HumbleIntelligence/food-ner-1-Million huggingface dataset:
Let Velveeta cheese set out and get about room temperature. Roll Velveeta cheese out on wax paper until 1/4-inch thin. Spread cream cheese over Velveeta cheese. Layer chopped onions and pecans over cream cheese. Roll into one long roll. Chill. Slice to eat on crackers.
In saucepan, cook broccoli and onions in boiling, salted water for 5 minutes; drain well. In bowl, thoroughly mix cream of chicken soup, milk, water and shredded cheese. Stir in uncooked rice and drained broccoli. Put into 2-quart casserole. Bake, uncovered, at 350° for 45 minutes. Stir once while cooking. Let stand for 10 minutes. Makes 10 to 12 servings.
Preheat oven to 350°. Grease 9 x 5-inch loaf pan. Place milk, butter, eggs and raisins in medium bowl. Combine dry ingredients in large bowl and toss with 2 forks for 1 minute. Add buttermilk mixture and mix until combined. Spoon into prepared pan. Bake 50 to 55 minutes. Should sound hollow when tapped. Leave in pan 1 minute. Then cool completely on wire rack. Contains 165 calories per 1/2-inch slice.
Combine the first 4 ingredients in a saucepan over medium heat. Stirring occasionally, until mixture comes to a full boil, boil for 7 minutes. Turn heat off; let cool for 15 minutes. Add maple flavoring and stir. When completely cool, put syrup in a covered plastic or glass container. Makes 1 quart.
Mix all ingredients in electric mixer. Grease and flour 8-inch pan. Pour in mixture and bake for 30 minutes in 350° oven.
Sprinkle pork chops with salt and pepper to taste. Coat with flour and brown in oil. Mix beans, mustard, brown sugar and ketchup in 9 x 14-inch pan and top beans with pork chops. Bake 1 to 1 1/2 hours in 350° oven.
Layer sliced peaches in bottom of an 8-inch square baking dish coated with vegetable cooking spray (Pam). Combine graham cracker crumbs, cinnamon and nutmeg in a small bowl, stirring well. Add margarine and stir until well combined. Sprinkle graham cracker crumb mixture over peaches and bake at 350° for 30 minutes. Serve warm. Serving amount is 1/2 cup at 78 calories. Diabetic Exchange: 1 fruit and 1/2 fat.
Boil chicken breasts; cut into small pieces. Mix soups, yogurt, onions, water chestnuts and chicken. Pour into 2-quart casserole dish. Crush cornflakes and put on top. Bake at 375° for 35 to 40 minutes.
Combine first 5 ingredients. Add the pecan halves and toss to coat. Bake the nuts on a cookie sheet for about 25 minutes in a preheated 325° oven, stirring often. Let cool before serving.
Cream butter and 1 cup sugar. Beat in eggs, one at a time. Toss blueberries with 2 tablespoons flour and set aside. Sift remaining dry ingredients, except nutmeg. Add to creamed mixture, alternating portions with cream, beginning and ending with cream. Fold in floured berries. Pour batter in lightly greased pan, 9 x 13 x 2-inches. Sprinkle with mixture of remaining sugar and nutmeg. Bake 35 minutes at 350°.
Place coffee in coffee filter or filter basket; add cinnamon and nutmeg. Add water to coffeemaker and brew. Combine brown sugar, chocolate syrup and milk in a large heavy saucepan. Cook over low heat, stirring constantly, until brown sugar dissolves. Stir in coffee and vanilla. Serve immediately with a dollop of whipped cream; garnish, if desired. Yield: 6 1/2 cups.
Beat eggs until light and thickened. Add oleo, sorbitol and sugar replacement. Beat until light and fluffy. Sift together flour and salt; set aside. Add baking chocolate. Alternately add flour and milk to mixture. Add vanilla. Pour into a greased 9-inch pie pan. Bake at 375° for 45 to 50 minutes or until pie tests done.
Combine flour, salt and baking soda. Beat together Crisco, sugars and vanilla until creamy. Add eggs, beating until light and fluffy. Gradually beat in flour mixture and rolled oats. Stir in chocolate chips. Drop on greased cookie sheet. Bake 8 to 10 minutes.
Place half the lettuce in a large bowl. Sprinkle with salt, sugar and pepper. Top with layer of eggs, the peas, bacon, remaining lettuce, green onion, celery and cheese. Spread mayonnaise evenly over the top to cover. Place tight cover on bowl and refrigerate 24 hours. Toss just before serving. Makes 8 servings as a main dish; 12 as a side dish in a meal.
Whip milk, eggs, sugar, salt and vanilla together with egg beater. Stir in enough snow to get ice cream consistency. Serve.
Beat sweetened milk and peanut butter. Add Bisquick and vanilla. Mix well. Shape into 1-inch balls. Roll in granulated sugar. Place 2 inches apart, flatten with fork. Bake 6 to 8 minutes at 375°.
Combine cabbage, pepper, onion and carrots. Pour sugar over all; set aside. Combine all remaining ingredients in small saucepan. Bring to boil. Pour over cabbage and stir. Refrigerate.
Put cooking oil in skillet and get hot. Salt and pepper meat; sear good. Add onion and garlic; sear (mince onion). Add the tomato sauce and chili powder. Add water to about 1-inch from top. Put lid on and cook about 2 hours on medium heat, then add the potatoes which have been cut up in small pieces. Put lid back on and cook about 30 minutes or until potatoes are done.
Sift together the first 7 ingredients. Add the eggs, oil and vanilla. Mix well and add the pears. Bake in tube pan at 350° for 1 hour and 15 minutes (or a little longer). Nuts may be added.
Roll dough out on a well-greased pizza pan. Bake as directed. Mix equal parts cream cheese and sugar and spread on cookie dough. Slice fresh fruit: kiwi, blueberries, peaches, strawberries, grapes, bananas, etc.
Boil 1 cup sugar, 3/4 cup butter and 1 1/2 teaspoons cinnamon. Cut the biscuits into fourths. Combine the rest of the sugar and cinnamon into a bowl with a lid. Place a few of the biscuit fourths into the bowl and seal it. Shake it until the biscuits are completely covered. Place them into a pan (ideally an 8 x 8-inch pan or close to it). Continue to do this in layers in the pan. When finished, pour the mixture over the biscuits. Bake at 350° for about 30 minutes or until biscuits look done. After cooked, it tastes really good with butter on it!!!!
Mix half of butter with spinach and cream cheese. Place in casserole and top with stuffing mix. Drizzle with remaining butter.
Combine shortening and onion in skillet. Brown. Add mustard and ground beef. Brown. Add tomato catsup and pork and beans, mix well. Pour into baking dish. Sprinkle with brown sugar. Bake for 35 to 40 minutes at 375° or until brown.
Cook butter and sugar on low heat until sugar is dissolved. Cool. When cool, add eggs, vanilla and salt. Mix thoroughly. Add flour and baking powder; then add the nuts. Place in a well buttered 16 x 8-inch pan. Bake for 30 minutes at 300°. Leave in pan to cool, then cut.
Preheat oven to 375°. Line the pie shell with half the cheese slices. Mix together the carrots and celery. Spread half of the vegetable mixture evenly in the cheese-lined pie shell. Then add nuts or tuna. Try to distribute as evenly as possible. Add the remaining vegetables. Beat eggs, milk and soy sauce. Pour on top of vegetable layer. Top with remaining cheese. At this point, pie can be baked or refrigerated for future use. Bake at 375° for 30 minutes. Turn off oven and leave undisturbed for another 15 minutes (this finishes the baking and gives the cheese a chance to set up. Make sure to put something under the pie pan, because it sometimes bubbles over.
Grease and flour 9 x 13 pan. Spread coconut and pecans in bottom of the pan. Mix cake mix as directed on box, then pour over coconut and pecans. Stir together margarine, confectioners sugar and softened cream cheese. Spread evenly over cake. Seal to sides of pan. Bake at 350° for 45 minutes.
Carefully rip one corner from the M&M's bag. Pour into the casserole dish. Do not pour from more than one foot above the dish as the M&M's will bounce out. Replace lid. This dish is a hit at all get togethers. There are never any leftovers. For variation, try plain M&M's.
Saute onion in margarine or oil until limp. Stir in flour and remove pan from heat. Add milk and return to heat. Stir until mixture thickens. Add salt, dill weed, lemon juice, pepper and mustard. Place mixture in casserole. Place fish on bottom. Cover with potatoes. Cover with bread crumbs and margarine cut up on top. Sprinkle paprika. Bake at 350° about 30 minutes. Serves 2. Double ingredients for 4.
First get half of Velveeta and then get can of Ro-Tel and cream of mushroom soup. Cut the Velveeta up and mix all of the ingredients together. Microwave for 4 minutes.
Mix together cake mix, margarine and 1 egg until crumbly. Put in 9 x 13 pan sprayed with Pam. Whip sugar, cream cheese and 2 eggs until creamy. Pour over top of crust. Bake at 325 degrees for 35 to 40 minutes.
Bake cake in sheet pan according to directions on box.. While hot, poke holes in cake and pour in pina colada and Eagle Brand milk. Let cool, then spread Cool Whip over cake. Spread one package frozen coconut over cake and refrigerate.
Mix water, oats and margarine in large mixing bowl. Let stand 20 minutes. Add sugars, eggs, flour, soda, cinnamon and salt. Mix well. Pour into 9 x 13-inch pan. Bake at 350° for 35 minutes.
Put chunks in first. Add pineapple juice and orange juice; stir well. Add vodka or champagne. Top with sherbet.
Mix sugar, margarine, cocoa and milk in large saucepan. Bring to a boil. Boil 4 minutes (longer if double batch). Remove from heat. Add remaining ingredients. Beat until blended and drop on wax paper.
Flake salmon; add all other ingredients and form into patties. May be pan-fried or broiled.
Cut cheese into cubes. Add Ro-Tel, picante sauce and 1/2 can of chopped green chilies. Mix ingredients and cover dish. Microwave for 8 to 12 minutes. Serve with tostada chips.
Cook water and raisins in microwave until puffed up. Mix in order. Bake at 350° to 375° for 10 to 15 minutes.
Mix pineapple, juice, flour, sugar and cheese together. Put in baking dish. Crumble Ritz crackers and spread over top of mixture. Pour melted margarine on top of crackers. Bake at 350 for 25-30 minutes.
Cook rice according to directions and cool. Add green onions, bell pepper, olives and water chestnuts to rice. Separately, mix chicken broth or milk to mayonnaise. Add curry powder and stir. Pour into rice and mix well.
Cut off rind of Brie. Place in a small souffle dish, approximately the same size as cheese. Combine butter and brown sugar; spread on top of cheese. Sprinkle almonds on top. Bake for 15 to 20 minutes at 325°. Serve with thinly sliced French bread. Serves 4. (Brown sugar may be omitted.)
Mix all ingredients, except butter, in baking dish, then slice butter in pieces and put on top of casserole for the top to brown. Bake for 45 minutes at 350°.
Saute bacon, celery and onion. Add potatoes; continue to saute for several minutes. Add enough water to cover. Bring to a boil; cook for 5 minutes. Add cream-style corn and evaporated milk. Simmer for 15 to 20 minutes, until potatoes are tender.
In medium bowl, combine cinnamon, cloves and nutmeg. Add applesauce and glue. Stir to combine. Work mixture with hands 2 to 3 minutes or until dough is smooth and ingredients are thoroughly mixed. Divide into 4 portions. Roll out each dough portion to 1/4-inch thickness. Cut dough with cookie cutters of desired shapes. Using straw or toothpick, make a small hole in top of ornament. Place cutouts on wire rack and allow to dry at room temperature for several days. Turn over ornaments once each day. Thread ribbon through hole in ornament. Do not eat.
Spray jello ring or Bundt pan with Pam. Punch holes in cake with ice pick or kitchen fork. Dissolve jello with boiling water in small bowl. Add 1/2 thawed strawberries. Pour into jello ring (or Bundt pan). Push whole cake down in ring over liquid and strawberries. Put in freezer for 30 minutes. Serve with Cool Whip or ice cream and remaining strawberries.
Thaw hash brown potatoes for 1/2 hour. Grease 9 x 13-inch pan. Mix all the ingredients in bowl. Bake 1 1/2 hours at 375°.
Spread the rice in a shallow baking dish. Bake at 375° for about 15 minutes until the rice is golden brown, stirring occasionally. Put the rice in a 1 1/2-quart casserole. Dissolve bouillon cubes in the boiling water and add it to the rice. Add the rest of the ingredients. Blend; cover and bake at 350° for 45 minutes.
Combine first 5 ingredients in large pan and simmer for 20 minutes. Brown ground beef and drain. Add beef to pinto bean mixture. Simmer for an additional 15 minutes. Pour into large dish. Mix cornbread according to package directions and pour over mixture. Bake at 350° until cornbread is brown.
Wash, cap and drain strawberries. Set aside until drained good. Mix dry ingredients together. Add water and cook on top of stove until thick and glossy. Stir constantly. Place strawberries in pie crust. Pour mixture over berries and put in refrigerator until ready to slice. Put whipped cream on top.
Sift flour, soda, baking powder, salt and cinnamon into a large bowl. Make a well in the center and add in order sugar, oil, eggs and vanilla; beat with wooden spoon until smooth. Stir in carrots, coconut, walnuts and pineapple until well blended. Pour into greased and floured 9 x 13-inch pan. Bake at 350° for 45 minutes. Cool completely on wire rack. Spread with cream cheese frosting. Store in refrigerator.
Mix oleo and sugar well. Add egg yolks. Add flour (small amount at a time), then vanilla. This batter will be thick. Spread smoothly in pan.
Blend pumpkin with beaten egg yolks, 1/2 cup sugar, gelatin, milk, salt and spices in a heavy saucepan. Cook and stir over moderate heat until thickened; cool. Beat egg whites until frothy; add remaining 1/2 cup sugar, a tablespoon at a time, and continue beating until stiff, but not dry. Fold egg whites into cooled pumpkin mixture and pour into prepared pie shell. Cool thoroughly.
Drain kidney beans. Mix with all other ingredients in a 12-inch Dutch oven and cook covered for 30 minutes.
Heat sour cream over low heat. Stir in sugar, salt and butter. Cool to lukewarm. Sprinkle yeast over warm water in large mixing bowl, stirring until yeast dissolves. Add sour cream mixture, eggs and flour. Mix well; cover tightly. Refrigerate overnight. Divide dough into 4 equal parts. Roll each onto well floured board into 12 x 8-inch rectangles. Spread 1/4 cream cheese mixture onto each rectangle. Roll up in jelly roll fashion, starting with long side. Pinch edges together, folding ends under slightly. Place roll seam side down on lightly greased baking sheet. Slit each roll at 2-inch intervals 2/3 way through dough to resemble braid. Cover; let rise for 1 hour until double in size. Bake at 375° for 12 to 15 minutes. Spread with glaze while bread is still hot. May then freeze or refrigerate.
In a medium sized skillet, saute garlic in very little oil for 3 to 4 minutes. Add clams and sherry and saute over high heat for 8 to 10 minutes. Add butter and saute all together for 1 minute. Serve over linguine cooked al dente.
Preheat oven to 375°. Bake pastry shell 10 minutes. Reduce oven temperature to 325°. In a saucepan over low heat, melt chips with margarine. In a large mixer bowl, beat chocolate mixture with remaining ingredients except nuts until smooth. Add nuts. Pour into pastry shell. Bake 30 to 35 minutes or until center is set. Cool. Serve warm or at room temperature. Good with ice cream!
Mix all ingredients well; batter will be thin. Pour into greased and floured pan and bake at 375° for 40 minutes.
Mix all ingredients together and spread evenly on tortillas. Roll tortillas up. Let set overnight in refrigerator. Cut into 1-inch slices and serve.
In large pot of boiling water with 1 tablespoon lemon juice, cook cauliflower for 7 to 10 minutes or until tender-crisp. Cool under cold water; drain thoroughly. Combine cauliflower, celery and shrimp. Mix together mayonnaise, remaining 1 tablespoon lemon juice and dill. Add to cauliflower mixture; toss gently. Cover and refrigerate until serving time. Makes 4 to 6 servings.
Cream sugar and margarine. Add melted chocolate. Beat egg yolks; add water and extract and blend. Gradually add yolk mixture to chocolate mixture; beat until light and fluffy. Sift flour, soda and salt together. Add alternately with milk, blending well after each addition. Beat egg whites until stiff but not dry; fold into batter. Pour into 2 greased and floured 9-inch round cake pans or one 13 x 9 x 2-inch loaf pan. Bake in a 350° oven for about 30 to 35 minutes, or until cake springs back when touched lightly.
Mix Jell-O, cottage cheese, Cool Whip and orange slices gently with spoon. Put on lettuce leaves. Chill.
Mix all ingredients together, except chocolate chips and nuts (if used). Pour batter into a 13 x 9-inch pan. Sprinkle with chocolate chips and nuts. Bake at 350° for 35 to 40 minutes.
Mix all ingredients except garlic together; about an hour before using, add garlic. Makes 6 pints. Can be frozen.
Preheat oven to 350°. Cream butter and sugar. Add vanilla. Add beaten egg yolks. Add dry ingredients alternately with liquids. Fold in beaten egg whites. Pour in greased and floured tube pan. Bake for about 1 hour and 20 minutes.
Combine all ingredients. Spoon into paper cups placed in muffin tins. Freeze. Makes 8 to 9 servings.
Put All-Bran in milk to soak. In another bowl, cream sugar and shortening. Add molasses, egg, flour, soda, salt and milk. Add bran mixture. Add 1/2 cup of raisins and 1/2 cup chopped nuts. Bake at 350° for 45 minutes. Makes 1 loaf.
Heat brown sugar, corn syrup and 3 tablespoons butter in pan until sugar dissolves. Pour into greased 13 x 9-inch pan. Arrange pecans evenly. In large bowl, combine 2 cups flour, sugar, undissolved yeast and salt. Stir water, milk and 1/3 cup butter into dry ingredients. Stir in eggs and remaining flour. Knead 8 minutes. Roll to rectangle. Melt remaining butter; brush on dough. Sprinkle with cinnamon. Roll up as a jelly roll, pinch seam and cut into 8 pieces. Place in pan. Cover and refrigerate 2 to 4 hours. Remove from refrigerator for 10 minutes. Bake at 375° for 45 minutes. Invert onto serving tray.
Soak bread cubes in scalded milk for 5 minutes; add Sweet 'N Low, cinnamon and raisins. Pour over beaten eggs; add vanilla and blend well. Pour into greased baking dish. Bake in slow oven at 325° about 50 minutes until firm. Makes 4 servings. One serving has 114 calories.
Marinate the meat in a mixture of 1 bottle French dressing and 1/2 bottle Russian or any barbecue sauce the night before.
Combine all your fruit in a large bowl. Add the cottage cheese and Cool Whip. Blend in the powdered Jell-O until completely mixed together. Chill for a few hours.
Make in heavy skillet. When drippings (grease) are hot, add flour, salt and pepper. Stir until brown (not burned). Add milk; boil until thick. If too thick, add more milk.
Bring chicken broth to a simmer. Add salt. Peel potatoes and cut into pieces. Add to broth. Then add onions, parsley and whipping cream. Simmer five more minutes. Add butter. Crumble bacon on top. Stir and serve hot.
Beat together oil and sugar. Add eggs and beat more. Beat all ingredients. Put in greased loaf pans 3/4 full. Bake 45 to 50 minutes at 350°.
Butter 3 cookie sheets. Flatten 6 biscuits per sheet to 4 to 5-inch circles. Spoon on 2 tablespoons of tomato sauce on each biscuit. Brown hamburger in skillet and spoon hamburger, 1 to 2 ounces, on each biscuit. Spread remaining ingredients as toppings as you would on regular pizza. Other toppings can be added or deleted according to your tastes. Bake in 425° oven for 10 minutes. Remove and serve.
Put chicken in glass dish. Mix other ingredients together and pour over chicken. Bake on High in microwave for 9 minutes. Turn over; bake 9 minutes or until done.
Bring a large pot of water to a boil. Blanch carrots until crisp-tender, remove from pot with slotted spoon. Cook pasta in same water to desired doneness, drain and rinse with cold water. In a large bowl, combine pasta, sugar snap peas, carrots and onion. In a small bowl, combine oil, sugar and contents of Oriental flavor packet, blending well. Pour over pasta mixture; toss to coat. Cover and chill at least 1 hour to blend flavors. Just before serving, break the uncooked instant noodles into pieces and cashews in half. Toss sesame seed with chilled salad. Scatter noodle and cashew pieces over top of salad. Serves ten.
Brown ground beef. Drain. Stir ketchup, mustard and Miracle Whip. Mix into ground beef with salt and pepper. Add onions and green peppers. Cover and simmer for 15 minutes.
Slice top off pumpkin and scoop out seeds. (May be toasted later.) The size of the pumpkin can be adjusted to your oven height by slicing the bottom half down and readjusting lid. With a melon baller, remove meat without breaking shell. You'll need a strong arm. Set aside in a 10-inch pie plate or casserole to fit. Saute lamb cubes or meatballs in the oil until browned. Remove. In the same oil cook onion, garlic and pumpkin balls. Stir until onions are translucent. Add flour and spices and cook 5 minutes more. Add remaining ingredients and meat. Season with salt and pepper. If using lamb cubes, simmer 1 hour, uncovered. Reduce time to 20 minutes if using meatballs, or until sauce thickens somewhat. Pour mixture into shell; top with lid. Bake at 350° for 35 minutes or until pumpkin is golden. This is certain to be a surprising and entertaining meal as well as a delicious one. May be served with herb bread and hot mulled cider. Serves 6 to 8.
Stir boiling water into gelatin in medium bowl 2 minutes, or until completely dissolved. Stir in cold water. Pour into an 8 or 9-inch square pan. Refrigerate 3 hours, or until firm. Cut gelatin into small cubes. Stir pudding mix and pineapple in small bowl until well blended. Gently stir in whipped topping. Stir in gelatin cubes. Refrigerate 1 hour, or until ready to serve. Yields 8 servings.
Chop onion and cook until clear. Add chuck and brown. Add chili powder, salt, Worcestershire sauce and tomatoes. Simmer for 45 minutes to 1 hour.
Mix all ingredients together. Bake in greased 10-inch iron skillet for 25 minutes at 350°.
Preheat oven to 300°. In large mixing bowl, cream together eggs, Crisco, sugar, vanilla and then add milk and flour. Mix with spoon, then use hand mixer on medium for 1 minute. Pour into 2 well-greased cake pans and bake 20 to 25 minutes or until golden brown, then cool.
Preheat oven to 350°. In medium saucepan, cook broccoli by directions on package, then drain. In a large skillet, saute 1/2 cup oleo, onions and mushrooms. Cook until tender. Add soup, flour and cheese. Stir well. Combine mixture with broccoli and mix well. Pour mixture into a greased 13 x 9 x 2-inch baking dish. In a small saucepan, melt remaining 1/2 cup margarine. Add cracker crumbs and mix well. Top casserole with crumbs. Bake at 350° for 30 to 40 minutes.
Boil sugar and water 5 minutes to make a syrup. Add tea bag, mint and lemon juice. Let stand 6 to 8 hours or overnight. Put 1-inch of syrup in glass and fill with water and ice.
Cream together shortening and sugar. Add eggs and nuts. Sift flour, baking powder and salt, alternately with milk 3 times. Add vanilla. Pour combined mixture into greased loaf pan and bake at 350° for 1 hour and 15 minutes.
Mix flour, salt, baking powder, sugar and soda. Add yeast and buttermilk. Cut in shortening; mix only until blended. Let rise 1 hour or until doubled. Roll out onto a floured surface, knead lightly a few times. Roll out dough and cut into biscuit size. May be stored several days in covered container in refrigerator. Will keep well. Bake at 375° or 400° until brown.
Mix sugar, syrup and salt. Boil until it spins a thread (232°). Reduce heat a little. Add butter and milk in small portions, alternating, beginning and ending with butter. Cook until it reaches 245°. Stir all the time with a wooden spoon. Takes about an hour. Pour into buttered 9 X 13 dish to cool (overnight is better). Cut into cubes and wrap in wax paper. Note: DO NOT make when raining or damp.
Crumble graham crackers and mix in oleo; press into pan. Beat until smooth the cream cheese, eggs and 1 1/4 cups sugar, then pour over cracker mixture. Bake 30 minutes at 300°.