HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix the cottage cheese and jello together. Put in half the cool whip and mix. Drain the oranges and pineapple. Add to jello mixture. Refrigerate for 1 hour and serve. Add more Cool Whip, if needed.
Mix all ingredients. Pull off a small piece of dough to roll into the size of a walnut. Bake on a cookie sheet at 325° for 8 to 10 minutes, watching them so that they do not burn. The nuts, raisins or chocolate chips are optional as you desire. When cool, frost.
Layer in large casserole dish in order given. Cover and refrigerate overnight. Just before serving, mix to combine and serve. Makes 10 to 12 servings.
Cook macaroni until done and brown ground beef in skillet. Add cooked macaroni, Manwich, tomato sauce and tomato paste to ground beef. In casserole dish layer mixture with strips of cheese and cover top with ketchup. Bake (covered) in oven until bubbly, approximately 30 minutes at 350°.
On December 16, 1737, the New York General Assembly created an organization that became more famous and colorful than any other American firefighting organization. The Act established the Volunteer Fire Department of New York was signed into law. The appointment called for "strong, able, honest, discreet and sober men." The Act set up a basis for rules and regulations that many other towns and cities would use for their own volunteer departments.
Boil ground beef in water. While boiling, chop carrots, onion and rutabagas. Add to meat and boil until tender. Salt and pepper to taste. In a separate pan, chop potatoes and boil. Drain. Let each person put a layer of potatoes and a layer of meat and veggies on dish; eat! Best if served on cornbread.
Usually yields 2 empty jars of Tang. Mix all ingredients. Use 2 teaspoons per cup of hot water.
Sprinkle the steaks with cracked pepper. Heat the oil and butter in a heavy skillet; brown the steaks quickly, about 4 minutes per side. While steaks are cooking, drizzle about 1 teaspoon of oil on each bread slice. Broil lightly. Turn and top with onion slices. Drizzle with more oil. Broil until lightly browned. Sprinkle with cheese; broil for a few seconds. Place the steaks on 4 slices of bread. Top with remaining slices, this time onion side up. Serve.
Combine first five ingredients in a large bowl. Mix well. Fold in bread pieces. Pour mixture into a 13 x 9-inch baking pan. Bake at 350° for 45 minutes or until set. Yields 24 servings.
In cruet, mix the oil, vinegar, sugar, salt, pepper and seasoning. Toss salad with crushed up Ramen noodles and salad dressing right before serving or the noodles will get soggy.
In a bowl, combine the peas, cheeses, onion, mayonnaise, salt and pepper; mix well. Refrigerate until serving. Sprinkle with bacon. Makes 6 to 8 servings.
Combine oil, eggs and pumpkin in a large bowl. Add sugar and dry ingredients, mixing well. Pour batter into 10 x 15-inch greased and floured pan. Bake at 350° for 25 to 30 minutes. Frost with Cream Cheese Frosting.
Boil in open pan for 15 minutes with 1/4 cup vinegar and water to cover. Pour off all liquid. Put in pressure and add water, salt, pepper with 1/2 apple and small onion in cavity. Cook about 2 hours on 10 pounds pressure. Take liquid and make dressing if you like it.
Cook in crock-pot. Cook all on high for 4 or 5 hours except Velveeta. Add Velveeta cheese chunks 1/2 hour before serving. Stir and serve.
Blend strawberries in blender. In punch bowl, add strawberries, Bacardi mix and ginger ale. Stir. Serve cold or serve with crushed ice.
Cook the first 7 ingredients 15 minutes. Mix the kidney beans and pork and beans. Mix all together. Bake in uncovered dish 45 minutes at 325°.
Dice up onions, bell pepper, celery and garlic into small pieces. Put on low fire and let cook in its own natural juices. Add salt and pepper to taste. Peel and devein shrimp and then add to ingredients. Continue to stir while cooking. Add more salt and pepper to taste. Serve over rice or po-boy buns. Makes 10 servings.
Preheat oven to 375°. Peel and slice sweet potatoes. In a big ovenproof dish, place 1/4 margarine on bottom. Layer 3 pork chops, layer sweet potatoes and layer 1/4 margarine. Sprinkle half the sugar over top. Repeat the pork chops, sweet potatoes, margarine and sugar. Cover dish and place in oven. Cook for 1 hour.
Chill milk overnight. Combine jello, sugar, boiling water and lime juice; add 3 or more drops green food coloring. Put into refrigerator until syrupy. Place chilled milk in large bowl and whip together with jello mixture (add a pinch of salt to milk). Crust can be made while jello mixture is in refrigerator. Melt 1/2 cup margarine and mix with 2 cups chocolate Nabisco cookie crumbs. Put in bottom of buttered pie plates (3); pour in beaten jello and milk mixture. Let set and grate chocolate over top. Chill 4 hours.
Cook vegetable beef soup with no water added until hot. Cook rice. Serve tomato over rice. Time to eat.
Cream sugar and shortening; add eggs, vanilla and bananas. Mix well. Gradually add dry ingredients and sour cream. Pour into a 10 x 13-inch pan. Bake at 350° for 30 minutes or until done when tested. When cool, cut into desired pieces. May sprinkle with powdered sugar glaze flavored with banana. Yields 2 dozen.
Mash potatoes with butter or margarine, then add all other ingredients. Stir. Add eggs last. Pour into unbaked pie shell and bake at 350° until knife inserted comes out clean.
Combine beans and onion. Make a marinade of salad oil, sugar, vinegar, salt and pepper. Pour over beans and onion. Marinate 24 hours, stirring occasionally.
Trim crusts from bread and flatten with rolling pin. Mix cheeses and egg well. Spread flattened bread slice with cheese mixture. Place 1 spear of asparagus across edge of bread and roll up. Cut into 1-inch pinwheels. Place on ungreased cookie sheet and brush with melted butter. Bake at 400° for 15 to 20 minutes. Enjoy!
Mix altogether and spread in an 8 or 9-inch unbaked pie shell. Bake 40 to 50 minutes at 350°. Take out of oven. Mix together 1 teaspoon of Worcestershire sauce with 4 ounces of grated white American cheese. Spread on top of pie and return to oven for 10 more minutes.
Blend sugar, cocoa, milk and butter, but do not stir. Microwave on High for 2 minutes. Stir well and pour into a greased dish. Refrigerate 1 hour or place in freezer for 20 minutes.
In a saucepan, bring the water to boil; add the tea bags and remove the pan from the heat. Let the tea steep for 20 minutes. Discard the tea bags and the cheesecloth bag. In a pitcher, combine the tea with the pineapple juice and the sugar and stir the tea until the sugar is dissolved. Chill the tea, covered, until it is cold. Stir the tea before serving and garnish with sticks of core or wedges. Makes about 10 cups.
Gradually blend with mixer milk and cream cheese. Mix in mayonnaise, onions, horseradish, pepper sauce and Worcestershire sauce. Stir in shrimp or crab. Cover and refrigerate at least one hour. Makes 2 1/2 cups.
Beat with mixer, cream cheese, salad dressing and sour cream until blended. Crumble in Blue cheese and mix by hand. Chill to serve.
Mix together and sift. Store in jars. Fill cup 1/2 full with mix and finish out with hot water.
Saute artichoke hearts, bread crumbs and garlic in olive oil until tender. Scramble eggs in bowl and add remaining ingredients. Put artichoke hearts in bottom crust; pour egg mixture over it. Cover with top crust. Bake at 350° for 45 minutes to 1 hour (golden brown).
Blend together and set aside first 4 ingredients. Cream butter and sugar until light and fluffy. Add eggs, one at a time. Add vanilla. Sift in dry ingredients alternately with sour cream.
Combine boiling water, marshmallows, jello and cream cheese. Stir until melted. Add remaining ingredients. Congeal.
Brown meat on all sides; strain meat fat. In saucepan, stir together tomato sauce, water and salt. Add stew meat. Bring to a boil; place lid on pan. Simmer on low heat for 1 1/2 hours, stirring occasionally. Add vegetables; cover and cook 30 minutes more. Add peaches and liquid to stew. Cover and cook 10 minutes more. Makes 6 servings.
My sweet potato. Do you carrot all for me? You are the apple of my eye with your radish hair and turnip nose. My heart beets for you. My love for you is as strong as onions. If we cantaloupe, lettuce marry and be a pear.
Cook milk, butter, sugar and cocoa. Boil until it bubbles all over the top. Then add to mixture the oats, peanut butter and vanilla. Mix thoroughly, then spoon on waxed paper and let cool. Serves 36.
Place sugar, vinegar and oil in pan; let come to a boil. Turn heat on low and cook for 10 minutes. Cool and pour over other ingredients that have been mixed in large bowl. Let stand in refrigerator overnight. This will last for several days.
In a medium mixing bowl, mash avocado. Stir in tomato, the 1 tablespoon onion, lemon juice, salt, garlic powder and hot pepper sauce. Cover and chill in the refrigerator until serving time. Meanwhile, in another medium mixing bowl, combine crushed corn chips, milk, 2 tablespoons onion and Worcestershire sauce. Add meat; mix well. Shape the meat mixture into four 3/4-inch thick patties. Arrange patties on the cooking grill 11 to 12 minutes or until well done, turning once halfway through grilling time. Serve patties topped with tomato slices and guacamole on lettuce-lined buns. Makes 4 servings.
Sift flour; add sugar. Melt butter; add cocoa and water to butter and bring to a boil. Pour over dry ingredients. Add buttermilk, eggs and vanilla. Mix well and pour into greased 16 x 10 x 1-inch pan. Bake at 350° for 25 to 30 minutes.
Bone and skin chicken; cut in large pieces. Cut tortillas into 1-inch squares or strips. Mix soups, milk and onion. Add salsa. Butter large shallow baking dish (8 1/2 x 12 1/2-inch). Place thin layer of tortilla, then chicken, then layer of soup mixture. Repeat layers 2 or 3 times, ending with the soup mixture. Top with cheese. Let stand in the refrigerator for 24 hours. Bake in a 350° oven for 1 1/2 hours, until bubbly hot.
Boil squash and zucchini; drain water. Saute onion and garlic in little butter; add squash and zucchini, garlic and shrimp. Season to taste. Put in casserole. Spread bread crumbs over top and sprinkle paprika. Bake at 350° for 30 minutes.
Slice cucumbers thin. Cut bread into circles the size of cucumbers. Mix well the cream cheese, salad dressing mix and enough milk to make mixture spreadable. Spread on bread circles and top each with a cucumber slice.
Combine all ingredients. Spread the batter evenly in a well-buttered oblong baking pan and bake in a slow oven, about 325°, for half an hour. Cut into small oblongs while still warm.
Cook squash in small amount of boiling water until tender. Drain well and mash well. Combine butter, sugar, flavoring, flour, eggs and milk. Blend in blender or beat well until smooth. Spoon into pie shells. Bake at 375° for 20 to 25 minutes or until firm. Makes 2 to 3 pies.
Mix first 5 ingredients. Season with salt, pepper, Accent and Season-All. Melt 1 stick margarine and crumble crackers in it (until margarine is soaked up). Brown crumbs and sprinkle over top of casserole. Bake at 350° for 30 minutes.
Cream sugar, margarine, flour and vanilla. Beat eggs well and add to creamed mixture. Mix well. Add milk and egg color. Mix well. Pour into crust and bake at 350° for 15 minutes. Lower temperature to 325° and bake approximately 30 minutes or until done.
Save the pineapple juice. Bring it to a boil. Beat eggs, sugar, vinegar and flour together. Add juice until thick, then add Cool Whip. Add peanuts, pineapple and apples. Mix and refrigerate.
Beat egg, water, butter, shortening, brown sugar and half the brownie mix (dry) until smooth. Stir in remaining dry mix, oats, nuts and chocolate chips. Drop by teaspoons onto ungreased baking sheet. Bake at 375° for 10 to 12 minutes. Cool slightly, then remove to rack to cool. Makes 6 dozen.
Preheat oven to 350°. Grease baking pan. Beat eggs, cream in sugar and beat until light and fluffy. Add oil, vanilla and all dry ingredients. Stir in apples. Turn into pan. Sprinkle top with cinnamon-sugar mixture, if desired. Bake for 45 minutes.
Combine cornstarch and 1/4 cup apple juice; stir well and set aside. Combine peaches, 1 cup apple juice, sugar and 1/2 teaspoon nutmeg in a Dutch oven. Bring to boil; cover and reduce heat and simmer 8 to 10 minutes or until peaches are tender. Stir in reserved cornstarch mixture. Cook, stirring constantly, until thickened and bubbly. Remove from heat, stir in almond extract. Combine 1/2 cup flour, salt and 1/8 teaspoon nutmeg in a medium bowl. Cut in margarine with a pastry blender; sprinkle with cold water until moistened. Roll in 8-inch square; cut in strips. Coat Dutch oven with cooking spray and arrange dough strips over fruit mixture. Bake at 425° for 20 minutes. Per serving: 307 calories; 0.5 saturated fat
Use 2 teaspoons of mixture for each cup of hot water to make hot tea. Less sugar may be used in mixture, if desired. Keep stored in airtight jar or canister.
Mix first 5 ingredients and form into ball. Roll in ground pecans and chill. Serve on snack crackers.
Saute chopped onions and peppers in butter until tender, about 5 minutes at low heat. Add meat and brown well. Add corn, soup and seasonings. Thicken with flour mixture and pour into greased casserole dish and bake in 350° oven for 20 minutes.
Heat oven on 350° for 5 minutes. Chop apples in squares. Peel the apples. Put applesauce in the bottom of crust or pie bottom. Put the apple squares over the applesauce. Put the apple peelings on top of apples. Put in oven until done. After done put flower on top of pie.
Mix and let set at least 4 hours or overnight. At last minute, add 1 large can chow mein noodles.
Mix crushed pretzels, 3 tablespoons sugar and butter. Press into a 13-inch baking dish and bake at 400° for 8 minutes, no longer. Let cool.
Brown meat and onion; drain off fat. Mix with canned chili. Heat. Spread on bottom of large casserole dish. Spread sour cream on top. Spread cheese on top of sour cream. Crush Doritos and sprinkle on top. Bake at 400° for 15 minutes. After 7 minutes, take a fork and move Doritos around. They tend to burn easy.
Scrub and pare potatoes. Heat water, sugar and salt to boiling. Put in potatoes, cut in halves. Cover, reduce heat and cook slowly, turning potatoes often, until tender, 1 to 1 1/2 hours. Add butter, turning potatoes to coat well, and cook 5 minutes longer. Serve hot.
Preheat oven to 400°. Mix bisquick, milk, brown sugar, oleo and nutmeg. Spread in an ungreased square pan (9 x 9 x 2-inch). Drain peaches, reserving 1 cup syrup. Arrange peaches on mixture in pan. Pour reserved syrup over peaches. Bake until golden brown, about 40 minutes. Serve with whipping cream or ice cream and gobble up!
Cook and drain the spinach. Mix together while spinach is cooking the eggs, stuffing, onion, cheese, butter and garlic salt. Stir in cooked spinach and refrigerate about 1 hour. Roll into small balls. Bake at 350° for 15 minutes.
Cook pasta until al dente, remove and rinse. Mix with 1/2 cup olive oil and salt and pepper. Roast pine nuts in oven until brown. Remove. Add onion, olives, pimentos, pine nuts, parsley, vinaigrette and limes to pasta. Mix well.
Combine all ingredients, except candy, in large bowl. Mix on lowest speed until dough forms. Shape into rounded balls. Roll in granulated sugar. Place on ungreased cookie sheets. Bake at 375° for 10 to 12 minutes. Top each cookie immediately with candy kiss. Press down until cookies crack around edges.
Combine all ingredients in large mixer bowl. Blend well, then beat at medium speed of electric mixer (4 minutes). Pour in 2 greased and floured 8 x 4-inch loaf pans. Bake at 350° for 50 to 55 minutes or until cake tester inserted in center comes out clean. Cool in pan 15 minutes. Remove. Finish cooling on a rack.
Beat together sugar, eggs and oil. Then add and beat in salt, soda and flour, alternately with buttermilk. Then add and gently beat in Kellogg's Raisin Bran. (This will keep in the refrigerator for a week.) Fill nearly full greased muffin tins. bake at 380° for 20 minutes. Makes 3 1/2 dozen average size muffins. (If you can keep them, they go quickly. Freeze excellent. This is one of the best recipes I've ever made. Got it from "Friday Feast" Channel 7.)
Saute chopped onion in small amount of margarine until cooked. Mix together cooked macaroni, sour cream, sauteed onion, cream of mushroom soup and tuna fish. Spoon into greased baking dish. Bake at 350° for 45 minutes. Mix melted margarine with enough bread crumbs to make topping. Place topping over macaroni and serve.
In a large skillet over medium-high heat, cook and stir carrots, peppers and Italian seasoning in margarine until vegetables are tender-crisp. Add zucchini. Cook and stir until tender, about 1 minute. Carefully cut or pierce tops of potatoes lengthwise and push ends to open.
Put gelatin in a large bowl; add boiling water and stir until dissolved. Combine strawberries, lemon juice, sugar and salt; stir until sugar is dissolved. Combine with gelatin mixture. Chill to consistency of beaten egg whites. Fold in whipped cream. Line side of spring-form pan with ladyfingers. Carefully spoon mixture into pan and chill for 4 to 5 hours. Decorate top with additional strawberries and whipped cream, if desired.
Brown and drain hamburg; place in a 9 x 13 pan. Put can of cut or shredded beans on top, then add Tater Tots. Mix soups and milk; pour over top of Tater Tots and bake at 350° for approximately 45 minutes.
Preheat oven to 350°. Grease muffin tins for 12 muffins. Stir baking soda into peaches; they will foam up. Cream butter and sugar. When smooth, add eggs, one at a time. Alternately add flour and peaches, then salt and vanilla. Fill each cup nearly to the top. Bake 20 to 25 minutes.
Mix juices and carbonated beverage in large punch bowl. Spoon scoops of sherbet into bowl. Serve immediately. Makes 19 servings (about 1/2 cup each).
Mix ground meat, Season-All, eggs, bread crumbs, Romano cheese and 1 to 2 to sprigs of chopped parsley together. Take part of the mixture and put into cupped palm of your hand. Make an indentation in the meat mixture; put in 1/4 hard-boiled egg, 1 hunk Mozzarella cheese, a small piece of bacon and parsley. Cover with some meat mixture. Brown in a skillet with oil in it, then cook in your favorite tomato sauce.
Dissolve yeast in 1/2 cup warm water. Add 2 cups warm water, salt and pepper. Stir in large bowl. Add flour; turn out onto floured board. Knead dough until it becomes semi-firm and will not stick to hands. Put dough in bowl and rub 1 tablespoon oil over and around the dough so as not to form a crust. Let rise 1 hour.
Brown meat; add onion, green pepper, mushrooms and seasonings. Cook until vegetables are tender. Add tomato soup and paste, water and Worcestershire sauce. Cook noodles until tender; drain and rinse. In large dish, well-greased, spread half of noodles; cover with half of meat mixture and sprinkle with half of cheese. Repeat. Bake at 375° for 45 minutes.
Mix cranberry sauce and jello with hot water. Add remaining ingredients. Refrigerate after jelled. Add cream cheese and 1/4 cup pineapple juice, cream cheese and Cool Whip. Mix together and spread over jelled mixture. Sprinkle with nuts.
Melt first 3 ingredients 2 minutes in microwave. Do not overcook; chips will harden. Add peanut butter, nuts and marshmallows. Pour into buttered cookie sheet. Refrigerate overnight. When you're ready to cut, set it out for 5 minutes, easier to cut.
Cut bacon into pieces and brown. Add ground beef and cook until all red is gone. Add noodles, onion, salt, pepper, chili sauce, peppers and tomatoes. Be sure noodles are moistened. Cook on high until steam appears. Turn burner down and continue cooking 45 minutes.
Separate rolls into 8 triangles. Press triangles into lightly oiled 12-inch pizza pan, covering it completely. Cut up chicken into bite size pieces.
Grease and flour two 9 1/2-inch cake pans. Sift together flour, sugar, baking powder and salt into a large mixing bowl. Add shortening, 2/3 of the milk and vanilla. Mix at low speed until dry ingredients are dampened. Beat at medium speed for 2 minutes. Add the 1/3 milk and eggs. Beat at low speed until mixed well, then beat on medium speed for 2 minutes. Pour in pans. Bake at 375° about 25 minutes.
Soften cream cheese and all 1/2 cup salsa (or more to taste). Thin salsa with a little milk, if desired.
Slice tomatoes in half. Place in shallow baking pan, flat side up. Combine seasonings and cheese; sprinkle over tomatoes. Bake at 350° for about 30 minutes or until tender. Makes 4 servings.
Chop onion, bell pepper and garlic; saute in oil. Add tomato sauce, ketchup and hot sauce; let simmer 10 to 15 minutes. Drain stewed tomatoes and add to mixture. Drain and crush whole tomatoes and add to mixture; simmer 15 minutes. Add Ragu sauce and continue to simmer 20 to 25 minutes. Serve over spaghetti noodles.
Brown hamburger and drain. Add sauce and simmer 5 minutes. Cut pita breads in half. Sprinkle cheese in each pocket. Add Sloppy Joes. Top with more cheese. Yields 6 servings.
Heat oil in large skillet. Add chicken breast and stir-fry for 5 minutes. Add Hidden Valley mix, vegetables and soy sauce. Stir-fry over medium heat about 5 minutes. Serve over chow mein noodles or Chinese rice.
Preheat oven to 350°. Combine flour, nuts and melted butter in bowl. Mix into dough. Spread in ungreased baking pan in thin layer. Bake 15 minutes or until golden brown, then cool.
Dissolve raspberry Jell-O in 1 cup boiling water. Stir in pie filling. Pour into 9-inch square pan and chill until partially set. Dissolve lemon Jell-O in 1 cup boiling water. Combine cheese and mayonnaise and mix well. Stir in lemon Jell-O, pineapple and marshmallows. Fold in whipped cream. Spread lemon mix over cherry layer. Sprinkle with pecans. Chill until firm. Cut into squares and serve.
Mix milk, sugar, egg	yolks,	cornstarch and vanilla. Cook on top of stove until thick. Add coconut and pour in baked pie shell.	Cover with meringue and bake until brown.
Bring to a boil raw rice in water and salt. Lower heat and simmer in tightly covered pan for 14 minutes. Saute onion in oleo. Cook broccoli according to directions on package and drain. Fold cooked rice, broccoli and sauteed onion with cream of chicken soup, Cheez Whiz, evaporated milk and salt. Place in large casserole dish and bake at 325° for 30 minutes or until bubbly. Makes 8 servings.
Dissolve bouillon cubes in the boiling water, pour over stuffing crumbs and stir well. Saute celery & onion in butter until tender. Add to crumb mixture. Brown meat/pork and drain well. Stir meat and the rest of the remaining ingredients into the crumb mixture. If it seems too dry, add a little more chicken broth to moisten it. Spoon mixture into a lightly greased 13x9x12 baking dish. Bake at 350° for 1 hour or until brown. Serve with traditional Turkey dinner.
Fry bacon until crisp. Saut bell pepper and onion in bacon drippings. Mix all ingredients and bake at 350 degrees for one hour.
Mix and chill Kool-Aid, water and sugar. Just before serving, add chilled pineapple juice, orange juice and cola.
Combine all ingredients, except vanilla and pecans, in buttered large glass mixing bowl. Cover with plastic wrap. Microwave on Roast or 70% for 15 minutes. Stir and continue cooking on Roast for 13 to 15 minutes or until a soft ball forms in cold water. Add vanilla and beat until mixture forms soft peaks. Stir in pecans. Pour into a buttered 2-quart (12 x 7-inch) glass baking dish. Cool until firm, cut into pieces or drop from a teaspoon onto wax paper.
Put well-beaten egg in pan, and add salt, sugar, vinegar and water. Cook, stirring well. Add butter and cook until it thickens or starts to boil. Remove and let cool. Pour over chopped cabbage.
Mix all ingredients together, except for nuts. Form in ball. Roll in nuts. Chill for 4 hours prior to serving.
Prepare noodles (boil until tender). Brown and drain ground beef and add spaghetti sauce. Grease bottom of dish. Coat bottom of dish with small amount of sauce, layer of noodles to cover entire bottom of dish. Then layer sauce over noodles (about 1 tablespoon per noodle), and sprinkle cheese over sauce. Continue to layer noodles, sauce and cheese. Sprinkle rest of cheese on top layer and bake at 350° for 15 minutes.