HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine soup bone, stew meat and onion in large pot. Add 2-quarts water; let boil for 2 or 3 hours or until tender. Add all ingredients to pot. Bring to a boil, then simmer about 40 minutes or until vegetables are tender.
Put Cool Whip in refrigerator overnight to soften. Mix Cool Whip and Eagle Brand milk together. After well blended, add milk and mix well. Pour into ice cream freezer and follow manufacture directions. The secret to mixing the Eagle Brand milk and Cool Whip together is to let it set in the refrigerator overnight. It is soft all the way through and easy to mix. I have used Hershey's chocolate milk. It also works fine. Whatever chocolate milk you use just make sure it is chocolate milk not chocolate drink. You can make different kinds of ice cream with this recipe. We have made this with Eagle Brand chocolate milk (very hard to find) and with Cool Whip Chocolate. We have made it with Strawberry Quick and blended 2 packages of frozen strawberries and added them to the mix. You have to blend your berries or the whole berries will end up in the bottom of your ice cream. If you can find vanilla milk (usually at Kroger) you can make vanilla. You can also blend other kinds of fruit and add them to the vanilla for fruit ice cream. Enjoy!
Press 1 can of rolls into 9 x 13-inch pan. Blend cream cheese, vanilla, sugar and egg yolk until smooth. Spread over pressed rolls. Press second can of rolls to go over cream cheese. Seal all around the sides. Beat egg white until foamy and brush over top. Sprinkle sugar and pecans over egg white. Bake for about 30 minutes at 325°.
Cook rice as directed on package. Mix all ingredients with rice. Put in casserole dish and bake at 350° for 30 minutes.
In large mixing bowl, dissolve yeast in water. Add sugar, salt and half the flour; beat well. Add more flour to make a stiff dough. Cover and let rest 15 minutes. Turn out onto floured board. Knead 10 minutes. Place into greased bowl. Cover and let rise in warm place for 30 minutes. Meanwhile, saute mushrooms and onion in butter until soft. Cool to room temperature. Turn dough out onto oiled board. Divide into 2 parts. Pat each part out to make a 12-inch square. Spread with mushroom mixture, dividing equally. Roll each part up tightly. Place on cornmeal covered baking sheet. Let rise 1 hour until doubled. Brush with water. Bake at 400° for 20 to 25 minutes or until golden.
Pour cherry pie filling into a 9 x 11-inch baking dish. Sprinkle dry cake mix over the top, then pour melted margarine evenly over the cake mix. Sprinkle nuts on top. Bake at 350° for 45 minutes. Very rich; can be served with Cool Whip.
Mix all of this together. Pour in bread pan and cook at 325° or 350° until done.
Cream together the sugar and oil; add the eggs. In a separate bowl, sift together the flour, baking soda and salt. Blend into the oil mixture alternately with the bananas and pineapple. Pour into 3 greased and floured 9-inch cake pans. Bake at 350° for 30 to 50 minutes. Nuts are optional and may be blended in after mixing the rest of the ingredients.
Cream sugar, shortening and egg. Add fruit cocktail. Sift flour, salt and soda; add to mixture. Top with brown sugar and chopped walnuts. Bake at 350° for 45 to 60 minutes. Bake in greased square baking pan.
Cream together first 3 ingredients and add boiling water and cook, stirring constantly. Remove from fire and add flavoring. Coloring may also be added.
Brown beef and sausage. Drain. Melt cheese. Mix all together. Add spices. Spread on party rye bread. Place on cookie sheet and bake for 10 to 15 minutes.
Melt semi-sweet chocolate bits over hot (not boiling) water. Remove from water. Stir in sugar and corn syrup. Blend in water.
Mix ingredients by shaking. Cover okra with water. Add vinegar and salt mixture. Bring to a boil. Boil 2 minutes. Put okra in jars. Fill with water mixture and seal. Put in hot water bath for 10 minutes. Have lids in boiling water.
Mix softened cream cheese and sugar. In another bowl mix both boxes of pudding with milk. Place pudding mixture in refrigerator to set (1 hour). Fold set pudding into Cool Whip. Fold cream cheese into pudding mixture. Crumble 3/4 bag of Oreo cookies into bottom of large pan. Spread mixture over cookies. Crumble the rest of the cookies over the top. Place in refrigerator to settle.
Mix the first 4 ingredients together with hands and shape into balls. Cook the wax, chocolate chips and butter all together. Drop the balls into this and put on wax paper.
Stir oats in boiling water; let stand 20 minutes. Cream shortening, brown sugar and sugar. Add beaten eggs and beat until light and fluffy. Add dry ingredients and oatmeal mixture. Mix well. Bake in oblong pan at 350° for 35 to 40 minutes.
Brown onion and sausage in a large skillet, stirring to crumble sausage. Drain well. Add soup mix to uncooked rice, water and almonds. Mix well and simmer for 7 minutes. Spoon into buttered 2 1/2-quart casserole dish. Bake at 400° for 30 minutes. Makes 5 to 6 servings.
Mix together. Bake in covered Dutch oven or roaster at 250° for 1 1/2 to 2 hours.
Preheat oven to 350°. Place crescent roll dough on cookie sheet, making a crust, shaped like a pizza crust. Bake dough in oven at 350° for 8 to 10 minutes.
Melt margarine. Add sugar, cocoa, and milk. Stir together with whisk over medium heat. Heat to boiling and boil for 1 1/2 minutes. Remove from heat. Stir in peanut butter until melted. Add vanilla and oats. Drop by teaspoon onto waxed paper; let cool. Store in airtight container. We store in refrigerator.
Boil the potatoes until tender; peel and mash. Preheat oven to 350°. Butter 2 loaf pans (8 x 4 x 2-inch). Beat the eggs lightly, then blend in the oil and water. Add and stir in the mashed potatoes. In another bowl, mix flour, sugar, salt, baking soda, baking powder, cinnamon and nutmeg. Then stir the dry ingredients into the potato mixture with a wire whisk. Pour into the loaf pans and bake 55 to 60 minutes or until bread tests done in the center. Remove from pans when cool.
Trim fat; sprinkle with salt and pepper. In a large skillet, cook chops in margarine or butter over medium heat for 5 minutes. Turn chops and add carrot. Cook 5 to 7 minutes more, until no pink remains. Remove chops; reserve drippings and carrot.
Heat oven to 350°. Chop artichoke hearts. Put in bowl and combine all remaining ingredients. Blend well. Bake for 30 minutes or until golden brown. Fat-free products can be used.
Saute meat and onion with salt and pepper. Do not drain liquid from vegetables or beans. Add sauce and water. Add macaroni. Cook 20 to 25 minutes.
Cover potatoes with cold water in kettle. Bring to a boil and simmer for 30 minutes or until tender. Drain and let cool enough to peel. Dice potatoes into 1/2-inch pieces and chill, covered. Cook onion in 3 tablespoons butter over moderate heat for 2 minutes. Stir in flour and cook the roux over moderately low heat, stirring, for 3 minutes. Remove pan from heat; add milk, scalded, in a stream, stirring, and cook for 2 minutes. Stir in cream, salt and pepper to taste. Butter 10-inch round ovenproof dish. Alternately layer sauce and potatoes in dish. Combine bread crumbs and butter (2 tablespoons, melted) together and sprinkle over top of casserole. Bake at 350° for 45 minutes. Serves 6.
Combine and spread in greased 13 x 9-inch pan. Bake at 350° for 20 minutes. Cool.
Boil rice, salt, 1/2 cup sugar and milk in double boiler until rice is tender. Add egg yolks and boil 5 minutes more. Put in casserole and add beaten egg whites sweetened with 6 tablespoons of sugar on top. Brown in oven.
At slow speed, in mixer, add cream cheese, Ricotta cheese and sugar. Blend well, then add 4 eggs (one at a time). Mix well. Add vanilla, lemon juice, cornstarch, flour and butter. At end, fold in pint of sour cream.
Brown ground meat and onion in bacon drippings. Beat together eggs, salt, pepper and chopped pimiento. Add egg mixture to beef mixture. Cook slowly, stirring occasionally, until eggs are firm. Yields 4 to 6 servings.
Scald milk, stir in sugar, salt and oleo. Cool to lukewarm. Measure water into large warm bowl. Sprinkle in yeast, stir until dissolved. Stir in lukewarm milk mixture, beaten eggs and 1 cup flour. Beat until smooth. Add more flour to make a soft dough. Turn dough on floured board. Knead till smooth and elastic. Grease top and bowl. Cover: let rise in warm place till double in bulk. Divide dough in half. Roll each half of dough into 16x15 inch rectangle. Brush each with oleo. Blend apples, pecans, sugar and cinnamon. Spread evenly over dough to 1/2 inch of edge. Roll tightly. Seal edges. Place each roll on a greased baking sheet. Let rise till doubled, about 1/2 hour. Bake at 375 degrees for 20 minutes or until done. While warm frost with lots of oleo, powdered sugar, cream and vanilla. Remember: makes 2 large rolls.
Mix all ingredients well. Can be served over ice or can be frozen for a slushy. To freeze, put in gallon plastic jugs and store in freezer.
Cook chicken breasts in foil at 400° for approximately 1 hour and 15 minutes. Cool and cut into large cubes.
In large heat resistant bowl, dissolve gelatin in boiling water. Stir in yogurt with wire whisk. Fold in whipped topping with wooden spoon. Spread in crust. Refrigerate overnight, or at least 2 hours. Garnish as desired. Refrigerate leftovers. Makes 8 Servings, 3 Points.
Brown burger. Put in bottom of a casserole dish. Mix soups together (without water). Spread soups on top of burger. Place Tater Tots on top of soups. Bake at 350° to 400° for 20 minutes. Kids love this casserole.
Cut carrots in circles & cook in salted water 12 minutes on low heat after starting to boil. Drain well & let cool. Mix tomato soup, worchestershire sauce, mustard & sugar. Add vinegar & oil & bring to a boil. Let cool. After carrots & soup mixture is completely cool, cut onions & peppers into bite size pieces. Make a layer of onions & peppers in casserole bowl, add a layer of carrots until you have three layers of each. Pour soup mixture over carrots & refrigerate several hours or overnight.
In a bowl, combine all ingredients. To use, add 2 Tbsp. mix to 3/4 c. hot milk.
Beat oleo, sugar and eggs in a large bowl with electric mixer for 3 minutes or until fluffy and light. Stir in bananas. Sift flour, soda and salt together and add gradually to oleo mixture; stir until well mixed. Add sour cream; stir until smooth. Add nuts last. Pour batter into a well-greased 9 x 5 x 3-inch loaf pan. Bake at 350° for about 1 1/4 hours, or until it tests done with toothpick. Cool 10 minutes in pan on wire rack. Remove from pan and cool. Makes a very moist loaf.
Brown meat; drain. Add taco seasoning if preferred. Combine onion, salt, pepper, lettuce, tomatoes, beans and cheese. Mix in salad dressing. Add ground beef to it all. Before serving, crumble taco chips and mix in salad.
In a saucepan brown garlic in oil. Add tomato sauce and water and let cook 10 minutes. Add beans; stir gently, continue to cook on simmer. Cook macaroni al dente, drain and add to bean mixture, stir gently. If it gets too thick, add more liquid. Add parsley. Serve immediately as pasta will absorb all liquid if left to sit. Sprinkle with grated cheese. If any leftovers, add a little water and warm it up.
Cook until thick: eggs, lemon juice and powdered sugar. Cool. Mix with spaghetti squash, apples, pineapple and coconut. Add Cool Whip. Keep in refrigerator until ready to serve.
If baking conventionally, preheat the conventional oven to 375°. In a large bowl, combine the applesauce, cottage cheese, egg, oil and honey.
Mix first 6 ingredients together. Fry in small patties. Mix soup with milk. Pour over patties. Bake at 350° for 20 minutes.
Heat oven to 350°. Lightly grease a 9 x 13-inch baking dish. Set aside.
Mix ingredients together; pour into pie shell. Bake at 350° for 50 minutes.
Crush chips into crumbs and add onion and garlic powders, along with Parmesan cheese. Melt margarine and add Worcestershire sauce. Dip chicken into margarine and then coat with potato chip crumbs. Bake at 350° for 35 minutes.
Cut Crisco into flour and salt until size of peas. Blend egg and milk; add to flour mixture and stir until in soft ball. Turn out on floured board and roll out to desired thickness. I roll thin like pie crust. Cut into squares. Drop into boiling broth. Cover, but stir occasionally so they don't stick.
In a 1 1/2-quart casserole, combine soup, milk, soy sauce and pepper. Stir in beans and 1/2 can onions. Bake at 350° for 25 minutes. Top with remaining onion and bake 5 minutes more. Makes 6 servings. Can be doubled. Bake the same.
Brown ground beef and drain. Add beans, chili mix and bay leaf. Simmer for 2 hours. Remove bay leaf. Fry French fries. Spoon chili over fries and top with shredded cheese. Serves 10 to 12.
Stir 2 cups boiling water into each flavor of gelatin in separate bowls until dissolved. Stir 1 cup cold water into each bowl. Pour into separate 13 x 9-inch pans. Refrigerate at least 3 hours or until firm. Cut into 1/2-inch cubes. Layer gelatin cubes, whipped topping, cake and strawberries in 3-quart serving bowl. Garnish with remaining whipped topping and Jell-O star jigglers.
Rinse beans. Place beans in water. Cover and let soak in a cool place for 6 to 8 hours. Drain and rinse beans.
In a large kettle or Dutch oven, brown meat in oil; drain. Add onion and green pepper; saute for 5 minutes. Stir in remaining ingredients and bring to a boil. Reduce heat, cover and simmer 1 1/2 to 2 hours or until the meat is tender. Yields 6 servings (1 1/2 quarts).
In a large bowl, beat eggs. Add sugar, oil, vanilla, lemon juice and salt. Gradually add flour, baking soda and cinnamon. Mix thoroughly, adding milk until it looks like cake batter. Stir in apples and nuts. Pour batter into a greased and floured 10-inch tube pan. Bake at 350° for 1 1/2 hours.
Sift together the flour, soda, salt and cinnamon. Beat eggs and sugar until creamy; add oil and vanilla and beat until smooth. Add sifted flour mixture and mix to form stiff dough. Stir in apples and nuts. Pour into greased and floured 10-inch tube pan. Bake at 350° for 1 hour or until brown.
Lightly brown chicken in margarine. Place chicken in baking dish. Add white pepper and nutmeg to chicken and cover with slices of Mozzarella cheese. Bake at 350° for 30 to 35 minutes. Remove from oven and add half and half and sprinkle on Parmesan cheese. Broil for 10 to 15 minutes.
Spray 12 (2 1/2 x 1 1/4-inch) muffin cups with cooking spray. In large bowl, sift flour, baking powder and salt. Add bran cereal and raisins. In small bowl, stir egg whites, milk, corn oil and honey until well blended. Let stand 3 minutes. Spoon into muffin cups. Bake in 400° oven for 15 to 20 minutes or until lightly browned.
Saute onion, bell pepper and celery in butter. Remove from heat and add remaining ingredients. Mix well. Set aside.
Steam broccoli until stems are almost tender (10 to 12 minutes); drain. Place in a 1 1/2-quart casserole dish. Heat oven to 400°. Beat soup and milk until smooth. Pour over broccoli. Sprinkle with cheese. Mix baking mix and butter until crumbly; sprinkle over cheese. Bake until crumbs are light brown, about 20 minutes. Serves 6 to 8.
In medium saucepan, bring 1 1/2 cups broth to a boil over high heat. Add rice; cover and reduce heat to low setting so rice bubbles gently. Cook for 50 minutes or until rice is tender and liquid is absorbed. When rice is almost done, saute green pepper and celery in 2 tablespoons broth in small skillet for 5 to 7 minutes or until softened, over medium-high heat. Add sauteed green pepper and celery, drained pineapple, honey, vinegar and white pepper to rice and mix well. Heat 2 to 3 minutes over medium-high heat. Remove and stir in green onions. Serve.
Preheat oven to 350°. Grease and flour 2 round cake pans. Blend brownie mix, water and eggs. Stir in pecans. Spread in pans and bake 20 minutes. Cool thoroughly. In chilled bowl, beat cream until it begins to thicken. Gradually add sugar and coffee and continue beating until stiff. Frost cake and sprinkle with chocolate. Chill.
Mix together the graham crackers, sugar and butter. Press on bottom and sides of pan. Bake at 400° for 5 minutes. Cool crust.
Cream sugar, shortening, eggs and vanilla. Mix flour and baking powder and add to creamed mixture, alternating with milk. Keep dough soft; roll out and mix with flour. Use cutter and lift with egg turner after cutting circles. Put on cookie sheet and put 1 heaping teaspoon of filling in center; top with cut out circle. Bake at 400° for 12 to 15 minutes.
Cook pineapple or fruit cocktail with Jell-O until bubbles (not hard boil). Add buttermilk and Cool Whip. Let congeal.
Mix cake according to package directions. To batter add 1 teaspoon coconut flavoring and most of coconut. Pour into a 9 x 13-inch pan which has been greased on the bottom. Bake for 35 minutes at 350°. While still hot, punch holes in cake with a straw. Pour the following liquid into holes: combine cream, powdered sugar and 1 teaspoon coconut flavoring. Add enough water to make 1 cup of liquid. Mix well and pour over cake. Cool completely. Top with Cool Whip. Cover with coconut. Refrigerate.
Mix first 3 ingredients together for dough. Pat into a greased 13 x 9 inch pan.
Cook macaroni according to directions on package (about 5 minutes). Rinse, drain and return to pot. Fry ground meat until no longer red. Drain fat and add meat to macaroni; turn heat to medium-low and stir in tomato paste. Add remaining ingredients. Simmer 1 hour.
Mix all ingredients together. Pour into greased and floured 13 x 9-inch pan. Bake at 350° for 25 to 30 minutes.
Beat egg whites until foamy. Add 1 cup sugar a little at a time, beating after each addition. Add vanilla. Continue beating until a mixture holds soft peaks. Mix cracker crumbs and 1 cup pecans. Fold into meringue mixture. Pour into pie plate to form shell. Pull up mixture into peaks around edges of plate. Bake at 350° for 30 minutes. Cool thoroughly.
Marinate beef or chicken overnight in fajita seasoning mix (follow directions on package). In hot frypan or wok, put a small amount of olive oil. Add onion and pepper; cook for 1 to 2 minutes. Add beef or chicken marinade; stir-fry for approximately 5 minutes. Add the picante sauce and any remaining marinade mixture; mix until thoroughly heated. Serve over cooked rice. Makes 4 servings.
Heat oven to 400°. Sift together dry ingredients; blend in Ralston and sugar. Beat egg; add oil and pineapple. Add to dry ingredients. Stir only enough to moisten flour. Bake until tester comes out clean.
Put molasses, water, salt, spices and raisins in saucepan. Bring to boil; cook 3 minutes. Add shortening; let cool. Add baking soda dissolved in warm water. Add flour, baking powder and nuts. Stir to mix well. Pour into greased square or loaf pan. Bake at 325° for 1 hour. No egg, no sugar and little shortening.
Melt chocolate and butter over very low heat in pan large enough to hold all ingredients. Add ingredients in order listed, dry ingredients, eggs, vanilla and nuts, mixing well after each addition. Pour into well buttered 10-inch pie dish. Bake 350° for 25 minutes. Allow to cool before cutting. Serves 6.
In a large bowl, mix well honey, lemon juice, mustard and salt. Beat in oil until well mixed. Add cabbage and nuts; toss to mix well. Just before serving, stir in oranges and grapefruit. Serve immediately. Makes 6 servings.
Mix butter, brown sugar and water and cook in microwave on High 3 to 4 minutes or until mixture boils 1 minute. Spread mixture in two 8 or 9 inch round pans (microwave safe). Arrange pineapple and cherries. Prepare cake mix according to directions, using reserved pineapple juice as part of the water. Pour batter into each pan.
Melt butter. Add flour, baking powder, 2 tablespoons of sugar and vinegar and stir until dough is formed. Pat dough into a 9-inch pie plate. Arrange apples in the shell and sprinkle with 1/2 cup sugar and cinnamon. Beat eggs well and pour over the top. Bake at 400° for 40 minutes or until golden.
Drain pineapple. Add juice to water to make 4 cups of boiling liquid. Stir in jello and vanilla. Chill until almost firm; fold in whipped topping, pineapple and walnuts into jello. Set until firm.
Crunch up half the bag of chips. Mix with tuna fish and onion. In separate bowl, mix soup and milk. Pour soup mixture over tuna mixture. Bake at 375° for 45 minutes to 1 hour.
Combine all ingredients in 3-quart Dutch oven; heat to boiling. Reduce heat; simmer 1 hour or until thick, stirring occasionally. Serve hot.
In a large skillet, brown meat in oil. Season meat to taste. Combine jelly, cornstarch and mustard. Add to meat. Add vegetables. Cover. Simmer 5 to 7 minutes until vegetables are crisp-tender, stirring frequently. Serve over hot rice, if desired. Yields 4 to 5 servings.
Combine first 5 ingredients, stir well. Cover and chill. Add mayonnaise, grapes, oranges and almonds to chicken mixture; toss well. Serve on lettuce. Garnish with additional orange slices and grape clusters. Yields 6 servings.
Place all ingredients into a medium-size bowl and stir. Do not use a mixer. Make batter the night before and store in refrigerator for use the next morning or even a week later. Allow for slight rising in your bowl. Stir gently before pouring on grill. Very light!
Combine all ingredients. Form into a ball and roll in chopped nuts and parsley. This make 2 good size balls and freezes well. Delicious!
Melt butter. Mix with powdered sugar, peanut butter and cracker crumbs. Press into cookie sheet. Melt chocolate chips and paraffin in double boiler. Spread on top.
Preheat oven to 400°. Butter three 6-cup muffin pans.
Mix all together. Pour into 2 cans (such as peach or bean cans). Steam for 3 hours in covered kettle with water 2/3 up cans. If cooked in smaller cans, steam for 2 to 2 1/2 hours. Serve with beans.
Combine flour, salt, pepper and garlic powder; set aside. Remove and discard any excess fat from veal and dredge in flour mixture.
Drain water chestnuts; drain and slice mushrooms. Drain and chop pimentos. Drain asparagus; arrange spears in greased casserole dish. Mix water chestnuts, mushrooms, pimentos and eggs with mushroom soup; pour over asparagus. Bake in preheated 350° oven for 20 minutes. Top with onion rings. Bake for 10 minutes longer. Yield: 6 to 8 servings.
First cook rice and milk in double boiler for 45 minutes or until rice is done. Mix all other ingredients together. When rice is done, mix together. Sprinkle top with cinnamon. Bake at 375° for 50 minutes in hot water.
Combine 2 tablespoons melted butter and flour, blending until smooth. Cook over low heat until bubbly. Gradually stir in milk; cook until smooth and thickened, stirring constantly. Add salt, pepper and cheese; heat until cheese melts, stirring constantly. Set aside. Saute bacon and onion in 3 tablespoons of butter until onion is tender. Add eggs; cook until set, stirring occasionally to scramble. Fold in mushrooms and cheese sauce. Spoon egg mixture into a lightly greased 12 x 8 x 2-inch baking dish. Top with bread crumbs and sprinkle with paprika. Bake at 350° for 30 minutes.
Chill cream overnight in refrigerator. Mix Jell-O and water. Cool. Pour cream into a large bowl; beat until it is like whipped cream, then add mixture of cream cheese, sugar, lemon juice and vanilla. Add Jell-O, which should be slightly jelled. Mix graham cracker crumbs, butter and sugar. Press into a 13 x 9-inch pan.
Microwave on high (10) for 12 minutes, stirring after 5 minutes. Pour over 3 cups of popped popcorn and 1 cup peanuts; toss to coat. Spread on foil to cool or make into balls.
Mix ingredients well; pour into unbaked pie shell. Bake 1 hour at 325°.
Mix sugar, flour and soda in a large bowl. Cook margarine, water and cocoa until melted and add to flour mixture. Add remaining ingredients. Pour into 15 x 10-inch pan. Bake at 350° for 25 to 30 minutes.