HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a mixing bowl toss together the graham cracker crumbs and the melted 1/2 cup butter. Press crumb mixture onto bottom of a 13 x 9 x 2-inch baking pan. In a small bowl beat the remaining 1/2 cup butter about 30 seconds until softened. Add powdered sugar; beat until fluffy. Beat in eggs. Spread egg mixture over crumb mixture. Slice bananas lengthwise into halves and arrange over egg mixture. Spoon pineapple over bananas. Spread Cool Whip. Sprinkle with nuts, if desired. Cover; refrigerate at least 4 hours.
Chop ham into small squares. Chop the green stems of onion. Mix with cream cheese. Roll into a ball. (Optional: Roll in chopped nuts.) Serve with crackers.
Spread turkey heavily with mayonnaise using pastry brush. Place in brown bag. Fasten bag ends together. Place bag on rack in pan. Bake at 325° until done. Chicken or small birds may be used instead of turkey. Split sack containing bird. Bake 10 minutes.
Mix together and shape into balls (size of large marble). Brown; pour sauce over meatballs in large casserole dish.
Melt butter and add cracker crumbs. Reserve 1/2 cup. Grease 2-quart casserole dish. Add grated zucchini, onion, egg, garlic powder, cheese, salt, pepper and unreserved cracker crumbs and butter. Mix well. Top with the reserved 1/2 cup cracker crumbs and butter. Bake at 350° for 50 to 60 minutes.
Mix all ingredients together. Grease 2-quart casserole. Pour mixture into casserole and top with buttered croutons. Bake at 350° for 30 minutes.
Layer ingredients in a 13 x 9 x 2-inch casserole in the following order: bread cubes, cooked sausage, green peppers and cheese. Beat together eggs, milk, salt and pepper. Pour over layers. Cover with foil and refrigerate overnight. Bake uncovered at 350° for 35 minutes.
Preheat oven to 350°. In medium saucepan, over low heat, melt butter. Blend in flour, onion powder and sugar. Mix until smooth. Cook and stir 1 minute. Remove from heat. Gradually add half and half, stirring until smooth with each addition. Cook and stir over medium to high heat until sauce just comes to a boil and is thickened. Remove from heat. Stir in sherry.
Spread beans on shallow pan or dish. Combine sour cream and salad dressing mix and spread over beans. Add layers of tomatoes, chilies, ripe olives, shredded cheese and avocado, if desired. Serve with thick corn chips.
Combine chocolate and butter; cook over low heat until melted, stirring constantly. Let stand 10 minutes. In bowl, beat eggs with electric mixer. Gradually add sugar and beat well. In separate bowl, combine flour, baking powder and salt. Add chocolate mixture and flour mixture to eggs and sugar. Stir in chopped pecans and vanilla. Spoon into greased and floured 13 x 9 x 2-inch pan. Bake at 350° for 15 minutes or until pick comes out clean. Let cool for 10 minutes.
Cook seasoning in butter until transparent. Add soup and water. Bring to a boil, reduce heat and simmer for 10 minutes. Add salt and peppers and crawfish tails. Simmer, uncovered, for 15 minutes. Add green onions to it before eating each time. This will add color for looks and seasoning. The Etouffee is better if cooked a day before the planned meal.
Place layer of jalapeno and Cheddar cheese dip into center of serving plate and spread almost to edge of plate. Mix taco seasoning and mayonnaise together. Place on top of first layer. Place shredded lettuce around outside of platter. Place all remaining chopped vegetables on top of cheese mixture. Place shredded pepper cheese on top of everything. Now serve with nacho chips and enjoy.
Mix in a medium pot the first 3 ingredients. Combine and add remaining ingredients. Cook over medium heat and stir (about 3 to 5 minutes). It will look like a "globby" mess and you'll be sure it's not turning out, but it will. When it forms a ball in the center of the pot, turn out and knead on the lightly floured surface. Store in an airtight container or plastic bag.
Spread cream cheese in middle of salami slice. Roll around bread stick. Cut sticks in smaller sizes after rolled. Do this just before you serve or bread sticks will become soggy.
Cook beef and onions. Drain off fat. Combine in 2-quart saucepan with juice from drained tomatoes and spices. Bring to boil, then simmer 20 minutes. Add tomatoes and paste. Bring to boiling; serve over spaghetti.
Beat eggs. Add flour, salt and milk; mix well. Add remaining ingredients and mix. Pour into greased 8 x 12-inch Pyrex dish. Bake at 350° for 35 minutes.
Mix coconut and milk together. Roll into balls, then roll in dry, small box of Jell-O. Place in an airtight container and refrigerate.
Preheat oven to 350 degrees. Line a 10 inch iron skillet with aluminum foil, allowing extra foil to hang over edges. This will be used later for removing torte from skillet. Cream together the butter, 3/4 c. sugar, brown sugar, and cocoa. Add eggs and beat well. Gradually add flour and then add almond extract, mixing well. Pour into foil-lined skillet. Sprinkle almonds over top of batter and then sprinkle the 1 tablespoon sugar over the top. Bake for 30 to 35 minutes or until toothpick comes out clean when inserted into center of torte. Do not overbake. This should have the texture of a brownie. Remove from oven and then remove torte from skillet, using the foil. Do not remove the foil while torte is still warm. Melt the vanilla chips with 1 tsp. shortening. Drizzle over torte. Melt the chocolate chips with 1 tsp. shortening and drizzle over torte. When cool, remove foil carefully and plate.
Add soda to eggs and buttermilk. Add dry ingredients which are sifted together. Add melted butter. Beat until smooth.
Combine all these ingredients together and bake for 30 minutes in the oven at 350°.
Mix all together. Put in greased casserole dish. Top with 1/4 cup fine bread crumbs, mixed with 1 tablespoon of melted butter. Bake at 350° for 45 to 50 minutes. Good as side dish for prime rib.
Roll out cookie dough. Pat out dough in greased 9 x 13-inch pan. Bake 12 to 14 minutes at 350°. While warm, put morsels over the cookie dough. Put back into oven for 5 minutes.
Mix all ingredients in a saucepan; heat to a slow boil. Cool and store in Ziploc bag and freeze. The sauce will not totally freeze, so you can take out as much as you need.
Sift all dry ingredients together; cut in shortening or butter until mixture resembles coarse corn meal. Add milk and mix briefly or until dry ingredients are moistened. Place on a floured board and knead gently about 10 times; roll out to about 1/2-inch thickness. Place on baking sheet and bake at 450° for about 10 minutes or until golden brown. Yield: 2 dozen biscuits.
In a 5-quart saucepot, cook macaroni as directed; drain. Return to saucepot; keep warm. Meanwhile, in 2-quart saucepan over medium heat, melt butter or oleo. Add onion and cook until tender, stirring occasionally. Stir in flour until blended; cook 1 minute. Gradually stir in milk, bouillon, salt and pepper. Cook until thickened and smooth, stirring constantly. Stir in tuna and heat through. Gently toss macaroni in saucepot with tuna mixture. Spoon mixture into warm bowl; garnish with parsley.
First, cut it, cut it, cut it. Then you cook it long, long. Then you eat it.
Crumble raw beef in bottom of 10 x 10-inch casserole dish. Spread soup evenly over top of meat. Place Tater Tots on top. Bake uncovered at 350° for 45 minutes or until bubbly and Tater Tots are brown.
Place serving portions of fish in a 12 x 7 1/2 x 2-inch greased baking dish. Combine margarine, lemon, onion and seasonings and pour over fish. Cook until fish flakes at 350° (approximately 25 minutes). Remove serving portion onto plate and top with melted cranberry sauce, garnished with parsley.
Save juice from the fruit. Add water to make 3 cups. Put juice and water in pan and add pudding mixes. Cook until thick. Set off stove and cool for 20 to 30 minutes. Stir 1 time. Pour over fruit and chill.
Brown and drain hamburger. Crumble hamburger on bottom of greased casserole dish. Add salt and pepper. Layer potatoes, carrots, onions and celery. Combine water with soup and pour over vegetables. Bake at 375° for 1 to 2 hours.
Lightly grease a 10 x 1 1/2-inch pan. Sprinkle chicken, mushrooms, onion, salt and cheese in pan. Beat remaining ingredients until smooth. Pour in pan.
Mix until smooth sugar, salt, egg and Crisco. Dissolve yeast powders in warm water. Add to first mixture. Then add plain flour. Knead until smooth. Cover and refrigerate for several hours or until yeast rises. Knead and cut with biscuit cutter. Put in greased pan and let rise 45 minutes. Bake at 450° until done.
Mix together all ingredients and put into baking dish, approximately 8 x 8-inch size. Cut 4 strips bacon into pieces. Lay on top of bean mixture. Bake at 350° for 45 minutes, covered, and then 15 minutes, uncovered.
Melt butter. Stir in Cheez Whiz until fairly smooth. Mix in garlic and mayonnaise. Fold in shrimp. Spread on English muffins. Freeze until firm (about 1 1/2 hours). Cut each muffin in eighths. Place in freezer container and keep in freezer.
Roll dough into 9 x 12-inch rectangle. Spread with margarine and sprinkle with cinnamon. Spread chopped apples, raisins and pecans over dough. Roll up like a jelly roll. Cut into one-inch slices. Place on oiled baking sheet and let rise until nearly doubled in size. Bake at 350° for 25 to 35 minutes or until done. Calories: 183.
Melt butter in a 10 x 15-inch baking dish in a 400° oven. Stir in onion, garlic, basil and pepper. Place chicken in butter mixture; then turn over. Bake until chicken is done, about 45 minutes.
In medium bowl, combine flour, sugar and salt; add oil and milk. Blend well. Pat into 9-inch pie pan, fluting edges if desired. For baked pie crust, bake at 425° for 10 to 12 minutes to fill with desired filling and bake as filling recipe requires.
Combine the water, sugar, cornstarch and gelatin in a saucepan; bring to a boil and cook until thickened. Cool. Pour glaze over fruit in pie shell and chill.
Melt butter; add sugar, eggs and dry ingredients which have been sifted together. Add vanilla and nuts. Place in a greased pan (about 8 x 10-inch). Bake at 300° for 35 minutes. Sprinkle with 4x sugar while warm.
Break the crackers into small pieces and place in a medium bowl. Drain the juices from the salmon over the crackers and toss. Add the salmon to the bowl with the crackers. Add the eggs, onion, pepper and salt. Toss to combine.
Beat together the sugar, syrup, salt, flour and eggs. Add vanilla, nuts and butter. Pour into a 9-inch deep dish unbaked pie crust. Bake at 300° for 1 hour.
Combine tomatoes, cheese, 1/2 teaspoon oil, rosemary, pepper and garlic in small bowl.
Cube bread into 9 x 13-inch pan. Put sausage on top of bread. Sprinkle with cheese. Beat eggs and 2 1/4 cups milk and pour over cheese. Cover and refrigerate overnight. Next day, mix 1/2 cup milk with mushroom soup and pour over top. Bake, uncovered, at 300° for 1 hour and 15 minutes.
Preheat oven to 400°. In a large bowl, combine dry ingredients including nuts. In a smaller bowl, combine liquid ingredients. Add liquid to dry and mix only until moistened throughout. Spoon batter into lined muffin cups. Bake 20 minutes until golden brown.
In skillet, combine browned beef and spices with tomatoes in skillet. Heat through. Cover bottom and sides of 13 x 9-inch baking dish with tortillas. Pour beef mixture over tortillas. Place a layer of tortillas over beef mixture. Combine cottage cheese and Jack cheese; pour over tortillas. Bake for 30 minutes in 350° oven. Remove from oven and sprinkle with remaining ingredients over top. Serve with sour cream and salsa if desired.
Melt peanut butter and butterscotch chips. Mix in noodles and nuts; coat well. Drop by teaspoon on wax paper. Place in refrigerator to chill.
Mix the first 3 ingredients well. Add eggs and zucchini. Sift together the dry ingredients and add. Bake 1 hour and 10 minutes at 325°.
Wash and clean chicken backs and gizzards, leaving fat on backs. Split backs in half. In a large pot, cook for 45 minutes the chicken backs, gizzards, celery, onions, green pepper, potatoes, salt, pepper, garlic powder, carrots and water. Add the remaining ingredients after the mixture cooks. Okra may be omitted if you dislike it. Cook for another 15 minutes. Serve in bowl or cups. Soup will be thick like a stew. Good with corn bread or crackers. Good hearty eating. Enjoy!
Line 9 or 10-inch spring-form pan with ladyfingers. Do not pull each one apart. Line up in sheets (single sheets). Line the sides first and then the bottom filling in the large cracks.
Spray an oven pan with Pam. Place chicken breasts in pan. Mix the vegetables with the cream of mushroom soup. Sprinkle Mrs. Dash and Parmesan cheese over all. Bake at 350° for one hour or until juices run clear.
Cook all ingredients, except spices and shrimp, in oil for 5 minutes. Add 1 cup of water and cook down for 30 minutes. Add remaining ingredients, except shrimp; cover and simmer for 30 to 40 minutes. Add water, if needed. Add shrimp and cook 20 minutes longer. Serve over cooked long grain rice.
Mix first four ingredients together in a saucepan. Will be thick. Add 2 cups water. Cook to full boil. Cool for 5 minutes.
Soften cream cheese to room temperature. Whip until fluffy. Gradually add milk, lemon juice and vanilla. Pour into crust. Chill before garnishing top with pie filling.
Cook together the water and cranberries. When soft, add sugar and cook 5 minutes. Pour mixture over gelatin. Let cool. Add remaining ingredients; mix well. Pour into mold. Chill well.
Pour juice of salmon into measuring cup. Set aside. Put drained salmon into mixing bowl. Add 1 egg; use fork to break up salmon, taking out bone. Mix real well. When gummy, add flour and mix well with fork. May add pepper. Take 1/4 cup of salmon juice and add 1 heaping teaspoon baking powder to juice; beat with fork. It will foam. After foaming, add to salmon mixture. Mix well (it will be thin).
Pour 1/4 cup oil into 9 x 13 x 2-inch Pyrex baking dish. Flour and salt chicken pieces and place the pieces, skin side down, in a single layer. Bake 30 minutes at 400°. Turn chicken and pour sauce over chicken. To make sauce, use the 1/4 cup olive oil and add all other ingredients to it. Bake another 30 minutes. Serves 4 to 6.
Saute onions until brown. Combine all ingredients in large pot and bring to a simmer. Do not boil. Makes about 2 quarts. Keep in refrigerator up to 10 weeks.
Blend eggs, sour cream, bananas and yellow cake mix for 2 minutes. In a separate bowl, mix oleo, frosting and rolled oats together for the filling.
Put all ingredients in large bowl and mix well with both hands. Form into ball and roll in chopped pecans. This recipe makes two cheese balls.
Wash greens thoroughly. Cook in small amount of salted water until tender and drain well. Chop if leaves are large. Add onions. Cook bacon until crisp. Remove and set aside. To bacon drippings, add vinegar, mustard, sugar, salt and pepper to taste. Add to hot vegetables. Garnish with egg slices and reserved bacon, crumbled. Serves 4.
Brown hamburger. Add cabbage, onion and tomato sauce. Add 2 cans of water. Add garlic, salt and pepper. Simmer for 30 minutes. Serve over rice. Serves approximately 5.
Mix together rice, green pepper and onion. Put in glass baking pan (with a lid). Place chicken on top of rice, pour all soup on top of chicken. Add salt and pepper, if desired. Cover and cook at 375° in oven until chicken is done (about 1 1/2 hours).
Mix first three ingredients, put broken pretzels in bowl and pour oil mixture over the pretzels. Soak 10 minutes, then stir often. Pour on a cookie sheet and bake for 5 minutes at 325°.
Combine dry ingredients. Cut in shortening with pastry knife until it resembles cornmeal. Combine egg, vinegar and water in a bowl. Stir into flour mixture. Divide dough into 4 equal parts. Shape into balls. Wrap tightly and chill. May be frozen for 1 week in refrigerator.
In mixing bowl, combine warm water, yeast, sugar, salt and olive oil. Mix well. Gradually work in enough flour to make a soft dough that leaves the sides of the bowl and does not stick to hands. Turn onto a lightly floured board. Knead until smooth and elastic. Place in greased bowl. Cover and let set 20 minutes. Shape dough into balls about the size of oranges and flatten slightly. Place the balls on floured surface and keep covered with a dish towel to prevent dough from drying. Let set 5 minutes.
In a shallow casserole dish, combine fruit, sugar, 1 tablespoon flour and cinnamon. In a medium bowl, mix 2/3 cup flour, baking powder and brown sugar. Cut in butter until mixture is the size of small peas. Stir in milk until moistened; add more if necessary. Drop dough by spoonfuls onto fruit. Bake at 400° for 30 minutes or until toothpick inserted into crust comes out clean. Let stand 5 minutes. Makes about 6 servings.
Brown meat and onion. Blend soup, milk and chili powder in saucepan. Crush chips.
Mix all ingredients except 1/2 cup of cheese and butter. Spread in 8 or 9-inch greased dish. Sprinkle cheese on top. Pour butter over cheese. Bake 20 to 25 minutes at 350°.
Combine all ingredients. Bake at 350° for 10 to 12 minutes. Makes 12 to 16 cookies.
Place broccoli in the bottom of the pastry shell. Cover with chicken and cheese. Beat together eggs, cream, salt and pepper. Pour over the broccoli, chicken and cheese. Bake at 375° for 35 to 40 minutes or until knife inserted near center comes out clean. Cool slightly before serving.
Mix beans, soup and mayonnaise; pour into casserole dish. Sprinkle with Parmesan cheese and almonds. Bake at 350° until bubbly and brown on top.
Mix all together. Pour into 2 greased bread pans. Bake 1 hour at 350°; glass pans, bake at 325°.
In a bowl, whisk milk and pudding mix for 2 minutes. Add banana, strawberries and pineapple. Dollop with whipped topping. Drizzle with chocolate syrup, sprinkle with pecans. Top with strawberries and bananas.
Peel, chop and core apples. Fill crock-pot with apples. Sprinkle with sugar, cinnamon, salt and cloves. Cook on high for 12 hours or to desired thickness. Yields 4 cups.
Pour boiling water over molasses, oatmeal, brown sugar and shortening. Mix well and let stand until lukewarm. Dissolve yeast in lukewarm water. Mix together. Gradually add flour, rye flour and salt. Knead well. Let rise in warm place. Form into 2 loaves. Let rise again. Bake at 350° for 45 minutes. Serve proudly.
Ground beef with onion, celery, green pepper, salt and pepper, then add remaining ingredients and bake at 300° for two hours.
Heat cider with cinnamon stick to boiling; cover and simmer 5 minutes. Stir in rest of ingredients and simmer 5 minutes longer.
Simmer all ingredients, except fruit slices, together for 15 to 20 minutes or until ready to serve. Add sliced lemon and orange to punch bowl when ready to serve. Serves 15 to 20 people.
In skillet, saut onion in butter until tender. In large bowl, combine ham, chicken, peppers, olives, soup, sour cream, salt, pepper and onion. Fold in noodles. Pour into greased 2 1/2-quart baking dish. Sprinkle with the Parmesan cheese. Bake, uncovered, at 325° for 45 minutes or until bubbly. Makes 6 to 8 servings.
Cream the shortening and sugar. Add egg and sour cream. Add dry ingredients, mixing well. Fold in dates, nuts and cherries. Bake at 350° to 375° for 12 minutes. Makes about 5 dozen.
Beat eggs until fluffy. Melt margarine. Mix sugar and eggs. Add coconut, buttermilk and margarine. Mix well. Pour mixture into unbaked pie shell and bake at 350° for one hour.
Brown meat, onion and garlic together. Add remaining ingredients and simmer 1 1/2 hours. Serve hot. May garnish with Cheddar cheese or sour cream.
Mix all ingredients well. Mixture should be very stiff and in a large, round shape. Pinch off small amount and roll into cocoon shape. Place on a large cookie sheet close together but not touching (Cocoons will not rise). Bake at 300° for 30 to 45 minutes. Roll in powdered sugar while hot.
Preheat oven to 350°. Place chicken breasts in a 9 x 13-inch baking pan. Layer Swiss cheese slices over chicken. Mix together 2 out of the 3 soups with milk. Place soup mixture over the cheese. Bake for 1 hour and 15 minutes. Take dish out of oven and sprinkle bread crumbs over chicken. Bake for another 15 minutes.
Make Peanut Sauce; set aside. Remove chicken from bones and cut into bite size pieces (about 3 cups). Toss lettuce, chicken, parsley and onions in large bowl. Place lettuce mixture in center of large serving plate. Arrange noodles around edge of plate. Sprinkle peanuts over lettuce mixture. Drizzle sauce over salad. Makes 6 to 8 servings.
Combine all ingredients and press into greased 9 x 6-inch loaf pan. Bake at 350° for 1 hour. Contains 180 calories per serving.
Grease a 9 x 13-inch pan; spread pecans and coconut on bottom. Mix cake according to directions on box. Spread over nuts and coconut. Melt the cream cheese and margarine together (microwave is easiest way). Add the box of confectioners sugar. Pour this mixture over the cake batter. Bake at 350° for 40 to 50 minutes. Cool and serve out of pan. Top with Cool Whip.
Combine cocoa, oil and sugar. Add eggs one at a time. Add vanilla and other ingredients. Chill dough. Shape in small balls and roll in powdered sugar. Bake 10 to 12 minutes at 350°.
Put the ingredients into a large mixing bowl in order given, without mixing. With electric mixer, blend and then beat at high speed for 5 minutes. Grease and flour a 10-inch tube pan; pour batter into the pan and bake at 350° for 1 hour and 15 minutes. Let cool in the pan before removing.
Grease and flour a 10-inch Bundt pan. Combine butter, pecans and coconut; spread on bottom of pan. Combine cake mix, sour cream, eggs, water, oil, lemon and extract; beat for 2 minutes. Spoon on top of other batter in pan. Bake at 350° for 45 to 50 minutes. Cool 10 minutes. Remove to platter, drizzle with glaze that has been made with 1 cup powdered sugar and 2 teaspoons lemon juice.
Cream Crisco and brown sugar. Add the rest of ingredients and mix well. Roll dough into walnut sized balls. Dip in sugar and place sugar side up and 3-inches apart on greased cookie sheet. Sprinkle cookies with water for a cracked surface. Bake at 375° until done. Don't overbake or they will be hard. Can chill dough overnight.
Drain beets, reserving 2 tablespoons juice. Set beets and juice aside.
Mix butter, sugar and eggs; beat until light and fluffy. Add almond extract. Stir in flour. Add baking powder until smooth. Spoon pie filling over cake in a 13 x 9-inch pan. Bake at 350° for 45 to 50 minutes.
Mix all ingredients, except bacon. Pour into baking dish. Lay bacon strips on top. Bake in 350° oven for 45 minutes.
In large bowl, sprinkle apricots with lemon juice. Combine sugar, flour and nutmeg. Add sugar mixture to apricots; toss to coat fruit. Fill a pastry-lined 9-inch pie plate with apricot mixture; dot with butter. Put on top crust. Seal and flute edge. Bake at 375° for 20 minutes. Check to see if crust is browning. If brown, cover edges with foil and bake at 375° for another 25 minutes until golden brown. Cool on rack before serving.
Brown onion in margarine. Combine with soup, broth and chilies. Add chicken and heat. In large baking dish (9 x 13-inch) place a layer of tortillas, layer of soup mixture. Repeat layers as needed. Top with cheese. May be frozen. Bake at 350° for approximately 30 minutes or until bubbly.
Mix all ingredients in a large bowl. Fill a shaker for daily use. Store remainder in a tightly covered container. It has a long shelf life and can be used on all kinds of recipes.
Over medium heat, cook potatoes, onion, garlic and bay leaves in a saucepan for 5 minutes until onions are translucent. Add remaining ingredients, except fish. Boil until vegetables are tender. Add fish and heat until cooked through. Add salt and pepper to taste.
Cut meat into 1-inch cubes and place in marinating dish. Mix all other ingredients and pour over meat. Cover and refrigerate overnight, stirring occasionally.
Wash fruit and slice thinly. Remove seeds. Place lemon slices in a large bowl. Cover fruit with sugar. Let stand for 10 minutes, then press firmly with potato masher to extract juice. Add water and continue to press fruit until liquid is well flavored. Add ice cubes. Yields 1 gallon.