HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a mixing bowl, beat cream cheese, sugar and milk until smooth. Spread over the bottom and up the sides of the crust. Cut peach slices in half, if desired. Arrange over cream cheese. Combine the strawberries and glaze. Spoon over peaches. Refrigerate for up to 4 hours before serving. Yield: 6 to 8 servings.
Mix together sugar and cocoa. Add milk and cook over low heat approximately 1 minute, stirring well to dissolve sugar. Add butter, heating to melt. Remove from heat and stir in peanut butter, vanilla and oats. Drop by spoonfuls onto wax paper to harden.
Melt butter and combine with half the stuffing. Pat into bottom of a 2-quart oblong glass dish. Cook squash and onions together until tender. Drain. Combine with other ingredients and pour over stuffing. Bake, uncovered, for 30 minutes in 350° oven.
Mix flour, 3/4 cup brown sugar, oil, salt and nutmeg well. Take out 1/4 cup of mixture. Add to that 1 teaspoon brown sugar, cinnamon and walnuts. Set aside for topping.
Mix ingredients in order given. Pour into unbaked 9-inch pie crust. Bake at 370° for 50 minutes.
Drain fruit. Combine all ingredients and sprinkle dry jello over top. Mix completely. Serve chilled.
Heat the oven to 300°. Place cereal in a jelly roll pan, 15 1/2 x 10 1/2 x 1-inch.
Saute beef with onion and garlic until brown; drain fat. Puree tomatoes with juice in blender. Add with water and bouillon cubes to pan. Bring to boil; reduce heat and simmer, uncovered, 20 minutes. Add orzo and vegetables and simmer 15 minutes.
Prepare rotini according to package; drain. In large bowl, combine rotini, tuna, oranges, celery and apple. In small bowl, blend cottage cheese, mayonnaise, salt and lemon juice. Add to rotini mixture; toss to coat. Cover; chill thoroughly. Before serving, stir gently; top with paprika.
Combine lemon pepper seasoning blend with flour on a large plate, pat chicken dry, and roll in flour mixture. Heat butter in large skillet, add chicken and brown on both sides, about 3 minutes each side. Meanwhile, remove zest from lemon, squeeze juice from lemon, and mix zest and juice with chicken stock. Pour over chicken, cover and cook for 15 minutes. Remove lid and cook for an additional 5 minutes or until juice run clear.
Mix all ingredients in large bowl. Lay halves of hamburger buns on broiler pan. Spread mixture on buns thinly. Put oven rack in center of oven. Broil until done.
Cut pork into 1 1/2-inch chunks and sear in hot oil until brown on all sides. Add remaining ingredients. Stir well. Simmer over medium heat, uncovered, until meat is tender and will shred with a fork, about 1 1/2 hours. Serve with Spanish rice and a green salad. Makes 5 servings.
Blend butter and peanut butter in large mixer bowl. Add sugar and brown sugar; beat well. Add eggs, one at a time, beating well after each addition. Blend in vanilla. Combine flour, baking powder and salt; add to peanut butter mixture. Spread half the batter in greased 13 x 9-inch pan. Spoon syrup over top. Carefully spread with remaining batter. Swirl with spatula or knife for marbled effect. Bake at 350° for 35 to 40 minutes or until lightly browned. Cool; cut into squares. Yields about 3 dozen.
Mix all ingredients and put on 12 muffin halves. Put on cookie sheet and freeze. To serve, cut each muffin in 6 pieces. Put on broiler pan. Broil until bubbly. Makes 72 pieces.
Open phyllo dough and lay flat. Cut in half. Pour half the butter in a 9 x 13-inch casserole dish. Put half the phyllo dough in the dish; turn the edges under. Mix three cheeses and eggs. Carefully spread on top of phyllo. Place other half of phyllo on top; turn edges under. Pour remaining butter over top. Make sure edges are sealed with butter. Bake at 350° for 30 to 45 minutes, until golden brown. Let sit 5 minutes before cutting. Serve with fruit and salad for luncheon or as a side dish with beef or ham.
Mix together. Drop by teaspoons onto cookie sheet. Bake at 350° for 15 minutes.
Add onion, pepper, mushrooms and sugar to sauces and simmer until macaroni is ready. Cook macaroni partially done; drain. Brown ground beef. Mix together in a 9 x 13-inch pan and top with shredded cheese. Bake 40 minutes or so at 350°. Serves 6 to 7.
Cook broccoli for 5 minutes; drain. Combine the eggs, mayonnaise, soup and grated onion; mix well. Fold in broccoli and grated cheese. Place mixture in a greased casserole dish and sprinkle with cracker crumbs. Bake at 350° for 30 to 45 minutes.
Combine sour cream, chopped onion, parsley, poultry seasoning and ground celery seed. Unroll cans of crescent dinner rolls; cut and separate into triangles. Fill, roll and top with paprika, celery seed, etc. Bake as directed on crescent cans.
Wash apples. Cut in halves and then fourths. Line a 9 x 13-inch glass dish with 1 layer of apples. Sprinkle some sugar over first layer of apples. Melt margarine and pour a small amount over sugar. Layer some more apples, then margarine and rest of sugar. Cover with aluminum foil and bake in oven at 350° for 1 hour.
Mix all ingredients and place in 9 x 13-inch pan. Sprinkle with Parmesan cheese. Refrigerate several hours or overnight. Bake at 325° for 60 minutes. Serves 8 to 12.
Sift together sugar, flour and nutmeg. Cut or rub in margarine. Sprinkle 1/2 of this mixture over bottom of pie crust in pan. Put peaches over mixture. Sprinkle with water. Put rest of dry mixture on top, covering peaches. Bake 40 minutes in a 425° oven.
Preheat oven to 350°. Crumble bread in blender, one slice at a time, then mix with oleo. In a saucepan, drain juice from pineapple and add sugars and flour. Cook until thick.
In a 2-quart glass baking dish (microwavable), combine butter, onion, bell pepper, celery and garlic to cook on High in the microwave for 4 to 5 minutes, until soft, but not brown. Stir. Add Worcestershire sauce, Season-All, Tabasco sauce and crawfish tails. In a small bowl, combine water and cornstarch; mix well. Add to mixture; mix well and cover. Microwave on High for 10 minutes. Stop; stir well and return to microwave on High for an additional 10 minutes. Serve over white rice.
Peel and cube the potatoes, then place in a large saucepan. Add water and the salt. Bring to a boil, then cook until tender. Mash the potatoes in the stock. Saute the onion in the butter until transparent, then add to the potatoes. Add the cream and heat thoroughly.
In a large pot, mix dry ingredients together. Form a well in center and add eggs and oil. Mix yeast and warm water; let sit for 5 to 10 minutes. Add yeast to well. Knead until dough is firm. Place on cookie sheet covered with a clean, dry towel to rise (approximately 8 hours). Bless dough and bake at 350° for 20 to 25 minutes until golden brown. Makes 2 to 3 loaves according to size.
Wash zucchini and slice thinly. Set aside. Saute onions and garlic in olive oil; be careful not to burn. Add zucchini and cover. Stir occasionally to prevent zucchini from sticking; cook until soft. Discard water that has collected in pot from zucchini. Add tomatoes and oregano to taste. Stir and simmer gently until done. Serve with grated Parmesan cheese sprinkled on top. Makes 4 servings.
Cook and bone chicken or use breasts only. Cook spaghetti as directed. Have ready the soups, mushrooms, pimento and Velveeta cheese.
Blend the mushroom soup and milk. Add minced onion and bring slowly to	the boiling point, stirring	constantly. Season to taste with salt and pepper. Arrange half of the crushed potato chips in the bottom of the casserole dish.	Top with half of the flaked or grated tuna. Repeat layers. Pour mushroom soup mixture over all	and garnish top with whole potato chips. Bake in a moderate oven, 350° for about 25 minutes, or until thoroughly heated and lightly browned.
Cook meats, onion, peppers and celery until well done. Add other ingredients and cook slow for some time.
Cut onions and green pepper; put in a frying pan. Stir in sausages. Cook on medium heat for 25 minutes. Add Ragu sauce. Cook another 10 minutes. Serves 6. Serve over rice or potatoes.
Combine sugar, cornstarch, water, and salt. Cook until thick. Remove from heat. Add color and jell-o and stir well. Let cool. Put in strawberries in shell, pour over sauce, chill. Top with whipped cream.
Beat egg; add flour and salt. Add milk gradually and beat until batter is smooth. This is a very thin batter. Pour some pancake batter onto a hot greased frying pan, allowing it to run over the entire surface of the pan in a thin layer. When edges are golden brown, turn and fry on the other side. These may be served with butter and sugar and syrup or jam. They are also good with applesauce, cinnamon and sugar. Makes about 8 pancakes.
Combine sugar, flour, salt, water and cocoa or chocolate. Cook over medium heat, until it slightly thickens. Blend in butter and vanilla. Serve hot over cake and/or ice cream.
Mix all ingredients together with electric beater. Serve with crackers or as a relish for beef.
Beat together eggs, sugar and butter, then add salt and syrup. Add pecans. Pour in unbaked pie shell. Bake until set and pastry is nicely browned at 375°, approximately 40 to 45 minutes.
Melt butter or margarine in a saucepan. Add brown sugar and egg; mix well. Add vanilla, dry ingredients and nuts. Spread into a greased 8 x 8-inch pan. Bake at 350° for 25 minutes.
Cream sugar and butter. Add egg yolks, flour and milk. Beat egg whites and add to mixture last. Pour over rhubarb. Bake at 450° in unbaked pie crust.
Cream the sugar and margarine together. Add the next 3 ingredients. Pour into a 9 x 9-inch greased baking dish. Mix drained cherries and sugar. Pour over batter in dish. Dot with margarine and pour boiling cherry juice (add enough water to make 1 cup). Bake 45 minutes at 400°. Delicious with vanilla ice cream.
Mix all ingredients well and bake in 3 round 9-inch layer pans at 350° until sides shrink from edges (30 to 35 minutes).
Mix in blender with at least 1 tray of ice (if this doesn't fill blender, add one more ice cube at a time). Salt glass rims and serve.
Mix first 7 ingredients together and pour into your unbaked pie shell. Bake at 350° for about 1/2 hour to 45 minutes until knife comes out clean.
Brown pork chops slightly in a small amount of fat. Drain. Place pork chops in baking dish. On top of each chop, put one onion ring, one pepper ring and sprinkle with salt and pepper. Pour tomato soup over all. Cover tightly with foil and bake at 350° for about 40 minutes. Yields 6 servings.
Mix everything except cheese. Place in 9 x 13-inch pan. Sprinkle on cheese. Bake at 350° for 35 minutes.
Put eggs into blender, add coconut, butter, nutmeg, sugar, vanilla, flour, salt and milk. Blend well. Pour into 9-inch greased pie pan. Bake at 350° until well browned.
Break cabbage apart and cut into 2-inch pieces. Wash well. Sprinkle liberally with salt and set aside for about 2 hours. Turn cabbage and set aside for another hour. Rinse and drain. Add salt, Accent, red pepper and garlic to taste. Add green onions, cut into 2-inch pieces. Mix as a tossed salad. Pack in a jar and cover tightly. Leave space for expansion. Leave at room temperature for a day, then refrigerate.
Brown hamburger. Add tomato juice, rice and salt to taste. Stir together and bake at 350° for 1 hour. When done, add cream and cheese. Very good!
Cook bacon until crisp. Drain on paper towels and then crumble. Reserve 2 tablespoons bacon fat. Hollow out squash. If using large squash, half lengthwise first. Discard seeds and pith; chop remaining portion and saute in bacon fat for 5 minutes. Preheat oven to 350°. Blend beaten eggs with heavy cream. Add cheese, salt, pepper, nutmeg, crumbled bacon and sauteed chopped squash.
Cook carrots in boiling water to cover in large saucepan. Add carrots. Sprinkle with sugar and nutmeg. Cook, stirring, for 5 minutes or until carrots are glazed.
Cook the onions in the butter until tender but not brown. Spread each fillet with cooked spinach. Sprinkle with the onions. Roll up and place in a shallow, buttered baking dish. Top with the spaghetti sauce. Bake at 400° for about 20 minutes, or until fish is flaky when tested with fork. A nice finish is a dusting of grated cheese over the top, with a minute or two under broiler to melt it a bit. Serves 4.
In a bowl, combine soup mix, salad dressing and cranberry sauce. Mix well. Place chicken in shallow 2 or 3-quart baking dish that has been sprayed with Pam. Pour sauce mixture over chicken. Cover with foil. Bake at 350° for 20 minutes. Uncover and bake 20 minutes longer or until chicken is done. Serve over rice. Yields 4 to 6 servings.
Beat eggs with electric mixer until thick and lemon colored. Gradually add sugar, milk and vanilla. Stir together the flour, baking powder and salt. Blend these ingredients into egg mixture. Pour batter into a jelly roll pan (10 x 15-inch) sprayed with Pam or Baker's Joy. Bake at 350° for 15 to 20 minutes, or until cake tester comes out clean. While cake is still hot, spread peanut butter evenly over top of cake. Let cool thoroughly, then spread melted Hershey bar over peanut butter. Refrigerate until firm.
Heat oil. Put rice, onion, celery and garlic in hot oil; keep turning. Add remaining ingredients, except peas. Put into covered roaster and cook for 1 hour and 15 minutes in a 300° oven. When done, add peas on top. Serves four. Serve with salad.
In a large, heavy skillet, brown chicken in hot oil and margarine until golden brown. Add onion, potatoes, celery, salt, thyme, pepper, bay leaf and broth. Bring to a boil. Reduce heat, cover and simmer about 30 minutes or until chicken and potatoes are almost tender. Add cut green beans; cover and cook about 10 minutes or until chicken and vegetables are tender. Serves 4.
Mix sugar and cocoa; add margarine and eggs, one at a time. Add the rest of the ingredients and pour into unbaked pie shell. Bake at 350° for 45 minutes.
Cream shortening and sugars. Add eggs and blend well. Combine flour and soda. Add to mixture and blend. Add nuts and chips. Blend well. Drop by spoonfuls on lightly sprayed cookie sheet. Bake at 350° until lightly browned.
Combine all ingredients together and mix well. Chill. Serve open face on a leaf of lettuce over a sliced croissant roll. Garnish with tomato slice, dill pickle and chips.
Melt butter and chip in big pan. Let cool so marshmallows won't melt when you mix them in. Get wax paper and mold mixture into a log. Put in refrigerator. Cut when hard. Cut pieces thin. You may add walnuts if you want.
Prepare vegetables as directed. Add teriyaki sauce; let simmer. Cook chicken strips; add to vegetables. Serve over rice.
Sift dry ingredients together. Melt butter in one cup of hot water. Stir in dry ingredients. Add whole eggs and stir into mix. Add 1/2 cup buttermilk with soda. This makes a thin batter. Bake at 350° for 25 to 30 minutes. Use your own favorite chocolate icing.
Preheat oven to 350°. Unroll crescent dough and separate into triangles. Arrange triangles in circle on greased 14 inch pizza pan, with points toward the center and wide ends toward the outside. Pat out dough with fingers to 12 inch circle, pressing seams together to seal. Bake 13-15 minutes or until golden brown Remove from oven; cool completely. In small bowl, combine mayonnaise and mustard and spread evenly onto crust. Sprinkle with bacon. Top with lettuce, tomato, cheese and onion. Cut into wedges to serve.
Combine eggs, muffin mix, cream style and whole kernel corn, sour cream and butter. Spread in 11 x 7 x 1 3/4-inch baking dish. Bake at 350° about 50 minutes, until knife comes out clean. Serves 8.
Cook first 5 ingredients to a soft ball stage (236°). Cool for 15 minutes; then add vanilla and beat by hand until candy loses its shine. Add cherries and nuts. Pour in a glass pan. Cool and cut into squares.
Bake pie shell as directed and let cool. Cut up Snickers into 1-inch pieces. Microwave the Snickers pieces for 1 1/2 minutes. Stir one of the containers of Cool Whip into the melted Snickers. Put the Snickers mixture into the pie shell and cool in the refrigerator.
Prepare spinach as directed on package. Combine all ingredients. Pour into greased dish. Bake 1 hour at 350°.
This can be put together the night before and refrigerated without baking. Increase baking time by 15 minutes.
Cook bell pepper and onion together until tender. Place chicken back in chicken broth and bring to a boil. Add spaghetti noodles. (The amount of noodles depends on how thick you want it. If it gets too thick, add some water.) Add cooked bell pepper and onion, along with pimento. When noodles are almost done, add desired amount of cheese. Can be served in a casserole or pyrex dish.
Mix the sugar and flour in double boiler. Beat egg yolks and milk together. Stir into flour and sugar. Add vanilla. Boil until thick. Remove from heat. In 4-quart casserole dish, cover bottom with wafers. Slice 3 bananas over wafers. Pour half of pudding over bananas. Layer once more. Top with meringue. Bake at 400° until topping browns.
Cook squash and onion until tender. Drain and mash. Add remaining ingredients and mix. Bake in buttered casserole dish for 1 hour at 300°.
Prepare pudding as directed in large mixing bowl. Add Eagle Brand milk, sour cream, vanilla and 1/2 container of Cool Whip. Blend together. Line bowl with wafers and layer pudding mixture with bananas and wafers. Top with remaining Cool Whip and crushed wafers and bananas. Chill about 1/2 hour to 1 hour before serving. M-m-good!
Combine first 8 ingredients; mix well. Shape mixture into a ball. Chill about 2 hours or until firm. Roll ball in pecans. Serve with crackers and chips. Yield: One 5-inch ball.
Place rice in bottom of greased casserole. Sprinkle lightly with salt. Lay chicken over rice in single layer. Sprinkle onion soup mix over chicken. Mix water with soup and pour over top. Cover and bake for 2 hours in a 350° oven.
Cook vegetables as directed on package; drain. Return to saucepan. Stir in soup and milk. Heat through, stirring occasionally. Sprinkle cheese on each serving. Makes 4 servings (about 1 cup each).
Bring the water to a boil in a small saucepan. Pour in the couscous. Cover the pan and remove from the heat. Let stand for 5 minutes. Uncover the pan and stir the couscous right away with a fork. (If the grains do not separate, fluff them gently with your fingers.) Transfer the couscous to a bowl and stir in the remaining ingredients. Season the salad to taste with more lemon juice, salt and pepper.
Sift dry ingredients together. Combine Egg Beaters, oil and bananas. Add to dry ingredients. Beat until smooth. Pour into greased 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan. Bake at 350° for 1 hour.
Mix in order and then stir in 4 1/4 cups flour. Cover with a towel or ventilated lid and place in warm place, free from draft, to rise, no more than 3 to 4 hours. Early the next morning, divide dough into 3 or 4 well-greased pans (square). Cover and let rise again for at least 1 hour. Make holes in the cake dough into which a piece of very cold butter is pressed. Add light brown sugar to butter holes. Over all, sprinkle more light brown sugar and bake 20 to 25 minutes in a 350° oven.
Mix pretzels, butter and 3 tablespoons sugar. Pat in bottom of 13 x 9 x 2-inch pan. Bake at 375° for 8 minutes. Let cool. Beat softened cream cheese with 1 cup sugar and then add thawed whipped topping. Spread over cooled crust. Refrigerate for 10 to 15 minutes. Dissolve gelatin in boiling water and add strawberries. Mix well and let stand for 10 to 15 minutes. Pour over cream cheese layer and refrigerate until firm.
Mix ingredients in order given. Bake in greased and floured pan at 400° for 30 minutes.
Cut meat into 1/2-inch squares. Melt butter. Blend with flour. Add cream. As it thickens, add salt, sugar, pepper, cayenne and curry. Mix all together. Add sherry to chicken and cream sauce.
In a mixing bowl, beat cream cheese, milk, dill, salt and pepper until smooth. Stir in chicken, celery and onions. Unroll crescent roll dough and separate into 12 rectangles, four from each tube. Place on a greased baking sheet and press the perforations together.
In heavy 10-inch skillet, melt butter over medium heat (4 to 5 minutes). Stir in sugar and dates; remove from heat. Add egg; return to heat. Continue cooking over medium heat, stirring constantly until mixture boils all over the top, 4 to 6 minutes. Boil for 1 minute, stirring constantly; remove from heat. Add remaining ingredients except 2 1/2 cups coconut. Stir until all ingredients are moistened (1 to 2 minutes). Let stand 10 minutes; shape rounded teaspoonfuls of dough into 1-inch balls. Roll in coconut. Yield: 5 dozen.
Combine all ingredients; mix well. This is a simple salad that keeps well. Better if made a day ahead.
1. In a large deep skillet brown chicken and the first 4 cloves of garlic in the olive oil, then remove chicken. 2. Add the last 2 cloves of garlic, peppers, mushrooms, celery, onion, oregano, sweet basil, parsley, salt, pepper, and red pepper (if desired), then brown. 3. Add the whole tomatoes, paste, and chicken. Bring to a vigorous simmer.
Mix all ingredients together in an airtight container. Put 1/2 cup of mix in a cup and fill with boiling water. Makes about 1 gallon of dry mix.
If you like veal or pork cutlets, try these turkey cutlets. Just tell your butcher to slice the breast meat appropriately. Again, plan on 4 ounces per person. Then, when you see a recipe that calls for medallions or cutlets, just switch to turkey. Of course, you'll also want to find substitutes for the high-fat and high-cholesterol ingredients in such recipes. Whenever you see "cream" think evaporated skim milk. Whole eggs convert to egg substitute or egg whites. Butter, of course, is now synonymous with margarine and then cut the amount in half.
Dissolve yeast in water. Sift dry ingredients together. Cut in shortening. Stir in yeast mixture and buttermilk. Roll out onto a floured board and cut into biscuits. Allow to rise 1 to 2 hours before baking. Bake at 400° for 10 to 12 minutes. Dough keeps well in refrigerator.
Mix together all ingredients, stir well and marinate in refrigerator overnight. Drain well before serving, or serve with slotted spoon. Save juice to put leftovers in. Keeps in refrigerator for a week.
Dice bacon and fry lightly. Take out of grease. Drain bacon bits. Let grease cool in pan. Mix vinegar, water and sugar. Then beat egg with fork in a second small bowl. Stir liquid mixture into the egg mixture slowly! Slowly add this mixture to the grease, stirring over low heat until well blended. Then add bacon and heat all. If not thick enough, add a small amount of cornstarch.
Combine broccoli and eggs. Add lemon juice, salt, pepper and just enough mayonnaise to moisten. Chill. Top with bacon before serving.
Place the chocolate in a double boiler over medium heat until it is almost melted. Remove from heat. Stir and let cool. Spread the nuts in a small bowl. Dip the apples into the chocolate and shake off excess, then dip the apples into the nuts to coat the bottom. Set them 3 inches apart on a lightly buttered tray and refrigerate for 45 minutes.
Melt butter. Mix flour to make a paste. Add half and half, bouillon cube and seasoned salt; stir until warm. Add milk; stir until thickened (stir often). Add Velveeta; when melted, add bay leaf and broccoli. Simmer for 30 minutes.
Mix pudding. Do not make pudding; use from box with crushed pineapple plus juice. Let chill at least 2 hours. Add fruit cocktail (drained) plus Cool Whip. Chill for several hours. It's a green, light frothy dessert; it's delicious.
Add water, hash browns, frozen vegetables and bouillon. Cook until tender. Stir in cheese, soup and milk. Cook and stir until cheese is melted. Serve immediately. Can be frozen.
In blender or mixer, beat together cottage and cream cheeses, horseradish and Tabasco sauce until smooth and fluffy. Blend in dill. Serve in hollowed out cucumber if desired. Use as a dip for vegetables.
Cook chicken breasts in a can of chicken broth. Cool and cut into bite size pieces. Mix together next 7 ingredients. Stir the chicken into this and put into a casserole. Top with an additional cup of crushed potato chips. Bake at 450° for 15 minutes. Serves 4 to 6.