HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a blender, sprinkle gelatin over cold milk. Let stand for 2 minutes. Add hot milk and process at low speed until dissolved, about 2 minutes. Add cream cheese, sugar and vanilla and process until blended. Arrange chocolate in the bottom of the graham cracker crust. Pour in gelatin mixture, sprinkle with crushed cookies. Chill until firm, about 2 hours. Serves 10.
Mix cake mix according to directions on box. Use juice from pineapple to mix cake instead of water. Bake. Sprinkle top of cake with nuts. Mix instant pudding according to directions on box. Fold in drained crushed pineapple. Spread on cool cake. Mix Cool Whip and cream cheese and spread over pineapple mixture. Sprinkle with coconut. Top with maraschino cherries.
Combine crust mixture with sugar and margarine as directed on package. Press firmly into bottom of 8 or 9-inch square pan.
Mix oil, chocolate and sugar. Blend in eggs, one at a time, until well blended. Add vanilla and flour mixture; mix. Chill overnight. Heat oven to 350°. Drop teaspoon of dough into confectioners sugar. Roll in sugar and shape into balls. Place on greased cookie sheets. Bake for 10 minutes in a 350° oven.
Take one large grassy field, one half dozen children (all sizes), one dog and one long narrow strip of brook. Mix children with the other ingredients and empty them into the field, stirring continually. Sprinkle the field with flowers. Pour brook gently over pebbles. Cover all with a deep blue sky and bake in a hot sun. When children are well browned, they may be removed. Will be found ready to cool in the bathtub with lots of soap and warm water.
Spread roll dough on large cookie sheet, pinching seams together to make one large sheet. Bake at 375° for 10 to 12 minutes or until brown and crisp. Cool. Beat cream cheese, mayonnaise and dressing mix until smooth. Fold in chopped onion. Spread on cooled roll. Sprinkle evenly with chopped vegetables and cut into small squares. Chill and serve.
Combine flour, salt and shortening in mixing bowl. Put a lid on it and shake until it looks like corn meal. Add ice water and vinegar; shake until it forms a ball. Roll out and place in a pie plate. Makes 2 crusts.
Heat oven to 350°. Sift together first 7 ingredients. Stir in melted shortening, molasses, egg and sour milk. Beat in hot water. Bake until cake will spring back when touched.
Combine papaya, mandarins and avocados in bowl. Beat together remaining ingredients until well blended, pour over mixture. Cover and refrigerate several hours, turning mixture 2 or 3 times. Serve on bed of bok choy or lettuce. Serves 4.
Cream oil, sugar and eggs. Add baby food. Mix dry ingredients together. Put both mixtures together and mix well. Add pecans and bake in Bundt pan for 1 hour in 350° oven.
In heavy pot, saute onions in a little oil until onions are transparent. Then add everything, except the corn. Stir well. Simmer about 2 hours or until stew is thick. Then add the corn and simmer another 30 minutes. If stew is too thin, add potato flakes to thicken. Makes approximately 1 gallon.
In a nonstick skillet, bring carrot and water to a boil. Reduce heat; cover and simmer for 5 minutes. Add the broccoli, onion and zucchini; return to a boil. Reduce heat; cover and simmer for 2 minutes. Add salad dressing and oregano. Cook and stir over medium heat for 4 minutes or until vegetables are tender and liquid is reduced.
Mix fruit in bowl. Mix dry ingredients. Pour melted margarine over fruit; then add dry ingredients. Mix all together. Pour into a large, greased glass baking dish.
Heat 1/2 cup of the peanut butter and butter until smooth. Stir in cracker crumbs; cool. Press mixture onto bottom and sides of a 9-inch pie plate. Chill. In a 1-quart saucepan, combine vanilla pudding and 1 1/2 cups of the milk. Cook and stir to a full boil. Stir in remaining peanut butter. Spoon into crust. Chill. Combine chocolate pudding and remaining milk; cook and stir to a full boil. Stir in vanilla. Spoon over peanut butter layer. Chill. To serve, spread dessert topping over pie; sprinkle with chopped nuts and chocolate curls, if desired.
Combine all of the above in a bowl. Use your fingers, it's easier than a spoon. Make into patties and fry in a skillet until well done. Remove from skillet and put patties in a bowl. Leave drippings in the skillet and add 3 beef boullion cubes with 2 cups of water. Bring to a boil after cubes dissolve. Thicken with corn starch & water. When gravy is done, pour over steaks and serve with mashed potatoes. Makes 4 patties.
Mix pudding, pineapple, marshmallows and pecans. Add Cool Whip last. Chill and serve!
Blend vinegar, oil, sugar, catsup and Worcestershire and add to salad just before serving.
Grease 13 x 9 x 2-inch pan. Mix all ingredients; spread in pan. Bake in 350° oven for 25 to 35 minutes or until golden brown.
In a large punch bowl, mix together pineapple juice, champagne, wine and grenadine. Add ice cubes. Float lemon and orange slices on top. Add mint for garnish. Makes 1 1/2 gallons.
Mix soups, vegetables, salt and pepper. Place in 9 x 13-inch dish. Sprinkle bread crumbs and cheese on top. Bake at 350° for 45 minutes.
Mix together ingredients and just before serving, add 7-Up. You can make this punch 2 days ahead of time. Reminder that the 7-Up needs to be COLD.
Lightly grease 9 x 13-inch casserole dish. Place bread in dish, lining the bottom. Beat together eggs, milk, salt and pepper. Pour over bread layer. Spoon sausage over egg layer. Top with cheese. Refrigerate overnight. Bake at 350° for 45 minutes to 1 hour.
Cut chicken into bite-size pieces. In large frying pan, place oil and heat to medium-high temperature. Add chicken and garlic and stir-fry about 3 minutes or until chicken loses its pink color. Add carrots, broccoli, celery and onion; continue cooking about 5 minutes, stirring constantly through entire process. Sprinkle with pepper and soy sauce. Pour chicken broth over contents in frying pan. When liquid begins to boil, add bean sprouts and mushrooms. Heat about 2 minutes. Vegetables should remain crisp. Do not overcook. Serve over rice.
Mix until dissolved. Roll thinner than regular biscuits. Dip biscuits in melted margarine. Stack 2 high; let stand 15 minutes. Bake at 450°.
Cook slowly for 15 to 20 minutes. Serve between buns or over rice or noodles.
Pound steak between wax paper to 1/2-inch thickness. Cut into 6 pieces. Coat steak with flour/salt/pepper mixture. Heat oil in large skillet. Brown steak well on both sides. Move to one side of skillet and saute onion until tender. Add tomatoes and broth. Cover and simmer 1 1/2 hours. Add carrots; cover and simmer for 1/2 hour or until tender. Makes 6 servings.
Add wet ingredients to dry ingredients and mix. Do not beat. Bake at 375° for 15 to 18 minutes. Makes 18 medium muffins.
Mix all ingredients together in a large Mason jar. Shake well. Two tablespoons in a cup with hot water.
In bread machine pan, place all ingredients in order suggested. Select basic bread setting. Bake according to bread machine directions.
Beat together first 6 ingredients and pour into 9 x 13-inch pan. Sprinkle one box yellow cake mix over pumpkin mixture. Sprinkle nuts over cake mix. Thinly slice margarine over nuts. Bake 50 minutes at 350°.
Beat eggs in large bowl. Add pumpkin, sugars and oil. Beat well. Add remaining ingredients. Beat until well blended. Spoon into paper-lined muffin pans filled 3/4 full. Bake at 350° for 20 minutes.
Heat oil or butter in a pan and cook onion until soft (5 minutes). Add water, potatoes and carrots. Cover. Cook about 15 minutes. Blend in a blender. Return ingredients to pot and add milk. Warm over low heat and add pepper and dill.
Combine 3/4 c. brown sugar & cinnamon in bag. Shake a few quarters of biscuits at a time in the bag. Put in a well greased angel food or bundt pan. Bring remaining 1 c. brown sugar and 1 1/2 sticks margarine to a boil and pour over biscuits. Bake at 350° for 45 minutes. Remove from pan immediately; serve warm (invert on plate with sides). Raisins or nuts may also be added.
Dice onion. Cook over medium heat in one tablespoon salad oil until tender about 15 minutes. Remove onion to plate.
Cook macaroni; rinse and drain. Add drained tuna, thawed peas and pickles. Mix and add Miracle Whip to desired taste.
Cook noodles and put in a large microwave dish. Mix all other ingredients together, except almonds. Put mixed ingredients into microwave dish. Add almonds on top. Cook on High for 20 minutes.
Filling: Combine dates, 1/2 cup white sugar and water. Boil until thick and cool.
Preheat oven to 350°. Mix all dry ingredients. Add all other ingredients, mix well and pour into unbaked pie shell. Bake at 350° for 30 to 35 minutes.
Grind vegetables together; add salt. Let stand overnight. Drain in the morning. Boil vinegar, sugar and spice bag. Pour over pepper mixture; bring to a boil. Boil 15 minutes. Jar and seal (1/2 peck equals 1 quart).
Cook sausage, onions, green pepper and garlic until sausage is no longer pink. Drain well. Add cream cheese until melted. Set aside.
Beat the egg yolks in the top of a double boiler. Add sugar and cook until thickened. Add the salt to the egg whites, whip until stiff. Pour the hot custard over them. Return the custard to the double boiler. Beat and cook until it is thickened and stands up well. Fold in strawberries. Fill pie shell. Brown the pie in a hot oven at 400° for 10 minutes.
Mix sugar, butter, vinegar, egg yolks, cloves, cinnamon, pecans and dates. Add 4 slightly beaten (5 seconds or so) egg whites. Bake at 350° for 35 minutes, or until set. Makes one large deep dish pie. If egg whites are beaten too long, the top crust of the pie will crack and break.
Beat eggs and sugar together. Have flour mixed with the sugar before adding to mixture. Add vanilla flavoring. Next, add milk to which enough water has been added to make a total of 3 1/2 cups of liquid. Next, add desired amount of chocolate syrup. Cook over low heat until it boils and is thick. Pour into crusts that have already been baked. Makes 2 good 9-inch pies. (Instead of chocolate, coconut may be added.)
Combine potatoes, 1/2 cup butter, soups, sour cream and cheese; stir well. Spoon into a greased 2 1/2-quart casserole dish. Crush cereal and stir in remaining butter. Sprinkle over potato mixture. Bake at 350° for 50 minutes. Makes 10 to 12 servings.
Combine buttermilk, salt and pepper; stir well. Skin chicken, if desired. Place chicken in a shallow container and pour mixture over top. Cover and let stand 20 minutes, turning once. Remove chicken.
Combine raisins and water. Stir in salad oil or margarine. Cool to lukewarm. Stir in sugar and egg. Sift dry ingredients together and beat into raisin mixture. Add nuts. Pour into greased 13 x 9-inch pan. Bake for 20 minutes or until done at 375°. When cool, sprinkle with powdered sugar.
Cream together the butter, sugar, eggs and vanilla. Stir in flour and baking powder. When blended, stir in sour cream. Mix together in separate bowl the brown and white sugar, nuts and cinnamon.
Simmer chicken in water until tender. Drain, bone and cut into bite size pieces. Cook broccoli according to package directions; drain off liquid. Melt 1 1/2 sticks of the margarine. Add soup, mayonnaise and lemon juice. Mix thoroughly. Melt remaining margarine; mix with bread crumbs. Place alternate layers of chicken, broccoli, stuffing mix and soup mixture in a 9 x 13 x 2-inch pan or large casserole, ending with soup mixture. Top with buttered crumbs. Bake at 350° for 20 to 35 minutes or until bubbly and golden brown. Serves 12.
Drain juice from cherries and whip with cream cheese. Fold in Cool Whip and blend well. Fold in pineapple, marshmallows and cherries.
Bake until set. Let stand 5 minutes. Bake at 350° for 50 minutes in 8 x 8-inch pan. Double recipe, 10 x 13-inch pan.
Mix sugar and Crisco Butter good- Beat one egg at a time alternating flour and sour cream. Beat well each addition. Stir in vanilla. Pour batter into a well greased floured 10-inch tube pan. Bake 300 degrees for 1 hour and 40 minutes.
Place all ingredients except crabmeat in a large pan and simmer uncovered until vegetables are done. Gently mix in crabmeat and simmer until heated through. Season with salt and pepper.
Shake for 45 seconds in covered bowl (like Tupperware), then add 1/4 cup water plus little bit and shake 30 seconds. Comes out perfect every time. Make 2 crusts.
Put all ingredients in blender and add ice cubes until mixture reaches one quart level. Blend to desired consistency.
Preheat oven to 375 degrees. Trim asparagus. Cut stalks into 1-inch pieces. Remove 1-1/2 cups of the asparagus tips. Set aside. In a large pot of boiling water, cook the remaining asparagus for 3 minutes. Drain and refresh under cold water. Drain again.
Grease a 1 1/2-quart casserole. Melt margarine and add other ingredients. Sprinkle with cinnamon and nutmeg. Bake at 350° for 1 hour. Use as a side dish or serve with whipped cream as a dessert. Delicious hot with ham.
Cook pudding according to directions and let cool. In the meantime, line Pyrex dish (9 x 13-inch) with graham crackers (if necessary, it's okay to break crackers in half to fit Pyrex). Spread cooled chocolate pudding over crackers, then put another row of crackers on top of chocolate pudding. Spread cooled vanilla pudding on top of crackers and add crackers on top of vanilla pudding and refrigerate.
Cream butter; gradually add sugar, beating well. Blend in milk and vanilla. Chill mixture for 2 hours or until firm. Drain cherries; dry on paper towels. Place bowl of sugar mixture in a bowl of ice to keep mixture chilled. Shape a small amount of sugar mixture around each cherry. Place on waxed paper lined cookie sheet; chill about 2 hours or until firm. Melt chocolate and shortening in top of double boiler. Dip each cherry by stem into chocolate. Place on a waxed paper lined cookie sheet; chill until firm. Store cherries in a cool place. Yield: about 4 dozen.
Make this appetizer using any 4-cup mold or two (2 cup) molds. Coat the molds with cooking spray and set aside.
Whip all ingredients except celery together in blender 2 minutes, then serve. Garnish with celery for a dieter's lunch. Serves 6.
Preheat oven to 350°. Sift flour and salt on waxed paper. Beat together margarine, sugar, egg and vanilla in large bowl until well mixed. Blend in flour mixture. Stir in chocolate pieces. Shape dough on lightly floured surface into logs (2 x 1/2-inch). Place on ungreased cookie sheet. Bake in 350° oven for 12 to 15 minutes. Cool on wire racks. Dip ends of cookies into Chocolate Coating; roll ends in chopped nuts. Place on waxed paper until set.
Slice meat across grain in thin strips. Mix all other ingredients; pour over meat. Soak for 24 hours in refrigerator or 8 hours at room temperature. Turn halfway through soak. Cook over grill.
Beat egg white until stiff. Set aside. Cream sugar and butter together. Sift flour, baking powder and salt. Add alternately with orange juice to the cream mixture. Add egg yolks and mix thoroughly. Fold in egg whites. Can also make coconut cake. (Instead of orange juice, use coconut milk.)
Mix all but cornflakes and 1/4 cup oleo. Put in 9 x 13-inch pan. Mix cornflakes and melted oleo. Spread on top. Bake at 350° for 50 to 60 minutes.
Mix ingredients well. Pour all into pie shell and bake at 300° for about 45 to 50 minutes.
Pat chicken dry and season with salt and pepper to taste. In large nonstick skillet over medium-high heat, melt 1 1/2 tablespoons margarine. Add chicken; cook 1 1/2 minutes on each side or until lightly browned. Stir in broth and Marsala; reduce heat to medium-low and simmer about 2 minutes or until chicken is cooked through.
Cut bread lengthwise in half. Broil 1 to 2 minutes until lightly browned. Mix other ingredients and spread on bread. Resume broiling 2 minutes until desired brown. Cut crosswise and serve.
Crush Oreos and stick of butter. Press on the bottom of a 9 x 13-inch pan. Soften ice cream. Mix with Heath bars, crushed. Spread over crust and freeze. Heat chocolate topping and pour over each serving. Top with Cool Whip. Serves 8 to 10.
In small skillet over medium heat, saute pepper and onion in butter or margarine 3 minutes. Set aside. In bowl, mix together ground beef, eggs, bread crumbs, Worcestershire sauce, salt and pepper until wet. Combine onion and peppers. Form into 6 small oval shaped loaves, about 1 1/2-inches thick. Place in ungreased baking pan, about 2 inches apart. Bake at 350° for 20 to 25 minutes or until done. Serve with mashed potatoes and gravy.
Boil broccoli for 5 minutes and drain. Combine eggs, soup, mayonnaise, onion and 3/4 cup cheese. Pour over cooked broccoli and stir until blended. Pour into greased casserole dish and bake at 325° for 30 minutes. During the last 10 minutes of baking, top with cracker crumbs and remaining cheese.
Combine all ingredients in a jar, cover and shake well. Keep refrigerated up to one month. Shake before serving.
Place oysters in a large container. Add remaining ingredients and stir. Cover and marinate in refrigerator overnight, stirring at least twice. Serve with crackers. This makes an easy and delicious "party starter".
Mix Jell-O as directed. Then add carrots and celery. Put in refrigerator.
Preheat oven to 375°. With paper liners, line 8 muffin pan cups or grease them well. Sift flour with baking powder and salt; set aside. In a large bowl with electric mixer at high speed, beat butter with granulated sugar, eggs and vanilla until light and fluffy. At low speed, beat in flour mixture (in fourths), alternately with milk (in thirds), beginning and ending with flour mixture. Beat until just smooth. Gently fold in blueberries. Make sure to grease the top of the muffin pan as well as muffin cups. Fill each muffin cup 3/4 full. Bake for 20 to 25 minutes, or until golden brown. Remove muffins to wire rack; let cool slightly. Serve warm or cold, sprinkled with confectioners sugar. Makes 8 large muffins.
Combine all the ingredients together, except the bacon strips. Stir well until blended. Use 1 1/2-quart casserole dish or a 12 x 8 x 2-inch glass dish. Put all ingredients into the casserole and place bacon strips across the top. Bake at 350° for 1 hour or until hot and bubbly or until desired consistency. Hot sauce depends on your own taste.
Combine eggs, sugar, salt, instant coffee and vanilla. Add milk gradually, stirring vigorously. Pour into custard cups. Place in pan of hot water and bake in 375° oven for about 20 minutes. Chill thoroughly. Unmold on serving dishes, if desired. Also good with whipped cream.
Cook broccoli as directed. Drain. Mix into hot, drained broccoli, the American cheese (in pieces), 1/2 stick butter and minced onion. Bake at 350° for 25 minutes, covered.
Preheat oven to 400°. Fry ground beef. Drain. Add taco seasoning mix. In small mixing bowl, combine beans and taco sauce.
Press rolls on a large cookie sheet. Do not separate rolls. Bake at 375° for 8 to 10 minutes. Mix cream cheese, mayonnaise and dressing mix. Spread over completely cooled rolls. Sprinkle veggies and yellow cheese over the cream cheese mixture. Cut into 2 to 3-inch squares when ready to serve.
Preheat oven to 375°. Lightly grease 2 mini-muffin tins. Combine all ingredients, except biscuits, in medium bowl. Separate each biscuit into 2 biscuits. Flatten and place in muffin tin. Fill each with bacon mixture. Bake for 10 to 12 minutes, until golden.
Sift together flour, baking powder, baking soda and spices. Wash and chop raisins, dust with small amount of flour mixture. Cream butter and sugar. Add eggs and mix thoroughly. Add flour mixture alternately with soup and stir until smooth. Fold in raisins. Pour into greased and floured 8-inch square pan. Bake at 350° about 40 minutes or until done.
Combine olive oil and garlic and let sit 1/2 hour. Add lemon juice from lemons, egg, Worcestershire sauce and salt and pepper to taste. Stir well. Tear 2 heads of romaine lettuce and arrange in bowl. Strain dressing into lettuce and toss. Top with Romano cheese and croutons and serve.
Soften cream cheese and spread in 8 or 9 inch pan. Add chopped onion and green pepper, followed by chili sauce. Top with grated cheese. Bake at 350° for 10 minutes.
Roll graham crackers into crumbs. Combine margarine, crumbs and 1/4 cup sugar and press into 9 x 13-inch pan. Beat eggs and remaining sugar and cream cheese. Pour over graham cracker mixture in pan and bake at 350° for 15 minutes or until toothpick inserted in middle comes out clean. Cool. Spread on pie filling. Mix Dream Whip according to directions and spread on top. Chill 4 to 5 hours and serve.
Brown beef and onion in pan. Cook rice, then combine all ingredients and mix. Put in oblong 9 x 13-inch pan. Bake at 450° for about 30 to 45 minutes.
Dissolve Jell-O in cup of boiling water. Add frozen raspberries. Chill until set. Melt marshmallows in milk, using low heat. Cool. Whip the Dream Whip as directed and add to cool marshmallows. Work graham cracker crumbs, brown sugar and margarine together. Line bottom of a 9-inch square pan with the crumbs (save 1/3 cup for topping). Put Jell-O mixture on top of crumbs, then marshmallow mixture and sprinkle with the crumbs.
Soften bread in hot milk. Break up with fork; add 1 beaten egg and mix into hamburg. Form into four cakes. Dust with flour and brown on both sides. Add tomatoes and Worcestershire sauce. Cover and simmer a few minutes. Add diced potatoes, carrots and small whole onions. Season and simmer for 45 minutes.
Combine crackers and oleo. Sprinkle over vegetable mixture. Bake, uncovered, 20 to 25 minutes at 350°.
Heat oven to 350°. Grease and flour rectangular pan (13 x 9 x 2-inch). Mix sugar, oil and eggs in large bowl until blended; beat 1 minute. Stir in remaining ingredients except carrots and nuts; beat 1 minute. Stir in carrots and nuts. Pour into pan. Bake 35 to 45 minutes or until toothpick inserted in center comes out clean. Cool. Frost with cream cheese frosting.
Press crescent roll dough into 4 rectangles. Mix cream cheese, cut up meat and other ingredients into bowl. Spread cream cheese mixture on crescent roll rectangles. Roll into 4 logs. Refrigerate about 1 hour, then slice into little pinwheel shapes. Put on cookie sheet and bake in 375° preheated oven for 20 minutes until slightly brown.
Sift all dry ingredients together. Dust cranberries and nuts with flour. Place juice and rind of orange into measuring cup and add boiling water to make 3/4 cup. Blend butter and sugar until creamy. Add slightly beaten egg, then orange juice mixture. Blend this with nuts and cranberries into dry ingredients. Place in a greased small loaf pan and bake at 325° for 1 hour.
Combine rice, turkey, tomato, onions, green pepper, basil, salt, ground red pepper, milk and eggs in 13 x 9-inch pan coated with nonstick cooking spray. Top with cheeses. Bake at 375° for 20 minutes or until knife inserted near center comes out clean. To serve, cut quiche into 8 squares; cut each square diagonally into 2 triangles. Garnish as desired.
Mix sugar, water and cornstarch together in a saucepan. Cook on medium heat, stirring constantly until glaze boils and thickens. Remove from heat and add strawberry jello, stir until dissolved. Pour over fresh fruit in baked 9-inch pie shell. Refrigerate; top with whipped topping after pie is cool if desired.
Put chocolate in a medium nonmetal bowl. Cook in microwave on High for 2 minutes, stirring once or until chocolate is melted. Stir in marshmallows and nuts. Spread in a buttered 8 x 8 x 2-inch pan. Chill until firm. Cut into squares.
Mix all ingredients together and drop by small teaspoon into hot oil. Fry until golden brown. Drain on paper towel. Roll in powdered sugar or cinnamon and sugar. Excellent warm with coffee or milk. Eaten with fingers.
Combine graham crackers, butter and sugar. Mixture should be moist, but not wet. Press into bottom and up sides of spring-form pan. Set aside. Combine whipped topping, pudding and sour cream in bowl with whisk. Pour half of filling over the crust. Layer bananas on top. Pour remaining filling over bananas. Sprinkle with nuts. Sets immediately but can be refrigerated to chill.
Mix in large bowl all ingredients. Place in baking dish and bake at 350° for 1 hour.