HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all the ingredients together. Chill several hours before serving. Keeps well in refrigerator.
Mix well and pour over 2 chickens, cut up. Bake in casserole dish at 350° for 1 to 1 1/2 hours. Baste once during cooking. Serve over rice.
Cream together butter and oil. Gradually add sugars, beating at medium speed with mixer. Add egg and vanilla. Combine flour, soda, salt and cream of tartar; gradually add this to creamed mixture. Stir in oats, rice cereal, chocolate chips and nuts (if desired). If possible, refrigerate dough to cool before cooking (if you can wait that long). Drop dough by spoonful onto greased cookie sheet. Bake at 375° for 10 to 12 minutes (don't wait until the cookies are brown). Makes 10 dozen cookies.
Cream margarine with brown sugar. Add eggs. Mix well. To molasses add soda and combine with first mixture. Add flour; stir in raisins and walnut pieces. Drop by teaspoon onto greased sheet. Bake 10 minutes at 350°.
Melt chocolate chips and butter. Stir in peanut butter. Mix in Chex. Pat into pan. When hardened, sprinkle with powdered sugar.
Melt butter in baking dish. Mix flour, sugar and milk until smooth. Pour into butter. Add drained peaches. Sprinkle top with small amount sugar. Bake at 350° until brown. May use blackberries, apples, strawberries, etc.
Slice onions and cabbage in a large bowl. Set aside. Bring to boil the sugar, salt, celery seed, dry mustard, vinegar and oil. Pour hot mixture over cabbage and onions. Let cool and refrigerate.
Prepare bread stuffing as directed on package, adding minced onion and Italian seasoning. Spread 2 tablespoons of the stuffing on each steak and roll up like a jelly roll. Wrap each roll in a slice of bacon. Secure rolls with wooden picks. Grill over medium fire, turning frequently. Rolls are cooked when bacon is crisp and meat is rare to medium done, about 20 minutes over medium-hot fire. Makes 4 servings. Cooking time: 20 minutes.
Cream sugar and shortening together. Add eggs one at a time. Continue mixing; add flavoring. Add baking powder to flour; add to mixture, mixing well. Then add milk. Bake for about an hour or until done on 325° in greased and floured tube pan.
Crumble bread in bottom of an 11 x 9-inch greased pan. Fry and drain sausage. Beat eggs, milk, ground mustard, salt and pepper together, then add grated cheese. Pour over bread and sausage. Cover and put in the refrigerator overnight. Bake at 350° for 45 minutes.
Break eggs into bowl and beat. Drain salmon, remove skin and bones and flake. Add to eggs with bread, salt and butter. Heat milk to lukewarm, add to mixture. Mix thoroughly. Place in greased 7 x 3 x 2 1/2-inch loaf pan. Bake at 350° for 1 hour.
Cream the cheese in blender. Add rest of ingredients and chill. Serve with raw vegetables such as carrots, celery, green pepper, etc.
Brown together hamburger, bacon and onion. Drain. Add all other ingredients. Stir well. Bake at 375° for 1 hour.
In a 2 qt., 11 x 7 baking dish spread 1 cup sauce. Top with 3 UNCOOKED noodles, ricotta cheese, 1 cup mozzarella cheese, parmesan cheese, 1 cup sauce, remaining UNCOOKED noodles and sauce. Cover and bake at 375 for 1 hour. Top with remaining mozzarella cheese. Let stand for 5 minutes. Serves 6.
In a bowl, combine 2 cups of graham cracker crumbs, raisins, marshmallows and walnuts. Stir in condensed milk; mix thoroughly. Shape into a 14 x 3-inch log. Roll in remaining crumbs. Wrap tightly in plastic wrap or foil. Refrigerate at least 6 hours or overnight. Slice and serve. Yield: 10 to 12 servings.
Mix butter and cheese. Add flour, salt, red pepper and Tabasco sauce. Stir in Rice Krispies. Gently roll into small balls; flatten with a fork. Bake for 15 minutes at 350° on ungreased cookie sheet. Put in cookie tin to keep crisp. Easy. Stores and freezes well.
Combine all ingredients in a saucepan and simmer for 30 minutes. Baste chicken frequently with sauce. (Chicken can be marinated in the sauce prior to cooking for extra flavor.)
Preheat oven to 350°. Melt butter in a skillet; add potato cubes and bell pepper; brown slightly. Add garlic to potatoes. Add salt and pepper to taste. Pour eggs over potatoes and cook until eggs form soft curds, stirring constantly. Mix in crumbled bacon. Sprinkle grated cheese over the top. Place skillet in oven or under broiler until cheese is melted. Serves 6.
Combine cocoa, sugar and salt and stir in milk in a saucepan. Boil; cook to soft ball stage when tried in cold water. Remove from heat; add butter and vanilla and let it almost cool. Beat until mixture thickens. Add nuts and pour in greased dish. Cut in squares when cool.
Combine first 4 ingredients; set aside. Combine oil, eggs and sugar in large bowl and mix well by hand or with electric mixer. Gradually add dry ingredients, stirring until all ingredients are moistened. Stir in strawberries and pecans. Spoon into 2 greased and floured loaf pans. Bake at 350° for 1 hour or until toothpick inserted in center comes out clean. Cool bread 10 minutes in pans. Remove to wire rack and cool completely.
Melt butterscotch bits in double boiler. Stir in noodles and peanuts until covered with butterscotch. Drop by teaspoons on wax paper. Let cool. Pack between wax paper or plastic wrap.
Preheat oven to 350°. Place large size (14 x 20-inch) Brown-in-Bag in a 12 x 8 x 2-inch pan. In small bowl, combine flour, tomato paste, water and sugar. Reserve 1/3 cup tomato sauce for meat mixture. Pour remaining sauce in bag. Brown meat. Add onion and garlic; cook until transparent. Drain excess fat. Stir in cheese, rice, salt, pepper and tomato sauce. Remove top and seeds from peppers. Stuff with meat mixture. Place stuffed peppers in bag. Close bag with nylon tie. Make 6 1/2-inch slits in top. Bake 30 to 40 minutes or until peppers are tender. Spoon sauce over peppers when serving.
Put all ingredients into blender and mix well. Soften Knox gelatin in water per instructions, and add to the dressing. Whir to blend. Chill and serve.
Melt in double boiler the chocolate bar and butter; add Cool Whip. Pour in baked pie shell and set overnight in refrigerator.
Mix all ingredients together with a hand mixer. Spray tube pan with Pam. Bake 15 minutes in 350° oven (preheated). Turn oven off after the 15 minutes of cooking time. Leave cake in the oven for an additional 20 minutes.
Boil together the brown sugar, butter, syrup and salt. Boil for 5 minutes. Stir in soda (will foam up). Pour into the popcorn. Spread on cookie sheets. Bake at 250° for 1 hour, stirring every 10 to 15 minutes. Pour out on wax paper to cool.
The night before serving, liberally grease Bundt pan. Separate each cloverleaf roll into 3 pieces. Combine dry pudding mix with brown sugar and pecans. Melt butter. Place pieces of roll in prepared pan. Pour melted butter over dough and sprinkle with the pudding mixture. Place pan in cold oven and cover with tea towel. The dough rises beautifully by morning. Bake at 350° for 30 minutes. Invert pan on serving plate immediately after removing from oven.
Combine first 4 ingredients. Mix well. Add can of poppy seed. Pour into two regular or 4 small loaf pans, sprayed with Pam. Bake at 350° for 40 to 45 minutes or until done.
Grease cookie sheet. Spread rolls out onto pan. Pat seams together. Bake at 350° for 10 minutes. Cool at least 15 minutes. Combine cream cheese, sour cream and mayo; stir until smooth. Spread creamy mixture onto rolls, then spread vegetables and cheese over top; gently pat down. Chill several hours. Cut into squares. (Other vegetables and cheeses can be substituted for a varied flavor.)
Set ice cream out to soften. Crush Oreos in the bottom of a 9 x 13-inch cake pan. Cover the crushed cookies with ice cream. Warm the jar of fudge under hot water if needed, then drizzle over the ice cream. Mix the Kahlua with the Cool Whip, then top the mixture over the fudge layer. Freeze for at least 2 hours before serving.
Mix all together. Pour into a buttered casserole dish. Bake 1 hour at 350°. Double for a crowd.
Cook sugar (amount depends on sweetness of berries), cornstarch and water over medium heat until thick, stirring constantly. Add gelatin. Cool slightly. Add salt. Arrange berries in baked pie shell. Pour glaze over berries or spoon it over berries. Chill several hours. Top with whipped topping to serve.
Cut stack of tortillas into 8 wedges each. Spread wedges in a single layer on a baking sheet. Sprinkle with cumin and lite salt. Bake at 375° about 10 minutes or until dry and crisp. Monitor your chips as to not overbrown. You might turn them after 5 minutes. Store in an airtight container. When serving, freshen up in the microwave about one minute. Let sit about 5 minutes before serving, or they will be soft and chewy. Makes about 200 chips, 1 fat gram for 20 chips.
Mix the corn oil and sugar together with spoon until sugar is dissolved. Combine dry ingredients and add to sugar mixture alternating with eggs and beating after each addition. Add vanilla, chopped apples, nuts and coconut. Batter will be thick. Put into greased and floured tube pan or 13-inch flat pan. Bake at 350° for 1 1/2 hours in tube pan or 45 minutes in flat pan. Cool cake in pan. Use any dribble of icing you prefer.
Mix oats and boiling water; let stand. Mix remaining ingredients well and add oatmeal. Bake at 350° for 40 minutes in greased and floured pan. Top with Caramel Nut Topping.
Mix cream cheese and Cool Whip on medium speed of the mixer. When blended together, add vanilla and powdered sugar. Blend all together until creamy, then add fruit. Mix in fruit by hand (not mixer). Pour ingredients into the graham cracker crust. Put in the refrigerator for 2 to 3 hours. Make sure it's firm, then serve. It's a quick easy tasty dessert!
Preheat oven to 400°. Mix oats, sugar, flour, margarine and 1 tablespoon apple juice concentrate in small bowl. Set aside for topping. Put apples in large bowl. Add spices and remaining apple juice concentrate. Toss well. Put apples in an 8-inch pie plate or 2-quart casserole dish. Sprinkle with topping mix. Bake 25 to 30 minutes or until brown and apples are done.
Drain potatoes from can. Fry in deep vegetable oil until tender and browned. Drain and sprinkle with salt and pepper. Saute onion in butter until deep brown and remove. Add pimentos and green pepper. Add cooked potatoes. Cook and stir a few minutes. Serve hot on a platter garnished with parsley.
Beat powdered sugar and cream cheese in a large bowl until fluffy. Fold in Cool Whip and cubed angel food cake. Spread in 9 x 13-inch or 9 x 9-inch dish and top with the pie filling. Refrigerate for 2 to 3 hours, then cut into squares and enjoy!
Cream margarine, sugar, orange peel and vanilla. Add egg and beat until light and fluffy. Stir in milk. Sift dry ingredients together and blend into creamed mixture.
Soften cream cheese and butter. Mix all ingredients and roll out to 1/4-inch or less thickness. Cut with small cookie cutter. Place on ungreased baking sheet and bake at 350° for 20 minutes or 400° for 10 minutes. Makes about 40 small biscuits.
Layer in dish as follows: Refried beans, mixed with a small amount of taco seasoning, sour cream, mixed with cream cheese, Cheddar cheese and top with black olive slices and chopped tomatoes. Use as dip for "white corn restaurant style Tostitos chips". Good for snack or party.
Mix all ingredients and store in airtight container. Keep in cool, dry place away from heat so as not to lose zip. Cook with and sprinkle on anything and everything you eat.
Combine chicken and taco sauce in a large saucepan. Cook over low heat for 15 minutes.
Dissolve gelatin in 1 cup of boiling water. Add frozen raspberries. Stir until thawed. Stir in applesauce. Pour into a 10 x 6 x 1 3/4-inch baking dish. Chill until set.
Grease and flour baking pan, 8 x 8 x 2-inches or 9 x 9 x 2-inches. Prepare cake mix as directed in step 2 on package except add 1/2 cup of the topping mix to dry mix; reserve remaining topping mix. Pour batter into pan. Bake 35 to 40 minutes or until wooden pick inserted in center comes out clean. Cool. Mix pineapple and strawberries. Cut cake into squares; split squares horizontally. In chilled bowl, beat whipping cream and the reserved topping until stiff. Fill and top squares with fruit mixture; garnish with whipped cream mixture. Makes 9 servings.
Mix ingredients together. Shape into a ball. Roll in chopped nuts or bacon bits. Serve with your favorite crackers.
Combine all ingredients, except approximately 3 ounces of cheese. Bake at 350° for 50 minutes. Sprinkle remainder of cheese on top for last 10 minutes. Use an 8 x 8-inch baking dish.
Mix first 3 ingredients until soft dough forms. Spread into greased 9 x 13-inch pan. Beat remaining ingredients until smooth and fluffy. Pour over dough in pan. Bake at 325° for 30 minutes. Let cool and serve.
Mix 1 cup coconut, pecans and margarine (melted). Press into 9-inch pan. Set aside. Cream the cream cheese and 1/2 cup sugar. Add vanilla and almond extract. Beat until fluffy. Add 3 eggs. Combine. Pour into crust and bake at 350° for 35 minutes. Beat 1 egg white; add vanilla and 1/3 cup sugar. Fold in remaining coconut and put on top of cake. Bake 20 minutes longer. Chill for 4 hours.
Mix all together and bake in a shallow dish at 350° for 35 to 40 minutes.
On cookie sheet, spread packaged rolls (seal perforations). Bake at 375° for 10 minutes. Cool. Mix the Ranch dressing with mayo and cream cheese; spread over baked crust. Sprinkle on diced veggies and Cheddar. Cut into small diamond shapes for easy handling. Delicious!
Cook and stir ground beef, onion and garlic in 3 quart saucepan until beef is brown. Drain. Stir in remaining ingredients except beans. Break up tomatoes. Heat to boiling, reduce heat, cover and simmer, stirring occasionally, 1 hour. Stir in beans, heat to boiling, reduce heat. Simmer uncovered, stirring mixture occasionally until desired consistency, about 20 minutes. Serves 4. Serve with warm cornbread.
Grate the Velveeta cheese in a bowl. Add pimentos and mayonnaise. Spread on slices of bread or stuff celery sticks. Will make 8 to 10 sandwiches.
Preheat oven to 375°. Saute onion in 2 tablespoons butter until translucent. Add chopped ham, noodles, olives and soup. Transfer to 1 1/2 quart casserole dish. Melt remaining butter in small saucepan. Mix with bread crumbs. Sprinkle bread crumb mixture on top of casserole. Bake for 30 minutes. Remove from oven and serve. Makes 4 to 6 servings.
Mix all ingredients. Shape into meatballs. Place in baking pan. Bake at 400°, uncovered, for 20 to 25 minutes or until done. Good with spaghetti sauce and noodles.
Cream butter and oil; gradually add sugar, beating at medium speed. Add egg and vanilla. Combine flour, soda, salt and cream of tartar; gradually add to creamed mixture, mixing well. Stir in oats and remaining ingredients. Drop dough by teaspoons onto greased cookie sheets. Bake at 375° for 10 to 12 minutes. Cool on wire racks. Yields 10 dozen.
Mix flour, cornmeal and buttermilk together. Chip up onion; add to mixture. Add water to mixture to make batter thin enough. Preheat oven to 450°. Place a little oil in each muffin hole. Place in oven until hot. Dip a large spoon of mixture into each hole. Bake until brown. Makes about 30 minutes.
In a 2-quart casserole, combine squash and water. Cover. Microwave at High (10) for 8 minutes. Stir after 4 minutes. Drain and coarsely chop.
Brown meat, onions, salt and pepper. Pour off fat. Add tomato soup and 1 can of water. Add Veg-All with liquid. Serve over mashed potatoes.
Prepare lime Jell-O using package directions. Pour into large rectangular dish, at least 11 x 17-inch. Chill to set. In double boiler, mix lemon Jell-O with 1 cup hot water. Add marshmallows. Cook to melt marshmallows. Remove from heat. Dissolve cream cheese in hot mixture. Add pineapple juice and pineapple; cool. Whip cream and fold into cooled mixture along with mayonnaise. Pour this mixture over the set lime Jell-O. Make raspberry Jell-O according to package directions. Cool and pour over 2 layers which have been set by chilling. Very impressive Christmas salad served on pretty individual salad plates with lettuce leaf under.
Boil chicken until tender in a large stewing pot or Dutch oven. Remove chicken from pot (preserving broth in pot). Remove bones from chicken and tear into bite size pieces; set aside. Bring broth back to heat; need about 8 cups of broth or 1/2 of the pot. Add can of chicken broth to water in pot. Add entire stick of butter. Add 2 to 3 cups of milk. Bring liquid level of broth up to about 3 inches from the top of the pot; bring to a boil.
Beat eggs on high speed of mixer for 5 minutes. Gradually beat in sugar. Stir in pumpkin and lemon juice. Stir together flour, baking powder, cinnamon, ginger, nutmeg and salt. Fold all ingredients together. Spread in floured and buttered jelly roll pan. Put nuts on. Bake in a 375° oven for 15 minutes. Turn out on towel. Sprinkle towel with powdered sugar. Roll up cake and cool.
Dissolve lemon Jell-O in boiling water; add milk, chopped celery and cheese. Beat with mixer until smooth. Pour into dish and refrigerate until firm. Dissolve cherry Jell-O in boiling water, then add cherries with juice and pecans. Pour this mixture over first very carefully. Let chill until firm, then cut into squares. This is a delightful salad for any holiday menu. Serves 8.
Cut each apple into sections, lengthwise. Remove core. Combine remaining ingredients and brush on apple. Cover with foil. Bake at 350° for 10 minutes.
Mix all ingredients together. You can add green or red peppers, olives, different cheeses, etc.
Brown beef; drain. When almost done add green pepper and onion; saute. Mix in remaining ingredients. Pour into baking dish, cover and bake one hour. Yield: 2 servings. Carbohydrate 38 g, protein 28 g, fat 8 g, calories 336. One serving = 3 meat low-fat exchange, 2 bread starch exchange, 1 vegetable exchange.
In large bowl, stir cookie crumbs and pecans and 1 cup powdered sugar and cocoa. Stir in rum and syrup. Stir until well blended. Shape into 1-inch balls. Roll in 1/2 cup powdered sugar. Store in tightly covered container.
Mix and spread in 9 x 13-inch pan or an 11 x 15-inch cookie sheet. Refrigerate overnight or place in freezer until firm, but not frozen. Cut into squares. Dip in flour. Brown in oil and place in Dutch oven. Mix can of mushroom soup with can of water. Pour over meat or use tomato sauce. Bake for 1 hour at 350°. The squares can be made ahead and frozen. When ready to use, do not thaw completely before baking; the squares must be firm.
In greased casserole dish, pour all ingredients. Mix together; cover and bake 30 minutes at 350°.
Drain excess clear oil from dressing. Mix peas, onions, bell pepper and pimento. Add dressing, then salt and pepper. Marinate in refrigerator overnight. Serve at room temperature.
Preheat oven to 400°. Rinse and dry chicken breasts thoroughly. Mix corn flake crumbs with rosemary and pepper. Dip chicken in egg whites and roll in the seasoned crumbs. Place chicken in a baking pan sprayed with a nonstick spray. Do not crowd. Pieces should not touch. Bake for 30 to 40 minutes or until crispy.
Make a heavy syrup out of the two cups water and 2 cups sugar. Cook this syrup. Add choke cherries and brandy to syrup mixture in a gallon jar. Set jar out into sun and burp every day from 3 to 4 weeks. Do bring in jar at night and set out each day. After all this, strain and put in bottle.
Mix butter and flour together. Add sour cream. Drop in ungreased muffin tins. Bake 20 minutes at 375°.
Combine sugar and shortening, beating until light and fluffy. Add eggs, one at a time, beating well after each addition. Sift dry ingredients together. Fold into sugar mixture. Add pureed avocado and buttermilk. Stir in vanilla, walnuts and raisins. Let batter stand for 10 minutes. Grease glass loaf pan with additional shortening. Line greased pan with waxed paper. Fill half full with batter. Microwave on High for 8 minutes, turning quarter turn every 2 minutes. Cool for a few minutes; remove to rack to complete cooling. Repeat with remaining batter for second loaf.
Put whiskey in bottom of glass or mug. Stir in sugar and add coffee. Top with whipped cream and serve immediately.
Preheat electric skillet to 400°. Cook chops 5 to 6 minutes on one side with lid on halfway. Turn over chops. Lay potatoes on top of chops, then onions on top of potatoes. Pour can of cream of mushroom soup over all. Cover and cook until it begins steaming. Then turn on low heat and simmer for 25 to 30 minutes. Salt and pepper to taste.
Cook mushrooms and onion in bacon grease. Stir in Dijon mustard. Mix with cream cheese.
Sift together flour, baking powder, salt and sugar. Mix eggs, milk and salad oil; add all at once to dry ingredients, beating only until moistened. Bake in preheated baker.
Mix cake mix, sugar, oil and nectar together. Next, add one egg at a time. Bake in tube pan at 325°.
Defrost hash browns. Combine in large mixing bowl with 1/2 cup of the melted butter. Season with salt and pepper. Add onion soup, sour cream and cheese. Blend ingredients thoroughly. Pour into buttered 3-quart casserole dish. Mix remaining butter with corn flakes and sprinkle over potato mixture. Bake at 350° for 45 minutes.
Mix all ingredients together and fold in 2 cups Cool Whip. Pour into jello mold and let chill for 2 hours before serving.
Cook chicken and chop. Mix all ingredients together and simmer for 2 hours or so. Great low-fat soup!
Set aside 1/4 cup of graham cracker crumbs in a bowl. Combine evaporated milk, cocoa and margarine in a saucepan. Bring to a boil. Remove the saucepan from heat. Stir in graham cracker crumbs, vanilla, Equal and nuts. Mix well. Set aside until cool enough to handle. When mixture cools, shape into 1-inch balls. Roll the balls in the reserved graham cracker crumbs. Store in refrigerator until ready to eat.
Cream sugar and shortening. Add eggs and bananas. Sift and add remaining ingredients. Beat thoroughly. Bake in loaf pan at 350° for 1 hour or until done.
Mix jello with 1 cup hot water. Mix with next 4 ingredients and add enough water to make 1 gallon. Mix well and pour into two 1-gallon milk jugs. Freeze and take out several hours before using. Shake and use while in the slush stage. Add 1 bottle of Sprite to each jug of punch.
Saute onion in oil. Add beef and seasonings and brown. Add beans, corn, potatoes and soup. Mix well and spoon into casserole. Bake at 350° for 1 hour. Top with canned biscuits or mashed potatoes last 15 minutes of baking.
Soften 1 envelope unflavored gelatin in 1/4 cup cold water. Stir in boiling water, sugar, lemon juice and lemon rind. Strain and cool, stirring occasionally. When it begins to set, beat until frothy. Beat in 2 egg whites, stiffly beaten. Continue beating until mixture holds its shape. Pile in sherbet glasses and chill.
Preheat oven to 300°. Cook onions, celery and green pepper in butter until onions are yellow. Add meat and brown. Add small amount of cheese to tomatoes and heat until cheese is melted (keep enough cheese to cover casserole). Add seasoning, tomatoes and macaroni to browned meat and blend well. Pour into casserole and bake at 300° for 1 hour; remove and sprinkle with grated cheese. Cover and let stand until cheese melts before serving. Makes 10 servings.
For syrup, mix first five ingredients and bring to boil. Remove from heat, add butter.
Cut hard-cooked eggs in half lengthwise. Remove yolks and mash with fork. Add prepared mustard, lemon juice, salt, pepper and enough mayonnaise to make smooth and fluffy. Fill egg whites with this mixture, making a rough surface. Garnish with finely chopped chives or parsley, if desired.
Slice pork loin up to the bones, making pockets. Mix Stove Top stuffing as directed. Stuff mixture into pork loin. Place into 13 x 9-inch baking dish. Bake at 350° until roast is done, about 1 to 1 1/2 hours.
Drain pineapple, reserving juice. Dissolve gelatin in boiling water; stir in pineapple juice. Chill until consistency of unbeaten egg whites. Stir in pineapple and blueberries. Pour into a 10 x 6 x 1 3/4-inch pan; chill until firm. Combine sour cream, cream cheese and sugar; mix until smooth and well blended. Spread over salad and top with pecans.