HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix dry pudding mix with pumpkin. Fold in Cool Whip. Add spices and Sweet 'N Low.
Put chicken in large pot with peppercorns and onion. Add enough water to cover and bring to boil. Reduce heat and cook for 10 minutes. Remove from heat and cool chicken in the liquid. When cool, break each breast in half and discard skin and bone. Cut meat into 1-inch chunks. Place in a large bowl and add Mustard Dill Sauce. Cover and refrigerate up to 8 hours. Stir gently occasionally. When ready to serve, put 2 chunks of chicken on small bamboo skewer and arrange spoke fashion on large platter. Garnish with fresh dill. (Can also serve meat off the skewer on a bed of lettuce as a salad.) Makes 45 to 50 servings.
Combine all ingredients except crumbs. Form into a ball and roll in bread crumbs. Serve with crackers.
Mix until doughlike and can be rolled. Roll 1/2-inch thick; roll it out using powdered sugar instead of flour. Spread peanut butter on dough and slice.
Drain tomatoes; add sugar, butter, salt and dry bread. Cook slowly on top of stove 2 1/2 hours. Remove from stove, place in baking dish, sprinkle with bread crumbs and bake uncovered at 375° for 30 minutes. Serves 8.
Mix dry ingredients well; stir in raisins. Add oil, milk and egg. Mix lightly, not too much. Drop by spoon into greased and floured muffin cups. Bake at 425° for 20 minutes. Makes 12 medium muffins.
Soften cream cheese with fork. Add horseradish and Old Bay. Combine and add shrimp with a little of juice from each can. Form into a ball in plastic wrap. Put in refrigerator for a couple of hours. Before serving, pour some cocktail sauce over ball and add as necessary. Serves 10 to 15 people.
Combine all ingredients. Mix well. Let stand at least 1 hour before serving. Good with fresh vegetables.
Soak beans overnight (8 to 10 hours) in saltwater 3-inches over beans. When ready to cook, drain off saltwater. Put garbanzo beans, ham hock, sausage, soup bone, bacon and onion in boiling water and cook about 4 hours. When it has cooked about 3 1/2 hours, taste. Add salt if needed. Saute onions in oil. Add collards and pepper to taste; stir-fry. Add water if needed. Cook until done. Next prepare fresh salad of lettuce, tomato, etc. After bean soup is cooked, strain liquid into another pot. This broth is then brought to a boil (be sure to taste for salt, pepper, etc.) and use to cook the vermicelli. While soup is cooking (15 to 20 minutes) separate bones and gristle or fat (skins). On a large platter or shallow serving dish, arrange garbanzos, meat and collards. Put salad in separate bowl. The vermicelli soup should be served and eaten first. Then, the main course.
Sift together flour, sugar and soda; chop in shortening. Add butter and dissolved yeast. Stir well. Keep covered in refrigerator at least 1 or 2 hours (better overnight) before using.
Brown meat and drain. Stir in cheese. Then add tomatoes. Serve with tortilla chips.
Simmer broccoli, onions, carrots, celery and cauliflower in chicken broth until tender. Mix flour and 1/2 cup milk. Add 3 1/2 cups milk and 1/4 cup butter. Stir until thick. Add cheese, stir until melted. Freezes well.
Cream together cream cheese and mayonnaise. Add and mix marshmallows, pineapple, fruit cocktail and Cool Whip. Freeze.
Mix together garlic powder, parsley flakes, Parmesan cheese and oregano. Cut bread in half lengthwise. Spread oleo or butter mixture over both halves of bread. Cut halves into 1-inch slices. Don't cut all the way through the crust. Wrap each half in foil and bake in a preheated 350° oven for about 15 minutes. Serve at once. Serves 10 to 12.
Cook Rice-A-Roni as directed on package. Saute onion, pepper and celery in margarine. Mix with rice. Add diced chicken. Add water chestnuts and soups (undiluted). Top with cheese. Bake at 400° for 20 minutes.
Cook bacon in a large skillet until crisp. Crumble and set aside. Drain and reserve 2 tablespoons of drippings. Add onion and celery. Cook until tender, but not brown. Stir in flour. Stir in Worcestershire sauce and shrimp. Cook and stir about 3 minutes or until shrimp turn pink. Add margarine; stir until melted. Combine shrimp mixture and hot rice. Garnish with bacon. Serves 8.
In a large bowl combine cottage and cream cheese. Beat until smooth. Add tuna, one can at a time, blending until smooth after each addition. Add remaining ingredients. Chill and serve with crackers. Yields 4 cups.
Line bottom of a 9 x 13 x 2-inch casserole dish with diced chicken. Add salt and pepper, if needed. Combine soup, sour cream and broth and pour over meat. Mix crushed crackers, margarine and poppy seed. Sprinkle over meat and mixture. Bake at 350° for 30 minutes.
Stir sugar and syrup well in casserole dish; microwave 4 minutes. Take out; stir in peanuts; microwave 4 minutes. Take out; add vanilla and butter and stir well. Microwave 1 1/2 minutes. Take out; add baking soda and stir well until light and foamy. Pour into greased cookie sheet; let harden in cool place, then break apart. Makes 1 pound.
Combine sugars and margarine. Add peanut butter; mix thoroughly. Add eggs and mix well. Combine flour, soda and salt. Add alternately with milk, beginning with flour mixture. Add vanilla and mix well. Drop a heaping teaspoonful for each cookie 3 inches apart on a lightly greased cookie sheet. Bake at 350° for 15 minutes. Remove from oven and let cool before removing from pan. Do not put in container hot. Let cool. Makes 18 to 24 cookies.
Combine chicken, sour cream and mushroom soup together. Put in 9 x 13-inch pan. Top with stuffing. Cover with foil and bake at 350° for 45 minutes to 1 hour.
Pour water over yeast and sugar. Let stand about 5 minutes. Mix salt, oil and flour in milk. Mix with yeast mixture and let rise 1 hour in a warm room. Roll out. Dip in melted margarine. Put in pan and let rise again for 1 hour. Bake in middle of oven about 10 minutes or until done. Brush top with margarine.
Cut up fresh fruit and drain canned fruit. Add grapes. Stir in can of cherry pie filling. Chill.
Brown ground beef in hot oil, separating with a fork as it cooks. Add green pepper and onion and continue to fry on medium heat for 5 minutes. Drain excess fat. Gently stir in seasonings, Ro-Tel and Ro-Tel liquid and rice. Cover and reduce heat to simmer. Cook for about 15 minutes. Do not uncover or stir during the last 15 minutes of cooking.
Preheat oven to 350°. Combine cookie crumbs and margarine; press firmly on bottom of 13 x 9-inch pan. In medium saucepan over medium heat, melt 1 cup chocolate chips with sweetened condensed milk and vanilla. Pour evenly over prepared crust. Top with nuts and remaining chips. Bake 20 minutes or until set; cool. Chill if desired. Cut into bars. Store tightly covered at room temperature.
Combine cider, cranberry juice, orange juice and sugar in a large cooking pan. Tie spices in a cheesecloth bag. Simmer all over low heat for about 1/2 hour; leave spices in until next morning. This may be put into a crock-pot on low heat to keep warm while serving.
Line cookie sheet with foil. Place crackers as close as possible on sheet. Boil butter, margarine and sugar two minutes. Brush/pour over graham crackers and sprinkle with chopped nuts. Bake in preheated oven at 350° for 12 minutes. Cool and break into pieces.
Put all liquids in 16-quart stockpot. Puree the tomatoes. In a large skillet, brown chuck with 1/2 cup onion and chopped garlic. Bring stockpot to a boil. Add vegetables, meat and remaining ingredients. Simmer for several hours. Serves 8 to 10.
Cook pasta until tender. Drain and rinse in cold water. Thaw vegetables, leave raw.
In blender container, place all ingredients except whipped cream. Cover; blend until smooth. Serve immediately over crushed ice. Garnish with whipped cream. Makes about 4 (6 ounce) servings.
Mix dry ingredients; add eggs and oil. Beat on low speed until well mixed. Stir in carrots and nuts. Pour into 3 greased and floured 8-inch cake pans. Bake in 300° oven 1 hour.
Sprinkle roast with some tenderizer, salt and pepper. Spray roaster with some cooking oil and add about 1 cup water. Place roast in roaster and bake at 350° for about 3 hours. If FROZEN, about 5 hours. You may have to adjust time depending on your oven.
Heat oven to 350°. Mix all ingredients, except walnuts. Spoon into 2-quart casserole. Sprinkle with walnuts. Bake 40 minutes or until thoroughly heated. Serves 6.
*Ranch dressing with a drop or 2 of green food coloring may be substituted.
Mix together, except soup and chips. Place in 2-quart casserole dish. Spoon soup on top. Sprinkle with crushed chips. Bake in 350° oven for about 30 minutes.
Thoroughly cream together Crisco, oleo and sugar. Mix in eggs and vanilla. Alternately add flour with soda and buttermilk until blended. Bake at 350° for about 30 minutes. Makes 3 layers. Between cooled layers, spread cooled filling.
In medium bowl, combine potato flakes, tuna, egg, milk, celery, pimiento, onion, salt and garlic powder. Stir by hand until combined. Form into 12 balls. Combine corn flake crumbs and seasoned salt. Roll each tuna ball in the crumbs. Place on ungreased cookie sheet. Bake at 350° for 20 to 25 minutes or until light golden brown. Serve hot with sauce.
Mix butter, onion, poppy seeds and mustard. Spread on buns, add ham and cheese. Bake at 350 degrees about 15 minutes until cheese begins to melt.
Make layers of squash and soup mix. Sprinkle buttered bread crumbs over top and bake at 350° for 30 minutes.\
Preheat oven to 350°. Generously grease and then flour pan. Blend all ingredients except small packet in a large bowl; beat at medium speed for 2 minutes. Pour 3/4 of batter into Bundt pan. Blend contents of small packet into remaining batter. Spoon dark batter here and there over light batter. Pull knife through the batter in wide curves. Bake at 350° for 45 minutes. Cake is done when toothpick inserted in center comes out clean. Crust will be darker than regular layer cake.
Combine and put in graham cracker crust. Freeze. Take out 30 to 45 minutes before serving.
In a greased 2-quart baking dish, arrange potatoes in overlapping rows. Sprinkle with cheese; spoon soup mixture over top. Cover with foil. Bake at 400° for 45 minutes. Uncover. Bake 10 minutes or until potatoes are fork-tender.
Beat in a bowl until dough leaves sides. Turn onto a lightly floured surface; gather into a ball. Knead 10 times (I had fun doing this). Cover with a bowl; let stand 15 minutes.
Cook spaghetti; drain (should have about 3 cups). Stir butter into spaghetti. Stir in Parmesan cheese and eggs. Form spaghetti mixture into a "crust" in a buttered 10-inch pie plate. Spread cottage cheese over bottom of spaghetti crust.
Mix together sugar, eggs, oil and baby food. Add flour, baking soda, salt, cinnamon and nuts; bake at 350° for 1 hour and 20 minutes. Make sure cake is completely cooled before frosting it.
Combine brisket, bones and water in deep pot. Add onions and tomatoes and bring to boil. Skim off any foam and reduce heat to low. Simmer 1 hour uncovered. Add cabbage, salt, pepper and garlic and cook another hour over low heat. Stir in lemon juice and sugar; cook 20 minutes longer on low heat. Taste to correct seasoning. Remove bones. Slice meat and serve as a garnish with soup. Serves 6 to 8.
Melt 1 stick margarine. Add other ingredients and mix well. Bake at 350° for 35 to 40 minutes in an unbaked pie shell.
In a large bowl, cream the butter and sugar. Mix carrots, egg, orange juice and orange peel. Combine flours, baking powder, cinnamon and salt. Mix into oleo mixture to blend thoroughly. Mix in prunes and sunflower seeds. Drop from tablespoon onto greased baking sheets and flatten slightly. Bake in 375° oven for 15 to 20 minutes until lightly browned. Cool on rack. Dust with powdered sugar. Yields 3 dozen.
Brown ground beef, onions and pepper in skillet. When tender, mix all other ingredients in casserole dish. Sprinkle cheese over top and bake 30 minutes in oven at 350°.
Brown hamburger in pan and drain grease. Add taco sauce, enchilada sauce and green chilies; let simmer. Grate cheese and chop onion. Put hamburger mixture, cheese and onion inside each corn tortilla (frozen type). Put in 13 x 9 1/2-inch cake pan. Put a layer of hamburger mixture on bottom, then add cheese and onion on top. Bake in oven at 425° until cheese melts, about 10 minutes.
Cook macaroni according to directions on label. Saute ground beef until well done. Add tomatoes, green peppers, steak sauce and ketchup. Simmer for 30 minutes. Pour into baking dish. Add cooked macaroni and mushroom soup. Top with grated cheese.
Mix corn, egg and flour together. Put in a baking pan. Bake at 350° for 15 minutes.
Drain cooked macaroni. Melt margarine in pan and add onion. Cook until golden brown. Remove from heat and add macaroni and remaining ingredients. Mix well. Pour into casserole dish and bake 40 to 45 minutes at 350°.
Drain beans. Form bundles by placing 10 beans on a piece of bacon, wrapping bacon around beans.
Cook tomatoes, onion and peppers until most of liquid is gone. Add finely cut cheese. Melt over low heat, stirring and observing as this burns easily. Place dip in chafing dish to keep warm.
Cook just to heat the broccoli and cauliflower then drain and put into casserole dish. Spread over the vegetable the mushroom soup.
Combine dressing, green onions and mustard; set aside. Toss tuna with dill. In a 3-quart serving bowl, layer lettuce, shells, cucumber, tomatoes, tuna, peas and bacon. Spread dressing mixture over bacon, sealing to edge of bowl. Sprinkle with cheese; cover. Chill several hours or overnight. Toss to serve. Makes 8 servings. Prep. Time: 25 minutes plus chilling.
Heat oven to 425°. Place cookie sheet in oven to preheat. In a medium saucepan, combine oleo, flour and pepper. Cook over low heat until mixture becomes thick and bubbly. Gradually stir in broth and milk and stir until mixture begins to thicken. Add cheese and stir until melted. Stir in chicken and broccoli. Pour mixture into pie shell. Remove second crust (frozen); place on top of filled pie. Let thaw 10 to 20 minutes. Crimp edges together. Cut slits in top crust. Place pie on cookie sheet. Bake 30 to 35 minutes or until crust is brown.
Preheat oven to 350°. Grease and flour sheet cake pan (9 x 13-inch). Sprinkle nuts and coconut in pan. Spread to cover. Mix cake according to package directions. Pour evenly over nuts and coconut, but do not stir. Melt margarine and cream cheese in pan over low heat. When melted, mix in a box of powdered sugar. Spoon this over cake. Mix to cover but do not stir. When cooked, the cake will crack like the earth and is so good!
Stir together the dry ingredients. Add the remaining ingredients; mix well. Pour into greased 7 x 11-inch baking dish. Bake at 350° for 40 to 45 minutes, until set. Let stand 5 minutes before serving. Serves 6.
Put all ingredients in bowl and mix well. Bake at 350° for 30 minutes. When done, poke holes on top and pour a mixture of pineapple juice and powdered sugar over hot cake.
Place bagel halves on baking sheet. Top with remaining ingredients. Broil until cheese melts.
Heat oven to 350° and melt margarine in a 13 x 9 x 2-inch pan. In a saucepan, heat sugar and water until sugar melts. Cut shortening into flour until particles are fine crumbs. Add milk and stir. Turn onto floured board and knead until smooth. Roll dough into large rectangle; spread apples and sprinkle with cinnamon. Roll up and slice into 1 1/2-inches and lay apple, side up carefully in pan. Pour sugar syrup carefully around rolls. Bake 55 to 60 minutes.
Mix food coloring in water and add to cornstarch. Add less water for thicker solution. Add more water for a thinner one.
Combine all ingredients and put in 1-quart airtight container. Label and store in cool dry place. Use within 6 months. Makes about 3 1/2 cups of mix.
Cook and drain broccoli as directed on package. Stir and mix butter, eggs, cheese, mayonnaise, onions, soup and broccoli. Place in long baking dish. Cover with crushed crackers. Bake for 20 minutes at 400°.
Mix butter and graham cracker crumbs together. Press into 9 x 13-inch pan. Layer other ingredients as listed. Sprinkle a few nuts on top. Bake in greased pan at 375° for 30 minutes.
In a bowl, mix oleomargarine, sugar and cocoa. Add 3 eggs while mixing. Slowly add flour, baking powder, salt, soda and cinnamon. Beat in 1/2 cup milk. Stir in zucchini, nuts and vanilla; mix well. Pour into a greased and floured 9 x 12-inch cake pan. Bake at 350° for 35 minutes.
Soften yeast in warm water. Combine rye flour, molasses, shortening, salt and boiling water; blending well. Cool to lukewarm; add softened yeast. Stir in white flour gradually. Transfer to floured board, let rest 10 minutes. Knead until shiny (about 10 minutes). Cover and put in greased bowl to rise for 2 hours.
Preheat oven to 400° to 450°. Wash and pat dry salmon steaks. Place on sheet of foil. Cut apple into thick slices and place on top of salmon. Sprinkle with nutmeg (to taste) and wrap foil over. Place in oven (can put cookie sheet under foil or in shallow baking dish). Bake 15 to 25 minutes, covered, then unwrap and continue baking 5 to 10 minutes longer at lowered temperature of 350°, until salmon pulls into flakes with fork.
Brown bacon, pepper and onion in skillet. Drain grease and break up bacon. Add beans, catsup and syrup to skillet. Let simmer 45 minutes.
Combine pineapple, condensed milk and lemon juice. Stir until thickened. Fold in Cool Whip and nuts. Divide into 3 graham crusts, chill and pig out.
Melt bark. Mil all together in pan. Drop by spoonfuls on wax paper and let cool.
Heat cream cheese and milk over low heat; stir until smooth. Add mixed vegetables and seasonings; mix well. Pour into 1-quart casserole. Cover with potatoes and top with tomato slices. Bake at 350° for 20 minutes. Makes 4 servings.
Break up pretzels with hands (enough to cover the bottom of 9 x 13-inch baking dish). Put butter on top. Put in 300° oven until butter melts and is absorbed by pretzels.
Sift flour and measure; add baking powder, cocoa and salt. Sift again. Beat in half the sugar a little at a time. Beat until smooth and glossy. Beat egg yolks until thick and lemon-colored; add remaining sugar and vanilla. Continue beating until very thick; slowly add water, stirring constantly. Gently fold in beaten whites; gradually fold in dry ingredients. Turn into shallow oblong pan about 15 1/2 x 10 1/2 x 1-inch. Line with wax paper. Bake at 375° for 15 to 20 minutes. Turn out on clean towel and roll up. Cool.
Melt butter and cocoa together; add sugar, flour, salt, eggs, vanilla and milk. Mix all together. Pour into pie crust. Bake at 350° for 45 minutes. Can add walnuts or other nuts to mix if you like.
Preheat oven to 350°. In lightly greased casserole dish, place drained pineapple chunks. In small bowl, mix together sugar and flour and sprinkle over pineapple. Layer grated cheese over, then cracker crumbs. Pour melted butter over all. Bake for 30 to 40 minutes.
Layer a 9 x 13-inch pan with one can of the crescent rolls. Brown the ground beef in a skillet. Drain the beef and place it on top of the crescent rolls. Spoon the taco sauce onto the beef. Sprinkle the Cheddar cheese over the beef and taco sauce. Cover all of this with the remaining can of crescent rolls. Bake at 350° for approximately 15 minutes.
Using your favorite flavor of Jell-O, mix all ingredients until dissolved. Pour into a 9 x 13-inch pan. Refrigerate until set. Cut into squares.
Preheat oven and Pam spray two 9 x 13-inch casserole pans. Mix all ingredients together except oleo and corn flakes. Pour into casserole pans and top with corn flake crumbs (rough crumbs) and drizzle melted oleo over the tops. Bake about 45 minutes or until bubbly. Yields two 9 x 13-inch pans.
Grease Bundt or tube pan. Mix together 3/4 cup sugar and 1 1/2 teaspoons cinnamon. Cut each biscuit in fourths, using scissors to do this. Shake pieces from one can at a time in the sugar/cinnamon mixture. Place these into cake pan. Melt margarine, 3/4 cup sugar and 1/2 teaspoon cinnamon together and pour over biscuit pieces in cake pan. Bake 35 minutes at 350°. They may be done sooner. Turn out on cake plate. Break off in bits. Do not cook in two-piece angel food pan. All the butter will leak out!
Melt chocolate in microwave, stirring often to avoid scorching. Add the pretzels and peanuts and stir to coat well. Cover a cookie sheet with foil and spread the mixture on foil. Let cool in refrigerator for at least 30 minutes or until hardened. Lift foil from cookie sheet and peel away from hardened candy. Break candy into bite-sized pieces. Store in air-tight container in a cool, dry place.
Combine cheese, juice, onion and seasoning. Then add salmon. Chill 2 hours. Shape mixture into ball. Roll in nuts and parsley. Serve with crackers.
Combine sour cream, dill weed and onion in a small bowl, stirring well. Cover and refrigerate 2 hours. Cut tomatoes into 1/4-inch slices and place in large bowl. Fill bowl with ice water and let stand 30 minutes. Combine flour, cornmeal, salt and pepper. Drain tomatoes and pat dry with paper towels. Dip tomato slices in beaten eggs and dredge in flour mixture. Cook tomatoes in single layer in 1/2-inch oil over high heat until lightly browned, turning once. Drain on paper towels and serve with sauce.
Spread potatoes on bottom of 9 x 13-inch greased pan. Blend together all other ingredients except cornflakes. Spread over potatoes. Spread cornflakes on top. Bake at 350° for 45 minutes.
Place shredded cabbage in covered dish in refrigerator for several hours. Mix ingredients in order given 30 minutes before serving. Chill and serve.
Boil sugar, Karo and water until it spins thread. Add peanuts and stir continually after peanuts are added. Cook until mixture turns brownish gold. Take from the fire. Add butter, salt and soda. Pour onto buttered pan to cool. When hard, break into pieces.
Cut chicken into bite size pieces and place in Dutch oven. Shake on herbal seasoning mixture, add mushrooms and pour in 1/2 cup milk. Layer on cheese. Cover and bake at 350° for 10 to 15 minutes. Remove pan from oven and add croutons that have been soaking in beaten egg, milk, bouillon and Parmesan cheese mixture. Distribute croutons evenly to keep in moisture and make a crust. Return to oven without lid. Bake about 45 minutes or until croutons are nicely browned.
Cream butter and sugar; add eggs. Beat well. Add sour milk. Sift together dry ingredients and add to creamed mixture by hand or low speed in mixer until well mixed. Fold in blueberries. Pour batter into 9x9-inch pan, greased and lined with wax paper; bake about 350° for 45-50 minutes.
Mix flour, sugar and salt. Cut in margarine and stir in 1/2 cup of nuts. Press into 9 x 13-inch pan. Bake at 350° for about 15 minutes. Mix 1 1/4 cups sugar and 2 tablespoons flour. Stir in beaten eggs, milk, salt and vanilla. Fold in cranberries, coconut and the rest of the nuts. Spread over partly baked crust. Bake for 25 to 30 minutes, until top is golden. Cool in pan 10 minutes on a rack; cut in bars while warm.
Cut Twinkies in half lengthwise; line cake pan. Bake a yellow cake (follow cake recipe), but add 2 packages of French vanilla (instant as directions says) pudding as a topping (for regular cake size) for cake instead of icing. Pour over the cake. Then drain one large can of crushed pineapple and spread all over top of pudding. Then top pineapples with Cool Whip (1 tub). Sprinkle with 2 cups of coconut and sprinkle chopped finely chopped pecans as decoration. Can be frozen.
Preheat oven to 350°. In greased 9 x 13-inch pan, place layer of cheeses and layer of peppers. Pour eggs over top. Bake for 25 to 30 minutes or until eggs are set. Cut into appetizer size squares.
Combine sugar and butter in heavy pot. Bring to a boil and cook for 9 minutes or hard crack stage, stirring constantly. Pour into 2 well buttered 8-inch pie tins.
Prepare instant potatoes as directed. While still warm add sour cream, cream cheese and spices. Place in deep casserole (can be covered and frozen at this point.) Sprinkle with parsley, if desired. Bake uncovered 45 minutes to 1 hour until top is lightly brown at 325°. May take longer if frozen.