HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat cheese until fluffy. Add milk and blend thoroughly. Stir in lemon juice and vanilla. Pour into crust. Chill 3 hours. Top with pie filling, then slice and serve.
Slice bread horizontally into 5 equal layers. Spread bottom layer with horseradish; top with roast beef. Place next slice of bread over beef; spread with mustard on top with ham or turkey and Swiss cheese. Add next slice of bread and top with American cheese and onion. Cover with remaining bread. Combine butter, sesame seeds and onion salt. Brush over top and sides of loaf. Place on baking sheet; loosely tent with heavy duty aluminum foil. Bake at 400° for 15 to 20 minutes or until heated through. Carefully slice into 8 wedges. Makes 8 servings.
Mix all ingredients well. Refrigerate in covered bowl for 3 days. Form into rolls and place on rack and drip pan. Bake at 250° for 10 hours. Makes five 1 pound rolls.
In bowl, mix pie filling, lemon juice and orange rind. Spoon over pie crust. Beat eggs, sugar, vanilla and almond flavoring until thick (about 5 minutes). Stir in sour cream. Pour over cherries. Bake at 350° for 45 minutes or until crust is golden brown. Serve chilled.
Cream sugar and shortening together, a little at a time. Add egg yolks and mix well. Add mashed banana. Sift flour with soda and salt. Add dry ingredients alternately with sour cream to creamed mixture. Mix thoroughly. Add vanilla; fold in well beaten egg whites and chopped nuts. Pour mixture into an 8 x 13-inch oblong pan that has been greased and floured lightly on the bottom. Bake in preheated 350° oven for 45 minutes to an hour. Cool; cut in strips and roll in powdered sugar.
Soften cheese; mix with deviled ham. Add chopped olives. Make into ball. Roll ball in nuts. Place in freezer until hard.
Put in double boiler and cook slowly, it burns over burner. Lay Ritz crackers (Aldi's cheaper), salty side down, on ungreased cookie sheet with sides to it, they'll slip off. Place 1 teaspoon date mixture on each cracker. Bake in slow oven at 325° for 5 minutes only; set out to cool.
Cut fish fillets into bite-size pieces. (If using frozen fish, let it thaw slightly.) Cut broccoli stems into 1/4-inch slices, reserve florets. In a wok or large skillet, heat oil just to smoking point. Add sliced broccoli, onion, celery, garlic and oregano; stir-fry over high heat for 5 minutes. Add fish pieces, salt, pepper and lemon juice. Bring to a boil. Add reserved broccoli florets. Reduce heat and simmer covered 5 to 10 minutes or until fish flakes easily with fork. Serve immediately. Makes 4 servings.
Combine carrots, green pepper, cucumber, celery and onion in bowl. Mix well. Stir in cream cheese. Add enough mayonnaise to make of spreading consistency. Stir in salt. Add dash of horseradish, if desired.
Drain carrots. Mix the remaining ingredients together. Mix well and pour over drained carrots and refrigerate 24 hours before serving.
Roll vanilla wafers to crumbs. Mix the coconut, raisins, nuts and cherries. Add milk. Mix well and pour in pan. Set in refrigerator.
Brown and drain ground beef. Stir in soups, water, vegetables and seasonings. Cook until heated through. Spoon into baking dish and top with cheese and biscuits. Bake 10 minutes or until biscuits are brown.
Put butter and brown sugar in pan over low heat and stir until melted. Let cool, then stir in eggs and then dry ingredients, vanilla and nuts. Mix well. Pour into greased and floured pan. Bake 20 to 25 minutes at 350°.
Shrimp Mousse is another first apartment menu from the same gal who was from Northern Wisconsin and what a cook! The broiled peach halves are from England. They love their mincemeat and this is really different. I have used canned peaches, but they weren't as good as the fresh.
Grease and flour 12 cup Bundt pan. Blend all ingredients in large bowl at low speed for 4 minutes and medium speed for 2 minutes. Bake at 350° for 45 to 50 minutes. Cool for 10 minutes and remove from pan. When completely cooled, sprinkle with confectioners sugar and/or serve with whipped cream.
Cut steak into cubes. Mix ingredients for marinade (next 7 ingredients). Pour over meat and let stand 1 to 2 hours. Cut onions and green peppers into pieces. On bamboo skewers, thread tomatoes, onions, green peppers, mushrooms and meat, alternating. Cook 3 minutes for each 6 skewers. Turn skewers 1/2 way through cooking and baste with sauce. Don't overcook.
Mash shrimp with fork. Combine all other ingredients. Refrigerate for at least 2 hours.
Cook up hamburger meat. Then cook potatoes on stove in water. After potatoes are done, mash. Grate your cheese. Layer with hamburger meat on bottom, then can of tomatoes, then layer of grated cheese and layer of whipped potatoes on top. Put in oven for 20 to 25 minutes at 325°.
Melt butter in skillet over medium heat. Add chicken and cook 10 minutes. Turn chicken; add mushrooms and shallots. Sprinkle with salt and pepper. Cook 10 minutes or until tender. Transfer chicken to platter. Sprinkle cheese over chicken; cover and let stand for 5 minutes or until cheese melts.
Blend Cool Whip, yogurt and strawberries by hand. Pour into crust, chill 2 hours. Then slice and enjoy.
Beat eggs, water, margarine, peanut butter and half of the cake mix (dry) until smooth. Stir in remaining cake mix and chocolate chips. Drop by rounded teaspoonful onto ungreased cookie sheet. Bake at 375° for 10 to 12 minutes.
Melt 2 tablespoons butter, add potatoes, mushrooms and peppers (optional). Cook until done, slightly browned. Mix eggs and milk, blend with beater; set aside. Melt 2 tablespoons butter, add egg mixture, stir frequently, cook until eggs are fully cooked. (There should be a watery liquid remaining with eggs.) Add potatoes and mushrooms, ham, scallions, salt, pepper and cheese.
Cook vegetables as directed on package; drain. Place in large bowl. Stir in mushrooms. Meanwhile, melt margarine in small saucepan over medium heat. Stir in flour, salt, nutmeg and pepper. Cook until smooth and bubbly, stirring constantly. Remove from heat. Gradually stir in milk. Cook over medium heat until thickened, stirring constantly. Remove from heat; stir in Parmesan cheese. Pour over vegetables; stir until well coated. Pour into serving dish. Sprinkle with bread crumbs. Makes 12 (1/2 cup) servings.
In large frying pan, put oil, chicken and prosciutto. Sprinkle with salt and pepper. Brown chicken thoroughly over low heat, turning frequently. When brown, add chopped garlic and wine. Cook until wine has evaporated, then add tomatoes. Add a little stock or water if necessary. Increase heat and cook about 20 minutes. The chicken should be well done by this time. The gravy should be thick, dark and not too abundant. Serves 4.
Mix together cream cheese, package of vegetable dip and 1/2 cup pecans. Form in shape of a ball. Roll mixture on top of 1 cup pecans until covered.
Beat pudding mix and milk with mixer until firm (2 to 4 minutes). Fold in Eagle Brand milk and half of Cool Whip. Begin to layer ingredients, starting with vanilla wafers. Spread remaining Cool Whip on top and sprinkle with cookie crumbs. Chill. Makes large dish.
Brown beef and drain off fat. Add all other ingredients and simmer over low heat for 1 1/2 hours. Serve over corn chips or rice.
Brown chuck in shortening. Add onion and celery; cook 5 minutes. Add tomatoes, salt and pepper. Place 1/2 in casserole; cover with 1/2 of cabbage. Repeat layers. Top with bread crumbs. Bake at 375° for 45 minutes.
Beat eggs, thawed broccoli, flour, cottage cheese, margarine and American cheese. Pour into buttered 1 1/2-quart casserole. Sprinkle top with Parmesan cheese. Bake at 350° for one hour or until golden brown. Recipe may be doubled and baked in a 9 x 13-inch pan. May be mixed ahead of time and refrigerated until ready to bake.
Mix ingredients; spread in pie pan. Bake 5 minutes at 325°. Set aside (put back into shape if necessary).
Partially cook cabbage leaves in boiling salt water about 2 minutes; remove from water and drain. Combine next 6 ingredients; divide meat mixture into 12 parts and wrap each portion in a cabbage leaf. Secure with toothpick. Place in baking dish. Mix tomato soup with water and pour over cabbage leaves. Cover with foil. Bake, covered, at 350° for 45 minutes. Uncover and bake 15 minutes.
Layer 2 cups of corn chips, onion, 1/2 cup cheese and chili in a 1-quart casserole. Top with remaining corn chips. Bake in a preheated oven at 375° for about 20 minutes. Top with remaining cheese and continue baking 5 minutes. Garnish with sour cream and ripe olives (optional). Makes 3 to 4 servings.
Saut onions and bell pepper in oil. Add meat and fry lightly. Sprinkle flour over mixture and stir to coat. Add tomatoes and mushrooms. Cover and simmer for about 30 minutes.
Cook carrots until crisp tender; drain. In saucepan, melt margarine. Add brown sugar and melt. Add lemon juice and blend well. Add carrots back to sauce and toss to coat carrots.
Melt butter in a large saucepan or skillet over medium heat. Add onion and cook until soft, about 5 minutes. Stir in spinach, artichokes, cream cheese, sour cream, 3/4 cup Monterey Jack cheese, 3/4 cup Parmesan cheese, TABASCO Pepper Sauce and salt. Stir until well blended and heated through. Pour mixture into a 1/2 quart casserole dish and top with remaining Monterey Jack and Parmesan cheese. Bake in a 350 oven until cheese starts to brown, about 10 minutes. Serve with corn chips or crackers. Makes 4 cups.
Peel and chop apples; set aside. Pour oil into a large mixing bowl. Add sugar and eggs and mix well. Sift flour with salt, soda and baking powder. Gradually add flour mixture to creamed mixture. Stir in apples and nuts. Mix well.
Bring to full boil on medium heat, marshmallows, sugar, milk, butter and salt, stirring constantly. While boiling, add chocolate chips until melted. Add nuts, then vanilla. Pour into square pan, buttered. Chill until firm. Makes 2 1/2 pounds.
Combine Veg-All, mayonnaise, onion and cheese in casserole dish. Mix crackers and margarine together and sprinkle on top of vegetable mixture. Bake at 300° for 35 minutes. Yields 8 servings.
Cook macaroni. Stir in sauce and cheeses. Place pepperoni on top and bake at 400° for 20 to 30 minutes.
Boil the first 3 ingredients until transparent, then cool. Mix the egg whites, sugar, vanilla or almond extract and salt. Beat until very stiff. Add mixtures together. Beat both together with a mixer until very stiff. Pour into a graham cracker crust.
Prepare the rice mix according to package directions. Combine rice and all other ingredients. Spoon into lightly greased 2 1/2-quart casserole. Bake at 350° for 25 to 30 minutes or until bubbly. Yield: 6 servings.
Mix together oats, brown sugar, flour and butter. Combine apples, cinnamon and sugar. Arrange in a well buttered 8 x 11-inch pan. Sprinkle the oats mixture over the apple mixture. Bake at 350° for approximately 30 minutes. Serve warm with whipped cream or ice cream.
Preheat oven to 350°. Cut peach slices in half lengthwise. Combine peach slices and cranberry sauce in ungreased 9-inch square pan. Knead swirl packet from mix for 10 seconds. Cut off one end of packet. Squeeze contents evenly over fruit.
Mix all ingredients and 1/2 of the can of French fried onions. Pour into a 1 1/2-quart casserole dish. Bake at 350° for 20 minutes. Sprinkle rest of onions over top, bake 5 more minutes.
Slightly beat eggs. Mix all ingredients together. Form into a loaf. Bake at 350° for 30 to 40 minutes.
Cream butter, honey, flavoring and prunes. Gradually mix in graham cracker crumbs and other ingredients. Have molds (round or oblong) well-greased. Pack cake firm in mold. Decorate with red, green and white candied pineapple slices. Let set in mold at least 24 hours in refrigerator.
Put in a bowl. Crack the eggs. Stir for 30 minutes. Put it in the oven and cook for a couple of hours. Set it in a cool spot. Gobble it up.
Mix brown sugar, flour and salt; gradually add milk, mix well. Add beaten egg yolks. Cook over hot water, stirring constantly until thick. Add butter. Pour into baked pie shell. Let cool. Use Cool Whip or your favorite meringue.
Mix cake mix, flour, oil and eggs together. Add 1 cup of any other ingredient you choose. Drop by teaspoon on cookie sheet. Bake 10 to 12 minutes at 350°. Makes 3 to 4 dozen cookies.
Cream butter and sugar in a large bowl. Add eggs and vanilla, blending well. Combine flour and cocoa and blend into creamed mixture. Stir in nuts. Drop by rounded teaspoon onto ungreased cookie sheet. Bake at 350° for 8 to 9 minutes. Do not overbake. Cookies will be soft. They will puff during baking and flatten upon cooling. Cool on sheet until set, about 1 minute. Yields 4 dozen.
Follow Solomon's recipe for making a good boy and you will have a good cake, Proverbs 23:14 (beat well). Turn into greased and floured loaf pans. Bake at 350° for 50 minutes.
Mix cream cheese, powdered sugar, Cool Whip and vanilla all together, then add peanut butter. Put them in each pie shell and refrigerate for two hours before serving. Makes 2 pies.
Blend all ingredients together in blender until smooth. Pour into baked pie shell immediately. It will thicken soon. Refrigerate.
Mix first 6 ingredients; set aside. Melt butter, mix with graham cracker crumbs and form into crust on the bottom and sides of cake pan. Pour cake mix into cracker crumbs crust. Bake at 350°.
Crush saltines in Ziploc bag with rolling pin. Line baking sheet with waxed paper, foil or Saran Wrap. Sprinkle fine layer of crumbs. Very lightly, combine all ingredients including unbeaten eggs. Using serving spoon, put good sized dollops of mixture on top of crumbs. Crush additional crumbs if needed to add a top layer. Let set up under refrigeration until ready to serve. Saute in butter or margarine, turning once.
Combine first three ingredients, mixing well. Press flour mixture into a 13 x 9 x 2-inch pan. Bake at 350° for 20 minutes. Let cool completely. Combine cream cheese and sugar, beating until fluffy. Fold in two cups Cool Whip. Spread over crust. Combine pudding mix and milk; beat two minutes at medium speed. Spread over cream cheese layer. Spread remaining Cool Whip over pudding layer. Chill
Combine soda and buttermilk. Put all ingredients in large bowl except Coca-Cola and marshmallows; blend well. Blend in Coke at low speed. Stir in marshmallows at low speed by hand. Pour in greased and floured 13 x 9-inch pan. Bake at 350° for 40 to 45 minutes.
Beat butter on medium speed with an electric mixer until creamy. Gradually add sugar, beating well. Add eggs, one at a time, beating after each addition. Stir in vanilla. Combine flour, baking powder and salt. Add flour mixture to butter mixture alternately with sour cream, beginning and ending with flour mixture. Mix at low speed after each addition, just until blended. Pour half of the batter into a greased and floured 12 cup Bundt pan. Combine finely chopped apples and next 3 ingredients; spoon over batter in pan, leaving a 1/2-inch border around center and outer edges. Add remaining batter. Bake at 350° for 50 to 55 minutes.
Prepare Hollandaise according to directions. Drain and chop roasted peppers. Add along with Worcestershire sauce and cheese.
Drain pineapple. Reserve 1 cup juice. In saucepan, add pineapple juice, sugar, flour, eggs, orange juice, lemon juice, and oil. Bring to a boil, stirring constantly. Boil for 1 minute. Remove from the heat and let cool. In a salad bowl, combine pineapple, fruit cocktail, oranges, and bananas. Fold in whipped cream and the cooled sauce. Chill for several hours.
Cream the sugar and margarine; add eggs. Stir baking soda into milk and set aside. Blend in dry ingredients. Then add milk and vanilla. Stir blueberries in by hand. Drop by teaspoon onto cookie sheet. Bake at 400° for 8 minutes.
Combine all ingredients and brush on top of 3 pounds of beef, pork or poultry. Baste frequently with sauce while baking.
Mix sour cream, Miracle Whip, seasoned salt and mustard. Toss in cabbage, onion and carrot.
Mix ingredients together well. Shape into balls the size of walnuts. Place on cookie sheet. Bake at 350° for 20 minutes. Makes 5 dozen.
Layer the ingredients in order given in a 9 x 13-inch pan. Cover tightly and leave in refrigerator overnight or at least six hours. The lettuce doesn't limp and the natural juices and mayonnaise make a dressing. You may want to add radishes or cucumbers to your taste. This is a great dish to make a day ahead of time.
Combine all ingredients in a saucepan and simmer 5 minutes. Use for basting chicken, bologna, beef or lamb. Makes 1 1/2 cups.
In a pitcher, combine first 3 ingredients. Chill until ready to serve. Pour citrus mixture into small punch bowl; add ice cubes (or ice ring), as desired. Add club soda or sparkling water. Just before serving, garnish with orange slices and strawberries.
In 4-quart saucepan, combine all ingredients and heat over medium heat until macaroni is tender. Makes 4 servings or 6 cups. Recipe can be doubled.
Drain juices from the fruits. Add marshmallows. Mix together sour cream, milk, sugar and salt. Add this creamy mixture to the fruits and marshmallows. Coarsely chop the pecans and add to the mixture. Place this in the refrigerator at least one hour before serving. Serves 10.
Melt margarine in bottom of casserole dish. Mix remaining ingredients and pour into casserole dish. Cook at 350° for 1 hour.
Cook tomato and sugar 12 minutes and add jello while warm. Store in refrigerator or freezer.
Coat a Dutch oven with cooking spray over medium-high heat unti hot. Add sausage and next 3 ingredients. Saute until tender. Add beans and next 7 ingredients. Bring to a boil. Cover, reduce heat and simmer 20 minutes or until thoroughly heated. Remove and discard bay leaf. Serve over rice. Garnish with thyme sprigs, if desired. Yields 8 servings.
Preheat oven to 350°. Grease Bundt pan and dust with powdered sugar. Sprinkle pecans in bottom of pan.
Combine first 5 ingredients over low heat, stirring often. Add butter. Cool slightly, then add vanilla. Blend well.
Mix meal, salt and shortening and scald with boiling water. Add well beaten eggs, milk and baking powder. Bake in a greased deep pan or casserole in moderate oven. Serve from pan with spoon.
Place 1 maraschino cherry in each compartment of an ice cube tray. Add water and freeze.
Drain juice off crushed pineapple and fruit cocktail. Peel apples and cut in bite size pieces. Mix everything. Let chill in refrigerator 4 to 5 hours or overnight.
Mix dry ingredients until well mixed. Add margarine. Mix until fine. Add milk and mix lightly into a dough. Roll out to half inch thick. Use 2-inch cutter. Brush with egg yolk. Bake in 425° oven for about ten minutes.
Place chicken pieces in bottom of 13 x 9 x 2-inch baking dish. Sprinkle dry stuffing mix and flavor packet over chicken. Heat broth, soups and margarine until blended. Pour over chicken and stuffing mix. Bake, uncovered, 45 minutes at 350°.
Melt chocolate over hot water in double boiler. Add other ingredients and stir to cover well. Drop in clusters onto waxed paper.
Combine first 4 ingredients. Cook over medium to low heat until marshmallow cream melts. Gradually stir 1/4 of hot mixture into egg substitute. Add remaining hot mixture, stirring constantly until mixture thickens (1 or 2 minutes). Remove from heat. Stir in bourbon and 1/2 teaspoon nutmeg. Let cool. Chill for 3 hours. Remove vanilla bean and discard. Stir in ice milk just before serving. Sprinkle with nutmeg, if desired. Makes 16 (1/2 cup) servings. Contains 113 calories, fat 0.9 g, saturated fat 0.5 g and cholesterol 4 mg.
In medium saucepan, bring 1-inch of water to boiling. Add turnips, sugar and 1/2 teaspoon salt. Cover and cook 12 minutes or until tender. Drain. Remove and set aside.
Combine the first 5 ingredients and set aside. Mix the oleo, sugar, eggs, soda mixed in buttermilk, flour and salt. Mix and pour over fruit and mix together. Spoon into a 12-cup pan or Bundt pan, greased well. Bake at 300° for 1 hour and 45 minutes or until toothpick comes out clean. Take ice pick and punch full of holes while still in pan. Mix 1 cup orange juice and 2 cups powdered sugar. Pour over cake while warm. Leave in pan several hours, then take out.
Put frozen loaves in refrigerator overnight. Cut each loaf in half and roll out. Brown sausage and drain. Chop green onions, olives and pepperoni. On each 1/2 loaf rolled out, layer sausage, onions, olives, pepperoni and cheese. Sprinkle a few drops of Tabasco, if desired. Roll up and seal edges. Bake at 350° for about 35 minutes or until brown. At this point, you may eat it or freeze it. If frozen, remove from freezer (do not thaw) and bake at 350° for about 25 minutes or until hot all the way through. Makes 6 loaves.
In a medium saucepan, saute onion and garlic in butter until onion is soft. Add tomatoes, basil, broth and parsley. Simmer 10 minutes. Cool for 10 minutes. Place in blender container. Cover and blend thoroughly. Return to saucepan. Heat thoroughly. Garnish with additional parsley. Makes about 5 cups.
Wash and dry squash. Cut into small rounds. Heat the oil in a big skillet. Put enough meal on squash to cover each piece. Fry for about 5 minutes and add the chopped onions. Add salt and pepper. Fry until brown and tender.
Mix well. Chill several hours. Let set at room temperature before spreading on crackers. Serve.
Peel potatoes; cut into approximately 1/4-inch thick slices. Mix seasonings and blend into olive oil. Add potatoes and mix well. Put potatoes into a greased baking pan. Bake at 375° for 45 to 60 minutes or until potatoes are tender and golden brown.
Mix ingredients and put in a casserole dish. Sprinkle cheese or put cheese slices on top. Cook 1 hour at 350°.
Preheat oven to 350°. Mix all ingredients together and pour into 9 x 13-inch casserole dish and bake 30 to 40 minutes.
Combine first 4 ingredients like a pie crust. Take out one cup and set aside. Add to remaining ingredients the next 3 ingredients. Spread in square cake pan; spread cup of crumbs on top. Sprinkle cinnamon on top. Bake at 350° for 30 minutes.
Mix crushed wafers, powdered sugar, nuts and cocoa. Stir in bourbon and corn syrup. Shape mixture into one-inch balls. Roll in sugar. Cover tightly and refrigerate several days before serving. Makes about 5 dozen candies.
Prick potatoes with a fork and wrap in foil. Place in crock-pot. Cook on low for 8 to 10 hours or on high for 3 to 4 hours. Do not add water.
Mix mustard, garlic powder, white wine (optional) and pepper in bowl. Rub chicken with mixture. Put on flat pan (I use a pizza pan) and bake in oven at 350° for 1 hour. Serve with rice and veggie or your favorite side dish.
Toss together chicken, celery, lemon juice and seasonings. Add fruit and mayonnaise. Makes 6 servings.
Drain cherries, mandarin oranges and pineapple thoroughly. Mix all ingredients together. Let chill 24 hours.
In large skillet, cook meat with onion, until meat is lightly browned and onion is tender. Stir in tomato sauce, sugar, salt or garlic salt and pepper. Remove from heat. Meanwhile, cook noodles according to package directions, drain. Combine cottage cheese, cream cheese, sour cream, green onion and green pepper.
Cook macaroni according to pkg. directions, omitting salt. Drain and set aside. Brown beef with mushrooms, onion and garlic. Drain. Add remaining ingredients. Simmer gently, about 15 minutes. Add cooked, drained macaroni. Simmer 5 minutes. Serve.
Drain Veg-All	and mix with	soup and chicken. Pour mixture into 1 of the crusts, cover mixture with second crust and bake at 350° for 1 hour. (If mixture seems dry, add a bit of broth.)
Combine all ingredients in large dish. Cover and bake for 75 minutes at 350 degrees, stirring occasionally. This can also be done in a crock pot on low for 5 to 7 hours.
Cream sugar and butter; add eggs, one at a time. Mix well. Add milk, cracker crumbs, coconut and nuts. Bake in 3 (9-inch) pans at 325° until done.
Mix ingredients and freeze. Scoop into glass. Add ginger ale, 7-Up or favorite mixer.
Pound chicken breasts to 1/2 inch thickness between sheets of waxed paper. Place a slice of ham and portion of cheese on each chicken breast; roll up and secure with toothpicks.