HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat cream cheese, 1 tablespoon milk and sugar in medium bowl, using wire whisk until smooth. Stir in lemon peel and juice. Stir in 1 1/2 cups of the whipped topping. Spread evenly in bottom of crust. Press strawberry halves into cream cheese layer, reserving several for garnish, if desired. Pour 2 cups milk into large bowl. Add pudding mixes. Beat with wire whisk 1 minute. Let stand 1 minute or until thickened. Gently stir in 1 cup of the whipped topping. Spoon over strawberries in crust. Refrigerate 4 hours or until set. Garnish with remaining whipped topping and reserved strawberry halves. Store leftover pie, covered, in refrigerator. Makes 8 servings.
In 2-quart saucepan, combine soup, milk and lemon juice. Over low heat, heat through, stirring occasionally.
For broth: Cook 4 leg quarters in approximately 4 quarts water with 3 chicken bouillon cubes. Remove chicken when done. Add 2 or 3 drops yellow food coloring.
Spread the peanut butter on the bread, then spread the jelly on the other part of the bread and you got a peanut butter and jelly sandwich to eat.
Put poppy seed in buttermilk to soak overnight. Cream together sugar, Crisco, then add eggs and mix. Add salt and soda to flour and sift. Add milk and flour and mix. Bake 1 1/2 hours in 350° oven in greased and floured Bundt pan.
Take a large open field, a half dozen children. Add 2 or 3 puppies. Take a generous pinch of brook and pebbles. Mix all together and put into the field. Sprinkle with flowers. Spread a blue sky over all and bake in sunshine. When brown, set away to cool in a bathtub!
Place roast on a large sheet of heavy-duty foil. Cup it around the roast. Then season with celery salt and garlic and pour the entire bottle of liquid smoke over the meat. Put an additional piece of foil on top and seal the 2 pieces together on all sides.
Beat the butter until soft. Add the sugar which has been sifted. Beat until well blended. Beat in the 6 egg yolks. Mix 1 3/4 cup of the flour, spices and salt and add alternately with the liquid.
Preheat oven to 350°. Cream butter and sugar. Add rest of ingredients and beat 2 minutes. Spread in shallow pan and bake for 25 minutes. Cool. Cut into bars and roll in powdered sugar.
Melt margarine in heavy saucepan. Add oil and stir thoroughly. Add all other ingredients except shrimp. Heat thoroughly, then set aside, covered, until mealtime. When ready to cook, bring sauce to a boil, lower heat, add shrimp and simmer 6 to 8 minutes. Serve in shallow bowls or soup plates with a little juice with each serving. Serves 6 to 8. Serve with lots of French bread for "soppin" and red or white wine.
Mix dry ingredients in bowl. Add milk, oil, eggs, corn, onion and peppers. Mix well. Stir in cheese. Bake in greased pan at 425° for 25 to 30 minutes, until well browned and top of bread is dry.
Mix together. Punch is done when cherries rise to the top. Makes 1/2 gallon.
Blend sugar with strawberries; pour into stainless steel bowl. Add buttermilk. Stir well. Put in freezer.
Thaw orange juice and lemon juice. Mix with other items, except last ingredient. Freeze in smaller containers. When ready to serve, pour 2 large bottles of beverage of choice over frozen mixture.
Dissolve gelatin in 1 cup hot water. Add 1/2 cup cold water. Chill. Mash cranberry sauce with fork; add to jello. Stir in pineapple, marshmallows and pecans. Chill until firm.
Break cookies into small pieces. Mix with melted butter; pat firmly into the bottom of a 9-inch spring-form pan.
Mix all ingredients well. Fry in butter at medium heat. Serve warm with lots of syrup.
Light the oven. Get out bowl, spoons and ingredients. Grease and flour pans. Crack nuts. Remove 18 blocks and 7 toy cars from the kitchen table. Measure 2 cups of flour. Remove "Kelly's" hands from flour, wash flour off him/her. Measure one more cup of flour to replace the flour on the floor. Put flour, baking powder and salt in sifter. Get the dust pan and brush up pieces of bowl, which "Kelly" knocked on floor. Get another bowl. Answer doorbell. Return to kitchen and remove "Kelly's" hands from bowl. Wash "Kelly." Get out egg. Answer phone. Return. Remove cracked egg from greased pan. Look for "Kelly!" Get out another pan and grease and flour it. Answer phone again! Return to kitchen. Wash shortening from "Kelly." Take up greased pan and find 1/4-inch nut shells in it. Head for "Kelly" who flees, knocking bowl off table. Wash kitchen floor! Wash the table! Wash the walls! Wash the dishes! Call the bakery! Lie down! Serves: 0.
Preheat oven to 350°. Cream butter and sugar. Beat eggs and yolks together. Stir into creamed mixture. Add jam, sift soda, flour and spices. Add alternately with buttermilk. Add raisins. Pour in wax paper lined greased and floured cake pans. Bake 1 hour.
Combine first 3 ingredients. Stir in nuts, coconut and orange candy. In another bowl, beat eggs and vanilla until foamy, gradually adding brown sugar. Beat until thick and add to flour mixture. Mix well and bake in a greased 15 x 10 x 1-inch pan at 350° for 40 minutes. Cool and drizzle with glaze.
Saute onions in butter. Mix with remaining ingredients and simmer for 30 minutes. Freezes well. Makes 12 to 15 servings.
Brown rice and onions in butter, stirring constantly. Combine all ingredients and pour into greased casserole dish. Cover and bake for 1 hour at 350°. Yield: 4 to 5 servings.
Mix together the flour, cocoa, salt and vanilla; set aside. Beat the eggs, then add the sugar and butter. Combine all ingredients and mix well. Add nuts, if desired. Bake at 325° for 30 minutes in a greased 8 x 8-inch pan.
Saute onion and pepper in butter until tender. Add other ingredients, except rice. Put rice in bottom of casserole; pour other ingredients over it. Mix well and top with grated cheese. Cook at 350° for 20 to 30 minutes, until cheese is melted and browned.
Mix juice and 7-Up. Pour some into mold and add grapes to make ring.
Brown hamburger meat and drain off fat; return meat to pan on low heat. Chop onion and mushrooms in medium size chunks. Add to hamburger meat and cook approximately 20 minutes on medium heat with lid on pot. Add 4 cans of tomato sauce and 1 package of spaghetti mix and cook 1 hour. Cook spaghetti until done, approximately 30 minutes; drain water. Add to sauce and serve.
Mix together butter, sugar, water and evaporated milk. Sift into a bowl the flour, soda and salt. Add to the first mixture. Stir in cranberries. Pour into an 8 x 8-inch greased pan and bake at 350° for 25 to 30 minutes.
In a microsafe 3 quart casserole, place the butter, onion, garlic, celery and carrot. Cover tightly. Microwave at High for 3 minutes, stirring once. Stir in salt, pepper and rice. Pour in broth. Stir and cover.
Prepare cabbage and shred. Heat in about 1-inch salted water and vinegar. Cover and heat to boiling until cabbage is crisp cooked, about 10 minutes; drain.
In large bowl, combine oil, vinegar, sour cream, cheese and seasonings. Stir until well blended. Add vegetables and toss until well coated. Refrigerate one hour or until chilled. Serve as a side dish or salad. Makes 6 servings.
Beat cream cheese with mixer, add 1/2 c. milk at low speed till smooth. Add pudding mix and rest of milk. Beat till smooth, 1 to 2 minutes. Spoon 1/2 of the pudding evenly into individual dishes, sprinkle with wafer crumbs. Cover with pie filling reserving a few cherries for garnish, if desired. Top with remaining pudding. Chill till ready to serve. Garnish with reserved cherries and additional wafer crumbs. 4 - 6 servings.
Peel and slice apples. Mix apples, sugar, flour and apple pie spices in large bowl. Put into 1 pie shell. Slice margarine and place on top of apples. Cover with other pie shell and press sides together to keep juices from running out. Put slits in top of shell. Bake at 350° for 45 minutes. Let stand for at least 15 minutes before serving.
Cream butter and sugar together. Add eggs and mix. Add flour, water with soda, mincemeat and chopped pecans. Drop onto ungreased cookie sheet. Bake at 350° for 10 to 15 minutes.
Add boiling water, sugar and tea bags. Make strong tea. Add the rest of the ingredients (except 7-Up), making sure the lemonade and orange juice are dissolved. Pour in the empty gallon container and freeze. To use, cut gallon container and empty in a punch bowl. Pour 2 liters of 7-Up over and serve.
Melt margarine in saucepan. Add garlic salt and Worcestershire sauce. Add cereal and peanuts; mix well. Pour onto a cookie sheet and bake at 250° for 45 minutes, stirring every 15 minutes.
Cook and flake haddock. Cut scallops into bite-size pieces. Put into cold water and bring to a boil. Remove from heat immediately. Put all ingredients into a buttered casserole and cover with bread crumbs and Parmesan cheese. Bake at 300° for 40 minutes.
Brown rice in grease. Add onion, bell peppers, picante sauce and water. Cover and simmer 10 minutes. Uncover; add seasonings and tomato sauce. Continue simmering until liquid is absorbed. "Ole."
Drain cherries, reserving liquid. Add enough water to cherry liquid to equal 1 cup; set aside. In a bowl, combine flour, cinnamon, soda and 1/4 teaspoon salt. Combine cherries and 2 tablespoons of the dry ingredients. Beat egg until thick and lemon colored. Gradually add 1 cup sugar. Beat 5 minutes. Stir in remaining dry ingredients until combined. Stir in 1 tablespoon melted margarine and almond extract. Stir in cherry mixture. Transfer to greased 9 x 9 x 2-inch baking pan. Top with pecans. Bake in 325° oven for 45 to 50 minutes or until golden.
Chop celery and onion fine and cook in small amount of water until tender. Drain water. Cook spaghetti about 12 minutes. Wash until clear (4 or 5 times). Drain.
Place about 2 cups crushed ice in a blender with 1/4 cup water. Add berries. Blend until slushy. Add powdered sugar or Sweet 'N Low to desired sweetness.
Rinse fresh beans; drain. Defrost frozen string beans. Saute onions in hot oil. Add string beans, garlic, salt, allspice and water. Add tomatoes (cut in quarters) to beans the last 5 minutes of cooking time. Cover and cook over low heat for 20 minutes, stirring occasionally. Serve hot or cold.
Melt margarine in 9 x 13 Pyrex or baking pan. Then add all ingredients and mix well. Bake for 45 minutes at 375°.
Combine all ingredients in a storage container with a tight fitting lid. Yields 3 1/2 cups.
Combine cake mix with one beaten egg and margarine (melted). Place mixture in a 9 x 13-inch baking dish. Beat the remaining 3 eggs with box of powdered sugar and the cream cheese. Pour on top of crust mixture. Bake at 350° for 55 minutes. Cool; cut in squares.
Separate rolls. Spread and press them to cover a 13-inch pizza pan. Toss sliced mushrooms in melted butter. Arrange mushrooms on top of rolls and sprinkle with herbs and cheese. Bake at 375° for 20 to 25 minutes.
In saucepan, add and bring to boil the water, oleo and salt. Mix cornmeal, 1 cup water and chili powder. Add to boiling mixture. Stir until thickened.
Brown hamburger and onion. Put in taco seasoning and 3/4 cup water. Simmer 20 minutes. Add Ro-Tel. Put in Velveeta cheese. Put in small crock-pot to heat and serve.
Mix Dream Whip as directed. Add softened cream cheese. Drain fruit and add. Add red food coloring.
Mix first four ingredients. Pour batter into a greased pan and pour peaches on top. Bake at 450 degrees for 10 minutes. Reduce heat to 350 degrees and bake until golden.
Pour sugar over chopped apples and let stand. Beat egg whites until stiff. Add egg yolks to chopped apples and stir. Add cooking oil to egg whites and let stand.
Boil on medium heat for 5 minutes, stirring often. Remove from heat. Add 1 teaspoon vanilla and a dash of salt. Beat with mixer. Serve over ice cream and cake.
Combine flour and Crisco. Beat egg; add ice water, salt and vinegar. Mix with flour and Crisco. Roll out on floured surface to thickness of pie crust. Spread liberally with apple butter. Roll up like a jelly roll. Place on ungreased cookie sheet. Bake 20 to 25 minutes. Allow to cool before cutting in 2-inch lengths. Enjoy with coffee or as a child's after school snack.
Soften margarine. Blend in sugar and beaten eggs. Stir in pecans, coconut, raisins, vinegar and vanilla. Pour into two 9-inch unbaked pastry shells. Bake at 350° for 40 to 45 minutes.
Sprinkle meat with salt, pepper and sugar. Brown well in shortening. Add water and bouillon cubes. Cover. Simmer 1 hour or until meat is almost tender. Add Heinz 57 sauce and remaining ingredients. Cover. Simmer 1 hour or until vegetables are tender.
Mix together all ingredients (except cheese). Place in oblong baking dish. Top with cheese. Bake at 300° until heated through. Do not freeze.
Cook crumbled ground beef in skillet until brown. Pour off fat. In another pan, melt butter. Add onion, pepper and celery. Cook until tender. Add to meat. Add tomatoes or sauce. Simmer about 5 to 10 minutes.
Cut chocolate in pieces. Add water. Stir over low heat until chocolate is melted. While stirring, add sugar and salt. Boil for 5 minutes. Remove from heat; add butter and peppermint extract. Serve hot or cold over ice cream, sponge cake, etc. Yields about 1 1/2 cups.
Brown meat; drain. Add green pepper and onion. Cook until tender. Add half of process cheese spread and chili powder. Stir over low heat until process cheese spread is melted. Stir in tomato; combine remaining process cheese spread, eggs, flour, salt and milk. Beat until smooth. Pour into greased 9-inch pie plate. Sprinkle with corn meal. Spoon meat mixture over batter to within 1-inch of edge. Bake at 400° for 25 to 30 minutes or until golden brown. Let stand 5 minutes before serving.
Bring the oleo, brown sugar, Karo and salt to a boil; boil for 5 minutes. Put the soda into the mixture and stir hard. Pour over popcorn; stir. Put in a 250° oven for 30 to 45 minutes, depending on crispness desired. Stir once in awhile during baking.
Combine sugar, oleo, salt and 1 cup water in saucepan over low heat to melt oleo. Cool to lukewarm. Dissolve yeast in 1 cup lukewarm water; add to first mixture. Beat eggs and add to mixture. Stir in flour. Cover with wax paper and refrigerate several hours or overnight.
Sift together flour, baking powder, baking soda and salt; set aside. Work shortening in a bowl. Gradually add sugar and beat until light and fluffy. Add eggs and beat well. Add flour mixture alternately with mashed bananas, a small amount at a time, beating after each addition until smooth. Fold in chopped nuts. Turn into a well greased loaf pan. Bake at 350° for 1 hour and 10 minutes.
Lay the chicken breasts flat in a large glass dish. Pepper the chicken. Cover the chicken with the soup and spread over the top evenly. Bake for 17 minutes on High in the microwave, rotating the dish about halfway through. Let sit for a few minutes before serving.
Saute onion in butter in a large skillet just until tender. Add ground beef, cook until browned, stirring to crumble meat. Add spaghetti sauce, tomatoes, mushrooms and garlic salt to meat mixture. Stir well and simmer 20 minutes. Cook macaroni according to package directions except reduce salt to 1 1/2 teaspoons, drain.
Pour shortening, brown sugar, salt and molasses over milk and add anise seed; let cool. Mix yeast and water and add to above. Make a well in flour and pour cooled mixture into flour and gradually mix. Let stand 15 minutes with a wet cloth on top. Make 3 loaves in greased pans. Let rise in pans 1 hour. Bake at 400° for 10 minutes, then at 350° for 50 minutes.
Cut crusts from bread. Mix sugar, cheese and egg yolk and spread mixture on bread. Roll slices up, then dip in melted butter, then in sugar and cinnamon mixture. Cut in bite size pieces and freeze. When ready to use, remove from freezer and bake in 400° oven for 12 minutes. Ready to serve.
Bring first four ingredients to a boil. In hot clean jars add remaining ingredients. Cover with liquid and seal. Process in hot boiling water bath for 5 minutes. Let set four to five weeks before opening.
Break up the beef in a large crock-pot, then add the remaining ingredients. Stir to blend well, then cover and cook on the high setting for 6 to 8 hours or the low heat setting for 10 to 12 hours. For a thicker sauce, remove the cover for the final 1 to 2 hours or cooking. Yield: About 10 cups (10 to 12 servings).
Combine and blend all ingredients except mashed potatoes and carrots. Pack into a greased 9-inch round mold. Bake at 350° for 25 to 30 minutes. Gently remove meat from mold. Place on platter. Center of meat may be filled now with mashed potatoes surrounded by baby carrots. Makes 6 to 8 servings.
Combine ham, beef, oats, eggs, milk, onion and catsup. Blend well. Shape into round loaves. Bake in slow oven (325°) for 1 hour. Cover bottom of pans with chicken broth before baking.
Heat oven to 350°. Mix flour, sugar, cocoa, baking powder and salt. Stir in until mixture is smooth the milk, peanut butter, vegetable oil and vanilla. Spoon mixture into 9 x 9 x 2-inch square pan. Spread evenly to edges of pan. Stir together in small bowl until well blended the brown sugar and cocoa. Sprinkle brown sugar-cocoa mixture over batter. Pour hot water over brown sugar mixture but do not stir. Bake for 45 minutes. Best when served warm.
Use a 2-quart bowl. Cut up lettuce and add onion and green peppers. Put frozen peas on top of lettuce. Cover peas with Miracle Whip. Add Cheddar cheese on top of Miracle Whip. Then sprinkle bacon bits on top of cheese. Refrigerate overnight before serving.
Place cake layers, top sides up, in 2 clean layer pans. Prick each cake with utility fork at 1/2-inch intervals. Dissolve gelatin in boiling water. Pour carefully over cakes. Chill 3 to 4 hours. Dip cake pan in warm water for 10 seconds; turn out onto serving plate. Top with 1 cup of the whipped topping. Unmold second cake layer and place carefully on first layer. Frost top and sides with remaining whipped topping. Chill. Garnish as desired.
Cream sugar and shortening. Add egg and molasses; beat well. Add sifted dry ingredients and mix well. Add vanilla and stir in oatmeal. Drop from teaspoon onto greased baking sheet. Bake at 375° for 10 to 12 minutes. Yields approximately 48 cookies.
Remove top from pineapple. Cut pineapple lengthwise in fourths; cut peel and "eyes" from pineapple. Remove core. Cut pineapple into 2 x 1-inch pieces. Cut balls from cantaloupe and honeydew. Arrange fruit on lettuce leaves. Serve with Banana Dressing.
Combine all ingredients, cover and chill well, at least 2 hours. Serve with tortilla chips.
Blanch almonds in hot water and slip off skins. Chop fine. Cream butter and sugar. Add remaining ingredients in order listed. Serve on toast or to make tea sandwiches with banana bread.
Grease pan with margarine. Bake at 350° for 1 hour.
Cook macaroni. Meanwhile, melt butter; brown meat, onions, pepper and garlic. Place in a 3-quart casserole dish. Stir in tomato sauce, then add remaining ingredients. Stir well. Refrigerate overnight to mellow. Take out 2 hours before baking. Preheat oven to 250°. Bake, covered, for 2 hours or until bubbling.
Combine corn, cheese, green chilies, onion, milk and eggs. Combine cornmeal, garlic salt, baking soda and add to corn mixture. Place in greased baking dish and bake at 350° for 50 minutes.
Preheat oven to 350°. In a 2-quart mixing bowl, sift together the flour, baking powder, soda and salt into a large bowl. Stir in cereal and nuts. In a small bowl, beat the egg lightly. Beat in the honey, oil, milk and bananas. Add banana mixture all at once to dry ingredients and stir until flour is just damp. Spoon batter into a greased 9 x 5 x 3-inch loaf pan. Bake for 1 hour or until a cake tester inserted into the center of the loaf comes out clean. Cool the loaf in the pan on a wire rack for 10 minutes. Remove from the pan and cool completely. Wrap in foil or plastic. This bread freezes well.
Use pint jars. Pack washed okra or banana peppers as tightly as possible, without bruising, into sterilized jars. Add 1/2 teaspoon dill seed, 1 red and 1 green pepper and 2 cloves garlic in each jar. Boil the vinegar, water and salt; pour while hot over okra or banana peppers. Seal. Allow to set 2 weeks. Makes 4 pints.
Saute mushrooms in butter 5 minutes. Add onion, pepper, celery and seasonings; cook 3 minutes more. Remove from heat. Stir in mayonnaise and set aside. Remove crusts from bread and cut into 1-inch squares. Place 1/2 of bread in a 1 1/2-quart casserole. Spoon mushroom mixture over bread and top with remaining bread. Combine milk and eggs and beat until frothy. Pour over mixture in casserole. Refrigerate covered at least 1 hour or as long as overnight. Bake, uncovered, at 325° for 50 minutes. Remove, sprinkle with cheese and return to bake 10 minutes longer. Serves 6 to 8.
Mix gelatin in hot water. Add sugar, juices and 1 1/2 quarts water. Pour in ginger ale at serving time. Yield: 30 to 40 servings.
Mix sugar, cinnamon, water and milk. Cook 8 minutes, stirring often, until you can form a soft ball in cold water. Remove from heat. Add vanilla and pecans. Pour on waxed paper and let cool.
Place chicken in baking dish. Layer cheese on top of chicken. Mix in a bowl the soups, gravy, salt and pepper. Pour over chicken and cheese. Spread stuffing mix over top. Pour melted butter over stuffing mix. To double servings, add only more chicken, Swiss cheese and 1 can chicken broth.
Start the night before. Grease Bundt pan (spray oil is best). Sprinkle pecans on bottom of pan. Arrange rolls over pecans. Put dry pudding mix over rolls. Mix butter, sugar and cinnamon. Pour over rolls. Cover with wax paper and leave on table overnight. In the morning, bake at 350° for 30 minutes.
Blend eggs, sugar, flour, salt, vanilla and milk. Put 1 cup cut-up strawberries in bottom of a 9 or 10-inch unbaked pie shell. Pour blended mixture over top and bake at 400° for 20 minutes. Lower heat to 350° and bake for 25 minutes.
Cream shortening and sugar; add eggs and beat until light and fluffy. Stif flour, salt, cinnamon, ginger and nutmeg together. Combine pumpkin and milk. Add dry ingredients and pumpkin mixture alternately to creamed mixture. Fold in nuts. Bake in greased and floured tube pan at 350° for 45 to 50 minutes.
Mix linguine, Italian dressing and Salad Supreme. Peel cucumber, slice thinly and quarter slices. Add cucumber and tomatoes to the linguine. Mix well together and refrigerate overnight. Next day, mix well before serving.
Combine the uncooked meat and uncooked rice with salt, pepper and chopped onion. Form into balls. Mix the undiluted soup and water in a pressure saucepan or other covered pan. Drop meatballs into the tomato soup. Cook 10 minutes with pressure at cook position or 45 minutes to 1 hour in covered pan in the oven at 350°.
Cream the butter and sugar until light. Add eggs and beat until fluffy. Stir together flour, baking powder, baking soda and salt. Add to creamed mixture alternately with the milk. Mix until batter is smooth. Stir in the raisins. Cut pineapple into 1/2-inch pieces and add to the batter. Turn into a well buttered and floured 6-cup fancy cake or ring mold. Bake at 350° for 45 to 50 minutes or until done.
Heat milk and butter almost to boiling. Add egg yolks, sugar, cocoa, flour and milk. Cook until thick. Remove from heat and add dash of salt and vanilla. Pour into baked pie shell.
Combine eggs, milk, bread crumbs, onion, pepper, salt and ground beef in mixing bowl; mix well. Shape mixture into 48 (1-inch) meatballs. Arrange half of meatballs in double row on round microproof plate. Cover with waxed paper. Cook on High for 5 minutes or until meatballs are firm. Drain; cover to keep warm. Repeat with second plate.
In large bowl, cream the butter and sugar. Add the eggs; beat until light and fluffy. Add the almond extract. Stir in flour and baking powder; mix until smooth. Grease a 13 x 9-inch cake pan. Place the mixture in the pan. Spoon pie filling on the cake in 16 spots. Bake at 350° for 45 to 50 minutes. Sprinkle top of cake with powdered sugar.