HumbleIntelligence/food-ner-1-Million huggingface dataset:
Coarsely chop graham crackers with food chopper. Combine graham crackers, butter and sugar. Press into bottom of 9 x 13-inch pan or 9-inch spring-form pan. Combine whipped topping, pudding and sour cream; beat with a whisk. Pour half the filling over crust. Slice bananas. Layer on top. Pour remaining filling over bananas. Top with nuts. Refrigerate to set.
Preheat oven to 350°. Thinly slice onion. Pare potatoes; slice 1/4 inch thick. Layer potato and onion rings in bottom of greased 1 1/2-quart casserole. Wash green pepper; cut into rings; arrange on top of casserole. Sprinkle with salt, pepper and basil. Pour salad oil and 1/2 cup water over the pepper. Arrange sausage on top. Cover tightly with foil. Bake 1 hour or until potatoes are tender. Remove foil; bake 1/2 hour longer, or until sausage is browned. Makes 6 servings.
Preheat oven to 325°. Cut crusts off bread and butter each slice.
Prepare Pizzaiola Sauce in very large skillet. While sauce is cooking, wash and prepare all seafood. Add lobster to sauce and cook for 8 minutes. Add the rest of the seafood; cover skillet and cook on medium heat an additional 15 minutes. Boil linguine accordingly to package directions and drain. Divide linguine evenly among 4 plates. Arrange a lobster in the center of linguine and 6 mussels and 6 clams around plate. Pour sauce all over, dividing seafood among the 4 plates. Serve immediately. Makes 4 to 6 servings.
Combine cream cheese, sugar, vanilla and nutmeg. Mix until well blended. Mash 3/4 cup of strawberry slices; add to cream cheese mixture. Add powdered sugar to whipping cream; beat until stiff peaks form. Fold remaining strawberries into cream cheese mixture. Pour into crust. Garnish with strawberries, cut in halves, around edge. Chill several hours or overnight.
In bowl, combine cream cheese, Italian seasoning and garlic powder. Spread on bottom of greased 9-inch pie plate. Combine cheeses. Sprinkle 1/2 over the cream cheese layer. Top with pizza sauce and pepper. Sprinkle with remaining cheeses. Bake at 350° for 20 minutes. Serve warm with chips. Makes 3 1/2 cups.
Mix together and shape into patties or croquettes. Fry on both sides. Adjust amounts to size can of salmon. Add chili sauce or ketchup on top.
Split and toast English muffin. Spread peanut butter on both sides of muffin. Spread jelly on the peanut butter. Top with bananas and drizzle with syrup. Sprinkle with coconut if desired.
Combine pineapple juice, apple juice, lemonade concentrate and sugar. Stir well until sugar dissolves. Store in freezer overnight or longer.
Beat egg whites; add salt, baking powder, vanilla extract, sugar, margarine and milk. Mix in flour until dough can be rolled without sticking to roller. Roll dough until 1/8-inch thick. Cut dough into 2-inch squares and cook in hot oil. Turn the biegnets over as they rise in the oil and remove when amber in color. Cover the biegnets with powdered sugar and serve for breakfast with coffee or hot chocolate.
Cut biscuits into quarters. Drop in paper bag with 3/4 cup sugar and cinnamon. Shake well and place in Bundt pan or 9 x 13 x 2-inch pan. Melt butter and one cup sugar in pan with raisins and nuts. Pour over biscuits. Bake at 350° for 35 to 40 minutes. Take out of pan while hot. Pull apart with fingers.
Place cut up rhubarb in a 9 x 13-inch pan. Sprinkle with sugar and flavored gelatin over the rhubarb. Put miniature marshmallows on top. Cover with cake mix that has been prepared per package directions. Bake in 350° oven until done. Serve with whipped cream or vanilla ice cream.
Combine all ingredients in medium sized mixing bowl. Mix well. Drop by spoon on hot greased skillet and cook until golden brown, turning only once. Drain on paper towels. Makes 2 dozen.
Mix cream cheese, sugar and 3 eggs together. Butter a 9 x 9-inch pan. Line sides and bottom of pan with crumbs. Bake for 25 minutes at 350° after filling with cream mixture.
Combine sugar, soy sauce, wine, vinegar and ketchup in saucepan. Bring to boil. Dissolve cornstarch in water; add to sauce. Cook over low heat, stirring until sauce has thickened. Yields 1 1/4 cups.
Put ingredients in order in large bowl. Mix all together. Drop even teaspoonfuls on greased cookie sheet. Need 2 halves to each cookie.
Spray casserole with Pam. Slice potatoes and layer once on bottom of dish. Layer sliced onions once. Layer sliced zucchini once. Layer sliced tomatoes once. Layer with shredded Mozzarella cheese. Dot with butter. Repeat layering. Top with buttered bread crumbs or cracker crumbs. Bake at 350° until potatoes are fork tender.
Cream butter and sugar. Add oats, corn syrup and vanilla. Mix well with spoon. Pat into ungreased 13 x 9-inch pan. Bake in 350° oven for 12 minutes.
Add oil to hot skillet and then stir-fry chicken quickly over high heat until pieces turn white (5 minutes). Stir in wine, salt and cornstarch and lower heat. Stir and watch until wine turns to gravy mixture (10 minutes). Add green pepper (mushrooms optional) and cook 5 more minutes. Serve over a bed of white rice.
Bone chicken and cut up into pieces. Cut or tear the tortillas into 1-inch squares. Mix soup, milk and onion. Butter a 3 or 4-quart casserole and cover bottom with half of soup mixture. Add a layer of tortilla strips and chunks of chicken. Top with layer of chilies. Add remainder of soup mix and top with grated cheese. Bake at 300° for 1 hour. (Less time is required if using cooked chicken.)
Mix all ingredients. Place in baking pan. Use reserved 3/4 cup stuffing mix to top. Bake at 350° for about 35 to 40 minutes.
Mix all ingredients except eggs. Place in buttered casserole dish, putting some mix, then a layer of eggs, then rest of the mix, making sure eggs are covered. Sprinkle with crushed Rice Krispies. Bake at 375° for 30 minutes.
Clean and cut broccoli into 1/2-inch pieces. Steam in 1/2 cup of water until tender. Do not drain. Set aside. Wash and slice mushrooms.
In small bowl, combine garlic, honey, soy sauce and ginger. In an 11 x 7-inch baking dish, arrange chicken breasts with thicker portions toward edges of dish. Spoon about 2 tablespoons of garlic mixture over chicken; cook, covered, on High for 6 to 8 minutes, until tender. Rearrange and spoon juices over chicken halfway through cooking.
Mix all ingredients together in a saucepan. Bring to a boil and simmer for 15 minutes. Great served over chopped pork roast for sandwiches.
Mix all ingredients together and pour into an unbaked pastry shell. Bake at 350° for 30 minutes.
Heat oil in skillet and saute onions and garlic. Add zucchini, tomatoes, green pepper, salt and pepper. Cook until tender, 10 to 15 minutes. Sprinkle with minced parsley and Parmesan cheese. Serve over hot buttered rice.
Mix ingredients well; pour over mushrooms and let stand for 2 hours, stirring frequently with a wooden spoon. Drain off the oil marinade. Heat 1/3 cup butter to smoking point over a fast flame; add mushroom slices and cook for 2 minutes. Lower the flame and continue cooking for 7 to 8 minutes, stirring frequently with a wooden spoon. Transfer the contents to a generously buttered earthenware dish. Spread over the top 1 cup buttered bread crumbs and brown the dish under the broiler. Serve at once.
Boil chicken breasts. Cool and remove from bones. Mix soups, tomatoes, onion and mushrooms together. Add chicken. Stir in Doritos. Put in large baking dish. Bake at 400° for 30 minutes. Top with Doritos and cheese. Place back in oven until cheese is melted.
Heat oven to 350°. Place drained yams in an ungreased 1 1/2-quart casserole or baking dish. In a small bowl, combine remaining ingredients; blend well. Sprinkle over yams. Bake at 350° for 35 or 40 minutes, or until bubbly. Makes 7 servings.
Melt butter. Add Worcestershire sauce, garlic salt and celery salt. Pour over cereal. Bake 1 hour in a 300° oven stirring every 10 minutes.
Saute beef and drain on paper towels. Combine meal, eggs, milk, corn and bacon drippings. Grease large iron skillet; heat. Sprinkle with a light layer of meal and brown slightly. Put half of meal mixture in skillet. Layer with cheese, meat, onions and pepper. Pour remaining batter on top. Bake 45 to 50 minutes at 350°.
Mix the first 4 ingredients and pat into 3 (8-inch) pie pans, then spread sour cream over the top. Brown the ground beef and add spaghetti sauce. Fill pies and top each pie with 4 ounces Mozzarella cheese. Bake at 350° for 30 minutes. Let stand 15 minutes, then slice.
Boil potatoes 15 minutes and cool and slice. Then layer potatoes, both cheeses and butter in casserole dish until all are used. Add milk and bake in oven 15 to 20 minutes or until bubbly. Bake at 350°.
Mix oil, eggs and sugar, then add flour, salt and baking powder. Next add vanilla, apples and nuts (hickory nuts or walnuts are best but any kind of nut can be used). This is a thick dough. Bake in a long pan at 350° for 45 minutes.
Mix frozen orange juice and lemonade with water as instructed on cans. Add all other ingredients and mix well. Before serving, add ice and one-quart ginger ale.
Combine everything except for oatmeal. Boil mixture 1 1/2 minutes or until ball forms in cold water. Then add oatmeal and spoon drop onto wax paper.
Cook squash and mash. Saute onion, cream and crackers in butter. Put in casserole. Put extra crackers and butter on top. Bake for 30 minutes at 400°. Serves 10 to 12.
Place serving size roast pieces into crock-pot. Empty dry soup packages into small bowl. Add 1 cup water. Mix well. Pour over roast pieces in crock-pot. Cook at low setting for 10 to 12 hours or high setting for 5 to 6 hours. Serve over egg noodles with favorite vegetable and fruit.
Mix all ingredients together and pour into crust and bake at 325° for 45 minutes or until set and golden.
Mix together and pour the mixture evenly over the broccoli. Bake at 350° for 45 minutes. Serve immediately.
Mix all the ingredients. Cook on low heat for 4 hours, adding water. Remove from heat; let cool. Put in refrigerator overnight. Next day, cook until broth starts to thicken and beans are very tender. Add 2 tablespoons vinegar and salt to taste, stirring well. Serve with rice.
Soften cream cheese in microwave. Chop chipped beef into pieces and add to cream cheese. Add all remaining ingredients. Mix well. Chill 1 to 2 hours, form into a ball. Best if made a day early. Serve and enjoy with your favorite crackers.
Place chickens in large kettle. Add water, sherry, salt, curry, onion and celery. Bring to boil, cover, reduce heat and simmer 1 hour. Remove chicken; cool. Strain broth. Cool. Cut chicken into bite size pieces. Slice mushrooms and saute in butter. Reserve some slices for garnish. Follow package directions for rice, using chicken broth for part of liquid. Combine ingredients in large casserole. Arrange reserved mushrooms on top. Cover and refrigerate. To heat, bake at 350° for 1 hour.
Beat eggs with sugar. Add oil, vanilla, flour and cinnamon. Add carrots and nuts. Bake 1 hour and 15 minutes at 350°.
Grease dish; put in chicken, onion and eggs. Mix soup and Veg-All; pour over chicken. Mix flour, mayonnaise and milk and pour over mixture. Bake at 350° for 1 1/2 hours.
Preheat oven to 350°. Melt brown sugar and shortening in a saucepan, then add eggs and vanilla. Mix all dry ingredients, then slowly add to other mixture. Pour into a greased 9 x 13-inch pan. Sprinkle with chips and nuts and bake for 30 minutes.
Crumble raw ground beef in 9 x 9 inch baking dish. Cover with diced onion. Spread soup evenly over the mixture. place tater tots on top. Bake, uncovered at 350° for 45 minutes, until bubbly and tater tots are brown.
In each jar, put 2 heads of dill, a clove of garlic, alum and cucumbers. Bring water, vinegar and salt to boil. Pour over pickles and seal. Turn upside-down for 3 to 4 hours. Ready to eat in 6 weeks.
Preheat oven to 325°. Combine flour and 1 cup sugar. Sift together 4 times. Set aside. Sift remaining 1 cup sugar 4 times. Set aside. (It is convenient to do this over waxed paper.)
Put everything in a casserole. Cover. Bake at 325° for 3 hours. Serve with noodles.
Marinate ribs in shoyu; brown ribs in oil. Afterwards, drain off some oil; add ginger, salt, vinegar, sugar and pineapple syrup only. Simmer 20 to 25 minutes, stirring occasionally. Thicken with cornstarch; garnish with pineapple.
Bring the molasses to boiling point. Remove from stove. Add the shortening and soda. Stir in the flour, baking powder, salt and ginger. Chill well. Roll over very thin. Cut into desired shapes. Bake on greased cookie sheet at 350° for 6 to 8 minutes.
Cream together margarine and peanut butter. Blend in sugar, crackers, coconut and vanilla. Mix with fingers; shape into rolls about 3 inches long and about as big around as your fingers. Place on wax paper and chill. Melt over hot water chocolate chips and paraffin. Dip rolls in chocolate and dry on wax paper. Note: Put rolls in chocolate and lift out with forks-saves the marks that tongs would make.
Beat eggs, sugar, oil and pumpkin until light and fluffy. Then in another bowl, combine all dry ingredients. Add pumpkin mixture; mix thoroughly. Put into ungreased 15 x 9 x 1-inch pan. (Patti uses Pam.) Bake 30 minutes at 350°. Cool and frost.
Rinse beans well, cover with water and cook until tender; do not drain. Add remaining ingredients. Bake at 350° for one hour. Turn down heat to 250° and bake an additional 3 to 4 hours or until done.
Mix all ingredients together, except broccoli, in a saucepan. Heat until cheese is melted. Add broccoli and mix. Bake in a 10 x 6 x 1 3/4-inch buttered baking dish for 45 to 50 minutes or until broccoli is done. Bake in a 350° oven.
Take sour cream out and allow to come to room temperature. Finely chop bell peppers. Drain and chop pimentos. Mix all ingredients thoroughly. Spread mixture on individual tortillas and roll tightly. Wrap in Saran Wrap; secure by laying open side down. Refrigerate overnight. Slice in 1/2-inch thickness. Good party food.
Beat eggs until they are lemon in color. Add to the eggs 1/2 of the sugar, flour and milk; beat. Add remaining ingredients; beat again. Pour into a greased pie plate. Bake in a 350° oven for 40 to 50 minutes.
Melt butter with cheese. Mix with remaining ingredients. Bake, uncovered, at 350° for 20 to 25 minutes. Serves 8.
Place chicken in baking dish. Mix together dressing, preserves, water and soup mix. Pour over chicken. Bake 1 hour covered at 350°. Remove from oven and add bell pepper and pineapple. Bake 30 minutes more uncovered.
Brown hamburger; drain, put in casserole dish. Put both cans of vegetable soup on top of hamburger. Top with mashed potatoes. Sprinkle with paprika and pats of butter. Bake at 375° about 25 minutes until brown and stiff.
Split hot dogs lengthwise. Place 1 layer in casserole dish. Top with desired amount of onion. Sprinkle brown sugar on top. Add another layer of hot dogs, onion and brown sugar. Repeat until all hot dogs are used. Pour tomato soup over top. Do not stir. Bake at 350° until soup is bubbly (about 30 minutes). Serves approximately 4. Bake uncovered.
In saucepan, cook egg, juice and honey until thick. Blend in salt and mace; cool. Add sour cream.
Saute onion and mushrooms in margarine. Add soups, tomatoes, garlic and chili powder (to taste). Place tortillas in chicken broth for 10 minutes.
Saute the green onions in the butter in a saucepan for 5 minutes, or until they are tender, but not browned. Add the remaining ingredients. Cover tightly and cook over low heat for 25 minutes, or until peas are tender. Serves 4.
Put apples in buttered baking dish. Mix all the other ingredients and spread on top. It will spread out. Bake at 350° for 30 minutes.
Choose a cake mix and add eggs and vegetable oil (if you want, you can add raisins, nuts, coconut, etc.). Mix well and use a teaspoon to drop on ungreased cookie sheet about 2-inches apart. Bake at 350° for 8 to 10 minutes. Cool, eat and share.
Crumble angel food cake into a large cake pan. Trim off outside of cake. Cook together apricot nectar, cornstarch and sugar until it becomes thick and clear. Pour over angel food cake and chill until firm. Top with Cool Whip.
Saute onion and celery in margarine. Add mushrooms and nuts. Beat in eggs (mixing them in separate bowl first.) Mix. Add sauteed mixture and consomme. Mix well.
Blend sugar, oleo and eggs. Add applesauce mixed with soda, baking powder, cinnamon and flour. Then add raisins. Put in greased 9 x 13-inch cake pan. Bake at 350° for 30 to 40 minutes.
Add sugar to beaten eggs. Add sifted dry ingredients to eggs. Beat well. Add nuts and apples; mix well. Pour batter into well-greased 9-inch square dish. Bake at 350° for 30 minutes.
Beat margarine and sugars until light and fluffy. Blend in egg, mincemeat and vanilla. Add combined flour, baking powder and salt; mix well. Stir in the oatmeal. Drop by teaspoonfuls onto a greased cookie sheet. Bake at 375° for 10 to 12 minutes or until golden brown.
Remove any excess fat from chicken. Heat chicken, giblets (except liver), neck, water, salt, curry powder, lemon juice, cloves and mace to boiling in Dutch oven. Reduce heat. Cover and simmer until thickest pieces of chicken are done, about 45 minutes.
Boil carrots. Add a pinch of salt to water. Drain. Mash carrots when cooked. Add remaining ingredients. Mix all together in a 9 x 12-inch dish. Bake at 350° until done. Very good dish to take to potluck dinners. Always a hit! Serves 8.
Mix pudding and milk; add Cool Whip. Place between graham crackers and freeze overnight on cookie sheet. Wrap in foil and keep in freezer. Makes 12 to 15 sandwich squares.
Mix all ingredients and cover with enough water to cook shrimp and corn. Cook until the shrimp are firm. Serve hot.
Slice potatoes lengthwise into thin wedges (leave peeling on). Spray a 12-inch pizza pan with nonstick spray coating. Place potato wedges in a single layer on the pan. Spray the tops of potatoes with coating. Bake in a 400° oven for 30 to 35 minutes or until golden brown.
Mix the first 5 ingredients in a bowl until moist. (Will be thick.) Mix soda with water and add to mixture. Stir well. (Will be thin.) Let set 10 minutes. (Will become light and fluffy.) Makes excellent pancakes and waffles.
Mix all of the ingredients except orange juice. Bake cake at 350° until baked. While cake is hot, poke holes in cake with a fork and pour hot orange juice over the cake. Let cool.
Cream butter and brown sugar until fluffy and add egg yolk and vanilla. Gradually beat in flour until smooth and blended. (Dough will be thick.) Spread evenly on ungreased 16 x 14 x 1-inch baking pan. Bake at 350° for 15 minutes. Remove from oven and arrange unwrapped candy bars evenly near surface of crust. Let stand for 5 minutes to soften. Spread over crust and sprinkle nuts over top. Cut into squares.
Brown ground beef and chopped onion. Open crescent rolls. Lay out each dough section. Open chile and lay on crescent roll section. Fill with ground beef and some cheese. Put another crescent roll on top and pinch together. Bake as directed on crescent roll can. Garnish with tomatoes, sour cream, salsa and onion.
Using 8 or 9 inch round layer cake pans, make and cool cake as directed on package. Soften cream cheese. Add sugar, nutmeg and milk; beat until smooth. Split each layer into 2 thin layers. Spread 1/2 cup cream cheese mixture and 1/2 c. cherry pie filling between each layer and on top of cake. Store in refrigerator.
Cook macaroni and cheese as directed; stir in tuna, onion, peas and celery salt to taste.
Melt 1/2 stick butter. Add to crumbs and form a crust in the bottom of an 8 x 8-inch baking pan. Real good.
Peel the 2 medium potatoes; cover with water and boil unti tender, about 25 minutes. Mash thoroughly; do not add milk or seasonings. Measure out 1 cup; cover to keep warm and set aside. Preheat the oven to 300°.
Bake cake mix in 13 x 9-inch pan per directions. While cake bakes, dissolve Jell-O in boiling water. When cake is done, poke holes in it and pour Jell-O over it. Chill about 2 hours.
Preheat oven to 350°. Boil spaghetti while cooking other ingredients. In a large skillet, brown ground beef and chopped onion. Drain grease. Add soups plus 1 soup can of water. Cook until mixture bubbles. In a large casserole dish, make layers of spaghetti, sauce, grated cheese and chopped olives. Bake about 20 minutes.
Mix together the flour, brown sugar and stick of butter (softened). Reserve 1 cup for later use. Add the milk, baking soda, salt, egg and vanilla. Mix thoroughly. Pour batter in greased and floured 9 x 13-inch pan. Sprinkle reserved mixture on top of batter. Crush the Heath bars while still in the package with a hammer or meat cleaver. Open the packages and sprinkle on top of batter. Bake for 30 minutes at 350°.
In microwave-safe bowl, melt	margarine on High until melted. Add sugar, corn	syrup, pineapple juice concentrate and rum extract. Microwave on High until it boils, about 3 minutes, stirring once. Microwave	on High for 3 or 4 minutes without stirring.
Work together flour and margarine like a pie crust. Add chopped nuts. Press into a 9 x 13-inch pan. Bake at 375° for 15 minutes. Cool.
Heat oven to 350°. Beat eggs; beat in sugar, honey, butter and vanilla. Sift together dry ingredients and add to egg mixture. Stir until just evenly moistened. Stir in granola and nuts. Add zucchini. Spoon into muffin cups 3/4 full. Bake at 350° for 25 minutes.
Cook onion until brown. Add meat and seasonings. Brown and drain grease. Add drained green beans and soup. Pour into casserole. Spoon mounds of mashed potatoes over top of meat. Bake at 350° for 30 minutes.
Cook elbow macaroni according to the package. Drain and place in a buttered casserole dish.
Mix all ingredients together. Bake at 350° for 10 to 11 minutes.
Mix the first 5 ingredients together (add milk if necessary). Shape into balls. Brown or steam; drain off grease.
Dissolve jello in hot water. Add Kool-Aid, sugar, lemon juice, pineapple juice and water. Freeze. Remove from freezer 2 or 3 hours before serving and flake with a fork until slushy.
Mix sugar and cornstarch. Cream in eggs. Add milk and vanilla. Melt oleo and add to mixture. Pour into unbaked pie shell. Bake in a 350° oven for	30 to 35 minutes or until done. Makes 1 pie.
Line 24 muffin tins with paper liners. Place 1 vanilla wafer in bottom of each. Blend cream cheese, lemon juice, eggs and vanilla in bowl. Spoon enough mixture in tins to half fill. Bake at 350° for 20 minutes. Cool; top with the pie filling.
Mix dry ingredients first. Add water and mix like bread dough. Add food coloring for desired colors. Keep in plastic bag.
Mix together sugar and cornstarch and then add water. Bring to a boil and thicken. Take off stove and add jello and cool. Put strawberries in pie crusts and pour cool mixture over them. Put in refrigerator 2 1/2 hours. After they jell, top with Cool Whip if desired.
Sift together flour, soda, cinnamon and salt; put aside. Combine remaining ingredients; beat well. Blend in flour mixture. Fold in apples and nuts. Grease 2 large loaf pans and flour. Tap out excess flour. Recipe makes 2 loaves. Some nuts may be placed on top before baking. Bake at 350° for 1 hour.
Mix all ingredients well. Pour into greased pan and bake at 400 degrees for approximately 30 minutes or until brown.
Brown chicken in oil. Pour almost all of the oil off. Add onion. When soft, add tomatoes, garlic, salt and pepper. Cover and simmer 45 minutes. If not thickened, add a little cornstarch. Add wine the last 15 minutes.
Mix cream cheese with sugar gradually. Then stir in Cool Whip gradually. Pour into pie shell.
Combine all ingredients; mix thoroughly. Pack firmly into loaf pan. Bake in 350° oven for 1 hour. Let stand 5 minutes before slicing. Serves 8.
Melt butter and chocolate. Stir until melted. Stir in brandy. Separate eggs, putting whites into deep bowl and stirring yolks into chocolate. Beat egg whites until frothy, add sugar as you beat them until stiff. Gently fold chocolate mixture into beaten egg whites until thoroughly blended. Put mixture in four dessert cups and place in freezer for 20 minutes. Sprinkle with nuts to serve.
Combine fruit, coconut and nuts. Let stand. Combine cake mix, oil and pudding. Beat well. Batter will be sticky and thick. Fold in brandied fruit, coconut and nuts. Bake at 350° in well-greased and floured pan. Bake 45 minutes or until done.