HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine crumbs, sugar and oleo. Press into 9 x 13-inch pan. Chill 15 minutes. Dissolve jello; chill until slightly thickened. Combine marshmallows and milk in a saucepan until almost melted. Cool completely. Arrange bananas in a single layer on the crumb crust. Blend Cool Whip into cooled marshmallow mixture. Swirl slightly into jello. Pour over the bananas. Chill until firm.
Cream butter, margarine and sugar; add egg yolk, flour, 1/4 teaspoon of cinnamon and nuts and mix well. Pat mixture onto lightly greased cookie sheet. Beat egg white, 1 teaspoon cinnamon, water and vanilla until frothy. Spread over mixture in the pan. Top with chopped pecans. Bake at 350° for 20 to 25 minutes. Cut immediately when removed from the oven.
All ingredients should be room temperature. Beat eggs until light and thick. Add flour and 1/3 cup milk. Beat slowly 30 seconds, gradually adding remaining milk and oil. Beat 1 to 2 minutes. Place 4 tablespoons hot meat drippings into a hot 8 x 8-inch pan. Pour in batter and bake at 425° for 15 to 20 minutes. Serve hot from oven with gravy.
Mix the first 7 ingredients until moist. Combine the next 5 ingredients. Place 1/2 of the batter in muffin pan; sprinkle cinnamon mixture over top. Cover with batter. Bake at 350° for 20 minutes.
Cream butter, sugar and eggs. Make paste of coloring and cocoa. Add to first mixture. Add buttermilk alternately with flour and salt. Add vanilla. In separate bowl, add vinegar and soda. Blend with rubber spatula into rest of mixture. Pour into 2 (8-inch) greased and floured cake pans. Bake 25 to 30 minutes at 350°. Cool in refrigerator.
Mix cake mix as directed and pour half of the batter in tube pan. Mix brown sugar and cinnamon; sprinkle 2/3 of this mixture on first half of batter. Swirl this into batter just a little; next pour remaining batter over first half and sprinkle with remaining topping. Bake at 350° for 1 hour.
Heat oven to 375°. Grease square pan, 9 x 9 x 2-inches. Mix Bisquick and water until soft dough forms. Pat dough in pan. Mix remaining ingredients; spread evenly over dough. Sprinkle with paprika if desired. Bake until edges are light brown, about 30 minutes. Makes 9 servings.
Combine all ingredients and spoon into an 8-inch pan or use a 1 quart refrigerator ice cube tray. Freeze for several hours or overnight.
Melt butterscotch chips on low heat. Add remaining ingredients. Stir well. Drop by teaspoon onto wax paper to cool.
Melt chocolate chips and peanut butter together in top of double broiler. Add flavoring. Stir well and then add the marshmallows, stirring just to coat them. Pour into a buttered 9-inch square pan. Refrigerate until firm. It hardens very quickly.
Mix all ingredients and make into balls. Arrange them on a baking sheet and bake at 425° for 20 minutes (smells and tastes great). You can eat them in anything, but to me they taste great by themselves.
Butter a square or rectangular glass baking dish. Peel potatoes and cut crosswise in thin slices. Arrange overlapping slices in rows in baking dish. Pour butter over potatoes and sprinkle with salt and pepper. Bake, uncovered, in 500° oven until potatoes are tender, about 20 to 30 minutes. Remove from oven and sprinkle with cheese and bacon bits. Return to oven until cheese is melted (about 5 minutes).
In large skillet, cook meat and onion until tender. Add other ingredients and mix well. Turn into 12 x 7 1/2 x 2-inch baking dish. Bake at 350° for 45 minutes or until knife inserted comes out clean. Cut in squares. Serves 8.
Trim fat from chops. In large skillet, heat fat and use to brown chops. Remove chops and put in rice and cook lightly in drippings. Then add 1 cup water, gravy and carrots. Stir, then place chops on top. Place onion slices on top of chops. Either cook in oven at 350° for 45 minutes or on top of stove for 45 minutes. Put lid on skillet.
Cook macaroni in chicken broth. Make a white sauce with oleo and flour. Mix well. Add the milk and soup; cook. Remove from heat and add cheese. Stir until melted. In casserole dish, mix chicken, macaroni and peas or corn. Pour sauce over top and dot with oleo. Put Ritz cracker crumbs over top and bake at 350° for 45 minutes.
Mix all ingredients in blender or processor. If you don't like so much garlic, just put garlic clove in the dressing whole and let it marinate overnight, then remove.
Combine soup, 1 cup water, celery, onion and seasonings in large heavy pan; add chicken. Cover; cook over low heat 1 1/2 hours and stir often. Add vegetables. Cover; cook 45 minutes or until chicken and vegetables are tender.
Combine the eggs, oil and sugar. Mix well. Add the flour, baking powder, cinnamon and salt and continue beating until well blended. When batter is smooth, stir in the grated carrots. Pour batter into 2 greased and floured 9-inch round cake pans. Bake at 350° for 40 to 45 minutes, or until a wooden pick inserted in the center comes out clean. Cool in pans 10 minutes. Remove from pans and let cool completely before icing. See the recipe "Icing for Grandma's Carrot Cake".
Dice potatoes, cook potatoes in boiling, salted water until potatoes are soft. In large pan, melt butter, add flour, stir until smooth. Add milk and stir constantly over medium heat until thickened and smooth. Add potato mixture and chopped parsley. Serve hot.
In a saucepan, heat blackberries and 1 cup sugar until boiling. Set aside. In a baking dish (approximately 8 x 8-inch), melt 1/2 stick of butter. In a bowl, mix 1/2 cup sugar, flour and milk to make batter. Next, pour batter over melted butter, then pour the blackberries over the top of the batter. Bake at 375° until brown and bubbly (30 to 45 minutes).
Stir all ingredients together, adding flour to make a soft dough. Let stand overnight in refrigerator. Divide dough into 1/4 sections. Roll out a square about 3/8-inch thick. Sprinkle with sugar. Cut into squares (about 12). Bake on greased cookie sheet at 350°.
Cut chicken into 1-inch pieces. Heat 3 inches oil in large saucepan until 375°. Adjust heat to maintain temperature. Beat eggs and water in large bowl. Add flour, sesame seeds and salt. Stir until well mixed. Dip chicken pieces into batter. Fry chicken a few at a time for about 4 minutes or until golden brown. Drain on paper towels.
Prepare instant mashed potatoes according to package directions, omitting the butter. After adding the potatoes, mix in whipped cream cheese and beat well. Stir in egg, onion and snipped parsley or parsley flakes. Blend. Transfer to a well greased 1-quart baking dish. Dot with butter. Sprinkle lightly with paprika. Bake at 400° for 30 minutes.
Soak pinto beans overnight; drain. Place ingredients in a large heavy kettle. Add water to cover beans 3 inches. Cook slowly until beans are soft (3 hours). Add salt to taste before beans are done.
Layer chicken and eggs in a casserole. Mix broth and soup; pour over layers. Mix biscuit mix and milk and pour over all. Drizzle melted oleo over all. Bake at 325° for approximately 40 minutes.
Mix all ingredients together. Bake in 2 greased and floured 8 3/4 x 4 1/2-inch pans. Bake at 350°.
Preheat oven to 300°. In a bowl, combine eggs, sugar, salt and vanilla. In a small saucepan, allow milk to barely simmer. Pour into egg mixture and stir. In 8 small ramekins, sprinkle bottoms evenly with grated nuts. Pour mixture into ramekins and put them in a baking pan with 1-inch hot water. Bake 50 to 60 minutes. Test for doneness by inserting a knife blade in middle of flan. The blade should come out clean. Unmold the flans into glass dessert dishes. Top with fresh fruit, such as small grapes, strawberries, raspberries, blueberries, sliced passion fruit or blackberries. Serves 8.
Soften cream cheese. Mix cheese, milk and sugar in bowl until smooth. Stir in Cool Whip. Spread on bottom of crust. Pour 1 cup milk and pudding mix in and beat until blended. Mixture will be thick. Stir in pumpkin and spices. Mix well. Spread over cream cheese layer. Refrigerate 3 hours. Garnish with whipped topping and/or nuts, if desired. Makes 8 servings.
Put all ingredients into a saucepan and warm up slowly, stirring occasionally. Use recycle containers. Serve with corn chips; serve warm. This dip is mild the first day, but gets spicy as it ages.
First brown hamburger, then add onion and cook until onion is soft and transparent. Add other ingredients. Add enough water to mixture so it's soupy. Simmer in an electric skillet until desired consistency.
Mix all ingredients together. Place in a casserole dish sprayed with Pam. Dot with butter. Bake at 250° for 1 hour.
Mix poultry, sour cream, soup and vegetables in a large bowl. Using vegetable cooking spray, spray a large 2-quart casserole. Sprinkle one cup stuffing mix on bottom of casserole. Pour in chicken soup mixture. Sprinkle remaining stuffing mix on top. Dot with butter to taste, as desired. Bake at 350° for 25 minutes until hot and bubbly in center. Serves 6 to 8. Is good with a salad.
Drain syrup from peaches. Simmer syrup with whole cloves and cinnamon for 10 minutes. Pour over peach halves; add lemon juice; cover and let cool. Chill well before serving. Garnish with a bit of mint.
Boil 1 quart water. Add tea bags, cinnamon stick and cloves. Steep 10 minutes.
Mix sherbet with 1/2 of the Cool Whip. Pour into a chocolate graham cracker crust. Top with the other half of Cool Whip. Grind up Oreos and sprinkle on top. Freeze.
Fry sausage, onion and bell pepper in oil. Drain and add soup. Serve over rice.
Slice beef across the grain into thin strips. In 10-inch skillet over medium heat, cook beef and garlic in hot oil until beef is browned. Add broccoli and onion and cook 5 minutes, stirring often.
Dissolve jello in water. Add strawberries to jello mixture. When thawed and mixed (75% congealed), put on top of cheese layer. Refrigerate several hours or overnight before serving.
Melt chocolate chips with butter and allow to cool. Add marshmallows and nuts. Mix well and place on waxed paper sprinkled with powdered sugar. Form into roll and chill well. Slice into thin slices. Looks very pretty and are good.
Brown meat without fat. Add salt and water; simmer 30 minutes. Remove meat and pour off fat. In skillet, melt bouillon cube in hot water. Add Worcestershire sauce, soy sauce, pineapple juice, vinegar and mustard. (I add a little brown sugar and a sprinkle of ginger.) Combine starch and cold water. Stir in skillet mixture until thick. Add meat to sauce. Heat and add veggies and steam for 5 to 10 minutes to get flavor but leave veggies fairly crisp. Serve over rice. Serves 4.
Place popcorn in large shallow pan (turkey roaster). Place in 250° oven to stay warm.
* Instant potatoes may be used but reserve the milk. Add only enough milk so potatoes hold shape.
Combine soda and buttermilk. Put all ingredients in a large bowl, except Coke and marshmallows; blend well. Add Coke and blend well. Stir in marshmallows by hand. Pour into a greased and floured 9 x 13-inch cake pan. Bake at 350° for 40 minutes.
Place haddock fillet on large sheet of aluminum foil. Rub top liberally with margarine. Sprinkle on a good amount of dill weed. Wrap and seal well in the foil. Cook 5 to 6 minutes on each side on hot grill. You can substitute swordfish and use mayonnaise instead of margarine.
Mix dry ingredients (first 5 listed). Stir together eggs, oil, buttermilk and add to dry, mixing well. Pour batter into greased muffin tins. Bake at 350° for 20 minutes. Makes 4 dozen.
Place sliced apples in the bottom of an 8-inch square baking dish. Mix raisins, water, sweetener and spice together. Sprinkle over apples. Mix vanilla flavored low calorie beverage, cereal and margarine together. Sprinkle over all ingredients in baking dish. Bake at 350° for 45 minutes. Can be microwaved on High for 15 minutes. Divide evenly. Each serving equals 1 fruit, 1/4 milk, 1/4 bread and 1/4 fat.
Mix all ingredients, except 1/2 cup cheese and croutons. Spoon into 1 1/2-quart casserole dish; sprinkle with remaining cheese and croutons. Bake at 350° for 30 minutes or until brown. Great for leftover ham!
Dissolve raspberry gelatin in 1 cup boiling water. Stir in pie filling. Turn into 9 x 9 x 2-inch baking dish. Chill until partially set. Dissolve lemon gelatin in 1 cup boiling water. Beat together the cream cheese and mayonnaise. Gradually add lemon gelatin. Stir in pineapple and whipped cream; fold into lemon mixture with marshmallows. Spread on top cherry layer. Top with nuts. Chill until set. Serves 12.
Bring first 2 ingredients to a boil; add to gelatin. Add this to celery, onion, nuts, pimento, lemon and asparagus. Can be used in individual molds or large single mold to be cut into squares. Very good served with turkey or ham. Serves 12.
Microwave in covered dish squash, onions and water on High for 4 minutes. Drain and chop. Place in a greased pie pan.
Pour boiling water over soda, chocolate, vanilla and salt. Set aside to cool. Cream together margarine, sugars and egg. Add alternately the dry ingredients with buttermilk. Add chocolate mixture and 1 more egg. Bake in a greased 9 x 13-inch pan 35 minutes at 375°.
Dissolve mixed lemon and lime jello in hot water and pineapple juice. Add cold water. Chill until slightly thickened.
Heat oil in a wok or skillet. Add green beans, ginger and garlic. Stir-fry for 2 minutes at high heat. Add soy sauce and water and cook, covered, for 3 to 5 minutes, until beans are done.
Combine the ingredients and bring to a gentle boil. Reduce heat and simmer until syrupy.
Purchase the tortilla chips, spicy black bean dip, fresh salsa and cheeses from Trader Joe's. Spread the beans in an ovenproof, shallow casserole dish. Top with the salsa, then the cheese. Bake in a 350° oven until heated through and cheese is melted. Top with chopped ripe avocado; sprinkle with cilantro. Add "dollops" of sour cream and garnish with chopped black olives. Serve with chips.
Flour and grease a 9 x 11-inch pan. Melt butter. Sift and mix together dry ingredients. Add vanilla with beaten eggs and mix with the butter. Mix all ingredients together and pour into pan. Bake at 325° for 20 minutes.
Mix the flour and salt in a large bowl. Cut in shortening with fork or pastry blender until pea size crumbs are formed. Combine cold water, vinegar and egg in a small bowl. Add to flour mixture, stirring until mixture can be formed into a ball. Divide in half and roll out to 1/8-inch thickness on a lightly floured surface. Line bottom of 9-inch pie plate with 1/2 of dough. Use other half for the top crust.
An 8 x 8-inch pan works well. Dissolve lime jello and let set (package directions). Dissolve marshmallows and cream cheese in lemon jello, dissolved in 2 cups boiling water. Let partially set and then add pineapple and whipped cream to mixture and let set. Top with cherry jello and let set.
Grease casserole. Beat eggs slightly; add sugar, flour and pineapple and mix. Put in casserole. Cube or crumble bread over mixture. Slice butter over all and bake at 350° for 45 minutes. Serve with main dish or after meal.
Preheat oven at 400°. In large skillet, brown beef and onions. Drain. Add barbecue sauce and brown sugar. Separate dough into biscuits. Place each biscuit in an ungreased muffin cup. Press dough up sides. Spoon meat mixture into cups. Bake 10 to 15 minutes or until golden brown. Sprinkle with cheese. Serve.
Mix the yellow Jiffy cake mix according to directions on the package. Bake in a 9 x 13-inch pan for 12 to 15 minutes (cake will be thin). Cool. Mix well the vanilla instant pudding and 2 cups milk. In another bowl, mix cream cheese with 1/2 cup milk. Combine cream cheese mixture with pudding mixture and pour over cake. Sprinkle pineapple over pudding mixture. Top cake with Cool Whip. Chill.
Cook macaroni as directed on package; drain. Rinse with cold water; drain. Mix macaroni and remaining ingredients. Serve on salad greens. Yields 4 servings.
Fry bacon, onion and green pepper in skillet until tender. Add corn and tomatoes. Let simmer for 15 minutes. Salt and pepper to taste.
Mix dry ingredients. Add egg and 3/4 cup barbecue sauce. Shape into patties. Place in oblong pan. Cook at 350° for 30 to 45 minutes. Pour other 3/4 cup barbecue sauce on patties during last 15 minutes of cooking.
Sift together flour, sugar and cinnamon. Mix and bring to boil butter, cold water and cocoa; pour into dry ingredients. Add eggs, vanilla, buttermilk and soda. Beat again. It will look thin. Grease and flour 10 x 13-inch pan. Bake 40 minutes at 350°. If glass, bake 40 minutes at 325°.
Place first 4 ingredients in top of double boiler over rapidly boiling water. Beat with electric mixer for seven (7) minutes or until the mixture holds a peak. Remove from heat and add vanilla. Beat well and spread on cake.
Put liquids in coffee pot. Put spices in top. Perk. Makes 30 to 36 cups.
Brown ground beef and drain. Put all ingredients in crock-pot. Cook on high 1 hour, stirring occasionally. Turn to low to serve with tortilla chips.
Mix cake mix and Jell-O together. Add eggs, oil and juice and mix well. Pour into greased and floured cake pans. Cook at 350° for 25 to 30 minutes or until cake tests done.
Mix sour cream and sugar. Add softened cream cheese to sour cream mixture. Add vanilla and stir. Add mixture to grapes.
In large mixer bowl place instant pudding, sour cream, milk and orange peel. Beat at low speed, scraping bowl often until thick and well mixed. By hand, fold whipping cream. In a large bowl layer 1/2 of cake pieces, 1/3 strawberries and 1/2 of pudding mixture. Repeat layers. Arrange remaining strawberries on top. Cover and refrigerate at least 2 hours.
Mix together all ingredients, except eggs and vanilla. Add eggs, one at a time. Add vanilla. Chill dough. Roll dough in balls and then into confectioners sugar. Bake at 350° for 10 minutes.
Brown butter in a heavy skillet, this should be golden brown for good flavor. Beat egg yolks in a bowl. Add milk, brown sugar, salt and flour. Mix well. Add to browned butter in skillet. Cook until thick, stirring constantly. Cool and add vanilla. Pour into baked pie shell and cover with meringue.
Mix in order given. Roll in balls. Dip in sugar. Bake at 375°for 10 minutes.
Put egg in measuring cup and beat with a fork; add the vinegar and enough milk to make one cup. Add to dry ingredient mix. This makes 3 (2-crust) pies. Can be frozen to use later.
In large shallow microwave-safe dish, toss chicken with 2 teaspoons soy sauce and ginger. Cut pepper into strips. In large bowl, combine vinegar, water, cornstarch and 2 teaspoons soy sauce; mix well. Stir in pineapple chunks and their syrup and the pepper strips. Microwave on High (100%), stirring once, 3 minutes or until sauce is thickened. Cover chicken with waxed paper; microwave on High for 6 minutes, stirring after 3 minutes with slotted spoon. Add chicken to pineapple mixture. Serve with cooked rice.
The night before, puree cranberries and sugar in blender. Place in covered bowl, add marshmallows, stir and chill overnight. Before serving, add fruits, nuts, and salt. Fold in whipped cream and chill. Serve in lettuce cups.
Beat eggs. Add pumpkin gradually, alternating with milk. Mix sugar and spices together and add. Add melted butter and vanilla. Pour into pie shells and bake in hot oven for few minutes, then bake in a slow oven, about 325°, until firm. Makes 2 large pies.
Beat eggs with a whisk or fork until blended. Add sugar slowly and mix together. Add remaining ingredients and stir well. Pour into ice cream container. If necessary, add milk to finish filling container. Freeze in ice cream freezer until ready to eat. If you have any left for the freezer, the ice cream will remain soft, if put in container with a cover.
Beat cream cheese; blend in rest of ingredients. Spread evenly on cookie sheets with sides. Top with your choice: shredded cheese, lettuce, tomato, olives, etc. Serve with tortilla chips.
Combine 1 1/2 sticks melted butter, graham crackers, peanut butter and sugar. Pat tightly in 13 x 9-inch pan. Combine 1/2 stick melted butter and melted chocolate and pour over top. Chill and cut.
Mix the browned and drained ground beef, Ragu, sour cream and cheese. Pour into a large casserole dish sprayed with a nonstick spray. Top with a crust made from the rolls. Bake for 20 to 25 minutes at 375°.
Beat oil and sugar with mixer. Add eggs 1 at a time. Add pumpkin. Sift together dry ingredients and beat in. Add nuts. Bake in loaf pans (greased and floured) until no longer sticky in the middle, about 50 minutes to 1 hour at 325°. Cool 10 minutes in pans.
Slice strawberries and put in sugar. Add the pineapple. Chill before serving.
Mix together; roll into small balls. Roll in coconut which can be tinted with food coloring. Makes 48. Refrigerate.
Combine all dry ingredients, including caraway seed and raisins, in large bowl. Mix all together. In separate bowl, combine egg, milk and sour cream. Add to dry mixture, 1/3 at a time and mix well until all moistened. Pour into greased pan and bake at 350° for 60 to 70 minutes. May place in round or square pan.
Mix cream cheese and dressing together. Add pimentos and chilies. Spread evenly over the 4 tortillas. Roll tightly. Refrigerate to set. Slice and serve.
Dissolve the Knox gelatine in the hot water. Cool until it thickens to a syrupy consistency. Whip together the cream cheese, soup, tuna and mayonnaise. Fold in the gelatine mixture. Add the diced vegetables. Pour into a six cup mold and refrigerate until firm. Unmold onto a plate lined with lettuce leaves.
Mix beef and next 3 ingredients. Form into walnut size balls. Roll in a mixture of flour and paprika. Brown in 1/4 cup margarine. Pour off excess grease. Simmer in soups and water for 45 minutes to 1 hour.
Mix with generous parts of good humor and understanding. Blend in discipline as needed. Surround with music, love of nature, pets and friends. Bake in a warm, pleasant atmosphere. Baste frequently with love and affection. Use a large amount of patience. Do not be discouraged if at times, object does not seem to be turning out to your perfection. Continue basting. Before you realize it, your delight turns out even better than you had ever planned. Release, when properly aged.
Make jello and add rest of ingredients. You can use fruit cocktail and mixed jello or strawberries and strawberry jello. If you use sugar-free jello and lite Cool Whip, this can be a diet dessert.
Blend by hand the cream cheese. Add peanut butter and milk until smooth. Fold in the Cool Whip. Place in the cookie pie crust and freeze. When firm, add a large jar of chocolate ice cream topping to cover the top of the pie. Keep in the refrigerator until ready to cut.
Cream together shortening and sugars. Add eggs and vanilla, blend well. Add dry mixture and mix well. Stir in corn flakes, coconut, and pecans. On baking sheet drop teaspoon size balls of cookie dough. Bake at 350 degrees for 8 to 12 minutes. Flatten slightly with a fork when you take them from the oven. Cool.
Melt margarine, vanilla, cocoa and peanut butter on stove (do not boil). Remove from heat and mix in powdered sugar. Place in 8 x 8-inch square pan. Allow a few hours to set.
Grease Bundt or tube pan; sprinkle a few nuts in the bottom of the pan. Arrange frozen rolls in bottom; drizzle with melted margarine. Sprinkle with cinnamon and sugar. Sprinkle remaining nuts on top then top with dry pudding. Cover with towel and let set overnight. Bake at 350° for 30 minutes.
Preheat the oven to 250°. In a saucepan, combine the liquid smoke, Worcestershire sauce, Tabasco and water. Bring to a simmer. Turn off the heat and stir in the peanuts. Let the peanuts sit in the liquid for 30 minutes, stirring occasionally. Drain off the liquid and spread the peanuts in a shallow roasting pan. Bake for at least 1 hour or until good and dry. (Stir occasionally to help speed up the process.) When the peanuts are thoroughly dry, melt the butter and stir it into the peanuts to coat. Sprinkle lightly with garlic salt. Yield: 3 servings.
Sprinkle cucumbers with salt; let stand 15 minutes on paper toweling. Rinse and drain well; blot liquid. Mix cucumbers with green pepper, onion, yogurt, lemon juice, oil, garlic and chopped mint. Cover and chill 30 minutes to blend flavors. Serve on fresh lettuce. Garnish with mint leaves. Makes 4 servings.