HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix ingredients. Heat to desired thickness and can at 10 pounds pressure for 5 minutes.
In a large bowl, mix all cheeses and sour cream thoroughly, with hands. Add garlic powder, seasoned salt, onion, and Worcestershire sauce. Mix again. Spread walnut pieces on cookie sheet or tupperware lid, sprinkle parsley flakes over walnuts. Shape cheese into desired ball and roll in walnut mixture until completely covered. Add more nuts and flakes as desired.
Brown pie crust. Let it cool. Mix peanut butter and powdered sugar until they are fine crumbs. Put about 2/3 of crumb mixture in pie crust; set aside remainder of crumbs. Next, combine cornstarch, 3 egg yolks, sugar and milk. Blend well, then cook over medium heat until thick, stirring constantly. As it thickens, add butter and vanilla. Pour custard in pie crust and let cool. Sprinkle remaining crumbs over custard. Let cool.
Mix together pineapple with juice and dry Jell-O. Add cottage cheese. Mix well. Then fold in whipped topping. Chill.
Make sure there are no holes in crust. Line a 9-inch deep glass pie plate.
Mix pork and beans, vinegar, brown sugar and ketchup. Separately mix beef and onion, then mix all ingredients together. Place in a 2-quart covered baking dish. Bake at 350° for 1 hour.
Boil together cocoa, sugar, milk and margarine for 2 minutes. Add peanut butter, vanilla flavoring and oatmeal. Drop by spoon on large sheet of aluminum foil. Cool and serve.
Cream the first 5 ingredients together. Mix dry ingredients together and add to creamed ingredients. Mix until well blended (2 to 3 minutes) and fold in walnuts. Bake in angel food pan at 350° for 1 hour. You can make this ahead of time because the more moist it becomes, the better it tastes! Slice and serve with whipped cream!
Drain water from beans. Rinse beans in can 4 times with water. Add enough water to fill can 2/3 full. Fry bacon until soft in small heavy skillet. Remove bacon from skillet and set aside. Add can of beans with water to hot grease. Add minced garlic, sugar, salt and pepper to beans. Mix, then lay bacon across beans. Wash cabbage leaves and lay across to completely cover the beans. Cover with lid and cook on low for about 1 hour. Remove cabbage and serve. Makes canned green beans taste like fresh green beans.
Cream shortening and sugar. Add eggs, one at a time, mixing well. Sift together flour, baking powder and salt. Add to creamed mixture alternately with milk which has soda stirred into it. Lastly, add mashed bananas and vanilla. Bake at 350° for 30 to 35 minutes in 9 x 13 pan or 15 1/2 x 10 1/2 cookie sheet.
Combine all ingredients with your hands. Shape into small balls and bake at 350° for 15 to 20 minutes. Yields 100 balls.
Preheat oven to 350° (325° for glass dish). Coarsely crush 3 cups cereal. In a 13 x 9-inch baking pan, melt margarine in oven. Sprinkle crushed cereal over margarine. Top evenly with chips, coconut, Eagle Brand, nuts and 2 cups uncrushed cereal. Press down firmly. Bake 25 to 30 minutes or until lightly browned. Cool thoroughly. Cut into bars. Store loosely covered at room temperature.
Mix all ingredients together. Batter will be thick. Bake in small muffin pans 18 to 20 minutes at 350°; in large muffin pans for 20 -25 minutes.
Blend cream cheese and sugar. Add peanut butter and beat well. Fold in Cool Whip. Put in crust. Top with remaining Cool Whip. Refrigerate several hours before serving.
Mix all ingredients until batter forms. Place 3/4 of batter in an ungreased 13 x 9 pan, glass or metal. Distribute any flavor of fruit pie filling on top of batter, then dollop drops of remaining batter over the pie filling. Bake at 350° for 45 minutes.
In a nonstick skillet, saute first 2 ingredients. Add remaining ingredients. Cook, covered, for 25 minutes or until done (cooking time is 25 or 30 minutes). Serves one. (I use green peas.)
Divide ingredients in half. Using a 9 x 12-inch glass baking dish, layer each ingredient starting with squash ending with soup. Then repeat layering process. Bake at 350° for 1 hour.
Slice the unpeeled orange into eight parts. Remove the seeds. Place half the cranberries and half the orange slices in a food processor. Process until the mixture is evenly chopped. Transfer to a bowl. Repeat with the remaining cranberries and orange slices. Stir in the sugar. Makes about 3 cups.
Dissolve yeast in warm water. Add sugar, salt and half of flour; beat 2 minutes. Add egg and shortening. Beat in remaining flour gradually. Mix with hands until smooth. Place in greased bowl. Keep covered until double in size. Punch down and shape into loaves or rolls. Let rise and bake at 350° to 375° until brown.
Combine all ingredients. Soak table linens, pillow cases or clothing in this mixture for 30 minutes, then wash as usual.
Soften cream cheese and butter. Rinse shrimp well. Mix together all ingredients and form into a ball. Cover with cocktail sauce and serve with crackers.
Put cranberries in boiling water and boil for 20 minutes. Put through a sieve and cook for 3 minutes. Add sugar and cook for 2 more minutes. Place in a bowl and add raisins. Cool. Add the nuts and just before it sets, add celery.
Mix soup, preserves, dressing, salt and pepper. Pour over chicken parts in a flat pan. Cover and bake at 300° for 1 3/4 hours; uncover for another 1/2 hour. Serve with rice, noodles and a salad.
Mix and spread in greased 8 x 8 square pan. Bake at 350° for 25 minutes.
Combine all ingredients except pecans; mix well. Chill at least 1 hour. Shape into a ball and roll in pecans. Refrigerate overnight. Serve with crackers.
In 9 x 12-inch ungreased roasting pan, mix and stir first 4 ingredients. Put chicken on top of rice mixture and push chicken down well. Cover dish with aluminum foil. Bake at 350° for 1 1/2 hours.
First layer: Mix pretzels, margarine and 1/2 c. sugar together well and bake in a 9x13 inch pan at 350° for 10 minutes; cool completely.
Brown ground beef with onions and green pepper; drain. Stir in tomato sauce, mushrooms and seasonings. Separate crescent rolls and press the triangles into a 9-inch pie plate to form a crust.
Drain pineapple chunks, reserving 1/2 cup syrup. Set aside. Place carrots and oil in 3-quart microproof casserole. Stir. Cook covered on High (Maximum power) 4 minutes. Add onion, green peppers and pork; stir. Cook, covered, on High (Maximum power) 5 minutes. Meanwhile, in a bowl, mix reserved pineapple syrup and cornstarch. Stir in remaining ingredients. Add to pork, along with pineapple chunks. Stir. Cook, covered, on High (Maximum power) 10 minutes or until sauce has thickened and pork is done. Serve with rice or chow mein noodles. Makes 8 servings.
Cream butter and sugar; add well beaten eggs. Add milk in which soda has been dissolved. Add flour, spices and salt mixture. Add nuts and cherries; pour into a Bundt pan or 2 layers that have been greased and floured. Bake at 350°. Ice as desired.
Peel bananas; cut in half crosswise. Insert wooden or plastic sticks. Brush with juice. Place on wax paper or cookie sheet and freeze until firm. Melt chocolate in pan on low heat or microwave. Cool slightly. Spoon chocolate over bananas. Roll at once in nuts. Eat at once or freeze.
Brown hamburg and onion in a large pot. Drain grease. Add sugar and chili powder. Stir for a minute. Add tomatoes, beans and vinegar. Add 1/2 cup water. Stir well. Cook 10 minutes, tasting occasionally. Add more vinegar, sugar or chili powder to taste. Simmer 1/2 hour. Can be served with corn muffins.
Dissolve Jell-O and marshmallows in boiling water. Let cool. Mash cottage cheese fine. Combine all ingredients. Place in a salad bowl and chill overnight.
Saute onion, shrimp and scallops until scallops are done. Drain and set aside. Mix soup, mustard, salt, pepper and garlic powder. Heat on medium-low until hot, stirring often so it doesn't stick. After thoroughly heated, add cheese, stirring until melted. Fold seafood into soup mixture. Serve over rice.
Combine vanilla wafers, eggs and milk. Cream butter and sugar. Add pecans and coconut. Combine with vanilla wafer mixture. Mix well. Bake at 375° in oven in flat pan for 45 minutes.
Beat cheese until fluffy, add sugar, beating until smooth. Add peanut butter, mixing well. Stir in milk and vanilla. Fold whipped topping into creamed mixture. Pour into cooled crust. Sprinkle with nuts if desired. Freeze at least four hours.
Mix the first 3 ingredients and set aside 20 minutes. In another bowl mix the brown sugar, 1 cup white sugar, flour, soda and cinnamon. Add the eggs and oatmeal mixture. Bake approximately 35 minutes at 350°.
In bowl, combine all ingredients. Mix well. Shape into 1 inch balls, using about 1 teaspoon of dough for each. Place 2 inches apart on an ungreased cookie sheet. Flatten with a fork. Bake at 375 degrees for 12-15 minutes or light brown. Store in refrigerator. Makes almost 4 dozen.
Mix peanut butter and cream cheese. Gradually add Cool Whip and sugar. Add vanilla. Pour into one deep baked pie shell.
Mix all ingredients in a 2-quart microwave-safe bowl. Microwave on High 7 to 8 minutes, stirring twice, until cucumber is crisp-tender and onion translucent. Ladle into a glass jar. Cover, cool slightly and refrigerate.
Melt margarine, mix with crumbs and walnuts; pat into a 9 x 13 -inch pan. Mix Cool Whip, frozen lemonade and milk. Pour over crust, top with 2/3 cup of crumbs. Refrigerate overnight.
Combine egg, sugar and salt. Add milk, vanilla and nutmeg. Pour into pie shell. Bake in hot oven at 450° for 10 minutes. Then bake at 350° for 30 minutes or until knife comes out clean when inserted in middle of pie.
Bake at 350° for 10 to 12 minutes. Mix in given order. Drop and flatten. Cool on pan for a few minutes. Do not overbake.
Mix Jell-O and hot water. Cool. Add buttermilk, pineapple and Cool Whip. Mix well and let congeal.
In medium saucepan, combine gelatine, spices and salt. Stir in sweetened condensed milk and eggs, mixing well. Let stand 1 minute. Cook and stir constantly over low heat until gelatine dissolves and mixture thickens slightly, about 10 minutes. Remove from heat and stir in pumpkin until well mixed. Pour into crust. Chill until set, about 3 hours. Garnish with whipped cream or topping. Sprinkle with cinnamon or nutmeg or as desired. Substitute 1 1/2 teaspoons pumpkin pie spice for cinnamon, ginger and nutmeg.
Place ice cream in a large mixing bowl. At low speed, gradually add fruit juices, then milk and mix until blended. Pour into chilled thermos containers. Shake or stir before serving. Yield: about 3 quarts.
Pour oil in 7 1/2 x 12 x 1 1/2-inch baking dish. Place in oven to heat at 400°. Cut steak into serving size. Pound 2 tablespoons flour into each side. Place in a heated dish with oil and turn to coat both sides. Sprinkle on soup mix. Pour tomato soup, mixed with water, over all. Cover tight. Reduce temperature to 325°. Bake 2 1/2 to 3 hours until fork-tender. Skim excess fat from gravy.
Combine zucchini and yellow squash in bowl. Place half of squash mixture in bottom of a buttered 2-quart casserole. Add half the onion. Sprinkle garlic salt and pepper over squash. Cover with half of the tomato bits. Add all of rice. Add 1/2 of cheeses and dot with 3 tablespoons margarine. Repeat this layer, but no more rice. Cover and cook for 1 1/2 hours at 350°. Cover with topping last 10 minutes of cooking.
Put onions, tomatoes and hot peppers in a large pan. Mix remaining ingredients together and then pour over tomatoes. Bring to boil. Remove from heat and immediately put in sterile jars and seal.
Preheat oven to 375°. Spray a large skillet with nonstick coating. Add onion and ground meat. Cook until done. Add next 4 ingredients and mix well. Spray a 9 x 13-inch baking pan with nonstick coating. Add 1/4 teaspoon garlic to each can of enchilada sauce. Pour 1/2 can of enchilada sauce in the bottom of pan. Follow one of these methods: Roll or layer.
Place first four ingredients in a blender or beat in a deep bowl with an electric hand beater. Season with Worcestershire sauce, garlic and pepper. Beat until all is very smooth. Remove to a plastic container with lid for storage. This may be used as a spread on French bread, sourdough bread or rolls. It's especially good on hot baked potatoes. Serve cold with relishes and/or crackers.
Combine sugar, water and corn syrup in a 3-quart saucepan. Cook over low heat, stirring constantly, until sugar dissolves. Cook over high heat without stirring until mixture reaches hard ball stage.
Prepare lime Jell-O as directed. Open pineapple, drain and pat dry. Put pineapple back in cans. Pour in lime Jell-O until full. Place in refrigerator until chilled. Open bottom of can and push Jell-O out with lid. Slice between pineapple. Put small amount of Cool Whip on center of slice.
Cook cubed potatoes. Set aside 1 cup potato water after draining. Fry sausage with onion. Do not drain. Add flour, green pepper, salt and pepper. Stir in 3 cups milk and the 1 cup potato water. Cook over medium heat until slightly thickened. Add corn and cooked potatoes. Cook until hot. Salt and pepper to taste.
Blend onion, sugar and vinegar well. Add paprika, celery salt and salt and blend well. Add oil. Blend well until well mixed. Makes 1 pint.
Saute butter, onions, bell pepper, garlic and celery. Add 1 pound crawfish tails and tomatoes. Simmer 5 minutes and stir. Add mushroom soup and water. Cook five minutes. Stir. Add 3 cups of cooked rice. Pour into a greased baking dish. Bake at 400° for 30 minutes. Yum! Yum!
Combine all ingredients except cheese. Bring to a boil. Turn off stove, cover and let sit for 5 minutes. Add 1/2 cup cheese. Place in casserole dish. Sprinkle remaining cheese evenly over mixture. Place in warm oven to melt cheese.
Cover and soak beans in cold water overnight. Drain. Add fresh water and steam for 20 to 30 minutes or cook on stove until done. Drain and measure liquid to use in baking. Add seasonings with liquid. Pour over beans in roaster. Cut bacon in pieces; brown in oven. Pour into beans. Bake at 350°, covered, until nearing done, then uncover for the last hour of cooking.
Combine all ingredients, except 3/4 crumbs. Form 6 patties, coating with 3/4 crumbs. Spray Pam on cookie sheet and place patties on sheet. Bake at 350° for 1/2 hour, or heat 2 tablespoons oil and fry in pan. Flip and add another 1 tablespoon oil.
Drain and rinse kraut in cold water. Mix with other ingredients. Let stand overnight in refrigerator.
Preheat oven to 350. Mix all ingredients well but don't overbeat. Pour into a greased 9 x 5 loaf pan and bake 45 minutes.
Combine all ingredients together. Roll to desired thickness and drop into boiling broth. If chicken wasn't very fat, add margarine to broth.
Mix all ingredients together. Bake in loaf pan 30 minutes at 350°.
Mix all together in a bowl. Let stand in refrigerator at least 1 hour, stirring occasionally.
Put popped corn in large buttered roaster. Boil margarine, sugar and syrup for 5 minutes, stirring constantly. Remove from heat and add soda, salt and vanilla. It will foam. Pour over corn. Bake at 250° for 1 hour, stirring it every 15 minutes.
Heat oven to 400°. Mix margarine, 1/2 cup powdered sugar and vanilla in 3-quart bowl. Stir in flour, nuts and salt. Shape dough into 1-inch balls. Bake on ungreased cookie sheet until set, but not brown, 8 to 9 minutes. Roll in powdered sugar while warm. Cool; roll in powdered sugar again.
In a skillet, saute carrots and garlic in oil for 5 minutes. Add water, salt, thyme and pepper. Bring to a boil. Reduce heat; cover and cook for 8 to 12 minutes or until carrots are tender. Makes 6 servings.
In blender, combine pears and cream cheese. Dissolve jello in 1/2 cup hot water. Combine with pear mixture. Mix Dream Whip (by package directions) and combine all ingredients together. Chill.
Salt chicken and boil until tender. Cut into bite size pieces. In a saucepan, melt cheese, cream of mushroom and chicken soup together.
Combine onion, tomato, cucumbers, bell pepper, jalapeno pepper and lemon juice. Brush avocado with lemon juice to keep from turning brown. Put avocado on lettuce and put in onion mixture. Serve with chips. Do the same with remaining ingredients and pour sauce over same. Serves 12.
Cook noodles according to directions on package and drain. Add tomato, broccoli, cauliflower, cheese and cucumbers. Toss lightly. Marinate with the Italian dressing. May serve right away or refrigerate overnight.
Brown first 3 ingredients; drain. Add remaining ingredients and bring to a boil. Lower heat to simmer for 3 to 4 hours.
Cook potatoes and onion in water until tender. Fry bacon and add to potatoes. Chop clams and add to chowder and cook 8 to 10 minutes more.
Prepare oven to 350°. Heat oil in a heavy Dutch oven or casserole over medium heat. Add meat and brown on all sides. Remove the meat and lower heat slightly. To the pan, add onion, carrots, celery and garlic. Cook until they begin to brown and are tender. Add wine, stock or water, tomato paste, salt, pepper, thyme, cinnamon and bay leaf. Drain off fat. Return meat to the pan. Cover and place in oven for 2 1/2 to 3 hours, until meat is tender. Transfer meat to a warm platter and cover. Strain the sauce; skim the fat from the top (using a degreasing pitcher if you have one). Return sauce to stovetop and whisk in cornstarch. Bring to a simmer, stirring often, until it thickens. Season with salt and pepper. Slice the meat and pour some of the gravy over the meat. Pass the rest. Serves 8.
In a clean glass bowl, beat egg whites until foamy. Add cream of tartar; continue beating, adding honey and vanilla. Gradually add nonfat dry milk, beating constantly.
Beat cream cheese in small bowl on medium speed until light and fluffy. Beat in yogurt and milk on low speed until well blended. Add pudding and pie filling (dry). Beat on medium speed for 1 to 2 minutes or until mixture mounds slightly. Spread in pie shell. Refrigerate at least 4 hours or until set. Top with fruit or fruit pie filling, if desired. Makes 6 servings.
Saute onion and green pepper in butter. Add remaining ingredients and let simmer for 15 minutes.
Mix sugar and milk. Cook without stirring, until forms a soft ball. Remove from heat. Cool slightly. Add peanut butter and vanilla. Beat until it loses its gloss. Makes 1 1/2 pounds.
Marinate spareribs in shoyu, cornstarch, salt and sherry for 10 minutes. Heat oil in saucepan. Brown ginger and garlic in oil. Brown spareribs. Drain off excess fat. Add vinegar, brown sugar and water. Simmer 30 minutes or until done. Add pineapple chunks and heat through.
Mix oil, sugar and eggs. Add dry ingredients. Add remaining ingredients. Mixture will be a heavy dough. Bake at 325° in a well-greased pan (tube pan 1 hour and 45 minutes, 9 x 13-inch pan 1 hour and 10 minutes, or sheet pan 55 minutes). Pour Hot Buttermilk Sauce over cool cake.
Brown hamburger with onion chopped in it. Drain; salt and pepper. Cook noodles as directed on box. Layer ground beef, diced tomatoes, noodles, sprinkle cubes of margarine, then cheese slices. Repeat layers, ending with cheese on top. Bake in oven 35 to 40 minutes at 350°, covered. Remove cover and brown cheese. Serve.
Mix all ingredients except potatoes. Add salt and pepper to taste. Add potatoes and mix well. Place in 9 x 12 x 2-inch baking dish. Bake at 350° for 1 1/2 hours. Could halve it.
Cream shortening and sugar until fluffy. Add eggs and pumpkin. Mix well. Mix flour, salt, baking powder and spices. Add to wet ingredients. Mix well. Add nuts and raisins. Drop by spoonful onto cookie sheet. Bake at 350° for 15 minutes. Cool and frost.
Melt chips and stir in the next 4 ingredients. Cool 5 minutes. Roll into 1 or 1 1/2-inch balls and roll in powdered sugar, nuts or coconut.
Mix flour with baking soda. Combine butter, the sugars and pudding mix in large mixing bowl. Beat until smooth and creamy. Beat in eggs. Gradually add flour mixture, then stir in oats and raisins. Drop by rounded teaspoonfuls onto ungreased baking sheets, about 2-inches apart. Bake at 375° for 10 minutes. Make about 5 dozen.
Mix all ingredients together. Pour into graham cracker crusts. Chill 3 to 4 hours. Enjoy.
Combine all ingredients, adding lemon juice last. Chill thoroughly before cutting. Makes 2 pies.
Heat cranberry sauce to boiling, stirring constantly. Add orange gelatin. Stir until dissolved. Add lemon juice and rind. Place over bowl with ice. Stir until thickened and cooled. Whip until fluffy. Fold in whipped egg white and cream. Turn into individual dessert dishes. Cover and chill about 4 hours until set. Serve garnished with additional whipped cream. Preparation time: 20 to 25 minutes.
Season some macaroni inside it. Use cheese for the seasoning. Stir it up and put it on top of the oven just for a little bit long. Put it inside a bowl. Then you get a drink too. Then you eat.
In a medium-large covered casserole dish that is microwave-safe, combine green beans, margarine and salt and pepper (do not drain green beans). Heat green beans for approximately 3 1/2 minutes. Drain green beans. Add cheese and drained mushrooms to green beans. Heat for 2 minutes and stir. Continue this process until cheese is melted.
Measure warm water into a large bowl. Sprinkle in yeast; stir until dissolved. Add sugar, salt, 1 tablespoon caraway seed and softened margarine. Stir in rye flour. Beat until smooth. Add enough white flour to make a stiff dough. Turn out onto a lightly floured board; knead until smooth and elastic, about 8 to 10 minutes. Place in greased bowl, turning to grease top. Cover, let rise in warm place, free from draft, until doubled in bulk, about 1 hour.
Cream the sugar and lard; add molasses and eggs, then add dry ingredients. Have at hand a small bowl of sugar. Dipping the fingers into the sugar, pinch off a ball of cookie dough, about the size of a walnut. Dip the ball into sugar and arrange on cookie sheet.
In saucepan, cook onion and celery in margarine until tender. Stir in flour. Add milk; cook until mixture boils and thickens, stirring constantly. Season with salt and pepper (any desired cooked vegetables or meals can be added with milk).
Mix in casserole dish; top with shredded cheese. Cover and bake 30 minutes at 350°.
Combine cheeses. Place 3 cups in an ungreased 13 X 9 X 2 inch baking dish and set aside. In a medium skillet saute mushrooms, onions and red peppers in butter until tender. Drain. Place over cheese. Top with ham. Sprinkle with remaining cheese. In a bowl beat eggs. Add milk, flour, parsley, basil, salt and pepper, mix well. Slowly pour over the cheese. Bake at 350 for 35 - 40 minutes or until a knife inserted near the center comes out clean. Let stand 10 minutes before cutting.
Combine all and chill until needed. Sometimes I add more water to have a lighter dressing. Good on grapefruit, olive and bibb lettuce salad.
Cover beans with water. Boil for 5 minutes. Cover and let stand for 1 hour. Simmer until tender. Add water during cooking if necessary. Drain beans but save cooking water. Place beans, onion, salt, pepper, molasses, dry mustard, garlic and brown sugar in Dutch oven. Mix gently with 2 cups of bean liquid until all ingredients are blended. Top with slices of bacon. Cover and bake for 3 hours.
Mix all ingredients. Let chill. Gently press dough into each cup. Press evenly over side and bottom to form a tart. Bake at 350° for 10 to 15 minutes.
Mix together sugar and oil. Beat in eggs 2 at a time. Add flour, milk and flavoring. Beat 3 minutes. Add nuts and stir. Bake at 325° until done, 1 hour and 10 minutes to 1 hour and 20 minutes. When toothpick comes out clean, cake is done.
For sauce, in a small mixing bowl, stir together yogurt, cheese, honey and ginger until mixture is smooth; cover and chill, if desired.
In a large mixing bowl, combine the confectioners sugar, brown sugar and graham cracker crumbs. Using a wooden spoon and rubber spatula, add peanut butter (take off cap and foil, then zap in microwave for about 1 minute to soften). Then add melted margarine (melt in microwave) and vanilla. When mixture is well blended, spread into a 9 x 13-inch pan, using fingers to spread evenly.