HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a mixing bowl, put sweetened condensed milk. Gradually add melted butter, confectioners sugar and coconut. Roll into small "potato" shapes and roll in cinnamon.
Bake pie shell. Slice bananas; arrange on bottom of pie shell. Beat the sour cream, milk and pudding and pie filling (dry) with hand beater until thickened, about 1 minute. Spread pudding mixture evenly over bananas. Refrigerate at least 2 hours. Garnish each serving with whipped cream, if desired. Top with raspberries. Tastes best served fresh made.
Mix pudding and milk into a saucepan and bring to a boil over medium heat. Mix cake mix with cooked pudding and spread into a greased 9 x 13-inch pan. Sprinkle nuts and chips over batter and bake at 350° for 20 minutes.
Cream oil, sugar and egg together. Add all other ingredients and mix. Pour into a greased 8-inch square pan. Bake at 350° for 30 minutes. Serve with milk.
Combine all ingredients in a large bowl, mixing well. Store in airtight container. Combine 3 tablespoons of mix with 1 cup boiling water to serve. Yields 17 cups mix.
In large bowl, beat together sugar, oil and eggs. Sift together flour, soda, cinnamon and salt. Combine all ingredients and pour into a greased and floured 13 x 9-inch glass baking dish. Bake at 350° for 1 hour. Sprinkle with confectioners sugar immediately after baking and serve with vanilla ice cream.
Stir ice cream to soften. Spoon into a 1 1/2-quart bowl lined with clear plastic wrap. Invert ice cream onto cake; remove bowl. Freeze until firm.
With mixer, mix ingredients. Add chipped beef and mix well. Bake at 350° for 20 minutes. Good hot or cold.
Mix Jell-O according to packages. Add pineapple juice, orange juice and lemonade concentrate. Add 1 to 8 cups water. Add 2 to 4 cups of sugar (6 to 8 cups makes 2 gallons). Freeze into slush in plastic containers. Pour ginger ale over fruit juice mixture when ready to serve.
Advance preparation: Combine hot tea, apricot nectar, orange juice, sugar and lemon juice. Chill tea-apricot mixture thoroughly.
Saute pork. Cook rice until tender. Chop tomatoes and cucumber. When done, drain rice. Add eggs and scramble. Add tomatoes, cucumber and pork. Add soy sauce to flavor.
Put all ingredients except noodles into a large pot. Add 2 to 3 cups water. Bring to a boil. Add noodles. Cook 20 to 30 minutes.
Heat oven to 350°. Score surface of ham. Heat ham according to instructions on label. Combine remaining ingredients in small saucepan. Heat, stirring occasionally, until jelly melts. Spoon glaze over ham during last 30 minutes of heating time.
Melt butter. Add sugar and and let dissolve. Add chocolate chips and let melt. Remove from heat. Add coconut to nuts. Stir in eggs and vanilla. Bake for 30 to 35 minutes in 350° oven or until top is light brown or cracked.
Take a half cup of friendship, add one cup of thoughtfulness. Cream together with a pinch of powdered tenderness, very lightly beaten in a bowl of loyalty with one cup of faith, one cup of hope and one cup of charity. Be sure to add a spoonful of gaiety that sings at little things. Moisten with tears of heartfelt sympathy. Pound out in a good natural pan. Must be repeated often in the making of a home.
Simmer all ingredients for 10 to 15 minutes. DO NOT BOIL. Makes 50 to 60 servings.
Mix all together. Chill. Roll in finely chopped pecans or walnuts.
Boil and debone chicken. Take Doritos and place in bottom of a square dish. Add tomatoes, soup and broth. Boil on stove until well blended. Place chicken in mixture and layer with chips in dish. Sprinkle top with cheese. Bake for 15 minutes in oven. This can be placed in the microwave.
Pound each chicken breast to about 1/4-inch thickness with meat mallet. Sprinkle lightly with salt. Dip in beaten egg, then in bread crumbs.
Mix bouillon cubes, water, celery, potatoes and onions. Cover and cook 30 minutes. Add carrots and broccoli. Cook until tender. Add cream of chicken soup and 1 cup water. Slowly add Velveeta cheese until melted. Sprinkle in bacon crumbs.
Put all ingredients in mixing bowl. Mix until blended and beat at medium speed about 2 minutes. Bake in greased Bundt pan 50 to 60 minutes at 350°.
Saute chopped onion in oil in large saute pan. Add cream of mushroom soup mix, then add chicken broth and splash of white wine. Add shredded chicken pieces, cooked vegetables and frozen peas. Cook until mixture is hot.
Cook rotini according to package directions. Drain and rinse with cold water. Combine rotini with remaining ingredients except bacon; toss gently. Cover and chill at least one hour. Add bacon; toss gently and serve.
Heat oven to 450°. Brush bottom of 13 x 9 x 2-inch rectangular pan with butter or margarine, melted. Beat egg and water with fork. Mix flour and salt in another small dish. Dip 1/4 of veggies into egg mixture. Remove one piece at a time with slotted spoon, fork or hands. Roll in flour mixture to coat. Place in pan.
Mix all together. Bake at 350° for about 40 minutes. Cool. Sift powdered sugar over top. Makes a 9 x 13-inch cake.
Layer vegetables in 2 or 2 1/2-quart casserole, starting with 1/2 of the lettuce and the other vegetables as they are listed. End with the other 1/2 of the lettuce. Mix sugar and mayonnaise; spread over salad at least 1/2-inch thick. Be sure to touch sides of salad. Top with Parmesan cheese. Cover tightly and chill overnight. Delicious! Serves 8.
Melt butter; mix with cake mix and 1 egg. Mixture will be stiff. Put into 9 x 13-inch pan for crust. Beat all remaining ingredients together and pour over crust mixture. Bake at 350° for 35 to 40 minutes or until top is golden brown. Slice.
Mix cucumbers, onion and salt. Let stand 2 hours. Drain juice off. Prepare syrup of vinegar, sugar, oil and dill. Mix well until sugar is dissolved. Put cucumbers and onion in containers and pour syrup over them. Put in freezer.
Beat egg whites with cream of tartar and add sugar gradually. Continue beating until stiff peaks hold their shape. Fold in cracker crumbs and nuts. Place mixture in a greased 8 or 9-inch pie pan. Bake at 350° for 35 to 40 minutes. Cool in refrigerator. Next day, fill with whipped cream as pie sinks in the middle as it cools.
In a small bowl, beat eggs, milk, vinegar, salt and pepper until smooth; set aside. In a skillet, cook bacon until crisp. Remove bacon to paper towels to drain, reserving drippings; reduce heat under skillet to medium. Whisk egg mixture into drippings; cook and stir until thickened, about 3 to 4 minutes. Place lettuce, onion and bacon in a large salad bowl. Pour dressing over and toss well. Serve immediately. Makes 6 to 8 servings.
Mix hominy, soups and chili. Pour into baking dish. You may add the cheese, layer it, or add to top when baked. Bake at 350° for 30 minutes.
Soften cheese and gradually mix in pineapple. Add 1/2 cup pecans, onion and salt. Chill well before forming a ball. Roll in remaining pecans.
Boil chicken legs until done. Fill a 2-quart saucepan with water. Add bouillon to taste and thicken with cornstarch, not too thick.
Cube beef, celery and onions and place in large pot (1 1/2-gallon). Pour in the pureed tomatoes. Add water to cover the ingredients. Season with salt and pepper to taste. Cook over low heat until celery and onions are done. Then add cubed potatoes and carrots and peas.
Clean mushrooms; take out stems. Mix ingredients. Add chopped stems to cheese mixture. Stuff. Bake for approximately 30 minutes (depending on size of mushrooms) at 350°.
Mix all together. Put into greased 9 x 9-inch baking pan. Bake for 45 minutes at 350°.
Beat all ingredients until smooth. Add zucchini and drained pineapple. Fill 2 greased loaf pans. Bake at 350° for 1 hour.
Sift together dry ingredients into bowl. Add the rest; stir with whisk. Bake at 350° for 35 or 45 minutes.
In a mixing bowl, combine the cranberries, orange juice, onion, cilantro, garlic, jalapeno, lime juice, cumin, and salt. Stir together and chill 2 hours before serving.
Combine all ingredients, except onion rings. Mix to blend. Chill. Before serving, fold in onion rings. Serve on crisp lettuce leaves. Makes about 2 cups.
Brown meat in skillet and drain. Season to taste. On low heat, add tomatoes, soup and beans. Stir after each addition. Dice 1/2 the cheese as desired and add to mixture and stir. Add chips. Slice remaining cheese and layer on top. Place in 300° oven until cheese is melted.
Mix all ingredients with mixer. Bake at 300° for 1 1/2 hours.
In a medium bowl, mix together refried beans, green chilies and taco seasoning mix. Spread on a 12-inch serving platter. Blend avocados, lemon juice and 1/2 cup taco sauce until smooth. Spread on top of bean mixture. Spread sour cream on top of avocado mixture. Top with shredded lettuce, cheese, taco sauce and olive slices. Serve with tortilla chips.
Toss sliced vegetables in large bowl. Mix dressing ingredients. Pour over vegetables. Place in sealed container. Refrigerate. Keeps in the refrigerator 5 to 6 weeks.
Drain beets well; set aside. Boil remaining ingredients 2 minutes. Add beets and boil 1 more minute. Good served hot or cold. Keep stored in refrigerator.
Finely chop the suet by hand or in food processor. Transfer to a large (not aluminum) saucepan. Put over low heat and cook gently. Finely chop apples and tomatoes and add to the suet. Stir to mix. Pour on the cider; add the raisins and bring to a slow bubble. Thinly slice the orange and remove the seeds. Chop the slices into tiny pieces and add to the tomato mixture. Blend in the remaining ingredients and simmer, uncovered, for 2 hours, or until the mixture has thickened to a juicy relish like consistency. Cool to room temperature & refrigerate. May be frozen or canned.
Mix in a large Tupperware container. Use generous 1/3 cup per 3/4 cup of boiling water.
Prepare cake mix according to the directions. Slice strawberries and bananas. Prepare instant pudding as directed on package. Layer in punch bowl as follows: put half of strawberries in bowl and a layer of cake. Punch holes in layer of cake. Add half the bananas and half the pudding. Put layer of cake. Add all the pineapple and juice, half the strawberries, half the bananas and the balance of pudding. Refrigerate overnight. Top with whipped topping, coconut and pecans.
Preheat oven to 350°. Put frozen dough in a floured bowl; cover with plastic wrap. Let dough rise (about 4 hours or refrigerate overnight). Divide dough into 4 portions. For each portion of dough, roll out into rectangle. Lay salami in overlapping rows down center. Sprinkle with cheese. Fold in ends and roll from long side. Lay seal down on cookie sheet; pinch ends as there are no openings. Brush top with egg white. Bake for 25 to 35 minutes.
Cook pork or beef until tender, then cut up fine and add salt and pepper. Add remaining ingredients. Add to meat and tomatoes and cook down low. Serve hot over hamburger buns.
In large skillet, over medium heat, melt butter. Saute onion and garlic until tender, about 3 minutes. Add remaining ingredients, except shrimp, rice and chutney; bring to boiling. Reduce heat; simmer, covered, 15 minutes.
In a small bowl or jar with tight fitting lid, combine first six ingredients; mix or shake well. Chill at least 1 hr. Just before serving, combine spinach and tomatoes in a large salad bowl. Whisk or shake dressing; pour over salad and toss. (If dressing thickens, thin with additional milk if desired.)
Mix sausage, cheese and biscuit mix in a bowl, adding a small amount of milk, if necessary. Shape into 1/2-inch balls. Place in baking dish. Bake at 350° for 15 minutes.
Combine all ingredients, except Equal, in saucepan. Bring mixture to a boil, reduce heat, cover and simmer for about 10 minutes or until cranberries are soft. Remove from heat. Stir in Equal. You may strain to remove cranberry skins for a smoother sauce. Cool to room temperature. Delicious with turkey. Makes 8 (1/4 cup) servings.
Combine flour, nuts and margarine; bake and cool. Combine cream cheese, Cool Whip and confectioners sugar; spread on crust. Mix pudding; spread over cream mixture and spread Cool Whip on top.
Cook noodles as directed. Blend 2 cans of tomato soup and 2 cans of water and heat slowly on low. In skillet brown ground chuck and onions. Spoon off excessive fat. Put in pot with soup. When noodles are done, drain and mix with soup and meat. Simmer for 15 minutes, stirring occasionally. Season to taste. Makes 6 servings.
Mix flour, sugar and salt. Add pineapple juice and water. Bring to slow boil, stirring constantly. When thickened and boiling, cook over hot water for 15 minutes. Remove from fire. Add butter, pineapple and beaten eggs. Cool. Pour into baked pie shell. Top with meringue.
Put pecans and coconut on bottom of 9 x 13-inch greased pan. Prepare cake mix according to package. Pour over nuts and coconut. Mix margarine and cream cheese. Add powdered sugar. Drop by spoonful over cake mix. Bake at 350° for 45 to 55 minutes. Do not frost.
Fix the noodles as instructed and drain water. Add 1 large can of soup to the noodles and cook over low heat until well mixed (no soup lumps). Open and drain cans of mixin chicken. Add cans to the noodles and mix well. Fix about 3 cups of rice. Heat the other large can of soup in another pan. When rice and soup are ready, then you can serve. Put cream of chicken soup on top of rice (on your plate). Makes about 6 servings.
Make jello as directed. Drain crushed pineapple. Save the juice. Drain mandarin oranges. Add pineapple and oranges to jello. Slice bananas into thin slices. Let bananas soak in pineapple juice about 5 minutes. Take bananas out of juice and add to jello mixture. Sprinkle almonds over top. Sprinkle marshmallows on top of almonds. Refrigerate until jelled.
Cream butter, powdered sugar, flour, vanilla and walnuts. Roll into a ball the size of a walnut. Bake on a greased cookie sheet at 350° for 15 to 20 minutes or until light brown in color. Roll in powdered sugar for covering.
Combine broth, tomatoes, cabbage, celery, carrots and onions in sauce pot. Bring to a boil. Reduce heat, cover and simmer until vegetables are tender, 20 to 30 minutes. Stir in sugar and beets. Simmer, covered, 15 to 20 minutes. Season with salt and pepper. Ladle into bowls. Top with fresh dill and sour cream, if desired. Makes 9 cups.
Saute onion and pepper in skillet. Add ground beef. Season with salt and pepper and brown. Stir in milk and soup. Layer macaroni, meat and cheese. End with cheese on top. Bake at 300° to 350° until bubbly. Serves 8 to 10.
Note: May add M&M's, pecans, chocolate chips or butterscotch chips, etc.
Cream margarine and sugar until fluffy. Add oil and eggs and mix well. Mix dry ingredients together and add to creamed mixture. Chill 2 hours or overnight. Form balls the size of walnuts. Press down with glass dipped in sugar. Bake at 375° for 8 to 10 minutes.
Chop potatoes into small pieces. Combine potatoes, celery, onion and pickle into a bowl. Add next 5 ingredients, mix gently and chill until serving time.
Put meat, wine, water, bay leaves and spices into a glass bowl and cover. Let stand in refrigerator for 2 or 3 days. Baste frequently and turn over once a day. Then drain meat. Saving liquid, sprinkle with flour, salt and pepper. Brown in hot fat on all sides; add marinade, onions and carrots. Cover. Cook slowly for 2 1/2 hours or until tender.
Brown meat in skillet over medium heat. Drain fat and set aside. Beat eggs; add remaining ingredients and meat. Pour into pastry shell and bake in a 350° oven for 35 to 40 minutes or until golden brown on top and knife inserted in middle comes out clean.
Toss potatoes lightly in butter. Chop onions and tops; reserve small amount of tops. Add onions to potatoes. Chop egg whites; add to potato mixture. Add celery, salt and pepper; toss lightly. Mash egg yolks; add to potatoes. Add sour cream, mayonnaise, mustard and sugar. Mix well. Pour over potato mixture; toss. Garnish with reserved onion tops.
Fold fish in half and place in casserole. Sprinkle with lemon juice and salt and pepper. Melt butter; stir in flour and milk in separate pan. Cook until thick and bubbly. Add mustard; pour over fish. Top with cracker crumbs. Bake at 350° for 45 minutes.
For Crust: Mix together flour, brown sugar, margarine and pecan pieces. Press in a pizza pan. Bake at 400° for 15 minutes. Let cool. Watch crust; don't let burn.
Brown ground beef with onion and green pepper. Add tomatoes, beef broth, salt, pepper, oregano and basil. Cut up tomatoes while stirring. Heat to boiling. Add Minute rice. Reduce heat. Cover for 5 minutes. (Makes 4 servings.)
Mix tomatoes and salt thoroughly; let stand overnight. Drain. Combine with chopped onions, green and red pepper, sugar and vinegar. Tie spices in cheesecloth; add to tomato mixture. Cook 1 1/2 hours or until thickened.
Stab squash several times (to keep it from exploding) and put it in your microwave on High for 12 to 15 minutes. Then slice it open and scoop out and discard the seeds. Now take a fork and start scraping at the "meat" of the squash. Simply stir in everything else. Stir until the butter is melted and serve.
Mix together hard-cooked eggs, sugar, vinegar, beaten eggs, mustard, mayonnaise, onion and celery. Mix macaroni and other ingredients together.
Mix all ingredients together and pour into 8 to 9-inch unbaked pie shell. Bake at 350° for about 1 hour.
Mix all together and bake in 2-quart casserole for 1 hour at 350°.
Coat inside of large Dutch oven with nonstick cooking spray. Saute onion and apple until tender. Add all remaining ingredients. Cover and cook until about 1 hour. Serve hot or cold. Yields 10 servings.
Cream butter; add flour, salt and pepper. Add cheese to mixture. Place mixture in cookie gun. Squeeze out mixture in 2-inch straws on greased cookie sheet. Bake at 300° for 10 minutes.
Boil chicken and cut into small chunks; set aside broth. Saute onion, mushrooms, peas, chicken and milk in butter. Season to taste. Boil fettucini noodles in chicken broth. Mix all together.
Brown and drain sausage and onions. Wash mushrooms; discard stems. Place mushroom cups (cavity side up) in a greased 9 x 13-inch dish. Prepare chicken gravy mix as directed on package. Add all ingredients except cheese and mushrooms to gravy. Mix well. Divide mixture evenly in each mushroom cup. Top with cheese. Bake at 400° for 10 to 15 minutes.
Slice potatoes; arrange in bottom of dish. Salt and pepper to taste. Cut butter in small pieces and add with onion slices. Bake in 300° oven until potatoes are tender. Top with cheese, half of tomato sauce, pepperoni and remaining tomato sauce. Bake until cheese melts.
Core, rinse and thoroughly drain lettuce. Refrigerate in disposable plastic bag or lettuce crisper. Cook bacon crisp; break into medium-large pieces. Peel eggs; slice 2 of them and coarsely chop remaining 2 eggs. Combine with salad dressing, sour cream, onion and mustard. When ready to serve, cut lettuce into bite-sized chunks. Layer in chilled salad bowl with crisp bacon and sliced eggs. Toss with dressing and serve at once. Makes 6 to 8 servings.
Brown sausage and drain. On a pizza pan, spread crescent rolls out to cover and press edges together well. Top with sausage. Beat eggs well. Pour over sausage; top with cheese. Bake at 350° until crescent is brown.
Mix together the Parmesan cheese, oregano, parsley, paprika, salt and pepper. Melt 1 1/2 sticks butter and dip the chicken. Roll chicken in the cheese mixture and bake at 350° for 1 hour in a foil-lined pan.
Combine green pepper and onion. Cook on High for 1 to 2 minutes; add meat, bread crumbs and 1/2 can of tomato sauce (4 ounce). Mix together and pat into casserole dish (like a pie crust). Mix remaining tomato sauce, spices, water, rice and 1/4 of cheese. Pour over meat crust; cover with plastic wrap. Cook at 70% power for 20 to 25 minutes. Uncover and add remaining cheese. Let stand 5 minutes in microwave and then serve.
Combine eggs and milk in mixing bowl; add dry ingredients and beat smooth at low speed. If too thick to flow through funnel, add a bit of milk. In electric skillet, heat 1-inch of corn oil to 360°. Covering funnel opening with finger, fill funnel; release batter into hot oil in spiral shape, do four at a time. When brown, turn with tongs and brown other side. Drain on paper towels and roll in powdered sugar. Makes 8 to 12.
Cook spaghetti; drain. Add salad dressing and Salad Supreme. Stir until well blended. Cover and let set in fridge for 24 hours.
Mash drained canned salmon with mayonnaise. Add chopped celery. Spread on English muffins; top with cheese. Broil until cheese melts.
Combine all ingredients except soup and water. Shape into patties 1-inch thick. Brown on both sides. Combine soup and water. Pour over and around meat. Cook slowly in covered skillet about 25 minutes.
Heat soup; melt cheese in it. Stir until all cheese is melted. To hot mixture, add gelatine which has been soaked in 1/2 cup cold water. Cool. Fold in Miracle Whip and salt. When mixture thickens, add the rest of the ingredients. Pour into a fish mold, using stuffed olive slices to decorate eyes. Chill thoroughly before unmolding on platter.
Melt butter; mix with the sour cream, soup and diced onion. Add cheese and then potatoes. Cook in 9 x 13 dish at 375° for 45 to 60 minutes.
Prepare jello as usual. When setting, add orange, pineapple and cranberry sauce. Whip with whisk and add walnuts. Put into pan and mold.
Wrap each chicken breast in a strip of bacon; lay in bottom of shallow, ovenproof dish. Pour soup and sour cream over the chicken. Sprinkle almonds over soup. Cover tightly with foil. Bake at 325° for 2 hours. Remove foil and let it brown slightly. Serve over rice.
Brown onion in fat. Add meat and brown, stirring fill broken up. Add potatoes, carrots, salt and pepper. Mix well. Add tomato soup and water if needed to make right consistency. If desired, tomatoes that have been put through a sieve may be used. If you use tomatoes, add 1 tablespoon sugar. Simmer for a half hour or longer. Stir often.
Slice unpeeled potatoes 1/4-inch thick. Cook in boiling salted water in saucepan until tender; drain. Layer half the potatoes, cheese and bacon in greased 2-quart casserole. Pour 1/4 cup butter over top. Sprinkle with salt and pepper. Repeat layers with remaining ingredients. Bake at 400° for 15 minutes or until heated through. Yields 8 servings.
Preheat oven to 350°. Mix together chicken, green chilies and green chili salsa. In another fairly large bowl, mix together cream and salt. Heat about 1-inch of oil in a small frying pan. Dip each tortilla into hot oil for about 3 seconds, just to soften. Drain on paper towels and lay into bowl containing cream. Fill each tortilla with chicken mixture. Roll them up and place into ungreased baking dish. Pour extra cream over the enchiladas and sprinkle on the cheese. Bake, uncovered, for 25 minutes at 350°. Serve hot. Serves 6.
Wash and cut carrots in chunks. Put 2 cups water in blender. Turn blender on blend; while blender is going, drop chunks of carrot in water. After all carrots have been blended, separate pulp from liquid by straining.
Cream together butter, sugar and salt. Add vanilla. Add flour to butter mixture and mix well. Add nuts and mix well. Roll into 1-inch balls. Bake 1 hour at 275°. When slightly cooled, roll in confectioners sugar. Roll again when cold.
Heat oven to 350°. Grease 15 muffin cups. Mix shortening, 1/2 cup sugar and egg. Stir in flour, baking powder, salt and nutmeg alternately with milk. Fill muffin cup 2/3 full. Mix 1/2 cup sugar and the cinnamon. Sprinkle tops with the mixture. Bake until golden brown, 20 to 25 minutes.
Mix jello and water and let cool. Mix remaining ingredients into jello and pour into oblong baking dish. Chill.
In 8-inch square dish place apples and 1/4 cup sugar. With pastry blender mix flour, 1/3 cup sugar, oats, butter or margarine and cinnamon until crumbly. Sprinkle over top of apples. Microwave on Auto Cook Code 2 or on 20% power for approximately 10 to 12 minutes. Makes 6 to 8 servings.
Crumble cookies and put in bottom of flowerpot. Mix pudding mix and milk. In separate bowl, mix cream cheese, cool whip and powdered sugar, and then stir both together. Mix well and spread over cookie layer. Top with remaining crushed cookies. Place gummy worms into mixture, leaving 1/2 to 1 inch sticking out. Refrigerate overnight.