HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream sugar and oil; add bananas and vanilla. Sift flour, soda and salt together. Add to mixture. Fold in nuts. Bake at 350° for 45 minutes to 1 hour.
Combine all ingredients down to mayonnaise. Hold the tomato slices and potato chips. Add just enough mayonnaise to moisten. Spoon into 1 1/2-quart casserole dish and top with tomatoes. Bake at 350° for 35 minutes. Top with potato chips and extra cheese if desired. Bake a few more minutes.
Cook chicken. Remove; keep warm. In same skillet, cook spinach and mushrooms; stir for 3 minutes. Stir in Lipton mix that has been blended with water. Bring to a boil until sauce thickens. Pour vegetable mixture over chicken. Serves 4.
Preheat broiler, placing chicken on broiler-pan rack. Rub chicken with oil, sprinkle with cumin. Broil chicken 6 inches from heat for 8 minutes, or until no longer pink in center. Remove into foil to keep warm.
Mix sugar, coffee creamer and flour. Add beaten eggs and one quart water. Bring to a boil, stirring continually. Remove from heat and cool. Pour into container and add whipped topping, cold water and vanilla. Freeze according to freezer directions.
Beat together the egg, water and pepper. Combine crumbs and half of the cheese. Dip steaks into egg mixture, then into the crumbs. In skillet, brown steaks in hot oil. Drain on paper towel. Arrange steaks in a baking dish. Top with cooked eggplant slice, if desired. Cover with pizza sauce and remaining cheese. Bake for 20 minutes at 325°. Serves 4.
Blanch tomatoes (30 seconds for Roma; 1 minute for regular). Remove from heat and let cool. Now peel. Cut tomatoes in half and remove the seeds. Strain the excess water. Now puree.
Crush the Girl Scout cookies and line the bottom of a small glass Pyrex dish. Save 1/2 cup for top. Mix vanilla pudding according to directions, then mix with softened cream cheese. Set aside. Mix chocolate pudding according to directions and mix with Cool Whip. Set aside. Spread vanilla pudding mixture on top of cookies in the pan. Spread the chocolate pudding mixture on top of the vanilla mixture. Top with Cool Whip and the remaining cookies. Refrigerate at least 1 hour before serving.
Cream the butter and sugars together until it is creamy. Add the egg, stirring it in. Sift your flour, soda and salt together, then add your peanut butter now or you could add the peanut butter before you add your flour and other ingredients. Put in your vanilla and water, stirring it all until all is mixed. Bake at 350°.
Saute garlic and onion in olive oil until golden. Add cubed chicken. Aside, mix cool bouillon, water, cornstarch and wine and add to chicken mixture. Cook, uncovered, on low heat at first, and then for 3 minutes on medium heat. Serve over rice or angel hair pasta. (Green beans may be added as last step while on medium heat; optional.)
Heat oven to 350 degrees. Press cookie dough into 12 inch pizza pan. Beat cream cheese, milk and sugar with wire whisk. Stir in whipped topping. Spread on cookie crust. Garnish with toppings.
Butter an 8 x 8 x 2 inch pan. In a 3 1/2 quart saucepan, mix sugar with dry gelatin. Add milk, corn syrup, chocolate and butter. Cook over medium heat, stirring frequently, to 238 F. on candy thermometer, or until a little in cold water forms a soft ball. Remove from heat; pour into mixing bowl. Stir in vanilla. Cool for 30 minutes. Beat with wooden spoon until thickens. Stir in walnuts. Spread into prepared pan. Let cool, then cut into squares. Makes 2 1/2 pounds.
Place chicken in oil and place onion and pepper on top. Cook 10 minutes, then add sauce.
Sift all dry ingredients into ungreased 9 x 13-inch pan. Add wet ingredients (oil, vinegar and vanilla). Gently pour water over entire ingredients. Mix with fork until smooth. Bake at 350° for 20 to 25 minutes. Cool. Frosting is optional; makes an interesting crunchy top on its own.
Heat oil in skillet. Add beef and set aside. Add butter to skillet. Add mushrooms and cook 5 minutes. Add sherry and boil 2 minutes. Add beef broth and cornstarch. Stir in sour cream. Add beef and heat 1 to 2 more minutes. Do not boil. Serve over noodles.
In small bowl, stir together peanut butter and corn syrup until blended. Stir in milk. Cover and refrigerate. Serve over fresh fruit. Makes about 1 1/3 cups.
Heat oven to 350°. Grease and flour 2 round pans (8 or 9-inch). Prepare cake mix as directed on package, except add lemon peel with the water. Cool 10 minutes. Remove from pans. Cool completely. Prepare lemon filling. Put filling between layers.
Makes filling for (8) 6 inch chinese pancakes. Presoak mushrooms and lily buds in hot water for 15 minutes and drain. Pour 2 Tbsp. oil in a hot wok and add pork, stir fry for 3 minutes. Push up sides of wok and add garlic, onion and soy sauce. Stir fry 30 seconds. Push up sides of wok add remaining oil, bok choy, lillies and cloud ear mushrooms, stir fry for 1 minute. Remove all ingredients and reserve. Add eggs and scramble in wok. Before eggs set add broth, salt , pepper, sugar and reserved ingredients. Stir until combined. Serve with the pancakes and/or plum or Hoison sauce. All are available in better supermarkets or asian specialty shops.
Beat egg whites until frothy; add salt and cream of tartar. Continue beating until stiff; gradually beat in sugar. Add vanilla last, then add what you like (chocolate chips, coconut, Rice Krispies, nuts). Drop by spoonful on brown paper. Bake for about 40 minutes at 275°. Remove from paper while still warm. If difficult to remove, set paper on damp towel.
Add butter and cheese to grits; mix until well blended. Add eggs and milk. Bake at 325° for 30 to 40 minutes. Serves 6 to 8.
Cut bacon in small pieces. Saute bacon and green pepper and onion. Drain. Mix with all other ingredients, pour into baking dish. Bake at 400° for 30 minutes.
Soak tapioca in grapefruit juice for 5 minutes. Add all other ingredients, slowly bring to a boil and allow to boil for 1 minute. Place in four individual serving bowls and chill thoroughly before serving. Serves 4.
Mix dough. Chill in refrigerator. Roll into balls the size of walnut. Roll in sugar. Bake at 375° for 10 to 12 minutes.
Preheat oven to 350°. Line the sides of 10 x 10 x 1-inch buttered casserole with hash. Put vegetables in center and top with Tater Tots and onion rings. Bake for 1 hour.
Grind the vegetables and sprinkle with salt and let stand overnight. Rinse and drain all of the water out of the vegetables. Combine the mustard and celery seed, vinegar and turmeric and pour over vegetables. Heat to boiling and simmer for 3 minutes. Add the cornstarch and water and stir until thickened. Seal in sterilized jars.
In large bowl, blend margarine, sugars, eggs and vanilla; beat until fluffy. Combine flour, salt, baking soda, cinnamon, cloves and allspice. Add to creamed mixture; mix to blend. Stir in oats and pecans. Drop by teaspoonful onto cookie sheet lined with parchment paper. Flatten with floured fork to 2-inch diameter (will spread to 4-inch when baked). Bake at 350° for 12 to 15 minutes. Cool on cookie sheet; remove to cooling rack. Sift confectioners sugar over tops. Yields 3 dozen large cookies.
Grease a 9 x 13-inch pan. Mix cubed bread, cheese and sausage. Mix eggs, 2 1/2 cups milk and mustard. Pour over dry ingredients. Refrigerate overnight. When ready to bake, mix mushroom soup with rest of milk and pour over top. Bake at 300° for 1 1/2 hours or until brown.
Cut several pieces of bacon in half. Wrap each half slice of bacon around 8 to 10 whole green beans and secure with a toothpick. Make a glaze from the melted butter, brown sugar, salt and pepper. Place the Green Bean Bundles into a baking dish. Place the bundles close together because the bacon will shrink during cooking. Cover the bean bundles with the glaze and bake, covered, in a 350° oven for 45 minutes. Uncover the last few minutes in order for the bacon to brown.
Combine sugars, milk and butter in heavy saucepan; cook until soft ball stage, 235° on a candy thermometer. Add remaining ingredients. Remove from heat; beat until mixture begins to thicken, about 1 minute. Pour into buttered 8-inch square pan; cool. Cut into serving pieces.
Layer ingredients: crushed pineapple, Comstock apples and sprinkle or sift box of dry cake mix. Melt margarine and drizzle across top. Sprinkle pecans on top. Bake 1 hour at 375°.
Roll out bread dough from favorite bread recipe until 1/4 inch thick. Cut into shapes with cookie cutters. Place on oiled sheet to rise. Bake 30 minutes at 325°.
Boil macaroni as directed. Meanwhile, grate cheese. Combine dry ingredients with 1/4 cup milk. After pasta is drained, return macaroni to pot (do not rinse). Add 2 pats of butter and remaining ingredients. Stir. Allow a few minutes to melt, then stir again and serve.
Use 3-quart oblong baking dish. Place chicken; top with cheese. Stir soup and spread over cheese. Top with tomatoes, combined margarine and stuffing. Bake at 400° for 25 minutes.
Cook sugar, syrup and water until it spins a fine hair. Pour in peanuts. Cook until light brown. Remove from heat. Add soda, salt, butter and vanilla. Pour on a well-greased cookie sheet.
Cook and mash potatoes with margarine and milk. Heat oven to 450°. Slice wieners lengthwise 2/3 of the way through and place in baking dish. Spoon hot potatoes into opening of wieners, using any leftover potatoes around and between wieners. Cover top of mixture with cheese slices and bake until wieners are hot and cheese is melted and slightly brown.
Put lettuce in large bowl. Sprinkle with celery, water chestnuts and green onions. In small bowl, mix mayonnaise and seasoned salt. Spread 3/4 cup mayonnaise over celery, water chestnuts and onions. Sprinkle with peas and cheese. Spread remaining 3/4 cup mayonnaise over peas and cheese. Garnish with chopped eggs, tomatoes and bacon. Refrigerate 2 hours or overnight. Store in refrigerator.
Saute onions and garlic in oil until soft. Crumble ground beef and cook. Drain. Add tomatoes, paste, oregano and pepper; simmer for 30 minutes. Combine cottage cheese, Parmesan cheese, 1 1/2 cups Mozzarella cheese and parsley; set aside.
Brown ground beef and drain grease. Add sugar, garlic salt, tomatoes and tomato sauce. Cook noodles according to package. Drain off water. Mix in sour cream, cream cheese and green onions. Place half noodle mixture in casserole dish. Put in a layer of meat mixture. Repeat layers. Top with grated cheese. Cook in 350° oven for 30 minutes.
In one bowl, whip the Dream Whip according to directions. In another bowl, beat milk and lemon juice. Mix both together, adding nuts. Pour into baked pie crust and chill in refrigerator. Makes 2 pies.
Mix all ingredients except cheese and milk. Put in baking dish and cook in oven at 350° for 45 minutes. Mix cheese with milk and pour over; brown.
Peel and slice carrots. Cook with small amount of sugar, about 1 tablespoon for 15 minutes. Drain in saucepan. Grate onion in butter or oil and cook about 1 minute.
Place berries in saucepan. Sift the 1/2 cup sugar over berries. Add lemon juice. Let set overnight. Next morning, add 2 1/2 cups sugar. Heat to boiling and boil 7 minutes. Pour in jars and seal.
Mix sugar, flour, spices and salt together. Add eggs, oil and vanilla. Mix well. Add apples and nuts. Stir until mixed. Pour into greased, floured tube pan. Bake in preheated oven at 350° until done. Place in heavy brown paper bag immediately. Close tightly. Let stay 1 hour.
Line broiler pan with foil. Place chicken on foil, skin side up, and pour the sauce over. Bake 1 hour in 350° oven. Baste every 20 minutes.
Decorations: You can use miniature umbrellas, gummy sharks, candy stars or chopped peanuts for decoration.
Mix buttermilk and baking powder in bowl. Mix meal, flour and salt. Coat fish twice. Place on tray and refrigerate 2 hours before frying.
Mix flour, Crisco and salt (with fork). Add water. Mix; roll in ball and roll out on floured board or smooth tea towel.
Scrub the yams in cold water; do not pare. Cover them with boiling water and boil in a covered saucepan just until tender when pierced with a fork. Drain; remove skins and mash; measure enough to make 2 cups. Reserve any remaining for some other use. With a spoon, beat the shortening into the 2 cups mashed hot yams until blended; cool. In a medium size bowl, stir together the flour, baking powder, salt and sugar. Add the yam mixture and work together until blended. If dough is very sticky, add flour sparingly. On a pastry cloth with a stockinet-covered rolling pin, roll out 1/2-inch thick. With a floured round 2-inch cutter, cut out biscuits. Place slightly apart on an ungreased cookie sheet. Bake in preheated 450° oven until browned 15 to 18 minutes. (Bottoms of the biscuits will be very dark, but they will not taste scorched.) Rush to the table while they are still puffy and hot. They will sink slightly as they cool. "They are crusty outside and soft inside. Serve them with plenty of butter." Makes almost 2 dozen.
Cook and Debone chicken, beat eggs in a very large bowl. Add soups, pepper, broth, chicken, onion, cheese and stuffing. Bake in 9 X 13 pan at 350 degrees for 45 minutes or until bubbly.
Cook chicken breasts. Cut into strips and cook in 3/4 cup Miracle Whip in a large skillet on medium-high for 3 minutes. Add frozen vegetables. Stir in 2 tablespoons soy sauce and garlic powder. Continue cooking 5 minutes until chicken is cooked through. Serve over rice. Yields 4 servings.
Saute onions and peppers in small amount of oil; add tomato paste or sauce and hot pepper. Cook down. Add water; cook down again. Do this several times.
In blender, place cottage cheese and cream cheese; blend until smooth. Stir in bacon, scallions, parsley, horseradish and diced pimientos. Chill for 1 hour. Serve with Twigs snack sticks.
In a 3-quart saucepan, combine butterscotch morsels and peanut butter. Cook over low heat, stirring constantly, until smooth. Remove from heat and stir in Rice Krispies, mixing until well coated. Spray a 9 x 9 x 2-inch pan with vegetable spray. Press mixture into pan evenly. Chill until firm. Cut into small bars to serve. Store in an airtight container in refrigerator.
Mix and put into a 13 x 9-inch pan. Bake at 350° for 30 minutes. Cool.
In a mixing bowl, beat cream cheese, Cheddar cheese, milk, onion and Worcestershire sauce until mix is fluffy. If a smoother spread is needed, process in a food processor until creamy. Divide into thirds (about 1 cup each). Shape first portion into a ball, roll in cracked pepper. Add Blue cheese to the second ball. Add garlic powder to the third. Mix well. Shape into one ball. Roll in bacon bits. Cover and refrigerate. Let stand at room temperature, then serve with crackers.
Mix the soups and the chicken broth. Layer rice, chopped broccoli and part of the soup. Add chicken. Pour remaining soup over chicken. Sprinkle with bread crumbs and cheese of your choice. Bake in a 350° oven until cheese melts and crumbs start to brown a little bit.
Mix all ingredients well. Spread on tray or platter. Top with shredded cheese, lettuce, black olives, tomatoes and onion if desired. Serve with Tostitos.
Let ice cream soften. Crush cookies and mix everything together. Put in a 9 x 13-inch pan and freeze.
Line a 2 1/2 cup bowl or mold with plastic. Coarsely chop 2 eggs. Place in large bowl. Add next 7 ingredients, mix thoroughly. Season with salt and pepper.
Melt butter in skillet, add onions, cover and simmer over low heat for 10 minutes or until onions are transparent. Beat egg yolks with salt until yolks are light and thick. Stir in cream. Add onions and flour; stir enough to blend. Whip egg whites until stiff but not dry. Fold gently into onion mixture. Pour into baked and cooled pie shell. Sprinkle with bacon. Bake at 375° for 30 to 40 minutes or until golden brown and custard is firm.
Mix together the flour and sugar. Cut in the Crisco. Add the buttermilk and soda mixture to the yeast mixture. Do not let rise. Roll out on pastry sheet and cut biscuits. Bake at 450° until brown. Or these may be stored in greased, large mixing bowl in refrigerator and baked as needed. Makes 25 biscuits.
Mix sugar and flour; add eggs and then butter. Add English walnuts, chocolate chips and vanilla. Pour into unbaked pie shell and bake 30 minutes in a preheated 350° oven. You may have to bake it longer because ovens vary. Test with a toothpick. It should be chewy but not runny and is traditionally served warm.
Brown hamburger meat. Drain off grease. Add tomato soup or sauce and 1 cup water. Add all other ingredients and simmer over low heat for 30 minutes. While sauce is simmering, prepare spaghetti. When done, serve over spaghetti.
Combine ingredients. Use 1 teaspoon per cup of hot boiling water. Stir and serve hot.
Combine 1st 5 ingredients. Bring to a boil. Cover. Reduce heat and simmer until potatoes are tender. Add rest of ingredients, stirring constantly until thick and bubbly. Yields 5 cups, 176 calories and 2.4 g fat per 1 cup serving.
Mix well with mixer. Pour over first layer. Bake at 350° for 55 to 60 minutes.
Cook frozen broccoli as directed on package; drain. Place broccoli in 9 x 13 Pyrex dish. Cube Velveeta cheese and 1/2 stick of butter; put on top of broccoli. Crumble Ritz crackers over mixture. Melt 1/2 stick of butter; pour over crackers. Bake for 20 to 30 minutes at 350°.
Mix together margarine, peanut butter and powder sugar in 9 x 13-inch pan. Melt chocolate chips; spread over top. Chill. Cut in small squares when slightly chilled.
Put all ingredients in mixing bowl and mix with an electric mixer for 5 to 10 minutes. Works great even for decorating.
In a large saucepan, over very low heat, melt chips with oil, stirring constantly, until mixture is smooth. Stir in remaining ingredients until noodles are well coated. Remove from heat. Drop by tablespoons onto plastic wrap or wax paper.
Brown lightly bacon, ground beef and chopped onion. Mix together salt, dry mustard, vinegar, catsup and brown sugar. Combine mixtures and add beans. Mix together and bake in covered dish at 350° for 1 hour.
Bring strawberries, sugar, pineapple and lemon juice to a full rolling boil. Add Certo and boil for additional 15 minutes. Skim off foam and spoon into jars. Heat lids in hot water and put on jars with bands. Make sure jars seal. Use large stockpot to cook in. Makes approximately 12 pints.
Wash spinach well; discard stems. Tear leaves into small pieces. Pat dry. Beat eggs, crumble cheese and mix together. Add to spinach. Saute chopped onion in olive oil until browned. Add to spinach. Season with salt, pepper and oregano to taste.
Mix sugar, oil, eggs and bananas. Add the other ingredients. Bake at 325° for 50 to 60 minutes. Cool and wrap in foil or Saran Wrap.
Mix first 7 ingredients and pour in greased casserole dish and top with crushed corn flakes and melted margarine. Bake at 350° for 45 minutes to 1 hour.
Melt butterscotch candy in double boiler. Remove from heat and stir in noodles and peanuts. Drop by spoonfuls onto wax paper.
Cook beans in chicken broth. Saute onions in 1 Tbsp. butter, add chilies and spices. Add other ingredients and cook 1 hour on low. Garnish with sour cream, shredded cheese and green onions. Yield: 8 servings.
Mix lentils and rice. Add all other ingredients. Put in a baking dish and sprinkle top with grated cheese. Bake for 30 to 45 minutes at 350°.
Melt oleo. Add flour and stir until blended. Add onion, bell pepper and garlic. Saute until tender. Add fat from crawfish and cook about 10 minutes. Add crawfish tails. Cook another 15 minutes. Season. Just before serving, squeeze a little lemon juice over crawfish. Serve over rice. Flavor is improved if made the day before serving.
Cut hot dogs into fourth pieces. Cut bacon slices into thirds pieces. wrap each hotdog piece with a piece of bacon and secure it with a toothpick. Place all wrapped hotdogs in a crockpot. If you run out of bacon just throw the extra hot dogs in there too! Then pour one box of light brown sugar on top. Stir occasionally. They are ready to eat when the brown sugar has melted completely.
Preheat oven to 350°. Grease 10-inch pie pan. Sprinkle bacon, cheese and onion evenly over bottom of pie pan. Place remaining ingredients in blender on high speed for 1 minute. Pour in pie pan. Bake until golden (about 50 minutes). Let stand 5 minutes. Leftovers can be refrigerated.
Put in blender and mix. Spread on English muffins. Cut in quarters. Bake at 350° for fifteen minutes. Can put in freezer. Ready to bake.
Cook sugar, water and flour until thick. Then add box of strawberry Jell-O while the mixture is still hot. Stir until well mixed. Put strawberries into the mixture. Pour into pie shells (ready baked). Makes 2 pies. Serve with Cool Whip.
Prepare powdered drink mix according to package directions, chill. Place ice cream and strawberries in punch bowl. Pour in prepared drink. Stir. Serves 40.
Boil for 5 minutes and then add 1 tsp. baking soda.
Clean pancake griddle by rubbing with salt, scraping it off with waxed paper. Then rub a cloth saturated with cooking oil lightly over griddle, cakes won't stick.
Put sugar in heavy skillet and melt sugar. Measure peanuts, soda, salt and butter and put in one bowl. After sugar melts, put in rest of ingredients all at once. Stir rapidly and pour on well buttered pan. Let cool and break.
Crush cookies after removing the cream. Combine cookies with melted butter. Pour into a 9 x 13-inch pan. Reserve 1/2 cup for top. Refrigerate for 1 hour. Mix cream cheese with sugar. Add 1 container Cool Whip; spread over cookie layer. Refrigerate for 1 hour. Make chocolate pudding; spread over cream cheese layer. Refrigerate for 1 hour. Spread second container of Cool Whip on top of the pudding. Sprinkle with cookie crumbs.
Mix gently until just blended. Put in greased bread tin. Bake at 375° in a metal pan. Bake at 350° if using glass pan. Bake for 20 to 25 minutes.
Mix together. Press on bottom of 9 x 13-inch cake pan. Bake 15 minutes at 350°. Take out and let cool.
Prepare broccoli in bite-size pieces, slicing stems thin. Add onions and raisins. Heat vinegar. Dissolve sugar; add mayonnaise and beat until smooth. Pour over vegetables and refrigerate for several hours. Sprinkle bacon in and stir just before serving.
Separate the eggs and mix the milk, egg yolks, and sugar over low heat on the stove until sugar has dissolved. Beat the egg whites until stiff and pour over the warm mixture and mix well. Add the vanilla and salt. Place in the refrigerator for 30 minutes or until cold. While this is cooling, whip the whipping cream. Take mixture out of refrigerator and add the whipped cream. Freeze according to your ice cream mixer directions.
Mix flour, 1/2 cup of powdered sugar and butter. Press out in a pizza pan and bake for 10 minutes at 400°. Let cool. Blend in a mixer 1 cup of powdered sugar, Cool Whip and cream cheese and spread on crust. Top with sweetened strawberries or other fruit.
Beat egg white with small amount of water until it forms a cream. With your fingers work in the sugar until it forms a smooth paste. Roll a small piece of this. Place between two pecan halves, then lightly roll in the paste, flattening the pecan somewhat. The coating outside must be very, very light so that the delicate brown of the pecan meat shows through. Set the pecans to dry. Once dry they are ready to be served.
Lightly sprinkle chicken with salt, pepper and garlic powder. Wrap each breast with several slices of bacon; place each breast on piece of dried beef in baking dish; add 3 pieces of beef between or around chicken. Mix soup and sour cream and pour over chicken. Bake at 350° for one hour or until done. Baste while cooking.
Cream butter and Crisco very good. Then add sugar and cream well. Add eggs, one at a time, beating well after each egg. Sift together flour and baking powder. Alternate flour mixture and milk. Add vanilla and almond.
Heat until cheese is melted. May be made and served in an electric skillet or kept on a heating tray while serving. Serve with corn chips or tortilla chips.
Cut cleaned berries in half and cover with powdered sugar (1/2 cup) and rum. Chill 30 minutes. Whisk egg whites until stiff, adding 4 tablespoons powdered sugar. Fold in chilled berries. Serve in sherbet glasses. Top with whipped cream.