HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook 4 minutes on High. Stir well. Cook 4 more minutes. Stir well. Add vinegar and oleo. Stir and cook 2 minutes more. Take out and add 1 teaspoon soda. Stir gently, but well. Pour on greased cookie sheet. Let cool 30 minutes. Break into pieces and store in Tupperware.
To make crust, combine flour, sugar, salt and oleo until it is a fine crumb mixture. Stir in 2 tablespoons of melted chocolate bits. Press on bottom of a 9 inch spring form pan and bake at 400° for 10 minutes.
Mix jello and chill until slightly thickened. Add remaining ingredients and chill until ready to serve. Even makes a good dessert.
In bowl, mix broccoli slaw, sunflower seeds, sliced almonds and uncooked Ruma noodles. In small bowl, mix the oil, vinegar and sugar or substitute. Stir to dissolve the sugar. Add both mixtures together just before serving.
Sift flour, baking powder, soda, salt and sugar together in a mixing bowl. Next cut in butter, then add buttermilk, egg and vanilla. Roll thin, cut in desired shape and bake on a greased cookie sheet in a hot oven. Watch closely to avoid overcooking.
Mix together dressing mix, oil, water and lemon juice. Pour over chicken breast and marinate for at least 1 hour. Remove chicken from marinade and roll in bread crumbs. Brown on both sides in hot oil. Place in baking dish and sprinkle with grated cheese. Place 1 slice ham and 1 slice of Mozzarella over chicken breast. Bake in 375° oven for 30 minutes.
Cut bacon in 1/2-inch pieces and fry to a very light brown; add onion and brown lightly. Add remaining ingredients and simmer until thickened. Serve hot. Makes about 5 servings.
Melt butter; put 1/2 in baking dish. Boil celery for 5 minutes in salt water. Drain and put in baking dish. Place sliced chestnuts on top of celery. Pour soup over. Crunch crackers on top of soup, then almonds and butter on top. Bake in 7 x 10-inch baking dish at 350° for 35 minutes.
Melt chocolate using baking chocolate. Mix chocolate or cocoa, baking soda, 1/3 cup oil and water. Stir until thickens. Stir in sugar, eggs and rest of oil until smooth. Add vanilla, flour and salt; blend well. Bake at 350° for 30 to 40 minutes.
Beat eggs and water until frothy. Add remaining ingredients. Fry in hot oil using 1/4 cup egg mixture for each. Keep warm in covered dish in oven.
Put sugar, milk and butter in saucepan and heat to boil. Stir well while at full boil for 5 minutes. Pour this hot mixture over remaining ingredients that have been broken into small pieces. Stir until everything is melted. Pour out into greased pans.
Heat oven to 350°. Place pork chops in shallow baking pan (little water on bottom of pan). Brown until almost done, turning once. Remove from oven and place 1/2 piece cheese on each chop and spoon on tomato sauce. Return to oven and cook until cheese is melted and heated through.
In a Dutch oven or heavy kettle, brown sausage over medium heat. Remove sausage with slotted spoon and reserve. Drain any excess fat. Add celery, onion, thyme and salt; cook until onion is tender. Stir in flour; cook 1 minute. Gradually add chicken broth and water. Cook, stirring until mixture comes to a boil. Add potatoes. Cover, reduce heat and simmer 25 minutes or until potatoes are tender. Pour 2 cups soup mixture into container of electric blender; process until smooth. Return to kettle. Add milk, beans and reserved sausage; heat. Makes 4 servings.
Boil or saute 3 chicken breasts (cut into chunks); saute onion. Drain extra butter from chicken and onions. Lay tortillas out flat. Place chicken, onion, cream cheese and Monterey Jack cheese and chilies, making sure you have enough for 12 tortillas. Place tortillas in a pan; cover them with Monterey Jack cheese. Pour cream over all tortillas. Bake 20 minutes at 350°. Very good!
Saute bacon until crisp; add beans and all other ingredients. Bake uncovered until beans are brown and bubbly (45 minutes) at 350°. Makes 6 servings.
Mix and bake at 350°, covered, for 45 minutes, then uncover and bake for 15 minutes longer.
Melt 2 tablespoons oleo in top of double boiler. Add the flour and mix well. Add milk and chicken broth and beat with wire whip until smooth. Saute onion in 4 tablespoons oleo for 3 minutes, then add to mix. Cook for 15 minutes (do not boil). Add salt, pepper, green onions and cream. Serve.
Cook potatoes; mash and add cream, cream cheese, butter, salt, pepper and milk. Mix well and put in 9 x 13-inch glass dish. Bake uncovered at 375° for 30 minutes until heated through and lightly brown on top. You can make up a week before ready to use. Keep in refrigerator until ready to bake. (This is good to fix ahead for company.)
Combine first five ingredients in large bowl; mix well. Gently fold in whipped cream until evenly blended. Turn mixture into 9 x 5 x 3-inch loaf pan. Cover with aluminum foil. Freeze 24 hours or until thoroughly firm. Unmold on to serving tray.
Brown meat in large frypan. Drain. Add packaged spinach. Cover and cook until thawed. Stir in pepper and salt or soy sauce, soup and cheese. Heat until cheese melts. Turn mixture into lightly greased 2-quart baking dish. Cut cheese into thin, 1/2 x 3-inch strips and arrange on top to resemble wheel spokes. Sprinkle with bread crumbs. Bake in 400° oven for 10 minutes or until cheese melts and crumbs brown. Serves 6.
Roll eggplant in egg, then Italian bread crumbs. Fry in hot oil on both sides. Place into 8 x 10-inch baking dish.
Boil syrup and sugar together about 2 minutes. Pour slowly over eggs, stirring well. Add butter, vanilla and nuts. Pour into pie shell. Bake at 375° for 50 minutes or until done. Pie will be done when completely puffed across top.
In large bowl, combine meat, water chestnuts, eggs, bread crumbs and bouillon. Mix well. Shape into 1 1/4-inch meatballs. In large skillet, brown meatballs. Remove meatballs from skillet; discard fat. In same skillet, combine remaining ingredients. Over low heat, cook and stir 5 minutes. Add meatballs; simmer, uncovered, 10 minutes. Serve hot. Refrigerate any leftovers. Ummmm - good!
Cook noodles as directed. Add onion and sour cream to drained noodles. Place in casserole; sprinkle poppy seed on top. Bake at 350° until bubbly.
Cream butter to soften; then thoroughly cream sugar and butter. Add eggs, lemon peel and vanilla; beat well. Sift together flour, salt and soda; add alternately with lemon juice. Drop by rounded teaspoonfuls onto greased cookie sheet. Sprinkle with tinted sugar. Bake in moderate oven set at 375° for 10 minutes.
Pour heavy whipping cream in pot. Add water and 2 tablespoons crab boil. Let come to a boil, then place on low heat. Add cream of celery soup. Use wire whisk and blend into cream mixture. Add frozen corn. Saut green onions, shrimp and crab meat in a small amount of olive oil. Pour into soup mixture. You may add crab boil to taste. Simmer at least 30 minutes.
Cream butter. Add sugar and flour. Mix well. Add vanilla, ice water and nutmeats. Knead well with hands until well blended. Roll out to 1/8-inch thickness. Bake in moderate oven. When done and still hot, sift powdered sugar on each. Store in tin box. Do not handle too much.
In a small saucepan, combine gelatin and water; let stand 5 minutes to soften. Heat and stir until gelatin dissolves. Cool. In a large bowl, combine orange juice concentrate, yogurt, Equal and vanilla; stir in gelatin mixture. Pour into a 4-quart ice cream freezer; freeze according to manufacturer's directions. Makes about 2 quarts. Diabetic food exchanges, 1/2 milk, 1/2 fruit and 1/2 fat.
Mix the cornstarch, sugar and salt in a pan. Add cherry juice slowly to make a smooth paste, and then add remainder of juice. Cook while stirring until the mixture begins to bubble. Remove from fire and stir in butter and add cherries. Pour into unbaked pie crust. Apply top pie crust and bake at 425 degrees for 15 minutes. Reduce heat to 350 degrees for 15 - 25 minutes longer.
Combine first 5 ingredients. Chill until serving time. Combine remaining ingredients and pour over macaroni mixture. Toss to mix. Yields 10 servings.
You may add jimmy candy to batter for funfetti effect (about 1/4 cup).
Beat cream cheese with sugar and vanilla until fluffy. Beat in melted chocolate chips. When well beaten, fold in whipped cream. Spoon into crust and chill at least 8 hours.
Dissolve raspberry or cherry jello in 1 cup boiling water; partially cool. Stir in cherry pie filling. Put in a 13 x 9-inch pan.
Mix coconut, Eagle Brand milk and sugar in large bowl. Form into small balls. Use 1/4 cup powdered sugar to dust your hands before forming balls. Lay balls on wax paper to dry. Melt the chocolate chips and wax in pan. Dip coconut balls in melted chocolate to coat. Lay on wax paper to dry.
Combine oatmeal, brown sugar, shortening and salt. Cover with boiling water and let stand. Dissolve yeast in 1/3 cup water and add sugar. Pour into oatmeal. Add flour and knead for 5 minutes. Put into greased bowl and let rise until double, about 1 hour. Punch down and let rest 10 minutes. Form 2 loaves and put in greased loaf pans. Let rise until double, about 45 minutes. Bake 25 to 30 minutes at 350°.
Mix all of the ingredients until smooth. Put vanilla wafers in bottom of small aluminum lined cups. Put a tablespoon of filling on top of each cookie. Bake at 350° for 15 minutes. Let cool. Put spoonful of cherry pie filling on top of each cookie. Refrigerate. Makes 3 to 4 dozen.
Mix all together well with mixer. Grease and flour Bundt pan. Preheat oven to 350°. Bake approximately 45 minutes.
Blend milk into sugar. Divide mixture. Tint one pink and one green. Roll balls. Put on waxed paper. Flatten each ball with thumb. Decorate with pecans on top. Other colors and extracts can be used.
Marinate chicken pieces in olive oil, garlic and pepper for approximately 30 minutes. Pour off marinade. Mix bread crumbs with cayenne. Lightly dredge chicken pieces in mixture. Spread in a single layer on a cookie sheet and bake at 475° for 15 minutes. Run under broiler for extra browning. Serve warm with a dip of honey mustard, barbecue or sweet and sour sauce.
Add sugar gradually to beaten eggs, beating well after each addition. When mixture becomes stiff, add remaining ingredients and mix thoroughly. Pour into gallon freezer. Freeze as directed by your freezer.
Combine all ingredients together in a large saucepan. Bring to a rolling boil. Boil for 1 minute; then beat with a hand mixer until thick. Spread into a buttered pan.
Mix all ingredients, except chips. Put in shallow dish. Spread crushed chips on top. Bake 20 to 25 minutes at 350°.
Mix cocoa, milk and butter. Cook until boiling for about 2 minutes. Remove from heat. Add peanut butter and oatmeal. Place on wax paper with spoon.
Mix all and put cheese on top. Cover. Bake 25 minutes at 350°. Put onion rings on and bake uncovered 10 minutes longer.
Mix the water and Jell-O. Cool. To the cake mix, add the oil and mix well. Add the eggs and beat. Add the lemon extract. Mix in the cool Jell-O. Bake in greased pan approximately 40 minutes at 350°. Remove from oven and punch holes from top to bottom with a meat fork. Pour over the cake a mixture of the lemon juice and confectioners sugar. Serve warm or cool. Also good topped with whipped cream.
Drain canned vegetables. Mix first 6 ingredients. Combine rest of ingredients and heat to boiling. Pour over vegetables and let set overnight at least. Mixture will keep several weeks in refrigerator. Serves 8 to 10.
Saute onions and garlic until softened. Add the cubed chicken and brown; drain the fat and add the mushrooms. Mix together with the cooked noodles and then add the remaining ingredients except the cheese and Durkee onions. Mix thoroughly and spread into a 13 x 9-inch baking pan. Bake in 350° oven until bubbly; top with cheese and Durkee onions. Broil until cheese is melted.
Beat eggs, salad oil and sugar. Add remaining ingredients. Bake at 350° for 40 to 45 minutes.
Mix Butter Buds into the skim milk and set aside. Heat the oil over low heat in heavy saucepan and saute onion until soft. Add corn, salt and milk mixture and simmer 3 minutes or until most of liquid is absorbed. Add lima beans. Cover and simmer gently until beans are heated through, about 3 minutes.
Scald diluted evaporated milk in double boiler. Mix sugar, cornstarch, salt and beaten egg yolks. Add to milk and cook, stirring constantly, until mixture coats spoon. Remove at once; cool and add wine. Pour custard into sherbet glasses. Add peaches and top with meringue made by beating egg whites with confectioners sugar and almond extract. Serves 6.
Mix first 5 ingredients together in a pan; bring to a boil for 2 minutes. Add quickly the oats, salt and vanilla. Remove from heat. Drop onto cookie sheet covered with waxed paper or foil. Refrigerate until hardened.
In a medium bowl, combine all ingredients and mix well. Serve on crackers or miniature rolls (I call tea biscuits).
Slightly thaw hash browns. Pour into casserole dish that has been sprayed with non-stick coating. Melt velveeta in microwave, stirring every two minutes. When melted, stir in mayonnaise until blended. Pour over hash browns. Cover and bake about 45 minutes at 300°. Uncover and bake about 10 to 15 more minutes until slightly brown and bubbly.
Cut steak into 4 pieces; season. Pound flour into one side. Combine remaining ingredients with just enough water to moisten. Place small amount of stuffing on each steak on unfloured side. Roll up and tie with string.
Melt chocolate in water. Cream margarine and sugar until light and fluffy. Add eggs, one at a time, beating after each. Add vanilla and chocolate.
In 2-quart serving bowl, layer lettuce, tomatoes, mushrooms, peas, cheese and onions.
Mix all ingredients. Pour into greased pan. Bake at 350° for 30 to 35 minutes.
Brown ground beef in electric skillet and drain fat. Return to skillet and add all other ingredients, except the spaghetti. Cover and heat to boiling. Reduce to simmer for 30 minutes, stirring occasionally.
In large bowl, combine all ingredients. In a shallow pan, shape into loaf. Bake for 1 hour and 15 minutes at 350°.
Stud each peach with 3 or 4 cloves. Pack into a quart jar. Simmer remaining ingredients for 3 or 4 minutes. Pour over peaches. Slip the cinnamon stick in, too. Cool and refrigerate.
Blend ice cream, milk and jello. Do not dissolve in water. While blending the mixture, add 4 to 6 ice cubes until thick.
Boil macaroni. Saute onion in some butter. Add hamburg, salt and pepper. Cook until done. Butter 10 x 14-inch pan. Line the roasting pan with 4 sheets of phyllo, buttering each sheet. Add 1/3 of the macaroni, 1/3 of the hamburg and a layer of cheese. Continue the layers, ending with the macaroni.
In large saucepan, combine all ingredients. Simmer over low heat for 10 minutes or until bouillon dissolves. Serve hot. Makes about 1 1/2 quarts.
Clean and cook carrots; cut lengthwise into 3/8-inch strips. Cook and stir brown sugar, salt and orange peel in margarine in 12-inch skillet until bubbly. Add carrots; cook over low heat, stirring occasionally, until carrots are glazed and heated through, about 5 minutes. Makes about 6 servings; 110 calories per serving.
Mix cream cheese, green pepper, onion, pineapple, salt and 1 cup pecans. Shape into ball and roll in remaining pecans. Chill for several hours and serve with crackers or fresh vegetables.
Combine cream cornstarch, 1 1/4 cups sugar, lemon juice and lemon rind. Beat egg yolks and add to cream cornstarch mixture.
Mix soup, water, celery, onion and stuffing. Spoon into greased 10-inch pie plate. Place chicken on stuffing mixture. Mix margarine, sugar and mustard; spread over chicken.
Saute the onion and garlic in the oil in a medium-sized saucepan over medium heat 1 to 2 minutes or until the onion is translucent. Add the beans, tomatoes and their liquid, tomato paste, corn, chili powder, cumin and sugar and stir to combine. Reduce the heat. Cover the pan and simmer the mixture 15 to 20 minutes. Add the bell pepper and cook the chili another 5 minutes. Ladle the chili over 4 baked potatoes and serve. Makes 4 servings.
Saute onion in butter; slice squash thin and add it with corn. Cover and steam until squash is tender; add cheese. Pour into casserole dish; top with crushed Fritos. Bake at 350° until firm and brown.
In a large mixing bowl, beat hot potatoes until all lumps are removed. Add cream cheese (in small pieces) and the butter. Beat well until cheese and butter are completely melted and mixed. Stir in sour cream. To the milk add the eggs and onion. Add to the potato mixture along with salt and pepper. Beat well until light and fluffy. Place in a greased 9 inch round casserole. Refrigerate several hours or overnight. Bake in a preheated oven at 350° for 45 minutes or until lightly browned on top. This recipe is delicious left over.
Dice onions, garlic and green onion. Slice bell pepper, tomatoes and summer squash. Saute in skillet, adding cumin, salt, pepper, tomatoes and cilantro in last. Saute for 15 minutes. Serve in flour or corn tortillas with sour cream and hot sauce.
In a large mixing bowl, place chopped nuts, chocolate chips, chocolate bar pieces, marshmallow cream and vanilla. In a saucepan, place sugar and milk and bring to a boil. Boil for 4 minutes, stirring constantly. Pour hot mixture over contents in bowl. Stir until melted, then pour into buttered pans. When set, cut into squares.
Mix cream cheese with chicken soup. Add diced chicken. Take crescent dinner rolls and pull apart. Stretch each section and fill with mixture. Roll up ends. Roll in melted butter and crushed herb croutons or bread crumbs. Bake at 350° for 45 minutes.
Cut potatoes into French fry strips. Put potatoes in a shallow pan lined with aluminum foil. Sprinkle cheese over top. Add cream. Fold foil over top and seal by pinching together. Bake at 350° for approximately 40 minutes or until potatoes are tender.
Spray baking sheet with cooking spray. Sprinkle sesame seed over sheet. Turn on oven to 350° and remove 10 minutes later. Combine sesame seed in a jar with all other ingredients. Shake well; check for seasoning and refrigerate.
Combine melted margarine, beaten eggs and all other ingredients. Mix well and pour into pie shells. Bake in a preheated oven at 400° for 10 minutes. Reduce heat to 325° and bake another 45 minutes.
Cook sugar, syrup, water and salt in saucepan (I use a number 8 large skillet). Do not stir after sugar is dissolved. Cook until boiling syrup, when dropped from spoon in cold water, forms a hard, almost brittle ball (265° by thermometer). Remove from fire.
In a blender, mix on high speed the juice, Dream Whip, vanilla and pudding. Add a few ice cubes and continue to blend. Serve chilled. Enjoy!
Put the rice into greased casserole dish. Saute green pepper and onion in fat until browned. Add catsup, tomato juice and seasoning, mix well. Pour over rice and bake in moderate oven (350°) for 20 minutes.
Cut onions into 1/4-inch slices. This should be about 2-quarts. Separate the slices into rings. Heat butter in skillet. Add onions, tossing them about with a wooden spoon until rings are coated with butter. Add cloves and salt. Continue to cook over low heat until onions just start to brown. Add wine. Cover pan and simmer about 15 minutes. Onions should be slightly crisp but tender. Remove cover and cook until wine is reduced to a glaze. Serve at once. Makes 6 to 8 servings.
In large skillet, saute green pepper, onion and mushrooms in oil for 4 to 5 minutes or until crisp-tender. Place chicken breasts over vegetables. In a bowl, combine tomato sauce, chilies and seasonings. Pour over chicken; cover and simmer for 20 minutes or until chicken is no longer pink and is tender. Serve over rice or spaghetti.
Heat all ingredients in a small saucepan over low heat. Thin with more milk if necessary. Serve with cocktail rye bread. Also works good in a crock-pot.
Melt butter in pan. Add noodles until slightly browned, stirring well. Add rice to mixture. Saut together for a few minutes, stirring well. Add broth, water and salt. Bring to a boil for a few minutes. Stir and cover. Cook over low heat for 20 minutes. Let rest 5 to 10 minutes. Serve cold.
Brown sausage. Drain grease from sausage (this part is optional, I want to get rid of the grease.) After sausage has been drained, add jar of Cheez Whiz. When mixed well and melted, put on half of English muffin. All muffins need to be opened and in halves. Spoon mixture on top of each half. Put on broil and lightly brown. May be frozen before you brown. Then just take out as needed and brown.
In blender, combine juice, extracts and ice cubes; blend until ice is coarsely chopped, about 1 minute. Pour into chilled 16 ounce glass. Stir in soda. Calories: 54.
Grind up hot peppers, a little cabbage, green tomatoes, carrots, etc. Put in a big pan to heat on oven. Mix 1/2 vinegar and 1/2 water mixture and sugar. Pour over pepper mixture. Do not cover completely. Heat to boil. Pack in jars and cold pack for 20 minutes or pressure can for 5 minutes.
Mix the Eagle Brand milk and Cool Whip, then add the other ingredients. Chill several hours or overnight.
Break Oreo cookies in half. Place 1/2 of cookies in oblong dish. Prepare chocolate pudding according to directions on box. Spoon 1/2 of pudding over cookies; add 1/2 of Cool Whip. Layer rest of cookies, pudding and Cool Whip.
Beat egg whites and cream of tartar until egg whites form stiff peaks. Sift cake flour then measure 1 c. Sift sugar then measure. Sift 1/2 c. sugar, cake flour, and salt together. Sift 5 times. Fold into egg white alternating with 1 c. sifted sugar. Add vanilla and bake. Bake at 325° for 40-45 minutes or until golden brown.
Cover shrimp with salted water to which caraway seed has been added. Cook slowly 15 to 20 minutes for large and 10 to 12 minutes medium shrimp. Mix 1/3 cup of butter. Add onion and celery. Cook 5 minutes. Add tomato paste. Combine 2 cups tomato juice and salt. Add 3 tablespoons cornstarch, dissolved in 1/2 cup of juice, celery salt and garlic salt. Cook 15 minutes in covered saucepan. Add mushrooms, green pepper, shrimp and baking soda. Simmer several minutes. Serve with rice.
Stir dry gelatin into Cool Whip. Add cottage cheese and crushed pineapple. Stir well together and cover. Let stand in the refrigerator a few hours or overnight.
In medium bowl, mix all ingredients until well blended. Shape into patties; place in lightly greased shallow baking dish. Bake in preheated oven at 375° for 20 minutes or until firm. Makes 3 servings. May double recipe.
Mix well sugar, cocoa, corn syrup and milk in saucepan. Bring to a full boil. Boil 2 minutes. Remove from heat. Add margarine, vanilla and nuts. Beat until ready to spread in buttered dish. Cut into squares.
Preheat oven to 350°. Sift dry ingredients together into mixing bowl. In another bowl, combine melted butter (cooled), eggs, orange rind and orange juice. Blend thoroughly. Beat liquid into dry ingredients alternately with yogurt; mix until blended. Pour into greased loaf pan. Bake at 350° for 75 minutes or until loaf is golden and pulls away from sides of pan. Remove from pan and cool completely on rack. Blend powdered sugar with enough orange juice to make icing to spoon over loaf.
Thaw and drain spinach well. Pat dry with paper towels. Mix all ingredients; chill. Let set out to soften a few minutes before serving. Garnish with Parmesan cheese. Serve with veggies or white corn chips.
Mix cream cheese, milk, vanilla, sugar and peanut butter. Fold in Cool Whip. Pour in crust and chill.
Spread peanut butter between 2 Wheat Thin crackers, forming a sandwich. Roll these in melted chocolate bark and let dry on waxed paper. Store in covered container.
Place rolls in buttered Bundt pan. Sprinkle with brown sugar and pudding. Pour melted oleo over top. Mix granulated sugar and cinnamon; sprinkle over top. Top with nuts. Cover loosely with foil and a towel and let rise in refrigerator overnight. Bake at 350° for 30 minutes. Turn out of pan on plate.
While hot, melt butter. Put sugar and cinnamon in bowl. Roll hot muffins in butter, then roll in sugar and cinnamon. Makes 12 muffins.
Combine all ingredients, except cheese and chips. Put into a large baking dish. Top with cheese and potato chips. Refrigerate overnight. Bake at 400° for 20 to 25 minutes.
Mix all ingredients together and drop by spoonfuls. Cook at 375 degrees for 12 to 15 minutes.