HumbleIntelligence/food-ner-1-Million huggingface dataset:
Use a 9 x 13-inch Pyrex container. Melt margarine and combine with the graham cracker crumbs. Spread in bottom of pan. Spread chocolate chips, coconut and pecans. Pour Eagle Brand milk on top. Bake at 350° for 25 minutes or until golden brown. Let cool thoroughly and cut in squares.
Brown meat, onions and bell peppers and salt and pepper. Drain off fat. Add rotel tomatoes and tomato sauce and chili powder. Cook over medium heat for 10 minutes. Stir in macaroni. Simmer for 15 minutes or until ready to serve.
Add water and sugar to cranberries and simmer 10 minutes. Add can of pineapple, nuts, jello and apple. Pour into mold or Pyrex dish. Refrigerate overnight.
Season 2 pounds ground beef and form into patties. Make an indentation in each pattie and fill with Stove Top stuffing. Place in roaster. Mix together any cream soup (chicken, mushroom or celery), ketchup and Worcestershire sauce. Pour over top of the patties. Bake 1 hour at 350°.
Sift together flour, baking powder, soda, sugar and salt in bowl. Stir cornmeal into mixture. Combine eggs, butter and buttermilk. Stir liquid ingredients into cornmeal mixture with fork. Bake in greased 8-inch square pan at 400° for 40 minutes.
Mix sugar and flour together in large bowl. Mix water, oil, margarine and cocoa in a saucepan. Bring to a boil and boil 1 minute, stirring constantly. Add sugar and flour to the mixture and stir well. Then add buttermilk, eggs, soda and salt. Pour into greased and floured pan. Bake at 350° for 45 minutes.
In a skillet or wok, saute onion and garlic in oil until tender. Add cabbage; cook and stir until crisp-tender, about 5 minutes. Reduce heat; add soy sauce, sugar and pepper. Cook and stir for 3 to 5 minutes or until cabbage is tender. Serves 6.
Mix all ingredients together. Pour in greased iron frying pan. Bake at 350° for 1 hour. Cut in triangles and serve hot.
Brown ground meat. Drain. Add all canned ingredients to meat. Grate cheese. Layer in a large dish: chips, meat sauce and cheese. Microwave until cheese melts.
In a 4-quart microwave-proof mixing bowl, combine chocolate, butterscotch and butter. Cook on 70 (Roast) for 5 minutes or until melted. Stir. Fold in marshmallows and nuts. Spread in a buttered 13 x 9-inch pan. Refrigerate until set (about 2 hours). Cut into squares. Makes 45 servings.
In a large bowl, combine milk, 1 cup water, shortening, sugar and salt. Mix well. Add yeast, dissolved in 1/4 cup water and 1/2 of the flour. Beat for 1 minute. Add enough additional flour to make a soft dough. Knead until smooth and elastic with bubbles under the surface (10 to 12 minutes). Place in greased bowl, cover and let rise in a warm place until doubled. Punch down, cover and let rise again until doubled. Shape into two loaves and place in greased loaf pans. Grease top of loaves lightly. Cover. Let rise. Bake 375° for 30 to 40 minutes.
Set 1/4 Bleu cheese to the side and blend remaining ingredients in a blender. Add remaining Bleu cheese. Add garlic salt and pepper to taste, optional.
Brush pork cutlets with mustard on both sides. Coat with bread crumbs. Heat 1 tablespoon oil in a large, preferably nonstick skillet, until hot, but not smoking. Fry cutlets in 2 batches, 2 minutes per side, until golden brown, adding more oil as needed. Serve with lemon wedges. Serves 4 with 295 calories per serving. Exchanges: 1/2 starch/bread; 3 lean meat; 1 1/2 fat.
In a bowl, combine celery, onions, chicken, cheese, eggs, nuts and noodles.
Place all dry ingredients in a mixing bowl and mix with electric mixer. Add the liquid and mix until smooth. Place in a greased 8 x 12-inch pan and bake at 400° for about 30 minutes.
Mix all together. You can stuff mushrooms or celery or spread on crackers or bread. Put under broiler for 5 minutes, until bubbly.
Brown chops in skillet. Drain fat. Season with salt and pepper. Remove chops from bone and cut into bite size pieces. Add water and celery. Cover. Simmer 30 minutes. Stir in rice. Cover and cook 20 minutes or until rice is tender.
Preheat oven to 475°. Place large skillet with 5 tablespoons of bacon drippings in oven. When skillet and drippings are very hot, pour drippings in cornmeal mixture. Stir and pour back into skillet. Bake for 15 minutes or until done.
Cook macaroni in boiling water with 5 1/2 Tbsp salt. Drain and rinse. Add macaroni to slightly beaten eggs, grated cheese and remaining salt and pepper. Place in 10 x 20 inch pan. Bake 350° for 1/2 hours or until firm. Cut into two inch squares. Serve at once.
Drain fruits. Dissolve gelatin in juices from fruits with water added to make 2 cups. Add fruits and nuts. Pour into mold and refrigerate until set. After set, sprinkle with coconut.
In medium bowl, stir sandwich spread, tuna and relish. Add eggs and onions and toss until blended. Makes 3 (1/2-cup) servings.
In a small mixer bowl, thoroughly mix all dry ingredients (except raisins). Combine buttermilk and margarine in a saucepan and heat on low until liquid is very warm (margarine does not need to melt). Gradually add liquid to dry ingredients; beat 2 minutes at medium speed, scraping bowl occasionally. Add 1/4 cup flour; beat at high speed for 2 minutes, scraping bowl occasionally. Stir in raisins and enough additional flour to make a soft dough. Cover; let rise in warm place until doubled in bulk. Punch dough down and turn out onto lightly floured board. Knead 20 times, forming a smooth, round ball. Place on greased baking sheet; press dough to flatten into an 8-inch circle. Cover; let rise until doubled in bulk. Sprinkle dough lightly with flour, then cut a shallow cross in top of dough. Bake at 350° for 30 minutes or until done. Cool on wire rack.
Preheat oven to 350°. Wash and thinly slice zucchini. Peel and thinly slice tomatoes and onions; divide onion into rings. In a deep sided 3-quart casserole, place a layer of zucchini, tomatoes and onion rings. Sprinkle a bit of salt, pepper, brown sugar and basil over the onions. Add a liberal handful of crumbs, a few bits of butter and a handful of cheese. Repeat twice, the top layer should be cheese. Bake, covered, for a total of 1 1/4 hours. Remove lid after 1/2 hour and continue baking for another 45 minutes or until the center is bubbling hot.
Layer 1: Melt butter in large square baking dish. Add graham cracker crumbs and 1 tablespoon of sugar. Pat down smooth in pan.
Place bread, sausage and cheese (stir). Mix rest of ingredients and pour over top of meat, bread and cheese. Refrigerate overnight. Use 9 x 15-inch pan. Bake uncovered at 350° for 1 hour and 15 minutes.
Mix well; roll out and cut. Bake at about 350° until lightly browned.
Combine all ingredients in 1 1/2-quart glass casserole. Microwave, covered, 16 to 18 minutes, stirring at least twice. Makes 6 servings.
Drain pineapple and oranges well. Mix all ingredients together and dot top of salad with whole maraschino cherries.
Combine butter, yogurt and thyme or basil. Cut potatoes in half lengthwise, leaving 1/4 inch potato next to the skin. (Use rest of potato for mashed potato.) Brush inside of the potato skins with yogurt mixture. Sprinkle with sesame seed. Bake at 375° for 25 minutes, or until crunchy and brown.
Boil the first 3 ingredients together for 5 minutes, then add the jello. Put into jars and seal.
Drain pineapple, reserving syrup; add water to make 1 cup. Heat to boil. Dissolve gelatin in hot liquid; cool. Gently stir in ginger ale; chill until partially set. Blend fruits; fold into gelatin. Turn into 9 x 9 x 2-inch dish. Chill until firm.
Melt butter on low. Blend in flour, salt and pepper. Cook over low heat until smooth and bubbly. Stir in milk. Heat to boiling, stirring constantly, and boil for 1 minute. Add 1 package of torn up dried beef. Stir well. Serve over mashed potatoes or toast.
In small bowl, mix cream cheese, margarine and sugar. In large bowl, beat pudding and milk until thick. Fold in Cool Whip. Add cream cheese mixture and beat together. In flower pot, put layer of cookie crumbs, alternate with pudding mixture. End with cookie mixture. Refrigerate until ready to serve. Add artificial flowers before serving.
Cook bacon; mix all ingredients. Pour in each pie crust. Bake at 350° for 20 to 30 minutes or until done.
Cream together brown sugar, granulated sugar and shortening. Add the eggs, water and soda. Mix together. Add rest of ingredients. Mix together and form into balls. Bake at 375° for 8 to 10 minutes.
Bring sugar, cream and white syrup to a boil. Boil until hardened; test in cold water. When it hardens, put in soda and nuts after removing from stove.
In large skillet, brown ground beef, stirring until cooked through; drain fat. Add taco seasoning mix, seasoned salt, tomatoes, tomato sauce and chiles; blend well. Bring to a boil. Reduce heat; simmer, uncovered, 10 minutes. In small bowl, combine ricotta cheese and eggs. In bottom of 13x9x2 inch baking dish, spread 1/2 of meat mixture. Top with 1/2 of tortillas; spread 1/2 of ricotta cheese mixture over tortillas and top with 1/2 of grated Monterey Jack cheese. Repeat layering, ending with grated cheese. Bake, uncovered, in 350° oven 20-30 minutes until hot and bubbly. Let stand 10 minutes before cutting into squares. Serves 8.
Layer ingredients in the order listed in a sprayed baking dish. Cover and bake in 350° oven for 1 1/2 to 2 hours, until potatoes are done.
Beat eggs until frothy. Add sugar beating well. Sift flour with baking powder and add slowly to egg mixture. Add vanilla. Drop by 1/2 teaspoons onto greased cookie sheet - 3 inches apart. Bake 5 minutes at 400.
Dissolve chicken bouillon in 1 cup water. In a large skillet, brown sausages for 5 minutes. Add chicken breasts and brown 5 minutes. Add all other ingredients, including bouillon, and simmer 5 minutes. Turn off heat and let set 5 minutes.
Preheat oven to 325°. In a small bowl, beat the cream cheese until fluffy. Add the sugar, vanilla extract, chocolate and eggs; mix well. Place the crust on a baking sheet. Pour the mixtures into crust. Bake for 35 minutes or until the filling springs back when touched lightly. Cool on a wire rack. Spread the cherry pie filling over the top. Chill until ready to serve.
Dip chicken in melted oleo and garlic salt. Roll in potato chips. Bake, covered, for 1 hour at 350°. Uncover and bake 30 minutes longer.
Place a large saucepot over high heat and add oil. Add onion and jalapeno pepper and saute until well browned. Add salt, pepper and carrots, cook for 3 to 4 minutes. Add chicken broth, Dijon mustard and lemon juice and simmer for 5 more minutes Add chicken into the sauce, let simmer on medium-low heat for 20 to 25 minutes. Add olives when ready to serve.
*Note: You can use different kinds of fruit and then change the kind of gelatin and food coloring. Also sugar-free gelatin can be used to make this a dieter's delight.
Cook bacon in a large skillet until crisp; remove bacon and drain on paper towel reserving 2 tbsp drippings in skillet. Crumble bacon and set aside.
Spread each bread slice with peanut butter. Top with one slice of pineapple for each sandwich; add slices of bananas. Place remaining slices of bread, peanut butter side down, on fruit. Cut and serve at once.
Remove crust from bread and spread with cream cheese. Cut bread slice in 3 strips. Roll strip around an olive and wrap with 1/3 slice of bacon. Secure with a toothpick. Bake at 350 degrees until bacon is crispy. These freeze well before baking.
Heat juice and seasoning. Pour over gelatin and stir until dissolved. Place in refrigerator to mold.
In a large bowl, combine all ingredients well. Serve immediately or cover and refrigerate until serving time. The longer it sits the better it will taste. Serve with tortilla chips.
Beat the eggs; add the milk, seasonings, butter and corn. Turn the mixture into a shallow, buttered 1 1/2-quart baking dish. Bake in a pan of hot water at 350° until it will not adhere to a knife inserted 1-inch from the edge, about 1 hour.
Melt butter in saucepan and add all other ingredients. Fry wing sections. Place in ovenware dish. Pour sauce over wings and heat.
Fry the corn tortillas individually in a small amount of oil. Cover the bottom of a 13 x 9-inch pan with a layer of the fried tortillas. Spread some of the beans, meat, cheese and onion on top. Pour enchilada sauce over it. Repeat in layers, ending with sauce and olives on the top. Bake at 350° for 45 to 50 minutes. Serve hot with sour cream.
Mix well, roll into balls. Mix 6 oz. butterscotch chips and 1 box paraffin together in double boiler. Dip balls and place on wax paper.
Melt sugar and oleo; add dates. Cook over low heat for 6 minutes. Add pecans, vanilla and Rice Krispies.
Saute onion in melted margarine; add garlic powder, cheese and Ro-Tel tomatoes and peppers. Over low heat, stir until cheese melts. For richer texture, let set overnight or until cooled in refrigerator. Serve hot in chafing dish or fondue pot with crackers and corn chips.
Cut the cakes into 1 to 1 1/2-inch pieces and place on bottom of a 9 x 11-inch pan. Jean recommends Major Market's pound cakes. Mix the 3 milks together and pour over the cakes. Refrigerate 3 to 4 hours. Top with the Cool Whip and refrigerate 3 to 4 hours. Top with the fruit.
In a skillet, saute onion in margarine until tender. Add beans, salt and pepper. Cook until heated through. Serve with sour cream; sprinkle with paprika, if desired. Yield: 8 servings.
Mix 2 packages broccoli according to package directions; cook until moisture is gone or firm. Pour in milk, eggs, 1/2 cup butter, salt, onion and cheese. Pour into casserole dish.
Remove crusts from bread and flatten bread slices with rolling pin. Mix first 4 ingredients. Spread cheese mixture generously on bread slices. Place asparagus on edge of bread (cut to fit) and roll bread with asparagus in center. Cut in thirds. Dip each appetizer in melted margarine. Freeze on cookie sheet. When frozen, store in freezer bags.
Drain and flake salmon; remove skin and bone. Combine salmon with next 6 ingredients. Mix thoroughly. Chill several hours. Roll into 8 x 2-inch log. Combine nuts and parsley; roll log to coat. Serve with snack crackers.
Core peppers and place in a baking dish. Mix the remaining ingredients and fill the peppers. Bake at 350 degrees for 20 to 25 minutes.
Mix all ingredients together. Put in ungreased muffin pan. Makes 12 individual little loaves. Bake at 400° for 15 minutes.
Stir all ingredients with the mashed potatoes, except cornmeal and butter. Add some flour if the mixture is too thin to form into cakes. Dip the cakes into cornmeal and fry in butter until browned on both sides.
Cook squash and onion until done. Mix squash and all ingredients except bread crumbs together. Place in a greased casserole. Top with bread crumbs. Bake at 350° for 35 to 40 minutes.
Preheat oven to 350°. Spray a 9 x 5-inch loaf pan with nonstick cooking spray; set aside. In medium size bowl, chop cranberries with 2 tablespoons sugar. Stir in apples and orange peel; set aside.
Cut butter into flour. Add other ingredients and place mixture into 1 pie shell. Turn other pie shell upside down on top of other pie. Cut or poke holes in top crust for ventilation. Do holes in a pattern if you want something more attractive. Sprinkle a little Sweet 'N Low over the top. Drizzle melted butter or baste it over top. Bake at 350° until brown for 25 minutes or so.
Melt ingredients together slowly, boil 3 or 4 minutes; flavor and put in a cool place. Pan should not be touched until absolutely cold; then beat until resistant and creamy, drop into round balls on waxed paper.
Mix and pour into 1-quart casserole. Microwave on High for 10 minutes. Stir occasionally.
Butter a casserole dish. Place chicken then broccoli in the dish. Mix other ingredients together and pour over the chicken and broccoli. Cover with 1 1/2 cups bread crumbs. Dot with butter. Bake 350 degrees for 30 minutes.
Bake cake in a 13 x 9 x 2-inch pan according to package directions. Cool. Mix pudding according to package directions. With a spatula, spread pudding on top of cake. Drain pineapple well. Press into pudding evenly. Top with Cool Whip, spreading it on also with a spatula. Top Cool Whip with chopped walnuts. Refrigerate.
Mix and form into rolls and wrap in wax paper. Place in refrigerator overnight. Slice in 1/4-inch slices and bake at 350° until lightly browned.
Spray or grease 13 x 9 casserole pan. Line with bread slices, but do not overlap. Top with chicken. Pour on melted butter (can omit if desired). Sprinkle on water chestnuts and dot with mayonnaise. Place cheese slices on next. Mix eggs, milk, and dry mustard together and pour over all. Spoon soup on next. Cover with foil and let stand overnight in refrigerator. Bake at 350° for 1 1/2 hours, uncovered. Add buttered bread crumbs the last 15 minutes.
Store in covered container. Mix 1 part mix to 2 parts hot water. Makes approximately 60 servings.
Wash dry beans. Cover with water. Add 2 tablespoons salt (optional) and soak overnight.
Mix Crisco well, first with sugar, vanilla and anise. Then add eggs. When soft, add flour. Mix well. Spoon onto greased cookie sheet. Bake at 350° for about 20 to 25 minutes.
Brown meat and onion with salt, pepper and garlic powder. Cook macaroni according to directions on box; drain. Mix with meat and onion. Add tomato sauce and chili mix. Pour into casserole dish and top with cheese slices. Bake until cheese is melted. Serves 4 to 6.
Cream sugar and butter. Add eggs. Put teaspoon soda in hot water to dissolve. Sift seasonings with flour; add chopped raisins. Bake at 350° for 12 to 15 minutes. Drop by spoonful on cookie sheet (greased lightly).
Soften cream cheese and cream with sugar. Beat in eggs, salt and vanilla. Pour into unbaked crust. Bake at 350° for 20 minutes. Chill. Top with fresh peaches, strawberries, etc., or canned fruit pie filling and topping.
In saucepan, cook onion and green pepper in butter until tender. Stir in soup until smooth, then add remaining ingredients. Heat, stirring now and then. Serve over toast.
In a large bowl or food processor fitted with the metal blade, combine all ingredients until blended. Refrigerate until ready to serve or up to 2 days. Makes 3 1/2 cups.
Line a jelly roll pan with roll mix and bake according to directions on package. Mix mayonnaise, cream cheese and Ranch dressing and spread over cooled dough. Top with broccoli, cauliflower, carrots, celery, onion, mango, etc.
Combine all ingredients in bowl and blend well with a spoon. Pour into ice cube trays and freeze. When frozen, put 3 or 4 cubes in a glass and pour ginger ale over them. Garnish with cherry, if desired.
In heavy saucepan, place tomatoes, chilies, cheese and hot pepper sauce over medium heat. Heat until cheese melts, stirring constantly.
Combine all ingredients (except sauce). Shape into 1-inch meatballs. Brown meatballs over medium heat. Transfer to a baking dish and pour barbecue sauce over top. Bake, uncovered, at 350° for 30 minutes. Serve warm.
Mix all together and put in covered bowl and refrigerate for 24 hours. Place strips of meat on oven racks and bake for 8 hours at 125° to 150°. Let cool and store in airtight container in refrigerator. Can be frozen.
Wash and dry turkey. Blend flour, salt, pepper and chili powder. Dredge turkey with this mixture. Heat oil in heavy frying pan; add turkey parts. Brown evenly on all sides over medium to high heat. Stir together marmalade, chili sauce, vinegar, Worcestershire sauce and celery seed. Put browned meat into shallow baking dish. Spoon chili mixture over evenly. Cover dish. Bake at 300° for 1 to 1 1/2 hours or until turkey is tender; baste once or twice with sauce that collects in bottom of pan during baking. Good served with hot fluffy rice, green vegetable and salad.
In saucepan, blend soups. Slowly heat through, stirring often. Top with sour cream, chopped tomato and sliced, pitted ripe olives, if desired. Serve with tortilla chips or fresh vegetables for dipping. Makes 2 1/2 cups.
Combine first 4 ingredients in blender. Blend until smooth and frothy, adding more ice cubes if a thicker consistency is desired. Garnish with thin lemon slices.
Set oven at 350°. Mix together. Cook about 25 to 30 minutes.
Mix together flour, pecans and butter; press in 13 x 9-inch pan. Bake 15 to 20 minutes at 350°. Cool. Mix powdered sugar and cream cheese; spread on cool crust. Mix 1/2 Cool Whip with chocolate pudding; spread over cream cheese layer. Top with Cool Whip.
Put all ingredients into blender; mix well. Pour in pie shell. Bake in 400° oven for 35 to 45 minutes or until brown and set.
Mix hamburg, bread crumbs, onion, green peppers and 1 can sauce. Line a pie pan with this. Cook rice. Put on top of meat. Pour 1 can of sauce over this and sprinkle with cheese. Bake at 350° for 30 to 35 minutes.
Saute onions in butter until tender. Prepare broccoli and rice according to package directions. Mix well in casserole dish with soup, milk and Cheez Whiz. Bake at 400° for 25 to 30 minutes or until bubbly.
Whip the cream cheese, Cool Whip and vanilla until creamy. May need to add a little milk. Add powdered sugar and continue whipping for a few minutes. Pour into graham cracker crusts and cool for 2 hours, then add topping/pie filling.
Preheat oven to 350°. Mix first five ingredients together. Beat about 4 minutes. Pour batter into well-greased and floured tube pan. Bake 40 to 50 minutes. Mix powdered sugar and 4 tablespoons of additional muscadine juice together and pour over cake.
Cream butter and sugar. Add milk and beat. Add flour, sifted with baking powder and salt. Add eggs one at a time. Beat well after each addition and beat vigorously. Bake in a well-greased 8 x 8 x 2-inch pan at 350° for about 30 to 40 minutes. Frost with mocha frosting.
Cook chicken until tender. Remove bones and skin. Shred into small pieces and put in baking dish, a layer of chicken, a layer of stuffing, a layer of soup. Put stuffing on top to form crust. Bake at 350° for 1 hour.
Have raisins completely cold before starting. Preheat oven to 350°. Grease lightly 10-inch tube pan. Cream butter or margarine thoroughly; add eggs, one at a time. Beat until fluffy. Sift flour, salt, soda and spices. Add alternately with raisin juice, beating smooth each time. Stir in cold cooked raisins until well distributed; pour into pan. Bake 50 to 60 minutes or until done.
Cream together butter or margarine with sugar. Add pumpkin, egg and vanilla and beat batter well. Sift together flour, baking powder, baking soda, cinnamon and salt. Blend it into the cream mixture. Stir in nuts. Drop the batter from a teaspoon onto a greased cookie sheet and bake at 375° for 10-15 minutes. Cool and spread with icing.
Combine boiling water and coca; stir. Let cool. Sift together flour, sugar, salt and soda. Mix with oil and egg yolks. Add vanilla to cooled cocoa and flour; beat until smooth. Beat egg whites and cream of tartar until stiff. Pour egg yolk mixture in thin stream over entire egg whites, gently folding in with rubber spatula until completely blended. Pour in 10-inch tube pan and bake for 55 minutes at 325°, then turn oven to 350° and bake for 20 minutes more.
Beat butter at medium speed with an electric mixer. Gradually add 2 cups sugar; beat well. Add eggs, one at a time; beat after each addition.
Cut cookie roll into 12 equal slices. Cut each slice into 4 quarters. Put 1 quarter in a miniature muffin pan and bake at 325° for 10 minutes. While cookies are hot, put a miniature Reese's cup in center. Seal edges with spoon, then put 1/2 pecan on top. Makes 48 tarts.
Cut up lettuce in baking dish (flat) with remaining ingredients. Spread 1 cup mayonnaise over top. Sprinkle Parmesan cheese. Cover and put in refrigerator overnight. Before serving, top with boiled eggs (sliced) and bacon bits.
Mix all ingredients; let stand for 30 minutes. Bake at 350° until golden brown.
*For a bigger omelette, use 3 eggs and 3 tablespoons water.
In a greased 9 x 13 inch pan, combine all ingredients. Bake at 350° for 30 minutes.
Combine sausage, cheese and Bisquick thoroughly to make dough. Make into bite-size balls and bake on a cookie sheet for 20 minutes in a 375° oven. Serve piping hot. Makes about 60 small biscuits.
Marinate chicken overnight in dressing. Remove from dressing and bake at 350° until brown.
Preheat the oven to 350°. Grease 9 x 13-inch pan. Mix pecans and coconut. Spread over bottom of pan.