HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine all ingredients and spread on slightly pretoasted muffin halves. Chill overnight. Cut into appetizer-sized pieces when chilled. Then broil to melt everything. Serve warm.
Chop flowerets of cauliflower. Add olives and green olives. Add mayonnaise to taste.
Mix all ingredients together and pour into unbaked crust. Bake in slow oven until set. NO HOT OVEN.
Combine first four ingredients in large Pyrex bowl. (Be sure water is hot enough to dissolve jello.) Place in microwave; heat to boiling, stirring occasionally, and boil for 3 minutes. Mixture should be thickened. Let cool to room temperature and add oranges and fold in Cool Whip until smooth. Can also be frozen and cut into squares and served as a dessert.
Brown meat and onion. Drain. Add tomato sauce, ketchup, salt and pepper. Get hot and then pour into casserole dish. Add cheese and put biscuits on top. Put in a 425° oven. Cook 20 minutes or until biscuits are done and brown.
Heat oil in large skillet over medium-high heat until hot. Add garlic. Cook and stir 3 minutes. Add onion, carrot and peppers. Cook and stir 3 minutes. Add tomatoes, yellow squash, zucchini, corn, oregano and thyme. Cook 5 minutes or until heated through, stirring occasionally. Cut spaghetti squash lengthwise in half. Remove seeds. Cover with plastic wrap. Microwave at High 9 minutes or until squash separates easily into strands when tested with fork.
Mix all ingredients together thoroughly in large bowl. Let set to rise. When dough has risen to top of bowl, punch down with spoon. Add lid to bowl and refrigerate over night. Next morning take out dough and roll in flour. Cut out rolls and let set 1 hour and cook. Cook on 400°about 15 minutes.
Cream shortening and sugars. Add eggs and vanilla. Beat until light and fluffy. Add dry ingredients and mix. Add oats and chocolate chips. Drop by spoonfuls onto greased cookie sheets. Bake at 375° for 10 to 12 minutes.
Heat pineapple juice to boiling. Dissolve jellos in juice and cool. After jello mixture is cooled, add other ingredients and jell.
Cream sugar and margarine; add eggs and chocolate topping and mix well. Stir in flour, vanilla and salt. Pour into a greased 9 x 13-inch pan and bake at 350° for 20 to 25 minutes. Let cool completely. Spread with softened ice cream. Freeze for 2 hours. Before serving, swirl with more chocolate topping and whipped cream. If allowed to freeze longer than 2 hours, let sit at room temperature for 15 minutes before serving.
Coat tops of pork chops with Italian bread crumbs. Place in covered dish in oven. Bake 1 hour at 325° to 350°. Very easy, very moist!
Mix pie filling, pineapple, pecans and milk together. Add Cool Whip. Freeze and serve.
Combine first 3 ingredients in crock-pot. Add wieners and onion. Stir well. Cover and cook on low heat for 1 hour.
Brown venison and onion. Boil potatoes (sliced very thin) until tender. Layer the ingredients in a deep dish, meat, potatoes, soup until all used. Cook at 300°. After it has cooked, pour cheese on top. This can be changed by adding chopped green pepper and using cream of chicken soup.
Boil until thick the water, sugar, cornstarch and salt. Then add strawberry jello. If not red enough, use red food coloring. Cool. Fold in strawberries. Pour into baked shell. Chill. Top with whipped cream.
Prepare cake mix according to package directions; put into a 9 x 13 inch pan. In a bowl, beat together until well mixed, the eggs, sugar, vanilla and Ricotta cheese. Spoon mixture onto the batter and spread with a knife.
Layer ingredients in order in 9 x 9-inch pan. Cover and let sit at least 2 hours.
Brown hamburg; add next 9 ingredients. Rinse each can from soup with 1/4 can of water. Mix all and put into casserole. Top with chow mein noodles. Bake for 45 to 55 minutes at 350°.
Combine carrots, pineapple, sweet potatoes, egg whites and sugars. Mix well. Sift flour, soda, baking powder, salt, cinnamon and nutmeg. Coat dates and walnuts with a small amount of flour mixture. Combine flour mixture with carrot mixture. Mix well. Add dates and walnuts. Bake at 350° for 45 minutes in a greased and lightly floured Bundt pan. Store in refrigerator.
Beat egg white until stiff. In a small saucepan, boil sugar and water until syrup spins a thread when spoon is lifted from mixture. Quickly pour hot syrup into egg white, beating with electric mixer. Add raspberries and continue beating. Spoon this over squares of yellow cake.
Bring butter, water and cocoa to a boil. Remove from heat. Mix chocolate mixture with flour and salt. Add beaten eggs and remaining ingredients. Pour into large, greased 17 x 11-inch cookie sheet with sides. Bake 20 to 22 minutes at 375°.
May add one or more cups of water. Mix together and stuff in every cranny of large turkey (20 to 25 pound bird).
Bring pineapple and juice to boil. Remove from heat. Stir in strawberry jello. Cool slightly. Add buttermilk. Refrigerate until jello begins to gel. Stir in Cool Whip. Place in refrigerator until sets.
Lightly grease an 8-inch square dish with butter wrapper; set aside. Sift sugar and cocoa together into microwave-safe bowl. Place butter on top of dry mixture. Do not stir at this time. Add milk and cook 2 minutes on Full power. Stir. Add vanilla and nuts. Pour immediately in an 8-inch square dish and refrigerate until set.
In large bowl, beat together sugar, oil and eggs. Mix in orange rind and vanilla. Stir together in another bowl flour(s), cinnamon, salt, baking powder, baking soda and nutmeg. Mix in raisins and nuts. Stir into batter alternately zucchini, making 3 additions of dry ingredients and 2 of zucchini. Transfer to greased 8 x 4-inch loaf pan. Bake in 350° oven for 45 to 60 minutes. Let cool 10 minutes in pan. Turn out to cool on wire rack. Wrap in foil or Saran. Better the next day.
Set popcorn aside. Mix together and boil other ingredients 10 minutes on low heat. Drizzle over popcorn. Mix thoroughly.
Mix beef with egg, crumbs, salt, herbs, mustard, cumin and garlic powder. Put into pie pan to make crust. Fill crust with a layer of potatoes, onion and mushrooms. Cover with foil and bake at 350° for 1 hour. Remove from oven and remove foil. Top with cheese and sprinkle with parsley. Return to oven just long enough to melt cheese.
Mix together Rice Krispies and sugar, then add melted oleo and peanut	butter. Mix thoroughly and form into balls; size of walnuts. Dip in melted chocolate.
Cook rhubarb and cherries with 2 cups of sugar until rhubarb is falling apart. Add the dry jello and chill. Add nuts after mixture is chilled. This salad is very tart and nippy and will not completely set. Excellent for ice cream topping or cake.
*Use any combination of whole wheat, unbleached, oat flour or corn meal, mixed bran, wheat germ or rolled oats.
Skin and chop tomatoes. Wash and chop basil. Halve garlic. Mix ingredients and let sit at room temperature at least 1 hour.
Mix the first 4 ingredients and put in pie shell. Sprinkle on topping made of remaining ingredients. Mix with pastry blender until fine. Put on top of apples. Bake at 350° for 40 minutes in regular oven or microwave 10 minutes and finish in convection oven at 325° for 20 minutes or regular oven at 350° until done and crust has browned.
Saute minced onion and bell pepper. Make cream sauce with 2 tablespoons flour, butter, 2 cups milk and soup. Add ham, onion and bell pepper to cream sauce. Make biscuit dough with remaining ingredients. Pour into casserole dish. Top with cheese biscuits. Bake at 400° until golden brown.
Bring sugar, milk, butter and salt to boil. Stir continuously for 2 minutes. Remove from heat. Add chocolate, nuts and vanilla. Stir until chips are melted. Pour into buttered pan. Chill until firm; cut in squares.
Cream very fresh butter and sugar together. (If butter is not fresh, your shortbread will have a very unpleasant taste). Batter is very dry and crumbly. Pour into 8 x 8 x 2-inch greased pan. Press dough with the back of a spoon until smooth. Prick with a fork. Bake at 325° for 1 hour and 15 minutes. Cut while still warm. Can be frozen. Dough can be sprinkled with granulated sugar or sesame seeds before baking for variety.
In a large frying pan, lightly saute all ingredients over medium heat. When mixture begins to brown, remove from heat and drain off fat.
Clean and slice mushrooms. Combine ingredients and pour over mushrooms. Marinate at least overnight, mixing occasionally.
Heat peas, flour and butter until hot. Pour in milk; stir often. Add salt and pepper. Cook 5 minutes.
Wash and drain broccoli; break into small flowerets. Add next 3 ingredients and toss. Add water chestnuts, if desired. Mix last 3 ingredients until sugar is dissolved. Add dressing over broccoli 30 minutes before serving.
Mix 2 cups of flour, baking powder, salt, 1/2 cup sugar, cinnamon, vanilla, egg, milk and butter.
Heat oven to 350°. Grease bottom only of loaf pan, 8 1/2 x 4 1/2 x 2 1/2-inch or 9 x 5 x 3-inches. Mix flour, sugar, baking powder, salt and baking soda. Stir in butter until mixture is crumbly. Stir in orange peel, lemon peel, orange juice and egg just until moistened. Stir in cranberries and nuts. Spread in pan. Bake 8-inch loaf 1 hour 15 minutes; 9-inch loaf 55 to 65 minutes or 2 loaves in 7 1/2 x 3 3/4 x 2 1/4-inch for 40 minutes or cook until wooden pick inserted in center comes out clean. Cool 5 minutes. Loosen sides of loaf pan. Remove from pan. Cool completely before slicing.
Grease 1 large tube pan very well with only butter and coat with cinnamon; set aside. Cream well butter and granulated sugar. Add well beaten eggs. Add in threes cake flour, salt, baking powder, milk and vanilla. Beat well. Add grated chocolate. If desired, add black walnuts. Bake at 350° for 1 hour. Cool 5 to 10 minutes, then invert pan. Icing is not needed. A little 10x sugar can be sifted over top of cake.
Mix Coke, garlic and soy sauce in Pyrex dish. Marinate meat in mixture several hours or overnight. Turn meat several times.
Mix first 4 ingredients and chill. Chill ginger ale and mix before serving. May substitute raspberry or orange Kool-Aid. May substitute 3 bottles Fresca, Seven-Up or Sprite for ginger ale.
Beat eggs until blended but not frothy. Beat in corn syrup, sugar, butter, vanilla and salt. Stir in nuts and pour into pie shell. Bake at 350° for 25 minutes before checking. It may be necessary to bake an additional 10 to 15 minutes.
Mix onion soup by directions on box. Simmer for 10 minutes. Add other ingredients and simmer 20 minutes. Serve over rice with chow mein noodles.
In saucepan, stir milk into cornstarch. Add margarine, salt and pepper, stirring constantly. Bring to boil over medium heat. Boil 1 minute. Makes 1 cup.
Slice jelly roll and line the bottom of a large decorative bowl or dish (slices should be approximately 1-inch thick). Drain oranges; save the juice. Spread oranges on top of jelly roll in even layers.
In skillet, fry bacon until crisp. Remove bacon from skillet and crumble; set aside.
Mix together by hand until well mixed. Pour into a greased 9 x 13-inch pan. Bake at 350° for 30 to 40 minutes.
Mix pudding with milk. Tear angel food cake into small pieces. Layer in punch bowl, beginning with cake, pudding, strawberry jello, strawberries and Cool Whip until all ingredients are layered.
Combine Kool-Aid, sugar and milk in large punch bowl. Spoon ice cream by small spoonfuls. Carefully pour in lemon-lime drink. Serve immediately. Makes 15 servings.
Heat oven to 350°. Mix sugar, margarine, yogurt, water, vanilla, chocolate extract and egg whites in large bowl. Stir in remaining ingredients. Drop dough by rounded teaspoonfuls about 2-inches apart onto ungreased cookie sheet. Bake 9 to 11 minutes. Makes about 5 1/2 dozen.
Brown garlic in hot oil and stir in onion and tomatoes for 3 minutes. Add ground beef and cook until brown. Season with salt and pepper. Add water. Come and let boil for 10 minutes. Taste and season if needed. Add in potato and cook until done. Serves 5.
Melt butter in large pot. Saute onions and bell peppers. Add shrimp. Saute until pink and reduce fire. Add heavy cream, milk, and cheese. Add crab meat. Add seasonings. Cook until crab meat flakes apart. Serve over cooked pasta.
Cream sugar, margarine and Crisco; add cocoa mixture. Add eggs, one at a time. Combine dry ingredients; add to creamed mixture, alternating with buttermilk. Add vanilla; pour into 3 layer cake pans. Bake at 350° for 35 minutes.
Mix margarine, flour and 1/2 cup pecans. Press into oblong cooking dish. Bake at 300° for 20 minutes. Cool completely.
Mix cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix just until blended. Do not overbeat after adding eggs. Spray 9-inch pie plate with nonstick cooking spray; sprinkle bottom with crumbs. Pour cream cheese mixture into prepared pie plate. Bake at 325° for 45 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Top with fruit.
Drain salmon. Combine salmon with eggs, oats, onion, parsley, lemon juice, mustard and pepper. Add liquid drained from salmon or a small amount of skim milk, if needed, to form patties. Cook in nonstick skillet until golden brown on both sides.
Mix all ingredients together. Bake 1 hour at 300°. Makes 2 pies.
Trim crust off bread; cut bread in strips, about 5 strips per slice.	Put strips of bread and crust in 200° oven and dry out until crisp (1 to 2 hours). Mix peanut butter and Wesson oil together until it makes thin paste-thin enough to dip the crisp bread strips in. Put bread crust in blender to make crumbs or crush with rolling pin. Mix bread crumbs with sugar, about half and half.	Roll dipped peanut strips in bread crust crumbs and sugar	(or graham cracker crumbs and sugar). Store in tight container.	Keeps well.
Cook each of the grains according to package directions. Drain and cool slightly; mix together. Mix in celery, onions, garlic, green pepper and olives. Pour olive oil over (just enough to coat the mixture). Sprinkle on some, a tablespoon or so. Season and taste to adjust seasonings and dressing to your liking. (Vinegar could be red wine vinegar or could use part wine vinegar and balsamic.)
Blend together. Line jellyroll pan with waxed paper. Pour mixture on. Bake 15 minutes at 375°. Cool 15 minutes. Remove from pan and place on clean tea towel. Sprinkle with powdered sugar. Roll up while warm. Let cool, then open and fill with Filling.
Wash and cut up broccoli, discarding tough stems. Cook bacon and crumble. Mix broccoli, onion, bacon, water chestnuts and raisins in bowl. In a separate bowl make dressing. Mix vinegar, sugar and mayonnaise. Pour over salad and blend. Refrigerate to blend flavors.
Sift dry ingredients once. Sift again into 8 or 9-inch square cake pan. Make 3 wells in flour mixture. In first, put vinegar. In second, put oil. In third, put vanilla. Pour water over all ingredients. Stir until mixed well. Bake at 350° for 25 to 30 minutes. Ice cake in pan.
Mix all ingredients. Bake until brown in a 300° oven, then continue baking for 40 minutes in a 200° oven.
Melt butter in a frying pan; add onions and cook until tender. Add broccoli, soup, cheese and cooked rice. Simmer until warm. (If mixture seems thick, add a little milk.) Place in a greased baking dish. Bake at 350° for 30 to 60 minutes. Serves 6. Enjoy!
In a 9 x 13-inch pan, layer broccoli, then the chicken (deboned). Mix together remaining ingredients and pour over chicken. Top with bread crumbs. Cook, uncovered, at 350° for 40 minutes.
Separate the crescent rolls in triangles. Mix sugar and cinnamon. Dip a marshmallow into the butter, roll it in the sugar mix and place it in a triangle. Pinch the dough together around the marshmallow and seal edges. Dip top of each roll in butter and then into the sugar mix. Bake in greased muffin cups for 13 to 15 minutes.
Preheat Oven 375° Mix shortening, sugar, brown sugar, egg and vanilla using electric mixer. Stir in remaining ingredients. Mix well. Drop by rounded teaspoon ont to ungreased cookie sheet. Bake 10 min. Remove immediately from baking sheet. Will still be a little white when removed but will continue to bake on cooling rack.
Cream the cream cheese. Add sweetened condensed milk. Mix thoroughly. Add lemon and vanilla. Mix thoroughly. Pour into prepared crust. Chill until firm. Top with fruit, if desired.
Mix beans, celery and onion in large bowl. Toss lightly. Drain extra water or juice off. Add sugar, vinegar and oil in another bowl. Stir well. Add all ingredients together. Let stand 1 hour before serving.
Brown and drain ground beef. Boil and drain spaghetti according to package. Mix and place spaghetti, sauce and beef in a 9 x 12-inch rectangle baking dish. Place sliced or shredded Mozzarella cheese on top. Place in 375° oven for 15 minutes or until cheese is lightly browned. Serve with garlic bread.
Mix together eggs, sugar, flour, vanilla, baking powder and salt. Then add milk and butter. Pour into greased and floured jelly roll pan. Bake at 350° for 15 to 20 minutes. While hot, spread with peanut butter. Refrigerate until cold. Melt Hershey bar. Spread over top. Refrigerate at least 1/2 hour. Cut into squares.
Mix all together and cook over low heat for 20 minutes. Stir all the time. Take off of stove and add 1 cup of pecans that have been cut up. Pour contents into a well-greased pan. Let cool and cut into squares and wrap in wax paper.
None of the ingredients needs to be exact! Sponge cake may be used in place of Swiss roll. Slice Swiss roll and arrange in base of a 2 pint souffle dish. Spoon over rind and juice of lemon. Spread apple on top. Whisk egg whites until stiff and whisk in 1/2 of sugar until meringue is stiff again. Pile on top of apple and make peaks. Dredge with remaining sugar. Bake at 300° for about 30 minutes. Serve warm.
Layer in 9 x 13-inch cake pan in order listed. Do not mix it up!!! Bake at 350° for 1 hour. Amazing, but it works!
Pour fruit juices into percolator. Place remaining ingredients in basket of percolator. Perk and enjoy!
Take day-old French bread and slice in 4 x 4-inch squares. Lightly brown two sides of bread in small amount of oil; add more oil, if needed. Place each slice in layer form. Place in Pyrex or baking dish large enough to fit bread squares.
Cook chicken; save chicken broth and pull chicken from the bone. Saute next 4 ingredients. Add tomatoes, pimentos, soups, cheese and chicken. Cook spaghetti in chicken broth. Add cooked spaghetti to other ingredients.
Combine rhubarb, salt and sugar; let stand in cool place overnight. Boil mixture for 5 minutes, stirring constantly. Remove from heat and stir in gelatin, mixing well, until gelatin is dissolved. Pour into jars and seal with paraffin.
Arrange rhubarb in unbaked pie shell. Sprinkle with jello. Combine remaining ingredients; sprinkle on top of pie. Bake at 350° for 50 minutes, or until rhubarb is tender and crust is brown.
Mix all ingredients together in loaf pan. Bake at 300° for about an hour, stirring every so often.
Arrange chicken on lightly greased 13 x 9 x 2-inch baking dish. Top with cheese slices. Combine soup and wine; stir well and spoon evenly over chicken. Sprinkle with stuffing mix and dribble butter over crumbs. Bake at 350° for 45 to 55 minutes.
Combine peanuts, flour and butter. Press into the bottom of a 9 x 13 x 2-inch pan. Bake at 350° for 10 to 15 minutes. Cool.
Layer in order listed. Bake, uncovered, for 20 minutes at 350°. Serve with white corn chips.
Cut frozen peaches into chunks and put into blender or food processor, then add the water, rum and daiquiri mix. Blend at high speed until smooth. Makes 4 "normal" drinks. Frozen peaches are preferred as then no ice or ice cubes are needed in the drink. Serve with jalapeno dip and chips.
Cream the butter and sugar until light and fluffy. Add egg yolks and vanilla. Add sifted dry ingredients and mix thoroughly. Press through a cookie press on a lightly greased cookie sheet. Bake at 375° for 8 to 10 minutes.
Cut peeled eggplant into 1-inch cubes and soak in salt water in refrigerator overnight or minimum of 6 hours. Drain eggplant and place in pan. Cover with water and simmer until tender.
Beat all together. Put in a 9 x 13-inch pan or quiche dish. Top with pizza sauce, 1/2 cup chopped pepperoni, black olives, green pepper, onion or whatever you prefer. Bake at 350° for 10 minutes. Remove and top with 1/2 cup Mozzarella cheese. Bake for 5 minutes more.
Cream together the butter or margarine, vanilla, sugar and salt. To creamed mixture, add eggs, date mixture, flour and chopped walnuts. Mix and stir in Hershey's Kisses. Bake 1 hour at 350° in greased and floured tube pan or Bundt pan. Cake will not rise in pan. Cool.
Mix rhubarb, sugar and pineapple in pan. Bring to boil. Boil for 20 minutes. Remove from heat and stir in jello. Place in container and freeze.
Mix all ingredients well. Bake in 2 (9-inch) pans for 30 minutes at 350°.
Heat shortening in iron skillet and brown flour, salt and seasoned salt until medium brown. Add milk and stir, cooking until desired consistency.
Combine peppers, corn meal mix, onion, corn, cheese, onion, oil and milk; mix. Add the beaten eggs last. Pour into 9 x 13 x 2-inch greased baking pan. Bake at 450° for 35 to 45 minutes. Bread will be moist. Cut into small squares and freeze, if desired.
Brown hamburger with onion; drain and add tomato sauce, pork and beans and salt and pepper. Simmer for 5 minutes on low heat until thickened. Serve with cornbread. Serves 4.
Spread cream cheese on bottom of a 9 x 7-inch pan. Top with a can of chili. Top with cheese and olives. Bake at 350° until cheese bubbles. Serve with tortilla chips.
Stir dry ingredients into cottage cheese. Mix well with rest of ingredients. Simple and delicious.
Place sherbet in large punch bowl. Add remaining ingredients; stir well. Yields 5 quarts (orange color).
Combine the crumbs with 3 tablespoons of melted butter and 3 tablespoons of sugar. Press into the bottom of an ungreased 8 1/2-inch spring-form pan.
Heat caramels in double boiler until sauce is smooth. Mix beaten eggs, sugar, salt and vanilla together and add to caramel sauce. Add pecans. Put in unbaked pie shell and bake at 400° for 10 minutes. Reduce heat to 350° and bake for 20 minutes.
Preheat oven to 425°. Melt 3 tablespoons butter in a cast-iron pan. Mix remaining ingredients; pour into pan. Bake 10 to 15 minutes. Add blueberries or apples slightly cooked with sugar. Pour on top.
Cut cookie dough into slices. Then cut slices into 2 even portions. Spray mini muffin tin with nonstick cooking spray. Place cut portions into each cup. Bake at 350° for 8 to 10 minutes. Unwrap all of the Reese's mini peanut butter cups. As soon as cookies come out of the oven, place 1 peanut butter cup into each muffin hole. Push down gently until top of peanut butter cups is even with cookie. Let cool about 5 minutes, then run a knife around each cookie and they should pop out.
Put 2 cubes margarine, 4 tablespoons cocoa and 1 cup milk in saucepan; bring to a boil over medium heat. Mix together in large bowl the flour, sugar, soda and salt. Pour chocolate mixture over flour mixture; beat well. Add buttermilk, vanilla and eggs; beat again. Bake in large cookie sheet (jelly roll pan) at 400° for 20 minutes.
Mix milk and pudding for 2 minutes. Blend in Cool Whip. Butter a 9 x 13-inch pan. Line with honey graham cracker squares. Put half mixture on top of crackers, then put another layer of crackers and other half of mixture.
Brown and drain ground beef. Add rest of ingredients; mix well. Cook about 10 to 15 minutes. Serve in bowls with crushed tortilla chips, grated cheese and shredded lettuce on top.
Bring to boil the first 3 ingredients; remove from heat. Add peach jello. Refrigerate until it begins to jell. Mix cream cheese and Cool Whip. Blend until smooth. Add to slightly jelled mixture. Refrigerate overnight.
Cut all ingredients in bite-size pieces. Mix dressings, oil and vinegar. Let set for 20 minutes. Pour over vegetables and refrigerate.
Cream all ingredients together. Drop 1 tablespoon of batter into center of heated cake iron. Bake, turn and roll into shape.