HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix well with mixer cream cheese, sugar and mayonnaise. Add cranberry sauce and mix. Fold in remaining ingredients. Cover and freeze.
Use Pam in 8-inch square pan. Mix sugar and cocoa in bowl. Make a puddle. Add butter and milk. Cook in microwave for 2 minutes on High. Add nuts and vanilla and mix. Pour in dish. Put in refrigerator for 1 hour before cutting.
Wash and stem squash; scrape out seed. Grate squash. Chop or grate peppers. Add salt. Drain. Add remaining 5 ingredients. Mix and bring to a good boil. Stir and place in sterilized pint or half-pint sized jars. Seal.
In saucepan, melt margarine and 3 squares of chocolate. Remove from heat and blend in 3 cups sugar, 1/4 teaspoon of salt and vanilla. Mix well and add evaporated milk. Return mixture to heat, mix and cook until all sugar is dissolved, about 5 to 8 minutes. Remove from heat and let cool. Makes 1 quart. Refrigerate.
Put Eagle Brand milk, lemon juice, lemon rind or lemon extract and egg yolks into mixing bowl; stir until mixture thickens. Pour filling into chilled crumb crust or cooled pastry shell.
Place fillets in 9 x 13-inch baking dish. Pour lemon juice over all. Sprinkle evenly with All Seasoning. Top with butter. Bake at 375° for 25 to 30 minutes or until fish flakes easily. Do not overbake.
Brown ground beef; drain. In frying pan, add refried beans and taco seasoning mix to ground beef; cook for 10 minutes. In casserole dish, layer ground beef mixture, cream cheese and salsa and top with Mozzarella cheese. Bake in 350° oven for 20 minutes or until cheese is browned. Cool for 5 minutes. Serve with Doritos chips.
Saute onion and green pepper in margarine. Mix together in bowl, the soup, water, Worcestershire sauce, salt, pepper and sauteed onion and green pepper. Slice frankfurters in quarter slices or round slices.
For cocoa mix, in a storage container, combine dry milk, cocoa powder, sugar substitute and cinnamon. Mix well. Cover and store in a cool, dry place for up to 8 weeks.
Brown crumbled meat in large skillet; drain off fat. Add onion, salt, pepper, chili powder, kidney beans and corn; let simmer, covered, for about 15 minutes.
Stir; do not beat. Batter will be lumpy. Divide batter equally between 6 or 8 greased custard cups or popover tins. Put into cold oven. Set temperature to 450°. Bake 30 minutes. Resist the impulse to peek! Batter can be made ahead and refrigerated.
Place the egg whites into a large mixing bowl. Beat at high speed until soft peaks form. In smaller bowl, place the egg yolks and, using the same beaters, beat yolks, mayonnaise and 2 tablespoons of water. Gently pour yolk mixture over whites and fold in carefully. Melt margarine in 9-inch pie plate and swirl to coat inside. Carefully pour eggs into pie plate. Microwave at Medium (half power) for 5 to 7 minutes. Sprinkle the shredded cheese over eggs and microwave at Medium for 30 seconds to 1 minute. Sprinkle with chopped chives and olives, then quickly run a spatula around sides and bottom of dish. Fold half of omelet over the other half. Slide onto serving plate.
Combine dressing mix with mayonnaise and mix thoroughly using wire whisk. Add buttermilk, slowly, stirring constantly, until well mixed. Refrigerate in tightly covered container.
Place all ingredients in brown mixing beaker or a small bowl. Blend with brown hand hand blender until thoroughly combined. Use as a dressing for mixed greens, spinach or fruit salads. Makes about 1 2/3 cups.
Combine all ingredients. Bake at 350° for 30 to 40 minutes, or until rice is tender.
Combine cheese, milk and Worcestershire sauce. Drain and flake the crab meat. Add crab and onion to mixture. Place in 8-inch pie plate and bake for 15 minutes at 350°. Serve with crackers.
Combine corn and ingredients. Bring to boil. Simmer 10 minutes. Cool, package and freeze.
Beat eggs until fluffy. Slowly add sugar, beating until thick. Add oil and vanilla. Combine flour, cinnamon, baking powder and salt. Mix into egg mixture. Stir in walnuts. Arrange apples in bottom of a greased 13 x 9-inch pan. Pour batter over apples. Spread to cover. Bake at 350° for 60 minutes. Cool. Frost with Cream Cheese Frosting.
In bowl, whisk salad oil, next five ingredients and 1 tablespoon of water. Stir in green onions. Add chicken pieces and toss to coat with dressing. Serve on lettuce leaves. Makes 4 servings. Contains 350 calories and 27 g fat per serving.
Grind or crush gingersnaps. Put half in 11 x 7-inch pan. Melt margarine with confectioners sugar. Add beaten eggs to sugar, then mashed bananas and drained pineapple. Put on top of crumbs; sprinkle with remaining half of gingersnap crumbs. Top with whipped cream. Refrigerate overnight.
Cream shortening; add sugar, eggs and vanilla. Stir in peanut butter; add sifted dry ingredients and stir in. Drop by teaspoon on ungreased cookie sheet. Press with back of floured fork to make crisscrosses. Bake at 350° for 10 minutes. Makes 5 dozen.
Blend Ranch dressing mix and all of the seasonings with the oil, make sure it is mixed very well; pour over crackers and stir well. Store 24 hours to blend.
Mix all ingredients together. Grease and flour one large bread pan. Bake at 325° for 1 hour.
Mix all ingredients; keep refrigerated. (Refrigerate for 1/2 hour before using.)
Cook noodles in boiling, salted water until tender. Drain. Combine soup and milk. Alternate layers of noodles and tuna in greased 1 1/2 qt. casserole. Pour soup over top. Top with buttered crumbs and cheese. Bake at 350° for 20 minutes. Garnish with stuffed olive slices and parsley. Enjoy! Makes 6 servings.
Mix sugar, Eagle Brand, butter and vanilla in large bowl. Roll cherries on paper towels until very dry. Wrap dough around cherries. Refrigerate for easier dipping.
Cook onion in butter in a large saucepan until tender. Add water, rice and seasoning packets. Cover and cook over low heat 20 minutes. Combine flour and dry mustard in a small bowl. Gradually add about 1/2 cup of the broth, stirring until smooth. Stir remaining broth, flour mixture and milk into rice mixture. Heat to a simmer, stirring occasionally. Continue simmering until slightly thickened. Stir in cheese. Sprinkle with green onion. Serves 4 to 6.
Dissolve yeast in warm water; let stand 5 minutes. Add milk and egg yolks, stirring well. Combine flour, 1/4 cup sugar, lemon rind and salt in a large mixing bowl. Cut in 1 cup butter with pastry blender until mixture resembles coarse meal. Add yeast mixture, stirring well.
Preheat oven to 325°. In a large mixing bowl, mix 1 1/2 cups flour and remaining ingredients at low speed until blended. Scrape bowl often. Increase speed to medium and beat 2 minutes or until smooth. Reduce speed to low; add remaining flour 1 cup at a time until dough is very stiff. If using a small mixer, the last flour may be stirred or kneaded in by hand. Roll into 1-inch balls and place on ungreased cookie sheet. Brush cookie press lightly with oil. Press dough with desired cookie press or use a fork to press. Bake for 8 to 10 minutes or until lightly browned at edges. Cool 5 minutes on sheet. Cool completely on rack. Makes 3 to 4 dozen cookies.
Mix thoroughly all ingredients except cornbread mix. Then add the cornbread mix. Pour into greased oblong pan. Bake in 375 degree oven for about 25 minutes.
Remove eggplant meat from skin, leaving shell that's 1/2-inch thick. Save shells for stuffing.
In top of double boiler, heat (slightly) beaten eggs in brown sugar. Over boiling water, cook, stirring constantly until thickened, about 10 minutes. Mix last 4 ingredients together and add to thickened mixture along with the vanilla extract. Pour into buttered 13 x 9 x 2-inch pan. Bake in moderate oven at 350° for 25 to 30 minutes. When completely cool, dust with confectioners sugar.
In a bowl, combine the cake mix, eggs and extract. Add pie filling; mix well. Spread into a greased 15 x 10 x 1-inch baking pan. Bake at 350° for 18 to 22 minutes or until toothpick inserted near the center comes out clean.
Soak cukes with salt in enough boiling water to cover. Let soak overnight. Next morning, drain off salty water. After draining, add 2 tablespoons alum to enough cold water to cover. Let stand overnight and next morning, drain. Make syrup of vinegar, sugar, 1 cup water and all of spices listed. Bring to boil; add cukes. When boiling point is reached again, pack in jars and seal.
Peel all fruits and chop up. Add sugar, coconut, raisins and marshmallows. Pour over chopped fruit. Mix well. Chill at least 1 hour.
Mix well and stir in tight container. Keep refrigerated. Let stand about 1 week before serving. Mix sugar to taste if you like it sweet; or more vinegar if you like it sour.
Cut bacon into small slices. Fry bacon and chopped onion. Add flour to bacon grease and make a gravy with milk. After gravy is made, add frozen peas and mushrooms. Simmer until thick. Salt and pepper to taste.
Heat oven to 350°. In Dutch oven, saute bacon and onions until bacon is crisp and onions are tender. Drain. Add remaining ingredients. Mix well. Bake, uncovered, at 350° for 60 to 70 minutes or until hot and bubbly.
Quarter the tomatoes. Slice onions. Add to tomatoes in a large boiler. Add peppers and spice. Add vinegar and sugar until mixture just covers tomatoes. (Start with small amount because when sugar melts, liquid will rise.) Let simmer until tomatoes are tender enough that a toothpick will stick through them easily. Let cook for a minute more. Put in hot jars and seal.
Put layer of sliced potatoes in bottom of a greased roaster pan. Add some salt, pepper, onion and a sprinkle of marjoram. Place pork steak on top with onion and seasonings. Put more sliced potatoes on meat and use up seasonings and onion. Mix soup with water; pour over all. Cover; bake in 350° oven for 1 1/2 hours or until meat is soft.
Mix all ingredients together and bake in round or square cake pan. Bake at 350° for approximately 30 to 40 minutes until done.
Mix all ingredients well and pour into crust. Bake for 1 hour at 350°.
Beat sugar lightly into eggs. Do not overmix. Stir in vanilla. Add flour and baking powder; blend. Fold in nuts and dates. Spread evenly into a greased 8 x 8-inch or 9 x 9-inch pan. Bake at 325° for 30 minutes. Cool. Cut into bars or sticks; roll in powdered sugar. Keeps well; improves with aging.
In the 9 x 13-inch pan, layer the ingredients in the order given. Bake at 350° for 45 minutes. Serve with ice cream while hot.
Mix sugar, cocoa and cornstarch. Stir in warm water. Cook until thick, stirring constantly to keep from lumping. Remove from heat and add oleo and vanilla.
Sift together into a bowl the flour, baking powder, salt, white sugar and 2 tablespoons of cocoa. Stir in the milk and melted shortening. Stir in the nuts and pour this mixture into a 9-inch square pan. Sprinkle with a mixture of 1 cup of brown sugar and 4 tablespoons of cocoa. Pour 1 3/4 cups of very hot water slowly over the top. Bake at 350° for 45 minutes. The cake will come to the top with a creamy, rich chocolate sauce forming on the bottom. Cut and serve the piece upside down on a plate and top with Cool Whip.
Cook gizzards in water to cover until almost done; add livers. Cook until tender. Chop. Heat butter in large skillet. Add green onions, onions, celery and green pepper. Cook over low heat until vegetables are soft. Add parsley flakes, garlic, giblets and ground beef. Cook over low heat for about 20 minutes, stirring until well blended. Add thyme, salt and pepper. Add rice; mix well. Spoon into casserole. Bake in preheated 325° oven or about 20 minutes or until bubbly.
Cream sugar, eggs, cocoa and margarine. Add dry ingredients. Spread into greased 9 x 13-inch pan. Sprinkle with peanut butter chips. Bake 25 minutes at 350°.
Blend cornstarch, 3/4 cup sugar and salt in a saucepan. Gradually stir in hot water. Cook over medium heat, stirring constantly, until thickened. Reduce heat to low; cook and stir for 5 minutes longer.
Combine first three ingredients. Garnish with parsley flakes. Serve with favorite crackers.
Preheat oven to 350°. Peel apples and cut in halves. Place 1/2 apple on each biscuit, rolled thin. Sprinkle with cinnamon and pinch dough together. Turn pinched side down in dish. Prepare sauce. Bring last four ingredients to a boil. Pour this over dumplings. Bake at 350° for 35 to 40 minutes.
Cream shortening, sugar and egg. Add pumpkin. Sift all dry ingredients together and add to mixture. Add vanilla extract. Drop by teaspoonfuls on greased cookie sheet. Bake at 350° for 10 to 12 minutes. Cool and ice.
Mix sugar, syrup and butter. Add eggs and mix well. Add pecans and put into crust. Bake in hot oven (400°) for 10 minutes. Reduce heat to 350° and bake 35 minutes longer. Cool before cutting.
Brown Kielbasa in oil with peppers and onion. When brown add stewed tomatoes and seasoning. Serve over white rice. Quick and easy.
Chop cabbage. Add banana peppers; cook until done. This is delicious served with pork and slaw.
Mix brown sugar, butter and corn syrup in a large microwave bowl. Cook 3 to 4 minutes on High. Stir every 1 minute. Cook 2 more minutes. Add soda.
Cream butter and sugar. Add nuts and dates rolled in flour. Add egg yolks. Beat egg whites. Separate and fold into the mixture. Bake in slower oven (300°) about 20 minutes. Cool and cover with whipped cream.
Mix in order given. Bake in a shallow pan, 7 x 11-inch or so in moderate oven. Cut into squares.
Beat together until smooth. Great for dipping strawberries, pineapple, kiwi, apples, etc.
Dissolve coffee in whiskey; set aside. Cream butter until smooth. Add sugar gradually, beating until fluffy. Add sour cream, eggs, vanilla and coffee mixture. Beat until well blended. Stir dry ingredients together and add to butter mixture. Beat 3 minutes or until smooth.
Put all ingredients in covered pan. Bake at 275° for 3 1/2 hours. Do not open oven door while cooking.
Cream together butter, eggs, brown sugar and vanilla. Sift together flour, baking powder and salt. Stir into creamed mixture. Add nuts. Form into rolls. Wrap in foil. Chill 10 hours. Slice thin. Bake at 425° for 7 minutes on ungreased cookie sheet.
Boil first 4 ingredients together until liquid. Mix next 4 dry ingredients in a mixer bowl. Add liquid to dry mixture. Beat in eggs, buttermilk and vanilla (pecans optional). Cake batter will be thin. Pour into greased and floured oblong pan. Bake at 350° about 20 minutes. Frost with Fudge Icing. Serve hot with ice cream or whipped topping.
Mix cake mix, oil, eggs and sugar. Beat until smooth. Add nectar gradually. Beat at high speed 2 minutes. Bake 1 hour at 350°.
Bake at 375° for 10 minutes, then at 350° until done. Sprinkle cinnamon on top.
Combine first 3 ingredients and press into ungreased cookie sheet. Bake at 350 degrees 10 minutes. Combine remaining ingredients and spread on baked crust. Return to oven and bake 18 minutes. Cool.
Cream together cream cheese and sugar. Add frozen strawberries including juice. Add bananas, pecans and crushed pineapple (well drained). Fold in Cool Whip. Put in a 9 x 13-inch pan and freeze. Remove from freezer 20 minutes before serving.
Baking Temperature: 350°. Baking Time: 30 to 35 minutes.
Mix all but barbecue sauce and soup together; roll into bite-size balls. Place on a cookie sheet or jelly roll pan. Bake at 400° for 15 to 20 minutes. Mix barbecue sauce and soup in pan; heat slightly. Pour over meatballs in a chafing dish. Replenish meatballs in existing sauce as they are needed. Have toothpicks on hand for guests to serve themselves. Makes about 200 meatballs. (Can be made ahead and frozen.)
Separate and clean stalks of celery. Cut in 2-inch sticks. Cut 1/2-inch carrot slices. Attach 4 carrot slices to celery, forming wheels with toothpicks. Mix vegetable dip mix and sour half and half. Fill celery wagons with vegetable dip.
Combine flour, salt and pepper in paper bag. Shake chicken pieces to coat. Brown chicken on all sides in skillet. Sprinkle with onion soup. Add white wine, mushrooms and a little water. Cover; simmer until tender, about 45 minutes. Serve over rice. Serves 4.
Combine syrup, vinegar, water, caraway seed, thyme and pepper; simmer for 10 to 15 minutes in a medium size pot. Add cabbage that's sliced as cole slaw and the onion. Simmer everything for another 15 minutes or until desired texture. Serve warm or cold.
Peel kiwi and section tangerines and orange. Open chilled fruit salad and pour in small glass serving dish. Place serving dish in the middle of a plate and spread lettuce leaves around it, forming a bed of lettuce leaves. Place kiwi, tangerine and orange slices around serving dish, alternating in a circle pattern. Chill and serve.
Mix crab meat, cream cheese, mayonnaise, lemon juice, Worcestershire sauce and onion. Place in 8 x 8-inch baking dish or round glass pie dish. Sprinkle with Parmesan cheese. Bake for 30 minutes at 350°. Serve warm with crackers.
Peel all vegetables. Dice potatoes into bite size pieces. Slice carrots. Slice onions into sections. Shred cabbage. Brown sausage lightly. Add onions, cabbage and garlic; continue browning until vegetables are translucent. Add tomatoes, tomato juice and herbs, potatoes and carrots. Turn heat to low and cook two hours minimum or all day if you like. Cook pasta al dente and add to soup right before serving.
Combine sugar and cinnamon. Put flour, butter and salt in a 1 1/2-quart bowl. Mix with pastry blender or 2 knives until mixture looks like coarse meal. With back of spoon, press mixture firmly onto bottom and halfway upsides of buttered 8-inch square pan. Drain peaches and save 1/2 cup syrup. Arrange on top of mixture in pan. Sprinkle with mixture of sugar and cinnamon. Bake 20 minutes in 375° oven. Mix reserved syrup, evaporated milk and egg. Pour over peaches. Bake 30 minutes more or until custard is firm except in the center. Center will be firm after standing. Serve warm or cold. Serves 9.
Mix cornmeal, flour, baking powder, salt and sugar. Add milk and oil. Mix well. Add eggs. Dry hot dogs; insert sticks and dip in cornmeal mixture. Cook in oil until brown.
Mix all ingredients except ginger ale. Add ginger ale just before serving. May be frozen before using.
Scrub potatoes. Rinse and dry cut potatoes into thin slices but not all the way through. Place potatoes in a baking dish; drizzle with margarine. Sprinkle with herbs. Bake potatoes at 425° for about 50 minutes. Remove from heat. Sprinkle with cheese. Bake another 10 minutes.
Prepare pasta according to package directions; drain. In a small bowl, blend yogurt, honey and orange juice concentrate. In a large bowl, combine pasta and remaining ingredients. Add yogurt mixture; toss to coat. Cover and chill thoroughly. Yield: 8 servings.
Cream sugar and shortening. Add poppy seed. Sift flour, baking powder and salt. Alternate flour mixture and 1/2 cup milk to creamed mixture, mixing well. Add beaten egg whites and vanilla. Pour in greased 9 x 13-inch pan. Bake at 340° for 30 minutes.
In Dutch oven, cook mushrooms and onion in margarine 5 minutes. Stir in flour, cook 2 minutes more. Gradually add 5 cups water, cook, stirring, until mixture thickens and boils. Add remaining ingredients except chives. Cover, simmer 45 minutes or until potatoes are tender. Garnish with chopped chives. Makes 8 servings, about 50 calories each.
Mix flour, sugar and oleo together until it looks like meal. Add nuts and mix. Press into oblong baking dish approximately, 8 x 13-inch. Bake at 350° until light brown. Cool to room temperature. Mix cream cheese with 1 cup confectioners sugar and 1 cup Cool Whip. Beat until light and fluffy. Spread over cooled crust. Mix chocolate pudding mix with 2 cups cold milk until thick. Spread over cream cheese. Spread rest of large Cool Whip on top and sprinkle a can of Angel Flake coconut over all.
Mix Kool-Aid, water and sugar. Add pineapple juice. Chill. Just before serving, add ginger ale.
Boil chicken breasts; cool. Save the chicken broth. Remove the skin and cut chicken into bite-sized pieces. Saute onions and green peppers in 2 tablespoons cooking oil. Cook vermicelli in chicken broth (add water if necessary). Drain vermicelli, then add Cheez Whiz while hot, stirring well. Next add onions, peppers, pimentos and soup. Finally, add chicken. Put in a casserole dish and bake at 350° for about 20 minutes.
Mix the Cool Whip and sour cream. Add jello and mix well. Chop peaches and drain. Mix well and refrigerate.
Press the crescent roll dough in ungreased pie pan. Brown beef, onion and green pepper; drain fat. Place in pie shell. Combine mayonnaise, milk, eggs and cornstarch; mix until smooth. Stir in cheese and green onions. Pour into the pie shell. Bake at 350° for 35 to 40 minutes or until a knife inserted in the center comes out clean.
Melt margarine; combine next three ingredients and pour over margarine. Pour filling or berries over the top. Bake at 350° for 45 minutes to 1 hour.
Combine syrup, sugar, salt, vanilla and butter and mix well. Add beaten eggs. Pour into 9-inch unbaked pie shell. Sprinkle pecans over all. Bake in preheated oven at 350° for 45 minutes. Serve with whipped cream or ice cream.
Cook shells according to package directions; drain. Combine cheese, eggs and parsley for filling. Pour about 1 cup sauce on bottom of 13 x 9-inch baking pan. Fill shells with cheese filling and arrange in baking pan. Top with sauce and sprinkle with Parmesan cheese. Cover with aluminum foil. Bake 30 minutes or until hot and bubbly.
Heat cherry pie filling and water. Add jello and stir to dissolve. Add remaining ingredients and chill.
In large bowl, combine all ingredients. Spoon into greased 3-quart casserole. Cover and bake at 325° for 3 1/2 hours. Yield: 6 servings. Diabetic Exchanges: 1 serving equals 4 lean meat, 1 1/2 starch, 1 vegetable; also 356 calories, 241 mg sodium, 97 mg cholesterol, 27 gm carbohydrates, 35 mg protein and 12 gm fat.
Broil pork roast in pan 15 to 30 minutes until brown. Stick cloves in pork roast and place in crock-pot. Mix remaining ingredients together and pour over pork. Cook on low heat 10 to 12 hours or on high for 4 to 6 hours.
Put water in pan. Bring to a boil. Add oil and salt and cook until done. Serve with chicken or beef.
Mix all together; use heaping tablespoon to a cup of hot water. Makes a delicious drink.
Crush cookies until coarse. Reserve 1/4 cup for topping. To the rest of the cookie crumbs, add the melted butter; mix well. Press into a 9 x 13-inch pan.
Mix all ingredients together with 1/2 can cream of chicken soup, 1/2 cup mayonnaise and 1 cup sour cream. Turn into casserole and top with 1 cup grated Cheddar cheese. Bake at 350° for 30 minutes. Sprinkle can of French fried onion rings on top. Bake 15 minutes more. Serve with rice. Freezes well.
Mix cereal and milk; let sit 3 minutes until soft. Mix flour, baking powder, salt and sugar; add egg and shortening to cereal and mix well. Add flour mixture; stir with spoon. Set this aside. Mix in saucepan the peanut butter, margarine and brown sugar until smooth. Add orange juice concentrate and peaches with juice (cut in big pieces). Cook until it bubbles. Spread in baking pan. Drop first mixture by spoonfuls on top of this mixture. Bake for 25 to 30 minutes at 400°.
Simmer chicken in seasoned water (salt, garlic, bay leaf) 45 minutes to an hour. Save some broth. Cool, debone and cut chicken into large bite sized pieces. Saute onions and bell peppers in oil until tender but not brown. Add soup, broth and Ro-Tel tomatoes, stirring thoroughly to remove soup lumps. Heat to boiling point. Spread half of the tortilla pieces in the bottom of the oiled pan. Spread half of the chicken pieces over the tortillas. Pour half of the soup mixture over the chicken. Repeat these three layers. Sprinkle shredded cheese over the top. Lightly sprinkle the top with chili powder. Bake in 350° oven for 45 minutes or until golden brown. Serves 6 to 8.
Whip cheese until soft and fluffy. Beat in sugar and peanut butter. Slowly add milk, blending thoroughly into mixture. Fold topping into mixture. Pour into pie shell. Sprinkle with chopped peanuts. Freeze until firm before serving. If not used, can be frozen. Wrap in sealing wrap after frozen.
Zucchini, zucchini, what to do with all the zucchini...