HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine fruit and yogurt; mix well. Chill thoroughly. Serve on lettuce if desired. Yield: 6 to 8 servings.
Mix all ingredients together and place in freezer. Remove 15 minutes before serving. Serves 8 to 10.
Mix cheeses together. Mix Worcestershire sauce, lemon juice and onion. Mix both together. Make into a ball and refrigerate until hard. Remove and set at room temperature. Roll in chopped nuts.
Preheat oven to 375°. Line muffin tins with cupcake papers. Using wooden spoon, blend the first 4 ingredients in mixing bowl. Carefully fold in the chocolate chips; set aside.
Blend cream cheese, parsley, chili sauce, onion and hot sauce. Gradually blend in tuna. Beat until smooth. Chill in small bowl lined with plastic wrap. Turn out onto small plate. Surround with crackers.
Dice potatoes and carrots. Chop onion. Put carrot, potatoes and onion in pan with 2 1/2 cups water. Cook until tender. Put cooked mixture through sieve or vegetable mill. Add milk to this puree. Place in double boiler to heat. Season.
Mix. Freeze, then serve 1/2 slush with 1/2 Seven-Up or ginger ale.
Combine corn syrup and sugar in a 3-quart saucepan. Cook over moderate heat, stirring occasionally until mixture bubbles. Remove from heat. Stir in peanut butter. Add Special K cereal and coconut; stir until coated. Press evenly into bottom of buttered 8 x 8-inch pan. Let stand in cool place until firm. Cut in squares. Add Spanish peanuts to crunchy peanut butter.
Mix cinnamon with 1/3 cup sugar; roll biscuits (quartered). Put in a greased pan. Melt margarine; mix with rest of sugar. Spoon over biscuits. Bake at 350° for 30 minutes.
In a saucepan, saute onion in oil until tender. Stir in ketchup, water, vinegar, mustard and pepper. Bring to a boil, stirring occasionally. Place frankfurters in 1-quart baking dish. Pour sauce over. Bake, uncovered, at 375° for 30 minutes or until bubbly. If desired, serve over toast points or rice. Makes 5 servings.
Cut melon into bite size pieces; section grapefruit and orange. Mix all ingredients together, and chill for 1 hour.
Combine cake mix, sour cream, water and eggs in large bowl. Blend, then beat at medium speed 2 minutes until creamy. Spoon 1/3 of batter into well greased and floured 10-inch flute tube pan. Sprinkle 1/2 jello. Repeat layers. Spread remaining batter over jello to cover. Bake at 350° for 45 to 50 minutes until cake springs back. Remove pan. Sprinkle with powdered sugar.
Blend and mix all ingredients. Pour into small muffin pans. Bake at 325° or 350° for about 7 minutes.
Mix each day thoroughly with Love and Laughter. To change the flavor, put in a few Tears; add seven days to make a week. Turn over enough days to make a month. Stack 12 months to make a year. Scramble as many years as possible to make a Life. It's just like making hash. Enjoy!
In a very large bowl, cream the oil and sugar. Add the honey and eggs. Sift dry ingredients together. Add to the creamed mixture alternately with the buttermilk. Mix good, then add Raisin Bran and mix.
Bring to boil the water, sugar and tea bags. Add lemonade and orange juice. Freeze. Fill glass 2/3 with slush; fill with 7-Up or Sprite.
Cook spaghetti according to package directions. Drain and cool. Add celery, green peppers, onion and cucumber. Add salad dressing and seasoning. Before serving, add tomatoes and Parmesan cheese.
Preheat oven to 400°. In large bowl, put sugar and flour. In saucepan, bring water, oleo, buttermilk, cocoa and shortening to boil. Pour mixture into flour and sugar; mix well. Add eggs, soda, vanilla and cinnamon; mix well. Bake in greased and floured loaf pan for 20 minutes. Prepare frosting (recipe follows) and pour over hot cake.
Let cream cheese soften. Spread over four slices of meat. Roll first slice, join meat edges to start second slice and continue to roll 4 slices into a log, using remaining slices. Wrap and chill. Cut into 1/2-inch slices. Top with olive secured by toothpick. Place on top of crackers.
Heat oven to 350°. Grease 13 x 9 x 2-inch pan.
Soften cheese and blend all ingredients. Shape in a roll and roll in chili powder. Chill 2 hours. Slice and serve on Ritz crackers.
Mix together sour cream, mayonnaise, sugar, curry, pepper and aquavit. Put herring pieces in serving dish; pour sauce over and sprinkle with dill weed.
Mix all together and let stand 3 hours. Overnight is better. Good with picnic lunches.
In saucepan, combine chips and butter. Cook and stir on low heat until melted. Remove from heat and cool. Stir in marshmallows and 1/4 cup pecans. Divide mixture in half. Shape each half in 6-inch logs. Roll each in remaining nuts. Shape on wax paper. Wrap in wax paper sprinkled with nuts. Chill thoroughly. Cut into 1/2-inch slices.
In a mixing bowl, cream butter, sugar and cocoa until light and fluffy. Beat in sour cream and vanilla. Add flour; mix well. Stir in chocolate chips. Refrigerate for 1 hour. Roll into 1-inch balls; dip in chocolate sprinkles. Place sprinkled side up, 2-inches apart, on ungreased baking sheets. Bake at 325° for 10 minutes or until set. Cool 5 minutes before removing to a wire rack to cool completely. Makes about 5 1/2 dozen cookies.
Combine the potatoes, onion, parsley and celery, then mix. In a small bowl, combine the yogurt, mustard and seasoning; add to vegetables and mix carefully. Cover and chill several hours to allow flavors to blend.
Put quartered potatoes in a 6-quart pot; just cover potatoes with water; add garlic and boil until cooked, uncovered. In a frying pan, put oil. Slice in onions and fry until brown; do not burn. When potatoes are cooked, save water. Mash potatoes right in water. Put stove on medium; add browned onions and salt and pepper to taste. Stir occasionally. Serves 4.
Fry sausage and green pepper together. Drain off grease well. Mix in all other ingredients. Do not drain. Bake, covered, for 2 hours at 325°. Use a 3-quart casserole dish.
Cream together all ingredients, except eggs. Beat the eggs slightly and add to mixture. Pour into 1 (9-inch) unbaked pie shell. Put in 350° preheated oven for 40 to 50 minutes.
Mix flour, eggs, oil and salt well to form a soft ball. Let sit covered for about 15 minutes. Roll thin on floured surface and cut or use a noodle maker. Drop into boiling water. Done when the noodles float to the top. Serve with your favorite recipe.
Cream oleo and sugar until light. Add eggs, one at a time, beating well after each one. Add flour, salt and vanilla; mix well. Spoon batter into a greased and floured Bundt pan. Bake at 350° for 45 to 50 minutes. Cool slightly and remove from pan.
Dump all ingredients in the order listed above into a 9 x 13-inch pan. Do not mix. Bake at 350° for 50 minutes.
Mix softened butter in crumbs; layer in bottom of pan. Add layer of chocolate chips, coconut and pecans. Drizzle condensed milk over top. Bake in a 325° or 350° oven for 35 minutes. Cut into desired squares. Use an 8 x 8-inch square pan.
Combine jello and crushed pineapple. Heat to dissolve jello. Combine Cool Whip, cottage cheese, jello, pineapple and nuts. Stir well. Add mandarin oranges to top. Refrigerate.
Marinate liver in soy sauce and lemon juice. Pan fry bacon and set aside. In the bacon fat, saute onions; set aside. Cook liver in remaining hot fat (about 2 to 3 minutes per side). When done, add the marinade and garnish with bacon and onion rings.
Preheat oven to 400°. Combine self-rising flour, brown sugar and quick or regular oats. Add egg, buttermilk, cooking oil, vanilla and cinnamon. Pour into muffin tins and cook about 15 to 20 minutes or until brown.
Mix the ingredients together. Pour into a greased 9 x 13-inch baking pan. Bake at 350° for 20 to 30 minutes. Allow to cool.
Combine marshmallows, butter and vanilla. Heat until marshmallows and butter are melted, stirring constantly. Add food coloring. Gradually stir in corn flakes. Drop onto plate to form a wreath. Decorate with candied cherries (optional).
Boil corn in 1 1/2 pints vinegar. Twenty minutes after it starts to boil, add other ingredients; cook 20 minutes longer and seal. This makes 6 quarts.
Mix together. Add some flour. Mix. Let stand overnight. In morning, add more flour. Roll out.
Mix together. Bake for 30 minutes at 350° in a 13 x 9-inch pan.
Mix flour and salt. Pour oil and milk into one cup. Add all at once to flour mixture. Stir until mixed. Shape into ball. Place dough into ball in between wax paper. Roll to 1/8 inch thick. Cut. Fill with filling; seal. Use a fork. Fry 4 to 5 minutes at 350° in 1 inch of oil. Makes 8 to 10.
Mix pudding in pineapple. Add all other ingredients. Chill and serve. (May use sugar-free pudding and light Cool Whip.)
Brown hamburger; drain off fat. Saute onion and peppers. Add to hamburger. Add tomato sauce and simmer until macaroni is cooked. Cook macaroni until tender. Combine sauce and macaroni. Serve with salad and garlic bread.
Preheat oven to 350°. Shake flour in large oven bag; place in 13 x 9 x 2-inch baking pan. Add barbecue sauce and orange juice to bag. Squeeze bag to blend ingredients. Add chicken to bag. Turn bag to coat chicken with sauce. Arrange chicken in an even layer. Close bag with nylon tie; cut 6 half-inch slits in top. Bake until chicken is tender, 45 to 50 minutes. To serve, stir sauce; spoon over chicken.
Melt butter. In a large bowl, mix butter, squash, milk, cheese, salt, pepper and onion. Pour in a greased casserole dish. Top with cracker crumbs. Bake at 375° for 40 minutes.
Mix yeast with 1/2 cup warm water. Mix sugar with 2 cups warm water and flour. Add yeast mixture; let set in glass jar covered with a cloth for 5 days. Put the initial Sourdough Starter in refrigerator for 3 to 5 days. Take out and feed with this mixture: 3/4 cup sugar, 1 cup warm water and 3 tablespoons instant potatoes. Mix well and add to starter. Let starter stand out of refrigerator all day (8 to 12 hours) or until very bubbly. Remove 1 cup to make bread and return remaining to the refrigerator. Keep in refrigerator 3 to 5 days and feed again. If not making bread after feeding starter, throw away 1 cup.
Mix cream cheese and mayonnaise in a large bowl. Drain fruit and add to cream cheese mixture. Mix thoroughly. If the mixture is too stiff, add 2 tablespoons of fruit juice (your choice). Chill for 1 hour before serving.
Mix together in a bowl the Wesson oil, sugar, eggs, soda, cinnamon and salt. Add flour, then apples and chopped nuts. Bake slowly about 40 minutes at 350°.
Mix all together (will be stiff). Bake at 325° until done, about 10 minutes.
Layer in large bowl angel food cake (broken in pieces), pudding and strawberries.	Spread Cool Whip on top. Sprinkle toasted almonds on top.
Combine zucchini, onion and salt. Cover with ice and let stand 3 hours. If needed, add more ice. Drain thoroughly. Combine vinegar, sugar, celery seed, turmeric and mustard in large pan. Bring to boil. Add drained vegetables. Return to boiling. Reduce heat and simmer 3 minutes. Ladle into hot jars. Process in boiling water for 5 minutes. Makes 6 pints.
Cream sugar and shortening together. Add 2 egg yolks and mix well. Now add banana pulp.
In baking dish, place sliced potatoes, carrots and onion. Salt and pepper pork chops. Place on top of vegetables. Top with soup. Add 1/2 can of water. Bake in a 325° oven about 1 1/2 hours.
Cut up lamb into 2 inch cubes. Put meat, salt, dill weed and water in a covered microwaveproof casserole and cook (in microwave) until tender for 25 to 35 minutes, stirring off and on. Add celery and carrots and cook until tender (5 to 8 minutes). Blend cornstarch and cream. Stir into stew and continue cooking and stirring until thickened. Do not overcook meat. Serves 6.
Mix all ingredients together. Store in airtight container. Use 2 teaspoons mix to 1 cup hot water.
Rinse and pat dry chops. Sprinkle with salt and pepper. In a large skillet or Dutch oven heat oil and lightly brown chops on both sides. Add carrots, tomatoes and bouillon. Simmer 45 minutes, covered. Add mushrooms and sprinkle with parsley. Cook 5 to 10 more minutes. Serve veal covered with sauce and veggies. Serves 2.
Set aside 1/2 cup of chow mein noodles to use as topping. Combine remainder of noodles, cream of mushroom soup, tuna, celery, onion, nuts, milk and seasoning. Put in casserole and sprinkle top with remained noodles. Bake uncovered at 350° preheated oven for 25 minutes.
Beat egg yolks until light and creamy; beat in flour. Set aside. Beat egg whites until very stiff. Add vanilla flavored sugar, a little at a time. The success of the Nockerln depends on the stiffness of the egg whites. Be sure not to underbeat.
Combine flour, cornstarch, sugar and salt in a heavy saucepan. Gradually stir in milk. Cook over medium heat, stirring constantly, until thickened and bubbly. Beat egg yolks until thick and lemon colored. Gradually stir about 1/4 of hot mixture into yolks. Add to remaining hot mixture, stirring constantly, about 2 minutes or until thickened. Stir in vanilla and butter. Let cool. Yield: about 3 cups.
Dissolve jell-o in boiling water. Add frozen berries and stir until thawed. Add lemon juice. Mix together mayonnaise and sour cream. Add a little strawberry mixture and blend; add balance of the strawberry mixture. Fold in fruit. Pour into mold and chill until firm. Makes 4-6 servings.
Cook pudding mix and milk until mixture reaches a full boil, stirring often. It will thicken as it cools. After it cools, pour it in the baked pie shell. Cover with the marshmallows.
Boil shrimp in shrimp boil and highly seasoned water. Soften cream cheese with lemon juice and add other ingredients; mix well. Chill at least 8 hours before serving.
Warm in oven at 250° for 15 to 20 minutes. Stir every few minutes.
Boil celery, green peppers and onion until tender; drain well. Combine celery mixture, soup and seasoning (salt and pepper to taste) in casserole dish. Top with cracker crumbs and bake at 350° for 30 minutes.
Mix together. Pour into greased casserole dish. Bake 45 minutes at 400°.
Place half of the crushed cookies in the bottom of a 9 1/2 x 13-inch pan, covering the bottom completely. Blend the cream cheese and margarine until smooth, then fold in the nondairy whipped topping and powdered sugar. Use a low speed, if necessary.
Saute onion and pepper in oil until tender. Stir in flour and basil and cook for a couple of minutes. Stir in milk slowly. Add turkey, tamari and parsley and simmer until thick. Serve over rice, noodles or bread. Serves 2.
Mix together all ingredients. Pour into a chilled, unbaked pastry shell. Bake until firm at 400° for about 45 minutes.
Blend. Whip the cottage cheese. Combine all ingredients in a bowl. Serve with fish or vegetables or baked potatoes. Add 2 tablespoons more skim milk. Serve as a dressing.
Mix sand and cornstarch. Add hot water and stir vigorously. Add food coloring if desired. Cook over medium heat until thick, stirring constantly. Makes 2 cups.
Beat Cool Whip, oleo and sugar until smooth and creamy. Add pineapple, peanuts and apples. Mix well. Refrigerate.
Combine bananas, orange juice, lemonade and sugar in blender. Blend until smooth. Mix with remaining ingredients in a large container. Freeze overnight, stirring once. Let thaw to slushy stage and serve. Serves 23 (6 ounce) cups.
Mix cake mix as instructed on the box, then add bananas and nuts. Bake as instructed on the cake mix. Let cool completely. (Makes 3 layers.) Top with Cool Whip. Refrigerate.
Trim fat from meat; brown meat. Stir in onion soup mix and mushrooms with liquid; heat until bubbling. Slowly stir in sour cream until thoroughly blended. Cook, stirring constantly, until heated thoroughly. Serve over buttered noodles.
Grease loaf tin, have a beer, turn oven on to 350°, have a beer. Sift together flour, sugar, baking powder, soda, salt, have a beer. Beat egg and orange juice in bowl, have a beer. Mix frozen berries in flour mixture, quickly add orange juice and egg mixture. Put in tin and bake 1 hour at 350° or when toothpick comes out not sticky.
Cook pasta as per packet directions; drain. In small skillet, cook garlic in oil until golden. Add water and bouillon; cook and stir until bouillon dissolves. In large bowl, toss hot angel hair with garlic mixture and parsley. Serve with Parmesan cheese if desired.
Add meal with water. Put layer of corn bread mixture, then layer of cheese, until the skillet is full. Bake in greased 9-inch skillet at 350° for 45 minutes.
Preheat oven to 400°. In 12-inch skillet, heat oil over medium-high heat and cook chicken, stirring occasionally, 5 minutes or until almost done. Stir in onion, carrots and celery. Cook, stirring occasionally, 3 minutes. Stir in savory herb with garlic soup mix, blended with milk. Bring to the boiling point over medium-high heat, stirring occasionally. Cook 1 minute. Turn into lightly greased 2-quart casserole. Arrange biscuits on top of chicken mixture with edges touching. Bake 10 minutes or until biscuits are golden brown.
Combine cool whip and cream cheese until smooth; cover bottom of 9 x 13 inch baking dish with mixture. Tear angel food cake into pieces and press in pan over mixture. Pour can of pie filling over cake; top with remaining cream cheese mixture.
Combine all ingredients and cook until celery is tender. Take potato and make several slices large enough to spoon in mixture in each slice.
Boil butter, sugar, dates and eggs to a soft boil. Add Rice Krispies and nuts, if desired. Roll in powdered sugar. Place in refrigerator for awhile. Slice and they are ready to serve.
Unroll pizza crust. Press onto a greased 12-inch pizza pan. Build up edges slightly. Prick dough thoroughly with a fork. Bake at 425° for 7 to 10 minutes or until lightly browned.
Mix cream cheese, sugar and vanilla at medium speed until well blended. Add egg; mix well. Stir in 1/2 cup chips. Pour into crust. Sprinkle remaining chips on top. Bake at 350° for 30 to 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight.
Place thawed potatoes in a 9 x 13-inch baking dish. Mix together next 4 ingredients and pour over top of Tater Tots. Top with corn flakes. Pour melted butter over top of corn flakes and bake (uncovered) at 350° for 45 minutes. Makes 12 servings.
Cook macaroni. Make white sauce: Combine margarine, flour, milk, salt and pepper. Place 1/2 macaroni in dish, 1/2 cheese, then 1/2 white sauce. Repeat. Dot with butter. Cover. Bake 30 minutes. Uncover. Put cracker crumbs on top. Bake for 15 minutes more at 375°.
Take casing off sausage or buy uncased and fry with cubed butter and cubed margarine; add onion and garlic. Fry until soft, not browned. Add rest of ingredients and cook slowly for 3 or 4 hours. This sauce should be enough for 3 or 4 pounds rigatoni.
Mix first 4 ingredients together. Heat for 30 seconds. Spread in generously greased square pan. Sprinkle with crumble mixture of remaining 4 ingredients. Bake at 425° for 15 to 20 minutes. Serve warm or cooled.
Sift dry ingredients. Add dates and nuts. Mix with fingers until well coated. Add beaten egg yolks and vanilla and blend with fingers. Mix in stiffly beaten egg whites. Brush loaf pan (9 x 5 x 3-inch) with butter; flour lightly and add batter, smoothing it with your hands. Cover top of pan with foil, folding around the edge of pan. Bake at 275° for 1 3/4 hours. Remove foil and increase heat to 325°. Let remain in oven 10 to 15 minutes longer or until top becomes faintly brown. Remove from oven and let set 5 minutes. Loosen with dull knife. Turn upside down on cake rack. When cool, wrap and store or freeze. Slice thinly.
The night before, using a blender or food chopper, grind cranberries, then mix with marshmallows and sugar. Cover and refrigerate. Add remaining ingredients the next day. Add Cool Whip just before serving. Serves 20.
Boil raisins and water for 3 minutes or until plump. Let cool. Mix all dry ingredients together; set aside. Cream sugar and shortening; add eggs and vanilla. Then add raisins. Add dry ingredients to the wet mixture. Bake at 375° for 10 to 12 minutes on an ungreased cookie sheet.
Cook and drain broccoli, saute celery and onion in butter. Add broccoli, soup, cheese and seasonings. Serve hot with tortilla chips.
Cook and drain hamburger. Prepare taco mix according to directions. Cut up lettuce and tomatoes and mix together. Add hamburger, chips and cheese just before you serve.
Peel, cut up and boil potatoes in salted water until tender. Drain and mash with electric mixer, adding 1 stick butter. Put into a buttered casserole. Pour syrup on top and cut into potatoes with knife. Top with 1/2 stick of butter, cut into pats. Bake at 350° for 30 minutes or until potatoes start to brown around the sides. My family's favorite!
Cook and drain spaghetti; drain mushrooms. Melt butter. Mix all ingredients, except cheese. Pour in 13 x 9 x 2-inch pan. Sprinkle with cheese. Bake 1 hour at 350°, uncovered. Can be frozen.
Mix walnuts and 1/2 cup sugar together. Sift together flour, sugar, baking powder, baking soda and salt. Cut in butter and Crisco. Add egg yolks, sour cream and vanilla.
Put chicken or turkey on bottom of 9 x 13-inch pan. Add mixed vegetables. In a bowl, mix broth and soup. Pour over chicken and vegetables. Mix flour, milk and margarine. Pour over mixture in pan. Bake at 400° for 30 minutes or until brown.
Sift together the flour, sugar, baking powder and salt. Melt the butter. Add beaten egg and milk. Add to dry ingredients. Stir well. Grease muffin tin and fill half full. Bake at 375° for about 25 to 30 minutes or until brown.
Line a 9-inch pie pan with 1 crust; set aside. Combine remaining ingredients. Add salt and pepper to taste. Pour filling into pie pan. Top with second crust. Seal and crimp edges. Slit top of crust to vent and bake at 375° for 45 to 50 minutes or until golden brown. Makes 6 servings. Preparation time: 10 minutes. Bake time: 45 to 50 minutes.
Mix all well. Add Russian dressing to taste and put in fridge. Great with crackers or French bread.
Sift together flour, sugar and salt in large bowl. Bring to a boil the oil, water and cocoa; pour over flour and sugar mixture. Mix eggs, soda, buttermilk and vanilla together; add to mixture. Bake in a 350° oven for 30 minutes.
Cream shortening; add sugar gradually. Add eggs, then dry ingredients alternating with milk. Add flavoring, then pecans. Bake in 2 loaf pans, greased and floured, at 250° for 1 1/2 hours.
Wash and core apples. Peel off collar around the top. Place in a baking dish. Put remaining ingredients in a saucepan and bring to a boil. Pour over apples. Bake at 350° for one hour. Apples will be soft but not mushy. Serve warm or cold.
Peel and boil the potatoes until mushy. Add the remaining ingredients. Beat with electric mixer real good. Pour into 2 deep dishes.
Heat oil in a large Dutch oven; add garlic and cook 1 minute over medium-high heat. Discard garlic. Add beef and onions; cook until the meat is browned, stirring occasionally. Stir in tomato paste, water, paprika, salt, pepper and bay leaf; bring to a boil. Reduce heat; cover and cook over low heat 2 hours or until meat is tender; stir occasionally. Toss noodles with butter and parsley. Top stew with lemon rind and caraway seed; serve with egg noodles.
Place chicken breasts between sheets of waxed paper or plastic wrap and pound slightly flat. Sprinkle with salt and pepper. Heat 1 tablespoon each oil and butter in a large skillet. Cook chicken over high heat for approximately 4 minutes on each side. Do not overcook or they will be dry. Transfer to warm serving platter. Add chives or green onion and parsley to pan. Cook for 15 seconds. Whisk in mustard and broth. Cook for 15 seconds longer. Stir briskly. Pour sauce over chicken and serve immediately. Good with noodles with tomato sauce, steamed broccoli and a fresh salad.
Cut ham slices into 2 pieces. Cut asparagus into same size. Spread cream cheese on ham. Lay asparagus in center and roll up. Put toothpick through them. Very attractive and tasty.