HumbleIntelligence/food-ner-1-Million huggingface dataset:
Prepare crumb crust and set aside. Blend cream cheese, sugar and lemon peel. Drain juice from both cans pineapple into saucepan. Sprinkle gelatin over top of juice. Heat on low until dissolved. Add crushed pineapple to cream cheese mixture. Stir gelatin into cream cheese mixture. Thoroughly fold in Cool Whip.
Soften cream and butter. Mix with other ingredients. Bake at 450° for 40 minutes. Bacon bits make a great topping for this casserole.
Heat oven to 350°. In large bowl, combine chili, drained salsa, mushrooms, black olives, diced onion, Parmesan cheese and Italian seasoning. In small bowl, stir together cottage cheese and parsley flakes. Layer noodles, cottage cheese, chili mixture and Mozzarella cheese in a 9 x 9-inch baking dish coated with vegetable cooking spray. Repeat to make 3 layers. Bake for 25 to 30 minutes or until lasagna is thoroughly heated. Let stand 10 minutes before serving. Serves 6 to 9.
Mix dry powders, then liquids, adding chocolate chips last. Bake in large Bundt pan at 350° for 1 hour. Do not overbake. (If Bundt pan has dark lining, decrease temperature to 325°.)
Combine the first 5 ingredients. Place mixture in center of fillets; roll up, jelly roll fashion. Place in baking dish, seam side down. Place remaining ingredients on top of fillet. Cover; bake for 20 minutes at 350°, or until done. Serves 2.
Mix flour and sugar together in large bowl. Place margarine, shortening, cocoa and water in a saucepan. Bring to a rapid boil; stirring constantly. Pour into flour mixture. Mix well. Add the remaining ingredients, saving the soda until last; mix well. The sooner you get the cake into the oven after adding the soda, the better the cake. Pour into greased 11 x 16-inch pan. Bake at 350° for 30 minutes.
Mix the first 4 ingredients together. Cover with ice water. Let stand 1 hour. Drain. Heat to a good boil the remaining ingredients. Cool. Add to cucumber mixture. Store in refrigerator or freezer. Best if not eaten for several days.
Bone chicken breasts and pound thin. In a bowl, mix flour, salt and pepper. Dip cutlets in mixture and press firmly to coat. Shake off excess; chill.
Cook tofu in a nonstick skillet for 4 to 5 minutes. Transfer tofu to large bowl. Add the squash, tomatoes, radishes and green pepper. In small bowl stir together pineapple juice, lime juice, soy sauce, garlic, allspice and red pepper. Pour over the tofu mixture until well coated. Let stand for about 15 minutes. Drain the tofu mixture, reserving the marinade. Then gently thread the tofu and veggies onto 8 skewers. Place kabobs on a nonstick broiling pan rack and brush them with remaining marinade. Broil for about 8 to 10 minutes at about 4 inches from the heat. May be served over a bed of rice.
Put oil, sugar and eggs in large bowl and mix well. Mix flour, salt and soda; add gradually. Add vanilla. Mix apples and nuts. Bake in a 9 x 13-inch pan at 350° for 45 minutes. Cake is very moist. Serves 10 to 12.
*Strawberries, banana, peaches, cantaloupe, raspberries, pineapple chunks, blackberries, etc.
Brown meat and onion in a little oil and drain grease. Add the other ingredients and simmer. Serve on buns.
Drop tomatoes in hot water and then in cold. Peel. Blend all ingredients in blender. Cook 4 hours.
Check bread for moldy spots. Throw the slices in the air 2 times. Upon landing, spread peanut butter on two slices with knife to 1/8-inch thickness. Lick off knife (be careful!). Use same knife to scoop jelly from jar; be generous. (If peanut butter sticks to the roof of mouth, apply more jam in subsequent sandwiches.) Slap two slices together, being careful not to spill any jam. Cut sandwich in half diagonally. Bring to mouth and eat entire sandwich in four bites. Swallow with thankfulness and make another one.
Blend flour, baking powder and salt together. Set aside. Beat eggs well; add sugar gradually. Mix in oil; melt and add chocolate and vanilla to egg mixture. Stir in all dry ingredients and nuts. Mix all together. Put into greased 8-inch cake pan. Bake at 350° for 35 minutes. Cut in squares while warm. Makes 16 brownies.
Mix together and make into little balls. Flatten slightly with a fork and bake at 375° until brown.
Combine all ingredients. Spray muffin pans with Pam. Bake at 350° for 20 to 25 minutes until browning. Makes approximately 18 muffins.
In skillet, cook onion and garlic in margarine. Add ketchup, sugar, ReaLemon, Wyler's bouillon and mustard; simmer uncovered 20 minutes, stirring occasionally. Add beef; heat through. Spoon on buns. Top with cheese slice.
Mix all ingredients well. Bake in 9 x 13-inch pan for 25 to 30 minutes at 400°. Fabulous.
In coffee pot place unsweetened pineapple juice, orange juice, apple juice and apricot juice. In basket place brown sugar, whole cloves and cinnamon. Perk until brown sugar is totally dissolved.
Add salt to rapidly boiling water. Gradually add noodles so that water continues to boil. Cook, uncovered, stirring occasionally, until almost done. Drain in colander. Combine noodles, corned beef, cheese, soup, milk and onion. Mix lightly and turn into 2-quart casserole. Sprinkle bread crumbs on top. Bake in preheated 350° oven for 45 minutes. Yield: 6 servings.
Dissolve jello with water. Add cream cheese (crumble until it dissolves as much as possible). Add 7-Up; stir in nuts and fruit. Set.
Crush the pretzels; mix with the margarine and 3 tablespoons sugar. Pat in long baking dish and bake for 10 minutes at 350°. Save a little for topping. Mix Dream Whip as directed. Add cream cheese and 1 cup sugar and spread on crust. Mix Jell-O with 3 cups hot water. Let partially jell and add frozen strawberries and pour on crust. Sprinkle top with remaining pretzels and refrigerate.
Mix and dissolve jello and boiling water. Add everything to jello. Put in mold. Allow approximately a whole day to set in refrigerator so it is firm for serving.
Mix sugar and cinnamon in a dish. Melt margarine in another dish. Flatten biscuits and cut in half. Dip biscuit in margarine, then roll in cinnamon mixture. Twist and place on greased cookie sheet. Bake in preheated 400° oven for 10 minutes. Makes double the biscuit count.
Combine honey, lemon juice and cinnamon and mix well. Chill 1 to 2 hours. Combine the fruit. Pour in chilled dressing just before serving. Makes 6 servings.
Melt butter in deep dish. Beat flour, sugar and milk to a smooth batter. Pour over melted butter. Do not stir. Empty fruit over the batter and sprinkle with 1/2 cup sugar. Bake at 350° for 30 minutes or until brown on top.
Cut up round steaks into cubes. Drop into crock-pot. Empty dry soup mix and cans of soup into crock-pot. Add water and cook on low for 8 hours.
Dissolve yeast in the water. Stir in honey, dry milk, orange peel, anise and caraway seeds. Stir in 4 c. white flour to form a thick batter. Beat well with a wooden spoon (100 strokes). Cover and let rise 45 minutes in a warm place.
Put browned hamburger into bottom of casserole. Add peas (with juice) and onion. Alternate layers of potatoes and carrots, ending with potatoes on top. Lastly pour tomato soup over top. Add a little water so liquid shows through from top. Bake at 350° about 1 hour or until potatoes are done.
Make tea with 2 cups boiling water. Let steep 5 minutes. Strain tea. Pour rest of water, tea, orange juice, lemon juice and sugar in a 6-quart saucepan. Mix thoroughly. Put cloves and cinnamon into a spice bag. Break them up by beating with handle of knife or similar object. Tie top of spice bag; add to tea mixture. Cook over medium heat until steamy. Do not bring to a boil. Leave spice bag in tea 1 to 2 hours, depending on how spicy you want the tea. Serve tea hot.
In a double boiler, add beaten egg yolks, sugar, flour, salt and milk. Cook and stir until mixture thickens (about 10 minutes). Then add chocolate and butter and cook two minutes longer. Pour into baked pie crust shell.
Mix green onions with cheeses; mix in one half of the chipped beef. Add sauces and other ingredients; mix well. Shape into ball and roll in remainder of chipped beef until well covered.
Chop the veggies small and layer in order in a cake pan. Cover with 1/4 to 1/2-inch of mayonnaise. Sprinkle cheese and bacon on top. Refrigerate 24 hours.
In casserole dish, place chicken. Add soup for next layer. Mix chicken broth and stuffing mix to desired consistency for top layer. Bake at 325° for 45 minutes.
Bake butter flavored cake mix in 2 round cake pans as directed on package. Cool and split both round cakes to make 4 layers. Mix sugar, sour cream and coconut. Set aside a separate cup of mixture for last layer to frost. Frost cake between all layers. For top and sides, mix last cup of sour cream mixture that was set aside and 8 ounces Cool Whip and frost the rest of cake. Cover and refrigerate for at least 2 days or more for best flavor!
Prepare lemonade with water as directed on the can. Soften gelatin in 1/4 cup of lemonade. Add pudding plus 1 3/4 cups of lemonade. Cook and stir until thickens, then cool. Whip Dream Whip and add to the cooked mixture. Add other drained ingredients and let set in refrigerator.
Cook macaroni and green beans each according to package directions. Drain. Brown ground beef. Drain. Mix together. Stir in soup and 2 cups of the cheese. Pour half the mixture into a greased casserole. Sprinkle with 1/2 can onions. Top with remaining macaroni mixture and one cup cheese. Bake at 350° for 25 minutes. Top with remaining onions and bake 5 minutes longer.
Spray baking sheets lightly and set aside. Preheat oven to 350°.
Peel eggs. Add 1/2 c. mayonnaise, salt, and pepper; mix together. Cut eggs in halves. Mix the egg yolks with the mayonnaise. Sprinkle tops with paprika. Chill and serve.
Grease and flour bottom of 9 x 13-inch pan. Combine all ingredients, except chocolate chips and nuts, into a large bowl. Blend at lowest speed on mixer. Beat for 2 minutes at medium speed. Pour butter into pan. Sprinkle with chocolate chips and nuts. Bake at 350° for 35 to 40 minutes.
Heat oven to 400°. Sift flour, baking powder, salt and soda. Cream together butter, vanilla, water, eggs and Sucaryl until creamy and smooth. Add flour mixture and mashed bananas alternately, mixing until well blended. Blend in melted chocolate. Place on greased cookie sheets. Bake 12 to 15 minutes.
Mix all ingredients. Refrigerate at least 2 hours before serving. Stir several times during refrigeration.
Preheat oven to 350°. Mix together the crumbs, 2 tablespoons of sugar and margarine; press onto bottom of 9-inch square baking pan. Bake 10 minutes.
In a large saucepan, combine peas, milk and butter. Heat to almost boiling. Drop dumplings gently into mixture. Add salt and pepper. Reduce to medium-low heat and cook for 30 to 45 minutes, stirring occasionally. Serves 4.
Remove and discard tough stems from spinach. Tear or coarsely chop leaves. In pan, cook garlic and onion in half the butter until golden. Add spinach. Cover and cook until just wilted.
Put chickpeas, green beans and yellow beans in mixing bowl. In small bowl, mix well with whisk the shallots, mustard, garlic, vinegar and oil until thick.
*Self-rising flour is all-purpose flour with 1 1/2 teaspoons of baking powder and 1/2 teaspoon of salt added per cup of flour.
Combine the first 7 ingredients and mix well. Marinate the chicken breasts 1 to 2 hours. Broil chicken breasts until cooked through, then cut into pieces. Combine with marinade. Heat and toss with cooked pasta. Serve with grated Parmesan cheese.
About 3 hours before serving or early in day: In large bowl, combine yeast, sugar, cinnamon, salt, nutmeg and whole-wheat flour. In 1-quart saucepan over low heat, heat margarine or butter and 1 1/2 cups milk until very warm (125° to 130°). Margarine does not need to melt completely.
Dump your Thank You brand flavors in a 13 x 9-inch pan. Spread cake mix on top of the fruit. Drizzle the butter over the top of the cake mix. Bake at 350° until light brown and the fruit bubbles out the sides.
Mix ingredients, except nutmeg and apple pie spice. Sprinkle nutmeg and apple pie spice on top. Bake for 30 minutes at 350° in 9 or 10-inch pie shell.
Brown ground beef and onions. Drain. Add tomato soup, water, green pepper and Worcestershire sauce. Boil 2 to 3 hours, until thick. Add cheese and cook an additional 30 minutes. Boil spaghetti and drain. Mix sauce and spaghetti. Pour into greased pan and spread cream of mushroom soup over top. Bake 45 minutes at 300°.
Dice eggplant. Finely chop celery, carrot and onion. In 4-quart saucepan over medium heat in hot olive oil, stir eggplant, celery, carrot and onion; cover and cook 8 to 10 minutes, stirring occasionally, until vegetables are almost tender. Stir in tomatoes with their liquid, sugar and salt; over high heat, heat to boiling. Reduce heat to low; cover and simmer 15 minutes, stirring occasionally to break up tomatoes. Preheat oven to 375°.
Mix all ingredients until a dough like mixture is formed. Shape into balls by the spoonful. Sprinkle with additional confectioners sugar or cover with melted chocolate.
Wash potatoes real well; cut them into small wedges. Place the wedges, slightly overlapping, in a single layer in a 9 x 2-inch pan. Mix all ingredients. Brush wedges with 1/2 the oil mixture. Bake, uncovered, at 375° for 45 minutes. Brush occasionally with remaining oil. Makes 4 to 6 servings.
Drop by teaspoon and bake at 350° for 10 to 12 minutes.
Cut zucchini in half lengthwise and scoop out the pulp. Resreve the skins. Chop pulp and onion. Melt butter in large skillet. Add pulp, onion and spices. Add ground beef until browned. Add tomato sauce.
Place pork chops in a 9 x 13-inch baking dish. Mix catsup, steak sauce and honey in a small bowl. Pour over pork chops. Bake, covered with foil, at 400° for 1 hour or until done.
Sift flour, salt, baking powder and sugar. Mix thoroughly with knife, then gradually pour in milk while you stir until all are combined. Makes a wet dough. Sift plenty of flour on a board. Turn the dough out in the center of floured patch using a knife to scrape it all out. Sift more flour on top of dough and pat out until it is 1/2-inch thick. Cut into 12 or 15 pieces any shape. Place on ungreased cookie sheet. Be sure oven is 275°. Bake at least 35 minutes. They must be baked slowly in order that dough raises before a crust is formed. When touched on top and they spring back, they are done. Scones should be white, even when they are done.
Mix all ingredients together. Let stand in refrigerator at least four hours. You can take these out, put in muffin pan and bake as you wish. This mix will keep as long as two weeks in refrigerator.
Heat beer slowly with garlic. Toss cheese with flour and pepper. When beer is hot, add a little cheese at a time until melted, stirring as cheese is added. Cut French bread into cubes with crust on all pieces. Dip cubes into cheese.
Make roux of flour and oil. Brown over low heat, stirring constantly. Add seasonings, onions, celery, bell pepper and garlic. Cook until soft. Add tomatoes and paste, mix well and cook about 5 minutes. Add water. Let simmer 2 1/2 hours. Add shrimp, cook about 20 minutes. Add onion tops and parsley. Serve over rice.
Cream butter and sugar. Add eggs, alternately, with sifted dry ingredients. Fold in fruit and nuts. Bake in tube pan 1 1/2 hours to 2 hours at 300°.
Drain beans. Mix all ingredients and beans. Marinate overnight out of refrigerator. Chill before serving. Keeps well.
In a bowl, combine flour, sugar, baking powder and salt. Blend in butter and slowly add 2/3 cup of the milk to which vanilla has been added. Beat for 3 minutes and add remaining milk and eggs. Beat for an additional 3 minutes. Fill 12 greased and floured 3-inch cupcake tins 1/2 full. Bake at 350° for 25 to 30 minutes. Yields 12 cupcakes.
Remove seeds and cut zucchini in strips. Cook in water until done, but crunchy. Drain. Saute onion in oil until tender. Drain.
Combine cream cheese and butter. Cream until smooth. Add powdered sugar. Stir in vanilla.
Mix cream cheese, sour cream and taco seasoning together. Spread mixture into a 9 x 12-inch pan; refrigerate overnight. Sprinkle with Cheddar cheese and other desired taco toppings (tomatoes, lettuce, etc.) Serve with taco chips.
Mix all ingredients together. Form into a ball. Chill 1 hour. Serve with your favorite crackers.
Roll cracker crumbs. Beat egg whites until stiff, then gradually beat sugar into egg whites. Fold in crumbs, flavoring, pecans and baking powder. Grease and flour a 9-inch pie plate. Bake at 350° for 25 minutes.
Do not peel cucumbers. Slice cucumbers, then add onions, peppers, garlic and salt. Cover with cracked ice; mix. Let stand for 3 hours; drain. Combine remaining ingredients; pour over cucumbers. Heat to a boil; seal in hot, sterilized jars.
Cook and drain spinach. Saute onions in butter. Mix all ingredients (Parmesan cheese goes in last). Bake at 350° for 20 to 30 minutes.
Cook sausage; drain. Stir in rice, milk, celery, green pepper, onion, soup and mushrooms. Pour into ungreased 2-quart casserole dish. Sprinkle with cheese. Cook, uncovered, at 350° for 45 minutes.
Sift together flour, baking powder and salt. Cut in butter. To beaten egg, add milk and blend into flour mixture. Divide dough into two pieces and roll each piece 1/3-inch thick in a circle shape. Blend together salmon, mayonnaise, parsley, onion, pickle, salt and pepper. Place one shortcake on greased baking sheet; spread with filling. Cover with other shortcake and bake in hot (425°) oven for about 20 minutes or until done. Melt cheese for sauce on top.
Crumble raw sausage. Add grated cheese and onion. Mix in Bisquick. Make small balls and bake on foil covered pan at 350° for 20 to 30 minutes.
Place stick of butter in a 9 x 13-inch pan and heat until melted. Place crushed graham crackers in the bottom of pan evenly, then add sweetened condensed milk evenly. Add chocolate chips, butterscotch chips, walnuts (crushed) and coconut flakes. Bake 25 to 30 minutes, until golden brown, in oven at 350°.
Cut meat into small cubes or cook meat until tender before adding vegetables. Use large cooker; cover and simmer until tender, about 3 hours. Season to taste. Add parsley just before serving.
Saute mushrooms and onions in butter and lemon juice for 4 minutes. Stir in flour. Cook slowly, stirring, for 1 minute. Add sour cream, dill, salt and pepper. Cook and stir 1 minute. Serve warm on toast. Makes about 2 cups.
Whirl peppers in blender until finely chopped. Pour into 5-quart pan and stir in vinegar and sugar until well blended. Boil, stirring constantly. Pour in pectin at once and return to boil, stirring constantly. Cook uncovered stirring until thick (3 minutes). Remove from heat and skim off foam. Pour into hot sterilized jelly jars. Fill to 1/8 of rim. Wipe rim clean. Top with sterile lids; screw on bands. Let cool from drafts; test seal. If unsealed put in refrigerator and use within a month.
Mix everything together and bake in greased Bundt pan at 350° for 50 minutes. Ice with cream cheese frosting.
Mix cream cheese, eggs and sugar together. Pour into 8-inch graham cracker crusts. Bake at 350° for 20 minutes. Mix sour cream, sugar and vanilla together. Pour over ingredients and bake 10 minutes. Sprinkle sliced almonds first, then cinnamon (as much as desired) over top of pie. Bake 10 more minutes. Let cool; refrigerate when not serving.
Mix cake mix, pudding mix, eggs and oil and beat 10 minutes. Cook 1 hour in stem pan at 250°.
Cook broccoli according to directions on package and drain. Saute celery and onions in margarine. Add rice and broccoli to well blended sauce (soup and cheese). Fold in water chestnuts. Pour into a well buttered or Pam-sprayed casserole dish and bake 30 minutes at 375°.
Cook and stir ground beef in skillet until light brown. Drain. Sprinkle beef with salt and pepper. Layer half each of cheese, celery, olives and half of the noodles from main dish package on beef. Repeat.
Mix corn meal, eggs, milk, soda, salt, corn and bacon drippings. Set aside. Saute ground meat and drain. Separately prepare 1 large onion, cheese and jalapenos and mix together. Pour into greased skillet (heated) with a fine layer of corn meal sprinkled and browned. Bake for 45 to 50 minutes in 350° oven or until springs back.
Mix with spoon the sugar, oil and crushed pineapple. Mix flour and spices separately. Stir in applesauce. Add to sugar mixture. Add in diced bananas and nuts. Gently stir and pour in a greased Bundt cake pan. Bake 50 minutes in a 350° oven. The aroma and taste is wonderful! This cake never fails and keeps moist for days.
Brown ground chuck; drain. Mix other ingredients with ground chuck; simmer together on low heat for 45 minutes.
Grind together the eggs, Spam, carrots and onion, then add salad dressing, vinegar and sugar.
Mix and spoon onto greased cookie sheet. Bake at 425°. Melt 1/2 stick margarine and 1/2 teaspoon garlic salt and brush on biscuits while hot.
Preheat oven to 350°. In a large bowl, combine egg and all vegetables. Stir. Add cheese and stir again. Pour into unbaked pie shell. Bake at 350° for 40 minutes. Test doneness by inserting knife in center of quiche. If knife comes out clean, quiche is done. Otherwise return to oven and check again in 10 to 15 minutes. Let stand 10 minutes before cutting. Serve with warm breadsticks.
Cut each avocado into halves lengthwise. Remove seed and sprinkle with salt. Combine undiluted soup and tuna and heat thoroughly.
Blend the cake mix, 1 cup milk and butter until smooth. Spread half of batter into a 9 x 13-inch greased pan. Bake for 15 minutes at 350°. Melt caramels in remaining milk and spread over top of warm cake. Sprinkle chips and nuts on top of caramel mixture. Spread rest of cake batter on top. Bake at 350° for another 15 minutes. Cool and cut.
In large non-stick skillet, saute green pepper, onion and garlic in oil until tender. Add tomatoes. Reduce heat, simmer uncovered for 5 minutes. Stir in Lima Beans and corns. Cover and simmer 10 minutes longer or until vegetables are tender. Stir in the basil, salt, and pepper. Yields 4 Servings, 2 Points.
Heat an 8-inch cast-iron skillet in a 400° oven for 5 minutes. Combine first 3 ingredients in a large bowl; make a well in center of mixture. Set aside. Combine eggs and next 4 ingredients; add to dry ingredients, stirring until moistened. Remove skillet from oven and coat with cooking spray; pour batter into hot skillet. Bake at 400° for 20 minutes or until golden brown. Yield: 8 servings.
Preheat oven to 350°. In a bowl combine soup, sour cream and chilies. In a 10 x 6-inch baking dish, spread 1/4 of the soup mixture. Top with 2 tortillas, 1/3 of cheese and 1/3 olives. Repeat with remaining ingredients, ending with cheese and olives. Bake 20 minutes or until hot and bubbling. Makes 4 servings.
Mix Jell-O as directed and add 1 cup sugar. Let start to gel, then add cranberries (uncooked and chopped fine), pecans, orange and apple (cut up). Let gel.
Mash bananas thoroughly; measure 4 cups into 6 or 8-quart saucepot. Stir in lemon juice. Add fruit protector if desired. Prepare jars; keep jars and lids hot until ready to fill. Measure sugar into a separate bowl. Stir pectin into fruit in saucepot. Add margarine. Place over heat; bring to a full rolling boil, stirring constantly. Immediately stir in all sugar. Bring to a full rolling boil and boil 1 minute, stirring constantly. Remove from heat; skim off foam with metal spoon. Ladle quickly into prepared jars, filling to within 1/8-inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Invert jars for 5 minutes, then turn upright. After jars cool, check seals.
Mix cinnamon, maple flavoring, brown sugar and margarine in bowl. Set aside. In large bowl, mix cereals, oysters crackers, peanuts, pretzels, and pecans. Pour brown sugar mixture over dry ingredients and toss well. Put a thin layer on cookie sheet and bake at 250° for one hour, or until dry. Stir occasionally during baking. Cool. Store in air tight containers.
Wash tongue well. Place in roaster. Fill 3/4 full with water. Cover and boil for 3 hours. Reserve 1 1/2 cups water. Rinse meat under cold water (until it is cool enough to handle). Peel off skin. Return meat to roaster with reserved 1 1/2 cups water. Season to taste and bake at 325° for 1 hour. Chill completely. Slice thin and serve on a luncheon tray.