HumbleIntelligence/food-ner-1-Million huggingface dataset:
Microwave chocolate chips with 14 ounces of almond bark in 2-quart bowl on High 2 minutes. Stir and continue microwaving until smooth, about 2 minutes. Stir in marshmallows, peanuts and cereal. Pour into greased pizza pan. Top with cherries and coconut. Microwave remaining 2 ounces of almond bark with oil about 1 minute. When smooth, drizzle over coconut and pizza.
Beat egg whites and cream of tartar until foamy. Add sugar 1 tablespoon at a time. Continue beating until stiff and glossy. Add vanilla.
Pare apples and slice them thick. Place in saucepan in 1 cup water. Cook over medium heat until soft. Stir carefully to prevent sticking. Add sugar and margarine and cook a few more minutes. Pour into bowl and add spices.
Combine ingredients. Put in 1-quart greased casserole. Bake at 350° for 45 minutes. Great with baked ham!
In saucepan, combine topping and pecans over medium heat. Stirring, bring to boil and cook 3 to 5 minutes or until mixture thickens. Remove from heat and allow to cool 5 minutes. Spoon about 1 1/2 teaspoons mixture on top of each cracker. Refrigerate 1 hour. Melt chips over low heat. Remove. Using tongs, dip bottom of cracker in chocolate. Transfer to waxed paper. Refrigerate about 1 hour.
In a heavy 2-quart saucepan, brown rice in oil until golden, stirring. Add 1 3/4 cups of water, sausage, onions, tomato sauce, salt and chili powder. Heat to boiling. Stir. Cover and simmer over low heat 25 to 30 minutes until rice is tender. Stir with fork. Add 1/4 cup of water if rice is too dry. Fluff rice with fork and stir in cheese. Serve with Spicy Tomato Sauce.
Saute chicken 3 minutes on each side. Place in 2-quart casserole dish. Arrange oranges around chicken. Stir onions and garlic in remaining margarine saute.
Brown ground beef; drain off drippings. Stir in beans, 1/2 cup salad dressing, chili powder and salt. Cover, reduce heat and simmer, stirring occasionally, 10 minutes. In medium bowl, combine remaining 1/4 cup salad dressing, tomatoes and bell pepper and mix lightly.
Mix all ingredients together. Shape into a loaf. Pour ketchup over top. Bake at 350° for 1 hour.
Mix first 3 ingredients. Put in 9 x 13-inch pan. Bake at 350° for 20 minutes.
Bring to a boil (5 minutes) all ingredients, except the flour and baking soda. Cool completely. Add flour and soda mixed in a teaspoon of hot water. Put in greased and floured 9 x 13-inch pan. Bake at 375° for about 1 hour. Test with toothpick.
Preheat oven to 350°. In large bowl, sift together flour, sugar, baking soda, cinnamon and salt. Stir in grated carrots, raisins, nuts, coconut and apple. Beat together eggs, oil and vanilla. Stir in flour mixture just until moistened. Spoon batter into well-greased muffin tins. Bake 20 minutes.
Combine mayo and mustard. Dip chicken in mixture and put in pan. Pour soup on top and spread. Sprinkle stuffing on top. Bake at 350° for 1 hour.
Mix sweet potatoes, sugar, eggs, vanilla and butter thoroughly. Pour into a buttered 1-quart casserole dish.
In a bowl, stir together the mayonnaise, the curry powder, the celery salt, the Tabasco, the cumin, the mustard, the lemon juice and the chutney. Stir in the eggs, the celery and the scallions and season the salad with salt and pepper. Serves 4 to 6.
Mix catsup, whiskey, onion and brown sugar in frying pan or skillet. Bring to boil. Add hot dogs which have been sliced into bite-size pieces. Cover and simmer on low heat for 1 hour. Stir about every 10 minutes.
Brown beef; drain. Add taco mix; cool. Add other ingredients and toss with dressing.
Cook potatoes; drain and place in a 2-quart baking dish. Melt 6 tablespoons butter and blend in flour; slowly add milk, stirring constantly. Heat to a boil. Add salt and pepper. Pour over potatoes. Top with grated cheese. Melt 3 more tablespoons of butter and stir in bread crumbs. Pour on top of the cheese. Bake at 400° for 20 to 30 minutes.
Beat eggs, add sugar and salt. Mix flour and coconut. Add to the first mixture, Melt butter and pour over mixture. Add water and pour into the pie shell. Bake at 325 degrees for one hour.
Continue cooking on low heat for about 1 hour, stirring occasionally. Makes a large amount and will keep in refrigerator several days.
Combine chocolate, milk and cinnamon in a saucepan. Cook over very low heat, stirring constantly, until chocolate is melted. Remove from heat. Using an egg beater, beat until foamy. Serve hot in large mugs. Makes 6 cups.
Brown ground beef; drain off fat. Add spaghetti sauce; simmer 20 minutes. Meanwhile, cook noodles; drain.
Boil first 4 ingredients together over low heat until forms soft ball when dropped in cold water. Fold in peanut butter and beat. Pour into pan or oblong dish. Cut in squares when cool.
Brown meat; drain. Add onion. Cook until tender. Add soup and cream cheese; stir over low heat until cream cheese is melted. Add corn, pimiento and seasonings. Mix lightly. Pour into 1 1/2-quart casserole. Separate dough into 10 biscuits; cut each in half crosswise. Place biscuits, cut side down, around edge of casserole. Bake at 375° for 20 to 25 minutes or until biscuits are browned. Serves 6.
Lay 1/2 crescent rolls in bottom of pie dish. Pour cherry pie filling on top. Lay rest of crescent rolls on top. Sprinkle sugar and melted butter on top. Bake at 350 degrees for 30-40 minutes.
Brown hamburger; drain grease. Add salt, garlic powder, lemon pepper, butter, carrots, broccoli, onion and beef broth; cook until tender. Mix flour with water to make a thin paste to use for thickening. Serve over rice.
Combine ingredients and cook slowly for 10 minutes. Add sliced roast beef and heat thoroughly. Serve on buns.
Mix together cream cheese and powdered sugar; set aside. Mix instant pudding, milk and vanilla together. Stir Cool Whip into pudding mixture. Then add cream cheese mixture. Layer crushed cookies and mixture in a bowl or pan, alternating layers.
Mix all ingredients until well blended. Form into 1-inch balls. Bake at 400° for 20 minutes. May be frozen and reheated in oven.
Combine egg yolks, Worcestershire sauce, dry mustard, olive oil and garlic cloves. Let set 1/2 hour. Cool before serving. Pour over ripped romaine lettuce. Add croutons, grated Parmesan or Romano cheese and black pepper.
Combine all ingredients except vanilla. Bring to a rolling boil, stirring constantly for 1 minute. Remove from heat and beat until lukewarm. Add vanilla. Beat until thick enough to spread. If it becomes too thick, add about 1 teaspoon of cream. Icing for 2 layer cake.
Cream the sugar and shortening. Add tomato soup mixed with baking soda. Rinse can with hot water. Blend in flour, spices and baking powder. Add raisins and salt. Pour into an 8 x 8 x 2-inch pan and bake at 350° for 40 minutes or until done.
Cream butter and sugar. Sift flour, spices and salt. Add soda to buttermilk. Add flour mixture to buttermilk. Add eggs, one at a time; beat after each addition. Add jam and blend into batter with wooden spoon. Bake 3 (9-inch) layers at 325° for 30 to 40 minutes.
Melt butter in saucepan over low heat. Add marshmallows. cook until marshmallows melt and mixture is syrupy, stirring constantly. Remove from heat.
Preheat oven to 350°. Grease loaf pan. Beat biscuit mix, sugar, egg, orange juice and rind vigorously. Stir in nuts. Pour into well-greased loaf pan. Bake for 50 to 55 minutes (bread is done when toothpick comes out dry). Cool before slicing.
Trim fat from pork chops. Brown the chops. Layer chops in a casserole dish. Spread onion slices on top. Mix remaining ingredients together and pour over chops. Bake at 350 degrees for one hour and thirty minutes. You can use beef steaks or venison steaks if you desire.
Beat eggs until fluffy. Add sugar, vanilla, oil, zucchini, flour, baking powder, salt and soda. Stir in pineapple and raisins. Add nuts and mix well. Bake in a tube pan or 2 well-greased and floured loaf pans at 350° for 1 hour or until done (ovens vary).
Wash potatoes, prick skins with a fork and microwave 10 to 12 minutes on High. Remove and let stand. Meanwhile microwave ground chuck about 5 to 6 minutes. Drain fat and break apart. Stir in taco sauce. Split potatoes and put on individual serving dishes. Spoon 1/4 of the meat mixture on each potato. Top with sour cream, cheese, onion, lettuce and tomato. Serve immediately.
Boil water; add margarine until melted. Add flour; mix well. Add eggs, one at a time, mixing well after each. Spread in greased 9 x 13-inch pan. Bake at 400° for 30 minutes. Dough rises high, forming a cup. Let cool.
Melt margarine in casserole dish. Add onion, rice, beef consomme, water and salt. Cover and bake at 350° for 1 hour.
Cream butter and sugars together. Add eggs and vanilla. Mix in dry ingredients and then sunflower seeds. Form into a roll 2 inches in diameter. Wrap in waxed paper or Glad Wrap and chill 1 to 2 hours or overnight in refrigerator. Slice and place on ungreased cookie sheet. Bake at 350° for 8 to 10 minutes. Makes 3 dozen.
Brown ground turkey and Italian sausage. Add spaghetti sauce; simmer. Combine Mozzarella cheese and Ricotta cheese in a separate bowl and eggs. Spray 9 x 13-inch pan with vegetable spray. Layer uncooked lasagna noodles, meat mixture and cheese mixture 3 times, ending with the cheese mixture. Add 3/4 to 1 cup hot water around edges. Cover with aluminum foil. Bake at 350° for 1 hour to 1 hour and 15 minutes.
Mix ingredients together, except fish, in large bowl, making light batter. Dip fillets in batter, then place in deep fryer or frypan. Cook in hot oil or bacon grease. Let fish cook for 3 minutes, turning when golden brown. For crispy fish, cook a bit longer.
Add milk slowly to other ingredients. Cook in double boiler until thick. Stir constantly. Remove from heat. Add vanilla. Chill at once.
Bring all ingredients, except chicken, to a boil. This makes enough to marinate two good size fryers. Marinate at least 2 hours or overnight.
In skillet lightly brown ground beef and onion. Drain. Meanwhile, prepare macaroni and cheese according to package directions. Transfer ground beef mixture and macaroni and cheese to a 2-quart casserole dish. Add corn and tomato sauce. Mix well. Top with cheese. Bake covered at 350° for 30 minutes or until bubbly. Yields 6 to 8 servings.
Stir together the first 5 ingredients. Add flour and add other ingredients. Cook at 375° for 8 to 10 minutes. Yields 3 to 4 dozen 2-inch cookies.
Boil chicken. Crumble Ritz crackers and mix with melted butter. Put in a 9 x 12-inch baking dish. Cut up cooled chicken into small pieces over top of crackers. Mix soups, sour cream, garlic powder, salt and pepper. Pour over chicken. Bake for 1 hour at 350°.
Mix the 3 ingredients by hand. Pull off small chunks and rolls into balls. Place on greased cookie sheet and bake at 375° for 15 minutes. Makes about 75.
Mix seasonings, vinegar and beer (or water) well. Put 1/2 crabs in very large pot with rack and tight fitting lid. *Pour 1/2 of seasoning mixture over top. Add rest of crabs and remaining liquid. Steam, covered, until crabs turn bright red in color, about 20 to 30 minutes. Serve hot or cold. Makes about 9 to 12 servings, depending upon size of crabs.
Drain fruit and save juice. Mix jello in 1 cup boiling water. When dissolved, add 1/3 cup pineapple juice and blueberry juice to make 3/4 cup liquid. When jello mixture is slightly thickened add fruit and let thicken. Fold in Dream Whip, pour into mold and let set. Cool Whip may be used in place of Dream Whip.
Brown meat with chopped onion (drain). Add meat and onion mix and all the other ingredients to cooked spaghetti. Pour in extra large casserole or make 2 or 3 casseroles. Bake 35 minutes at 350°. Freezes well.
Sift together first 5 ingredients. Add oil, 1/3 cup buttermilk and bananas; beat 2 minutes. Add eggs and remaining buttermilk. Beat an additional 2 minutes. Fold in walnuts. Pour in a greased and floured 13 x 9-inch pan. Bake in a 350° oven for 45 to 50 minutes. Cook and frost with favorite icing.
Cream sugars, eggs, butter, Crisco and vanilla. Sift dry ingredients together. Add to creamed mixture and mix well. Roll dough into walnut sized balls. Roll in sugar and place on ungreased cookie sheet. Flatten with small glass bottom dipped in sugar. Bake at 350° until golden brown, about 12 minutes. I refrigerate my dough after I mix it, for about 1/2 hour.
In a 5-quart pan, place potatoes, onion, ham and water; bring to boil. Reduce heat and simmer gently until potatoes are done. Add soup and milk; stir to blend. Simmer until serving temperature is reached. Makes 8 servings.
Combine apples and sugar; let stand until juice forms. Add beaten egg, then mix in all other ingredients. Bake at 325° for 45 minutes. Add raisins or nuts if desired.
To make a dish of days, take 8 hours of work, larded with interest, intelligence and well being, carefully cutting out with sharp knife all gristle of conceit and envy. Add 8 hours of sleep mixed with wide open windows. Stir in 2 hours of gardening; and 2 hours reading of history, poetry and fiction; well blended. Add 4 hours of companionship and human kindness, season with mirth, bake in old fashioned religion with cover of sympathy and faith; drain off carefully all enviousness and self-seeking; garnish with children's laughter and herb of old thyme respect. Serve on a platter of everyday life. No family can get enough of it.
Brown ground beef and onion together and drain. Combine with other ingredients and simmer 30 minutes to 1 hour.
Mix ground beef, onion soup mix, rice and Pet milk. When completely mixed, roll into 1 1/2-inch balls. Put oil in frying pan. Place balls in single layer. Fry on medium heat, turning over when brown. Cook until meatballs are browned and no pink in middle. Take meatballs out of skillet. Drain oil out of pan. Mix soup and water in skillet. Add gravy coloring and meatballs. Simmer for 20 minutes on low-medium heat.
Slice stems and ends from peppers; take out seeds. Blanch in boiling salted water for 5 minutes. Drain well. Combine ground beef and remaining ingredients. Stuff peppers and arrange in greased baking dish. Top with ketchup if desired. Bake in oven at 350° for about 45 to 50 minutes. Makes 4 servings.
Smash cookies into crumbs. Set aside a few for topping. Melt butter and mix with cookie crumbs. Press into 9 x 13-inch pan. Freeze for 1 hour. Let ice cream soften. Place ice cream on top and sprinkle crumbs on top. Freeze overnight.
Combine first six ingredients. Chill mixture 1 to 2 hours or overnight. Roll into small balls. Melt paraffin and chocolate chips in top of double boiler. Dip candy into chocolate and place on waxed paper to cool.
Melt margarine and chips. Stir in sugar and pour over eggs. Pour into 2 (9-inch) pie shells which are partially cooked (5 minutes) and bake for 30 minutes at 350°. Serve hot with ice cream.
Heat oven to 425°. Sift flour, baking powder, soda and salt in bowl and stir. Add butter and cut in with a pastry blender. Mix in raisins. Measure buttermilk in a 1-cup measure and beat egg in. Add to flour mixture all at once. Mix with a fork until mixture clings together. Form the dough into a ball and turn out onto a lightly floured surface and knead gently until smooth, not more than 5 turns of the dough. Roll out dough 1/2-inch thick and cut out with 2-inch biscuit cutter dipped in flour. Place on baking sheet about 1-inch apart. Brush tops of scones lightly with milk and sprinkle with sugar. Bake 10 minutes until golden brown.
Whip together until smooth the sugars, shortening, peanut butter, eggs and vanilla. Sift together the dry ingredients and add to whipped mixture. Break off dough by teaspoonfuls, roll into ball, place on ungreased baking sheet and mash with fork. (Optional additions: 1 cup chocolate chips, nuts.) Bake at 350° for 12 to 15 minutes.
Heat milk and sugar to rolling boil, stirring constantly. Boil and stir for 1 minute. Add cocoa. Beat with wire whisk until smooth. Remove from heat. Blend in butter, vanilla and salt. Makes 3 cups. (My family loves this over hot biscuits for breakfast!)
Mix and pour into 3 small unbaked pie shells (or 1 large and 1 small). Bake in 325° oven for about 1 hour.
Combine squash, onion and salt and let stand 1 hour, then squeeze out. Grind ingredients. Bring vinegar mixture to a boil and add squash mixture and bring to a boil again. Add one 7 ounce jar pimento.
Mix cocoa with flour. Combine all ingredients. Pour in unbaked pie shell. Bake at 350° until custard sets.
Brown meat in Crisco in large skillet. Remove meat, leaving in a little fat. Stir in flour, soy sauce, catsup, pepper and beef cube dissolved in hot water. Heat to boiling point. Add beef strips and onion rings. Cover and simmer 30 minutes. Add green peppers, mushrooms and juice. Simmer an additional 10 minutes. Serve with rice.
Rinse crab meat with cold water and dry on paper towels. Mix top 6 ingredients well and spread on muffins. Freeze for at least 30 minutes. They may be kept frozen for weeks. When party time arrives, broil them until they puff up and are bubbly and slightly brown. They just take a few minutes. Serve hot.
Brown meat and drain off excess fat Add seasonings and cook until tender. Simmer for 1 hour on low heat. Grind oysters and mushrooms; add to meat mixture. Moisten bread with water; squeeze out excess water. Break up and stir into dressing. Mix well and continue to cook about 30 minutes more on very low heat. Season to taste with salt, pepper and garlic powder. (Salt in oysters will make a difference.) Serve hot or can be served cold on a sandwich.
Mix together all ingredients, except bread crumbs, in a casserole. Place bread crumbs on top. Bake for 1 hour at 350°.
Drain pineapple and fruit cocktail, reserving pineapple juice. Combine juice, pudding mix and Tang. Stir well. Add all fruit to this mixture. Chill.
Beat cream cheese with fork; add other ingredients, saving some pecans to cover unmolded ball. Place in bowl and chill overnight.
Mix graham cracker crumbs, 1/4 cup sugar, and butter until blended. Press into bottom of 13x9-inch pan. Beat cream cheese, 1/4 cup sugar, and 1/4 cup milk until blended. Spread over crust. Pour 2 3/4 cups milk into a large bowl. Add pudding mixes and blend well. Pour over cream cheese layer. Let stand 5 minutes or until thickened. Cover with whipped topping. Refrigerate 4 hours or overnight.
Beat butter and sugar together until creamy. Add gradually, the remaining ingredients. Form into small balls. Place 1 inch apart on lightly greased cookie sheet. Press down with spoon. Bake 10 minutes at 350°. Cool and sift 10x sugar on each.
Cut out stems and chop up (put aside). Mix ingredients together and add chopped stems. Stuff mushrooms; cook at 350° for 20 to 25 minutes.
Stir flour and sugar together. Add beaten eggs. Mix together. Pour over peaches in a bowl. Stir until peaches are coated. Pour in shell. Bake for 35 minutes at 400°.
Mix all ingredients well and allow to stand for 10 minutes. Form into balls and roll in additional bread crumbs. Fry in 1/2-inch of oil, turning frequently.
Rub inside of fondue pot or saucepan with cut edge of garlic, then discard. Simmer wine in fondue pot, blend in soup. Combine Swiss cheese and cornstarch then stir into soup mixture. Heat until cheese melts, stirring occasionally. Great with cubes of French bread and apples.
Heat oil and add all other ingredients. Fry for 6 minutes over medium heat. Reduce heat and simmer 15 more minutes. May serve with white rice. Serves 6.
In 4-quart saucepan, heat sausage until brown. Drain and save 1/4 cup of sausage drippings. Return to pan. In drippings over medium heat, cook apples, onion and celery until done, about 10 minutes. Remove from heat. Add sausage meat and remaining ingredients. Stir until well mixed. Bake, if desired, for 30 to 40 minutes at 350°.
Mix all together. Store in airtight container. Use 3 teaspoons per cup of boiling water. Really good on a cold winter day.
Grate cheese and mix all together. Roll into balls and bake 15 to 20 minutes at 375°.
Pour in crust and bake at 350° for 35 to 45 minutes.
Mix beans and taco mix and heat until warm in the microwave. Spread on a large plate and cool (I use a bright blue plate). Add a few drops of lemon to the avocados and spread on the beans. Layer on the remaining ingredients in the order listed. Top with grated cheese and alfalfa sprouts. Serve with corn chips and salsa.
Cream sugar and oil. Add eggs. Mix in flour, cinnamon, baking powder, soda and salt. Fold in carrots, raisins and some nuts. Bake in 2 layers for 30 to 40 minutes at 300°. Frost with caramel icing.
Combine cream cheese and mayonnaise and beat with mixer until blended. Stir in fruit cocktail. Whip the cream until soft peaks form. Fold cream into the fruit mixture. Pour into a 12 x 7 1/2-inch dish. Cover and freeze. To serve, remove salad from freezer and let stand at room temperature for about 10 minutes. Cut into squares. Serve with lettuce. Serves 10 to 12.
Mix and pour in raw pie crust. Bake for 30 minutes in a 350° oven until brown and done. Will shake a little in middle.
Must use counter top electric mixer. Mix first five ingredients on low speed until lumps are dissolved, then beat at highest speed while adding butter. Mix until blended. The longer the frosting is beaten, the lighter it will be. You must have a strong mixer!
Cream butter; add sugar and beat until light and fluffy. Add eggs and blend into creamed mixture. Melt chocolate, cool and beat into creamed mixture. Add peppermint extract. Turn mixture into crust. Chill 3 to 4 hours. Spread with whipped cream, to which powdered sugar has been added. Top with crushed peppermint candy.
Drain corn well. Add sour cream, grated cheese and onion to corn and mix. Pour in 9 x 13-inch Pyrex dish. Cover with Ritz cracker crumbs and squeeze liquid butter over the crumbs or melt 3/4 stick of butter and pour over the top. Bake at 350° about 30 minutes.
Melt chocolate and butterscotch chips with condensed milk over hot, not boiling, water. Stir occasionally until mixture begins to thicken. Add chopped nuts and vanilla. Cool for about 1 hour. Butter ring mold and place the 3/4 cup walnut halves around bottom. Spoon mixture in mounds onto walnuts. Decorate with remaining 1/4 cup walnuts. Chill in refrigerator until firm enough to slice. Keeps well in tightly covered container after it is once set.
Spread 3/4 cup of the cheese in the bottom of the shell. Beat milk, eggs and seasonings in a bowl to blend. Just before baking, spread the drained spinach on the cheese. Pour liquid to fill the shell to within 1/8-inch of the top. Sprinkle on the remaining cheese and the butter. Cut into dots. Bake for 25 to 30 minutes.
Preheat oven to 450°. Mix chicken, zucchini, squash, red peppers, salt, pepper, fennel seed, rosemary, garlic and oil in 15 x 12 x 2-inch pan. Bake uncovered 15 to 20 minutes until vegetables are tender and chicken is not pink. Cook fusilli, drain and transfer to a large bowl. As soon as chicken and vegetables are done, broil 4-inches from heat 2 to 3 minutes until lightly browned. Add to fusilli, along with pan juices and basil, mix and serve. Sprinkle with the cheese. Serves 4.
Cook ground beef and 1/2 cup of the onion in skillet until browned. Drain. Stir in barbecue sauce. Spoon into ungreased 9 X 13 baking dish; sprinkle with cheese. Set aside. Mix together baking mix, milk and eggs until blended. Pour over beef mixture. Sprinkle with remaining onion. Bake at 350 degrees for 25 minutes or until crust is light golden brown. Make 8-10 servings.
Lay pork chops in baking dish. Season with salt and pepper. Top each chop with a slice of onion and lemon, 1 tablespoon brown sugar and 1 tablespoon catsup. Cover. Bake in a 350° oven for 1 hour. Remove cover and bake 15 minutes longer or until chops are tender and brown, basting occasionally. Makes 4 servings.
Fry ground beef with salt, pepper and onion. Combine with potatoes. Line pie plate (glass) with one pie crust. Put a layer of potatoes with meat and a layer of peas and carrots. Make another layer of each. Top with another pie crust. Bake at 400° for about 20 to 25 minutes.
Cream the butter and sugar. Add syrup, milk, eggs, salt and vanilla. Mix thoroughly. Add coarsely broken nuts. Pour into uncooked 9-inch pie shell. Bake in a 350° oven for 10 minutes, then reduce heat and bake in a 275° oven until firm, about 45 minutes.