HumbleIntelligence/food-ner-1-Million huggingface dataset:
Prepare Crust: Spray 9-inch fluted pan tart pan with removable bottom with nonstick cooking spray. Set aside. Mix together ingredients with electric mixer on medium. Stir in hazelnuts; pat dough evenly over bottom and up sides of prepared pan. Freeze 15 minutes. Heat oven to 350°. Bake crust for 15 minutes. Cool completely.
Blend together in mixer bowl all ingredients except nuts. Beat for 2 minutes at medium speed. Stir in nuts. Pour into greased and floured tube pan. Bake at 350° for 45 to 55 minutes until center springs back when lightly touched. Cool in pan for 25 minutes; invert on plate and drizzle with glaze.
Preheat oven to 400°. Steam spinach and broccoli until thoroughly thawed. Pour sauce on the bottom of casserole dish. Spread a layer of cooked ziti, followed by a layer of spinach, a layer of broccoli, sliced Mozzarella and several spoonfuls of Ricotta cheese. Pour sauce generously over final layer, then repeat layers. Spread last layer of sauce, then sprinkle Parmesan cheese on top. Cover with foil and bake 45 minutes. Remove foil and bake an additional 15 minutes. Serve with garlic bread.
Brown meat, onions and garlic in oil. Add celery, soup and mixed vegetables. Stir in rice and seasonings. Turn into 2 1/2-quart casserole. Cover and bake 25 minutes at 350°. Remove cover and top with cheese and almonds. Return to oven for 5 minutes or until cheese melts. Makes 6 to 8 servings.
Heat oven to 350°. Line muffin pans with paper cups; set aside. In 1-quart saucepan, heat butter and chocolate over low heat, stirring occasionally, until chocolate is melted (5 to 6 minutes). Let cool 5 minutes.
Brown bacon and onions; add to beans. Mix together other items and add to beans. Cover with strips of raw bacon. Bake, uncovered, in 325° oven for 6 to 8 hours or overnight.
Thaw hash browns for 30 minutes. In a 9 x 13-inch pan mix the first 6 ingredients. Sprinkle corn flakes on top and bake in a 375° oven for 1 hour. Serves 10.
Bake potatoes. Cut off tops. Scoop out insides and whip with all ingredients except crabmeat. Fold in crabmeat. Put back in shells. Bake in 450° oven for 10 to 15 minutes. May be made ahead and refrigerated or frozen. If frozen, allow 30 to 45 minutes baking time.
Layer the lettuce, cauliflower, onion and bacon. Spread the Miracle Whip over top and sprinkle with sugar and cheese. Cover and refrigerate (overnight if possible). Stir well about 15 minutes before serving.
In heavy pan, brown beef in shortening. Pour off fat. Add soup mix and water. Cover; simmer 1 1/2 hours. Add vegetables. Cover; cook 20 minutes more. Gradually blend 1/3 cup additional water into flour until smooth; slowly stir into stew. Cook; stir until thickened. Makes 4 to 6 servings.
Preheat oven to 350°. Blend softened cream cheese and 2 Tbsp. of margarine until smooth. Add the chicken, salt and pepper, milk and pimiento, and mix well. Open the Quick Crescent Rolls and separate the dough into 4 rectangles. Put 1/2 c. of the chicken mixture on each rectangle. Pull the 4 corners of the dough together over the chicken mixture, and twist to seal. Brush the tops with the remaining 1 Tbsp. of melted margarine. Sprinkle all with the crushed croutons. Bake on an ungreased cookie sheet 20-25 minutes until golden brown.
Mix hamburg, breadcrumbs, milk, onions, salt, Worcestershire sauce and egg together. Make 1-inch balls. Cover; cook over medium heat until brown.
Preheat oven to 350°. Use a food processor fitted with a steel blade. Place half of each of the ingredients in the bowl and process until smooth. Mound this batch into a greased loaf pan. Repeat process with remaining portion of the ingredients and add to the loaf pan. Bake 45 minutes or until cake is spongy to the touch. Cool and unmold. Slice and serve. Serves 4.
Combine pudding mix, jello, water and lemon juice in a saucepan. Cook and stir over medium heat until mixture comes to a boil (can microwave). Pour into a bowl and chill until thickened. Fold in Cool Whip, blending well. Stir in strawberries. Pour into pie shell and chill until set 1 to 2 hours. Garnish with strawberries and trim with Cool Whip.
Mix 1/2 of butter or margarine with cheese and melt together. Combine with cooked and drained broccoli. Put mixture in casserole dish and set aside. Fry crushed crackers in 1/2 butter or margarine until brown. Layer on top of broccoli-cheese mixture and bake, covered, at 350° for 1/2 hour.
Sprinkle Lipton onion soup in buttered casserole. Over that pour 1 cup uncooked rice (Minute works). Lay pieces of uncooked chicken over this and pour cream of chicken soup and water. Bake 2 hours at 325° uncovered in shallow casserole such as 9 x 12-inch or 8 x 15-inch.
Brown beef with celery and onion. Drain off fat. Mix meat with remaining ingredients. Cover and cook in slow cooker 3-4 hours. Serve on buns.
Crush Oreo cookies. Mix crumbs with enough melted butter to press into the bottom of a round spring-form pan (a regular pan can be used). Place in the freezer until firm. Remove from freeze and fill pan with coffee ice cream, pressing down firmly. Place in freezer again until ice cream is firm. (This dessert may be made in layers.) Cover with fudge topping (using a warm topping is easier to spread). Place in freezer to set. When fudge is hard, cover with whipped topping and serve.
Beat vanilla, oil, sugar and eggs. Sift flour, soda and salt. Add nuts and apples. Bake for 1 hour at 350°.
Blend cake mix, pudding, water, eggs and oil. Beat at medium speed. Stir in pecans.
Bring 5 quarts of water, 3 tablespoons salt and lemon to a boil in a large saucepan. Add half the shrimp and reduce the heat to medium. Cook, uncovered, for 3 minutes. Remove shrimp with a slotted spoon to a bowl of cool water. Bring water back to a boil and repeat with the remaining shrimp. Let cool. In a separate bowl, whisk mayo, mustard, wine, 1 teaspoon salt, pepper and dill. Combine with shrimp. Add the red onion and celery. Serve chilled.
Cream margarine and sugar. Add eggs one at a time. Add sifted dry ingredients alternately with sour cream. Blend in almond extract. Grease 8-inch tube pan. Put 1/2 batter in pan. Layer with cranberry sauce. Layer 1/2 more batter. Bake at 350° for 40 to 45 minutes. Remove from pan after cooling for about 25 minutes. Ice with 3/4 cup of confectioners sugar, 1/2 teaspoon almond extract and 1 tablespoon warm water. Sprinkle with chopped nuts.
Cook sugar, water and syrup to 300°. Remove from heat and add the flavoring and food coloring. Pour onto a greased pan. Let stand until cool and break into pieces.
Melt butter. Add sugar, cocoa and milk. Bring to a boil; cook for 3 minutes. Remove from heat and add remaining ingredients. Drop by teaspoons onto waxed paper. Let cool 10 minutes. Makes approximately 6 dozen cookies.
Brown potatoes with butter and onion in a skillet. Sprinkle over the potatoes all the seasonings and herbs. Do this about 1/2 hour. Add 1/2 cup butter and 1 small onion to the potatoes. Cook 15 minutes more. Serves 6 people.
Mix well. Bake at 350° for 1 hour. Bread can be baked in a sheet pan.
Carefully spread peanut butter across one of the pieces of bread, insuring that peanut butter evenly covers entire surface. Take butter knife used and gently wipe peanut butter on second piece of bread to clean knife. Take teaspoon and dab strawberry jam on second piece of bread. Then take knife and spread jam across entire surface. Make sure not to get jam along outside bread edges or crust. Once jam has been spread, place first piece of bread, peanut butter side down, on top of bread piece with jelly side facing up. Peanut butter and jam will come in contact with each other causing the two pieces of bread to be held together. Avoid excessive pressure.
Cook tomatoes, potatoes and onion slowly until potatoes are done. Add other ingredients. Simmer on low.
Mix 1 teaspoon cornstarch with chicken broth; set aside. Combine 1 tablespoon cornstarch, soy and chicken. Mix well to coat chicken; set aside.
Peel, cut and cook potatoes until tender. Place ingredients in casserole dish in layers. Alternate tuna, potatoes, mushroom soup and onion. Bake at 350° for 30 minutes. Remove from oven; top with sharp cheese as desired. Heat until cheese melts.
Combine all ingredients until blended. Makes 1 1/2 cups. Great on chicken and fish.
Cream margarine and sugar. Add eggs, one at a time. Mix well. Slowly add flour until mixture is smooth. Add walnuts; mix well. Grease and flour cake pan and bake at 350° for 1 hour and 15 minutes. Batter also makes 2 lamb cakes. Top with Cream Cheese Frosting.
Combine butter or margarine, sugar, cocoa and vanilla in the top of a double boiler. Cook over simmering water until butter melts. Stir in egg, continue cooking and stirring until mixture is thick, about 3 minutes. Blend in graham cracker crumbs and coconut. Press into greased 9-inch square pan. Refrigerate.
Melt cheese in saucepan while browning hamburger and sausage in large skillet. Drain fat. Combine all ingredients and mix completely. Serve over nacho chips.
Cream butter. Add cocoa and sugar alternately with milk. Beat to spreading consistency. Blend in vanilla.
Combine first 6 ingredients. Follow package directions exactly for working with phyllo dough. Layer in lightly buttered 9 x 9 x 2-inch baking dish: 8 buttered pastry sheets, 1/3 cheese mixture, 2 buttered pastry sheets, 1/3 cheese mixture, 2 buttered pastry sheets, 1/3 cheese mixture and 6 to 8 buttered pastry sheets. Brush top leaf well with remaining butter. Bake at 350° for 35 to 40 minutes until Gibanica is golden brown and puffed. When slightly cooled, cut into small squares to serve as an appetizer or into large squares to serve as main dish. Serves 6 as main dish.
Cook pinto beans in crock-pot until done. Add flour and meal at the same time with the beans and mix together. Add onion, if using. Spoon into skillet with olive oil or shortening. Brown on both sides and serve hot or cold.
In large mixing bowl with electric mixer at medium speed, beat butter and peanut butter until blended. Gradually add both sugars, beating until fluffy. Add eggs, one at a time, until smooth. Beat baking soda and flour into batter at low speed, until thoroughly blended. With spoon, stir in chocolate chips. Drop batter from tablespoon onto ungreased cookie sheets, then lightly flatten each with back of spoon. Bake for 12 to 15 minutes. Cool on wire racks. Makes about 6 dozen cookies.
Cream all the ingredients together; mix thoroughly. Put in baking dish and cover top with crushed potato chips. Heat at 350° until bubbly.
Brown stew meat in a skillet. Drain and pour into saucepan. Add water. Let cook for about 20 to 25 minutes. Add carrots. Let cook for about 10 minutes. Add potatoes, tomato sauce and chili seasoning. When this mixture starts boiling, cook for about 25 minutes on medium or until mixture is thick. Stew should be thick. Water can be added during cooking time as needed. Stir often.
Combine powdered sugar and butter in a large mixing bowl and beat with an electric mixer until smooth. Stir in peanut butter and cereal, mixing with hands if needed. Shape dough into 1 1/2 x 1-inch logs. Chill. Spread tops of cookies with frosting.
In a large bowl, combine all ingredients. Turn into 2 1/2-quart bean pot or casserole. Bake at 350° for 2 hours, stirring occasionally. If you use a crock-pot, cook on high 4 to 6 hours.
Combine cream cheese and margarine; blend in flour. Chill 1 hour. Shape into 1-inch balls. Press into tiny ungreased muffin tins.
Cut broccoli flowerets into smaller than bite size pieces. Cut off tough outer layer of the stalks and chop the tender part into small pieces. You need about 8 cups of broccoli. In a small skillet, saute the bacon until crisp. Set aside. Slice the onion lengthwise, then cut into julienne strips. In a large bowl, combine the broccoli, onion, raisins and bacon. In a small bowl, whisk together the mayonnaise, sugar, vinegar and pepper. Combine the dressing with the vegetables and refrigerate for at least 2 hours before serving, mixing once during this time. At serving time, stir in the sunflower seeds.
Mix all ingredients together except 1/2 of cheese. Place in greased 2 quart casserole dish. Top with remaining cheese. Bake in oven at 350° for 30 minutes covered with foil. Mixture should be bubbly and cheese melted.
Prepare German chocolate cake mix. Pour 1/2 batter in oblong pan. Bake at 350° for 10 minutes.
Clean and prepare cauliflower and broccoli into bite size pieces. Shred lettuce and mix together with first 2 ingredients. Slice crosswise red onion and let the onion rings fall apart loosely. Fry bacon real crispy and drain, then crumble over the before things. Mix honey and mayonnaise well and pour over salad. Sprinkle cheese over top. Mix up real well. This will keep for several days if sealed and put in the refrigerator.
Drain strawberries; set aside syrup and fruit. Dissolve gelatin in boiling water. Add sugar, reserved strawberry syrup and lemon juice. Chill until partially set. Prepare whipped topping mix according to package directions. Fold whipped topping and reserved strawberries into gelatin. Pour into crust. Chill several hours until firm.
Mix all ingredients in glass or stone bowl and let rise to double its size.	Knead it good and make out into rolls. Let rise and bake. Never fails!
Mix together. Pour into crust and bake. Bake at 450° for 5 minutes. Reduce heat to 375° to finish baking.
Beat together cheese, sugar, and peanut butter until very creamy. Fold in cool whip. Pour into graham cracker crust. Garnish with chopped nuts or slivered chocolate. Chill 6 hours before serving.
Heat shortening in a heavy pan and blend in the flour. Cook over medium-high heat until roux is golden brown, stirring constantly. Add vegetables and cook and stir 2 minutes. Add water, tomato sauce, dry seasonings and lemon. Turn heat low; cover pan. Watch closely and simmer 20 minutes, stirring occasionally. Add shrimp and heat. Serve over fluffy rice. Yield: 4 servings.
Combine cream cheese, brown sugar and vanilla. Thin with milk. Use with fresh pineapple, apples, bananas, grapes, strawberries, etc. Arrange on leaf lettuce.
Drain spinach, pressing between paper towels. Saute squash, bell pepper, onion in hot oil in a large skillet over med. high heat for 6 minutes. Remove from heat. Stir in spinach, chicken, next 6 items and 1 1/2 c. cheese. Spoon into lightly greased 13 X 9 baking dish. Bake at 350° for 30 minutes. Sprinkle remaining 1/2 cheese on top and bake 5 more minutes.
Preheat oven to 350 degrees. Place the graham crackers in a 10x15x1 inch jelly roll pan. Sprinkle the marshmallows over the crackers. Combine the brown sugar, butter, and cinnamon in a small saucepan. Heat until the sugar is dissolved and the butter has melted. Remove from the heat. Stir in the vanilla extract. Pour this mixture over the crackers and marshmallows. Combine the pecans, cherries, and coconut. Sprinkle on top of caramel mixture. Bake for about 5 minutes or until the topping is bubbly and the marshmallows begin to melt. Remove from the oven and place on a rack to cool. Cut into small squares.
Preheat oven to 375°. Combine dry ingredients in an ungreased 8 x 8-inch baking pan. Add liquid ingredients and stir with a fork until completely mixed. Bake 25 to 35 minutes at 375°. Bake 35 to 40 minutes at 350° (apt. oven). Bake cupcakes at 375° for 25 to 30 minutes (apt. oven).
Combine soup, milk, salt and mayonnaise. Lightly saute the onions and mushrooms; add soup mixture. Blend well. Stir in cheese, shrimp and cooked noodles. Pour into buttered 2-quart casserole. Bake, uncovered, for 35 minutes at 325°. Top with Chinese noodles; bake another 10 minutes. Serves 4.
Combine cottage cheese and Jell-O, mix. Drain off as much juice as you can off pineapple and mix with cottage cheese and Jell-O. Mix in thawed Cool Whip and let sit overnight.
Wash and sort beans. Cover with cold water; let soak overnight. In the morning, place beans in Dutch oven. Cover with fresh water. Cover; cook to boiling point for 30 minutes. Skim off. Cut the salt pork into strips and fry until golden brown. Add to beans, along with salt, pepper, mustard, molasses, onion, brown sugar and catsup. Cover and simmer over low heat, or bake for several hours. Serves 10 to 12.
Mix everything together but olive oil. Let stand 15 minutes. Gradually add olive oil. Store in refrigerator. Makes about 2 cups.
Mix first 7 ingredients. Pour into pie pan. Drain peaches (reserving juice) and put on top. Mix cream cheese, 1/2 cup sugar and peach juice; spread on top. Don't put too close to sides of pan. Sprinkle on 1 teaspoon sugar and cinnamon. Bake at 350° for 30 to 35 minutes.
Combine the cranberries, orange and sugar; let set overnight. Dissolve gelatin in the hot water. When gelatin starts to jell, add remaining ingredients; mix thoroughly. Pour into oiled salad mold. Refrigerate until set. Serve on lettuce leaves with mayonnaise.
Mix in small bowl softened cream cheese, drained crab meat and seafood sauce. Serve with crackers.
Follow mixing directions on box. Add remaining ingredients. Bake in tube pan as box directions tell.
Mix cake mix with eggs and oil. Add oranges, juice and all. Stir carefully. Pour into greased and floured 9 x 13-inch cake pan. Cook required time on cake box. Cool. Frost with a mixture of the remaining ingredients.
Bring sugar, syrup and water to a boil, stirring often. Cook until syrup forms a hard ball in a cup of cold water. When hard ball stage is reached, pour over beaten egg whites. Stir until warm. Add chopped nuts of your choice. Beat until cool enough to drop on wax paper or greased cookie sheet.
Cover chicken with water; add salt and cook until tender, about 45 minutes or more if needed. Remove chicken from broth to cool. Strain broth and return broth to cooker.
Wash peppers; remove stem ends. Remove all seeds. Place in salt water; cook for 5 minutes. Remove from water. Mix all other ingredients thoroughly; fill peppers. Place in baking dish; bake in oven at 350° for 45 minutes to 1 hour.
Toss steak in flour to coat. Heat oil in Dutch oven. Add steak and cook until lightly browned. Add onions and peppers. Cook until onions are limp. Add remaining ingredients except chips and sour cream. Stir until beans are thoroughly blended. Simmer 20 minutes. Ladle and top with chips and sour cream.
Combine oil, sugar and eggs in mixer bowl. Beat at medium speed for 3 minutes. Blend in flour, salt, soda, cinnamon and 2 teaspoons vanilla. Fold in apples and pecans. Pour into greased and floured tube pan. Bake at 350° for 1 hour and 20 minutes. Cool for 20 minutes before removing from pan. Combine brown sugar, butter and 4 tablespoons vanilla in saucepan. Boil for 2 minutes. Pour over cake while hot.
Remove all gristle from meat and season with meat tenderizer and brown in skillet; drain. In a big soup pot, mix tomatoes, tomato sauce, paste, corn, mixed vegetables, onions, salt, pepper and sugar. Add meat, cook on medium-low heat for 2 to 3 hours. Add potatoes and cook until potatoes are done. This makes a lot of soup.
Mix sugar and boiling water until sugar dissolves. Add tea bags to boiling water and steep 10 minutes. Mix all ingredients together and chill. Makes 1 gallon.
Melt margarine in large baking dish. Add Kitchen Bouquet. Mix well and cover both sides of chicken with this mixture. Salt and pepper chicken. Bake, covered, until tender at 325° for 1 1/2 hours. Put mushrooms on top and bake with chicken the last 5 minutes.
Dissolve jello in 2 cups hot water. Add ice cream and stir until melted. Place in refrigerator. When it starts to jell, add well-drained pineapple, marshmallows and pecans. Chill until jelled.
Preheat oven to 350°. Lightly grease 4 (6 ounce) ramekins or custard cups. Combine all ingredients. Spoon into cups. Bake about 25 minutes until lightly browned and puffy. Garnish, if desired. Yield: 4. Easy, make ahead dinner party side dish. Great with grilled meat or seafood!
Drop noodles into boiling water and boil until tender. Drain. Place small amount of fat in frying pan, add onion and beef and brown together. Add tomato soup and 1/2 soup can of water. Let come to a boil; add cheese, stir. When cheese is melted, add noodles. Place in greased baking dish and bake at 425° for 20 minutes.
Cut beef into thin strips. Combine with soy sauce, garlic and ginger. Stir and set aside while preparing vegetables. Heat oil in a large skillet. Add beef and stir over high heat until browned. Cover and simmer for 30 minutes on low heat. Turn heat up and add vegetables. Stir until tender, but crisp, about 10 minutes. Mix cornstarch with water; add to pan. Stir until thickened. Add tomatoes and heat through. Serve over rice.
Mix all together, using half of the chips in the batter. The other half goes on top. Using an 8 or 9-inch square dish, microwave on High for 6 1/2 minutes. Easy treat for kids.
Drop shrimp into boiling salted water. Reduce heat; simmer for 5 minutes. Drain and rinse with cold water. Cook noodles as directed on package; drain well. Combine noodles with soup, sour cream, onions, green pepper, dried dill weed, pepper and salt. Cut 1/4 of the shrimp into thirds; fold cut shrimp and cheese into noodle mixture. Spoon into a shallow baking dish. Cover tightly with aluminum foil; bake at 350° for 20 minutes. Remove foil; arrange remaining shrimp in rows on top of casserole. Return to oven for 10 minutes, or until hot and bubbly. Garnish with tomato slices and fresh dill weed or parsley sprigs. Makes 6 servings.
In a casserole dish, mix all can goods and stir until well blended. Stir in crushed corn chips and taco seasoning to taste. Mix well. Top with shredded cheese and bake in oven for 20 to 30 minutes at 350 degrees until good and hot.
Mix margarine with 1 box of 10x sugar. Mix well. Fill box with flour, not quite full. Add 1 egg and 1/5 of flour to margarine-sugar mix. Blend well. Continue to add eggs and flour until well blended. Add extract and mix well. Place in ungreased loaf (tube) pan. Bake starting in cold oven at 325° for 1 1/2 hours. Check at 1 hour and thereafter.
Cream all ingredients together (except almonds) and spread into a shallow baking dish. Cover with almonds. Bake at 375° for 15 minutes. Spread on crackers.
Sift together flour, salt, baking powder and sugar. Mix with corn meal. Combine egg, milk and shortening. Add to dry ingredients and stir with fork until moistened. Bake in greased 9-inch square pan at 425° for 40 minutes.
Mix the first seven ingredients well; put in loaf pan. Cover with bacon if you like that flavor. Pour tomato sauce over all. Bake 1 hour at 350°.
Cook meat and onion. Sprinkle in salt. In large bowl, combine pasta, 3 cups of Mozzarella cheese, cottage cheese, eggs and Parmesan cheese. Pour into 9 x 13 pan which has been sprayed with Pam. Top with meat mixture and spaghetti sauce. Cover and bake at 350° for 45 minutes. Uncover and sprinkle with remaining Mozzarella cheese. Bake, uncovered for 15 minutes. Let stand for 10 minutes before serving.
In 9 x 13-inch pan, melt margarine. Remove from heat. Sprinkle crumbs over margarine. Pour condensed milk evenly over crumbs. Top with chocolate chips, coconut and nuts; press down gently. Bake at 350° for 25 minutes. Cool. Cut into 3 by 1 1/2 inch bars.
Preheat oven to 350°. Crumble together cake mix, brown sugar, cinnamon and margarine. Reserve 1 cup mixture. Spread rest of mixture on bottom of 9 x 13-inch pan. Mix together yogurt and egg; pour over apples in pan. Sprinkle reserved mixture over top. Bake at 350° for 20 to 25 minutes.
Brown meats; drain fats. Add water, tomato paste, onion, mushrooms, oregano, 1 1/2 tablepoons salt, sugar and garlic. Simmer, uncovered, 30 minutes. Stir occasionally. Combine cottage cheese, Parmesan cheese, egg, parsley and 1/2 tablespoon salt. Cook manicotti in water until tender, about 20 minutes. Drain. Rinse in cold water; drain.
Brown meat and onion until done. Add other ingredients. Simmer over low heat about 20 minutes or until thick. Serve while hot.
Melt margarine and mix with flour and pecans. Pat mixture in a 13 x 9-inch pan. Bake at 350° for 15 to 20 minutes. Cool.