HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a bowl, take 2 tablespoons cold mashed potatoes and add powdered sugar, slowly stirring, until it stiffens like pie dough. It will be real thin and watery at first. Roll it out like thin pie dough and spread peanut butter on it. Roll it up like a jelly roll. Cut it into small pieces. Keep it layered with wax paper in refrigerator. It's very good and real sweet.
In a 12-inch skillet over medium heat, cook hot dogs until lightly browned, stirring occasionally. Remove hot dogs; set aside. In same skillet over medium heat, cook peppers and onions in the oil; add seasonings. Cook until tender, stirring often. Add hot dogs. Toss gently. Heat thoroughly. Makes 4 servings.
Beat pudding and milk until stiff. Add condensed milk. Beat again. Add Cool Whip and fold in. Put layer of vanilla wafers in large dish, then layer of bananas, then pudding, then do the 3 layers again. Refrigerate to set. Makes plenty.
Sift dry ingredients together into bowl. Add cheese; mix well. Cut in shortening until crumbly. Add milk; mix well. Turn onto floured board. Knead lightly, using as little flour as possible. Roll out 1/2 inch thick; cut with floured biscuit cutter. Place on greased baking sheet. Bake in 450° oven for about 12 minutes. Makes 14 biscuits.
Cream sugar and oil. Add eggs and beat well. Add vinegar and food coloring; beat well. Sift dry ingredients. Add alternately with milk. Add vanilla. Beat well. Pour into cake pan. Bake at 350° for 30 to 35 minutes. Will make 3 layers.
Mix crumbs and all 5 spices. Dip chicken in yogurt, then into crumb mixture. Brush grill with oil prior to cooking. Place chicken on grill over medium heat. Bake for 20 minutes; turn chicken and bake for 15 minutes.
Beat Eagle Brand milk slowly. Add lemon juice. Dissolve gelatin in as little water as possible. (No more than 1/4 cup of water. If too much water, it will make it too watery.) Add to milk. Put in baked pie shell. (I usually let this set if I have time before adding strawberries.) Slice strawberries and slightly mash in milk. Not all the way to the crust or crust will be watery. Top with Cool Whip. Scrumptious.
Cook pasta shells according to package directions. Drain and toss with melted butter. Brown ground beef, stirring to crumble; drain. Stir in cream cheese, chili powder and salt; simmer 5 minutes. Preheat oven to 350°. Fill shells with beef mixture. Arrange in a greased 13 x 9-inch baking dish. Spoon taco sauce over shells. Cover and bake 15 minutes. Uncover; top with cheese and tortilla chips. Bake for 15 minutes longer. Sprinkle with green onions; garnish with parsley. Makes 6 main dish servings.
Stir together orange sections, cream cheese, coconut and almonds. Serve with fruit. Also good used as a spread on Date Nut Roll or Banana Bread.
Boil 8 potatoes in skins until tender. Peel and dice. Sprinkle with salt and black pepper. Brown bacon pieces. Add onions and saute. Mix vinegar, water and sugar together. Pour over bacon-onion mixture in frying pan. Cover and simmer for 5 to 10 minutes. Pour bacon mixture over diced potatoes. Serve immediately.
Cook spinach, drain and squeeze out all water. Combine all other ingredients with spinach. Roll into balls. Bake at 325° for 15 to 20 minutes. Dough can be frozen before baking.
Boil the first 3 ingredients for 3 minutes. Add crackers and peanut butter. Stir and pour immediately into a buttered dish.
Cook macaroni about 12 to 14 minutes; drain. Mix all ingredients well and put in greased casserole. Bake at 350° for about 40 minutes or until bubbles.
Test before serving and add to taste. Serve 1/3 mix per mug with hot water.
Put 8 oz. cheddar in processor or blender, and turn on. Add 1/2 of flour, butter, and pepper. Process all ingredients in food processor until mixture forms a ball. Then add rest of ingredients a little at a time.
Melt butter. Stir in flour and cook until bubbly. Add milk and stir until thickened. Add 2 teaspoons salt and 1/2 teaspoon onion salt. Set aside. Pour equal amounts of instant rice into two 9 x 13-inch casseroles. Pour chicken broth and remaining salts over rice. Sprinkle half of the cheese over rice; top with broccoli and chicken. Pour cream sauce over all and sprinkle with remaining cheese. Bake 20 minutes at 375°. Sprinkle with slivered almonds and toast under broiler.
Heat oven to 350°. Melt butter in saucepan over low heat. Blend in flour, salt and pepper. Cook over low heat until smooth and bubbly. Remove from heat. Stir in chicken broth and milk. Bring to a boil. Boil 1 minute, stirring constantly. Mix sauce with remaining ingredients. Pour into greased 2-quart baking dish. Bake 40 to 45 minutes. Makes 8 servings.
Brown beef or turkey in a large skillet until no longer pink. Pour off drippings. Add spaghetti sauce and tomatoes with liquid. Stir to combine and set aside. In another bowl, combine Ricotta, egg, Parmesan cheese and basil. Spread 2 cups beef sauce over bottom of 11 x 7-inch baking dish. Add 3 noodles in single layer, pressing into sauce. Top with all of Ricotta mixture, then 1 cup Mozzarella cheese. Add 2 cups beef sauce, then 3 noodles pressed into sauce. Top with remaining sauce. Bake 50 minutes or until noodles are fork-tender. Add remaining Mozzarella on top and tent lightly with aluminum foil. Let stand 15 minutes. Serves 8.
In saucepan, cook celery and onion in oleo until tender. Blend soup slowly. Add milk; add tuna. Serve over rice or macaroni.
Mix all ingredients together. Place in baking dish and bake at 450° for 45 minutes.
Combine meal and flour. Add onion and squash. Stir in egg and enough milk to make stiff batter. Drop by spoonfuls into hot oil. Fry until brown.
Rinse celery and chop into small pieces. Measure out 1/2 cup and put aside. Rinse and scrape carrots and potatoes. Dice and measure out 1/2 cup of each. Melt 4 tablespoons butter in large saucepan (use low heat). Stir; do not burn. Add all vegetables, except potatoes, to melted butter. Cook and stir for 10 minutes. Add potatoes. Cover saucepan and cook 2 minutes. Add water and bouillon cube. Boil, uncovered, until vegetables are soft. Add salt and pepper to please your taste. Add remaining butter; stir well. Sprinkle with parsley. Serve hot.
Melt margarine; add crushed egg noodles and brown lightly. Add two cups mixture of beef consomme and water and bring to a boil. Add rice; cover and simmer about 10 minutes. Add the chopped vegetables and pimento; cover and simmer another 15 to 20 minutes. Stir occasionally to prevent sticking.
Cut cauliflower and broccoli into bite size pieces. Layer lettuce in the bottom of large container, then vegetables. Combine mayonnaise and sugar; spread over top of vegetables. Sprinkle with bacon bits and cheese. Mix just before serving.
Soften oleo and mix with sugar. Spoon butter/sugar mixture into 12 muffin cups, placing about 2 teaspoons in each. Top with chopped nuts. Sprinkle cinnamon on top. Mix baking mix and milk to form soft dough; beat vigorously 20 strokes. Spoon onto mixture in cups. Bake 10 minutes. Immediately invert pan on heatproof serving plate. Leave pan over rolls a few minutes.
In a soup pot, combine the chicken broth, half and half, potato flakes, 3 1/2 c. cheese and the pepper; mix well. Bring to a boil over medium-high heat and cook for 2-3 minutes or until thickened, stirring constantly.
Crush mint leaves and sugar in a 12-ounce glass. Fill with cracked ice and bourbon. Stir until glass frosts. Decorate with a sprig of mint. Very old recipe.
Brown beef in saucepan; drain. Add taco mix and 1 cup water, stir and simmer 20 minutes. Cover the bottom of 13 x 9-inch dish with crushed Doritos. Layer on top of Doritos the chopped peppers, tomatoes, onions, beef and cheeses. Sprinkle top with crushed Doritos. Bake at 350° for 25 to 30 minutes. Serve with taco sauce.
Grate bologna and cheese in large bowl. Mix relish and mayonnaise into bologna and cheese. Use enough mayonnaise to make the salad creamy. Cover and let refrigerate.
Preheat oven to 400°. Spray large flat pan 3 times with Pam. Cut red potatoes into wedges (approximately 4 wedges each), leaving skins on. Combine mustard, paprika, chili powder and garlic powder in large bowl. Add potato wedges, tossing to coat evenly. Put wedges on pan, skin side down. Bake 45 to 60 minutes, until potatoes are fork-tender. Serves 4. Per serving: 122 calories, 2 g. fat.
Mix together in large bowl. Pour into unbaked crust and bake for 1 hour at 325°.
Mix sugar, flour and cocoa very well. Add egg yolks and milk. Cook 4 minutes in the microwave on Medium-high. Stop and stir with a wire whisk. Add butter and vanilla flavoring. Cook 4 more minutes. Add mixture to a cool, baked pie crust. Let pie set 2 to 3 hours before serving. Cool Whip is optional.
Mix all ingredients together. Place in lightly greased 2-quart casserole. Bake at 350° for 40 to 45 minutes. Should be lightly browned on top.
Mix all ingredients together. Pour into buttered dish. Bake at 350° for 25 minutes.
Fix jello as usual in a ring mold. Let cool in refrigerator until thick a little then add the gummy worms. Refrigerate until set.
Mix the soup, mayonnaise, egg, cheese and onion and add this to the drained broccoli. Top with Ritz cracker crumbs (or bread crumbs). Bake at 350° for 30 minutes.
Brown ground beef. Season to your desire. Slice cabbage and onion while browning beef. Drain off grease. Add cabbage and onion; season again. Cook until vegetables are tender.
Mix cake mix, butter and 1 egg together. Press into 9 x 13-inch pan. Sprinkle with coconut. Mix 3 eggs, sugar and cream cheese until smooth. Pour over coconut. Bake at 325° for 45 minutes. Let cool before cutting.
Mix all together, except 1 cup grated cheese. Butter 9 x 13-inch pan. Pour in mixture and cover with cheese. Bake at 350° for 20 minutes.
Sift together first 4 ingredients; beat in eggs and fruit cocktail. Pour into lightly greased and floured 9 x 13-inch pan. Mix brown sugar and walnuts together and sprinkle over batter. Bake at 325° for 40 minutes. Spread icing on cake while hot.
Brush cut side of bread with dressing; top with cheese and basil. Broil 3 to 4 minutes or until cheese begins to melt. Cut into 2-inch slices. Yields 16 servings.
Combine rice, 1 1/2 cups milk, sugar and salt in heavy saucepan. Cook over medium heat, stirring occasionally, until thick and creamy, 15 to 20 minutes. Blend remaining 1/2 cup of milk and egg. Stir into rice mixture. Add raisins. Cook 2 minutes longer. Add margarine and vanilla. Spoon into serving dishes. Sprinkle with nutmeg or cinnamon, if desired.
Place in pan in order listed. Cover with pecans. Bake about 30 minutes at 350°.
In cup mix first 5 ingredients; pour over chicken. Cover; let stand at room temperature no longer than 30 minutes, turning once. Broil 10 minutes or until thoroughly cooked, turning once. Makes 4 servings.
Preheat oven to 350°. Grease cookie sheets. Finely grind oats in processor. Add flour, baking powder, baking soda and salt. Blend well. With electric mixer, beat together butter, sugars, eggs and vanilla. Mix in dry ingredients. Fold in pecans, semi-sweet chocolate and milk chocolate. Form dough into 1 1/4-inch balls. Space 2 inches apart. Bake for 10 minutes.
Crust Preparation: Crush the Ritz crackers. Add margarine and sugar. Retain 1/2 cup of crumbs for topping. Use rest to line the bottom and sides of a bowl or cake pan.
Put into pan and cook until tender, then taste. Add salt, pepper and any other seasonings as desired. Put in oven at 500° to allow some of the juice to disappear, then jar.
Combine flour and sugar and cut in butter. Add nuts. Press into lightly greased 9 x 13-inch pan. Bake in a 350° oven for 25 minutes. Cool. Drain pineapple; reserve 1 tablespoon juice. Combine tablespoon juice, cream cheese and powdered sugar. Beat until fluffy. Fold in crushed pineapple and fruit cocktail and spread over crust. Set overnight. Mmmm Good!
Brown hamburger and onion; drain. Add the rest of the ingredients. Mix and put into a baking dish. Bake 1 1/2 hours at 350°. Stir occasionally. During the last 15 minutes, sprinkle the top with Chinese noodles.
In a bowl, combine lemon juice, ginger, garlic, salt and pepper. Place chicken in marinade; turn to coat. Cover and marinate; refrigerate for at least 1 hour. Prepare grill or preheat oven for broiling. Remove chicken from marinade; place in broiling pan. Rub with oil; sprinkle with curry powder and cayenne. Grill or broil 6 to 8 inches from heat source until meat is cooked through (8 to 10 minutes per side).
Cook macaroni and drain. Add margarine. Mix eggs and milk; beat slightly and combine all ingredients. Bake at 350° for 30 minutes.
Brown chicken in margarine in large skillet over medium-high heat. Move chicken to side of skillet. Sprinkle with salt and pepper. Top each piece with orange slice.
Mix all ingredients. Store in container with tight lid. Use 1/4 cup for each cup of boiling water.
In medium bowl, stir together all ingredients. Cover and refrigerate at least 2 hours. Serve with fresh fruit. Makes 1 3/4 cups dip.
Drain potatoes. Use glass dish (Pam). Add potatoes; sprinkle with butter, Parmesan cheese, Romano cheese and seasoned salt. Sprinkle until coated. Broil until golden brown.
Mash squash; add onion, salt, sugar, pepper, margarine and soup. Mix well. Pour half squash mixture into greased baking dish. Put half crackers over this and half the cheese. Finish with squash mixture and crackers and top with cheese. Bake for 30 minutes at 350°.
In a mixing bowl, combine flour and sugar. Cut in butter until crumbly. Set aside 3/4 cup for topping. Add the baking powder, milk and egg yolks to remaining mixture; mix well. Beat egg whites until soft peaks form; fold into batter. Pour into a greased 13 x 9 x 2-inch baking dish. Sprinkle with blueberries and reserved crumb mixture. Bake at 350° for 30 to 35 minutes or until golden brown and a toothpick inserted near the center comes out clean. Yield: 15 to 18 servings.
Drain juice off pineapple; mix all ingredients together. Can add cottage cheese if you want it.
Mix all ingredients except chips and cheese. Spray pan with Pam. Line with chips. Dip 1/2 mixture over chips. Layer chips again and add remaining mix. Bake at 400° until hot through and through. Add grated cheese and serve.
Preheat oven to 375°. Butter a small baking dish. Trim off any tough stalks and bottom from fennel. Add trimmed fennel and lemon juice to boiling salted water. Cook 10 minutes; drain. Place boiled fennel in buttered dish; add hot stock. In a small bowl, combine bread crumbs, cheese, lemon peel, salt and pepper. Sprinkle over boiled fennel. Bake in preheated oven 30 to 35 minutes or until fennel is tender and topping is golden brown. Makes 2 servings.
Cream together margarine, egg and sweetener. Add remaining ingredients and mix well. Drop by teaspoon onto greased cookie sheet. Bake at 350° for 15 minutes.
In a Dutch oven, cook ground beef in water. Add onions and potatoes. In a separate saucepan, heat soup and milk together. When potatoes are tender, add soup mixture. Season to taste. Simmer for 30 minutes. Makes 6 to 8 servings.
Beat slightly with a rotary egg beater the eggs; then beat in sugar, salt and milk. Sprinkle nutmeg on top of pie. Bake 40 minutes at 450° for first 15 minutes. Lower oven to 350° and finish baking for remaining time.
Preheat oven to 325°. Melt butter; add nuts, coconut, flour and brown sugar. Mix well. Spread out on cookie sheet and bake 15 or more minutes, until golden brown. Remove from oven and let cool.
Mix well. Make meat balls and put in casserole dish. Saute in bacon fat the pepper and onion. Add tomato soup and water. Pour over meat balls. Bake in moderate oven at 350° for 1 hour.
Grease 10-inch pie plate. Place chopped ham in bottom of pie plate. Add shredded Swiss cheese on top of ham and chopped onion. In blender, add milk, eggs and Bisquick. Blend thoroughly. Pour over mixture and bake at 400° for 30 to 40 minutes or until toothpick comes out clean.
Drain salmon in small bowl. To juice, add baking powder and set aside. Mix salmon, egg and onion until sticky. Stir in flour. Add juice and baking powder. Mix, make out patties and fry until golden brown.
Heat tomato soup in a pan. Stir in and dissolve Jell-O in hot tomato soup. Add water. Stir in lemon juice. Pour into dish and congeal.
In a large bowl, combine rhubarb and sugar. Allow to stand overnight. Transfer to a large saucepan and bring to a boil. Reduce heat and simmer for 10 minutes.
Mix all ingredients and pour into unbaked pie shells. Bake at 350° for 25 minutes.
Melt chips over hot water in a double boiler, then stir in peanut butter. Mix in noodles and marshmallows in a large bowl. Add butterscotch mixture and mix thoroughly. Drop by heaping teaspoonfuls onto waxed paper, chill until sets.
Mix together all ingredients and spread on 1/2 buns; broil 5 minutes or until golden brown (doesn't take long!). Sprinkle with Mozzarella cheese and return to oven until cheese is melted.
In a large saucepan, cook potatoes and onion in water until tender. Remove from heat. Add cream cheese until melted. Add rest of ingredients and serve hot.
Mix mayonnaise, Parmesan and sugar together. Put all ingredients together and refrigerate for 1 hour in advance.
Stew and pull meat from chickens or use enough parts to equal 2 whole chickens. May select parts to taste, but remember, too much white meat will make your salad dry. Cut up by hand into fine bits. Cut up celery, pickles and hard-boiled eggs. Mix together with mayonnaise (may use fat-free). Season to taste. Keep refrigerated.
Season chicken lightly with salt and pepper. Wrap each piece with a strip of bacon. Blend soup and sour cream. Line up chicken in a large shallow, lightly buttered baking dish or pan, putting 2 or 3 slices of dried beef under each piece of chicken. Pour sour cream mixture over it. Bake, uncovered, at 300° for 2 to 2 1/2 hours.
Beat eggs, sugar and oil. Add dry ingredients. Mix well. Put in greased and floured 9 x 15 x 3-inch pan in cold oven at 300°. Bake 1 1/2 to 2 hours.
Heat oven to 350°. Grease 8 x 12-inch pan. Mix all ingredients. Pour into pan. Bake until golden brown, 25 to 30 minutes. Cut into squares. Serve warm. May freeze after baking.
Put yeast in 1/4 cup warm water; let set awhile. Add other 2 3/4 cups warm water or water from cooked potatoes. Mix all ingredients well, then add the flour; knead. Put in greased bowl and let set until it doubles in size. Put on floured board and knead. Put in muffin pan (greased) and let rise again. Bake at 350° until golden brown. After cooked, take them out of oven and butter the tops.
Add 7-Up until bowl is filled, may take only 6 to 7 bottles.
Melt butter in an 8 x 8-inch casserole dish. Mix dry ingredients. Add milk and beat to a smooth batter. Pour this into casserole. Pour in the fruit on top of the batter. Bake at 350° until batter, which rises to the top, is brown. This serves 6 people.
Boil noodles in water. Brown beef and onion; add remaining ingredients. Put small amount of meat sauce on the bottom of the pan. Layer noodles, meat sauce, grated Cheddar cheese, grated Mozzarella cheese and Parmesan cheese. Sprinkle cheese on top. Bake at 350° for one hour.
Coat pork with mixture of flour, salt and pepper. Brown in oil in large skillet. Add celery, green pepper, onion, pineapple, catsup, mustard and Worcestershire sauce. Simmer, covered, 30 minutes. Serve over rice.
Heat oven to 375°. Brown beef with onion. Drain. Stir in sauce mix and tomato sauce. Heat until hot. Combine Mozzarella cheese and sour cream. Pour hot meat mixture into ungreased 13 x 9-inch baking dish. Spoon cheese mixture over meat. Separate crescent rolls into 2 rectangles. Place side by side over cheese mixture. Combine Parmesan cheese and margarine. Crumble evenly over dough. Bake for 18 to 25 minutes until deep golden brown. Cut into squares to serve.
Drain onions. Save juice. Cut pepper into small pieces. Pare, slice and cook carrots.
Brown pork chops on both sides. Place in shallow dish. Place a mound of stuffing on each pork chop. Blend soup and water; pour over chops. Bake at 350° for 1 hour.
Combine margarine and graham cracker crumbs. Pat into a 9 x 13-inch pan. Then layer over the crust: coconut, chocolate chips, butterscotch chips and crushed walnuts. Pour condensed milk over the top evenly and bake 30 minutes at 350°.
*Use any combination of the following chopped or shredded vegetables: carrots, cucumbers, green pepper, mushrooms, radishes, tomato or zucchini.
Combine chocolate pieces and peanut butter in large microwaveable dish. Microwave on High 1 1/2 minutes. Stir in vanilla. Pour chocolate over cereal, stirring until all the pieces are evenly coated. Pour cereal mixture into a plastic bag with powdered sugar. Shake and spread on wax paper to cool.
Mix milk and baking mix into soft dough in bowl. Roll into rectangle 1/8 to 1/4-inch thick on floured surface. Brush dough with margarine. Mix sugar and cinnamon. Sprinkle over dough. Roll as for jelly roll from long side. Slice dough 1-inch thick. Place cut side down in 9 or 10-inch baking pan. Bake at 425° for 15 minutes.
Mix first 3 ingredients together. Add pineapple juice, nuts and oranges. Chill.
Seed and chop chilies. Mix with remaining ingredients. Spread on bread slices. Freeze. Bake at 450° for 15 to 20 minutes.
Cut spareribs into serving size pieces. Place in baking dish. Combine remaining ingredients and pour over spareribs. Let marinate for one hour. Bake at 350° for 1 hour.
Brown hamburger. Add cheese and tomatoes; mix until smooth. Add beans, sour cream and burrito mix. Serve with tortilla chips.
Sift flour, sugar, baking powder, soda, salt and cinnamon. Stir in brown sugar. With a spoon, blend in margarine, egg and vanilla. Mix thoroughly after each addition. Mix in oats, raisins and pecans. Shape dough into 1-inch balls. Dip tops of balls in sugar. Place on ungreased baking sheet 3 inches apart. Bake at 375° for 10 to 12 minutes or until tops are brown. Makes 3 dozen.
Combine turkey and onions in Dutch oven. Brown. Drain fat. Add all other ingredients to the meat and onions. Stir to blend. Cover and simmer for 1 1/2 hours, stirring occasionally. Good by itself or over rice or baked potato.
Mix all the ingredients together in large container, adding all juices from fruit. Take 1 large box of strawberry Jell-O and prepare as directed on box. Pour over fruit. Chill and serve.
Sift flour, salt, soda and cocoa together and set aside. Blend shortening, sugar and eggs together at high speed. Gradually add milk alternately with dry ingredients. Add nuts and vanilla. Drop by teaspoonful onto greased cookie sheet and bake 8 or 9 minutes at 350°. Remove from oven and place 1/2 large marshmallow in center of each cookie. Return to oven and bake 2 to 3 minutes longer. Remove from sheet. Cool and ice. Makes 9 dozen cookies.
Combine pudding mix, sugar and milk. Beat slowly for 1 minute until blended. Fold in Cool Whip. Keep refrigerated.
Brown sausage in skillet and drain. Combine half and half, eggs and salt. Mix well. Layer bread, sausage and cheese in a 10 x 15-inch baking dish. Pour egg mixture over layers. Chill overnight, covered. Bake, uncovered, at 350° for 45 minutes or until golden brown. Serves 12.
Combine chicken or beef with all ingredients, except water. Cook covered over medium heat for 10 minutes. Remove lid and braise meat over medium-low heat, with a wooden spoon for another 10 minutes. The key is to braise the meat very well.
Cream butter and sugar until light and fluffy. Add egg and vanilla. Mix well. Sift together flour, soda and cream of tartar. Blend in. Cover with plastic or foil and chill. Roll out on lightly floured board or between two sheets of floured wax paper. Cut into fancy shapes with a cookie cutter. Place on lightly greased baking sheets. Sprinkle with plain or colored sugar. Bake in a 350° oven for about 8 minutes, or until very light brown.
Dissolve Jello in 9 cups of boiling water. Bring to boil 4 cups sugar and 4 cups of water; boil until dissolved. Add Jello mixture, lemon juice, and pineapple juice. Freeze in any kind of containers. Take out of the freezer 1 1/2 hours before serving. When ready to serve, put softened frozen mixture into punch bowl. Pour ginger ale over the mixture. Stir and serve. Makes a slush punch.