HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place 4 scoops, 1/2 cup of ice cream in pan and freeze until firm. In a mixing bowl, stir egg and vanilla. In a shallow dish, mix flakes and cinnamon. Dip each frozen ice cream ball in egg mixture and roll in cereal. Re-freeze until firm. In bowl mix other egg and vanilla. Re-dip refrozen ice cream balls in this and roll them again in cereal. Freeze again until firm, about 1 hour. Heat oil to 375° and fry 2 ice cream balls until golden brown, 15 seconds. Drain.
Drain the green beans, combine with the soup, pepper and 1/2 can of the onions. Pour the mixture into a greased 1-quart casserole dish. Bake at 350° for 20 minutes. Garnish with remaining fried onions and bake 5 minutes longer. Yields 4 servings.
Mix flour, white sugar, salt, brown sugar, oil and cinnamon like pie crust. Take out 1/2 cup crumbs for top and add 1/2 cup chopped nuts to topping; set aside. To mixture, add soda, baking powder, egg and buttermilk. Beat 4 minutes with mixer. Grease 2 small pans; sprinkle crumbs on top. Bake 50 to 60 minutes at 350°. Remove from pans after cooled.
Cook broccoli using package directions or if using fresh broccoli, peel, cut and steam approximately 8 to 10 minutes, until tender, but firm. Drain.
Saute onion, celery and bell pepper in a little butter. Mix all ingredients and pour in a large baking dish (or 2 small dishes). Sprinkle grated cheese on top. Bake at 350° for 30 minutes or until bubbly.
Mix together the first 7 ingredients. Refrigerate until firm. Roll in pecans. Serve with crackers.
Bake cake mix as directed. Poke holes in warm cake. Pour milk and cream of coconut over warm cake. Let chill; top with Cool Whip and shredded coconut.
Slice eggs and olives. Assemble in layers in an ovenproof casserole dish in this order: Thin layer soda cracker crumbs, asparagus, sliced eggs to cover asparagus, layer of one type of cheese, olives, 1/2 of one can of mushroom soup spread over layer, thin layer of soda cracker crumbs, mushrooms, asparagus, sliced eggs, layer of second type of cheese, olives, layer of soda cracker crumbs and top with soup to cover thoroughly. Bake at 350° for one hour, uncovered.
Place barley and water in small saucepan. Bring to a boil; cover and simmer 20 minutes, or until tender. In a soup kettle or saucepan, saute onion, salt and bay leaf in butter until onion is soft. Add carrot and celery; cook over medium heat 5 minutes. Add all remaining ingredients and barley. Cover and simmer for 1 1/2 hours. Preparation time: 2 1/2 hours. Makes 4 to 6 servings.
Bake cake according to package directions in 13 x 9 x 2-inch pan. Boil pineapple and sugar and let cool. While cake is hot, punch holes in cake with fork and cover with pineapple mixture. Mix pudding according to package directions and pour over pineapple layer. Slice bananas and lay on top and cover with Cool Whip, then coconut, then strawberries. Store in refrigerator.
Trim fat from beef. Partially freeze beef. Thinly slice across the grain into bite-sized strips. In a small bowl, stir together sour cream, flour and tomato paste. Stir in water, bouillon granules and pepper. Set aside. Cook the fettuccine according to package directions, omitting the cooking oil and salt. Drain well.
Salt chicken inside and out. Place in a foil lined pan; let stand for 1 hour. Rub chicken with shoyu or oyster sauce. Place in oven. Bake at 475° (that's right, 475°) for 45 minutes. You can make a nice gravy with the drippings. This is a fast dish when you're in a hurry.
Cook macaroni according to directions; drain. Combine parsley, onion, soup, sauce, salt and eggs. Pour over macaroni and fish. Place olives in bottom of greased 10 x 5 x 3-inch pan. Cover with grated cheese. Carefully put macaroni mixture into pan. Bake in 375° oven for 50 to 60 minutes. Unmold; garnish as desired.
Melt butter in pan and saut meat and onion until brown. Add soup and corn. Mix thoroughly. Pour in greased baking dish. Cover with potatoes. Brush top with egg yolk. Bake in 450° oven until brown.
Melt chocolate in top of double boiler. Add milk and water. Cook until slightly thickened (5 to 10 minutes), constantly stirring. Alternate chocolate and wafers. Refrigerate.
Preheat oven to 400°F and place wings in a single layer on a baking sheet. Combine all ingredients together and mix well. Brush generously over wings. Bake about 25 minutes, basting frequently. Serve wings with Plum Dipping Sauce.
Cook peas as directed; drain. Add mayonnaise to moisten. Stir in crumbled bacon. Serve immediately.
Melt butter and saute with onion. Add soup and milk; cut cheese into small pieces. Add to mixture and melt. Add broccoli. Heat and eat.
Drain oranges and pineapple and blot. Cut pineapple chunks into halves. Mix with rest of ingredients.
In a large bowl, combine crabmeat, cheese, mayonnaise, green pepper, onions, garlic powder, salt, dry mustard and red pepper; stir until well blended. Cover and refrigerate 2 hours. Serve chilled with French bread or crackers. Yield: About 3 cups spread.
Put 1 cup pecans in bottom of each pie shell. Mix all other ingredients well and pour over pecans. Bake 35 to 40 minutes in 325° oven.
Cook hamburger and drain, except for 2 tablespoons of drippings. Put in casserole dish and add the remaining ingredients, except for the chow mein noodles. Bake in a 350° oven for 1 hour. Take out and sprinkle chow mein noodles on top. Bake an additional 10 minutes, then serve. Serves 6.
Wash roast. Salt and pepper and put in a pan. Add the 2 cans of soup. In a bowl mix a quart of water, brown gravy and Lipton onion-mushroom soup mix; add to roast. Cover and bake at 350° for 2 hours or until done. Serve gravy over cream potatoes or rice.
Prepare peaches and place in bowl. Sprinkle with lemon juice to prevent browning. Stir; turn fruit into a 3-quart baking dish. Combine cornstarch and 1 cup sugar; stir to mix well. Sprinkle mixture over fruit in baking dish and stir until well combined. Taste and add additional sugar if needed. Dot prepared peach mixture with 2 tablespoons butter. Set aside while preparing biscuit topping.
Mix in bowl, knead very little and let rise to twice it's size. Shape, place in greased pan(s) and let rise again. Bake at 375 degrees for about 20 minutes.
Combine flour, sugar and salt in top of a double boiler. Add coffee and milk; mix well. Cook over low heat, stirring constantly, until thick. Pour slowly over beaten eggs. Mix well and return to double boiler and cook over boiling water for 3 minutes. Add vanilla and butter. Cool. Pour into tart shells and chill thoroughly. Makes 8 tarts.
In a blender, combine hot water and Jell-O until well blended. Add 1 cup cottage cheese and blend. Add lemon juice and blend. Add remaining cottage cheese and blend well. Pour into a bowl. Stir in Cool Whip and pour into crust. Refrigerate for 24 hours. You may substitute lime Jell-O and lime juice.
In large bowl, beat egg yolks. Stir in milk, water and vanilla. Fold in cookies and whipped cream. Pour into aluminum 9x5-inch loaf pan, foil lined. Cover and freeze for 6 hours.
Mix Kahlua, brown sugar and pecans. Stir well. Remove top rind from Brie. Discard rind. Spoon pecan mixture on top of Brie. Microwave on High for 1 1/2 minutes. Spread on crackers.
Place graham crackers on 3 aluminum foil sheets. Mix together butter, brown sugar, pecans and vanilla. Bring to a boil. Dribble over crackers, getting some of each cracker. Bake for 10 minutes at 350°. Watch carefully. Cool and break apart.
Mix flour, sugar, Crisco and baking powder. Take out 1 cup for top. Mix milk, eggs and vanilla. Add to dry mixture and mix. Makes 2 cakes in 9-inch pans.
Blend together butter and sugar. Add eggs, one at a time, beat well. Mix in milk, vanilla and coconut. Pour into unbaked 8-inch pie shell. Bake at 325° for 45 minutes, or until delicately brown.
Wash and hull berries. Crush 1 cup and cook with water for 2 minutes; sieve. Blend sugar and cornstarch. Stir in berry juice. Cook and stir over medium heat until glaze is thick and clear. Stir in food coloring. Spread a small amount of glaze on bottom of shell. Arrange half of berries in pastry shell. Pour glaze over berries. Repeat. Chill 3 hours. Garnish with whipped cream.
Mix together oatmeal, bran, baking powder, cinnamon and sweetener with a fork. Add to this mixture the egg whites, milk and vegetable oil which has	been mixed together. Mix until moist. Add remaining ingredients and mix with a fork or spoon. Spoon into muffin	pan which has been lined with Baker's paper cup liners. Bake at 425° for 20 minutes. Store in tightly covered container in freezer or refrigerator. No cholesterol, no fat and low in calories!	Yields 12 muffins. Doesn't rise.
Chill jello until slightly stiff; add cream cheese and beat well. Add whipped cream and remaining ingredients; mix well and allow to chill.
Peel eggs and cut in half lengthwise; remove yolks. Place yolks in bowl and mash. Add mayonnaise and relish, and mix well. Fill egg halves with yolk mixture.
Let raspberry sherbet soften. Add chocolate chips and stir. Form into an oblong, rounded form on a cookie sheet (kind of like 1/2 football). Freeze until firm (about 2 hours). Soften pineapple sherbet and spread over the shape about 1/2-inch thick. Freeze until firm. Soften lime sherbet. Hold out 1/4 of the lime sherbet for the final step. Spread 3/4 of lime sherbet over the shape and freeze until firm. The remaining sherbet will be mixed lightly with green food coloring (should be dark green and light green together). Spread final mixture carefully. Do not blend. Should be streaked with dark and light. Freeze. Cut into slices like you would watermelon and serve. Can be cut ahead of time, wrapped in plastic wrap (each slice) and frozen until ready to serve.
Mix first three ingredients, and mix well. Then add rest of ingredients. Chill dough. Roll into balls, and then roll into 3 tbsp. sugar and 3 tbsp. cinnamon combined. Bake on ungreased cookie sheet 2 inches apart at 400 degrees for 8-10 minutes.
In Dutch oven, brown ground beef; drain. Stir in next 10 ingredients. Bring to boil. Reduce heat; simmer 30 minutes. Prepare Creamettes spaghetti according to package instructions. Drain. Add to soup mixture. Heat through. Serve with Parmesan cheese (optional). Refrigerate or freeze leftovers. Makes about 2 1/2 quarts.
Mix ingredients in big mixing bowl. Batter will be runny. Put about 6 cookies or 1/3 cup batter for each cookie on cookie sheet. Bake on ungreased cookie sheet at 450° for approximately 6 minutes.
In twelve-inch skillet, over medium heat, cook bacon until crisp. With slotted spoon, remove bacon to paper towels; set aside.
In a large mixing bowl, dissolve yeast in warm water. Add sugar, salt, butter and 2 cups flour. Beat with a spoon until thoroughly mixed. Gradually add remaining flour until dough is easy to handle. Knead on a lightly floured surface for 5 to 10 minutes or until dough is elastic and not sticky. Place in a greased bowl; cover dough with plastic wrap. Let rise in a warm place until double in size, 1 to 1 1/4 hours. Punch down.
In 1 1/2-quart casserole or pie plate, place pecan halves. Sprinkle seasoned salt. Cut margarine in 4 pieces and arrange evenly over top of pecans. Microwave on High for 5 to 6 minutes. After 3 minutes in the microwave, I stir the pecans so they are all coated with the butter and sprinkle a few shakes of seasoned salt. They will burn easily.
Prepare pasta as directed on package, adding broccoli to water during last 3 minutes of pasta cooking time; drain. Heat sauce and chicken breast strips in saucepan on medium heat 5 minutes or until thoroughly heated. Toss all ingredients. Makes 3 servings.
Cream shortening, sugar and egg together. Dissolve soda and applesauce. Add to shortening mixture. Sift salt, cinnamon and cloves with part of the flour. Add to shortening mixture. Add enough of the flour to make a fairly stiff batter. Pour into a greased loaf pan. Bake at 350° for 50-60 minutes.
Break chocolate into triangular pieces. Combine all ingredients in small chafing dish or fondue pot. Stir over direct low heat until chocolate is melted and mixture is smooth. For dunking, use apple slices, banana chunks, seedless grapes, pineapple chunks (fresh or frozen), strawberries, tangerine sections, angel food or sponge cake, etc.
In a large bowl, mix slightly thawed potatoes with all other ingredients, except corn flakes. Treat a 9 x 13-inch baking dish with oil. Put mixture in pan and sprinkle corn flakes over evenly-spread mixture. Bake at 325° for 1 hour. Enjoy!
Cook, debone and chop chicken. Add chopped celery, pickles and eggs. Stir in mayonnaise, salt, pepper and seasoning salt to taste.
Combine margarine and Crisco with sugar. Gradually add milk and vanilla. Beat at high speed with electric mixer for 10 to 20 minutes, until very creamy and frosting is not grainy (from sugar). Frosts 1 cake (2 layers or 9 x 13-inch pan).
Clean mushrooms with brush, trim and slice. Core, rinse and shred lettuce; chill. Mix clam juice with oil, vinegar, salt, tarragon, dill weed and Tabasco sauce. Toss with mushrooms and onion. Chill until ready to serve, or toss immediately with lettuce. Garnish top with tomatoes and avocado.
Arrange 6 sheets of the phyllo in the bottom of a 15 x 10-inch baking pan; brush with margarine between each sheet. (Allow edges of dough to overlap.) Spread souffle over dough. Sprinkle with water chestnuts. Top with remaining phyllo; brush with margarine again between each sheet. Fold edges of phyllo toward center; brush with remaining margarine. Score top layers into 48 squares or diamonds. Bake at 400° for 30 minutes, or until golden brown. Cut through all layers. Makes 48.
Boil potatoes with salt and refrigerate overnight. Cut in cubes and stir in all ingredients. Bake in 9 x 13-inch greased casserole or pan. Bake at 350° for 30 minutes.
Cut sides off bread and cut into three strips. Cut each piece of bacon into three pieces. Spread cream cheese onto each strip of bread. Roll up tight, wrap a piece of bacon around each roll and stick with a toothpick. Bake at 350° for about 20 to 30 minutes.
Put in blender in order listed. Start on low, turn on high for 5 seconds. Place on well-greased griddle. Brown on both sides.
Mix flour, oleo and nuts. Pat into a 9 x 13-inch pan. Bake at 350° or 325° in a glass pan for 20 to 25 minutes.
Place tomato slices in serving bowl. Combine remaining ingredients and pour over tomatoes. Toss lightly. Chill for 1 hour or longer before serving.
Preheat oven to 400°. Combine all ingredients and mix well with a hand beater on medium speed. Pour filling into pie shells and bake for 10 minutes at 400°. Reduce heat to 350° and bake 30 minutes longer.
Place cabbage in layers in baking dish. Between each layer put cheese and onions. Cover with soup. Top with layer of crushed Cheez-Its and sliced margarine. Bake at 350° until it bubbles, then eat.
Drain water from water chestnuts; wrap 1 slice of bacon around 1 chestnut. Secure with rounded toothpick. Place on cookie sheet. Continue until bacon is finished. Bake in 425° oven.
Melt the first 5 ingredients together. When cool, add the colored miniature marshmallows. Put in a 9 x 13-inch pan. Cut when hardened.
Finely chop the onion; crush the garlic. Put with rest of ingredients except for the oil into a bowl and mix well together. Shape mixture into walnut-sized balls. Fry the meatballs in shallow oil for about 15 minutes, turning once. Arrange on a warmed serving plate and serve with rice, pasta or gravy.
Moisten cornstarch with a little bit of cold water. Stir in boiling water with sugar added. Cook until clear. Cool completely. Beat egg whites stiff. Gradually add cooked cooled mixture to egg whites. Beat until mixture stands in stiff peaks. Spread over pie and brown in 350° oven.
Preheat oven to 350°. Combine all ingredients; mix well. Press firmly into 8 x 4-inch loaf pan. Bake 55 to 60 minutes; drain. Let stand 5 minutes before serving. Serves 8.
Sift flour, baking powder and salt together in mixing bowl. Stir in cornmeal. Beat eggs slightly in a separate bowl. Pour the beaten eggs, milk and melted butter in the dry ingredients. Stir until well mixed. Spoon a heaping teaspoonful of batter onto wax paper. Coat dumplings with a little extra cornmeal. Drop dumplings into simmering stock or stew. Cover tightly for 15 minutes. Do not remove cover.
Cook squash until tender; drain. Return to pot. Add salt, sour cream and onion. Mix. Mix together the oleo and stuffing mix. Place 1/2 in bottom of casserole dish. Pour and spread the soup mixture over the top; do not stir. Put remaining stuffing mix on top. Bake at 350° until hot and bubbly. Sprinkle cheese on top. Cook until brown. Serves 8.
Brown ground beef and drain well. (I brown mine by placing in a heatproof dish and season with garlic salt and pepper. Microwave on High for 3 minutes. Stir well to break up the beef. Microwave an additional 2 to 3 minutes. Pour into colander which has been placed over a large bowl and allow to drain completely.) Combine in the crock-pot the browned beef, chile brick (I use Owens, as in sausage packaged just like the sausage but it is chile. If not available, any chile brick, usually found in refrigerated case at grocery), water, canned beans and tomato sauce. Stir well and allow to heat on low for 4 to 6 hours. I use this chile for enchiladas, taco salad, chile with rice or just plain old chile!
Brown hamburger meat. Drain off excess fat. Add beans and tomato sauce. Simmer 5 minutes. Serve.
Remove skin and fat from chicken. Put into pot with water, celery, onion, salt and thyme. Simmer until chicken is tender. Refrigerate and let chicken mixture cool. Lift out chicken pieces and remove bones. Cut chicken into bite-size pieces. Measure 3 1/2 to 4 cups of broth; strain broth and add flour mixed with a small amount of cold water. Cook until thickened. Remove from stove and cool.
Cut up hot dogs and onion and set aside. Combine remaining ingredients in a saucepan; bring to a boil. Simmer 5 minutes. Pour sauce over hot dog chunks and onion slices. Cover tightly. Refrigerate several days before serving.
We were living on base at Williams AF Base at the time our youngest daughter was in junior high school. She learned to make these in school and for weeks we would have them every Sunday morning.
Toss first three items in a large bowl. Mix together 3 spices. Add to mixture. Serve chilled.
Prepare pizza crust according to package, except do not add cooking oil. Instead, spray dough with cooking spray. Prepare crust in pizza pan sprayed with cooking spray. First, spread sauce, then add cheese, then add remaining toppings. Preheat oven to 500°. Place pizza on lowest oven rack and cook 12 to 15 minutes. Enjoy!
Cut bacon into 1-inch pieces. Fry and drain well, reserving 6 tablespoons of bacon grease. Rinse and drain black-eyed peas. Mix all ingredients in skillet with reserved bacon drippings. Heat thoroughly and serve with cornbread, if desired.
Mix all together, adding nuts and vanilla at the end. Pour into a greased square pan and bake at 350° for 15 to 20 minutes.
Sift dry ingredients and set aside. Cream together shortening and sugars. Add eggs and flavorings. Beat well. Add dry ingredients, then add last three ingredients. Drop by teaspoon on baking sheet. Bake in a 375° oven for 7 to 10 minutes.
Brown meat and add Worcestershire sauce. Add Veg-All, tomato sauce and salt to meat. Heat thoroughly, stirring occasionally. Drop potatoes around sides of skillet. Top with cheese. Sprinkle paprika on top. Heat in oven until cheese is melted.
Combine butter, sugar and vanilla in bowl. Stir well. Beat in eggs and beat well. Stir in flour. Gradually stir in chips, pecans and coconut. Mixture will be thick. Pour in unbaked deep dish pie shell. Bake at 350° for 35 to 40 minutes. Cover pie shell edges if they brown too quickly. I use semi-sweet mini chips. Other chips may be substituted.
In 1-quart saucepan, brown garlic in olive oil. Pour can of sauce over it. Add salt and pepper. Simmer gently for 20 to 30 minutes.
Mix sugar, water and vinegar; bring to a boil. Cook, without stirring, until it begins to turn yellow. Pour onto marble slab or large cookie sheet and add flavoring and food coloring, if desired. As soon as it whitens, then stretch out and cut into bars. Wrap individually.
Bring to a boil the water and oleo; add flour. Let cool. Beat in eggs, one at a time. Spread into greased 9 x 13-inch pan. Bake at 400° for 35 minutes.
Soak dates in boiling water with 1 teaspoon soda. Let cool!! Mix together shortening, sugar, date and water mixture, nuts, egg and vanilla. Sift remaining dry ingredients into wet ones. Bake at 350° for 40 to 50 minutes. Makes 1 loaf.
Mix first 4 ingredients together. Spread in 13 x 9-inch pan (greased). Mix last 3 ingredients together. Pour over cake mixture and bake at 350° for 30 to 35 minutes.
Prepare pudding mix according to directions. Add condensed milk and 1/3 carton of Cool Whip. Layer wafers, sliced bananas and pudding mixture. Repeat. Spread remainder of Cool Whip on top. Place wafers around edge. This fills a 9 x 13-inch Pyrex dish. Chill in refrigerator until you're ready to serve.
Wash and drain split peas. Combine peas, ham hocks, fresh vegetables and seasonings in a Dutch oven. Cover with about 2 1/2 quarts water; bring to a boil. Reduce heat; simmer for 1 to 1 1/2 hours. Remove ham hocks; take meat off of bones. Dice ham and add to peas. Slice sausage, adding to soup. Add frozen peas; simmer for about 20 to 30 minutes. Serve with crusty, warm French bread. Serves 10.
Blend softened butter and grated cheeses. Add garlic powder. Using a rolling pin, roll each slice thin. Spread on mixture, not too thick. Roll up into logs. Set in tray. Cover with foil; freeze. When ready to serve, bake at 350° 15 minutes.
Remove yolks from whites. In small mixer bowl, combine yolks and remaining ingredients, except olives. Beat until smooth. Spoon or pipe into egg halves. Garnish with olives. Refrigerate. Yield: 24 halves.
Combine mashed carrots with rest of ingredients. Mix well. Bake in a 325° oven for 30 minutes. Spread topping over carrots and return to oven for about 25 minutes.
Mix all together. Marinate in Good Seasons Italian dressing. (Make according to directions on packet.)
In pan, combine caramels and 1/3 cup milk. Cook until candy melts. Set aside. Grease 13 x 9-inch pan. Combine cake mix, melted margarine, 1/3 cup milk and nuts. Mix until dough holds together. Press 1/2 of dough into pan. Bake 6 minutes at 350°. Sprinkle chips. Spread with melted caramel mix. Crumble second half of dough over all. Bake 15 to 18 minutes. Cool. Cut in bars.
Mix eggs, spinach, Ricotta cheese and spices together. Spray bottom of 9-inch square baking dish with Pam. Place 1 layer of lasagna noodles and spread with 1/2 of spinach mix. Pour a thin layer of sauce to cover. Sprinkle with 1/2 of Cheddar and Mozzarella cheeses and some Parmesan cheese. Repeat layers, cover with foil and bake at 350° for 30 minutes. Remove foil and bake an additional 15 minutes. Allow to cool 5 minutes before cutting and serving.
Cook noodles in boiling salted water for 6 to 8 minutes. Place butter and cream in skillet over medium-low heat. Stir constantly until blended and mixture bubbles for 2 minutes. Stir in salt, pepper and nutmeg. Remove from heat. Gradually stir in Parmesan cheese until thoroughly blended and fairly smooth. Pour sauce over noodles and serve immediately.
Saute onion, celery and mushrooms in margarine until tender. Cook broccoli according to directions on box; drain well. Combine all ingredients and heat. Heat until cheese is melted (cut cheese in pieces to melt faster).
Place ground meat and margarine in a 4-quart pot and brown meat. Add chopped onion and simmer until clear. Add canned ingredients and stir until smooth. Stir in water, Italian seasoning, oregano, garlic powder and black pepper. Cover and cook over low flame, stirring occasionally. Simmer about 45 minutes. Serve over cooked spaghetti and top with Parmesan cheese. Also can be frozen for easy quick lunches and meals.
Preheat oven to 350°. Butter an 8-inch square baking dish. Combine cherry pie filling and apples in pan. Stir together flour, sugar, cinnamon and Raisin Bran. Add butter. Mix well. Add melted butter. Mix well. Sprinkle flour mixture over fruit. Bake 30 to 40 minutes or until apples are tender. Serves 6.