HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix pudding and Cool Whip. Add pineapple, marshmallows and nuts. Stir and chill in covered 10 x 13-inch dish. Cut into squares 1 1/2 x 1 1/2 and place on lettuce leaf and top with a strawberry or a cherry. Serves 12 to 15 people.
Mix ingredients. Bake at 350° for 30 minutes or until browned slightly. Stir occasionally while cooking.
Mix together well the sugar and cornstarch, adding water a little at a time. Cook together until thick. While hot, add jello, salt, food coloring, then add berries. Chill, adding topping of Cool Whip.
Combine flour and sugar. Cut in butter. Press into greased 9 x 13 pan. Bake at 350° for 10 minutes.
Lightly grease 9 x 13 pan. Mix together butter, cake mix, 1/3 cup milk and pecans. Spread half of batter on bottom of cake pan and bake for 6 minutes at 350°. Place caramels and 1/3 cup milk in dish and heat in microwave until melted, stirring frequently. Take cake out of oven and sprinkle chocolate chips on top and pour caramel mixture on that. Pour remaining cake batter on top. Bake 15 to 18 minutes. Cool; cut into squares.
Combine first six ingredients. Add beef and mix well. Shape into patties. Broil 3-inches from heat for 6 minutes. Turn and broil 4 minutes longer. Pour gravy over top of patties. Warm and serve.
Mix everything but flour until well mixed. Slowly add flour. Heat pan and add grease. Form a thin film over bottom of pan. Flip.
Chop veggies fine and mix. Add remaining ingredients. Let set 3 hours before serving.
Boil and drain squash. Mix onion, bell pepper, soup and sour cream in squash. Melt margarine and add croutons. Mix in squash mixture with 1/2 of cheese. Add salt, pepper and garlic powder to taste. Pour into casserole dish. Top with remainder of cheese. Melt a little more margarine and toss 1 cup croutons and put on top of cheese. Bake at 350° for 30 to 40 minutes. (Can be frozen before or after baking.)
Boil twists for 10 minutes. Fry hamburg and onion together, drain. Stir in spaghetti and pizza sauces, mushrooms, pepperoni, salt and twists. Pour in 9 x 13-inch pan. Add cheese. Put greased foil (so cheese doesn't stick) over top. Bake at 350° for 30 minutes.
Brown beef with onions and seasonings. Drain. Cook macaroni and cheese by following directions on box. Add macaroni and cheese to the beef and onions in skillet. Heat on low for 5 minutes. Serve with a salad or vegetable. Serves 4.
Beat sugar, butter and eggs together. Sift dry ingredients together and add to egg mixture alternately with sour milk and soda. Mix well, then add prunes. Pour into greased pans. Bake at 350°. Cool; put together with the following filling between layers and on top and sides.
Mix all ingredients and beat well. Bake in a greased pie plate in a 350° oven for 30 to 40 minutes. You may sprinkle coconut flakes before baking.
Pudding mix makes quick frosting. Just stir milk into mix; set aside. Beat butter and shortening for 30 seconds. Add sifted powdered sugar, then slowly stir in pudding mixture.
Aloha...born and raised in Hawaii...this is one of my favorite dishes too! Reminds me of growing up in the islands, and the food I grew up with! I make it all the time (because it's so easy...and it never fails!) and my kids love it!
In saucepan, heat butter. Add onion and cook until wilted. Add sugar and stir. Add tomatoes, lemon juice, salt and basil. Bring to boiling point; add okra. Cover and boil gently until okra is tender.
Combine all ingredients; mix on low speed one minute, mix on medium speed three minutes. Oil and flour a Bundt pan; pour in mix. Bake 45 minutes at 350°; cool 15 minutes. After removing from pan, sprinkle with powdered sugar if desired.
Beat milk and pudding until thick. Add Cool Whip and mix. Layer graham crackers (whole) in bottom of a 9 x 13 dish. Pour in pudding mix. Layer graham crackers on top of pudding. Spread icing on top of crackers. Refrigerate overnight.
In a good size frypan, fry bacon until crisp. Add onion and saute until onion is limp. Fork in drained sauerkraut and stir until ingredients are evenly mixed. Adjust the flame until it is as low as possible. Continue to cook until sauerkraut begins to brown. Stir in caraway seed. Try not to eat all the sauerkraut out of the pan before serving!
Place half of sweet potatoes in bottom of an 8 x 8-inch casserole. Dot with half of the margarine and sprinkle with half of the cinnamon. Layer with half of the apples. Repeat with remaining ingredients. Top with marshmallows. Bake at 350° for about 30 minutes, until marshmallows are golden. Be careful, they scorch easily! This recipe doubles well, can be prepared a day ahead if canned apples are used. (Great if you're in a hurry.) Is great with ham, turkey or roast beef.
Drain pineapple. Beat together the sugar, eggs, butter and milk until well blended. Stir in bread and pineapple. Pour into greased 1 1/2-quart casserole. Sprinkle cinnamon. Bake at 350° for 1 hour.
Mix cream cheese, 1 tablespoon milk and sugar in a large bowl with wire whisk until smooth. Gently stir in whipped topping. Spread on bottom of crust. Pour 1 cup milk into bowl. Add pudding mixes. Beat with wire whisk 1 minute (mixture will be thick). Stir in pumpkin and spices with wire whisk until well mixed. Spread over cream cheese layer. Refrigerate 4 hours, until set. Add whipped topping if desired. Store in refrigerator.
Combine all ingredients and simmer until thick. Baste meat while broiling, braising or barbecuing. Makes 1 3/4 cups.
Put possum in 55 gallon drum and feed for 3 weeks (vegetables, grain, etc.). Shoot possum between the eyes (his brain is real small, but it's around there somewhere). Scald in 140° water with hickory ashes and green pine needles. Scrape hair with Mason jar lid. Rub down liberally with salt and pepper. Place roasting rack in pan. One cup water and 1/4 cup Wild Turkey in bottom of pan. Slow cook 2 hours (medium possum); baste often. Remove top and brown 15 minutes. Slice and serve on sweet potatoes. Feeds one Hillbilly or 150 to 300 city folk.
Place 1 quart fresh strawberries in cooled pastry shell. Crush remaining berries in medium saucepan. Add sugar, cornstarch and water, blending well. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 2 minutes. Add margarine. Stir until well blended. Strain mixture and cool.
You will need a 10-inch circle plate with 1 to 2-inch sides.
Fry meat with onion; drain. Place in a casserole dish. Add in order (cheese, vegetables and soup mixed with water). Distribute Tater Tots evenly. Bake at 350° for 1 hour, covered, then 1/2 hour, uncovered.
Preheat oven to 400° and coat large roasting pan with cooking spray. Combine first 8 ingredients and form into 1-inch balls. Place meatballs on roasting pan and bake for 15 minutes or until browned. Gently loosen meatballs from the bottom of the pan. Combine remaining ingredients and pour over meatballs. Cover meatballs and bake for 20 minutes. Remove cover and bake additional 10 to 15 minutes to thicken sauce.
Place shrimp on wooden skewer sticks (about 6 per stick). Salt and pepper shrimp. In microwave, melt butter and garlic. Dip shrimp sticks into mixture, making sure to coat each shrimp.
Drain pineapple; combine chicken, pickles, celery, mayonnaise, salt and pepper. Split muffins in half; toast and butter each. Spread chicken mixture on each muffin. Top with a slice of pineapple, then shredded cheese. Preheat oven to 300° for 10 minutes. Place sandwiches on a cookie sheet; bake for a few minutes or until cheese has melted.
While rice is cooking, in medium skillet, brown beef until crumbly; drain. Add onion; cook until onion is soft. Remove from heat. Mix in A.1., salt, pepper, tomato sauce, corn and rice. Cut tops, seeds and membranes from peppers; discard. Fill peppers with meat and rice mixture. In a 10-inch skillet, place peppers and carrots. Add butter and water. Simmer, covered, for 30 to 40 minutes, or until carrots are tender. Serves 6.
Brown ground beef and onions. Add salt and pepper to taste. Drain grease off and add all ingredients, except cheese; mix well Add cheese and cut in small pieces. Cook until cheese melts. Bake at 350° for 30 minutes. Makes about 3 quarts.
Mix all ingredients as listed. Pour into baking dish. Bake in preheated 350° oven for 30 to 40 minutes. Serves 12 to 15.
Combine ingredients. Heat to boiling before pouring over chicken. Bake at 375° for 45 minutes or until chicken is done.
Melt butter. Combine other ingredients. Simmer for 15 minutes. Pour mixture over shrimp and mix well. Bake at 350° for 25 to 30 minutes. Be sure to turn shrimp every 8 to 10 minutes.
Crumble yeast cake in bowl. Add salt, sugar, oil and water. Stir until mixed. Add flour; knead and put into greased bowl. Let rise about 1 hour. Shape into buns. Let rise another hour. Bake at 350° for 10 to 12 minutes.
Discard tough outer leaves of cabbage. Cut into quarters and core. Cut into thin shreds with a knife or shred on a coarse grater. In large bowl, blend mayonnaise with sugar, lemon juice, milk, celery seed, salt and pepper. Add cabbage and mix well. Chill several hours. Add apples just before serving.
Chop 2 dozen clams and simmer 5 minutes or use 3 cans minced clams in their own juice. Chop stalks of celery, peppers and onions and simmer in 1/4 pound of butter for 5 minutes. In a bowl, mix 1/4 box of bread crumbs, drained clams and vegetables. Add more bread crumbs and juice of clams until is like wet stuffing. Pile into clam shell and bake at 375° to 400° for 10 minutes. Top with paprika.
Mix sugar, syrup and water and cook until it spins a thread. Beat egg whites. Add 1/2 of cooked mixture to egg whites. Return rest of mixture to stove and cook to hard crack stage. Pour into egg mixture and beat until starts to get thick. Drop by teaspoon onto wax paper. Can put pecan half on each piece.
Mix all ingredients; spread in a 9 x 13-inch baking dish. Bake at 350° for 20 minutes. Cool.
Mix all ingredients; let stand for 10 minutes. Mix well again. Pour into an 8 x 8-inch baking dish that has been sprayed with Pam. Bake at 325° for 30 to 35 minutes, or until casserole is no longer juicy. Remove from oven; let stand for 10 minutes before serving.
Mix all the ingredients (including the uncooked spaghetti pieces). Form into balls. Brown them in a skillet. When all are browned, add 2 cups of tomato juice, cover and cook slow for 30 minutes.
Combine cake mix, pie filling, eggs, flavoring and nuts. Blend at low speed until completely moistened. Beat 2 minutes at medium speed. Spread batter in a greased and floured 13 x 9-inch or tube pan.
Cook squash, onion and celery in salted water until tender. Drain and add beaten egg, cream, cheese, salt and pepper. Place in baking dish and cover with grated cheese. Bake slowly for 1 hour.
Combine all ingredients; mix thoroughly. Bake in 2 greased loaf pans at 375° until nicely browned. This is crusty on the outside and soft on the inside. May also be baked in greased muffin tins at 400°.
Roll all ingredients together except walnuts. Divide in half, then roll each ball in walnuts. Top each with cherry.
Sift flour, soda and salt. Stir to blend. Melt shortening in a 2-quart saucepan. Remove from heat. Cool slightly. Add remaining ingredients in order listed. Mix thoroughly. Spread in a greased 13 x 9-inch pan. Bake at 350° for 25 to 30 minutes.
In a large turkey pan, place 3 briskets in bottom with spices that come with corned beef. Add 4 inches of water in pan. Add peeled carrots and potatoes. Cut each cabbage into 4 pieces. Fill to top of pan with cabbage.
Heat oven to 325°. In medium saucepan, heat 1/4 cup sugar and margarine until melted. Stir in graham cracker crumbs. Press in 9 x 13 pan.
Heat oven to 250 degrees. Combine cereal and pecans in 13X9 pan and set aside. Combine corn syrup, brown sugar and butter. Microwave on high 90 seconds and stir. Microwave 30-90 seconds more or until boiling. Stir in vanilla and baking soda and pour over cereal mixture. Stir to coat evenly. Bake 1 hour, stirring every 20 minutes. Spread on baking sheet to cool. Break into pieces.
Peel shrimp; cook onion, pepper and garlic in butter until tender. Blend in flour and seasonings. Add tomatoes and cook until thick, stirring constantly. Add shrimp and simmer about 30 minutes. Serve over rice.
Wash lettuce and drain. Put lettuce leaf on salad plate. Arrange pineapple slice in center. Peel banana. Cut off ends so banana will stand. Dip banana in pineapple juice. Stand in center of pineapple ring.	Tint mayonnaise pink with maraschino cherry juice or a drop of red food coloring. Spoon dab of pink mayonnaise over top of banana. Let drip down the side like a melting candle. For the flame, place maraschino cherry on top.
Heat oven to 350°. Combine butter, sugar, brown sugar and vanilla; mix well. Add eggs; beat well. Combine flour, baking soda and salt. Gradually beat into mixture. Stir in remaining ingredients. Drop by teaspoonfuls onto cookie sheet sprayed with Pam. Bake 8 to 10 minutes or until golden brown. Let cool and remove from sheet. Yields about 6 dozen cookies.
Heat oil in deep fryer to 375°. Combine corn meal, flour, salt, oregano and garlic powder. Add milk, egg and oil; mix well. Roll each wiener in small amount of flour, then dip in batter; drain off excess. Deep-fry until golden brown.
Melt margarine. Add flour, stirring until smooth. Cook 1 minute. Gradually stir in broth and milk. Cook, stirring until thickened. Add cheese, salt, pepper and broccoli. Serve with buttered croutons.
Melt butter in skillet with garlic. Add chicken strips. Cook until white and tender. Add wine (optional). Remove chicken from pan. Pour in 1/2 can chicken broth, heat until boiling. Mix cornstarch with remaining broth. Pour mixture into pan and stir. Put chicken back in skillet. Simmer 5 to 10 minutes (add mushrooms if desired). Serve over rice.
Cream together margarine and sugar. Add and beat well, eggs and vanilla. Combine separately flour, soda and salt; add dry ingredients alternately with orange juice. Fold in apples and walnuts. Bake in a greased 9 x 5-inch loaf pan for 55 minutes, or until loaf tests done. Yield: 1 loaf.
Cut rhubarb in small pieces. Arrange in 9 x 9 cake pan. Pour syrup over it. Dot with the 1 tablespoon of butter. Cream together the 2 tablespoons butter and sugar. Add eggs and dry ingredients. Add milk and vanilla. Pour over rhubarb. Bake 50 or 60 minutes at 350°.
Put milk and bread in pan and heat. Beat eggs until light. Add sugar, vanilla, salt, nutmeg and cinnamon. Beat well. Add to cooled bread and milk. Lightly stir in apples and raisins if desired. Pour into buttered casserole dish and place in pan of hot water. Bake at 325° to 350° for 1 hour until light brown.
Brown ground beef. Add kidney beans, chili powder, salt and pepper. Simmer 10 minutes. Mix French dressing and taco hot sauce to taste and refrigerate. Mix lettuce, tomatoes and cheese. Add meat mixture, broken taco chips and sauce. Mix well.
Sift dry ingredients together. Cream shortening and sugar; add eggs and mix well. Add dry ingredients alternately with ripe, mashed bananas. Add chopped nuts. Pour into greased and floured loaf pan. Bake at 350° for 1 hour and 10 minutes.
Will need 1 styrofoam cone (12-inches high) wooden toothpicks and gumdrops.
Mix all ingredients like potatoes. Place a vanilla wafer in the bottom of a cupcake holder. Fill each liner about 2/3 full. Bake at 325° for 15 to 20 minutes. Top with cherry or blueberry pie filling. This is very pretty to do on the 4th of July. Makes 24.
Cream butter and shortening gradually. Add sugar, beating well. Add yolks, one at a time, beating after each. Combine flour, baking powder, soda and salt. Add to creamed mixture. Alternate flour with sour cream, beginning and ending with flour mixture. Beat egg whites until stiff. Gently fold into batter. Pour batter into greased and floured pan (10-inch tube). Bake at 325° for 1 1/2 hours or until wooden pick inserted in center comes out clean. Cool in pan for 10 minutes and remove from pan to finish cooling. Can be put in 2 bread pans to bake.
Peel and dice potatoes into 1-inch cubes. Bring vinegar, sugar, salt and 2 tablespoons water to a boil. Saute onions in bacon grease. Break bacon into small pieces. Mix all together and add to hot diced potatoes.
Mix sugar, milk and oleo. Boil 8 to 10 minutes. Stir constantly. Place chocolate bits, vanilla and marshmallow cream in a large bowl. Pour hot mixture over. Stir until melted. May add nuts. Pour into buttered pan. Cut when set.
Combine juices and sugar. Chill. Pour over ice ring. Pour ginger ale and club soda slowly down the side of bowl (to keep from having lots of foam).
In small bowl, combine juice, sugar, cornstarch, soy sauce, bouillon and ginger; mix well. You now need 4 large squares of heavy aluminum foil; spray them with Pam. On each square, place 1 piece of chicken. Divide pineapple and veggies equal; add with chicken, then divide the sauce over all. Fold and seal aluminum very tight. Place on hot coals. Watch closely; turn as needed. Should cook about 1 hour. Or, place on baking sheet in hot oven at 400° and bake for 1 hour.
In chafing dish, heat cognac with sugar and lemon rind. Peel orange so that skin remains in a strip 1-inch wide and about 8-inches long. Stick orange peel with cloves. Hold over chafing dish with fork. Pour 2 ounces cognac over orange peel, starting from top and allow to drip into pan. Ignite for a few moments, adding just enough additional cognac to keep flame lit. When flame goes out, place peel in chafing dish and simmer in hot mixture 4 to 5 minutes. Add coffee. Blaze some cognac on top and serve in demitasse cups. Serves 4.
Slice onion and mushrooms; saute in margarine (about 1/4 cup) until tender. Brown/saute each side of chicken. Place chicken in baking dish. Cover with onion and mushrooms. Bake in oven at 350° for about 30 minutes or until tender. Before serving, sprinkle with Monterey Jack cheese and melt.
Brown and drain ground beef in Dutch oven. Add remaining ingredients and heat thoroughly. Half a batch is just as good and it's so quick.
Measure out and combine all ingredients in large mixing bowl; mix thoroughly until blended with spoon (not electric mixer); pour into greased 9 x 12-inch pan. Bake at 350° for 40 minutes, or until cake springs back when touched; let cool and top with white or chocolate frosting.
Cream oleo and sugar until fluffy. Add eggs, one at a time, and beat thoroughly. Add baking powder and salt to cake flour. Add flour alternately with milk. Add vanilla. Bake for 1 hour and 15 minutes at 350°.
Mix all ingredients well. Place in a greased casserole pan. Bake at 325° for about 35 minutes. Serves 8.
Put all of the ingredients in a large pot and cook for one hour. Stir occasionally. Transfer to a soup tureen and serve hot. Replenish as needed. Sit back and enjoy!
Cook macaroni and drain. Combine cottage cheese, sour cream, Velveeta cheese, Cheddar cheese and eggs in buttered 2 1/2 qt. casserole. Add cooked macaroni, fold in thoroughly. Bake at 350° for 45 minutes.
Spray 12 inch nonstick skillet with nonstick cooking spray; heat over medium high heat. Cook chicken in skillet 3 to 5 minutes, stirring frequently, until light brown. Remove chicken from skillet. Cook rice and vermicelli mix (without seasonings) in skillet over medium high heat, stirring frequently, until golden brown. Gradually stir in water, tomatoes and seasonings from rice and vermicelli mix. Heat to boiling. Stir in sausage and chicken; reduce heat to low. Cover and simmer 15 to 20 minutes, stirring occasionally, until liquid is absorbed and chicken is no longer pink in center. This has 11 grams carbohydrate.
Boil water in 3 quart pan, add cabbage leaves and salt, boil for 5 minutes. Drain cabbage. Preheat oven to 375F. Mix beef, rice, onions, salt, pepper, garlic, oregano, basil and eggs, blend well. Spoon beef mixture onto cabbage leaves, roll up cabbage leaves. Place cabbage leaves in baking dish. Blend tomato sauce, water, brown sugar, and cornstarch until it makes a smooth mixture. pour over cabbage rolls. Cover with foil. Bake 40-45 minutes, spoon sauce over cabbage rolls 2-3 times while baking.
Drain and puree beans in blender. Saute onion in butter until tender; add to beans in blender. Add chopped mushrooms and eggs. Add walnuts. Blend a few seconds more to mix thoroughly. Season with salt and pepper to taste. Mix well. Cover and chill at least 2 hours. Serve with crackers or dark bread.
Add flour, butter, salt, sugar and pepper to corn. Add beaten eggs and milk. Bake in greased dish at 325° for 1 hour or until firm.
Combine broccoli and soup in casserole dish. Cover with grated cheese. Bake at 350° for 30 minutes.
Oil an 11 x 17 pan. Stir sugar, vinegar and 1 cup water in a medium sized, heavy bottomed saucepan over medium heat until sugar dissolves. Cook, without stirring, until dark amber, 18 to 25 minutes. Stir in nuts. Pour mixture into pan. Let set until firm but still soft enough to cut. Unmold onto a cutting board. Working fast, use an oiled knife to cut into 6 rectangles. Store in an airtight container up to 1 week.
Pare and quarter potatoes. Cook potatoes in water with two teaspoons salt until done. Drain and return to pot. Mash potatoes until smooth. Add 1/2 cup butter, cream cheese, chives, 1 teaspoon salt and pepper. Gradually add enough milk to make potatoes creamy and fluffy. Cover tightly and refrigerate potatoes. Can be stored up to one week. To serve, spread potatoes in a greased baking dish. Dot with butter and sprinkle with paprika. Bake at 350° for 45 minutes. Serves 12.
With fork, mix first 4 ingredients. In a separate dish, beat remaining ingredients. Combine, stirring with fork until all is moistened.
Mix all ingredients and layer in 13 x 9 pan. Sprinkle 1 cup crushed potato chips on top. Bake at 350° for 1 hour.
Combine all ingredients and one package chipped or corned beef. The second package is used for outside of cheese ball.
Heat oven to 350°. Grease a 13 x 9-inch pan. Melt butter and chips in saucepan over low heat. Then mix with spoon remaining ingredeints. Bake about 30 minutes or until center is set. Cool completely. Cut into 2-inch squares.
Preheat oven. Peel and slice potatoes and onions. Layer in flat bottom baking dish and sprinkle with salt and pepper. Mix soup and milk and pour over potatoes and onions. Bake in oven for 1 hour.
Preheat oven to 450°. In small saucepan combine sour cream and half and half and cook over medium heat until heated through (do not boil). Stir in Cheddar cheese, scallions, parsley and pepper and continue cooking, stirring frequently, until cheese melts. In medium mixing bowl combine potatoes and cheese mixture and mix well. Spread margarine over bottom of 9-inch pie pan; turn potato mixture into pie pan and spread evenly over bottom of pan. In cup or small bowl combine breadcrumbs and Parmesan cheese; sprinkle over potato mixture. Bake until potato mixture is heated through, 20 to 25 minutes. Turn oven control to broil, and broil until topping is lightly browned, 1 to 2 minutes. Makes 4 servings.
Combine half and half or milk with pudding mix. Whisk until well blended. Let stand for 5 minutes. Fold in whipped topping, pecans, gingersnaps, pumpkin pie spice and pumpkin. Spoon into crust. Freeze until firm, about 6 hours. Remove from freezer 10 minutes before serving.
Brown hamburger; drain. In Dutch oven, cover bottom with Doritos, using entire package. Add meat. Mix together all liquid ingredients and pour over hamburger and chips. Cover with cheese. Bake at 350° until cheese is melted and bubbly.
Dissolve gelatin in boiling water. Add cold water. Reserve 1 1/2 cups. Chill remainder until thickened. Pour into 6 molds. Arrange the apple slices in gelatin. Chill until set but not firm. Beat cheese until smooth. Blend in reserved gelatin. Fold in apples and nuts. Chill until slightly thickened. Spoon into mold. Chill at least 4 hours.
Dip pieces of grouse in mixture of egg, milk and spices, then roll in flour. Put butter and oil in skillet and heat to frying temperature. Brown pieces well on all sides. Remove from skillet and place in single layer in baking dish. Add drippings from skillet to soup and mix well. Spoon over grouse. Add water to bottom of dish. Cover. Bake at 350° for 1 hour or until tender. Serves 4 to 6. Results in a very moist and tasty bird!