HumbleIntelligence/food-ner-1-Million huggingface dataset:
Tear angel food cake into pieces (about one-inch) and spread in a 9 x 13 pan. Mix pudding, milk and sour cream. Pour over cake. Let set for approximately 15 minutes. Cover with Cool Whip and spread pie filling on top.
Combine all ingredients well. Pour into a greased casserole dish. Bake at 350° for 30 minutes. Garnish with potato chips, if desired.
Rinse chicken and pat dry. Sprinkle with salt, pepper and paprika. In frypan, brown chicken pieces in melted butter. Transfer chicken to a shallow 3-quart casserole and arrange artichokes in between. Set aside. Drain all but 3 tablespoons drippings from frying pan; add mushrooms and cook until golden. Stir flour into mushrooms and cook 1 minute. Then add broth, sherry and rosemary. Cook, stirring, until thickened. Pour sauce evenly over chicken and artichokes. Cover and bake in 375° oven for 40 minutes. Serves 4 to 6.
Sauce the zucchini slices in hot olive oil until translucent. Drain and set aside. Cut the bread sticks in half, long ways and toast in the oven until just lightly toasted.
Boil water and sugar for about 15 minutes, then cool. Combine and freeze next 3 ingredients in large container a day ahead. Take out of freezer 2 to 3 hours before using and let thaw gradually, breaking up with a fork. Pour last 2 ingredients over mixture just before serving. Punch will be icy.
In Dutch oven, brown pork chops 2 to 3 at a time. After all are browned, return them to Dutch oven. Place potatoes, carrots, onions on top of chops. Add tomato soup and 1 can water. Add pepper and approximately 1 tablespoon parsley. Simmer over medium heat approximately 30 minutes. Add peppers and simmer another 30 minutes or until vegetables are cooked.
Whip butter in bowl of an electric mixer until fluffy. Fold in strawberry preserves. Return to refrigerator and allow butter to solidify.
Melt marshmallows and candy bars in milk over low heat. Fold in whipped cream and vanilla. Pour in baked 9-inch pie shell.
Boil chicken with salt and pepper. Remove skin and bones from chicken, when the chicken has cooked up tender, in a large pan, add broth from boiled chicken with 2 cans of chicken broth, add a tsp. of butter. Boil on medium heat. In a bowl, combine flour, eggs and water. Make sure the flour mixture is stiff. On a floured surface, roll out dough, cut into 2 inch strips or squares. Drop dumplings into boiling chicken broth. Stir gently with a fork between each rolling of dumpling. Add chicken, let set for about 10 minutes. Enjoy!
Brown beef in large heavy skillet; drain. Add all ingredients, except cabbage and macaroni. Bring to boil. Lower heat; cover and simmer until vegetables are tender. If you prefer a thinner soup, add more water. Sprinkle with Parmesan cheese before serving.
Sprinkle bacon, cheese and onion evenly on bottom of lightly greased 10-inch pie plate. Blend remaining ingredients in blender on high speed for 1 minute. Pour over other ingredients in pie plate. Bake at 350° for 50 to 55 minutes until golden brown and knife comes out clean from center of pie. Serves 6.
Cook pinto beans in lightly salted water along with bacon drippings. When beans are almost done, brown the ground meat and drain. Mix into beans and continue cooking.
In crock-pot, cook on low for five hours the first day. Cook on low for one hour the 2nd day.
Prepare cake mix and bake as directed on package. Cool in pan 15 minutes, then poke with a fork. Dissolve gelatin in boiling water. Add cold water and spoon over cake in pan. Chill 3 to 4 hours. Top with Cool Whip.
Heat oven to 325°. Grease spring-form pan. Crush 1/2 package of graham crackers and dust sides of pan and remaining crumbs leave on bottom. Cream cheeses together on medium until mixed well. Add remaining ingredients in order given, mixing until smooth and creamy. Pour into pan and place in oven. Bake for 1 hour and 10 minutes, then when done baking do not open oven!!! Shut oven off and leave cheesecake in the oven for 1 to 2 hours. Remove and let cool completely. Run a knife around side. Remove side rim and cover and refrigerate overnight. Serve with cherries or strawberries.
Preheat oven to 425°. Beat eggs. Add sweet potatoes, condensed milk, butter, lemon juice, spices and salt. Mix well. Pour into 9-inch pastry shell. Bake 15 minutes at 425°. Reduce oven temperature to 350° and continue baking 20 to 25 minutes.
Preheat oven to 350°. Boil squash and onion in small amount of salted water until barely tender. Drain. While squash is cooking, prepare topping.
Cook corn in 1 cup salted water for 3 minutes. Drain. Combine corn, evaporated milk, egg, onion, salt, pepper and 3/4 cup cheese. Turn into a 10 x 6-inch baking dish. Toss crumbs with butter and remaining cheese. Sprinkle on top. Bake at 350° for 30 minutes.
Preheat oven to 400°. In mixing bowl, stir together flour, sugar, baking powder and salt. Set aside. In a large bowl, combine cereal and milk. Let stand until cereal softens. Add egg and oil. Beat well. Add flour mixture and raisins if desired. Stir only to combine. Divide into 18 muffin cups coated with cooking spray. Bake 20 minutes or until golden brown.
Brown ground beef; drain. Saute chopped onion and green pepper in butter or margarine and combine. Add all of the remaining ingredients together; simmer for about 20 minutes, or until desired consistency. Serve topped with shredded Cheddar cheese.
Mix all ingredients together. Knead 5 minutes. Keep in refrigerator for 3 days. Knead 5 minutes on 2nd and 3rd day. On 4th day divide into 5 one-pound rolls. Bake at 175° to 200° for 4 hours, turning each hour.
Blend eggs, sugar, salt and vanilla. Gradually stir in scalded milk. Pour into pie shell. Bake in moderate oven at 350° for 35 to 40 minutes or until knife inserted comes out clean. Cool on rack, then chill.
Mix first four dry ingredients. Mix butter, vanilla and sugar until smooth. Beat in eggs to butter mixture. Gradually add dry ingredients and then chips. Drop on ungreased cookie sheet. Bake at 375° for 8 to 10 minutes.
Grate lemon peel on all 4 lemons. Place grated lemon peel on sugar, then squeeze lemon juice out of all 4 lemons and pour over sugar. Put butter in double boiler. Add sugar with the lemon peel and juice. Let sugar melt over hot but not boiling water, stirring, then add beaten eggs, stirring constantly, until it becomes thick. Do not let boil or eggs will become scrambled. Pour into jars and cover at once.
Spray a 3-quart saucepan with nonstick coating. Add the chopped onions and bacon. Cook and stir over medium heat until onions are tender but not brown. Stir in water, chicken broth and potatoes. Bring to a boil and reduce heat. Cover and simmer for 10 to 15 minutes or until potatoes are tender. Using a potato masher, slightly mash some of the potatoes. Stir in the evaporated milk, seasoning mix, salt and pepper. Cook and stir over medium heat until heated through. Ladle soup into bowls. Top with sour cream and chives, if desired.
Heat oil to 400°. Mix and sift flour, cornmeal, baking powder and salt. Beat eggs, add onion and mix. Add dry ingredients and beer alternately and blend lightly. Using a tablespoon, drop mixture into hot oil and cook until done and as brown as desired, turning once. Drain on absorbent paper and serve immediately.
Melt cranberry sauce and drain; reserve liquid and berries. Mix cranberry liquid, boiling water and jello. Stir and add lemon juice and salt. Chill. Add mayonnaise and fold in apples and nuts. Pour in mold and chill.
Layer in order one layer of each in 2-quart Pyrex dish. Cook at 350° for 1 hour (more or less).
Mix all ingredients until they stick together easily. Roll into 1-inch balls. Melt chocolate chips and wax. Dip each ball in chocolate mixture. Set on wax paper until dry. Store in Tupperware.
Combine corn, onion, parsley flakes, sliced olives and grated carrots and toss with dressing made by combining remaining ingredients. Serves 6 to 8.
Sift flour once, measure and add baking powder, sugar and salt, and sift again. Add cornmeal and mix well. Combine eggs and milk. Add to dry ingredients; mix well. Add shortening. Bake in well-greased corn ear pans or greased breadstick pans in hot oven at 425° for 20 or 25 minutes, or until done. Makes 2 dozen corn ear sticks or 3 dozen short corn sticks.
Dissolve Jell-O in boiling water, stirring until gelatin is completely dissolved. Do not add cold water. Pour mixture slowly into 13 x 9-inch pan. Chill for at least 3 hours. (Jigglers will be firm after 1 hour, but will be difficult to remove from pan.) When ready to cut, dip bottom of pan in warm water for 15 seconds to loosen gelatin. Cut shapes with cookie cutter all the way through gelatin. Lift with index finger or metal spatula. If Jigglers stick, dip pan again for a few seconds. Yields 2 dozen. Cut recipe in half for 1 dozen.
In a large Dutch oven, cook cabbage until almost done (approximately 20 minutes). Break the corned beef into small pieces and mix with the cabbage. Simmer until thoroughly heated. Serve with cornbread and pinto beans.
Dissolve gelatin in boiling water; add juice and turn into a 9 x 13-inch pan to chill until partially congealed. Fold oranges and pineapple into gelatin mixture. Chill until set. Prepare instant lemon pudding mix, using 1 cup milk. Whip whipping cream; fold into lemon pudding. Spread on orange gelatin mixture and chill. Serves 12 to 13.
Cook all vegetables according to package instructions. Drain well and place in a 9 x 12-inch pan. In a saucepan, blend soup and flour. Add tomatoes and stir until mixture boils. Add cheese and stir until cheese melts. Pour sauce over vegetables and bake at 350° for 30 minutes. Serves 10.
Put first 3 ingredients through food chopper. Boil all ingredients together 1 hour. Can.
Brown onion and hamburger. Cook until brown. Drain meat. Add remaining ingredients. Simmer over low heat 1 hour. Serve on buns with pickles and cheese. Serves 4.
Beat egg white until stiff. Add sugar gradually, beating constantly. Fold in remaining ingredients. Drop by teaspoonful onto greased cookie sheet. Bake at 300° for about 15 minutes.
Mix all ingredients, except jam until dry and crumbly. Mix well, using spoon and hands.
Line pan with peaches. Combine flour, baking powder, salt, 1/2 cup sugar, milk, oleo and vanilla. Mix well by hand. Spread over peaches. Combine 1 cup sugar with water. Pour over batter. Bake for 1 hour at 350°.
Soak all vegetables overnight in 2-quarts water with 1/2 cup salt added. Cook for 10 minutes; drain well.
Wash rice by running cold water through in strainer until water runs clear. Place rice plus 3 cups cold water and 1/2 teaspoon salt and bring to boil for 1 minute, then lower heat and simmer (keep covered) for 30 minutes, until rice opens. Drain.
In a mixing bowl, combine oleo, eggs and sour cream. Beat on medium speed until smooth. Blend in orange peel. Combine flour, baking soda and salt. Stir in sour cream mixture. Fold in walnuts. Spread mixture into a greased 8 x 8 x 2-inch baking pan and bake at 350° for 50 to 55 minutes. Cool in pan for 10 minutes. Remove from pan and continue cooling on wire rack. Frost with Orange Glaze.
Brown sausage and ground beef. Drain well. Melt cheese in microwave and add tomatoes with green chilies. Stir well. Add meat to cheese mixture. Serve with Tostitos or Doritos.
Put the first 3 ingredients in a dish and refrigerate while beating next mixture. Beat powdered sugar, egg, margarine and vanilla 20 minutes. Pour over graham cracker crust. Slice bananas over pudding mixture. Top with pineapple. Cover with Cool Whip. Top with nuts and maraschino cherries.
Mix all ingredients together and beat well. Add nuts last. Pour into 3 greased and floured loaf pans. Bake for 1 hour at 350° (for glass container, bake at 325°).
Place biscuits on cookie sheet. Take a small juice cup and impress in each biscuit. Spoon spaghetti sauce in each biscuit. Add pepperoni, then sprinkle cheeses on top. Bake at 350° until edges are brown.
Drain pineapple, reserving syrup. Add enough water to syrup to make 2 1/2 cups liquid. Cook liquid over medium heat to boiling. Stir in precooked rice and add salt.
Arrange sweet potatoes in shallow casserole dish. Make 5 cuts partially through loaf of Spam; add loaf in dish. Drain fruit cocktail, saving juice. Combine cornstarch and brown sugar. Stir into juice and add margarine. Heat to boiling. Stir in fruit and simmer 5 minutes. Spoon over Spam and sweet potatoes. Bake at 350° for 25 to 30 minutes, basting with juice during baking. Serves 3 to 4.
Boil scallops for 1 minute in chicken broth, then simmer and add milk and potato soup. Mix thoroughly and stir in cream and snipped chives. Heat to boiling, then serve.
Combine shortening, 2 cups sugar and 1 teaspoon vanilla. Add eggs, one at a time, beating well after each addition. Mix the 2 flours and add to the mixture alternately with 1 cup milk. Beat well. Pour into greased and lightly floured cake pans. Bake at 350° until done.
Grease a Bundt pan or an angel food cake pan; sprinkle the bottom with nuts. In a saucepan, melt the butter; add the brown sugar, vanilla, cinnamon and pudding. Stir until it is mixed well.
In a greased casserole, place the sliced potatoes in bottom. In a separate bowl, combine all ingredients and mix well. Pour the mixture over top of the potatoes. Cover with lid. Bake at 375° for 1 hour. Uncover the potatoes and bake for 30 minutes more.
Crush graham crackers and place in bottom of 15 x 10 x 1-inch pan. Mix pie filling, milk and Cool Whip. Pour on top of crackers. Put another layer of crackers and mixture. Top with frosting. Refrigerate 6 to 8 hours.
In a casserole, stir all ingredients except mushrooms. Bake in a 350° oven for 1 hour. Stir in mushrooms and bake 10 to 20 minutes more.
Drop the tomatoes into boiling water for 15 seconds. Remove with a slotted spoon and peel. Mince the tomatoes.
Blend flour and butter. Combine with cheese and Rice Krispies. Roll in small balls; flatten with a fork. Bake in 350° oven for 15 to 20 minutes.
Line a 9 x 13-inch pan with foil. Line foil with saltine crackers. Boil oleo and brown sugar for 3 minutes. Pour over crackers and bake 5 minutes at 350°. Remove from oven and pour chocolate chips over the top. Spread chips when melted. Refrigerate.
Cook rice per package directions. After rice has cooked, mix with other ingredients, reserving 1/2 cup cheese. Spoon into a 2 1/2-quart buttered casserole. Top with grated cheese. Bake, uncovered, at 350° for 30 minutes.
Peel and slice cucumbers thin. Slice onion very thin. Toss with the sour cream, vinegar and sugar.
Combine 8 ounces cream cheese and 3/4 cup powdered sugar. Add 1/2 cup peanut butter and 1/2 cup milk. Fold in Cool Whip. Put in graham cracker crust. Dribble with chocolate. This is a frozen pie. Remove from freezer 15 minutes before serving.
Fry bacon and remove from grease, crumble and set aside. Add remaining ingredients to pan drippings and cover to steam. Steam 5-6 minutes until limp. Add bacon on top of veggies and serve hot.
Heat oven to 325°. Melt butter. Add celery, onions and carrots. Saute until vegetables are tender. Stir in remaining ingredients. Pour in a 1 1/2-quart casserole and bake 30 to 45 minutes. Makes 8 servings.
Coat pork with taco seasoning. Heat oil in large nonstick skillet over medium heat. Add pork and cook until brown. Add salsa and preserves to pork. Cover and simmer on low heat for approximately 30 minutes. Serve over a bed of rice.
Boil peeled potatoes until tender; drain. Mash potatoes with butter, cream cheese and sour cream. Place in an ovenproof dish and refrigerate overnight. Bake at 350° for 1/2 hour, topped with shredded Cheddar cheese.
Step 1: Boil noodles approximately 10 minutes. Drain and place in cold water.
Preheat oven to 350°. Mix ingredients in order listed until well blended. Pour into greased casserole and top with grated cheese. Bake 45 minutes to an hour in 350° oven.
Mix deer, rice, onion and seasonings. Form into small balls. Fry in hot oil (or bake in oven), turning frequently, until light brown, but not crusty on all sides. Add tomato sauce and water. Mix well. Cover and simmer about 45 minutes. Makes 4 servings.
Combine first 4 ingredients in a saucepan. Pour in boiling water. Boil on stove until mixture thickens enough to spread. Remove from heat. Add butter and vanilla; stir.
Heat water. Melt sugar, salt, molasses and Crisco. Add yeast to mixture when mixture is lukewarm. (Too hot will kill yeast.) Add rye and white flour. Knead until dough does not stick to board or hands. Put in pan and let rise to double in size. Knead down and divide into thirds. Shape into loaves and let rise to double in size, then bake at 350° for 45 to 50 minutes. Cool on rack so air can circulate around bread. Raisins can be added if you choose. This bread has a strong molasses rye flavor. It does not rise very high so don't expect a huge loaf.
Sift dry ingredients together. Mix butter and eggs, then add dry ingredients and boiling water alternately. Bake for 30 to 35 minutes at 350°.
Heat oven to 425°. In medium skillet, cook and stir meat until brown. Drain fat. Stir in salt, oregano, pepper, crumbs, 1/2 cup tomato sauce, onion and green pepper. Pour into pie shell. Spread Cheese Topping over filling. Bake for 30 minutes. Cut into wedges. Stir remaining tomato sauce and chili sauce together. Serve with pie.
In a large bowl, beat butter, sugar and lemon extract until light and fluffy. Add flour and almonds. Beat at low speed until well blended. Cover; refrigerate at least 1 hour for easier handling. Heat oven to 375. Shape tablespoonful dough around each candy kiss, covering completely. Roll in hands to form ball. Place on ungreased cookie sheet. Bake at 375 for 8 to 12 minutes. Remove from cookie sheet and cool completely. Lightly sprinkle cooled cookies with powdered sugar. In a small saucepan over low heat, melt chocolate chips and shortening, stirring until smooth. Drizzle over each cookie. Yield: 6 dozen cookies.
Drain pineapple, reserving juice. Add water to juice to make 1 1/2 cups. Dissolve gelatin and salt in boiling water. Add measured liquid and lemon juice. Measure 2 1/2 cups and pour into 6-cup mold. Chill until set, but not firm.
Mix and bake cake as directed. Cut cake into squares. Cut each in half lengthwise. Spread one tablespoon pudding between cake layers and top with chocolate topping. Store in refrigerator until ready to serve.
The secret of this pie is the light thin crust. It's a much lighter treat than traditional apple pie.
Mix all together and knead in a soft ball. Roll out on a flour table and put in pie pans with fruit. Bake 350 degrees until brown.
Combine sugar, margarine and milk in a pan; bring to rolling boil, stirring constantly. Boil 5 minutes over medium heat. Remove from heat. Stir in chocolate chips until melted. Add Marshmallow Creme, nuts and vanilla. Beat well until blended. Pour into 2 greased 13 x 9-inch pans. Cool; cut into squares.
Combine strawberries, sour cream, half and half, sugar and vanilla in an electric blender; process until smooth. Pour into individual soup bowls; garnish each serving with a strawberry fan or slices. Yields 3 1/2 cups.
Combine chicken, grapes and pecans in a medium bowl. Mix together salad dressing, sour cream and lime juice; stir into chicken mixture. Place lettuce leaf into pita pocket, then add chicken salad.
Preheat oven to 350°. In large mixing bowl, beat cream cheese and sugar until smooth. Add vanilla, lemon rind and eggs. Beat together until well blended. Pour into prepared 9-inch graham cracker pie crust. Bake just until puffed and center is dry, about 30 to 40 minutes. Remove from oven and cool. Serve with cherry or blueberry topping.
Mix all together. Cook for 30 minutes. Stir, then cook for another 30 minutes.
Prepare apples and set aside. Measure oil and put in large mixing bowl. Add sugar, eggs, vanilla and cinnamon. Beat until creamy. Sift flour and measure. Add salt, soda and baking powder. Add small amount of creamed mixture. Beat well after each addition. When all dry ingredients have been added and mixed well, add apples and nuts. Mix well and then spread in greased and floured 13 x 9-inch pan at 350° for 50 to 60 minutes.
Cream the shortening and sugar. Add eggs, pumpkin and water. Add flour, baking powder, soda, salt, cinnamon and cloves. Mix well. Fold in the pecans and raisins. Grease and flour two 9 x 5 x 3-inch pans. Pour dough in pans. Bake in a 350° oven for 1 hour and 10 minutes.
Brown onions in vegetable oil. Add hamburger and slowly reduce to get most oil. In separate pan, brown chorizo and remove from oil. Remove hamburger and onions from oil. Discard all oil. Put all ingredients in large pot and simmer 45 minutes. You don't need any other spices as the chili-hot-beans, Tabasco chile mixing and chorizo have all that you'll need.
Mix thoroughly, then make a pile with a hole in the middle. Into the hole pour a mixture of the vinegar and water, mixed well. Now work the dough until ready to roll. Makes two 9-inch pie crusts.
Cream the butter with half the sugar; add remaining sugar gradually, then the well beaten eggs. Add flour, salt and baking powder sifted together, alternately with the milk. Bake 15 to 20 minutes in 2 greased layer cake pans in a moderately hot oven, 350° to 375° and put together as directed.
Mix flour, sugar, oleo and coconut. Bake in 9 x 13 pan at 350° and keep stirring while baking crunch until light brown.
Beat the butter until soft and fluffy. Gradually add the sugar, beating well after each addition. Continue beating until smooth. Beat the eggs and add them to the butter mixture. Beat well. Sift together the salt, baking powder and flour. Add this gradually to the butter mixture. Blend well after each addition. Cut the cherries, chocolate, nuts and dates into small pieces. Stir them into the batter. Pour into a lightly greased 8 x 4 x 3-inch loaf pan. Bake at 325° for 1 hour 15 minutes or until a toothpick inserted into the center of the loaf comes out clean.
Gently fold pineapple into 1 cup of pudding. Pour into crust. Spread remaining pudding over top. Chill at least 4 hours. Garnish with strawberries. Remove from fridge 10 minutes before serving.
Bring milk to scald. Add cheese, onion and mustard. Stir in tomato soup. Add flour to thicken. Eat on crackers.
Melt chocolate and butter over low heat, stirring constantly. Remove from heat. Stir in sugar and vanilla until crumbly. Blend in 3 tablespoons boiling water. Add enough water (about 2 teaspoons), a teaspoon at a time, to form medium glaze of pouring consistency. Pour quickly over top of cake. Spread glaze evenly over top and sides.
Heat oven to 450°. Prepare pizza crust. Sprinkle 1 1/2 cups cheese over crust. Spoon pizza sauce over cheese. Top with bacon, pineapple and onions. Sprinkle with remaining cheese. Bake 12 to 15 minutes or until crust is brown and cheese is melted. Makes 8 servings.
Wash and open clams. Drain clams and reserve 1/3 cup liquid. Split clams and discard dark stomach contents. Put clams through food chopper; set aside. Add baking powder, salt, pepper and nutmeg to flour and sift again. Add clam liquor, beaten eggs and milk and beat until smooth. Fold in melted butter and chopped clams. Drop by tablespoons into deep fat heated to 375°. Fry until brown. Drain on paper towels. Serve hot with lemon wedges.
Cut fish into large pieces. Scrub clams; remove shells from shrimp. Heat oil in 3 or 4-quart casserole with a cover. Add onions, garlic and chopped tomatoes. Saute 10 minutes. Add 1 cup wine and simmer 10 minutes. Add fish and 1/2 bottle wine. Add Italian seasoning, basil and bay leaf. Cover and simmer 45 minutes. Fish will break up and thicken soup. If too thick, add rest of bottle of wine. If too thin, add 1 tablespoon tomato paste.
Make double recipe graham cracker crust (holding back 1 cup). Bake in large cake pan. Blend cream cheese with sugar; add whipped cream or Dream Whip (Dream Whip cuts calories, but adds sweetness). Pour into prepared crust. Sprinkle with the reserved crumbs and chill for several hours or overnight. Serves 16. Can be halved easily; fits regular pie tin.
Boil salt pork, cut in small pieces. Mix the beans and put in a 9-inch square Pyrex dish. Pour syrup or molasses over them. Pour salt pork on top. Pour the water over all. Bake for 2 hours at 350°.