HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix first 3 ingredients and press into 13 x 9-inch pan. Chill while mixing next 3 ingredients. Pour over graham cracker mixture. Slice the 3 bananas lengthwise and place on top of the mixture. Add one small can (well drained) crushed pineapple, 1 large tub Cool Whip, nuts and maraschino cherries; layering each in the order listed. Keep refrigerated.
Mix together dry ingredients and sift. Add margarine and raisins. Mix together well. Add sour cream and a little milk. Knead into a round ball. Cut into 16 pieces. Bake in 450° oven for 12 to 15 minutes.
Grease a 9 inch pie plate or a 10 x 6 inch baking dish. Mix all ingredients together. Pour into prepared pan and bake at 350° for 45 minutes or until golden brown. (I sometimes add sausage I have browned and drained or ham I have cut into small pieces.)
Heat sugar and Karo syrup. Remove from heat and add peanut butter. Let melt. Pour over corn flakes and mix well. Pour into buttered pan and let cool. Then cut into squares.
Cook carrots and salt until tender. Drain. Blend other ingredients; beat well. Alternate layers of carrots, onion and green pepper. Pour sauce over carrots. Let set in refrigerator overnight.
Spray an 8 or 9-inch spring-form pan or 9-inch pie plate lightly with Pam. Sprinkle sides and bottom with graham cracker crumbs. Completely dissolve gelatin in boiling water; pour into blender container. Add cottage cheese and cream cheese product; cover. Blend at medium speed, scraping down sides occasionally, about 2 minutes or until mixture is completely smooth. Pour into large bowl. Gently stir in whipped topping. Pour into prepared pan; smooth top. Chill until set, about 4 hours. Remove side of pan. Top cheesecake with pie filling.
Cook flour, sugar, boiling water and butter together until mixture thickens. Add remaining ingredients; mix and pour into baked pie shell.
Peel and quarter carrots. Place in shallow 1-quart baking dish. Add salt, water, butter and oregano. Cover and bake 45 to 60 minutes in 350° oven.
Heat oats in an ungreased 9 x 13-inch pan in a preheated 350° oven for 10 minutes. Combine oats, sugar, wheat germ, coconut and almonds. Stir until well mixed. Add oil, honey and vanilla to dry mixture and stir well. Now, bake in pan, stirring every few minutes, until golden brown, about 20 to 25 minutes. Cool in pan. Serve as a cereal, topping for pudding or ice cream. Store in a tightly covered container in refrigerator.
Crumble bacon and place that and drippings in skillet. Add rice, onions and green pepper. Cook and stir until lightly browned. Add remaining ingredients. Quickly bring to boil. Reduce heat and simmer for 5 minutes. Yields 4 servings (good with cornbread).
Dissolve red hots and jello in water. Mix in pineapple. Allow to set.
Melt butterscotch over hot water. Remove from heat. Stir in noodles and peanuts. Drop by teaspoonfuls onto waxed paper. Let stand for 20 minutes before serving. If desired, substitute 1 package of semi-sweet chocolate chips and one butterscotch.
In a Dutch oven or large heavy saucepan, lightly brown ground beef; drain off excess fat. Stir in remaining ingredients. Bring to a boil. Reduce heat, cover and cook 30 minutes. Serves 6.
Mix flour, sugar and cocoa in small bowl until well blended. Melt butter in iron skillet. Add dry ingredients in butter and mix. Beat egg yolk until lemon-colored. Add milk to eggs and beat together. Add egg mixture to ingredients in skillet gradually while stirring constantly. Cool slowly. Add vanilla. Pour into cooled pie shell.
Mix all ingredients except vanilla. Cook 7 minutes, forming stiff peaks. Add vanilla. Use mixer to beat until glossy. Do not use aluminum pans with this recipe. It will turn gray.
Preheat the oven to 425°. Place all ingredients into mixing bowl and blend. Pour into an 8-inch square pan and bake 20 to 25 minutes or until brown. (May also be baked in muffin tins.)
Bring to a boil the jello, sugar and water; set aside to cool. After cooling, beat in cheese, pineapple, nuts and apricots (baby food). Fold in Cool Whip until well blended. Chill 1 hour before serving.
Grind and drain peppers. Combine all ingredients in large pot. Boil 20 minutes. Make a paste with 3/4 cup flour and the juice from the peppers. Add to the hot pepper mixture. Stir until thick. Pour into pint jars and seal. Yields 4 pints.
Heat oven to 450°. Grease 8 muffin cups. Beat eggs slightly. Beat in flour, milk and salt just until smooth. Fill cups halfway. Bake for 20 minutes at 450° and then decrease oven temperature to 350° for 15 minutes. Immediately remove from cups and serve.
In the bottom of a heavy pan, layer the potatoes, meat and onion. Begin with the potatoes. Repeat this layering twice, ending with the potatoes on top. Season with salt and pepper. Add the bay leaf; cover the mixture with water and parsley. Bring to a boil; cover and simmer over low heat for about 2 1/2 hours. Shake the pot periodically so that the potatoes do not stick. When done, the moisture should be absorbed by the potatoes.
Slice onions and allow to stand in water, salted with 1 teaspoon salt for 15 minutes. Drain. Place in shell and add flour and cream. Dot with butter. Bake at 400° for 45 minutes or until done.
Bring beet juice and water to a boil. In small pan, soften gelatin in vinegar. Stir mixture in hot beet juice until dissolved. Remove from heat. Add sweetener and milk. Stir. Add beets. Refrigerate. Serve. If you like it hot, you may want to reheat. Remember, if you boil milk, it curdles.
In a 3 quart casserole dish, combine all ingredients. Bake, uncovered, at 350° for about 1	hour or until heated through. Stir before serving.
Grease an 8-inch square pan. Stir together the egg, brown sugar and vanilla. Quickly stir in flour, baking soda and salt. Add walnuts.
Brown meat; add onion and cook 1 minute. Put 1/2 of meat mixture in baking dish, then chicken or mushroom soup. Next, put remaining meat mixture, then Cheddar cheese soup. Sprinkle grated cheese on top and cover with Tater Tots. I sometimes put grated cheese on top of Tater Tots also. Bake at 350° for 1 hour.
Lightly crush chips and place in bottom of 8 x 12-inch baking dish. Pour picante sauce and chicken broth over chips and stir gently with a fork. Spread chicken over the chips and season with salt, garlic powder and cumin. In a small bowl combine soup and sour cream. Spoon over chicken. Top with thinly sliced Jack cheese and bake at 350° until browned on top and bubbly around the edges.
Drain pineapple, reserving juice. Mix together pineapple, sugar, flour and 3 teaspoons juice. Add cheese. Spray a baking dish with Pam and pour in pineapple mixture. Melt butter and add to crushed Ritz crackers. Sprinkle on top of pineapple. Bake at 350° for 20 to 25 minutes.
Slice apples; put cinnamon and sugar on top and let sit. Cream sugar and oil; add eggs one at a time. Sift flour with baking powder. Alternate the orange juice and vanilla with dry ingredients. Put batter on bottom, then layer of apples. Repeat. Bake at 350° for 1 1/2 hours.
Mix first 4 ingredients into large Corning Ware bowl. Microwave for 7 minutes in a 900 or 1000 watts microwave. Add butter and vanilla. Microwave 2 more minutes. Add baking soda stirring very fast until light and foamy. Pour into greased pan. Let cool 30 minutes. Break into pieces.
Cube potatoes. Mix potatoes, cheese, mayonnaise and onion together. Fry bacon and sprinkle on top of potato mixture in a pan. Bake 30 minutes at 350°.
If using fresh corn, remove corn from cobs. Set aside. Saute bacon in large pot until brown. Remove bacon with slotted soup spoon and set aside. Add celery and onions and cook in bacon fat until almost tender. Pour in champagne and continue cooking until vegetables absorb liquid. Return diced bacon to pot and stir in corn. Moisten with cream. Add thyme and simmer gently for 15 minutes. Add clams to soup and continue cooking at a simmer until ready to serve. Makes about 4 quarts.
Cook chicken in olive oil in a deep heavy pot, cast-iron is best, 15 to 20 minutes, turning. Sprinkle remaining ingredients over chicken. Cover; turn down heat to a strong simmer. Cook another 45 to 60 minutes until chicken is very tender. Serve chicken on the side, with broth in a bowl. Sprinkle broth with basil or serve together in a large soup bowl. Sprinkle with basil.
Season salt pork chops on both sides. Put in a 9 x 13-inch pan and shake the brown sugar and coat the tops real good. Cover and cook at 325° for about an hour or until tender.
Whisk mushroom soup, wine, soup mix and thyme in slow cooker until well blended. Add remaining ingredients and stir until everything is coated. Cover and cook on high 4 hours or on low 8 to 10 hours (until meat is very tender). Sprinkle with parsley.
Cream Crisco and Sugar Twin. Add eggs, milk and vanilla. Beat well. Add dry ingredients and milk. Add 1 cup nuts, 1/2 cup raisins, 1/2 cup cherries and 1/2 cup coconut. Spoon on greased pan. Bake at 350° for about 10 minutes.
Pound chicken breasts. Turn inside part of chicken breasts facing up. Combine shrimp, celery and onion. Place 1/2 shrimp mixture in small bowl with 1/2 cup soup. Spread on chicken breasts, roll up and secure with toothpicks. In 8-inch baking dish, melt butter in oven at 350°. Place stuffed chicken in butter, rolling to coat all sides. Cover. Bake at 350° for 30 minutes. Drain off excess liquid. In small bowl, combine remaining shrimp mixture with remaining soup. Spoon over chicken in dish. Bake, uncovered, an additional 10 to 15 minutes or until tender. Remove toothpicks. Sprinkle with paprika. Stir sauce in pan. Spoon over chicken breasts.
Combine bread, onion and seasonings. Add butter and enough liquid to moisten. Toss gently to mix. Makes 4 cups stuffing, enough for a 4 or 5-pound chicken. Double recipe for 10-pound turkey.
Mix cake mix, oleo and 2 eggs together; spread in a high-lipped cookie sheet.
Mix cheeses and egg yolks to creamy paste. Cut edges evenly from bread. Press bread square down with rolling pin. Brush slice of bread with butter that has been melted. Drop a teaspoon of mix and roll into wheels. Cut wheels in half and coat with egg whites and then in sesame seed. Bake 15 minutes at 350°. Freezes well.
Saute the bacon with the onion. Drain and crumble. Add with other ingredients and place in a 13 x 9-inch baking dish. Bake in a 375° oven for 1 hour.
Cream shortening, sugar, vanilla and eggs. Add sifted dry ingredients and mix well. Add oatmeal and nuts. Drop and press flat with fork. Bake 10-12 minutes at 375°. Note: Good with chocolate chips added; too.
In a large pot, saute onion, celery and potatoes in butter over low heat until onion is softened. Add remaining ingredients, except fish. Cover and simmer for 20 minutes. Add fish and simmer for 15 minutes more. Be sure to remove bay leaf before serving. Yield: About 2 quarts or 8 to 12 servings.
Stir until well blended. Add 1 cup of coarsely chopped nuts (walnuts, etc.). Pour into pans. Cook for 1 hour at 350°. Cool on rack. Makes two 9 x 5 x 3-inch loaves.
Put rice in a 2-quart casserole dish. Brown pork chops on each side in a skillet. Set aside. Pour soup and water into skillet and mix with the pan drippings. Pour liquids over the rice and place pork chops on top. Cover casserole and bake at 350° for about 1 hour. Serves 4.
Blend all ingredients except brown sugar and nuts in large mixer bowl. Beat 4 minutes at medium speed. Pour into greased and floured 9 x 13-inch pan. Sprinkle with brown sugar and nuts. Bake at 325° for 45 minutes or until cake springs back when lightly touched and pulls away from sides of pan. Do not underbake! Cool in pan 15 minutes. Spoon hot Butter Glaze over warm cake. Serve warm or cool, with whipped topping, if desired.
Cut cheese slices into 6 strips each. Slit hot dogs to within 1/2 inch of ends. Insert 3 cheese strips in each hot dog. Center hot dog on 1 crescent roll each and roll up.
Brown hamburger, onion, celery and green peppers. Add ketchup and seasoning; simmer 20 minutes.
Beat for 1 minute the milk, pudding and powdered sugar. Then stir in 8 ounces Cool Whip.
Filling: Beat egg yolks. Add to milk, cornstarch, sugar, salt and vanilla. Cook until thick. Add coconut.
Allow cheeses to reach room temperature. Combine in large mixing bowl. Beat until well blended. Add Worcestershire sauce, spices and half the chopped nuts. Chill. Shape into ball and roll in remaining nuts. Chill thoroughly. Can be made ahead of time and frozen. Serve with a heavy cracker. Makes 15 to 20 servings.
Mix flour and sugar; set aside. Combine oleo, cocoa, oil and water in pan. Bring to boil. Pour over flour and sugar while hot. Add rest of ingredients and mix well. Bake 20 minutes on cookie sheet at 375°.
Mix all as for salad. Pack in loaf pan. Refrigerate and slice to serve.
Heat oven to 350°. Line bottoms of 2 round layer pans (8 x 1 1/2-inch) with aluminum foil. Beat egg whites in a large mixing bowl until foamy. Beat in 1/2 cup sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Beat egg yolks, oil and brandy in a small bowl at a low speed until blended. Add 1/2 cup sugar, flour, baking powder, 1 teaspoon instant coffee, cinnamon and cloves; beat at medium speed for 1 minute. Fold egg yolk mixture into the egg whites. Fold in cracker crumbs and 1 cup of nuts. Pour this mixture into the prepared pans. Bake until top springs back when touched lightly, approximately 30 to 35 minutes. Immediately invert the pans, resting rims on edges of 2 inverted pans. Cool completely. Loosen edges of layers with knife; invert pans and hit sharply on table. Remove foil.
Marinate first 5 ingredients overnight. Next morning, add the remaining items. Mix and let stand several hours. Keeps for several days in the refrigerator in a covered container.
Beat egg until smooth; add milk and melted shortening. Pour this into the flour and sugar and mix a very soft dough. Drop by spoonfuls into chicken, turkey or beef broth.
Cook and bone chicken. Mix chicken and soups together. Put in casserole dish. Top with Stove Top stuffing using directions on box. Bake about 30 minutes at 350°.
Cook the raisins in the water. Cool and pour into unbaked pie crust. Combine the remaining ingredients; spread this mixture over top of pie. Bake at 350° until brown.
Mix thoroughly and pour into a lightly greased pan. Bake at 350° for 1 hour. Tastes like Indian Pudding.
Cook Stove Top stuffing as directed on box. Add oleo and cool. When cool, add soup, tuna and eggs; mix well. Make into cakes and brown in oil or oleo of your choice.
Layer chicken, onions and pepper. Dip tortilla in chicken broth. Place on top. Repeat layers in casserole dish. Mix both soups together with Ro-Tel tomatoes and pour over chicken. Top with cheese and sprinkle chili powder over top. Bake at 350° for 30 minutes.
Brown meat and onion. Add chili powder, cumin, garlic powder and chili powder. Add flour and taco sauce. Add soups and heat. Tear tortillas into pieces.
Melt butter, adding sugar. Add vanilla; bring to a rolling boil. Remove from heat; add nuts. Put graham crackers on two cookie sheets. Spread mixture over crackers. Bake at 350° for 8 to 10 minutes.
In bowl, combine cabbage, tomato, pepper and onions. In small saucepan, combine remaining ingredients; bring to a boil. Pour over vegetables. Cover; refrigerate 4 hours.
Blend margarine, powdered sugar and 2 cups flour; press into a 9 x 13-inch pan. Bake at 350° for 20 minutes. Beat the eggs until fluffy. Add the sugar; beat at medium speed. Add lemon juice and lemon rind. Fold in the 4 tablespoons flour and the baking powder. Spread over bottom layer; bake for 25 minutes. Cool; sprinkle with powdered sugar. Cut into squares.
Brown vegetables in nonstick Pam sprayed large skillet until onions are tender (approximately 5 minutes). Add turkey and cook until pink is gone. Add seasonings. Mix tomatoes, water and rice. Cover and cook for 20 to 25 minutes on low simmer. Stir occasionally until rice is done. Add cheese and heat until melted. This makes a big skillet. Makes 4 servings.
In large bowl, fold mayonnaise into yogurt and fold in remaining ingredients. Cover and chill at least 2 hours.
Blend eggs and sugar; add butter. Add remaining ingredients. Pour into a 9-inch unbaked pie shell. Bake at 300° for 40 minutes.
Preheat oven to 400 degrees. Beat cream cheese in large bowl with electric mixer until smooth. Add mayonnaise; beat until just blended. Season with salt and pepper. Using rubber spatula, fold in crabmeat, 1/4 cup Parmesan, artichoke hearts, green onion, celery, parsley, vinegar, and hot pepper sauce. Transfer crab mixture to 2-cup souffle dish. Top with remaining 2 tablespoons Parmesan cheese. Bake until crab mixture is warm and cheese melts, about 15 minutes. Transfer to platter. Surround with toasts; serve immediately.
Combine yolks, cheese and sugar. Roll bread thin (remove crusts). Put 1 tablespoon filling in the center of each slice of bread. Melt butter. Make mixture of cinnamon and sugar. Dip in butter, then in cinnamon/sugar. Drain on paper towels. Bake until crispy (lightly toasted) and warm.
Beat together and spread in 13 x 9-inch greased dish. Bake 20 to 25 minutes at 325°.
Cream butter and sugar together; add well-beaten egg yolks. Add mashed potatoes, then add milk and dry ingredients alternately. Beat egg whites until very stiff and fold into mixture carefully. Pour into three (9-inch) cake pans, greased and floured. Bake 20 minutes in a 350° oven. Frost with your favorite chocolate icing.
Brown beef and drain. Mix additional ingredients together in blender. Stir altogether in large skillet and simmer 1 hour.
Cook and stir sausage, onion and garlic in 10-inch skillet until sausage is brown; drain. Stir in 2 tablespoons parsley, sugar, basil, salt, tomatoes and tomato sauce. Break up tomatoes. Heat to boiling, stirring occasionally. Reduce heat. Simmer, uncovered, until slightly thickened, about 45 minutes. Cook noodles as directed on package; drain. Mix Ricotta cheese, 1/4 cup Parmesan, 1 tablespoon parsley and the oregano. Spread 1 cup of sauce mixture in ungreased rectangular baking dish, 13 x 9 x 2-inches. Top with 4 noodles. Spread 1 cup of cheese mixture over noodles; spread with 1 cup sauce. Sprinkle with 2/3 cup Mozzarella. Repeat with 4 noodles, the remaining cheese, 1 cup sauce and 2/3 cup Mozzarella. Top with remaining noodles and sauce. Sprinkle with remaining Mozzarella and Parmesan. Bake, uncovered, in a 350° oven until hot and bubbly, about 45 minutes. Let stand 15 minutes before cutting. Serves 8.
Rinse scallops and dry with a paper towel. Roll scallops in flour. In a wok or large skillet, saute scallops and garlic in olive oil until tender (about 5 to 10 minutes). Add snow peas, red peppers and mushrooms and mix until heated through. Serve over rice. Serves 5. Per serving: 214 total calories and 13 saturated fat calories.
Cut slits all over the roast. Insert slices of garlic and onion in slits. Put beef in bowl and pour vinegar over it, making sure it runs into the slits. Refrigerate 24 to 48 hours. Discard vinegar when ready to cook. Place meat in heavy pot and brown in oil until almost burned on all sides. Pour coffee over roast. Add water and cover. Cook this slowly at a simmer for 6 hours on top of stove. Twenty minutes before removing from stove, add salt and pepper. Meat will fall apart.
Mix together and pour into pie shells. Top with nuts. Put in freezer overnight or 3 hours before serving. Take out 30 minutes before serving.
Mix cereal, lemon peel and salt; dip chicken pieces into egg white and then coat with cereal mixture. Place on a 9 x 13-inch pan which has been sprayed with Pam. Bake in a preheated 350° oven for 20 minutes or until thoroughly cooked. Real good!
In a large pot, combine first 9 ingredients and bring to a boil. Cover and simmer on low about 3 hours or until beans are tender. When meat is tender, take out so that it won't overcook. Add the potatoes and broccoli rabe. Taste broth; add salt if needed. Cook for 30 minutes or until potatoes are done. Cut meat into bite size pieces and return to pot. Serve in large soup bowls. Include pieces of meat, potato, beans and greens in each portion.
Grease a 6 or 7-inch skillet lightly and heat until hot. Beat baking mix, milk and eggs with hand beater until smooth. For each crepe, pour 2 tablespoons batter into skillet. Rotate skillet until batter covers the bottom. Cook until golden brown. Gently loosen edge with metal spatula. Turn and cook on other side until golden brown. Stack crepes placing waxed paper between each. Keep covered to keep from drying.
Melt butterscotch morsels in saucepan (or double boiler over water) over low heat. Then stir in peanuts and shoestring potatoes until mixed well. Then spoon out by teaspoonfuls onto waxed paper.
Combine white chocolate and peanut butter in a 2-quart bowl and microwave on High for 2 1/2 to 3 minutes until melted; stir twice. Add cereal and peanuts. Press into 13 x 9-inch baking dish. Refrigerate until set, about 1 hour. Cut into squares.
Chop Velveeta into small pieces. Combine all ingredients into microwave bowl. Cook in microwave until cheese melts. Stir frequently, adding milk if necessary to reach proper consistency.
Grate cabbage and onion fine. Melt butter in pan, adding grated cabbage and onion, salt and pepper. Saute until onion and cabbage are soft and brown. Boil noodles until tender; drain. Add cabbage and onion mixture. Cube 1 stick butter over mixture. Mix well. Serve hot with side dish of cottage cheese. This is even better the next day.
Heat oven to 350 degrees. Lightly grease an 8 inch square pan. Combine flour and sugar using pastry blender or fork. Cut in butter until mixture resembles fine meal.
Beat eggs. Add next four ingredients and mix well. Next, add squash and mix well, then add milk and mix well. Bake at 400° for 20 minutes, then at 350° for 1 hour. Makes 2 pies.
Put eggs, milk and shortening into blender container. Cover and blend on low speed until smooth. Add remaining ingredients. Blend on low speed until almost smooth, stopping blender to scrape down sides, if necessary. Yields 3 cups.
Preheat oven to 350°. In a large bowl, combine peanut butter, softened butter, brown sugar and white sugar. Beat until creamy. Gradually beat in eggs and vanilla. In a small bowl, combine flour, baking powder and salt. Blend into peanut butter mixture. Spread into greased 12 x 9 x 2-inch baking pan. Sprinkle 1 (12 ounce) package semi-sweet Nestles chocolate over surface. Place in 350° oven for 5 minutes. Remove from oven; run knife through to marbleize. Return to oven. Bake at 350° for 30 minutes. Cool; cut into 2 x 1-inch bars. Makes 4 dozen.
Beat mashed potatoes, salt, pepper and egg yolks together. Add celery salt, cheese, onion and green pepper. Beat egg whites to soft peaks; fold into potato mixture. Spoon lightly into a greased 7 x 13-inch baking dish. Bake for 25 minutes at 375°.
Melt the caramels with 1/3 of the milk on low until smooth. Mix rest of the milk with cake mix and margarine. Press 1/2 of the batter in bottom of ungreased pan. Sprinkle chocolate chips over batter and top with melted caramels. Cover with pecans and coconut. Put remaining batter on top. Cook 18 to 10 minutes.
Mix the brown sugar, white sugar, shortening, eggs and vanilla together. In separate bowl, mix the flour, oatmeal, soda, corn flakes and salt. Combine both mixtures in a very large bowl. Roll into balls and bake on ungreased cookie sheet for 8 to 10 minutes at 325°.
Cook frozen broccoli; drain and save liquid. Saute onion in butter. Add cream of chicken soup, Cheez Whiz and Minute rice. Add enough water to broccoli liquid to make 1 cup. Add to mixture; stir in drained broccoli. Pour into greased dish and bake at 375° for 45 minutes.
Mix all ingredients together; chill. To serve as an appetizer, pour Jezebel Sauce over the cream cheese and serve with crackers. Sauce also good served with turkey or ham.
Preheat oven to 350°. Cook carrots as usual in water. Drain.
Mix in order given. Form into balls and place on ungreased cookie sheet. Flatten with fork dipped in sugar. Bake at 350° for 8 or 9 minutes (chocolate chips may be added).
Preheat oven to 350°. Mix the cake mix, eggs, water and butter together. Grease 9 x 13-inch pan. Pour two cups of cake mix in pan. Cook for 15 minutes or until done.