HumbleIntelligence/food-ner-1-Million huggingface dataset:
Layer 1: Crush Oreo's; save out a couple of the cookies to decorate top. Mix cookies and oleo; press in the bottom of 9 x 13-inch pan. Chill approximately 30 minutes.
Handling as little as possible, mix beef, egg, bread crumbs, milk, salt and pepper; shape into balls. Brown in the oil until brown on both sides. Mix the tomatoes, sauce, vinegar, chili powder and onion well; pour over hamburger balls and let simmer for 30 minutes.
Preheat oven to 325°. Grease and flour bottom of Bundt pan. Pour nuts in bottom of pan. Mix all ingredients together and pour in pan. Bake for 50 to 60 minutes. Top with glaze.
Mix sour cream and mayonnaise together; then place in blender. Add other ingredients; blend 1 second.
In double boiler, on low heat, melt caramels and 1/3 cup evaporated milk. Stir constantly; set aside. Grease and flour a 13 x 9-inch pan. In large mixing bowl, combine dry cake mix, butter, 1/3 cup evaporated milk, salt and nuts. By hand, stir until dough is thoroughly moistened and stiff. Press half of dough into pan. Bake at 350° for 10 minutes. Sprinkle chocolate chips over baked crust. Spread caramel mixture over chocolate chips. Crumble reserved dough over caramel mixture. Return to oven and bake 15 to 18 minutes. Cool slightly. Refrigerate for about 30 minutes, to set caramel layer. Cut into squares and serve.
In a buttered casserole dish place chicken. Add rice, soup, milk, water and onion soup mix. Cover dish with foil. Bake 2 hours at 350 degrees.
Mix first 4 ingredients and heat to boiling. Boil 5 minutes. Remove from heat and add baking soda. Pour caramel over popcorn. Mix well. Spread on greased baking sheets. Cook in preheated oven at 200° for 1 hour. Turn every 15 minutes. Cool and store in covered container.
Mix mayonnaise, flour, milk and eggs in bowl. Stir in crab, cheese and green onions. Pour into pie shell. Bake at 350° for 50 minutes.
Cover raisins with water and simmer until soft. Drain and cool. Coat chopped nuts with flour and set aside. Cream butter and sugar. Heat sauce until very warm and add baking soda. Add this mixture to creamed sugar and butter. Add nuts and raisins. Pour into greased and floured tube pan and bake at 350° for 50 to 60 minutes. Remove from oven and let set 10 minutes covered with a tea towel, then turn out onto a plate covered with powdered sugar.
Mix crumbs with butter. Place, alternating crumbs and oysters, in 3 layers in casserole. Add liquids. Top with remaining crumbs. Bake 45 minutes at 350°.
Stir well over the fire until a thick as custard. Let it cool and pour over cabbage.
Cream together sugars, oil, eggs and vanilla. Add flour, oats, baking soda, dates and nuts. Bake on ungreased cookie sheet at 325° for 8 to 10 minutes.
Combine all ingredients. Pour into a greased loaf pan. Bake at 350° for 1 hour and 10 minutes.
Peel potatoes and slice. Add celery, sliced eggs and onion. Beat eggs and add sugar, spices and vinegar mixture. Mix well. Pour egg mixture into hot bacon fat and stir until mixture thickens. Pour over potatoes and mix lightly. Top with bacon. Serve warm or chilled.
In large frypan, brown chops in small amount of hot oil. Remove chops from pan. Drain off excess fat. Combine sauerkraut and caraway seed in frypan. Add water. Place chops on top and sprinkle with salt and pepper. Combine applesauce, brown sugar and onion. Pour mixture over chops. Cover frypan tightly and simmer for 30 to 35 minutes or until chops are tender.
Dissolve jello in 1 cup boiling water. Add pineapple and pie filling to jello. Pour in a 9 x 13-inch pan and refrigerate; let set. Then mix cream cheese, sour cream and sugar. Put on top of jello mixture after it sets.
Saute onion lightly in butter. Add rest of ingredients including the juices from salmon and lobster. Over medium heat, bring to a scald, but do not boil. Let stand 1 hour. Reheat and serve.
Combine all ingredients. Allow to chill at least 2 hours before using. This dressing will keep up to 4 days under refrigeration. Serve over salad or use as a dip for raw vegetables.
Preheat oven to 350°. Grease and lightly dust with flour a 9 x 13 baking pan. In a mixing bowl, combine milk, eggs, melted shortening and sugar; mix well and add remaining ingredients. Stir well and pour into prepared pan. Spread evenly from center toward corners of pan to provide a more even baking. If corners are left thin, they will overbake and the center will still be doughy. Bake for 25 to 30 minutes, until golden brown. Allow to cool about 5 minutes. Invert onto serving plate. Cut into squares to serve.
Cut ribs into 2 rib servings. Sprinkle with salt and pepper. Brown in hot fat in heavy skillet. Lay in baking pan and cover with juice and sauce mixture. Cover tightly with foil. Bake at 350° for 1 hour.
Combine sugar and 5 cups water to make syrup. Cool. Mix juices, 4 quarts water and tea and add to syrup. Add ginger ale and ice when ready to serve.
Using 9 x 13-inch cake pan, spray first with Pam. Put sliced jalapenos on bottom of pan all over. Then put grated Cheddar cheese, about 1-inch deep, on top of peppers. Beat eggs with a fork until foamy. Spoon eggs evenly over cheese and bake in oven at 350° about 30 minutes or until brown. Cut into squares right away. Freezes well!!
Mix all ingredients. Pour into unbaked 9-inch pie shell. Bake for 45 minutes in 350° oven.
Mix sugar, cocoa and cornstarch. Add milk and beaten egg yolks. Bake at 350° until done. Whip egg whites and 4 tablespoons of sugar. Spread over pie when done and brown.
Sift together flour, baking powder, baking soda and salt. Set aside. Melt butter in boiling water in a small bowl. Add orange juice and orange rind. Beat egg with sugar until light and fluffy. Add sifted dry ingredients alternately with orange liquid, beating until smooth. Fold in blueberries.
Put the soup in to a large pot on the stove and add the garlic. Bring this mixture to a boil and then add the stick of butter. Once the butter has dissolved into the soup/garlic mixture, stir in the uncooked rice and the mushrooms. Reduce heat to medium and cover. Let the rice cook for approximately 30 minutes.
Melt butter until hot in medium saucepan. Remove from heat. Gradually stir in cream, Parmesan cheese and yolk. Pour over hot pasta to coat.
In a skillet cook bacon until crisp. Remove bacon, reserving 1 tablespoon for the drippings. Drain and crumble bacon. Set aside. Cook onion in reserved bacon drippings over medium heat until tender but not brown. Combine onion, pork and beans, ketchup, brown sugar or molasses, mustard and Worcestershire sauce in a 1 1/2-quart casserole dish. Bake in a 350° oven for 1 hour or to desired consistency. Stir bean mixture; top with bacon. Let stand 5 minutes before serving. Or, if preferred, you may cook ingredients in saucepan over low heat about 15 minutes or to desired consistency, stirring frequently. Top with bacon. Makes 4 servings.
Preheat oven to 350°. Remove Camembert from wrapping and allow to come to room temperature. Place Camembert in small tart pan. Mix together butter and brown sugar. Spread over top of cheese. Sprinkle with pecans. Bake for 5 minutes. Serve warm with fancy crackers or French bread.
Cream butter, sugar and eggs until fluffy. Add vanilla and sour cream, then flour with salt, baking powder, soda and spice. Mix to a smooth soft dough. Chill thoroughly. Roll 1/3-inch thick and cut into 3 1/4 to 4-inch rounds. Arrange on greased cookie sheet. Sprinkle each cookie with sugar. Bake at 375° until lightly brown.
In saucepan bring to boil the sugar, cocoa, butter and milk. Boil 1 minute. Then add peanut butter and vanilla. Mix well. Add oatmeal and mix well. Drop by spoonful on wax paper.
Put everything in large kettle. Simmer; remove cinnamon and lemon slices. Keep hot to serve.
Early in day: In a medium saucepan over medium heat, cook 2 cups water with sugar, lemon juice, anise seed and salt 15 minutes or until mixture becomes a light syrup; chill.
Bake potatoes in oven at 350° for 30 minutes or until done. Cut circle in top of all potatoes. Peel off top. Scoop out potatoes. Mix in large bowl with electric beater the potatoes, sour cream, margarine, salt, pepper and parsley flakes to taste. Add milk. Mixture should look like mashed potatoes. Scoop potato mixture into the potato skins. Top with cheese. Sprinkle with bread crumbs. Bake until warm and slightly browned at 325°.
Brown turkey; drain. Add spaghetti sauce to turkey; mix well. Spread thin layer of sauce on bottom of 9 x 13-inch dish. Top with dry noodles. On top of noodles, spread 1/2 sauce mix, follow with 1/2 of cheese, another layer of noodles, rest of sauce and all but 1/4 cup of cheese. Pour boiling water to within 1/2-inch of top of dish. Cover tightly with foil. Bake at 400° for 40 minutes. Uncover; bake 20 more minutes. Top with rest of cheese and let melt.
Melt chocolate; cool. Add beaten egg yolks. Beat egg whites until stiff and fold into chocolate mixture. Add sugar, pecans and whipped whipping cream. Break cake in pan into chunks and pour mixture over cake. Refrigerate for 24 hours.
Roll dough in hands to make a ball, place each ball on cookie sheet. Dip rim of small glass in butter, then sugar and press on each cookie to flatten. I use cookie press dipped in sugar. Bake at 350° for 10 minutes. Makes 4 to 5 dozen.
Pour beans into large pot. Fill one empty can with water and add. Add onions, Worcestershire, garlic, sliced meat, Tabasco, salt and pepper. Cover and cook until beans thicken and mixture is "pasty." Serve over salted rice. Season with Tabasco to taste. Serve with Mexican cornbread.
Cream butter with Crisco. Add sugar and beat in eggs, one at a time. Sift in flour; add cocoa, salt and baking powder, adding gradually along with flour mixture and milk. Add vanilla. Bake on middle rack of oven at 300°, in a tube pan for 1 1/2 hours.
In a 3-quart saucepan, melt margarine. Add onion; cook until tender. Stir in salt, pepper and flour. Stir until smooth; cook 1 minute. Gradually add milk and chicken soup. Cook and stir until mixture thickens; add broccoli and mushrooms. Cook until broccoli is done. Serves 6. Also good with cauliflower instead of broccoli.
Put all ingredients into blender, except ice. Blend to mix. Add 6 ice cubes. Blend until gone. Check slushiness of drink. Add ice cubes as needed to make drink as thick as you like. We like ours real thick. Pour into tumblers and serve.
In a large pan, combine broth, soup, chiles and chicken. Cook on low heat for 10 minutes. Tear tortillas into quarters and add chicken to mixture. Lightly grease your casserole dish. Place 1/2 torn tortillas on bottom of pan. Then place 1/2 mixture over tortillas. Repeat again with torn tortillas, then the rest of chicken mixture. Bake 30 minutes at 350°.
Simmer onion in bacon drippings. Add paprika and water; bring to boil. Add cut-up chicken and simmer 45 minutes or until all water is absorbed and chicken is lightly browned.
Cook beef and onion in skillet until beef is browned and onion is tender. Drain excess fat off. Spread beef in bottom of a 10 x 6 x 1 1/2-inch baking dish. Beat together the eggs, milk, tomato sauce and enchilada sauce mix; pour over meat. Sprinkle with sliced olives; top with corn chips. Bake, uncovered, in a 350° oven for 20 to 25 minutes, or until firm. Cut into squares to serve. Makes 6 servings.
Cut squash in half lengthwise; remove seeds. Place squash halves, cut side down, in a shallow baking dish. Bake in a 350° oven for 40 to 45 minutes, or until almost tender.
Soften yeast in water. Add other ingredients, except flour. Add flour slowly. Spoon into muffins pans and let rise 60 to 90 minutes. Bake at 350° for 20 to 25 minutes. Makes 12 rolls.
Prepare and bake cake according to package directions; using a 13 x 9 inch baking pan. Cool cake on a wire rack. Meanwhile, prepare pudding according to package directions; pour pudding into a 13 x 9 inch baking dish. Tear cake into small pieces and gently push down into the pudding. Drizzle with 3/4 cup of chocolate syrup. Spread with whipped topping. Drizzle with remaining chocolate syrup. Sprinkle with pecans. Refrigerate until serving.
Mix together zucchini and onion. Sprinkle Bisquick over zucchini. Mix together eggs, oil, Parmesan cheese, parsley, marjoram, salt, pepper, oregano and fried bacon (optional). Add egg mixture to zucchini mixture. Mix well. Pour into 12-inch buttered pie plate. Bake at 350° for 30 to 45 minutes or until brown.
Mix together crumbs and butter; set aside. Mix oysters, liquid, cream, salt and pepper. Layer oyster mix with crumbs in two layers. Sprinkle each layer with nutmeg and parsley if desired. Cover top layer with crumbs. Bake 30 minutes at 425° to 450°.
Preheat oven to 350°. Beat egg whites until foamy. Begin adding sugar gradually and continue until whites are stiff. Add vanilla. Gently fold in chopped nuts and chocolate bits. Drop by teaspoon onto an ungreased cookie sheet. Place cookies in a preheated oven at 350°. Close oven door and turn oven off. Leave cookies in oven for 3 hours or overnight. Makes a firm cookie which stays white. Makes about 50.
Season meat, then place in skillet with oil and garlic. Cover skillet and cook until meat is done. Remove lid and brown chicken. Remove chicken and add onions, peppers and mushrooms to skillet and saute. Return chicken to skillet and add wine. Cover and simmer 10 to 15 minutes. Then add cheese and simmer 5 to 10 minutes, until cheese is melted.
Layer in order above. Refrigerate for three to four hours. Add bacon bits just before serving.
Mix together and refrigerate overnight. Bake for 20 to 25 minutes at 350°. This dish can be frozen after cooking, then heated for 15 to 20 minutes. Serves 10 to 12.
Layer plain graham crackers in bottom of jelly roll pan (cookie sheet type). Mix together and cook until thick 1 egg, milk, sugar and 2 sticks margarine. Take off heat and add to 1 cup cracker crumbs, 1 cup coconut and 1 cup chopped nuts. Mix with first mixture well, then spread over layered crackers, then add another layer of graham crackers.
Mix all the ingredients together, except Rice Krispies, and boil for 4 minutes, stirring constantly. Add Rice Krispies. Shape into balls and roll in coconut. Makes 2 dozen.
Slice cucumbers very thin. Sprinkle with salt; cover and chill several hours. Drain cucumbers well. Combine with radishes. Combine remaining ingredients; blend into cucumbers and radishes. If desired, pile mixture into the center of a tomato aspic ring. Dust with a little ground pepper. May also be served on lettuce leaves.
*Can substitute 1 cup evaporated milk with 2 teaspoons of vinegar added for the sour cream. A penny saved is a penny earned.
Trim and wash cauliflower leaving head intact. Cook until just barely done. Do not overcook. Drain upside down in colander. Invert casserole over colander and turn so cauliflower is right side up in casserole. Melt butter in saucepan; add flour and stir until smooth. Add milk and cheese, stirring until cheese is melted and sauce is thick. Pour sauce over cauliflower and bake in 350° oven for 30 to 40 minutes. Serve from casserole or transfer carefully to serving dish. Sprinkle with snipped chives.
Mix all ingredients thoroughly. Shape into 1-inch balls. Bake at 375° for 15 to 20 minutes. Remove from baking pan immediately.
Mix butter and garlic. Place in fridge to chill and bring back to room temperature. Can be made a day in advance. Slice bread lengthwise. Spread garlic butter on bread. Place tomatoes across bread. Cover tomatoes with cheese. Sprinkle oregano on top. Broil at 400°. Cut in slices and serve hot.
Melt margarine in a 9 x 13-inch Pyrex. Add and mix rest of ingredients, except chicken. Lay chicken breasts in rice and liquid mixture; cover with foil. Bake for 1 hour and 10 minutes at 350°.
Stir all together and store in refrigerator. Keeps well. Serve with fresh vegetables for dipping. Excellent with cauliflower.
Heat olive oil in a large skillet. Add minced garlic and stir-fry until garlic just begins to turn brown. Add zucchini and onion and saute over medium heat until crisp-tender. Add tomatoes, salt, basil, oregano and pepper; cover and cook for 3 to 5 minutes. Remove from heat; sprinkle with Mozzarella cheese. Cover and let sit for 3 to 4 minutes or until cheese melts. Toss spaghetti with butter and Parmesan cheese; arrange on a large platter (heated if possible). Top with vegetable mixture and serve immediately. Makes 4 to 5 servings.
Combine pudding with 3 cups cold milk; beat 2 minutes. Set until thickened. Fold in Cool whip. Place layer of graham crackers in 9 x 13-inch cake pan. Spread layer of pudding, then crackers. Top off with crackers.
Mix altogether. For 1 cup of hot chocolate, put 3 tablespoons of mixture to 1 cup hot water.
Cook bacon until crisp; drain and crumble. Set aside. In a medium saucepan, combine water and cornmeal; bring to boiling. Reduce heat; cook and stir until very thick, about 1 minute. Remove from heat. Stir in cheese, corn, margarine, onion powder and garlic powder. Stir until cheese melts and mixture is smooth. Stir in milk.
Melt margarine. Add celery and cook for 3 minutes. Add flour and stir over low heat until frothy. Cook and stir about 3 minutes. Stir often to prevent scorching. Add Tabasco sauce. Gradually stir in milk. Increase heat and bring to a boil. Reduce immediately so it simmers. Add crab meat; return to simmer and cook about 3 minutes until crab meat is hot. Stir in scallions.
Pour water into a brass coffee pot or saucepan and add sugar; bring to boil. Add coffee and cardamon (optional) stirring constantly. When mixture comes to a boil and becomes frothy, remove from fire and stir until froth has receded. Repeat this process two more times. After third time, pour into demitasse cups or small cups.
Wash fresh squash and cut into small pieces. Cut onion into same size pieces (approximate). Chop pepper into small pieces. Cut up tomatoes or puree in blender, if desired. Place all ingredients in 2-quart saucepan. Bring to a boil, then reduce heat and simmer 20 minutes.
Preheat grill or broiler. Combine mayonnaise, garlic powder, lime juice, salt and cayenne in a shallow bowl; stir well. Place chicken on grill rack. Coat well with sauce. Grill chicken for about 5 minutes; turn. Brush with remaining sauce. Broil chicken until juices run clear when meat is pierced with a knife, about 10 minutes longer.
Cook pasta according to package. Cook stir-fry vegetables according to package. Combine and mix pasta and vegetables together. Stir in Italian dressing; add other ingredients and stir. Can season with garlic, Parmesan cheese, etc. Can also add cooked chicken tenders or beef if desired. To avoid dryness, you may add olive oil (1 to 2 tablespoons) as desired.
Mix all ingredients together. Fry a small amount to test for seasoning. Add more salt if necessary. Form into small patties, about 1 1/2-inches in diameter. Fry in a heavy pan, browning on both sides, for 10 to 15 minutes. Drain on paper towels.
Combine Jell-O and sugar in large bowl. Add 1 quart boiling water; mix well. Add 1 quart cold water, lemon juice and pineapple juice; mix well. Pour into 1-gallon freezer container. Freeze until firm. Thaw until slushy. Place in punch bowl. Add ginger ale. Yields 40 servings.
Melt butter over medium heat. Add brown sugar and milk; bring to a boil. Remove from stove. Cool to lukewarm. Add enough powdered sugar for the consistency you want, thicker for a cake. If you like maple flavor, you can use maple flavoring in the icing; otherwise, use vanilla. Dip marshmallows in melted butter. Roll in the sugar-cinnamon mixture and place on wide end of the crescent roll. Fold wide ends over marshmallows, then roll it up to the point end. Pinch edges together well. Place in greased muffin pan. Brush with melted butter. Bake at 375° for 10 to 12 minutes. Remove from oven; cool about 5 minutes, then remove and place on wax paper. Put icing and nuts on, if you desire.
Mix all ingredients and bake in pie shell for 1 hour at 350°. Makes 2 pies.
Grease a large casserole dish. Put into it beef (do not brown the meat first), carrots, soup, bay leaf, potatoes, 1/2 cup wine and onions. Cover and bake in 275° oven for 4 hours.
Combine gelatin and boiling water, stirring 2 minutes or until gelatin dissolves. Chill until mixture is the consistency of unbeaten egg whites. Fold in pineapple, pie filling and 1/2 cup pecans. Pour into a 9 x 13-inch pan and chill until firm.
Beat cream cheese with fork until smooth. Stir in pineapple, 1 cup pecans, green peppers, onion and seasonings; roll in nuts. Garnish plate with pineapple rings and parsley sprigs. Refrigerate overnight.
Place chicken wings in 13 x 9 x 2-inch baking pan. Mix rest of ingredients in bowl and pour over chicken. Cover with foil and bake at 400° for 30 minutes. Remove cover and bake for 30 minutes longer.
Preheat oven to 375°. Saute mushrooms in butter for 5 minutes. Blend in flour; cook and stir 3 minutes. Remove from heat. Gradually stir in half and half and milk. Add parsley, salt, Worcestershire sauce and Tabasco sauce. Cook, stirring constantly, until thickened; set aside. Arrange artichoke hearts and shrimp in greased 9 x 13-inch baking dish. Cover with mushroom sauce. Sprinkle with cheese. Bake, uncovered, for 20 minutes, or until bubbly. Makes 6 to 8 servings.
Clean and cook whole sweet potatoes in water just until tender. Drain, peel and cut into 1/2-inch thick slices. In a 1 1/2-quart casserole, layer half each of the potatoes, brown sugar, butter and salt. Repeat layers. Bake, uncovered, in a 375° oven for 30 to 40 minutes or until glazed. Sprinkle cinnamon and then marshmallows over top. Bake about 5 minutes longer or until lightly browned. Serves 6.
Beat milk and egg; blend in flour, sugar, baking powder and salt to form batter. Holding your finger over bottom of funnel, fill with batter. Hold funnel as near oil as possible (oil in deep fryer or frying pan heated to 375°). Drop batter into oil in a circular movement from center outward. Fry until puffy and golden brown, turning once. Remove; place on paper towel. Sift confectioners sugar on cakes. Serve at once. Makes 2 dozen 3-inch cakes.
Rinse and sort beans. Cover with 3 inches of water and allow to soak overnight. In the morning, add salt and soda and bring to a boil. Cook for 1/2 hour or until tender. More water should be added if the beans become dry. Pour in a 2-quart casserole and add the remaining ingredients. Bacon should be fried very crisp and crumbled before adding. Bacon drippings may be added for additional flavor. Bake at 325° for 1 1/2 to 2 hours, keeping covered with liquid. Recipe may be halved.
Mix and cook over low heat until thickened and hard to stir. Add coloring. Mix in. Store in airtight container.
Beat the milk, pudding and orange juice. Stir in sour cream. Serve fresh pineapple, apple slices, bananas and mandarin oranges.
Mix dry ingredients. Next, mix wet items. Quickly combine all ingredients, placed in oiled 8 x 8-inch pan. Bake at 350° for 45 minutes. Frost.
Mix well; add chicken and simmer 5 minutes in saucepan. Add 99 cent size bag Doritos. Mix well and put in large baking dish. Cover with 3/4 pound grated American or Cheddar cheese. Bake at 350° for about 20 to 30 minutes.
Mix well everything except egg whites. Add the unbeaten whites and beat well. Bake 30 to 35 minutes at 350°.
Mix cake according to directions on box in a large bowl. Drain juice from sliced pineapple and cherries into cake mix. Add crushed pineapple. Mix well. In a separate bowl put self-rising flour. Take mixed fruit, chopped pecans, raisins, chopped cherries and mince meat and add to self-rising flour. Coat with flour, then gently fold into cake mix. Put into pans sprayed with Pam. Bake for approximately 1 hour in a preheated 350° oven. After 1 hour turn oven down to 200° and cook for several hours or until you can stick an ice pick in and it comes out clean.
Lightly coat chicken with bread crumbs. Saute garlic in butter in a frying pan, then add chicken and cook on low until chicken is cooked. Remove chicken and set aside. Put flour and water mixture in frying pan to make gravy. Add bouillon and just enough Gravy Master to add color.
Boil until red hots melt. Quarter 3 unpeeled apples and core. Cook in mixture until tender.