HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all ingredients together, adding milk until desired consistency. I like thin pancakes so I add lots of milk. This is a Sunday morning favorite. Serve with butter, maple syrup and bacon. MMMM-good!
Boil chicken until tender; let cool. Saute onion and bell pepper in butter until tender. Mix soups and tomatoes together; add bell pepper and onion. In large casserole dish, break chips to cover bottom. Add chicken in bite size pieces; cover with soup mixture. Microwave 20 minutes on High; break up more chips in casserole dish and cover chips with cheese. Microwave 2 or 3 minutes until cheese is melted.
Combine softened cream cheese and lemon juice, beating until smooth. Stir in condensed milk, pecans and pineapple. Fold in Cool Whip and pie filling. Freeze in 2 (9 x 9 x 2-inch) square dishes or 1 (13 x 9 x 2-inch) dish. (I prefer to freeze in miniature muffin tins and store in Tupperware container in freezer.)
Pour into unbaked pie crust and bake until firm and top begins to brown around edges. Bake at 350°.
Mix cucumbers and lime; cover with water and stir. Let stand 24 hours. Drain and wash 3 times. Let stand in ice water 3 hours. Drain off water. Mix vinegar, salt, spices and sugar. Pour over cucumbers. Let stand 24 hours. Bring to a boil; boil slowly until they turn dark green.
Mix equal parts of Oven Fry with Italian bread crumbs; coat chicken. (Cut chicken up in small pieces for a low-fat alternative to chicken nuggets.) Bake at 350° for 25 minutes (15 to 20 minutes for chicken nuggets). Serve with sweet sour.
Use flowers that have not been fertilized or sprayed, homegrown. Good for wedding cakes. Remove stamens with fingers. Gently dab with meringue, both sides. Sprinkle generously with sugar. Dry 8 hours. Gently shake off sugar; dry on wire rack.
Prepare cake mix as directed on box, replacing part of the water with 3 tablespoons creme de menthe. Spread fudge icing while cake is slightly warm. When completely cool, cover icing with Cool Whip mixed with 3 tablespoons creme de menthe.
Slice each Fig Newton into 3 pieces. Roll in powdered sugar. Adds to your party!
Beat cream cheese, sugar and milk until smooth. Fold in Cool Whip and vanilla. Store in refrigerator. Serve with graham crackers, angel food cake cubes and/or fresh fruit.
Melt chocolate and butter over hot water. Remove from heat. Add sugar, eggs and vanilla. Mix well. Stir in walnuts. Mix and sift flour and salt; add gradually, mixing well. Pour into greased and floured 9-inch square pan. Bake at 350° for 45 to 50 minutes. Cool thoroughly before cutting into squares.
Mix all together; beat 5 minutes. Put into 9 x 13-inch greased pan. Bake 40 minutes at 350°. Remove cake from oven and poke all over top with fork. Mix 1 1/2 cups powdered sugar with juice of 2 lemons. Pour mixture over top.
Melt margarine in an oblong pan. Mix flour, baking powder, sugar and milk; pour fruit over batter. Do not stir. Bake for 30 to 40 minutes at 400°.
Cook rice and drain. Cook broccoli and drain. Combine rice, broccoli and cream of mushroom soup. Mix well. Lightly spray an ovenproof casserole dish with vegetable spray. Spread mixture evenly in dish and cover with cheese. Place in 350° oven until cheese melts.
Mix all ingredients thoroughly. Drop by teaspoon onto ungreased cookie sheet. Flatten with fork. Bake at 375° for eight minutes. Cool completely before storing in an airtight container. May be frozen.
Mix all ingredients together; pour into frozen tart shells. Will make 12 to 14 tarts if you fill the tarts half full. Bake at 350° for 40 minutes on a cookie sheet.
Place bell peppers and red pepper in food processor work bowl fitted with steel blade or in blender container; cover and process until well blended. Stir in sour cream and sugar. Makes about 2 cups sauce.
Heat oven to 350°. Lightly grease 2 cookie sheets. Mix all ingredients in a bowl. Drop by rounded tablespoonfuls 1 inch apart on prepared cookie sheets. Bake one sheet at a time 12 minutes or until cookies are lightly browned around edges. Cool on sheets on wire racks. Scrape off with spatula. Store airtight.
Whisk mustard and oil. Add cumin and coriander. Add remaining ingredients. Marinate overnight. Grill for 20 to 25 minutes or until juices run clear.
Stir together flour, baking powder and salt. Set aside. Cream margarine with mixer. Add sugar gradually, beating well after each addition, until light and fluffy. Stir in egg; beat 1 minute. Combine milk and vanilla. Add dry ingredients. Alternate with milk/vanilla mixture, beating well after each addition. Spread cake batter in greased, floured 9 x 13-inch pan. Spread the berries evenly over top of the batter. Bake at 350° for 30 to 35 minutes or until center of cake springs back when lightly touched. Cool 5 minutes. Combine vanilla, powdered sugar and cream or milk with melted butter. Spread over cake; leave berries exposed. Serve with vanilla ice cream.
Dissolve jello in boiling water. Chill until slightly thickened. Cream together cream cheese, sugar and vanilla. Add jello; blend well. Fold in stiffly whipped Milnot. (Can be done with electric mixer.) Mix graham cracker crumbs and melted butter together. Put 2/3 of mixture on bottom and sides of a 9 x 13 x 2-inch pan. Add filling; sprinkle with remaining crumbs. Cut into squares; serve plain or garnished with fruit. Chill several hours or overnight. Serves 12 to 16.
Combine first three ingredients in a large bowl. Make a well in the center of mixture. Combine buttermilk and soda, stirring well. Add banana, egg substitute and oil. Stir well. Add buttermilk mixture to dry ingredients, stirring just enough to moisten.
Spread crescent rolls on cookie sheet. Bake at 350° for 10 minutes; cool. Mix softened cream cheese, mayonnaise and Hidden Valley with mixer. Spread over cooled crust. Top with vegetables of choice, chopped real small. Top with shredded cheese. Cut in small pieces and serve.
Chop and combine pecans, celery and pineapple. Set aside. Grind cranberries in blender.
Lightly saute onion in butter. Add broth. Add zapped vegetables. Cook for about 1/2 hour, stirring often. Allow for a boil, about 5 minutes. Add milk or cream, depending upon creaminess desired. You may also thicken with frozen mashed potatoes instead of milk/cream. Serve with a dash of paprika on top of a lemon slice floating on top.
Cook sugar, syrup and water. Bring to a boil. Add peanuts. Cook until golden. Take off heat. Add butter and soda. Pour into aluminum pie pans. Cool, then remove from pans.
Mix cake mix with cocoa. Add vanilla, buttermilk, cake coloring, margarine and eggs. Blend until moistened. Add soda and vinegar; mix into cake mixture. Beat for 4 minutes at medium speed. Pour into 2 round pans and bake 25 to 30 minutes at 375°.
Soften cream cheese and Cheez Whiz. Mix together well. Refrigerate for about 2 hours to thicken slightly. Spread thin layer of cheese mixture on tortillas. Roll up tortillas and place in dish. Cover and refrigerate for 3 hours or more. Eat whole or slice into bite size pieces for finger food.
Slice and soak cucumbers overnight; drain. Combine cucumbers and onions. Bring vinegar, sugar and spices to a boil. Pour over sliced vegetables and let stand one hour. Bring all ingredients to a boil and cook 3 minutes. Pack and seal in hot sterilized jars. Makes 2 1/2 cups.
Combine ingredients in a 9 x 13-inch baking dish. Sprinkle a little more cheese over the top. Bake for 45 minutes at 350° or microwave on High for 20 minutes.
Cook shells; rinse and drain. Brown ground beef. Add salt and pepper. Stir in sauce (onions, black olives or fresh mushrooms are good in sauce). Simmer 20 minutes. Use two cake pans. Line the bottoms with 1/2 the macaroni; cover shells with 1/2 meat sauce. Spread 1/2 pint sour cream over sauce. Sprinkle 1/2 of both cheeses. Repeat 2nd layer. Cover and bake 20 minutes or until cheese is melted and lightly brown.
Heat oven to 375°. Combine peanut butter, shortening, light brown sugar, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Add egg. Beat until blended. Combine flour, salt and baking soda. Add to creamed mixture at low speed. Mix until blended. Drop heaping teaspoonfuls 2-inches apart onto ungreased cookie sheet. Flatten slightly. Bake at 375° for 7 to 8 minutes until just beginning to brown. Cool for 2 minutes. Remove cookies. Place on foil. Add Hershey's Kisses to center of cookies. Allow time to cool completely.
In large bowl, cube cooked potatoes in 1-inch cubes. Add diced celery stalks, chopped onion, and chopped hard boiled eggs. Mix in spices, sugar, and vinegar. Gradually mix in mayo to desired consistency. Chill for at least three hours. Add salt & pepper to taste before serving. Garnish with paprika for a perfect summer salad.
Trim fat from pork tenderloin; cut pork with grain into 2-inch strips. Cut strips across grain into 1/4-inch slices. (For ease in cutting, partially freeze pork, about 1 1/2 hours.) Toss pork with soy sauce, sesame oil, cornstarch, sugar, salt, pepper and garlic in glass or plastic bowl or heavy plastic bag. Cover and refrigerate 30 minutes.
Mix ingredients well (don't put yeast in hot water); add 3 cups flour, 1/2 cup at a time, kneading until smooth. Let rest 5 to 10 minutes. Knead well; place in greased bowl and refrigerate. Will last up to 2 weeks. Take out what you need; place in or on greased pan. Let rise and bake at 350° until brown. Make rolls or loaf, which every you need.
Heat 3 tablespoons oil in large Dutch oven over medium heat. Add onion and garlic; saute until onion is translucent. Mix in tomatoes, basil and red pepper. Bring to boil, breaking tomatoes. Add broth. Bring to boil, then reduce heat to medium and simmer until mixture thickens to chunky sauce and is reduced to 6 cups, stirring occasionally; cook about 1 1/2 hours. Season with salt and pepper.
Layer half each of first 5 ingredients in a 3-quart glass bowl. Whisk together the rest of ingredients until smooth. Spread half of Parmesan dressing over top. Repeat layers. Cover and chill 8 hours. Yield: 8 to 10 servings.
Melt margarine in skillet. Add vegetables and bulgur. Stir constantly until vegetables are tender and bulgur is golden. Add seasonings and bouillon. Cover; bring to a boil. Reduce heat; simmer for 15 minutes. Stir in parsley and pimiento just before serving. Makes 4 servings.
Beat eggs. Add all other ingredients except peanut butter and chocolate chips. Mix well. Grease a 13 x 9-inch pan and bake at 350° for 20 minutes or until done. When you take cake out of the oven, spread peanut butter and chocolate chips over warm cake. As they melt, spread evenly. Refrigerate immediately for a few hours or overnight.
Preheat oven to 350°. Mix flour, grated cheese and pepper in a large bowl. Lightly flour cutlets on both sides. Saute cutlets in oil 2 or 3 minutes on both sides each and remove. In frying pan saute onion lightly in a little olive oil, then add crushed tomatoes and wine and seasoning. Simmer 10 minutes. In roasting pan, put half the tomato mixture on bottom, spreading sauce around, then add the chicken cutlets. Spread out; top with rest of sauce and then add the Mozzarella cheese to each cutlet. Cover pan with aluminum foil; bake for 40 minutes.
Combine all the ingredients and cook for around 2 to 3 minutes on the stove until it thickens some. The main thing is to let the brown sugar melt well. Put in a serving dish and pour over ham slices.
Slice potatoes into wedges without peeling. While potatoes are wet, coat with Parmesan and flour. Melt 1 stick margarine in 13 x 9-inch pan. Place potatoes in one layer in pan and bake at 350°. Turn after approximately 15 to 20 minutes and continue baking until slightly golden and tender, approximately 30 to 40 minutes.
Spread crab into pie shell. Add cheese. Mix eggs, pepper, salt, nutmeg and cream in small bowl; stir thoroughly. Pour cream mixture over crab. Dot with pimento. Cook, uncovered, 8 to 10 minutes (turning twice) or until set. Let stand for 5 minutes.
Brown onion in liquid Butter Buds. Add cooked turkey. Stir refried beans into turkey mixture. Spread into 9 x 13-inch casserole dish, sprayed with cooking spray. Sprinkle green chilies on top of turkey-bean mixture. Spread 1/2 cheese over, then pour taco sauce over cheese. Sprinkle remaining cheese on top. Bake at 400° for 20 to 25 minutes. Cool slightly and spoon sour cream on top. Serve with homemade low-fat chips.
Mix all ingredients except cheese, apples and nuts until well blended. Stir in cheese, apples and nuts. Mix well. Grease 1 loaf bread pan. Bake at 350° for 60 minutes.
Combine chocolate bits, evaporated milk and butter in small saucepan. Cook over low heat until creamy and smooth. Combine remaining ingredients and gradually stir in the chocolate mixture. Pour into pie shell and bake in moderate oven (375°) for 40 minutes until firm.
Mix together first 5 ingredients in roaster pan. Lay fryer around in mixture. Add salt and pepper. Bake at 350° for 2 hours, covered.
Saute beef in butter, if needed. Drain. Add onion and cook until wilted. Add chili powder, salt, pepper, tomato sauce and water. Cover and cook over medium heat 25 to 30 minutes.
Place all ingredients in a large saucepan. Bring to a boil over moderate heat. Simmer gently, partly covered, for 40 minutes or until barley is tender.
Preheat oven to 350°. Bake cake as directed on package for 13 x 9-inch pan. Cool 15 minutes. Poke top of warm cake every 1/2-inch with handle of wooden spoon, wiping handle occasionally to reduce sticking. Drizzle sweetened condensed milk evenly over top of cake. Let stand until milk has been absorbed into cake. Drizzle with caramel topping. Cover and refrigerate about 2 hours or until chilled. Spread whipped topping over top of cake. Sprinkle with toffee chips. Cover and refrigerate any remaining cake.
Mix with pastry blender until crumbles together. Press part of mixture in a greased 14 x 11-inch pan. Add 2 cans of fruit pie filling. Sprinkle rest of crumbs on top of the fruit. Bake at 375° for 30 to 40 minutes. Serve with whipped cream.
Cut squash in 1-inch slices. Cook 15 or 20 minutes, until tender. Drain well and mash. Measure 2 cups. Combine with eggs and butter; mix. Combine remaining ingredients in large bowl. Make a well in center of flour mixture. Add squash mixture, stirring until moistened. Spoon into greased muffin tins 3/4 full. Bake at 375° for 20 minutes. Makes 1 1/2 dozen.
Combine all in large bowl except peanut butter, butter and marshmallows. Melt these over low heat. Pour over cereal. Mix well. Press into 9 x 13-inch pan. Let stand until firm. Cut into squares and enjoy.
Place chicken in large casserole. Cover with onions and mushrooms. Layer cream soups over onion and mushrooms. Pour wine over chicken. Bake in 350° oven for at least 1 hour.
Mix milk, cream cheese, Eagle Brand milk, pudding and half of Cool Whip until thick. Layer wafers, pudding and bananas and then top with remaining Cool Whip. Garnish with crushed wafers. Refrigerate until it sets.
In a large frying pan, brown ground beef with, onion, salt and pepper. Break the meat up into very small pieces while cooking, then drain.
Saute vegetables with oleo. When tender, add flour, chicken broth and milk. Salt and pepper to taste. Stir until it boils. Add chicken and pour into large greased pan. Make biscuit dumplings and put biscuits around edges of pan. Brush with butter. Bake in a 350° oven until biscuits are golden brown, about 30 to 45 minutes.
Combine marshmallows, butter and milk or cream; add crushed graham crackers. Mix well. Press into pan; cool. Toss with whipped cream. If desired, dates can be added.
Dissolve yeast in water. Combine all ingredients. Chill dough. Bake in muffin pans (greased). Bake 20 minutes in 425° oven.
Empty spaghetti sauce mix into saucepan; add tomato paste, tomato sauce and water. Heat, stirring, until well blended. Remove from heat.
In large bowl, mix all ingredients, except cheese. Pour into a casserole bowl. Add melted cheese; stir until mixed. Set oven at 350°. Bake in oven for approximately 25 minutes, or until done.
Preheat oven to 450°. Cut a 12-inch square of aluminum foil and press on bottom and sides of 9-inch round cake pan. Place inverted 3 1/2-inch custard cup in center of pan. Lightly grease foil and sides of custard cup; set aside.
Place rolls (don't separate) in ungreased jelly roll pan (10 x 15 x 1-inch). Pull rolls up to sides of pan. Bake at 350° about 10 minutes, leaving rolls flat. Mix dressing with sour cream. Spread party dip over crust. Arrange vegetables on top. Sprinkle with Cheddar cheese and chopped chives.
Soften cream cheese and whip until creamy. Pour in Eagle Brand, vanilla and real lemon. Whip until creamy and mixed. Pour into pie crust. Chill about 3 hours, then top with fruit filling.
Mix one quart milk and pudding mix; add Dime Brand milk. Mix well. Pour into ice cream freezer and add remaining milk. Freeze as usual. Makes about 3 quarts.
Mix eggs, sugar and margarine. Add all dry ingredients alternately with milk. Add corn meal. Bake at 350° for 20 to 25 minutes.
Mix in separate bowl everything but rice. Place rice in bottom of 9 x 13-inch glass pan. Layer with chicken, then top with liquid mixture. Cover with foil. No peeking! Bake for 1 1/2 hours at 350°.
Preheat oven to 325°. Wipe ham with damp paper towel. Place ham on rack in shallow pan. Bake, uncovered, for 1 1/2 hours. Place potatoes, onions and 2 teaspoons salt in large saucepan. Cover with water. Bring to a boil; boil for 5 minutes and drain.
Preheat oven to 375°. Cream the sugar and butter. Add molasses and water to sugar mixture and mix well. In separate bowl, combine all dry ingredients. Add dry ingredients to the creamed mixture and stir until smooth. Drop by tablespoonful onto nonstick cookie sheet. Cook for 8 to 10 minutes. Makes approximately 60 cookies.
Sift together flour, sugar and salt. Add Crisco and mix well. Add egg, vinegar and water; mix until well blended. Place in covered bowl or wrap in wax paper and place in plastic bag. Store in refrigerator. This will keep for 2 weeks or longer. Yield: 3 to 4 pie shells (9-inch) or 2 two-crust pies.
Wash vegetables and cut into bite-size pieces. Mix in large bowl and toss with dressing. Marinate for at least 2 hours.
Mix the last five ingredients on stove until margarine melts. Pour over Krispies, Chex, Cheerios, pretzels and nuts. Bake in big dish pan for 2 hours at 250°. Stir and shake every 15 minutes. Cool and store in closed containers.
Mix first 3 ingredients; set aside. Add to egg mixture; mix well until well blended. Add raisins. Spoon batter into well-greased muffin pans. Bake at 350° until done 40 to 50 minutes. Makes 24 muffins.
Cut slices of bacon into one-inch pieces. Place in bottom of skillet or Dutch oven. Make ground beef into four patties and place on top of bacon. Sprinkle with salt and pepper. Over this, place layers of sliced vegetables, onions, potatoes and carrots. Sprinkle each layer with salt and pepper. Last, layer green pepper on top. Place skillet or Dutch oven over medium heat and cook for 3 minutes, after bacon begins to sizzle. Add can of tomato sauce. Cover and turn heat to low and simmer 35 to 40 minutes.
Place coffee in blender or food processor fitted with a steel blade. With processor running, add brandy extract. Stop and scrape sides of container with a spatula. Process 10 seconds longer. Place mix in a small bowl and add remaining ingredients. Store in refrigerator. Yields eight 6 ounce servings.
Saute onions in butter until clear. Add parsley, onion tops and bell peppers. Cook until tender (about 2 to 3 minutes). Remove from heat and let cool. Add beaten egg and water. Stir thoroughly and add shrimp and crabmeat and toss gently. Add bread crumbs to make dressing consistency. Spread stuffing on half of each filet and fold over, fastening with toothpicks. Sprinkle paprika over each piece and place in greased baking pan. Bake in preheated 375° oven, basting with margarine, lemon juice and parsley flakes often. Bake for 25 to 30 minutes. You can also cover with bread crumbs to make crispier.
Mix thoroughly. Sugar should be melted well. Add cucumbers and let sit 1 hour. Put in jars. Cover with juice and freeze. Very crisp and tasty pickles.
Put the first 3 ingredients into a saucepan. Cook over medium heat until soft ball stage. Remove from heat and add 3/4 cup peanut butter and 1 teaspoon vanilla flavoring. Beat until the mixture begins to get thick. Pour into a buttered dish.
Mix jello. Let set until starting to get thick. Mix sweetened strawberries with jello. Fold Cool Whip and Eagle Brand milk together. Pinch up cake. Put one layer of angel food cake in bottom of punch bowl. Cover with strawberries and jello, layer of Cool Whip and milk, then a layer of cake and layer of strawberries; Cool Whip.
Mix together mayonnaise, sugar, vinegar and salt. Pour over remaining ingredients. Let set a few hours in refrigerator.
Mix sugar, shortening, egg and molasses. Add all spices and vanilla. Alternate with flour and coffee. Roll out on floured board and cut. Make fork lines; sprinkle lightly with sugar. Bake at 350° for 12 to 15 minutes.
Mix first 3 ingredients, remove 1 cup and set aside. To remaining mixture add egg, buttermilk and soda. Butter a 9 x 13-inch pan. Pour in mixture and sprinkle with reserved cup of crumbs. Then sprinkle broken bits of Heath candy bars. Bake at 350° for 30 to 40 minutes. May frost cake, also.
Put the cake pieces in bottom of pan. Mix pudding. Add cherries and pecans to pudding and let set just a few minutes, then pour over cake pieces. Refrigerate. Next day, top with light Cool Whip.
Combine first 4 ingredients in blender. Cover and process on "blend" until onion is chopped. Stir in Salad Delites or Bill Delites. Yields 3/4 cups.
Cook onion in oil until transparent. Add carrots. Add 1 cup boiling water. Bring mixture to a boil. Simmer for 10 minutes. Puree in blender until smooth. Pour mixture into metal bowl; set into bowl of ice. Add in orange juice; stir until cold. Stir in yogurt until smooth. Serves 2.
Heat caramels and water over low heat, stirring frequently, until caramels are melted and mixture is smooth.
Mix all ingredients in a large covered casserole. Cover and bake at 400° for 1 hour. Uncover the casserole to brown for the last 20 minutes. Serves 2 to 3.
Dissolve Jell-O in hot water. Add milk and mayonnaise. Blend well. Add orange juice, pineapple and cottage cheese. Mix well. Pour into mold. Let stand overnight or until set.
Grease a loaf pan (use butter or oleo). Combine sugar, milk, corn syrup and salt in a 2-quart saucepan. Cook over medium heat, stirring constantly until sugar is dissolved. Cook, stirring occasionally, to 234° on candy thermometer (or until small amount of mixture dropped into very cold water forms a soft balls which flatters when removed from water). Remove from heat. Add peanut butter and butter. Cool mixture to 120°, without stirring.	Bottom of pan will be lukewarm. Add vanilla and beat vigorously for	5 to 10 minutes with wooden spoon until candy is thick and no longer glossy. Spread in prepared pan. Cool until firm and cut into squares.
Remove the shell and skin and wash thoroughly. Soak the armadillo in salty water overnight in the refrigerator. Cut the armadillo into pieces like chicken. Place in covered pot and cover with water and add crab boil. Boil for 30 minutes or until tender. Remove and brown in butter, then place in shallow baking dish and brush on mixture of melted butter, Dale's steak seasoning, liquid smoke and barbecue sauce. Bake at 300° for one hour. Baste every 20 minutes. Serves 2.
Mix all ingredients together and shape into small balls. Place into a 9 x 13-inch ungreased baking pan. Bake, uncovered, for 25 to 30 minutes. Pour the following sauce over balls and bake 15 minutes more.
Mix all ingredients together. Store in refrigerator up to 6 weeks. When wanted, fill greased muffin tin 2/3 full. Bake 15 to 20 minutes at 400°.
Combine all ingredients. Pour in 1 1/2-quart casserole. Cover and refrigerate overnight. Bake at 350° about 1 hour or until macaroni is tender.
Brown onion and pepper in margarine. Add other ingredients, mix and pour into greased casserole dish. Cover with cheese and bake in 350° oven for 30 minutes.