HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a saucepan, heat cran-raspberry juice cocktail to boiling; remove from heat. Stir in gelatin until dissolved. In a bowl, beat cranberry sauce with an electric beater on high for 1 minute. Stir in gelatin mixture. Chill in refrigerator for 2 1/2 hours, until thickened, but not set. Fold in nondairy whipped topping until mixture is thoroughly blended. Spoon into dessert dishes or 9-inch prepared pie shell. Chill until firm. Makes 8 servings.
Preheat oven to 350°. Thoroughly mix eggs, sugar, salt and vanilla. Slowly stir in hot milk. Pour at once into pie shell. Sprinkle nutmeg on top. Bake pie 35 to 40 minutes at 350°.
Have all ingredients at room temperature. Chop nuts and fruits. Put in large bowl and dredge with 3/4 cup flour; set aside. Grease and line tube pan with waxed paper.
Cook the first 6 ingredients until tender (about 30 minutes). Add the cheese. Stir until melted. Add the soup. Return to the heat 5 to 10 minutes on low. Stir in the milk. If desired, garnish with crumbled bacon.
Brown the first 4 ingredients, salt and pepper to taste. In a saucepan, mix the tomato juice, paste, mushroom soup, celery salt and sugar. Add in browned ingredients; simmer until thickened (approximately 3 hours). Boil 10 to 12 lasagna noodles for 8 minutes; drain and rinse. In a 13 x 9-inch pan, place sauce on bottom, noodles, sauce, cheese, noodles, sauce, cheese and noodles until all used. Bake at 325° for 30 minutes, covered with foil, then for 15 minutes, uncovered.
Blend in blender. Cook for 7 minutes. Cool for 5 minutes; add Certo and put in jars.
Melt chocolate and butter slowly in a double boiler. Remove from heat and combine with all ingredients. Spoon into tiny paper baking cups that have been placed in muffin tins about half full. Bake at 350° for about 12 minutes. Yields 36.
Place chicken in large casserole dish. Mix soup and milk. Pour over chicken. Sprinkle with parsley. Bake at 350° for 1 1/2 hours. Serves 4 to 6. Enjoy.
Preheat oven to 350°. Combine flour, sugar and salt; cut in shortening until crumbly. Reserve 1 cup crumb mixture. To remaining crumb mixture, add baking powder, milk, eggs and vanilla. Beat on medium 2 minutes. Spread into greased 13 x 9-inch baking pan. Bake 25 minutes or until set.
Blend cream cheese and peanut butter. Add confectioners sugar. Fold in Cool Whip. Pour into graham cracker crust. Freeze. Set out to slightly soften before serving.
Cream butter and sugar. Add eggs and molasses. Sift flour. Add spices and sift again. Mix. Bake in thin layers, 3 tablespoons per layer. Stack with applesauce or dried apple or apples of your choice. Bake at 350° for 12 to 15 minutes.
Melt butter in 8-inch glass pie plate. Add onion and cook in microwave for 3 minutes. Stir in remaining ingredients except mushrooms. Stuff mushroom caps; pile mixture high. Put 8 mushrooms on paper plate and cover with wax paper. Cook 2 minutes in microwave. Serve.
In large pot, gently saute pork until rendered. Remove pork and add butter. Stir over low heat. When bubbly, add onions and continue sauteing until transparent. Add cubed potatoes and cook about 5 minutes, stirring to keep moist. Add flour and cook an additional 3 minutes or so, again stirring well. Add clam juice and cook until potatoes are tender. Add chopped clams and cream and heat through, taking care not to bring to a boil. When well heated, serve.
Mix and stir first 3 ingredients until melted. Add the 2 cups cold water and refrigerate to thicken. When slightly thick, add crushed pineapple, drained. Save pineapple juice for sauce. Add bananas. Jell until firm.
Mix Bisquick, sausage and cheese together, mixing well. Add milk and blend. Roll into balls the size of a walnut shell or smaller. Bake at 350° for 20 to 25 minutes. Yields 100 to 150 sausage balls. Great to serve for breakfast or lunch!
Cook chicken until tender; debone. Reserve 2 cups of broth. Combine chicken, soup and broth in large casserole dish; add vegetables, if desired. Top with dough and bake at 375° for 30 minutes.
Mix the cream cheese, soup and wine together. Set aside. In frying pan, melt 2 tablespoons butter and sprinkle in the Italian salad dressing mix. Lightly saute chicken in pan. Place in greased casserole dish. Top with sauce mixture. Bake, covered, at 325° for 45 minutes. Remove foil and bake an additional 15 minutes.
Preheat oven to 350°. Using solid shortening (not oil) grease and flour 15 x 10-inch jelly roll pan or 13 x 9-inch pan.
Cut pork loin lengthwise in 1/2, but not all the through. Open and spread flat. Arrange apricots and prunes down center. Fold pork in original shape. Secure with toothpicks.
Cream shortening and sugar. Beat in egg. Blend in chocolate, flavorings and 2 tablespoons water. Mix flour, soda and 1/2 teaspoon salt; stir into creamed mixture. Stir in oats and nuts. Form into 1-inch balls. Place 2-inches apart on greased cookie sheet. Flatten with sugared bottom of tumbler. Bake at 350° for 10 to 12 minutes. Yield: 4 dozen.
Mix the gelatin and water together in a large bowl. Add the remaining ingredients and mix well. Pour into a greased mold or Bundt pan. Chill until set.
Clean rice with water. Put into big ovenproof bowl. Add 3 cups boiling water, onion soup mix and margarine. Mix together. Put in preheated 350° oven for 1 hour.
Place chicken into 9 x 13-inch baking dish, skin side up. Sprinkle all ingredients evenly over chicken. Squeeze juice from lemon and sprinkle over top. Cut remaining lemon rind into pieces and arrange throughout. Cover with foil and bake at 375° for 40 to 50 minutes. Remove foil and bake an additional 15 minutes.
Mix flour, oleo and pecans. Mix and press in greased pan. Bake 15 minutes at 375°. Mix cream cheese, powdered sugar and 1 cup whipped topping and pour over cooled mixture. Chill. Next mix lemon instant pudding and milk. Whip until thick and pour on cream cheese. Top with whipped cream if desired.
Rub turkey with mixture of seasonings, inside and out. Heat 1 1/2 cups vegetable oil in a large deep fryer to 375°. Gently lower bird into hot oil with breast up. Cook 4 1/2 minutes; turn frequently. Bird will not brown until it is done internally.
Melt butter in a 9 x 12-inch pan. Chop up nuts over butter. Sprinkle nuts. Pour apple pie filling over butter. Prepare gingerbread mix as directed. Pour mix over pie filling. Bake at 350° for 30 minutes. Cool 5 minutes. Turn on platter. Top with Cool Whip. Yields 45 cookies.
In a saucepan, melt butter or margarine. Add flour, salt and pepper. Cook and stir until a thick paste forms. Gradually add milk. Cook and stir until the mixture begins to thicken. Add cheese. Cook and stir until melted. Place potatoes in a greased 9 x 13 x 2-inch pan or baking dish. Pour sauce over the potatoes. Bake, uncovered, at 350° for about 1 hour or until the potatoes are tender. Yields 8 to 10 servings.
Cube chicken. Mix mushroom soup, milk, chiles and onion together. Place 1 cup crushed Doritos in bottom of greased shallow casserole dish. Next, place half the chicken. Cover it with half of soup mixture.
Combine first 3 ingredients until smooth. Place 1 teaspoon of mixture in center of wrapper and seal according to directions on package. Deep fat fry in hot oil until golden brown. These freeze well, too!
Line cookie sheet with aluminum foil and spray with Pam. Boil sugar and butter for 3 minutes. Place saltine crackers on foil with edges touching. Pour mix of sugar and butter over crackers. Bake in oven at 400° for 4 to 5 minutes. Sprinkle chocolate chips over and put back in oven for 1 minute. Take out, spread chocolate chips over crackers and refrigerate to harden.
Cream butter, shortening and sugars; beat until light and fluffy. Add egg and mix well. Combine flour, soda and salt; add to creamed mixture. Blend in vanilla; stir in chocolate and nuts. Chill for 1 hour. Drop by heaping tablespoonfuls 3 inches apart on ungreased cookie sheet. Bake at 350° for 12 to 14 minutes or until lightly browned. Let stand a few minutes before removing. Makes about 2 1/2 dozen cookies.
Mash figs; simmer boil for 3 minutes, stirring constantly. Put into jars.
Brown meat and drain. Stir in cheese until thoroughly melted. Spread on loaves of party rye.
Cook vegetables according to directions on package until just tender. Drain. Place in a greased casserole. Mix onion, celery, cheese, mayonnaise and sour cream. Spread over vegetables. Melt oleo and mix with Ritz crackers crumbs. Spread on top. Bake for 30 minutes at 350°.
Lightly grease and flour two 8 x 1 1/2-inch or 9 x 1 1/2-inch round baking pans. Stir together flour, cocoa powder and baking soda. In large mixer bowl beat margarine or butter with electric mixer on medium speed about 30 seconds. Add sugar and vanilla; beat until well combined. Add egg and egg white, one at a time, beating 1 minute after each. Stir in yogurt. Add dry ingredients and cold water alternately to beaten mixture, beating on low speed after each addition just until combined. Pour batter into baking pans. Bake in a 350° oven for 25 to 30 minutes for 9-inch layers or 30 to 35 minutes for 8-inch layers or until a wooden toothpick inserted near the center comes out clean. Cool 10 minutes on wire racks, then remove from pans. Cool.
Sift flour, baking powder and salt together. Cream shortening with sugar until fluffy. Beat eggs thoroughly and add sifted dry ingredients and milk alternately, beating well. Add vanilla. Divide batter into halves. Melt chocolate and add with 2 tablespoons milk to one half; blend well. Drop batter by tablespoons into greased pan, alternating white and chocolate. Bake at 350° for 50 to 60 minutes. The fun of baking a marble cake is to see what designs come through.
Combine the juice and banana in a blender. Add in strawberries according to desired thickness. Blend until smooth.
Mix all ingredients (except sausage) together in crock-pot. Cut sausage into thin slices and mix into sauce. Cook about 15 minutes on high setting. Turn off and let stand about 12 hours. Turn crock-pot on (low setting) about 3 hours before serving. Serves about 25 persons.
Melt butter. Blend in sugar and molasses. Add eggs, then beat in applesauce. Sift flour, soda, ginger and cinnamon into mixture. Blend well. Bake at 350° for 35 minutes.
Mix in cup and pour over chicken. Let meat soak in this marinade for up to 6 hours. Salt and pepper to taste. Roll in flour and deep-fry.
Toss ingredients and cover. Chill 4 to 12 hours. Toss again and drain before serving with entree of your choice. Good with outdoor barbecue. Will keep well in refrigerator.
Preparation Time: 20 to 25 minutes. Cooking Time: 25 to 30 minutes. Serves 8.
In large bowl, sift flour with sugar, baking powder, allspice, salt and baking soda. Beat egg thoroughly and combine with orange rind, juice and melted butter. Add liquid to flour mixture all at once. Stir only until well blended. Stir in nuts. Bake in well-greased loaf pan (9 x 5 x 3-inch) in preheated 350° oven for about 50 minutes. Cool 5 minutes before removing from pan. Cool completely before slicing.
Mix together mustard, flour and salt. Pound dry mixture into steak; cover both sides. Brown both sides. Cover meat with onions, carrots and tomatoes. Sprinkle Worcestershire sauce, salt and brown sugar over all in long pan. Bake at 325° for 1 hour and 30 minutes.
Set oven at 375°. Spray casserole with nonstick vegetable spray. Arrange chicken in baking pan. Slice oranges, then cut into half moons; do not peel. Tuck orange slices around the chicken; save some for garnish. Stir together honey, lemon juice, mustard, curry and ginger. Pour about half the mixture over the chicken. Bake chicken at 375° for 30 minutes.
Melt brown sugar in a 2-quart pan over medium low heat while stirring. Add hot water and bring the mixture to the boiling point. Add butter and cook 1 to 2 minutes. Add milk and heat. Blend in salt and vanilla extract. Garnish with cream ground nutmeg. This is an alternative to hot cocoa and tastes good in the winter!
Beat eggs. Gradually beat in sugar, then oil. Combine dry ingredients. Add to egg mixture alternately with zucchini. Stir in walnuts and vanilla. Turn into greased and floured 9-inch tube pan. Bake at 450° for 50 minutes. Let stand 10 minutes. Turn out and cool.
Cream shortening, sugar, eggs and vanilla thoroughly. Sift together flour, soda and salt. Add dry ingredients to creamed mixture. Mix well. Stir in 1/2 of the M&M's. Reserve the rest of the M&M's for decorating. Drop by teaspoonfuls on ungreased cookie sheet. Decorate with the remaining M&M's. Bake at 375° for 10 to 12 minutes or until golden brown. Makes 6 dozen cookies.
Combine all ingredients and put into large casserole dish. Bake, covered, in a 325° oven for 3 hours, stirring occasionally. Uncover for the last 1/2 hour of baking.
Remove flowerets from broccoli; cut in bite-size pieces. Combine broccoli, mushrooms and all vegetables. Toss lightly. Combine remaining ingredients. Mix well and pour over vegetables. Garnish with celery leaves and cherry tomatoes. Chill at least 3 hours.
Cook mushrooms, garlic, celery, onion and green pepper in 1/4 cup butter until tender. Combine with remaining ingredients except 1/2 cup butter and place in a greased casserole. Pour remaining melted butter over casserole and bake at 300° for 40 to 50 minutes. Serves 6.
Combine all ingredients, except langostinos. Heat on medium heat and add langostinos. Stir and serve.
Spread apples in baking dish. Combine flour, brown sugar, cinnamon, nutmeg, oats and pecans in bowl; mix well. Add margarine; mix well. Sprinkle evenly over apples. Bake at 375° for 35 minutes. Serve with ice cream or whipped topping.
Fry the sausage; drain and rinse off grease. Melt the cream cheese and sausage together. Use 13 x 9-inch pan. Open 1 package of crescent rolls and line the bottom of the pan. Add sausage-cream cheese mixture on top. Layer the top with crescent rolls like a pie top. Bake at 350° until brown.
Beat together sugar, oil, eggs, vanilla, salt and cinnamon. Add flour and soda and beat. Stir in nuts and raw apples. The batter will be stiff. Bake 45 minutes at 325°. Cool and frost.
Cook until thick pudding, jello and hot water. Cool completely. Add mandarin oranges and whipped topping and mix all together and refrigerate.
Cook first five ingredients until tender. Add 1 cup grated cheese and eggs. Spread rolls in greased glass pie plate. Pour in mixture. Sprinkle 1 cup cheese on top. Bake at 350° for 40 minutes.
Mix and press in a 9 x 13-inch pan 30 Oreo cookies crushed, 3/4 stick melted margarine. Soften 1/2 gallon of vanilla ice cream and spread over Oreo crust. Put in freezer and let harden. Mix in saucepan, chocolate squares, 2 tablespoons margarine, sugar, evaporated milk. Boil for 8 minutes and let cool. Spread over ice cream and place in freezer to harden. Top with Cool Whip. Sprinkle with grated Oreos if desired. Keep in freezer. Yummy.
Brown meat, bell pepper, onion, chili powder and cumin seed. Drain and set aside. Chop tomato and lettuce; set aside. On low heat, melt cheese and Ro-Tel tomatoes. Crunch bag of Fritos. Mix all ingredients when ready to serve.
Slice bananas and place in bottom of pie crust. Then put drained pineapple over bananas. Mix pudding as directed and add cream cheese. Pour over bananas. Chill 2 hours. Add whipped cream, nuts and cherries and serve.
Bake cake as directed. With large fork, poke holes throughout cake. Pour coconut milk over cake until saturated. Refrigerate 2 hours. Spoon pineapple on top first, then add Cool Whip over top of pineapple. Sprinkle coconut over top of Cool Whip. Refrigerate for 45 minutes. Serve. Refrigerate leftovers.
In large frying pan, saute onions, bell pepper and garlic in 1 tablespoon olive oil until tender. Pour into large Dutch oven. Then brown meat and add to onions, pepper and garlic. Mix tomatoes, tomato paste and sugar into meat and vegetable mixture. Cook, covered, on high until mixture starts to bubble, watching carefully. Turn down to low and cook 4 hours, stirring every now and then. Serve over cooked spaghetti noodles. Serves about 8.
Mix banana pudding mix with milk. Layer oblong dish with wafers, then sliced bananas. Add layer of pudding; repeat until ending with pudding on top. Crumble a handful of wafers on top of pudding for decoration.
Mix all ingredients together a day ahead and let it marinate (refrigerate) overnight. Prior to serving, mix remaining 1/4 bottle Viva Italian dressing. Toss or mix good.
Peel onions; slice into 1/4-inch slices. Separate into rings. Sift flour with baking powder, salt and sugar. Combine milk, egg and fat; add to dry ingredients all at once. Beat until smooth. Dip onion rings in batter; fry until golden brown in deep fat at 375°. Drain on absorbent paper. Sprinkle with additional salt. Yields 4 servings.
Save out 9 tablespoons of peach juice from canned peaches. Set aside. Place all remaining peaches and juice in pot over medium heat; stir occasionally. In large bowl, mix flour, sugar, baking soda and cinnamon. Set aside. In another bowl, thoroughly beat banana until no large pieces remain. Add in peach juice and skim milk. Mix well. Add liquid ingredients to dry ingredients (not the warming peach mixture). Mix together well. Set aside. When peach mixture begins to bubble, add in potato flakes and stir constantly for about a minute. Pour peach mixture into an 11 x 15-inch pan. Drop dough mixture by large spoonfuls onto the top of peaches. Place in 350° oven for about 25 minutes, or until toothpick comes out clean from the biscuits. Let stand after cooking for an hour or more. Serve warm with fat-free frozen vanilla yogurt or ice cream.
Combine apples, celery, raisins and walnuts. Mix together lemon juice, yogurt, mayonnaise, honey and salt. Stir until well blended. Add dressing to apple mixture, mix well and chill. Yields 4 to 6 servings.
Cream together oleo, shortening and sugars. Add eggs; beat well. Add flour, cream of tartar and vanilla. Mix well. Drop by 1/2 teaspoons on ungreased cookie sheet. Bake on ungreased cookie sheet. Bake in 350° oven until brown.
Combine soy sauce, oyster sauce, white wine, sesame oil and pepper. Mix well and set aside. Combine mushrooms and hot water in a small bowl; let stand 15 minutes. Drain. Remove and discard stems. Thinly slice caps. Set aside.
Cook squash until tender. Drain and mash. Mix sugar, mayonnaise, onions, egg, salt and pepper together and combine with squash. Place in a casserole dish and top with cracker crumbs, grated cheese and 1/2 stick butter. Cook in 350° oven for 35 to 40 minutes. Makes 6 servings.
Blend shortening and sugar together. Add salt, water and extracts. Whip on medium speed with mixer.
Mix and sift flour, sugar and salt; blend in Crisco with fork until well balled like small BB's. Add ice water, knead and roll out to size needed.
Cream butter. Add sugar, one cup at a time and cream well. Add eggs, two at a time, creaming well. Sift together flour, baking powder and salt, then add to batter, mixing well. Add lemon and vanilla. Pour batter into a tube cake pan. Bake in preheated oven 40 minutes at 275°. Then turn heat to 300° and bake 50 to 60 minutes longer.
Mix all together and pour in baking dish. Bake at 350° for 30 minutes.
Brown ground beef and chopped onion until meat is brown. Add rest of ingredients and desired amount of water. Let simmer 1 to 1 1/2 hours.
Soften cream cheese at room temperature and mix in sugar, vanilla and nuts. Enjoy with apple slices!
Mix first 5 ingredients in order given. Pour into a greased 9 x 13-inch Pyrex dish. Dissolve brown sugar in water. Add butter. Stir until butter is melted. Slowly pour over raisin mixture. Bake 45 to 60 minutes at 350°.
Blend cream cheese and butter. Mix until smooth. Add the remaining ingredients and mix well. Separate crescent rolls into 4 rectangles. Seal perforation. Add 1/2 cup of mixture to center of rectangle. Wrap the crescent roll around the mixture and seal well. Brush tops of chicken squares with small amount of melted butter. Bake in an ungreased cookie sheet for 20 to 25 minutes at 350°, until golden brown. Makes 4 squares.
Combine all ingredients well. Heat skillet; use cooking oil. Spoon out potato mixture to make 2 to 3-inch cakes. Brown on each side over medium heat.
Brown the pork chops in small amount of fat in a skillet. Place in a large casserole and sprinkle with half the salt and pepper. Place sweet potatoes over chops and sprinkle with remaining salt and pepper.
Lightly blend together in a bowl ice cream and milk. Add pudding. Beat until just mixed, one minute. Pour at once into a pie shell. Let stand in refrigerator about 1 hour before serving.
Add food coloring to water before mixing into dough. Slowly add water to dry ingredients until desired consistency. Store in refrigerator. If play dough gets gooey, just add more flour.
Place pineapple in bottom of baking dish. Place blueberries on top of pineapple. Sprinkle sugar on blueberries. Cover with cake mix (dry). Sprinkle chopped pecans to cover. Add melted margarine to top of pecans. Bake at 350° for approximately 45 minutes.
Beat cream cheese and Marshmallow Creme at medium speed with electric mixer until well blended. Serve with fresh fruit. Makes about 1 1/2 cups.
Preheat oven at 350° for 10 minutes, then turn oven down to 275° and cook for an hour.
Drain crabmeat. Mix the crabmeat with cocktail sauce. Let cream cheese soften. Spread on the bottom of a serving plate. Then spread crabmeat over the cream cheese. Refrigerate. Serve with crackers.
Boil potatoes. Pour off water and save. Mash potatoes. Fry bacon crisp. Remove and fry onions in drippings. Remove and add to mashed potatoes. Add potato water, milk, butter and seasonings.
Melt 1 cup mint chocolate chips. In large bowl cream butter and sugar. Add melted mint chips and vanilla. Beat in eggs. Add flour, baking powder and salt. Add remaining mint chips; stir well. Dough will be soft. Wrap dough in plastic wrap; freeze until firm (about 20 minutes). Preheat oven to 350°. Shape dough into 1 inch balls. Roll in confectioners sugar. Place on ungreased baking sheet. Bake 10 to 12 minutes.
Spoon cornstarch into a small bowl. Add water and food coloring; stir. It should be difficult to stir even when the water and cornstarch are fully mixed. If it is too runny add more cornstarch; if crumbly, add water. Store in airtight container. When you press the slime it feels solid because you squeeze out some water. When you stop squeezing, water flows back again and it becomes runny.
Salt meat and brown in small amount of fat until done. Season with chili powder. Drain off excess fat. Crush 3/4 of Doritos and spread in bottom of 9 x 13-inch casserole. Spread meat mixture evenly over Doritos; chop onion and spread over meat mixture, spread beans over this mixture. Spread soup over beans, spread tomatoes over soup. Grate cheese and spread over tomatoes and crush rest of Doritos and spread over cheese. Bake in 350° oven for 25 minutes. (This and a salad makes a meal.)
In a large frying pan, heat 2 inches of oil to 375°. In mixing bowl, mix Bisquick, milk and egg; beat with hand beaters until smooth. Dredge cheese cubes in Bisquick, coating them lightly.
In a large bowl, stir together flour, cocoa powder, salt, baking powder and soda. In mixer bowl, beat together butter and sugar on low speed of electric mixer until fluffy. Add egg and vanilla. Beat well. Gradually add dry ingredients to creamed mixture; beat until well blended. Shape dough into 1-inch balls; place on ungreased cookie sheets. Press down center of dough with thumb. Drain cherries, reserving juice. Place a cherry in the center of each cookie.
Grease casserole well with butter; casserole dish should be 4-quart size. Add 1 1/2 cups uncooked rice. Slice onion very thin and place over top of rice. Salt, pepper and paprika 8 or 9 pieces of chicken and place over onion and rice (straight from water). Top with 1 can cream of mushroom soup and 1 can chicken broth (Swanson). Stir top ingredients gently into the rice. Bake at 350° for 1 hour and 20 minutes to 1 1/2 hours.