HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mash banana; stir in orange juice. Beat in blender. Add milk and orange sherbet. Beat until smooth. Serve on scoops of orange sherbet. Makes 2 to 3 servings.
Arrange frozen rolls in a tube pan. Sprinkle 1/4 cup sugar and cinnamon on top. Add pudding mix. Sprinkle with pecans and butter. Let rise 8 minutes in a warm spot. Bake at 350° for 30 to 35 minutes.
Beat together until smooth: eggs, cream cheese, sugar, almond extract and vanilla. Blend in sour cream. Pour into the two crusts. Bake at 375° about 35 minutes or until set; cool. Chill. Can be served with your favorite fruit topping.
Combine sugar, syrup and water. Cook to hard ball stage, 300° on candy thermometer. Take off heat. Add food coloring and flavoring. Quickly pour into a pan, well dusted with powdered sugar. Let harden. Turn pan upside down on waxed paper and hit bottom of pan. Candy will fall out and break into pieces.
Combine jello with 1 1/2 cups boiling water and dissolve well. Add blueberries and let set in refrigerator until cool.
Let cream cheese and butter come to room temperature. Mix flour, 1 teaspoon brown sugar, cream cheese and butter. Refrigerate about 1 hour. Remove dough from refrigerator; pinch into 1-inch balls. Drop into 1-inch muffin tins and press on bottom and up sides of the tiny muffin tins. Mix other ingredients. Pour into little shells. Bake in 325° oven for 25 minutes. Yields 24. Goes well with ice cream.
Put sugar, cocoa and mayonnaise together; blend well. Put soda in warm water. Start adding the flour a little at a time and alternate the additions with the warm water and soda until all have been added. Mix well. Bake at 350° for about 30 minutes.
Mix mousse or pudding according to directions.	Cook brownies and cool. Pull brownies apart and layer half in the bottom of a clear glass bowl. Then layer pudding over that, then Cool Whip, and end with crushed Heath bars. Repeat layers, ending with crushed Heath bars on top.
Combine soup, sour cream, peppers and chicken. Place 1 tablespoon of mixture onto each tortilla. Roll up and put into 9 x 13-inch cake pan. Put remaining mixture over top. Top with cheese. Bake at 350° for 35 minutes.
Mix flour and butter together; press in bottom of pan. Bake for 15 minutes at 350°.
Drain pineapple and oranges well. Add remaining ingredients and mix well. Cover and chill overnight.
Fry hamburger; drain. Put Velveeta in crock-pot. When melted, add hamburger and salsa. Cook until thoroughly heated.
Mix soups, milk and rice together well in bowl. Place chicken in well-greased shallow baking dish. Pour soup and rice mixture over chicken. Bake for 2 hours at 275°.
Mix all together and keep in a tightly covered jar in refrigerator. Use as needed to marinate boneless chicken breasts. Also great as a marinade for grilled shrimp or vegetables.
Combine sugar and Bisquick. Add enough beer to make a stiff dough. Drop in greased muffin tins and let rise until dough is double in size. Bake at 350° for 30 minutes.
Bring broccoli and water to a boil. Stir in cheese; reduce to low. Cover and simmer 3 minutes. Stir in rice; cover. Remove from heat. Let stand 5 minutes. Stir before serving.
Mix crackers, nuts and baking powder.	Set aside. Beat egg whites until fluffy; add sugar and vanilla. Beat until fluffy. Fold cracker mixture into egg white mixture. Bake in greased 9 x 13-inch pan for 10 to 15 minutes in 300° preheated oven until lightly brown. Cool. Mix Cool Whip, softened cream cheese, 10x sugar and pineapple. Spread on cooled crust.
Cook spinach, drain and put into 9 x 9-inch casserole buttered. Crumble bacon, mushrooms, seasonings, sour cream and cheese on top, layered. Bake at 350° for 20 minutes.
Slice each egg lengthwise, and remove egg yolks gently and place in a small bowl. Refrigerate egg whites. Mash egg yolks with a fork, combine egg yolks with Miracle Whip, pickle juice, catsup and mustard; mix until creamy. Fill egg halves with yolk mixture. Sprinkle with paprika and chill for at least one hour.
Cook macaroni until tender. Drain. Then put the can of corned beef into the macaroni. Then put the can of tomato juice into the soup and cook for about 15 minutes.
Sift the flour, baking powder and salt together. Mix in the sugar and coconut. Add the egg, milk, vanilla and butter. Mix lightly but thoroughly. Divide the mixture between 2 greased 9 x 5-inch loaf pans. Fill each about 2/3 full. Sprinkle with sugar and bake in a 350° oven for about 55 minutes or until a cake tester comes out clean. Let loaves cool partially in pans. Then turn out on cake rack.
Combine apples and orange juice in skillet. Bring to boil over high heat. Stir in honey and apricot preserves. Simmer, covered, for 5 minutes or until apples are tender. Serve warm with pork or ham.
Have all ingredients at room temperature. Mix. Make balls the size of a walnut. Bake at 375° for approximately 15 minutes.
Brown the ground beef; drain and add cut up chunks of cheese, cooking until cheese melts. Add Worcestershire sauce, garlic salt and oregano. Simmer for a few minutes, then spread on rye bread slices. Place on cookie sheet and freeze until hard. Remove from cookie sheet and put in plastic bag. Keep frozen until ready to use. To serve, remove as needed and bake frozen at 350° for 15 minutes. Makes 2 1/2 dozen. Great to make ahead.
Cream sugar and butter. Then add syrup and eggs and mix. Add vanilla and salt. When well mixed, add nuts. Pour into an unbaked pie shell. Bake at 450° for 10 minutes. Reduce heat to 325°. Bake until firm, about 30 minutes.
Dough is for 1 or 2 pizzas; see assembly instructions. Dissolve yeast in hot tap water and add the sugar. Add salt and oil after yeast has set. Stir in flour, 1 cup at a time, mixing well. Dough will be very sticky. You may add more flour to make it manageable. Turn out onto floured surface and knead until soft and elastic (about 5 minutes; add flour as needed). Let dough rise about 1/2 hour (can be used immediately if you're in a real hurry).
Melt margarine in large pot. Stir in marshmallows. Stir frequently to avoid burning. When marshmallows are completely melted, add cereal. Press into 9 x 13-inch baking pan. Let cool and cut into squares. Makes about 24.
Brown beef and onion; drain. Sprinkle in seasonings and flour. Stir well. Gradually add Carnation milk. Cook over low heat, stirring constantly, until thickened. Gradually add catsup. Heat to serving temperature. Serve on toasted bun.
In a 2-quart saucepan, stir the jello and the hot water. Mix 1/2 cup sugar and 4 tablespoons cornstarch. Add to the hot jello. Cook until thickened, stirring constantly. Remove from heat. Cool in refrigerator about 1/2 hour.
Drain all beans but baked beans. Fry bacon and ground beef; drain off the fat and put meat in a 13 x 9 x 2-inch baking pan. Now add onion, ketchup, sugar, brown sugar, mustard, salt, vinegar and all the beans. Mix together with a spoon (large spoon) and bake at 350° for 45 minutes to one hour. Serve immediately.
Preheat oven to 350°. In a large bowl, combine eggs, salt and sugar. Add milk slowly, stirring constantly. Add vanilla. Pour into a glass or Corning Ware baking dish. Sprinkle with nutmeg, if desired. Bake at 350° for 45 to 50 minutes or until a knife inserted in center of custard comes out clean.
In small bowl, combine flour, baking powder, baking soda, salt, pumpkin pie spice and pecans; set aside. In large mixer bowl, cream butter and sugar until light. Add eggs, one at a time, beating well after each addition. Blend in pumpkin. Add dry ingredients; mix just until moistened. Turn into 2 greased and floured 8 x 4-inch loaf pans. Bake in preheated oven at 350° for 1 hour and 10 minutes or until toothpick comes out clean. Cool 10 minutes. Remove from pans; cool on wire rack.
Cook macaroni according to directions; drain well. Add all other ingredients, except 1/2 of cheese. Bake in 350° oven for about 30 minutes. Top with remaining cheese and cook until bubbly.
Layer asparagus, peas, soup and cheese. Sprinkle mustard and Worcestershire sauce on top. Melt oleo and mix with crackers. Add cracker crumb mixture on top of casserole. Bake at 350° until hot and brown.
Cut fruit into small pieces. Mix fruit well. Add milk and mix well. Line angel food cake pan with foil, plus cover cake with foil and grease both sides with Wesson oil. Heat oven to 400°; turn back to 350° and cook for 90 minutes or until done. Put a pan of water under cake while cooking. Remove foil from top of cake 5 to 20 minutes before removing from oven.
Using a 12x8x8 inch glass casserole dish or dish of approximate size that will fit into your microwave, layer the ingredients in the above order. Microwave for 5 minutes. Serve hot with corn chips.
In a large bowl, blend sugar, oil, salt, potato flake starter, water and flour. This makes a stiff batter.
Brown bacon in a Dutch oven or a 3-quart pot with a tight-fitting lid. Remove bacon and brown onion in bacon drippings until transparent. Add paprika, water, ham hocks, green pepper and tomato to pot; cook 1 1/2 hours or until meat is tender. Add sauerkraut and cook 20 minutes (do not overcook). Combine flour and sour cream. Add to soup mixture along with sausage. Debone ham hocks and return meat to sop. Bring soup to a boil and serve with additional sour cream on the side, if desired. Makes 4 to 6 servings.
Combine all ingredients; mix lightly. Chill. Serve in a lettuce-lined bowl. Serves 6.
Beat egg and a little milk, then add flour and remaining milk while beating. Allow to stand for 2 hours. Wash, peel and grate potatoes. Add them to batter and blend thoroughly. Season.
Mix dry ingredients, except oatmeal and chips. Add eggs and shortening. Then add oatmeal and chips. Grease 9 x 13-inch and 8 x 8-inch pans and spread mixture evenly. Bake at 350° until done.
Roll pastry unusually thin and bake shell. Beat egg yolks slightly. Add salt, almond and grated lemon rind. Stir in the condensed milk. Strain lemon juice and add to mixture. Right here the filling thickens and before you know it, it's almost ready to cut. No cooking at all. Turn filling into baked shell.
Peel and slice potatoes. Dice onion. Place into a deep frying pan with about 1/4 cup vegetable oil. Cover and cook on medium heat until well done. Beat eggs. Remove potatoes from oil and drain. Blend potatoes and eggs thoroughly, adding salt and pepper to taste. Drain excess oil from frying pan. Place ingredients in the frying pan and pat down smooth to approximately one-inch thick. (Resembles a cake.) Cook until golden brown. Place a plate upside down on the cake and with care, turn the cake onto the plate. Slide the cake back into the frying pan, uncooked side down. Cook until well done (golden brown). Cut as you would a pie. Serve hot or cold. Serve as is or with tomato ketchup.
Combine the first 2 ingredients in a small saucepan. Bring to a boil, stirring until sugar dissolves. Chill. Cream the butter. Gradually add 3/4 cup sugar, beating at medium speed until light and fluffy. Add eggs, one at a time, beating after each. Combine soda and buttermilk, stirring well. Add to creamed mixture alternately with flour. Stir in orange rind, 1/4 cup orange juice, lemon extract and currants. Fill greased miniature muffin pans 3/4 full. Bake at 400° for 10 to 12 minutes. Remove from pans. Dip top and sides of warm muffins in chilled sauce mixture. Place on wire racks to drain. Makes 5 dozen.
Beat the eggs. Add the sugar. Add the melted oleo, milk and flavorings. Pour in Pyrex dish. Put the Pyrex dish in a pan that has water in it. Cook at 350° for 45 minutes. Before you put it in the oven, sprinkle nutmeg on top of mixture.
Mix all together. Bake at 350° for 1 hour. Makes 1 loaf or 3 round fruit cans.
Heat oven to 400°. Cook ground beef and add 1/2 cup onion in skillet until brown. Drain. Stir in barbecue sauce; spoon into ungreased baking dish. Sprinkle with cheese. In bowl, mix milk and eggs until blended. Pour over beef mixture. Sprinkle with remaining cheese. Bake for 30 minutes or until light golden brown.
Sift 2 tablespoons flour, 3/4 cup sugar and salt into medium bowl. Stir in egg, sour cream, vanilla and nutmeg. Fold in apples. Spoon into pie shell. Bake at 400° for 15 minutes. Reduce temperature to 350°. Bake for 30 minutes longer. Combine remaining 1/3 cup sugar, 1/2 cup flour, butter and cinnamon in small bowl until crumbly. Sprinkle over top of pie. Bake for 10 minutes longer or until brown. Yield: 6 servings.
Brown chops well in frying pan. Blend soup, sour cream, water and parsley. In 2-quart casserole, alternate potatoes and soup, adding salt and pepper as needed. Top with chops. Cover and bake in a 375° oven for 1 1/2 hours or until chops and potatoes are tender and browned.
Cut up berries and place in shell. Combine pudding and Jell-O; add water and bring to a boil. Pour over berries and refrigerate. Takes a good 3 hours to set. Gooooood!
Pare apples and slice thin. Combine sugar, flour, spices and salt; mix with pastry, fill with apple mixture, and dot with butter or margarine. Adjust top crust; sprinkle with sugar for sparkle. Bake in a 400° oven for about 50 minutes (slightly less for glass pie plate).
Cook macaroni as directed on package. Chop hard-cooked eggs. Mix all and chill.
Mix dry ingredients together. Add eggs, oil, pie filling and vanilla. Mix thoroughly. Bake in 10-inch greased tube pan for 1 hour at 350° or in 13 x 19-inch pan for approximately 45 minutes. Do not remove from pan until completely cooled.
Drain all beans well. Combine all ingredients and marinate overnight. Flavor is better after several days.
Mix together and shake well before using. Pour on soft cloth to apply and wipe completely dry with another clean cloth afterwards.
Mix well all the ingredients. Pour into a greased 9 x 13-inch pan and bake 1 hour at 350°.
Toss together cabbage, onions and jalapeno pepper. Mix ginger root, sugar, vinegar and oil. Pour over cabbage mixture and combine. Season to taste with salt and pepper.
Mix all together; cook and stir until thick. When cool enough to work with, knead well. Keep in sealed container.
Mix Jell-O with hot water, mixing well until dissolved. Add cheese and marshmallows. When slightly cool, add 7-Up, crushed pineapple and nuts. Pour into a square pan and chill until firm.
Soak beans overnight in water. Heat and boil for 10 minutes. Drain. Add 4-quarts of hot water. Add ham hock and diced ham and finely diced onion. Cook slowly for 3 hours. Add tomatoes last 1/2 hour. Salt and pepper to taste.
Cook mostaccioli according to package directions; drain. Combine whipping cream and butter in a Dutch oven; heat until butter melts, stirring occasionally (do not boil). Add cheese and remaining ingredients. Stir well. Add mostaccioli and toss well. Serve immediately. Yields 8 servings.
Preheat oven to 375°. Butter 2-quart baking dish. Combine first 6 ingredients in bowl and mix. Place layer of zucchini in baking dish and layer with some cheese mixture. Repeat, ending with cheese mixture. Combine bread crumbs and Parmesan cheese. Sprinkle over casserole. Dot with butter. Tent with foil and bake 25 minutes. Remove foil and bake additional 20 minutes.
Boil chicken and save at least 1 1/2 quarts of broth. If not enough broth, use 1 can of chicken broth with water to make 1 1/2 quarts. Saute onions and bell peppers. Cook vermicelli in saved broth; don't drain. Add Ro-Tel tomatoes, mashed. Add Worcestershire sauce. Cook 5 more minutes. Add drained peas, mushrooms, onions and peppers. Add cheese, cut in chunks; stir until cheese is melted. Add deboned chicken, cut in cubes; stir thoroughly. Put in large casserole dish and bake for 45 minutes at 350°.
Bring water to boil in saucepan; add salt and continue to cook until it dissolves. Pour mixture over pumpkin seeds. Cover and let stand for 24 hours. Heat oven to 350°. Drain seeds and spread on large baking sheet. Roast until seeds are dry, turning and stirring every 15 minutes.
In large Dutch oven, brown the bacon, onion, garlic and celery in olive oil. Add the sauce, salt and pepper; simmer for 10 minutes. Add the warm water, beans and pasta. Bring to a boil for 10 minutes; reduce and simmer an additional 15 minutes. Stir frequently. Serve with lots of cheese. Serves 6 to 8.
Mix all ingredients. Pour boiling water over it and mix well. Bake in 350° to 400° oven until brown. Mixture should be thick.
In a saucepan combine sugar, vinegar, water and salt. Bring to a boil and boil 1 minute. In a large glass bowl combine cucumbers, onion and dill and pour cooked mixture over. Cool, cover and refrigerate at least 3 days before serving. Stir occasionally.
Cook broccoli for 10 minutes; drain. Mix other ingredients together with drained broccoli. Spread into a 9 x 13-inch glass baking dish. Top with finely crumbled Ritz crackers and dot with butter. Bake for 30 minutes in a 350° oven or until golden brown.
Brown meat; drain grease. Add remaining ingredients. Cover. Simmer 12 to 15 minutes or until macaroni is done. Add cheese. Heat until cheese melts.
In a small saucepan, bring about a quart of water to a boil; drop the shrimp into boiling water; set off fire. Let set 3 minutes, then drain.
Cube the cheeses and melt together over low heat. After cheese melts, add cream, stirring constantly. Add chopped tomato, chopped chilies, chopped green onion and garlic powder. Stir to blend flavors, adding more cream if desired. Heat for about 15 minutes. Best if made a day ahead and reheated.
Preheat oven to 375 degrees. In a small bowl, combine the peanut butter and confectioners' sugar. Blend well and then roll into small balls (about 1/2 inch in diameter). Place in freezer. In a large mixing bowl, combine remaining ingredients. Drop from tablespoon onto ungreased baking sheet, spacing cookies about 2 inches apart. Press a peanut butter ball into center of each chocolate mound. With slightly wet fingers, pull the chocolate dough over the peanut butter ball forming a peak. Cookies will look like little teepees. They will flatten slightly while baking. Some might have a little raised mound in the center and others might flatten more. Bake for 12 to 15 minutes. Remove from baking sheet immediately and place on rack to cool. Makes 22 to 24 cookies
Peel potatoes; cut into fourths. Take each section and slice into very small pieces, keeping each section together. Lay each section flat in a 10-inch square glass pan (or round pie pan) and cover with melted margarine. Be sure each section is covered. Sprinkle with seasonings as desired. Cover pan with plastic wrap tightly and bake for 10 minutes on High. Let set for 2 minutes. Serve hot.
Blend first 3 ingredients. Mix egg, vinegar and ice water. You may have to add more water to form a ball. Makes 4 to 5 crusts.
Mix in order given. Batter will be thick. Spread in greased pan, 10 1/2 x 15 1/2 x 3/4-inch. Bake at 350° for 25 to 30 minutes.
Boil potatoes for 10 minutes. Layer in a 9 x 13-inch greased baking dish. Cover each layer of potatoes with onion, cheese, salt, pepper and pats of margarine. Top with soup. Bake at 350° for 35 minutes.
Combine all ingredients; beat until smooth and well blended. Heat over low heat until piping hot. Contains about 195 calories per serving with 9 milligrams sodium per serving.
Place 1 can of beans in a 9 x 13-inch dish. Spread 1 can cream of mushroom soup over beans. Repeat. Salt and pepper. Cook at 350° for 25 minutes. Spread onion rings on top and bottom.
Combine all ingredients. Mix well. Drop by 1/4 cup on greased cookie sheet. Press with flat bottom glass to form patty. Bake 15 minutes in a 400° oven. Turn. Bake an additional 10 minutes. Serve with applesauce or sour cream.
Mix together in a large bowl the first 5 ingredients. Cook milk and sugar to a boiling point (rolling boil), then cook for 10 minutes, stirring constantly. Pour over the mixed ingredients and blend well. Put into a buttered pan and let cool. When cool, cut into squares.
Mix together the first 4 ingredients. Stir in all dry ingredients. Mix; spread on an ungreased 15 x 10 x 1-inch pan and bake at 350° for 30 to 40 minutes or until done. Cool. Frost.
Preheat oven to 350°. Lightly grease cookie sheet. Mix margarine, sugar and egg. Stir in remaining ingredients. Drop by teaspoon onto cookie sheet about 2-inches apart. Bake 12 to 15 minutes.
Brown ground beef; drain. Brown sausage; drain. Combine tomato sauce, tomato soup and Italian seasoning. Add meats to sauce mixture. Layer as follows in a 13 x 9-inch pan: meat sauce, uncooked noodles, meat sauce and cheese. Repeat. End with heavy layer of meat sauce and cheese. Refrigerate for 24 hours. Bake, uncovered, at 350° for 45 to 55 minutes.
In saucepan, brown ground beef with taco mix. Add salsa and enchilada sauce. In baking pan, layer crushed tortilla chips, meat mixture and cheese in that order. Bake at 350° for 15 minutes. Top with sour cream.
With your fingers, work the butter, flour and sugar together until mixture is quite crumbly. Beat the water, molasses and soda together. Combine the liquid with the dry ingredients but do not beat. Bake in unbaked pie shell for 30 minutes at 325°.
Brown ground beef. Drain fat. Add water and seasoning mix. Simmer 15 minutes, until the liquid is reduced. Preheat oven to 350°. Combine soups and enchilada sauce. Spoon meat mixture into shells and arrange in upright position in baking pan. Pour combined sauces evenly over shells. Cover with cheese. Bake for 15 minutes.
Mix all ingredients well. Drop by spoonfuls into heated grease in frying pan. Fry on medium heat until golden brown on both sides.
It starts out in the store. Then you buy it. Then you take it home and cook it. You just stir until it is ready. Sometimes you put salt and pepper on it.
Empty cake mix in large bowl. Add applesauce, eggs, salt and orange extract. Beat 3 minutes until smooth and creamy. Combine fruit, nuts and flour and mix well. Stir into batter mixing well. Line two 8 x 8 x 3-inch loaf pans with triple thickness of wax papers or 1 layer of brown paper sack and pour into pans. Line sides also. Bake in slow oven at 275° for 2 3/4 hours. If gets dark on top before done, cover with paper whenever you want. Cool in pans. Wrap and store. Delicious.
Beat eggs to blend, add oil, sugar and vanilla. Continue beating until thick and foamy. Stir in zucchini and pineapple. Combine flour, salt, baking soda, baking powder, cinnamon and nutmeg. Add to zucchini mixture. Add raisins and nuts. Divide batter into two greased and floured 9 x 5-inch loaf pans. Bake at 350° for 1 hour or until done. Cool 10 minutes and turn out.
Mix graham cracker crumbs, sugar and oleo in 13 x 9-inch pan. Press evenly onto bottom of pan. Arrange banana slices on crust.
Mix and put in greased casserole. Sprinkle with Parmesan cheese and bake, uncovered, 1 hour at 350°, if potatoes are thawed, or longer if frozen.
Place onion, tomatoes and lettuce in a large salad bowl. Toss in cheese. Toss again with dressing and Tabasco sauce. Remove 10 to 12 whole Doritos from bag and crush remaining chips into small pieces. Add crushed chips to salad. Reserve a few slices of avocado and add remaining slices to salad. Brown meat; drain off grease and toss with beans, salt and chili powder. Simmer 10 minutes, then add hot to salad and toss. Decorate top of salad with whole Dorito chips and avocado slices. Some large tomato slices may also be used. Serve immediately. Good for supper as a main dish. Serve with hot buttered flour tortillas rolled up into tubes to be eaten like rolls. Serves 6 as main dish or 12 as salad course.
Place meat in 2-quart covered casserole. Do not season. Pour onion soup mix over meat, then soup, lastly 7-Up. Cover and bake at 275° for 4 hours. When done, remove from oven and let stand 20 to 30 minutes. During this time, cook noodles or rice. Serve over bed of either.
Sift flour, baking powder and salt into a bowl. Set aside. Combine butter and sugar in saucepan. Heat until both are melted. Remove from heat. Add eggs and vanilla. Mix well. Add nuts and flour mixture. Mix until well blended. Spoon into a greased 9-inch square pan. Bake at 350° for 30 minutes or until done. Cut into squares while still warm.
Mix all ingredients. Grease a 9 x 13-inch pan. Bake 30 minutes at 400°.