HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix first three ingredients together, then add Cool Whip. Stir well and chill.
Cook onion, celery and garlic in hot oil until tender, but not brown. Add tomatoes and next 6 ingredients. Simmer, uncovered, 45 minutes. Mix cornstarch with 1 teaspoon of cold water. Stir into sauce. Cook and stir until mixture thickens and bubbles. Add shrimp and green peppers. Simmer and cover until done.
Grease and flour pan (9 x 13). Combine all ingredients and mix well. Bake at 350° for 30 minutes. Frost with E-Z Frosting.
Beat cream cheese with fork until smooth, adding milk to soften. Add sour cream. Peel cucumbers and remove pulpy seeds. Grate into cream mixture. Add pinch of dill and shake of garlic salt. Leave in refrigerator for several hours. Enjoy with your favorite potato chips or crackers.
With just enough water to cover vegetables, bring to a boil and simmer 5 to 10 minutes. Drain and set aside. Combine soup and sour cream. Fold in cooked vegetables; mix well.
Mix cocoa and coffee in pot or pitcher. Pour in boiling water and stir. Serve hot and topped with Cool Whip or whipped cream.
Soften cheese in milk. Add other ingredients; mix well. Sprinkle top with almonds. Bake, uncovered, at 375° for 15 minutes. Serve in chafing dish or dish over candle warmer with chips or small pieces of toast.
Beat eggs with the sugar. Add the milk, salt and vanilla. Sprinkle top of pie with nutmeg. Bake at 450° for 10 minutes, then drop oven to 350° for 30 minutes or when dinner knife is inserted in pie and comes out clean. Makes 1 (9-inch) pie.
Combine all ingredients in a large heavy saucepan; cook over low heat, stirring gently, until sugar dissolves. Cover and cook over medium heat for 2 to 3 minutes to wash down sugar crystals from sides of pan. Uncover and cook to soft ball stage (235°), stirring constantly. Remove from heat and beat mixture with a wooden spoon until mixture begins to thicken. Drop by tablespoon onto greased wax paper. Let stand until candy is firm. Yields 1 1/2 dozen.
Combine flour and seasoning. Dredge mixture thoroughly into both sides of steak. Cut into serving pieces. Place fryer over medium heat and add shortening. Brown meat well on both sides. Mix vegetables and place over meat. Cover and reduce heat to low and simmer until tender, about 1 1/2 hours. Thicken remaining sauce for gravy. Serves 6.
Step 1: Dissolve yeast in 1/2 cup lukewarm water.
Combine ingredients and bake at 350° for 20 to 25 minutes. Cool and let set. Cut and enjoy!
Mix all ingredients together except nuts. Place mix in greased baking dish. Top with nuts and bake at 350° until hot. Serve with crackers or corn chips.
Heat oven to 350°. Line 13 x 9 x 2-inch baking pan with nonstick foil or with regular foil; coat with nonstick spray.
Mix all ingredients to a consistent bread dough and roll out in sections. Sprinkle each section with flour or corn meal. With each ball or section about 1/4-inch thick, punch hole into center and fry, one at a time in 2 to 3-inches of shortening at 400° for 3 to 5 minutes. Drain on absorbent paper and serve hot.
Heat oven to 350°. Mix sugar, flour, baking powder, salt and milk in bowl. Melt margarine or butter. Pour butter into baking dish. Pour batter over butter. Pour fruit on top of batter. Bake until brown.
Mix together Veg-All, cheese, mayonnaise and cooked onion. Melt margarine and mix with crushed Ritz crackers. Spread crackers over Veg-All mixture and bake at 350° for 15 minutes.
I add 1 cup grated sharp New York cheese and 1 tablespoon onion flakes with squash. I also add topping of bread crumbs, Parmesan cheese, parsley flakes and butter flavored cooking spray.
Brown onion in margarine until tender; add curry. Combine with remaining ingredients in crock-pot. Let simmer 2 to 3 hours.
Coat pork chops with flour. Dip in milk, then egg. Coat with cracker crumbs. Sprinkle with salt. Fry in 1/2-inch deep shortening in skillet for 3 to 4 minutes on each side or until tender.
Cook spaghetti; drain. Transfer to a large bowl; add the next 10 ingredients and mix well. Spoon into a greased 2 1/2-quart casserole; sprinkle with cheese if desired. Bake, uncovered, at 375° for 40 to 45 minutes. Serves 6 to 8.
Brown ground beef. Add first five ingredients together. Cook sauce to boil. Simmer 10 minutes. Spread sauce on bottom of pan. Layer noodles, cottage cheese, Mozzarella cheese, then sauce. Repeat, but end with sauce! Cover with foil. Bake at 350° for 1 hour.
Melt oleo. Add rest of the ingredients except ice cream. Mix well. Spread 1/2 the mixture on 2 loaf cake pans. Slice ice cream 1-inch thick. Place on top of this mixture. Press rest of the mixture on top of the ice cream. Freeze. Great for company or showers!
Bake cake as directions on box in a 9 x 13 pan. When cool, cut into 1/2-inch cubes. Soak cake cubes in Kahlua overnight. Make mousse. Layer in large bowl (2 to 3 layers) cake, mousse, Cool Whip and candy (repeat), ending with Cool Whip and candy. Chill overnight. Keeps well.
Preheat oven to 375°. Mix all ingredients except oats, flour and raisins. After mixing, then stir in oats, flour and raisins. Drop dough by rounded teaspoons about 2-inches apart onto ungreased cookie sheet. Bake until light brown, about 10 minutes. Immediately remove from cookie sheet. Makes about 2 dozen cookies. Contains 110 calories per cookie.
Sift together flour, salt, soda and baking powder; set aside. Cream shortening; gradually add sugar and unbeaten eggs. Beat until light and fluffy. Add flour mixture and blend well. Mix in the oatmeal, vanilla, chocolate chips and pecans. The dough will be thick. Drop by teaspoon on greased cookie sheet and bake at 350°.
Grease casserole and pour in the pork and beans, Dice onion and add to pork and beans. Now add remaining ingredients and stir well. Cut the bacon into 1 inch pieces and place on top of beans. Bake for 30 minutes at 350 degrees.
In a saucepan, combine chicken stock, butter, sour cream, heavy cream, milk, basil and garlic. Heat until sauce thickens slightly. Peel potatoes and slice 1/4-inch thick. Butter 9 x 13 x 2-inch casserole. Place potatoes in dish. Pour sauce over potatoes. Cover with foil. Bake at 400° for 1 hour.
Mix sugar, syrup, water and salt together. Cook on Full power for 20 to 22 minutes in microwave. Beat egg whites until soft peaks form. Gradually pour mixture into egg whites while beating. Beat mixture until it loses its gloss. Add vanilla and nuts and drop on wax paper by spoonfuls.
Thaw bread, but do not allow to rise. (You may use frozen sweet dough.) Break or cut dough into 9 equal parts and place in 9 x 13-inch pan. Melt butter, then add brown sugar, pudding mix, milk and cinnamon. Blend well and pour over bread. Break or cut second loaf into same number of parts and place over first bread. Let rise 2 1/2 to 3 hours. Bake approximately 30 minutes at 350°. When you take them out of the oven, turn them over on a cookie sheet or waxed paper. Makes 18 rolls.
Mix first 4 ingredients and set aside. Slice rolls of cookie dough into 1/2-inch slices. Place one roll of slices in bottom of 9 x 13-inch pan and press together to cover bottom. Spoon on cream cheese mixture. Crumble up remaining slices of cookie dough and place evenly over top. Bake at 350° for 50 minutes or until golden and center is lightly firm. Remove from oven. Let cool, then refrigerate. Slice when completely cool.
Cut chicken into bite size pieces. Place in small bowl and add ginger, garlic	powder and 1 tablespoon cornstarch and 1 1/2 tablespoons soy sauce. Mix and set aside.	Chop broccoli and carrots. In hot wok or skillet stir-fry chicken in oil until brown. Add vegetables and stir-fry 2 to 3 minutes. Add water mixed with	remaining soy	sauce and cornstarch. Cover and cook 5 to 8 minutes or until	carrots are semi tender. Serve over rice.
Spray pizza pan with nonstick cooking spray. Preheat oven to 350°. With floured hands, spread cookie dough in pizza pan. Bake 12 to 15 minutes. Cool crust. Prepare instant pudding as label directs but use 1 1/4 cups milk and add almond extract. Spread pudding on top of crust, then slice fruit and arrange on top of pudding. Serve immediately. If not serving immediately, cover and refrigerate. This dessert is not good on the day you make it.
Preheat oven to 350°. Combine all ingredients and place in greased 9 x 13 pan. Bake 50 to 60 minutes until lightly brown and bubbly. This can be made ahead and chilled in refrigerator until ready to use. Takes about an additional 15 minutes baking time.
Lightly brown sausage and drain. No need to cook until done. This will eliminate some of the grease. Then mix the remaining ingredients with the sausage and form into 1-inch balls. They can be frozen at this point, if desired. Place in the oven frozen and bake for 15 to 20 minutes on cookie sheet at 400°.
Crust: Melt margarine, place in 13 x 9-inch cake pan. Add flour and pecans; mix. Bake at 325° for 15 minutes. Cool
Put veggies in casserole with cream soup, cheese and 1/2 can onions, then mix together. Top with rest of can of onions. Bake at 350° for 20 to 30 minutes until hot.
Preheat oven to 350°. Combine tomato sauce, basil, oregano and garlic. Spray an 8 x 5-inch baking dish. Arrange vegetables in layers in baking dish as follows: zucchini, onion, tomato, tomato sauce, 1 tablespoon Parmesan cheese. Repeat twice more. Bake 30 to 35 minutes, covered. Let cool a few minutes before serving. Serves 2 as main dish or 4 as side dish.
Stir together sour cream, lemon juice and sugar. Add other ingredients. Freeze in cupcake liners. Put in muffin tins to hold shape. Remove from liners and serve on lettuce leaf. Serves 9.
Mix all ingredients together and make a loaf. Bake in moderate oven at 350° about 1 1/2 hours. Yields 8 servings.
Blend cream cheese, chili sauce, parsley (or dill weed), onion and tabasco. Stir in tuna. Place in oiled mold. Chill 3 hours. Unmold and decorate with sliced olives. Serve with crackers.
Combine all cake ingredients, beat smooth and pour into a greased and floured 9 x 13-inch pan. Bake at 350° for 40 to 45 minutes.
Crumble crackers and wafers together. Drain cherries, reserving juice. Add coconut, raisins, chopped pecans and cherries. Mix thoroughly (mixes best by hand). Add milk and reserved cherry juice. Mix all ingredients together thoroughly. Press into lightly oiled tube pan or 3 foil lined loaf pans. Allow to set in refrigerator several hours. Turn out and wrap well. Store in refrigerator until ready to serve. May also be frozen.
Before adding the water to pastry mix, add the grated cheese and mustard. Divide the pastry in half; roll out one half into a rectangle fairly thin. Place on baking tray; brush with beaten egg. Place kipper fillets on pastry. Roll out another rectangle a little bigger than the lower rectangle. Place on top of fillets; press down all sides. Brush over with beaten egg; sprinkle with grated cheese. Bake in a preheated oven at 400° for approximately 20 to 30 minutes. When cool, trim off edges and cut into neat, bite size strips. Serve on plate with parsley garnish. Serves approximately 12 to 15.
Mix sugar and cinnamon together in a small bowl. Set aside. Lightly brown tortillas; cut into strips. Roll in sugar mixture while still hot. Serve while still warm.
Boil the sugar and milk to the soft ball stage. (To test, use candy thermometer or drop 1/2 teaspoon of the hot mixture in cold water and if it forms a ball or circle, it is ready.) Stir the peanut butter and Marshmallow Creme into the hot mixture and immediately pour it into a buttered 13 x 9-inch pan.
Put dry ingredients in a bowl. Work shortening in until size of corn meal. Put egg and vinegar in cup. Beat until mixed together. Add water to make 3/4 cup of liquid. Mix with shortening and dry ingredients until stiff dough forms. Roll out on floured board.
Saute onions and garlic in oil in skillet or saucepan until lightly browned and tender. Add tomatoes, seasonings and vinegar. Bring to a boil and simmer for 1 minute. Arrange zucchini slices in a greased 3-quart casserole. Top with tomato and onion mixture.	Sprinkle with cheese. Bake at 400° for about 1 hour or until zucchini is tender. Makes 10 cups or 8 to 10 servings.
Heat first five ingredients in saucepan until hot. Add the remaining ingredients. Bring to rapid boil, then simmer slowly for 1 hour.
Combine sugar and boiling water, stirring until sugar dissolves. Add lemon rind, lemon juice and cold water; mix well and chill. Serve over ice. Garnish with lemon or lime slices and/or fresh mint sprigs.
Combine butter, eggs, sugar and bananas to a creamy mixture. Slowly add in flour and nuts. Bake for 30 to 35 minutes at 350°.
Combine first 5 ingredients in pan. Bring to boil, slowly stirring until sugar dissolves. Boil without stirring over medium heat to 236° on candy thermometer (soft ball stage). Remove from heat. Do not stir! Let stand 15 minutes.
Beat and stir in 6 ounces chocolate chips. Bake at 350° for 50 minutes.
Mix all dry ingredients together with warm water. Add eggs and milk; beat well. Heat bread pan hot with Crisco oil. Pour in pan and bake at 400° for 20 minutes or until done.
Combine green beans, corn, green peas, celery and onion in large bowl; mix well. Add dressing; mix well. Marinate in refrigerator overnight. Drain before serving. Yield: 12 servings.
Turn vegetables into saucepan. Add onions, flour, salad herbs, salt and pepper. Mix until vegetables are coated with the flour. Add chicken broth and milk. Heat to boiling, stirring constantly. Cook until thickened, about 5 minutes.
Boil rib bones or neck bones. Chill; skim fat. Spoon pork hamburger into wonton wrapper. Drop it in boiling soup. Serve green onions and sprinkle with wontons.
Press crescent rolls into ungreased jelly roll pan. Bring brown sugar and butter to a boil in small sauce pan. Boil for a full minute. Drizzle over rolls. Sprinkle pecans over all. Bake 350 degrees for 15-20 minutes. Remove from oven and sprinkle with chips. Cool and cut.
Mix yeast in 1-1/4 c. warm water. Mix butter, salt, egg and milk in lrg. bowl and beat until smooth. Cover and let rise for 1 hour. Punch down again and make into rolls. Cover and let rise 30 min. Bake at 400° for 15-20 min.
Mix mustard, lemon juice and sour cream in a bowl. Add chopped onion, parsley, ham and broccoli. Add grated cheese. Arrange the crescent rolls in a circle with points out like a star and the center overlapping. Place mixture in center and fold the ends of the rolls into the middle. Bake at 350° for 25 minutes. Serves 6 to 8.
Mix in large container and put in pint plastic freezer containers and put in freezer. Chop punch and mix with ginger ale.
Place chicken in pan.	Spread	with mayonnaise. Cover with cheese. Bake at 350° for 1 hour. Serves 6.
Rinse, pat dry and slice mushrooms. Set aside. In large skillet, heat oil. Add mushrooms along with lemon juice and garlic. Saute 4 minutes, stirring occasionally. Blend in chopped parsley, salt, pepper and oregano leaves. Serve hot. Serves 4.
Arrange slices in shallow greased baking dish. Blend remaining ingredients until crumbly. Sprinkle over peaches. Bake at 375° for 20 minutes. Serve warm or cold.
Heat oven to 375°. Mix butter, sugar, eggs, and vanilla until fluffy; stir in sour cream. Blend together dry ingredients; stir into butter mixture. Drop by heaping teaspoonfuls on a lightly greased baking sheet. Bake 8 to 10 minutes or until lightly brown.
Saute chopped onion and celery in butter. Stir in mushrooms, parsley and seasonings. Sprinkle over cubes. Add eggs and bouillon. Mix. Put in slow cooker and cover. Cook on high for 1 hour. Reduce heat to low and continue to cook for 1 to 2 more hours.
Mix 2 cups flour, yeast, margarine, sugar and water. Beat. Add remaining flour. Knead 5 to 10 minutes. Let rest 15 to 20 minutes. Shape into daisy bread. Refrigerate 2 to 48 hours. Remove from refrigerator. Let stand 10 minutes. Bake at 375° for 30 to 35 minutes.
Preheat oven to 375°. Cook noodles according to package directions. In medium skillet, heat oil and cook onion and green pepper until tender. Stir in tomato sauce, water, salt, garlic powder and pepper. Simmer 10 minutes. In a 2-quart casserole, combine noodles, sauce and tuna. Bake, covered, 30 minutes or until heated through. Top with cheese. Let stand, covered, until cheese is melted. Makes about 6 servings.
Soften dry yeast in warm water. In saucepan warm milk; stir in sugar and shortening. Add yeast and mix well. Work in flour. Shape in a ball and place in a greased bowl. Cover; let rise in warm place for 1 1/2 hours. Punch down and let rise again, about greased 9 x 4 x 3-inch loaf pans. Cover and let rise about 1 hour. Bake at 375° for about 45 minutes.
Remove stems and seeds from peppers. Stuff with finely grated Monterey Jack cheese. Make dough with Cheddar, Bisquick and sausage (works best if you use your hands to make dough stick together). Pinch dough to wrap each stuffed pepper. Roll in the Shake 'n Bake and place on cookie sheet. Put in refrigerator for a few hours. Bake at 425° for 20 minutes. Makes 24 servings.
Heat cider vinegar and sugar to boil until sugar is dissolved. Cool and stir in vegetables. Will keep in refrigerator 3 weeks.
Open all cans of fruit, drain off juice, using strainer. Cut sliced peaches and mandarin oranges. Mix together in mixing bowl all fruits. Stir in lemon juice, condensed milk and Cool Whip. Mix well together.
In a large mixing bowl, cream butter and sugar. Add egg; mix well. In separate bowl, combine flour and baking powder. Gradually add to butter mixture. Add coconut, walnuts and vanilla extract; mix thoroughly. Press two-thirds of dough into a greased 13 x 9 x 2-inch baking pan. Spread with preserves; crumble remaining dough over preserves. Bake at 350° for 25 to 35 minutes or until golden brown. Cool in pan on wire rack. Cut into squares.
Melt butter over low heat. Add finely broken vermicelli and cook until golden brown, stirring constantly. Stir in rice. Dissolve chicken seasoned stock base in boiling water and pour over rice and vermicelli. Stir in instant minced onion. Cover and steam for 25 minutes or until all stock is absorbed. Fluff with fork. Cover and let stand 10 minutes before serving.
Mix all but last two ingredients; pour into baking dish. Top with cracker crumbs and melted butter. Bake at 350° for 30 minutes or until brown.
Cook chicken and cut up. Arrange in a 9 x 13-inch pan. Mix soup, broth and vegetables and pour over chicken. Mix margarine (room temperature or melted), flour, milk and pepper and pour on top (do not mix in). Bake at 400° for 30 minutes.
Blend 2 eggs, cake mix and butter together with a fork and put in 13 x 9-inch pan. Blend together 3 remaining eggs and cream cheese, then add powdered sugar and beat. Pour into cake pan and save a little powdered sugar to sprinkle over cake when done. Bake at 350° for 35 to 40 minutes.
Boil noodles according to directions. Prepare alfredo sauce according to directions on package. Heat imitation crab meat in microwave until very warm. Mix crabby meat with alfredo sauce. Serve over fettucine noodles. Add a tossed salad and you have a wonderful meal!
Put oil in skillet and saute broccoli, onion and celery. Add Cheez Whiz to cooked rice. Add to broccoli, onion and celery mixture; stir well. Add chicken soup and chicken bouillon that has been dissolved in small amount of hot water. Mix all very well. Add milk. Stir and pour into a 9 x 13 greased casserole. Bake at 350° for about 30 minutes.
Place basil, Parmesan and garlic in food processor until coarsely ground. Gradually add olive oil until well blended. Add walnuts; process until blended.
Preheat your oven to 400°. Roll out puff pastry sheets. Softly scramble 7 eggs and place in center of pastry. Wilt spinach and layer on top of eggs. Continue with ham and then shredded Monterey Jack cheese. Top with second sheet of puff pastry. Seal edges with an egg wash and brush top with egg wash. Cook until golden brown on sheet pan.
Place chicken pieces in Dutch oven with water. Add celery, carrot, onion, parsley, bouillon granules and pepper; bring to boiling. Cover and cook over low heat 2 to 2 1/2 hours until chicken is tender. Remove chicken pieces; place in a 2-quart casserole. Strain broth; skim off fat. Reserve 1 1/2 cups of the broth for sauce (cover and refrigerate remaining broth for another use).
Cream sugar and butter thoroughly. Add eggs. Sift and measure flour; add soda and mix. Add vanilla, raisins and corn flakes. Mix thoroughly and drop by teaspoons on ungreased cookie sheet. Bake for 15 minutes at 315°.
Boil margarine, brown sugar, Karo syrup slowly for 5 minutes. Remove from heat and add soda and salt. Mix in popcorn and bake in 200° oven for 1 hour, stirring every 15 minutes.
Blend cream cheese and milk. Stir in finely chopped beef, onion, green pepper and seasonings. Fold in sour cream. Pour into ovenproof dish. Crisp pecans with butter and sprinkle over mixture. Bake at 350° for 20 to 25 minutes. Serve with "nutty-style" crackers.
Mix flour and milk in saucepan. Cook over low flame until thick. Put in saucer and cool. Cream margarine and Crisco 4 minutes with electric mixer. Add sugar gradually and beat 4 minutes. Add cooled paste (remove the skin). Beat 4 minutes. Add vanilla and blend.
Cut the French bread in half lengthwise. Remove some of the soft bread to make a slightly hollowed loaf. Place each half on a plate, cut sides up. Spoon spaghetti sauce evenly over both halves. Arrange pepperoni and Mozzarella cheese evenly over the tops. Sprinkle with Parmesan cheese. Microwave on High for another 1 to 1 1/2 minutes, until cheese is bubbly.
Marinate chicken several hours. Thread boneless chicken chunks on kabobs with vegetables for delicious kabobs. Grill for best flavor. Marinate chicken parts for great grilled treat. (Less expensive than boneless cuts!)
Heat pineapple. When warm, stir in jello until dissolved. Put aside to cool, then add cottage cheese. Mix evenly, then add Cool Whip. Mix again. Place in refrigerator until thick. Serve for dessert or may be served on bed of lettuce as an appetizer.
Spread crackers on a greased cookie sheet to cover area. Boil sugar and oil for 3 minutes. Pour over crackers. Bake 4 to 5 minutes at 400°.
Wash tomatoes. Quarter, do not peel, and boil slowly without adding water. Cook until peelings come off easily. Stir often.
Mix all ingredients into the mashed potatoes and put in an unbaked shell. Bake at 400° for 45 to 50 minutes. Sprinkle shredded cheese on top, if desired, and bake slightly longer to melt.
Mix first 6 ingredients together and put into 2-quart baking dish. Combine corn flakes and melted butter. Sprinkle over chicken and then sprinkle with almonds. Bake at 350° for about 40 minutes or until golden brown.
Preheat oven to 325°. Mix ingredients together and add fruit. Stir lightly so that most of the fruit stays on top. Bake at 325° for 25 to 30 minutes.
Strain cooked grapes through colander. Measure the juice and fine pulp together. Add 1 cup sugar to each cup of grape juice pulp. Bring to a rolling boil and boil for 20 minutes. Pour into jars, leaving headspace of 1/2-inch. Let stand at room temperature for 24 hours undisturbed. Cover and refrigerate or freeze. May cover with paraffin wax and store on shelf.
Scrub potatoes well; do not peel. Slice in 1/4-inch slices. Mix soup with 1 teaspoon paprika in bowl; set aside. Start layering in casserole dish, layer of potatoes; spread some soup mixture on top, then sprinkle with cheese. Keep repeating until finished; top with bread crumbs to cover. Bake in preheated 400° oven for 1 hour.
Add shrimp to boiling water. Cover, turn off heat and simmer 5 minutes. Drain and rinse with cold water. Peel and devein shrimp. Cook vermicelli according to package directions, rinse with cold water and drain. Combine shrimp and vermicelli. Add celery, olives, mushrooms and water chestnuts. Combine mayonnaise, sugar, vinegar, salt and pepper. Pour over pasta mixture and toss. Cover and chill. Yields 8 servings.
Stir together corn meal, flour, sugar, salt and baking powder. In a separate bowl, beat eggs lightly; stir in milk and cooking oil. Add liquid to dry mixture. Stir in corn, peppers, cheese and onions. Pour in greased pan and cook until done.
Combine all ingredients, except crusts, and mix well. Pour into graham cracker pie crusts. Chill before serving. Refrigerate.