HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine softened cream cheese and salad dressing, mixing well. Add cheese and apples; mix well. Chill. Serve with apple wedges, crackers and bread. Makes 1 2/3 cups.
Mix corn, eggs and sour cream together. Add meal. Bake at 400° for 20 minutes. Makes 16.
Preheat oven to 350°. Using a large bowl, beat eggs well. Add flour, salt, baking powder and butter to eggs and beat well until all is dissolved. Add potatoes and onions and mix well. Don't be afraid to use your hands! Pour into brownie pan and bake for 1 hour. Enjoy!
In large mixing bowl, cream shortening, butter and sugar until light and fluffy (about 5 minutes). Add eggs one at a time, beating each well. Add vanilla and lemon juice. Combine flour, oats, baking soda, salt and cinnamon. Add to creamed mixture. Mix well. Stir in chips and nuts. Drop by 1/4 c. three inches apart on lightly greased baking sheet. Bake at 350° for 14-16 minutes or until lightly browned and set in center. Cool two minutes before removing to wire rack.
Take one child. Mix with generous pats of good humor and understanding. Blend in discipline as needed. Surround with music, love of nature, pets and friends. Bake in a warm, pleasant atmosphere. Use large amounts of patience. Do not be discouraged if at times objects do not seem to be turning out to your perfection. Continue basting. Before you realize it, your delight turns out even better than you had even hoped for. Release when properly aged.
Cream oleo, vegetable oil, sugar, powdered sugar, vanilla and eggs. Add flour, salt and soda. Roll a teaspoon of dough into a ball. Place on ungreased cookie sheet. Press lightly with floured fork. Works best if dough is chilled. Bake at 375° for 12 minutes.
Clean and wash greens, cut in half. Place in saucepan. Cook for 10 to 15 minutes or until tender. Remove and drain. Heat oil and garlic in frying pan. Place greens in pan. Stir with wooden spoon until slightly dry. Serve hot. Serves 6 to 8.
Saute onions until golden in margarine. Add water; bring to boil. Add bouillon cubes and Worcestershire sauce. Simmer 1/2 hour, or until ready to eat. Add grated cheese just before putting in bowls. In individual bowls, add croutons. Put Mozzarella cheese over top in each bowl. Melt cheese in microwave or oven.
Melt 1 stick of butter in a flat casserole dish. Salt, pepper and flour chicken pieces. Place in dish and bake for 30 minutes at 350°. Turn over and bake for 15 minutes more. Mix cream of chicken soup with buttermilk and pour over chicken. Cover and bake for 15 minutes longer. Serve with rice.
Mix first 3 ingredients well; let come to boil. Add jello. Mix and let cool. Chill milk. Beat until stiff and add all together. Pour in crust.
Tenderize meat; brown steak quickly in 3 tablespoons oil. Add mushrooms, onion soup and water. Bring to boil. Mix sour cream and flour. Add to meat and simmer until sauce is thick.
Combine all ingredients; bake at 350° for about 30 minutes in 9 x 13-inch pan.
Beat all ingredients together with a spoon. Cook quickly on a hot griddle. Yields 12 to 15 pancakes.
Sort and wash peas. Place in Dutch oven. Cover with water. Soak overnight. Drain peas. Add pork. Cover with water. Cover and cook 45 minutes. Add all other ingredients except sausage. Cover and cook 1 1/2 hours. Stir occasionally. Add sausage. Cook, uncovered, over low heat 45 minutes. Serve over cooked rice. Serves 10.
Heat oven to 350°. Butter an 8 x 5-inch loaf pan. Chop the spinach. Grate the carrot. Chop the scallion. In a large bowl, combine flour, 2 tablespoons Parmesan, sugar, baking powder, salt, thyme and nutmeg. In a separate bowl, combine the milk, oil and egg. Stir the milk mixture, chopped vegetables and pimento into the flour mixture until all ingredients are just moistened. Spoon batter into the prepared pan. Sprinkle with the remaining 2 tablespoons Parmesan. Bake until a toothpick stuck into the center comes out clean, 55 to 60 minutes. Cool 10 minutes. Remove from the pan; cool completely.
Cook cabbage and onion until tender and drain water. Place cooked cabbage in casserole dish sprayed with Pam. In a bowl, mix soup, mayonnaise and salt and pepper. Pour over cabbage. In another bowl, mix crushed Ritz crackers, butter and cheese. Spread over cabbage and soup mixture. Bake at 350° for 30 to 40 minutes or until golden brown. Do not overbake or cheese gets too brown.
Mix all ingredients together and let stand in refrigerator overnight. Bake in 350° oven from 45 to 60 minutes. Serve hot. (If you use a dish that can be taken out of the refrigerator and put right in the oven, that will be the best.)
Combine the first 6 ingredients. Spoon into prepared pie crust. Cover with top crust; crimp edges to seal. Slit top crust; brush with egg, if desired. Bake at 375° for 40 minutes. Cool 10 minutes.
Place butter in 2 1/2-quart casserole. Heat full power 20 to 30 seconds or until melted. Stir in green pepper, onion and celery. Cook full power 6 to 8 minutes until vegetables are tender. Stir halfway through. Sprinkle vegetables with flour and stir to blend. Mix in tomatoes. Cook full power until heated, 4 to 6 minutes. Stir halfway through cooking time. Blend in remaining ingredients. Cook full power about 6 minutes, or until shrimp are fully cooked. Stir twice during time. Remove bay leaf.
Prepare cookie mix as directed on box. Spread in pizza pan and bake at 375° for 12 minutes. Cool. Sprinkle with sugar before baking.
Combine flour, baking soda and salt. Beat butter and brown sugar in a large bowl at medium speed until creamy. Beat in egg until light and fluffy. Beat in melted chocolate and vanilla. At low speed, beat in flour mixture. Fold in nuts, chocolate and candies. Grease baking sheets. Drop dough by tablespoons, 2 inches apart on prepared pans. Bake in preheated 350° oven for 10 to 12 minutes. Cool cookies on rack. Makes 2 1/2 dozen.
Peel and dice zucchini. Mix zucchini, Bisquick and oil in bowl. Mix well. Then add eggs, one at a time. Add remaining ingredients and bake at 350° for 45 to 60 minutes.
Saute onion in butter until tender. Add the juice from the clams, seasonings, condensed cream of mushroom soup and white wine. Simmer covered for 10 minutes.
Heat oven to 350°. Grease 8-inch square baking pan. In large mixing bowl, beat butter and sugar until light and fluffy. Add egg and vanilla; beat well. Stir together flour, crumbs, baking powder and salt. Add to the butter mixture and beat until well blended. Press 1/2 dough into pan. Arrange bars over dough, breaking as needed to fit. Spread with Marshmallow Creme. Scatter bits of remaining dough over Marshmallow Creme; carefully press to form a layer. Bake 30 to 35 minutes. Cool completely and cut.
Cover pickles and onions with water and salt. Let soak for 3 hours. Drain. Mix together 10 cups water, turmeric, mustard seed, celery seed, vinegar and sugar and pour over pickles. Heat and put in jars and seal.
Place first 7 ingredients in saucepan; heat to boil. Reduce heat. Add sour cream (do not boil after adding). Place a couple of spoonfuls in the bottom of 4-cup crock-pot. Layer tortillas, soup mixture and cheese. Cook on low for the afternoon. Let stand 10 minutes if there is too much liquid or cook a bit longer. Dinner is ready when lessons are finished. Serve with tossed green salad.
Heat oil and fry onion until golden brown. Add ginger and garlic, fry for a few more minutes. Add ground turkey, tomatoes and all the spices; fry for a few more minutes. Add 2 to 3 cups water and cook until turkey is tender and gravy is thick.
Beat eggs until fluffy and slowly add remaining ingredients. Pour into 2 well-greased and floured loaf pans and bake in 325° oven for 60 minutes or until done. Invert and cool loaves on racks.
Preheat oven to 300°. Mix all ingredients together in bowl. Work the mixture with your hands until it feels well mixed. Shape the dough into decorations like stars or snowmen or cut with cookie cutters. Be sure to make small hole in the top or push a paper clip into the dough.
Heat milk to lukewarm. Add oil. Mix yeast and sugar into a small amount of warm water to dissolve yeast. Add to milk mixture and then dry ingredients. Roll out on floured board and knead well. Cut out biscuits and place in oiled pan. Let rise 45 minutes or until doubled in size. Bake at 400° for 20 minutes or until browned.
Combine first 5 ingredients in a covered pan and simmer until vegetables are tender, about 10 minutes. Add cheese, stirring over low heat until cheese is melted. Whisk in beer and stir until well blended.
Mix the first 5 ingredients together in a 2-quart pan and saute together for 10 minutes over medium heat. Add remaining ingredients, all but bluefish fillets and mix well over medium-low heat until vegetables are fully cooked, about 15 minutes. While this is cooking, bake bluefish fillets in a 400° oven until fully cooked, approximately 30 minutes. When fish is cooked, portion on plates and top with Creole sauce.
Thaw frozen bread dough. Roll dough into 2 (14 x 8-inch) rectangles. Beat together eggs, Parmesan cheese and oregano. Spread egg mixture on dough, reserving 3 tablespoons. Top with cheese and melt. Roll up from long edge and pinch seams to seal. Place seam side down in greased pan. Brush top of loaves with remaining egg mixture. Bake 20 to 30 minutes at 350°.
Write fortunes on strips of paper. Mix sugar into egg whites and blend until fluffy. Melt butter and let cool until warm. Add flour, salt, vanilla and butter to the sugar mixture. Beat until the batter is smooth. Pour batter from a spoon to form circles on a well-greased cookie sheet. Bake at 375° about 8 minutes. Lay a message on each cookie; fold in thirds, then bend it gently in the center. If cookies get too hard to bend, return to oven for about 1 minute.
Scald milk. Beat eggs in a bowl until light and frothy. When milk is scalded, add corn muffin mix and beat. Then add eggs. Pour into casserole dish margarine which has been melted. Bake in 425° to 450° oven for 25 to 30 minutes. Leftovers are good with syrup for breakfast.
Mix cream cheese, 1 tablespoon milk and sugar in a large bowl with a wire whisk until smooth. Gently stir in Cool Whip. Spread on bottom of crust.
Combine all ingredients. Bake in a greased, uncovered container, 45 minutes at 325°.
Preheat oven to 350°. Grease and flour the bottom only of a 9 x 13-inch pan. Reserve 1/4 cup of the M&M's. Mix remaining ingredients together. Spread in pan. Sprinkle with reserved candies. Bake about 30 minutes, until light golden brown; cool. Cut into bars. Makes about 3 dozen.
Separate eggs. In egg whites, add 1/2 tsp. cream of tartar and beat well until very stiff. In yolks, add flour, sugar, salt, baking powder, oil, extract, rind and water. Beat well until creamy. Fold into egg whites, do not beat. Pour into 10 inch tube pan. Do not grease. Bake at 325° for 50 minutes and 375° for 10 minutes more.
Combine sugar, buttermilk, soda, oleo and Karo. Cook over low heat until candy makes hard ball in cold water, about 45 to 55 minutes. Add pecans and vanilla. Start beating by hand until it gets thick and loses its sheen. Drop on wax paper and cool.
In electric frypan, brown pork chops and onion. Wash sweet potatoes and microwave 10 minutes on High.
Combine first 4 ingredients and cook 1 to 1 1/2 hours, the longer the better. Add frankfurters and cook 30 minutes longer.
Break up angel food cake into bite-size pieces. Place pieces in bottom of casserole dish. For ease in mixing allow cream cheese to soften out of refrigerator for a couple of hours. With wire whisk, blend together cream cheese, whipped topping and sugar until nearly smooth. Layer this mixture on top of cake pieces. Top dessert with one or both cans of pie filling depending on your liking. Because of layering, a deep dish is best. However, if using a shallow pan, at least 9 x 13-inch is recommended.
Grease griddle lightly. Wipe away excess grease with paper towel. Put one teaspoonful batter on griddle. These do not need to brown. Do not turn. They are done when top appears dry.
Mix jello according to directions minus 1 cup of cold water. Refrigerate until partly set. Mix in Cool Whip and strawberries. Mix well. Add angel food cake and stir just until mixed. Refrigerate until set. This is better is it is made a day ahead of time.
Fry sausage and drain off fat. Beat eggs. Add milk, salt and mustard. Layer in 9 x 13-inch baking dish or pan: bread, sausage and cheese. Pour egg mixture over all. Put in cold oven. Set temperature at 350°. Bake 45 minutes.
Fry bacon; break in pieces. Saute onion and green pepper. Chop cabbage. Add tomatoes, salt and pepper and vinegar. Put all in one pot and boil until cabbage is done.
Dissolve jello and salt in boiling water. Drain pineapple, measuring syrup. Add water to make 1/2 cup if necessary. Stir into gelatin with lemon juice. Blend in mayonnaise. Chill until very thick. Fold fruits, nuts and Cool Whip into jello. Pour into 2 freezing trays or a 9 x 5 x 3-inch loaf pan. Freeze until firm or at least 3 to 4 hours. To serve, cut in squares or slices. Makes about 8 servings.
Preheat broiler. In small mixing bowl, combine margarine, basil and parsley; mix thoroughly. Onto each slice of bread, spread half of the margarine mixture; sprinkle half of the cheese on each slice of bread. On nonstick baking sheet, arrange bread slices, herb-side up, and broil until cheese is golden, about 1 minute.
In a 9 x 13-inch pan, layer as follows: 1/2 head shredded lettuce, bacon, eggs, peas, onion, mixed dressing, ham and Swiss cheese. Press down after each layer. The dressings will spread thickly over entire surface and top with ham and cheese. Cover with Glad Wrap and refrigerate at least 12 hours.
Grate or shred cabbage and soak in water for an hour Drain and rinse well and pat off water. Mix sour cream, sugar and cider vinegar well and pour over cabbage and mix well. If using caraway seeds, spin then in the blender long enough to release the oils and mix in the slaw.
Blend 1/2 of the sugar with cornstarch. Add pineapple with juice. Cook, stirring constantly, until mixture is thick and clear. Cool. Blend cream cheese (softened at room temperature) with 1/2 cup sugar and salt. Add eggs, one at a time, stirring well after each egg is added. Blend in milk and vanilla. Spread the cooked pineapple mixture over the bottom of pastry shell. Pour in cream cheese mixture and sprinkle with pecans. Bake at 425° for 10 minutes. Reduce heat to 325° and bake 50 minutes. Cool before serving. Serves 7 or 8.
Combine sugar and butter. Beat in electric mixer at medium speed five minutes. Add chocolate and one egg; beat five minutes. Add other egg, vanilla and salt; beat five minutes. Fold in whipped cream. Spoon in baked pie shell and chill.
Mix all ingredients together and chill. This will keep covered in refrigerator for a week, a month or until all has been eaten.
Prepare your crust. Cook crushed strawberries. After cooked until clear, add 1 Knox gelatine dissolved in 2 tablespoons cold water. Add berries into baked pie shell.
Cut stew meat into small pieces and brown in cooking oil. Remove meat and saute onion and garlic in the oil. When onion is tender, put the meat back into oil with onion and garlic. Add flour and toss until blended. Salt and pepper to taste. Lower heat and slowly add water until sauce is not too thick. Add Kitchen Bouquet to darken and simmer on low flame until meat is tender, about 1 hour.
In a large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in ReaLemon and vanilla. Slice 2 bananas; dip in lemon juice. Drain and line crust. Pour over bananas; cover. Chill 3 hours or until set. Before serving, slice remaining bananas; dip in lemon juice, drain and garnish top of pie. Refrigerate leftovers.
Mix eggs, sugar, flour, oleo, milk, coconut and vanilla. Pour into 10-inch pie pan. Bake at 350° for 45 minutes.
Place chicken parts in a single layer in large baking pan. Cover with soup, onion and Chablis wine. Cover dish. Bake at 350° for 1 hour. Serve with rice and vegetable.
Mix the first 4 ingredients together. When ready to eat, add dressing and mix, then add crushed Fritos.
Heat oven to 350°. Measure all ingredients into a large bowl. Mix 1/2 minute on low speed, scraping bowl constantly. Beat 3 minutes at high speed, scraping bowl occasionally. Pour into prepared pans. Bake 30 to 35 minutes.
In a mixing bowl beat margarine with an electric mixer on medium to high speed for 30 seconds. Add about half of the flour, the 1 cup sugar, the egg, vanilla, baking soda, and cream of tartar. Beat until thoroughly combined. Beat in remaining flour. Shape dough into 1-inch balls. Combine the 2 tablespoons sugar and the cinnamon. Roll balls in sugar cinnamon. Place 2 inches apart on an ungreased cookie sheet. Bake at 375° for 10 to 11 minutes or until edges are golden. Makes about 36.
Cook pasta. In a skillet, combine all other ingredients and simmer. Drain pasta and combine with heated tomato mixture. Top with Parmesan cheese.
Melt butter and mix with red hot sauce. Cook wings in oven at 325° for 1 hour. After hour is up, pour sauce mixture over wings. Turn oven up to 425° and cook for 1 more hour. Serve hot with Blue cheese salad dressing for dipping.
In a large bowl, toss sugar, flour and cornmeal with a fork. Add remaining ingredients and mix well. Pour into pie shell and bake at 450° for 10 minutes. Reduce heat to 350° and bake for 30 minutes. Serve at room temperature or slightly chilled.
Preheat oven to 375°. Lightly spray cookie sheet with nonstick spray. Roll chicken pieces in flour to evenly cover all sides. Dip chicken in egg white and roll in cornflake crumbs. Place on prepared cookie sheet. Bake 20 - 30 minutes for boneless breast halves or 45 - 55 minutes for chicken pieces.
Add garlic, onion flakes, basil flakes and mushrooms to olive oil; mix well. Add tomatoes and cook for 1/2 hour. Brown crumbled hamburger. Add eggs to cool rice. Add hamburger and rice mixture to the tomato mixture. Put in 2 or 3-quart casserole. Add salt to taste (optional). Bake at 325° for 45 minutes. Sprinkle top with Parmesan cheese before serving.
Cook rice as directed on package. Chop onion, pepper and celery. Brown sausage and drain, then add vegetables. Cook until vegetables are limp. Add rice and soup and pour into greased 3-quart casserole dish. Cover and bake for 1 hour at 325°.
Bring to a boil the raisins and water. Turn off heat. Stir in salad oil; cool to lukewarm. Stir in sugar and egg. Sift together flour and spices. Beat dry ingredients into raisin mixture. Stir in the walnuts. Pour into a greased baking pan. Bake at 375° for 20 minutes. Dust with powdered sugar while still warm.
Mix well first 6 ingredients and place in greased 9 x 13 baking dish. Sprinkle with paprika. Combine 1 1/2 sticks melted margarine and crackers and spread on top of potatoes. Bake at 350° for 1 hour. Cover loosely with foil during latter part of baking to prevent drying out. Serves 12-15.
Shake salt over each quail, covering all parts. Put quail in sack with flour and shake well. Oil should be hot enough that it bubbles when quail are placed in it. Put quail in oil with breast side down. Turn when browned with total cooking time not over 10 minutes. Remove quail to drain on paper towel. Pour off oil into container, reserving enough oil and drippings to make gravy.
Bring sugar, cocoa, butter and milk to a boil. Boil for 2 minutes. Add vanilla and nuts. Stir in oatmeal. Drop by tablespoon onto well buttered wax paper. Cool.
Layer ingredients (in order listed) in greased 1 1/2-quart casserole. Cover; bake in a 350° oven for 30 minutes. Remove cover and bake 5 minutes or until cheese is melted. Makes 4 to 6 servings.
Bake pie shell at 375° for 15 minutes. In bowl, combine condensed milk, sour cream, lemon and extract; mix well. Reserving 6 peach slices, spread remaining filling on bottom of pie shell. Top with sour cream mixture. Top with reserved peach slices and almonds. Bake 30 minutes at 375°. Cool. Refrigerate.
Break eggs into a bowl and beat with a fork. Add buttermilk and mix well. Add remaining ingredients and mix just long enough to blend well. Pour onto hot griddle and brown lightly on both sides.
In large saucepan or kettle having a lid, brown meat in oil. Add salt, spices and onion soup mix. Stir in boiling water, tomato sauce and soy sauce. Cook and simmer about 15 minutes.
Blend 3/4 cup sugar, flour and salt in top of double boiler. Add milk slowly and cook until thick, stirring constantly. Cover and cook for 10 minutes. Beat egg yolks; combine with custard. Cook 2 minutes longer. Add vanilla.
Mix fried hamburger and seasoning. Put in bottom of baking dish. Heat refried beans and spread over top. Mix sour cream, chili dip and cheese. Spread over beans. Bake at 350° for 30 minutes. Heat Tostitos and serve.
Brown sausage and drain. Beat eggs and add milk. Add salt and mustard. Cube bread; stir into eggs. Add cheese and sausage. Bake in 9 x 13-inch pan for 45 minutes at 350°.
Simmer raisins and water in saucepan over low heat until raisins are plump, 20 to 30 minutes. Drain water into measuring cup. Add water to make 1/2 cup. Heat oven to 400°. Cream shortening, sugar, eggs and vanilla. Stir in raisin liquid. Blend flour, baking powder, soda, salt and spices. Stir in. Add rolled oats, nuts and raisins. Drop rounded teaspoonfuls 2-inches apart onto ungreased baking sheet. Bake 8 to 10 minutes.
Mix and chill. Freeze some of the punch in a mold to keep cold. Do not add ice. The ice will melt and water down the punch.
Mix beaten eggs, syrup, sugar, peanut butter and vanilla together. Pour in unbaked pie shell. Bake at 350° for 45 minutes until crust is brown.
Combine flour, cocoa, sugar and salt. Stir to mix well. Stir in applesauce, egg whites and vanilla. Fold in nuts, if desired. Coat an 8-inch square pan with nonstick cooking spray. Spread batter evenly in pan and bake at 325° for 23 to 25 minutes or until the edges are firm and the center is almost set. Cool to room temperature. Cut into squares and serve. Yields 16 servings. Contains 80 calories and 4 grams fat.
In large saucepan, boil/steam broccoli in 1/2 cup water. Remove about 1/4 of the broccoli and set aside. Put remaining broccoli in blender and puree until smooth. In large saucepan over medium heat, combine flour, butter and 1 cup of water until creamy. Pour mixture from blender into flour mixture. Rinse blender with 1/2 water and cream or evaporated milk and pour in flour-broccoli. Stir and season with spices. Microwave Cheez Whiz and stir into soup. Chop broccoli that was set aside and add to soup. Heat thoroughly.
Lightly brown beef, onions and celery; add remaining ingredients and stir well. Pour into greased casserole dish. Bake for 1 1/2 hours in 350° oven.
Mix together first 3 ingredients; add onions, salt, pepper and sour cream. Place in casserole. Dot with 2 tablespoons butter. Bake for 25 minutes at 350°.
Mix seasonings and brown sugar. Brush steaks with oil. Sprinkle seasoning mixture over both sides; press into steaks. Place steaks on medium-hot grill. Grill 6 to 8 minutes on each side or until cooked to desired doneness.
In large bowl, cream together oleo and sugar. Add eggs; beat until light and fluffy. Add almond extract. Stir in flour and baking powder. Mix until smooth. Butter a 13 x 9-inch cake pan. Pour batter in pan. Spoon pie filling with the cake mixture in different places. Bake at 350° for 45 to 50 minutes, or until golden and cake tests done. Filling will sink into the cake while baking. Serve warm with sweetened whipping cream or Cool Whip.
*Or 1 pound large, cleaned and deveined shrimp or 8 ounces boiled breast of chicken, minced.
Spread refried beans on serving dish. Then layer on green chiles. Mix taco seasoning mix with 1/2 of the jar of chunky salsa sauce. Layer this on serving dish. Add grated Cheddar cheese. Layer sour cream. Spread the chopped green scallions. Then sprinkle remainder of salsa sauce on top. Keep refrigerated. Can use corn chips or tostadas to scoop the dip up. Use 12 x 8 x 2-inch dish or round plate.
Cream sugar and oil together. Add eggs and pumpkin; mix well. Sift together dry ingredients, add alternately with water to pumpkin mixture. Pour into 2 well-greased and floured 9 x 5-inch loaf pans. Bake at 350° for 1 1/2 hours or until tests done. Let stand 10 minutes. Remove from pan to cool.