HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat cream cheese, sugar and vanilla until smooth. Gently stir in whipped topping. Spoon into crust. Refrigerate at least 4 hours. Makes 8 servings. Store leftover pie in the refrigerator.
Mix dry ingredients together. Add oil and milk. Beat thoroughly. Bake in 9-inch square or pie pan in microwave for 9 minutes. No need to cover. Serves 6 to 8.
Mix sugar, peanut butter and oleo. Shape into balls. Cool 1/2 hour in refrigerator. Melt chocolate. Dip the balls into the chocolate with a toothpick. Cool. Makes about 100.
Cook the vegetables until celery is soft. Add the remaining ingredients. Bring to a boil. Lower heat to simmer; cook until it thickens, stirring frequently. Seal in scalded jars. (I usually double this recipe!)
Heat oil or butter in heavy 12-inch skillet over medium-high heat. Arrange chops in pan without sides touching and saute on all sides until rich golden color, turning once; use wooden spoons or spatulas to turn so meat is not pierced. Reduce heat to low; if using electric range, remove pan from direct heat until burner cools down and continue cooking chops, turning once, until they are semi-firm when pressed with finger, about 10 minutes per side; do not overcook. Season with salt and freshly ground pepper. Transfer chops to ovenproof platter; tent with foil and set in 350° oven. Pour off all but 1 tablespoon of fat from skillet. Place skillet over high heat. Add 1/2 cup minced shallot and saute until softened, about 1 minute. Stir in white wine and chicken stock. Boil over high heat, stirring constantly and scraping up any browned bits clinging to bottom of pan, until reduced by 1/2. Pour wine sauce over chops. Sprinkle with either minced fresh chives or green onion tops.
Put all in gallon jug. Fill with water. Pour into spray bottle and use as you would 409.
Soak cucumbers 4 days in strong salt. Wash and rinse 3 or 4 times. Slice and soak in 1 small box alum, dissolved in 1 gallon of water. Pour over cucumbers. Let soak 2 days. Pour alum water off. Wash good. Pour 1 gallon of vinegar on cucumbers. Let stand overnight. Drain vinegar off. Put a layer of cucumbers and a layer of sugar and pickling spice.
Add butter to sugar and beat until smooth. Add eggs one at a time, beating well after each addition. Add wafers (crushed) alternately with milk. Add coconut and pecans. Pour batter into greased and floured tube pan. Bake at 300° for 1 1/2 hours.
Cut apples vertically into halves. Remove cores. Place halves, cut side up, in an 8 x 8 x 2-inch dish. Mix brown sugar and flour. Spoon into center of each half. Place 1/2 teaspoon margarine on brown sugar mixture on each half. Sprinkle with cinnamon. Cover with waxed paper and microwave on High until apples are tender (3 to 4 minutes).
Combine all ingredients. Mix well and form into egg size meatballs. Roll in flour. May be fried or placed in casserole without frying.
Prepare rice as directed on package. Cool. Toss rice, tuna, green beans, tomatoes, scallions, olives and 1/2 cup of the dressing. Refrigerate.
Combine cheese, flour, milk, butter and parsley in 1-quart saucepan. Cook on low until cheese is melted. Stir often. Boil sliced potatoes 8 minutes. Put ham in large baking dish. Add potatoes. Pour cheese mixture over ham and potatoes. Mix well. Salt and pepper to taste. Bake, covered, with lid for 40 to 45 minutes in a 350° oven.
Combine vinegar, lemon juice, margarine and salt in saucepan. Heat mixture, stirring occasionally, until it boils. Use for basting. Grill chicken breasts over medium hot coals for approximately 10 to 12 minutes. Baste frequently and turn chicken every 2 to 3 minutes while grilling. Sprinkle generously with Cajun seasoning for the last 2 minutes of cooking. Excellent served with broccoli and baked potatoes.
Lay Doritos/tortillas on ovenproof dish or cookie sheet; grate cheese on top of chips. Place chilies on each chip. Bake in a 400° oven until cheese melts. Refried beans or taco meat may be added, if desired.
Brown hamburger meat and onion; drain. Mix tomato sauce and spaghetti sauce; simmer 5 minutes. Put meat in 9 x 13-inch dish; spread 1 cup of sour cream on top. Sprinkle 3 cups of Mozzarella cheese. Unroll crescent rolls and spread on top. Sprinkle Parmesan cheese on rolls. Bake for 20 minutes at 350°.
Mix well. Spray sheet with Pam. Roll dough into balls with wet hands. Flatten cookies with tines of a fork to crisscross tops. Bake at 375° for 10 minutes for crisp cookies or at 350° for 10 minutes for soft cookies.
Soften butter to room temperature by setting it out (do not microwave) because it will not soften, just melt. Mix in the eggs and sugar and beat well. Add salt, baking powder and baking soda; beat well again. Add vanilla and buttermilk. Add flour and mix it all in until an uniform dough is made. Chill dough in the refrigerator at least 2 hours. Cover with wrap to keep moist. Roll out about 1/4-inch. Bake in oven at 350° to 375° until brown on bottom. Use cookie cutters; brush with beaten egg whites and sprinkle with cinnamon-sugar.
Combine water, sugar, salt and butter, yeast, egg and 2 1/2 cups flour. Beat with mixer until blended. Stir in 2 to 3 more cups of flour, enough to make stiff dough. Turn out on floured board and knead until smooth. Place in greased bowl, turning to grease top. Cover and let rise until double. Push down and divide into rolls. Place in greased pan and let rise until double. Bake at 375° for 20 minutes.
Cut cheese into cubes and place in saucepan with half of the butter. Heat over medium heat until melted. Place vegetables in a 1-quart casserole dish. Pour cheese mixture in and mix well. Melt remaining butter and stir in cracker crumbs. Sprinkle mixture over casserole. Bake at 350° for 20 to 25 minutes.
Put all ingredients in blender. Blend on low, then high until frothy. Poor into glass. Drink and enjoy!
Combine ingredients in a bowl. Mix well. Freeze into molds (3-ounce paper cups work well). Insert a wooden stick when partially frozen.
Place croutons in 9 x 13-inch cake pan. Brown sausage; cool. Place sausage and cheese on top of croutons. Beat eggs, mustard and 2 cups milk together. Pour over meat and cheese. Cover and refrigerate overnight.
Mix all ingredients and serve with cut vegetables such as: carrots, green peppers, celery, radishes, cucumbers, mushrooms and/or cauliflower.
Mix jello pudding and Dream Whip pudding mix with milk. Layer bananas and vanilla wafers in a pan or glass bowl. Spread mix on 1 layer at a time until all ingredients are finished. Put Cool Whip on top (optional).
Cook carrots. In saucepan, cook onion in butter. Add flour, salt and mustard; blend. Then add milk, pepper and salt. In 2-quart casserole, arrange layers of carrots, cheese and bread crumbs. Pour sauce over this mixture and bake, uncovered, for 25 minutes at 350° to 400°.
In a small saucepan, bring the currants and sherry to a boil. Reduce heat and simmer for 5 minutes. Set aside. Place the wild rice, 2 cups of boiling stock and 2 tablespoons butter in the top of a double boiler over simmering water. Cook, covered, for 1 hour. Meanwhile, place the brown rice, the remaining 2 2/3 cups boiling stock and 2 tablespoons of butter in a medium saucepan. Bring to a boil. Reduce heat to low and cook until all the water is absorbed, about 50 minutes.
Brown meat and drain fat. Add spaghetti sauce and water; mix well. Spread 1/3 of meat sauce in 12 x 7 x 2-inch pan. Arrange 1/2 of the uncooked noodles over sauce. Spread with 1/2 of the Ricotta. Sprinkle with 1 cup Mozzarella. Repeat layers, ending with meat sauce. Top with Parmesan cheese. Double wrap tightly with Saran Wrap. Cook on High for 20 minutes. Sprinkle with remaining Mozzarella. Cook on High for 2 to 2 1/2 minutes or until cheese melts. Serves 6.
Bake at 350° for 35 minutes in a greased sheet pan or 1 hour in a Bundt pan.
Put ingredients into a mixing bowl in the order listed. Do not stir until water is added last. Beat all together for 3 minutes. Bake in a greased and floured 9 x 13-inch pan for approximately 25 minutes at 325°.
In saucepan, cook onion and green pepper in shortening or salad oil until tender, but not brown; stir in spaghetti sauce mix, tomatoes, uncooked rice, salt and water. Simmer 10 minutes, stirring frequently. Pour into a greased 1 1/2-quart casserole; cover and bake in moderate oven at 350° for 30 minutes or until rice is done. Sprinkle with shredded sharp cheese. Makes 4 to 6 servings.
Mix together all ingredients thoroughly. Be sure it is of right consistency. Press in mint molds. Turn out onto waxed paper to dry. Store in airtight container in refrigerator or freezer.
Boil chicken and debone. Layer: crushed Doritos, chicken, onions, soups, Ro-Tel, broth and a few more chips. Bake at 350° about 20 to 25 minutes or until bubbly. Lay slices of Velveeta on top; put back in oven until cheese melts.
Sprinkle chicken with salt, pepper and paprika. Cook in oil, uncovered, 10 minutes per side, turning once. Cook over medium heat. Add broth, juice and basil. Cook 10 minutes longer over low heat or until tender; covered. Marinate in covered bowl in refrigerator 4 to 24 hours. Serve thinly sliced, hot or cold.
Boil brown sugar, syrup, margarine, and salt for 5 minutes. Remove from heat and add baking soda. Stir and pour immediately over popcorn. Mix well. Put into large roaster and bake for 45 minutes at 200°. Stir every 15 minutes while in oven and several times during cooking period.
Bring to a boil and then cool. Steep 4 green tea bags in cups of boiling water and cool. Mix water/sugar, green tea, 12 oz. can lemonade, 12 oz. can orange juice and 1 pint vodka in a 5 quart ice cream bucket and freeze. Stir once in a while. Serve 1/2 slush with 1/2 7-up.
Combine first 6 ingredients; beat 5 minutes with electric mixer or until smooth. Fold in blueberries. Pour filling in pastry shell. Bake at 400° for 25 minutes. Mix 3 tablespoons flour, 3 tablespoons butter (softened) and 3 tablespoons chopped pecans or walnuts, stirring well. Sprinkle on top of pie and bake 10 more minutes. When pie has baked 5 minutes, spread topping with fork evenly over entire pie. Chill before serving.
Mix flour, sugar, baking soda, Crisco and salt in a large bowl. Add water and vanilla. Beat well, then add mayonnaise. Bake in oven at 375° for 30 minutes. Cool before frosting.
Mix Kool-Aid with sugar and water; pour in punch bowl. Add ice cream. Pour 7-Up and ginger ale over and serve.
Dissolve yeast in water. Combine margarine, sugar and milk and warm until sugar dissolves and margarine melts. Cool to lukewarm. Add eggs. Mix in flour. Stir in flour, then dump onto well floured board and knead in enough flour that it isn't sticky, but is soft. Cover; set in a warm place and let rise 1 hour. Punch down and form into any type of dinner or sweet roll. Bake rolls at 425° approximately 20 minutes.
Lightly brown the hamburg with minced onion. Spray a 9 x 13-inch glass dish with Pam. Layer in this order: potatoes, peas, carrots and hamburg. Mix the vegetable juices with 1 can of tomato soup and pour over the top of the casserole. Bake at 350° (covered) for 2 hours. Take cover off for the last 15 minutes.
Dissolve and cool first 4 ingredients. Add remaining ingredients. Chill and serve.
Preheat oven to 325°. Grease and flour Bundt or tube cake pan. Sift together flour, baking soda, salt and cinnamon. In large mixer bowl, combine cooking oil and sugar; cream thoroughly and add eggs and vanilla. Continue beating until light and fluffy. Add sifted dry ingredients and apples and beat on slow speed just until thoroughly blended. Pour into tube pan and bake one hour and fifteen minutes. Contains approximately 285 calories per serving.
Rinse wings; place in pot of water and bring to a boil. Simmer for 1 1/2 to 2 hours. Remove skin and debone turkey.
Melt butter, whisk in eggs, sour cream, muffin mix; add corn with remaining liquid; mix well. Pour into 2 qt. greased casserole dish. Bake at 350 degrees for 50 minutes to 1 hour.
Blend dry ingredients together. Add eggs and blend with vinegar and water. Add butter, salt and pepper. Heat until it thickens.
Pour boiling water over oats and cover. Let set 20 minutes. Beat butter until creamy. Gradually add sugar and beat until fluffy. Blend in vanilla. Add oat mixture; mix well. Sift flour, soda, salt, cinnamon and nutmeg. Add to mixture. Pour in well-greased and floured 9-inch pan. Bake at 350° for 50 to 55 minutes.
Sift flour, baking powder, salt and cocoa together. Cream butter, shortening and sugar thoroughly. Add eggs, one at a time, mixing well after each addition. Add sifted dry ingredients alternately with milk and vanilla. Bake in a greased and floured tube pan at 325° for 1 1/2 hours.
Combine raisins and water in saucepan. Bring to boil. Boil for 3 minutes. Let cool (do not drain). Cream shortening and sugar. Add eggs and vanilla. Combine dry ingredients and add to sugar mixture. Mix well. Add walnuts and cooled raisins. Drop on baking sheets. Bake at 350° for 12 to 14 minutes. Yield: 6 dozen.
Mix sugar, flour and salt in double boiler. Add boiling water slowly. Cook over water 30 minutes. (Cook this long or it will be runny.) Mix grated lemon rind and juice with egg yolks. Beat until smooth. Add to mixture in double boiler. Cook 2 minutes. Remove and add butter. Top with meringue and bake until meringue is brown.
In small saucepan, heat water to boiling. Dissolve gelatin in boiling water. Pour 2 1/4 cups hot gelatin mixture into blender container. Set remaining 1 1/4 cups gelatin mixture aside. Add yogurt, cream cheese and lemonade concentrate to gelatin mixture in blender; blend until smooth. Pour into 10-inch glass pie plate or quiche pan. Refrigerate until firm. Arrange fruit over top.
Combine 2 cups flour, undissolved yeast, honey and salt in large bowl. Stir until blended. Add butter and water. Beat 2 minutes, then add 1 1/2 cups more flour; beat until thick and elastic. Stir in whole wheat flour. Gradually stir in enough flour to make soft dough.
Melt butter and brown sugar; cook over low heat for 2 minutes. Stir constantly. Add milk and stir until mixture comes to a boil. Cool and add confectioners sugar until right consistency to spread.
Preheat oven to 350°. Grease an 8 x 8 x 2-inch pan. In a medium saucepan, melt butter over low heat. Remove from heat, add cocoa and stir until well blended. Add sugar and mix well. Add eggs, one at a time, and beat well. Stir in vanilla, flour and salt. Do not overbeat. Fold in nuts. Spread in pan and bake 25 to 30 minutes.
If using whole kernel corn, drain it. If using cream-style corn, use as is. Mix ingredients together. Bake at 350° for 1 hour.
Cream shortening, butter and sugar adding eggs one at a time, beating well after each. Add flour and milk; beat until very creamy. Bake at 300° for 1 1/2 hours.
Beat all ingredients in a bowl. Pour into unbaked pie shell and bake for 25 to 30 minutes at 325°.
Place popped corn in brown grocery bag. In microwavable bowl put butter, brown sugar, salt, baking soda and corn syrup. Microwave on High for 4 minutes. Stir well. Pour in brown bag over corn. Stir with wooden spoon. Roll up sack and microwave for 1 1/2 minutes. Store in airtight container.
Preheat oven to 325°. Prepare cake mix according to directions. Pour 1/2 of batter into a 13 x 9-inch pan and bake for 20 minutes. While cake is baking, melt caramels and butter. Add milk. Blend all ingredients until smooth. Pour this mixture on top of cake that has baked. Pour remaining batter on top of caramel mixture. Sprinkle chocolate chips and pecans over this and bake for an additional 15 to 25 minutes.
Melt margarine in oblong casserole dish. Make batter by mixing together the flour, sugar and milk. Pour this batter over melted margarine. Top with peaches that have been sweetened and almond extract has been added to. Bake at 375° for 45 minutes. The batter will rise to the top and peaches will go to the bottom.
Pare carrots; cut in 3-inch long sticks. Place in shallow 6-cup baking dish. Sprinkle with seasonings. Dot with butter. Cover. Bake at 400 ° for 45 minutes or until tender.
In saucepan, heat 1/2 cup chocolate chips and margarine over low heat until melted. Cool.
Brown meat in 1 1/2 tablespoons oil. Add onions and mushrooms. Cook briefly. Add salt and pepper to taste. Stir in ginger, soy sauce, soup, sherry and garlic salt. Reduce heat; cover and simmer until meat is tender. Serve over rice. Also good with pork.
Beat eggs and almond extract with fork, add cherry pie filling. Mix with wooden spoon into cake mix. Add no other liquids or ingredients. Bake in floured and greased 13 x 8 1/2-inch cake pan at 350° for 40 minutes.
Mix jello and water. Add pie filling and drained pineapple. Let set in refrigerator.
Melt sugar and butter in an iron skillet. Cool. Add well beaten eggs to sugar mixture, then beat in flour and baking powder. Add salt, vanilla and nuts. Pour into a greased shallow pan and bake in a 350° oven for 45 minutes to 1 hour. Cool and cut into squares.
Put margarine and Crisco on large bowl and allow to soften at room temperature. Add sugar and cream, using electric mixer. Add eggs, 1 at a time, beating continuously. Sift flour, salt and baking powder into a separate bowl. Gradually add flour mixture to other mixture, alternately with milk. Continue beating. Then add vanilla and lemon flavoring, crushed pineapple and juice. Pour into greased and floured steeple pan. Bake at 325° for 1 hour and 15 minutes.
Put peanut butter, milk and sugar into blender. Mix for 2 to 3 minutes. If desired, may put more of any/either ingredient.
Sift together the dry ingredients in a bowl; mix in bread crumbs. Cut in shortening with a pastry blender or 2 knives until mixture looks like meal. Stir in raisins. Mix together the eggs, buttermilk and molasses; stir into flour mixture until blended. Pour batter into a well-greased 13 x 9 x 2-inch pan or three 10 x 5 x 3-inch bread pans. Bake in preheated 400° oven for 30 minutes for oblong or bread pans. Serve warm. Makes 3 loaves.
Place about 9 large chocolate peppermint patties on cake immediately after removing from the oven. As they melt, spread the chocolate and fondant to cover the top of the cake.
Salt and pepper tomato slices; dip in cornmeal. Heat about 1/2 cup shortening in skillet on top of stove until hot. Cook until golden brown on each side. Drain on paper towels and serve hot.
Beat eggs; stir in corn meal, sugar, cream and vanilla. Pour into an unbaked pie shell and bake for 35 or 40 minutes at 350°.
Mix ingredients together and bake at 350° for 1 hour in a 13 x 9-inch pan.
Combine macaroni, sauce and fruit and let stand overnight. (Mix well.) Next day, add 1 large container Cool Whip and mix well.
Grease 9 x 13-inch pan. Cook sausage in frypan. Drain on paper towel. Be sure it is all broken and mixed up while frying. Potato masher works well. Layer croutons in bottom of greased pan. Then cheese, then mushrooms and then the sausage. In a blender mix milk, eggs, mushroom soup and dry mustard, pour over other ingredients. Bake at 300° for 1 1/2 hours. If made the night before, allow 2 hours.
Heat tomato soup as is and add softened cream cheese. Blend until melted, then add mayonnaise. Mix the 2 packets of Knox gelatine with 1/2 cup cold water. Add this to the tomato soup mixture; stir until well mixed. Add celery and onions, mixing them gently. Add shrimp. Grease mold with mayonnaise. Pour mixture into the mold and refrigerate to set. Serve with crackers.
Brown hamburger and onions; drain well. Add taco seasoning and 1 cup water. Simmer for 15 minutes on low. Mix taco sauce and tomato sauce in bowl. Spread 1/3 of sauce mixture in 9 x 13 pan.
Mix ground beef, eggs, soup and crackers well. Place half of mixture in loaf pan. Place cheese. Add remaining mixture. Lay strips of bacon on top. Bake at 350° for 1 1/2 hours.
Preheat oven to 350°. Warm milk and pour over Grape-Nuts. Let stand 15 minutes. Add beaten eggs, sugar, salt, vanilla and cinnamon, stirring until well mixed. Pour into a deep 9 x 13-inch pan. Bake about 1 hour and 15 minutes or until knife inserted in center comes out clean.
Mix all ingredients together. Put in loaf pan and spread a little tomato juice or catsup on top. Bake at 350° for 1 hour.
Beat together eggs, sugar, oil and pumpkin until light and fluffy. Stir together dry ingredients and add to pumpkin mixture; mix thoroughly. Spread batter in ungreased 10 x 15-inch pan. Bake at 350° for 20 to 25 minutes.
Cook hamburger; drain, rinse and drain again. Add water and rest of ingredients, except macaroni. Simmer until potatoes and carrots are tender, but firm. Add macaroni and simmer for 30 minutes.
Blend dressing and mayonnaise. Stir in vegetables. Add rice and toss well. Chill and serve.
Cook unpeeled potatoes until tender. Cool. Cut into pieces. Mix remaining ingredients. Place potatoes in a baking dish. Pour mixture over potatoes and mix gently. Refrigerate 3 to 4 hours. Bake at 350° for 40 to 50 minutes.
Heat broiler. Mix tuna, onion, pickle and pepper. Mix Cheez Whiz, salad dressing and Parmesan cheese. Add tuna mixture; mix lightly. For each sandwich, spoon tuna mixture onto bottom halves of buns; top with tomato. Broil for 2 to 3 minutes or until Cheez Whiz begins to melt. Serve with top halves of buns. Makes 6 servings. Preparation time: 10 minutes. Cooking time: 3 minutes.
Preheat oven to 350°. Mix together soup, chili powder, cumin and water. Cook 5 minutes over medium heat, stirring occasionally. Add all the remaining ingredients except 1/2 cup each cheese. Spoon mixture into 10 x 6-inch baking dish. Top with remaining cheese. Bake 20 minutes or until thoroughly heated. Or cover; refrigerate overnight. When ready to serve, bake, uncovered, 40 to 45 minutes or until thoroughly heated. Let stand 5 minutes before serving. Top with sour cream, salsa and cilantro, if desired. Prep time: 20 minutes. Cooking time: 20 minutes plus standing. Serves 4 to 6.
Cut angel food cake into 1-inch slices. Arrange cake slices in a single layer of an ungreased 9 x 13 pan. In a mixing bowl, beat milk and pudding mix for 2 minutes or until thickened. Beat in ice cream. Pour over cake and chill. In a bowl, dissolve gelatin in boiling water. Stir in frozen strawberries. Chill until partially set. Spoon over pudding mix. Chill until firm. Garnish with fresh strawberries.
Beat eggs and sugar well. Add oil and beat until creamy. Mix all dry ingredients. Gradually blend into egg mixture. Stir in apples and nuts. Bake in 12 x 17-inch ungreased pan at 350° for 25 to 30 minutes. While cake is still warm, top with frosting.
In large saucepan cook corn syrup and sugar over medium heat, stirring frequently, until mixture begins to boil. Remove from heat. Stir in peanut butter. Mix in cereal. Press in buttered 13 x 9 x 2-inch pan. Melt chocolate and butterscotch chips until smooth and spread over cereal mixture. Chill. (Can use chocolate chips only, just use 2 cups.)
Combine chicken, thawed vegetables, soup and milk. Add 1 cup French fried onions. Pour into a 1 1/2-quart casserole. Cover and bake at 375° for 45 minutes. Uncover and top with remaining onions.
Prepare celery. In mixing bowl, blend cheeses, cream and nuts. Stuff celery, chill, then serve.
In saucepan combine sweetened condensed milk, light cream and instant coffee. Cook and stir over medium heat until coffee crystals are dissolved. Gradually stir about half of the hot mixture into the egg yolk. Return all of it to saucepan. Bring to a boil. Cook and stir the mixture over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Remove the saucepan from the heat. Stir in whiskey, Kahlua and chocolate. Cool mixture. Bottle and store in refrigerator. Makes about 5 1/4 cups. Keeps up to 2 months.
Layer a single layer of saltines in a 9 x 13-inch pan. Boil together margarine and brown sugar. Pour over crackers and bake 7 minutes at 400°. Place on oven door and spread chocolate chips; stir slightly until melted. Can be frozen.
Mix powdered sugar, peanut butter (I use Skippy super crunchy) and butter. Make into 1 to 1 1/2-inch balls. Melt chocolate bar and paraffin in double boiler. Dip balls in chocolate and put on wax paper until set. Makes 3 pounds of candy for about $3.00.