HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix together jello, pineapple, cottage cheese and mandarin oranges. Then gently fold in cool whip and chill.
Combine popcorn and chopped butterfinger in a large bowl. Melt butter in a medium saucepan over low heat. Stir in marshmallows. Heat, stirring constantly, until marshmallows are melted and mixture is smooth. Pour over popcorn mixture; quickly toss to coat well. Spray hands with nonstick cooking spray. Form popcorn mixture into six 3 inch balls. Place on waxed paper to cool. Store in and airtight container.
Lightly grease pie plate. Mix first 4 ingredients and pour into pie plate. Mix thoroughly the next 5 ingredients and pour over the top. Bake at 400° for 35 to 40 minutes.
In hot oil in large skillet, saute garlic and parsley 3 minutes. Add the tomatoes, oregano, salt and pepper. Mix well, mashing the tomatoes well. Bring the mixture to boiling, then reduce heat and simmer, uncovered, stirring occasionally for 30 minutes or until sauce is thickened.
Boil together the first 3 ingredients for 5 minutes; remove from heat. Add the next 3 ingredients. Pour mixture over popcorn in large pan. Bake at 250° for 1 hour, stirring every 15 minutes. Turn out onto waxed paper; work apart.
Dissolve gelatin in water and beet juice. Combine ingredients; chill until firm.
Mix your Crisco, sugars and eggs together until the texture is smooth and blended, then add corn flakes and oatmeal. Blend, then the remainder and mix until well blended. Shape the mixture in 1 to 1 1/2-inch balls, depending on your choice of the size of cookies you desire. Place on a greased cookie sheet and bake at 350° until brown, approximately 12 minutes (I think).
Cook oriental noodle soup according to package directions but do not add flavor packet. After cooking noodles, mix with shredded cabbage and chopped scallions. Then mix together sugar, vinegar, salt, pepper and canola oil. Combine altogether and sprinkle oriental seasoning packet over all. Add toasted almonds and sesame seed. Chill and serve cold. Serves 6 to 8.
Cut beef in 1-inch pieces. Combine next 6 ingredients. Mix well. Pour over beef in bowl. Cover and marinate in refrigerator 24 hours. Cook green peppers, onions and zucchini until tender-crisp. Drain. Thread beef, vegetables and mushrooms on skewers. Broil about 5 minutes. Turn as needed. Baste with marinade frequently. Beef is better if medium done. Serve over rice.
Combine thoroughly all of the ingredients. Allow to marinate overnight in the refrigerator. Serve very cold as an appetizer.
Melt butter and Bleu cheese over low heat. Unroll dough and cut each bread stick into 6 pieces. Place bread stick pieces in foil lined 11 x 7 x 2-inch baking pan. Pour cheese mixture over dough. Bake at 400° for 20 minutes or until butter is absorbed. Carefully lift foil out of pan. Place in serving dish and serve hot.
Brown lightly onion and garlic in olive oil. Then add wine; cook 2 minutes. Add lentils and tomato sauce. Simmer 20 minutes. In the meantime, cook pasta in boiling water. Drain when done according to package time. Add to lentil mixture and let sit for 5 to 10 minutes. Serve with grated cheese and tossed salad.
Prepare instant pudding pie filling according to box directions. Place a layer of graham crackers in glass dish. Mix cool whip and vanilla pudding together. Place a layer of cool whip and vanilla mixture over graham crackers. Another layer of graham crackers. Pour the other half of cool whip and vanilla mixture over graham crackers. Another layer of crackers. Pour the 2 cans of pie filling over the top. Place in refrigerator overnight.
Peel skin from all 3 veggies. Slice horizontally. Put small amount of water in bottom of medium size pot, then put steamer basket in pot. Put veggies in steamer basket and cover. Cook 15 to 20 minutes over medium heat. Vegetables should be tender. Put veggies in bowl and pour melted butter over them.
Bring water, brown sugar and butter to a boil in saucepan. Pour into an 8 x 8-inch baking dish. Mix sugar, flour, salt, baking powder and milk. Drop by spoonfuls over liquid in pan. Bake at 400° for 1/2 hour. Serve warm with ice cream or whipped cream.
Beat egg yolks until thick and lemon colored. Add water, beat 4 minutes. Add sugar and beat another minute. Sift together, flour, baking powder and salt, add to egg mixture. Add vanilla. Beat egg whites until stiff, add cream of tartar and fold in to cake mixture. Pour into ungreased angel food cake pan and bake for 40 minutes at 350°.
Prepare rice according to package directions. In large skillet, heat oil over medium heat. Add red pepper and garlic. Cook until red pepper softens and garlic is lightly browned, about 4 minutes. Add spinach. Cook, stirring, until spinach is wilted, 3 to 4 minutes. Add salt, pepper and cooked rice. Heat through. Makes 4 servings.
Mix beer, sugar and self-rising flour in medium size mixing bowl and let rise for approximately 45 to 60 minutes at room temperature (65°). Form in shape of bread loaf and bake at 375° for 1 hour. (Tastes like sourdough.)
Lay one slice of ham flat on cutting board. Spread Philadelphia cheese on top. Then spread mustard on. Take pickle and roll up inside of the ham. Cut into 5 pieces.
Fry 5 or 6 strips bacon and crumble. Saute chopped onion in the bacon grease. Mix all ingredients except 3 strips uncooked bacon. Pour in casserole and place 3 strips uncooked bacon on top and bake at 350° for 1 hour.
Heat oil in iron skillet. Slice all other ingredients and cook over medium heat until tender, about 25 to 30 minutes. Salt and pepper to taste.
Sift flour, baking powder, soda, cinnamon and salt. Combine oil, carrots, sugar, eggs and nuts. Add sifted ingredients; mix well. Bake in a greased 9-inch tube pan at 350° for 1 1/2 hours. Cool. Frost with Cream Cheese Frosting.
In the bottom of a glass baking dish, scatter raisins. Score edges of ham slice in several places to prevent curling. Put ham on top of raisins.
Mix first 4 ingredients together with a mixer, then pat it out in a round serving platter. Sprinkle crabmeat over the top and serve with crackers.
Cover and bake at 325° for one hour. Uncover and pour tomato sauce over casserole. Then bake 1 hour more.
Combine sugar, milk, margarine and corn syrup in saucepan. Over medium heat, bring to boiling, stirring. Add dates. Boil to soft ball stage (cook, stirring often, to 238° on candy thermometer or until a little cold water forms a soft ball). Remove from heat. Add walnuts and vanilla; beat until thick.
Mix dry ingredients and set aside. Over low heat, melt caramels with water. Pour over dry ingredients and melt well. Drop by teaspoonfuls onto greased cookie sheet and chill until firm.
Mix cocoa and boiling coffee. Set aside. Cream oleo, sugar, eggs and vanilla. Mix soda with buttermilk (dissolve).
Combine ingredients in a 9 x 13-inch Pyrex dish. Top with lean bacon strips and bake at 350° for 45 minutes to 1 hour.
Mix crumbs and melted oleo. Press in bottom of 13 x 9 x 2-inch pan. Beat together 15 minutes the powdered sugar, eggs and softened oleo. Spread over crust. Slice bananas over filling. Spread pineapple over bananas. Spread Cool Whip over pineapple. Sprinkle pecans and cherries over Cool Whip. Refrigerate overnight.
Beat cream cheese and sour cream in medium bowl until well blended. Stir in Monterey Jack cheese, olives, onion, salt and garlic powder. Cover and refrigerate 2 hours. Place beans in food processor or blender. Process until smooth. (Do this step only if using the black beans.) Spread thin layer of cream cheese mixture over beans. Roll up tortillas tightly. Wrap in plastic wrap, refrigerate until chilled. Cut tortillas in 3/4 inch slices. Serve with salsa.
Mix together and freeze in jello mold. You can double the recipe and use an 8 x 9-inch pan.
Brown ground beef with onion and celery. Add 1 cup rice (cooked in salted water), soups and soy sauce; mix well. Bake for 1 hour at 375°. Serves 10 to 12 people. A good potluck dish.
Measure flour into bowl; make a well in the center and add egg yolks, whole egg and salt. Use a fork and mix well by hand. Add water, a little at a time, to form dough into a ball. Put dough on a well-floured table and knead 8 to 10 minutes. Cover; let rest 10 minutes. Divide dough in half. Roll dough until thin. Cut noodles. (I use a table knife with the blade side up.) Let dry 1 to 2 hours. Cook.
Cut pork, potatoes and onions in quarters and grind into a pan. Combine all ingredients. Mix well. Cook on medium or low heat, stirring frequently to prevent scorching (do not cook fast). Cook about 1 hour. Makes about 1 gallon.
Combine marshmallows and drained pineapple. Mix cream cheese with sugar and mayonnaise until smooth. Add to marshmallow mixture. Add rice and cherries. Fold in Cool Whip and nuts. Chill.
Brown hamburger meat and drain. In a casserole dish place layers of meat, sliced potatoes and onions. Sprinkle 1/2 cup cheese. Put another layer of each. Salt and pepper to taste.
Thoroughly mix eggs, sugar, salt and vanilla. Slowly stir in hot milk and pour immediately into unbaked pie shell. To avoid spills, fill at oven. Sprinkle top with nutmeg or pumpkin pie spice. Bake about 20 minutes, or until silver knife inserted 1 inch from side of filling comes out clean. The center may still be a bit soft, but will set later.
Whip together sweet potatoes, vanilla and 1/3 cup margarine. Put in buttered casserole. Mix together brown sugar, coconut, pecans, flour and 1/3 cup margarine. Spread over top of sweet potatoes. Cover 25 minutes, then uncover 10 to 15 minutes at 350°.
Mix all ingredients. For full flavor, refrigerate overnight. Serve with chips, crackers or vegetables.
Mix margarine, 1/2 cup sugar and egg. Add flour, baking powder and nutmeg alternately with milk. Fill greased muffin pans 2/3 full. Bake at 350° for 20-25 minutes. Take from pan, and while hot, roll in 6 tablespoons melted butter. Then roll in cinnamon sugar made by mixing 1 teaspoon cinnamon with 1/2 cup sugar.
Dissolve gelatin in cold water. Stir in hot water as directed on package. Add evaporated milk, water and condensed milk; stir well. Add sugar. Mix well. Add vanilla. Chill in refrigerator before freezing for about 45 minutes to an hour. Pour mixture in electric ice cream freezer and freeze according to manufacturer's instructions. Add fruit to ice cream after ice cream freezer shuts off. Makes 7 quarts.
Cook margarine and onions until transparent. Mix all ingredients, except bacon. Pour into casserole dish and place bacon on top. Bake at 375° for 20 minutes. (Bush baked beans are very good.)
Cook wild rice in a large amount of boiling water 10 minutes. Drain well. Melt butter in heavy large saucepan over medium heat. Add leeks and carrots and cook until beginning to soften, about 5 minutes. Mix in wild and converted rice. Add 3 1/2 cups stock, salt and thyme and bring to simmer. Reduce heat to low, cover and cook until liquid is absorbed and rice is tender, adding more stock if necessary, 30 to 35 minutes. Mix in pepper. Adjust seasoning. (Can be prepared 20 minutes ahead, covered and kept warm.) Makes 6 servings.
Mix ingredients. Put in gallon freezer. Finish filling freezer with regular milk and freeze.
Scald milk in heavy saucepan. Gradually add sugar, flour and salt, which had been mixed together.
Mix together the cake mix, 2 eggs and butter. Press into a 9 x 13-inch pan. Mix cream cheese, 2 eggs and confectioners sugar. Bake at 350° for 40 minutes or until golden brown on top. Cool and enjoy.
Bake at 350° for 45 minutes to 1 hour. Check like a pumpkin pie.
Place lemonade concentrate into a large pitcher. Add ginger ale; stir well. Score lemon; cut into thin slices. Add lemon slices and raspberries to lemonade mixture.
Sprinkle shanks with salt and pepper, then flour. Brown slowly in a little oil or bacon fat, turning as needed. Take off heat. Place in baking dish. Sprinkle oregano over shanks and combine the curry powder, paprika, garlic powder, marjoram, savory and the orange juice. Pour over the shanks. Add the bay leaf. Cover shanks with chutney. Cover dish and cook at 350° for about 1 1/4 to 1 1/2 hours, basting occasionally.
Fry beef in saucepan. Drain excess grease. Add the beans. Stir. Add the ketchup, Worcestershire sauce and dash of pepper. Stir. Add margarine. Stir and simmer for 7 minutes. Serve over rice or plain with fries.
Roll out crescent rolls in a pizza pan or cookie sheet to form pizza crust. Bake as directed on package. Mix cream cheese, Ranch dressing and mayonnaise until creamy; spread over cooked crescent rolls. Top with vegetables of your choice. Top with Cheddar cheese. Cut into squares.
Combine gelatin with cold water and set aside. Mix Eagle Brand milk with the lemon juice. Add gelatin, Eagle Brand mixture and sour cream and stir very lightly. Pour into the crumb crust and cover with blueberry pie mix. (This is good as is but adding whipped topping makes it better.) Place in cool place until ready to serve. This is very rich and can make 2 small pies.
Cook 1 1/2 cups sugar and water 5 minutes. Make a dough.
Combine first 4 ingredients in a large bowl. Cut in butter with a pastry blender until mixture resembles coarse meal. Stir in cheese and poppy seed. Make a well in center of mixture. Combine eggs, milk and mustard. Add to dry ingredients, stirring just until moistened. Spoon batter into a greased and floured loaf pan. Bake at 350° for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean, tenting with aluminum foil after 50 minutes, if necessary. Cool in pan 10 minutes. Remove from pan. Yield: 1 loaf.
Mix water, Jell-O and strawberries. Let chill until thickened.
Place crackers neatly in an 11 x 16-inch cookie sheet or jelly roll pan. Trim the last row and column to fit the pan. Crackers must fit together tightly. Sprinkle crackers lightly with red pepper. Coarsely grate the cheese directly over the crackers as evenly as possible. Turn on broiler. Place pan on bottom rack and leave door open. After a few minutes, the cheese will begin to bubble. When the cheese begins to dry out and most of the bubbles are firm on top, remove the pan from the oven. Allow the oven to cool. Return the pan to the oven set at 150°. Bake and close oven door.
Cream margarine and sugar. Add eggs. Sift dry ingredients together; add to creamed mixture. Add apples; mix well. Place in greased baking dish. Bake at 350° for 45 minutes.
Preheat heat oven to 350°. Combine first 6 ingredients in large bowl; mix well. Pour into greased 9 by 13 inch baking pan. Bake for 35 minutes. Let cool in pan. Combine next 3 ingredients in mixing bowl; mix well. Spread on cooled cake. Garnish with almonds. Yield 24 bars.
In a large salad bowl or a 9 x 13-inch pan, alternate layers of lettuce, peppers, onions, celery and carrots. Simmer frozen peas for approximately 5 minutes and drain. Put over layers of other ingredients. Sprinkle tablespoons of sugar over mayonnaise. Spread shredded cheese and bacon bits to taste as a topping. Seal bowl or pan tightly with plastic wrap and refrigerate 12 to 24 hours.
Crush 1 package Oreo cookies and put in bottom of 8-inch flowerpot with foil under it to keep from spilling. Mix melted margarine, Cool Whip, powdered sugar and cream cheese. Put layers alternately with 1 package crushed cookies, ending with cookies on top. Decorate with gummy worms and flowers. Chill well before serving.
Cook and drain sausage. Wipe skillet with paper towels. Melt margarine in skillet. Add onions, peppers and sausage until tender. Add cooked potatoes and sausage; mix well. Beat eggs and milk. Add to skillet, turning until eggs are done. Add seasonings. Serve with biscuits.
Saute vegetables in oil. Add tomato paste, water and seasonings. Simmer 15 minutes, stirring occasionally. Add shrimp and heat through. Serve on hot rice. Other seafood could be used.
Brown chuck; drain and add onion, garlic, spaghetti sauce, water, basil, oregano, salt and pepper. Bring to boil, then simmer for 10 minutes. Spoon 1/3 of meat mixture into bottom of 13 x 9-inch pan. Top with half of potato slices. Add remaining potato slices and remaining meat mixture. Cover with aluminum foil. Bake at 375° for 1 hour or until potatoes are tender. Remove foil; sprinkle cheese over casserole. Bake an additional 5 minutes or until cheese melts. Let stand for 10 minutes before serving. Serves 6.
Scald milk. Cool to lukewarm. Add teaspoon sugar and yeast. Let stand for 15 minutes.
Combine the first five ingredients and cook until sugar is dissolved. Add pecans and continue to cook stirring frequently. Cook until pecans are completely sugared with no syrup left in pan. Spread on wax paper to cool.
Thaw, rinse, drain and squeeze spinach. Mix all ingredients. Refrigerate. Serve with Hawaiian bread or pumpernickel bread.
Slowly add milk to flour, salt and mustard. Cook over low heat until smooth and thick. Add cheese; stir until melted. Peel and cook potatoes to fill 1 1/2-quart casserole 3/4 full. Cook until nearly done about 15 minutes. Slice. Put a bit of sauce in bottom of greased casserole. Add a layer of potatoes and onions, then more sauce until all used. Bake at 325° for 15 minutes until bubbly.
Let ice cream soften. Mix ice cream, Eagle Brand milk and Cool Whip in bowl. Mix well to get lumps out. Spread bottom of pan with crumbled up Oreo cookies. Pour in ice cream mixture. Spread crumbled Oreos on top and put some whole Oreos around sides to decorate.
Mix sugar and flour. Add 3 cups milk. Heat over medium-low heat. When warm, dip out small amount of heated mixture and add to beaten egg yolks. Stir and pour back into heated mixture. This keeps pudding smooth. Stir constantly until desired thickness. Layer wafers, bananas and pudding. Repeat.
Preheat oven to 450°. Mix sugar, flour and cornstarch in saucepan. Add butter and orange juice. Cook over low heat until thick. Add orange peel, pecans and peaches. Place in pie shell. Bake 10 minutes. Reduce heat to 325°. Bake 30 minutes or more. Serves 6 to 8.
Lay chicken in bottom of large pan. Salt and pepper to taste. Pour uncooked rice over chicken. Cook onion soup according to directions and pour over chicken. Pour mushroom soup, uncooked, over chicken. Cover and bake at 375° for 1 hour.
Mix all ingredients. Press well the meat mixture out on a cookie sheet. Chill 1 hour, then cut in strips (like steak fingers). Fix a batter mixture (mix 2 eggs, 1/4 cup milk and season with salt and pepper). Dip strips in flour, then in batter mixture, then the flour again. Fry the steaks until golden brown.
Crumble cake and put in an oblong dish. Pour dry Jell-O over cake. Pour mixed pudding over Jell-O. Add drained pineapple over all. Top with Cool Whip. Add fresh strawberries on top if you wish.
Use as much of ingredients to your desired thickness. Layer ingredients in the order listed in an 8 x 8 baking dish. Bake in 375° oven until cheese on top melts.
Melt shortening in heavy skillet or Dutch oven. Add ground beef, salt and pepper. Cook over medium heat, stirring frequently, until meat is beginning to brown. Add onion, green pepper and celery. Continue cooking until onions are translucent, about 5 minutes more. Stir in tomato puree and juice. Cover and simmer gently for about 20 minutes. About 15 minutes before time to serve, stir in kidney beans, sugar, chili powder and additional salt and pepper to taste. Heat piping hot. Blend 2 tablespoons water into cornstarch. Gradually stir into chili and cook, stirring constantly, until thickened. Serve very hot with crisp crackers or over boiled rice. Garnish with green pepper rings if desired. Serves 6 to 8.
Put yeast in warm water. Cream shortening, sugar and salt. Stir until well mixed. Let cool a little and add yeast and 1 egg that has been well-beaten. Add flour and mix well. Butter the top of the dough and leave in covered bowl overnight in refrigerator.
In hot oil, in skillet, cook garlic just until golden. Add tomatoes, parsley, basil, salt and pepper. Simmer, uncovered, 1/2 hour. Stir in oregano and tomato paste and cook, uncovered, for 15 minutes. Stir in garlic salt and shrimp. Heat, stirring to combine. Serve topped with grated cheese over spaghetti or rice if desired.
Cream the butter and vanilla together, then beat in both sugars and the egg. Mix the flour, cream of tartar, salt and spices together; add to fruit mixture, combine well. Shape into a roll about 2-inches in diameter and wrap in greased wax paper. Chill overnight. Store in refrigerator until ready to bake. Dough will keep well for at least a week and may even be frozen.
Mash berries to measure 1 cup. Stir together sugar and cornstarch. Stir in water and crushed berries. Cook over medium heat until thickened. Boil and stir 1 minute. Stir in a few drops red food color. Let cool. Beat cream cheese until cool. Spread on bottom of pie shell. Fill shell with berries. Pour berry mixture over top. Chill 3 hours.
Spray 10 x 15-inch pan with Baker's Joy. Put pecans and coconut in bottom. Mix cake mix as directed and pour over. Soften margarine and cream cheese and mix well. Mix with confectioners sugar. Spoon in globs over cake and bake at 350° for 40 to 45 minutes.
Combine all ingredients and mix well. Put in covered container and refrigerate several hours or up to 3 months.
Stir together flour, sugar, baking powder, salt and cornmeal. In a separate bowl, beat eggs with a fork, then stir in milk and butter or margarine. Add the liquid ingredients to the dry ingredients and stir just to combine. The batter may be lumpy, but that's okay. Pour the batter into a 9-inch square lightly greased baking pan. Let rest 10 minutes. Bake at 425° for 25 minutes or until a toothpick inserted in the center comes out clean. Be careful not to overbake or the bread will be dry. If you use a food processor, be careful not to overprocess the mixture. I stir by hand.
Cream sugar and shortening. Add lemon juice and vanilla. Mix in eggs. Add cream, then dry ingredients. Roll out, a little at a time, to desired thickness on floured surface. Cut with fancy cutters and bake in a quick oven (400°).
Sift flour and sugar together. Beat egg yolks well. Add sugar and flour mixture to well beaten eggs. Gradually add milk slowly to the egg, flour and sugar. Pour this into top of double boiler and cook over boiling water until thick. Remove from fire and add butter. Add vanilla. Pour into baked pie shell. Cover with Meringue.
Rinse beans and set aside. In a large pot over medium heat, saute onions, pepper, celery and garlic in oil. Add oregano. Add drained beans, red wine, red wine vinegar, basil, celery salt, bay leaves, garlic salt, salt, pepper and hot sauce to taste. Add enough water to cover beans by 1/4-inch and simmer about an hour.
Put sausage in bottom of 9 x 13-inch baking dish. In layers, add the bread, then the cheese. Mix together the milk, eggs, dry mustard, salt and diced chilies, blending eggs well. Pour over layers. Refrigerate overnight. Cover with foil and bake in a 350° oven for 45 minutes. Take the foil off and bake for 15 minutes more.
Simmer meat and onions. Drain and add seasonings and simmer for 15 minutes more. Mix in potato. Fill pie crust with meat mixture. Cover with top crusts and bake at 400° for 40-45 minutes.
Mix together the first 7 ingredients in a large bowl. Beat the eggs and add the applesauce, vegetable oil and vanilla. Add to the dry ingredients. Fill muffin cups 2/3 full. Bake at 400° for 15 minutes, then turn to 350° and bake for 5 more minutes.
Combine cake mix, butter and egg; beat on low until crumbly. Press into ungreased 9 x 13-inch pan. Bake at 350° for 12 to 18 minutes. Remove from oven; sprinkle with marshmallows. Return to oven for 1 to 2 minutes until marshmallows puff; cool.
Measure oil, sugar and eggs into large bowl and beat well. Add rest of ingredients and mix well. Grease and flour pan. Bake at 350° for 45 to 60 minutes. After getting poured in pan, drop a few butterscotch morsels on top.
Bring sugar and syrup to a boil. Remove from heat and add peanut butter. Stir until melted. Mix together Post Toasties, coconut, vanilla and salt. Mix both mixtures together quickly and drop onto waxed paper while still very warm. Allow to set.