HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat the oven to 375°. Mix the first 5 ingredients together to make the topping. Press the biscuits thin on ungreased sheet or tray. You can spray oil if you like, then scoop the topping on the biscuits and press them lightly. Bake the biscuits in the oven for 10 to 15 minutes or until the cheese melts and the biscuits become light brown. Remove from the oven. Cool for 2 to 5 minutes and eat in good health. Makes a good snack for kids.
Mix juices and water in punch bowl. Add ice cubes. Pour in ginger ale. Garnish with lime slices. Makes 60 (1/2 cup) servings.
In a large nonstick skillet, heat the oil over medium heat. Saute onion and garlic about 5 minutes. Add turkey, chili powder, cumin, cayenne, oregano and vinegar. Cook until the turkey is no longer pink. Stir in the black beans and remove from heat.
Peel eggplant and cut into slices. Cook in small amount of salted water. Mash and add to remaining ingredients. Mix well and bake for 40 minutes at 350°.
Combine in medium size bowl the first 3 ingredients. Mix well. Press mixture into the bottom of a 13 x 9 x 2-inch pan. Bake in a preheated 350° oven for 15 minutes or until lightly toasted. Remove to a wire rack and cool completely. Beat together the cream cheese and 10x sugar in a large bowl. Fold in the Cool Whip and miniature marshmallows. Spread mixture with a spatula over the crust in an even layer. Bring water to boiling in medium pan. Add jello and stir to dissolve. Add strawberries and pour over second layer. Refrigerate until firm.
Cream butter and sugar. Add eggs and vanilla; beat well. Add dry ingredients; mix well. Chill 1 hour (optional). Bake 8 to 10 minutes at 350°. Great dough for rolling, cutting or sculpting coils, flattened balls, etc.
Combine soups, green chilies and spices with chicken broth. (You may need additional broth to get desired consistency.) Blend well.
Remove stems from caps and rinse with cold water. Marinate caps in soy sauce for 2 hours. Combine remaining ingredients, including the chopped stems of the mushrooms. Drain the caps. Use teaspoon to fill each cap with meat mixture. Mound filling 1/2-inch high. Brush top of each with soy sauce. Broil 8 to 10 minutes, then bake at 350° for 8 to 10 additional minutes.
Sprinkle yeast in water and let dissolve. Add oleo, sugar, egg and flour. Beat with mixer until smooth. Put in an airtight container and store in refrigerator. Fill muffin pans 1/2 full. Bake at 325° for 20 minutes.
In stockpot with cover, cook onions in olive oil over medium heat until pale golden (about 10 minutes). Add garlic, chili powder, cumin, oregano and cayenne pepper. Cook, stirring, 2 minutes. Do not let burn. Stir in chicken broth, tomatoes, beer, sugar, salt and bay leaf. Bring to boil; simmer, partially covered, 40 minutes. Remove bay leaf. (Can be made up to 2 days ahead, then refrigerate. Bring gently to simmer before continuing.) Slowly dust cornmeal into liquid without forming lumps, then add with chicken and zucchini; simmer for 30 minutes. Add beans and corn; simmer 5 minutes more. Serve with mini muffins.
Pour juice from fruits (drain well) into a saucepan. Mix pudding mix and Tang; add to juice and cook until thickened, stirring constantly. Cool. Add cherries, pineapple and oranges; mix. Chill before serving. Will keep several days.
Beat eggs until creamy. Add sugar slowly and beat after each addition. Add oil and beat again. Now add slowly the sifted dry ingredients. Lastly fold in apples and nuts. Bake in 350° oven until done, about 45 minutes. Sprinkle with powdered sugar.
Place sugar, margarine and canned milk in saucepan. Bring to a boil, stirring constantly. Boil mixture at medium heat for 6 minutes. Stir occasionally. Take off heat. Stir in chocolate chips, peanut butter, marshmallows and vanilla. Continue to stir until all marshmallows are melted. Place in buttered pan and allow to cool. Cut in 1-inch pieces.
Cut tops from peppers; discard seeds and membranes. Cook whole peppers and tops in boiling water for 5 minutes. Invert to drain well; save water. Sprinkle inside of peppers lightly with salt. In skillet, cook meat and onion until meat is browned and onion tender. Drain off excess fat. Add tomatoes, uncooked rice, salt, Worcestershire sauce, bouillon cube and pepper. Bring to boil. Reduce heat; cover and simmer for 15 minutes or until rice is tender. Stir in cheese, if desired. Stuff peppers with meat mixture. Place in baking dish. Add 2 tablespoons pepper water to each pepper and put tops back on. Add a little of the water around the peppers. Cover and bake at 350° for 30 to 35 minutes. Serves 6.
Dissolve the sugar in the water. Add all of the other ingredients. Then add ice. Serves approximately 25 (6 ounce glasses).
Follow Toll House recipe on back of package. Put 1/2 in bottom of 13 x 9-inch pan. Mix together cream cheese, eggs, sugar and vanilla. Put on top of mixture in pan, then take the other half of the dough, put on top. (You will have 3 layers.) You can put chocolate chips and nuts on top. Bake at 350° for 30 minutes.
Beat eggs well in a large mixing bowl. Add milk, sugar, salt, baking soda and vanilla. Warm shortening and add it into the bowl with other mixture and beat well, then begin to add the flour to make a very stiff dough.
Saute onion, celery and carrots in butter for about 5 to 7 minutes. Add salami and continue to saute for another 5 minutes. Add cabbage to mixture and saute 5 minutes more. Add chicken broth to pot and simmer for 1 hour.
First, butter some wax paper and let set. Unpeel caramels; take one pan of water about 1/2 full, then take a smaller pan and put it in the water and then put on stove and heat about low-medium temperature. Put caramels in the pan. Let melt slowly and then stir in 3 tablespoons butter and cook until melted. Once melted, stir in 1 bag of pecans and then drop by teaspoonfuls onto buttered wax paper. Let harden. Then with two more pans, melt chocolate and dip turtles in and put on wax paper. Let harden, then serve.
Finely crumble Oreo cookies; set aside, then cream together margarine, cream cheese and powdered sugar. Mix together milk, French vanilla instant pudding and Cool Whip, then blend together the margarine and pudding mixtures. Firmly press 1 inch cookies into bottom of flower pot; add pudding and margarine mixture. Continue to layer with a layer of cookies on top. Add flowers and gummy worms and serve with a shovel.
Mix all ingredients. Pour mix into a 9 X 11 baking dish or pan that has been sprayed. Bake at 400° until brown. (Slightly brown on top and sides. Test.)
Mix first four ingredients. Dip each roll into butter mixture. Arrange in a well greased bundt pan. Bake at 375 degrees for 25 minutes. Invert on a serving platter. Pull apart to serve.
Micro butter and chips in a 2-quart glass bowl for 1 1/2 minutes on High. Mix in pecans, coconut and sugar. Stir in eggs. Pour filling into pastry shell. Micro on Medium (50) for 4 minutes, then on Medium-high (80) for 4 minutes. Rotate dish 1/2 turn at 2 minute intervals (if using any microwave other than a carousel). Stir once after 4 minutes and again at the end.
Reserve 1/2 cup cracker crumbs. Mix all other ingredients in large bowl. Mix well. Form into log roll, using the 1/2 cup crumbs to sprinkle over roll. Refrigerate.
Combine all ingredients and mix well. Makes about 5 quarts. Good served iced or hot.
Cook potatoes and mash. Add onions and mustard to taste. Mix together. Cook hot dogs; when cool, slit in half without cutting all the way through. Spread apart and put the potatoes in the slits. Top with cheese. Put in oven at about 400° until cheese is brown.
Salt and pepper the fryer. Cover and bake at 300° for 1 1/2 hours.
Combine all ingredients except almond bark in large plastic bowl. Melt almond bark in microwave. Pour over remaining ingredients and mix well. Spread out to a single thin layer on wax paper until bark rehardens. Break into pieces. Enjoy!
In small saucepan, soften gelatin in lime juice for 5 minutes. Blend in sugar and eggs. Over medium heat, bring mixture to a boil. Reduce heat. Boil gently 3 minutes, stirring constantly. In small bowl, combine cream cheese and butter; beat well. Pour in hot lime juice mixture. Beat until smooth and well blended. Refrigerate until cool, about 45 minutes, stirring occasionally. In medium bowl, beat whipping cream until stiff peaks form. Fold in cool lime juice mixture and grated lime peel. Spoon into pie crust. Refrigerate until firm, about 2 hours. Garnish with whipped cream and lime slices as desired. Store in refrigerator.
Sift together 3 1/2 cups flour and salt. Combine orange slices, dates, walnuts and coconut with 1/2 cup flour. Cream butter and sugar. Add eggs, one at a time, beating well after each egg. Combine soda and buttermilk. Mix with flour mixture. Beat well. Fold in candy and nuts; mix well. Turn into 10-inch tube pan, greased well and floured. Bake at 250° for 2 hours and 25 minutes.
Combine first five ingredients in saucepan. Bring to a boil for 1 1/2 minutes. Remove from heat and add vanilla, beating until creamy. Drop by spoonfuls onto wax paper; cool. Makes 2 dozen.
In 2-quart casserole, combine fresh or thawed green beans, water, onion, bouillon granules and cinnamon. Microcook, uncovered, on High, until beans are crisp-tender (15 to 20 minutes for fresh or 10 to 12 minutes for thawed), stirring 2 or 3 times during cooking. Drain bean mixture, reserving 1 teaspoon of liquid.
Cream crisco and sugars, then mix in the eggs, canned milk and vanilla, then alternate by adding flour, soda, and salt until completely mixed. Stir in walnuts and chocolate chips. Refrigerate for at least 1 hour or overnight. Drop by teaspoonful onto greased cookie sheet, bake at 350 degrees for 10-12 minutes.
Blend together. Put into 9 x 13-inch pan. Bake 15 minutes at 350°.
Mix eggs, sugar and oil. Sift dry ingredients together; add to egg mixture, plus vanilla, zucchini, nuts and coconut. Grease and flour 3 (3 x 7-inch) pans. Bake at 350° for 45 to 60 minutes.
Sift flour and salt, cut shortening into flour until resembles coarse cornmeal. Beat egg with wire whip and combine with vinegar and water. Combine with flour tossing lightly with fork. Makes 2 - 2 crust pies. Bake at 475° to 450° for 8 to 10 minutes.
Sift flour, soda and salt together. Add sugar, shortening, egg and vanilla. Mix until smooth. Add oatmeal and nuts. Shape dough into rolls. Wrap in waxed paper and chill. Slice 1/2-inch thick. Place on ungreased cookie sheet. Bake at 375° for 8 to 10 minutes.
Thaw spinach souffle. Combine remaining ingredients. Place in greased baking dish (9 x 13-inch or 10 x 17-inch). Bake at 400° until knife inserted in center comes out clean (25 to 30 minutes).
Mix all ingredients together in casserole dish. Bake at 350° for 15 to 20 minutes. Serve with snack crackers, Melba toast rounds, etc.
Pour half of the batter in skillet. Top with half of the cheese. Spoon rest of batter on top as not to disturb cheese. Top with remaining cheese. Bake 45 minutes. Cool 10 minutes.
Combine eggs, sugar, salt and spice; beat well. Blend in pumpkin. Add cream and beat well. Pour into pie shell. Bake in oven preheated to 450° for 10 minutes. Reduce temperature to 350° and continue baking for 45 minutes or until knife inserted comes out clean. Cool. Garnish with whipped cream.
Mix together and press into a 9 x 13-inch pan. Bake at 350° for 15 minutes. Cool completely.
Cook rice or noodles and set aside. Place oil in electric skillet or a skillet to set over blaze with tight lid. Heat oil, then brown onions in oil until slightly brown. Remove from skillet and set aside. Add a small amount of oil to skillet, if needed. Roll beef cubes in flour and lightly brown in skillet on all sides. Remove any excess oil. Sprinkle curry powder, salt and pepper over meat. Spread browned onions over meat. Pour consomme over all. Cover with tight lid. Bring to boil, then simmer about 1 1/2 to 2 hours or until gravy is slightly thickened and meat is tender. Place cooked rice or noodles in large bowl. Pour meat mixture over. Wait until meat is almost done before cooking rice. Water or more consomme may be added, if needed. There should be a generous amount of gravy to pour over rice.
Brown sausage; crumble and drain. Put bread cubes in bottom of 9 x 13-inch glass baking dish. Sprinkle sausage over bread cubes. Beat eggs; add milk, salt, dry mustard and cheese. Pour mixture over bread and sausage. Refrigerate overnight. Bake at 350° for 45 minutes or when knife inserted comes out clean.
Cook noodles and drain. Place in bowl. Heat milk with Cream of Wheat, add to noodles. Add remaining ingredients and mix well. Pour into a greased 13 x 9 x 2-inch baking dish. Bake at 325° for 1 hour or until knife inserted comes out clean. Could be used as hors d'oeuvre if cut in 1-inch squares.
Combine all ingredients except cookies in ice cream machine. Stir until sugar is dissolved. Freeze as directed on ice cream machine. Add cookies immediately after freezing in machine.
Brown ground beef; drain. Add tomato sauce, onion and green pepper and cook until tender. Stir in pizza sauce and herb spice mix; simmer 15 minutes. Heat oven to 425°. Prepare pizza dough as directed on package. With fingers greasy, press onto bottom and halfway up the sides of greased 13 x 9-inch pan. Cover with half Mozzarella cheese and meat sauce. Repeat with remaining cheese. Bake 20 to 25 minutes. Let stand 10 minutes before serving.
Brown and drain sausage. Pat crescent rolls out on pizza pan to form crust. Layer as follows: sausage, hash browns and cheese. Beat eggs and milk together; drizzle over top. Bake at 425° until potatoes are done and cheese is melted.
Mix pudding in milk; blend 2 minutes. Stir in Cool Whip. Line a 13 x 10-inch pan with graham crackers. Spoon in half of the pudding. Place another layer of graham crackers. Spoon in remaining pudding mix and top with another layer of graham crackers. Frost (frosting can be heated to make it more spreadable). Chill for 24 hours. Cut into squares. Top with Cool Whip.
Sift flour with baking powder and salt. Combine egg and milk. Cream shortening and sugar together and add flour alternately with liquid mixture. Place in greased loaf pan or muffin pans and bake in over at 375° for 30 minutes. Makes 1 loaf or 12 muffins.
Preheat oven to 350°. In medium bowl, beat egg yolks; stir in sweetened condensed milk, ReaLemon lemon juice, rind and food coloring. Pour into prepared crust; bake 8 minutes. Cool and chill. Spread with Cool Whip. Garnish as desired.
In a large bowl, combine all ingredients; mix well. Pour into buttered 2-quart casserole. Bake at 350° for 1 hour. Makes 8 to 10 servings.
Heat juice and add a little to eggs. Then add remainder. Mix sugar, flour and salt together and moisten to a smooth paste with juice mixture. Add to juice. Cook, stirring constantly, until the consistency of custard. Cool. Fold into fruit.
Place potatoes, sliced, in bottom of casserole. Mix other ingredients and spoon over potatoes. Cook 1 hour and 15 minutes at 350°.
In a medium bowl, combine flour, baking powder, baking soda, salt, nutmeg and lemon rind. Toss lightly with a fork to mix. Set aside.
Combine the first 4 ingredients in a bowl; cover and stand overnight. Next morning, combine sugar, cinnamon and flour; set aside. In a large bowl, beat together the eggs and vanilla. Add the flour mixture to this and beat well. Stir in the raisin mixture and nuts. Pour batter into 3 well-greased 1-pound coffee cans and bake at 350° for 60 minutes. Place the cans on a cooking rack and cool completely before removing the bottom of the can with a can opener. Push the loaf out of the can. Slice and serve with butter or cream cheese.
Brown beef and seasonings to taste. Add herb sauce and italian cooking sauce, simmer while cooking twists. Drain twists, add egg and margarine. In large casserole dish, place 1 layer of twists, 1 layer hamburger sauce and sprinkle 2 cheese layers. Add second layer twists, second layers of hamburger sauce and sprinkle with 2 cheeses.
Cook broccoli to package instructions. Drain. Arrange broccoli in greased casserole dish. Spread chicken over broccoli. Add a mixture of mayonnaise, soup, lemon juice and curry. Top with bread crumbs and cheese. Bake at 350° for 25 minutes. Serves 4.
Mix brown and white sugars and Karo syrup together in pan on stove. Remove immediately when mixture begins to boil. Add peanut butter, Spanish peanuts and corn flakes. Mix well. Press down into a 9 x 13-inch greased pan. Melt Hershey bars and spread over top. Cool and cut into squares.
Cut cabbage; salt. Let stand. Bring other ingredients to a boil. Let cool. Pour over cabbage that has been squeezed.
Cook eggplant until tender, drain well and mash. Add all other ingredients except cheese, cracker crumbs and butter. In greased medium-size casserole, layer the eggplant mixture, cheese and cracker crumbs, using about half of each in each layer. Top with crumbs and dot with butter. Bake at 350° for 50 to 60 minutes. Serves 6 to 8.
Beat eggs in a large bowl and add Ricotta cheese, spinach, salt and 1/4 cup Parmesan cheese. Lightly grease bottom of a large baking dish. Cover with a little sauce. Layer noodles, half of the cheese and half the cheese-spinach mixture, half the Mozzarella cheese and half of the spaghetti sauce. Repeat layers, ending with spaghetti sauce. Sprinkle with remaining 1/4 of Parmesan cheese. Cover dish with lightly greased sheet of aluminum foil and bake at 350° for 35 to 40 minutes. Let stand 10 minutes before cutting. Serves 8.
Heat oil in large skillet. Saute pepper and onion. Add tomato paste, water and spices, mixing well. Add sausage and cover skillet. Simmer 15 to 20 minutes. Serve over spaghetti. Serves 4. Quick, easy and good.
Preheat oven to 350°. Drain mushrooms, reserving liquid. Melt butter in a large skillet. Add mushrooms and onion. Cook over medium heat until onion is transparent. Remove from heat. Sprinkle evenly with flour, salt, pepper and curry powder. Stir until blended. Add enough water to reserved mushroom liquid to make 1/2 cup liquid. Add to mushroom mixture slowly, stirring constantly, until smooth. Blend in evaporated milk. Cook, stirring over medium heat until thickened. Add chicken, asparagus and noodles. Toss lightly to mix. Turn into buttered 1 1/2-quart casserole. Top with cheese. Bake for 20 to 30 minutes or until heated through and cheese is melted.
Mix in large bowl. Put in casserole dish. Top with a few crushed potato chips. Bake one hour in a 350° oven.
Combine all in saucepan. Cover, cook over low heat 25 minutes, stirring occasionally.
Mix first six ingredients together. Combine next 5 ingredients in a separate bowl. Add wet ingredients to dry and mix well. Pour into 2 (5 x 8-inch) oiled loaf pans. Bake at 375° for 50 to 70 minutes.
Combine all ingredients except vanilla and pecans. Cook slowly to soft ball stage on candy thermometer. Add nuts about half way during cooking. Remove from heat and add vanilla. Beat candy until texture is thick and no longer glossy. Drop onto greased waxed paper.
Combine sugar and water; heat over low heat until sugar is dissolved. Bring to a boil; boil for 8 minutes. Let cool. Add juices; chill. Pour over ice in a punch bowl; add ginger ale. Garnish with pineapple and orange slices. Yield: 50 servings.
Beat egg yolks, add powdered sugar, mandarin peel, brandy and walnuts. Beat egg whites until stiff, carefully fold into egg yolk mixture. Bake in 8-inch springform at 350° for 1 hour. Frost with Butter Cream Icing.
Combine strawberry juice, ginger juice and banana in blender; blend until smooth. Place mixture in attractive serving bowl or soup tureen. Add berries and stir to combine. Serves 4.
Cream butter and sugar until fluffy. Add beaten egg yolks. Sift flour and baking powder and salt together. Add flour alternately with milk. Beat egg whites until stiff. Fold into batter. Fold in vanilla. Bake in 3 greased and floured 9-inch cake pans. Frost with your favorite frosting.
Combine lettuce, apples, oranges and celery; toss lightly. Sprinkle with peanuts, raisins or cereal. Serve with dressing.
Pour jar of salsa and sliced apples over ham. Bake at 300° for 2 hours. Wrap in tinfoil or roaster pan, covered.
Saute onion in butter. Add cream cheese and stir until melted. Add remaining ingredients, including crabmeat. Serve hot with snack crackers.
Combine all ingredients; mix well. Shape mixture in a loaf in shallow baking dish. Press 2 thin green pepper rings and an onion ring atop meat loaf, if desired. Bake at 375° for about 1 hour. Makes 6 to 8 servings.
Mix cucumber with sour cream and dill weed. Salt to taste. Refrigerate until ready to serve. Serves 4.
Brown meat; drain fat. Mix soup, taco sauce and chillies with meat and onion. Into a casserole, put a layer of Doritos and add a layer of meat mixture, then a layer of cheese. Repeat. Use chillies according to taste. Bake at 350° until bubbly or about 25 minutes.
Combine all ingredients except nuts together. Form into ball. Chill. Roll in pecans.
Drain pineapple; save juice. In saucepan, combine juice, sugar and beaten eggs. Cook until thickens (it doesn't get very thick). Allow to cool. Stir in remaining ingredients. Fold in Cool Whip. Freeze in 9 x 12-inch dish or use individual muffin cups. Serve frozen.
Sort and wash beans. Combine beans, roast, chilies, cumin, salt, garlic and oregano in a large Dutch oven; cover with water. Cover and simmer 6 hours, stirring occasionally, adding water as needed.
Mix all ingredients together and refrigerate for 1/2 hour. Roll into balls. Bake at 350° for 15 minutes. Can be frozen and then baked.
Mix water, oats and butter. Let stand 20 minutes. Add all other ingredients except apples. Mix well. Fold in apples and pour into a greased 8 x 12-inch baking dish. Mix 2 tablespoons each flour and sugar. Add 1 teaspoon each cinnamon and melted butter. Sprinkle over top of cake prior to baking. Bake in preheated 350° oven for 40 minutes.
Grease a 9 x 13-inch pan with margarine. Put in frozen dough balls. Sprinkle with nuts, brown sugar, cinnamon and dry pudding. Take margarine and slice into pieces over dough and mixture.
Bake at 400° for 20 minutes. Melt butter in saucepan and cook onions until soft. Stir in rest of ingredients. Simmer for 5 minutes. Split franks lengthwise. Place in a greased shallow baking pan. Pour sauce evenly over franks. Baste frequently with sauce.
In small saucepan, combine sugar and cornstarch; mix well. Stir in pineapple juice. Bring to a boil, reduce heat to medium and cook, stirring constantly, until mixture thickens. Remove from heat; stir in yogurt. Let cool, then cover and refrigerate. When ready to serve, sprinkle with cinnamon and serve with fresh fruit.
Combine sugar, corn syrup, peanuts and salt in a 2-quart glass dish. Stir well. Microwave on High for 8 to 9 minutes; mixture will be light brown in color. Add vanilla and butter. Mix thoroughly. Microwave on High for 1 to 3 minutes. Stir in baking soda quickly. Pour onto greased cookie sheet. Let cool at least one hour. Break into small pieces.
Put pumpkin, Sure-Jell and spice in large saucepan and mix well. Place over high heat and stir until mixture comes to a hard boil. Immediately add sugar and stir. Bring to a full rolling boil and boil hard 1 minute, stirring constantly. Remove from heat; ladle into glasses and jars, cover with 1/8-inch hot paraffin at once. Makes about 7 (6 ounce) glasses or jars.
Dry chicken. Dip in butter. Roll in mixture of remaining ingredients. Press crumbs on chicken and place in a shallow, foil lined pan. Bake at 350° for 1 hour. Do not turn chicken.
Wash chicken, remove excess fat, put on large pot and cover with water. Add al ingredients except noodles, cook until chicken is done. Remove chicken and vegetables, retaining liquid. (You may wish to dice carrots and return to pot for color.) Reduce heat to warm. When chicken cools, remove skin, fat and bones and shred chicken.
Cook broccoli and place in the bottom of a 1-quart casserole dish. Layer turkey or chicken on top of broccoli. Mix together remaining ingredients except cheese and spread on top. Cover with cheese. Bake at 350° for 30 minutes or until cheese bubbles.