HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat pudding and milk until thick. Add Cool Whip. Line a 9 x 13-inch pan with graham crackers. Pour half of pudding mixture over crackers. Repeat with another layer of crackers, the remaining pudding and another layer of crackers. Add icing to last layer of crackers. Refrigerate.
Preheat oven to 450°. Drain chicken; reserve broth. Mix chicken, spinach and 1/4 cup cheese. Top each muffin with onion and 1/4 of the chicken mixture. Mix broth and milk. Combine with remaining cheese, egg and mustard. Spoon over chicken. Bake 5 minutes. Serve at once. Serves 2 to 4.
Melt butter in pan. Add onion and hamburger; brown lightly. Cook noodles; drain. Add browned meat to noodles. Stir in tomato soup, water, grated cheese and seasoning. Pour into greased casserole at 350° for 35 to 40 minutes.
Mix all ingredients together; shape into 1-inch balls and place on ungreased cookie sheet. Bake at 375° for 12 to 15 minutes. Press with a fork before baking. You may wish to add food coloring for special holidays.
Preheat oven to 200°. Line 2 large cookie sheets with foil. In small bowl with mixer at high speed, beat egg whites, cream of tartar and salt until soft peaks form. At high speed, gradually beat in sugar, 2 tablespoons at one time. At low speed, beat in cocoa and extract. Fold in almonds. Drop by teaspoon onto cookie sheets. Bake 1 hour and 15 minutes until set. Cool on sheets. Remove to wire rack. Makes about 25 cookies.
Prepare spaghetti as directed on package and drain. Cover lightly with foil in an ovenproof bowl and keep warm in oven. While spaghetti is cooking, make the sauce.
Mix well and bake 35 minutes at 350°. Use 9 x 13-inch baking pan.
Mix sugar and water; bring to a boil. Let cool. Add Kool-Aid and pineapple juice. You may refrigerate this overnight if necessary. Add 7-Up when ready to serve. Makes approximately 1 1/2 gallons.
Preheat oven to 425°. In a 9-inch pan stir together vegetable oil and potatoes. Press evenly into pie crust shape. Bake for 15 minutes or until golden brown. Remove from oven. Layer on cheese, meat and onion. In a bowl beat together milk, eggs, salt and pepper. Pour egg mixture over other ingredients. Sprinkle with parsley flakes. Return to oven and bake 30 minutes or until lightly brown. Pie is done when knife inserted 1 inch from edge comes out clean. Allow to cool 5 minutes before cutting.
Preheat oven to 350°. Prepare cake mix as directed, but add lemon curd and use 1/4 cup less water. Bake 45 to 50 minutes. Cool.
Preheat oven to 425°. To peel tomatoes easily, place in boiling water 2 to 3 minutes until skins slip off easily. Combine tomatoes, apple, brown and granulated sugars, flour, cinnamon and salt. Place in 9-inch pie plate lined with 1 pastry crust. Dot with butter. Adjust top crust and flute edges. Cut vents for steam. Bake in preheated oven 50 to 60 minutes. Makes 6 to 8 servings.
Saute onion in butter until slightly brown. Put that with rest of the ingredients in a casserole and bake at 350° for 1 hour or until rice is done.
Mix all ingredients together. Spread on cocktail rye or party rye bread (2 loaves). Broil and serve.
Prepare pastry; roll 2/3 dough into 14-inch square roll, remaining dough into 14 x 7-inch rectangle. Cut into 2 squares. Place an apple on each square. Mix raisins and nuts; fill center of each apple. Moisten corners of square; bring 2 opposite corners of pastry up over apple and press together. Fold in sides of remaining corners. Bring corners up over apple and press together. Place dumplings in ungreased baking dish. Heat brown sugar and water to boiling. Pour around dumplings. Bake for about 40 minutes at 425°. Serves 6.
Mix first 4 ingredients and let set for 3 hours; drain well. Mix remaining ingredients and pour over cucumber mixture. Bring to a boil. Put in jars and seal.
Combine all ingredients, except salt and pepper. Simmer 20 minutes or until tender, then salt and pepper to taste. Excellent frozen. Serves 6.
Cut chicken breast into four strips per breast. Spread rice in the bottom of a 13 x 9 x 2-inch baking dish. Place chicken on rice. Mix soup and water; pour over chicken. Sprinkle onion soup mix on top. Bake for one hour at 350°. Serve with a garden salad.
Mix all ingredients together, form into a ball and refrigerate. Can be made a day ahead. Serve with crackers.
Cream together the shortening, brown sugar and eggs. Add soda, salt, flour and oatmeal. Drop by tablespoons into greased cookie sheet. (Makes large cookies.) Bake 15 minutes at 350°. Do not overbake. Remove as soon as set. Only bake 1 sheet at a time in the center of the oven.
In large bowl, combine potatoes, sour cream, cream cheese, chives and garlic powder. Turn into a greased 2-quart casserole. Combine bread crumbs with butter; sprinkle over potatoes. Bake at 350° for 50 to 60 minutes. Top with cheese and serve immediately. Dish can be assembled a day ahead and baked just before serving. Yield: 10 to 12 servings.
Cream sugars, shortening, egg, peanut butter and flour together. Place far apart because they will spread; mash down with fork, crisscrossing. Bake in 375° oven for about 10 minutes.
In a small saucepan, combine sugar, Karo and vanilla. Bring to a boil and boil about 1 minute. Remove from heat and add peanut butter. Stir well, then pour in cornflakes. Mix well, then drop tablespoonfuls onto greased wax paper or foil.
Heat oven to 400°. Cook and stir celery, mushrooms and onion in butter until onion is tender. Stir in parsley, salt and 1/2 cup bread crumbs. Trim fat from pork chops. Make a slit in each to form a pocket. Fill pocket with celery mixture. Dip each pork chop into mixture of eggs and milk. Roll in mixture of 3/4 cup bread crumbs, 1/2 teaspoon salt and the paprika. Place in ungreased 9 x 13-inch pan. Bake, uncovered, 30 minutes; turn pork chops over. Bake about 15 minutes or until pork chops are tender.
Bring to boil the salt and water; stir in grits and follow the package directions. Turn off heat. Add butter, milk, garlic powder and 1 1/2 cups of the shredded Cheddar cheese, mixing well. Let cool so that eggs will not cook when added. Add eggs and pour into a buttered casserole. Bake at 350° for 1 hour. During last few minutes of baking, sprinkle the remaining 1/2 cup Cheddar cheese on top of the casserole.
Season and boil turkey wings until well done; let cool. Heat shortening while battering turkey wings in flour. When the shortening is hot, place turkey wings in the hot pan of shortening and fry each turkey wing for about 2 minutes.
Bring the first 3 ingredients to a boil. Remove from heat; stir in nuts and powdered sugar. Cake can be frosted hot out of the oven.
Dip chicken pieces in melted butter. Combine bread crumbs, parsley, garlic and cheese. Roll chicken in this mixture. Bake at 350° for 1 hour. Good served with French green beans, Caesar salad and Vienna bread.
Heat oil and chicken. Stir in dressing. Mix to coat chicken. brown chicken. Add 16 ounces vegetable oil and 2 tablespoons water. Stir 2 minutes. Makes 4 servings.
Brush both sides (top and bottom) of the pizza crust with olive oil. Set aside. Saute green pepper and onion in olive oil until tender. Set aside. Cut chicken tenders into small pieces and saute in olive oil; sprinkle with fajita seasoning while cooking. Spread salsa evenly onto pizza crust. Top with peppers and onions. Next, spread chicken pieces on top and sprinkle with more fajita seasoning. Cover with Monterey Jack cheese. Place pizza directly on oven racks in a preheated 450° oven and bake until golden brown. Watch carefully.
Combine all of your ingredients, except the biscuits and the melted butter, in a small dish. Take your biscuits and dip them into the melted butter and then into your other ingredients. Place them in together in a Bundt pan. Bake for 45 minutes at 350°.
Mix first 5 ingredients in large bowl. Season to taste with salt and pepper. Cover and refrigerate until ready to use. (Can be prepared 2 days ahead.) Place dip in center of platter. Surround with assorted vegetables (such as carrots, celery, cucumber, bell pepper strips, snow peas, endive spears and cherry tomatoes).
Place the flour, sugar and salt in the pie pan and mix with your fingers until blended. In a measuring cup, combine oil and milk and beat with a fork until creamy; pour all at once over the flour mixture. Mix with fork until flour mixture is completely moistened. Pat the dough with your fingers, first up the sides of the pan, then across bottom. Flute the edges. Shell is ready to be filled. If you are preparing a shell to fill later, preheat the oven to 425°. Prick the surface of the pastry with a fork and bake 15 minutes. Check often, pricking if needed.
Peel and remove seeds from cucumbers. Grate and blot on paper towels along with grated onion. Mix all ingredients together.
Cook the water or water and milk, bouillon cubes, raw potatoes, onions and celery for 20 minutes, then add the frozen broccoli and cauliflower. Cook for 10 minutes, then add the soup and cheese.
Melt butter and mix sugar, flour and nuts. Press into 9 x 13-inch baking pan. Bake 15 minutes at 375° or until brown.
Chop chicken into bite-size pieces. Mix together the rest of the ingredients except for the crackers and cheese. Crumble the crackers and spread 1/2 cup of the crumbs over the bottom of a buttered 9 x 13-inch dish. Put mixture into dish and sprinkle cracker crumbs and cheese on top. Bake at 350° for 30 to 45 minutes. Spoon over hot biscuits or toast to serve.
Place margarine and carrots in large skillet. Cook until half done. Add rest of ingredients, except tomatoes. Cook until tender. Do not overcook. Squeeze juice out of tomatoes. Add tomatoes and hot sauce to mixture and cook for 1 additional minute.
Brown and drain meat. Melt cheese. Mix all ingredients in crock-pot; let simmer on low for 30 minutes. Stir occasionally.
Scald milk; let cool to lukewarm. Dissolve yeast and sugar in the cooled milk. Add 2 cups of flour; beat for 5 minutes. Add melted shortening and beat for 1 minute. Add the cups of flour and salt. Turn onto board with 1 cup flour; knead well. Cover; let rise for 30 minutes. Roll 1/2-inch thick and bake (no need to knead the second time; just punch down and make into rolls).
Pull off outer skin of ramps to clean them. Chop ramps fine and fry in an iron skillet in bacon grease, adding salt to taste. When done, break eggs into ramps and scramble them. Cook until done. For a milder taste, substitute chopped green onions for ramps in this recipe.
Line a 15 x 10-inch jelly roll pan with foil. Arrange crackers on pan. In small saucepan, combine butter and sugar. Bring to boil over medium heat. Boil 2 minutes, stirring occasionally. Pour and spread over crackers. Bake at 350° for 12 to 15 minutes or until golden. Break into pieces.
Melt butter in a 10-inch baking dish. Coat berries with 1 cup of sugar. Mix dry ingredients. Stir in milk gradually; beat well. Pour batter into melted butter and mix lightly. Pour berries in pan, spreading them evenly over batter. Bake at 375° for 45 minutes. Berries will sink into batter while baking. Yields 6 to 8 servings.
Melt chocolate in microwave about 90 seconds; stir well. Continue to melt in microwave in 15 second intervals until completely melted, stirring well. After melted, place on top of boiler of heated water. Melt caramel in microwave about 1 minute, only enough so that you may stir it. Do not overheat! Mix caramel and pecans together to form little patties or balls, whichever you prefer. Using a fork, dip the caramel and pecans into the chocolate and drop on aluminum foil. Cool completely. Makes about 3 to 4 dozen.
Blend cheese and butter. Sift flour, salt and paprika into that mixture. Shape around olives using about a teaspoon of dough for each. Bake for 12 to 15 minutes at 400°.
Brown sausage and hamburger until crumbled. Drain excess. In crock-pot, melt cheese. Add meat, soup, tomatoes, green chilies and onions; mix well. Makes a large amount and can be frozen.
Mix egg yolks, 1/2 of the sugar and melted margarine. In another bowl, mix cocoa and flour with just enough hot water to dissolve sugar. Add chocolate mixture to egg mixture and stir well. Add vanilla and salt, stirring well. Pour into 2 unbaked pie shells and bake at 325° for 45 minutes or until firm. Top with whipped cream and almond slivers.
Melt margarine in a 9 x 12-inch baking dish. Combine milk, flour and sugar. Mix thoroughly. Add to the melted margarine. Add peaches and do not stir. Bake at 375° for 40 minutes. Top with whipped cream or vanilla ice cream, if desired. (Canned or frozen peaches may be substituted for fresh.)
Boil shrimp. When cool enough to handle, peel and remove tails. Mix all ingredients. Chill at least 30 minutes.
Boil sugar, corn syrup and water until it reaches a hard-crack stage. Add flavoring and food coloring. Spray a cookie sheet or mini ice cube tray with Pam. Pour hot liquid into this. Cool and crack. Shake pieces in powdered sugar. Use caution; very hot.
Melt butterscotch in double boiler. Mix in marshmallows and chow mein noodles. Drop on wax paper and let cool.
Mix sugar, raisins, coffee, shortening, cinnamon, baking soda, cloves and nutmeg in 2-quart saucepan. Heat to boiling, stirring occasionally. Cool. Mix flour, baking powder and salt into cooled mixture in saucepan. Grease and flour 9 x 5 x 3-inch pan. Spread mixture into pan. Bake at 350° for 40 to 45 minutes until a wooden toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan and cool completely. Serve each slice topped with applesauce and whipped cream.
Mix together pineapple, sour cream and Cool Whip. Add instant pudding. Mix well and pour into crust. Chill for at least 1 hour.
Preheat oven to 350°. Cut the top fourth off each orange; then hollow oranges with a grapefruit spoon or a melon baller. Blend the scooped orange together with the remaining ingredients; then fill each orange shell with the mixture. Bake for 20 minutes or until juice begins to run from the oranges. Makes 6 servings.
Preheat oven to 400°. In a large bowl, mix all ingredients (except 1/2 cup Cheddar cheese). Add macaroni. Top with remaining 1/2 cup cheese. Bake 30 to 35 minutes.
Combine the flour, salt and pepper. Dredge the meat in the seasoned flour. Heat the oil in skillet; add onions and garlic until tender but not brown. Remove from skillet and reserve. Put meat in the skillet and brown on all sides, adding a little more oil if necessary. Put meat, onions, beer, bay leaf and thyme in a casserole; cover and put in a preheated 325° oven for three hours or more until meat is tender. Remove from oven; remove bay leaf and sprinkle with parsley. Serve with hot boiled potatoes.
Mix in order given. Bake in a 15 x 10 x 1-inch sheet pan at 350° for 25 minutes.
Cook peeled apples to a sauce, using as little water as possible. Fill crock-pot 3/4 full, adding ingredients as listed. Cook 8 to 10 hours on high. Pour in sterilized jars and seal.
Chop cabbage and onions fine. Add vinegar and boil for 10 minutes. Add sugar and salt. Mix seasonings with flour adding enough water to make a paste. Stir paste into boiling pickles and boil for 20 minutes. Bottle and seal while hot.
Saute onions and celery in 2 tablespoons butter. Add ginger. Bring to boil. Add rice and soup mix. Boil 1 minute. Add all other ingredients. Mix well and pour into large casserole dish. Bake, covered, at 350° for 1 hour. Serves 10 to 20, depending if served alone or on buffet with other main dishes.
Dust paprika and black pepper over wieners. Pour mixture over wieners, split lengthwise in baking dish. Cook 30 minutes in 350° oven until tender.
Slice eggs in half lengthwise. Scoop out yolks and mash with remaining ingredients, except broccoli. Fill eggs with stuffing. Arrange drained broccoli in baking dish and place eggs on top. Pour Cheese Sauce over all and top with bread crumbs.
Cut strips of floured tortillas, size of about 3-inches wide. Mix tomatoes, soup and sour cream together in blender or mix real well. Layer like lasagna the tortilla strips, chicken and cottage cheese; repeat for second layer, then add sauce to top. Bake at 350° for 45 minutes. Let set for awhile before eating.
Mix all ingredients well. Place in a covered jar. Place 2 teaspoons in cup of hot water to serve. Yield: 25 to 30 servings.
Wash and clean cut up oxtail. Season with salt and garlic powder. Coat with flour and fry until brown. Put in a roaster; add chicken broth and bake in 350° oven until meat separates from bone. Cool and serve. Finger licking good!
Heat sugar and syrup to boiling point; pour over peanut butter crunch and vanilla. Mix well. Add Special K cereal. Press in buttered pan. Melt both packages of chips and pour over mixture.
Mix all together. Drop by tablespoon on greased cookie sheet. Bake at 375° for 15 minutes. Sprinkle with sugar when still hot or cool and spread with icing. (Children love this cookie when you use several colors for icing.)
Toss cucumbers with salt. Cover and refrigerate until well chilled. Combine sour cream, lemon juice, onion, sugar and pepper; blend well. Reserve 1/4 cup of mixture. Combine cucumbers with remainder of the sour cream mixture. Refrigerate until well chilled, about 2 hours. To serve, place remainder of mixture over top for garnish.
Cook hot dogs. Place in baking dish and bake at 350° until cheese melts.
Cream butter and sugar. Add egg yolks; beat well. Add sour cream, flour, soda and lemon extract. Beat egg whites until stiff. Fold into batter. Pour in tube pan. Bake 1 1/2 hours in 300° oven. Let cool 10 minutes before turning out.
Pull cooled chicken from bone in small pieces and mix with soup and sour cream. Spread into 13 x 9-inch pan. Spread crackers on mixture. Pour margarine over crackers. Bake 40 to 45 minutes at 350°.
Mix dressing mix with melted margarine. Put 2/3 of Pepperidge Farm stuffing mix in bottom of large casserole dish. Layer chicken, soup and stock. Top with remaining dressing mix. Bake at 300° for approximately 20 minutes.
Combine 3 cups flour, yeast, sugar, salt and soda. Heat liquids until very warm (120° to 130°). Add to dry mixture; beat well. Stir in rest of flour to make a stiff batter. Spoon into two 8 1/2 x 4 1/2-inch pans that have been greased and sprinkled with cornmeal. Sprinkle tops with cornmeal. Cover; let rise in warm place for 45 minutes. Bake at 400° for 25 minutes. Remove from pans immediately and cool.
Toast bread cubes until slightly crisp. Add mincemeat, salt, pepper and butter. Toss lightly with 2 forks until well blended. Use to stuff chicken or turkey.
Preheat oven to 300°. In large bowl, combine mixed nuts and butter; set aside. In small bowl, blend remaining ingredients; stir into nut mixture. On ungreased baking sheet, evenly spread nut mixture. Bake, stirring occasionally, 40 minutes or until nuts are golden. Great for holiday appetizers and homemade snack gifts!
Mix all ingredients. Roll into 3/4-inch balls. Bake at 325° for 15 to 20 minutes. Makes 3 to 4 dozen.
Mix oil, garlic and dill weed well. Put oyster crackers in bowl with lid. Pour oil mixture over crackers. Cover and shake well. Refrigerate at least overnight.
Mix all ingredients; add 1/2 cup pecans (more if desired). Bake at 400° for 10 minutes, then at 300° for 35 minutes more. Use an unbaked pie shell.
Cook bacon in a large skillet until crisp; remove bacon, reserving 1 tablespoon of drippings in skillet. Crumble bacon and set aside.
Rinse the beans. In a large Dutch oven cover beans with the 6 cups water. Bring to boiling; reduce heat. Simmer 2 minutes. Remove from heat. Cover; let stand 1 hour. (Or soak beans in water overnight in a covered pan.) Drain and rinse beans.
Melt butter; stir in brown sugar. Remove and stir in vanilla and sour cream. Fix the night or day before to thicken. Suggested fruit to dip: Bananas, apples, strawberries and pineapple.
Preheat oven to 400°. Grease 12 to 15 (2 1/2-inch) muffin pan cups. In medium mixing bowl, combine flour, brown sugar, baking powder, salt and soda. In small bowl, blend egg, milk and oil; stir in 100% bran. Let stand 5 minutes. Add zucchini, walnuts and cinnamon; mix until well combined. Stir into flour mixture just until blended. Do not overmix. Fill baking cups 2/3 full. Bake 20 to 25 minutes.
In large kettle, cook vegetables in water until tender. Drain, reserving liquid. Set vegetables aside.
Over cracked ice in cocktail shaker, pour gin and vermouth. Stir. Strain mixture into 2 chilled cocktail glasses. Garnish with either olives or lemon twists.
Preheat oven to 350°. Arrange four 12-inch squares of foil on baking sheet. Blend garlic salt, celery seed and sour cream. Dip chicken in butter, sour cream and then crumbs. Arrange each in square foil to form sealed package. Bake for 1 hour. Open foil and bake 15 minutes longer or when chicken is brown.
Heat oven to 400°. Grease bottoms of 12 medium muffin cups, or spray with Pam cooking spray. Beat egg whites, stir in oil and milk. Mix in flour until just moistened. Batter should be lumpy. Fill cups 2/3 full. Bake 20 to 25 minutes until golden brown. Immediately remove from pan. **NOTE: To make sweeter muffins, increase sugar to 1/2 cup and for variety, add 1 cup fresh, well-drained blueberries.
Mix potatoes, egg and pepper. Pat into patties and roll lightly in flour. Fry in hot oil until browned, turning only once. Serves 4 to 6.
Preheat oven to 350°. In saucepan, brown ground beef. Drain fat. Add canned items. Let simmer 10 minutes. Pour into baking dish. Top with cheese. Bake until cheese melts.
Bake cake mix in 9 x 13-inch pan about 15 minutes at 350°. Will be a thin layer. Beat cream cheese, pudding mix and milk together. Spread over cake. Spoon pineapple over pudding mixture. Cover all with whipped topping. Chill.
In a bowl, beat eggs until fluffy. Beat in sugar, oil and vanilla until it is thick and lemon colored. Add rest of ingredients and pour into 2 loaf pans and bake at 350° for 50 to 60 minutes. Invert on rack and let cool completely.
Chop cauliflower and broccoli. Combine sugar and mayonnaise and add to vegetables. Add crisp bacon; mix well. Refrigerate covered overnight.
Bring water to boil. Stir in rice. Cover; remove from heat. Let stand 5 minutes, or until water is absorbed.
Let yeast, 2 tablespoons sugar and warm water stand until dissolved. Combine eggs, salt and 2/3 cup sugar; beat well. Scald milk and add shortening. Stir until shortening is melted. Cool. Combine yeast mixture, milk mixture and egg mixture. Stir in flours and mix well. (Mixer can be used.) Place in large bowl and let rise until double in size. Knead down and roll on floured surface to about 2/3-inch thick. Cut into rolls with biscuit cutter. Place on baking sheet. Brush tops with melted margarine. Let rise at room temperature for 2 hours. Bake 15 to 20 minutes at 425°.
Peel onions under water. Slice in bowl of milk. Let stand 15 minutes. Drain. Beat eggs. Add salt, pepper, milk and flour to make smooth batter. Dip onions in batter and drop in deep hot fat or dip onions in flour and fry.
In 2-quart saucepan over medium heat, combine the soup and milk. Heat until it boils. Add asparagus. Cover and cook over low heat 10 minutes or until asparagus is tender. Serve with grated Parmesan cheese if desired.
Preheat oven to 350°. Lightly grease a 1 1/2-quart casserole dish.
Bring to a boil and simmer 15 minutes. Cool and store in refrigerator.
Mix together first 5 ingredients. Heat to boiling the oil, vinegar and salt. Pour over cabbage mixture. Mix well. Cover and refrigerate 24 hours.
In a 2 cup microwave-safe bowl, cook chocolate pieces and shortening on 100% power or High for 2 to 2 1/2 minutes or until melted. Stir in nuts, noodles or marshmallows. Drop from a spoon onto waxed paper. Cover; refrigerate until firm. Makes about 18 pieces.
Mix ingredients with enough water to hold together. Roll into 1-inch balls. Bake at 350° (about 15 minutes) until golden brown. May be frozen and reheated.
Mix white Karo, butter and brown sugar together and melt in microwave. Mix Crispix, pretzels and nuts together in large bowl, then pour into a greased large baking sheet. Pour sugar mixture over and toss well to coat. Bake at 250° for 1 hour. Stir every 15 minutes. When ready, as soon as cool enough to handle, put in gallon Ziploc bags and toss until cool to keep from sticking. Lie flat.