HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix Cool Whip and cottage cheese. Sprinkle orange jello over it and mix well. Mix pineapple with oranges and add 1/2 box of pudding. Mix with the mixture of Cool Whip and cottage cheese. Refrigerate at least 2 hours or overnight.
In a large bowl, combine sour cream, minced chives, lemon juice, salt, pepper and hot sauce. Peel and thinly slice cucumbers. Add and mix well. Cover and refrigerate for at least 30 minutes before serving.
Mix in large mixing bowl; add to cooled thickened jello. Pour in molds and let set.
Layer the first 4 ingredients in order in buttered 9 x 13-inch pan. Beat remaining ingredients together and pour over bread in pan. Cover in refrigerator overnight. In the morning, make a topping of 2 cups crushed cornflakes and 1/2 cup melted butter. Bake at 350° for 1 hour.
Brown meat and onion in olive oil. Stir in ingredients except olives and cheese. Bring to a boil; reduce heat and simmer 5 minutes, stirring occasionally. Spoon into baking dish; top with cheese. Broil until cheese is melted. Garnish with sliced olives. Serves 4 to 6.
Beat together cheese and milk. Add onions and everything but almonds. Stir well. Put in 8 x 8-inch glass pan. Bake at 375° for 10 to 15 minutes. Top with toasted almonds. Serve with crackers. May be doubled.
Brown bacon, add onion and simmer until tender. Drain 1 can of beans, add to bacon and onion. Then add second can with most of the liquid. Add mushroom soup and simmer until hot.
Preheat oven to 375°. Lightly spray cookie sheet with cooking spray. In a large bowl mix flour, baking powder, baking soda and salt. In a separate bowl whisk together shortening, applesauce, granulated sugar, egg and vanilla until shortening breaks into pea-sized pieces. Add flour mixture to applesauce mixture. Mix well. Fold in oats and raisins. Drop rounded teaspoonfuls onto a cookie sheet 2 inches apart. Bake 10 to 12 minutes. Remove from oven and cool on a cookie sheet for 5 minutes. Remove and put on cooling rack. Makes 36 cookies.
Mix milk and lemon juice together. Add pineapple, Cool Whip and pecans. Pour into crust. Sprinkle coconut on top. Let chill.
Line angel food tube pan with heavy brown paper (a grocery sack will do). Spray with vegetable cooking spray.
Unroll the crescent rolls and spread on a large greased cookie sheet. Pat them together into a single piece and bake 10 minutes at 350° so they are brown on top.
Mix all ingredients. Bake in greased 9 x 9-inch pan at 350° until top browns and sides pull away from pan. Serve hot or cold, with whipped cream or plain.
Brown onion in butter. Add flour and then milk. Add egg yolks and sauce to potatoes; mix well, then fold in beaten egg whites. Bake in a greased dish in oven about 25 or 30 minutes at 350°.
Place apples in shallow casserole dish. Cream butter with sugar. Gradually work in cheese and flour. Spread over apples and bake at 350° about 30 minutes until top begins to brown.
Grate dried beef. Mix all ingredients together. Roll cheese ball in extra grated dried beef.
Blend margarine and cream cheese. Add sugar, beat well until mixed. Add eggs 1 at a time, blending until smooth; add vanilla. Sift flour, salt and baking powder 3 times. Add flour alternately with milk. Mix smooth after each addition. Pour into greased and floured 10 x 4-inch tube pan. Bake at 350° about 1 hour and 10 minutes.
Mix well and keep refrigerated in a covered container. Makes about 2 cups sauce. Spoon over piping hot hamburgers.
Melt together cream cheese and soup. (Do not add water to soup. Put in as is and melt with cheese over medium heat until smooth.) Mix gelatine with 3 tablespoonfuls of water. Add to soup mixture. Add soup mixture with the rest of the ingredients in a bowl. Refrigerate overnight (or at least a few hours).
Make cake as directed. When done, blend together cream of coconut and Eagle Brand milk. While cake is still hot, poke holes in top and pour liquid over cake. Top with Cool Whip and coconut. Refrigerate.
In a large skillet, heat the oil over medium heat. Saute the garlic for about 1 minute until golden, stirring constantly. Add the chicken strips and saute until white and almost completely cooked. Add the broccoli and saute until crisp-tender, then add the sun-dried tomatoes, red pepper flakes, salt and pepper. Add the wine, then the broth and butter and cook for about 3 to 5 minutes, or until heated through, stirring occasionally.
Drain artichoke hearts well. Chop artichokes in food processor until smooth. Add mayonnaise, cheese and garlic; mix well. Pour into small casserole; bake for 1/2 hour at 350°. Serve with Triscuits or Melba thins.
Mix dry ingredients. Add milk to beaten eggs and combine. Mix the liquids with the flour mixture and blend. Stir in melted butter. Pour into pan sprayed with Pam. Turn when it browns around edges
Mix baking mix, milk and cheese together and drop by tablespoonfuls onto a lightly greased cookie sheet. Bake for 8 to 10 minutes at 450°. Melt butter and add garlic powder. Brush over warm biscuits.
Fry bacon until almost crisp. Add celery and fry until bacon is crisp. Stir in flour, sugar, salt and dill. Gradually stir in water and vinegar. Cook over medium heat, stirring constantly, until thickened. Add potatoes and peas; heat through. Garnish with egg quarters. May make ahead and refrigerate. Then bake at 350° for 30 to 45 minutes.
Bake angel food cake as directed. When cool, break cake in pieces and place in baking dish. Cream sugar, cream cheese, and condensed milk together. Fold in cool whip with electric mixer. Pour this mixture over cake pieces then add pie filling.
Combine the cake mix, cocoa, sugar, oil and cake coloring. Add the eggs and buttermilk. Mix as any other cake mix in 3 thin layers. Cook the flour and milk to a thick pudding. Place in box to cool. Cream the oleo, Crisco, 1 cup sugar and vanilla. Beat in the pudding mixture and spread on cake. Sprinkle with coconut.
Boil chicken until tender. Remove from bone and cut into bite size pieces. Grease 9 x 13-inch dish with margarine. Sprinkle crushed chips in dish. Add other ingredients in order listed. Cover with foil and bake at 350° for 20 minutes. Uncover and bake for 20 minutes more.
Cook asparagus in water until tender. Whip asparagus in blender until smooth. Saute onions in margarine. Stir in flour and cook until bubbly. Add milk gradually, stirring until thickened. Stir in asparagus puree. Add chopped parsley and salt to taste. Do not boil.
Let rise for 30 minutes and knead; cut out with biscuit cutter. Dip in melted butter; let rise. Bake at 450° until brown.
Cook first three ingredients for 5 minutes until sugar has dissolved. Add marshmallow cream and peanut butter. Mix well. Place in buttered platter to cool.
Put some dill and garlic bud or sliced onions in bottom of jar and fill with unpeeled, sliced (not too thin) or make spears of cucumbers. Add rest of dill and more garlic or onion on top. Fill jars with liquid that has been heated to dissolve sugar. Seal and cold pack just until water begins to boil. Yields approximately 4 quarts.
Put potatoes, onion, water and oleo in covered dish and microwave 10 to 12 minutes, stir occasionally. In large bowl, combine milk, flour and pepper (shake flour and little milk to dissolve). Microwave 6 to 7 minutes, stir often. Pour over potatoes. Add ham and cheese, microwave 2 to 3 minutes to melt cheese.
Sift flour with soda and salt; cream butter. Gradually add sugar; mix well. Add eggs and bananas. Blend; add milk and lemon juice. Add flour mixture and nuts. Put in a bread pan and cook at 350° for 1 hour.
Drain pineapple and set juice side. Mix flour and sugar. Add reserved juice, stirring well. Beat egg and add to mixture. Stir in pineapple. Pour into casserole dish. Top with bread cube. Pour melted oleo over top. Bake at 350° for 45 minutes.
Mix ingredients as listed. Bake 30 to 35 minutes at 350° in 9-inch pans.
About 1 1/2 hours before serving or day ahead: Preheat oven to 400°. In large open roasting pan, arrange chicken pieces, skin side up. Place carrots and prunes around chicken. In small bowl, mix brown sugar, lemon juice, white wine vinegar, salt, flour, oregano and pepper until blended. Pour over chicken. Bake 50 to 60 minutes, basting chicken frequently with liquid in pan, until chicken is fork-tender. Arrange chicken, carrots and prunes on large platter or in bowl. Skim fat from juice in roasting pan; pour pan juices over chicken mixture. Serve warm or cover and refrigerate to reheat later. Makes 8 main dish servings, about 335 calories per serving.
Mix all together and boil. Pour into hot canning jars, already cleaned and prepared. Seal jars.
Let first 4 ingredients stand 3 hours. Drain. Add sugar and vinegar; refrigerate.
Cream butter and shortening with sugar. Add molasses. Add soda to boiling water and add to creamed mixture. Sift flour with spices and salt. Add small amount at a time to creamed mixture and work in well. Work well with hands and knead dough well. Cover and store in a cold place overnight and longer if you don't want to bake all at one time. Roll to infinite thinness on board. (Board should be covered with cloth stretched tight and tacked on edges of board.) Flour board (cloth) evenly before rolling out cookies. Bake on a greased cookie sheet in 375° oven for a few minutes or just until they begin to brown.
Place peanut butter, cream cheese and honey in mixing bowl. Stir until well blended. Trim crust from bread. Cut into animal shapes using cookie cutters. Spread peanut butter on half the bread animals. Top with a matching bread animal. May be covered and refrigerated until ready to serve.
Place flower tips from broccoli and cauliflower in large bowl. Add cheese, bacon and onion. Stir up. In separate bowl, mix Miracle Whip, Green Goddess dressing, sugar and vinegar. Mix until smooth. Pour over vegetables. Stir until fully mixed and coated.
Melt butter or margarine in a small saucepan over low heat. Stir in vinegar and dill seed. Good on green beans and whole kernel corn. Yield: 1/4 cup.
Mix all together and store in an airtight container. To make tea, use 2 teaspoons to cup of boiling water.
For the meat sauce (Sloppy Joe), saute garlic in the oil over medium heat in large skillet. As the garlic begins to brown, add the onion and saute until soft. Stir in the beef with a fork; continue stirring constantly to keep it loose as it browns.
Blend yogurt, sour cream and strawberries together. Pour into pie crust; freeze until solid.
Do not drain any of the ingredients. Just pour in crock-pot. Mix all of the ingredients together and cook on low for about 6 hours or let simmer on low on top of stove for 2 hours. Pepper, salt and add hot sauce to taste.
Combine dry ingredients and set aside. In a large bowl, combine eggs, sugar, oil and vanilla. Beat well in mixer. Stir in squash. Add dry ingredients, stirring only until moistened. Optional nuts and/or raisins may be stirred in. Pour into greased and floured 9 x 5 x 3-inch loaf pan. Bake at 350° for 50 minutes or until done. Test with toothpick. Let remain in pan 10 minutes, then remove to cool.
Melt butter in a skillet; add onion and rice. Brown, stirring continuously. Dissolve bouillon cubes in water. Combine all in a baking dish; add mushrooms, salt and pepper. Bake at 350° for 45 minutes.
Put first 3 ingredients in mixer; beat until smooth. Pour over crushed ice and add ginger ale. Makes 1 gallon.
Grind berries. Add sugar and let stand overnight. Dissolve Jell-O in 1 cup hot water. Add 1/2 cup cold water. Mix all together. Put in dish; let set in refrigerator overnight. Add 1/2 envelope gelatin.
Mix together cream cheese and taco sauce with mixer. Onto 2 plates, spread lettuce, tomatoes and onions. Add taco dip on top of lettuce, tomatoes and onions. Spread 1 package of shredded Colby cheese over entire plate. Serve with taco chips or your choice of chip.
Preheat oven to 425°. In a large bowl with hand, knead all ingredients until blended.
Mix first 8 ingredients and form into loaf. Combine Worcestershire sauce and catsup. Lightly score top and spread catsup over top. Roast in covered pan at 350° for 60 to 75 minutes.
Combine all ingredients, except cucumber, mixing until well blended. Stir in cucumber. Chill several hours or overnight. Serve with chips or as a vegetable dip. Yields 1 2/3 cups.
Mix meal, flour, egg, buttermilk and sugar. Pour over butter in Bundt pan. Bake at 425° for 35 to 40 minutes (until crisp and brown on top).
Drain beans and bean sprouts; mix with onion and garlic. Mix salad oil, sugar and vinegar together and pour over beans. Let marinate for 24 hours in refrigerator.
Cream butter and powdered sugar. Work flour, vanilla and nuts into creamed mixture. Form into small crescents or balls. Bake on ungreased sheet in oven at 350° for 30 minutes or until lightly browned. Roll tarts in powdered sugar while still warm.
Cream together eggs and oil. Add dry ingredients. Blend in vanilla, butter extract, pineapple, carrots and pecans. Pour into greased and floured tube pan. Bake at 300° for 1 hour.
Puree together carrots, melted margarine and milk. Mix together sugar, eggs, flour, cinnamon, nutmeg and baking powder. Add pureed carrot mixture to rest of ingredients. Bake at 350° for 1/2 to 1 hour until crispy.
Use a large covered casserole. Combine all ingredients into the casserole. Cover and bake 4 hours at 250 degrees. Do not brown meat beforehand. Optional - frozen peas. In crock pot may cook longer until potatoes and carrots are tender.
Cook whole squash in boiling water until tender; drain. Cut in half lengthwise; scoop out pulp. Reserve pulp and shell. Mash pulp. Melt butter over low heat and blend in flour, 1/4 teaspoon salt and dash of pepper. Remove from heat. Stir in milk gradually. Return to heat. Cook, stirring constantly, until sauce is thick.
Fill 6 quart Dutch oven with water. Add 1 Tbsp. salt. Bring water to a boil; add Brussels sprouts. Reduce heat to medium. Cook 12 minutes, until crisp and tender. Drain and rinse under cold water to stop cooking. In large non-stick pan, over medium heat, cook bacon for 5 minutes until slightly crisp. Pour off fat. Add onion to bacon in skillet and cook for 5 minutes or until tender. Add sprouts, remaining salt and pepper. Heat thoroughly. Add vinegar and butter, stirring to melt butter.
Using palm of hand, flatten chicken to even thickness. Dip chicken into egg, then into crumbs to coat. In skillet over medium heat in hot margarine, brown chicken on both sides. Add sauce. Reduce heat. Cover and simmer 10 minutes. Sprinkle with cheeses. Cover and simmer 5 minutes or until cheese melts.
Parboil the eggplant whole. Let cool and cut in half lengthwise. Scoop inside out, leaving about 1/2-inch around side and bottom. Chop the pulp. Saute onion, butter, parsley flakes and garlic powder until wilted. Add shrimp and cook 3 minutes more. Add eggplant pulp and 3/4 cup bread crumbs and shrimp and ingredients. Cook on low heat until done, 5 to 10 minutes. Fill hull and sprinkle rest of bread crumbs on top. Add a strip of bacon on each one. Bake in oven until bacon is done and bread crumbs are toasted.
Combine flour, salt, soda and cinnamon; set aside. Combine eggs, sugar and oil in mixing bowl. Mix well. Stir in carrots and pineapple. Add dry ingredients and mix well. Pour batter into 2 greased 9 x 5 x 3-inch loaf pans. Bake at 325° for 1 hour or until done. Yields 2 loaves or makes 5 miniature loaves.
Saute onion and garlic in butter over medium heat. Add meat and brown. Add flour, salt, pepper and mushrooms. Cook 5 minutes. Add soup and simmer, uncovered, 10 minutes. Stir in sour cream. Heat through. Serve with noodles or macaroni.
Combine broth and lentils, onion, uncooked rice, wine and seasonings. Shred 1/2 ounce cheese and stir into ungreased 1 1/2-quart casserole dish and bake, covered, at 350° for 1 1/2 to 2 hours or until lentils and rice are done, stirring twice. Cut remaining cheese into strips and uncover casserole. Top with cheese strips. Bake an additional 2 to 3 minutes more until cheese melts. Makes 4 servings.
Trim spinach; tear in small pieces and refrigerate. Sprinkle strawberries with 1 teaspoon of sugar or artificial sweetener and refrigerate.
Cream butter and sugar. Add eggs one at a time and beat well. Put soda in buttermilk and sift together flour, cocoa and spices. Add alternately with buttermilk and soda, beginning and ending with dry ingredients. Then add jam and preserves, nuts and raisins. Pour into tube pan lined with greased brown paper. Bake 1 1/2 hours at 350°. Makes a large cake. I just grease and flour the pan. Top with Caramel Frosting.
Shake meat with seasoned flour in plastic bag. Brown meat in shortening in Dutch oven or stew pot. Add soup and water; cover. Simmer 1 1/2 hours. Add remaining ingredients. Cover. Cook 1 hour or until vegetables are tender. Stir occasionally to thicken. Uncover and cook to desired consistency. Serves 5.
Put 1/4 cup milk and sliced peaches in blender. Blend until smooth. Add ice cream. Blend. Add 3/4 cup milk. Blend until mixture is combined. Sweeten with sugar, if desired. Pour into tall glasses. Garnish with peach slices, if desired. Serves 3 to 4.
Peel potatoes and cut into pieces. Cover with water. Bring to a boil and boil 20 minutes or until tender. Drain potatoes and mash. Beat egg, cream, salt, sugar and spices together, then beat into mashed potatoes. Whip until fluffy. Heat oven to 350°. Butter a 1 1/2-quart baking dish. Pile whipped potatoes in baking dish. Press marshmallows lightly into potato mixture. Bake, uncovered, about 30 minutes or until marshmallows are melted and browned. Makes 6 servings.
Boil the beef starting on high heat until it comes to a boil. Lower the heat to medium and cook the beef approximately 30 minutes. Add vegetables, stewed tomatoes and V-8 juice. Bring to a boil then lower heat to medium. Cook for approximately 30 minutes, then simmer on low heat until beef is tender but not overcooked. Salt and pepper to taste.
Cook sausage and drain. Mix sausage and eggs together. Put in a shallow baking dish. Pour soup over the top. top with cheese. Bake at 350° for 20 minutes. This can be made the night before and baked in the morning.
Mix flour, sugar and butter until the size of small peas. Pat gently into a 9 x 12-inch pan. Bake crust in a 325° oven for 15 to 20 minutes until golden brown.
Cut kernels of corn off cobs with sharp knife. Scrape each ear with knife to remove all of corn and milk from each ear. Melt butter in heavy saucepan or heavy skillet. Add corn and 1 tablespoon of milk per ear (about 1 cup for 12 ears). Simmer until tender. Season to taste with salt and pepper. (I use white pepper.)
Drain fruit. Add the marshmallows and coconut. Add sour cream and mix thoroughly. Chill.
Brown meats and drain. Melt cheese in microwave. Stir all ingredients together and heat in crock-pot. Serve with Fritos.
Place chicken pieces in greased casserole and pour taco sauce over chicken according to taste. Cover casserole and bake at 350° for 1 to 1 1/2 hours, uncovered. Sprinkle cheese over top of chicken and cover with broken tortilla chips. Bake, uncovered, until cheese is melted and chips are hot. Serves 4 to 6.
Brown chops on both sides and place in buttered casserole. Arrange tomatoes, onion and green pepper on top of chops. Heat broth and wine together in separate pan; add thyme, sage, salt and pepper to broth after heating. Sprinkle raw rice over casserole and pour hot broth over all; mix (might add a little extra rice and broth). Cover and bake at 350° for 45 minutes to 1 hour; be sure rice is thoroughly cooked. Liquid will be absorbed.
Arrange evenly in greased 2-quart baking dish the potatoes, salt, pepper and some of the onions. Mix ground beef, milk, crackers or oats, catsup, rest of onions and some more salt and pepper. Spread evenly over potatoes. Bake in 350° oven 1 hour until potatoes are tender. Makes 4 servings.
In skillet, brown chips (use shortening, if necessary). Pour off fat. Stir in soup, water, carrots, onion and sage. Cover and cook over low heat 15 minutes. Add green pepper and celery. Cook 15 minutes more until done. Stir occasionally. Serves 4.
Brown beef in saucepan with oil, onion, garlic and parsley. Add tomato paste, 2 cups of water, salt and pepper and simmer 1 1/2 hours. Bring 5 quarts water to boil; add salt and lasagna (cut in half) and cook 20 minutes or until tender, stirring almost constantly to prevent sticking together. Drain. Arrange lasagna in casserole in layers, alternating with layers of sauce, Mozzarella and Ricotta until lasagna is all used and ending in like sequence, Ricotta last. Sprinkle with grated cheese. Bake in moderate oven (375°) about 20 minutes or until Mozzarella is melted and serve. Makes 6 large or 8 medium servings.
Prepare ground beef with seasonings, as on the package. Shred lettuce, dice tomato. Mix all ingredients together. Add chips in last.
Beat cream cheese until light and fluffy. Gradually add sugar, mixing well. Add eggs, one at a time, beating well after each egg. Stir in vanilla. Place vanilla wafer in muffin paper and pan and fill with cream cheese mixture. Bake at 350° for 20 minutes. Chill overnight. Top with pie filling.
Mix all ingredients and place in baking dish. Bake for 1 1/2 hours at 350°. Stir about 3 times.
Mix in order. Grease and flour a 13 1/2 x 9 1/2-inch cake pan. Pour mixture in and bake at 300° for about 1 hour until top springs back at touch.
Cut nuts, dates and orange candy into small pieces. Add coconut. Melt butter and pour over nut mixture. In another bowl, mix eggs, sugar, flour, soda and milk. Pour over the nut mixture and mix well in a large bowl. Bake in tube pan 2 hours at 300°. Let cool in pan.
Brown hamburg with onion; drain. Salt and pepper. Put in a 9 x 13-inch baking dish. Add pizza and spaghetti sauces, 1/2 bag cheese and noodles. Mix together. Layer optional items on top. Cover with remaining cheese. Bake at 350° for 1 hour.
Cream together Crisco, sugar and margarine. Add eggs, one at a time. Mix well. Add flour and milk alternately. Add vanilla. Mix all ingredients well. Bake in greased and floured tube pan for 1 hour and 30 minutes at 300°.
Brown the meats, onions and celery. Drain grease. Add soup, paste, mustard and brown sugar. Cook 15 minutes. Pour drained beans over mixture and stir well. Pour into a very large casserole dish. Bake 1 hour at 350°.
Dissolve Jell-O in hot water. Add cream cheese and ice cream in small amounts and beat with mixer. Fold in pineapple. Garnish with coconut, nuts, etc.
Mix pudding with milk; set aside. Blend Oreos until fine crumbs. Divide crumbs into two piles. Put on bottom dish or new flowerpot. Add cream cheese (softened) to pudding and Cool Whip. Mix. Pour over crumbs. Top with remaining crumbs. Top with fake flowers and worms.
Mix all ingredients. Pour into greased baking dish. Sprinkle cheese on top. Bake at 350° for 1 hour.
Blend the flour, baking powder and baking soda with the butter. Add raisins, sugar and caraway seeds.
Remove stems from mushrooms and wash carefully. Save stems for another dish. Combine drained crab meat and grated sharp cheese. Add mayonnaise and mix well with a fork. Stuff this mixture into each mushroom cap. Sprinkle each with crushed crackers. Bake for 10 minutes in 350° oven. Then sprinkle with Parmesan cheese and run under the broiler until they bubble. Serves 8.
Mix shortening, sugar, salt and boiling water. Add yeast to lukewarm water. When dissolved, add eggs and flour; combine all. Let rise 1 hour. Make into rolls and let rise, bake at 350°.
Cook grits. Add shredded cheese, margarine and Worcestershire sauce. Add beaten eggs; mix. Bake 30 minutes in a 350° oven.
Combine first 3 ingredients. Cook and boil for 10 minutes. Combine next 5 ingredients with cooked ingredients. Add a pinch of salt and vanilla and mix. Pour into pan lined with wax paper and chill for 4 hours.
Deep fry beef in oil. In wok, stir-fry beef, red peppers and onion in sesame oil. Add approximately 2 tablespoons each of soy sauce, oyster sauce and wine sauce. (All can be found in any Asian grocery store.) Season with black pepper and pinch of sugar. Stir-fry quickly to blend flavors. Place crisp fried rice noodles on serving dish. Cover with beef mixture and serve.