HumbleIntelligence/food-ner-1-Million huggingface dataset:
Blend cream cheese, vanilla, sugar, pudding and Cool Whip into a medium-size bowl. Blend until smooth. Pour mixture over 1/2 package crushed Oreo cookies in the bottom of a 9 x 13-inch pan. Crush remaining cookies and spread on top of other ingredients. Place in refrigerator for 2 hours.
Melt chocolate chips in microwave or on stove in double boiler. Dip pretzel rods one by one, half into chocolate chip mixture and then roll in sugars or cereal mixture.
Combine spinach, onions and eggs. Add desired amount of bacon bits and dressing 15 minutes before serving.
Sprinkle chicken with cumin and chili powder. Heat oil in a medium skillet; add chicken and cook over medium heat 3 to 4 minutes on each side. Add water and bouillon granules; reduce heat and simmer 15 minutes or until chicken is done. Remove chicken from broth, reserving broth in skillet. Cover and chill chicken.
In food processor, chop parsley, onion and hot pepper. Add tomatoes, olive oil, vinegar and lemon pepper; chop until tomatoes are finely chopped. Add seasonings and refrigerate. Serve with corn chips.
Remove tea bags; pour tea into gallon container. Add juice, lemonade, sugar and water to 1 gallon; stir well. Serve over ice for refreshing thirst quencher.
Bake chicken breasts at 350° for 15 minutes on each side. After chicken is cooked, add soup in pan with chicken. Add 2 cans water in pan with chicken and soup, depending on how thick you want gravy. Stir. Put pan back in oven long enough to heat gravy, about 10 minutes. Best served with rice.
Brown chicken in shortening. Remove chicken and drain drippings from pan. Add all ingredients for sauce and bring to a boil for 5 minutes. Put chicken back into pan with sauce; simmer 15 minutes covered and 15 minutes uncovered. Serves 6 to 8.
Beat eggs until frothy. Add sugar, oil and vanilla and beat until thick and lemon colored. Stir in zucchini, flour, cinnamon, baking powder, soda and salt. Fold in nuts, raisins and pineapple. Pour into two greased and floured pans. Bake 1 hour at 350°.
Mix together all ingredients, including half of the chipped beef. Form into a ball. Roll ball in remaining chipped beef and refrigerate until ready to use.
Dissolve yeast in 1/4 cup water. Cream sugar and shortening. Add 1 cup water, eggs and yeast. Stir in flour and salt. Let stand in refrigerator overnight.
Cut peppers and wieners in about 1-inch pieces. Combine tomato juice, water, vinegar, sugar and salt. Let come to a boil. Add peppers and wieners. Let come to boil. Pack while hot into sterilized jars and seal.
Preheat oven to 350 degrees. Put bread crumbs in 1 1/2 qt. baking dish. Blend with all the other ingredients. Place the baking dish in a pan or another larger baking dish containing 1 inch of hot water. Carefully place in pre-heated oven and bake for 40-45 minutes, until a silver knife inserted 1 inch from edge comes out clean. Serve warm or cold, with or without vanilla sauce. Serves: 6.
*Strawberry jello can be used with frozen strawberries. May substitute with canned fruit, well drained.
Combine cake mix, 8 ounces of evaporated milk and softened butter. Spread half of mixture in greased and floured 13 x 9-inch pan. (Mixture will be thick; will be easier to spread with a wet spatula.) Bake for 10 to 15 minutes at 350°.
Preheat oven to 350°. In a small mixing bowl, combine 3/4 cup butter, flour, oatmeal, brown sugar and baking soda. Mix well.
Combine ground chuck, salt, pepper, poultry seasoning, bread crumbs, milk, chopped parsley and egg. Mix lightly and shape into 24 meat balls. Brown slowly in hot fat and turn frequently to keep them round. Drain fat.
Preheat oven to 350°. Combine onions, 4 cups cheese, flour, baking powder, salt, pepper and butter. Pour into a 2-quart casserole. Top with remaining 1 cup cheese and crumbs. Bake 30 minutes. Especially good with grilled meats. Serves 6 to 8.
In a large kettle, bring water to a boil. Add mustard and salt; blend. Drop in claws; cover and boil 20 minutes. Remove claws; break them open and serve with butter to which a few drops of Key Lime juice has been added.
Ingredient amounts according to serving portions desired. With a fork, mix and beat eggs as for regular French toast, adding desired amount of Mango Rum. Add rum to Maple syrup and warm. Slice and soak bananas in Mango Rum. Spray a nonstick skillet with cooking spray. Dip bread slices in egg mixture and cook over medium heat long enough to brown evenly on both sides of bread. Arrange sliced bananas over slices of bread and serve with warm rum syrup.
Brown the meat with 1/2 cup chopped onion. Drain and stir in mushrooms. After cooking them a bit, stir in the spaghetti sauce. While this simmers, cook the lasagna noodles.
Place barbecue sauce and jelly in a crock-pot, stir until well mixed. Add mustard, soy sauce and Worcestershire sauce, if desired. Cut wieners into small pieces and place in sauce mixture. Simmer until little doggies have barbecue taste.
Place ground beef and onion in a 2-quart glass baking. Cover with waxed paper. Cook in microwave oven 5 minutes at High or until meat is no longer pink. Stir occasionally. Drain off excess fat. Add salt, pepper and soup. Mix well. Cook covered in microwave oven 6 to 8 minutes at High or until thoroughly heated. Stir occasionally. Stir in sour cream. Cover and allow to stand 2 minutes. Yields about 4 servings. Serve on noodles, potatoes or rice.
Mix and simmer all day in a crock-pot. Tastes great and gives great aroma to the house. Besides serving hot, one may want to try it cooled at room temperature and then poured over ice cubes, in one's glass. If served hot, serve from mugs or punch cups.
Drain whole kernel corn; save juice. Add liquid to cornbread mix. Add egg, sour cream and margarine; mix well. Add corn and remaining ingredients, mixing well. Grease a 9 x 11-inch pan. Pour ingredients and bake at 350° for 1 hour. You may add Tabasco sauce to mixture before baking if you like it spicy.
Cook water, sugar, and corn starch until clear, then add box of jello. Fill pie shell with fresh strawberries. Pour cooked mixture over top. Place in refrigerator for approximately two hours. Top with Cool Whip and ENJOY!
Combine cake mix and pudding mix. Add Wesson oil, then eggs, one at a time. Add 7-Up and mix well. Bake in three pans for 40 minutes at 325° or until done.
Pour milk into a 4-cup measuring bowl. Empty package of vanilla pudding into milk. Beat with eggbeater until it begins to thicken. Stop; scrape sides of bowl with spatula. Beat a few seconds more. Spoon small amount of pudding into each parfait glass. Slowly add a thin layer of chocolate syrup. Add more pudding and more syrup until almost full, ending with syrup. Makes 4 servings.
Mix all together. Flavor with 1 teaspoon vanilla. Pour in 9-inch pie pan. Sprinkle with nutmeg. Bake at 350° for approximately 45 minutes.
Peel and cut carrots into sticks. Cook until tender-crisp; drain. Melt margarine in frying pan. Add orange peel, brown sugar and carrots. Cook and toss until sugar is melted and carrots are glazed.
Boil chicken; debone and cut into bite size pieces. Save broth. Cook spaghetti in broth; drain. Saute onion and bell pepper; add all ingredients and pour into 9 x 13 x 2-inch baking dish. Bake at 350° for 30 minutes.
Prepare potatoes. Melt butter in saucepan and blend in flour. Cook just until bubbly. Stir in milk, salt and pepper to taste. Continue cooking. Add cheese. Cook and stir until cheese melts. Layer potatoes and cheese sauce, ending with cheese mixture. Bake at 350° until potatoes are tender.
Mix sugar, flour and egg together. Add juice drained from 1 can of chunk pineapple. Bring to a boil and cook until it thickens. Cool and use for dipping pineapple chunks, bananas, pears and other fresh fruit.
In a saucepan, mix together sugar, cornstarch and salt. Blend milk and egg yolks. Gradually stir into sugar mixture. Cook over medium heat, stirring constantly, until mixture thickens. Let boil and stir for 1 minute. Remove from heat; blend in chocolate and vanilla mixture. Pour in baked 9-inch pie shell. Cover with meringue and brown slightly.
In sheet cake pan (11 1/2 x 17 1/2-inch), fit crescent rolls on bottom and sides of pan. Cook sausage and drain. Layer cooked sausage and hash brown potatoes over sausage. Put cheese over potatoes. Pour egg mixture over all. Bake 40 minutes in a 350° oven.
Brown meat in oil with onion, garlic and salt. Add tomatoes and spices. Cook about 1 hour.
Run hot water over vegetables; drain. Combine all ingredients in a 2-quart baking dish. More cheese can be put on top. Bake at 350° for 1 hour.
Combine cream cheese and coffee. Mix until smooth. Add remaining ingredients. Blend well and chill. Serve with raw vegetables, if desired. Makes 1 1/2 cups.
Spray a heavy pan and cook meat first. Drain. Add potatoes, margarine, celery and onions. Salt and pepper. Cover and cook on low heat until vegetables are soft.
Mix all ingredients until moistened. Stir vigorously one minute. Pour batter into 9 x 13-inch or Bundt cake pan. Bake about 40 to 45 minutes until top springs back when touched lightly in center. Cool. Very moist; does not need frosting, but it can be dusted with powdered sugar or drizzled with chocolate syrup. Serve with ice cream or whipped topping.
Combine all ingredients. Pour into a 9 x 13-inch greased pan. Sprinkle topping on top.
Soften cream cheese and spread on 9 slices salami. Stack spread slices and top with a plain slice of salami. Cover and chill.
Mix all ingredients. Add or delete flour for desired consistency. Bake at 350° for 10 minutes. May be used as roll out cookies or use in cookie press.
Brown meat and onions. Drain well. (Not necessary if it's "diet lean" hamburger.) Combine all ingredients in a large pot. Simmer, covered, at least 2 hours, or all day. Serves 10.
Preheat oven to 350° for 10 to 12 minutes. Mix ingredients well. Spoon and roll into 1-inch circles. Roll circles in powdered sugar. Place on ungreased cookie sheet. Bake until tops are slightly brown. Remove and place onto cooling rack. Cookies will be very tender.
Mix; pour into unbaked shell. Bake until firm at 350° or cook and then pour into baked shell.
In large bowl, combine hot roll mix, yeast packet, oats, flour, brown sugar, fruit and nuts. Mix well. Add cream cheese, 2 tablespoons margarine, orange peel and egg. Mix well, until dough pulls away from sides of bowl. Turn out onto lightly floured surface and knead 5 minutes. Add additional flour if dough is sticky. Shape dough into ball. Cover with plastic wrap. Let rise in warm place for 20 minutes.
Cream shortening. Add sugar slowly, beating well. Add egg and vanilla; mix well. Add sifted dry ingredients alternately with milk. Add figs or dates. Pour into greased pan and steam 2 hours. Serve with sauce.
Combine first 3 ingredients and set aside. Grind walnuts and then add bananas, honey and lemon juice. Combine and serve immediately.
Place cheese in 9 x 9-inch greased pan or baking dish. Pour melted oleo on top. Mix next 4 ingredients. Pour 1/2 of mixture on cheese and oleo. Pour on eggs. Pour on rest of liquid. Optional: Chopped sausage links, pepper, onion, etc. Bake at 350° for 30 minutes.
Mix all dry ingredients together. Cook until boils and forms a small ball in a cup of cold water. Add 2 cups of oats and 1/2 cup peanut butter to mixture. Stir well and spoon into mixture on wax paper.
In a 2 quart casserole dish combine macaroni, flour, onion, salt, and Tabasco Sauce. Stir in milk and water; dot with margarine. Cook covered on HIGH for 10 to 12 minutes or until macaroni is just about tender. Stir every 4 minutes. Remove from microwave; stir in cheese. LET STAND 3 to 5 MINUTES to finish cooking. Serves 3 to 4.
Mash cream cheese on glass platter. Pour cocktail sauce over cream cheese. Sprinkle shrimp over sauce. Sprinkle cheese over shrimp. Mix veggies together and spread over top of cheese. Decorate with paprika. Spread on crackers.
Use a 10-inch skillet or a 2-quart, 11 x 7 x 1-inch pan.
Combine the chocolate morsels, condensed milk and butter in a double boiler. Cook over boiling water until blended, stirring constantly. Remove from heat. Stir in pecans and marshmallows into the chocolate mixture. Put in a 9x13- inch dish lined with waxed paper. Chill, covered, for 2 hours or until set. Cut into 36 squares. Store, at room temperature.
Blend ingredients and pour into pie shell. Bake at 350° for 45 minutes.
Put small amount of flour, salt and pepper into plastic bag. Add beef and shake well to coat on all surfaces. Brown in hot oil in frying pan. Stir to sear all sides. Remove from oil. (Can put onto paper towel and pat gently to remove oil.) Put into large ovenproof casserole. Put into preheated 400° oven for 30 minutes. Stir once or twice. Add carrots and potatoes. Combine soup mix, water, tomato paste and brown sugar. Pour liquid over all. Reduce heat to 350°. Cover; cook 1 1/2 to 2 hours. Add green beans for last 15 minutes if desired.
Combine all ingredients except egg whites and mix well. Stiffly beat and then fold in egg whites. Bake at 350° for 25 minutes. Let cake cool. Makes 3 (8-inch) layers.
Butter sides of heavy 2-quart saucepan. Place sugars, cream and salt in saucepan. Cook over low heat, stirring constantly, until sugar is dissolved. Turn heat to medium and cook until mixture boils. Reduce heat and continue cooking to 234° on a candy thermometer. Remove from heat. Add butter and vanilla; do not stir. Cool 5 minutes. Stir in nuts. Beat until candy loses gloss and becomes thick (about 300 strokes or 2 minutes). Quickly spoon candy mixture, by teaspoonfuls, onto buttered cookie sheets. If mixture gets too thick to drop from spoon, add hot water, a teaspoonful at a time. Yield: 36 pieces.
Drain liquid from corn and peas (about 1 1/2 cups). Add milk to make 1 quart liquid. In a large casserole, alternate layers of vegetables and crackers. Add seasonings and liquid. Dot with butter. Bake at 350° about 45 minutes.
Cook and drain sauerkraut. Layer all ingredients in order in a 9 x 13-inch baking dish. Bake at 325° for 45 minutes.
Combine all ingredients, except butter and lemon juice in a 2-quart microproof bowl. Cook on High (max power), 12 to 14 minutes, or until fish flakes easily and is opaque, stirring once during cooking time. Let stand 5 minutes. Combine butter and lemon juice in a 2 cup glass measure. Cook on High 2 1/2 to 3 1/2 minutes. Remove cod from cooking broth with slotted spoon; place on a serving platter. Serve with lemon butter for dipping. Serves 4.
In a shallow bowl mix together the cornmeal, flour and sugar. Dredge both sides of the tomatoes in the mixture. Press the slices firmly into the meal so it will make a good coating. Put enough oil or shortening in an iron skillet to come to a depth of about 1/4 inch, and heat over medium high heat.
Cook sausage (in bite-size pieces) and beef chuck in 1-inch pieces in 2 tablespoons melted shortening. Place in a casserole. Cook onion in fat until transparent. Add peppers and cook 1 minute longer. Add remaining ingredients and mix lightly. Cover and bake at 350° for 1 hour and 15 minutes or until beef and potatoes are tender.
Sift flour, baking powder and salt together. Set aside. Cream sugar and shortening. Stir in eggs. Blend in flour mixture and add nuts. Drop on lightly greased sheet and bake in oven at 350° for 12 to 15 minutes.
Mix butter, sugar and vanilla. Stir in flour and salt. Add nuts. Chill dough. Roll into 1-inch balls. Place 2 1/2 inches apart on ungreased baking sheet. Bake until set. While still warm, roll in powdered sugar. Cool. Roll in sugar again. Bake at 375°. Do not brown.
Dissolve yeast in 1/4 cup warm water. Scald milk. Add sugar, butter and salt to milk and cool to lukewarm. Add yeast, vanilla, almond extract and 3 cups flour. Beat until a smooth soft dough forms. Add eggs and beat well. Add enough flour to make a stiff dough. Remove to a floured countertop and knead until dough is smooth and elastic. Place in a greased bowl and lightly grease top of dough. Cover with plastic wrap and let rise until doubled in bulk.
Blend cream cheese and 2 tablespoons butter until smooth. Add chicken, salt, pepper, milk and onion. Separate crescent roll dough into four rectangles. Press perforations to seal. Spread 1/2 cup of chicken mixture onto each piece of dough. Pull dough over chicken to form a roll. Seal ends and edges. Brush tops with reserved butter. Dip rolls in bread crumbs.
Chill all ingredients. Whir 2 cups pineapple juice with cream of coconut in blender. Combine pureed mixture with remaining pineapple juice, soda, juice of 1 lime, rum (if desired) and ice. Garnish with 1 sliced lime and mint. Makes 15 servings.
Beat all ingredients for 4 minutes. Pour batter into well-greased Bundt or tube pan. Bake at 350° for 45 to 50 minutes. Turn out on rack to cool. Dust with powdered sugar or glaze.
Cook broccoli and mix with rice, soup, cheese and onion. Put in casserole dish and bake for 30 minutes at 350°.
In 8-quart pot, heat 5 quarts salted water to boiling over high heat. Add beans and cook 5 to 7 minutes. Beans should still be crisp. Drain beans in larger colander; rinse under cold running water. In 2-quart pot, heat sugar, garlic, dill, mustard, 1/2 cup vinegar, 2 teaspoons salt and 1/2 cup water to boiling. Cook for 1 minute, stirring. Remove from heat; add remaining vinegar and 1 1/2 cup cold water. Stir. Place beans in 2-gallon Ziploc or large bowl with lid. Pour vinegar mixture over beans. Put in refrigerator for 24 hours. Can keep for up to 5 days. In a Ziploc, turn occasionally. If in bowl, stir occasionally. Great snack. Good as pickles!
Mix well with cornmeal to the consistency of mush. Boil slowly for 15 or 20 minutes, then bake in oven for 1 1/2 hours at 300°.
Combine all ingredients and pour into an oblong pan, greased and floured. Batter will be thin. Bake at 350° for 40 to 45 minutes.
In a mixing bowl, beat margarine or butter with an electric mixer on medium to high speed for 30 seconds. Add about half of the flour, the brown sugar, egg, milk, vanilla, soda, cinnamon, nutmeg and cloves. Beat until thoroughly combined. Beat in remaining flour. Stir in raisins and nuts.
Combine spinach, bean sprouts, water chestnuts, eggs and bacon bits in salad bowl. Add dressing (recipe follows); toss to mix well. Serve immediately. Makes 10 servings.
Set oven at 350°. Sift together first four ingredients. Stir in remaining ingredients. Arrange by teaspoonfuls on buttered cookie sheets. Bake until the edges are brown (about 12 minutes). Makes 75. Increase oatmeal to 2 cups and flour to 1 3/4 cups for thicker cookies.
Mix jello with 3/4 c hot water and 1/2 c cold water. Bake cake as directed on box. Poke holes in cake while warm - pour jello over cake.
Sift dry ingredients; add egg yolks and milk and beat. Stir in shortening; beat egg whites until stiff. Fold apples and egg whites in batter.
Beat eggs and sugar. Sift dry ingredients. Add remaining ingredients. Pour into greased and floured bread pan. Bake at 350° for 1 hour.
Mix first 6 ingredients together. Place in glass baking dish. Melt butter and mix with crackers. Pour over mixture. Bake 45 minutes at 350°. Great with Fritos or chips or crackers.
Wash mushrooms and remove stems. With small spoon (such as a baby spoon) scrape out insides of mushrooms and place them and stems in mixing bowl. Chop onion finely and saute in butter. Add mushroom stems and scrapings. Continue cooking and add garlic powder to taste. Add stuffing, finely crushed and Parmesan cheese. If Pepperidge Farm stuffing is used, no extra spices are required. If other bread crumbs/stuffing is used, oregano and other Italian spices must be used according to taste. Fill mushrooms with mixture and bake in 350° oven about 8 minutes. Add grated Cheddar or Swiss or Monterey Jack cheese to tops of mushrooms and heat again to melt. Mushrooms may be reheated several times.
Remove skin from sausage and mix with ground beef. Add onions, grated Parmesan cheese, egg, spices and garlic. Soak bread in milk. Squeeze dry and grate. Add to meat mixture. Roll into 2 ounce balls. Bake at 350° for 30 minutes. Makes 12 meatballs.
Clean and cut fresh green beans in 1-inch lengths. Scrub new potatoes (do not peel). Put beans and potatoes in large pan; add water and cook until tender. Do not drain. Cook bacon until crisp. Crumble over beans. Saute onion in bacon drippings, then add to beans and potatoes. Add 1/2 cup milk. Mix and heat up all ingredients. Thicken to gravy consistency and serve. Season to taste.
Grease and flour Bundt pan. Mix cake mix, oil, pudding, rum and water. Add eggs and nuts and mix well. Bake at 325° for 50 to 55 minutes.
Mix last three ingredients and melt together in microwave. Generously grease Bundt pan. Place frozen rolls on bottom. Sprinkle with pecans. Add more rolls. Sprinkle with more pecans. Pour box of pudding over top. Add microwave mixture over top. Cover with plastic wrap and set on counter overnight. Next morning, bake at 350° for 25 to 30 minutes. Serves 8 to 10.
Cream the Crisco and sugars thoroughly. Add egg and vanilla and beat well. Sift together the dry ingredients and add to creamed mixture. Stir in rest of ingredients. Drop from teaspoon onto ungreased cookie sheet. Bake at 350° for 10 to 12 minutes. Yields 3 dozen.
Combine all ingredients. Mix well. Bake at 350° in greased and floured 9 x 13-inch pan for 25 to 30 minutes.
Combine squash, onion and butter and cook until tender. Drain and mash. Add remaining ingredients, reserving 1/2 cup of cheese to sprinkle over the top.
Mix eggs, sugar, oil and yeast together. Add warm water. Combine mixture with flour and put in 1/2 teaspoon of oil and let rise.
Mix chili sauce, juice salt, Tabasco sauce and horseradish. Chill before serving.
Combine first 3 ingredients; stir over medium heat until all liquid evaporates. Pour onto cookie sheet and bake at 300° for 10 minutes. Remove from oven; stir and sprinkle with salt. Return to oven for 15 minutes. Stir again, then bake 10 minutes longer. Let cool. Store in airtight container. Makes about 6 cups.
Sift dry ingredients. Add milk and egg. Mix well. Drop into boiling broth and cook, covered. Do not remove lid for 5 minutes.
Scald milk and stir in enough cornmeal to make a batter. Add salt. (Do this about 3 p.m. in winter and 8 p.m. in summer.) At 5 or 6 a.m., add 1/2 cup tepid water and enough flour to make a stiff batter. Set in a vessel of warm water and keep at an even temperature. Watch carefully and if water forms on top, as it sometimes does, add 1 tablespoon flour. Let rise and add 4 cups flour, 2 tablespoons lard, 1/2 teaspoon salt and 1 tablespoon sugar. A little warm water may be added, if necessary, to make a soft dough. Knead well and put in greased pans to rise. This makes 2 small loaves. Grease the top when it rises well and bake in a moderate oven at 375°.
Boil water and sugar for 2 minutes. Dissolve jello in syrup; add lemon and orange juice and milk and freeze.
Beat eggs for five minutes. Add white sugar, pumpkin and lemon juice. Combine all dry ingredients and add to this mixture. Mix well and spread batter into greased 15 x 10 x 1-inch pan. Bake at 375° for 15 minutes. Turn onto towels and sprinkle with confectioners sugar. Roll up, then combine cream cheese, powdered sugar, butter and vanilla (nuts optional) and spread on roll. Roll back up and refrigerate. Slice.
Mix flour with sugar. Add beaten eggs. Add vanilla. Add butter, melted and cooled. Fold in pecans and chips. Pour into uncooked crust. Bake 45 minutes at 350°.
Combine sugar, oil, eggs and water; beat at medium speed just until blended. Combine the next 5 ingredients; add to egg mixture, mixing just until moistened. Stir in sweet potatoes, pecans and raisins. Bake for 1 hour at 350°.
"Put the noodles in the pot. Put the meat sauce on to cook. Then you put it on the plate and let it cool for an hour and one-half and then you eat it."
Separate graham crackers into individual pieces on cookie sheet. Sprinkle chopped nuts over graham crackers. In saucepan combine sugar, margarine and butter. Bring to a boil and boil for 2 minutes. Pour over graham crackers. Bake at 350° for 10 minutes. Yields 48 bars.