HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix glaze and strawberries together and set aside. Combine cream cheese, milk and powdered sugar. Add cake pieces and Cool Whip.
In a 10-inch iron skillet, spread margarine on bottom and sides. Slice zucchini 1/4-inch thick and lay in pan. Slice onion on top of zucchini. Slice tomatoes on top of onion. Salt and pepper on top. Add enough water to almost cover. (If using frozen zucchini, use only a small amount of water.) Cover with lid. Cook on medium heat on top of stove until bubbles, then turn burner on low heat. Cook until tender. May need to add water before done. When done, add cheese. I serve in skillet.
In skillet, brown chops in oil. Remove and drain fat. Drain peaches and reserve syrup. Blend syrup, sugar, onion, soy sauce, ginger, mustard and garlic powder. Add syrup mixture to chops. Cover and simmer 30 to 40 minutes. Add green pepper strips and peaches. Simmer 5 minutes. Serve over rice. Makes 6 servings.
Toss sugar, meal and flour together. Add unbeaten eggs, butter and lemon juice. Beat well. Bake at 375° until filling is set.
Peel potatoes and grate, preferably with hand grater. Grate in onion. Add baking powder, salt and flour. Stir to make a batter.
Drain liquid from grated cucumber and discard. Mix pulp and all other ingredients until well blended. Refrigerate until served.
Stew hen and cut up in large pieces with no skin, enough for 2 cups. Marinate chicken lightly with French dressing at least 1 hour. Drain off dressing. When ready to serve, combine with celery and mayonnaise (enough to coat chicken). Season to taste with salt and pepper. Place on platter. Sprinkle with paprika and garnish with fresh parsley. Also good served cold in fresh whole tomatoes.
Prepare pudding; mix in buttermilk and stir well. Add unsweetened fruit. Mix with Cool Whip and nuts. Let set in refrigerator.
Bring rice to a boil. Drain and let sit. Cut off heads of broccoli from stalk, dice both stack and head. Cut block of cheese into squares or slices. Mix together in a large bowl and add salt and pepper to taste. Place into a baking dish and cook 45 minutes at 350°. Top with additional cheese while still hot.
Arrange meaty side of chicken up in casserole. Place cheese on top of chicken. Combine soup and wine and pour over chicken. Sprinkle with stuffing mix. Drizzle with butter. Bake at 350° for 1 hour.
First Layer: Mix first 5 ingredients together. Pour half of mixture in container and let chill until firm.
Mix all of the ingredients. Place in a greased 9-inch square baking dish. Bake at 350° for 30 minutes. Cool slightly before serving.
Brown and drain sausage. Place bread and sausage in a 10x13 inch baking dish. Mix all other ingredients and spread over the top of the bread and sausage mixture. Bake at 350° for 45 minutes. May be prepared and refrigerated uncooked the night before.
Mix all ingredients together in a bowl. Marinate up to 2 pounds of meat for at least 6 hours.
Cut squash into pieces and cook with small onion until tender. Drain and mash. Add eggs (beaten) and milk. Stir in shredded Cheddar cheese. Pour into greased casserole and top with buttered bread crumbs. Bake at 350° for 15 to 20 minutes or until bubbly.
Combine beef, water, salt, oregano, marjoram, peppercorns and bay leaves. Bring to boiling. Reduce heat, cover and simmer for 2 hours. Remove the beef. Cut meat from bones and cut up meat. Strain broth; skim excess fat. Return broth to kettle. Add prepared vegetables and meat. Simmer, covered, for 1 hour. Serves 10 to 12.
Roll out on floured board to 1/2-inch to 3/4-inch and cut with cutter (or glass). Bake at 350° until done. Makes 15 to 18 biscuits.
Press crescent rolls into large pizza pan, sealing all seams. Top with cooked and drained sausage, potatoes, eggs and cheese. Bake at 425° for 30 to 45 minutes until crust browns and eggs are set.
Combine all ingredients except grease to make a stiff dough. Heat grease to abut 375°. Drop dough by teaspoon into hot grease and fry until golden brown. Drain on paper towel.
Preheat oven to 400°. Lightly grease (1 dozen) muffin tin. Stir together bran and milk. Let this mixture stand for 10 minutes. Melt margarine and combine with molasses and egg. Add margarine mixture to soaked bran and blend well. Add all remaining dry ingredients and beat briefly. Do not overbeat. Stir in raisins. Spoon batter into muffin cups and bake 15 to 20 minutes.
Separate crescent rolls. Snip sauerkraut. Add the dressing and mix. Layer the corned beef, cheese and 2 tablespoons sauerkraut mixture on the wide end of the crescent triangle. Roll up, beginning at wide end. Bake on ungreased baking sheet at 375° for 10 to 15 minutes. Serves 8.
Bring to boil can of crushed pineapple. Remove from heat and add jello. Add cream cheese and 1/2 cup water. Mix well and place in the refrigerator until it starts to set.
Combine all ingredients. Pour into pie shell. Bake at 350° for 45 minutes or until knife comes out clean.
Mix sugar, cocoa, cornstarch and salt. Add egg yolks. Add about 1/3 cup milk. Mix well. Add the rest of milk and vanilla. Cook over medium heat until thick. Add butter. Pour into cooked pie shell. Top with Cool Whip. Makes one 9-inch pie.
In a large mixing bowl, combine the sugar and flour. In saucepan, bring to a boil the butter, water, oil and cocoa. Pour on dry ingredients and stir well. Add eggs, soda, milk mixture and vanilla. Stir and pour into well-greased cookie sheet with sides. Bake at 400° for 15 minutes. While cake is warm, make frosting.
Cook macaroni as directed and drain. Rinse with cold water and drain again. Mix mayonnaise, salt and sugar. Combine with macaroni and remaining ingredients.
In a large bowl, combine all ingredients and mix well. Pour into 2-quart casserole and bake for 1 hour at 350°.
Place first four ingredients (sugar, margarine cocoa and milk) in saucepan and bring to boil. After reaching a rolling boil, boil for 3 minutes. Remove from heat and add the peanut butter, oats, vanilla and nuts. Mix well. Drop onto wax paper to cool.
Beat eggs with sugar and vanilla. Blend in melted chocolate and shortening. Sift dry ingredients together; stir into chocolate mixture. Add walnuts. Chill several more hours or overnight.
In a large mixing bowl, beat margarine and sugars until fluffy. Add egg whites. In a medium sized bowl, combine flour, baking soda, cinnamon and nutmeg; add to sugar mixture. Stir in oats, raisins and vanilla. Chill one hour. Preheat oven to 350°. Roll a teaspoon of the dough into a ball and place on the ungreased sheet. Bake 10 minutes. Cool on wire racks. Makes about 55 cookies; 1 gram of fat per cookie.
Fry bacon and crumble. Dice onion; cut up cabbage. Cover bottom of iron skillet with grease. Mix all ingredients; cover. Cook on medium-low heat until done, stirring often. Water may be added if needed.
Combine eggs, sugar, cinnamon and salt. Add to noodles. Add melted butter and mix. Place in a buttered 1 1/2-quart casserole. Bake at 400° for 45 minutes or until lightly browned.
Boil berries, water and sugar in a large saucepan, covered, until there is plenty of juice. Sift together the flour, baking powder, salt and sugar. Cut in butter and shortening, then add enough milk to make a soft biscuit dough. Drop by tablespoons onto hot blueberry sauce. Cover and cook for 15 minutes without peeking. Serve from saucepan. Cream may be added.
Combine sour cream, butter, egg and sugar in a saucepan. Beat with eggbeater slightly. Cook, stirring constantly, until slightly thickened. Stir in pecans, if desired.
In large kettle, cook ribs until tender, about 1 1/2 hours. Skim off foam. Remove ribs, strain broth and refrigerate. Remove meat from bones, set aside. When cool, skim fat from broth. Return to heat. Add potatoes, carrots, salt and pepper; simmer until vegetables are tender. Add sauerkraut, sausage and rib meat; simmer until heated. Meanwhile, cook bacon until crisp, drain and crumble. Discard all but one tablespoon of the drippings. Cook onion in drippings until tender (can use oleo). Add onions to soup; simmer 20 to 30 minutes longer. Add bacon and serve. Yields 3 quarts. It's delicious.
Lay crackers out on cookie sheet. Sprinkle with Cheddar cheese and dash of red pepper. Heat oven to 350°. Melt cheese on crackers. Serve hot.
Crush the Oreos into fine crumbs. Press into a 9 x 13-inch pan. Soften ice cream. Spread evenly over crumbs. Sprinkle peanuts on top and freeze.
Mix all ingredients together on medium speed of mixer. Pour into a spring-form cake pan and bake at 325° for about 45 minutes. Then brown top in your broiler. Watch carefully, as it will brown quickly.
Mix pretzels, melted butter, and 3 tablespoons of sugar in bowl. Press evenly into a 13 x 9 x 2-inch lightly greased pan (Pam is okay). Bake at 400° for 8 minutes. Cool completely. With electric mixer, beat cream cheese and 1 cup sugar until creamy. Beat in Cool Whip. Spread mixture over cooled pretzel crust. Pour boiling water into bowl and stir in Jell-O until well dissolved. Add strawberries to Jell-O and cool until syrupy. Pour over cheese mixture and chill for 3 to 4 hours before cutting into squares.
Place chicken breasts in a glass pan. Pour spaghetti sauce over chicken. In small saucepan brown onion and garlic in olive oil. Pour over top of spaghetti sauce. Sprinkle Romano cheese on top. Put in oven for 35 to 40 minutes at 350°. Sprinkle with Mozzarella cheese and bake 5 more minutes. Prepare pasta and serve chicken and tomato gravy over pasta.
Mix jello and boiling water together. Let cool some. Add carrots and pineapple. Put in mold or large bowl and refrigerate until congealed.
Cook broccoli until tender. Do not overcook. Cool. Add eggs. Add some onion. Salt and pepper to taste. Add enough mayonnaise to moisten. Stir lightly. Can be made the day before.
Cook corn as directed on package. Saute onions in butter. Add corn, sugar, mustard, parsley and salt and pepper. Mix and serve.
Add 1/4 cup caramel topping to a large coffee cup. Finish filling with fresh coffee. Add creamer to taste. Top with Reddi-Wip and a sprinkle of cinnamon. Yum!
Use enamel pan only to cook in. Boil all ingredients to hard boil stage. Do not stir after mixture starts to boil. Pour on cold marble slab (buttered). Knead like dough for a few minutes. When it becomes cool enough to handle, pull until white and then cut with scissors.
Saute burger in oil until lightly browned. Mix in onion, salt and rice; cook 2 to 3 minutes longer. Add tomato soup and water. Mix thoroughly and remove from heat. Put cabbage in casserole. Pour burger mix over cabbage to completely cover (do not stir). Cover and bake 1 hour at 350°. Serves 4 to 6.
Melt chocolate chips, peanut butter and oleo. Pour over cereal, stirring to coat. Put powdered sugar in sack and mixture to coat and shake.
Preheat oven to 375°. Bake 10-inch pie shell 10 minutes. Beat eggs with next 4 ingredients. Stir in cheese. Chop asparagus for bottom of pie shell. Pour in liquid. Bake 20 minutes. Arrange asparagus and tomato on top (pinwheel design). Bake 20 to 30 minutes.
Lightly brown chops in oil in large glass ceramic skillet; remove chops and sprinkle with 1/2 teaspoon salt. Cook onions in drippings 3 to 5 minutes. Stir in stuffing mix and sprinkle with 1 teaspoon salt. Combine soup with water. Add chopped apples, squash and diluted soup to stuffing; stir lightly to combine. Place in large skillet; then place chops on top. Cover with foil. Bake in slow oven at 325° for 45 minutes. Remove foil and bake an additional 15 minutes. A serving for 6.
Cook cabbage in water for 10 minutes; drain. Melt butter. Add flour to make a smooth paste. Add milk; cook until thick. Add salt, pepper and cheese; mix well. Place cabbage in buttered baking dish. Pour sauce over; top with crumbs. Bake at 375° until bubbly and brown, 20 to 30 minutes.
Brown, drain and cool sausage. Beat eggs and milk, add salt, pepper and dry mustard. Mix well; add bread, cheese and sausage. Pour in 13 x 9-inch baking dish. Cover and refrigerate overnight. Remove 1 hour before baking. Bake 45 minutes at 350°. Cool 10 minutes before cutting.
Preheat oven to 350°. Mix soup, chilies, spices, Tabasco and chicken broth. Blend well. Cover bottom of large casserole with 1/2 of the Doritos, 1/2 chicken, then 1/2 soup mix and 1/2 of the cheese. Repeat layers. Bake uncovered at 350° for 30 minutes.
Mix softened margarine, cream cheese and powdered sugar until blended and set aside. Whisk pudding, milk and vanilla until blended. Whisk in Cool Whip, then whisk in cream cheese mixture. In a 9 x 13-inch pan, layer Oreos, mixture, Oreos, mixture, etc. Chill at least 2 hours.
Skin chicken and bone. Put chicken in buttered casserole dish. Mix soup with lemon juice and sour cream and pour over chicken. Combine poppy seed with crushed crackers and sprinkle over soup mixture. Melt margarine and pour over top. Bake 30 minutes until bubbly, at 350°.
Combine all ingredients in a large bowl, mixing well. Bake in a well-greased 9 x 13-inch pan for 25 minutes, covered. Bake uncovered for 10 minutes longer in a 350° oven. (This amount of dressing can be used to stuff a 5 to 6 pound bird.)
Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Combine water and milk in a small bowl; set aside. Combine flour, baking powder, and salt; add to butter mixture alternately with milk mixture, beginning and ending with flour mixture. Mix at low speed after each addition until blended. Stir in rum flavoring. Beat egg whites at high speed until stiff peaks form; gently fold into batter. Pour batter into three greased and floured 9 inch round cake pans. Bake at 350 degrees for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans completely. Spread lemon-cheese filling between layers and on top of cake. Spread lemony white frosting on sides. Garnish with lemon slices, if desired.
Melt peanut butter, chocolate chips and butter in double boiler. Pour over cereal and mix. Add powdered sugar and toss to coat.
Dice potatoes, salt and boil until done. Chop onion very fine and spread in large square casserole dish. Drain most of the water from pot. Pour rest of the water and potatoes into dish. Cover with foil and let set until cool. Then spread thin layer of mayonnaise over potatoes. Sprinkle black pepper and ham (cut into small pieces) over potatoes. Grate cheese and layer on top. Cover with foil. Cook at 350° for about 30 minutes or until cheese melts.
Mix together and form into small balls (1 1/2-inch). Bake at 350° for 25 minutes. Serve hot.
Cook frozen broccoli spears in boiling water. Drain and arrange in 9 x 12-inch pan or Pyrex dish. Cook chicken, cut into bite-size pieces and arrange over broccoli.
Peel and thinly slice onions. In a large saucepan, saute onions in butter. Add tomatoes, beef broth, basil, salt and pepper.
Combine sugar and syrup in large pan; heat until sugar dissolves. Stir in peanut butter and margarine. Mix well until melted. Add cereals and peanuts. Mix well. Press into large cake pan. Cool and cut into serving pieces.
Drain pineapple, and mix juice, marshmallows and jello; dissolve over low. Let cool. Add pineapple, cottage cheese, nuts and Cool Whip. Fold in jello mixture. Chill until set.
Cream shortening and add sugar; add peanut butter, beaten eggs, dry ingredients (sifted together) and flour. Mix well. Shape into balls about size of walnuts. Place 1 or 2 inches apart on cookie sheet. Press with a fork to flatten and mark. Bake at 375° for about 12 minutes.
Mix all ingredients a couple minutes with electric mixer. Pour into 2 loaf pans sprayed with Pam. Bake at 350° for 30 to 40 minutes or until middle springs back when touched.
Put chicken and salt into large (12 to 14 cup) soup pot and cover with cold water. Let it come to a boil and lower heat. Remove all gray matter with ladle strainer so soup water is clear and clean. Then add all vegetables, dill and parsley. DO NOT LET SOUP BOIL; it must simmer slowly for about 1 1/2 hours. This is what produces a clear, sweet broth. Taste for seasoning.
Place roast in a large container with vinegar and enough water to cover it. Marinate for at least 3 hours in the refrigerator. Wash meat thoroughly under cold water to draw the blood out of the meat. Pat dry and stuff with garlic. Plug each hole with a little piece of meat. Salt and pepper roast and roll in flour. Heat just enough oil to cover the bottom of pan and brown roast on all sides. Sprinkle onion soup mix over roast and add water to make desired amount of gravy. Baste roast with gravy while cooking slowly in covered pot for approximately 4 hours or until tender.
Cook onions and bell pepper in oil until done. Add remaining ingredients. Add more pepper and tomato juice and cheeses. Cook with meat. Add garlic.
Combine sugar, syrup, cream and salt in heavy large pan. Place over low heat and stir until sugar dissolves. Cook to 232° (very soft ball), stirring occasionally. Add butter a little at a time to prevent scorching. Test often in cold water (240°) to determine the consistency desired in the finished caramels. Remove from heat and add vanilla. Pour into buttered 9 x 13-inch pan.
Make hamburger type patties and fry in skillet. When edges look cooked, flip the burgers over and lightly sprinkle with onion salt. Cook about five more minutes and fill "dent" with cheese. Eat with fork or with fingers if no one is around.
Place chicken between two sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or rolling pin. Place chicken in a large shallow container and set aside.
Mix cake mix, eggs, water and oil together, then add oranges. Pour into a greased and floured 13 x 9-inch cake pan. Bake at 300° for 45 to 60 minutes.
Pour chilled orange or tangerine juice and ginger ale into punch bowl; mix well. Drop ice cream by the tablespoonfuls into mixture. Stir until ice cream is almost melted. Serve.
Combine oil, eggs, water and vanilla in a 3-quart bowl. Add dry cake mix and blend by hand. Add chocolate chips; mix. Spread evenly in an ungreased 9 x 13-inch pan. Bake at 375° for 15 to 20 minutes (until lightly brown, but don't overbake). Cool slightly and cut into squares.
Mix all ingredients. Pour half of mixture on pork loin and let sit for 30 minutes.
Peel eggplant; soak in salted water several hours or overnight. Soak bread crumbs in evaporated milk, plus whole milk. Saute pepper, onions and celery in butter until tender. Boil eggplant until tender. Mix all together, except cheese; blend well. Place in greased casserole; top with cheese. Bake at 350° until brown.
Blend eggs with milk in large bowl. Stir in mixture of corn, salt, sugar and margarine. Pour into greased baking dish. Bake for 25 minutes.
Melt chocolate and margarine over medium-low heat; cool. Stir in eggs, sugar, flour and vanilla. Stir in nuts. Spoon batter into greased or paper-lined muffin pans. Bake in a 325° oven for 20 minutes or until wooden pick inserted in center comes out clean. Makes 22 to 24.
Mix flour, baking powder, salt and sugar. Stir in corn and eggs, beaten whole. Drop a tablespoon at a time in hot oil or Fry Daddy. Cook until golden brown. Serve hot with syrup or butter.
First you toast the bread. Then after a while you put the butter on the toast after the toast pops up. Then you mix the cinnamon and sugar. Shake it up real good if you have a container. After you shake it up real good, you put some cinnamon and sugar on the butter that is on the bread. There is your cinnamon toast.
Cook first 4 ingredients all together with several thyme leaves. Put into blender in small amounts. Add cream cheese in blender. Add milk or half and half. You may add 1 teaspoon thyme if leaves are not used. Very little salt is needed. Add white pepper. Serves 24 to 30.
In saucepan, gently cook butter and onion for 2 to 3 minutes. Stir in flour, salt and mustard and then milk. Add pepper, celery and salt. Arrange layer of drained vegetables, layer of cheese and layer of sauce. Repeat and end with cream sauce. Top with crumbs and frozen pieces of onion rings. Bake 1/2 hour in a 350° oven.
Prepare cake according to package directions. Bake in 9 x 13-inch pan. Let cake cool; pierce with fork and drizzle Kahlua over cake. Chill overnight. Break up cake and place half in 3 1/2-quart truffle bowl. Prepare mousse according to directions. Add a layer using half of pudding. Crumble 2 candy bars on pudding and cover with 1 tub of Cool Whip. Repeat process using remaining candy bars as a top garnish. Chill. Serves 12.
Brown meat. Add onion. Cook until tender, but not brown. Add next 8 ingredients. Mix well. Stir in noodles. Pour into 2-quart casserole. Mix crumbs and butter; sprinkle over top. Bake in moderate oven (350°) for 30 minutes or until heated through. Snip parsley over top. Makes 8 to 10 servings.
Combine sugar and water; bring to a boil, stirring until sugar dissolves. Cover and boil over low heat about 5 minutes. Combine sugar, syrup and all the fruit juices. Chill thoroughly in your refrigerator. Just before serving time, ladle punch over ice until well chilled. Pour in ginger ale. Makes 24 to 30 punch cup servings.
Mix sugar, cocoa, flour and 1/4 cup milk. Add 2 egg yolks and whip. Add 1 3/4 cups milk and cook slowly until boils (you may heat the 1 3/4 cups milk in microwave before adding, hot not boiling). Add 1/2 stick oleo and 1 teaspoon vanilla. Pour into baked pie shell. Beat egg whites to soft peaks. Gradually add 4 tablespoons sugar. Add 1/2 teaspoon vanilla. Spread on pie. Bake 15 minutes or until brown at 450°.
Boil sugar, margarine and molasses for 1 minute. Add soda; stir and pour quickly over popped corn. Mix until coated. Place on baking sheets. Bake in 225° oven for 45 minutes; stir every 15 minutes. Pour out on wax paper; cool. Separate and store in airtight container.
Separate chicken breasts into cutlets and sprinkle them with lemon juice, salt and pepper. Set aside. Saute mushrooms and onion in butter until transparent. Remove from pan. Dip chicken in flour and saute in melted butter in same pan on each side until golden brown. Add mushrooms and onion mixture and wine. Cover and simmer over low heat 20 to 30 minutes. Serve with wild rice.
Cut shortening into flour and add milk, a little at a time. Work dough with a heavy spoon. Roll dough about 1/3 of an inch thick and place on a cookie sheet. Mark 2 inch squares for lazy biscuits or leave plain for hoe cake. Bake in a 450° oven about 10 minutes or until brown.
Mix sour cream, sugar, and coconut together and refrigerate overnight.	Bake cake in two 9 inch round cake pans. Cool. With a fork punch holes in the tops of the cake. Spread coconut mixture over top of bottom layer. Place top layer on bottom layer. Spread coconut mixture on top. Frost entire cake with Cool Whip.	Sprinkle cake with additional coconut if desired. For best results, after frosting, refrigerate cake for at least 12 hours or overnight.
Combine steak sauce, bouillon, salt, pepper, sugar, and hot water in crock pot; stir well. Add remaining ingredients except flour, mix carefully. Cover and cook on low setting for 7 to 10 hours or on high for 4 hours. To thicken gravy, make a smooth paste of flour and 1/4 cup of juices from stew. Add to crockpot. Cover and cook on high setting until gravy is thickened.
Mix together soups and milk. Add this mixture to the rice. Place in oblong baking dish. Place chicken on top of rice mixture. Cover with foil and cook until tender at 350°, for approximately 1 hour.
In a small mixing bowl, combine the mayonnaise and the mustard. Spread onto one side of the bread slices. Sprinkle tops with parsley and Parmesan cheese.
Cook noodles until done; drain and let cool. Cook hamburger and onion until done. Add garlic, sweet basil, pepper, salt, tomato sauce and tomato paste; simmer for 15 minutes. Beat eggs and add to cottage cheese. Stir well. Start with meat sauce (about 3/4 cup). Lightly cover bottom of pan, then layer with noodles and cottage cheese mixture. Add Mozzarella cheese. Do this until pan is full. Cover to the top with meat sauce; sprinkle with Parmesan cheese. Bake for 1 hour at 350°.
Mix the first 3 ingredients together. Spread over a 12-inch pizza pan or similar dish. Add a layer of each of the rest of the ingredients in the order given. Cover and chill until ready to serve with crackers.