HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix graham cracker crumbs with butter and sugar. Mix will look wet and crumbly. Spread diet margarine on bottom of glass dish; put graham cracker crumbs in pan and press. Mix pudding and milk together. When milk and pudding thickens, pour a thin layer on bottom and a thin layer of Cool Whip. Add some plain graham cracker crumbs for extra yum! Alternate layers until you reach the top. End up with Cool Whip. Sprinkle some crumbs on top for decoration.
Preheat oven to 350°. Cut a thin slice from stem end of each pepper. Remove all seeds. Wash inside and out. Heat 1 cup water and 1/2 teaspoon salt to boiling. Add peppers; cook 5 minutes. Drain. Mix remaining ingredients (brown beef). Stuff each pepper with 1/3 of meat mixture. Stand peppers upright in an ungreased baking dish. Cover and bake 45 minutes. Uncover and bake 15 minutes longer.
Mix margarine, butter, sugar and eggs together. Add remaining ingredients. Mix well and drop on ungreased cookie sheets. Bake for 12 to 15 minutes at 350°. Makes about 75 cookies.
Mix all ingredients together. Cook in a casserole dish at 350° for 40 to 45 minutes. Sprinkle some stuffing over finished casserole.
Will also need a tortilla press machine and 1 (6 x 8-inch) plastic paper.
Dump undrained pineapple into pan; spread evenly. Dump in pie filling and spread into even layer. Dump dry cake mix onto cherry layer; spread evenly. Sprinkle pecans over cake mix. Put butter over top.
Heat oven to 250°. Combine popcorn, peanuts and raisins in a 9 x 13-inch pan and set aside. Combine brown sugar, corn syrup, allspice and salt until well blended. Add butter and bring to a boil over low heat, stirring constantly, about 5 minutes. Increase heat to medium and cook 5 minutes longer without stirring. Remove from heat and stir in vanilla extract. Immediately pour over popcorn mixture; stir with spoon to coat. Bake 50 minutes, stirring several times. Spread on greased waxed paper to cool. Mixture will harden considerably as it cools. When cool, break into bite-sized chunks before packaging. It makes about 10 cups candied popcorn.
Prepare Jell-O, using 2 cups boiling water and juice from canned pineapple and water or ice to make 2 cups. As Jell-O is congealing, mix the cranberry sauce with chopped pineapple slices, orange peel, chopped oranges and chopped nuts. When Jell-O is consistency of raw egg whites, mix together with fruit and pour into a large mold or casserole dish. Refrigerate until firm. Great with turkey!
Combine eggs and sour cream in a large bowl. Stir in corn and next 5 ingredients. Pour into a greased 10-inch quiche dish or 2-quart baking dish. Bake, uncovered, at 350° for 35 minutes or until a knife inserted in center comes out clean. Sprinkle with Cheddar cheese and bake 5 more minutes. Let stand 10 minutes before serving. Yield: 6 servings.
Preheat oven to 350°. Place 1/2 pound butter in a small pan, then melt in the oven. Sift the flours (at least once) and mix them thoroughly in a large bowl. Place some extra white flour (several cups) in a medium bowl. Measure the baking powder, salt, butter and honey. Add to the 1 3/4 cups of warm water and stir well. Grease baking pan with butter and dust with white flour.
Place crescent roll dough on cookie sheet, forming crust. Bake as directed on can until lightly brown. Cool.
Boil water in a medium size saucepan. Break noodles into pan. Cover and let stand for 10 minutes. Mix dressing, soy sauce, oil and 1 seasoning packet from Ramen noodles. Add chicken, broccoli, coleslaw and bell pepper. Toss to mix and coat. Stir in soaked noodles. Serves 4.
Mix all ingredients together and let stand over night or at least 2 hours before baking. Put in 9 x 13 baking dish. Cover with buttered bread crumbs. Bake at 350 degrees for about 45 minutes. To make buttered crumbs, melt margarine in skillet or pan and have crumbs dried before mixing them in the melted butter. Can add 3 hard boiled eggs diced up and mix in before putting crumbs on top. This can be prepared and kept in refrigerator overnight. Good for saving time on the day you serve a meal.
Sift flour and baking powder into bowl; cut in cheese and butter with a pastry cutter. Add water and mix well. Fill a cookie press half full. Form straws on ungreased cookie sheet, using the star plate. Bake 8 to 10 minutes in 375° oven.
Mix all ingredients together. Pour into greased baking dish. Bake at 325° for 40 minutes.
Mix confectioners sugar and cocoa, looks like chocolate milk mix, dry. Plop butter on top of dry mix, do no melt. Then pour milk on top, do not stir.
Combine all ingredients in bowl; mix well. Shape into balls. Roll in additional sugar. Store in freezer until ready to serve; thaw.
Toss together the first 4 ingredients and let stand 2 or 3 hours. Mix next 6 ingredients and put on stove. Boil for 5 minutes. Drain excess water off cucumber mix. (Do not wash.) Add to boiling mixture. Let come to second boil and fill sterilized jars; seal.
Bake the cake mix according to the direction on the box. While the cake is hot from the oven, punch holes in the cake, the more the better. Pour the condensed milk over the cake and let it cool. After the cake is cooled, top with strawberries and juice. It will be very moist and delicious. Great with Cool Whip. Store covered in refrigerator.
Cut potatoes into 1/4-inch squares. Put in glass casserole. Set aside. Cut bacon into 1/4-inch slices. Fry bacon so it's crispy. Add onion while frying bacon. Fry until clear. Add flour, water, vinegar, sugar, salt, celery seed and pepper. Cook on low heat for about 3 minutes, stirring constantly. Mix in with potatoes. Bake at 350° for 30 to 45 minutes.
Spray pan with cooking spray. Put sweet potatoes, apples and cranberries in pan. Sprinkle with brown sugar and cinnamon and dot with butter. Seal with foil. Bake at 350° for 40 minutes or 450° for 25 to 30 minutes.
Saute onion in margarine. Mix with remaining ingredients and pour into pie or quiche pan. Top with pie crust. Vent crust and bake at 350° until filling bubbles and crust browns, about 35 to 40 minutes.
Brown ground beef and drain. Add 1/2 packet taco seasoning and can of beans. Mix together. Layer all ingredients in a casserole dish, starting with beans and ground beef mixture, then sour cream, salsa dip, lettuce, green onions, Cheddar cheese, tomatoes and black olives. Serve with tortilla chips.
Cut off corn and scrape cob. Heat butter and oil in skillet; add corn, salt and pepper. Mix flour in water and add, then add enough water so corn can cook well before becoming too thick. Cook until corn is tender and thickened to desired consistency. One tablespoon sugar may be added, if desired.
Cream butter; gradually add sugar, beating at medium speed until light and fluffy. Add eggs, one at a time, beating after each addition. Add flour to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix after each addition. Stir in flavoring. Pour batter into greased and floured 10-inch tube pan. Bake at 300° for 1 hour and 40 minutes or until toothpick comes out clean. Cool in pan for 10 to 15 minutes; remove to wire rack. Cool.
Heat oven to 400°. Mix hot water and margarine in bowl. Stir in stuffing mix, pepper and 1/2 the pineapple with syrup. Spoon stuffing in chicken and roll up tightly. Secure with toothpicks. Place in 9-inch square pan. Mix remaining pineapple and syrup, vinegar and ginger; spoon over chicken. Bake for 30 minutes.
Put diced salt pork in bottom of casserole. Cut beans into 1-inch pieces and add to casserole. Scatter tomatoes over all. Add bouillon and seasonings. Bring to a boil. Cover and bake in a 350° oven for 30 minutes or until beans are tender.
Combine first 5 ingredients. Horizontally slice all 20 rolls at a time, leaving them attached. Spread both sliced sides of rolls with butter-poppy seed mixture. Put 1 layer of ham and 1 layer of cheese between rolls, cutting ham and cheese to fit as necessary. Another layer of ham may be added as desired, if sliced very thinly. Separate rolls by slicing with a bread knife or other sharp knife. Place on a cookie sheet and bake 10 to 12 minutes at 400°. Makes 60 small sandwiches or appetizers.
Cook broccoli with salt. Heat oven to 400°. Put cooked broccoli in ungreased casserole. Spread the Cheddar cheese on top. Mix the Bisquick mix with margarine until crumbly and sprinkle on top of broccoli. Beat the soup with milk and pour over the top of it all. Bake for 20 minutes uncovered or until golden brown.
Beat eggs with fork until yolks and whites are blended. Add sugar, salt, flavoring and nutmeg. Mix thoroughly. Add milk gradually, stirring constantly. Pour into individual molds, which have been buttered. Set in pan of warm water. Bake in 375° oven for 30 to 40 minutes until an inserted knife comes out clean. Makes 4 servings.
Brown hamburger; add salt. Mix all other ingredients in a pan. Bring to a boil. Add hamburger and simmer.
Dice the fruit cake into 1/4-inch pieces and set aside. Mix cake mix, egg, oil and vanilla in large bowl until smooth. Add the fruit cake bits. Roll into small balls and place on ungreased cookie sheet. Bake 10 to 12 minutes until slightly brown at 375°. Cool; remove from cookie sheet and place in a bowl that can be sealed.
Preheat oven 350 degrees. Press wonton wrappers into lightly greased mini-muffin cups. Pat artichoke hearts dry; chop and place in medium bowl. Add mayonnaise, cheese and garlic; mix well. Stir in olives and bell pepper. Spoon into prepared muffin cups. Bake 12-14 minutes or until lightly browned. Remove from oven; cool in pan 2 minutes before carefully removing from pan. Serve warm.
Preheat oven to 400°. Spray roasting pan with vegetable oil. Put mustard, paprika, cumin, chili powder and pepper in a large bowl; blend. Prick potatoes with fork and toss in mixture to coat. Place potatoes on pan with a little space in between. Bake for about 45 minutes to 1 hour, until potatoes are tender.
Mix cauliflower, broccoli, cheese and bacon in a bowl. Add dressing made from mayonnaise, sugar and vinegar.
In saucepan, heat apple juice, water, vanilla, spices and sugar. Cover and simmer 5 minutes. Combine cornstarch with water to make a smooth paste. Add to juice, stirring constantly, and continue to cook until thickened, about 5 to 10 minutes. Store in refrigerator.
Melt marshmallows in milk, add all other ingredients and mix well. Grease hands. Form 6 to 8 loaves, wrap in aluminum foil. Store in refrigerator. Slice before serving.
Cream together first 4 ingredients. Let cool. Mix together the next three ingredients and set aside. When the sugar, salt, shortening and water mixture cools, add 2 cups of the flour and the eggs. Stir well and add the yeast mixture. Gradually add the other 4 cups of flour and stir well. Cover and allow to rise 45 minutes. Punch down at this point. The dough may be refrigerated (well) covered, 1 or 2 days.
Peel shrimp; place shrimp shells into 2-quart pan. Add 4 1/2 cups water. Add chopped carrots, onion, bell pepper, celery, parsley, bay leaves and salt and pepper. Bring to a boil and simmer about 25 minutes. Strain and put broth aside and save the broth.
Use as many cans of green beans as needed. Cut ham in small chunks as desired. Blanch the slivered almonds. Cook beans and ham together, then add almonds.
Cook bacon until crisp; remove from pan and crumble. Pour off all but 2 tablespoons fat. Brown mushrooms, then add onions and thyme and cook until tender. Add bacon and remaining ingredients. Heat, stirring occasionally. Serves 8.
Hack venison well. Cut in serving size pieces. Add milk to eggs. Dip steak in this mixture. Mix flour, salt and pepper to your taste. Now, dip steak in the flour mixture. Cook until batter on steak turns a golden brown. Watch carefully and do not overcook.
Brown ground beef in oil; add tomato soup. Make paste and stir in chili powder, flour and water. Add salt and pepper to taste. Simmer about 45 minutes.
Mix fruit pieces. Whisk together yogurt, orange juice and honey. Pour over fruit. Refrigerate several hours or overnight.
Melt butter in a high-sided frying pan. Saute chopped onions and garlic, being careful not to brown them. When the garlic and onions are cooked, add the peeled, deveined shrimp. Add as much Tabasco as desired, 5 or 6 dashes. Cook shrimp for 4 to 5 minutes until pink. To serve, place frying pan on table with Italian or French bread. Dip bread in the butter sauce.
Cream butter and shortening; gradually add sugar. Add egg yolks, one at a time, beating well. Combine buttermilk and soda. Stir until soda dissolves. Add flour to creamed mixture alternately with buttermilk mixture, beginning and ending with flour. Mix after each addition. Stir in vanilla. Add 1 cup black walnuts and coconut. Beat egg whites and cream of tartar until stiff. Fold into batter.
Cream sugar and shortening, then add eggs and mashed bananas. Sift together the flour, soda and salt; add to mixture. Fold in sour cream and chopped nuts. Bake in greased bread pan for approximately 1 hour at 350°.
Cream sugar, butter, flour and salt. Add eggs, Karo, vanilla and pecans. Add to first mixture. Bake in 9-inch pie shell for 1 hour at 350°. I also put pecans on top.
Melt chocolate and butterscotch chips together on low heat. Remove from heat when melted. Add chow mein noodles and peanuts. Drop by teaspoon onto cookie sheet lined with wax paper. Chill in refrigerator. When set, remove from cookie sheet and store in airtight container in refrigerator.
Roll fish fillets. Place in well buttered casserole dish. Combine soup, Worcestershire sauce and thyme. Pour over fish. Bake uncovered in a 425° oven for 20 minutes or until fish flakes when tested with a fork. Sprinkle with fresh parsley and serve with lemon wedges. Serves 4 to 6.
Add egg to corn and rice. Mix ingredients well. Pour into a casserole dish. Top with shredded cheese. Bake at 350° for 30 minutes.
Mix together crumbs, butter and 1/4 cup sugar. Press into a 13 x 9-inch pan.
Cream together brown sugar and butter until fluffy. Add peanut butter; mix well. Beat in egg, vanilla and salt. Add flour gradually. Add chocolate chips. Grease a 9 x 13-inch pan. Bake at 350° for 25 to 35 minutes.
Cook the spaghetti until tender. Rinse the spaghetti in cold water. Cut the vegetables into bite size pieces. Add the vegetables to the spaghetti. Add the salad seasoning and Italian dressing. Add a little at a time; taste to see if you need more. Refrigerate and serve once it is chilled.
Cook vegetables and drain. Melt margarine; stir in flour, salt and mustard. Cook over low heat until smooth. Remove from heat. Add milk and Worcestershire. Heat mixture until it coats the spoon. Add cheese. Cook over medium heat until cheese melts. Stir in beer and vegetables; bring to a simmer. Cook about 15 minutes. Serve with preferred garnishes (croutons, paprika, whatever).
Mix together. Let come to boil. Pour over dumplings. Bake at 425° until brown and apples are done.
Cook chicken in boiling water until half done. Prepare mixture: Combine cream of chicken soup, mayonnaise and cheese; stir until well blended.
Heat 1 Tbsp. oil in large non-stick skillet. Sprinkle chicken on both sides with salt and pepper. Add to hot oil and cook over high heat 2 minutes each side. Remove chicken and set aside. Add remaining 2 Tbsp. oil to skillet. Add mushrooms and red pepper and cook, stirring over medium heat, 8 minutes or until mushrooms are lightly browned. Stir in garlic. Sprinkle with salt and pepper and cook 1 minute more. Return browned chicken breasts and any juices to skillet. Place one slice of cheese on top of each. Cover and cook over medium-low heat until cheese melts, about 3 minutes. Spoon mushroom mixture over chicken and serve. Makes 4 servings.
Combine almonds and 3 tablespoons sugar in saucepan. Cook over medium heat until almonds are coated and sugar is dissolved, stirring constantly. Cool and store in an airtight container, if desired. Combine sugar, parsley, oil, vinegar and Tabasco sauce in bowl. Mix well. Chill several hours. Combine lettuce, celery, onions and mandarin oranges in bowl. Add chilled dressing. Toss. Sprinkle with almonds.
Combine 1 cup flour, baking powder, soda and salt in large bowl. Gradually blend in water, beating with a whisk until smooth.
Mix cottage cheese and jello; let stand overnight or at least 4 hours. Add pineapple, mandarin oranges and Cool Whip. Mix well and let set a few hours before serving.
In medium bowl with fork, combine bread crumbs, egg, catsup and salt until well blended. Mix in ground beef. Shape into a large patty about 1 inch thick; or several small ones. In large skillet, over medium-low heat, heat oil; brown beef patty on each side. Meanwhile, in small bowl, mix soup and wine. Drain excess fat from skillet. Add soup mixture, potatoes and frozen green beans around beef patty in skillet. Cover and simmer 10 minutes longer, stirring vegetables once during cooking. Makes 4 servings; 415 calories per serving.
Saute onion in oil until soft. Add all of the other ingredients; simmer for 10 minutes. Use with chicken, pork or beef.
Mix desired amount of garlic salt, chili peppers and margarine. Spread on French bread that has been cut in half lengthwise. Mix cheese with mayonnaise and spread on bread. Broil until lightly brown and bubbly.
Flatten biscuits on a baking sheet. Cover with spaghetti sauce and cheese. Add optional items. Bake according to biscuit directions. One package makes 10 individual size pizzas.
Mix all ingredients together in a casserole dish. Top with cracker crumbs. Bake at 400° for 35 to 40 minutes.
Cut unpeeled eggplant into 1/2-inch cubes. Pour oil into 12 to 14-inch frying pan. Add eggplant; cover and cook over medium heat, stirring occasionally, until eggplant softens slightly (about 5 minutes). Uncover and continue to cook, stirring, until eggplant is browned (10 to 15 or more minutes). Add bell peppers, onion and garlic. Stir until onion is soft. Add garden marinara sauce; continue to cook, uncovered, until a thick sauce forms (about 10 more minutes). Add olives; season to taste with salt and pepper. Let cool to room temperature, then pack into four 1-pint canning jars or freezer containers, leaving 1 inch headspace. Cover tightly; store in refrigerator for up to 1 week or in freezer for up to 6 months. This may be served on crackers cold or at room temperature. Makes about 4 pints.
Preheat oven to 350°. Cut biscuits into quarters. In a large bag combine sugar, cinnamon and nutmeg. Drop biscuits into bag. Shake until each piece is coated. Stack biscuit pieces in tube pan.
Saute onions and bell pepper in butter. Reserve 1 c. of cheese for top. Mix all ingredients together. Pour in casserole dish. Top with remaining cheese.
Combine bran and boiling water; let stand. Mix margarine, sugar and salt. Add to bran mixture. Add eggs, buttermilk, flour, soda and granola. Bake for 20 to 25 minutes at 375° to 400°. Batter will keep in refrigerator for 4 weeks. Yields 24 muffins.
Mix all ingredients. Marinate pork spareribs overnight or for 2 days, if desired. Drain ribs. Place on broiler pan. Add hot water to pan. Bake at 350° for 50 minutes to 1 hour. Good hot or cold.
Preheat oven to 350°. Cook pasta while doing the following: In a large pan brown meat with garlic; drain fat. Add all remaining items except cheeses. Cover and simmer at least 15 minutes. Add cooked pasta and simmer about 5 minutes. Pour into buttered 10 x 13-inch pan and top with cheeses. Bake uncovered for 25 minutes.
Brown meat. Add vegetables, bouillon cubes and tomatoes. Cook about 20 minutes. Add spaghetti sauce and spices. Cook until done. More water may be added, if necessary. Other vegetables may be added or substituted, if you wish. Combine with spaghetti.
Put water, oil and chocolate in top of double boiler. Melt chocolate mixture and set aside. Sift flour with salt and soda. Beat eggs and add sugar, sour cream and vanilla. Add flour mixture to egg mixture alternately with chocolate mixture. Mix only until flour is blended. Bake at 350° for 30 to 35 minutes, using 9-inch greased pans.
Mix coconut, milk, chocolate and vanilla in a large bowl. Drop by teaspoonfuls, 1 inch apart, onto well-greased cookie sheet. Press down ends of coconut with back of spoon. Bake 10 to 12 minutes or until golden brown at 350°. Immediately remove from cookie sheet. Cool on wire rack. Makes about 4 dozen.
Remove soup from can and place in a 1-quart casserole dish. Heat 7 to 9 minutes; stir occasionally. Add the cream cheese that has been cut into squares. Heat for 3 minutes. After 1 minute, stir. At the end of 3 minutes, stir until the dip is smooth and creamy.
Mix all ingredients with electric mixer. Divide into 2 bread pans. Bake 1 hour at 350°. Yields 2 loaves.
Place split peas in a large pan and add enough cold water to cover. Let soak 15 minutes and drain. Return peas to same pan and add water and bring to boil. Reduce heat, simmer 45 minutes. Heat oil in large skillet, add onion, saute until golden brown, add garlic and saute 3 minutes. Add onion, garlic, carrots, celery and peas. Mix in cumin; season with salt and pepper. Simmer until peas and vegetables are tender, about 15 minutes. Serve.
Place chocolate in a small bowl. In small saucepan, bring 1/2 cup of the cream to a simmer. Pour over the chocolate. Let stand, covered, for 5 minutes, then stir until smooth.
Combine and knead into ball. Divide and roll out into circles into desired thickness. Lay circles out to dry. Cut into desired lengths. Bag and store in freezer.
Mix cream cheese and Ranch salad dressing. Mix until smooth. Add bell pepper, onions and olives. Stir good. Spread 1 tablespoon mixture on flour tortillas. Roll up tight. Refrigerate until ready to serve, then cut up into wheels and serve.
Melt butter and saute onions five minutes. Add rice, stirring until rice is coated with butter. Add chicken broth and seasoning. Cover, cook 18 to 20 minutes. Stir in parsley and pecans. Yields 12 servings.
Cut chicken into parts and rinse and pat dry. Combine garlic, sour cream, lemon juice and seasonings. Coat chicken in sour cream mixture and chill, covered, for several hours or overnight. Butter a large shallow baking dish. Roll chicken pieces in crumbs and arrange in single layer in baking dish. Drizzle with melted butter and bake in 350° oven for 50 to 60 minutes or until chicken is tender and golden brown. Serves 6.
Preheat oven to 350°. Grease and flour 8-inch square baking pan. In a large bowl, combine the flour, granulated sugar, baking powder and salt. With pastry blender or 2 knives, cut in 1 stick butter until the mixture resembles coarse crumbs. With fork, stir in milk and egg, mixing lightly until mixture just clings together and forms a soft dough.
Cream together. Place	in an 8 or 9-inch pie pan with uncooked crust. Grate nutmeg on top of mixture. Bake at 450° for 5 minutes, then reduce heat to 325° for 30 minutes.
Prepare Caramel first using 1/2 cup water and 1/2 cup sugar mixed in a small saucepan. Cook on medium, rinsing the sides of the pan down with a squirt bottle of water when sugar condensed on sides of pan. Keep cooking water and sugar mixture until it turns an amber color (will take a good 10 minutes or so) and immediately pour into the bottom of custard cups or large round casserole dish.
Cream the margarine, oil and sugar. Add eggs, vanilla and buttermilk; stir well. Mix all dry ingredients and add to creamed mixture. Beat well. Stir in zucchini and nuts. Pour into a greased and floured 9 x 12 x 2-inch pan. Sprinkle with chocolate chips. Bake at 325° for 40 to 50 minutes.
Cook noodles. Drain liquor from mushrooms and add milk to make 1/2 cup. Combine with white sauce and sherry.
Dry soft crabs with paper towels. Remove all cartilage from crabmeat. Place soft crabs in shallow baking pan. Remove top shell from crabs and stuff each crab cavity with about 3 tablespoons crabmeat. Replace top shell. Melt butter and pour evenly over crabs. Bake at 400° until shells turn red and crabs brown slightly, about 15 minutes. Makes 6 servings, 2 crabs each.
Coat meat with the mixture. Put in foil and secure, leaving the ends unsealed. Refrigerate overnight or at least 6 hours. Remove from refrigerator; seal ends. Bake at 300° for 1 hour per pound. This makes its own gravy.