HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix ingredients until dough is smooth, then shape dough into various creatures. Decorate with nuts, candy, raisins, etc. Makes about 5 small creatures, that can then be eaten.
Beat eggs until thick and lemon colored. Gradually beat in sugar; stir in oil, then zucchini and vanilla. Stir together flour, nuts, cinnamon, allspice, salt, baking soda and baking powder. Add to egg mixture, mixing only until all ingredients are moistened. Pour into 2 (9 x 5 x 3-inch) baking pans.
Make a layer of corn bread and a layer of squash. Be sure a layer of corn bread is on top. Bake 45 minutes.
Mix all ingredients together. Use cookie press to make desired shape. Bake 10 to 12 minutes at 350°.
Combine cake mix, pudding mix, water, eggs and oil in large mixer bowl. Blend, then beat at medium speed with electric mixer for 4 minutes. Stir in 1 1/3 cups coconut. Pour into greased and floured pan. Bake at 350° for 50 minutes or until cake begins to pull away from sides of pan. Do not underbake. Cool in pan 15 minutes. Remove pan and finish cooling on rack. Cut in half to make two 6 x 8-inch layers. Spread jam and 1/2 cup of the whipped topping between layers. Frost with remaining whipped topping. Sprinkle 2 cups of coconut on top. Decorate with green or red bow.
Divide graham crackers along lines and place on 9 x 13-inch cookie sheet. Melt butter, corn oil margarine and sugar together and bring to a boil. Boil 3 minutes, stirring continuously. Immediately pour over graham crackers. Sprinkle with nuts. Bake 8 to 10 minutes at 350°. Remove immediately from baking sheet. Separate and put them on foil to cool.
Line bottom of baking dish with dried beef. Roll and wrap each chicken breast with bacon and secure with a toothpick. Arrange on top of dried beef. Mix together mushroom soup and sour cream. Pour over chicken. Sprinkle with paprika and bake, uncovered, for 3 hours at 275°.
Cut cabbage in about 1/8-inch chunks and place in casserole dish. Place pork chops seasoned with pepper on top. Pour soup over everything. Sprinkle cheese on top, cover and bake at 325 degrees until chops are tender, about 1 hour.
Mix all together well; pour into unbaked pie shell. Bake at 375°. You can substitute coconut for the nuts or omit both.
Lay chops in baking dish. Season with salt and pepper. On each chop, place 1 tablespoon rice, on rice place 1 tablespoon celery, then a slice of onion. Pour soup diluted with water over all. Cover. Bake at 350° for 1 1/2 to 2 hours.
Mix and chill. Roll into balls and flatten or roll into logs. Bake at 325° until done, around 8 to 10 minutes. While warm, dip in powdered sugar. Yields 3 dozen cookies.
Mix Cool Whip and jello. Add oranges, pineapple and cottage cheese. Mix well. Spoon into individual cups or a bowl. Chill.
In large bowl combine egg, broccoli, corn, onion, salt and pepper. In saucepan melt butter and add stuffing mix. Toss. Stir in 3/4 cup stuffing into vegetable mixture. Spoon into a 1-quart ungreased casserole. Sprinkle rest of the stuffing on top. Bake uncovered 35 to 40 minutes at 350°. Serves 4.
Unroll rolls and press on a pizza pan. Bake at 350° for 8 to 10 minutes until brown. Mix soft cream cheese with salad dressing and dry Ranch dressing. Spread on cooled rolls. Layer vegetables on top. Chill and cut into desired size.
Brown sausage and onion in skillet. Drain in a casserole dish. Mix the sausage and onion mixture with the noodles, milk and soup. Top with grated cheese and bake 20 to 25 minutes at 350°. Freezes well.
Grease 11 x 8-inch baking dish. Blend mayonnaise, lemon juice, curry powder, soup and chicken. Cook broccoli. Layer broccoli, sauce and cheese. Add buttered bread crumbs on top. Bake at 350° until bubbly.
Cook macaroni; blend and drain. Saute bacon and onion together until bacon is done. Add bacon, onion and drippings to macaroni. Add all other ingredients, including juice from tomatoes. Cook together on low heat for 15 minutes.
Cook meat; drain. Add the remaining ingredients. Simmer for 25 minutes. Put in a baking dish and top with Velveeta cheese. Heat in oven until cheese is melted.
Mix flour, sugar and cocoa together. Add beaten egg yolks. Add evaporated milk. Add flavoring and butter. Cook in double boiler until thick. Pour into a baked pie shell.
Mix all ingredients except vinegar and boil gently for 1 1/2 hours (stir lest it burn). Then add vinegar and simmer 45 minutes longer, stirring frequently. Pour into sterilized jars or bottles and seal.
Combine all the ingredients, except the cilantro, in a 2-quart casserole. Cover tightly and cook on High for 8 to 10 minutes, or until heated through. Serve in mugs and sprinkle with fresh cilantro.
Combine the flour, baking powder, salt, egg, sugar, milk and oil. Add the blueberries. Bake at 375° for 25 minutes. Makes 15 muffins.
Boil sufficient water to cook pasta. Dice bacon into 1/4-inch squares and cook over medium-high heat or until cooked and slightly crispy. Add shallots and saute until clear. Turn heat to high and add shrimp; turn. Add scallops when both sides of shrimp are pink. Stir-fry scallops and shrimp until mostly cooked, about 3 to 5 minutes. During this time, add the red pepper.
Cut each chicken breast in half. Arrange skin-side up with thickest parts to outside in baking dish (12 x 7-inch). Sprinkle with basil and paprika. Add onion. Cover tightly and microwave on High (100%) for 10 minutes. Add cauliflower and peas. Sprinkle with salt and pepper. Rotate dish 1/2 turn. Cover tightly and microwave on High until thickest parts of chicken are done and vegetables are tender, 10 to 15 minutes. Uncover and let stand 3 minutes.
In medium bowl, mix eggs, syrup, sugar, margarine, vanilla and salt. Stir in pecans. Pour into pastry shell. Bake at 350° for 55 minutes or until knife inserted halfway between center and edge comes out clean.
In skillet, scramble hamburger and onion until brown, then drain grease. In saucepan, mix green chiles, soups, milk and enchilada sauce and simmer. In large casserole dish, layer broken tortillas, hamburger, sauce and shredded cheese. Serve.
Cream Crisco, sugar and eggs. To 1/2 cup of flour, add salt, soda and baking powder; set aside. Add remaining flour to egg mixture alternately with buttermilk. Add vanilla and nutmeg. Now stir in last 1/2 cup of flour. Pour into greased and floured tube pan. Bake at 350° for 1 hour and 10 minutes.
Pour dry jello over cottage cheese. Set aside. Mix Cool Whip into pineapple chunks; add to first mixture. Add nuts. Cool in refrigerator. Stays well for a couple of days.
Cook over medium heat, stirring until thick. This may be lumpy but just use an electric mixer in it. Makes enough for 1 pie.
Combine squash, onion and salt. Let stand for two hours and drain. May let stand overnight. Combine vinegar, sugar, seeds and peppers. Bring to a hard boil. Add squash and onion. Bring to a boil. Pack in hot sterile jars and seal.
Cook pasta according to directions. Drain and cool. Mix pasta, onion, cheese, pepperoni and celery. Add Italian dressing until pasta is well coated.
Cut green onions and ham in small pieces. Then mix cream cheese, onions, Nature's seasoning, Worcestershire sauce and 1/2 of ham. Form into a ball. Take remaining ham and roll onto outside of cheese ball. Serve with crackers.
Mix syrup, sugar and peanut butter. Cook over medium heat to a bubbling boil. Add corn flakes. Spoon drop onto wax paper.
Blend corn meal, buttermilk and Wesson oil together. Beat eggs slightly and add to mixture. Stir in other ingredients (corn, onions, cheese and pepper). Pour into greased skillet or rectangle baking pan. Bake at 325° for 25 minutes, or until done. (Test of doneness: Cleanliness of knife stuck into mixture.)
Preheat oven to 375°. Into large bowl, sift flour with baking soda and salt. Add sugar, egg, vanilla and butter at medium speed. Beat until smooth and well combined, about 1 minute. Stir in walnuts and chocolate pieces. Drop by teaspoonfuls 2 inches apart onto ungreased cookie sheet. Bake for 10 to 12 minutes or until golden brown. Remove to wire rack; cool. Makes about 4 dozen.
Fry chicken or bake until done. Add chicken that has been picked off bones to pan and put in soup, milk, and beaten egg. Then add stuffing to pan or make up your own chicken stuffing with cornbread and seasonings.
Add to mixture in skillet. Cover and bring to boil. Simmer on low heat for 25 minutes. Remove cover and cook 5 minutes longer or until liquid is absorbed.
Brown ground meat. Drain. Warm chile beans. In large casserole, combine meat, chile beans and onion. Mix thoroughly. Then add cheese and stir through. Add chips and stir gently.
Mix the first 4 ingredients and then add flour. Add soda, salt and oatmeal; mix well. Bake at 350° for 8 to 10 minutes, 12 minutes for really crispy cookies.
Boil and cool honey, molasses, brown sugar and egg. Mix in order. Chill dough overnight. Using small amounts, roll out 1/4 inch thickness and 1 1/2 x 2 1/2-inch oblong. Place 1 inch apart on greased cookie sheet. Bake 10 to 12 minutes at 400°.
Blend all ingredients together well. Bake in 450° oven for 20 to 25 minutes. Makes 12 muffins.
Stir sugar, flour, margarine and vanilla into beaten eggs. Fold in chocolate chips. Pour into pie shell. Bake at 350° for 40 minutes.
Combine all ingredients except almonds. Spoon into 8-inch pie plate. Top with almonds and bake at 350° for 20 minutes. Serve with raw vegetables or pumpernickel rounds.
Saute chopped celery and onion. Cut bacon into pieces and blanch. Heat broth; add celery, onion, bacon, salt, thyme and potatoes. Simmer until potatoes are tender. Melt butter; add flour. Heat milk; mix together. Add to broth and vegetables. Let simmer.
Saute onion and celery in butter until tender. Add soup and seasonings over low heat; mix thoroughly. Toss bread cubes and mix well. Turn into baking dish. Heat thoroughly before serving with turkey dinner.
In a 3-quart saucepan, combine broth, water and potatoes. Heat to boiling point. Reduce heat; cover and cook until potatoes are tender. Add other vegetables; cook until they are tender. Makes 7 cups.
Mix first 4 ingredients in saucepan, stirring constantly. Cook to a rolling boil. Boil for 5 minutes. Remove from heat, add chocolate morsels and marshmallows. Stir until all are melted. Add vanilla and nuts. Spread into buttered 8-inch pan. No beating required.
Put all the liquid off the pineapple and cherries in a measuring cup and add enough water to make 1 cup; heat to dissolve the Jell-O. Add Dr. Pepper, Coke or Pepsi to make up 1 more cup of liquid and add to dissolved gelatin. Set in refrigerator to cool.
Stir together dressing mix and vinegar. Add all other ingredients. Toss to coat well. Cover. Chill 4 hours or overnight. Makes 6 to 8 servings.
Slice 1/2 butter and place in warm bowl or chafing dish. Add cream, parsley, basil, salt and pepper. Drain noodles. Pour into warm bowl; add remaining butter until well coated. Add cheese; coat noodles. Secure immediately.
Mix well. Pour into 9-inch unbaked pie shell. Cook at 300° until light brown, 30 to 40 minutes.
Combine first 4 ingredients, overnight. The next day, add the next 4 ingredients. Pour in a baking dish. Add crushed cashews or slivered almonds on top. Bake at 350° for 35 to 40 minutes or until hot throughout.
Beat cream cheese until fluffy. Blend in condensed milk. Beat in cottage cheese. Beat in egg yolks, one at a time. In small bowl, beat egg whites with salt until stiff. Fold in and add lemon juice. Pour into graham cracker crust. Bake at 300° for 30 to 40 minutes, until set.
Press graham cracker crust into spring-form pan. Soften cheese. Beat until fluffy. Add eggs one at a time. Add sugar slowly, then vanilla. Pour in crust and bake at 300° for 1 hour.
Wash broccoli. Cut off long stalks and cut broccoli head into small pieces. Mix onion, raisins and bacon together. Top with mixture of sugar and mayonnaise. Let set overnight to enhance the flavor.
Put ingredients in baking dish. Cover with buttered Ritz crackers. Bake at 350 degrees for 30 minutes.
In a large saucepan, combine all the ingredients. Thoroughly warm the mixture over medium heat. Serve with croutons or crackers.
Put tuna, onion, green pepper, garlic powder, salt and black pepper in blender until finely chopped. Remove and add cranberries, apples and walnuts and blend in mayonnaise to taste. Makes 4 healthy sandwiches or serves as a dip with crackers.
Mix well. Pour into a greased, heated pan. Cook at 425° until done (15 to 20 minutes).
Saute onion, celery and green pepper in 1 cup margarine. Add broccoli and mushroom soup. Cook rice in 2 cups water, 1 teaspoon butter and 1 teaspoon salt for 15 minutes. Add the Cheez Whiz. Mix together in large casserole; top with cheese. Bake at 300° for 40 minutes.
Arrange in an attractive design thin half slices of lemon and lime, maraschino cherries (rinse under running water) and large mint leaves, in bottom of ring mold. Add very thin layer of water, just enough to touch you decorations. Freeze. Add cold boiled water to fill. Freeze. Remove by running water over bottom of mold.
Bake cake mix in 4 layer pans. Combine sugar and cornstarch in sauce pan. Add peaches and water. Cook over medium heat stirring constantly, until smooth and thick. Cool completely, and blend in sour cream. Whip cream and sugar until stiff (peak forms). Layer cake.
Mix and bake at 425° for 25 to 30 minutes. Put nutmeg on top.
Melt butter, chocolate chips and water over high heat. Beat and cool. Add egg yolks, sugar and vanilla. Beat until smooth. Cool before spreading on cake. Slice the cake horizontally into 4 equal parts. Spread chocolate mixture between each layer. Pour the remaining chocolate mixture on the top of the cake, letting it run down the sides on to the cake platter. Chill at least one day or overnight.
Cut off the tops of the bell peppers and set aside for later. Mix ostrich meat (uncooked), rice, salt and pepper together, then stuff it in the bottom half of the peppers. Place the tops back on the peppers and wrap loosely in aluminum foil, then bake at 350° for about 1 hour. Enjoy!
Flatten chicken breasts to 1/2-inch thickness. Dip each breast in the egg and lightly coat with bread crumbs. Brown in oil and transfer to a baking dish. In a saucepan, combine tomato sauce, Worcestershire sauce and butter. Simmer for 20 minutes. Pour over chicken and sprinkle with Parmesan cheese. Bake, covered, at 325° for 45 minutes. Remove cover and top chicken with Mozzarella cheese. Serve with pasta if desired.
Mix together dry ingredients. Cut in shortening until size of sand. Add milk. Mix until dough is formed. Knead 12 times. Shape crust. Place on lightly greased cookie sheet. Spread with toppings. Bake on lowest rack of 425° oven for 10 to 12 minutes.
Add all ingredients, except margarine and mix well. Melt margarine in a 9 x 15-inch pan and add to mixture; mix well. Pour into the pan and bake at 350° for 1 hour or until done.
Pour over meatballs and continue baking for 10 minutes. Serves 4.
Brown sausage; add bell pepper and onion to sausage. Cook until tender. Drain well. Mix eggs and milk; beat well. Pour 1/2 of the sausage mixture into each pie shell. Top with 1/2 of the cheese. Divide the egg and milk mixture and pour into the pie shells. Bake in a preheated 325° oven for 40 minutes or until golden brown. Freezes well.
Preheat oven to 350°. Sprinkle coconut, pecans and white chocolate chips evenly in the bottom of a lightly greased 9 x 13-inch baking pan.
Beat eggs. Remove 2 tablespoons of eggs to spread on top of the bread. Add milk to eggs in bowl. Mix flour, baking powder and salt. Add these dry ingredients through a sifter to the milk and egg mixture and mix. Melt the butter. Add to the flour mixture. Beat until all ingredients are thoroughly mixed.
Preheat oven to 350°. Lightly grease cookie sheets or line with parchment paper. Melt chocolate in top of double boiler over hot, not boiling water. Remove from heat; cool. Cream butter, shortening and sugar in large bowl. Add eggs, beating well. Blend in melted chocolate and vanilla. Combine flour, baking powder and salt in small bowl. Add to creamed mixture; blend well. Mix in oats and nuts.
Separate eggs and beat yolks until light and lemon-colored. Mix together orange juice, orange rind, sweetener, vanilla and lemon juice. Add to egg yolks and beat until fluffy, approximately 10 minutes. Combine flour and salt; gently sprinkle flour mixture over egg yolks, folding in a little at a time. Beat egg whites until foamy. Add cream of tartar and beat until stiff. Fold egg mixture gently into egg whites. When thoroughly blended, pour into 9-inch ungreased tube pan. Bake at 325° for one hour and five minutes. Invert to cool. Should serve 12.
Mix together with hands until well combined and form into small balls. Mixing is easier if ingredients are room temperature. Bake at 350° for about 15 minutes or until done.
Brown beef in skillet. Drain off grease. Warm mushroom soup with half can of water. Slice potatoes into thin slices. Dice onions.
Scrub potatoes and cut into lengthwise wedges. Coat with olive oil by dipping both cut sides in the oil. Arrange on a nonstick baking pan. Sprinkle all potatoes with a dash of salt, pepper, paprika and garlic powder. Bake at 375° for about 20 minutes or until crispy and lightly browned.
Sift together cake mix and cocoa. Add buttermilk, food coloring, vanilla, almond extract, melted butter and beaten eggs; mixing well. Stir in baking soda and vinegar. Pour into a greased and floured 9x13-inch pan.
Heat skillet to 325° with oil in it. Place chicken in. Cook until white on both sides. Mix jelly and Port wine in pot on stove. Simmer until berries are gone. Pour over chicken in skillet and simmer 30 to 40 minutes or until chicken is tender. Turn chicken often to keep flavor on both sides.
Melt chocolate chips and shortening together, stirring until smooth. Remove from heat. Stir in raisins and almonds. Drop by tablespoons onto waxed paper. Chill until ready to serve. Makes 2 dozen.
Line bottom of oblong casserole dish with 2 cans of kraut. Cut up onion and pepper and put on top of kraut. Next, add 2 cans of kraut. Spread cut up sausage on top and dot with butter. Bake at 350° until pepper and onion are done.
Mix all together and pour in dessert dishes or pie crusts. If used as a diabetic dessert, there is sugar in Cool Whip and in graham cracker crust or vanilla wafer crust.
Mix all ingredients except bacon and put in baking dish. Place bacon strips on top of the beans and cook in the oven, uncovered, at 350° for 30 to 45 minutes or until onion and bell pepper are done.
Sprinkle 1 tablespoon flour over raisins in bowl; toss to coat. Sift together remaining flour, baking soda, cloves and cinnamon. Beat eggs and sugar in bowl until fluffy. Beat in sour cream and honey. Stir in flour mixture just until blended. Add raisins and orange rind. Pour into greased and floured 10-inch angel cake tube pan. Bake in preheated slow oven (325°) for 1 hour and 15 minutes or until cake pulls away from sides of pan and top springs back when lightly pressed. Cool in pan on wire rack for 5 minutes. Run knife around inner and outer edges of cake. Turn out onto wire rack; cool completely. Store, covered, at room temperature overnight before cutting. Sprinkle top with confectioners sugar (10x), if desired.
Do not skin or bone chicken breasts. Sprinkle pieces with salt and pepper. Heat butter in skillet and add chicken pieces, skin side down. Brown about 5 minutes and turn. Scatter onion and garlic between chicken pieces and add the mushrooms and bay leaf. Cook about 5 minutes. Add the wine and cook until it is almost all evaporated. Add rice and broth, taking care that the rice does not rest on top of chicken pieces. Cover closely and cook 20 minutes or until rice is tender. Remove bay leaf before serving.
Roll crackers until fine. Add butter and sugar. Press in square Pyrex dish. Mix next 5 ingredients well. Pour over crumbs. Bake 15 minutes in a 350° oven. Cool. Spread with blueberry pie filling. Top with Dream Whip. Sprinkle graham cracker crumbs over top. Chill 8 hours. Is good frozen.
Grease and flour 2 (9-inch) layer cake pans. In large bowl with mixer at low speed blend all ingredients 30 seconds. Beat at medium speed 2 minutes. Pour into prepared pans. Bake in 350° oven for 30-35 minutes. Cool in pans 10 minutes. Remove. Cool on wire racks. Fill and frost as desired.
Mix ingredients well. Put into a 2 x 9 x 13-inch pan. Bake at 375° for 10 to 15 minutes or until light brown. Cool.
Blend melted butter, sugar, flour, and salt. Add eggs, beating well. Add milk and mix well. Add corn last and stir. Pour into buttered casserole dish. Bake 1 to 1 1/2 hours at 325° to 350° (only stir once). Where done, the pudding will be a custard consistency and golden brown on top. (Cover last 15 to 30 minutes if necessary due to brownness). Makes 6 to 8 servings.
Boil potatoes in their jackets. Peel and slice thin. Fry bacon; drain on paper towel. Saute onion in bacon fat until golden brown. Blend in flour, salt, sugar and pepper. Cook over low heat, stirring until smooth and bubbly. Remove from heat. Stir in the water and vinegar. Bring to boil, stirring constantly. Boil 1 minute. Stir in carefully the potatoes and crumbled bacon. Remove from heat, cover and let stand until ready to serve.
Mix the Dream Whip. Add the cream cheese and 1 cup sugar. Mix together; set in refrigerator to cool. Crush the graham crackers. Add the melted butter and powdered sugar for the crust; stir. Place graham cracker crust in dish. Add layer of whipped cream mixture. Top with cherries. Chill in refrigerator.
Mix together. Wet hands and make patties as desired. Melt grease in skillet and cook until brown.
In a deep fat fryer or heavy kettle, heat salad oil (3 to 4-inches) to 375°. Prepare pastry for two crust pie as directed on package, except after rolling pastry, cut into 16 (4 1/2-inch) rounds. Stir together peach slices, candies, granulated sugar and cornstarch. Place about 1 tablespoon fruit mixture on half of each round. Moisten edge of pastry. Fold over fruit and press edges with fork to seal. Fry in hot oil, turning once, until golden brown, about 5 minutes. Drain pies on paper towels. Sprinkle with confectioners sugar. Serve hot or cool. Makes 16 fried pies.
In a large mixing bowl, cream butter and sugars. Add eggs and vanilla; mix well. In a small bowl, combine flour, baking powder, baking soda and salt. Gradually add to creamed mixture, mixing well after each addition. Stir in cornflakes, oats and coconut. Stir in chocolate chips and nuts. Divide dough into 6 sections. On a piece of waxed paper, shape each section into a 7 x 1 1/2-inch roll. Refrigerate several hours or overnight. Cut into 1/2-inch slices. Place 3-inches apart on ungreased cookie sheet. Bake at 350° for 13 to 15 minutes.
Cream butter. Add sugar and eggs. Alternate adding flour and sour cream. Add other ingredients. Use 9 x 13-inch cake pan. Bake 1 hour in 350° oven.
You take some lettuce and tomato and carrots and then you use some bacon bits and then some cheese. Then you use some dressing.
Melt chocolate morsels, peanut butter and margarine on low heat until smooth. Add cereal gradually; mix well in a large Ziploc bag (do in 3 or 4 parts). Add 1 cup of powdered sugar and 1/3 or 1/4 of chocolate cereal mixture; mix well. Repeat (use full box of sugar). Spread on 2 baking sheets. Let dry approximately 1 hour. Separate with a fork or break apart.
Melt butter in casserole dish. Mix remaining ingredients well. Pour in casserole. Cook at 350° about 45 minutes or until corn bread is done. Very easy and tastes good.
Heat puree, oil and spices in a large pot. Once simmering, add vegetables. Once vegetables are tender, add shrimp. Cook until shrimp are thoroughly heated, 5 to 10 minutes. Serve over pasta or rice. Serves 6 to 8.
Preheat oven to 375°. In lightly greased 1 1/2-quart casserole dish, thoroughly combine all ingredients, except 1/4 cup cheese. Bake for 40 minutes, top with remaining cheese and bake an additional 5 minutes, or until cheese is melted. Makes 8 servings.
Cream 1 cup of sugar with the butter. Add flour and milk alternately. Beat egg whites stiff and add 1 cup of sugar. Fold into batter and bake.
Cook and mash potatoes. Add other ingredients and pour in pie shell. Bake at 350° until done.