HumbleIntelligence/food-ner-1-Million huggingface dataset:
Dissolve Jell-O in boiling water. Add frozen strawberries, undrained pineapple and mashed bananas. Pour half the mixture into 13 x 9-inch pan. Chill 1 hour, until firm. Beat cream cheese with sour cream and sugar; spread over chilled layer. Gently spoon remaining Jell-O mixture on top. Chill until firm, about 2 hours. Makes 12.
Cook sauce until thick. Pour over 5 pounds of chicken wings and marinate for several hours. Cook in the sauce at 325° for approximately 2 hours. This can be a dinner meat or served at cocktail or buffet table.
Mix together butter and sugar; add eggs and vanilla. In separate bowl, mix flour, cocoa, baking soda and salt. Add together with other bowl. Add nuts to mixture. Drop teaspoon size balls onto cookie sheet. Bake 8 to 9 minutes at 350°. Do not overbake.
Cook onion and green pepper in a nonstick skillet, stirring constantly, until tender. Stir onion and green pepper into bread crumbs. Add ground beef and remaining ingredients, mixing well. (Mixture will be soft.) Shape into a 12-inch loaf and place on a lightly greased rack. Place rack in a broiler pan. Cover loosely with aluminum foil. Bake at 375° for 1 hour. Remove foil and bake an additional 20 minutes. Let stand 5 minutes. Makes 6 servings.
Cook marinade over low heat until thickens (coats spoon) about 20 minutes. Marinate shrimp overnight or all day. Wrap with 1/2 slice bacon. Barbecue until bacon is crisp and loses transparency. Make another recipe of marinade for dip.
Beat whites until stiff; beat yolks and add butter and buttermilk. Sift dry ingredients, then add whites and vanilla. Pour one cup of batter into preheated Belgian waffle cooker.
Brown hamburger. Drain. Cook egg noodles. Drain. Mix the tomato soup into the hamburger and place into an oblong casserole pan. (Keep the soups in their condensed state, do not dilute). Cover the hamburger mixture with the cheese. Mix the condensed cream of chicken soup into the noodles and place over the hamburger, cheese mixture. Bake at 350° for 20 minutes.
Mix dry cake mix with 1 egg and vegetable oil until crumbly; reserve 1 cup. Pat remaining mixture into lightly greased 9 x 13-inch pan. Bake 15 minutes at 350°. In small bowl, beat cream cheese, sugar, lemon juice and 1 egg until light and smooth; spread over baked layer. Sprinkle with reserved crumb mixture. Bake 15 minutes longer. Cool and cut into bars.
Thoroughly blend butter and sugar; combine with flour and cornstarch mixture. Press into a 10 x 15-inch pan. Bake at 300° for 30 minutes, until just pale golden in color. If baked too long, shortbread will be hard. Score into small pieces while still warm.
Combine 1 cup sugar, flour, cinnamon and nutmeg. Set aside. In large bowl, combine cherries and apples. Add sugar mixture; toss to coat. Put in 9-inch pastry lined pie pan. Dot fruit with margarine. Add top crust. Seal and flute edge. Brush top crust with milk. Combine 1/2 teaspoon sugar and cinnamon; sprinkle over top. Cut slits in the top crust. Cover edge with foil. Bake for 25 minutes. Remove foil. Bake another 20 to 25 minutes.
Put strawberry pie filling on the bottom of a medium sized dish. Slice angel food cake and lay over pie filling.
Dissolve jello as directed on package along with cream cheese. Place in refrigerator. When nearly congealed, add pineapple and nuts and fold in Cool Whip.
Mix ingredients and put in freezer; freeze. Can add any kind of fruit. Adding Oreo cookies makes great chocolate ice cream.
Mix crumbs with 1 tablespoon sugar and melted butter until blended. Press onto bottom of 9-inch spring-form pan; chill. Beat cream cheese with 3/4 cup sugar until well blended. Beat in pumpkin, spices and salt. Add eggs, one at a time, beating well after each. Pour into crust and bake at 350° for 50 minutes. Spread sour cream and 1/4 cup sugar over top. Bake for 8 minutes at 400°. Cool and remove sides.
Thaw hash browns in refrigerator. Salt and pepper to taste. Melt margarine and mix everything in large bowl. Butter a 9 x 13 dish and add all ingredients. Bake at 400° for 45 minutes or until bubbly.
Mix thoroughly. Makes two 8 or 9 inch pie crusts. Bake pie shell at 450° for eight minutes.
Prepare gelatin according to package directions. Add 2 tablespoons of sugar, pineapple, bananas and marshmallows. Chill until firm.
Preheat oven to 350°. Mix together sour cream and cooked rice. If the mixture seems a little dry, add a small amount of milk. Spread a layer of this combination in casserole dish, add cheese cubes and strips of jalapeno peppers. Add balance of rice and top with grated cheese. Dot with butter. Cook in 350° oven for 25 to 30 minutes.
Soak beans overnight. Drain, then cover with 12 cups of water and 3/4 teaspoon of salt. Bring to a boil and cook over medium heat with lid on. Saute bacon in a skillet for 5 minutes, then add onions and saute for 5 minutes more while stirring often. Remove bacon and onions with slotted spoon and add to the pot, discarding the grease. Cook for 1 hour or until beans are done, then add parsley, basil, pepper, garlic, bay leaf, olive oil and the remaining salt to the pot along with the potatoes, carrots, cabbage, tomatoes and beef broth. Cook for 20 minutes more, then add celery and macaroni. Cook for 30 minutes; remove bay leaf. Serve soup with Parmesan cheese and Italian bread.
In small bowl beat cream until almost stiff; add 1/2 box instant pudding (your choice of flavor) and add a small amount of milk so mixture does not get real thick. Continue beating until firm and spread on cake or pie.
Brown sausage in Dutch oven; drain on paper towel. Set aside. Cook mushrooms and garlic in olive oil in Dutch oven over medium heat, stirring constantly, until tender. Add sausage, greens, Italian seasonings and tomatoes. Cook 10 minutes. Add pasta and toss well. Serve with Parmesan cheese. Yields 8 servings (16 cups).
Fry sausage, beef or pork in a skillet. Add onions and seasonings until done. Add green chilies, shredded, then add tomatoes and simmer 1/2 hour or until chilies are tender. Serve on beans, eggs or eat as is with tortillas.
Brown ground meat and onion in large skillet; drain. Add Spanish rice, corn, beans and tomato sauce. Let mixture heat over medium heat thoroughly. When heated through, put cheese on top and let melt. Serve with pan of cornbread.
Take 1 slice of ham and spread with cream cheese. Place a green onion at the edge and roll up. Repeat with each slice of ham. Refrigerate logs until ready to serve. Slice logs in 1/2-inch slices. May use a toothpick to hold, if desired.
Trim crusts from bread; spread slices with deviled ham. Arrange in greased 10 x 6 x 1-inch baking dish; sprinkle with cheese and onion. Combine remaining ingredients; pour over top. Bake at 350° for 30 minutes or until knife inserted comes out clean. Let stand. Makes 4 to 6 servings.
Preheat oven to 400°. Slice eggplant 1/2-inch thick. Dip slices in egg mixture, then into bread crumbs. Grease cookie sheet with olive oil. Arrange eggplant in single layer on sheet and drizzle with oil. Bake 15 minutes on each side. Set aside.
Dissolve yeast in warm water. In separate large bowl, combine shortening, sugar, bran and salt. Add boiling water and mix until shortening melts. Add 1/2 cup whole wheat flour and mix. Add egg and mix. Add yeast mixture (yeast dissolved in water) and mix. Add 1/4 cup whole wheat flour and mix. Add unbleached flour (1 cup at a time) and mix.
Peel eggplant and slice 3/4-inch thick. Beat egg with salt and pepper. Dip eggplant in egg and then in potato flakes. Place in pan that has been coated with margarine. Pour rest of margarine over top. Bake at 450° for about 15 to 20 minutes, turning once.
Mix all ingredients except nuts. When mixture is crumbly, add nuts. Pat in bottom of 9 x 13-inch pan. Bake 20 minutes at 350°. Let cool.
Mix rice and carrots in a 13 x 9-inch pan. In bowl, blend soup mix, mushroom soup and water; pour 1/3 of this over rice. Arrange chicken, meaty side up. Scatter sliced mushrooms around chicken. Pour remaining soup mixture over chicken and mushrooms. Cover; bake at 350° for about 1 hour and 15 minutes, until chicken is fully cooked and rice is tender.
Beat eggs gradually. Add sugar and then add oil. Mix well. Sift in dry ingredients. Add nuts and maple flavoring. Bake in a greased 9 x 12-inch pan for 30 minutes at 350°. Sprinkle top with powdered sugar and cut into bars.
Place all ingredients, except chocolate, butter and hot water, in large mixing bowl. Place chocolate, butter and hot water in pan and heat (low) on top of stove (add water after chocolate and butter have melted; this will thicken). Add to first mixture in bowl. Beat all a few minutes until blended. Pour into greased and floured tube pan in 350° oven for approximately 55 minutes. Test with broomstick. Everyone loves this!
Brew tea as you normally do to make 1/2 gallon. In a clean plastic jug pour tea and add pineapple juice. Put frozen orange juice, sugar and about 1/2 cup of the tea/pineapple juice mixture into a small pan and heat it to dissolve the sugar and the orange juice. Mix thoroughly. Pour into gallon jug with the tea and pineapple mixture. If one gallon container is not full add enough water to fill and mix thoroughly. Place in refrigerator or freezer to get very cold, almost to a slush. Pour over crushed ice in a punch bowl.
Beat all ingredients together at medium speed. Bake in 3 cake pans at 350° for 30 minutes. Frost with Strawberry Frosting.
In a mixing bowl, combine flour, sugar, baking powder and 1/4 teaspoon salt. Combine eggs, milk and oil; add all at once to flour mixture. Stir just until moistened. Spray loaf pan with vegetable spray. Dump into loaf pan. Bake in 400° oven about 20 minutes or until golden.
Prepare pudding mixes according to directions. Drizzle orange juice over cake, then toss to coat. Place half of the cake cubes in deep glass bowl, coat with layers of half each of the pudding mixture, strawberries and grated chocolate. Top with layers of remaining cake cubes, pudding, strawberries and chocolate. Refrigerate at least 30 minutes or until ready to serve.
Brown ground chuck, onion and bell pepper. Add remainder of ingredients. Simmer until cheese melts. Pour over Doritos chips. Bake 25 to 30 minutes at 350°.
Drain and rinse all the canned vegetables. Stir in all the ingredients. Cover and refrigerate at least 12 hours. Will keep up to 10 days in refrigerator. Serves 10 to 12.
Roll hamburger mixture in balls and brown in oven for about 20 minutes on 350°. Drain well.
Mix chicken, sour cream and soups together and pour into lightly buttered casserole dish. Top with remaining ingredients and bake at 350° for 30 to 35 minutes.
Coat chicken with flour and ginger that have been mixed. Place in baking dish in melted butter and bake 20 to 30 minutes or until brown. Mix remaining ingredients together and boil for 15 or 20 minutes. Pour over chicken and bake 20 to 30 minutes in 400° oven until chicken is completely done.
Crush crackers and mix melted butter with crackers. Set aside. In a different dish, mix pudding with milk; then add 1 quart of ice cream and mix. Put cracker crumbs in bottom of cake pan (saving out 1/2 cup for topping). Pour pudding mixture on top of crumbs. Top pudding mixture with Cool Whip and sprinkle crumbs on Cool Whip. Chill and serve. Do not freeze.
Combine flour, pepper and salt in jar; shake until well combined. Stir into drippings/oil in skillet. Stir in liquid; cook over medium heat, stirring constantly until thickened and bubbly. Add cut up tomato. Cook and stir another 2 minutes. If necessary, may be thinned with additional liquid.
Sift together dry ingredients. Combine oil and sugar. Sift half dry ingredients into sugar mixture; blend. Sift remaining dry ingredients alternately with eggs, one at a time, mixing well after each addition. Add carrots and mix well. Add pecans.
Cut steak in serving sizes. Season, flour and brown the steak. Put the steak into a baking pan with chopped onion, tomato sauce and 3 cans of water. Bake at 350° for 1 1/2 hours. Serve with rice or mashed potatoes.
Mix beef and salt; brown in skillet. Drain and add Cheddar cheese and onion. Set aside. Mix soup, milk and Velveeta in saucepan. Place on low heat, stirring until Velveeta melts. Add dip mix, chilies and pimentos; set aside. Dip tortillas in hot oil for about 1 second to soften; drain well. Spread each tortilla with meat mixture. Roll tightly and place in a 13 x 9 x 2-inch baking dish. Pour cheese sauce over tortillas. Cover with foil. Bake 30 minutes in a 350° oven. Makes 12.
Measure into a bowl the flour and butter. Cut butter into flour with fingertips. Then add 1 egg yolk and sour cream. Mix well. When blended, shape into a ball, sprinkle with flour and wrap well in waxed paper and chill for a few hours. Combine sugar, cinnamon and nuts. Sprinkle board with flour, lightly. Remove dough from waxed paper and divide into 3 parts. Roll out on board, one section at a time. Make large circle 1/8-inch thick. Sprinkle with 1/3 mixture of sugar, cinnamon and nuts. Cut into 4ths. Then cut each 4th into 4 wedge shaped pieces. Roll each wedge, starting from the outside portion toward the center. Place rolls on lightly greased cookie sheet and bake in a moderate oven for 25 to 30 minutes. Moderate oven can be from 350° to 375°.
Melt oleo. Mix with biscuit mix and sour cream. Bake in muffin pan at 425° until brown, about 15 to 20 minutes. Makes 12.
Wash and prepare beef. Place in foil in pan. Mix French onion soup and mushroom soup. Add to beef roast. Coat top of roast with dry soup mix. Completely cover with foil and seal. Bake at 325° for 4 to 4 1/2 hours. Serves 4 to 6.
Mix in order the sour cream, Cool Whip and pudding. Then add crushed pineapple, mini marshmallows, maraschino cherries and chopped nuts. Chill. Keeps several days in the refrigerator.
Measure corn syrup and peanut butter into large bowl; stir until thoroughly combined. Add Rice Krispies; mix until well-coated. Press mixture evenly and firmly in bottom and around sides of buttered 9-inch pan. Chill until firm. Spread ice cream evenly in pie shell. Freeze until firm. Cut into wedges to serve. Top with golden peach slices or other fresh fruit or syrups. Yield: 8 servings.
Drain sauerkraut. Add Equal, celery, green peppers, onions and vinegar. Mix together. The longer you marinate the better. Good over hot dogs or as a salad.
Brown hamburg and onion in large skillet. Drain off fat. While browning hamburg, cook macaroni according to directions on package in large saucepan. When both are done, combine in large skillet with the tomatoes. Season with salt and pepper to taste. Let simmer 30 minutes and serve.
Beat eggs until light and foamy. Add oil, sugar, zucchini and vanilla. Mix lightly, then add nuts and dry ingredients just until blended. Bake at 325° for 1 hour in greased, floured pans. Remove from pans to prevent sticking. Cool on racks. Makes 2 loaves. Freezes well.
Rinse and soak beans overnight. Add bay leaf, garlic, salt and pepper. Simmer for several hours or until beans are tender. Saute onions and green pepper and add tomatoes. Allow to cook several minutes.
Drain squash. Add onion, soup, carrots, sour cream, salt and pepper. Butter casserole and sprinkle layer of crumbs in bottom. Add squash mixture. Cover with crumbs and generous dots of butter on top. Bake at 350° for 30 minutes.
Mix dry ingredients and set aside. In a large bowl, mix pumpkin, milk, brown sugar and egg. Add dry ingredients mixture a little at a time, beating well after each addition. Gently stir in blueberries last. Grease or spray muffin pan(s). Bake at 400° for 20 minutes. Makes 18 muffins.
Peel potatoes; cut into quarters. Combine flour, cheese, salt and pepper. Moisten potatoes and shake a few at a time, coating well with cheese mixture. Melt butter in a 13 x 9 x 2-inch baking pan. Place potatoes in a single layer in pan. Bake in 375° oven about 1 hour, turning once during baking. When golden brown, sprinkle with parsley. Makes 6 to 8 servings.
Have cream cheese at room temperature. Mix everything together at medium speed with electric mixer. Chill before serving. Serve with crackers.
Sift together flour, salt and baking powder. Add shortening and mix. Soften with milk. Roll onto floured surface. Cut with round cutter. Place on ungreased baking sheet 1 to 2-inches apart. Bake at 400° for 15 to 20 minutes.
Combine all ingredients in a large pot. Bring to a boil; lower heat and simmer until potatoes are tender.
Mix beans, bacon, sugar, margarine, cinnamon, barbecue sauce, mustard and black molasses. Cook in microwave or oven; 30 minutes in oven and 20 minutes in microwave.
Preheat oven to 350°. Put cabbage, celery, water, carrot and salt into large saucepan. Cover and boil 5 minutes; drain well. In a 1 1/2-quart casserole, mix soup, milk, soy sauce, onion and pepper sauce. Add drained cabbage; mix well. Melt butter in small pan. Add crumbs (can use cornflakes) and mix well. Sprinkle over cabbage. Bake 40 minutes or until bubbly and lightly browned. Yields 4 to 6 servings.
Mix all together. Bake at 350° for 35 to 45 minutes or until a knife comes out clean.
Hollow out one loaf of bread. Break or cut the part you have removed and the entire second loaf into bite-size pieces. Combine mayonnaise, cheese, crab and onions in baking dish. May be done ahead to this point and refrigerated. Bake until hot (350° for 20 to 30 minutes) and pour into hollowed out bread. Serve surrounded with bread pieces for dipping.
Cook and drain noodles. Mix the rest of the ingredients and fold into noodles. Place in casserole dish and bake at 350° for 30 minutes. You can add cheese and top with bread crumbs, if desired.
Put hot dogs in boiling water, and let stand for 5 minutes. Drain and wipe dry. The hot dogs must stand in the water to get rid of the grease. Mix dry ingredients in a shallow bowl, and then add the eggs and milk. Mix well with a fork. Heat cooking oil to deep fry (about 360°). Coat each hot dog with the batter and fry until brown on all edges. The batter will cling well to the hot dogs.
Place chicken breasts in a large piece of heavy-duty aluminum foil. Sprinkle each with dry milk, seasonings and lemon juice. Wrap and bake at 350° for 50 minutes, or until tender.
Sift flour, soda and baking powder together. Cream shortening, add sugar, salt and unbeaten eggs. Beat well. Add sour cream and dry ingredients alternately. Add vanilla; chill. Roll thin. Cut with floured cutter and place on greased cookie sheet. Sprinkle with sugar, roll lightly. Bake in moderate oven. Remove from cookie sheet at once. Temperature: 400°. Time: 10 to 12 minutes. Quantity: 6 dozen medium.
Grease and flour bottom of 9 x 12-inch pan. Mix coconut and pecans together; put in bottom of baking pan. Make cake mix according to directions on package. Pour over pecans and coconut. Mix the cream cheese, butter and powdered sugar together until creamy. Drop by spoonfuls over the top of the cake batter. Bake in 350° oven for 32 to 35 minutes or until cake is done. Refrigerate after cake has thoroughly cooled.
Brown sausage, onion and green peppers; then add sour cream, tomatoes, sugar and macaroni. Pour into casserole dish. Add salt, pepper and chili powder. Bake at 350° for 50 minutes.
Break spaghetti and cook as directed on package. In a large bowl, beat eggs lightly; stir in milk, 1 cup cheese, garlic powder and salt. Add cooked spaghetti and stir until combined. Grease 10 1/2 x 15 1/2-inch pan. Spread evenly with spaghetti mixture. Bake 15 minutes at 350°. Remove from oven and spread sauce evenly over spaghetti. Sprinkle oregano and 3 cups cheese over top, then top with pepperoni and bake 30 minutes at 350°.
Combine 1 1/2 cups sugar, cornstarch and salt in a large heavy saucepan; mix well. Gradually add water and lemon juice, stirring until mixture is smooth. Beat egg yolks until thick and lemon colored; gradually stir into lemon mixture. Add butter. Cook over medium heat, stirring constantly, until thickened and bubbly. Cook 1 minute, stirring constantly. Remove from heat and stir in lemon rind. Pour into pastry shell. Combine egg whites (at room temperature) and cream of tartar; beat until foamy. Gradually add remaining sugar, 1 teaspoon at a time, beating until stiff peaks. Beat in vanilla. Spread meringue over filling, sealing to edge of pastry. Bake at 350° for 12 to 15 minutes or until golden brown. Cool to room temperature. Yields one 9-inch pie.
Mix all ingredients. Let stand covered 1 hour. Form into 1-inch balls. You can refrigerate overnight to cook next day or bake immediately at 350° for 10 to 15 minutes.
Heat oven to 375°. Combine butter, brown sugar, milk and vanilla in large bowl. Beat at medium speed electric mixer. Beat egg into cream mixture. Combine flour, salt, baking soda and mixture into cream mixture until just blended. Stir chocolate chips and pecan mixes. Drop rounded tablespoonfuls of dough 3 inches apart onto ungreased baking sheet. Bake at 375° for 8 to 10 minutes for chewy cookies. Cool on baking sheet 2 minutes. Remove to foil on counter.
Preheat oven and cookie sheet at 350°. In medium saucepan, melt margarine. Add cocoa and stir until dissolved. Add hot water and stir. With wire whip, blend in sugar, flour, salt, vanilla and milk. Stir until batter is smooth. Mix in pecans. Pour into pie shell. Bake on preheated cookie sheet for 50 minutes or until a knife inserted 1-inch from the edge comes out clean. Cool. Serve with Cool Whip.
Heat oil to approximately 350°. Separate biscuits and drop into hot oil. Cook until golden brown, turning frequently. Place on paper towel lined plate. Serve with apple butter.
Sift dry ingredients all together and set aside. Cream sugar and shortening; add eggs 1 at a time and beat thoroughly. Add syrup and honey; mix well. Add 1/2 of flour and mix until moist enough to add remaining flour and raisins. Bake at 350° until soft brown. When mixed, make a ball of dough to roll the length of cookie sheet. Roll to 1 inch roll; put 2 rolls to a cookie sheet. Flatten each roll before baking.
Cook linguine as per package. Combine garlic and butter and saute. Add clams, basil, oregano, salt and pepper to garlic and butter mixture. Cook 5 minutes. Pour over hot linguine. Add parsley and toss gently. Place on a warm platter and top with cheese. Makes 4 to 6 servings.
In large pan, take lasagna noodles and spread with Ricotta and cottage cheese mixture. Put a piece of Mozzarella cheese and then a piece of Swiss cheese. Roll up the lasagna noodle with cheese mixture. Lay rolled up lasagna noodles in pan. When pan is full with rolled up noodles, pour ground beef and tomato mixture. Cook at 350° for 1 to 1 1/2 hours or browned. Top with Parmesan cheese. You may also cook in single serving pan also.
Arrange corn tortilla shells in a sombrero lined with colorful napkins. Place chicken and toppings to the side for a build-your-own Mexican fiesta feast.
Preheat oven to 350°. Grease a 2-quart casserole. Mix sugar, flour and salt together. Beat in eggs. Add pineapple with juice. Pour into casserole.
Heat oven to 375°. Beat margarine, sugar and salt until light and fluffy. Blend in flour and vanilla; stir in cereal. Shape into balls; indent centers with finger. Fill centers with preserves. Bake 12 to 15 minutes. Cool. Sprinkle with confectioners sugar.
Saute mushrooms, onion, celery, olives and green pepper in butter. Add turkey and remaining ingredients and simmer for 15 minutes. Spoon a small amount of sauce into a sprayed 9 x 13-inch pan. Top with 8 ounces uncooked noodles. Cover with remaining sauce and top with 8 ounces grated Mozzarella cheese. Bake at 350° for 45 minutes. Let stand for 15 minutes before cutting.
In large saucepan, place chocolate and butterscotch chips. Stir over low heat until melted. Add 1 3/4 cups finely crushed noodles, powdered sugar, sour cream, orange rind and salt; stir until well blended. Cover; refrigerate 20 minutes. Combine remaining noodles and cashews. Shape chocolate mixture into 1-inch balls; roll in a crushed cashew mixture. Refrigerate until firm. Store in tightly covered container in refrigerator. Makes about 3 dozen.
Saute carrots, green peppers, onions and celery in oil until tender. Stir in meat, cooking until tender. Add eggs to vegetables and meat mixture, then combine with rice. Add garlic powder, salt, pepper and soy sauce to taste.