HumbleIntelligence/food-ner-1-Million huggingface dataset:
Roll out biscuits and fill with pie filling. Boil the sugar, 7-Up, cinnamon and butter until it melts. Grease pan. Pour over pie. Bake at 350° for 30 minutes. Good with vanilla ice cream.
Mix together and cook at 325° for 4 hours in casserole dish. Stir every hour. Serve over rice or noodles.
Fry the rice with oil at medium temperature until it is brown. Add onions until soft. Add tomato sauce. Stir it up. Add boiling water, salt and garlic powder for flavor. Cook at low temperature for about 40 minutes until the rice is soft.
Mix softened cream cheese and butter. Add Feta cheese, crumbled. Add finely chopped black olives and green onion.
Mix cracker crumbs and oleo together and press into a 9 x 13-inch pan. Beat egg whites, adding sugar. Spread over crumbs and bake 10 minutes at 400°. Spread lemon pie filling over top. Top with Cool Whip. Add nuts, if desired. Chill 4 to 5 hours. (Can use chocolate or any other pudding.)
Mix persimmon pulp, egg and milk. Mix sugar, salt and cornstarch and add to first mixture. Line 9-inch pie pan with pastry and pour in filling. Bake at 450° for 10 minutes. Then reduce temperature to 350° and bake 50 to 60 minutes longer. Yields one 9-inch pie.
Sweet fruit juices with sugar to taste. Combine all the ingredients. Pour into a punch bowl. Let stand 10 minutes with a large piece of ice. Serves 20.
Cook broccoli until tender. Drain and arrange stalks in greased 13 x 9-inch baking dish. Layer chicken on top.
Halve zucchini. Scoop out centers, leaving 1/4-inch shell; place in shallow baking dish. Coarsely chop zucchini centers; mix with next 8 ingredients. Spoon into shells. Top with sauce and cheese (if desired). Bake in 350° oven for 30 minutes. Serves 4. Each serving = 3 protein (4 if you use cheese), 1 fat, free vegetables and optional calories for sauce.
Mix in bowl the corn and green pepper together. In another bowl, beat eggs until thick. Mix with corn and pepper. In separate bowl, mix flour, sugar, salt and pepper. Stir in milk; mix well. Add to corn mixture. Mix well. Pour into prepared ovenproof bowl and dot with butter. Bake in 325° oven for 1 hour and 20 minutes.
Mix ingredients thoroughly. Form into patties and place on grill pan. Bake at 425° until done. Serve on a bun with cheese, lettuce, tomato, pickle, onion, etc.
Mix well with oil of sympathy. Flavor with a bright fireside and a loving kiss. Bake well all your life.
In small deep mixing bowl, beat eggs slightly. Add flour, milk, melted margarine and salt. Beat just until blended: do not overbeat. Pour batter into 8 to 12 well greased muffin cups. Bake in moderate oven (375°) for 50 minutes or until puffed up and golden brown. Makes 8 to 12 popovers. Cool slightly. Cut open and serve with butter or margarine.
Prepare noodles according to directions. Drain water. In saucepan mix soup, sour cream and flavor pack that came with noodles. Place noodles on plate with beef or chicken and pour sauce over both.
Brown ground beef and onion; drain off fat. Stir in the tomato sauce, parsley, oregano, basil, pepper and 1/4 teaspoon salt. Simmer, uncovered, for 10 minutes, stirring occasionally.
Sift flour, salt and baking powder; mix with 1 cup sugar. Slowly stir in milk to make batter. Melt butter in 8 x 8 x 2-inch baking pan. Pour batter over melted butter; do not stir! Mix the peaches and 1 cup sugar thoroughly and carefully spoon them over the batter. Bake for 1 hour at 350°. Serve hot or cold with ice cream if desired. Serves 6.
Roll the dough as flat as possible. Slice into strips. Heat the broth to boiling. Tear each strip of dough into several pieces, dropping them into the boiling broth. Reduce heat to a simmer. Cover and allow to cook for about 6 minutes. Remove cover. Add chicken, black pepper, milk, and margarine. Continue to cook until slightly thickened. Makes 6 servings with less than 2 grams of fat per serving.
Cut potatoes in half lengthwise. Scoop out potatoes, leaving 1/8-inch shell. Add sour cream and butter to potato mixture; mash well. Stir in bacon and 2 tablespoons chives. Add Mozzarella cheese; mix well. Fill shells with mixture. Sprinkle with Swiss cheese. Bake at 350° for 25 minutes. Top with remaining chives. Serves 12.
Brown pork chops in skillet. Place in a 9 x 13-inch baking dish. Mix remaining ingredients and pour over chops. Bake at 350° for 1 1/4 hours.
Mix and beat first 3 ingredients until fluffy. Fold in nuts, marshmallows and coconut. Chill 1 hour.
Combine sugar, flour, salt and margarine. Add lemon juice and lemon peel. Stir in egg yolks and milk. Fold in egg whites. Pour into greased 1 1/2-quart shallow casserole. Put casserole in pan with 1 inch water surrounding it. Bakes at 325° for 1 hour.
Gradually stir milk into blended eggs, sugar, vanilla and salt. Add 1/2 cup milk before putting in oven. Bake at 400° for 25 to 30 minutes.
In large skillet, brown chops in oil on both sides; remove from pan. In skillet, add remaining ingredients except orange segments and green pepper; cook and stir until slightly thickened. Add pork chops; cover and simmer 20 minutes or until tender. Add orange segments and green pepper; heat through. Garnish as desired. Refrigerate leftovers. Makes 4 servings.
Cook all chicken parts (keep broth). Cook spaghetti. Mix in large bowl mushroom soup, milk, chicken broth, onion and green pepper (red pepper if you want) and Velveeta cheese (cut up in small squares). Add a little pepper and salt. Mix all together; pour in long greased pan. Bake at 350° for 30 minutes or until cheese is melted and a little brown on top.
Cream butter and shortening. Gradually add sugar; beat well. Add egg yolks; beat well. Combine buttermilk and soda; stir well. Add flour to creamed mixture alternately with buttermilk. Stir in vanilla. Add the walnuts. Beat egg whites with cream of tartar until stiff peaks form. Fold in batter. Pour into 3 greased and floured pans. Bake at 350° for 30 minutes. Cool 10 minutes in pans before removing.
Mix in order given until creamy. Shape into crescents or ovals and bake at 350° for 8 minutes. Do not brown. Roll in 10x sugar when cool.
Place in blender on medium speed for 1 minute. Pour enough marinade to just cover the meat into a Ziploc baggie. Turn meat over several times. Let marinate from 6 hours to 48. Cook steak on grill. Store the unused portion of marinade in the refrigerator. Keeps well.
Chop fruits. Crush crackers and wafers. Mix together, adding orange juice. Work with hands until thoroughly mixed. Put in pan, pressing firmly. Let stand several weeks. Makes a large cake.
Simmer the first 7 ingredients together until broccoli is cooked. In another pan, melt the margarine. Add the flour; stir in the milk. Bring to a slow boil, then add to broccoli mixture.
Mix all ingredients well and bake at 350° for 25 to 30 minutes. Serves 6 to 8.
Beat sugars and eggs together. Add pumpkin, oil and soda with water and stir. Add rest of ingredients and stir. Pour into a greased bread pan. Bake at 350° for 1 hour. Makes 1 large loaf.
Combine flour, oats, brown sugar and oleo in bowl. Mix well. Reserve 1/2 cup crumbs. Spread remaining in 9 x 13-inch pan. Bake at 350° for 10 minutes. Pour milk over this. Sprinkle with chocolate chips and nuts. Top with reserved crumbs.
Grease and flour 2 pans. Cream sugar, shortening and eggs. Add flour (sifted). Add milk and vanilla. Cook at 375° or 400° for about 20 to 30 minutes, or until golden brown. Can use any frosting with layers.
In square baking dish, place 4 bread slices, 2 cheese slices, thawed spinach, pizza sauce, 2 cheese slices and 4 more bread slices. Combine eggs, milk and salt and pour over top. Sprinkle with paprika. Bake 40 to 45 minutes at 350°.
Mix with spatula (do not use mixer) the Eagle Brand milk and Cool Whip. Fold in pineapple, strawberries and pecans. Chill.
Cook macaroni according to directions on the package. Mix the chicken and Italian dressing with hot macaroni; cool. Blend mayonnaise, lemon juice and mustard. Stir in chopped onion, olive, cucumbers, celery and pepper. Add to the macaroni mixture. Salt to taste. Mix well. Chill at least 2 hours to blend flavors. Serve on lettuce leaf. Sometimes I add some black or green seedless grapes and a small can of drained pineapple chunks to this recipe for color and a delightfully different taste.
In large pan brown sausage and drain. Combine all but milk and butter. Simmer until tender, then add milk and butter. Simmer until hot and serve.
Crush 1/2 Oreo cookies and line bottom of pan. Mix cream cheese, butter, Cool Whip and sugar in bowl. In separate bowls mix pudding, vanilla and milk. Blend both mixtures together and pour on top of crumbled cookies in pan. (Use as a gag cake; put in flowerpot and add artificial flowers.)
Wrap chicken in foil and bake in oven at 350° for 1 hour. Bone chicken and break into pieces. Mix Soups, chili con carne, green chili salsa, milk, onion and olives.	Grease casserole. Put layers of tortillas, chicken, sauce and cheese, about 2 or 3 layers. Bake at 350°, uncovered, for 1 hour. Serves 10 to 12. May be made the day before.
On salad plate, arrange lettuce, chicken, apples and grapes. Drizzle dressing over salad. Garnish with nuts.
Stew chicken, then use broth to cook 1 package rice. Toast almonds in butter and salt under broiler in oven. Mix remaining ingredients along with chicken and rice. Place in 13 x 9-inch casserole dish. Top with slivered almonds. (Almonds can be mixed in casserole if desired.) If not moist enough before baking, pour chicken broth over casserole. This can be frozen, thawed well, then baked uncovered for 30 minutes at 350°. Serves 10.
Cream the butter, gradually adding sugar and beat until light and fluffy. Add eggs, one at a time, beating well after each addition. Sift together the flour, baking powder and salt. Repeat sifting and add to creamed mixture alternately with milk, beginning and ending with flour. Mix just until blended. Gently stir in pecans and vanilla. Spoon batter into greased loaf pan. Bake at 350° for 1 hour or until cake tests done. Cool in pan 10 minutes. Remove from pan and cool completely on a wire rack.
Whisk together in a saucepan the first 4 ingredients. Bring to the boil. Stir in sweetener. Serve hot.
Peel turnip thickly and dice. Cook until tender in boiling water, drain, return to saucepan. Add butter, seasonings, parsley and cream. Bring to boiling point and serve. Serves about 4.
Brown beef and drain. Add beans, tomatoes and soup. Layer Doritos and meat mixture and cheese, ending with cheese. Bake at 350° for 30 minutes. Serves 4 to 6.
Mix all except 1/2 cup cheese. Spoon into 1 1/2-quart casserole. Sprinkle with remaining cheese. Cover. Microwave on High 8 to 10 minutes. Serves 4 to 6.
Drain beets. Place in a medium bowl. Reserve juice in a saucepan. Add vinegar and remaining ingredients to beet juice. Bring juice mixture to a boil. Immediately remove from heat. Pour juice mixture over beets. Cover and chill. Drain beets before serving. Serve Vidalia sliced onion. Yield: 6 servings.
Soften cheese. Blend in ham. Refrigerate until firm. Shape into about 30 small balls or 1 big cheese ball. Roll in chopped nuts. Refrigerate. Serve on toothpick (if small balls).
Blend sugar, flour and salt to butter. Add lemon juice and rind, blending well. Mix egg yolks and milk. Combine with sugar and lemon mixture. Fold in egg whites and pour into buttered casserole (2-quart). Place in pan of almost boiling water and bake at 350° for approximately 45 minutes or until golden on top. Put Cool Whip on at serving time.
Mix flour, oatmeal, 1/2 cup brown sugar and 1/2 cup butter. Press into 9 x 13-inch pan. Bake at 350° for 20 minutes or until golden brown.
Stew dried fruit with sugar (may need to add sugar to taste if 1 cup isn't enough) until tender. Add spices and set aside to cool.
Mix all ingredients, except flour. Let stand 20 minutes, then add flour. Roll into balls the size of a hickory nut. Coat with sugar. Bake at 350° for 15 to 20 minutes. Cool and store in stone jar.
Combine sugar and water in saucepan. Bring to boil; simmer for 3 minutes. Stir in lemon peel, juice and rum; cool. Pour lemon-rum syrup over kiwi fruit and melon balls; chill to marinate.
Bring water to boil. Stir in Jell-O. Add crushed pineapple, mashed bananas and strawberries (juice and berries). Mix well. Pour into mold and chill until firm.
Prepare cake mix according to instructions. Bake two layers. Let cool overnight, then separate two layers into four layers.
Combine sugar and lemon juice with 4 cups water. Boil for 5 minutes or until sugar is completely dissolved. Remove from heat. Add remaining water and cool. Just before serving, add ice. Garnish with lemon slices and mint. Yield: 25 servings.
Cook spaghetti until tender; drain well. Rinse under cold water and drain. Put into bowl. Dice up cucumbers and tomatoes. Add to spaghetti and pour in Italian dressing; mix well. Chill and serve.
Line a strainer with a paper towel or coffee filter. Spoon in yogurt and allow to drain up to 6 hours (I find 1 to 2 hours is usually enough). Peel, seed and grate cucumber onto paper towels and allow to drain a few minutes. Combine all ingredients in a bowl and refrigerate at least 2 hours. Makes 2 cups.
Sift together flour, salt, soda and baking powder. Add grated rind, nuts, dates, cranberries and 1 cup sugar. Mix well. Blend eggs, buttermilk and oil together and add to first mixture and mix well. Bake in greased and floured tube pan for 1 hour at 350°. Cool in pan. Mix together orange juice and 1 cup sugar and pour over cake in pan. Cover pan with foil and let stand in refrigerator overnight. Remove from pan and serve.
Put broth on; add spinach and Parmesan cheese, enough to cover top of soup. Stir and cook with lid on. While this is cooking, make meat balls.
Mix in large bowl cornmeal, baking powder and salt. Add oil and milk and stir until well blended. Add onion, peppers, cheese and corn. Mix well. Pour mixture into 9 x 13 1/2-inch glass baking dish that has been sprayed with cooking spray. Bake at 350° until brown, approximately 30 minutes.
Mix corn and eggs together. Combine sugar, arrowroot, Season-All, dry mustard, onion and pepper. Stir into corn mixture. Add milk and butter; stir well.
Cook noodles according to package directions. Combine noodles, tuna, mayonnaise, celery, onion, green pepper, pimento and salt. Blend soup with milk, heat through and add cheese. Heat and stir until cheese melts. Add to noodle mixture. Turn into a 2 quart casserole dish. Bake uncovered at 425° for 20 minutes. Makes 6 servings.
Take each biscuit and cut with a donut cutter. Drop donuts and holes in hot cooking oil and deep fry until golden brown, about 2 or 3 minutes. Remove and lay on a paper towel to drain.
Grease 8 x 8-inch pan. Put half of mixture in pan and sprinkle with half of frosting; repeat. Pat with butter. Bake at 350° for 30 to 35 minutes.
Layer in casserole in order given. Bake at 350° for 25 minutes. Serves 8 to 10 generously.
Beat butter and sugar until well blended, approximately 6 to 8 minutes, until mixture turns pale yellow. Blend in chocolate and vanilla. Beat in 1 egg at a time (approximately 3 minutes for each egg) on medium speed. Fill pie shell and refrigerate.
Mix all ingredients together and bake at 350° for 30 to 40 minutes or until done. Add marshmallows and brown.
Preheat oven to 375°. Turn down television. Remove toys from countertop. Measure 2 cups of flour. Put flour, baking powder and salt into sifter. Vacuum mixture from flour, which Benjamin spilled. Get an egg. Answer phone. Grease pan. Answer door. Take 1/2-inch of salt from greased pan and look for Benjamin. Put mess in wastebasket. Wash dishes. Call the bakery and take an aspirin.
Cream sugar and butter together; beat until light and fluffy. Add eggs, one at a time and beat well after each. Add flour, one cup at a time. Beat in lemon extract and 7-Up by hand. Pour batter into a well-greased and floured large Bundt pan. Bake at 325° for 1 to 1 1/4 hours.
Mix together and spread in bottom of a 9 x 13-inch pan. Bake at 350° for 15 minutes.
Cook for 15 minutes. Will be very hot. Take from burner. Add 1 can medium size orange Jell-O. Put in sterilized jars and seal. Makes about 5 pints.
Combine frozen concentrates and water. Place sherbet and ice cream in bottom of punch bowl. Break in small pieces with large spoon. Add juices. Stir until sherbet and ice cream are partially melted. Makes 5 quarts.
Mix juices and water. Chill. Use some to make ice ring. Add chilled ginger ale just before serving. Pour into punch bowl. Gently drop in ice ring.
In a heavy saucepan, combine sugar, butter, corn syrup and salt. Bring to a boil over medium heat. Boil 5 minutes, stirring occasionally. Add baking soda and vanilla; mix well. Pour over popcorn, stirring well to cover. Place in a well-greased roasting pan. Bake at 200° for 1 hour, stirring every 15 minutes. Cool and break up.
Melt chocolate in microwave. Pour over other ingredients; mix until well coated. Pour out on cookie sheet. Break into bite size pieces. Store in airtight container.
Heat pineapple (with juice) to boiling. Add jello and stir until dissolved. Remove from heat and cool. Fold in buttermilk and Cool Whip. Pour into oblong Pyrex dish and chill. Serves 10. (27 optional calories, 1/2 fruit exchange.)
Cook spaghetti; drain. In separate pot cook carrots and broccoli. Drain about 1/2 of the water from pot. Stir into the spaghetti the carrots, broccoli and remaining water. Add Velveeta to liking. Serve hot.
Heat oil in a wok or large skillet. Add remaining ingredients; cook over high heat, stirring constantly, until cabbage is crisp-tender. Yields 8 servings.
Brown hamburger. Add salt, pepper and tomato sauce. Simmer, covered, for 15 minutes. Mix cream cheese and sour cream. First, put a layer of cooked noodles (about 1/2) in baking dish. Then add all of the sauce. Next, put the cheese mixture (cream cheese and sour cream) on top of the sauce. Add the rest of the noodles and then cover with Cheddar cheese. Bake at 350° for 20 to 25 minutes.
Remove skin and fat from chicken pieces. Mix flour, basil, oregano, paprika, marjoram and pepper. Coat chicken with flour mixture.
In a mixing bowl, cream butter and brown sugar. Beat in egg yolks and vanilla. Combine the flour, baking powder, salt and baking soda; gradually add to the creamed mixture until mixture resembles coarse crumbs (do not overmix).
Sprinkle tortillas with flour and cut into squares. Bring chicken broth to a boil and drop tortilla pieces into the broth and cook 17 minutes. Add chicken and evaporated milk. Heat thoroughly.
Combine sugar and cinnamon; set aside. Melt butter. Pull bread sticks apart. Cut pinwheels in half. Sprinkle 1/2 of pecans into Bundt cake pan. Dip bread stick pieces into the butter and then roll in cinnamon/sugar. Drop into pan. Top with remaining pecans. Mix caramel and syrup. Pour over top. Bake at 350° for 35 minutes. Remove from pan immediately.
Bring broccoli and water to boil in medium saucepan, separating broccoli with fork. Stir in Velveeta cheese, reduce heat to low. Cover and simmer 3 minutes. Stir in rice; cover. Remove from heat. Let stand 5 minutes. Stir before serving. Makes 6 servings.
Cook chicken until tender and debone. Place chicken in bottom of casserole dish. Mix soups and milk and pour over chicken. Mix broth with stuffing mix and place on top of chicken and soup. Bake at 350° for 45 minutes.
Mix 7-Up, sugar and cornstarch and cook in saucepan until thick. Dissolve Jell-O in 1/2 cup boiling water. Add to cooked mixture and cool. Add thawed strawberries. Pour into pie shell and chill until set. Cover with whipped cream.
Put hash brown potatoes in large mixing bowl. Pour melted butter over potatoes. Mix in 1 can soup, grated cheese and sour cream. Stir all together and place in buttered casserole dish. Top with buttered bread crumbs or potato chips. Bake at 350° for 50 to 60 minutes.
Prepare broccoli as instructed. Saute onion in bacon drippings. Mix all other ingredients together using hot rice to melt cheese. Bake at 350° for 30 minutes.
Make instant potatoes according to package directions. Mix sour cream and cream cheese together, then add to potatoes. Mix all other ingredients and pour into casserole dish. Bake at 350° for 25 minutes.
In a large bowl, combine gelatine and Jell-O. Add boiling water and stir until completely dissolved. Add Cool Whip; stir well. Pour into shallow baking pan (about 9 x 13-inches). Chill until firm. Cut into 1 inch squares. Makes approximately 100 squares.
Mix soup, sugar, vinegar, oil and spices together with a mixer to beat the oil and vinegar in the soup to make smooth dressing. Drain the cooked carrots, the dressing can be poured over the warm carrots. Add the onion and green pepper last to keep the pepper more crisp. Toss all together lightly. Cover and refrigerate at least over night. These will keep in the refrigerator a couple of weeks.
Cook broccoli according to directions. Place broccoli and sausage in bottom of 2 pie crusts. Mix evaporated milk, water, eggs and milk together; set aside. Combine flour, cheeses, salt and pepper and put over sausage. Pour in milk-egg mixture. Bake 45 minutes or until browned at 350°.
Add these ingredients to eggs and sugar; cook slightly, stirring constantly. Add 1 tablespoon vanilla and one No. 3 can peaches. Pour mixture and mashed up peaches, including juice, into freezer can. Finish filling to 3/4 full with regular milk. Freeze.
Sift flour, baking powder, salt, sugar and pepper. Combine egg, milk and corn. Add to flour mixture with shortening, mixing just until flour is dampened. Bake on hot greased griddle. Serve with butter and syrup. Makes 12 to 15 griddle cakes. Use can of luncheon meat and a citrus salad to complete meal.
Mix all ingredients except vanilla in top of double boiler. Place over boiling water; beat with beaters until stiff peaks form. Scrape sides and bottom of pan occasionally. Fold in vanilla.
Coat a 1 quart baking dish with Pam. Sprinkle cheeses, basil and turkey ham into dish. Stir gently to mix. Beat together eggs, egg white and milk. Pour over mixture in pan. Stirring until well mixed. Bake at 350° for 45 minutes or until firmly set. Cut into 1 inch cubes. Serve hot or cold.
Cream butter and cream cheese together; gradually add sugar; beat until light and fluffy. Add flour and beat well; stir in pecans.
Foil line cookie sheet. Spread crackers on cookie sheet. Sprinkle chopped pecans on crackers. Combine butter and sugar. Boil for 3 minutes. Pour over crackers. Bake at 300° for 15 minutes.
Combine beans and chili powder; mix well. Combine avocados, salad dressing, bacon, onion and seasoning. Mix well. Layer bean mixture, avocado mixture, olives, tomatoes, chilies and cheese in shallow bowl. Serve with tortilla chips. The avocado mixture can be served alone or as a dip or topping for Mexican dishes.
Empty large container of plain nonfat yogurt into cheese cloth. Tie to kitchen faucet and drain overnight. Season with snipped fresh herbs. Serve with crackers.
Stir sugar, milk, eggs, spices and pumpkin together; mix well. Pour into pie shell.
Add chocolate to milk; heat in double boiler. When chocolate is melted, stir until blended. Beat eggs until foamy. Add sugar and salt gradually, then add chocolate mixture and vanilla. Place bread in greased baking dish. Pour mixture over it; let stand 10 minutes. Mix well before baking. Place dish in hot water. Bake in moderate oven at 350° for 50 minutes, or until pudding is firm.
Put juice from oysters, onion (cut fine) and soup in saucepan. Bring to a boil. Drop in oysters. Let cook until oysters curl. Serve.
Mix the first 5 ingredients together. Sift baking soda, salt and flour together. Then add to creamed mixture along with the oatmeal and then the chips. Make round balls; flatten. Bake at 375° for 8 to 10 minutes. Cool on cookie sheet 1 minute.
Blend cream cheese and sugar in mixing bowl; blend well. Strain the juice off the pineapple. In pie crust layer cream cheese and sugar mixture. Top with sliced bananas. Top with crushed pineapple. Top with Cool Whip. Sprinkle with pecans. Cool in fridge before serving.