HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix cream cheese, sugar and Cool Whip until smooth. Mix the pudding mix and milk and add to cream cheese mixture. Crumble cookies in food processor. Serve in alternate layers in a large, clean pot for plants (plastic). Be sure to end with cookie crumb layer on top to look like dirt. Press and bouquet of silk flowers (stem wrapped in foil) into center and arrange. Use as centerpiece and shock everyone by serving it for dessert!
Mix ingredients together and shape into steak size pieces and place in casserole dish. Pour 1 can cream of mushroom soup over steaks and place in oven. Cook at 350° for about 45 minutes or until done.
Bake cake and let cool. Mix jello with 1/2 amount of water, and let cool, but not jelled. Punch holes in cake and pour in jello. Mix box of pudding and Dream Whip together, using milk, add vanilla and food coloring. Spread on top of cake and keep refrigerated.
Prick bottoms and sides of crust. Bake 10 minutes at 400°. Reduce oven temperature to 350°. In skillet, cook meat and onion until browned. Drain fat and add taco seasoning according to directions. In small mixing bowl, combine beans and 1/3 cup taco sauce. Layer 1/2 bean mix in pie shell. Top with 1/2 seasoned meat, 1 cup cheese and taco chips. Repeat layers, excluding chips. Bake on preheated cookie sheet 20 to 25 minutes. Remove from oven. Top with lettuce, tomato and additional taco sauce to taste.
In a saucepan, combine all ingredients except butter and flour; bring to a boil. Simmer for 5 minutes. Blend butter with flour; add to corn mixture; mix well and remove from heat. Serves 8.
Cream the butter. Sift the dry ingredients together; add to the butter. Add Sweet 'N Low and vanilla to mixture, then form into a roll 6 inches long. Wrap the roll in wax paper and chill in the refrigerator. When chilled, slice into 24 even-size cookies and bake in a moderate oven at 350° until brown.
Mix well sugar and shortening, then add the eggs, then flour mixture. Bake in a large cookie sheet at 375°. Cool.
Fill pie plate 2/3 full of apples. Sprinkle with cinnamon and 1 tablespoon sugar. Combine in bowl 1 cup sugar, egg, nuts, flour and butter. Pour over apples and bake at 350° for 30 to 45 minutes.
Mix together and form into ball. Sprinkle with chile powder. Wrap in wax paper or foil and refrigerate until ready to use.
Peel and slice or chunk cukes and onions. Let stand overnight in brine of salt and water. Pour brine off in the morning. Make sauce of remaining ingredients. Add cukes and onions. Cook 10 to 15 minutes after they come to a boil. Pack in jars and seal while hot.
Mix first 3 ingredients together in ice cream freezer. Fill to the fill line with Orange Crush. Make in freezer until done.
Mix ingredients together. Set aside and let rise; do not re-stir. Dip risings and drop into hot grease with ice tea spoon. If you let the spoon get hot in the grease, you can use over again without cleaning. Hush puppies should turn themselves over in the grease.
Mix ingredients in heavy pot; simmer to desired thickness. Put in sterile jars. Seal and water bath for 15 minutes.
In a large saucepan, melt marshmallows and margarine over medium heat, stirring constantly. When mixture is smooth, remove from heat and stir in vanilla. Add cereal in small batches, stirring well after each addition; stir in chocolate chips. Spray a 9 x 13-inch baking pan with nonstick spray. Press cereal mixture evenly into pan; cover with plastic wrap and refrigerate until firm (about 1 hour). For crunchy squares, store in an airtight container in the refrigerator. For chewy squares, store at room temperature. Make 24 squares.
Beat eggs; add flour and sugar. Mix well. Add remaining ingredients. Pour into pie shell. Bake at 325° for 1 hour. It's great served warm with vanilla ice cream.
Cut each pepper in half lengthwise and remove vein and seed. In a small bowl, blend the cream cheese, eggs and mayonnaise. Stir in onion and garlic salt to taste. Stuff pepper halves with cheese mixture. Chill before serving. Yield: Approximately 30 appetizers.
Place tortilla wedges on a baking sheet and bake at 350° for 10 minutes or until crisp; set aside. Mix meat, tomato sauce, chilies, onion, oregano and garlic powder. Pour into 10 x 6 x 2-inch baking dish and sprinkle with cheese. Bake, uncovered, at 350° for 25 minutes or until heated through. Serve on lettuce and tomato (if desired) with tortilla wedges. Makes 6 servings.
Bring water to a boil; add salt. Remove from heat and let sit until cold. Add flour and knead 10 minutes. Shape as desired. Place on a foil-lined baking sheet and bake at 350° for 1 hour.
Grease a 1 1/2 quart casserole. Place 1 cup of the rice over bottom of casserole. Cover with half of the broccoli. Sprinkle 1/2 cup of the Cheddar cheese and 1/2 cup of the croutons over broccoli. Repeat layers with remaining rice and broccoli. In medium bowl, combine half and half, eggs, sour cream, salt, mustard, pepper, thyme and tarragon. Stir in Muenster cheese. Cover and refrigerate. Cover casserole and refrigerate until baking time. About 1 hour before serving time preheat oven to 375 degrees. Pour egg mixture evenly over casserole. Top with remaining 1/4 cup Cheddar cheese and 1/4 cup croutons. Bake 40 to 50 minutes.
Dissolve Jello in boiling water; stir in cold water. Add well-drained pineapple. Stir well and pour into 9 x 13 inch pan. Cool until set.
Thoroughly cream shortening and brown sugar. Add egg and molasses. Beat well. Add sifted ingredients. Mix well. Chill thoroughly or overnight. Shape in balls the size of walnuts and dip one side in granulated sugar. Place, sugared side up, on greased cookie sheet, 2 or 3 inches apart. Bake at 350° for 15 minutes. Makes 3 dozen cookies.
Put first 4 ingredients in boiler and when mixture begins to boil, add the nuts. Boil and stir occasionally until a little dropped in cold water makes a soft ball. Remove from heat and set aside to cool a short time. Then add vanilla and stir until mixture begins to stiffen. Drop by tablespoonfuls on a sheet of waxed paper. If it becomes too hard, return to very low heat and add 2 or 3 teaspoonfuls of boiling water. Then drop again. Yield: about 30 pralines.
The night before, wash cranberries and grind cranberries. Add sugar and marshmallows to ground berries. Cover and refrigerate overnight.
Cook carrots in boiling water in large pan until tender-crisp (approximately 5 minutes). Drain and cool. Combine soup, sugar, oil, vinegar and salt until smooth. Add carrots and stir gently to cover. Refrigerate for at least 24 hours.
Mix peas, celery, pepper, pimento, onion, green beans and water chestnuts. Mix white vinegar, water, salt, oil and sugar; bring to a boil. Cool. Pour over vegetables. Refrigerate overnight. Drain before serving. Keeps 2 weeks in refrigerator.
In a large saucepan, melt butter or margarine. Add onions and saute until tender, but not brown. Stir remaining ingredients, except broth, over mixture. Toss lightly with a fork to moisten. Makes 14 servings, about 140 calories per 1/2 cup serving.
Mix thoroughly. Place in loaf pan that was sprayed with nonfat cooking spray. Pour the can of tomato sauce on top. Bake 1 hour at 350°. Serves 6.
Preheat oven to 375°. Prepare and wash berries. Drain well and add sugar. Set aside. Blend together flour and water or juice. Cook over medium heat until mixture comes to a boil, stirring constantly. Add berry mixture and cook over low heat just until tender. Pour hot mixture into a 1 1/2-quart casserole. Dot with butter. Add spices, if desired. Prepare Sweet Drop Biscuit Dough. Drop from a spoon into berry mixture. Do not stir. Bake for 35 to 40 minutes. Serve hot with cream if desired. Makes 5 to 6 servings.
Bake at 350° for 40 minutes. Place the ingredients in a large bowl and blend well. Bake.
Mix pineapple juice, cream of coconut and rum together in a plastic container and store in freezer.
Melt butter. Stir in flour until smooth. Gradually add milk. Stir constantly. Add potatoes and onions. Bring to a boil; reduce heat and simmer 10 minutes. Add remaining ingredients until cheese is melted.
Mix dry ingredients together. Mix 6 tablespoons of dry mix to 3/4 cup boiling water. Add 3/4 cup cold water. Put in popsicle mold. Delicious.
Cook sliced squash and chopped onion in salted boiling water for 5 minutes. Drain. Combine soup and sour cream. Stir in grated carrots. Add squash and onion to the soup and sour cream mixture. Combine the stuffing mix and butter. Spread half of the stuffing mixture in bottom of an 11 x 8 x 2-inch baking dish. Spoon vegetable mixture over the top and top with remaining stuffing. Bake at 350° for 25 to 30 minutes.
Cut up cream cheese and mix with Cool Whip on medium speed for 2 minutes. Add vanilla and sugar. Mix for 3 minutes or until smooth. Empty into pie shell and chill. Just before serving, spoon on cherry pie filling.
*It is important always to buy Cheddar cut from the wheel. Don't ever use the packaged orange colored blocks sold in supermarkets under the name Cheddar. Apart from the awful taste, these have been so highly processed that they don't even melt properly.
Mix cocoa and sugar together. Beat eggs and add to sugar mixture. Add milk, melted margarine and vanilla. Pour into unbaked 9-inch pie pan. Bake 45 minutes at 350°. Serve plain or with whipped topping.
Layer in large container lettuce, onion, green pepper, green peas, Parmesan cheese, mayonnaise and Bac*Os. Marinate overnight.
Form into small balls (mix first, of course!). Bake on cookie sheet at 400° for 15 minutes. (May be cooled and frozen, if desired.)
Sear pork chops. Cover with hot water in skillet. Add dry onion soup mix. Simmer 1 hour.
Cook ground beef and onion in butter. Stir in salt, garlic salt and mushrooms when beef is done. Simmer for 5 minutes. Take off heat. Stir in soup. Simmer, uncovered, for 10 minutes. Stir in sour cream. Heat through. Pour over noodles.
Mix and chop 2 eggs; save remaining eggs for top. Slice mushrooms. Mix all together except mushrooms. Add these last. Decorate top with 2 remaining sliced eggs.
Simmer 45 minutes in a small frying pan. Serve over egg noodles.
Clean, wash and cut cutlets into bite-size pieces. Dip into flour mixed with salt and pepper. Using 2 large frypans, place 1/2 pound butter in each and melt on low heat. Place chicken into frypans equally and cover. Turn chicken as it simmers. Meanwhile, on medium speed, mix together heavy cream or half and half together. Add wine. Mix until bubbly. When chicken looks golden and cooked, add cream mixture and stir thoroughly. Cover. As mixture thickens, add black pepper and granulated garlic to taste. Remove to large serving pan. Top with orange slices for garnish. Serves 25.
In blender, put condensed milk, light cream, chocolate syrup and whiskey. Blend 40 seconds, then add eggs (beaten well). Blend 20 more seconds. Refrigerate. Shake well before serving. Keeps in refrigerator 4 months.
Heat oven to 375°. Grease baking sheet. Combine Crisco, sugar, egg, milk and vanilla. Mix on medium speed until well blended. Add flour, soda, salt, cinnamon, oats, raisins and nuts. Mix. Drop by rounded teaspoonfuls onto baking sheet. Bake 10 to 12 minutes.
Brown sausage and onion; drain. Put in crock-pot. Cube Velveeta cheese into 1-inch pieces. Add cheese and remaining ingredients to crock-pot. Heat through. Serve with tortilla chips.
Combine noodles and remaining ingredients in large mixing bowl. Mix well. Spoon into greased shallow 2-quart oblong dish. Bake at 350° for 45 minutes.
Heat oven to 350°. Scald milk; add butter. Beat eggs slightly in bowl; stir in milk mixture, sugar, salt and cinnamon. Put bread cubes and raisins in 1 1/2-quart baking dish. Pour milk mixture over; stir gently. Place in pan of hot water. Bake 40 to 45 minutes or until knife inserted 1 inch from edge comes out clean. Serve warm or cold with cream or whipped cream if desired.
Mix all dry ingredients. Add remaining ingredients and mix well. Pour into Bundt pan and bake at 350° for 1 hour or until done. Knife inserted in cake will come out clean.
*If nuts are not desired, add one of the following: chocolate chips, butterscotch chips, white chocolate chips or toffee pieces. Preheat oven to 350°. Melt margarine over low heat; watch so it does not burn. Remove from heat. In a large bowl, combine the margarine, sugar and eggs. Set aside.
Combine sugar, margarine and milk in heavy saucepan; bring to a full rolling boil, stirring constantly. Continue boiling 5 minutes, over medium heat, stirring constantly (mixture scorches easily). Remove from heat. Stir in chocolate until melted. Add Marshmallow Creme, nuts and vanilla; beat until well blended. Pour into greased 13 x 9-inch baking pan. Cool at room temperature; cut into squares. Makes 3 pounds.
Trim broccoli and cut into spears. Cook broccoli in a large pot of boiling salted water until tender, about 5 minutes. Drain. In the hot pot, melt butter over low heat. Put mustard in a small bowl; gradually pour in butter, stirring constantly to combine. Pour over broccoli and serve; or toss first to coat. Serves about 8.
Mix all together well and pour into a very large casserole. Topping: Crumble Cheese-It crackers and pour into melted margarine. (Add can of slivered almonds-optional) Bake at 350° for 45 minutes. Great for a covered dish supper!
Brown ground beef, salt and pepper to taste. Taco seasoning or chili seasoning can be added to beef. Slice peeled potatoes into round slices and boil until tender; drain. In a baking dish, put potatoes on bottom. Layer evenly, then put hamburger meat evenly spread on top. Put cheese on top, amount depends on own taste. Bake at 350° long enough to melt cheese.
Mix 3 cups flour, 1/2 cup sugar, salt and yeast in a large bowl. Heat water and oil to 120° to 130°; stir into flour mix. Beat in eggs until smooth. Mix in whole wheat flour and enough of remaining flour to make dough easy to handle. Turn dough onto floured surface. Knead 8 to 10 minutes, until smooth and elastic. Place in greased bowl, turning to coat all sides. (Can be refrigerated for up to 4 days.) Cover; let rise until double, about 1 hour. Grease two 9 x 5 x 3-inch loaf pans. Punch down and divide in half. Knead half of raisins into each ball of dough. Roll each ball into a 9 x 18-inch rectangle; brush each with 1 tablespoon butter.
Cook rhubarb. Stir in sugar and jello. Let cool and then stir in Cool Whip. Pour into graham cracker crust. Let set in refrigerator until ready to serve.
Let sherbet soften. Place in a punch bowl and add ginger ale. Stir slowly. Serve immediately.
Soften yeast in warm water. Combine with next 7 ingredients. Add flour, a little at a time, beating after each addition. Make a stiff dough. Cover and let rise, in a warm place, until doubled. Stir down and place in well-greased loaf pan. Sprinkle liberally with garlic salt. Let rise again and bake at 350° for 40 minutes, until golden brown. Brush with soft butter and sprinkle with salt.
Saute peppers and onions in broth until tender. Add remaining ingredients and simmer about 30 minutes or until rice is tender and liquid is absorbed.
Chop cabbage, peppers, tomatoes, cucumbers and onions; mix together. Put pickle spices in a clean piece of cloth; tie. Pour vinegar mixture over cabbage mixture. Put spice bag in. Cook until tender. Put in pint jars.
Place thin strips of salt pork and half of the onion slices on the flank steak. Sprinkle with salt, pepper and allspice. Roll up like a jelly roll and wrap with cheese cloth. Tie the ends securely to prevent the filling from falling out. Place meat in a kettle with water to cover. Add cut up celery, rest of onion slices, and bay leaf. Simmer 2 hours. Remove meat and cool slightly. Press the meat by placing in a Rulle Polse Press or by putting in a loaf pan and weighting it down with another loaf pan filled with weights or a brick. Keep refrigerated until ready to serve. Serve cold, sliced thinly, on cocktail bread.
Boil 1 pint of water, vanilla beans and Karo syrup, slowly, for 30 minutes. Cool slightly. Mix instant coffee and boiling water; add to vanilla bean mixture. Strain into a 1/2 gallon container. Add vodka and glycerin. Shake well and let stand. Ready in one month. Even better in 2 to 3 months.
Preheat oven to 350°. Mix cheese, cracker crumbs and butter. Press firmly into bottom of buttered 9 x 13-inch glass casserole. Add asparagus juice to soup (juice from 2 cans, not 4). Arrange asparagus over cracker crust. Top them with mushrooms, then pour soup mix evenly over all. Put on nuts. Bake for 30 to 45 minutes, until bubbly all over.
Thaw spinach; squeeze dry in a large bowl. Crush the stuffing mix with the cheese. Melt the butter and finely chop the onions. Combine all ingredients and mix well. Shape into 1-inch balls. Cover and refrigerate or freeze until ready to bake. Bake at 350° for 10 to 15 minutes, until golden brown. Makes about 70 balls.
Cream sugar and butter. Add eggs and vanilla and mix well. Add sifted dry ingredients. Mix well and add remaining ingredients. Bake in moderately hot oven (375°) for 10 to 12 minutes or until golden brown. Makes 4 dozen 3-inch cookies.
Preheat oven to 350°. Cover raisins with water and bring to a boil. Cool, drain and reserve 1 cup of liquid. Sift flour, soda, salt and spices together. Gradually add sugar to butter and cream until fluffy; add eggs and raisin liquid. Beat well and pour over dry ingredients. Mix well; add raisins. Bake in two 8 1/2 x 4 1/2 x 2 1/4-inch greased and floured loaf pans for 1 1/2 hours or until done.
Thaw asparagus; drain well and set aside. Combine soup, milk, Worcestershire sauce, salt and pepper. Mix well and set aside. Layer half each of asparagus, water chestnuts, mushrooms, pimientos, egg and soup mixture in a greased 8-inch square baking dish. Repeat layers. Cover and refrigerate. Remove from refrigerator; let stand 30 minutes. Sprinkle onion rings over top. Bake, uncovered, at 350° for 25 minutes. Yields 6 to 8 servings.
Arrange chicken in a 9 x 13-inch casserole. Combine rest of ingredients and heat in saucepan until margarine melts. Pour over chicken. Cover and bake in a 350° oven for 1 1/2 hours. It usually takes this long for rice to be done and absorb the liquid. Check at 1 1/4 hours.
Combine sugar, cornstarch, salt, lemon juice and water with 1 cup blueberries. Cook and stir constantly until thickened. Remove from heat and add butter and remaining blueberries. Cool. Pour into baked pie shell and chill. Serve plain or with whipped cream.
Cook noodles according to directions; drain well. Return to pan and toss with a little butter and sauteed garlic. Cover. Thaw vegetables under warm water.
Brown hamburger, onion and garlic. Drain off any fat. Add all rest of ingredients and stir well. Cover and simmer 20 to 30 minutes. Serve with hot biscuits and a bowl of cooked macaroni!!
Chop pecans, pineapple and cherries. Use 1 cup flour to coat them. Mix in order given; drop on greased cookie sheet. Bake at 300° about 25 to 30 minutes.
Add ingredients one at a time in blender. With this smoothie you have 4 recommened servings of fruit for the day.
Mix all ingredients except steak. In a glass dish, marinate steak in soy garlic mixture. Cover with plastic wrap and refrigerate at least 2 hours. Turn steak occasionally. Place steak on rack in broiler pan. Set oven control at broil or 550° and broil 3 to 5 inches from heat, about 15 minutes. While broiling, brush meat with marinade every 5 minutes. Turn steak, broil about 15 minutes longer or until meat is of desired tenderness.
Cut sausage into 1/2-inch slices and brown in heavy 3-quart saucepan or Dutch oven. Add diced onions and green peppers. Saute until onion is clear. Add remaining spices and stir well. Add the hot water and bring to a boil. Add the uncooked rice and stir once to mix ingredients. Cover and cook over a low heat for 20 to 25 minutes until rice is tender and fluffy. (If mild sausage only is used, add a dash of Louisiana hot sauce or 1/4 teaspoon red pepper.) Serve with a green salad and favorite beverage. Serves 4.
Fry bacon until crisp. Remove and fry onion until glossy. Drain. Put remaining ingredients in a baking dish and top with the onion and bacon. Bake at 350° for 1 hour and 15 minutes.
Combine flour, salt and pepper. Toss the meat in this mixture until coated. Preheat your skillet to 330°. Melt 4 tablespoons butter. Add the meat, browning on all sides. Push the meat to one side and add the remaining butter, onions and mushrooms. Saute for several minutes, stirring often. Add seasonings and consomme and then rapidly stir in 1 tablespoon flour. Reduce heat to simmer. Cover the skillet with the vent open and cook for 10 minutes. Stir in the sour cream and 1/2 cup sherry. Serve over noodles or rice. Yield 4 to 6 servings. Enjoy.
Heat oven to 350°. Spray sides and bottom of spring-form pan with vegetable spray. Combine bread crumbs and grated cheese. Press mixture onto bottom of pan; set pan on baking sheet and bake 10 minutes and remove from oven. Beat cream cheese; beat in melted butter, garlic and herbs. Mix in Worcestershire sauce, then add eggs, one at a time. Pour filling over crust. Bake 1 hour; turn off heat and leave cheesecake in oven 30 minutes with door ajar. Cool, then cover and refrigerate. Unmold onto plate and serve with crackers.
Combine torn lettuce, sliced green onion, Provel cheese and bacon in a large bowl. Sprinkle with Parmesan cheese. Chill.
Cook noodles as directed on box. Drain well. Return to pot and stir in cheese with the margarine while on very low heat. Serve hot.
Boil and bone chicken. Break into bite size pieces. Heat soup and broth together. Add all ingredients, except 1/3 can of noodles, to liquid. Mix well. Put into Pam sprayed 9 x 13-inch baking dish. Bake at 350° for 20 minutes. Put remainder of noodles over top and continue to cook for another 10 minutes.
Combine eggs, Rotel, bread crumbs, garlic, salt and pepper with ground beef; mix well. On waxed paper, flatten meat into a rectangle. Arrange ham and cheese on top of meat, leaving 1 inch margin. Carefully roll meat using waxed paper to lift. Seal edges and ends well. Place roll, seam side down, in a 9x13 inch dish. Place additional slices of cheese on top and pour Ragu over meat loaf. Bake at 350 degrees about 1 hour until done. (Cover loosely to prevent spattering.)
Mix all and put in 9 x 12-inch casserole. Salt and pepper to taste. Partially fry 1/2 pound bacon and cut up. Place bacon on top. Also, may place 1/4 cup sliced olives on top, if desired. Bake at 350° for one hour.
In a large skillet, heat oil over medium-high. Cook onion and green pepper until tender. Add tomatoes, sauce, paste, water, mushrooms, herbs and seasonings. Simmer, uncovered, for 30 minutes. Remove bay leaf. Cook rigatoni according to package directions; drain and toss with butter. Mix eggs, Ricotta and Parmesan cheese. Stir into rigatoni mixture and spoon into 13 x 9 x 2-inch baking dish. Top with tomato mixture; bake at 350° for 30 to 40 minutes or until heated through. Sprinkle with additional Parmesan cheese.
Pull biscuits apart 3 times. Roll in cinnamon and sugar. Melt 1 stick of butter in baking dish. Layer biscuits and slices of butter in dish. Top with chopped pecans. Bake at 300 degrees for 30 mins.
Combine flour, 1 1/2 cups sugar, cocoa, baking soda and salt into ungreased 13 x 9 x 2-inch baking pan. Stir with fork. Form 3 wells in mixture. Pour oil in one and vanilla in one. Pour water or coffee over. Stir. Do not beat. Combine remaining sugar and cinnamon. Sprinkle over batter. Bake at 350° for 35 to 40 minutes.
Using tin muffin cups, put a paper liner in each cup and a vanilla wafer in the bottom of each liner. Combine cream cheese, sugar, vanilla and lemon juice. Beat until smooth and creamy. Pour filling into muffin cups to about 2/3 full. Bake at 375° for 15 minutes. Cool thoroughly. Spoon cherry filling (about 1 tablespoon) on top of each cheesecake. Top with a dot of whipped cream. Makes 2 dozen.
Mix all ingredients together and pour into buttered casserole dish. You can add crushed cornflakes on top. Bake in a 350° oven for 30 minutes.