HumbleIntelligence/food-ner-1-Million huggingface dataset:
Crumble cookies. Set aside some for top of cake. Beat cream cheese until smooth. Add milk, pudding, sugar and vanilla. Put 1/2 of the cookies in bottom of pan. Top with pudding mixture. Put the other half of cookies on top of this. Layer Cool Whip on top. Sprinkle with remaining cookie crumbs. An oblong dish or cake pan is best. Chill overnight.
Add all ingredients together, except macaroni. Turn to low heat, crumble beef in skillet and brown lightly. Add meat to soup. Cook about 1 1/2 hours on low heat. Stir frequently. Serves 8 to 10.
Sift flour, salt and sugar together. Cut shortening in mixture. Add lukewarm water in which yeast has been dissolved. Mix well. Put in refrigerator until 3 hours before needed. Roll out on floured board; cut like biscuits. Dip in melted margarine. Put close together in pan; let rise 3 hours. Bake at 450° until a golden brown.
In a large bowl, mix thoroughly 1/2 cup of Prego sauce, beef, bread crumbs, onions and egg. In a 12 x 8-inch baking pan, firmly shape meat into 8 x 4-inch loaf. Bake at 350° for 1 hour and 15 minutes or until done. In a 1-quart saucepan, over medium heat, heat remaining Prego sauce to boiling, stirring occasionally. Serve sauce with meat loaf. Makes 6 servings.
In a saucepan, cook carrots just until tender; drain. Save 1/4 cup liquid. Place carrots in a 1 1/2-quart baking dish. Combine mayonnaise, onion, horseradish and liquid. Spread evenly over carrots. Sprinkle with cheese. Top with bread crumbs. Bake at 350° for 30 minutes. Serves 8.
Mix vegetables well. Pour dressing over all. Add sugar, if you desire. Refrigerate overnight. Toss well before serving. Serve cold.
Mix Ranch dressing mix, oil and spices. Pour over oyster crackers on a cookie sheet. Bake at 225° for 15 to 20 minutes.
Peel eggplant. Soak it in salted water in refrigerator for 30 minutes. Soak dry bread crumbs in evaporated milk plus whole milk.
Cook rice and broccoli. Add with the two soup mixes and cheese. Bake at 350° for 25 minutes.
Place first 4 ingredients in a large skillet. Simmer on low heat until hamburger is done. Chop cabbage fine and put in a large pot. Add tomatoes and ingredients from skillet. Add remaining ingredients and cook about 1 hour. Salt and pepper to taste.
Combine egg and milk. Mix dry ingredients in plastic bag. Dip chicken in egg mixture, then shake in plastic bag. Place chicken in baking dish, skin side up. Pour melted butter over chicken and bake at 375° for 1 hour.
Preheat oven to 350°. Cream the margarine and sugar. Beat in eggs. Add milk and mix well. Combine flour, salt and baking powder. Add margarine and mix well. Stir until smooth. Add lemon juice, peel and nuts. Pour into greased pan and bake for 1 hour or until done.
Prepare charcoal grill or broiler. Cook chicken breasts until done completely, turning often. Sprinkle with Lawry's. Just before removing from heat, add 2 tablespoons of whole berry sauce; spread over top of each fillet. Sizzle until sauce is warm. Place on bun with lettuce leaf. Serve with a salad of your choice. Enjoy!
Combine all ingredients in a large bowl. Put in greased 1-quart casserole dish. Bake 45 minutes or until done in a 325° oven.
Heat tomato juice, sauce and butter to 120°. Assemble doughmaker. In large mixer bowl, combine 3 cups flour, yeast, sugar, salt and warmed tomato mixture. Mix with doughmaker at setting #12 for 3 minutes. Gradually add enough remaining flour to form a stiff dough. Knead with doughmaker until smooth and satiny, about 4 minutes. Place dough in greased bowl, turning once to grease top. Cover and let rise in warm place until doubled, about 1 hour.
Preheat the oven to 400°. Cut a 1/4-inch slice from top of bread. Set aside. Remove center from bread, leaving a 1/2-inch thick shell. Cut center in 1-inch cubes. Bake until toasted, about 5 minutes. With an electric mixer, beat the cream cheese, sour cream and salsa until smooth. Stir in Cheddar cheese. Spoon into bread shell. Place reserved slice on top. Wrap into foil. Bake until hot, about 1 1/2 hours. Serve with sliced vegetables and toasted bread cubes. Dip can be baked and served in a 1-quart baking pan for 30 minutes. Makes about 2 cups.
Melt 2 tablespoons butter and brown ground beef. Add garlic powder, salt, pepper and tomato sauce; mix and simmer 30 minutes. Mix sour cream, cottage cheese and cream cheese in bowl, blending well. Add green onions and mix again. Cook the noodles in salted water until al dente (firm); drain and mix with 2 tablespoons butter.
Cook rice and toss with olive oil and raisins. Season with 1 teaspoon salt and 1/2 teaspoon pepper. Let cool to room temperature. Add parsley, onion, tomato and mint. Add vinegar and toss. Serves 1.
Boil potatoes, then drain them. Mash them with butter and milk. Brown the ground chuck and drain off the fat. Add the chopped onion to the meat and continue to cook the meat until no pink is seen. Add gravy mix and 1 cup of water or add the can of beef gravy. To this mixture, add the baked beans and cook for one or two minutes further. Mix well.
Make graham cracker crumb crust according to package directions using a 9 x 13-inch pan or use 2 ready-made graham cracker crumb crusts. Combine in a double boiler and melt the Hershey bars, milk and marshmallows. Cool. Whip the cream. Mix with cooled chocolate mixture. Pour into crust. Serves 8.
Place spareribs in a 2-quart glass utility dish. Combine remaining ingredients. Pour over ribs. Cover and cook in microwave for 45 minutes. Turn and rearrange ribs every 10 minutes.
Cook broccoli according to package directions, omitting the salt; drain thoroughly. Place broccoli in 10 x 6 x 1 1/2-inch baking dish. Combine soup and cheese; add milk, mayonnaise and egg, stirring until well blended. Pour over broccoli. Combine enough margarine to stuffing mix to moisten. Spread over soup mixture. Bake in preheated 350° oven for 35 to 45 minutes or until bubbly and crumbs are lightly browned.
Melt chocolate and butter; remove from heat. Add sugar, alternately with milk. Bring to boil on medium heat. Stir constantly. Cook and stir 8 minutes or until creamy. Remove from heat. Stir in vanilla.
Preheat oven to 350°. Grease or spray 2 loaf pans and line with aluminum foil. Mix dry ingredients. Make a well in center of mixture and add eggs and oil. With a slotted spoon, dip strawberries out of juice and add to mixture. Add just enough juice to make batter the consistency of cake batter. Bake at 350° for 1 hour or until it tests done with fork. Cool for 15 minutes.
Combine chicken, soup, Veg-All and half the onions in bowl, mixing well. Pour into pie shell. Bake at 350° for 30 minutes. Sprinkle remaining onions over pie. Bake until onions are roasted. Yields 6 servings.
Mix together the first 4 ingredients, then bring 2 cups water to boil. Add food coloring, then pour over flour mixture. Stir well. It will be lumpy; knead thoroughly as soon as it is cool enough to handle. Keep in airtight container.
Put pie filling, pineapple and walnuts in bottom of pan. Pour dry cake mix over top. Put margarine squares on top. Bake 1 hour at 350°.
In a large pan melt butter. Work in flour and then add milk. Stir constantly until white sauce is thick. Add the remaining ingredients and heat until all ingredients are hot. Serve from a chafing dish with toast rounds or your favorite crackers. Serves 50.
Mix cream cheese and Eagle Brand milk. Then add vanilla pudding and 3 cups of milk, then add 1/2 cup of Cool Whip. Put between vanilla wafers and bananas. The rest of Cool Whip goes on top of pudding.
Place chicken in large pot and cover with water. Add bouillon, salt and pepper and boil for approximately 20 minutes. Add celery, carrots and onion and return to a boil for another 20 to 25 minutes. Turn off heat and remove chicken and let cool. When chicken and stock are cool, skim some of the fat off the top of the broth and discard. Pick the chicken meat off the bones into bite size pieces. Mix cornstarch and 3 tablespoons of water and add to chicken stock. Bring to a boil and add chicken. Return to a boil again and add Dumplings.
Mix all ingredients well, beating out all the large lumps. Divide into four containers. Add coloring as desired and pour into squeeze bottles. Save ketchup and mustard squeeze bottles for this activity.
Mix together all ingredients in large bowl. Place in buttered or lightly sprayed 9 x 13 baking dish. Bake at 350 degrees for 1 hour.
Combine sugar and flour in saucepan. Stir in milk. Cook and stir over medium heat until bubbly, approximately 6 to 8 minutes. Stir 1 cup hot mix into beaten egg yolks; return to pan and cook until thick, 3 or 4 minutes. Remove from heat and stir in 1 cup coconut, butter and vanilla. Pour into cooked pie crust; set aside. Beat egg whites with cream of tartar and then add sugar. Continue beating until egg whites stand up in peaks. Spread on pie. Sprinkle with coconut. Place in 350° oven until brown, approximately 15 minutes.
Mix all ingredients well. Divide and wrap in wax paper, making a roll. Chill. Slice cookies about 1/4 to 1/2 inch thick. Place on cookie sheet and bake at 350° for 12 minutes.
In a medium bowl, beat cream cheese until light and fluffy. Add Eagle Brand milk. Blend thoroughly. Stir in lemon juice and vanilla. Pour into crust. Chill 3 hours or until set.
Sift together self-rising flour and sugar into a bowl. In another bowl stir together eggs, olive oil, prunes and flavoring. Use the 2 to 3 tbsp. of flour to dust walnuts (4 oz. of raisins may also be used) mix into a batter; then pour in flour mixture. Grease and dust a tube pan and pour in cake batter. Bake 1 hour at 350°.
Put heaps of cheese on top of each cracker. Wrap in bacon, no toothpick required. Place on broiler pan rack. No need to turn at all. Bake at 200° for 2 hours. Leave on pan to drain. Eat hot or cold. May be frozen. One pound bacon makes 35 appetizers.
Sift dry ingredients. Cut in butter. Add raisins or chocolate chips, then milk. Grease and flour loaf pans (2 or 3). Pour batter and let sit 10 minutes, then put in 350° oven for 45 minutes. Should be slightly browned on top.
Mix sugar and water. Boil and cool. Add juices and enough water to make 2-1/2 gallons. Mix well. Add Ginger Ale before serving. Add orange or pineapple slices for color. Cherries may also be added.
In a 9 x 1 1/2-inch round baking pan stir topping and butter together. Sprinkle with pecan halves. Separate but do not uncoil bread sticks. Arrange coils atop of mixture. Bake in a 350° oven for 20 to 25 minutes. Let stand 2 to 3 minutes. Loosen sides and invert on serving plate. Serve warm.
Combine salmon, soup, cheese and rice. Saute onions and celery in butter. Add celery and onions to salmon mixture. Pour in casserole dish. Top with cornflake crumbs. Bake 30 minutes in 350° oven.
In a large mixing bowl, cream margarine and shortening. Gradually add sugar, beating 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. Cover and chill dough for 1 hour. Drop by heaping tablespoonfuls about 3 inches apart on ungreased cookie sheet. Bake 12 to 14 minutes or until lightly brown. Let stand for a few minutes before removing cookies to a wire rack to cool. Yields about 2 1/2 dozen.
Chop all fruit and nuts. A food chopper is good for this purpose. Mix thoroughly; add fruit juices and roll into balls. Roll in powdered sugar and store for several days to ripen the flavor before serving.
Brown meat. Drain off fat. Mix soups and sauce together with meat. Crunch the tortilla chips into pieces. Mix the chips with the meat mixture. Pour into a 9 x 13 x 2-inch pan. Top with cheese slices. Bake at 350° for about 20 to 30 minutes or until bubbly.
Slowly cook fish in water covering meat just until done. Fry bacon; add onions and saute 5 minutes. Add potatoes and fish stock to cover vegetables. Cook until done on low heat. Add tomato soup, salt and pepper, hot pepper sauce and Worcestershire sauce. Bring to boil and add fish and more stock to desired consistency. Return to soft boil; stir in sliced eggs and serve with corn bread. The entire cooking process may take 2 to 3 hours. Makes 12 to 14 servings.
Cook cabbage in water for 7 minutes. Drain. Brown beef in oil, stirring often. Mix with cabbage. Blend in sour cream, cheese and seasonings. Top with little cheese and Ritz cracker crumbs. Bake at 350° for 30 minutes.
Caramelize sugar until it is all liquid. Add 1/4 cup milk slowly. Finally, add 1/2 cup peanuts (more or less). Remove from heat and beat until it thickens. Pour into buttered 9-inch square pan. Cut in squares and serve after candy has cooled.
In skillet, brown ground beef and drain. Return to pan. Add Ragu or Prego, tomato sauce, Parmesan cheese, Italian seasoning, salt and pepper. Stir and let simmer 15 minutes.
Put water in a large pot. Cut ends off potatoes and wash good. Place in water. Cover and boil for about 30 to 35 minutes, until potatoes are done. Slide skin off potatoes. Preheat oven to 350°. Put potatoes in a large mixing bowl. Use electric mixer and blend potatoes to get the strings out. Add butter. Beat at medium speed or as desired. Combine sugar, honey, nutmeg, salt, vanilla, lemon juice and cinnamon. Gradually add milk and eggs; beat well. Divide evenly into 3 pie pastries. Bake about 1 hour. (Pie is done when knife inserted in center comes out clean.)
Grease pan and put chicken in pan. Mix cream of mushroom soup, cream of chicken soup and milk. Spoon over chicken. Drain can of peas and carrots and spoon over soup. Mix chicken broth, margarine and Pepperidge Fram mix. Spread over top and bake until brown in 400° oven.
Sift flour and baking soda together. Cream sugar and shortening. Add eggs one at a time beating with mixer after each addition. Add flour mixture and milk alternately, to sugar mixture, ending with flour; add flavorings. Bake at 325° for 1 1/2 hours in greased tube pan.
Brown meat. Cook macaroni while meat browns. Add ketchup, stewed tomatoes and Worcestershire sauce to meat. Simmer for 15 minutes. Pour meat mixture into casserole dish. Pour drained peas on top of meat. Place macaroni on top of peas. Add grated cheese on top. Place in a 350° oven for 15 minutes or until cheese melts.
Sift flour and fill powdered sugar box with flour. Add powdered sugar, butter, eggs (beaten well), one at a time, vanilla and 1/2 bottle of rum flavoring. Grease and flour tube pan or loaf pan, pour in batter and bake at 325° for 1 hour.
Brown hamburger and onion in butter. Add remaining ingredients. Serve over noodles or rice. Good with green beans with almonds and garlic bread.
Mix marshmallows, dates, nuts, cherries and Cool Whip together into long loaf. Roll in graham crackers and roll up in wax paper. Put in refrigerator to set.
Brown hamburger and diced onions together. Add cooked pasta and crushed tomatoes and spices. Cook together (simmer) for 15 minutes, stirring occasionally (covered skillet) to blend flavors.
Drain black beans. In large saucepan, add water, chicken bouillon, beer, rum, garlic and onion. Simmer 1 to 2 hours, stirring occasionally. Add remaining ingredients and simmer 1 more hour. Serve as is or with sour cream on top. Delicious on top of rice.
Marinate pounded steak with steak seasoning, garlic and black pepper. Cover with partially cooked bacon, drained spinach and Parmesan cheese. Roll from end to end. Hold with toothpicks. Slice in pinwheels. Broil each side until desired doneness. Serve with baked potato and salad.
Combine dressings and cheese; mix well. Add remaining ingredients; mix lightly. Chill. Makes 4 servings. Add tomato just before serving, if used.
Mix in bowl the flour, sugar and soda. Mix in saucepan the oleo, water, shortening and cocoa. Heat until it starts to boil. Pour into dry ingredients and mix well. Add buttermilk, eggs and vanilla. Mix. Pour into greased and floured pan. Bake 20 minutes at 400°.
Cream shortening and sugar. Add eggs, cocoa, flour and salt. Stir. Add vanilla. Bake in a shallow pan in a moderate oven at 350° for 25 minutes. Let cool for 3 minutes before cutting into squares.
Cream butter and sugar until fluffy. Beat in eggs 1 at a time. Add vanilla; mix dates, candy, nuts and coconut with 1/4 cup flour. Sift remaining dry ingredients alternately; fold them into cream mixture with buttermilk. Fold in fruit mixture. Spoon into well-greased and floured 10-inch tube pan. Bake in a slow 300° oven for about 2 1/2 hours.
Mix Ricotta and cottage cheese with beaten egg. Set aside. Brown hamburger and sausage. Add tomato sauce, sugar, oregano, garlic salt and pepper. Drain and cook lasagna noodles.
Mix the first 3 ingredients together. Add chips. Mix together well. Put mixture in peppers. Place in casserole bowl. Put water in bowl. Cover and bake 1 hour at 350°.
Drain and throw away liquid from pickles in jar. Then slice the pickles thin. Mix the pickles, onions (sliced), sugar and vinegar. Put back in jar and if there is not enough liquid, add water. Shake well, off and on for several days and keep refrigerated. The longer they stand, the better they are.
Peel, seed and chop the tomatoes. Mix peas and tomatoes together; set aside. While rice is still hot, add oil, vinegar, salt and pepper. Toss lightly. Add peas and tomatoes, parsley and basil. Mix together and chill several hours before serving. Serves 6 to 8.
Cream together all ingredients except Rice Krispies. Mixture will be very stiff. Work in Rice Krispies. Form balls about 1-inch in diameter and flatten onto a cookie sheet. Bake at 350° for about 15 minutes. Cool on rack.
Strain oyster liquor into saucepan, heat but do not boil. Heat milk in double boiler; stir in hot oyster liquor. Add butter and seasonings and oysters. When oysters puff and are crinkled at edge, serve at once.
Cream sugar and shortening. Add boiling water and beat. Add beaten eggs. Dissolve yeast in warm water. Mix salt with flour and mix all together. Knead slightly. Let rise for 1 hour. Shape into rolls. Let rise another hour. Bake at 400° until golden brown, 15 to 20 minutes.
Sift together dry ingredients. Add wet ingredients and beat until smooth. Beat 5 egg whites (2/3 cup) with 1/4 teaspoon cream of tartar until egg whites are stiff, but not dry. Add 1/4 cup sugar gradually; beat to a very stiff meringue. Do not underbeat. Fold egg yolk mixture carefully into egg whites until completely blended. Pour into ungreased 9 or 10-inch pan. Bake in moderate oven (350°) for 50 to 60 minutes for 9-inch pan; 40 to 50 minutes for 10-inch pan. Cool in inverted pan about 1 hour.
Melt 1 stick of butter and mix with graham cracker crumbs. Press in pan. Mix egg whites, 2 sticks of butter and powdered sugar together. Mix for 20 minutes. Pour over graham cracker mixture. Layer bananas and pineapple (drained), then top with Cool Whip. Put cherries and nuts on top.
Soften ice cream in a "large" bowl. Sprinkle instant pudding out of box over ice cream and mix. Add peanut butter and Cool Whip. Stir until well blended. Spray an 11 x 7 x 1 1/2-inch dish or two 8-inch pie plates with Pam. Pour mixture into desired dish and freeze. Cut oblong dish into 16 squares. Cut pie plate into 8 slices. Cover and store in freezer.
Melt chocolate in a 2-quart Tupperware bowl (2 minutes on High). Add peppermint; stir. Spread on wax paper in a thin layer. Cool in fridge/freezer. Then break into pieces.
Slice squash (as many as you wish). Sprinkle with salt, sugar and pepper. Cover both sides of sliced squash with flour. Fry in hot oil until done. If they are crisp, they are good too.
Chop stems very fine; combine with all other ingredients. Fill mushroom caps. Place filled side up under broiler 3 to 4 minutes, until brown.
Preheat grill or broiler. In a large bowl, combine meats, bread crumbs, onion, egg white and seasonings. Form into 4 patties. Grill over charcoal or broil in oven for approximately 3 minutes on each side or to taste. Serve on hamburger buns, adding lettuce, tomato and 1/2 teaspoon relish to each burger.
Cream margarine to soften. Add sugar gradually and cream until fluffy. Add syrup and salt. Beat well. Add eggs, one at a time, beating thoroughly after each addition. Stir in pecans. Pour into unbaked pastry shell. Bake in moderate oven at 350° for 50 minutes or until knife comes out clean. Cool before cutting.
Chop broccoli, mushrooms and onion. Saute in butter until tender. Salt and pepper lightly and remove from heat. Beat eggs in large bowl. Whisk in Ricotta cheese and sour cream. Boil noodles until slightly underdone, then add some butter. Remove sauteed vegetables from pan and add to cheese mixture with slotted spoon. Add noodles and 1/4 cup bread crumbs. Spread into buttered 9 x 13-inch pan. Top with more bread crumbs and Cheddar cheese. Bake, covered, for 30 minutes and, uncovered, for 15 more minutes at 350°.
Clean fryer. Put in 5-quart heavy pan. Cover with water. Add bacon grease, bouillon cubes, salt and pepper. Bring to a boil and turn down to medium heat. Cover and cook until chicken falls from bone. Remove chicken from broth and cool. Take chicken off bones. Cut into bite-size pieces. There should be enough broth to fill half of pot. (If not, add some warm water.) Add yellow food coloring for a nice, rich yellow color. Taste and add more salt and pepper, if needed. Add chicken and rice. Cook on medium heat until most of juice has cooked out. Turn to low heat; cover and cook until rice is done.
Wash and cut cauliflower into bite size pieces. Marinate at least two hours in Caesar dressing. Combine marinated cauliflower with green onions and red pepper. Sprinkle cashews over top just before serving.
Melt butter and saute onion. Crumble Tater Tots in baking dish. Mix soup, sour cream, 1/2 stick butter and 1/2 of the cheese (grated); set aside. Melt other 1/2 stick margarine and pour over Tater Tots, then pour soup mixture over that. Spread remaining grated cheese over that.
Cook chicken until no longer pink and cut up. Stir all ingredients together and put in pie shell (use deep dish pie pan). Cut slits in top crust. Bake at 375° for 40 minutes.
Combine everything but the tortillas. Spread mixture over tortillas, covering completely to the edges. Roll jelly roll style, tightly. Put in a Ziploc bag and refrigerate several hours or overnight.
Brown ground beef and drain. Add remaining ingredients and mix well. Spoon into loaf or square pan. Bake in oven preheated to 350° or in reflector oven for 20 to 25 minutes (until somewhat crusty). Can wrap in foil and grill over hot coals for 50 to 55 minutes.
Mix sugar, flour, cocoa and salt together. Add boiling water to sugar mixture and boil until thick. Add butter and vanilla after you have removed from heat. Makes 4 servings of pudding. Serve with cream and sugar or Cool Whip. This is an old family recipe.
Toss together tuna, onions and cheese. Stir together mayonnaise, eggs and milk. Mix all ingredients and pour in shell.
In large saucepot, heat oil over medium heat. Add red cabbage and cook 5 minutes until wilted, stirring occasionally. Add chicken broth, salt and pepper. Bring to a boil over high heat. Reduce heat to low; cover and cook mixture 20 minutes. Carefully drain off any excess liquid; leave pot off heat. Add balsamic vinegar and brown sugar to cabbage; toss mixture until braised cabbage is well coated. Just before serving, stir in toasted pecan halves. Serve immediately.
Boil water and pour over jello. Stir in drained pineapple and orange juice. Add strawberries. Chill until jelled. Top with Cool Whip, if desired. (Add 1/2 cup sugar if strawberries aren't sweetened.)
In a small saucepan, melt butter. Add cream and stir in Parmesan cheese. Just heat. Do not allow mixture to come to a boil. Pour over hot drained pasta seasoned with freshly ground pepper and toss. Serve with additional Parmesan cheese on the side. Serves 6.
Melt chocolate in a double boiler. Add sugar, cream, butter, salt and vanilla. Stir until thickens. Add baking powder; stir. (Mixture will bubble.) Keep warm. Especially good on ice cream!
Spread pretzels on baking sheet. Melt margarine and add salad dressing mix (dry). Stir and pour over pretzels. Stir thoroughly. Bake at 250° for 1 hour, stirring every 15 minutes. Pour onto waxed paper to cool. Store in airtight container.