HumbleIntelligence/food-ner-1-Million huggingface dataset:
Line bottom of pie crust with bananas. Cover with ice cream. Freeze 2 hours or until firm. Remove from freezer. Top with fudge sauce. Sprinkle nuts on top. Top with whipped topping. Serves 8.
Saute onions, garlic (or powder) and ground beef; add 1 quart vegetable stock or water bouillon, lentils, rice, cumin, pepper and sugar. Cover and simmer 1 hour until rice and lentils are tender and liquid is absorbed. Add water if necessary. Stir in vinegar and salt. Serve with fried eggplant and yogurt or tossed salad and bread.
Dissolve lemon and lime Jell-O in 1 cup hot water for each. Dissolve raspberry Jell-O in 2 cups hot water.
Cook carrots in salted water until medium done. Rinse in cold water. Arrange layers in bowl of carrots, green pepper and onion. Combine all remaining ingredients in saucepan and bring to boil. Stir thoroughly until blended. Pour marinade over carrot mixture. Refrigerate until flavor is absorbed. Drain to serve.
Mix all together. Makes 1 big or 2 small pies. Refrigerate.
Brown hamburger in a 10-inch skillet; drain off grease, if necessary, leaving 2 tablespoons in skillet. Stir flour into hamburger. Add onion soup and 1 soup can water to hamburger. Cook on low heat for 10 minutes. Cut rolls in half. Butter and toast rolls. Spoon onion and hamburger mixture over toasted rolls. Makes 4 servings.
Mix all together and bake 3 hours at 325°. Do not peep. Microwave 1 1/2 hours around 50.
Place cream cheese in a 1-quart casserole. Microwave, uncovered, at High for 1 to 1 1/2 minutes, or until softened. Stir well. Stir in crabmeat, green onions, mayonnaise, sour cream and seasonings. Cover with heavy-duty plastic wrap; microwave at High for 2 to 3 minutes, or until thoroughly heated, stirring after 1 minute. Stir in pimiento and wine. Sprinkle with chopped fresh chives. Serve warm dip with assorted crackers. Yields 3 1/2 cups.
Combine water, butter, sugar and salt in a heavy pan; bring to a boil. Add flour all at once, then beat with a woden spoon over low heat for 1 minute or until mixture leaves sides of pan and does not separate. Remove from heat and continue beating about 2 minutes to cool. Add eggs, one at a time, beating at least 1 minute after each. Paste will be light in color and will hold stiff peaks when spoon is lifted. Bake in preheated oven at 400° for 30 minutes. Place ice cream in the center of each cream puff. Top with chocolate sauce.
Wash and seed peppers. Put half of the peppers and 3/4 cup vinegar in blender. Remove from blender and repeat with other half. Combine pepper, vinegar and sugar. Bring to a rolling boil; boil 5 full minutes. Add a few drops food coloring; remove from heat. Add Certo; bring back to boil and boil 1 full minute. Skim jelly well. Put into jars; cover with wax. Store in cool place.
Mix all ingredients together except oil. Then add oil. Pour out on floured board. Knead for 8 to 10 minutes. Pinch small amount off and roll into biscuit and flatten out. Drop into deep fryer. Cook until golden brown.
Mix all together well and put on greased cookie sheet. Bake at 350° for 20 to 25 minutes. Cool and frost cake.
Mix dry cake mix, butter, 1 egg and nuts. Pack and press in ungreased 9 x 13-inch pan. Mix 2 eggs, 1 box powdered sugar and cream cheese with mixture. Pour over cake mix. Bake at 350° for 35 to 40 minutes, until golden brown (do not overbake). Cool before slicing.
Mix all together, add more sugar to thicken or water to thin. Makes a lot. Cut in half for two-layer cake.
Brown meat (very brown). Add bell pepper and onion, chopped. Cook a little longer. Salt and pepper to taste. Add ketchup, brown sugar, Worcestershire sauce and mustard. Stir well. Bake all together in a 9 x 13 inch casserole dish (sprayed with Pam) at 300° for 1 hour.
Drain the can of cherries and add water to make 2 cups. Boil and add Jell-O. Stir until dissolved. Let cool. Add sour cream and whip until smooth. Carefully stir in cherries. Pour into mold and refrigerate overnight. Turn out onto a plate and decorate with fresh cherries if desired. Can have as a salad or a low-fat dessert.
Preheat oven to 325°. Sift dry ingredients together. Mix in cheese. Cut in butter and work in cream to make smooth dough. Chill at least 1 hour. Roll out dough 1/8 inch thick on lightly floured surface. Cut with canape cutters. Place on ungreased baking sheet; brush with egg yolk mixed with 1 tablespoon water. Sprinkle with coarse salt or sesame seeds. Bake for 12 minutes or until golden. Yields 24.
Cook lobster in boiling water 8 minutes. Rinse with cold water. Split and clean tails. Cut into 3/8 inch slices; set aside. Snap off tough ends of asparagus. Steam over boiling water 8 minutes; set aside. Melt margarine in small saucepan over low heat. Add flour; stir until smooth. Cook 1 minute, stirring constantly. Gradually add milk, mustard and honey. Cook over medium heat, stirring constantly until thickened and bubbly. Stir in chives. Arrange spears and lobster slices on individual plates. Spoon mustard sauce over and serve.
Preheat oven to 350°. Steam broccoli until separated. Beat eggs; add flour, cream, seasonings, baking powder and onion. Mix well. Add broccoli and cheese. Melt butter in 9 x 13-inch baking dish and pour in broccoli mixture. Bake 35 minutes. Allow mixture to set 6 to 8 minutes. Cut into bite-size servings.
Mix pudding mix with the milk according to package directions. Add condensed milk. Fold in whipped topping. Put a layer of vanilla wafers, then a layer of pudding, then a layer of bananas. Repeat. Top with vanilla wafers, if desired.
Make Egg Salad: In medium bowl, combine chopped eggs, green pepper, olives, mayonnaise, mustard and salt, mixing well.
In a bowl, stir milk into soup. Add chicken, half of the cheese and macaroni; mix well. Turn into 2-quart casserole.
Heat oven to 350°. Toss apples, brown sugar, nuts and cinnamon. Alternate layers of apples and yams in 9-inch square baking pan. Dot with butter. Bake at 350° for 35 or 45 minutes. Sprinkle marshmallows over yams and apples. Broil until lightly brown.
Diagonally slice frankfurter in 6 pieces. Combine remaining ingredients and franks. Cover and refrigerate for 4 hours. To serve, remove garlic clove, heat sauce and frankfurters.
Best over white or yellow cake prepared according to package and cooled (banana cake is too rich!). Spread bananas over cooled cake. Bring other ingredients to boil, just to thicken, then "ooze" cooked icing over bananas gently.
Cream butter and sugar. Beat in egg. Add flour, baking powder and cardamon. Work in almonds. Shape into long rolls about 2-inches in diameter. Chill. Using serrated knife, cut in slices 1/4-inch. Set on greased cookie sheet and bake at 350° for 10 to 15 minutes. Will keep a month in a sealed can.
Cut meat in 1/2-inch strips and brown in 2 tablespoons shortening. Place in casserole dish. (Do sausage and beef separately.) Chop or slice onion and quarter green peppers. Cook them 1 minute in shortening and place in casserole. Dissolve bouillon cubes in the boiling water. Quarter potatoes. Add all the remaining ingredients to the casserole dish and mix lightly. Cover and bake at 350° for 1 hour and 15 minutes or until beef and potatoes are tender.
Mix cheese, soup and sour cream. Mix 1/2 with cubed chicken; set aside other half. Spoon mixture into tortillas and roll up. Place in 9 x 13-inch baking dish; cover completely with remaining cream mixture. Bake at 325° for about 45 minutes (will not brown).
Cook milk and sugar together in a 3-quart saucepan until it reaches 236° or will form a soft ball when dropped into cold water. Add dates and continue to cook for 5 minutes. Remove from heat and stir in nuts, salt and vanilla. Let cool a few minutes and then beat until it thickens. Form into a roll by hand, about 1 1/2-inches in diameter. Wrap in a damp cloth or waxed paper. Chill and slice.
Sift regular flour, sugar, soda and salt 3 or 4 times. Stir in whole wheat flour. Cut margarine in until like fine crumbs. Beat eggs until frothy. Mix with buttermilk and add gradually to dry ingredients. Mix with fork until stiff dough is formed. Knead on floured board for 20 to 30 quick motions. Divide into 2 balls. Place well apart on greased cookie sheet. Cut an "X" about 1/2-inch deep in top of each. Bake at 400° for 45 to 50 minutes. Let stand about 30 minutes before serving for best flavor. Slice in thick slices.
Cook (boil) macaroni; drain. Add the butter; melt thoroughly. In casserole dish, layer macaroni and cheese. Beat eggs, milk, salt and pepper all together; pour mixture over macaroni and cheese. Sprinkle paprika over it. Put in oven for 45 minutes at 350°.
Combine the first six ingredients and pour into pie shells. Bake at 375° for 35 to 40 minutes.
Flour chicken breasts and brown in skillet with small amount of butter. When browned on both sides, layer chicken in casserole dish. Combine soup, sour cream, water chestnuts and mushrooms and pour over chicken. Sprinkle almonds over the top. Bake 1 hour in preheated 350° oven. The chicken breast casserole can be made the night before, refrigerated and then baked prior to serving. Serves 6.
Preheat oven to 350°. Grease and flour two 8 x 4-inch loaf pans. In large bowl, at medium speed, cream butter, sugar, eggs and orange peel until light and fluffy. Beat in mashed bananas.
Brown hamburger with onion in heavy skillet. Drain off fat. Add remaining ingredients and mix well. Put in casserole dish and bake at 350° for 30 minutes.
Brown meat and onions in butter. Mix all other ingredients except cheese. Cook and drain elbow macaroni. Save macaroni until last. Cook all ingredients including meat and onions in frying pan for about 1 hour. Mix elbow macaroni, meat mixture and cheese in a large serving dish. Arrange triangles of cheese on top.
Cook carrots and drain. Cool carrots. Mix all ingredients and pour over carrots. Marinate 12 hours.
Cook macaroni according to package omitting the salt. Drain and cool. Mix mayonnaise, sugar, vinegar and pepper together to make a dressing. Toss all ingredients together. Chill.
Combine meat, rice, onion, water, salt and pepper. Shape in 15 one-inch balls. Blend soup and chili powder. Stir in 1/2 cup water. Bring to boiling. Add meat balls; cover and simmer gently 1 hour, stirring a few times. Makes 5 servings.
Melt margarine. Add flour; stir until blended. Add onion, bell pepper and garlic and cook until tender. Add crawfish tails, fat and water. Cook 10 minutes, then cover. Cook another 15 minutes, stirring occasionally. Add salt, pepper, green onions and parsley. Cook on simmer until thickness desired.
Mix first 5 ingredients and put into 2 baked pie shells. Sprinkle coconut on top and garnish with maraschino cherries.
Cook sugar, milk, margarine and cocoa for 1 1/2 minutes after it reaches full boil. Then remove from heat and add oats, nuts, vanilla and peanut butter. Beat well until blended. Spoon out on tray or wax paper.
This is your favorite potato salad, only enriched by the chicken, sour cream and curry.
Dump into a 9 x 12-inch pan and spread the pineapple and pie filling. Top with dry cake mix and dot with oleo. Bake at 350° for 25 to 30 minutes.
Cream together butter and sugar. Add water and vanilla. Mix well. Add flour and pecans. Chill 3 or 4 hours. Shape into balls. Bake on ungreased cookie sheet at 325° for about 20 minutes. Cool slightly, then roll in powdered sugar.
Combine in bowl and mix well. Spoon into casserole. Bake at 375° for 20 minutes.
Saute green peppers and onion in butter. Mix peppers, onions, cream of chicken, tomatoes, and chicken together. In a 9x13 pan, alternate layers (2 times), 1) tortillas, 2) sauce mix, 3) cheese. Bake uncovered 45 minutes at 325°.
Combine first 4 ingredients in a large dutch oven; Cook over low heat, stirring constantly until sugar is dissolved. Cover and cook over medium heat 3-4 minutes to wash down sugar crystals from sides of pan. Uncover and bring to a boil. Cook to soft ball stage, stirring constantly. Stir in pecans, butter and vanilla. Remove from heat. Continue stirring until mixture begins to thicken. Working rapidly, drop by tablespoonfuls onto wax paper. Let stand until firm. Yield: 2 dozen.
Heat 1 tablespoon of oil in large skillet. Cook egg for 1 minute until set, but moist. Remove to plate and cut in 1-inch strips. In remaining tablespoon of oil, stir-fry green onions for 2 minutes. Add rice, chicken, peas, soy sauce and ginger. Stir-fry 3 to 4 minutes. Add egg. Cook 1 minute. Serves 6.
Heat oven to 350°. Mix sugar, butter, molasses, egg yolk and vanilla with spoon. Stir in flour and 1 cup chocolate morsels. Press dough in ungreased 13 x 9 x 2-inch pan. Bake until golden brown, 25 to 30 minutes.
Dissolve Jell-O with 1 cup boiling water. Add thawed strawberries, pineapple, nuts and bananas. Mix well. Pour half of the mixture into Jell-O mold. Freeze 15 minutes. Spread sour cream over it. Pour remaining mixture on top and chill.
Pound steak and cut into serving size pieces. In heavy skillet, brown steak in shortening. Pour off fat. Add remaining ingredients. Cover and simmer 1 1/2 hours or until done. Stir often. Makes 4 to 6 servings.
Combine cracker crumbs and melted margarine in small bowl. Reserve 1/4 cup of mixture for topping.
In large pot, combine beans and tomatoes. Fry bacon; add onions and garlic. Cook until well done. Add to beans. Add seasonings and water Simmer one hour, stirring occasionally. Add rice the last 1/2 hour.
Mix grated potato well with flour and salt. They may turn dark, but that's okay. Brown or cook meat and onion. Mix well.
Melt margarine, peanut butter and vanilla together. Add rest of ingredients and mix well. If too soft, add more powdered sugar. Roll into balls and dip in chocolate mixture which follows.
Mix together; let set 15 minutes. Roll into small balls and flatten with sugared glass bottom. Bake in a 350° oven for 8 to 10 minutes. Makes 2 dozen.
Combine oil and garlic in jar with tight-fitting lid. Refrigerate several hours or overnight. Remove garlic. Set aside.
In wok or large skillet, heat 2 tablespoons oil over medium-high heat. Add carrots, peppers and onions. Stir-fry 3 to 4 minutes. Remove. Add 1 tablespoon corn oil to skillet or wok. Stir in chicken and fry until chicken turns white. Return vegetables to skillet. Stir in stir-fry sauce mix. Stirring constantly, bring to boil over medium heat and boil 1 minute. Serve over boiled rice. Serves 4.
Sift together flour, salt and spices. Cream butter and sweetener.	Stir soda into applesauce; add egg. Combine with creamed mixture. Gradually add sifted ingredients, blending together well. Stir in nuts and raisins. Drop by teaspoons on lightly greased cookie sheet. Bake at 375° for 15 minutes or until browned lightly.
Bake cake as directed on box. Bake in 9 x 2 x 13-inch pan. Bring sugar and cream to a boil and boil for a few minutes. Remove from heat; stir in marshmallows until melted. Stir in coconut. Make holes in cake. Pour over cake while hot. Enjoy!
Melt butter in 13 x 9-inch glass pan. Beat eggs well. Add flour, milk, salt and baking powder. Mix. Add cheese and finely chopped onion. Squeeze all water out of spinach and add. Bake at 350° for 35 minutes. Wait until completely cooled to cut.
Mix all ingredients with mixer. Shape into ball. Chill overnight. If you wish to make a small cheese ball, use only 2 packages of cream cheese.
Clean salmon of any bones and skin. Flake in a bowl. Add all other ingredients. Mix together well. Pack into Pam-sprayed loaf pan. Bake in 350° oven for 30 to 35 minutes. Serve with cream sauce, salad and garlic bread. Healthy and great.
Season meat with salt, garlic salt and paprika. Place onions in bottom of roasting pan; place meat on top. Make sauce of remaining ingredients; pour over roast. Let stand about 1 hour or do day before to marinate. Roast at 350°, covered, for about 3 hours, basting time to time. Uncover the last 15 minutes to brown.
Boil sweet potatoes until tender. Slip off the peelings and slice lengthwise in 1/2-inch thick slices. Arrange in buttered bake dish. Sprinkle with brown sugar, salt and cinnamon and dot with butter. Add water and bake at 350° for 25 minutes.
Melt chocolate bits in saucepan. Stir in marshmallows and nuts. Spread in buttered 8 x 8-inch pan. Chill until firm. Cut into squares. Enjoy.
Mix the first 3 ingredients. Spread on tortillas. Roll and wrap tightly. Chill 2 hours. Cut off roll ends. Cut rolls into 1-inch slices. Makes 3 dozen.
Preheat oven to 350°. Grease a 2-quart round glass baking dish.
Preheat oven to 425°. Under cold running water, scrub potatoes. Cut lengthwise into wedges. In a plastic bag, mix Parmesan cheese with paprika. Then add potato slices, a few at a time, into the bag. Toss to coat potato wedges. Spray a cookie sheet with nonstick spray and place wedges in a single layer. Bake 25 to 30 minutes or until crisp.
Combine first three ingredients in saucepan. Bring to a boil. Add butter and cook, stirring occasionally until 238° (soft ball stage). Remove from heat. Add extract and nuts. Beat until candy begins to thicken. Turn into buttered 9 x 9-inch pan. Cut into squares. Makes 24 squares.
Combine all ingredients in a small bowl. Store in a covered container. Sprinkle on any poultry to taste. Makes 4 teaspoons.
Preheat oven to 350°. In a greased 13 x 9-inch baking dish combine the pasta and 2/3 cup shredded cheese. In medium bowl combine soup, sour cream, chili powder, garlic powder, corn, green onions and turkey. Spread evenly over pasta mixture. Bake for 30 minutes. Top with remaining cheese and bake 5 minutes more.
Blend strawberries in blender. Combine jello and water. Add strawberries, jello mixture and Sweet 'N Low to Cool Whip. Pour into graham cracker crust and chill.
Drain and cut crabmeat into chunks. Dice half the bread into bottom of large buttered casserole. Combine crab, mayonnaise, celery, green pepper, onion and salt. Spread over diced bread. Dice remaining bread and place over crab mixture. Mix eggs and milk together and pour over bread. Cover and refrigerate overnight. Bake at 325° for 15 minutes. Remove and spoon mushroom soup over top. Sprinkle with cheese and bake for 1 hour longer. Yields 8 servings.
Combine potatoes, onion and Italian dressing; toss gently. Cover and chill for 1 hour. Combine mayonnaise, mustard and salt. Pour over potato mixture and toss gently. Add celery, eggs and relish and toss gently. Chill.
Bring sugar and syrup to a good boil, then add top three ingredients. Stir well, then drop on wax paper.
Preheat oven to 400°. Sprinkle salt on zucchini and let stand for 30 minutes. Rinse, drain and set aside. Saute onion and butter. Add zucchini and flour. Cook 1 minute. Beat eggs and milk. Add cheese, seasonings and zucchini mixture. Pour in shell. Place in oven and reduce heat to 350°. Bake 1 hour. Let stand 15 minutes. Serve with tossed salad. Yum!
Cook hamburger 4 minutes in microwave. Stir once; drain and add other ingredients. Return to microwave; cook 10 minutes.
In large skillet, fry hash browns according to package directions; remove and set aside. In large bowl, beat eggs; add onion and green pepper. Pour into same skillet; cook and stir until eggs are set. Remove from heat. Add hash browns and sausage; mix gently. Place about 3/4 cup of filling on each tortilla and top with about 1/4 cup cheese. Roll up and place on a greased baking sheet. Bake at 350° for 15 to 20 minutes or until heated through. Serve with salsa if desired. Yield: 12 servings.
Mix mayonnaise, mustard and seasonings in large bowl. Add remaining ingredients. Mix lightly; refrigerate. Makes 6 servings. Use Kraft real mayonnaise.
Combine beef, potato, egg and onion in large bowl and mix well. Season with salt and pepper. Form into small meatballs. Blend remaining ingredients in large saucepan over medium heat. Add meatballs to saucepan. Cover and simmer about 30 minutes, stirring occasionally. Transfer meatballs to chafing dish or fondue pot. Skim excess fat from sauce and pour sauce over meatballs. Serve warm.
Soften butter (not to a liquid form though). Mix butter and sugar (to a very smooth texture). Add flour very slowly (this is the secret). Drop on cookie sheets with teaspoon. Bake at 250° for 15 minutes on top rack, then 15 minutes on bottom rack. Allow cookies to cool completely. Sugar cookies with 10x in a baggie.
Brown meat. Add all other ingredients. Simmer on low for 30 minutes. Spoon over hamburger buns. Delicious.
Brown, crumble and drain sausage. Add onion, green pepper, and celery; set aside. Bring water to a boil. Add soup mix and rice to boiling water and boil for 7 minutes. Add sausage and vegetable mix to soup and rice. Pour into a buttered casserole dish. Add sliced almonds on top. Bake at 350° for 1 hour.
Drain pineapple. Fold Snickers chunks, diced apples and pineapple into Cool Whip in a large mixing bowl. Serve immediately.
Large beets wash, leaving 2 inch tops and the root tip. Put in large kettle, cover with water and boil until tender. Remove from stove and drain off hot water then cover with cold water. The skins will slip right off. Remove the root tips and tops. Cut into quarters ready for grinding. In another container, mix sugar, water, vinegar, salt, cloves and cinnamon. Stir and boil for one minute. Add the ground beets and bring to boil and simmer for 5 minutes more. Seal in hot sterilized canning jars and serve as you would pickled beets.
Cream Crisco and dry ingredients. Gradually add liquid alternately with sugar so icing will be creamy.
Combine all ingredients; stir well. Freeze overnight, or until firm. Remove from freezer 1 1/2 to 2 hours before serving. (Mixture should be slushy.) Makes 3 quarts.
In a large skillet, cook bacon and onion over medium heat until bacon is crisp and onion is tender. Meanwhile, place beans in a large saucepan and cover with water. Bring to a boil. Cook, uncovered for 8-10 minutes or until crisp-tender, drain well. Add to bacon mixture. Sprinkle with salt and pepper, toss to coat. Serve immediately.
Saute onions with oil and garlic. Brown beef and drain. Add Rotel, Ragu, broth and frozen vegetables. Bring to simmer and add sugar and season with salt & pepper to taste. Simmer 30 min. or longer if desired. Can add little water to thin.
Stir together ingredients, cover and refrigerate for 2 hours. Stir before serving.
Combine all ingredients. Mix thoroughly. Roll into small balls (size of marbles). Place on ungreased cookie sheet and flatten with a fork. Bake at 325° about 18 minutes.
Pour boiling water over rolled oats. Add shortening; cool; add molasses and salt. Dissolve yeast in lukewarm water and add to oatmeal mixture. Add flour, wheat germ, beating gradually. Turn onto floured board and knead until smooth looking. Turn into a greased bowl, cover, leave in a warm place 1 hour or until doubled in bulk. Shape into 4 loaves; place in greased bread pans. Cover and let rise until doubled in bulk. Bake in moderate oven (350°) for about 50 minutes or until well browned. Yields 4 loaves.
Whisk together pudding mix and milk in a large bowl until thickened. Whisk in sour cream; fold in 4 1/2 ounces whipped topping. Layer half of vanilla wafers, sliced bananas and pudding mixture in a 4-quart bowl. Repeat layers. Top with remaining whipped topping. Cover and chill.
Stir together 1 slightly beaten egg, pumpkin, 1/3 cup sugar and pie spice. Spread over bottom of pie shell. Combine 2 beaten eggs, corn syrup, 1/2 cup sugar, butter and vanilla. Stir in nuts. Spoon over pumpkin mixture. Bake in moderate 350° oven for 50 minutes or until filling is set. Makes one 9-inch pie.
Beat cream cheese. Add condensed milk, lemon juice and vanilla. Beat until smooth and thickened. Pour in crust and chill. Chill at least 4 hours to set. When set, decorate with pie filling. Cherry pie filling is good also.