HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix jellos and boiling water; let jell in refrigerator. Mix jello, fruit and 1 package miniature marshmallows with juice. Pour in 9 x 13-inch pan. Mix 8 ounces Cool Whip and 1 cup mayonnaise. Spread over jello. Garnish with pecan pieces or grated sharp cheese. Chill several hours.
Season squash and rice while cooking. Mix all ingredients together and place in a casserole dish. Bake at 350° until bubbling, about 25 to 30 minutes.
Drain pineapple and oranges. Reserve juices. Add enough water to juices to measure 1 1/2 cups. Dissolve gelatin in hot tea. Add 1 1/2 cups liquid and chill until consistency of unbeaten egg white. Fold in fruit and water chestnuts. Put in mold and chill. Before serving, make dressing. Combine mayonnaise, whipping cream, rind, sugar and mace. When ready to serve, put one bed of lettuce and garnish with carrot strips. Put the dressing in center.
Preheat oven to 400°. Cut bread in 1/2 lengthwise; put cut side up on foil lined cookie sheet. In medium size skillet, heat oil until hot; add onion and garlic. Cook stir until tender, 4 to 5 minutes. Add spinach and heat until warm (1 minute). Remove from heat; stir in Parmesan cheese and Italian seasoning and mix well. Spread spinach mixture evenly over bread halves. Sprinkle with tomato, Mozzarella cheese and basil. Bake for 8 to 10 minutes or until cheese is melted. Cut into slices.
Mix well with mixer. Pour on top of the first. Bake at 325° for 55 to 60 minutes.
Drain pineapple; save juice. Mix first 3 items in a large bowl and set aside. In a saucepan, mix pineapple juice, sugar, flour, vinegar and egg. Cook until thick. Let cool. Mix Cool Whip into mixture. Add to apple mixture; stir in peanuts. Garnish top with peanuts. Let stand in refrigerator overnight.
Mix ground beef, rice, 1/4 cup of water, chopped onion, seasoned salt, garlic powder, pepper and Worcestershire sauce. If mixture seems dry add enough water to form into balls. Shape mixture into any size ball. Smaller balls will cook faster. Place shallow level of oil into a 10 to 12 inch skillet. Cook over medium heat, browning meatballs on all sides. When done, drain off excess oil. Meatballs should be browned evenly with a bit of crunchiness to them. This will soften in the simmering phase but leave bits flavoring the tomato paste. Take can of tomato paste and paint over each ball with a spoon or knife in the same pan. Take approximately 1/2 cup of water and pour over pasted meatballs. Cover and simmer on low for 20 to 30 minutes. Occasionally turn the meatballs thoroughly coating with paste. This will make a tomato gravy. If too thick, add more water sparingly. If too thin, leave cover off and continue to simmer. Serves 4 to 6.
Combine ingredients and bake at 325° for 1 1/2 hours. Last 1/2 hour, cover with crushed potato chips.
Mix dry ingredients together and then add the milk and slightly beaten egg yolks and stir well. Cook until thickened and stir constantly so it won't stick to the bottom of the pan. Fold in 3/4 cup moist shredded coconut just before you fill the baked pie shell. Sprinkle whip cream or meringue topping with 1/4 cup coconut.
Cream butter; add sugar gradually. Add eggs, one at a time, beating after each addition. Sift flour, salt, baking powder, cocoa and cinnamon together. Mix in dry ingredients, alternating with small amounts of milk. Add vanilla. Grease a 10-inch tube pan and flour lightly. Spoon in batter.
In a large microwave-safe bowl, melt chocolate at high for 1 minute or until chocolate is melted. Stir in and mix peanut butter and peanuts. Gently stir Kellogg's Crispix cereal into chocolate-peanut butter mixture, until well coated. Place confectioners sugar in a 2-gallon storage bag. Add coated cereal to sugar and close bag. Gently shake cereal mixture until well coated. Store in airtight container in refrigerator. Makes 8 cups.
Mix all ingredients except cream cheese, eggs, green onions and salsa. Cover and refrigerate 2 hours. Spread cream cheese on round serving plate. Spoon bean mixture evenly over cream cheese. Arrange eggs on bean mixture around edges along with salsa. Sprinkle with green onions. Serve with tortilla chips. Serves 12.
Preheat oven to 350°. Put 1 cup flour into bowl. Cut in butter; sprinkle with 2 tablespoons water and mix with fork. Mix into a ball and divide in half. Pat and roll dough into 2 (12 x 3-inch) strips. Place 3 inches apart on ungreased baking sheet.
Preheat oven to 350°. Peel potatoes and onions; cut into round slices. Place on bottom of baking dish. Cover entire bottom, making a second layer and layering onions over taters. Place chicken breasts over the onions and potatoes. Cover lightly with safflower oil. Sprinkle lightly with pepper, parsley and oregano. Cover entire dish with stewed tomatoes. Bake 1 hour. Serves 4.
Mix ingredients together as listed. Bake at 350° for 8 to 10 minutes.
Cook, bone and dice the chicken. Place uncooked rice in bottom of a flat 8 x 12-inch pan. Put diced chicken on top of rice. Mix soups and water together and pour over rice and chicken. Top with crushed potato chips and slices of margarine. Bake in a 325° oven for 2 hours.
Cook meat in skillet until done. Add salt, pepper and garlic. Add green chili peppers, onions and beans. Quarter soft tortillas and spread in a 13 x 9-inch cake pan. Pour meat mixture over tortillas. Cover with a layer of cheese, then another layer of soft tortillas. Add sour cream and soup, then another layer of cheese. Dry fry remainder of tortillas and eat as chips with casserole.
Mix together sugar, flour, beaten eggs, vanilla and butter. Fold in nuts. Pour into unbaked pie shell. Bake 40 to 50 minutes at 375°.
Let kids roll out their own biscuit dough and put Ragu Pizza Sauce on dough. Then they may add grated cheese and any other toppings they like, such as mushrooms or sausage. Bake at 400° for 8 to 10 minutes.
Line a jelly roll pan with foil and place saltines in pan. Boil brown sugar and margarine for 3 minutes. Pour over crackers and bake for 5 minutes at 400°. Immediately sprinkle chocolate bits and spread until smooth, then sprinkle on nuts. Keep in cool place. Break apart when completely cooled.
In saucepan or in microwave, heat the brown sugar and corn syrup until dissolved. Add the peanut butter; stir until well mixed and melted. Pour in cereal; stir until Cheerios are evenly coated. Press into an ungreased 8 x 8 x 2-inch square pan. Cool until firm, then cut in squares.
Cream butter; gradually add sugar and egg, slightly beaten. Sift flour, baking powder and salt; add to milk. Add blueberries. Combine all ingredients. Fill tins 2/3 full. Bake at 400° for 20 to 25 minutes.
Mix together and add clam liquid, if needed. This may be served warm or cold with crackers or toast squares.
Saute ground beef, celery and onion in large skillet. Add water, tomato sauce, salt, paprika and monosodium glutamate. Add pork and beans. Simmer while preparing your favorite biscuit recipe; don't bake. Put meat mixture into 12 x 8-inch or 13 x 9-inch baking dish. Top with biscuits. Bake at 425° for 25 to 30 minutes until biscuits are golden brown. Yield: 6 to 8 servings.
Chop onion and cook with meat. Drain. Add taco seasoning; use a little less water in sauce so it's less juicy.
Break up meat and saute with onion. Remove and reserve. Cook milk at low temperature with potatoes and bay leaf for 20 minutes, or until potatoes are done (watch to keep from scorching). Add salt, pepper and corn, then sausage. Serve hot. Excellent with corn bread.
Sift together flour and salt. Pour salad oil and cold water into measuring cup (do not stir). Add all at once to the flour mixture. Stir lightly with a fork. Form into 2 balls; flatten dough slightly. Roll each between two 12-inch squares of waxed paper. When dough is rolled in a circle to edges of paper, it will be right thickness for crust. Peel off top sheet of waxed paper and fit dough, paper side up, into pie plate. Remove paper. Makes enough pastry for one 8 or 9-inch double-crust pie.
In large casserole, mix together tomato sauce, tapioca, water with bouillon dissolved in it, wine, beef stew meat (cubed), salt and pepper. Cut up potatoes, carrots, onions and celery; add to other ingredients and mix well. Cook in 250° oven for 4 to 4 1/2 hours. Keep covered during cooking time.
Melt bits and peanut butter and add Cocoa Krispies. Stir until coated. Lightly butter a 9 x 9-inch pan. Press mixture into pan. (Do not cook.)
Mix by hand the first 5 ingredients. Take mixture and spread 3/4 of a tortilla with it. Roll up tightly and secure with a toothpick. Finish out the rest of the tortillas this way and refrigerate at least 2 hours. Slice to desired thickness and skewer with party pick.
Bake cake. Prepare pudding mix with milk. Layer ingredients in large punch bowl. Begin with 1/2 can pie filling, add layer of cake (crumbled), 1 banana, 1/2 can pineapple and 1/2 of prepared pudding; repeat layers. Ice with Cool Whip. Decorate with fresh strawberries.
Grease bottom and side of a 13 x 9-inch pan. Reserve 2/3 cup cake mix for filling. In large mixing bowl, combine cake mix, butter and egg. Mix until moist. Press into prepared pan. Bake at 350° for 15 to 20 minutes until light golden brown. Meanwhile, prepare filling. Pour over partially baked crust. Sprinkle with 1 cup chopped pecans.
Cream the shortening and sugar. Add eggs. Add pineapple and vanilla. Sift flour, baking powder, soda and salt; add to creamed mixture. Add nuts. Drop by teaspoonfuls onto greased cookie sheet. Bake 10 minutes or until done at 375°.
Combine all ingredients in a baking dish (greased). Bake at 350° for 20 minutes. Remove from oven and top with biscuits made from scratch or Bisquick or refrigerator type (your choice). Return to oven at 400° and cook for 12 to 15 minutes, until biscuits are brown.
Grease loaf pan. Mix well and put in loaf pan. Cook at 325° for 1 hour.
Boil the potatoes. After boiled, drain and cut each one in half. With a spoon, make hole on each half of potato big enough to fit a boiled egg inside. After you have made all the holes, put the boiled egg between 2 halves of potato and close the potatoes. Put the potatoes in a baking pan.
Mix flour, sugar and cocoa together. Add eggs, milk and butter. Pour into 8-inch pie crust. Bake 1 hour at 350°. Use egg whites for icing.
Mix all ingredients together in a 9 x 13-inch pan. Bake at 400° for 25 minutes.
Cream margarine and shortening. Gradually add sugar, beating until light and fluffy. Add eggs, beating well. Combine flour, soda and salt. Add to creamed mixture, beating well. Stir in pecans. Drop dough by level tablespoonfuls 2-inches apart onto lightly greased cookie sheet. Bake at 350° for 12 to 15 minutes. Cool slightly on cookie sheet.
Brown ground chuck and drain. Then combine in crock-pot with all other ingredients. Cook for 4 hours on medium. Delicious.
Mix all ingredients and pour into 9 x 13-inch pan. Bake at 350° until bubbly.
Mix all ingredients well and pour into 13 x 9-inch pan. Cook 45 minutes at 350°.
Bake 1 cup of sesame seed for 1 hour at 300° to toast. Add brown sugar, oleo, vanilla and egg; mix well. Gradually add sifted flour, salt, baking powder and sesame seed. Drop by teaspoonfuls on baking sheets. Bake 7 to 9 minutes at 350°.
Bring cheese to room temperature. Finger in 1/2 package diced beef, scallions and Worcestershire sauce. Mold into ball and roll in the rest of diced beef.
Combine all ingredients, mixing well. Chill about 1 hour. Makes 6 cups.
Spread mustard on both sides of chops. Dip in flour. Fry until brown. Add chicken noodle soup and simmer until tender.
Mix all together and beat for 4 minutes. Pour into 3 small greased and floured bread tins (7 3/8 x 3 5/8 x 2 1/4-inch). Bake at 350° for 40 to 50 minutes.
Cook broccoli according to package directions. Drain; keep warm. Combine butter, sugar, soy sauce and 1 tablespoon water. Heat until butter melts. Pour over broccoli. Top with seed.
In a food processor or medium size bowl with electric mixer, beat strawberries until pureed. Beat into butter (mixture should have a few small pieces of fruit in it). Beat in sugar and pack into serving bowl. Refrigerate.
In shallow pan, arrange nuts and 2 teaspoons butter. Bake in a 350° oven, stirring often, for 25 minutes. Cool.
Cook the meat until no longer raw in a heavy pot over medium heat. Stir while cooking to break it up in small pieces and keep from burning. Add onion and garlic. Cook another two minutes while stirring gently. Add all other ingredients. Simmer five minutes. Serve over brown rice. This is delicious. I make it often.
In electric frying pan, scorch meat on both sides. Keep meat in middle of pan and add water until pan is 3/4 full. Put cabbage in far corners. Carrots and potatoes in middle. Cover for 1 1/2 to 2 hours until done.
Mix together yellow cake mix, 1 egg, butter and 1 cup chopped pecans for the first layer and put in 9 X 13 inch greased and floured pan. Mix powdered sugar, 2 eggs, coconut, cream cheese and vanilla, and spread second layer over the first mixture. Bake 10 minutes. Sprinkle 1/2 cup chopped pecans on top and bake 30 minutes. Sprinkle powdered sugar over top when you take out of 350 degree oven. For a variation, use 1 box of butter fudge cake mix.
Combine 1/2 beef with the rest of the ingredients. Mix thoroughly, then roll ball in remaining beef.
Mix together well with mixer. Pour into greased dish and bake at 350° for 35 to 45 minutes until fairly firm.
Cut cake crosswise into 3 layers. Combine sour cream, pineapple, coconut and brown sugar. Place bottom layer of cake on serving platter. Top with 1/3 of the pineapple mixture. Add second layer of cake. Top with another 1/3 of the mixture. Add final cake layer and top with remaining pineapple mixture. Top with mandarin oranges. Chill.
In a large mixing bowl, combine first 5 ingredients. Blend in butter with a pastry knife until the mixture has the consistency of meal. Add raisins, eggs and buttermilk. Mix thoroughly and turn out onto a floured work surface. Knead lightly 12 times. Lightly flour 2 (8-inch) round cake pans. Divide mixture in half, pressing half of the dough into each cake tin. Preheat oven to 350°. Bake until golden brown (approximately 45 minutes).
Preheat oven to 350°. Mix and bake for 40 minutes.
Brown beef in skillet. Add onion and garlic; cook until tender. Drain fat. Add remaining ingredients and turn into a 2-quart casserole dish. Bake at 350° for 30 minutes. Makes 4 to 5 servings.
Combine pumpkin, oil and sugar. Add eggs and beat well. Gradually add sifted flour, soda, cloves and cinnamon. Add nuts. Bake in 3 loaf pans for 1 1/2 hours or until done at 350°. Spray pans with Pam before baking.
In a mixing bowl, combine the first 5 ingredients. Add the water, oil, vinegar and vanilla. Beat on low speed for 1 minute. Beat on medium for 1 minute. Pour into a greased 13 x 9-inch baking pan. Bake at 350° for 40 to 50 minutes or until toothpick inserted near the center comes out clean. Cool.
Chop fine or use food processor on all veggies. Skin tomatoes. Put all ingredients in canning kettle and bring to a boil. Reduce heat and simmer until thick. Jar and seal.
Mix together the first 7 ingredients; form into balls. Over a double boiler pan, melt the chocolate and wax. Dip balls into chocolate mixture. Drop on wax paper one at a time, then refrigerate. Makes 3 or 4 dozen.
Saute onion and garlic in margarine until tender. Cut franks into bite size. Place into 2-quart baking dish. Mix together all other ingredients except bacon. Arrange bacon slices on top of beans. Bake at 350° for 1 hour 15 minutes.
Brown hamburger with onion. Add soups. Starting with hamburger mixture, layer casserole dish with alternating hamburger and Tater Tots. End with Tater Tots. Bake at 350° for 30 minutes, until brown.
Remove crust from bread. Place in bottom of 9 x 13-inch pan. (Fill all the spaces.) Fry bacon and break into pieces. Sprinkle cheese and bacon on bread. Beat eggs and add milk. Pour over bread and sprinkle salt on top. Refrigerate overnight. Bake the next day for 1 to 1 1/4 hours at 350°.
Preheat oven to 350°. Cook hamburg. Prepare taco seasoning mix as directed on back, then add to hamburg. Spread softened cream cheese in 13 x 9-inch baking pan. Layer the next ingredients, starting with hamburg mix, then onions, peppers, tomatoes and salsa. Top off with cheeses. Bake for 30 minutes or until cheese is bubbly. Serve with tortilla chips
Beat eggs well. Add cream cheese and sour cream; beat. Add melted butter, cottage cheese and spinach; beat. Fold in cheese (add 1 to 2 tablespoons flour if cottage cheese is watery). Pour into 9 x 13-inch pan and bake at 350° for 30 to 40 minutes.
Use greased 9 x 13-inch pan. Mix ingredients with your hands. Spread in pan and bake at 375° for 45 minutes.
Beat eggs, sugar, milk and salt together; add corn. Melt margarine in pan and pour mixture in. Bake 45 minutes at 350°.
Cook and drain noodles. Set aside. Brown meat. Add green peppers and onions. Stir in tomatoes, tomato paste, water and seasoning. In a 2-quart casserole, layer half the noodles, meat sauce and Velveeta cheese. Repeat. Sprinkle with Parmesan cheese. Bake at 350° for 30 minutes.
Slice cheese into 1/2 inch strips. Cut green chili peppers into 1/4 inch strips. Place a slice of ham on each tortilla. Put 1 strip of jack cheese in center of ham slice with a slice of chili pepper. Roll and secure with a toothpick. Place rolls, slightly apart in a greased 9 x 13 baking pan. In a sauce pan, melt butter and slowly add flour, stirring constantly. Add milk and cheese, cooking until cheese is melted. Add salsa, mustard, salt and pepper. Stir together. Pour over tortillas. Sprinkle some paprika over the top. Bake at 350° for 45 minutes.
Layer first 4 ingredients. Mix together the mayonnaise and sugar. Spread mixture over fourth layer. Top with cheese. Refrigerate.
Dissolve yeast in water. Set aside. Mix milk, sugar, salt and shortening until dissolved. Add 2 cups flour; beat. Add yeast. Gradually add 4 cups flour. Knead 8 to 10 minutes. Place in bowl 1 1/2 hours.
Mix both contents in a large mixing bowl (on medium speed) for about 2 to 3 minutes. Refrigerate if wanted to be served cool. (Better served after mixing.) Dip apples, bananas and oranges. The apples are very good with this. The dip, after mixing, should be real creamy.
Preheat oven to 375°. Combine soup, water and onions in saucepan and bring to boil. Set aside.
In a large bowl, combine butter, peanut butter, flour and vanilla. Beat with an electric mixer until smooth. In a saucepan, cook sugar and water over medium heat to hard boil stage (250° on candy thermometer). Pour slowly over butter/flour mixture. Beat until thickened and well blended. Add peanuts and pour into buttered 9-inch square pan. Cool and cut into bars. (Looks and tastes a lot like peanut butter fudge, but these really are cookies.)
Melt margarine. Add cooking wine and mushrooms. Add garlic salt, Texas Pete and Worcestershire sauce to taste. Simmer, covered, for 20 minutes.
Put all ingredients in baking dish; place in oven at 350° until cheese melts. Stir several times. Place in refrigerator to cool. This is good for sandwiches or served on vegetables such as asparagus or broccoli.
Pull most grapes off stem; leave some on for decoration. Wash, dry and chill.
Mix thoroughly all ingredients (except crumbs for top). Put in baking dish; sprinkle 1/2 cup crumbs on top. Bake at 350° for 20 minutes.
Heat 1 cup milk and butter. Dissolve sugar, cocoa and salt in remaining 1/2 cup milk. Add beaten egg yolks. Pour mixture into hot milk and butter. Cook until stiff, using double boiler. Pour into already baked pie shell. Top with meringue made with egg whites, well beaten and sweetened to taste.
Combine pineapple juice, 1 1/2 cups sugar, flour, soda, salt and eggs in a bowl. Mix 3 minutes with a spoon. Grease and line an 8 x 12-inch pan with 2 thicknesses of waxed paper. Pour batter into pan. Bake for 30 minutes. Cool in pan for 15 minutes. Turn out on rack. Combine remaining sugar, butter and milk in a heavy saucepan; bring to a boil. Stir once. Boil for 4 minutes without stirring. Remove from heat. Stir in coconut and nuts. Let cool. Beat until desired spreading. Frost cake. Chill before serving.
Combine first 5 ingredients for dressing. Combine tuna and cucumbers. Just before serving, toss tuna and dressing. Serves 6.
Cream the shortening or margarine with brown sugar until fluffy. Beat in egg and milk. Add flour, soda and salt, blending well to make a thick batter. Fold in oats, pecans and raisins or chopped dates. Drop by teaspoonful 3-inches apart on greased cookie sheet. Bake at 350° for 11 minutes or until lightly golden. Remove from cookie sheet. Cool completely on wire rack.
Cream oleo, sugar and brown sugar. Add egg, 1/3 cup peanut butter, soda, salt and vanilla. Stir in flour and oats. Spread in greased 13 x 9-inch pan. Bake 20 to 25 minutes in a 350° oven. Remove from oven and sprinkle with a few semi-sweet morsels. Let stand 5 minutes.
Beat oleo and peanut butter with an electric mixer on medium to high speed for 30 seconds in a medium mixing bowl. Add 1/2 cup of flour, sugar, brown sugar, egg and vanilla. Beat until mixture is thoroughly combined. Beat or stir in remaining flour. Press down evenly into a 12 or 14-inch pizza pan. Bake for 10 minutes at 375°. Sprinkle with marshmallows and chocolate chips. Bake with marshmallows until they are puffy. Sprinkle with candy coated chocolate pieces. Cool; cut into wedges.
Preheat oven to 375°. In a large bowl, sift together flour, sugar and spices. Cut in lard or shortening like you would for pie dough. Add rest of ingredients; beat well. Bake in a greased and floured 13 x 9 x 2-inch baking pan or two 8 or 9-inch layer pans. Bake for 35 to 40 minutes.
Preheat oven to 350°. Cream butter until light. Add sugar and continue creaming until fluffy. Beat in eggs, one at a time. Mix in flour, soda and salt, then remaining ingredients. Drop from a teaspoon onto lightly greased baking sheets, spacing cookies about 2-inches apart, and bake 12 to 15 minutes until lightly browned. Remove and cool on wire racks. Makes about 5 dozen. Contains 100 calories per cookie.
Combine ingredients, mix lightly. Split buns and fill with mix. Put cheese on top. Put buns in aluminum foil and place in slow oven at 250° for 30 minutes.
Chunk and parboil chicken about 5 minutes; drain and set aside. Spray baking dish with Pam and set aside. In a bowl, mix cranberry sauce, Wish-Bone dressing and onion soup mix. Place chicken in prepared dish. Spoon cranberry mixture over chicken using all of mixture. Bake in a 350° oven for 1 hour and 15 minutes; bake covered until last 30 minutes.
Cream together shortening and sugar. Beat in eggs, one at a time. Beat in vanilla. Sift together dry ingredients and add alternately with milk. Pour into a greased and floured tube pan. Bake at 325° for 1 hour or until done.
Combine all ingredients. Heat 1 or 2 hours on low. (A crock-pot is great for this.)
Heat soup, milk and Velveeta cheese in double boiler until cheese is melted. Add chilies and pimentos. Brown meat. Combine grated Longhorn cheese and onion. Fill each tortilla with cheese/onion mixture. Roll lightly and place in baking dish. Pour cheese sauce over the enchiladas. Cover with foil and bake at 350° for 30 minutes.
Saute onion in margarine; cool. Add remaining ingredients. Pour into greased 9 x 13-inch pan. Bake at 350° for 45 minutes.
Cook vermicelli. Drain and cool. Mix in all other ingredients and let set overnight, covered, in refrigerator.
Brown sausage and drain. Put in bottom. Next add bread, eggs and cheese on top. Cover and let set overnight in refrigerator. Bake at 350° for 45 to 60 minutes.
Mix margarine, flour and pecans and spread in greased 13 x 9-inch pan. Bake 25 minutes at 350°. Mix cream cheese, powdered sugar and 1 cup Cool Whip. Pour on cooled crust. Mix chocolate pudding, vanilla pudding and 3 cups cold milk and pour over cream cheese layer. Top with remainder of Cool Whip and grated Hershey or chocolate sprinkles.