HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix last 4 ingredients and spread on cookie crust. Drain pineapple well. Cut cookie dough into 1/8-inch slices. Arrange slices touching on 14-inch pizza pan. Bake at 350° for 10 to 12 minutes, until brown. Let cool. Spread on cream cheese mixture, then crushed pineapple. Arrange banana slices on pineapple and next sliced strawberries. Sprinkle with flaked coconut. If desired, sprinkle with 1/2 cup nuts and chocolate chips.
Cream together first three ingredients. Fold in remaining ingredients. Chill and serve with veggies, crackers, bread sticks or chips.
Combine flours, rolled oats, baking powder, baking soda, orange zest and salt in a mixing bowl. In another bowl, whisk together buttermilk, eggs and melted butter. Add buttermilk mixture to flour mixture, stirring just until combined. Do not overmix; the batter will have small lumps. Let batter rest at room temperature 15 minutes.
Mix first six ingredients. Sprinkle some of the cinnamon sugar onto greased and floured pan (Bundt pan or regular cake pan). Pour in half of the batter. Pour most of the cinnamon sugar onto the batter. Pour in remainder of batter; sprinkle with remainder of cinnamon sugar. Bake at 325° for 45 to 50 minutes.
Dissolve sugar in water over medium heat. Add peanuts and cook on medium heat, stirring frequently. Cook until peanuts are completely coated. Pour and spread on ungreased cookie sheet. Cook for 30 minutes in 330° oven. Shake a few times while in oven. Let cool and store in airtight container.
Peel and slice carrots into 1-inch chunks. Coarsely chop red onion. Steam carrots and Brussels sprouts for 5 minutes. Add onion. Cook 5 minutes more. Drain and add butter and salt to taste.
Mix all ingredients and pour into 9-inch unbaked pie shell. Bake at 350° for 30 to 40 minutes or until pie is solid.
Sift flour, baking powder and sugar; mix with corn meal. Combine eggs, milk and shortening; add to dry ingredients and beat until smooth. Bake in waxed paper lined 9-inch square pan or a black cast-iron skillet preheated with hot oil. Bake at 400° for 20 minutes. Makes about 16 squares.
Will also need 1 turkey size oven bag. Preparation Time: 10 minutes. Cooking Time: 2 1/2 to 3 hours.
Mix sugar and vinegar	with salad dressing. Pour over broccoli, raisins, onion and crumbled bacon bits. Mix well and refrigerate a couple of hours to blend flavors.
Cut a slice in stem end of peppers. Remove seeds and thoroughly wash. Bring 3/4 cup salted water per pepper to boil, add peppers and cook for 5 minutes. Remove peppers. Preheat oven to 350°. Cook beef, garlic and onion in skillet until onion is tender. Drain off fat and stir in salt, rice and half the tomato sauce. Heat mixture; remove from heat, add Cheddar cheese. Stuff each pepper and stand upright in baking dish. Pour rest of tomato sauce over peppers and bake, covered 45 minutes. Uncover and bake 15 minutes.
Cream sugar and butter. Add eggs, salt, soda and buttermilk. Mix thoroughly. Add 2 cups flour and nuts. Mix remaining 1 cup flour with candy slices and dates. Cut candy and dates into small pieces, add to cake mixture. Add coconut, mix thoroughly. Pour into greased angel food cake pan. Bake at 300° for 1 hour and 40 minutes.
Combine first 4 ingredients. Mix flour and baking powder separate. Mix flour in sugar mixture slowly. Then add can of Hershey's chocolate syrup and mix. Pour into 9 x 13-inch pan, greased and bake at 350° for 40 minutes until done.
Cream butter, sugar and vanilla. Add flour, then chips and pecans; makes a stiff dough. Drop by tablespoon or shape into balls the size of a walnut. Bake 10 to 12 minutes on ungreased cookie sheet at 350° just until edges brown. When slightly cool, roll in powdered sugar. Makes about 90 cookies.
Spread graham cracker crumbs on bottom of pan. Sprinkle evenly chocolate chips, coconut and pecans. Pour condensed milk all over. Bake 30 minutes at 350°. Cool. Cut into squares.
Cook pudding according to directions and set aside to cool. Line 2-quart dish with vanilla wafers, then alternate layers of pudding, berries and wafers. Top with Cool Whip. Frozen berries work best.
Mix all ingredients in a large bowl. Pour into greased and floured Bundt pan. Bake at 300° for 1 hour or more.
Combine sugar, 2 tablespoons flour and 1/8 teaspoon salt in a saucepan. Blend in water and 1 teaspoon vanilla. Add raisins. Cook until thickened, stirring constantly. Cool. Cream shortening and brown sugar in mixer bowl. Blend in eggs. Add 3 1/2 cups flour, 1 tablespoon vanilla, 1/8 teaspoon salt and soda; mix well. Chill dough.
Chop chicken and olives. Add cheese, chilies and mayonnaise. Seed & chop tomato. Slice lime in 1/2. Squeeze the 1/2 to measure 1 tsp. juice. Keep other half for garnish. Add chopped tomato & lime juice to chicken mixture. Reserve 2 Tbsp crushed chips. Add remaining chips to chicken mixture & mix well. Sprinkle crushed chips over cookie sheet. Unroll crescent rolls. Place sticky side down on chips. Separate into triangles. Arrange triangles chip side down. Place scope of chicken mixture on rolls. Bring points of triangles up over filling. Bake 20-25 minutes. Garnish with lime slices. Serve with sour cream, salsa, & chopped tomato.
Cream butter; add sugar and eggs. Put soda in milk. Put salt and baking powder in flour. Add both to butter mixture. Add crushed bananas, nuts and vanilla. Pour into greased and floured pans. Bake at 375° until tests done.
Mix the potatoes, brown sugar, oleo, milk and eggs; put in 9 x 13-inch baking dish.
Heat oven to 375° (quick moderate). Mix shortening, sugar and molasses thoroughly. Mix milk and vinegar; stir in. Measure flour by dipping method (or by sifting). Stir dry ingredients together; blend into sugar mixture. Drop rounded teaspoonfuls of dough 2 1/2 inches apart on ungreased baking sheet. Place 3 jelly beans on each for eyes and mouth. Bake 10 to 12 minutes or until set. Allow to remain on baking sheet 1 minute before removing. The faces take on droll expressions in baking. Makes about 4 dozen 2-inch cookies.
Puree peaches and 6 tablespoons of sugar in blender. Combine all dry ingredients. Cream sugar and margarine until fluffy. Add eggs, beating well.
Dissolve jello in boiling water. Drain blueberries, pineapple and to their juice add enough water to make 2 1/2 cups. Add to jello mixture. Refrigerate. When slightly thickened, add pineapple and blueberries. Refrigerate. When firm, frost with topping of cheese, sour cream, vanilla and sugar which has been beaten together. Sprinkle the nuts on top.
Combine all ingredients. Shape into balls about 1 1/2-inches in diameter. Roll in eggs and crumbs and fry in deep hot fat (375° to 385°) until browned. Drain on absorbent paper.
In a large bowl, stir together all ingredients. Place in two 13 x 9 x 2-inch pans with frankfurters in single layer. Bake, uncovered, in a 350° oven for 25 minutes or until frankfurters are hot and glazed. Serve warm with toothpicks. Makes 24 servings.
Mix well, then stir in 1 small box lemon instant pudding. Mix well and refrigerate.
Cream the cheese, mayonnaise and seasonings. Fill the celery with the mixture. Refrigerate before serving.
Dip chicken in melted butter, then in remaining ingredients. Bake at 375° for 45 minutes.
Drain and dice all fruit. Mix together all ingredients, except bananas, since they will turn dark in a few hours. Just before serving, add bananas.
Mix first 8 ingredients in bowl. Spoon into 9 x 13-inch baking dish. Top with cornflakes and melted margarine. Bake at 350° for 30 minutes or until bubbly. Yield: 8 servings.
Cook chicken and shred. Cook broccoli and drain well. Mix soup and mayo together. Place broccoli in greased 13X9 pan, then chicken, then soup mix. Cover with Cheddar. Bake at 350 degrees for 40 minutes.
Mix ingredients together. Put in pot and let come to boil. Add squash; simmer 3 minutes. Put in jars and seal.
Mix together mustard and cider vinegar. Let stand overnight. Slightly beat eggs and sugar. Mix together and add to mustard mixture. Cool until thick. Makes 1 pint.
Soften cream cheese. Chop green onions fine. Chop green pepper. Add all ingredients except pecans. Mix thoroughly; shape into ball and chill for several hours. Roll in chopped pecans.
Soften margarine in bowl. Add next four ingredients. Do not stir. Cook on Full power for 2 minutes. Add vanilla and pecans. Beat with mixer until well blended. Pour into greased dish. Refrigerate until set. Cut into squares.
Brown and drain off fat from ground round. Mix together with Cheddar cheese, Doritos, lettuce, tomatoes, green peppers and onion. Mix together Western dressing and taco sauce; pour over salad.
Beat eggs very well until light. Add sugar, oil, wine and flavoring. Begin with 5 cups of flour. Add small amounts at a time to make a soft dough, not sticky. Roll into ropes and make into desired shapes of twists and/or circles. Dab white wine on tops of cookie, then dip into white sugar before placing on cookie sheet. I do not grease my cookie sheet. Bake at 350° to 375° for 10 - 15 minutes. Enjoy!
Combine apple juice concentrate, cornstarch and spices in a saucepan. Cook until thickened, stirring constantly. Stir in salt, apples and artificial sweetener. Pour into one of the pie shells. Top with remaining pie shells, sealing edges and cutting vents. Dot with margarine. Bake at 400° until golden brown. Yield: 8 servings.
Cream butter and sugar; add egg and syrup. Add dry ingredients which have been sifted together, then add hot water last and beat until smooth. Bake in greased and floured pan (13 x 9-inch) for 35 minutes at 350° or when you insert toothpick in center and it comes out clean. Cool in pan and cover with any simple icing.
Mix mayonnaise and Miracle Whip together. Grate and mix Swiss and Mozzarella together. Layer all ingredients in order in a large salad bowl. This should be made 24 hours in advance so flavors will mix. Refrigerate for 24 hours. Do not shake or toss. When serving, dip straight down through all layers to the bottom.
Mix all together. Bake in buttered casserole. Top with buttered crumbs, crackers or bread. Bake in a 350° oven for 30 to 40 minutes, uncovered. Use a 10 x 6-inch baking casserole dish. (It is just as good without the chestnuts.)
Mix all ingredients. Add salt, pepper and poultry seasoning to taste. Cook 40 minutes at 350° or until done.
Cook turkey on stove until done. Remove skin and bones and cut in small pieces. Put potatoes, onions, fatback and turkey broth on washpot outside; add water. Cook until potatoes and onions are tender. Add cut-up turkey and tomato juice. Cook until slightly thick. Add corn, vinegar, mustard, Worcestershire sauce, butter and tomato paste. Put in seasonings. Stir constantly. Add pepper and Texas Pete to taste. Makes about 20 quarts. Takes about 1 1/2 hours to finish.
Salt and pepper the squirrels. Brush with lard and broil on a rack about 40 minutes. Baste with drippings every 10 to 15 minutes.
Combine marinade ingredients in a large shallow glass or ceramic container. Add lamb. Cover with plastic wrap and marinate at least 4 hours. Turn during marinating.
Melt butterscotch morsels in double boiler. Mix in can of Chinese noodles and peanuts. Stir until all is coated. Spoon out onto wax paper. Let cool. Store in a sealed container to retain freshness.
Microwave Directions: Crumble beef into a 2-quart casserole. Add garlic. Cover with wax paper; microwave at High 5 to 6 minutes, or until meat is done, stirring twice. Drain. Stir in tomato paste, water, mushrooms, bay leaves, salt, pepper, Italian seasoning and oregano. Cover with heavy-duty plastic wrap; microwave at High for 4 to 5 minutes, or until mixture is thoroughly heated, stirring once. Remove bay leaves; set aside.
Combine beaten egg, milk, chopped apples, sugar, salt, orange peel, orange juice and vanilla. Stir together flour and baking powder. Fold into egg mixture, stirring just until all flour is moistened. Drop batter by rounded teaspoonfuls in oil, heated to 350°. Fry until deep golden brown, about 3 to 4 minutes, turning once. Drain on paper towel. Roll in sugar. Makes 40 fritters.
Mix together flour, oleo and nuts with a pastry cutter. Press mixture in a 9 x 13-inch pan. Bake at 350° for 10 to 15 minutes. Cool.
Combine first five ingredients. Bring to a boil. Reduce heat; gradually beat in well-beaten eggs. Cook, stirring constantly until slightly thickened (about 5 minutes). Beat in salad dressing. Combine all other ingredients in separate bowl. Pour dressing over potato mixture. Toss gently. Serves 6.
In blender, puree mangoes and orange juice until smooth. Slice 20 strawberries (leave 4 whole for garnish). Line bottom of balloon wine glasses with sliced strawberries. Pour a thin layer of mango over each to cover. Reserve 4 kiwi slices; layer rest on top of puree. Divide remainder of puree among glasses. Top with a slice of kiwi and surround with raspberries. Cover with plastic wrap and refrigerate 15 minutes.
Drain juice from orange segments. Combine juice, bread crumbs, chives and sage. Roll each ham slice around about 1 tablespoon of stuffing. Place rolls in shallow baking dish. Combine marmalade, vinegar, mustard and mandarin segments. Pour over ham rolls. Bake in a 400° oven for 15 minutes. Yields 4 to 5 servings of 2 rolls each.
Grind potatoes with onion and carrots in blender or processor. Add rest of ingredients. Pour into greased 1 1/2-quart baking dish. Bake one hour or until browned in preheated 375° oven. Serves 6 to 8.
Blend in blender, water, sugar and nonfat dry milk powder. Refrigerate overnight.
Stir together flour, baking powder, salt and sugar; set aside. In another large bowl, stir Raisin Bran and milk to combine. Let stand 2 minutes. Add egg and shortening. Beat well. Add dry ingredients to cereal mixture and stir until mixed only. Pour batter evenly into 12 greased muffin cups.
Clean and stem mushrooms. Fry sausage; drain well. Add cream cheese and garlic; mix. Fill mushrooms with mixture. Place in pan with 1/4 cup butter, melted. Sprinkle Parmesan over mushrooms. Dot with remaining butter. Broil 5 to 8 minutes. Serve warm.
Layer asparagus, eggs and cheese in buttered casserole dish. Combine soup and milk and pour over. Top with almonds and bread crumbs. Dot with butter. Bake at 350° for 30 to 40 minutes.
Dip chicken in egg; roll in bread crumb mixture. Place in Pyrex casserole dish and drizzle with butter. Cover with wax paper and cook on High for 15 to 20 minutes. Turn once.
In 13 x 9 x 2-inch baking pan, spread about 1 cup sauce. Arrange a layer of uncooked lasagne. Top with some sauce, Ricotta, Mozzarella, Parmesan and sauce. Repeat, gently pressing lasagne pieces into cheese mixture. End with a final layer of lasagne; pour remaining sauce over, making sure all lasagne pieces are covered with sauce. Top with remaining Mozzarella and Parmesan (do not be concerned with the empty space at the ends of the pan; during cooking, the lasagne will expand and take up most of the area). Bake at 350° for 45 to 55 minutes until lightly browned and bubbling. Allow to stand 15 minutes. Cut in squares.
Preheat oven to 350°. In a large mixing bowl, combine first 8 ingredients, blending until smooth. Stir in 1/4 cup Cheddar and 1/4 cup Monterey Jack cheese. Spread mixture into a greased 9-inch pie plate. Arrange chopped artichoke hearts around edge of plate. Bake 15 to 20 minutes. Sprinkle remaining cheeses on top and bake 5 minutes longer or until bubbly. Serve warm with tortilla wedges.
Combine onion, bell pepper, fresh tomatoes and Velveeta cheese. Salt and pepper to taste. Sprinkle sugar over all. Add Miracle Whip. This is delicious with Mexican food, fish or any meat.
Stir together sugar, oleo and milk in heavy 5 quart pan. Bring to boil, stirring constantly. Boil for 5 minutes over medium heat or until candy thermometer reaches soft ball stage. Remove from heat and add chocolate chips. Stir until melted. Add Marshmallow Creme, nuts and vanilla. Mix well. Pour into greased 9 x 13-inch pan. Cool at room temperature and cut into squares. Yields 6 pounds.
Slowly add 4 cups sugar to the milk, blending well. Mix in the salt and extracts. Sprinkle the remaining 1/2 cup sugar on a board; knead the fondant until smooth and creamy, working in the sugar. Wrap in foil; let set in refrigerator for a day. Stuff the dates and top them with walnut halves, if desired.
Cream together butter, brown sugar and egg. Stir together baking soda and water. Add to creamed mixture. Add flour and mix well. Shape into small balls. Place on greased cookie sheet; flatten with forks dipped in sugar. Bake at 325° for 15 to 20 minutes or until edges begin to brown. Yields 3 1/2 dozen.
Trim crust from bread. Butter bread and quarter each slice. Alternate layers of bread and cheese in baking dish, ending with cheese on top. Mix remaining ingredients; pour over layers. Cover and chill 6 hours or overnight. Bake, covered, at 325° for 45 minutes or until firm.
Heat oven to 400°. Stir margarine into hot chicken broth in bowl until melted. Add stuffing crumbs, red pepper and beaten egg white. Stir until moist. Spoon chicken stuffing over chicken. Evenly roll. Tightly secure with toothpick. Place in greased square baking dish. Brush with butter and pepper. Bake 30 to 35 minutes. Heat soup, water, wine and dill. Serve over chicken.
Cream oil, sugar and egg. Add sour or buttermilk. Sift together flour, baking soda and salt. Mix all together. Bake.
Combine egg yolk, brown sugar, milk, salt and spices. Cook in double boiler until thick. Soften gelatin in cool water. Add to hot mixture. When cool, beat egg whites stiff. Add 1/2 cup sugar. Add to pumpkin mixture. Pour in two 9-inch pie shells. Top with whipped cream. Enjoy.
Combine sweet potatoes, white sugar, milk, eggs, 1/2 stick margarine and drained pineapple. Pour mixture into casserole dish.
Note: Need 1 large Dutch oven or boiler and 1 medium mixing bowl.
Preheat oven to 350°. In each of three small mixing bowls, toss sliced squash with garlic salt; stir Italian Blend into tomatoes and toss onion with Italian pepper. Set these bowls aside. Spray 3 or 4-quart casserole dish with nonstick cooking spray. Layer 1 cup croutons, 1 cup squash mixture, 1 cup tomato mixture, 1/2 cup onion mixture and 1 cup Cheddar cheese. Repeat this process. Pour melted margarine evenly over top. Cover and bake for 45 minutes. Remove cover and bake an additional 10 minutes. Makes 12 servings.
Bring 2 quarts water to a boil. Add noodles. Return to a boil; add 1 pound broccoli pieces and return to a boil. In a separate pan, saute carrot, onion and chicken broth until tender. Add soup; return to a boil. Add Cheddar cheese soup and Velveeta cheese. Stir until melted. Add milk that has been heated. Ready to serve.
Brown onion and sausage in 4-quart saucepan; drain fat. Add water, basil, whole tomatoes (break up) and broth. Bring to a boil, then reduce heat to simmer for 15 to 20 minutes. Add zucchini and garbanzos. Serve when zucchini becomes tender. Sprinkle soup with Parmesan if desired.
Bake at 350° for 10 to 12 minutes. Cookies may have to be mixed with your hands; very stiff dough. Roll into small balls; mash down with fork on ungreased cookie sheet.
Combine first 5 ingredients in a large mixing bowl; beat until smooth. Combine flour, soda, cream of tartar and salt. Add butter mixture. Beat until smooth; stir in vanilla and chocolate chips. Shape mixture into 1-inch balls; roll in sugar. Place 2-inches apart on ungreased cookie sheet. Bake at 350° for 10 to 12 minutes or until lightly browned (do not overbake). Makes 9 dozen.
Drain pineapple, reserving 2 tablespoons juice. Set aside. Combine egg yolks, sugar and salt in a heavy saucepan. Gradually add reserved pineapple juice, vinegar and butter. Cook over medium heat until thickened, stirring constantly. Remove from heat; cool. Combine pineapple, cherries and miniature marshmallows in a bowl. Fold egg mixture into whipped cream. Pour over fruit, stirring gently to coat. Cover and chill 8 hours.
In large skillet, cook bacon slices until crisp. Drain bacon on paper towels, reserving 2 tablespoons dripping in skillet. Crumble bacon and set aside. Add onion, green pepper, celery and garlic to reserved drippings. Cook until nearly tender. Stir in black-eyed peas, beef broth, thyme, marjoram and red pepper. Stir in cooked rice; heat through. Garnish with bacon, tomato and green onion.
Wash chicken and pat dry. In a small bowl, combine the flour, oregano, garlic, paprika, salt and pepper. Dust the chicken with all the mixture (this will help thicken the sauce). In a large skillet, heat the oil. Brown the chicken. Arrange chicken in a 9 x 13-inch baking dish. Sprinkle with the onions and mushrooms. In a separate bowl, mix together the sour cream, tomato paste and salt and pepper to taste. Pour over the chicken. Bake, covered, at 350° for 30 to 35 minutes or until chicken is done. Remove cover the last 5 minutes of cooking time. Good served with fluffy rice, marinated asparagus and poached pears with lingonberry sauce for dessert.
Slice beef into very thin strips. In skillet over medium-high heat, cook beef until browned, stirring often. Set aside. Add soup, water, onion and broth. Heat to boiling. Stir in noodles. Cook over low heat until noodles are done, stirring often. Stir in yogurt. Return beef to pan and heat thoroughly.
Boil chicken. Cut into bite-size pieces. Mix soup, sour cream and poppy seed. Layer chicken, soup mixture and crackers. Repeat. Pour melted butter all over top. Bake at 325° for 30 minutes.
With meat at room temperature, mix all ingredients by hand very well. Pinch off into small balls. Bake at 375° for 15 minutes on middle rack. Cool. Store in plastic bag, 25 to a bag, and freeze. When ready to serve, heat in an oven at 300° for 10 minutes. Do not thaw before heating! Makes about 125 sausage balls.
Preheat oven to 350°. Season wings with salt, pepper and garlic powder. Place in a shallow baking dish and bake for 15 minutes. In a small saucepan, combine ketchup, vinegar, sugar and water. heat, stirring, until well blended. Brush sauce over wings and continue to bake for 20 to 30 minutes, or until wings are tender. Remove from oven and serve. Serves 10 to 12.
Cook, drain and spread sausage in a 9 x 13-inch dish. Sprinkle cubed bread over sausage. Beat eggs, milk, mustard, salt and pepper. Pour egg mixture over bread and sausage; top with grated cheese. Refrigerate overnight. Bake for 45 minutes at 350°. Serves 10.
Sprinkle unmade Jell-O over cottage cheese. Add oranges. Fold in Cool Whip and pour into mold. Chill 2 hours.
Tie the spices in a bag and place in the pan with the other ingredients. Boil for 5 minutes and then add the rind. Boil for 30 minutes or longer, if you want the melon more like preserves. Remove the spice bag. Put the melon pieces in sterilized jars and cover with the boiling vinegar mixture. Seal.
Mix all ingredients but Cool Whip. Set in refrigerator overnight. Fold in Cool Whip.
Put 5 cups diced rhubarb in greased 9 x 13 baking dish. Pour 1 cup sugar over rhubarb. Cover with 1 box dry strawberry cake mix, dot with butter. Bake in 350° oven for 30 to 45 minutes. Serve warm.
Chop or break up lettuce. Layer vegetables and eggs in a large flat Pyrex plate or glass bowl. Combine sour cream and mayonnaise. Spread, covering all vegetables. Just before serving, add bacon and toss.
Reserve 1 cup corn chips and 1/2 cup Cheddar cheese. Combine remaining chips and cheese with chili, sauces and onion. Pour into 2-quart casserole. Bake, uncovered, at 375° for 20 minutes (until heated). Spread top with sour cream; sprinkle remaining chips and cheese on top. Bake another 5 minutes.
Brown sausage and drain well. Melt cheese and soup and add salsa. Mix well and add to sausage. Serve warm with favorite chips.
Blend together margarine, 1 cup sugar and eggs. Add next 4 ingredients, alternating with the sour cream. Add vanilla last. Blend crushed walnuts (optional), cinnamon and 1/4 cup sugar. Pour half of batter into a greased and floured 10-inch tube pan, then sprinkle half of the cinnamon, sugar and walnut mixture over batter. Add remaining batter to pan; sprinkle remaining cinnamon, sugar and walnut mixture on top. Bake in 350° oven for 1 hour and 15 minutes.