HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine first 3 ingredients in saucepan and boil for 3 minutes. Cool. Add remaining ingredients and chill.
Preheat the oven to 350°. Lightly grease a 9 x 13-inch baking pan. Combine biscuit mix and sugar in a large bowl. Blend well. Add milk and eggs, mixing well. If mixing by hand, about 50 to 60 strokes ought to do it! Pour batter into prepared pan. Pour melted butter evenly over surface. Spoon pie filling over top and sprinkle with cinnamon. Bake for 50 to 60 minutes. Yields 12 servings.
Just mix all of this up together in a bowl and keep refrigerated. It's very simple, easy and good. If you want the fat, use regular pudding and Cool whip.
Wash and prepare vegetables. Combine vinegar, sugar, salt, mustard seed and celery seed; bring to boil. Add vegetables and simmer for 10 minutes. Continue simmering while quickly packing in hot sterilized jars. Fill to 1/8-inch top. Seal immediately.
Clean and finely dice green onions. Peel and finely dice tomatoes. Then, peel and finely mash avocados. Squeeze juice from lemon over mashed avocados; mix well. (Lemon retards discoloration.) Add avocados to onion, tomato mixture. Add salt and pepper to taste.
In bowl, beat softened cream cheese, mustard and milk until well blended. Stir in thawed broccoli, peppers and scallions. Add salt and pepper to taste. Cover and chill. Serve with rice cakes, crackers, breadsticks or vegetables.
Spread rice in 9 x 13-inch pan and sprinkle dry onion soup mix over. Mix together soups and water. Arrange raw chicken on top of soups and water mixture. Bake about 1 1/2 hours at 350°.
Mix first 6 ingredients well. Add remaining ingredients. Drop by teaspoon on cookie sheet. Bake at 350° for 10 to 12 minutes. After 8 minutes, pat down with a spatula.
Pour boiling water over cereal. Let stand. Mix with sugar, eggs and oil. Add alternately the buttermilk and dry ingredients. Add raisins. Store in refrigerator and spoon into muffin pan as you want them. Keeps for 6 weeks. Bake at 400° for 15 to 20 minutes.
Combine 1/2 cup sugar, flour and salt in top of double boiler. Mix in 1 whole egg and 3 egg yolks. Stir in milk. Cook, uncovered, over boiling water, stirring constantly, until thickened. Remove from heat; add vanilla. Spread small amount on bottom of 1-1/2 qt. casserole; cover with layer of Nilla Wafers. Top with layer of sliced bananas. Pour 1/3 of custard over bananas. Continue to layer wafers, bananas and custard to make 3 layers of each ending with custard. Beat remaining 3 egg whites until stiff, but not dry; gradually add remaining 1/4 cup sugar and beat until mixture forms stiff peaks. Pile on top of pudding covering entire surface. Bake in preheated hot oven (425°) 5 minutes or until delicately browned. Serve warm or chilled. Yield: 8 servings of 3/4 cup.
Brown meat in a 2-quart casserole. Drain off fat. Stir in sauce. Cover with Saran Wrap and microwave on High for 4 to 6 minutes. Combine Ricotta and Parmesan cheeses, eggs and 1 1/2 cups Mozzarella. Stuff manicotti with cheese filling. In a 13 x 2-inch baking dish (sprayed with Pam), arrange manicotti in single layer. Add meat sauce to completely cover. Sprinkle remaining Mozzarella on top. Cover dish with Saran Wrap and cook on Medium-high for 30 to 35 minutes, rotating dish 1/2 turn during cooking. Let stand 5 minutes before serving. Makes 7 servings. Can bake in 350° oven for 45 minutes.
In a 9 x 13 pan, dissolve jello in water. Add cranberry sauce. Sprinkle with nuts. Chill until firm.
Flatten chicken between 2 pieces of wax paper. Dredge in flour, seasoned with salt and pepper. Pour clarified butter into frying pan and lightly brown chicken. Add chicken stock, lemon juice and parsley. Bring to a boil and cook for 8 minutes. Serves 4.
Fill a 40-quart pot 2/3 full of water; put rack in bottom. Bring to a boil. Meantime, chop cabbage, kale, onions and celery. Place chopped ingredients in cheesecloth and immerse in boiling water for 7 minutes. Add all the spices in a quart jar; cover and shake well. After 7 minutes, remove chopped greens from water; dump in shallow pan and let cool.
Add tomato paste, onion and seasonings to meat. Cook over low heat 5 minutes, stirring frequently. Place biscuits in greased muffin cups, pressing to cover bottom and sides. Spoon about 1/4 cup of meat mix into each muffin cup and sprinkle with cheese. Bake at 400° for 12 minutes.
Cream sugar and oil; add eggs and mix well. Sift flour and salt. Mix coloring and cocoa; add vinegar and mix well. Add flour mixture slowly, alternating with buttermilk mixture. Add vanilla and beat until well blended. Preheat oven to 350°. Pour into 3 layer pans. Bake for 35 minutes. Do not overcook.
Melt butter in a 13 x 9 x 2-inch pan or larger. Beat eggs slightly with flour, salt and baking powder. Add cottage cheese and melted butter and blend together. Pour into melted butter pan.
Soften cheese in microwave. Add butter and salsa, a little at a time. Cook for 1 minute in microwave on Medium-high. Stir. Cook for 4 or 5 minutes, stirring every minute. Serve with tortilla chips.
Brown ham and onion together; add peas, Bloody Mary mix, water and rice. Let cook 20 minutes. If too thick, add more water. Add shrimp for last 5 to 10 minutes of cooking. Serve with rolls or cornbread.
Combine flour, butter and cream cheese. Mix with mixer. Roll into walnut size balls and put into refrigerator overnight or half a day. Roll out and press with bottom of teacup. Put 1/2 teaspoon of pineapple preserves on each circle and roll up to a point in the middle or make a square. Bake 10 minutes at 400° on a greased baking sheet. Keep cold until used.
Fry beef fat in heavy skillet; add meat and brown. Add seasonings. Add enough water to cover meat. Cook slowly 4 to 5 hours, stirring occasionally. Add remaining water as needed. Serve with pinto beans. Serves 8.
Pour into dish and refrigerate until firm, about 1/2 hour. It must be firm. Then add 1 1/3 cups white sauce on top of lime Jell-O and put in refrigerator to set. Do the same with orange, lemon and cherry Jell-O alternating with white sauce each layer. Be sure Jell-O is set between each layer. This does take some time to make but it's a great dessert. It's always been a hit any time I've taken it to an event. Use your imagination. I have made it red and white only, in layers. Or use just your favorite flavors of Jell-O. Have fun!
Melt margarine in medium saucepan. Add onion and celery and cook over low heat until tender. Add water or stock and bring to boil. Remove from heat; add stuffing mix all at once, tossing lightly, until moist.
Saute onion in margarine. Add meat and brown it. Add flour, salt, pepper, garlic powder and mushrooms. Cook 5 minutes. Add soup; simmer, uncovered, 10 minutes. Stir in sour cream and heat. Serve with rice, noodles or mashed potatoes.
Mix together syrup, water, sugar and salt. Bring to a boil and boil to hard-crack stage (300° on a candy thermometer). Add food coloring and flavoring. Pour onto a cookie sheet that has been packed well with powdered sugar. This takes 1/2 box of sugar (press down well and make sure to cover any holes so that hot syrup won't drip through). Allow mixture to cool. Pick up candy and turn it over. Cool candy until it can be broken into small pieces. Makes 2 to 3 cups of broken candy or about 36 pieces. (This is not to be made by children unless there is adult supervision.)
Mix. Bake in 200 degree oven 1-1/2 hours. Stir every 15 minutes. Spread on newspapers or paper towels to cool (and to wick off any excess oil).
Combine lemonade, milk and coloring. Stir well. Fold in whipped topping. Pour into crust and freeze until firm (about 4 hours or overnight). Garnish with lemon slices and whipped topping as desired. (Remove frozen pie from freezer about 15 minutes before serving to thaw slightly.) Serves 6 to 8.
Mix all together. Beat well. Great for decorating cookies. Cakes, too! Keeps well in refrigerator for 3 or 4 days.
Season flour with salt and pepper to taste. Dredge meat in flour. In a large soup kettle, brown meat in hot olive oil. Add sugar, celery, parsley, garlic, bay leaf, tomatoes, bouillon and tomato paste. Bring to a boil, reduce heat and simmer one hour. Taste and season with additional salt and pepper or herbs of your choice, if desired. Add carrots and potatoes and continue to simmer until vegetables are tender. Add onions and simmer until onions are tender.
Mash potatoes; add other ingredients. Beat with mixer. Bake 20 minutes in 350° oven.
Blend cheese with butter; stir in flour, salt and paprika. Mix well. Wrap olive completely in a pinch of dough. Bake at 400° for 10 to 15 minutes on ungreased cookie sheet. Can be frozen, then baked. Serve warm.
Combine chicken, onion and salt. Refrigerate 12 hours. Add rest of ingredients except whipped cream, mix and put in refrigerator for 2 hours. Add whipped cream last, just before serving.
Pour boiling water over tea bags in saucepan. Steep 5 minutes. Remove tea bags. Add cranberry juice, orange juice and sugar to tea. Stir and heat to serving temperature. Pour into mugs. Garnish with a half slice of orange.
In large bowl, combine soup, mayonnaise and lemon juice. Add chicken, onion, peppers, 1/2 cup Monterey Jack cheese and 1/2 cup Cheddar cheese. Mix well. Add noodles and toss to coat. Transfer to greased 2-quart baking dish. Bake at 350° for 30 to 35 minutes. Sprinkle with remaining cheeses. Bake 10 minutes longer or until cheese is melted and veggies are tender. Serves 6.
Cut or mash artichokes. Mix cheese and mayonnaise. Add artichokes. Place in baking dish and cook at 350° for 25 minutes. Sprinkle paprika on top. May also be used as a dip by adding a little extra mayonnaise and blending the artichoke slightly.
Mix margarine with Ritz crackers and set aside. Mix remaining ingredients well and top with the cracker mixture. Bake at 350° for 45 to 60 minutes.
Mix flour, baking powder, salt and sugar. Add oil and eggs and mix until smooth and well mixed. Preheat waffle irons. Fill each section of waffle iron with mixture until brown and crisp, approximately 6 or 7 minutes. Serve with margarine, syrup or jelly. Makes 3 full size waffles.
Mix potatoes, sugar and spice. Add melted margarine, eggs and milk (add slowly until creamy). Add vanilla last. Pour into shells. Bake at 350° for 45 minutes.
Crush pretzels fine. Mix with melted butter and 3 tablespoons sugar. Pat in 9 x 13-inch pan and bake 10 minutes at 350°. Cool.
Line an 8 x 8 x 2-inch baking pan with foil, extending foil over edges of pan. Butter the foil; set pan aside.
Heat butter and oil in Dutch oven; saute carrots, celery, onion and garlic for 5 minutes. Peel tomatoes; cut in half crosswise. Place strainer over large bowl; remove seeds by squeezing gently. Chop pulp and add to join in large bowl. Add tomatoes and juice to Dutch oven. Add oregano, basil, salt and pepper; cook 15 minutes. Add beef broth and green beans; cook 30 minutes longer, adding zucchini and parsley after 20 minutes. Serve with Parmesan cheese.
Cook broccoli. Drain and set aside. Beat eggs. Stir in remaining ingredients except the broccoli and butter. Melt butter over broccoli and mix with remaining ingredients. Pour into 9 x 13-inch greased casserole dish. Bake at 350° for 1 hour. Serves 12.
Place equal amount of soup on each slice bologna. Fold over, fasten with toothpicks. Arrange in shallow baking dish. Sprinkle cheese over all and lay bacon strips on top. Bake at 350° for 20 minutes.
Combine all ingredients and place in slow cooker for 2 to 4 hours (or all day). Remove bay leaf before serving.
Thaw bread (not to rise). Cook sausage; drain. While hot, add 1 egg, cheese and seasoning. Mix and set aside. Roll dough into 6 x 18-inch (pull to size). Put meat filling in center; bring sides up and pinch on top. Form a ring; slice every 2 to 3 inches on top (not all the way through). Beat other egg and spread on top; sprinkle with Parmesan cheese. Cover and let rise for 45 minutes. Then bake at 350° for 30 minutes.
Mix all ingredients together; roll into logs and chill overnight. Preheat oven to 400°. Slice off 1/4-inch slices and bake until light brown. Makes about 10 dozen.
Score roast in several places. Fill each slit with salt, pepper and garlic salt. Sear roast on all sides in oil. Remove. Drain or blot fat from roast.
Crumble hamburger into skillet. Add onion. Season with salt, garlic powder and pepper. Pour off fat and add chilli salsa. Place a large spoonful in the center of each tortilla. Sprinkle generously with cheese. Fold sides over and fold up ends. Place on a cookie sheet, folded sides down. Cover with aluminum foil and heat in 325° oven for 20 minutes. Serve alone or smothered in green chilli salsa.
Combine all ingredients, except for 1/2 stick butter and corn flakes. Mix 1/2 stick melted butter and crushed corn flakes; spread on top of mixture. Bake at 350° for 1 hour.
Mix cream cheese, Miracle Whip and corned beef together. Combine vodka or gin and soup mix; let onion soup absorb the liquid. Mix all ingredients together. Refrigerate mixture 1/2 hour, then form into ball. Roll in crushed nuts.
Dissolve the Jell-O in the consomme. After Jell-O is dissolved, let cool. Add corned beef, onion, green pepper, celery and mayonnaise. Press into loaf pan. Top with hard-boiled eggs.
Slightly beat the eggs with a fork. Add the syrup, sugar, vanilla and salt and beat again. Pour into a 9-inch unbaked pie shell, then sprinkle the nuts on the top. Bake at 350° for 10 minutes and then at 300° for 25 minutes.
Melt chocolate, Crisco and margarine; set aside to cool. Beat eggs with rotary beater and sugar; mix well. Add chocolate mixture to eggs and sugar. Sift flour, baking powder and salt together. Add to egg and chocolate mixture; mix well. Add vanilla and nuts. Bake in greased and floured 9 x 13-inch pan at 350° for 25 to 30 minutes. Cool before cutting into squares.
Melt margarine in skillet. Add rice. Simmer until golden brown. Add onions and soup. Pour mixture into covered casserole dish. Place in oven at 350° and bake for 1 hour or until the rice has absorbed all the consomme.
Mix all ingredients; bring to a slow boil, then cook on medium for 1 1/2 hours or until thick. Delicious over steak, hamburger, pork chops, even scrambled eggs or fried potatoes.
Prepare fruit by thoroughly crushing, one layer at a time. Measure 2 cups into large bowl or pan. Mix sugar into fruit; let stand 10 minutes. Mix water and fruit pectin in small saucepan. Bring to a full boil; boil for 1 minute, stirring constantly. Stir into fruit. Stir 3 minutes. Ladle quickly into scalded containers, filling to within 1/2 inch of tops. Cover; let stand at room temperature for 24 hours, then store in freezer. Small amounts may be stored in refrigerator for up to 3 weeks. Makes 4 3/4 cups.
Remove tops and seeds from peppers. Add to large pot of boiling water. Cook 5 to 7 minutes. Drain and place in casserole dish. Brown beef, onion, salt and pepper. Drain. Add Ro-Tel tomatoes and tomato paste. Stir well. Simmer 5 minutes. Add shredded cheese. Allow to melt. Stir in rice. Then stuff peppers. Cover and bake at 375° for 45 minutes. (I always put more cheese on top during the last 5 minutes of baking time.)
Mix first 5 ingredients; add drops of water if needed. Form into 15 balls, then roll in pretzels. Refrigerate.
Chop cabbage and add chunked pineapple and unpeeled diced apple. Toss in 2 handfuls of marshmallows. Dissolve sugar in mayonnaise and coat cabbage mixture.
Butter casserole dish. Sprinkle part of Pepperidge Farm dressing mix to line bottom of dish. Add all ingredients and mix and put into casserole. Cover with remaining dressing. Bake, uncovered, at 350° for 30 to 40 minutes.
Grease square pan, 8 x 8 x 2-inch. Place butter and marshmallows in large microwavable bowl. Microwave on High 1 minute and 30 seconds to 3 minutes, stirring after 1 minute until mixture is melted and smooth when stirred. Stir in cereal until well coated. Press mixture in pan; cool and cut into about 2 x 2-inch bars. Makes 16 bars.
Peel potatoes; boil until tender. Cut in 1/2 to 1-inch chunks. Spread evenly into baking dish. Combine onions, soup, parsley, mayonnaise and sour cream; pour over potatoes. Sprinkle bacon on top; garnish with paprika. Cover with foil and bake at 350° for 1 hour.
Mix all ingredients and beat 4 minutes. Bake in a greased and floured Bundt or tube pan at 350° for 50 minutes.
Place sliced pork loin in bottom of crock pot.	Add spices, onions, and apple juice. Cook on low all day.
Thaw vegetables completely or blanch in boiling water; drain and cool. Mix the vegetables of your choice with soup, mayonnaise, eggs, onion and grated cheese. Bake in casserole dish for 45 minutes at 350°.
Bring sauerkraut and seasonings to a boil. Add pork chops or spareribs. Peel and cut into chunks the potatoes. Add to pot. Cover and simmer 1/2 hour or until pork and potatoes are tender.
Dissolve yeast in lukewarm milk. Add 1 1/2 cups flour and beat until smooth. Cover. Let rise in warm place until double in bulk (about 2 hours).
Layer chicken in bottom of casserole dish or cake pan. Crush half of the chips and put on top of the chicken. Add desired amount of cheese. Mix with a mixer the soups and Ro-Tel. Pour over chicken, chips and cheese. Make another layer of chips and cheese. Bake at 350° until cheese melts and is heated thoroughly. Very good.
Mix cake mix, butter and eggs. Spread in 13 x 9-inch pan. Spread pie filling over cake mixture. Mix brown sugar, butter, cinnamon and nuts. Sprinkle over pie filling. Bake at 350° for 50 minutes.
Blend chicken, celery, almonds, green pepper, pimento, onion salt, lemon juice and mayonnaise. Turn into a greased 1 1/2-quart casserole. Top with grated cheese and crushed potato chips. Bake at 350° for 25 minutes or until the cheese is melted. Makes 8 servings.
Beat eggs with mixer for 3 minutes. Add sugar and lemon juice. Fold in pumpkin. Add together the flour, cinnamon, nutmeg, salt and baking powder. Fold flour mixture into pumpkin. Line jelly roll pan with wax paper sprayed with Pam. Pour mixture over wax paper. Spread evenly. Sprinkle nuts over batter. Bake at 375° for 15 minutes. Cool.
Mix gelatin completely in hot water. Add cold water and fruit juices. Stir in sugar; chill. When ready to serve, puree bananas in blender. Mix fruit juice with ginger ale and pureed bananas. Garnish with fruit slices or ice ring made of strawberries frozen in lemonade.
In medium bowl, cut tomatoes into small pieces; add diced celery, pepper and all seasonings. Set aside. Preheat frypan to 300°; add vegetable oil and onion; cook until just beginning to brown. Add meat. Turn dial to 400°, stirring frequently, until browned. Remove excess fat, then add tomato mixture. Stir; bring to boil. Cover; close vent and reduce heat to medium simmer. Cook for at least 25 minutes. Add cooked macaroni. Simmer 15 minutes longer, stirring occasionally.
Cream butter or oleo and sugars. Add eggs, flour, baking powder, vanilla and soda. Add remaining ingredients. Mix all ingredients well. Chill. Drop from a tablespoon on cookie sheet sprayed with Pam. Bake at 350° for 10 to 12 minutes.
Line cookie sheet with foil. Spread crackers on top of foil as close together as possible. Boil margarine and brown sugar for 3 minutes. Spoon this mixture over crackers. Put cookie sheet in 400° oven for 6 to 7 minutes. Remove and pour melted Hershey bars over top. Cool and break into pieces.
Chill dough; roll into balls (size of a walnut). Roll balls in mixture of 1 tablespoon sugar and 2 tablespoons cinnamon. Place about 2 inches apart on ungreased baking sheet. Bake until lightly browned, but still soft, at 400° for 8 to 10 minutes. Makes about 5 dozen.
Mix all ingredients. Chill. Shape into 1 or 2 balls. Spread on crackers.
Mix all ingredients together in a large pot and simmer for at least 3 hours to allow flavors to mingle. This is a great stew to make anytime of the year. In the summer, you can use fresh veggies and in the winter you can use frozen, canned or dried veggies. Also, you can add corn, green beans, peas etc. to please your family's taste buds.
Wash eggs and have at room temperature. Bring a large pot of water to a boil.
Cream together butter and sugar until light and fluffy. Add eggs and vanilla and mix thoroughly. Add flour and stir until mixed well. Put in 8 x 8 x 2-inch pan, square or round, greased. Bake at 350° for 20 minutes. Brownies will be chewy and moist.
Form cream cheese into heat-safe pan. Dump chili on top. Sprinkle Cheddar on top. Put in 350° oven until melted and bubbly. Serve hot with chips.
Mix all three ingredients together well. Form into small balls and bake at 375° until slightly brown.
Drain all fruit well with the exception of the frozen strawberries. Leave partially frozen and drain 1/2 of juice off the berries. Add all fruits, then add pie filling to hold salad together. You may use any type fresh fruits as a substitute.
Put apricots and coconut through a food chopper twice. Add juice and turn onto board sprinkled with sugar. Knead until smooth. Pack in pan. Let harden and cut into squares.
Preheat oven at 350° for 10 minutes. In 8-inch round glass baking dish, spread soft cream cheese evenly along bottom. Evenly layer chili on top. Next, top with shredded cheese. Bake for about 15 minutes or until chili is bubbling. Once out of the oven, sprinkle tomatoes and spring onions on top.
Fry out the salt pork. Add onion and cook until golden brown. Add pork and onion to other ingredients. Mix thoroughly. Bake in loaf pan in hot oven (450°) for 15 minutes, then decrease heat to moderate (350°) and bake for 30 minutes longer, or until done. Or, microwave on High for 20- to 25 minutes, or until done. Serve hot or cold. This is a very good, juicy meat loaf, not dry.
Mix all ingredients together. Chill at least 4 hours. Serve with crackers or vegetables.
Mix pudding and milk well. Add sour cream and Cool Whip; beat well. Layer wafers in bottom of pan. Slice bananas on top of wafers. Layer pudding (1/2 of it). Repeat wafers, bananas and pudding until all gone. Refrigerate.
Brown chops. Add the tomato soup and 1 can of water. Put sliced potatoes and onions on top. Simmer until potatoes are tender.
Mix cooking apples, raisins, nuts and sugar; let stand 1 hour. Stir often. Mix together flour, nutmeg, cinnamon, salt and soda. After one hour, mix and beat well cooking oil, vanilla and 2 eggs. Add this to apple mixture, then add sifted ingredients to apple mixture. Beat by hand until well moistened. Grease and flour 3 loaf pans. Fill about half full or divide mixture evenly. Bake at 350° for 1 hour 15 minutes. Test with toothpick.
Mix together all ingredients, except cheese. Grease iron skillet. Pour half the mixture into skillet. Sprinkle cheese over mixture, then pour the remaining half over cheese. Bake in oven at 325° until done.
Pour into a 2 1/2 or 3-quart casserole dish and bake at 350° for 25 to 30 minutes uncovered. To freeze, do not cook first.
In a slow cooker, combine first 10 ingredients. Cover and cook on high for 6 hours. Add vegetables. Cover and cook on high 2 more hours or until the meat and vegetables are tender.
Sift together flour, baking powder and salt. Cream together shortening, sugar, vanilla and egg yolks. Add milk alternately with dry ingredients. Add black walnuts which have been floured with a little of the flour. Beat egg whites stiff and fold into mixture. Bake at 350° for one hour or a little longer. Ice with butter icing and decorate with walnuts.
Preheat oven to 325°. Place paper liners in eight (1/3-cup) muffin cups. Place a cookie in bottom of each; set aside. In a small skillet, melt butter. Add apples; cook and stir until tender, about 5 minutes. Sprinkle with 1 tablespoon sugar and cinnamon; spoon over cookies. With an electric mixer beat cream cheese, egg, sour cream, vanilla and remaining 5 tablespoons sugar until smooth. Spoon over apples. Bake until set, 25 to 28 minutes. Cool on a rack; remove cakes. Cover and refrigerate until cold, about 2 hours. Garnish with sour cream, apple slices and crushed vanilla wafers.
Brown onion and green pepper in oil. Add carrots, celery and seasonings. Cover with tomato sauce and water. Cover. Bake at 400° for 1 hour. Serves 4.