HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine sour cream, 2 tablespoons flour, sugar, vanilla, salt and egg. Beat 5 minutes at medium speed on an electric mixer or until smooth. Fold in blueberries. Pour filling into crust. Bake at 400° for 25 minutes. Combine remaining ingredients. Stir well. Sprinkle this mixture over top of pie. Bake 10 additional minutes. Let cool on rack 5 minutes. Refrigerate until serving time. Makes one 9-inch pie or 6 servings.
Melt chocolate in microwave at 1/2 power for 1 minute. Stir thoroughly. Microwave and stir at 30 second intervals until smooth and completely melted. Stir in peppermint chips and pour out thin on wax paper on countertop. Cool and break into pieces.
Stir together egg whites, corn syrup, water and vanilla. Stir in Baking Mix; blend well. Roll into 1-inch balls. Spread sugar on small flat plate. Roll balls in sugar to coat. Place 2-inches apart on cookie sheet coated with nonstick spray. Press balls flat with bottom of cup. Bake for 6 to 8 minutes at 350°. Remove from oven but allow cookies to stay on pan for about 5 minutes.
Add soda to 1/2 cup buttermilk and reserve. Sift together flour and sugar. Bring Crisco, cocoa and water to a boil. Pour the hot mixture over the dry ingredients and mix in the buttermilk mixture, eggs and vanilla. Pour into greased, floured 11 x 16-inch pan and bake 20 minutes at 400°.
In blender, blend avocado, sour cream, green onions and lemon juice until smooth. Chill until time to serve. Serve with fresh vegetables. Makes 2 cups dip.
Place 1/2 stick margarine in pan and heat and dip veal in flour lightly and season. Brown on both sides, about 10 minutes in all, until veal whitens. Place in hot dish. Add remaining 1/2 stick of margarine, parsley and juice of one lemon to hot skillet and mix well to heat. Add a little water if you wish more sauce. Pour over veal and serve.
Saute the meat, onions, peppers, tomato sauce and basil until meat is cooked and onions and peppers are soft. Let cool. Mix cream cheese, cottage cheese and sour cream in a separate bowl. Cook and drain noodles. Place alternate layers of noodles and cheese mixture in a casserole. Put meat sauce on top and bake in a 350° oven for about 1/2 hour.
Chop vegetables any way you wish and add salt. Let stand for 1 hour, then pour and squeeze off all liquids. Add first mixture. Mix together well and put in cartons. Freeze. When you thaw, drain off liquid and add mayonnaise or dressing if you wish.
Beat eggs with wire whisk. Add salt, butter, syrup, sugar and vanilla mixture. Pour into pie shell. Sprinkle with pecans. Bake at 350° for 45 to 50 minutes.
Cook onion and garlic in oil until tender, but not brown. Stir in the next 8 ingredients. Simmer, uncovered, for 30 minutes. Remove bay leaf. Add Italian meatballs. Cover loosely; cook for 30 minutes. Serve over spaghetti. Pass Parmesan cheese. Serves 8.
Shred chicken very finely; add all seasonings. Marinate 1 hour. Heat oven to 450°. Line glass pie pan with nacho chips. Sprinkle 1/2 of cheese (shredded), then add chicken; top with rest of cheese and add onions. Bake 5 to 7 minutes.
Mix together all ingredients in a heavy pan. Stir constantly over medium heat until mixture forms a ball. Knead ball of dough on counter for 1 minute. Divide and knead in food coloring for colors of play dough you want to make. Soak pan immediately in cold water. Play dough will keep for several weeks in refrigerator in airtight containers.
Place apples in casserole dish. Grate cheese over top. (Cheese grates better if frozen first.) Cut the sugar, butter and flour with a pastry blender until like coarse meal. Sprinkle over top of apples and cheese. Bake 30 to 40 minutes at 350°.
Combine 2 packages of beef, onion, cream cheese, Accent and Worcestershire sauce in a bowl. Mix well and form into a ball. Roll ball in the remaining package of beef that has been chopped. Serve at room temperature. Makes 1 very large cheese ball or 2 small cheese balls. Two-thirds of this recipe makes a good size ball for a tray of crackers.
Bake crescent rolls on cookie sheet, spread out. Let cool. Spread cream cheese on rolls. Pat on veggies, cut into squares and chill.
Saute onion in butter; add crumbs. In 2-quart casserole dish, layer thinly sliced squash, cheese and crumb mixture, ending with crumbs. Bake at 350° for 45 to 60 minutes.
Put first four ingredients in a nonstick pan. Cook all the ingredients until they come to a boil. Boil 1 minute. Turn off the heat.
Mix jello, waters and juice and let partially set. Add pineapple and oranges. When set, top with Cool Whip. Dot with pecans.
Spread six slices bread with peanut butter and six slices with jam. Put slices together to form peanut butter and jam sandwiches; set aside.
Mix all ingredients, except shrimp. Pour over shrimp; marinate in refrigerator for 24 hours, stirring occasionally. Serve ice cold shrimp over a bed of shredded lettuce on individual salad plates.
Grease 9 x 13-inch pan. Place chicken on pan. Top with cheese. Combine soup and wine; spoon over chicken. Sprinkle with stuffing mix. Drizzle melted butter over crumbs. Bake at 350° for 45 minutes, uncovered. Serve with rice.
Combine lemonade mix, sugar and warm water. Mix until sugar is dissolved. Add ReaLemon juice, pineapple juice and water. Pour into plastic containers and freeze.
Mix well for 2 minutes. Bake at 350° for 30 minutes or until done. Test after toothpick.
Slice pork loin into strips and stir-fry with onion in vegetable oil. Stir in corn and toss with 2 teaspoons of taco seasoning. Roll up portions in four warm tortillas. Serve with salsa, rice and red beans. Serves 4. Preparation and cooking time about 15 minutes.
Mix first 3 ingredients until crumbly. Beat egg with fork in a cup. Add vinegar and water and mix. Pour over flour mixture and work together with hands. Ready to roll out for pie. Any trimmings can be rerolled.
In a medium bowl, combine flour, baking powder, garlic and cumin. In another bowl beat egg, milk and oil; add to dry ingredients and stir until smooth. In skillet, heat 2 inches of oil to 375°. Dip blossoms into batter and fry in oil a few at a time until crispy. Drain on paper towels. Serve warm.
Mix all ingredients together and pour over roast. Bake at 350° for 2 hours or until tender.
Crush cookies and put half into a 9x13 pan. Drizzle melted butter over cookies and pat into pan. Slice ice cream in 1/2 in. slices and lay on cookie crust. Drizzle chocolate over ice cream. Spread cool whip over chocolate. Sprinkle cookies on top. Freeze.
In saucepan cook asparagus in a small amount of water until tender. Drain and set aside.
Melt chocolate in double boiler. Beat egg whites until foamy. Gradually add sugar. Continue beating until mixture stands in peaks. Add salt, vanilla and melted chocolate. Add coconut. Mix well. Drop by teaspoonfuls onto glazed paper. Bake 20 minutes in 325° oven. Cool slightly before removing from paper.
Cook squash in boiling water until tender; drain, reserving 1 1/2 cups of liquid. Season to taste with salt and pepper. Mash. Combine reserved liquid and remaining ingredients, except 1/2 cup stuffing mix. Stir in squash. Pour mixture into a 2 1/2-quart casserole. Top with reserved stuffing mix. Bake at 350° for 30 minutes. Yields about 16 servings.
Cream together the sugar and salad oil, then add the pumpkin and eggs. Sift together all dry ingredients, then add alternately with 2/3 cup water, 2/3 cups raisins (you can use cut up dates). This makes 2 loaves. Bake 55 minutes at 350°.
Add salt to tomatoes and let set 2 to 3 hours. Drain off excess water. Add chopped cabbage, onions, hot peppers (chopped) and 8 to 10 large sweet peppers (chopped). Mix vinegar, sugar and pickling spice. Add to vegetables and boil 30 minutes. Seal in hot jars.
Trim and separate broccoli. Cook in small amount of boiling, salted water for 10 minutes. Melt butter and cook onions until soft. Cut broccoli into chunks and puree with onions. Put in bowl and blend in lemon juice, salt and 3/4 of cheese. Fold in egg. Spoon into buttered dish. Sprinkle remaining cheese on top. Bake at 350° for 20 minutes.
Melt butter. Add spices. Pour over sugar and mix. When cool, add eggs. Beat one hour. Put one heaping teaspoon of mixture in cup. Add a jigger of rum and fill cup with boiling water. Freezes well.
Boil chicken until tender; let cool. Remove from bones and cube. Mix in bowl with 1 cup Mozzarella cheese, 1 cup Cheddar cheese, olives, onions and 1 cup enchilada sauce. Heat tortillas in about 1/2 inch of hot oil in a large skillet. Remove tortillas from oil and dip in sauce. Roll about 3 tablespoons of mixture into each tortilla and place in 1-inch deep ungreased baking pan. Spread remaining sauce on top of enchiladas. Spread the remaining Mozzarella cheese and Cheddar cheese on top. May be topped with extra olives. Bake at 350° for approximately 30 minutes; until all cheese is melted. Makes approximately 36 enchiladas.
Heat oven to 375 degrees. Remove as much gravy as possible from the roast beef and cut beef into fine shreds. Unroll crescent dough onto a baking sheet. Separate into 4 rectangles. Press diagonal seems to seal. Put beef, 2/3 c. cheese and onion in a large bowl and mix well. Divide mixture into quarters. Fix each quarter into a 1 inch log. Place meat into center of each rectangle. Fold long sides over log pressing each seam to seal. Sprinkle each pocket with remaining cheese. Bake for 13 to 16 minutes or until golden brown.
Heat oven to 350°. Grease bottoms only of 2 loaf pans, 9 x 5 x 3 or 8 1/2 x 4 1/2 x 2 1/2-inches.
Mix first seven ingredients together in a frypan. Simmer on low for about 5 minutes. You can either refrigerate until needed or roll in shells and bake in a 9 x 13-inch pan (covered) about 20 minutes at 350°. Use extra mixture over top of shells.
Mix at medium speed until well blended. Put in 3 (9-inch) pans and bake until done. Bake at 350° about 25 minutes.
Dissolve baking soda in the 1/2 cup water. Beat like any other cake. Bake at 350° for 45 minutes.
In a large 3-quart pot, melt butter and saute vegetables. Add tomato sauce, tomatoes and seasonings. Let simmer for 15 minutes. Then add chicken and let simmer another 10 minutes. Serve over a bed of rice.
Mix well. Put in pan and bake in hot oven about 30 minutes or until brown.
Mix milk, butter and eggs. Pour the mixture in bottom of pan. Add macaroni to that, then spread cheese on top. Bake at 350° until it bubbles. Remove from oven and serve.
Blend all ingredients. Pour in a greased 9 x 9-inch pan. Bake at 350° for 30 minutes. Top with:
Sift dry ingredients together in mixing bowl. Cut in Crisco well. Add milk and stir quickly with fork only until dough follows fork around bowl. Turn on lightly floured surface and knead gently with heel of hand. Pat dough 1/2-inch thick. Cut with biscuit cutter and place on ungreased baking sheet. Bake in a 450° oven for 10 to 12 minutes.
Cook potatoes in skins; chill. Then peel and grate in large bowl. In saucepan over low heat (or in microwave), put butter and cheese; stir until melted. Remove from heat, blend in sour cream, onion, salt and pepper. Pour mixture over potatoes; mix well. Dot with butter and bake at 350° for 45 minutes. Serves 8.
Add all ingredients together; stir to mix. Simmer on medium-high for about 15 minutes or just long enough to heat okra through. Do not boil. Serve.
Dissolve jello in water. Add remaining ingredients, including juices. Mix well. Pour into 9 x 13-inch pan and refrigerate to congeal.
Mix sugar and flour; add remaining ingredients except cream. Cook over low heat until thickened, stirring constantly. When cold, fold in whipped cream. Makes 2 cups.
Mix first 4 ingredients together in a large bowl. Put in a medium casserole dish. Combine the melted margarine and crackers. Put the cracker/margarine mixture on top of the casserole. Bake at 350° for 25 to 30 minutes.
Cut bread slices in half and place on cookie sheet. Brush with melted butter and sprinkle with garlic salt and celery salt. Toast at 350° for 20 minutes or until crisp and lightly browned. Can be made months ahead and stored in Tupperware. Good to serve with hot cheese dip.
Melt chocolate bar in Amaretto. Stir in Cool Whip. Put in pie shell and freeze until firm.
I think this makes the best grilled turkey sandwich in the world with some Swiss cheese. I always make it for the holidays.
Pour flour, cornmeal, sugar and salt all in a bowl. Mix well. Boil water. Mix with hands or spoon; add hot water slowly so you can roll up as a ball and mash down. Fry until good and brown in hot oil.
In a medium bowl combine mayo and sour cream, mixing until smooth. Add spinach and veggie soup mix, blending thoroughly. Refrigerate overnight. Cover. Cut off top of the bread. Chop into pieces. Pour mixture into bread and serve.
Combine pineapple and sugar in saucepan. Heat to boiling. Remove from heat. Add gelatin and mix well. Cool to room temperature, then stir in cottage cheese. Fold in Cool Whip. Chill.
Cream sugar and butter well. Add eggs, vanilla, bananas and milk. Add flour and mix well. Stir in pecans. Bake in tube pan at 350° for 1 hour.
Do not stir any of the ingredients in the first step. Sift cocoa and sugar in bowl. Add milk and lay butter on top; do not stir. Cook on High for 6 minutes. Remove from microwave and stir. Add vanilla and nuts. Stir well. Pour into buttered dish. Cool in refrigerator for 1 hour.
Saute onion and clams in butter (15 minutes). Mix soups, half and half and 1/2 of juice from clams (discard rest of juice). Cook on low in crock-pot for 4 to 6 hours.
Soak cabbage in cold water 30 minutes. Drain. Mix 1 1/2 c. corn flakes together with melted butter. Put in baking dish. Cover with drained cabbage. Heat together mayonnaise, milk and celery soup. Pour over cabbage. Top with cheese and remaining corn flakes.
Place ground beef in bottom of buttered casserole dish. Sprinkle with dry onion mix and soup; add layers of other ingredients in order. Bake at 375° for one hour.
Dissolve gelatin in boiling water. Drain pineapple and add juice to gelatin. Chill until consistency of unbeaten egg white. Stir in pineapple, coconut and pecans. Pour into lightly greased mold or individual molds. Chill until firm.
Heat oven to 425°. Grease a shallow 2-quart baking dish. In a large skillet, heat butter and oil. Add onion and stir until tender. Add garlic and zucchini; stir 5 minutes. Sprinkle with flour and stir 1 minute longer. Stir in half and half, rice, 3/4 cup cheese, salt and pepper. Pour into dish and sprinkle remaining cheese over top. Bake, uncovered, 20 to 35 minutes. Remove from oven and let stand 10 to 20 minutes. The cooled, baked casserole can be tightly covered and refrigerated overnight or frozen. Just thaw and bring to room temperature before reheating, covered, in a 375° oven for 15 minutes.
Soak beans overnight; drain. Add 6 cups water and 1 tablespoon soda. Boil for 20 minutes; drain. Rinse with boiling water. Mix beans, catsup, molasses and sugar. Fry sausages until lightly browned; cut in 1/2-inch pieces. Mix with other ingredients. Add boiling water. Bake for 3 hours at 325°.
Combine butter, sugar and eggs; mix thoroughly. Add coconut, vinegar and vanilla. Mix well. Pour into pie shell. Bake at 350° for 30 to 40 minutes until slightly browned. Top with Cool Whip.
Mix all ingredients together. Pour into casserole dish. Top with crackers and bake at 350° for 30 to 40 minutes.
Mix well peanut butter, sugar, egg and flour. Use enough flour to powder hands and roll dough into small balls as big as silver dollar. Press (lightly down) on the ball with fork. Bake at 350° until brown. Makes about 24 cookies.
Place sugar, corn syrup, water and salt in a 2-quart saucepan. Cover with a tight lid and bring to a boil. Remove lid; place thermometer in pan and cook at 250° without stirring. Remove from heat; set aside. Break egg whites until soft peaks form. Add gelatin and beat into egg whites. Pour hot syrup slowly over flavored beaten egg whites, beating constantly on high speed of electric mixer until soft peaks form and hold. Add vanilla, coconut and nuts. Drop from teaspoon onto waxed paper. Makes about 70 candies.
Combine cocoa with sugar and salt. Add milk; bring to boil, stirring frequently. Cook to 232° or until a small amount of mixture forms a soft ball when dropped in cold water. Remove from heat. Drop in butter. Cool to lukewarm (110°). Add vanilla and beat until mixture thickens. Pour into buttered pan and cut in squares.
Pour milk into large bowl. Add lemon Jell-O, instant pudding and pie filling and powdered sugar. Beat with wire whisk for 2 minutes. Stir in Cool Whip, thawed.
Boil hen or fryer, cool and debone (keep stock). In skillet saute onion, bell pepper and garlic. Cook spaghetti in chicken stock. In 9 x 13-inch baking dish add remaining ingredients except cheese. Do not drain tomatoes, mushrooms or pimentos; use their juices. Stir all together and add spaghetti and chicken. Stir in cheese. Bake covered at 350° for 1 hour. Do not drain spaghetti - this will be the liquid you need.
In 4-quart saucepan, heat oil. Saut onion, green pepper, mushrooms, garlic, basil, thyme, paprika, salt, pepper and cayenne pepper for 4 minutes, stirring constantly. Blend in tomatoes, broth, tomato sauce and bay leaves. Bring to a boil. Reduce heat; simmer for 10 minutes. Add cut up Italian sausage. Simmer another 10 minutes. Add fish, frozen mussels and okra. Simmer for 5 to 8 minutes. Stir in shrimp; cook for an additional 3 minutes. Remove bay leaves.
Do not use the recipe on the box of cake mix. The only ingredient from the box recipe you use is the amount of water. Substitute the listed ingredients. Mix together. Pour into greased and floured 9 x 12-inch pan. Bake 25 to 30 minutes at 350°. Cool.
Brown pork chops in a large skillet. Add water, catsup, Worcestershire sauce and onions. Cover and simmer 1 hour or until tender. Stir in pepper. Cook 10 minutes. Serve over noodles.
Melt margarine in an 11 x 9-inch dish or pan in preheated oven. In separate bowl, mix milk, sugar and flour. Place fruit in pan over margarine. Pour lemon juice over fruit. Pour flour batter over fruit. Do not stir. Bake at 350° for 30 minutes or until brown. Serves 6 to 8.
Mix together dry ingredients in a 1-quart casserole or two-cup glass measure. Stir in water. Cook in microwave oven on full power for about 1 1/2 minutes. Stir halfway through cooking time. Blend in butter. Cook on full power for 30 seconds or until butter is melted. Stir halfway through cooking time. Blend in vanilla. Stir thoroughly. Cook 30 more seconds or until thickened. Microwave times may vary with different ovens. My children prefer this recipe if I increase the sugar and decrease the cocoa a little.
Place pecans and coconut in bottom of greased 9 x 13-inch pan. Mix cake mix according to directions. Pour over nuts and coconut. Mix oleo, cream cheese and powdered sugar. Pour on top cake mix down center. Bake at 350° for 30 minutes.
Combine potatoes, 1/2 cup margarine, onion, soup, sour cream and cheese. Stir well. Spoon into a 2 1/2-quart casserole dish. (Spray dish with Pam first.) Sprinkle cornflake crumbs over mixture. Bake at 350° for 50 minutes.
Bring the first 3 ingredients to a boil over medium heat, stirring continuously. Add the next 3 ingredients. Stir until smooth. Mix the vanilla, eggs, baking soda and buttermilk and add to mixture. Mix and pour into greased cookie sheet. Bake at 350° for 20 minutes.
Prepare Jell-O and let set to thicken. Beat Cool Whip and cream cheese together. Add to Jell-O. Fold in pineapple, mandarin oranges, nuts and cherries.
Cut pound cake horizontally into 3 layers. Crush 1 1/2 cups of berries. Add sugar to cream cheese, beating until smooth. Fold in whipped topping and crushed berries. Fill each layer with berry mix. Frost cake with cream cheese mixture. Garnish with berries and chill.
Mix and blend first 7 ingredients. Pour into greased casserole. Mix brown sugar, flour and nuts together and spread on top of potato mixture. Melt 1/2 stick butter and pour over top. Bake at 350° for 30 minutes.
Take the avocados and scrape them out with a spoon. Set aside in a bowl. Mix spices together. Add to avocados along with lemon juice. Serve with chips or anything else you want guacamole with.
Blend flour, butter and sugar. Add nuts and vanilla. Roll into balls the size of nuts. Bake at 300° for 30 to 40 minutes. Remove from oven. Roll in powdered sugar. Cool. Roll in sugar again. Yields 4 dozen.
Cream together margarine, shortening and sugar until creamy. Add eggs one at a time, beating well after each addition. Add flour and salt alternately with milk and vanilla. Pour into greased and floured tube pan and bake in 325 degrees oven for 1 hour and 15 minutes. Do not preheat oven.
Lightly spray bottom and sides of 6-ounce custard cup with Pam. Place salsa in bottom. Break egg on top of sauce. Prick yolk twice with sharp knife. Sprinkle salt and pepper over yolk. Top with olive oil and cheese. Cover loosely with paper toweling. Microwave on 100% power for 1 1/2 minutes or until desired texture.
Combine flour, pecans and butter in bowl; mix well. Press into baking dish. Bake for 15 minutes or until light brown. Cool. Combine cream cheese, confectioners sugar and whipped topping in mixer bowl; beat until smooth. Spread over baked crust. Combine pudding mixes and milk in bowl; mix well. Spoon over cream cheese layer. Top with desired amount of additional whipped topping. Grate candy bar over top. Chill until set. (Bake crust at 350° in 9 x 13-inch pan. Yields 20 servings.)
Blend on low speed: sugar, butter and cream cheese until smooth. Add eggs one at a time. Slowly add flour mixture; will be fairly thick. Add flavorings. Pour in Bundt pan and bake at 375° for 1 hour.
Brown ground beef. Cook noodles until tender; drain. In a 12 x 8 x 2-inch pan, place layer of noodles, meat, cottage cheese and sauce. Repeat layer. Sprinkle Mozzarella on top. Bake for 30 minutes at 350°.
Prepare pudding according to package directions using the 3 cups of milk. Add Eagle Brand milk. Fold in whipped topping. Layer bananas, cookies and pudding mixture. Chill before serving.
Place roast in pressure cooker. Cook for 2 hours at 15 pounds pressure. Remove roast and tear into small pieces. Remove all fat. Combine all remaining ingredients for sauce. Add meat to sauce and simmer 1 hour. Yields 12 servings.
In crock-pot, alternate with all top 4 ingredients, 2 to 3 layers. Top with can of soup (dab of milk). Cook on low 6 to 8 hours.
Combine all ingredients in glass jar. (Use less oil and sugar for lower calorie dressing.) Serve over finely grated cabbage and shredded with carrot, green pepper and onion, if desired. Any leftover will keep a day or two in refrigerator.
Preheat oven to 350°. Sift together first 5 ingredients. Add sugar, oil and eggs, mixing well. Stir in carrots, drained pineapple and nuts. Turn into 3 greased and floured 9-inch layer cake pans or a 13 x 9-inch pan and bake 35 to 40 minutes, until top springs back when lightly touched. Cool a few minutes in pans; turn onto wire racks to cool. Frost with Cream Cheese Frosting.
Mix all ingredients with mixer. Mix for 6 to 8 minutes. Small amounts may be mixed with colors for decorating.
Mix sugar, flour and cocoa. Slowly add milk to avoid lumps. Add butter and vanilla. Cook; stir constantly until mixture boils and begins to thicken. (It will thicken some as it cools.) Serve over unfrosted yellow sheet cake.
In oil, saute chopped onion and garlic, just until limp in a Dutch oven. Add water and chicken cubes. Add shredded cabbage and carrots; cook until tender. Add all remaining ingredients; add more water, if needed. Cook until done.
Cook broccoli, combine soup, garlic cheese and margarine and cook until all is melted. Layer broccoli, soup mixture, Pepperidge Farm stuffing until all is used. Bake at 350° until bubbly and lightly browned.
Drain pineapple well. Combine pineapple with remaining ingredients in a 2-quart casserole. Bake in a preheated 350° oven for 1 hour. Makes 6 to 8 servings.
Mix all ingredients in saucepan except corn starch and tuna. Bring to a boil. Stir in cornstarch made into a past with cold water. Boil 1 minute. Add tuna. Heat to serving temperature. Serve over Chinese noodles.