HumbleIntelligence/food-ner-1-Million huggingface dataset:
Chop all the nuts. Mix all the ingredients, except the evaporated milk, marshmallows and 1/2 the graham crackers. Heat the milk, then add the marshmallows, stirring until they melt. Pour over the mixed ingredients; stir well. Form into rolls; roll in the remaining crushed cracker crumbs. Chill until firm.
Squeeze limes into a large bowl. Stir in salsa, salad oil, chili powder and salt. Add remaining ingredients and mix well. Salad doesn't have to marinate or be refrigerated before serving.
Melt margarine in a baking dish. Mix flour, 1 cup sugar and milk. Pour in a baking dish. Mix fruit and 1 cup sugar. Pour in fruit. Bake at 300° for 1 hour.
Melt butter in skillet; saute onion and green pepper. Stir in rice. Add water and salt; boil and cook 5 minutes. Stir in soup. Add frankfurters and mustard. Heat through, stirring often.
Melt marshmallows in milk in top of double boiler. Remove from heat; add chocolate bars and stir, mixing well. Let cool. Whip cream and fold in. Pour into 8-inch pie shell. Refrigerate at least 3 hours before serving.
Mix all ingredients. Do not drain crab meat. Yields 20 to 30 servings.
Peel and devein shrimp, leaving tails intact. Combine 1 1/2 cups flour, beer and next 5 ingredients. Dredge shrimp in remaining 1/2 cup flour; dip in beer batter and roll in coconut. Fry shrimp in deep hot oil (350°) until coconut is golden brown. Serve shrimp with Sweet Dipping Sauce. Yields 6 servings.
Melt margarine. Add sugar, vanilla and cocoa. Add milk small amounts at a time until smooth.
Thaw and drain spinach and combine with next three ingredients. Add salt and pepper. Hollow out center of bread loaf; keeping pieces. Fill with dip and chill. Serve with vegetables and bread pieces.
Preheat oven to 350°. Mix first 5 ingredients together well. Then in a large bowl beat butter, sugar and 1 egg until smooth. Beat in second egg, stir in vanilla, then apples. Pour flour mixture into batter. Mix until moist. Pour into greased 9x5 inch pan. Bake 1 hr.
Boil diced potatoes, with skins left on, in water until done. Drain and set aside. In skillet, saute onion and garlic in olive oil. Add drained potatoes. Sprinkle generously with paprika. Cook until crisp on all sides. Add salt and pepper to taste.
Combine all ingredients except pecans. Beat with electric mixer until well mixed. Form into ball and roll in finely chopped pecans.
Cook sweet potatoes and cut in 1-inch thick chunks. Melt butter and marmalade. Add 1/4 cup of brown sugar and 1/4 cup pineapple juice. Pour 1/3 of this mixture into baking dish. Add sweet potatoes and pineapple chunks together. Sprinkle remaining brown sugar over top of potatoes. Pour remaining syrup over potatoes. Put in 400° oven until it bubbles.
Cook spinach according to directions. Drain well. Spread on bottom of 10 x 6 x 1 1/2-inch pan. Arrange bacon and mushrooms over spinach. Sprinkle with pepper and marjoram. Bake at 325° for 15 minutes. Cover with sour cream and cheese. Bake 5 more minutes until cheese melts. Serves 6.
Mix the first 4 ingredients; cook for 4 minutes. Remove and stir. Cook 4 more minutes. Remove and add the butter and 1 teaspoon vanilla. Cook for 2 minutes. Remove from microwave. Add the soda; stir quickly and pour into a cookie sheet. Spread thin.
Cream butter; add sugar and cream well. Add eggs; beat well. Add baking powder to 1 cup of flour. Mix well. Add to creamed mixture. Beat well. Mix the other cup of flour with the fruit. Add to mixture. Add nuts. Mix well. Line pan with well-greased brown paper. Pour into pan. Place in cold oven; bake 3 hours at 250°.
Cook celery and green pepper in oleo until partially cooked. Add flour and cook 5 minutes. Add broth and milk; cook until thick. Add seasonings and pimento. Set aside and prepare dressing.
Combine eggs and salad oil. Beat on high speed of electric mixer until fluffy. Blend in sugar. Sift together flour, soda, cinnamon and salt. Add to other mixture. Mix well. Stir in apples and nuts. Mix again. Bake in 13 x 9-inch pan that has been greased and floured at 350° for 1 hour.
Combine yeast in bowl. Add warm water, sugar, salt and egg. Add shortening and flour. Let rise 2 hours, then put in icebox. Make out and let rise and cook as needed.
Wash, gently dry and remove stems from mushrooms or use drained whole mushroom caps. Fill with one of the following: tuna salad, chicken or turkey salad, ham salad, cheese salad, egg salad or cottage cheese salad.
With food processor or by hand, chop fine (do not blend) the cilantro, green onions, jalapeno peppers and green chilies. Mix in bowl. Slice the tomatoes; add to mix. Mix tomato sauce and water; add to mixture. Cut up fresh tomatoes into desired chunks; stir into mixture. Will keep up to 7 days under refrigeration.
Blend the butter and brown sugar; add lemon rind. Spread in bottom of cake pan, about 8-inches square and 2-inches deep. Arrange apricot and prune halves to form a design on top of sugar mixture in cake pan.
Place tomatoes in shallow baking dish, cut side down. Mix rest of ingredients, except crumbs. Divide and spread evenly over tomatoes. Top with crumbs. Bake in preheated 375° oven for 15 minutes or until crumbs are toasted and tomato heated. Yields 6 servings.
Cut up carrots; steam in baking dish. Add brown sugar. Pour margarine over carrots. Bake for about 10 minutes.
Spray casserole dish with Pam. Spread can of refried beans in bottom of dish. Next, place taco meat mixture, next place taco sauce (salsa). Spread grated cheese (as mush as you like); chop green onions and olives on top of this mixture. Place in microwave when ready to serve, until cheese is melted. Serve with nacho chips.
Heat oven to 400°. Grease bottoms of muffin cups. Mix brown sugar, 1/4 cup nuts and cinnamon; set aside. Beat bananas, oil, milk, vanilla and egg. Stir in remaining ingredients all at once, except the reserved mixture of brown sugar, nuts and cinnamon. Stir until moistened and divide evenly into 12 to 15 muffin cups. Sprinkle top with reserved mixture. Bake about 20 minutes. Immediately remove from muffin cups. "Enjoy."
Mix all ingredients well. That's all! Store in refrigerator. Keeps indefinitely. Best ever for spareribs.
Clean, slice and cook carrots. Combine remaining ingredients and cook until thick. Pour over cooked carrots. Cover and let stand at least 20 minutes.
Combine sugar, mint leaves and 1 cup of boiling water; let stand 5 minutes. Add raspberries and concentrate; stir well until thawed. Add 2 cups cold water and stir. Serve over ice. Makes 8 servings.
Cook macaroni according to box. Meanwhile, grate the cheese and set aside. Pour tomatoes into a medium saucepan and crush them. Add cheese and mix together. Cook over medium-low heat until melted together nicely. Drain macaroni well and pour into a large bowl. Pour cheese sauce over macaroni and mix well. Let stand a few minutes before serving. Makes a great side dish for any entree.
Combine first 4 ingredients in a small bowl. Combine remaining ingredients and add to vegetable mixture. Chill at least 2 hours before serving. Serve with corn chips. Makes 2 1/2 cups.
Oil a 13 x 9-inch Pyrex dish. Cube bread and line bottom of pan. Cook and drain sausage; sprinkle over bread. Add cheese, mushrooms, cream, milk and seasoning to eggs. Stir and pour over bread and sausage. Refrigerate overnight. Bake 35 to 40 minutes in 350° oven.
Beat egg. Add melted shortening and set aside. Sift together flour, sugar, salt and ginger and add to egg mixture, beating thoroughly. Add molasses. Dissolve soda in boiling water; add water mixture to combined ingredients and beat until smooth. Pour into a greased 8-inch square pan. Bake in 350° oven for 25 to 30 minutes.
Boil chicken breasts until tender, take out of broth; let cool. Then slice chicken up, cut potatoes into bite size pieces. Slice mushrooms and onions. Take 1 can of tomatoes and one bottle of Heinz 57 sauce; place in blender to mix. Add all ingredients to chicken broth. Salt and pepper to taste. Boil until potatoes are tender. Good eating!!!
Trim any excess fat off pork chops. Brown chops in oil and butter over medium heat, about 5 minutes each side. Reduce heat to medium-low. Sprinkle chops with pepper. Add bay leaf and pecans. Continue cooking on low heat (simmer) for 10 minutes. Add maple syrup and sprinkle with cinnamon. Turn chops. Cook about 5 minutes longer, until sauce has thickened slightly. Spoon sauce over chops and serve.
If beef is cooked, chop up and put in Dutch oven. If beef is raw, brown it in Dutch oven, then add salt and pepper, diced raw potatoes, peeled and diced raw carrots, diced onion, both cans of soup and 1/2 soup can of milk. Cover; cook until meat and vegetables are all tender, about 25 minutes.
Heat oil; add eggs, mixing constantly while breaking up with fork. Add eggs and onions to rice with soy sauce to color rice brown. Blend very well and serve hot. (Can be reheated in oven at 350° for 30 minutes.) If desired, stir in 1 cup cooked, diced shrimp or 1 cup cooked, diced pork tenderloin.
Preheat oven to 450°. Cream butter and sugar. Gradually add next three ingredients. Sprinkle pecan halves in pie shell. Pour filling over all. Bake for 10 minutes, reduce heat to 350°. Bake 30 to 35 minutes or until pie is set.
Place slices of avocados in center of tortillas and sprinkle with cheese. Roll up tortillas and place in pan sprayed with Pam. Pour green sauce over tortillas. Sprinkle with olives and remaining cheese. Bake at 350° for about 20 minutes.
Mix all ingredients except margarine and bread crumbs. Melt margarine; add bread crumbs. Line a greased casserole with half of the bread crumb mixture. Spoon in squash mixture. Top with remaining bread crumbs. Bake at 400° for 30 minutes.
In a small heavy saucepan over medium heat, melt margarine. Add broccoli. Cook and stir just until tender. Remove from heat. Stir in yogurt and Mozzarella. To serve, spoon onto baked potato halves and sprinkle with paprika.
Cream together first 2 ingredients. Add eggs, one at a time. Add rest of ingredients gradually. Bake at 350° for 1 1/2 hours.
In a sauce pan, add beans, picante, canola oil, salt and pepper. Cook on medium heat while stirring occasionally until mixture becomes blended and hot.
Mix all ingredients together except Fritos. Bake at 350° until bubbly hot, about 20 minutes. Remove from oven and add crushed Fritos. Bake until Fritos are hot. Serve while hot.
Put into bowl in order given. Do not mix until last item has been added, then beat well. Bake at 350° for 25 minutes or so. Makes approximately 2 dozen.
Place paper liners in 24 muffin tins. Put 1 vanilla wafer in bottom of each. Combine cream cheese, sugar, eggs, lemon juice and vanilla. Beat until smooth and creamy. Pour enough filling into muffin liners to fill each about 2/3 full. Bake at 350° for 15 to 20 minutes. Cool thoroughly or refrigerate overnight. Just before serving, spoon cherry pie filling on top of each cheesecake. I like to use the very small muffin cups; these make bite size cheesecakes and also more servings. Serves 24 people.
Mix all together, except wieners. Let set for 30 minutes. Dip wieners in dough mixture. Deep fry until brown.
Blend well and serve with crackers, corn chips and crisp vegetables. Serve cold. Makes 1 2/3 cups.
Combine all ingredients in a large bowl and mix well. Pour into greased casserole and bake at 350° for 35 minutes. Serves 4.
Mix first 3 ingredients in bowl. Melt oleo, cocoa and water. Let it come to a boil and pour over dry ingredients; mix well. Add eggs, milk, soda and vanilla. Bake 20 minutes at 350° on greased cookie sheet.
In a large 4-quart skillet, wok or stock pot, heat the oil over medium-high heat. Add the garlic and cook until lightly brown. Immediately add the chicken and stir-fry, turning constantly, until nearly cooked through, about 5 minutes. Add the wine and bring to a vigorous simmer. Add carrots, cover and steam for 1 to 2 minutes. Then in succession, add the broccoli and cauliflower together. Stir, cover and steam for 1 to 2 minutes; then the peppers. Stir, cover and steam. Add the snow peas; stir, cover and steam. Add the celery; stir, cover and steam. If extra liquid is needed, you can add a bit more wine or water. Be conservative, as the vegetables will begin adding their own liquid. Add sugar, basil, tarragon and soy sauce sauce; stir. Stir in lemon juice just before serving. Serve over hot rice with soy sauce on the side.
Combine cornmeal, sugar and salt in large bowl. Pour in boiling water; beat with electric mixer until well mixed. Boil sweet potato until tender; peel while hot. Add to meal mixture; beat 10 minutes. Add cold water; beat well. Add flour and molasses; beat well. Cover. Place in warm, draft-free place overnight.
Fold all ingredients together. Add 3 eggs, beaten into 1 can milk and 1 can water; pour over mixture. Add salt and pepper to taste. Bake in 2 small loaf pans or 1 large pan, greased. Bake until brown (1 1/2 hours approximately) at 350°. Don't overbake.
Heat oven to 200°. Line a large cookie sheet with butchers paper. In large bowl, whip egg whites and tartar at high speed until foamy; beat in sugar, 1 tablespoon at a time, until stiff and glossy peaks form. Beat in vanilla. Gently but thoroughly, fold in chocolate chips and cocoa. Drop by teaspoons on prepared cookie sheet, about 1-inch apart. Bake for 1 hour until outside of cookies are dry and set. Let cool and peel off paper. Store in airtight container.
Place fish in greased Pyrex dish and cover with crabmeat. Add the bisque. Mix crumbled crackers with margarine. Pour over fish and crabmeat. Bake at 400° for 15 minutes. Lower oven to 350° and bake 15 minutes more. Serves 4 to 5.
Mix all together. Pour all this into graham cracker crust and chill for 1 hour. Pour on cherry pie filling and top with whipped cream.
Brown and drain sausage. Spread sausage over bottom on 9 x 13 pan and cover with cheese. Mix all other ingredients together and pour over cheese. Bake at 400° for approximately 30 minutes or until middle is done.
Toast nuts on tray in oven until light brown. Beat egg whites slightly. Fold in sugar and salt. Beat until stiff peaks form. Fold nuts into meringue. Melt butter in a jelly roll pan (or cookie sheet with sides). Spread nut mixture over butter. Bake at 325° for 30 minutes or until no butter remains. Stir every 10 minutes while baking.
Cream sugar with Crisco. Add eggs, then self-rising flour. Alternately add milk and plain flour. Bake for 1 hour and 15 minutes at 350°.
Mix oil and syrup in saucepan. Heat gently, then stir in nuts. Put in iron skillet and place in a 250° oven for 1 hour. Stir 4 times. Remove and cool. Transfer to jars or canisters with lids.
Mix corn flakes, 1/4 teaspoon onion powder and butter until evenly coated. Set aside. Combine soup, milk, 1/4 teaspoon onion powder and dill. Stir in tuna, corn, 1/4 cup cheese, olives and 1/2 cup reserved crumb mixture. Spoon into shallow 1 1/2-quart baking dish. Sprinkle top with remaining cheese, then remaining corn flake crumbs. Bake at 350° for 25 to 30 minutes or until lightly browned and bubbly at edges.
Slice cake in 1/2-inch slices and cover bottom of 13 x 9 pan. Put 1/2 of peach slices over cake. Mix Eagle Brand milk, water, almond extract and pudding; fold in Cool Whip. Pour 1/2 of mixture over peaches. Add another layer of cake, peaches and pudding mixture. Chill at least 4 hours.
Pound steak; sprinkle with tenderizer. Prick with fork. Spread with butter; season. Mix next 4 ingredients and spread on steak. Roll up and secure with toothpicks. Put in large shallow baking dish. Arrange vegetables around steak. Add 1 cup water to soup mix. Cover. Bake at 325° for 1 1/2 hours.
Place all ingredients in bowl. Stir until all the flour is taken up. Drop into greased or Pam sprayed muffin cups and bake at 425° until brown.
Fill a cereal bowl with fresh fallen snow. Top with real maple syrup and eat with a spoon!
Preheat oven to 400°. Mix in large bowl cream and sugar. Stir in oats and bran. Add sugar and vanilla and mix them. Let stand until it is all soaked and drop on a greased cookie sheet. Bake 8 to 10 minutes until golden brown. Makes 12 regular sized cookies.
Sift together cornmeal, flour, sugar and garlic salt. Add onion. Combine egg and buttermilk, then add to dry ingredients. Stir until mixture is moist. Drop batter by teaspoonfuls into deep hot oil at 400°, frying only a few at a time. Turn hush puppies once and cook until they are golden brown. Remove and drain on paper towel.
Mix jelly, onion flakes and Worcestershire sauce in saucepan. Heat and stir to boiling. Add wieners and cook over medium heat for 15 minutes. Keep warm over warmer candle or sterns. Serve hot as tidbit.
In mixing bowl, combine milk and pudding mix until thickened and smooth. Set aside 1/3 cup candy bars for topping. Fold Cool Whip, bananas and remaining candy bars into pudding. Spoon into serving dishes; refrigerate until ready to serve. Makes 4 servings.
Prepare sausage and drain off fat. Place crescent rolls together as crust in round pan or rectangular pizza pan (raw dough). Spread hash browns, sausage and cheese over crust. Scramble/whip eggs and pour over fillings. Bake at 375° for 25 to 30 minutes. (Can season with different spices or with salt and pepper.) Enjoy!
Grease a 13 x 9-inch baking pan. Sprinkle coconut in bottom of pan. Sprinkle pecans over top of coconut. Prepare cake mix as directed on box. Pour batter over top of pecans and coconut. In separate bowl, cream butter and cream cheese until smooth. Add powdered sugar and mix until smooth. Drop powdered sugar mixture by spoonfuls over cake (keep away from sides of pan). Bake as directed on cake mix box plus add about 15 or 20 minutes extra baking time due to cream cheese mixture. Allow cake to cool to touch and turn upside-down on plate.
Pound each chicken breast on both sides. Place one slice of ham and one slice of cheese on each chicken breast and fold closed. Trim the ham and cheese to fit neatly into each breast. Dip each breast in the seasoned flour, then the egg and finally the seasoned bread crumbs. Heat butter and oil in a large skillet. Saute breasts approximately 5 minutes on each side or until done.
Mix and pour on top of cake. I prefer Birds Eye strawberries in pouch, more color and flavor.
Mix all ingredients except jelly. Spread on a large round plate or tray. Just before serving, spread jelly on top. Serve with crackers.
Boil the sugar and water together for 5 minutes. Add tea, fruit syrup, juices and pineapple. Let stand at least 30 minutes. Strain. Add cold water to make 1 1/2 gallons liquid. Add cherries and club soda. Serve over ice in punch bowl. Serves 50.
Brown meat in oil. Add salt. Remove meat. In same skillet, cook onions and mushrooms; cover for 3 to 4 minutes. Put to side. Blend flour and paprika in drippings. Add Worcestershire sauce. Stir and cook until thick. Return meat and stir in sour cream. Serve over noodles or rice.
Cut squash in half lengthwise and remove seeds. Wash, core and dice apples. Combine with syrup and margarine. Fill squash with this mixture.	Brush with margarine. Place inside 14-inch Dutch oven and pour in a 1/4 cup of boiling water. Bake 1 hour at medium heat. Make sure water	level is maintained. Replenish water as necessary.
Melt butter in casserole dish. Mix ingredients and put in casserole dish. Sprinkle with extra crumbs. Bake at 400° for 30 to 40 minutes.
Pour boiling water over Jell-O. Stir and set aside to cool. Combine cake mix, oil, lemon extract and beaten eggs. Mix well on medium speed with mixer. Now slowly add the Jell-O. Pour into oiled and floured tube pan or Bundt pan. Bake 1 hour at 300°.
Mix 1 cup chopped pecans, flour and butter together. Put in 9 x 13-inch pan and bake at 400° for 20 minutes. Let cool. Let cream cheese soften and cream together with powdered sugar. When blended, mix in 5 ounces of Cool Whip. Spread on top of cooled pecan mixture. Mix pudding mix, milk and vanilla together. Spread over cream cheese mixture. Let chill and then spread on remaining 3 ounces Cool Whip. Sprinkle chopped pecans on top. Keep refrigerated. Try coconut cream pudding instead of lemon. It's good also.
Mix and put in tiny muffin pans. Bake 20 minutes at 400°. These are so easy and so quick.
Bring to a boil over medium heat sugar, cocoa and milk. Remove from heat and add peanut butter, margarine and vanilla. Blend well. Stir in oatmeal (uncooked). Shape into small mounds on waxed paper.
Combine all ingredients and bring to a boil. Reduce heat and cook until tender. Eat twice a day to lose weight.
Preheat oven to 350°. Grease baking sheets. Combine flour, salt and baking soda; set aside. With electric mixer on high speed, beat shortening, sugars and vanilla until creamy. Add eggs; beat until light and fluffy. Gradually stir in flour mixture and oats. Stir in chocolate chips. Drop dough by well rounded measuring teaspoonfuls onto baking sheets. Bake 8 to 10 minutes until golden. Cool on baking sheet. Makes 7 1/2 dozen. Each contains 68 calories, 1 gram protein, 4 grams fat, 5 mg cholesterol, 8 grams carbohydrates and 36 mg sodium.
Mix Cool Whip, lemonade and milk until creamy. Pour into pie shell and refrigerate. Can be doubled and made in 13 x 9-inch pan. Make own graham cracker crust.
Heat olive oil in iron skillet and add flour to make dark brown roux. Stir constantly. Do not burn (takes 45 to 60 minutes). Add chopped onion and bell pepper to roux for 5 to 10 minutes. Boil water in a large pot and add roux to water. Add all other ingredients and simmer for 3 hours. Serve over rice, sprinkled lightly with file powder.
Layer pineapple. Layer cherry pie filling. Sprinkle cake mix all over top of wet layer. Cut up butter over the top. Bake at 350° for 1 hour or until golden brown.
Mix eggs, sugar, cornstarch and melted butter together. Put peaches in baking dish and pour mixture over top, mixing it together. Bake 10 minutes at 425°. Reduce heat to 350° and bake for 40 minutes or until knife comes out clean.
Wash and stem grapes. Peel and cut up cantaloupe and mush melon. Peel and slice kiwi. Slice red and green apples. Drain pineapple. Make sure to sprinkle "Fruit Fresh" over apples or they will turn brown. More fruit may be used that are in season. Fruit may be prepared the night before and stored in ZipLoc bags in the refrigerator. Apples do best if they aren't sliced too far ahead of time. Place on tray or in a bowl and serve with fruit dip. Serves 40 people.
Layer the Doritos, chicken, onions, peppers and cheese. Repeat until meat is used up. Cover with mushroom soup and chicken broth (mixed together). Bake for 45 to 60 minutes at 350°.
Whisk together vinegar, oil, lemon juice, salt and pepper. Add cucumbers, onions and tomatoes; mix well. Add basil; stir. Add Feta and stir. Feta will break up into smaller pieces when you stir the salad. Makes 4 to 6 servings.
In a large skillet, heat olive oil. Add garlic, onion, zucchini and mushrooms. Saute until onion is translucent. Add broccoli and broth. Cover and steam 5 to 7 minutes or until broccoli is just tender-crisp. Add tomatoes, parsley, lemon juice and seasonings. Toss thoroughly. Serve over spaghetti. Sprinkle with Mozzarella and Parmesan. Makes 4 servings.
Heat oven to 400°. Grease 10 x 1 1/2-inch pie plate. Cook and stir beef and onions over medium heat until beef is browned. Drain. Stir in salt and pepper. Spread in plate. Beat milk, eggs and baking mix until smooth (15 seconds in blender or 1 minute by hand mixer). Pour into plate. Bake 25 minutes. Top with cheese of your choice and bake until cheese is melted.
Drain pineapple well; reserve all juice. Add juice to gelatin in a saucepan; stir in 1 cup of water. Heat to boiling, stirring constantly to dissolve. Remove from heat. Stir in cranberry sauce. Add lemon juice, peel and nutmeg. Chill until mixture thickens slightly. Blend in sour cream. Fold in pineapple and pecans. Pour into a 1 1/2-quart mold or 9 x 13-inch dish. Chill until firm. Unmold or cut into squares. Serve on salad greens. Serves 8.