HumbleIntelligence/food-ner-1-Million huggingface dataset:
Spread cream cheese on bottom of 8-inch glass pie plate, followed by chili and then grated cheese on top. Heat at 350° for approximately 15 minutes. If you prefer, you may put in microwave and leave in just until cheese melts. Serve with tortilla chips.
Combine egg yolks, lime juice and milk. Mix well. Pour into pie crust and add meringue. Bake until meringue is brown.
Mix all ingredients together in a casserole dish. Place in 350° oven and bake, covered, about 1 1/4 hours or until "done." One may want to stir after 30 minutes and 1 hour.
Stir flour, sugar and shortening and beat vigorously 200 strokes or 2 minutes in mixer, scraping bowl frequently. Add unbeaten egg whites and continue beating 2 more minutes, scraping bowl frequently. Batter will be thin. Bake in two 8-inch greased and floured pans at 350° for 30 to 35 minutes.
Mix all ingredients, except beets. Mix the sauce well and add it to the beets. Heat the beets with sauce slowly, stirring to coat. Makes 6 servings.
Cream the butter and flour. Add the milk and bean liquid. Warm, then add the Velveeta cheese, chopped up; melt this. Pour over the green beans in a greased casserole. Top with buttered bread crumbs. Bake at 300° for 1 hour.
Mix shortening, flour, sugar, instant coffee, salt, cream of tartar and soda. Add water and vanilla. Mix until flour is moistened. Then beat vigorously 2 minutes. Add eggs and melted chocolate. Beat 1 minute longer. Pour into paper lined 9 1/2 x 5 x 3-inch loaf pan. Bake at 325° for 65 to 70 minutes or until done. Cool in pan 10 minutes, then remove. Cool completely, then add confectioners sugar over top.
Mix first five ingredients well. Pour into greased 9 x 13-inch pan. Spread dry cake mix over pumpkin mix. Melt butter and pour over cake mix. Sprinkle pecans on top. Bake 25 to 30 minutes at 350°.
Crush Oreos and place in bottom of a 9 1/2 x 11-inch pan. Melt chocolate and butter over low heat, stirring often. Spread softened ice cream over Oreos. Pour chocolate mixture over ice cream. Spread Cool Whip over ice cream. Add chocolate chips as desired. Store in freezer.
Mix all ingredients together thoroughly and pour into a 9 x 13-inch pan. Sprinkle a yellow cake mix over the top. Melt 1 cup butter and pour over the cake mix. Sprinkle chopped nuts over the top. Bake at 350° for 1 1/2 hours.
Mix the squash, onions and salt; let stand overnight. Drain well. Add the peppers, mustard seed, celery seed, turmeric, sugar and vinegar. Boil until clear, about 1/2 hour. Seal in hot sterile jars.
Mix all ingredients and cook 2 1/2 to 3 hours. Good served with fried corn bread patties.
Remove chicken from broth. Skin and chop chicken fine. Add celery, sweet pickles, pecans, hard-boiled eggs, mayonnaise and curry powder depending upon amount of salad. Add salt and pepper to taste.
Combine flour, cornmeal, sugar, baking powder, salt and red pepper. Beat together eggs, milk and oil. Add to flour mixture and stir just until batter is smooth. Stir in corn, pimiento and cheese. Pour batter into a greased 10-inch cast-iron skillet or a 9 x 9 x 2-inch baking pan. Bake in a 425° oven 20 to 25 minutes. Makes 8 or 9 servings.
Mix all ingredients together and put in dish. Set dish in water and bake 1 hour at 350°.
*Pierce potatoes in several places. Place on baking sheet. Put in oven and bake 1 1/2 hours until potatoes are tender.
Dissolve orange gelatin in boiling water. Add cranberry sauce and mix well. Add all other ingredients. Pour mixture into mold that has been sprayed with Pam. Chill. When mixture begins to thicken, stir to distribute nuts evenly. Chill until firm. Serves 8.
Combine all ingredients. Put into microwave-safe mug or custard cup. Make several small holes in center, all the way to the bottom. Microwave for 3 minutes on High or until done. Drain any fat. Let stand 3 minutes.
Combine Spanish rice and tuna in a saucepan. Sprinkle with Parmesan cheese. Heat until piping hot. Stir often. Serves 4. If you need more, add either another can of tuna or another can of Spanish rice.
Combine all ingredients in a blender and puree until smooth. Divide among 4 glasses. Garnish with lime wedges. Serves 4. 1 point per serving.
Place rice in greased 12 x 8-inch baking dish. Cover with combined vegetables and seasonings. Combine soup and salad dressing; mix well. Gradually add water to soup mixture; mixing well. Pour half the soup mixture over vegetables. Top with chicken and remaining soup mixture. Bake at 350° for 1 hour or until chicken is tender and rice is cooked.
Mix together jello, liquid, candies and sugar. Heat until dissolved. Add cold water and let partially set. Add pineapple, apple and celery; let set completely. Spread with mixture of cream cheese, powdered sugar, nuts and Miracle Whip or mayonnaise.
1. Into large bowl sift together the flour, sugar, baking soda, cinnamon and salt.
Cream shortening and sugar together. Add vanilla and egg. Beat until fluffy. Add carrots (cool). Mix flour, salt and baking powder together and sift. Add to creamy mixture. Add raisins. Drop by teaspoonfuls onto greased cookie sheet, 2 to 3-inches apart. Bake at 375° for 10 to 12 minutes.
Cream shortening and sugar; beat in eggs. Sift dry ingredients together. Add to creamed mixture alternately with sour milk. Stir in vanilla and nuts. Mix well. Bake at 350° for 30 to 40 minutes.
Lightly grease a 13 x 9 x 2-inch pan. Spread stuffing on bottom. Pepper breasts, wrap a slice of cheese around each breast and lay chicken in pan. Dilute soup and spoon around the chicken. Sprinkle additional crumbs over the top. Bake 1 hour at 325° to 350°.
In 5-quart Dutch oven cook meat and onion until browned well. Drain if necessary and add tomatoes, paste and spices. Heat to boiling, stirring to break up tomatoes. Reduce heat to simmer; cover and cook 2 hours until thick, stirring occasionally. Discard bay leaves. Skim off any fat.
Mix margarine, flour and nuts. Press in a 9 x 13-inch pan. Bake 20 minutes at 350°. Cool.
Line 8 1/2 x 11-inch pan with foil. Slice cookie dough and press in pan, covering complete bottom. Bake according to package directions. Blend next four items until smooth. Remove "cookie" from oven and let cool slightly. Pour liquid on top of "cookie". Sprinkle with cinnamon if desired. Bake until set. Remove from oven. Cool and refrigerate.
Sift dry ingredients into bowl. Add the oleo and cut in until the consistency of corn meal. Pour milk into the mixture slowly and add the egg. Stir to stiffen dough. Knead 5 times. Roll out to 1/2-inch thickness. Cut into biscuits and bake at 450° for 10 to 15 minutes. Brush each with melted butter before baking. The dough can also be rolled thin, covered with sugar, cinnamon, raisins and butter. Roll up and slice into rolls.
Mix all ingredients together and refrigerate. Salsa gets much hotter the longer it sets so be careful with amount of jalapeno juice added. Keeps well, refrigerated in an airtight container.
Arrange chicken in shallow pan; cover with mushrooms. Stir other ingredients and pour over chicken. Dust with paprika. Bake at 350° for 1 1/2 hours.
Boil sweet potatoes. Skin and mash with butter, sugars and salt. Add juice and rind of lemon. Add eggs one at a time, beating well after each. Add vanilla, half and half, and orange juice.
Combine sugar, cream of tartar and cinnamon with 1/4 cup water in saucepan. Cook to soft ball stage or 238° on candy thermometer. Remove from heat; stir in vanilla and pecans. Continue stirring until pecans are coated. Pour onto waxed paper; separate pecans with fork while still warm.
Mix together ingredients until well blended; chill. Serve with chips and vegetable dippers. Makes 1 1/2 cups.
Cook cake, using directions on box. Bring pineapple and sugar to boil. Poke holes in cake and pour pineapple over cake. Cool cake and follow with pudding mix. Top with Cool Whip.
Cook approximately 2 cups rice. Put in casserole dish. Add mushrooms, pimentos, green peas and onions. Put in oven long enough for vegetables to warm only, not cook.
Cut chicken in 1-inch pieces. Dredge it with mixture of 1 tablespoon soy sauce, sherry and 1 tablespoon cornstarch. Heat pan. Add oil. Saute dredged chicken until tender. Add onions and fry a few seconds. Drain chicken and onion. Preheat pan and add 2 tablespoons of the drained oil, remaining 1 tablespoon cornstarch, remaining 1 1/2 tablespoons soy sauce, salt, sugar and soup stock. Boil a few seconds. To the boiling sauce, add chicken, onions and tomatoes. Heat thoroughly and serve hot. May be made in advance to the point of adding the chicken, onions and tomatoes.
Combine first 4 ingredients in pot. Place on stove. Add milk and stir constantly until it starts to boil. Pour into baked pie shell and allow to cool for about 1 hour. Top with whipped topping and garnish with strawberries.
Preheat oven to 350°. In large mixing bowl, beat butter and peanut butter until smooth. Add sugar, eggs and vanilla. Beat until creamy. Gradually beat in flour and salt. Stir in 1 cup chocolate chips. Spread into ungreased 13 x 9-inch baking pan. Bake 25 to 30 minutes until edge is brown. Immediately sprinkle the rest of chocolate chips over cookie layer. Let stand 5 minutes until chocolate chips are shiny and soft. Spread chocolate chips evenly over top. Cool. Cut into 1 1/2-inch bars. Yields 48 bars.
Brown meat in skillet, add onions and celery; cook until tender. Remove excess fat from skillet. Add beans, salt and chili powder. Place layer of chips in bottom of 2-quart casserole. Alternate layers of chips, cheese and meat mix. Reserve 1/2 cup chips and 1/4 cup cheese for garnish. Sprinkle center with reserved cheese. Place chips around edge. Top with olives. Bake 20 minutes at 350°. Yields 6 to 8 servings.
Cut pork into bite size pieces or strips and lay in baking pan (13 x 8 x 2-inch). Salt with Hawaiian salt. Drain juice from spinach and reserve. Place spinach over pork, being sure to cover all pieces. Bake, uncovered, for 2 hours at 275° to 300°. Do not stir or mix during cooking time; however, it may be necessary to baste with spinach juice. Yields 3 or 4 servings.
Pour in graham cracker crust. Cook for 8 minutes in 375° oven. Let cool. Top with Cool Whip or whipped cream.
Mix flour, soda, salt, cinnamon, sugar, oil, eggs, undrained pineapple and vanilla. Mix only by hand. Add bananas and nuts and mix again. Bake in tube or Bundt pan that has been greased and floured, in 350° oven 1 hour and 5 minutes. Let stand 1 hour before removing to serving plate. May be iced with powdered sugar icing. This moist cake improves with age.
Mix in order given, adding one ingredient at a time. Mix well. Drop from teaspoon onto greased cookie sheet. Bake at 350° for 12 minutes. Makes 24 dozen.
Brown ground round and green onions. Dissolve tomato soup in water; add to mixture along with chili powder and bean sprouts. Simmer for 30 minutes.
Cover bottom of 9-inch chocolate cookie crust with bonbons. Mix pudding with milk. Fold in whipped topping, food coloring and peppermint extract. Spoon over bonbons and freeze 5 hours. Decorate with melted chocolate, whipped topping and more bonbons. Enjoy!
Beat together oil and egg in bowl until blended. Add cornmeal and buttermilk. Stir. Batter will be thin. Pour into greased hot pan. Bake at 400 degrees for 25 minutes.
Choose any combination of fruits. Mix your choice of fruit and nuts, draining all juices. Add the dry pudding mixture and mix thoroughly.
Toast bread and break into small pieces. Sprinkle with water to moisten the toast somewhat and mix. Crush garlic with salt in large bowl. Put bread on top of mashed garlic. Cut cucumbers in small chunks, peppers, tomatoes and lettuce in small pieces. Mince parsley with stems and scallions. Put all these vegetables over the bread. Add mint, lemon juice, olive oil and salt to taste. Mix well with hands. Serves 6 to 8.
Mix lemon Jell-O (small) and 2 cups hot tomato juice; after Jell-O is dissolved add remaining ingredients. Cool to soupy stage and add celery, olives, green pepper and onion. Mix together and mold.
Melt margarine. Crush crackers and place in mixing bowl. Pour melted margarine over crackers. Place 1/2 cracker mixture in a 9 x 13 inch pan. Reserve other 1/2 for top. Boil chicken. Save cup broth. Remove chicken from bone. Set aside. Mix 1 cup broth, both cans of soup and sour cream. Add chicken and stir. Pour chicken mixture over crumbs. If using cheese, sprinkle over chicken mixture. Sprinkle remaining crumbs on top. Bake at 350 degrees for 30 minutes.
In iron skillet on stove top add all ingredients. Stir over medium heat for 10 to 15 minutes until peanuts become sticky. Be careful not to burn the sugar. Too high heat will burn them. Continue to stir until nuts become coated with crusty shell. Remove immediately to cookie sheet and roast in a 350° oven for 10 minutes. Remove and cool. Enjoy!
Place asparagus in glass loaf dish. Place sliced eggs in layer over asparagus. Sprinkle chopped pimiento on top. Pour soup over mixture and top with crumbs. Bake at 350° for 30 minutes.
Place lime and raspberry flavor gelatin in separate bowls; add 3/4 cup applesauce to each flavor and stir until thoroughly blended. Place 2 double crackers, end to end, on a platter; spread with 1/4 cup lime gelatin mixture. Top with a layer of crackers and spread with 1/4 cup raspberry gelatin mixture. Repeat layers, ending with crackers. Prepare whipped topping mix as directed on package, omitting the vanilla and adding confectioners sugar and almond extract before beating. Spread over top and sides of loaf. Chill at least 30 minutes. Makes 12 to 14 servings.
Boil potatoes in salt water until tender. Cut Velveeta cheese into cubes; combine with Ro-Tel tomatoes in top of double boiler. Melt cheese over medium heat, stirring occasionally. Brown meat over medium heat; season to taste. Combine all ingredients and serve.
Bring sugar, margarine, and milk to a boil, boiling hard for 4 minutes. Remove from heat. Add peanut butter and Marshmallow Cream. Beat until candy begins to harden. Pour into a buttered pan. Cool and cut into squares.
Mix all ingredients in a blender to make paste-like substance. Add 2 (12-ounce) cans of shrimp or use fresh shrimp. Blend well. Chill overnight or for several days. Serve with crackers or on toast.
Melt marmalade, lemon juice, butter and beet liquid in saucepan over low heat. Add seasonings. Blend. Add beets, cover and simmer 5 minutes.
Preheat oven to 350°. Beat eggs, oil and milk together. Add flour, sugar and baking powder. Fold in your favorite fruit. Pour into greased muffin tins. Bake 15 to 20 minutes.
Season rabbit with salt and paprika. Coat with flour and saute in butter until brown. Cover rabbit thickly with onion slices and sprinkle with salt. Pour in sour cream. Cover skillet and simmer for 1 hour or bake at 325° until tender.
Dip beef into egg, then into crumbs, cheese and seasoning mixture. Fry in 1/2-inch olive oil for 2 to 3 minutes.
You will also need 6-inch flower pot, 1 spade and 1 bunch artificial flowers.
Melt almond bark or chocolate in microwave on Defrost or 1/2 power or in a double boiler. Dip pretzels by fork and place on wax paper. May decorate with colored sugar, silver balls, etc. or drizzle on melted caramels, nuts, etc.
Beat eggs well until frothy. Add all ingredients in order given. Mix well. Bake in buttered 2-quart casserole for 1 hour at 350°.
Boil water (1 1/2 cups) and sugar 2 to 3 minutes; add vanilla. Combine coffee with 1/2 cup water and add to mixture. Pour into 1/2 gallon jug or bottle; add vodka and glycerine. Stir gently; cap and let stand 3 days before using.
Mix all ingredients except chicken to make marinade. Place chicken in Ziploc bag with marinade for 4 to 8 hours. Turn chicken to coat evenly several times. Keep in refrigerator. Cook on grill 15 to 20 minutes.
Mix glue with food coloring. Use as much glue as "gack" you want; set aside. In another container, mix water and Borax until Borax is dissolved. Add some water/Borax mixture to glue (about 1/4 cup to start). Mix as well as possible and pour off excess water. Keep adding water/Borax mixture to glue mixture until "gack" is desired consistency. Store in airtight container. Not for human consumption.
*Select margarine that has no more than 2 grams of saturated fat per tablespoon.
Mix all cereal in large bowl. Pour on boiling water and stir to moisten. Add oil and 1/2 of buttermilk. Stir until smooth. Add eggs and sugar; stir. Add 1/2 of flour, salt and soda. Stir again. Add other 1/2 of buttermilk and flour. Add dates, nuts or whatever (chopped). My recipe says bake 20 minutes at 400°; I have better luck baking 19 to 20 minutes at 375°. Makes about 24 muffins.
Grind all vegetables together and cover with ice water with 1/2 cup salt added. Let this stand 1 hour. Drain, then rinse well, then drain and set aside.
Mix ingredients and pour into 6 greased muffin tins. Bake in a 400° oven for 12 to 15 minutes.
Cook rice according to directions. Boil shrimp in a large pan until pink. Remove from heat and let stand 5 minutes. After removing from heat, add 1/2 tablespoon of Tabasco sauce and lemon (shred). Let shrimp cool, then peel.
Bring the applesauce to a boil. Do not boil! Sprinkle the jello. Stir until dissolved. Add the ginger ale. Pour in mold and refrigerate. May add the pineapple, if desired.
Dissolve gelatin in boiling water. Add cold water, mandarin syrup and mandarin peel. Chill until thickened but not completely set. Line bottom of pie shell with well drained mandarin sections, reserving 3 sections for top of pie. Blend Jell-O mixture and 3 cups of whipped topping and spoon into pie shell. Chill until firm, about 3 hours. Garnish with remaining whipped topping, fresh mint and mandarin sections. Serves 8.
Cream the butter and sugar. Add eggs, one at a time (important). Beat with mixer until fluffy. Add flour gradually until blended. Add vanilla. Pour into well-greased 9 1/2 x 13-inch pan. Section squares with knife. Spoon cherry filling into center of each square. Bake at 350° for 40 to 45 minutes. Sprinkle with powdered sugar when completely cool.
Place 1 vanilla wafer in each midget foil cupcake liner. Fill each to top with cream cheese mixture. Bake at 350° for 15 minutes. Let cool. Top with cherry or blueberry pie filling. Makes 32 cakes.
Combine sugar and water in saucepan. Cook until syrupy. Add Jell-O. Stir until dissolved. Add lemon and pineapple juice plus 1 gallon of water and almond extract. Pour over ice; add ginger ale.
Heat oven to 375°. In saucepan, heat spaghetti sauce and water. Combine Ricotta, Mozzarella and Parmesan. Pour 3/4 cup sauce in baking dish; arrange 3 lasagne noodles on sauce (pasta will expand while cooking). Pour 1/2 cup sauce over pasta; spread with half cheese mixture. Cover with 1/2 cup sauce. Repeat layers. Top with pasta and remaining sauce. Sprinkle with additional Parmesan. Cover with foil and bake 60 minutes. Let stand 10 minutes. Makes 8 servings.
Heat oven to 350°. Grease an 8-inch square pan. In bowl, stir together butter, sugar and vanilla. Add eggs; with spoon, beat well. Stir together flour, cocoa, baking powder and salt. Gradually add to egg mixture, beating until well blended. Stir in chocolate chips and nuts. Spread batter evenly into prepared pan. Bake in a 350° oven for 40 to 45 minutes or until brownies begin to pull away from sides of pan. Cool completely in pan or wire rack. Cut into bars. Makes about 16 brownies.
*Buttermilk: One cup sweet milk mixed with 1 teaspoon vinegar or lemon juice added to it; let stand 5 minutes.
Combine all ingredients except cheese and almonds. Put in 1 1/2-quart casserole dish; top with cheese. Bake at 350° for 30 to 40 minutes. During last 5 minutes, sprinkle with almonds and continue to bake.
Cream sugar and eggs. Add margarine. Combine raisins, nuts and coconut. Add to creamed mixture. Stir in vinegar. Pour into pie shell. Bake at 300° for 40 minutes. Garnish with whipped cream. Yields 8 servings.
Blend together both cans of soup, the French onion dip and the evaporated milk with mixer. By hand, mix in thawed hash browns thoroughly. Put in 9 x 12-inch baking pan. Top with shredded Cheddar. Bake at 350° for 1 hour.
Brown hamburger or sausage with onion. Salt and pepper to taste. Drain. Cook noodles. Drain. Mix soup with water until creamy. Layer in 9 x 13 x 2-inch pan: hamburger or sausage, noodles and soup. Top with cheese slices. Bake 20 to 25 minutes at 350°.
Mix dry ingredients. Heat milk to almost a boil. Let cool down some. Add oil and lukewarm milk to dry mixture to make dough. Put in a warm place and let it rise double. Sift softly; spread on a floured wax paper to about 1-inch thick and sprinkle with melted butter and cinnamon sugar mixture. Roll into a long roll and cut into 1/2 to 3/4-inch pieces. Place in pan and let rise again in warm place. Top with melted butter (and more cinnamon-sugar mix, if desired) and bake at 425° for 20 to 25 minutes or until lightly browned.
In medium bowl, stir together soup, cheese and ham, garlic and parsley, until mixed well. Spread mixture on bread and place on baking sheets. Sprinkle with paprika. Freeze until firm. Wrap in foil or place frozen canapes in freezer bags for longer storage. Return to freezer. Remove from freezer; preheat oven to 375°. Cut bread into small squares. Bake frozen canapes 15 minutes or until golden brown. Makes 80.
Mix together chicken, mayonnaise, onion and celery. Set aside. Also, mix together 2 eggs, broth, butter and cornbread stuffing.
Mix and bake at 425° for 30 minutes or 20 minutes for muffins.
Stir and boil for 10 minutes. Add 1 jar marshmallow cream and 3 small packages of chocolate chips. Stir until dissolved. Add 2 cups pecans. Pour into buttered 9 x 20-inch pan. Refrigerate for 8 to 14 hours before cutting.
Combine potatoes, shortening, sugar, salt and hot milk. Cool until lukewarm. Add egg and yeast. Stir in flour. Beat well. Knead on slightly floured surface until smooth and elastic. Place in lightly greased bowl, turning once to grease surface. Cover and let rise until double (about 1 hour). Punch down and let rise 10 minutes. Roll and cut into shape. Place on greased baking sheet. Cover and let rise until almost double (about 1 hour). Bake in hot oven at 400° for 10 to 12 minutes. Brush tops with butter.
Fry hamburger and bacon in butter. Layer as follows: cooked spaghetti, hamburger and onions, green pepper, tomatoes without the juice, corn, remainder of the spaghetti and meat, juice of the tomatoes and olives and cheese. Cover and bake 1 hour or more at 350° and serve with hot biscuits.
Boil vinegar, water and sugar until sugar is dissolved. Set aside and let cool. Fry bacon and crumble. Pour off most of bacon grease, saving enough to brown onion. Let cool. Mix onion, bacon and mayonnaise with vinegar liquid. Refrigerate overnight. Heat on low to warm before serving. Great on fresh spinach salad!
Combine sour cream, soup, broth and green chiles. Heat and stir until smooth and well blended. To soften tortillas, heat a small amount of reserved chicken broth in a skillet. Place tortillas, 1 at a time, in broth for a few seconds. Remove and drain. After draining, place tortillas, 1 at a time, directly into soup mixture. Lift tortillas out of the soup mixture. Place 3 tablespoons chicken and 2 to 3 tablespoons of each cheese in the center of each tortilla. Roll up and place, seam side down in a 2-quart baking dish. Pour remaining sauce over tortillas. Sprinkle remaining cheese on top. Bake at 350° for 20 to 30 minutes or until bubbly.
Layer in the order written, in a greased 9 x 13 inch pan, pouring the Eagle Brand milk over all of it. Bake at 350 degrees for 25 to 30 minutes.
Prepare mashed potatoes as directed on package except decrease water to 1 3/4 cups; stir in sour cream and Cheddar cheese. Heat oven to 350°. Grease square 9 x 9-inch pan. Spread 1/2 of potato mixture in pan. Arrange sausage on top. Spread with remaining potato mixture; sprinkle with Mozzarella cheese. Mix remaining ingredients. Sprinkle over top. Bake uncovered until light brown, 25 to 30 minutes. Makes 6 servings.