HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix flour, baking soda, and salt; set aside. Cream butter, shortening, sugar and vanilla; add egg and beat until fluffy. Stir in flour mixture; blend in milk to form a dough. Roll dough into balls and flatten with glass dipped in water and sugar. Bake at 400 degrees for 9 minutes or less. Don't over cook.
Pat crescent rolls on ungreased cookie sheet. Bake as directed. Cool. Mix cream cheese and dressing mix. Spread on cooled crust. Spread diced and chopped vegetables thinly on cream cheese mixture. Garnish with cheeses. Cut into bite size squares. Refrigerate.
Mix all ingredients and put in a 1 1/2-quart deep casserole. Bake at 350° for 30 minutes or until bubbly.
Place broccoli in shallow baking pan (10 x 6 x 2-inch). Blend soup, cheese and milk. Pour over broccoli. Top with buttered crumbs. Bake at 350° for about 30 minutes or until bubbly. Makes 6 to 8 servings.
In a large skillet, cook the margarine, celery and onion over medium heat until tender. Remove from heat. Stir in next 5 ingredients until well blended. Add chicken, almonds and mushrooms. Toss to coat well. Spoon into 1 1/2-quart casserole. Sprinkle with potato chips. Bake in a 325° oven for 25 to 30 minutes. Makes 4 to 6 servings.
Slice onion. Saute with oil until cooked and light brown. Add water, broth powder and soup bones. After cooking a while, add salt to suit your taste. Add white wine. Simmer very slowly 2 to 3 hours. Butter slices of bread and sprinkle with Parmesan cheese. Place slices on cookie sheet and bake to delicate brown. Put slice of bread in each bowl and pour soup over. Top with grated Swiss Gruyere cheese.
Cut, chop, wash and drain broccoli, then set aside. Pour bottle of Ranch dressing in separate bowl. Then stir in cheese, raisins, bacon bits and sugar. Add chopped broccoli to Ranch dressing mixture. Pour in serving dish and top with bacon bits and cheese.
In a saucepan, melt butter. Stir in crumbs. Reserve 1 tablespoon for garnish. Press remaining mixture on bottom of a buttered 8 x 8-inch baking pan; set aside.
Use My-T-Fine lemon pudding. Cook as directed. Beat egg whites, adding 2 tablespoons sugar for each egg used in pudding. Fold beaten egg whites into pudding. Pour into graham cracker crust. Sprinkle a few crumbs on top.
Mix ground beef, egg, seasoned salt, pepper and garlic salt in bowl. Makes tablespoon size meatballs. Roll meatballs in bread crumbs and set to one side. Add tomato soup, pizza sauce, carrots, potatoes, green pepper, oregano and paprika; bring to slow boil. Put in meatballs, cook for 1 1/2 hours.
Boil sweet potatoes until very tender, then peel and mash them well. Mix all ingredients together and place in an unbaked pie shell. Place in a 400° oven and immediately turn the oven to 325°. Bake for about 45 minutes or until the center of the pie is set. Test this by inserting a table knife into the center of the pie. If it comes out clean the pie is done. Serve with whipped cream or ice cream on top. Serves 8.
In a large bowl, combine the lettuce, spinach, oranges and onion. Using a saucepan, saute the walnuts in butter until lightly browned and add to the lettuce mixture.
Make one pot of coffee; add sugar and milk to taste. Let cool. Add two scoops of ice cream per glass of coffee. Top with whipped topping and add chocolate shavings. This makes a good after dinner dessert in the summer. Serve with drinking straw and a long teaspoon. Can also be dressed up with liquor like Southern Comfort, mint liquor or Amaretto.
Dissolve Jell-O in boiling water. Add crushed pineapple and blueberry pie filling. Stir until well blended. Chill until set. Top with Cool Whip.
Mix together 3/4 Cup sugar, flour, oleo, baking powder, baking soda and lemon extract. Add eggs and sour cream. Mix all ingredients well. refrigerate-3 hours or overnight. If you feel that the dough may be too sticky for you to handle, you may add up to 1/4 Cup more flour.
In large saucepan, cook peas according to package directions. In another medium saucepan, cook onion in butter until tender but not brown. Blend in flour and 1/4 teaspoon salt. Add cream and lemon peel. Add Swiss cheese, cooking until melted. Put peas in serving bowl. Pour sauce over peas and serve.
Hand mix dry ingredients first, then gradually add remainder of ingredients. Mix thoroughly. Flour 13 x 9 x 2-inch pan and pour mixture in. Bake at 350° for 45 minutes. Add finished touch: frosting or whipped cream on top.
Boil and bone chicken. Place bite sized pieces in baking dish. Mix soup and sour cream, pour over chicken. Mix poppy seed with crushed Ritz crackers and spread over chicken and soup mixture. Melt margarine and drizzle over all. Bake in preheated oven for 20 to 25 minutes at 350°.
Mix, divide into 4 rolls (sprinkle small amount of flour on wax paper and roll dough into approximately 1 1/2 inch diameter rolls). Place rolls in refrigerator until chilled. Slice and bake in 350° oven 8 to 10 minutes, until lightly browned.
Put cream cheese, tomato soup and unflavored gelatin in large saucepan; turn on low. Let simmer and boil. Remove from heat and add remaining ingredients. Mix; pour into oiled plastic molds and chill. Serve with crackers.
Halve the eggs lengthwise. Force the yolks through a sieve into a bowl and stir in the mustard, the mayonnaise, the vinegar, the Tabasco, the parsley and the capers. Stir in enough of the water to reach the desired consistency. Add salt and pepper to taste.
Melt jelly over medium heat; blend in mustard. Add franks; stir gently until franks are heated through and covered in jelly mixture. Place in server over candle warmer. Serve with toothpicks. Yields 6 to 8 servings.
Place all ingredients in a bowl and blend together. Yield: 2 1/2 cups or 10 servings allowing 1/4 cup per serving. Contains 40 calories per 1/4 cup. Keeps at least 1 week in the refrigerator. Use on sandwiches as well as salads.
Mix together cheese and butter; add flour and Rice Krispies. Mix well. Add cayenne pepper. Roll into quarter sized balls. Place on the greased cookie sheet; flatten with fork. Bake at 350° for 15 minutes.
Soak crumbs in milk; add remaining ingredients, except chili sauce. Mix well. Pack in loaf pan and shape. Bake in moderate oven (350°) for 1 hour. Put chili sauce on top and return to oven. Bake 15 minutes longer. Makes 6 to 8 servings.
Boil and debone chicken. Layer chicken, Doritos, cheese, onion and corn in casserole dish. Mix chicken soup, mushroom soup, milk and tomatoes. Pour over casserole. Top with cheese. Bake at 375° until done, about 30 minutes.
Saute onion in margarine 3 minutes. Add 6 cups of water and bouillon cubes (or stock). Heat to boiling. Add noodles. Bring back to boil and add broccoli and 1 teaspoon minced garlic. Cook 5 minutes or until broccoli is tender. Add 6 cups milk and cheese, cubed. Stir until melted. Simmer 10 minutes. Let set 1 hour.
Warm up caramel sauce. Cream the cream cheese, brown sugar, Cool Whip and warmed caramel sauce. Refrigerate in an airtight container.
Put sliced potatoes in boiling water and precook for 5 to 8 minutes, until slightly cooked but not soft. Drain and place in a 9 x 13-inch pan that has been sprayed with cooking spray. Melt the margarine in saucepan over medium heat. Add the cornstarch and salt until blended. Add the milk and slowly stir until a thick white sauce forms. Turn off the heat and add the cheese to sauce. Stir until the cheese melts, then pour over the potatoes. Place a layer of cheese slices on top or sprinkle with grated cheese, if desired. Bake at 350° for 25 to 30 minutes until the sauce is bubbling and the potatoes are soft. Serves 4 to 6.
Drain juice of pineapple and cherries. (Save pineapple juice.) Mix all the fruit together. Add pineapple juice to thin. Refrigerate overnight. Add bananas next day.
Heat ingredients to boiling and pour over sliced beets. Put in jars. Process in boiling water bath 30 minutes (or store in refrigerator).
Mix and bake cake mix as directed. Thaw strawberries. Pour sugar over berries. Marinate in refrigerator overnight. Poke holes in cake and pour strawberry juice over cake, topping with the berries. Spread Cool Whip over all. Cut, serve and enjoy.
Mix lettuce, onion, tomatoes, ham, salami, pepperoni and cheese together. Combine in a small bowl oil and zesty salad dressing mix. Pour over other ingredients and stir 3 - 4 items a day. Store in airtight container in refrigerator. Serve on hogie buns.
Mix all ingredients in a 3-quart casserole. Microwave on High (100%) for 6 to 8 minutes or until cereal is hot and crisp. Stir occasionally during cooking. Place in airtight container. Store in a cool place or freeze. Recipe yield: 10 cups.
This is my friend, Linda Bunga's, recipe for a cake so dark and moist that it doesn't last long, hence the name.
Cream butter in small bowl of electric mixer. Add rest of ingredients and blend well. Refrigerate overnight before using.
In a large skillet, cook onions in olive oil until onions are lightly browned. Stir in tomatoes, broth and seasonings. Cover. Simmer 20 minutes, stirring occasionally. Cook spaghetti according to package directions. Drain. Serve with tomato sauce and cheese. Serves 6.
Combine all ingredients. Allow the sauce to simmer, uncovered, over medium heat for 10 to 15 minutes. Great for chicken, pork or ribs. Yields 1 1/2 cups sauce.
Saute onion and garlic in olive oil. Dredge meat with seasoned flour and saute in skillet with onions. Mix tomatoes and water; add Worcestershire sauce, mustard, sugar, salt, paprika and pepper. Pour mixture over meat in skillet; simmer 1 1/2 hours.
Lightly grease a 9 x 13-inch pan or dish and spread the undrained crushed pineapple over the bottom of the pan; add the layer of blueberries and 3/4 cup of sugar. Sprinkle the box of cake mix on top of the fruit mixture. Then pour the melted margarine evenly over the layer of cake mix; top with a generous amount of pecans. Finally, for a crunch glaze, sprinkle the 1/4 cup of sugar on top. Bake at 350° for 35 to 40 minutes. After cake has cooked 25 minutes, cut down through the cake with a spoon to permit juices to come up.
Bake cake according to directions in a 9 x 13 pan in a 350° oven. Mix pie filling and almond flavoring; while cake is still warm, poke holes in top with a fork and spread cherry filling over it. While the cake cools, prepare pudding, adding extra vanilla flavoring. Fold in whipped topping. Spread pudding mixture carefully over cake. Garnish with chocolate sprinkles and maraschino cherries. Enjoy!
Melt shortening in water. Let come to a boil. Add flour and salt. Stir into boiling mixture; keep cooking until it forms a smooth ball. Remove from heat; cool 1 minute. Add eggs, one at a time. Beat well with beater after each egg. The mixture will be glossy and smooth.
Cream eggs and sugar. Add fruit and nuts, then white of eggs gradually. Add flour and vanilla. Bake in moderate oven (350°) for 30 to 45 minutes.
Mix all ingredients. Roll into small balls and place on lightly greased cookie sheet, well apart, flatten with glass bottom or fork dipped in sugar. Bake 10 minutes at 350°.
Beat eggs; add sugar and stir well. Then add bread crumbs, margarine and vanilla and stir. Add milk; stir well. Pour in baking dish. Bake at 350° until firm and brown. Can be doubled for extra servings.
Combine all ingredients and pour into unbaked pastry shell. Bake 45 minutes at 350°.
Mix tuna, onion, celery, eggs and olives. Mix mayonnaise, gelatin, lemon juice and pepper sauce. Add to tuna mixture. Decorate with strips of pimento and stuffed olives. Refrigerate to congeal.
Pour 2 1/2 cups batter into a 9 x 13-inch cake pan. Bake at 350° for 15 minutes. Melt the caramels, milk and margarine together over baked cake. Pour rest of batter over caramel mixture. Sprinkle pecans and chocolate chips on top. Bake at 350° for 20 to 25 minutes.
In large bowl, thoroughly combine first 9 ingredients. Cover and chill. Broil or grill chicken until thoroughly cooked. Thinly slice cooked chicken and serve warm over pasta salad. Garnish with pignoli nuts.
Heat cranberry juice to boiling, then add jello and stir until dissolved. Stir in cranberry sauce. Chill until thick but still syrupy, then fold in Cool Whip. Pour in mold and chill until firm.
Cook zucchini and onion in boiling water until tender (drain). In large bowl, mix all ingredients (using Stove Top dressing mix, any flavor; dry and seasoning packet). Bake in a 1 1/2-quart baking dish at 350° for 30 to 40 minutes.
Drain peas. Add celery, green onions, peppers and drained pimientos. Add dressing. Cover and refrigerate overnight.
Mix ingredients as for fruit cake. Bake at 375° for 1 hour. Frost, if desired, or sprinkle with powdered sugar.
In large bowl, combine eggs, margarine and sugar until creamy. Add nuts, raisins, coconut, vanilla and vinegar. Mix well. Pour into unbaked pie crust. Bake 5 minutes at 425°. Reduce heat to 325° and bake about 30 to 40 minutes or until set.
Mix first 5 ingredients. Spread in glass pie dish. Top with sauce followed by green pepper, onion, pepperoni and cheese. Bake at 375° until hot and bubbly. Serve with crackers.
Saute celery, pepper and onion. Add ground beef and brown. Add noodles and mushroom soup and bake at 350°.
In a large (at least 2-quart) glass pitcher, combine the peaches, grapes and lemon slices. Add the peach brandy, Lemoncello and sugar and stir until the sugar has dissolved. Slowly pour in the white wine, stirring gently. Refrigerate for at least 2 hours or as long as overnight.
Combine ingredients in a saucepan and add just enough water to cover vegetables. Cook until tender, but not mushy. Add 1 quart of milk and cheese, 1/2 pound of Velveeta cheese of Kraft singles slices. Stir until cheese is completely dissolved.
Mix all ingredients together. Refrigerate at least one hour. Roll into balls and bake on a greased cookie sheet at 350° for 15 to 20 minutes.
Cream butter with sugar, flour and pepper. Add beaten eggs and milk; add corn and salt. Bake in a buttered baking dish at 350° for 1/2 hour or until set.
In a blender, blend ice cream, orange juice, Grand Mariner and zest until smooth, but still thick. Pour mixture into 2 chilled stemmed glasses and garnish with orange slices. Makes 2 drinks.
Mix well. Add salt and pepper (to your liking). Pour mixture over broccoli. Put crushed Ritz crackers on top. Bake 30 minutes at 325° in oven.
Pour oil into bowl. Sift together flour, sugar and cinnamon. Alternate dry ingredients and one egg at the time until all is used up. Then add nuts and grated carrots. Bake one hour at 325°. Makes 3 layers.
Grind tomatoes, onions and pepper in food chopper. Add salt and let stand overnight. Drain. Then add equal parts of water and vinegar to cover. Bring to a boil. Drain again. Add sugar, 1 quart vinegar, cinnamon, allspice and cloves. Boil 20 minutes. Pack in jars and seal. Makes about 12 pints.
Peel and seed the avocados. Mash the avocados in a nonmetallic bowl with a fork. Don't overdo it. Add the lime juice, garlic and Tabasco. Add a dash or two of salt. Taste and see if you need to add any more lime juice or salt. Add the remaining ingredients, and stir judiciously (the guacamole's texture should be chunky, not pureed). Refrigerate until you're ready to serve it.
Mix margarine, peanut butter and powdered sugar together. Roll into 1-inch balls. Refrigerate for 30 minutes. (Moisten hands with water to roll out balls.)
In a large skillet, heat 1 tablespoon vegetable oil. Saute the onion and bell pepper (cut into thin strips) until tender. Remove from skillet and set aside. In the same skillet, brown your meat, then add Lawry's fajitas mix and 1/4 cup water. Blend well. Bring to a boil. Reduce heat and simmer, uncovered, 3 to 5 minutes, stirring occasionally. Return vegetables to skillet to heat. Add the tomato (cut into thin wedges). Ready to serve.
Gradually stir sugar into cream cheese. Add salt and vanilla. Melt chocolate in double boiler; cool slightly and stir into cheese mixture. Add nuts. Press into well-greased shallow pan or roll into a log shape. Chill until firm; cut when set.
Chop up crabmeat, celery and eggs. Add mayonnaise, salt and pepper.
To make clear layers, mix 3/4 cup of boiling water with jello. Dissolve well. Add 3/4 cup cold water and stir well.
Cut chicken into serving portions and brown in a skillet. Remove and roll in dry onion soup mix. Arrange chicken in a casserole dish and pour undiluted celery soup over the chicken. Cover and bake at 300° for 45 minutes or until done. Serve over cooked noodles or rice or delicious by itself.
Melt butter in 9 x 13 glass pan in oven at 350°. Pour 1 cup graham cracker crumbs over melted butter. Then sprinkle chocolate morsels and butterscotch, then coconut and Eagle Brand milk, then pecans. Bake for 30 minutes. Let cool. Cut into bars.
Preheat oven at 375°. Stir in brown sugar, flour, spice and salt. Mix pumpkin, milk and eggs. Mix cinnamon, nutmeg and ginger. Then mix all together until smooth. Pour into pie shells and bake for 40 to 45 minutes.
Place chicken in casserole dish. Add sliced boiled eggs. Mix chicken broth and celery soup and pour over chicken. Melt oleo; add and mix flour and milk. Pour over chicken. Bake at 375° until crust is brown. Batter will form crust.
Combine Cool Whip and cream cheese with mixer. Crush cookies until cornbread size. Layer in a clean flowerpot, starting with crushed cookies and ending with a thicker layer of crushed cookies on top. Put clean artificial flower in center and serve. Watch the fun.
Cream sugar and butter. Add flour, soda, salt and vanilla. Mix well. Add oatmeal. Shape 1 teaspoon of mixture into a ball. Press or flatten lightly on ungreased cookie sheet. Bake for 8 to 10 minutes at 350°.
Mix together oil or oleo, molasses, warm water and beaten egg. Sift together dry ingredients and add to the first mixture; mix thoroughly. Let stand about 10 minutes.
Make stuffing according to directions on box. Cut steak into thin pieces, about 4 1/2 x 2-inches; score. Sprinkle with salt and pepper. Spread some dressing on each piece of meat. Roll up and fasten with skewer or toothpicks. Roll in flour and brown in butter. Add 2 cups water (meat stock is better) and simmer for 1 1/2 hours until tender. Remove toothpicks. Pour gravy over meat. Garnish with chopped parsley. Serve with mashed potatoes.
Cook broccoli until done. Mix soups, egg, onion and 1/2 the butter. Stir in broccoli. Pour into large greased casserole dish. Put cheese on top of mixture. Mix stuffing with rest of butter; sprinkle on top of cheese. Bake at 350° for 45 minutes to 1 hour.
Melt butter, chips and margarine in pan over low heat. Pour over cereal and stir until well coated. Put powdered sugar in a paper bag. Add cereal and shake to coat well.
Dissolve honey in water or juice. Sprinkle in yeast. Leave alone until yeast rises. Stir in other ingredients immediately. Fill muffin cups 2/3 full. Rise 8 to 10 minutes in warm place. Bake at 375° for 25 to 30 minutes.
Pat 1 package of crescent rolls in an ungreased jelly roll pan (15 x 17-inch). Seal the cracks in the dough. Beat remaining ingredients until smooth and spread over crescent dough in pan. Roll other package of crescent rolls to fit pan and use it to cover the cream cheese mixture. (If dough sticks, use a little flour as you would when rolling pie dough.)
Bake chicken breasts until done. Parboil broccoli, cut into flowerets and drain. Line baking dish with broccoli. Pour over that the chicken soup. Then add chicken breasts, cut up. Mix together bread crumbs, salt, pepper, garlic powder and butter. Spread over top of chicken. Bake at 350° for 30 minutes.
Mix together; season to taste. Sprinkle remaining chow mein noodles over casserole and bake 1 hour in 350° oven.
Mix cornmeal mix, eggs, cheese, onion, broccoli, peppers and half of the melted butter. Coat skillet with the rest of the melted butter. Pour in mixture. Bake at 400° for about 30 minutes or until done.
Mix and pour in casserole. Bake at 350° for 30 minutes or until done.
Saute onion and ground beef in margarine until browned. Add next 8 ingredients. Bring to a boil and simmer, covered, for 30 minutes. Then add noodles, mixed vegetables and thyme. Cook for an additional 15 minutes.
Grease a 9 x 13-inch pan. Place cooked rice in pan. Mix onion, water chestnuts and green beans. Layer over rice. Place chicken over vegetables. Mix cream of celery soup and mayonnaise. Pour over chicken. Grate cheese and put over mixture. Bake 1/2 hour at 325° until bubbly.
Combine syrup, water, salt and sugar in a 3-quart saucepan. Boil to hard-ball stage. Beat egg whites in large bowl and gradually beat in the boiling syrup. Beat until it begins to stiffen and add vanilla. Add nuts and beat again. Pour into a pan slightly oiled with butter; cut into squares when cool.
Cream together shortening and sugar. Add egg; beat well. Mix and sift dry ingredients together. Add alternately with milk.
Mix juices, water and sugar. Put in 30-cup percolator. Place cloves, cinnamon and salt in basket. Perk as you would coffee.
Melt margarine; put in all ingredients in a bowl. Pour in melted margarine and stir until smooth; put mixture in pan and chill until firm. Add nuts (optional). Cut in squares.
Cut carrots in rings. Cook in salt water until tender, but firm. Drain. Cut up other vegetables and add to carrots. Bring rest of ingredients to a boil. Remove from heat. Add all vegetables. This will keep for 2 or 3 weeks in the refrigerator.
Dissolve gelatin in boiling water. Stir in orange sections with syrup. Add sherbet by spoon and stir until melted. Pour into 5-cup serving bowl. Yields 9 servings.
Sift flour, soda, baking powder and sugar. Cut in shortening and add buttermilk. Roll out to desired thickness. Cut out biscuits; place on baking sheet. Bake 10 to 12 minutes at 450°.
Place butter in 1-quart measuring cup. Microwave at High 1 to 2 minutes, or until melted. Blend in flour and seasonings. Gradually stir in milk. Microwave at High 8 to 10 minutes, stirring after 4 minutes. Layer half of potatoes, onion and sauce in greased 2-quart casserole. Repeat layers. Cover. Microwave at Medium-high 17 to 19 minutes. Remove from oven; let stand 5 minutes before serving. Makes 4 to 6 servings.
In large saucepan, saute sausage, onion, celery, carrot, garlic and red chilies about 10 minutes or until vegetables are softened. Stir in tomatoes. Cook and stir occasionally 10 minutes longer. Add beans and broth; bring to slow boil. Add macaroni and cook 15 minutes or until tender but still firm. Serve immediately with Parmesan cheese, if desired. Makes 8 servings.
Mix all ingredients and refrigerate. Serve with tortilla chips. Can be refrigerated for 3 days.
In a large mixing bowl, combine Eagle Brand, water and vanilla. Add pudding mix. Beat until well blended. Chill 5 minutes. Fold in whipped cream. In a 2 1/2-quart round glass serving bowl, layer pudding, vanilla wafers and bananas. Chill thoroughly.
Combine sugar, milk, cocoa and oleo. Bring to a boil. Boil 1 minute. Remove from heat. Add vanilla, salt, peanut butter and oats. Mix well. Drop by spoonfuls on wax paper. Cool until firm.
In skillet, brown beef and cook onion until tender, but not brown. Add tomato paste and seasonings. Simmer, uncovered, about 15 minutes. Spoon hot meat mixture between or over bun halves. If you like, slip onion rings and/or Mozzarella cheese into each bun. Makes 6 servings.
Mix ingredients together and pour over 1 can of cherry pie filling (or blueberry pie filling). Bake at 400° for 20 minutes. Serve warm, topped with vanilla ice cream. Serves 2.
Marinate salmon 6 hours in Wishbone dressing. Gas grill: Spray PAM on extra hot grill. Place salmon, skin side down, and cook for 7 minutes. Do not flip. Charcoal grill: Cook for 11 minutes. Serve with Fiddleheads.
Sprinkle 3 pieces wax paper with powdered sugar. Put on, roll and chill, then slice.
Cream shortening and sugar, add egg and molasses. Sift remaining ingredients into egg mixture. Make balls, walnut-size. Dip tops in sugar. Place apart on greased cookie sheet. Do not press balls down. Bake at 350°. Cookies will crack open on top. It is well to chill dough for 1 hour.