HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place the graham crackers on platter or large plate. Slice bananas lengthwise (1/4 to 1/2 thick) and place on top of crackers. Top bananas with another layer of crackers. Continue until you have 5 layers. Frost with Boiled Icing (follows). Let set overnight. Graham crackers will absorb moisture from bananas. Texture will be cake-like, very moist.
Fry onion, green pepper and garlic until soft. Mix in beans (undrained) along with chicken and 1 cup of salsa, cumin and salt. Preheat oven to 350°. Spread filling across the middle of each tortilla and sprinkle with about 2 tablespoons cheese. Roll up and place in a greased 9 x 13-inch baking dish. Spread remaining salsa over top and add remaining cheese. Bake until cheese melts and burritos are heated through. Serve with sour cream. Serves 6 to 8.
Mix in order given, in large mixing bowl. Bake 12 minutes at 325°. Let set 1 or 2 minutes before removing from pan. Makes a 30-pound lard can full of cookies.
Blend well, then fold in Cool Whip. Pour over crust. Sprinkle with reserved crumbs, then refrigerate.
Mix and form loaf. Push away from sides of pan or casserole dish. Pour tomato catsup or tomato juice around or on top of loaf. Bake at 350° for 1 hour.
Put in blender. Turn on blender for 10 seconds and pour into 2 tall glasses.
Cook beef; drain grease. Add onion, pepper and Ro-Tel. Simmer about 5 minutes. Add salt, pepper and chili pepper to taste. Put in 9 x 13 greased pan. Layer rice, meat and cheese until mixture is gone. Bake at 375° until cheese is bubbly.
In large black iron pot, melt butter and add ground chuck. Cook with onions, celery and bell pepper until all are done. Add mushroom soup, oysters and juice, parsley and corn bread (crumbled into very small pieces). Add jar of mushrooms before pouring into a greased baking dish. Bake at 350° for 35 minutes. Garnish with parsley.
Cream butter and sugar. Mix until smooth. Add eggs one at a time, beating after each. Add crushed wafers, coconut and pecans. Bake 1 1/2 hours at 275°. Cook in Bundt pan.
Melt oleo, chocolate chips, and peanut butter together. Put rice chex into a large bowl. Pour mixture over Chex and mix well. Put powdered sugar into a large paper sack. Add mixture and shake well.
Put 1/2 cup oil in bowl. Pour 1/4 cup milk onto oil; do not stir. Pour both onto flour. Stir with fork. Divide in half and put between wax paper. Roll out from center. Do same with second half.
Toast walnuts in a 350° oven for 8 minutes. Mix other ingredients and stir well. Place lid on pan and cook until syrup reaches a boil. Remove lid and simmer until it reaches a soft ball stage. Put in nuts; stir until all are coated and spread on waxed paper. Separate before cooling.
Cut tops off pepper, remove seeds and membrane. Cook peppers in boiling salted water, about 5 minutes; drain. Soak bread in water or milk to soften, squeeze dry. Combine bread with meat and next 7 ingredients. Stuff peppers with meat mixture. Place in large baking dish. In sauce pan combine tomatoes, onion, 1 tsp. salt, sugar, cinnamon and cloves; simmer 10 minutes. Sieve or puree tomato sauce in blender, return to saucepan. Mix flour with water, add to strained sauce, cook stirring until slightly thickened; pour over peppers. Cover, bake at 350° for 30 minutes. Uncover; bake 15 minutes more. Serve on fluffy rice. Makes 6 servings.
Blend everything together and pour into pie shell. Bake at 350° for 1 hour. Serves 8. Good luck.
Make it with bread, put it on brownies or something. You're supposed to put ice cream on it. That's all you do to a brownie.
Cut cheese into small chunks. Place all ingredients in food processor. Add pimento liquid as needed for desired consistency.
In a 1 or 1 1/2-quart saucepan, place 2 tablespoons oil and 2 garlic cloves (cut in half). Apply heat and brown garlic, then remove. Add 1 1/2 cups rice and brown slightly. Add water, salsa and bouillon cubes. Bring to a boiling point; stir contents. Cover pot; turn heat to low and simmer for 20 minutes. (Do not uncover during 20 minutes.)
Cook the eggs, flour, sugar and juice. Stir continuously until thick. Add the cream cheese and marshmallows. Stir until dissolved. Add the pineapple and oranges. When cooled, fold in the Cool Whip. Put in a dish and chill overnight.
In a skillet combine all ingredients except chicken, bring to a boil, cook about 1 to 2 minutes. Put in the chicken and marinade in cold place for about 2 hours. Place the chicken in an aluminum foil lined glass baking dish and baste them with marinade during baking every 10 to 15 minutes. When done, remove chicken from baking dish. Pour sauce from chicken together with leftover of marinade in a pan and cook the sauce until only half remains. Stir constantly while cooking. When done pour sauce over chicken. Serve with rice or over mashed potatoes.
Cream first 7 ingredients. Then add oatmeal, soda, chips and candies. Mix well. Drop by large tablespoons onto cookie sheet and flatten. Place about 6 to a sheet. Bake 10 to 12 minutes at 350°. Do not overbake.
Cook onions in butter over medium heat, stirring occasionally until onions are tender and just begin to brown. Sprinkle with flour. Gradually stir in 1 can broth. Heat to boiling. Stir in remaining broth, water and Worcestershire sauce. Bring to boil; simmer 5 minutes. Place 1 slice toast in oven-proof bowl. Pour soup over toast, sprinkle with cheese. Broil 3 to 4 inches from heat until cheese melts and is lightly brown.
Mix first 5 ingredients together and put into a baking dish. Sprinkle top heavily with paprika and additional oregano. Bake 1/2 hour at 350°. Serve hot with crackers.
Mix together powdered sugar, peanut butter and butter until well combined. May need to add additional powder sugar if mixture is very sticky.
Mix flour, salt and shortening until shortening is pea sized. In measuring cup, mix egg, vinegar and water. Add to flour mixture. This rolls out 3 large crusts. Bake in a 350° oven until light tan. This dough freezes well. A ball in a Ziploc bag in the freezer thawed, rolls and cooks fast.
Butter first. Mix together flour, sugar and milk. Pour over butter. Then pour peaches over other stuff.
Line cookie sheet sprayed with Pam with Waverly wafers, close but not overlapping. Sprinkle chopped pecans over wafers. Cook butter, margarine and sugar for 3 minutes. Pour over wafers. Bake exactly 12 minutes at 350°. Cool slightly. Take out immediately and break into pieces.
Thaw the potatoes and mix with onion and oleo. Mix the mushroom soup and water together. Add all the ingredients to the potato mixture. Pour into greased casserole dish. Mix corn flakes with melted oleo and sprinkle over top. Bake in a 350° oven for 45 minutes.
Mix sugar, cream and Karo in a large, heavy pan. Cook to soft ball stage. Dissolve Knox gelatine in 1/2 cup very warm water. Add to mixture. Add paraffin. Cook to hard ball stage. Cool in greased pan. When cool enough, pull (as in taffy) with greased hands until color changes. When color changes, lay on waxed paper. Crack with a knife handle into desired sizes.
Sprinkle apples with lemon juice. Add to apples and toss celery; cover and chill. Just before serving add nuts and raisins. Add and toss lightly mayonnaise. Place lightly on crisp lettuce.
Melt oleo in skillet. Add chopped onion and saute until clear. Add broccoli. Stir thoroughly. Add mushroom soup. Stir and simmer several minutes. Add Cheez Whiz; mix and simmer a few more minutes. Add rice; stir and simmer. If too thick, add small amount of water. Bake at 350° for 25 to 30 minutes.
Cream shortening until creamy. Gradually add the sugars and blend well. Add eggs. Sift flour and salt. Dissolve soda in hot water and add alternately with the flour mixture. Add vanilla and fold in chocolate bits. Drop by teaspoonful on an oiled cookie sheet. Bake in 375° oven for 8 to 10 minutes. Remove and cool. Yield: 8 dozen.
Mix margarine, flour and powdered sugar like pie crust. Press into 9 x 12-inch pan. Bake at 350° for 20 minutes.
Melt butter in casserole. Add soup and barbecue sauce. Place chicken in casserole, turning several times to coat. Cover and cook for 1 hour at 350°.
Combine rice and almond meal. In a blender, mix soy sauce, egg, onion and cheese. Pour this over rice and almond meal. Mix thoroughly with the fingers until an even consistency is reached. If desired, add 1/4 cup minced parsley. Mix, then shape the mixture into burgers and fry them in a tiny bit of oil, preferably on a griddle. They cook fairly rapidly and brown nicely. Cook over medium heat until browned, about 5 minutes on each side. Serve on whole wheat buns with lettuce, tomato, sprouts and raw sweet onion rings. Makes 6 burgers.
Slice bread. Combine butter, garlic and basil. Pour over bread. Sprinkle with Parmesan cheese. Bake 7 to 10 minutes at 350°.
Salt and flour chicken; cook in oil until done and keep warm. Bring to a boil the pineapple juice, honey, teriyaki sauce, pepper and chives. Add sliced pineapple; pour over warm chicken. Serve.
Separate eggs. Put egg whites in a large bowl. In a casserole dish, mix all the above ingredients except egg whites. Beat egg whites until stiff. Fold in the beaten egg whites. Bake at 350° for 35 to 40 minutes.
Drain beans. Mix oil, vinegar, sugar, onion, pepper and seasonings well. Add beans. Mix all together and let stand overnight.
Cream white sugar, brown sugar and shortening in a large mixing bowl. Add eggs and vanilla. Stir until creamy. Add flour, salt and soda. Stir until mixed. Stir in oatmeal. After oatmeal is mixed in, add chocolate chips.
Mix the first 5 ingredients. Pour into casserole dish, then top with the crackers, mixed with oleo. Bake at 350° for 30 minutes.
Bring sugar, cocoa, butter and milk to a boil and boil for 1 1/2 minutes. Remove from heat and add peanut butter, vanilla and oats. Drop by teaspoonfuls onto waxed paper. Let set.
Mix margarine and sugar; add eggs, extract, salt, baking powder, and 2 1/2 c. flour. Mix well. Mix raisins, pecans, and remaining 1/2 c. flour; add to batter. Stir just until blended. Pour into lined and buttered tube pan. Place foil over top of cake and bake at 275° for about 2 hours. Place pan of water in oven under cake while it is baking.
Beat together Cool Whip and Eagle Brand milk. Add pineapple (drained), cherry pie filling, nuts and coconut. Chill in refrigerator before serving.
Scald the milk. Add butter. Gradually beat in the corn meal. Stir until slightly thickened. Remove from stove. Add other ingredients, beating well. Pour into a well buttered casserole. Bake in a 275° to 300° oven for 2 hours. Serve warm or cold with whipped cream or vanilla ice cream.
Heat oven to 400°. Grease 2-quart casserole. Spoon broccoli into prepared 2-quart casserole.
Soak tapioca in water overnight or a couple of hours. In saucepan beat eggs. Add sugar and continue beating until blended. Add milk. Stir and add tapioca and water. Stir. Cook until it thickens, stirring constantly. Boil 3 to 5 minutes. Remove from heat. Add vanilla and almond or 1/2 teaspoon almond and 1/2 teaspoon lemon extract. Cool and serve. Serves 6 people or 2 servings for David.
Roll out 1 can of rolls on bottom of 9 x 13-inch pan; pinch seams together. Mix together cream cheese, sugar vanilla and egg yolk. Spread on pastry. Roll out second can of biscuits on top of cheese mixture. Pinch seams together. Brush on egg white. Bake 350° for 20-30 minutes, or until golden brown.
Combine cheese, sour cream, parsley and onion. Add potatoes and sausage; turn into a 2-quart casserole. Bake, uncovered, in a 325° oven for 45 minutes.
Melt margarine in a pan and mix with peanut butter. Add Rice Krispies and mix. Add sugar. Mix and shape into balls. Put in refrigerator for 2 hours or longer. Melt 2 small Hershey bars, 12 ounces chocolate chips and 1/2 stick paraffin. Dip balls and set on wax paper.
Set oven to "broil." Place shrimp in individual serving dishes or one large serving dish in single layer. In 1-quart saucepan, add garlic powder, butter, lemon juice, salt, oregano and pepper. Heat over low heat until butter is melted, add parsley and stir. Pour mixture over shrimp and broil 5 to 8 minutes until shrimp are pink.
Combine cocoa, sugar, cornstarch and salt in a saucepan. Add milk slowly, stirring well. Cook and stir constantly until mixture comes to a boil and is thickened. Stir in egg yolks, one at a time. Cook, stirring constantly, about 3 minutes or longer. Remove from heat and stir in butter and vanilla. Cool slightly, then pour into a baked pie shell.
Slice apples into a buttered baking dish. Sprinkle with cinnamon, salt and water. Stir flour, sugar and butter with a fork. Put over apples. Bake at 350° for 1 hour or until crisp. Serve warm with cream. Makes 6 servings.
In long Pyrex dish, put in layers asparagus, eggs and olives. Make a white sauce of the butter, flour and milk; add cheese if desired. Cover asparagus mixture with white sauce and put buttered toast crumbs on top. Bake in 350° oven for 30 or 40 minutes until brown.
Preheat oven to 375°. Combine ingredients. Shape into loaf. Place in baking pan. Bake 45 to 50 minutes. Makes 6 to 8 servings.
Salt and pepper burgers heavily before grilling. Mix sauces as directed. Brush on hamburger patties while grilling.
Choose small, bite-size mushrooms for this dish. Combine the first 6 ingredients in a small saucepan. Heat gently until the sugar dissolves. Add the mushrooms and continue to heat for about 5 minutes, but do not boil. A small sliced onion could also be added at this point. Let the mixture cool; add the sprig of oregano, then refrigerate for at least a day to let the flavor marry. Makes about 3 cups.
Blend flour, cornstarch and salt together in a small bowl. Mix well with a fork. Cream brown sugar, butter and eggs together in another medium-sized bowl. Add the flour mixture to this second bowl of ingredients. Mix well. Slowly pour the scalding milk into this mixture and beat well.
Cook spaghetti. Brown (not burn) butter with minced garlic. Sprinkle layer of Parmesan cheese on large platter. Put 1/2 of spaghetti on top of cheese layer. Sprinkle another layer of cheese over spaghetti. Put remaining spaghetti on top. Sprinkle with more cheese. Spoon hot browned butter on top. Cut in squares and serve.
Stuff each date with an almond. Cut the bacon strips into thirds. Wrap bacon around each date. Secure with toothpick. Place on foil-lined baking sheet. Bake in preheated 400° oven until bacon is crisp.
Peel banana and place in a blender. Add milk, honey and ice. Turn blender on and whip.
In large heavy pan, lightly brown beef and onion in oil. Add tomatoes. (Put through blender or cut up), paste, water, parsley, salt, sugar, garlic, pepper and oregano; simmer uncovered about 30 minutes. Meanwhile, cook lasagna as directed; drain. In 13 x 9 x 2-inch pan, spread 1 cup sauce. Alternate layers of lasagna, sauce, Ricotta, Mozzarella and Parmesan. Bake at 350° for 40 to 50 minutes. Allow to stand 15 minutes to set up; cut in squares to serve. Serves 8.
Combine first 6 ingredients in a mixing bowl; mix well. Pour into 2-quart casserole. Combine brown sugar, flour, 2 1/2 tablespoons melted butter and nuts in a small mixing bowl; mix well. Sprinkle topping over sweet potatoes. Bake at 350° for 30 to 40 minutes.
Combine first 4 ingredients. Add 2/3 cup of cheese. Sprinkle with remaining cheese. Bake at 350° for 30 to 40 minutes.
Drain all fruit, reserving 1/2 cup apricot juice. Pour fruit into casserole dish. Lay 2 large fresh strawberries on top. Sprinkle 1 cup brown sugar on top of fruit. Mix 1/2 cup apricot juice with 1/2 cup rum and pour over fruit. Bake at 350° for 35 minutes. Serve warm. (You may mix ingredients together the night before and bake the following day.)
Saute onion in small amount of butter. Combine all ingredients and bake at 225° for 1 1/2 hours, stirring about every 20 minutes.
Open filo dough; cut in half. With one half, start layering the bottom of a 12 x 9-inch glass pan, brushing each layer with melted margarine. When half is done, mix the cottage cheese, drained, chopped spinach, beaten eggs, Feta cheese and bread crumbs well. Spread this filling over the bottom filo layer. Repeat with second half, brushing each layer with margarine. Cut into squares before cooking. Bake at 375° for 30 minutes or until top is brown.
Mix. Put in two 9 x 13 pans. Bake at 375° for 15 minutes. Stir occasionally, press in pans, cool.
Mix butter, cornstarch, lemon juice, sugar and eggs altogether and bring to a boil. Refrigerate and chill. Layer bananas, dressing and Cool Whip. Repeat. Sprinkle nuts on top.
Grease 13 x 9-inch pan. Place coconut and pecans in bottom of pan. Prepare cake mix as directed on box and pour over nuts and coconut. Melt butter and mix with softened cream cheese and powdered sugar. Spoon over batter. Bake at 350° for 35 to 40 minutes. Let set a few minutes and then turn upside-down on a platter.
In saucepan, combine all ingredients over low heat and stir until cream cheese has melted and mixture is heated through. Serve warm with Ritz crackers. Yields 4 cups.
In a large skillet cook bacon until crisp. Remove from skillet, draining off most of fat. Add onion and green peppers to bacon fat. Cook over medium heat until onion is yellow. Add bacon and remaining ingredients. Cook uncovered over low heat about 15 minutes. Add 1 small can drained tiny peas. Good with pork chops.
Beat eggs and cook in a frypan without stirring. When set, remove from pan and cut into strips. Set aside.
Cut stems off mushrooms and finely chop. Clean out caps of mushrooms. Mix grated cheese, stems, spices or seasonings of your choice. Put into caps. Place on cookie sheet or in casserole dish; bake until cheese is melted and slightly browned.
Wash, peel and slice potatoes. Mix soup, milk and garlic. Pour over potato slices thoroughly. Bake in covered casserole dish in 325° oven for 1 1/2 hours or until fork inserts easily into potatoes. During the last half hour of baking, spread cheese over the top (be sure to keep covered).
Add boiling water to gelatin. Stir to dissolve, then add ice milk and lemon juice. Pour into crust and chill.
Toss together and pack lightly into loaf pan. Bake at 400° until light brown.
Cook pineapple, flour, sugar and cider vinegar until thickened; cool. Combine apples, peanuts and Cool Whip; mix with pineapple mixture in large bowl. Add a few crushed peanuts on top.
Put in pot; cover and cook 30 to 40 minutes. May need to add some water. Yields 6 servings. Good with green beans and corn bread.
Dissolve jello in boiling water; add cold water. Measure 1 cup of jello and add applesauce and cinnamon. Spoon into dessert glasses; chill for 30 minutes. Chill remaining jello until slightly thickened. Prepare whipped topping mix as directed on package. Fold in thickened jello, blending well. Spoon over applesauce mixture in glasses. Makes 4 servings.
Mix all dry ingredients together, then add eggs, vanilla and melted shortening. Mix and roll out on counter with a little flour sprinkled on top. Cut out and bake at 350°.
Combine and mix well in blender. Store in airtight container. For one serving, mix 2 tablespoons mix in 1 cup boiling water.
In 3-quart oblong baking dish, combine soup, milk and pepper. Stir in vegetables and chicken. Bake at 400° for 15 minutes or until mixture begins to bubble.
In skillet, heat butter and saute onion, celery and rice until rice is golden brown. Stir in remaining ingredients. Cover and simmer 15 minutes or until liquid is absorbed. Remove from heat and let stand 10 minutes.
Combine all ingredients, except beets, in a large saucepan. Simmer 15 minutes. Pack beets into hot jars, leaving 1/4-inch head room. Remove cinnamon. Bring pickling liquid to a boil. Pour hot liquid over beets. Leave 1/4-inch head room. Remove air bubbles. Adjust caps. Process pints and quarts 30 minutes in boiling water bath. Yields 6 pints.
Mix sugar and syrup; bring to a boil and boil 1 minute. Remove from heat. Add peanut butter and Cocoa Krispies; drop on wax paper.
Cream the sugar and eggs. Add the pumpkin, oil and water; mix. Add the flour, salt, soda, cinnamon and nutmeg. Bake 1 hour at 350°. Makes 2 loaves.
Add oil and butter and heat. Add sliced onions and cook, covered, until almost tender. Uncover and brown lightly. Take off heat and add the flour (mix). Let sit for 3 minutes. Return to heat and add the beef broth; cook slowly for 1/2 hour. Add scalded milk and remove from heat and stir.
Combine salad dressing, parsley, basil and garlic; mix well. Add cheese, broccoli and noodles; mix lightly. Chill. Arrange tomatoes on platter; top with pasta salad. Makes 6 servings, 363 calories per serving. Preparation time: 20 minutes.
Cook spaghetti. Saute onion and pepper in 3 tablespoons of butter. Mix together soup and milk. Mix all ingredients thoroughly in large bowl. Place in baking dish. Bake at 350° for 30 to 40 minutes until bubbly. (Can freeze after mixing all ingredients together and baking.)
Prepare orzo according to package directions. Add fruits and prepared jello. Let cool before stirring in whipped topping. Refrigerate 2 or more hours before serving.
Rinse and cook wild rice. Brown hamburger; add carrots, celery and onion; saute. Add mushrooms and 1 1/2 tablespoons soy sauce. Simmer together until carrots are almost tender. Add rice and add diluted mushroom soup. Bring to a boil; add salt and pepper to taste and a dash of soy sauce as desired. Pour in casserole and bake at 350° for 30 minutes. Chinese noodles may be added for topping.
Mix together shortening and sugar. Add tomato soup. Add baking soda, dissolved in warm water. Add spices and flour. Pour into a greased and floured loaf pan. Bake at 375° for 30 to 40 minutes.
Mix all. Pour in unbaked pie crust. Top with 1/2 cup coconut. Bake at 350° until set and lightly browned.
In shallow dish, combine flour, salt and pepper. Roll chicken in flour mixture and brown. Remove from skillet. In same skillet, mix the butter, cranberries, water, brown sugar, nutmeg and vinegar (optional). Cook and stir until cranberries burst. Then pour over chicken and bake in oven for 45 minutes. Baste once or twice.
Heat oven to 400°. Grease pie pan or square baking pan. Cook and stir beef and onion until brown and drain. Stir in seasoning mix. Spread in pan and top with chilies. Beat milk, Bisquick and eggs until smooth (1 minute with mixer). Pour over all ingredients. Bake 25 minutes. Top with sliced tomatoes and cheese. Bake until knife inserted in center comes out clean. Cool 5 minutes. Top with lettuce, tomatoes and sour cream, if desired.
Dissolve Jell-O and gelatin in 1 cup boiling water. Add all other ingredients and mix well. Refrigerate until firm.
In a medium saucepan, heat milk, butter and chocolate until mixture boils. Remove from heat. Add confectioners sugar and vanilla. Beat until smooth and creamy. If too thin, let cool slightly.
Alternate layers of green beans and onion rings in a casserole. Mix 1/4 cup juice from beans with mushroom soup and pour over bean and onion mixture. Add cheese. Bake at 350° for 20 minutes.
Cream sugar and margarine. Add egg, beating well. Sift dry ingredients and add to bean mixture. Stir this into the creamed mixture. Stir in apples, raisins and nuts. Bake in greased and floured tube pan for 1 hour at 350°.
Cut bananas and drain the canned fruit, saving the juice from the apricots. Combine all fruit. Mix the pudding with the apricot juice and pour over the fruit. Before mixing fruit, cover bananas with Fruit-Fresh.
Using a 9 x 12-inch pan, tear lettuce in little pieces and fill pan almost 1/2 full. Add onions and celery. Add defrosted peas; cover lettuce fully. Spread mayonnaise (about 1 cup) to cover peas. Sprinkle sugar on top of mayonnaise. Cover with shredded cheese; cover completely. Garnish with bacon on top.
Melt almond bark. Mix well in a large bowl the dry ingredients, then quickly stir in the melted almond bark. Spoon onto wax paper. Let stand 20 to 30 minutes. Store in an airtight container.
Wash unpeeled potatoes; cut lengthwise into wedges or strips. Place, skin side down, on 9 x 13-inch baking dish. Combine remaining ingredients; brush over potatoes. Bake at 375° for 1 hour, brushing with oil-cheese mixture every 15 minutes. Turn potatoes over the last 15 minutes.