HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook until berries pop open. Add sugar, Jell-O, pineapple and chopped pecans and let set overnight in flat pan or bowl. Mix chopped cream cheese, marshmallows and Cool Whip or cream. Whip and spread over cranberry mixture.
Drain 3 cans of vegetables and place in bowl. To them add onion, celery and green pepper.
Melt bouillon cube in two tablespoons hot water. Mix all ingredients together with a mixer. Serve with your favorite fresh vegetables.
Roll out pizza dough into rectangle. Place layer of meat, cheese and meat again on top, leaving about 1/2-inch border of dough. Roll up lengthwise and tuck seams under bottom. Drizzle with olive oil. Bake on a pan in 375° oven until golden, 15 to 20 minutes, depending on oven. Yields 1 large stromboli.
Brown and drain ground beef. Add chopped onion and cook until soft. Add other ingredients and mix well. Add water to desired consistency. Simmer several hours in crock-pot. Serve over broken flour tortillas. Add grated cheese on top.
Combine dry ingredients. Add eggs, oil, strawberries and nuts. Pour batter into well-greased (not floured) 9 x 5 x 3-inch loaf pans. Bake at 350° for 60 to 70 minutes.
Grease large pan or Pyrex dish. Line with 6 tortillas. Add beef, which has been browned, with onions and seasoned with chili powder, garlic, salt and pepper. Add beans with juice. Lay sliced cheese on top. Cover with remaining tortillas. Top with mixture of Ro-Tel tomatoes and chicken soup which has been heated. Cover with foil. Bake 1 hour at 325°.
Make meatballs from first four ingredients and place in large (14 x 9) baking dish.
Cook whole chicken. Let cool. Debone and shred chicken into strips. Save chicken broth.
Mix altogether. Pour into unbaked pie crusts. Bake at 350° for 55 minutes.
Butter 1 1/2-quart casserole dish. Mix all ingredients and pour into casserole. Bake at 350° for 35 to 45 minutes.
Cool cake as directed on box. Use wooden spoon handle to punch holes in cake while warm. Mix 1 cup warm water with jello and pour over cake. Pour strawberries over that and top with Cool Whip.
Mix all ingredients and shape into meatballs. Brown in oil. Serve with favorite sauce with toothpicks.
Dissolve yeast in 1/4 cup warm water. Add milk to which the soda has been dissolved. Mix. Knead dough lightly. Roll and cut out biscuits. Put in greased pan. Let rise 1 hour. Bake at 425°.
Mix salad dressing with oil and vinegar as package directions; leave out water. Marinate all vegetables in salad dressing. Cook rice; cool. Combine rice, chicken and mayonnaise; refrigerate. This can all be done the day before serving. Combine a few hours before serving.
Mix flour, soda, salt, sugar and raisins. Add buttermilk, all at once. Mix with fork. Knead dough, using 1/4 cup flour. Make a large ball. Cut an "X" on top. Bake 1 hour at 350° in an iron skillet. Rub butter on top. Sprinkle with sugar. Top with Lemon Curd.
Cook sausage and drain. Put in crock-pot, add cheese chunks and stir. Add chili beans and cook for several hours.
Mix ingredients well; add 5 small diced apples and 1 cup nuts. Bake at 350° for 45 to 60 minutes in a 13 x 9-inch pan. May add caramel icing, if desired.
Combine first 6 ingredients and cook on medium-low heat, stirring often, for 30 to 45 minutes. Remove from heat and let cool. Layer cookies, bananas and pudding. Garnish with sliced bananas and cookies.
Flatten chicken with mallet. Whip together egg and oil in shallow dish. Dip chicken into egg mixture then into bread crumbs. Place chicken in shallow, nonstick baking dish.
Melt margarine in baking dish. Pour in undrained fruit. Make batter of remaining ingredients and pour over fruit. Bake at 350° for 30 minutes.
Mix meal, flour, baking powder, milk, sugar and egg together. It will be lumpy. Mix a little water at a time to get consistency you want. Drop in deep fat and fry.
Line cookie sheet(s) with foil. Spray foil with nonstick vegetable spray. Scrub potatoes and cut into spears (about 1/2-inch). Place in single layer on foil. Drizzle butter over potatoes, then sprinkle with remaining ingredients. Cover potatoes with foil. Bake at 400° for 30 to 35 minutes. Serves 4.
Spread beans in an 8 x 8-inch pan or on a platter. Blend sour cream, cream cheese and taco seasoning. Layer on top of beans. Top with shredded Cheddar and any other desired toppings. Serve cold or warm.
Mix all ingredients together and spread it in a 9 x 12-inch pan. Bake at 325° for 20 to 25 minutes. Cut into bars while still warm. Makes about 2 dozen. This is awful rich.
Heat margarine over low heat until melted. Blend in flour, onion, salt and pepper. Cook over low heat; stir constantly until mixture is smooth and bubbly. Remove from heat. Stir in milk and broth. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken or turkey and frozen vegetables. Bake at 425° for 30 to 35 minutes.
Heat oven to 375°. Use a 10 x 4-inch ungreased tube pan. Stir flour and first amount of sugar (confectioners) together to blend. Measure egg whites, cream of tartar and salt into large mixing bowl. Beat until foamy. Gradually add second amount of sugar (granulated). Continue beating until meringue holds stiff peaks. Fold in gently only until the flour and sugar mixture disappears. Push batter into tube pan and gently cut through batter. Bake 30 to 35 minutes. Invert on a funnel. Let hang until cold.
Mix bread, celery, margarine, spices and chicken livers. Add water and mix. Beat eggs and dry milk. Add to bread mixture. Bake at 350° for 1 hour. Stir after 15 minutes. Continue baking.
Preheat oven to 250, spray pan with non-stick spray. Cut candy into small pieces. Dissolve baking soda in buttermilk, cream margarine and sugar. Add 1 egg at a time. Roll nuts, candy and dates in flour. Add remaining flour to buttermilk. Add nuts, candy, dates, and coconut to batter. Bake in tube pan 2 1/2 hours.
Mix first 5 ingredients in large bowl until well-blended. Cover bottom of large (15 x 10-inch) baking dish with thin layer of sauce. Place a layer of uncooked noodles covering bottom (I use 6). Put 1/2 of Ricotta mixture next. Cover with sauce, sprinkle with Mozzarella and Parmesan. Repeat with noodles, Ricotta, sauce and cheeses, then place one more noodle layer and top with more sauce. Cover tightly with foil and bake at 350° for at least 1 1/2 hours or until noodles are tender.
Drain peaches; reserve syrup. Set aside. In large skillet, saute onion, celery and green pepper in oil, about 5 minutes or until crisp-tender. Mix well syrup, soy, vinegar, brown sugar and cornstarch. Stir in vegetables. Cook and stir until thickened. Stir in turkey and peaches. Cook until heated thoroughly. Serve over rice. Serves 4.
Melt margarine in a 5 x 9-inch pan. Mix all ingredients together. Pour into pan. Bake at 350° approximately 35 to 40 minutes. Cool and serve. Good slightly warm.
Mix washed, dried, and prepared veggies with Italian dressing. Toss and serve chilled.
Blend cheese and butter. Add other ingredients, except olives. Add enough mixture around olive to cover. Bake at 400° for 15 minutes.
Place gelatin and hot water in blender jar and blend a few seconds to dissolve gelatin. Add the fruit, sugar and salt. Blend until fruits are finely chopped. Add the pecans and blend just until mixed. Don't overblend or you will have too much liquid and not a firm jello mold.
Cook spaghetti. Stir-fry vegetables in 1 tablespoon oil until crisp and tender, about 5 to 8 minutes. Season with soy sauce and cayenne pepper. Add the cooked and drained spaghetti to skillet. Stir, mixing with vegetables. Add 1/2 cup ketchup. Heat until spaghetti is hot.
Brown the ground beef, onion and green pepper. Season to taste. Drain off grease. Add remaining ingredients. Simmer 1/2 hour. Serve hot on buns.
Preheat oven to 375°. Melt butter in casserole first. Steam squash with onion until tender. Drain and mash thoroughly. Add other ingredients to mashed squash, then put in casserole on top of butter.
Wrap Brie with rolls - completely cover and overlap - smooth dough and bake in 350° oven until golden brown (about 15-20 minutes).
In a 9 x 13-inch pan, pour pie filling and pineapple; blend slightly. Sprinkle dry cake mix over fruit mixture and dot with butter. Bake at 375° for 45 to 50 minutes or until golden brown. Yields 12 servings.
Pack cucumbers into a gallon jar (preferably large mouth jar). Mix other ingredients and pour over cucumbers. Cover, but do not seal. Keep in refrigerator. Pickles become real crisp. Shake jar frequently to mix ingredients. Ready to use after setting 2 weeks.
Brown in 1 stick margarine, 1/2 cup chopped onions and 1/2 cup chopped green pepper. Add 2 cans cream of mushroom soup, almonds, pimento and mushrooms. Mix and add 4 cups cooked chicken and 1 box wild rice, cooked. Place in greased 3-quart casserole and top with 1 cup grated Cheddar cheese. Bake at 350° for 30 minutes.
Tear rolls into 16 pieces. Take one and flatten it out and place a peanut butter cup on it. Pull dough up around the cup and pinch the dough together. Dip into melted butter and roll in sugar. Place on ungreased cookie sheet, pinched side down. Sprinkle with cinnamon. Bake according to the directions on the crescent roll tube.
Brown ground beef with onion and green pepper; drain. Add remaining ingredients and simmer. Serve topped with grated cheese or sour cream.
Cook sausage (out of casing) with pepper and onion; drain fat. Add mushrooms. Add Prego sauce and spices; simmer. Boil ziti. Drain ziti and add to sauce. Continue simmering to blend flavors. Serve.
Brown ground beef. Add sugar and tomato sauce; simmer for 15 minutes. Cook noodles. Mix cream cheese, sour cream, green onion and cheese. Layer noodles, beef and cheese mixture. Top with another 1/2 cup grated Cheddar cheese. Bake at 350° for 30 to 35 minutes.
Mix all ingredients together. Pour into ice cream freezer. Let run until the ice cream is hard.
Mix all ingredients together. Place in a greased baking dish. Put 1/4 to 1/2 cup more ketchup on top and bake at 350° for 1 hour.
Mix ingredients together. If possible, allow sauce to stand overnight to blend flavors before using. This is enough sauce for 3 small broilers, split in half. This recipe makes 6 servings.
Mix the spices and sprinkle onto only one side of the fish. Squeeze 1 lime over fish, and grill over medium coals until fish is flakey. Garnish with mango salsa.
Cook in electric skillet until smooth gravy. Simmer meatballs in gravy. Serve over mashed potatoes, rice or noodles.
Cream well together the Crisco and sugar. Beat in egg yolks. Sift together flour, salt and baking powder and add alternately with orange juice and water. Add orange rind. Fold in egg whites. Pour into 2 (9-inch) lined round pans. Bake 25 minutes at 350°. Cool on wire rack in the pans about 10 minutes. Turn out and allow to cool completely before filling and frosting.
Beat egg white and water slightly; mix sugar, cinnamon, nutmeg and ginger. Mix together, then mix nuts in mixture until well coated. Put on cookie sheet. Bake for 15 to 20 minutes at 325°. Loosen with spatula immediately; let cool.
In a large non stick skillet, melt butter. Cook potatoes and onion on low heat until tender (about 20 minutes). Salt and pepper to taste. When potatoes are done, top with tomato sauce, pepperoni and cheese. Cover and cook on low heat until heated through and cheese is melted.
Mix hot roll mix according to directions. While that's rising, cook cabbage, onion, celery and meat in heavy skillet in small amount of oil, until done. Drain well. Roll the hot roll mixture on floured surface to about 1/8-inch thickness. Cut into 4-inch squares.
Mix together the sour cream and drained clams. Add part of the leek soup to taste (usually 1/4 cup). Serve with crackers or chips.
Grate carrots and raisins in food processor. combine other ingredients. Mix well. Refrigerate, 1 1/2 hrs before serving.
Mix all ingredients and spread into buttered 2-quart casserole dish. Bake at 350° for 1 to 1 1/2 hours, uncovered, or until slightly bubbly.
Heat margarine in skillet. Brown apple in melted margarine with brown sugar and apple pie spice. Stuff into pita bread. Bake at 350° for 10 minutes or microwave on High for 1 minute. Serves 1. Each serving equals 1 fat, 1 fruit, 3 extras and 1 bread.
In a very large bowl or punch bowl, layer the ingredients as follows: 1. 1/2 of sheet cake, sliced into chunks. 2. Cover with 1/2 of can of crushed pineapple with juice. 3. 1/2 of can of cherry pie filling. 4. 1/2 of vanilla pudding. 5. 1/2 of whipped topping. Begin again at step 1 and layer with the other 1/2 of each ingredient. Top with crushed nuts. Keep refrigerated.
Chop cabbage real fine. Chop tomatoes and peppers real fine too, then mix with cabbage. Add salt and mix. Pack in stone jar or crock and mash down tight so brine will rise over top of the mixture. Cover with a cloth or a tight cover and let set until it works, then skim the top of any scum and put in sterilized jars and process in water bath 15 minutes.
Mix sweetened condensed milk and evaporated milk. Add 2 orange drinks and mix well. Add pineapple and mix well. Pour into 5-quart freezer bucket. Add orange drinks until freezer is 2/3 full. Freeze as any ice cream. Pack down after freezing for about 15 minutes before serving.
Mix all ingredients. Bake at 400° for 15 minutes. Yields 6 dozen. Mixture keeps in refrigerator for up to 6 weeks.
Beat peanut butter, butter, all sugar and vanilla in a large mixer bowl until creamy. Beat in eggs. Beat in flour. Stir in 3/4 cup morsels. Spread into greased 13 x 9-inch baking pan.
Pour 1 1/3 cups of boiling water over the frozen broccoli and break it apart. Mix the rice in. Mix cheese, soup, onion and celery in a deep bowl; pour into the rice-broccoli mixture. Bake at 350° for 40 minutes.
Mix cake mix, eggs, sour cream and bananas. Mix separately, frosting mix, butter and oats. Alternate mixtures in layers in tube pan, ending with crumb mixture. Bake 50 minutes or until done in 300° oven.
Crush potato chips. Mix water and soup together until smooth. In a baking dish, place crumbled tuna and chips in layers. Pour soup mixture over layers. Stick knife into bowl in about 4 places for soup to drain into a little. Bake in 350° oven for 20 to 30 minutes. Serve hot.
Pour cake into greased 9 x 13-inch pan. Mix eggs and pumpkin together and spoon over cake dough. Then pour 1/2 cup boiling water over this. Bake for 45 minutes at 350°.
Mix all ingredients together. Use 2 1/2 to 3 tablespoons per cup.
Cream together sugar and butter; add egg and cocoa liquid. Mix soda and boiling water. Add this, flour and baking powder, mix well. Pour into greased 9 inch square pan. The batter will be thin. Bake at 350 degrees for 30 minutes, or until a toothpick inserted in center comes out clean. This cake doubles well. Bake in a 9 X 13 inch pan or a bundt pan for 40 to 50 minutes.
In a large stockpot, cook the bacon until almost done. Add the onions and garlic. Cook until the onions are tender. Add the diced tomatoes and about 4 cups water. Slowly, add about half of the tomato paste. Season with salt and pepper and the beef bouillon cubes. Slowly add the tomato paste. (How much you use will be up to you.) Add either fresh vegetables such as corn, celery, potatoes, carrots, zucchini, or if in a rush, add 2 cans Veg-All. Finally add the ditalini and let simmer for about 15 minutes. Serve with Parmesan cheese. This is even better served the next day.
Sift dry ingredients together. Add remaining ingredients. Beat altogether with electric mixer on number 3 speed, about 2 minutes. Scrape sides and bottom of bowl while beating. Pour batter into 8-inch square baking pan or a deep 9-inch layer cake pan. Bake at 350° for 25 minutes. Remove from oven and put on topping.
Poach mushroom caps in bouillon until slightly limp. Chop mushroom stems. Saute them in butter with onion until onion is transparent. Put broccoli in one layer in oblong baking dish (8 x 11-inch or 9 x 13-inch). Put mushroom caps over broccoli. Sprinkle mushroom stems and onion over mushroom caps. Salt and pepper to taste. Top with grated cheese. Bake until bubbly (usually 20 to 30 minutes) in 350° oven.
Cut chicken into small chunks. Cook rotini noodles and drain. Dip broccoli and peas into boiling water for a few minutes, until cooked slightly, but still crunchy. Mix chicken, noodles and vegetables together in a large bowl. Sprinkle with dry salad seasoning mix and Parmesan cheese and add a small amount of salad dressing. Stir so that the spices and salad dressing coat the salad. Chill before serving.
Wash mushrooms. Remove stems. Fill cavity with sausage. Replace stems. Place in baking dish. Sprinkle with dressing and margarine. Bake at 350° for 45 minutes.
Cook together until well blended sugar, cocoa, margarine, milk and salt. Remove from heat. Add vanilla, peanut butter and oatmeal. Mix well. Drop from spoon onto waxed paper. Cool. Store in refrigerator.
Combine tea, orange juice granules, sugar, cloves, cinnamon and allspice, mixing thoroughly. Store in tightly covered container. Combine 2 or 3 teaspoons of mixture with 1 cup of hot water, stirring until sugar is dissolved. Yield: 5 1/2 cups.
Soak figs and raisins in water overnight (cover fruit). Drain and reserve liquid. Put in food chopper or processor and chop. Transfer to kettle; add honey and juice and let cook for at least 1/2 hour. Watch carefully and add some of the reserved juice if necessary. Add almonds. Roll out dough. Starting at one end, put a line of figs about 1 1/2-inches; fold over and cut, then start another row. Cut roll into squares of desired size. Bake in 350° oven for about 20 minutes.
Slash top of cooked cake while hot, then pour sweetened condensed milk over top and allow to cool. Mix together whipped topping, pineapple and cream of coconut. Frost cake with this mixture, then sprinkle with coconut. Serve cold.
In medium bowl combine all 7 ingredients. Stir in the egg, juice, onion and Tabasco. In large skillet over medium-high heat, bring 1 inch oil to 350°. Drop batter by teaspoons into oil, fry a few at a time, 5 to 7 minutes or until golden brown on both sides. Drain on paper towels. Serve immediately. Makes 2 dozen balls.
Cook cake. Cool; cut or break it up into bite-size pieces using one half of cake. Make instant pudding. In trifle bowl, put 1/2 cake and 1/2 pudding on top. Put 1/2 Cool Whip on top of pudding. Break frozen candy with meat mallet. Sprinkle one candy bar on top of Cool Whip. Repeat and make second layer (cake, pudding, Cool Whip and candy). Chill in refrigerator 2 hours.
In a bowl, combine the corn bread mix, eggs, milk and yogurt until blended. Stir in corn and cheese. Pour into a greased 13 x 9 x 2-inch baking dish. Bake at 400° for 18 to 22 minutes or until a toothpick inserted near the center comes out clean. Cut into squares. Serve warm. Yield: 12 servings.
Saute onion, celery and butter until clear. Add everything but cheeses, spaghetti and cornstarch. Cook until boiling. Mix cornstarch and water. Stir into mixture. Cook until thick. Mix Parmesan cheese with spaghetti. Layer chicken mix, spaghetti and cheese, ending with cheese on top in a 13 x 9-inch pan. Cover. Bake at 350° for 20 minutes.
Combine yeast and warm water in a 1-cup liquid measuring cup; let stand 5 minutes. Combine flour, baking powder, baking soda, salt and sugar in a large bowl; cut in shortening with a pastry blender until mixture is crumbly. Add yeast mixture and buttermilk; stir just until dry ingredients are moistened. Turn dough out onto a lightly floured surface. Knead about 10 minutes. Roll dough to 1/2-inch thickness. Cut with a 2-inch round (or smaller) cutter. Place on lightly greased baking sheets. Bake at 400° for 10 to 12 minutes, or until lightly browned. Serve hot with butter, ham, honey, etc. Makes 4 to 5 dozen.
Melt margarine. Mix with sugar, vanilla, vinegar and eggs. Add coconut, nuts and raisins. Pour into 9-inch pie crust. Bake 40 to 50 minutes at 325°.
Cook each vegetable separately with a little salt. Put together; add vinegar and let stand overnight, then heat and can.
Melt oleo and chocolate chips in double boiler or microwave. Pour over marshmallows and nuts. Divide into 3 parts and roll in waxed paper sprinkled with powdered sugar. Refrigerate until you want to use, then just slice off.
Cook fettuccine in boiling, lightly salted water until tender; rinse with hot water and drain. Combine 2/3 cup whipping cream and 1/2 cup butter in pan large enough to hold fettuccine. Cook until butter melts and mixture is thickened. Add fettuccine to cream mixture. Place over low heat and toss. Add remaining cream, butter and cheese. Toss; sprinkle with nutmeg. Serve with added cheese.
Combine 1/4 cup of water with yeast and sugar. Let stand until bubbly, about 5 minutes. Put flour, oil and salt in food processor and process about 5 seconds with steel blade. Add yeast mixture and process until blended, about 10 seconds. Turn on processor and drizzle just enough water through feed tube so dough forms a ball that cleans the side of bowl. Process so that the ball turns around about 25 times. Put dough ball onto a 14-inch greased pizza pan or large cookie sheet.
Cut butter into dry cake mix with coconut. Put in a pan. Bake for 10 minutes. Arrange apple slices on top. Mix sugar and cinnamon. Sprinkle over apples slices. Bake 35 minutes until slightly brown. Spread sour cream on top and serve.
Combine cracker crumbs, sugar, cinnamon and margarine for crust. Press into a 9-inch pie pan. Chill.
In bowl, combine chicken, celery, pimiento, pecans and lime juice. Add mayonnaise or salad dressing to taste. Refrigerate until ready to serve. Cut tops off tomatoes; scoop out inside. Spoon chicken mixture into tomato cups. Serve immediately.
Mix first 7 ingredients. Then fold in egg slices. Pile lightly into casserole dish and sprinkle with crushed chips. Bake at 400° for 25 minutes. Makes 6 servings.
Pour into 2 (8-inch) unbaked pie shells and bake at 350° for 35 minutes.
Rinse mushrooms and pat dry. Trim and remove stems and chop. Dip outside of caps in salad oil and place in greased baking dish. Saute chopped stems and minced onion in butter. Stir in bread crumbs, dill weed and Worcestershire. Stuff caps with mixture and bake 15 minutes at 325°
Mix cheeses together. Add other ingredients, except nuts. Mix thoroughly. Form into a ball. Roll in nuts. Chill.
Mix hamburger, crumbs, milk, onion, garlic, salt, Worcestershire sauce and egg. Shape into 1 1/2-inch balls. Cook in 400° oven in 9 x 13-inch baking dish 20 to 25 minutes.
Place tea bags in pan. Add only enough water to cover bags and bring to a boil. Remove tea bags and add sugar. Add mix to 1 gallon of water. Stir in lemonade and chill.
Insert cheese in each split hot dog. Angle wrap one slice bacon around each hot dog, securing with toothpicks. Grill on medium heat until bacon is brown and crisp. Serve with chili, baked beans and coleslaw.
Mix all together and bake, covered, for 3 hours at 325°. No extra salt needed. Recipe may be doubled.
Mix first 5 ingredients and cook over medium heat until thick, about 10 minutes. Cool. Add strawberries and pour in cooled pie shell. Top with Cool Whip.
Break pasta into 1-inch pieces. Cook pasta according to package directions, then drain. In a covered saucepan, cook broccoli, onion, green or sweet red peppers and garlic in a small amount of water about 10 minutes or until broccoli is crisp and tender; drain.
About 4:00 p.m., start the following: In a large (approximately 10-quart) pan, dissolve the yeast in one cup warm water. Add 3 tablespoons flour, mashed potatoes and remaining two cups water, beating well after each addition. Cover with tea towel and let sit in warm place. About 8 or 9 o'clock, add the sugar, salt, melted Crisco and flour. Work in the flour until dough is soft; it will be sticky. Cover and let sit overnight in a warm place.
Preheat oven to 350°. Melt chocolate and butter over hot water in a double boiler. Mix together and set aside to cool slightly. Beat eggs in a mixing bowl until light. Gradually cream in sugar. Add remaining ingredients. Beat 1 minute. Stir in chocolate mixture and pour into greased and floured 10 x 14-inch pan. Bake 25 minutes. Cool.