HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut up lettuce in small pieces and make a layer of lettuce in an 8 x 8-inch square dish. Drain green peas; put on top of lettuce. Put chopped green bell pepper on top of this. Add onion. Spread salad dressing on top of that. Add shredded American or Cheddar cheese. Top with bacon bits.
Mix squash, onions and salt. Cover with crushed ice and let stand 3 hours. Pour off water. Mix remaining ingredients and pour over squash. Bring to boiling point. Take off and put in hot jars and seal.
Brown ground beef; drain. Add soups, Ro-Tel, 1/2 cheese and picante sauce; heat until hot. Place Doritos in the bottom of a lightly greased 9 x 13-inch dish. Pour mixture over chips; add the rest of the cheese. Bake at 350° until cheese melts.
Melt butter in skillet. Add meat and onion; brown. Cook until done. Add salt, beans, sauce and Tabasco. Stir to blend and heat through. Spoon onto toasted buns. Garnish with onion rings and pickles.
Melt marshmallows, butter and oil together and cook about 2 minutes. Pour mixture over popcorn and peanuts. After popcorn and peanut mixture is coated, add M&M's. Butter hands well and press into angel food cake pan. (Press hard as mixture will be stiff.) Allow to cool and slice with serrated or electric knife.
Put 22 paper muffin cups in cupcake pans. Put 1 vanilla wafer in each cup. Mix together cream cheese, sugar, vanilla and eggs. Fill paper cups 2/3 full. Bake at 350° for 15 minutes. Top with cherry or blueberry pie filling. Easy. Can be frozen.
Cut margarine into flour. Press into 9 x 13-inch pan. Bake at 350° for 20 minutes. Pour the egg mixture over crust. Bake at 350° 25 minutes. Sprinkle with powdered sugar.
Cream oleo and sugar well. Add eggs one at a time, mixing well each time. Add flour and vanilla. In another large bowl mix walnuts, raisins, candied cherries and flour. Toss together and add to first mixture, mix well. Pour into 4 greased loaf pans so it won't be high. Bake at 275° for 1 1/2 hours or until done. Insert pick to see if done. Wrap in foil when cool and refrigerate. Keeps well. Also can be frozen.
Cream butter, mix flavoring, flour, nuts and 1/2 cup powdered sugar. Shape into balls and place on greased cookie sheet. Bake at 300° for 10 minutes. Cut down to 250° for 20 minutes.
Sift together flour, baking powder, salt and sugar. Sift into bowl and make a well in the center. Beat egg; add shortening and milk. Pour liquid into well and stir until flour is moistened. Batter will be stiff; do not overbeat mixture. Fill greased muffin tins about 1/2 full. Bake 20 to 25 minutes in 425° oven until lightly browned. Test for doneness with toothpick. Serve hot with butter. Makes 12 muffins.
In a medium bowl, mix all ingredients. Freeze for 4 hours, stirring hourly for the first 3 hours. Makes 4 servings.
In medium saucepan, blend all ingredients except food coloring until smooth. Add color as desired. Mix well. Cool over low to medium heat until mixture forms a ball and is completely cooked. Will be terribly lumpy at first. Cool in a loose wrap of wax paper; knead until smooth.
Drain salmon; remove skin and bone and then flake salmon. Add remaining ingredients and mix well. Then roll in 1/2 cup chopped pecans. Before serving (or earlier), sprinkle with or roll in chopped parsley.
Melt butter in large skillet. Add garlic; cook until softened. Flour chicken and cook until brown on both sides. Remove and put in shallow baking dish. Add to same skillet (do not wash) the 1 tablespoon butter, mushroom and onions; brown. Add Marsala wine and bring to boil. Simmer 2 minutes and pour over meat. Bake 20 minutes at 350°.
Spray 2 bread pans. Mix ingredients; pour into pans. Bake at 350° for about 1 hour. Freezes well.
Mix together. Wet hands for easier handling to form balls. Fry, then make a brown pan gravy to pour over meatballs in jar to cold pack 2 hours or 1 hour and 25 minutes in pressure canner at 10 pounds pressure.
Mix flour, sugar and salt. Cut in shortening. Slightly beat water, vinegar and egg and add to mixture. Chill for 1/2 hour, then ready.
Put chicken breasts in baking dish. Mix cranberry sauce, Catalina salad dressing and onion soup mix. Pour over chicken breasts. Cook 30 minutes, covered, and 30 minutes, uncovered, in 350° oven.
Split chicken as for broiling. Mix oil, vinegar, salt, pepper, minced parsley and onion. Place in medium size shallow dish. Marinate chicken for 1 hour, turning often.
Heat oven to 375°. Arrange apples in greased 8 x 8 x 2-inch square pan. Mix remaining ingredients and sprinkle over apples. Bake until topping is golden brown and apples are tender. Serve warm and, if desired, with cream or ice cream. Makes 6 servings.
Melt butter and mix with sugar. Add flour and softened cheese. Cream together. Place apples in buttered 2-quart casserole and spread creamed mixture over top. Bake at 350° for 30 to 35 minutes.
Cream sugar and margarine together. Add remaining ingredients and mix well. Pour into unbaked pie shell. Place in preheated 400° oven and bake 10 minutes. Reduce heat to 325° and bake an additional 20 to 30 minutes.
Mix cream cheese and sugar in a large bowl until well blended. Stir in Cool Whip. Spread into a graham cracker pie crust. Refrigerate.
Rub brisket with salt, pepper and garlic. Cook/smoke for 7 hours.
Brown beef and onions. Cook with sauce, peppers, corn, chili powder, salt and pepper. Mix remaining ingredients and pour over beef mixture. Bake at 350° until brown.
Blanch sweet almonds; pound them as in No. 1 with sugar and mix them well with the egg yolks; then dissolve gelatine in milk. Strain it through a sieve and pour into it the other mixture; stir the whole over the fire until it thickens and is smooth; then pour it into your mold and keep it upon ice, or in a cool place, until wanted. When ready to serve, dip the mold into warm water; rub it with a cloth and turn out the cream carefully upon your dish.
Simmer sauce 15 or 20 minutes. Add beans to sauce; do not cook beans first. Cook until beans are done, but still firm.
Brown unfloured chicken in frying pan. An electric frying pan is nice to use with this recipe. Add barbecue sauce which has previously been mixed in a bowl. Cook slowly until chicken and celery are well done.
Mix wet ingredients first, then add dry. Sprinkle sesame seed over mix when in loaf pans. Bake at 350° for 45 minutes. Makes 2 loaves.
Slowly melt chocolate in a double boiler. Be careful not to heat too quickly. Stir occasionally. When completely melted, remove from double boiler. Fold in whipped cream and powdered sugar. Place in refrigerator for approximately 2 hours or when able to form smooth balls.
Cook shells until tender. Brown ground beef; drain. Add ketchup and mustard. Simmer 10 to 15 minutes. Drain shells and combine.
Spread rolls in bottom of 13 x 9-inch baking pan. Mix remaining ingredients and pour over rolls. Bake at 350° for 45 minutes and enjoy!
Melt chocolate and butterscotch chips over hot water. Pour over noodles and nuts. Drop from teaspoon onto waxed paper.
Brown burger with onion, celery & seasonings. Drain grease and add remaining ingredients except cheese. Mix together. Top with slices of Velveeta cheese. Can serve as soon as cheese melts or bake at 350° for 45 minutes.
Sift flour, sugar and salt together. Cut in 1 cup shortening. Scald milk. Cool to lukewarm. Add the yeast and let soften. Add the slightly beaten egg and vanilla. Add to flour mixture. Mix well. Divide dough in 4 parts. On a board dusted with confectioners sugar, roll out in 10-inch square. With pie crust crimper, cut each square into 16 (2 1/2-inch) squares. Place a heaping teaspoonful of apricot filling in center. Bring opposite corners together. Place 2-inches apart on greased sheet. Let stand 10 minutes. Bake 10 to 12 minutes at 350°. Remove immediately from sheet. Roll in sugar.
Brown hamburger with onion. Place in 9 x 13-inch bake dish. Stir in 2 cans creamed soup. Cover top with potato tots and pour Cheddar cheese soup on top. Bake at 350° until hot and bubbly.
*I peel, cut in wedges and boil about 3 fresh sweet potatoes until done when I use this recipe.
Combine the above in a large bowl. Beat 1 minute at low speed, 2 minutes at medium speed and pour batter into pan, greased and floured. Bake at 350° for 45 to 50 minutes or until top springs back when touched lightly in center.
In Bundt pan, pour butter. Sprinkle in brown sugar. Add nuts and raisins. Cut each roll in 4 pieces using scissors. Mix granulated sugar and cinnamon together in bag or bowl with lid. Shake pieces of rolls in this mixture a few pieces at a time. Drop in greased Bundt pan, adding nuts and raisins on bottom of pan and after each layer. Melt butter in small saucepan; add brown sugar and bring to a boil until sugar is completely dissolved in butter. Pour over roll pieces. Bake at 350° for 25 to 30 minutes. Take out of pan right away.
Combine softened cream cheese and marshmallow cream. Mix until well blended. Serve with fresh fruit. Makes 2 cups.
Mix first 7 ingredients and boil 5 minutes. Cool. Sift flour and baking soda together and add. Bake at 325° in a loaf pan about 40 to 60 minutes.
Mix eggs, salt and enough flour to make the mixture thick. Flour rolling board and pin. Roll out dough as thin as possible. Roll dough into a log, keeping it floured so it won't stick together. After the dough has been rolled into a log, cut across the log as thin as possible. Untangle noodles and allow to set about 3 to 5 minutes so they don't get tough. Drop noodles into a pan of tomato juice or beef broth. Allow to simmer in juice or broth until tender and season to suit yourself.
Combine sugar, water, Karo and peanuts in heavy 3-quart saucepan. Bring to boil (when the boil begins to boil in middle of pan, begin timing), stirring constantly for exactly 5 minutes. Remove from heat, add margarine, vanilla, salt and coloring. Cool slightly (under fan about 5 minutes). Beat by hand until creamy and unglossy. Drop by teaspoonful onto ungreased foil (which has been laid over newspaper for heat protection). Cook on medium-high.
Cut 1/2 cup margarine into flour with a pastry blender or 2 forks until mixture is crumbly. Add buttermilk, stirring until dry ingredients are moistened. Turn dough out onto a lightly floured surface and knead lightly 3 or 4 times. Roll dough to 3/4-inch thickness. Cut with a 2-inch biscuit cutter and place on a lightly greased baking sheet. Bake at 425° for 13 to 15 minutes. Brush with melted butter. Yields 1 dozen.
Mix as listed. Mix well. Pour into Bundt pan that has been oiled and floured. Bake 30 minutes at 350°.
Mix all ingredients together. Press out of cookie press using star plate. Shape into rings. Bake at 350° for 10 to 12 minutes. These can be frozen and used later.
Lightly score edges of steak at 1 inch intervals. Preheat grill or broiler. Combine butter, parsley, onion, Worcestershire sauce, pepper and mustard in a small saucepan. Heat stirring continually, over low heat until butter melts. Reserve 1/4 of the mixture. Place steak on grill or broiler pan. Brush steak with butter mixture. Cook, basting frequently with butter mixture, about 6 minutes per side for medium. Place steak on a serving platter. Cut thin slices across the grain. Drizzle butter mixture over steak.
Combine margarine, 2 cups flour, 2 egg yolks and salt in a bowl; mix well. Pat mixture into a 9 x 13-inch baking pan. Bake at 350° for 10 minutes or until light brown. Combine rhubarb, 2 1/2 cups sugar, 4 egg yolks and 1/4 cup flour. Pour over baked crust. Bake for 35 minutes. Beat egg whites in bowl until stiff peaks form. Add 1 cup sugar, beating until stiff and glossy. Spread over rhubarb. Bake until brown. Yield: 15 servings.
Combine sugar, milk and oleo. Cook for 3 minutes. Remove from heat. Add vanilla, peanut butter, broken crackers and coconut. Mix and drop by teaspoon onto wax paper.
To make filling in skillet, cook cabbage, celery and onions in oil until just tender. Add chicken, bean sprouts, radishes, water chestnuts and soy sauce.
Mix dough ingredients together, press into tassie pan cups. Bake at 350° for 15 minutes. Cool.
Beat egg yolks and add sugar and milk. Cook in top of double boiler until slightly thickened. Soak gelatin in cold water. Pour hot mixture over softened gelatin and stir until smooth. Chill until slightly thickened. Add stiffly beaten egg whites, vanilla and whipped cream to the chilled mixture.
Beat eggs. Add sugar, Wesson oil and pumpkin. Sift 2 cups flour; add salt, soda and cinnamon. Add to egg mixture and mix well. Bake at 350° for 35 to 40 minutes.
Mix all ingredients and place in loaf pan. Cook at 350° for 35 to 45 minutes. While still hot, cut, sprinkle grated Mozzarella cheese on each piece and serve.
In a large stock pot, mix ingredients and bring to a boil. After mixture comes to a boil, remove from heat. Pour into hot jars immediately (to prevent tomatoes from softening) and seal. Makes 8 pints.
Brown beef in skillet in a little oil. Add chopped onion; cook until onion is limp, stirring constantly. Add tomato sauce, then add water. Stir in seasoning. Add peas and carrots while still frozen. Thicken with flour and water mixed to a liquid paste. Continue cooking until slightly thickened, about 3 to 5 minutes, stirring constantly. Serve with rice or potatoes.
Brown sausage and onion. Drain. Mix with rice, cereal and 1/2 cheese. Place in 3-quart casserole. Mix eggs, soup and milk; pour over sausage layer. Top with remaining cheese. Bake at 350° for 35 minutes. Can be fixed the night before and refrigerated. Leftovers can be reheated and are as good or better next day.
Mix the crabmeat, salt, pepper, cayenne pepper, flour and Tabasco sauce. Set aside. Beat 2 eggs with a fork; then add mayonnaise. Mix lightly; add to crabmeat mixture. Gently mold mixture into little cakes. Beat other egg and dip the cakes into it and coat with bread crumbs. Deep fry until toasty brown. Drain on paper towels. Serve warm.
Scald milk; add beaten eggs, sugar, salt and vanilla and pour into unbaked pie shells, pricked with fork. Sprinkle nutmeg over tops of pies. Cook at 350° until knife inserted in center comes out clean. Check with knife in 30 minutes.
Mix first 6 ingredients and pour into pie shell. Bake at 350° for 1 hour or until set and brown.
Mix all together. Line 12 muffin cups with baking paper cups. Fill almost full.
Sift together flour, cinnamon, baking powder, sugar, soda and salt. Add oil, carrots, pineapple, eggs, vanilla and nuts. Mix until all ingredients are moistened. Beat 2 minutes at medium speed on electric mixer. Bake in greased, lightly floured 9 x 9 x 2-inch pan at 350° for 35 minutes.
You can use a blender or mixer. Mix all ingredients and blend or mix. Use less milk for thicker milkshake and more for a thinner one. You also can replace Butterfinger with crushed Oreo cookies.
Grease bottom of large pan only. Beat slow for 30 seconds and medium for 1 minute. Bake about 50 to 55 minutes at 350°.
Cook noodles according to package directions; drain. Cook spinach according to package directions; drain. Mix Ricotta cheese with eggs (beaten) and spinach. Layer spaghetti sauce in 13 x 9-inch pan; alternate with noodles and Ricotta spinach mixture. Top with spaghetti sauce. Top with Mozzarella cheese. Bake at 350° for 30 minutes or heated through.
Brown meat slowly in oil. Add vegetables and cook on low-medium until heated. Combine broth, garlic, ginger, sugar, vinegar, soy sauce, cornstarch and pineapple juice. Stir broth mixture into meat and vegetables. Cook until sauce thickens. Remove from heat. Add pineapple; stir to warm. Serve with egg drop soup and fried rice.
Bake cake in a 9 x 13-inch pan so the cake will be thin; cool. Slice and sweeten the berries. Chill the berries at least 2 hours. To serve, spoon berries and juice over a square of cake. Enjoy.
Drain juice off pineapple and mix with other ingredients. Cook in microwave until thick. Cook and pour over fruit and cheese.
Blend margarine and Crisco. Blend sugar and vanilla into margarine mixture, then add eggs. Mix well. Combine flour, cocoa, baking powder and salt. Gradually blend into egg mixture. Stir in nuts. Spread in a 9-inch square pan, greased. Bake at 350° for 20 to 25 minutes or until brownies begin to pull away from sides of pan.
Beat together the milk and pudding mix until thick. Blend in softened cream cheese. Spread mixture into crust. Spread Cool Whip on top. When ready to serve, drizzle with chocolate syrup.
Pour above mixture in pie shell. Sprinkle top with pecan halves. Bake at 350° for 45 minutes or until center is firm.
Blend sugar, molasses, shortening and egg together. Sift dry ingredients together. Mix all ingredients together. Shape into teaspoon size balls. Roll in sugar. Bake at 350° for 12 minutes.
Mix all ingredients together and roll on a floured board until about 1/2 inch thick. Cut with a biscuit cutter, then place on a cookie sheet and bake at 425°.
Thaw strawberries; mix well and measure 5 ounces for cake, saving remainder for icing. To make up to 1/2 cup water and juice, take 1 tablespoon of juice from strawberries saved for icing and place in measuring cup. Add water to make 1/2 cup. Pour cake mix and flour into bowl. Add jello and mix well. Add water and juice, salad oil and eggs. Mix well on low speed. Add 5 ounces of strawberries and blend evenly. Bake in 3 layers at 350° for 25 minutes.
Saute onions in 4 tablespoons butter; stir in flour and water until thickened. Blend in cheese. Combine sauce and broccoli; add eggs. Put in 1 1/2-quart casserole or baking pan. Cover with buttered cracker crumbs. Bake at 325° for 30 minutes.
Mix all ingredients together. Pat in large greased cookie sheet. Bake in a 350° oven for 15 to 18 minutes. Cut in bars.
Mix until smooth. Chill 3 hours (overnight). Serve with cut up vegetables.
Preheat oven to 325°. Spray 2 (5 x 8-inch) loaf pans with Pam. Combine egg, egg whites, oil, milk and sugar in large bowl. Stir in zucchini and vanilla. In another bowl, sift flour, baking soda, baking powder, salt, ginger, cinnamon and cloves. Stir in nuts. Add all of this to zucchini mixture; stir to blend.
Heat oven to 325 degrees. Mix coconut, sugar, flour and salt in bowl. Stir in egg whites and almond extract until well blended. Drop by teaspoonfuls onto lightly greased and floured cookie sheets. Bake 20 minutes or until edges of cookies are golden brown. Immediately remove from cookie sheets. Cool on wire racks. Drizzle with melted Baker's semisweet chocolate, if desired. Makes 3 dozen.
Stew chicken. Use broth to cook rice. Toast almonds. Mix remaining ingredients, along with chicken and rice. Place in a 2-quart casserole dish. Top with almonds. If dry appearance, add chicken broth. Bake, uncovered, at 350° for 45 minutes. Serves 6 to 8.
In double boiler or microwave, melt caramels and 1/2 cup milk. Set aside. Grease 9 x 13-inch pan. Combine cake mix, 1/2 cup milk and margarine. Press 1/2 of dough in bottom of pan. Bake 7 minutes at 350° and remove from oven. Spread chips over dough and drizzle caramel mixture over chips. Cover with remaining dough. Bake at 350° for 15 minutes or more.
Prepare cake mix as directed on package, using 2 tablespoons less water. Pour half the batter into greased and floured tube pan, 10 x 4-inch. Mix brown sugar, nuts and cinnamon. Sprinkle 1/2 of mixture over batter in pan. Cover with remaining batter. Sprinkle remaining filling on top.
In a large bowl, with mixer at medium speed, cream butter and confectioners sugar. Beat in milk, vanilla and egg until well mixed. Stir in flour, baking powder and salt until well mixed. Cover with plastic wrap. Chill several hours or overnight. Preheat oven to 375°.
Cook crawfish. Stir in onion; cook until onion is clear. Add soups together and cook. Combine meat and soups. Simmer on low, uncovered, for 1 hour. Serve over noodles or rice.
Mix all ingredients together and pour into a baked pie shell or graham cracker pie shell. Chill and serve.
Lightly saute garlic and onion in oil and water until onion is tender. Add tomatoes, beans and chili powder. Cook covered for 1 hour or longer on low heat. Makes 6 servings, (about 10 cups).
Combine all ingredients except wine in 1 cup. Fill up cup with well-heated, but not boiled wine. Makes one serving.
Mix Jell-O, water, lemon juice and sugar and let set until thick enough to whip. Prepare 1 package of Dream Whip. Drain pineapple. Crush vanilla wafers. Pat crumbs into well-buttered 9 x 12-inch pan. Add crushed pineapple to prepared Dream Whip. Whip Jell-O mixture and combine with pineapple-Dream Whip mixture and pour over crumbs. Save a few crumbs to sprinkle on top. Let set until thoroughly chilled.
Dissolve Jell-O in boiling water; add strawberries, stirring until completely thawed. Add drained pineapple. Place in refrigerator until firm. Then add pineapple juice to the softened cream cheese and mix until soft and creamy. Add chopped nuts and spread over Jell-O mixture.
Combine and blend all ingredients at medium speed until mixed. Serve with pretzels. Store in refrigerator.
Beat eggs slightly. Mix in next five ingredients, then nuts. Pour into unbaked pie shell. Bake in 400° oven for 15 minutes. Set oven temperature control at 350°; continue baking 30 to 35 minutes. Filling should be slightly less set in center than around edge.
Mix the sugar and shortening, then add mashed bananas, then egg yolks and buttermilk, dry ingredients, flour and nuts. Last add stiffly beaten egg whites. Bake at 350° for 30 minutes. This is a two layer cake.
In large mixing bowl, combine 4 cups powdered sugar, coconut, butter, salt, milk and vanilla. Beat at medium speed, scraping bowl often, until light and fluffy (4 to 5 minutes). By hand, knead in 1 cup powdered sugar. (Dough may be soft.) Form teaspoon around each nut; roll into ball. Refrigerate until firm (2 hours).
Dissolve yeast in water. Set aside. In saucepan, combine milk, shortening and potatoes. Cook and stir over low heat until shortening is melted. Remove from heat and place in large bowl with sugar, salt, 2 cups flour and yeast mixture. Add eggs; mix well. Cover loosely and allow to stand for 2 hours (the dough will be like sponge). Stir in enough flour to make soft dough.
Layer ingredients in 1 1/2-quart casserole dish. End with sour cream. Dot with butter and top with cheese. Bake in preheated oven at 350°, uncovered, for 30 minutes.
Combine onions and butter in 1 1/2-quart casserole. Cook, covered, on saute for 3 minutes, or until soft. Add 1/4 cup water and stir in remaining ingredients except hot dogs. Cook, covered, on High for 2 1/2 minutes or until it bubbles. Stir in hot dogs. Cook, covered, on High for 4 minutes or until hot dogs are hot. Let stand 2 minutes. Serve warm.
Line a jelly roll pan (10 x 15-inch) with foil. Place graham cracker squares close together to cover bottom of pan. Boil together the butter, brown sugar and pecans for a couple of minutes. Pour over crackers and spread smooth. Bake at 350° for 10 minutes. Take out of oven and immediately sprinkle the chocolate chips over top. Spread with spatula as they melt. May have to melt chips in oven for a few minutes. Let set until cool, then put in refrigerator. When cold, break into pieces after lifting foil with cookie mixture out of pan.
Grease 8 x 8 x 2-inch pan. Combine cream cheese, sugar and 1 egg. Set aside. Melt chocolate and butter. Beat 2 eggs until fluffy. Add 1 cup sugar and chocolate mixture. Add sifted dry ingredients; stir to blend. Pour half chocolate mixture into pan. Spread with cream cheese mixture. Top with remaining batter. Bake 30 to 40 minutes at 350°. Can freeze.
Heat oven to 375°. Place sheets of foil on countertop for cooling cookies. Combine shortening, peanut butter, brown sugar, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Add egg. Beat just until blended. Combine flour, salt and baking soda. Add to creamed mixture at low speed. Mix just until blended. Drop by heaping teaspoonfuls 2 inches apart onto ungreased baking sheet. Flatten slightly in crisscross pattern with tines of fork.
Mash up 2 cups of cooked brown beans. Add the diced green pepper, onion, corn meal, flour, eggs, black pepper, pinch of salt and condensed milk. Mix all ingredients together. Pat out into cakes. Place cakes into greased pan. Fry cakes approximately 5 minutes on each side, or until done.