HumbleIntelligence/food-ner-1-Million huggingface dataset:
In mixing bowl combine dry ingredients. Stir in drippings or safflower oil, eggs, milk, peanut butter and brown sugar or honey. With hands, pat dough out on lightly floured board and cut into biscuits the size suitable for your breed. Put cut outs on baking sheet and bake in a 350° oven for about 20 minutes.
Mix cream cheese and Cool Whip together until creamy. Slice cake into 3 layers. On the bottom layer, spread cream cheese, Cool Whip mixture, then blueberries. Put the second layer on. Add the cream cheese-Cool Whip mixture and blueberries. Add the top cake layer; do the same. Refrigerate. Serve when ready.
Cream butter and 2 cups sugar. Beat egg yolks and add to creamed mixture. Sift 3 cups flour with baking powder and spices; add alternately with milk. Add coconut, pecans and raisins which have been rolled in flour. Beat egg whites and add. Bake in moderate 350° oven about 30 minutes or until done. Make 4 layers. Cool cake.
In large saucepan, combine 2 cups water and bouillon; heat until bouillon dissolves. Remove frozen vegetables from pouch and add to broth; heat until thawed. Combine flour with 1/2 cup water; stir until smooth. Add to broth-vegetable mix. Heat, stirring constantly, until thickened and smooth. Add remaining ingredients; heat through. Serve over hot baking powder biscuits. Serves 4.
Melt cheese, sour cream, peppers and cut up tomatoes in a pan. Brown hamburger and onion in a skillet and drain off grease. Add taco seasoning. Have some Doritos broken up. Mix both steps together. Layer this mixture and Doritos in a 9 x 12-inch baking dish and brown in oven. Leftovers will keep in deep freeze.
Combine fructose, cornstarch, cocoa powder, instant coffee and cinnamon in a 2-quart saucepan. Add milk and cook over medium heat, stirring constantly until mixture comes to a boil and thickens. Add vanilla. Pour into a 1-quart bowl and cover surface of pudding with waxed paper to prevent "skin" formation. Chill for 1 hour. Beat egg whites until stiff. Fold into chocolate mixture until fully incorporated. Spoon into individual 4 ounce dessert dishes. Makes 4 servings.
Combine ingredients. Refrigerate 3 hours to blend flavors. Serve with crackers.
Cut hot dogs into 1/3 pieces (approximately 1-inch in length). Cut bacon slices in halves. Wrap 1/2 slice bacon around hot dog chunk and fasten with toothpick. Bake at 400° until bacon is crisp. Serve with favorite dip or barbecue sauce.
Soften minced onion in dry sherry. Blend cream cheese and mayonnaise. Add the sherry and onion mixture. Stir in snipped smoked beef and olives. Serve on assorted crackers.
Heat 2 cups V-8 juice; add to jello to dissolve. Add remaining 3 cups of juice (cold). Add and mix all the remaining ingredients. Pour into mold and chill until firm.
In a large bowl, combine all ingredients. Store in tightly covered container. Makes 5 1/2 cups.
Melt margarine in baking pan or dish. Mix sugar, flour, and milk and pour into pan. Spoon fruit into mix. Bake at 350 degrees until golden brown. Can use peaches or berries. Usually a large can of drained slice peaches is best for making peach cobbler.
Simmer apple juice and spices 20 minutes. Add sugar and remaining juices. Stud oranges with cloves and add to punch. Heat, but do not boil. Fill heated punch bowl. Makes about 25 servings.
Scrub potatoes; prick with a fork. Wrap each in foil. Bake in a 350° oven for 1 1/2 hours or until done.
Combine corn syrup, sugars, salt and milk; cook to soft ball stage. Remove from heat; add marshmallows, margarine and pecans. Beat for about 5 minutes or until candy begins to lose luster. Drop by spoonfuls onto waxed paper.
Spread peanut butter between 2 Ritz crackers. Melt white chocolate and wax in double boiler over low heat. Dip crackers in chocolate and cool on wax paper.
Put brisket on large piece of heavy duty foil. Shake onion soup over meat and add water. Turn up sides of foil and cover tightly. Place on flat pan and bake at 350° for 2 1/2 hours. Remove foil, cool slightly and slice. Put sliced beef in a casserole with the juice. Pour over chili sauce, jelly and mushrooms with juice. Bake 1/2 hour longer.
Preheat oven to 350. Line a roasting pan with aluminum foil. Mix rosemary, garlic, lemon rind and 1/4 tsp pepper. Use narrow knife, make 12 slits 3/4 inch long and 1 inch deep, across the top of the roast. Use a spoon handle to widen the slits and push a rounded 1/4 tsp of mixture into each one, Sprinkle roast with any remaining mixture, salt, pepper. Place roast on a rack in a roasting pan and roast for 1 hour and 30 minutes. Let stand for 15 minutes before carving.
Split bread on round and brush with olive oil. Alternate ham and cheese. Top with Olive Salad and replace top.
Brown ground beef, onion, mushrooms and bell pepper. Drain. Mix soup, sour cream together then add meat, stir together. In a 9 x 13-inch baking dish, place noodles on the bottom then add meat mixture. Bake in oven at 350° until mixture is bubbly.
Mix ingredients together and chill. Serve on a bed of crisp lettuce as a salad dish or luncheon platter.
Cream the cream cheese; add chopped onions and pepper (optional). Add beef, chopped fine. Roll in parsley flakes. Chill before serving.
Put sugar, milk and marshmallows in pan, stirring constantly until marshmallows melt. Boil 5 minutes. Remove from heat. Add chocolate and margarine. Beat until melted. Add nuts and pour up into platter or cookie sheet.
Mix first five ingredients in mixing bowl. Cover and let sit at room temperature for 3 hours. Peel onions and cut in 1/4-inch slices. Dip onions in batter and deep fry for 3 to 5 minutes. Drain on paper towel; sprinkle with salt while still hot. Makes 6 to 8 servings.
In an ungreased 9 x 9-inch pan mix the first 5 ingredients together with a fork. Put 3 holes in batter. In one hole, put 1 tablespoon vinegar, in second hole put vanilla and in third hole put melted butter. Pour 1 cup water over all. Stir with a fork. Bake 25 minutes at 350°. After baked, while still hot, add 1 cup chocolate chips on the top. Spread when melted.
Mix Jell-O and unflavored gelatine. Add boiling water. Mix thoroughly and pour into long serving dish (9 x 12-inch etc.). Chill until set. Cut into squares. Can be left out of refrigerator at room temperature once it is firm. Kids love to eat "Jell-O" with their hands. Garnish with Cool Whip.
Sift flour, sugar, cocoa, salt and baking soda into 9 x 9-inch pan. Make 3 holes in the mixture and add vanilla, vinegar and liquid shortening mixture. Then pour cup of water over entire mixture. Mix with fork until smooth. Bake at 350° for 25 to 30 minutes or until center springs back. Serve plain or with whipped cream on top.
Dissolve cornstarch in little cold water. Add sugar to beaten egg; add cornstarch; stir in boiling water. Add flavoring. Cook in double boiler to right consistency and stir mixture. Ready to go!
Brown meat and onion together. Add soups and 1 3/4 cans water. Stir in chili powder and cook until thickened. Add sauce. Put in 13 x 9 casserole dish over spaghetti. Spread soup over meat mixture, sprinkle with cheese. Bake at 350° for about 45 minutes.
Mix by hand. Blend all dry ingredients, then add the other ingredients. Grease and flour 3 cake pans. Bake at 350° for 30 minutes. When cool, frost.
Heat oil in a 10-inch skillet. Add beef, onions and garlic and cook until brown, stirring occasionally. Drain and discard excess fat. Stir in stewed tomatoes, olives, chili powder, salt and pepper. Layer half the potatoes in 10 x 2-inch casserole (about 2-quart capacity). Cover with half the meat mixture. Sprinkle with coarsely crumbled corn chips and 1 cup cheese. Spoon remaining meat mixture over and top with remaining potatoes. Cover with foil. Bake in a 375° oven for 30 minutes. Remove foil and sprinkle with remaining cheese. Bake, uncovered, 15 minutes longer. Makes 6 servings.
Spread softened cream cheese in bottom of serving dish. Drain shrimp and mix with cocktail sauce in separate bowl. Spread mixture on top of cream cheese. Cut scallions in small pieces and sprinkle on top of shrimp mixture. Cover all with shredded Monterey Jack and chill. Serve with crackers.
Peel potatoes and quarter. Boil with garlic until soft (about 15 minutes). Drain.
Soak chicken in salty water and refrigerate overnight. Drain well. Salt and pepper to taste. Dredge in flour. Place chicken into milk for 10 minutes. dredge in flour again. Then sprinkle on dressing mix. Place in hot oil (365° to 370°). Fry until golden brown.
Combine honey and butter. Heat until melted and bubbly. Add dates and cereal. Mix well. Turn into buttered 9-inch square pan. When cool, cut in squares and serve with butterscotch ice cream. MMMMMMMMMM!!!!!
In a saucepan combine sugar, flour and salt. Gradually stir in milk. Cook and stir over medium heat until bubbly. Cook and stir 2 minutes. Remove from heat.
Heat flour tortilla in microwave for 10 to 20 seconds to soften. Slice or grate cheese onto tortilla and add 1 tablespoon of salsa. Roll up and fold ends. Heat for 1 minute or until cheese is melted. Cut into 4 even pieces.
Heat oil in deep frying pan. In a bowl, salt and pepper flour as to your taste. Dip chicken wings in a bowl with buttermilk until covered, then dip wings in the flour. Repeat. Place wings in hot oil. Fry until wings are cooked. Take out of oil and place onto a platter. With a brush, coat each wing completely with the sauce mixture. Enjoy with lots of your favorite beverage.
Mix all ingredients together. Spread in an 11 x 13-inch pan that has been sprayed with Pam. Bake at 350° for 30 minutes. Let cool. Cut in squares and roll in powdered sugar.
Mix cake mix, margarine and 1 egg and press lightly in 9 x 13-inch pan. Mix cream cheese and xxx sugar plus 2 eggs. Pour over first mixture and bake 30 to 35 minutes at 400°.
Preheat oven to 375°. Warm crescent rolls to room temperature. Unroll 1 package and cover bottom of jelly roll pan. Mix cream cheese, sugar and egg. Spread cream cheese, sugar and egg mixture on top of crescent rolls. Spread 2nd package of crescent rolls on top. Sprinkle with cinnamon, sugar and nutmeg. Bake at 375° for 15 to 20 minutes.
Beat margarine; gradually add sugar, beating well at medium speed of an electric mixer. Add cocoa mix, egg substitute and vanilla, beating until well blended. Combine flour, soda and salt; add to creamed mixture, mixing well. Stir in cereal.
Crumble the sausage and mix with cheese. Add biscuit mix one cup at a time. Form into small balls about 1-inch in diameter and place on an ungreased cookie sheet. Bake in a preheated 350° to 375° oven until light brown (13 to 15 minutes). Makes 7 dozen.
Heat oven to 350°. Grease bottom only of a loaf pan, 8 1/2 x 4 1/2 x 2 1/2-inch. Mix sugar and butter in a 2 1/2-quart bowl. Stir in eggs until blended. Add bananas and water; beat 30 seconds. Stir in remaining ingredients except nuts just until moistened; stir in nuts. Pour into pan. Bake until a toothpick inserted in center comes out clean, 1 hour to 1 hour and 15 minutes. Cool 5 minutes. Loosen sides of pan and remove. Cool completely before slicing.
Mix breads; add raw eggs and other ingredients. Mix well. Have dressing soft, about the consistency of cake batter or thick soup. (This is the secret of good dressing.) Bake in greased baking dish (13 x 9 1/2-inch) for about 40 minutes, or stuff bird with the uncooked dressing.
Mix jello and hot water. Add strawberries and pineapple. Slice banana in bottom of square pan. Pour half of gelatin mixture over banana and chill until firm. Spread evenly with sour cream. Pour remaining gelatin mixture on top and chill.
Mix warm water, 1 teaspoon of sugar and yeast. Let stand 5 minutes until bubbles. Mix remaining ingredients in large bowl.
Mix pudding and pineapple together. Fold in Cool Whip. Add chopped nuts. Refrigerate.
Empty into bowl and reserve juices from fruits. Add 2 cups juice to one small box of vanilla pudding. Mix as directed. Pour over fruit, being sure bananas are covered so will not turn dark.
Microwave 3/4 cup margarine and 2 ozs. chocolate squares on High 1 to 2 minutes or until melted when stirred, stirring every 30 seconds. Stir in crumbs, coconut and peanuts. Press onto bottom of a 9 x 13 pan, chill 30 minutes.
Place chicken in bottom of 13 x 9-inch baking dish. Mix soup and pour over chicken. Dot with butter. Sprinkle stuffing mix on top. Pour chicken broth over entire mixture. Bake at 350° for 30 minutes.
Place tortilla on a plate. Spread with sauce and sprinkle with Parmesan and Mozzarella. Place pineapple and Canadian bacon on top. Microwave 1 minute on High until cheese starts to melt. Fold over tortilla in half. Microwave 30 seconds to 1 minute or until filling is hot.
Mix potatoes and 1/2 cup butter with onions, soup, sour cream and cheese. Pour into greased 9 x 14-inch dish. Crush croutons and mix with the rest of the melted butter (1/4 cup) and sprinkle over top. Bake for 50 minutes at 350°.
Brown chicken until golden brown. Place chicken in casserole dish and add pan drippings, soup, sherry, almonds and mushrooms. Cover and bake at 350° for 1 hour. Serve with rice.
Mix Bisquick and water; put on well-greased cookie sheet 1/2 inch up on sides. Brown hamburger with taco seasoning, pepper and salt. Stir together the mayonnaise and sour cream. Put hamburger on crust. Add vegetables, then top with sour cream mixture. Put on cheese and paprika last. Bake at 375° for 25 to 30 minutes.
Remove skin and bones from chicken; place in a pan. Mix together broth and soup; pour over chicken. Mix butter, flour and milk; pour over chicken. Top with eggs. Bake at 350° for 1 hour.
Mix together first 5 ingredients. Use milk to thin mayonnaise. Add remaining ingredients to mayonnaise mixture; mix well. Toss this mixture with the first mixture. Serve immediately or warm up in oven or slow cooker.
Cook and drain carrots (still firm). Add onion and green pepper. Combine soup, vinegar, oil, sugar and mustard. Mix well. Pour over carrots, toss lightly. Refrigerate overnight.
Place a slice of ham on toast. Add slice of cheese. Top with pineapple slice. Microwave or broil just until cheese begins to melt. Garnish with maraschino cherry. Yummy breakfast that kids can prepare.
Add water to wine to cover steaks. Let stand 4 to 5 hours. Use glass or china bowl. Remove, dry and roll in flour. Season to taste. Fry in cooking oil. Add sliced fresh mushrooms, marinade and simmer. Remove meat. Thicken gravy to serve.
Peel potatoes. Cut potatoes into thin slices but not all the way through. Use a handle of a spoon to prevent knife from cutting all the way. Place potatoes in micro-safe dish. Sprinkle with melted butter and herbs of your choice. Microwave at High power for 10 minutes, rearranging the potatoes after 5 minutes. Let rest 5 minutes.
Cook first 4 ingredients for 5 minutes after it comes to a boil. Turn off and add the last 4 ingredients. Pour into 9 x 13-inch pan. Cool.
Measure all dry ingredients in large bowl. Cut in Crisco. Add milk and mix. Then add nuts and raisins. Chill dough. Roll into balls. Cool and ice. Bake at 350° for 8 to 10 minutes.
Heat potatoes on low to medium heat. Mash them. Add milk to consistency of mashed potatoes. Add butter, sugar and vanilla. Mix all ingredients. Taste until sweet enough. Pour into greased casserole. Bake 25 minutes at 350°. Top with marshmallows; bake 5 minutes more.
Mix together in large mixing bowl. Can add up to 1 cup additional water if needed for moistness. Put in a 9 x 13-inch lightly greased pan. Bake at 350° for 30 minutes.
Heat sugar, oil, vinegar, water, salt and pepper and cool. Mix all ingredients together and marinate overnight.
Cook carrots in water (enough to cover) with chicken bouillon cube until tender, approximately 10 minutes, reserving stock. Melt butter in medium or large saucepan. Add onions; cook until tender, stirring occasionally. Stir in flour, salt, pepper, sugar, lemon juice and water (stock). Blend and bring to a boil. Add carrots; simmer, uncovered, for 5 to 10 minutes.
Beat cream cheese until soft and smooth. Add all other ingredients except crab meat. Mix well. Add crab. Place in casserole dish. Top with 1/2 cup cheese. Bake at 325° for 30 minutes. Serve with crackers.
Mix first 4 ingredients; pat into a greased 9 x 12-inch pan. Mix the next 3 ingredients and pour over cake mixture. Top with nuts, if desired. Bake for 30 minutes in a 350° oven.
Combine first 3 ingredients, then stir in egg and applesauce or pineapple. In large bowl, mix remaining ingredients. Add Bran mixture to flour mixture; stir just until moistened. Spoon into 12 muffin cups and bake 18 to 20 minutes at 400°.
Mix all ingredients together and bake in a greased 9 x 13-inch casserole dish at 350° for 1 hour.
Put into a casserole dish in order given. Do not stir. Cover and bake at 250° for 5 to 5 1/2 hours. (Can use a small roast, cubed.)
Preheat oven to 350°. Oil sides and bottoms of 3 (2 pound) loaf pans. In a large bowl, mix banana cake mix, eggs, water, Puritan oil and a tincture of nutmeg and cinnamon; beat until well blended. Pour into pans and bake until a toothpick inserted into the center comes out clean.
Cook spinach and drain. Combine ingredients. Put in 11 x 7-inch pan. Bake uncovered 45 minutes at 350°.
Melt margarine and crunchy peanut butter over low heat. Add powdered sugar and stir well. Pour into medium, buttered baking dish (7 1/2 x 12-inch). Spread and cool.
Brown meat and onion. Drain. Cook rice as directed on package. Mix rest of ingredients together. Bake in a 9 x 12-inch pan for 1 hour, covered, at 350°. Sprinkle top with Parmesan cheese.
Cream butter in small mixer bowl. Add cocoa and confectioners sugar alternately with milk. Beat to spreading consistency (additional tablespoon of milk may be needed). Blend in vanilla. Yields about two cups frosting.
Season pork chops and batter in flour. Fry in grease until both sides are brown. Place 4 to 5 browned pork chops in 1/4 cup water in crock-pot. Add 1 can cream of celery soup, 1/2 of chopped onion, 1/4 cup celery and 1/4 cup bell pepper. Repeat with remaining ingredients, adding the Cheddar cheese soup to the top of mixture. Cover and cook on high 5 to 6 hours. Cook on low heat if cooking chops overnight. The chops will fall away from the bone when done.
Beat egg. Add milk in bowl. In another bowl, mix potatoes, cheese and garlic. Roll chicken, first in egg then in potato mixture. Melt butter in shallow, glass baking pan. Roll coated chicken in butter and arrange in pan. Bake at 400° for 45 to 50 minutes. Time may vary depending on size of breasts. Serves 6.
Mix all together until incorporated and shape into a ball. Roll in 1 package of broken walnuts.
In a medium bowl, place cream cheese and mayonnaise. Let cream cheese soften. In another bowl, whip the whipping cream until it peaks. Leaving whipping cream on beaters, blend cream cheese and mayonnaise until smooth. Add fruit cocktail, marshmallows and whipping cream to cream cheese. Stir together with a spoon. Add red food coloring to color to a delicate shade of pink. Refrigerate.
Pour boiling water over the wheat to cover generously and let sit for 10 minutes. Pour off excess liquid. Add tomatoes, parsley and onions; mix well. Combine lemon juice, salt, oil, mint and pepper. Pour over the vegetable mixture. Toss lightly and refrigerate until ready to serve.
Saute onion and jalapenos in butter. Add garlic and mushrooms; saute 5 to 7 minutes, stirring constantly. Add mustard and sour cream; heat to a boil. Add crabmeat and heat through. Serve over rice that has been cooked in equal portions of beer and water.
Mix all together. Refrigerate 2 hours, then roll into ball, then refrigerate. Roll on chopped pecan before serving. Delicious with graham crackers.
Add any or all of the following: carrots, celery, broccoli, cauliflower, 1 can of artichokes, can of sliced mushrooms, 1 package frozen pea pods, black and green olives, onion, garlic, oregano, paprika, red chili pepper. Prepare and let set in refrigerator 4 hours or overnight.
Make potatoes like mashed potatoes, just cut the egg white up into the potatoes. Mix the egg yolks and mustard with mayonnaise together. Then mix with potatoes; add onions. Stir all together. Slice leftover eggs; lay on top. Sprinkle with paprika.
Sift dry ingredients together. Cut in shortening. Dissolve yeast in warm water and add with buttermilk to dry mixture. Mix well; turn out on lightly floured board. Roll to 1/2-inch thickness. Bake on cookie sheet at 400° for 15 minutes or until golden brown.
Combine cheese and milk in a saucepan. Stir over low heat until cheese melts. Stir in wine and crabmeat. Heat through.
Place half the bread slices in 9 x 13-inch glass pan. Mix diced chicken, mayonnaise, onion and celery. Spread over bread. Place remaining bread over mixture. Mix eggs and milk together and pour over mixture. Place, covered with Saran Wrap, in refrigerator overnight.
Mix and sift dry ingredients. Rub in shortening. Add milk (enough to make a soft dough). Roll 1-inch thick and cut into rounds. Bake in hot oven at 425° for 10 to 12 minutes.
Put together in order given. Makes 6 individual molds or one mold, as desired.
In a pan, add chicken chunks, celery, onion and carrots. Mix in the chicken broth and cream of chicken. Add a touch of salt and pepper. If needed, use water to thin soup. You may also add a touch of parsley for color.
Evenly sprinkle nuts and coconut on bottom of a 13 x 9-inch pan. In a large bowl combine cake mix, water, eggs and oil. Mix on slow speed until moistened. Mix 2 minutes longer on high. Pour batter over nuts and coconut. Combine in another bowl melted margarine, powdered sugar and cream cheese. Beat until creamy and smooth. Pour over cake batter to within 1 inch from edge all around pan. Bake at 375° for 43 to 53 minutes, until toothpick comes out clean in center of cake. Cool completely. Cut in squares and invert each square on plate.
Arrange half of the asparagus in bottom of greased 1 1/2-quart casserole. Top with slices of egg, pepper and salt; sprinkle with cheese. Spoon in half of white sauce. Repeat in alternate layers. Top with bread crumbs. Bake in moderate oven (350°) for about 30 minutes. Serves 6.
Mix all ingredients well (except ladyfingers). Make 2 days before ready to use. Line 9-inch spring-form pan on sides and bottom with lady fingers. Then put half of the Ricotta mixture, another layer of ladyfingers and a second layer of Ricotta mixture over top. Top with ladyfingers. Cover with whipped cream on top and sides.
Mix flour, sugar and salt together in large bowl. In saucepan, bring to boil margarine, shortening, water and cocoa. Pour over flour mixture and mix well. In another bowl, beat eggs. Add soda, buttermilk and vanilla. Combine egg mixture with flour mixture, mixing well. Bake in greased 15 x 16 x 1-inch cookie sheet for 20 minutes at 350°.
Cook sausage, drain and crumble. Sift together flour, baking powder, salt and baking soda. Cut shortening into mixture until texture is like cornmeal. Stir in sausage and buttermilk. Knead on floured board 10 times. Roll out to 1/2-inch thick. Cut with 3/4-inch round biscuit cutter. Bake at 450° for 10 minutes.
Peel and grate potatoes; mix with onion and milk. Mix with salt, egg and flour. Drop by tablespoon into hot fat in skillet. Brown on both sides.
Add herbs to melted butter. Separate biscuits and cut each in half. Dip each piece of biscuit in butter-herbs mixture. Stand pieces on the flat edges, side by side, 5 across, in a small loaf pan. Pour remaining butter mixture over biscuits and sprinkle with cheese. Bake at 375° for 15 to 20 minutes.
Combine all ingredients in a heavy pan except nuts and chocolate chips. Stirring constantly, cook over medium heat until candy thermometer reads 300° or until candy is thick and golden. Spread on buttered cookie sheet, then sprinkle with chocolate chips. Spread chips evenly melted and top is completely covered. Sprinkle with almond pieces and refrigerate to set. Crack into pieces before serving.
Blend in blender 15 seconds. Cover and refrigerate at least 2 hours. Shake. Keeps well. Yields 1 1/2 cups.