HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix Hawaiian Punch, limeade and strawberries. A few minutes before serving, add ice and ginger ale.
Beat 3 eggs. Add milk mixture. Add bread and broccoli with pinch of salt. Grease 1 1/2-quart casserole. Place in casserole and bake at 350° for 50 to 55 minutes or until knife in center comes out clean.
Cream butter; gradually add sugar, beating until mixture is light and fluffy. Add eggs one at a time, beating well after each addition. Combine and add flour and salt. Stir in vanilla and almond flavorings. Pour batter into a greased and floured 10-inch tube pan. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan 10 to 15 minutes; remove from pan and cool on a rack.
Scoop ice cream into cone. Using M&M's, create facial features. Sprinkle candy sprinkles on top of ice cream. Use whatever toppings desired.
Preheat oven to 400°. Cut Italian bread crosswise into 1-inch slices, being careful not to cut through bottom crust. Cut Mozzarella cheese into 1/4-inch thick slices and place slices between bread slices. Place bread on cookie sheet and bake for about 15 minutes or until cheese is melted and bread is heated through. Sprinkle loaf with oregano. With a sharp knife, divide loaf into slices by cutting through the bottom crust. Serve immediately.
Mix all ingredients together in saucepan. Cook over low heat, stirring constantly. Ready when it turns loose from the sides. Knead and store in an airtight container.
Cut asparagus in half lengthwise. Place asparagus, artichokes and mushrooms into layers in a 1 1/2-quart casserole. Melt butter and blend in flour. Slowly add milk and artichoke juice, stirring to make a thick cream sauce. Add salt, pepper and half of grated cheese to the sauce. Pour over the vegetables. Top with remaining cheese. Bake, uncovered, at 350° for 25 minutes. Serves 6.
Bring to a boil and cool the vinegar, sugar, salt and ajinomoto. Mix into rice. Cut 20 sheets of yaki (roasted) nori in half. Cut vegetables into 1/4 x 2-inch strips. Arrange vegetables on a platter with a small dish of prepared horseradish to sparingly spread over rice as people roll their own sushi. To make a sushi, a person would take a nori sheet, place a thin layer of sushi rice over the nori; place some horseradish over rice and place any combination of vegetables in the center. Roll nori into a cone shape or into a jellyroll shape before eating.
Brown ground beef and onion. Blend kidney beans and juice in blender. Mix beans with browned beef and onion. Add chili powder, ketchup, salt and mustard. Top with Colby shredded cheese, sliced black olives and chopped onions.
Cook sausage and onion for about 15 to 20 minutes; do not drain. Add remaining ingredients and cook until bean soup turns brown, about 15 minutes. Cook rice and add to the cooked beans mixture.
In a large bowl, beat peanut butter, water, eggs and 1/2 cup dry cake mix. Mix until blended and smooth. Add remaining cake mix and mix well. Dry dough by placing 1 teaspoon 3-inches apart on ungreased cookie sheet. Press down with fork. Bake at 375° for 8 to 10 minutes until golden brown.
Mix crumbled raw bacon, cheese, onion, celery seed and Worcestershire sauce. Place in a plastic container; store overnight. Before using, set out overnight to soften. Mix again and spread on slices of party rye. Place under broiler and brown. Delicious!
Drain the pineapple and reserve the juice. Mix egg, sugar and flour and add to the pineapple juice. Cook slowly until the mixture thickens. Combine the pineapple chunks, marshmallows and the cheese. Pour the cooked mixture over the pineapple combination in a baking dish. Bake at 350° for about 30 minutes or until slightly brown. A great dish for a vegetable meal!
Dissolve Jell-O in water. Add cream cheese and stir until dissolved. Cool. Add pineapple, sugar, vanilla and pecans. Stir. Add 7-Up; stir well and chill until set. When it begins to jell, pour into a mold or oblong dish.
Preheat oven to 325°. Combine everything, mixing well. Spread out on cookie sheet (with sides) or 9 x 13-inch pan. Bake for 30 to 35 minutes. Cool, cut into squares.
Mix flour and shortening. Beat egg, sugar, and milk together, then stir all together and pour in greased pan, 8 x 8 x 2. Sprinkle topping mixture over batter and bake in 375° oven for about 25 minutes.
Mix thoroughly cream cheese, mayonnaise, lemon juice, ginger, red pepper sauce, chicken and green onions. Form into shape of loaf on serving platter. Divide into 4 sections by laying 3 strips of thinly sliced bell pepper across loaf. Press 4 different garnishes (sesame seed, black olives, pimentos, etc.) into each of the 4 sections created. Chill in refrigerator until ready to serve. May be served with many different kinds of crackers placed on the serving dish.
In small saucepan, melt butter; stir in crumbs. Pat firmly on bottom of an 8-inch square pan or 7 x 11-inch glass baking dish. Chill. In large bowl, dissolve gelatin in boiling water; stir in sweetened milk, pineapple and ReaLime. Fold in marshmallows and whipped cream. Put in pan and chill 2 hours or until set. Garnish with lime twists if desired. Refrigerate leftovers. Serves 12.
In a saucepan, mix and heat oleo, soup and Cheez Whiz. Pour over hominy and onions. Mix; put in a greased casserole dish and bake at 350° for 45 minutes or until light brown. Top with crushed fritos.
Combine first 5 or six ingredients. Soften ice cream and fold into pumpkin mixture. Place a layer of gingersnap crumbs in bottom of a 9 x 13-inch cake pan. Pour in ice cream mixture; sprinkle with a layer of gingersnap crumbs. Freeze until very firm. Remove from freezer 15 to 30 minutes before serving. Can be served with whipped cream.
Cook broccoli according to package instructions. Combine all ingredients. Bake, covered, at 350° for 45 minutes. Serves 8 to 10. Great for a covered dish.
Dissolve jello in boiling water; stir 3 minutes. Add ice; stir until jello thickens (2-3 minutes). Remove ice cubes. Blend in Cool Whip with wire whip until smooth. Fold in fruit. Chill mixture until it will mound. Spoon into graham crust. Chill 3 hours.
Arrange washed scallops in a 12 x 7 1/2-inch baking dish. Pour 1/2 of half and half over scallops. Mix bread crumb, oleo, salt and pepper and sprinkle over scallops. Top with remaining half and half. Cook uncovered in 375° oven until hot and bubbly, 25 to 30 minutes.
Beat egg yolks with 2 tablespoons sugar. Add beaten egg whites. Melt chocolate bits and add to egg mixture. Whip cream with 2 tablespoons sugar and vanilla. Fold into chocolate/egg mixture. Tear cake into bite sized pieces. Place 1/2 of cake and 1/2 of sauce in 9 x 13 x 2-inch cake pan, then, rest of cake and rest of sauce. Chill 3 hours. Serves 12 to 15. Keep refrigerated.
Place fruit in greased 9 x 9-inch baking dish. Combine remaining ingredients until crumbly. Spread over fruit and bake at 375° about 30 minutes. Serve with whipped cream.
Prepare chicken for cooking (use pressure pot, put enough water to cover chicken parts, about 6 cups. Salt and pepper. Cook for 15 minutes.
Mix all ingredients together and heat. Stir in pecans until well coated. Bake on cookie sheet at 300° for 30 minutes; stir while baking. Drain on paper towels and salt while still warm.
Mix well. Cover and chill for 24 hours. Divide into 4 rolls. Bake at 225° for 4 hours on a rack in flat pans. Dry with paper towels. Store, wrapped in foil.
Mix cocoa and sugar. Have water boiling in saucepan. Add cocoa and sugar mixture; salt. Gradually stir in flour mixture. Remove from burner and stir in vanilla. Serve hot or cold.
Grease a 1 1/2 quart casserole dish. Melt butter in saucepan. Stir in flour, add milk slowly and stir constantly. Cook over low heat until comes to a boil. Add drained salmon, flake into pieces. Remove bones. Add celery, onions, salt, pepper and dry mustard. Beat egg yolks and add to salmon. Beat egg whites until they hold peak. Fold into salmon mixture very gently. Bake at 350° for 35 to 40 minutes. (I serve this with the mixed vegetable casserole.)
Combine in saucepan sugar and cornstarch; mix well to avoid lumps. Add egg yolks to milk. Cook slowly until thickened. Add butter and vanilla. After butter has completely melted, add coconut; stir. Pour into precooked pie shell. Use egg whites for meringue.
Cook turnips until tender in boiling water in which bouillon cube is dissolved. Drain and place in casserole dish. Drizzle with melted margarine or butter; sprinkle with sugar and pepper as desired. Additional salt may not be needed when bouillon is used. Place in 350° oven for about 15 minutes until flavors are blended. Serve hot.
Cook macaroni according to package directions. Drain well. Cool. Combine macaroni, cheese, celery, green pepper and pimento.
Soften ice cream slightly and let lemonade thaw before mixing. Mix ice cream and lemonade together with a mixer. Pour into 2 graham cracker crusts. Top with Cool Whip topping. Freeze.
Sprinkle chicken with seasoning salt. Wrap each breast with bacon. Butter pan and line with beef. Arrange breasts over beef. Mix soup and sour cream. Pour over breasts. Chill several hours. Bake at 275° for 3 hours.
Generously butter a loaf or jelly roll pan. Line bottom with graham crackers. Melt 1/2 pound butter. Add sugar and cook over low heat until bubbly. Pour butter-sugar mixture over crackers. Sprinkle with finely chopped nuts. Bake 13 to 15 minutes at 350°. Watch closely. Butter should be browned, but not burned.
Beat sugars, oil, butter and eggs until fluffy. Stir in sifted flour, soda, cream of tartar, salt and flavoring. Beat until well blended. Place on waxed paper and chill 3 hours. Roll in small balls and flatten with a glass dipped in sugar. Bake at 350° for 8 to 10 minutes, or until light brown. Yields 4 to 5 dozen.
Cream the sugar, margarine and cottage cheese. Add lemon peel, egg, Bisquick and milk. Bake 20 minutes at 400°. Makes 12 to 15 muffins.
Heat peas until tender; drain. Add Cheez Whiz. Heat over low flame until cheese melts. Remove from heat. Stir in eggs and half of fried onions. Pour mixture into greased 1-quart casserole. Top with remaining fried onions. Bake in a preheated oven at 350° for 10 minutes. Serves 6.
Mix all ingredients. Spread dough as thinly as possible on a 12 x 16-inch greased cookie sheet. Brush with milk and cover with cinnamon mixture of 2 tablespoons sugar and cinnamon to taste. Dot with small pieces of butter. Bake at 350° on lowest rack until crisp, about 15 minutes. Cut in diagonal pieces while hot.
Spray Bundt pan. Place rolls in pan. Sprinkle dry pudding over rolls. Mix melted butter, sugar and cinnamon together; pour over rolls. Sprinkle nuts on top. Cover with cloth overnight. Bake at 350° for 30 to 35 minutes.
Preheat oven to 425°. Heat honey, margarine or butter and salt in 1-quart saucepan over medium heat. Arrange onions in greased 9 x 13-inch baking dish. Bake 45 minutes until fork-tender and golden brown.
Preheat oven to 350°. Grease 1 1/2-quart casserole. Put all ingredients in blender. Process on chop approximately 12 seconds or until all are chopped. Pour into casserole. Bake 1 hour, uncovered.
Heat milk, potatoes and oleo until very warm. Put in large container (Tupperware Fix-N-Mix size) and add sugar, salt, eggs and 2 cups flour. Mix well and let stand for 2 hours. (It will be like a sponge.)
Mix water and jello. Add bananas, pineapple and strawberries. Divide mixture. Chill 1/2 in flat container. Leave 1/2 unchilled. Spread sour cream over chilled mixture. Pour remainder over sour cream and chill.
Mix as other biscuits; roll out on pastry sheet. Cut, put in pans and let rise one hour. Bake 12 minutes at 425°.
Combine cream cheese and butter; beat until smooth. Add milk and beat. Stir in chicken and pepper. Unroll dough and separate into 4 rectangles. Press perforations to seal. Spoon 1/2 cup of mixture into each rectangle. Moisten edges of rectangle with water. Bring corners to center over filling. Pinch edges to seal. Bake on ungreased baking sheet for 20 to 25 minutes at 350°.
Brown ground beef. Add remaining ingredients, draining tomatoes before adding. Add enough water to juice to make 2 1/2 cups liquid. Simmer until liquid is gone and rice is tender. Sprinkle Cheddar cheese on top until melted.
Allow corn to thaw before cooking. Combine all ingredients and cook in oven at 325° for 1 1/2 hours. Stir every 15 to 20 minutes.
Preheat oven to 350°. Grease pan with Crisco and flour. Mix cake mix with pudding, 4 eggs and 7-Up. Mix on high speed for about 5 minutes. Bake for 50 to 60 minutes.
Slice potatoes. Layer bottom of casserole dish with potatoes. Place 1 teaspoon of margarine, divided in 4 sections, on top of potatoes. Place a layer of mushroom soup. Repeat two times until there are 3 layers. Bake in a covered casserole dish in medium oven at 325° to 350° for 35 to 45 minutes.
In a heavy 2 1/2-quart saucepan, combine sugar, margarine and milk. Bring to a rolling boil. Boil over medium heat for 5 minutes, stirring constantly. Remove from heat. Stir in chocolate chips until melted. Add Marshmallow Creme, nuts and vanilla; beat until well blended.
Wipe roast and place on foil. Sprinkle with onion soup mix. Pour cream of celery soup over roast. Wrap very tightly in foil. Place in 9 x 13-inch pan. Roast at 275° for 4 hours and forget it. Roast makes its own gravy.
Pour about 2 cups milk in blender; add cornstarch, sugar, vanilla and egg yolks and blend. Meanwhile, heat rest of milk in large pan; when hot, pour in cornstarch mixture and stir over medium-high heat until thick, stirring constantly. Put ladyfingers in large bowl. Pour pudding over them. Beat egg whites and 2 tablespoons sugar until thick, then drop by spoon on top of pudding. Bake for 10 minutes at 400° or until lightly brown.
Pour all ingredients in order listed into crock-pot. Cook on high 45 minutes or until cheese melts. Turn heat to low. Cook 3 hours or until party starts! Serve with tortilla chips. Leftovers may be frozen.
Mix all ingredients except Equal. Cook on High 2 minutes; stir. Cook on High 2 minutes; stir. Cook and stir every 1 minute until thick. Add small amount of chocolate to egg yolks, then return to chocolate mix. Cook on Medium (1/2 power) for 1 minute. Cook on Medium 1 minute; stir. Add margarine; stir. Pour into baked pie crust. After pie cools some, put in Equal (heat takes some sweetness away). Add meringue.
Drain fruit well. Pour melted oleo over fruit in a buttered casserole. Mix together brown sugar, cornstarch and curry powder. Sprinkle over top of casserole. Bake, uncovered, for 40 minutes at 350°.
Pour boiling water over sugar, shortening and salt. Beat with electric mixer until shortening is melted. Add eggs and beat well. Dissolve yeast in 1 cup warm water. Add to mixture and mix well. Mix in flour one cup at a time. Cover and refrigerate overnight. Use all of dough or amount wanted. Dough will keep in refrigerator 10 days. Knead well; roll out and cut into biscuits. Let stand in warm place at least 2 hours. Bake at 425° for 12 to 15 minutes. Makes about 24 rolls.
Bring to boil the dates, water and salt; simmer for 3 minutes and add marshmallows. Cool. Add chopped pecans.
Cook, drain and crumble sausage. In skillet, combine sausage, vegetables, tomato sauce and garlic to taste. Simmer while preparing rice according to directions. Serve sausage and vegetable combo over rice.
Cook hamburger and onions; drain off fat. Boil potatoes until almost tender. Drain. Put potatoes in casserole dish; add hamburger and onions. Put celery soup over mixture. Bake 30 minutes. Ten minutes before done, top with cheese; cook 10 minutes.
Remove seeds and wash peppers. Cook peppers 5 minutes; drain. Cook hamburger, onion and mushrooms. Drain. Stir in salt, garlic salt, rice and tomato sauce; heat thoroughly. Stuff peppers; pour remaining sauce over peppers. Cover; cook in a 350° oven for 45 minutes. Uncover; cook 15 minutes longer. Sprinkle with cheese and serve.
Fillet bass with scales left on. Wash, clean and marinate in Italian dressing. Place on aluminum foil and grill until done.
Mix first 5 ingredients together well. Using a level tablespoon for each, form into a ball. Roll in powdered sugar. Store in an airtight tin or cracker container. Keeps indefinitely.
Mix crumbs and butter. Press into 9 x 13-inch cake pan. Add cherry pie filling. Mix cream cheese and sugar. Fold in Cool Whip. Spread over cherry mixture. Sprinkle a few graham cracker crumbs over all. Chill.
Cream 1 cup sugar and butter until fluffy. Beat in eggs, lemon and vanilla extract. Sift all dry ingredients together. Add, a little at a time, along with milk, mixing well. Chill for about 2 1/2 hours.
Blend together cream cheese, salad dressing and lemon juice. Add salad mix, onion and celery. Mix well. Serve with crackers. Makes 2 1/2 cups.
Mix instant pudding according to directions on box. Add Cool Whip, butter and vanilla flavoring after mixing well. Layer in pan. Start with cookies on bottom to make a good crust. Then pour all pudding mixture next. Sprinkle the rest of the cookies on top of pudding. Chill for 1 hour before serving.
Cook to hard boil stage (10 to 15 minutes). While cooking whip continually by hand 2 egg whites. When hard boil stage is reached, add to whites slowly; whip until firm. Add nuts and vanilla, then work fast with a teaspoon on waxed paper.
Preheat oven to 350°. Baking time varies according to size of cake pan used. Place egg whites in a deep bowl and beat until stiff but not dry. In a large bowl beat egg yolks until thick and lemon colored. Slowly add sifted sugar and mix thoroughly. In a separate bowl, sift flour and sift it again with baking powder and salt. Add dry ingredients to egg yolks. Fold in egg whites and mix again. Scald butter with milk and add slowly to mixture, beating well after each addition until all ingredients are mixed together.
Cook mushrooms and onion in oil in skillet over medium-high heat until excess liquid has evaporated and mushrooms are starting to brown. Remove from heat. Stir in sour cream and mustard; heat, but do not boil. Serve as a spread on Melba rounds or crackers. Makes 2 cups.
Peel potatoes; cut into quarters. Beat the eggs until mixed together. In a separate bowl, combine flour, cheese, salt and pepper. Dip potato in egg, then in flour mixture. Melt butter in 13 x 9-inch pan. Place potatoes in a single layer. Bake at 375° for about 1 hour, turning once during baking. Garnish with parsley. Serves 6 to 8.
Combine sugar, butter and milk in saucepan. Bring to a boil, stirring constantly. Remove from heat. Add dry butterscotch pudding. Mix well. Add oats. Let cool 15 minutes, then drop onto waxed paper by teaspoon.
Mix sugar and margarine together; pour in milk, eggs and vanilla. Mix dry ingredients together. Combine all ingredients. Roll large amount onto floured area. Mixture will be thin but will thicken as flour is added to roll out area. Now press out your shapes. Continue until dough is gone. Put on cookie sheets and bake at 350° for 10 to 12 minutes or until very light brown.
Melt margarine; mix with stuffing. Place half in pan. Place chicken on top of this mixture. Mix soups and broth together; pour on top of chicken. Top with remaining stuffing. Bake at 350° for 35 to 40 minutes.
Boil noodles in 4 to 6 quarts water. Cook 14 to 16 minutes. Drain and rinse with hot water.
Sift dry ingredients and set aside. Combine eggs, margarine and buttermilk. Stir in raisins. Add dry ingredients to egg mixture, mixing until moist. Pour batter into greased 10-inch tube pan or 2 greased 9 x 5 x 3-inch loaf pans. Bake at 350° for 55 minutes for tube pan or 45 minutes for loaf pans. Cool 10 minutes. Remove from pan; continue cooling on wire rack.
Sprinkle 1/4 cup brown sugar in bottom of Bundt pan. Pour milk over the sugar. Stand biscuits in bottom of pan on their edges. Pour mixture of melted oleo and 1 cup brown sugar over biscuits. Bake 25 minutes at 350°. Let cool for a few minutes, then flip onto plate. Serve warm.
Boil and debone chicken. Combine together soups and remaining ingredients. Mash Doritos up and mix well. Bake in oven for 25 minutes. Remove and add grated cheese on top. Bake for 5 more minutes.
Cream together the sugars, margarine, oil, eggs, vanilla, salt, soda and cream of tartar. Add flour, one cup at a time, beating after adding each cup. Roll dough into small balls or drop by teaspoon. Place on ungreased cookie sheet. Press down each cookie ball with the bottom of a glass, dipping glass in melted margarine and then in sugar. Bake at 350°, about 10 minutes or until light golden brown on edge.
Steam vegetables. Cool and toss with spices. Place pita bread on cookie sheet. Portion seasoned vegetables onto breads. Top with shredded cheese and bake at 350° for approximately 20 minutes or until cheese melts and becomes slightly browned.
Spray 9 x 13-inch pan. Spread nuts, then coconut in pan. Cream the cream cheese, margarine, sugar and vanilla. Set aside. Mix cake to package directions and pour on top of nuts and coconut. Drop cream cheese on top of cake. Do not spread to edge. Bake at 350° for 50 minutes.
Cream together the sugar and butter. Add all-bran; mix well. Break 1 egg right into mixture. Mix together the flour, baking powder, baking soda and salt. Add this mixture alternately to first mixture with bananas, vanilla and chopped nuts. Let stand in loaf pan 1/2 hour before baking. Bake 1 hour at 350°.
Cream sugar, shortening and eggs. Add dry ingredients and mix. Stir in vanilla, nuts and chocolate bits. Put in shallow layers on cake pans. Make glaze from 10x sugar and milk. Put this on bars when removing from oven. Bake 10 to 15 minutes at 350°. Cut into bars. Makes 48 (2 1/2-inch) bars. Do not overbake!
Brown coconut and pecans in broiler of oven. Combine brown sugar, evaporated milk and butter in saucepan. Bring to a rolling boil and boil 2 to 3 minutes until it becomes thick syrup. Put saucepan in pan of hot water. Place marshmallows on long fork. Dip in brown sugar-milk mixture, making sure marshmallow is coated. Roll in coconut-pecan mixture and shape into a ball.
Melt oleo and saute vegetables until wilted. Add crawfish tails and cook 10 minutes. Add the soup, water and wine. Stir and simmer with lid on for about 20 minutes. Add salt, pepper and green onions; simmer 5 or 10 minutes more. Serve over rice or pasta.
Boil macaroni in salted water, drain and rinse with cold water. Cool.
Mix eggs, sugar, flour, oil, soda and spices well. Fold in carrots, nuts, coconut and pineapple. Bake in a 10 x 15-inch pan at 350° for 45 to 50 minutes.
Dissolve yeast in warm water. Combine ingredients as you would for regular biscuits. Store dough in tightly closed plastic bag or bowl in refrigerator. Use as needed. Do not let rise at any time. Roll out and bake on a greased pan in a 450° oven for 10 minutes.
Mix water, sugar, pineapple juice and orange juice. Put lemon juice and bananas in blender; blend until smooth. Add banana mixture and ginger ale just before serving.
Mix oleo, brown sugar and vanilla. Add flour, nuts and chocolate chips. Bake on cookie sheet at 350° for 15 to 20 minutes.
Mix all ingredients. Pour into a greased pan. Bake at 350° for 40 minutes.
Mix all together and bake in a moderate oven (350°) until hot through and bubbly in the center.
Mix cake mix, eggs, frozen raspberries and juice, oil and dry Jell-O mix together. Bake in a 9 x 13-inch pan at 350° for 40 to 45 minutes. Cool.
Dissolve yeast in water, add oil and sugar. Add rest of ingredients and stir well (you don't need a mixer). Store covered in refrigerator overnight. Pinch off as much as needed, add enough self-rising flour to make a soft dough. Knead by hand a few minutes. Shape into rolls or cut with biscuit cutter. Let rise 1 hour. Bake at 400° for 10 minutes. Batter will keep a week, use as needed.
Blend above ingredients and last of all add 1 cup boiling water. Bake at 350° approximately 30 minutes.
Wash berries; grind in blender. (You may need to add a small amount of water to help this process.) Drain in a colander. Pour sugar over berries; refrigerate overnight in a covered container. Add the drained pineapple, marshmallows and nuts. Fold in the whipped cream and chill. May be refrigerated, covered, for several days.
Brown beef, then drain off fat and add onion and green pepper. Brown, then add other ingredients. Simmer 1 hour.