HumbleIntelligence/food-ner-1-Million huggingface dataset:
In large bowl, combine sweetened condensed milk and water. Add pudding mix; beat until blended. Chill 5 minutes. Fold in Cool Whip.
Use tomatoes held at room temperature until fully ripe; core and coarsely chop (makes about 2 cups), set aside. Cook orzo according to package instructions; drain and set aside. In nonstick skillet, heat oil until hot. Add onion and garlic; cook, stirring occasionally, until crisp, about 5 minutes. Stir in chicken broth, oregano, salt, black pepper, reserved tomatoes and orzo. Cook until tomatoes are slightly softened, about 3 minutes. Stir in spinach; cook until heated through, about 3 minutes. Stir in cheese and serve hot. Yield: Four to six portions with 348 calories per portion.
Brown hamburger, bacon and onion. Add pepper, pork and beans, kidney beans, lima beans, sugars, catsup, barbecue sauce, pinch of salt and mustard. Bake in slow oven for 1 to 1 1/2 hours or slow crock-pot for 3 to 4 hours. Serves 6 to 8. Great with hamburgers. Freezes well.
Cook the bell pepper, onion and celery in a little chicken broth and the margarine. In casserole dish, put layer of macaroni, layer of vegetables and layer of chicken. Pour 1/2 of the soup which has been diluted with the milk. Repeat layer of macaroni, vegetables and chicken, then remaining soup. Sprinkle cheese on top. Bake for 30 minutes at 350° (you can add 1/2 cup ham to this).
Beat until fluffy oil and eggs. Add sugar and vanilla. Beat well. Add flour, soda, cinnamon and salt. Fold in nuts and apples. Bake at 350° for 1 hour in 9 x 13-inch pan.
Put yeast in warm water and set aside. Beat eggs until light and add yeast. Mix sugar, salt and shortening until crumbly like pie crust, then add 3 cups flour and egg mixture. Mix well and add the other cup of flour. Work in well. Cover and let stand in refrigerator overnight. Divide into thirds. Roll out to 1/8-inch thick. Cut into triangles and roll from large to small end and place on a greased cookie sheet and let raise for 3 hours. Bake at 375° for 12 minutes. Yield: 3 dozen.
Brown meat in fat and add flour, comino seed, paprika, red pepper and chili powder. Put into large pot and add remaining ingredients. Cover with water and cook slowly 3 to 4 hours.
Peel and slice potatoes. Cook as if you are creaming potatoes. When done, whip and add salt and pepper. Add sour cream, shredded cheese, bacon bits and parsley flakes. If needed to thin, add salad dressing. I like to add at least 2 or 3 tablespoons salad dressing for flavor. Pour into 13 x 9-inch baking dish or divide and freeze part, if desired and top with cheese and Bac*Os and chives when ready to bake. Bake 30 minutes until set.
Combine all ingredients. Mix well. Pour into a tube or Bundt pan and bake at 350° for 1 hour and 20 minutes.
Brown the meat, garlic and onion in a 400° oven for 3/4 hour, or until well browned. Stir frequently. Add flour; blend well. Add remaining ingredients; stir well. Cover; lower heat to 350° and cook for 1 1/2 hours.
Cook broccoli for 5 minutes after bringing to boil (no salt). Mix all other ingredients together. Add well drained broccoli. Top with Ritz cracker crumbs and dot with butter. Cook at 350° for 1 hour.
Sift flour, salt, sugar and cornstarch. Combine with hot milk and cook until thick. Add chocolate, broken very small. Cook until smooth. Cook another minute; cool. Add vanilla and pour into baked shell.
Mix together and bake at 350° for approximately 30 minutes. Serves 6.
Bake potatoes until done. Split in half lengthwise and scoop out pulp. Reserve shells. Mash potato pulp with butter, milk, onion and salt until mixture is smooth and creamy. Stir in grated cheese and crabmeat. Fill shells with mixture. Sprinkle with paprika and bake at 450° for 15 minutes.
Mix all together and pour into large greased pan or two skillets. Bake in preheated oven at 350° for 40 to 50 minutes.
Combine first 8 ingredients and let set at room temperature 1 to 2 hours. Cook linguine. When linguine is ready to serve, drain and toss with tomato and cheese mixture. Serve with Parmesan cheese.
Heat oven to 350°. Grease 9 x 13-inch baking pan. Combine first seven ingredients; mix well. Reserve 1 cup; press remaining into bottom of prepared pan. Bake 10 to 12 minutes or until light brown. Cool 10 minutes. Top with nuts and chocolate pieces. Mix caramel and 1/4 cup flour until smooth; drizzle over chocolate pieces to within 1/4 inch of pan edges. Sprinkle reserved oat mixture on top. Bake 18 to 20 minutes or until golden brown. Cool.
Dissolve jello in heated pineapple juice and pineapple. Stir in softened cream cheese until completely melted. When cool, add salt, nuts and whipped cream. Place in refrigerator until set.
Cut beef into thin strips; cut onions into thin slices and separate into rings. Combine beef, onion, salt and pepper. Sprinkle with lemon juice; stir in sour cream. Chill. Serve on lettuce-lined dish with rye bread.
Slice chicken into 1/4-inch strips. Heat oil in skillet at high setting. Add celery, green pepper, onion, salt and ginger. Cook, stirring quickly and frequently, until tender-crisp, about 3 minutes. Remove vegetables. Stir-fry chicken in oil left in skillet until chicken turns white, about 3 to 5 minutes. Return vegetables to skillet. Add bean sprouts, water chestnuts, bouillon and 1/2 cup water. In a cup, blend cornstarch and soy sauce. Stir into skillet; cook until mixture thickens. Stir constantly. Serve with rice or noodles.
Soften gelatin in 3/4 cup cold water. Mix remaining 1/4 cup water, sugar and corn syrup in saucepan, stirring until sugar is dissolved. Cook until soft ball stage (medium heat). Add gelatin; mix and stir over heat for 1 minute. Stir in color and flavorings. Set aside to cool.
Place chops or meat into a crock-pot. Pour a little sauce on each piece. Add no water. Cover and cook approximately 8 hours on low. Finger lickin'!
Preheat oven to 350°. Mix sugar, cinnamon, melted butter, nuts and raisins in a 2-quart casserole dish. Cut each biscuit into quarters. Lightly fold (do not stir) biscuits into sugar mixture until coated. Bake for 30 minutes or until center biscuits are fully cooked. Remove from casserole dish onto plate.
Cut incisions in meat and fill with garlic mixed with salt and pepper. Rub leg of lamb with lemon juice and sprinkle with additional salt and pepper. Place in roasting pan with water and top with butter. Bake at 450° until browned, lower to 300°, cover and bake until done. When meat is half cooked, peeled and quartered potatoes can be placed around meat. Uncover 10 minutes before serving to allow potatoes to brown. Makes 6-8 servings.
Brown ground beef, then drain. Add tomatoes, parsley flakes, onion, ketchup and steak sauce. Let this mixture simmer for 30 minutes. Pour over cooked noodles, then add cream of mushroom soup and mix lightly. After mixture is mixed, top with shredded cheese. Bake in preheated oven at 350° for 30 minutes.
Peel potatoes; slice and line the bottom of pan. Layer green beans, onion, ham, cheese and cream of mushroom soup. Finish with another layer of cheese on top and bake at 375° for 1 hour.
Combine all ingredients except nuts. Beat until smooth; spread in a dish and add nuts on top and chill. For a different salad change jello and pie filling to cherry.
Mix all the above together. Add more flour up to 4 cups to make a soft dough. Roll out onto a floured board. Knead 10 minutes. Place dough into a greased bowl. Cover and let rise 2 hours until double in bulk. Punch down; let rest 10 minutes. Divide into 6 parts. Roll out into 8 or 9-inch circle. Place on ungreased cookie sheet. Bake at 450° for 5 to 8 minutes or lightly brown.
Mix together in order given and beat 2 minutes. Stir in nuts, cherries and coconut. Drop on greased cookie sheet. Bake at 375° for 12 minutes.
Mix all ingredients except ketchup and shape into loaf in shallow baking dish. Spread ketchup on top. Bake about 1 hour in 400° oven.
Beat eggs until foamy. Add oil, sugar, zucchini and vanilla. Mix well with beaters. Sift dry ingredients together and add to egg mixture along with nuts. Divide batter into two loaves. Bake at 325° for 45 to 60 minutes.
Mix dry ingredients. Make a hole in the center and add buttermilk, egg and melted shortening. Beat well. Pour into greased loaf pan. Bake 50 minutes at 370°. Cool a few minutes in pan and then turn out before it sweats in pan.
Cook noodles according to package directions; drain and set aside. Saute celery, onion, green pepper and broccoli in oil until tender. Stir in milk, salt, pepper and cheese. Spoon into a lightly greased 1 1/2 quart baking dish. Cover and bake at 350° for 15 minutes. Sprinkle with bread crumbs and drizzle with butter; bake uncovered for 10 minutes. Yields 4 to 6 servings.
In Dutch oven, combine beef, onion, celery, basil, bouillon, soy sauce and 8 cups water. Bring to boiling. Reduce heat. Simmer uncovered for 1 1/2 hours; add frozen vegetables and mushrooms. Return mixture to boiling. Reduce heat and simmer for 15 minutes. Serves 6.
Brown ground meat. Mix with tomato sauce and paste and whole kernel corn. Fry Tater Tots and place in the bottom of casserole dish. Cover with ground meat, tomato sauce and paste and whole kernel corn. Cover with cheese and place in oven or microwave until cheese melts.
Mix all ingredients, except margarine. Melt margarine and pour into unbaked pie shell. Pour pie mixture over butter or margarine. Bake at 450° for 10 minutes. Reduce oven to 350° and bake 45 minutes, until golden. Makes 1 large or 2 small pies.
Melt in a saucepan. Dip balls and put on wax paper to harden.
Dissolve the yeast and 1 teaspoon sugar in the warm water. Mix all the ingredients together and let stand for 1 hour. Salt mixture to taste. Knead well, and make out into buns. Let stand 1 1/2 hours. Bake at 425° until golden brown.
Microwave chips and 14 ounces almond bark in 2-quart microwave-safe bowl on High 2 minutes; stir. Continue microwaving 1 to 2 minutes or until smooth when stirred, stirring every 30 seconds. Stir in marshmallows, cereal and peanuts. Pour onto greased 12-inch pizza pan. Top with cherries. Sprinkle with coconut. Microwave remaining 2 ounces almond bark with oil in 1-cup glass measuring cup 1 minute. Stir. Continue microwaving 30 seconds to 1 minute or until smooth when stirred, stirring every 15 seconds. Drizzle over coconut. Refrigerate until firm. Store at room temperature. Makes 10 to 12 servings.
Fry bacon crisp; chop in small bits. Drain oil from pan. Add eggs and corn and mix. Roll crackers in foil with rolling pin until crushed. Press on top of other ingredients. Melt margarine and sprinkle over crackers. Bake at 425° for approximately 30 minutes.
Combine in large bowl the kisses and Marshmallow Creme and set aside. Combine milk, sugar and margarine and bring to a boil. Boil for 8 minutes, stirring constantly. Pour over kisses and Creme until melted and well blended. Add pecans. Drop by teaspoon onto wax paper. This must be done fast to keep candy from getting hard. Makes over 100 small pieces.
Mix everything together in a large bowl until evenly mixed (will be green). This can be spooned into individual dishes or left in a large dish for serving. Refrigerate. Serves 6+.
Cook chicken until done. Take chicken off bones (keep broth). Mix chicken, broth, chicken noodles, onion and cream of chicken soup. Salt and pepper to taste. Simmer on low heat until noodles are tender. Serve while hot.
Dissolve gelatin in water. Stir in raspberries, pineapple and nuts. Blend well. Spoon 1 1/2 cups gelatin mixture into lightly oiled 8-cup mold. Chill and set. Spread 1 cup sour cream over gelatin. Spoon half of remaining raspberry mixture over sour cream layer. Chill until set. Spread 1 cup sour cream over raspberry layer. Spoon last of raspberry mixture over sour cream. Chill until firm. Unmold onto lettuce leaves. Yields 14 servings.
Combine ingredients. Pour into pie crust. Bake at 325° for 1 hour.
Preheat oven to 350°. In large saucepan, over low heat, melt 1 cup chips with margarine. Remove from heat. Add biscuit mix, sweetened condensed milk, egg and vanilla. Stir in remaining 1 cup chips. Turn into well-greased 13 x 9-inch baking pan. Bake 20 to 25 minutes or until brownies begin to pull away from sides of pan. Cool.
Brown beef and drain excess fat. Add next 6 ingredients. Cover and simmer for 15 minutes. Stir in raw macaroni. Simmer for 30 minutes.
Mix jello with 2 cups liquid and let partially set. Add cream cheese and sour cream. Mash peaches and add all ingredients. Use blender and blend well. Pour into molds and let set. Apricots may be used instead of peaches.
Bake and crumble cool cornbread. Mix all other ingredients and add Miracle Whip salad dressing to your desire. Refrigerate.
Preheat oven to 350°.	Combine all ingredients and mix well. Bake in 1-quart casserole covered about 25 minutes.
Mix the brownies (acccording to package directions - type can be your choice; toffee brownie mix is really good, low-fat kind works fine). Spread mixture in a pan, reserving 3/4 cup of the mix. Add the chocolate chips to the reserved mix and set aside. Mix together the cream cheese, sugar, butter, egg yolks and vanilla. Spread the mix on top of the brownie mix in the pan. Then drop spoonfuls of the reserved mix with chips on top of the cheese mix. Run a knife through the mixture making swirls. Bake at 325° for 35 to 45 minutes or until done.
Beat all ingredients until well mixed. Pat evenly onto greased 10 x 15-inch cookie sheet. Beat egg white and brush over dough. Sprinkle 1/2 cup finely chopped almonds or walnuts and pat gently into dough.
Mix the pie filling, milk, pineapple tidbits and pecans. Fold in the Cool Whip. Pour in a pretty bowl. Store in refrigerator several hours or overnight. Then serve and eat all you can.
Roll out dough and stretch onto 14-inch pan. Brush with olive oil or pesto. Arrange tomatoes, meat, peppers and artichoke hearts evenly over pizza. Season with oregano, salt and pepper. Sprinkle cheese evenly over pizza. Bake at 425° for 20 to 25 minutes.
Mix thoroughly all ingredients except whipping cream, sugar and vanilla; whip whipping cream, add sugar and vanilla. Fold into cherry mix. Pour into prepared graham cracker crumb crust. Set in refrigerator for several hours or overnight.
Preheat oven to 400°. Beat eggs, oil and almond flavoring with wire whisk and set aside. Mix dry ingredients in large mixing bowl. Add peeled and grated carrots, apple (peeled and grated), raisins, nuts and coconut. Add egg mixture and stir until moistened. Put in prepared muffin pan and bake 15 to 20 minutes. Makes 18 muffins.
In medium saucepan, cover green beans with water. Cook until al dente (crisp, not mushy). Drain. Add hot Italian dressing. Enjoy.
Drain marinade from one jar of artichokes into frying pan. Chop all artichokes, set aside. Add onion and garlic to frying pan and saute till golden; about 5 minutes. In a bowl, beat eggs with fork, add bread crumbs, salt, pepper, oregano and Tabasco sauce. Stir in cheese, parsley, artichokes and onion mixture. Turn into a greased 7 x 11 inch baking dish. Bake at 350° for 30 minutes or until set. Let cool. May reheat in pan at 325° for 10 to 12 minutes to serve warm. Makes 3 dozen.
Grease and flour an 8-inch spring-form pan. In a large bowl, stir together 1 1/2 cups flour, 1/2 cup sugar, baking soda, baking powder and salt. With a pastry blender or two knives, cut in 1/2 cup butter until pieces are the size of small peas. Make a well in the center of mixture and set aside.
Combine boiling water, oats, whole wheat flour, brown sugar, salt and butter. Cool until lukewarm. Dissolve yeast in 1/2 cup warm water. Add to batter. Add enough flour to make a smooth, elastic dough. Let rise until double in bulk. Shape into 2 loaves and put in greased pans. Bake at 350° for 30 minutes. When bread is done, grease top with butter and cover with cloth until cool. If desired, you may use more brown flour and less white.
Coat chicken with coating mix according to directions. Arrange chicken in an 8-inch glass dish with meatier portions toward the edges. Cover with waxed paper. Cook on High 16 to 18 minutes or until done.
In a large stockpot, bring the chicken broth to a simmer. Heat oil in a small skillet over medium-high heat. Add the onions and carrots; saut for 10 minutes. Add the turmeric and ground red pepper; saut for 2 more minutes. Add the sauted mixture to the broth. Simmer 10 minutes. Add remaining ingredients and simmer 10 minutes more. Makes 6 servings, 1 cup size.
Spread cream cheese on small tray. Chop lettuce and cover with cream cheese. Pour the salsa over lettuce. Sprinkle cheese over salsa. Cut up the tomatoes and place on top of salad.
Cover bottom of a 6-quart kettle with olive oil. Add garlic, basil, oregano and fennel. Cook until garlic is lightly browned. Cook pasta al dente. Drain well and set aside. Add beans and pasta to olive oil mixture. Add chicken broth and mix well. Add cheese, more broth if needed, salt to taste and 1/2 teaspoon black pepper.
Cook turkey carcass in water for 1 1/2 hours. Strain and refrigerate. Clear fat off cold broth. Return to heat and add the remaining ingredients. Cook 1/2 hour longer.
Grease a 2-quart baking dish with margarine. Pour in apple pie filling. Sprinkle with cinnamon if desired. Combine remaining ingredients and crumble over pie filling. Bake at 350° for 30 minutes or until golden brown. Serve with ice cream or Cool Whip.
Mix pudding and milk together, then fold in Cool Whip. Line bottom of casserole dish with graham crackers, then spread half the mixture over that. Put another layer of graham crackers and then the other half of the mixture, and cover the top with graham crackers. Melt frosting in microwave (about 25 to 35 seconds) and pour over the top. Refrigerate overnight or until chilled.
Drain juice from pineapple and oranges. Mix, refrigerate for 3 to 4 hours. Garnish with the cherries.
Put onion rings on top of all other ingredients in a casserole. Bake at 350° for 15 minutes until heated through.
Brown ground beef and drain. Add water, sauce and salt. Bring to boil. In 2-quart (11 3/4 x 7 1/2-inch) baking dish, layer hot sauce, uncooked lasagna noodles, Ricotta cheese and Mozzarella cheese. Repeat layers, ending with sauce. Top with Parmesan cheese and grated Mozzarella cheese. Cover dish with foil and bake at 375° for 1 hour. Makes 6 servings.
Using small muffin tins, shape enough dough into each tin. Mix all ingredients the night before serving quiches. Pour into shells. Bake at 350° until set.
Mix Bisquick, mayonnaise and egg. Stir in remaining ingredients except bread. Spread ingredients evenly over 6 slices bread. Bake at 450° for 10 minutes or until puffy and golden brown.
Heat can of undiluted soup. Dissolve gelatin in cold water. Add gelatin mixture to soup. Add cheese and blend well with wire whisk. Add vegetables and shrimp and mix well. Pour into well-greased mold or pan. Refrigerate for 8 hours.
For each cup of milk, use 2 level tablespoons of any coarse cereal such as rice, cornmeal, cracked wheat, oatmeal or barley and 2 level tablespoons of any sweetening, such as any sugar, syrup, honey or molasses. Flavor with nutmeg, cinnamon or any spice and season with salt. Put flavored and seasoned milk in double boiler, or if a large amount is being prepared, put in kettle. Add cereal and sweeting. Cook about 1 hour without covering.
Mix flour and salt in bowl. Cut in shortening until crumbly. Add oats; mix well. Add water, mixing well. Shape into a ball. Press over bottom and sides of 8-inch pie pan. Bake at 425° for 15 minutes. May fill with pie filling before baking and bake as directed for filling.
Melt butterscotch morsels. Add peanuts and noodles. Mix well. Spoon onto wax paper.
Bring sugar, vinegar and oil to boil. Continue to cook until sugar is dissolved. Pour liquid mixture over chopped cabbage, onion and carrot. Marinate overnight.
Cover apricots with water and boil 10 minutes or until soft. Cool and chop into fairly small pieces. Mix together the butter, sugar and 1 cup flour. Press into bottom of an 8-inch square pan. Bake at 350° for 25 minutes.
Thaw frozen strawberries. Mix the pretzels, butter and sugar. Pour into a 9 x 12-inch baking dish and bake at 400° for 4 to 6 minutes. Cool. Cream the cream cheese and sugar together; fold in Cool Whip. Spread over cooled pretzel layer. Prepare strawberry jello with 2 cups boiling water. Add frozen strawberries. Pour onto cheese mixture when jello is slightly thickened.
Combine all ingredients, except cheese. Pour into a greased casserole dish. Top with cheese. Bake at 375° for 25 minutes or until brown.
Melt margarine in a 13 x 9 x 2-inch pan. Sprinkle cracker crumbs over margarine to make crust. Sprinkle chopped walnuts evenly over crumbs. Scatter chocolate and butterscotch chips over nuts. Sprinkle coconut evenly over chips. Pour sweetened condensed milk evenly over coconut. Bake in a 350° oven for 25 minutes or until lightly browned on top. Cool in pan 15 to 30 minutes. Cut into small bars.
Cream margarine, butter and sugar. Add egg yolk, flour and vanilla. Mix well. Spread thin in 2 greased pans (15 1/2 x 10 1/2 x 1-inch). Brush egg white over this pastry. Sprinkle nuts on top. Bake at 300° for approximately 30 minutes or until golden. Cut in small squares while hot. Cool on rack. Recipe from Hills and Pines Garden Club, Raleigh, North Carolina.
Bake sugar cookies according to directions. Cool. Beat cream cheese until softened; add sugar. Spread on cookies. Top with your favorite fruit.
Mix all ingredients well. Add nuts or raisins if desired. Bake in two loaf pans for 1 hour at 325°. Can also be frozen.
Cream sugars, butter, salt and eggs. Add dry ingredients plus rest of items. Drop by spoonfuls onto greased sheet and bake at 350° until edges are golden brown.
Dissolve yeast in water. Sift flour, baking powder, soda, salt and sugar; add Crisco, yeast water and buttermilk. Make like biscuit dough and let set in refrigerator overnight. Melt butter in pan; roll out rolls and dip in butter; let rise until double (about 4 hours). Bake at 350° until brown.
Cream together (# 1 - 4), then add a little at a time (# 5). Then add slowly (# 6). Add (# 7 - 10), mix all together well, and bake in 3, 8-inch baking pans, at 350 degrees for 25 to 30 minutes.
Cut cucumbers in 1-inch slices and soak in salt water overnight. For 1 quart of cukes, use 1 pint of vinegar (diluted if strong), 1/2 cup sugar, 2 level teaspoons mixed pickling spice and a little salt. Put vinegar, sugar, salt and spices on stove. When it boils, add cukes and stir until they turn color. Put in jar with lid lightly screwed on. Drain and reheat vinegar for 2 days. Then seal. Just reheat the vinegar, not the cukes. Makes a very crisp sweet pickle.
*Use pineapple for lime jello or use mandarin oranges for orange jello.
Rub tenderloin with 2 tablespoons of softened butter. Place tenderloin on a rack in a shallow pan. Bake at 400° for 20 minutes. In a small saucepan, cook scallions in remaining butter until tender. Add soy sauce, mustard and pepper. Stir in sherry. Heat just to boiling. Pour sauce over tenderloin and return to oven. Bake 25 to 30 minutes for medium-rare. Baste frequently while cooking. Serves 4.
Combine dressing mix and oil. Add lemon pepper, dill weed and garlic powder. Spread on cookie sheet or 9 x 13-inch pan and place in 150° oven for 15 or 20 minutes.
Sprinkle chicken with salt, pepper and paprika. Place in crock-pot. Mix wine, soup and mushrooms until well combined. Pour over chicken. Sprinkle with paprika. Cover and cook on low 7 to 9 hours or high 3 to 4 hours. Last 30 minutes, remove chicken and stir in sour cream mixture. Replace chicken. Cook last 30 minutes. Serve over rice or noodles.
Line 8 or 9-inch square casserole with dried beef. Wrap each chicken breast with lengthwise strip of bacon and arrange in casserole. Mix soup and sour cream together and pour over chicken. Bake, uncovered, at 250° for four hours.
This is very good with fried fish. You may add 3 or 4 radishes and some green pepper very finely chopped, not over a teaspoon, if you like.
Mix all ingredients into crock-pot. Cook on slow for 4 hours or in 350° oven for 1 hour.