Add 1 cup flour; beat well. Beat in yeast and egg mixture. Add remaining flour. Place in greased large bowl; cover. Place in refrigerator 2 hours or even overnight.
Marinate artichoke hearts for 2 to 3 hours in olive oil and lemon juice. Tear lettuce into	bite-size pieces and combine with remaining ingredients in large salad bowl; add artichoke hearts with their marinade and toss lightly.
Mix crumbs, oleo, sugar and peanut butter together. On low heat, melt Crisco and chocolate chips. Press mixture into pan and pour chocolate over mixture. Cool and cut into squares.
Put all ingredients into pot and cook 40 to 50 minutes. Can be served over rice. Can add 1/2 pound shrimp to this.
Combine bread cubes and celery in greased 9 x 13-inch baking pan; place chicken over this and sprinkle with onion. Combine eggs, soup, milk and salt in a bowl; mix lightly. Pour over chicken. Combine flour and cheese; cut in butter. Sprinkle over soup mixture and chicken. Top with slivered almonds. Bake at 375° for 35 to 40 minutes or until knife inserted comes out clean.
Mix 3/4 cup sugar and flour. Caramelize 1/4 cup sugar. Heat milk. Pour milk in caramelized sugar. Add sugar and flour mixture. Add 3 beaten egg yolks and dash of salt. Add 3 tablespoons oleo or butter and vanilla. Pour into baked pie crust. Top with beaten egg white meringue.
In microwavable bowl, mix powdered sugar, cocoa, salt, vanilla and milk. Slice oleo on top of mixture. Cook 2 1/2 minutes on High, then whip to mix evenly. Then pat into flat pan. Refrigerate until hard. Then cut and serve.
Preheat oven to 350°. Using baking spray or shortening plus flour, grease a 9 x 13-inch baking pan. Layer pineapple with juice, fruit pie filling, dry cake mix, nuts and coconut. Top with small pieces of butter or margarine. Place in oven for about 1 hour. Check by inserting with a wooden pick, which comes out clean when done. Remove from oven. Cool and serve.
Arrange in layers the chicken, vegetables, eggs and mixture of broth, butter and flour. Flatten biscuits and put on top. Bake at 350° until biscuits are brown.
Cut fruit; mix well with 1/2 flour, salt and baking powder. Add sugar and pecans; mix well. Add eggs to which vanilla has been added. Bake on foil at 300° for 25 to 30 minutes. Let cool on foil before removing.
Cook spaghetti as directed on package. Drain and rinse. Add remaining ingredients and sprinkle with salad seasoning. Refrigerate.
Open and drain the beans. Combine ketchup, sugar, vinegar, mustard, dash of garlic salt and the bacon. Add the sauce to drained beans, mixing well. Pour into baking dish. Top with sliced onion and bake 1 hour at 350°. Very good!
Mix all ingredients together and pour into two 9-inch unbaked pie crusts. Bake at 350° for 45 to 50 minutes. Top each slice with Cool Whip as served, if desired. Very rich but very good.
Cook broccoli and spinach a little less than it says on package. Also, add a little vinegar with water. Combine together after draining well. Add soup, tomatoes and cheese, then onion rings. Cook for 30 minutes at 325°.
In mixing bowl, combine mayonnaise, flour, eggs and milk. Stir in crab, onion, parsley and cheese. Spoon into pastry shell. Bake at 350° for 1 hour. Yields 6 to 8 servings.
Cook beef until browned. Add onion; cook until tender. Add to remaining ingredients except bacon. Stir well. Pour into a 3-quart casserole and top with bacon. Bake at 350° for 1 hour. Serves 8.
Lay crescent rolls on cookie sheet (flat like pizza dough) and pinch seams together. Bake at 350° for 10 minutes. Cool. Mix cream cheese, Ranch dressing and Miracle Whip together. Spread on crescent rolls. Mix all chopped veggies and put on top of cream cheese mixture. Press down lightly. Sprinkle shredded cheese on top. Refrigerate.
Melt butter. Add curry, rosemary and shallots. Add all corn and half and half. Add chives. Simmer 20 minutes.
Peel onion; cut into 1/4-inch slices and separate into rings. Place rings in large bowl. Cover with milk. Refrigerate 30 minutes. Drain on paper towels, reserving 2/3 cup milk. Combine flour and salt; stir well. Add eggs, reserved milk and 1 tablespoon oil; beat until smooth.
Cream shortening and add 1 cup sugar. Add milk alternately with flour mixture; beat until smooth. Pour into greased baking dish. Mix cherries, 1 cup sugar and hot water. Pour over cake batter. Bake at 350° for 30 to 40 minutes. For half recipe use half batter and all goo.
In a bowl, dissolve cherry gelatin in 1 cup boiling water. Add 1/2 cup cold water; stir. Pour into 13 x 9 x 2-inch dish coated with nonstick cooking spray. Refrigerate until set, but not firm, about 30 minutes. In a small saucepan, sprinkle unflavored gelatin over 1/2 cup cold water. Let stand for 1 minute. Stir in milk and sugar. Cook and stir over medium heat until gelatin and sugar are dissolved. Remove from heat. Whisk in sour cream and vanilla until smooth. Spoon 1 2/3 cups creamy gelatin mixture over the first flavored layer. Chill until set, but not firm. Prepare remaining flavored gelatin as directed for cherry. Alternately layer flavored gelatin with creamy gelatin layer, allowing each to set before adding next layer. Refrigerate overnight.	Takes all day to make.
Heat enchilada sauce, tomato sauce and water. Brown meat with garlic and onion. Add egg and olives. Add salt and 1/2 cup of sauce. In a casserole, layer tortillas (dipped first in sauce), meat mixture and cheese. Pour over remaining sauce. Top with cheese. Bake in a 350° oven for 25 minutes. Serves 6.
Lightly oil large 2 to 3-quart boiler/saucepan. Saute ground turkey in saucepan for 30 minutes, stirring when needed. Add onions, chopped. Cover and simmer slowly. Add garlic, salt, pepper, chili powder, paprika and parsley after turkey has browned for about 1 hour. Stir mixture often. Add water, tomatoes, tomato sauce and more water as needed. Simmer, covered, for 2 hours or more. Season to taste.
Beat together oil, egg and skim milk. Add sugar, whole wheat flour, unbleached flour, baking powder and salt and beat until smooth. Spoon into an 8 x 8-inch Pam sprayed pan.
Mix and heat all thoroughly in slow cooker, on low for 6 hours or on high for 4 hours.
Place in bottom of a casserole dish with a tight fitting lid. Add in layers. Cover tightly and place in a 300° oven for 3 hours. Don't stir.
In heavy, 10-inch skillet, melt butter. Add zucchini, corn, pepper, onion and seasonings. Saute over medium heat, stirring frequently, until vegetables are tender and extra liquid has evaporated (8 to 10 minutes). Gently stir in tomatoes. Continue cooking just until hot, yet firm. Serve immediately.
Cook bacon until crisp. Remove bacon and crumble. Saute onion in bacon grease. Add bacon, pork and beans, sugar, Worcestershire sauce and mustard. Mix well. Bake in a casserole dish at 325° for 1 1/2 hours.
Melt margarine in small pan over very low heat. Mix sugar and cinnamon in a small bowl. Remove margarine from heat and dip biscuits in it one at a time. Roll the biscuits in cinnamon-sugar mix. Place in baking pan or tube pan, overlapping the biscuits slightly. Sprinkle with nuts and extra sugar and cinnamon. Bake at 450° for 10 to 15 minutes.
Salt and pepper steak. Spread with mustard, sliced bacon, onion and dill pickle. Roll up and fasten with nails or toothpicks. Then brown in skillet. Put in roaster and cover with hot water. Bake at 350° for 2 1/2 to 3 hours. Thicken gravy with cornstarch.
Combine flour and salt; cut in shortening with pastry blender, until mixture resembles coarse meal. Sprinkle cold water evenly over surface. Stir with a fork until dry ingredients are moistened. Shape into a ball; chill. Yield: Pastry for one double-crust pie.
Cream sugar and Crisco. Beat in eggs, one at a time. Add flour and milk and baking powder and extract. Beat well. Add black walnuts. Bake at 325° for 1 1/2 hours.
Mix all ingredients together and put in a 9 x 13-inch baking dish. Bake at 350° for 35 to 45 minutes.
Brown hamburger, then drain. Add all ingredients (seasonings to taste). On low heat, simmer for 1 hour. Mix frequently.
Cook this mixture of sauce, water and syrup until it spins a thread. Add the peanuts. Cook until it looks golden brown, stirring constantly. As your remove from heat, stir in the soda. Immediately pour onto a greased jelly roll pan. Cool. Break in chunks.
Add 1/2 box of sugar at a time to softened and creamed oleo; cream after each addition. Then add one egg at a time, beating well after each addition. Add remaining ingredients except pecans. Beat well and then add pecans. Bake at 350° for 35 minutes.
Blend together cheese and butter. Add flour. Mix as pie crust; chill at least 2 hours.
Combine melon balls, oranges, apple, undrained lychees, strawberries and sugar in bowl. Toss with wine and lemon juice, if desired. Cover and chill 2 to 3 hours. Toss gently before serving. Serve in stemmed goblets or sherbet dishes.
Cream butter and shortening with sugar; add eggs one at a time. Add dry ingredients alternately with milk; add vanilla. Bake in a tube pan at 325° for 1 hour and 25 minutes.
Beat eggs, sugar and salt together. Add nutmeg, vanilla and milk, beating well. Pour into pastry lined pie pan. Bake about 40 minutes or until knife inserted in sides comes out clean. Bake in hot oven at 450° for first 15 minutes, then moderate oven (350°) to finish.
Saute mushrooms, celery and onion in butter until limp, set aside. Beat eggs; add milk, flour, salt, paprika and Tabasco and beat well. Stir in bacon, cheeses and wine in mushroom mixture. Cover and chill.
Heat water; add jello and marshmallows. Stir until dissolved. Cool until thickened; add pineapple, cottage cheese, pecans and Cool Whip. Chill until firm. Serves approximately 10 to 12.
In large mixing bowl, cream butter and sugars. Add eggs and vanilla; mix well. In a small bowl, combine flour, baking powder, soda and salt. Gradually add to creamed mixture, mixing well after each addition. Stir in cornflakes, oats and coconut. Stir in chocolate chips and nuts. Place 3-inches apart on ungreased cookie sheets. Bake at 350° for 13 to 15 minutes. Yields 7 1/2 dozen.
Crush vanilla wafers until fine, add in finely chopped pecans, Equal spoonful, melted butter and bourbon. Mix well. Make into small balls, put on wax paper lined cookie sheet and refrigerate until very firm. Melt chocolate in double boiler with oil and dip balls to cover. Set on wax paper to cool. Store in an airtight container in a cool place.
Preheat oven to 425°. Sprinkle broccoli, cheese and onion in pie plate. Slightly beat eggs. Beat	in remaining ingredients, then pour cream mixture into pie plate. Bake for 15 minutes. Bake for 30 minutes longer at 300° or until knife comes clean inserted 1 inch from edge. Before cutting let stand 10 minutes. Serve in wedges.
Mix margarine, cocoa and the cup of water in saucepan and bring to boil. Mix flour and sugar together. Pour hot cocoa mixture into flour-sugar mixture (do not use mixer). Add buttermilk, eggs, cinnamon, soda and vanilla. Mix well. Pour into 9 x 16-inch greased and floured pan. Bake at 375° for 30 to 40 minutes.
Combine meat with all other ingredients, except fat. Shape into 30 or 32 small meat balls. Brown in fat, a few at a time. As they brown, remove to a warm plate. When all are brown, make a sauce as follows:
Simmer first six ingredients in covered skillet 15 minutes. Mix remaining ingredients, then add to first and simmer 25 additional minutes or until mushy. Serve with crackers (sesame, wheat, etc). Freezes beautifully.
Drain pineapple chunks; stir in sugar, flour and cheese. Place in lightly buttered casserole dish. Top with crackers mixed with margarine. Bake 30 to 35 minutes at 350°.
In butter, saute peppers and onions. Add garlic powder. Add sausage and brown. Drain excess oil. Spread on thawed bread dough and roll up. Set in bread pan or on sheet pan. Bake 30 minutes until brown. When done and still hot, top with butter.
Mix all dry ingredients in a bowl. In separate bowl add milk, eggs, oil, and pumpkin. Mix that together with dry ingredients. Batter will be thick. Pour out on hot skillet or pancake mold.
In 4-inch deep, 10-inch diameter pan, heat oil at medium flame until it begins to smoke. Quickly add garlic, onion and diced bell pepper. Stir-fry for 3 minutes. Quickly add diced potatoes and stir-fry another 3 minutes. Add meat and stir constantly until meat browns, then cover pan. Five minutes later, add salsa and equal amount of water; cover and simmer on low flame about 25 minutes (until meat is cooked). Heat each flour tortilla on dry griddle 10 seconds per side.
Stir to mix. Place in a dish with cover. Bake at 400° for 30 minutes.
Drain pineapple very well. Fold in marshmallows (colored ones give a colorful effect) and coconut. Can top with nuts and/or cherries.
Mix softened cream cheese with Miracle Whip or mayonnaise. Add crab, green onions and garlic salt. Chill before serving with crackers. Makes about 2 cups.
Mix pudding with pineapple until it thickens. Add all other ingredients. Mix well. Cover and store in refrigerator. Very good with dressing.
In heavy casserole, saute onion and garlic in olive oil (or spray casserole with Pam) until just soft. Add rice, salt, pepper and chili powder. Brown slightly. Add mushrooms, chorizo and boiling stock (enough to come 1-inch above rice). Cover with a tight lid and bake at 350° for 30 to 35 minutes or until liquid is completely absorbed. Sprinkle with cheese. Serves 4.
Dissolve yeast in 1/4 cup warm water. Sift together dry ingredients. Slowly add milk, eggs and shortening. Beat well. Add salad oil, vanilla and yeast mixture. Beat until dough comes off bottom of bowl. Knead until smooth and elastic. Place in a greased bowl and let rise until doubled. Punch down dough and roll out. Place on cookie sheet (same size as dough). Cut each plum in half and slit into quarters. Be generous with plums. Sprinkle with sugar and bake at 350° for 30 minutes.
Take taco and cut number desired. Prepare hamburger as for tacos. Fill bottom of each taco shell with hamburger. Sprinkle with 1/2 teaspoon chopped onion. Cover with shredded sharp Cheddar cheese.
Dissolve lemon jello in all hot water. Add marshmallows. Stir until dissolved. Cool. Add cream cheese. Mix well. Add pineapple. Fold in whipped cream. Chill until set. Make cherry jello. Chill until ready to set. Pour over top of lemon mix. Use a 9 x 13-inch pan and cut in squares.
Spread a thin layer softened cream cheese on one side of ham. Trim ends off of pickles. Place the pickle on the edge of the ham. Trim off the ham to be the length of the pickle. Roll the pickle up tightly in the ham. Place a toothpick in each fourth of the pickle. Chill for 1 hour, then slice the pickle into 4 slices.
Brown beef with garlic and onion. Prepare shells as directed on box. Drain on paper towels. Cover bottom of flat pan with Ragu. Stuff part of the shells with meat and part with cheese. Cover with Ragu and place in preheated 350° oven until cheese bubbles. Serve with French toast and salad. Wonderful main dish!!!
Heat together the first 5 ingredients. Cook until flavors blend. Add the noodles, salt and pepper. Cook until noodles are done.
Mix together first 3 ingredients. Mix remaining ingredients and add to first mixture and let set overnight. Makes 8 cups.
Sift flour, sugar, cocoa, soda and salt together in large bowl. Add oil, vinegar, vanilla and water. Bake 30 to 40 minutes at 350° in 9 x 13-inch pan.
In bowl combine flour and salt; cut in shortening until mixture is fine crumbs. Add water gradually; toss with fork to make stiff dough. Form into ball. Knead thoroughly on floured board until smooth and flecked with air bubbles, about 4 minutes. Cover; let rest 30 minutes. Roll into 12-inch circle. Fit into 9-inch pie plate. Bake at 350° for 20 to 25 minutes.
Dissolve jello in 1 cup boiling water. Stir in frozen strawberries, pineapple, mashed bananas and 1/2 cup chopped pecans. Pour half of mixture into 13 x 9 x 2-inch oiled pan. Spread with 8 ounces sour cream. Cover with remaining jello mixture. Chill until firm.
In skillet, cook bacon until crisp. Drain, reserving drippings; set bacon aside. Add onion to drippings and cook until tender. Stir in vinegar, water, sugar, salt and pepper; bring to boiling. Add cabbage and apple; toss to coat. Cover and cook over medium heat for 5 minutes or until cabbage is just wilted. Crumble bacon over top. Serves 4 to 6.
Place cucumbers and onions in 8 x 8-inch glass baking dish. Mix together sugar, vinegar, salt and spices. Pour over cucumbers and onions; cover tightly. Microwave on High for 7 minutes. Uncover, stir and cook 2 more minutes. Cool; store in refrigerator or can in jars and seal. Heat jars in microwave half filled with water, pack hot pickles in hot containers and seal.
Mash bananas. Sift the flour, baking soda and salt. Mix sugar, butter and egg. Gradually add sifted ingredients to wet ingredients. Stir in nuts. Bake at 350° for 1 hour.
In a large bowl, mix the ingredients well. Batter should be a little thick. If too thin, add a little flour to thicken. In a large skillet, heat oil to very hot degree. Drop batter by tablespoon into hot oil. Fry 3 to 4 minutes on each side. When done, place patties on paper toweling to absorb excess oil. (Do not try baking, as batter will not cook inside.) Yield: Approximately 14 patties.
Sift dry ingredients (flour, salt and spices). Use some of flour mixture to dredge raisins and gumdrops (use scissors to cut gum drops and raisins before dredging in flour mixture).
Mix ingredients well with hands and form into small balls (walnut size). Place on waxed paper on cookie sheet. Refrigerate 2 hours.
Peel, core and thinly slice apples. Set aside. Combine flour, cornstarch, sugar and cinnamon. Add apples to mixture and set aside while preparing crusts. Bake at 450° for 15 minutes. Reduce heat to 325° and bake for an additional 35 minutes.
Mix graham cracker crumbs and margarine. Press into bottom of dish. In saucepan, melt butter. Add powdered sugar and eggs; bring to a boil, stirring constantly. Pour over crumbs. Place sliced bananas next. Pour pineapple over top of bananas. Spread Cool Whip on top of pineapple. Garnish with pecans and cherries. Cover and refrigerate for 3 hours.
Melt butter in pan. Peel and quarter 6 potatoes. Shake in flour mixture in a plastic bag. Lay in a pan and bake 1 hour at 375°, turning over halfway through.
Heat oven at 425°. Grease an 8-inch round cake pan. Combine flour, sugar, baking powder and salt. Using pastry blender or fork, cut in butter until mixture resembles coarse crumbs. Add milk, eggs and raisins; stir just until dry ingredients are moistened. With floured hands, pat half of dough into bottom of greased pan; press dough 1/4-inch up sides. Spread dough with jam. Top with remaining dough; spread evenly. Using sharp knife, score dough into 8 wedges. Brush top lightly with melted butter and sprinkle with sugar, if desired. Bake at 425° for 20 to 25 minutes or until toothpick inserted in center comes out clean. Serve warm. Makes 8 servings.
Butter a 9-inch pie pan. Line with tortillas, overlapping in the bottom and extending 1/2-inch over the top edge. Place onion, then tomato, then chilies, then shredded cheese on the tortillas. Combine the flour, salt and baking powder with the milk. Beat the eggs and add to the milk mixture. Pour over the ingredients in the pie pan. Bake at 350° for 40 minutes. Place avocado slices on top, like spokes of a wheel and bake 5 minutes longer. Let stand 5 minutes before cutting in wedges. Serve with salsa or taco sauce.
Preheat oven to 425°. Mix ingredients as given. Pour into pie shell and bake 15 minutes. Reduce heat to 350°. Continue baking 45 minutes or until knife inserted comes out clean. Cool completely. Garnish with whipped cream, if desired.
Mix cake batter as directed on package. Add 4 tablespoons creme de menthe to the batter. Bake the cake and cool. Spread the fudge topping over the cake.
Make graham cracker crust and line pie pan. Save 1 cup of mixture to sprinkle on top. Melt marshmallows in milk. Add this to whipped cream and fruit cocktail (drain). Pour slowly into crust. Let stand in refrigerator.
Cream butter well. Work in sugar gradually. Add eggs, one at a time, beating well after each addition. Add vanilla. Add milk alternately with flour and baking powder (combined). Fold in cherries, coconut and nuts. Pour into greased and floured tube pan. Bake at 350° for 1 hour. Cool and dust with confectioners sugar.
Cook onion and pepper in oil until tender. Add okra and other ingredients. Cook over medium heat for 15 minutes. Stir frequently. Yields 8 servings.
Measure bread crumbs and 1/2 cup cream into bowl; let set for 5 minutes. Add egg, spices and meat; mix all well. Shape meatballs the size of a plum; set aside. Melt butter in skillet; brown meatballs. As they are done, remove from skillet. Add flour to the meat drippings from browned meatballs. Add 1/2 cup of cream and the milk to the flour mixture. Stir until smooth. Return meatballs to sauce; simmer over low heat for 25 minutes, covered. Serve hot. Serves 4 people.
Cook sugar, syrup, water and salt until forms soft ball in cold water. Add 1/4 mixture to well beaten egg whites. Keep beating. Replace sugar mixture over fire; continue cooking until reaches hard ball stage. Pour slowly over egg white mixture beating constantly. While beating, lift candy into air often to let air in. Beat until gloss leaves. Spoon onto wax paper.
Cream butter; gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each addition. Add flour alternately with buttermilk, beginning and ending with flour. Combine water, cocoa and soda, stirring well. Add to flour mixture, beating well. Stir in vanilla. Pour batter into 2 greased and floured 9-inch round cake pans. Bake at 350° for 35 to 38 minutes or until a wooden pick inserted in center comes out clean. Cool in pans for 10 minutes. Remove and finish cooling on wire rack.
Heat oven to 375°. Beat butter and sugars until creamy. Add eggs, milk and vanilla; beat well. Add flour and baking soda; mix well. Stir in oats, nuts and coconut. (I bake the first half of the cookie dough without coconut and then add the coconut to the second half.)
Layer 1/2 head lettuce (about 4 cups) into bottom of a large salad bowl. Layer with carrots, green onion and 3 hard-boiled eggs (reserve one for garnish). Layer with remaining lettuce, bacon, peas and radishes.