HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream butter, cream cheese and confectioners sugar in mixer bowl until light and fluffy. Set aside. Combine milk and pudding mix in large bowl; mix well. Let stand until partially set. Fold in whipped topping and cream cheese mixture. Place cookies in food processor container. Process until crumbled. Layer cookie crumbs and pudding mixture alternately in 2 plastic flowerpots, ending with cookie crumbs. Yield: 12 servings.
Add 2 cups bran cereal to the boiling water. Set aside. Cream shortening and sugar in large bowl. Add eggs. Beat well. Add buttermilk and scalded bran cereal. Sift flour, baking soda and salt. Add dry ingredients to liquid mixture. You need a big bowl for this recipe. Stir in remaining bran cereal and raisins. Bake in greased muffin tins for 15 to 20 minutes in a 400° oven. By keeping in fridge, unbaked, you can make just what you need.
In a heavy saucepan over low heat melt chips with milk and salt. Remove from heat, stir in walnuts and vanilla. Spread evenly into waxed paper lined 8 to 9 in. pan. Chill 2 hours or until firm. Turn fudge out onto cutting board, peel off paper and cut into squares. Store loosely covered at room temperature.
In a mixing bowl, cream the butter and sugar. Add eggs, one at a time, beating well after each addition. Blend in flour, lemon juice and vanilla. Stir in buttermilk and pecans. Pour into the pie shell. Bake at 325° for 55 minutes or until set. Cool on a wire rack. Store in the refrigerator. Yields 8 servings.
Combine first five ingredients. Cook until thick. Add strawberries and cool. Pour into pie shells. Top with whipped cream.
Toast bread in 250° or 300° oven for 20 to 25 minutes until hard. Bring water to a boil and add Hi-Energy Chicken soup Supplements, celery and onion. Cook until tender. Break up bread in mixing bowl and add oil, sage and black pepper. To the bread mixture, add Hi-Energy Supplement mixture with celery, onion and chicken/turkey. Mix well. Add egg and mix well. Spray glass dish with canola spray and fill dish with dressing mixture. Bake 40 minutes or until brown on top and moist in the middle (350° oven). Makes 2 servings. (Eat one and freeze one for later.)
Make sandwiches with crackers and a small amount of peanut butter. Melt the chocolate chips in a double boiler and dip sandwiches in chocolate. Place on cookie sheets lined with waxed paper and sprinkle rainbow sprinkles on top for decoration. One bag of chocolate chips does 1/2 box of Wheat Thins.
Boil macaroni and drain. Mix other ingredients with macaroni and put in a 9 x 12-inch casserole dish. Top with buttered bread crumbs (or cheese). Bake at 350° for about 45 minutes or until it bubbles. This can be made in advance and baked later. You can leave out the ground beef for just a side dish.
Melt butter in saucepan. Add cracker crumbs and coconut; mix well and spread in a 9 x 13-inch ungreased pan. Press. Sprinkle over this, evenly, the chocolate bits, then nuts and, finally, the condensed milk. Do not mix. Bake at 350° for 30 minutes. Cool; cut into squares. Yields 24 to 30.
Mix all ingredients well. Bake in covered casserole dish at 300° for 3 hours. Serve over noodles or rice.
Spread cream cheese in bottom of casserole. Spread beans on top of cream cheese, then layer salsa. Top with cheese. Bake or microwave until top cheese is melted. Serve with chips and enjoy. Double recipe for a crowd.
Mix mayonnaise, vinegar, sugar, salt and spices. Mix all other ingredients and cover with dressing.
Steam chicken and season to taste. In separate pot, mix peanut butter and water; cook to boiling, using medium heat and stirring constantly. Appearance in beginning will be milky white, but will turn a light brown as it continues to cook. Blenderize tomato paste and onion to a liquid state. Once all this is finished, mix all together with ginger, Tabasco or red pepper and return to a low simmer. Serves 4.
Peel, mash and whip sweet potatoes until smooth. You should have 3 cups potatoes after mashing. Add beaten egg, half and half, sugar, salt and Cointreau. Beat until light and fluffy. Put in buttered 1 1/2 quart casserole. Drizzle with 1 tablespoon melted butter. Bake at 375° for 30 minutes or until lightly browned. Makes 6 servings.
Combine dressing mix, dill and oil (also lemon pepper and garlic powder). Pour over crackers; stir to coat. Place in warm oven (250°) 15 to 20 minutes. Stir gently halfway through baking.
Remove the crust from the bread. Mash and sweeten berries. Line a pan with foil or wax paper and place the slices of bread on the bottom. Spoon berries over the bread and alternate berries and bread until pan is filled. Cover with wax paper and cardboard, slightly smaller than the pan. Chill at least 8 hours or overnight. To serve, invert on a platter. Top with whipped cream. Scatter fresh berries on top and around edge.
In covered 2-quart pan, boil clams in own water with potatoes, bouillon cubes, sugar and m.s.g. until potatoes are tender. Saute onions in salt pork until tender, but not scorched. Add onions to clam mixture and heat over low heat.
Preheat oven to 350°. Grease and flour one 10-inch fluted tube pan. Stir together the flour, baking powder and salt. Add the chopped red cherries and mix well with your hands, separating the bits of cherries. Set aside. In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Add vanilla and blend. Stir in melted chocolate. Add dry ingredients and milk alternately, in 3 parts each, blending well. Stir in chocolate chips. Pour into prepared tube pan. Bake 60 to 70 minutes. Cool 10 minutes; then turn out onto rack.
Mix the fruit and nuts with 1 cup of flour and set aside. Cream the butter and sugar. Add eggs, one at a time, and beat well. Add flour and beat well. Add vanilla. Mix in fruit and nuts. Grease and flour tube pan. Pour mixture in and bake about 1 1/2 hours at 325°.
Add and mix softened butter, sugar, milk and vanilla together. Mix in flour, slowly, along with baking powder. Add eggs last and mix well. Roll into a ball; divide in half. Roll out. Cut out shapes. Bake at 350° for 10 to 12 minutes. Allow to cool. Decorate.
In bowl, combine salad dressing and egg; set aside. Cut up chicken ; with water, rinse and drain well. Dredge chicken pieces in flour, salt and pepper. Dip in salad dressing mixture and roll in cornflake crumbs. Arrange pieces on broiler pan (lined with foil if desired); drizzle with butter. Bake at 350° for 2 hours or until fork tender.
Dissolve jello in 1 1/2 cups boiling water. Mix in pineapple and blueberries with juices. Pour into a 9 x 13-inch baking dish. Refrigerate until firm.
For crust, separate crescent rolls into four 4-roll rectangles and press into the bottom and up the sides of an ungreased 15 x 10 x 1-inch baking pan, pressing perforations to seal. Bake in a 375° oven for 10 to 12 minutes or until golden. Cool the crust in the pan on a wire rack.
Mix pineapple and cherry pie filling together. Sprinkle cake mix over this mixture. Melt margarine and pour over the mixture. Bake at 325° until it bubbles and browns. Bake in square baking dish.
Using a clean hand, mix all ingredients, shape meat mixture into patties and place in skillet. Cook like hamburgers until no pink can be seen.
Melt chocolate and vegetable oil or margarine together in a saucepan. Remove from stove; stir in sugar, eggs (1 yolk at a time), vanilla and flour. Add chopped nuts. Spread the mixture in a shallow pan. Bake at 325° for 45 minutes. Cut into squares while still warm. Makes about 16 squares. One square equals 3 mg. sodium.
Cook frozen peas until almost tender; drain. Add soup (undiluted), water chestnuts (drained and sliced). Add salt to taste. Place in buttered casserole. Cover with buttered bread crumbs. Bake at 350° for 30 minutes or until bubbly and browned.
Heat oil on medium heat in iron skillet. Sprinkle flour over oil and *cook until well mixed. Slowly stir milk into hot mixture; cook until blended. Add salt and pepper. Stir constantly until thickened, about 15 minutes.
In a small bowl, mix all ingredients together except cabbage (using either vinegar, lime or lemon juice). Mix well. Pour over shredded cabbage and refrigerate until ready to use.
Combine sweet potatoes, cream, eggs, sugar, salt and butter. Beat until smooth. Pour into a greased casserole. Bake at 350° for 45 minutes. Add marshmallows the last 20 minutes so the tops brown.
*To make 2 cups sour milk, place 2 tablespoons lemon juice or vinegar in a glass measuring cup. Add enough milk to make 2 cups liquid; stir. Let the mixture stand for 5 minutes before using it in a recipe.
Mix sugar, water, molasses, shortening and egg. Stir in remaining ingredients. Cover; refrigerate 1 hour.
Peel potatoes and cut in cubes. Add water to cover in saucepan. Add salt and garlic. Boil and simmer 15 minutes or until tender. Do not overcook. Drain potatoes and garlic. Mash or put through food mill. Put back in saucepan. Heat milk; add butter. Add this to potato mixture a little at a time. Add parsley, pepper, salt and nutmeg. Blend well. Keep warm until ready to serve. (Use your judgment as to the amount of milk needed.) Yield: 4.
Add the milk to the yogurt, then blend in the drink mix. Stir to dissolve. Pour into the ice tups set. Seal and freeze. Makes 6.
Combine flour, baking soda, cream of tartar and salt in medium bowl and set aside. At medium speed in large mixer bowl, beat margarine, sugar and powdered sugar until blended. Beat in egg, vanilla and food coloring. At low speed, beat in flour mixture until well blended. Divide dough into three portions. Cover and chill for 1 to 2 hours until firm enough to handle.
Combine all in a large pot. Bring to a boil. Reduce heat and simmer for 1 1/2 hours. Add 2 cans cream of celery soup and 1 pound Velveeta cheese, cubed. Stir until well blended.
Mix dry ingredients. Add milk, egg and oil. Bake in greased 9-inch dish for 20 minutes at 425°.
Cut up vegetables, mix well with salt. Drain overnight. Next morning make syrup with remaining ingredients. Boil 40 minutes, then add all other ingredients and bring to boil; boil five minutes. Can while hot.
Drain green beans and pour into casserole dish. Add cheese, soup and fried onions (save a few onions to sprinkle on top). Bake at 350° for 20 minutes or until cheese is melted. Sprinkle remaining onions on top and brown for 10 minutes. Serves hot!
In a saucepan, combine margarine, brown sugar and milk. Boil for 2 minutes. Remove from heat. Beat in confectioners sugar, peanut butter and vanilla. Mix well. Pour into shallow dish and top with nuts. Cool. Cut into 1-inch squares.
Wash and cut zucchini and onions into 1/4-inch slices. Place in medium sized saucepan. Add water to cover and bring to a boil over medium-high heat. Boil until tender; drain. Combine remaining ingredients except cheese. Add to zucchini-onion mixture; mix until well blended. Pour into a greased 8-inch casserole. Top with cheese. Bake at 350° for 30 minutes or until hot and bubbly.
Preheat oven to 350°. Spread oats in ungreased 13 x 9-inch pan. Heat in oven 10 minutes. Combine coconut, sunflower seeds, wheat germ, cinnamon, banana chips and hot oats. Add honey and oil; mix well. Return mixture to baking pan. Bake 15 minutes, stir. Bake 10 minutes, stir. Bake another 10 minutes or until brown. Add raisins and store in airtight container.
Combine all ingredients in container of electric blender; process until smooth, stopping once to scrape down sides. Pour into a small saucepan; cook over low heat, stirring constantly, until thoroughly heated. Yields 2 3/4 cups.
Mix all ingredients in a large canning pot. Add water to make about 3/4 full. Serves 30 to 50 people.
Preheat oven to 450°. Butter bottom only of tube pan. Have whites at room temperature. Add salt and cream of tartar. Beat until almost stiff. Add sugar slowly, 2 tablespoons at a time, and continue to beat. Beat in vanilla last and spread evenly in buttered pan. Put in oven. Close door and turn off heat at once. Forget until the next morning. Loosen edges and turn out in plate. Frost with stiffly beaten cream. Serve with fresh sliced strawberries.
Boil sugar, water and salt until mixture forms a hard ball in cold water. Place marshmallow cream in mixing bowl and stir in hot syrup. Continue stirring until slightly stiff. Fold in nuts and vanilla. Drop from spoon onto waxed paper. Yield: 24 servings.
Combine apple butter, eggs, sugar, cornstarch, cinnamon and mace; mix well. Add milk gradually; blend well. Pour into unbaked pie shell. Top with lattice made of pastry dough. Bake at 350° for 35 minutes.
Cream 1/2 cup butter; gradually add sugar and beat until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine flour and salt; add to creamed mixture alternately with chocolate syrup, beginning and ending with flour mixture. Stir in vanilla. Pour batter into a greased and floured 13 x 9 x 2-inch pan. Bake at 350° for 25 to 28 minutes. Cool completely. Brownies will shrink from sides of pan while cooling.
Mix all ingredients, except macaroni, and simmer about one and a half hours. Shortly before serving add cooked macaroni and season to taste with salt and pepper.
Combine oil, vinegar, sugar, mustard and salt; bring to a boil. Combine remaining ingredients; pour over cabbage mixture. Refrigerate for 24 hours. Yield: 24 servings.
Blend together the peanut butter, confectioners sugar and margarine until smooth. Roll into balls (chestnut size). Chill for 1 hour.
Place flour in a bowl. Add hot water, salt, baking powder, oil and food coloring; stir thoroughly until well mixed and a dough ball is formed. Knead ball on floured surface until smooth and workable. Store in airtight container in the refrigerator.
Sift dry ingredients together. Beat wet ingredients. Blend dry ingredients into wet ingredients. Add rhubarb and nuts. Pour into 2 greased and floured pans and top with brown sugar and butter. Bake in preheated oven at 325° for 45-60 minutes.
Mix together beans, onion, green pepper and tomato in large salad bowl. Before serving add cheese, salsa and chips.
Sear chops. Place rice in bottom of buttered casserole. Put chops on rice layer. Arrange orange sections over them. Add bouillon and seasonings. Bake 1 hour and 15 minutes at 350°. Serves 4.
Add milk and sugar to pudding, then beat. Add pineapple. Whip whipping cream; add to other mixture with spoon. Slice cake and ice both layers. Put extra hole in center of cake. Chill for 2 or 3 hours.
Combine Knox gelatine and Jell-O. Add boiling water and stir until dissolved. Pour into shallow 13 x 9-inch pan. Chill until firm. Cut into squares for serving.
In large bowl, combine flour, sugar, baking powder, soda, salt and nuts. In another bowl, combine egg, oil, orange peel and orange juice. Add to dry ingredients all at once. Stir until moistened. Stir in rhubarb. Put in muffin pans. Bake at 375° for 25 to 30 minutes.
Bring water to boil. Add sugar, cream of tartar, Ritz crackers, margarine and cinnamon. Boil for 5 minutes. Pour mixture into pie crust. Bake at 400° until crust is done or browned.
Preheat oven to 350°. Crumble bread into a glass baking dish. Whip eggs. Layer on top of bread. Brown sausage. Sprinkle on eggs (add mushrooms now); then sprinkle top with cheese. Bake 35 to 40 minutes, until brown. Serve hot.
Brush pie shells with butter. Distribute cream cheese equally and evenly over the bottom of the pie shells. Chill until the butter has set. Sprinkle chiles over cream cheese in pie shells and top with shredded cheeses. Mix together remaining ingredients until well blended. Pour egg mixture equally into pie shells. Bake in preheated 450° oven for 15 minutes. Reduce heat to 350° and continue baking 30 minutes or until center of pie is firm. Cool 5 to 10 minutes before serving. Each pie serves 8.
Grease angel food pan. Preheat oven to 375°. In a small bowl, mix walnuts, cinnamon and 1 1/2 cups sugar. In a large bowl, beat butter until creamy. Add remaining sugar; beat until light and fluffy. Add eggs, one at a time, then vanilla, beating after each addition.
Drain beets, reserve liquid. Place drained beets in 1 1/2-quart jar. Measure reserved liquid. If necessary, add enough water to make 1 cup. In pan, combine beet liquid, vinegar, sugar and salt; bringing to a boil, stirring. Pour over beets; refrigerate, tightly covered. Cool 4 hours.
In heavy skillet on medium heat, melt butter. Stir in cream and cheese until smooth. Stir in nuts. Cook and stir constantly for about 15 minutes, until it becomes a thick mass with a fine consistency. Stir in dry milk, working it into the mixture. Cook and stir another 15 minutes (should be well thickened by now). Stir in sugar until well absorbed. Cook and stir 5 minutes more. Spread in 9 x 13-inch pan to 1/2-inch thickness. Smooth out; let set. Cool to fudge consistency. Cut into squares. Refrigerate to store.
Bake in three 9-inch cake pans at 350° by baking time on cake box. Let cool.
Mix vinegar, Miracle Whip or mayonnaise and sugar with an electric mixer until smooth. Cook bacon until crisp and then drain and crumble. Add bacon to dressing. Mix with broccoli and cauliflower, cut into bite size pieces. Refrigerate.
Mix flour and butter; add pecans. Put in the bottom of pan. Bake at 350° for 20 minutes. Cool.
Scald milk; stir in sugar, salt and margarine. Cool to lukewarm. Soften yeast in warm water. Add milk mixture, eggs and 2 cups flour; beat until smooth. Add enough remaining flour to make a soft dough. Turn dough out on a lightly floured board; knead about 8 to 10 minutes or until smooth and elastic. Place in a greased bowl, turning to grease top. Cover and let rise in a warm place until doubled in bulk (about 30 minutes). Punch down. Turn dough out on a lightly floured board. Shape into crescent, Parker House, cloverleaf, fan tan or pan rolls. Cover; let rise in a warm place until doubled in bulk (about 30 minutes). Brush with melted butter. Bake at 400° about 10 to 15 minutes. Yield: 2 1/2 to 4 dozen, depending on shape.
Spread pimento cheese spread on tortillas. Roll up like a jelly roll. Wrap in waxed paper and chill in refrigerator for 4 to 5 hours or overnight. Prior to serving, slice into 1/2-inch pieces and serve.
Mix the package of yeast in 1/2 cup warm water and let set 10 minutes. Add 1 cup warm water. In a bowl, add salt, sugar and grease or butter to the yeast mixture. Stir in enough flour until you get the consistency you want. Knead the dough and place into a greased bowl. Cover with a cloth and let rise until double. Shape into rolls or loaves; place in greased pan and let rise. Bake at 350° for 20 to 30 minutes for rolls, 50 to 60 minutes for loaves.
Slice Twinkies in half (sponge side down, white up). Top with pudding. Then top with sliced strawberries with 1/2 of juice. Add Cool Whip. Cool. Ready to eat!
Mix pudding and milk with mixer or wire whip. Fold in Cool Whip. Layer in bowl: vanilla wafers, bananas and pudding mix. Sprinkle top with crushed wafer crumbs.
Dissolve the Jell-O in hot water. Add enough water to juices from fruit to make 1 cup if needed. Add this to the Jell-O. Add the blueberries, pineapple and pecans to Jell-O after it has set. Top with cream cheese, sugar, sour cream and vanilla. Mix and spread on top of Jell-O. Use a long, oblong dish.
Drain pineapple, reserving all juice. Combine juice and maple syrup in a heavy saucepan. Heat. Make pancakes according to package directions. Top pancakes with pineapple chunks. Serve with warm syrup and Honey Butter. Makes 4 servings.
In small mixing bowl, beat eggs. Add margarine, sugar and molasses. Sift flour. Add all dry ingredients into first mixture. Add water last. Line greased 9 x 13-inch pan with waxed paper. Bake at 350° for 45 minutes. Drizzle with Lemon Sauce. Serve hot!
Cream together flour, butter and powdered sugar. Press into 8 or 9-inch square pan. Bake 20 minutes at 350°. Cool. Mix rest of ingredients well. Pour over cool crust. Bake at 350° for 25 minutes longer. Sprinkle sifted powdered sugar on top as soon as removed from oven. Cool before cutting.
Mix water and sugar together and boil on high about 5 minutes. While mixture boils, beat egg whites in a stainless steel bowl until stiff peak forms. Pour hot syrup mixture slowly over egg whites and beat about 5 more minutes, until candy forms soft peaks. Dip spoonfuls onto wax paper.
Drain cooked broccoli well. Combine soup, mayonnaise, eggs, onion, salt and pepper and broccoli. Pour in casserole dish. Sprinkle cheese over top. Mix butter and crumbs. Sprinkle over cheese. Bake at 350° for 30 to 40 minutes.
Note: Cook shrimp shells in water and strain to make the 1 cup required. Boil shoyu sauce, sugar and water for 3 minutes. Cool and add the liquid to the grated daikon.
Brown meat. Add onions. Add taco seasoning and 1 can pizza sauce. Simmer for a few minutes. Mix beans and remaining can of pizza sauce. Put 2 cups crushed corn chips on top when almost done. Put Cheddar cheese on top of the corn chips. Bake at 350° for 30 minutes.
In a 3-quart casserole, cook rice, raisins, butter, salt and 1 1/3 cup water, covered, on High 7 to 8 minutes, until rice is very tender and liquid is absorbed. Refrigerate 15 minutes to cool slightly.
Heat pineapple and juice until boiling. Add Jell-O; stir until dissolved, then let cool. Add buttermilk and Cool Whip and chill.
Saute in butter the onions, celery and mushrooms for 20 minutes, or until tender. Add mushroom soup, Cheez Whiz and cooked rice and set aside. Cook broccoli until slightly tender according to package directions. Place drained broccoli in buttered casserole dish. Pour soup and cheese sauce over broccoli. Bake at 350° for 30 minutes.
In a bowl, combine salmon, shallots, dill, horseradish, mayonnaise and pepper. Let ripen at least 4 hours in the refrigerator. (Keep only 1 to 2 days in the refrigerator.) Spread on thinly sliced cucumber rounds. Can also be used as a dip for raw vegetables.
Combine crushed pretzels, margarine (melted) and 3 tablespoons sugar; press into pan and bake at 375° for 10 minutes. Let cool.
Preheat oven to 450°. Sift together flour, baking powder, salt (and soda if using). Cut in shortening until fine; add milk and mix until soft dough forms. Then with floured hands, gently knead dough a few times. Press or roll out on floured surface to 3/8-inch thickness. Cut out and place on lightly greased baking sheet. Bake 8 to 10 minutes or until golden brown. Makes 12 to 16 biscuits, depending on size of your cutter.
Heat to boiling, reduce heat and cook slowly until cukes look transparent (do not overcook). Put in jars and seal.
For Chicken Fondue: Cut up chicken breasts in 1-inch cubes and soak in sauce 2 hours. Then fondue as usual.
Combine all ingredients in a large glass bowl. Cover bowl with wax paper; cook on High 8 to 11 minutes or until apples are tender. Stir once. Let stand covered for 7 minutes. Mash apples until chunky; serve warm or chilled. Makes 5 1/2 cups.
Place all except potatoes in a pan and cover tightly. (Casserole may be used). Bake in oven at 250°. Quarter one cup of potatoes and add about 1 1/2 hours before done. Serve when potatoes are done. About halfway through cooking time, remove cover and stir, return to oven.
Simmer chicken in water until tender; drain. Bone and cut into bite-sized pieces. Cook broccoli according to directions; drain liquid. Melt 1 1/2 sticks margarine. Add soup, mayonnaise and lemon juice. Mix thoroughly. Melt remaining margarine. Mix with bread crumbs.
Brown beef, onion and celery; drain thoroughly. Add remaining ingredients and simmer, covered, for 30 to 45 minutes.
Mix in order listed; add nuts if desired. Bake in loaf pan at 350° for approximately 45 minutes.
Mix ingredients well and pour into unbaked pie shell. Bake in 400° oven about 25 minutes or until mixture is set and crust is golden brown.
In a large bowl, stir together the first five ingredients until well blended. Stir in nuts. Pour into shell. Bake at 350° for 50 minutes.
Place all ingredients in blender and process at high speed until smooth. Store in refrigerator until ready to use. May be used in any recipe which requires sweetened condensed milk. Yields 1 1/4 cups.