HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine pineapple juice and vanilla pudding. Cook over medium heat; stir until it boils. Remove and let it cool. Combine fruits and mix in pudding. Garnish with cherries. Chill. Makes 6 cups.
Cook potatoes until done with salt, pepper, poultry seasoning and celery salt. Add to potatoes and English peas. Ready to serve.
Cut cheeses and onion into chunks and grind in food grinder or process in food processor. Sprinkle with salt and mix thoroughly. Chill.
In bowl, mash beans. Add onion, taco powder, cumin and garlic. Fry in pan until tender. Add beans and cook until thick. Makes enough for 6 tacos.
Cook macaroni and drain. Melt butter and stir in flour and salt. Gradually stir in milk, cooking until thick. Add a small amount of hot mixture to the slightly beaten eggs and return to hot mixture. Add cheese, lemon juice, Worcestershire sauce and salmon. Turn into a greased 9-inch pan and bake for 25 to 30 minutes at 375°. Let stand for 5 minutes before serving.
Beat at medium speed for 4 minutes. Pour into a greased jelly roll pan and bake a 350° for 20 minutes.
Heat water, sugar, margarine and salt until warm. Pour mixture into large bowl; stir in yeast. Cover; let stand about 15 minutes in a warm place, until mixture is bubbly. Stir in 4 cups flour, beating to form a thick batter. Stir in 3 more cups of flour to make a soft dough. Knead enough remaining flour to a moderately stiff dough. Shape into a ball. Put into a greased bowl and grease top. Cover and let raise until double.
Mix flour, sugar, 2 tablespoons cocoa, baking powder and salt in mixing bowl. Stir in milk and shortening (melted). Spread in 9-inch square pan and sprinkle with 1/4 cup cocoa and brown sugar. Pour hot water over batter. Bake at 350°, about 45 minutes.
Dissolve gelatin in hot water. Add sugar and stir until dissolved. Add cold water. Combine juices. Add to gelatin mix. Chill. Add ginger ale. Spoon sherbet into punch just before serving. Yields 40 servings.
In skillet, cook onion and garlic in oil until tender. Remove from heat. In bowl, combine onion mixture, sour cream, 1/2 of cheese, milk, chilies and cumin. Add drained hominy. Mix well. Pour into a greased 2-quart baking dish. Bake, uncovered, at 350° for 30 minutes. Sprinkle rest of cheese over top and serve.
Combine all ingredients in a saucepan and bring to a boil. Reduce heat and simmer about 20 minutes, until sauce is reduced to about 4 cups. Makes 4 cups.
Put pound cake on plate; cut it in half. Pour half of orange juice on the bottom piece of cake. Spread the jam on the bottom of the other half. Put pieces together with jam in the middle. Pour rest of orange juice on cake; cover with whipped cream.
Grind garlic, basil and nuts together in a processor or with a pestle. Add the cheese. Then slowly add olive oil. Keep refrigerated.
In a bowl, stir first 5 ingredients until smooth. Pare, core and slice apples thinly. Dip apple slices into the batter so each one is well-coated.
Combine all ingredients and store in an airtight container. Use 2 or 3 teaspoons per cup of hot water, according to taste.
Melt margarine in boiler. Add sugar, dates, vanilla and eggs; mix in boiler and cook 10 minutes on low heat. Mix cereal and pecans in bowl. Let syrup cool and stir in cereal and pecans. Roll out into rolls; then roll in coconut.
Put chicken in bottom of ungreased casserole dish. Add mixed vegetables, then combine broth and cream of chicken. Pour over chicken and vegetables. Next combine milk, Bisquick and margarine. Pour over top of casserole. Bake at 350° for 1 hour or until top is browned.
Mix apples and cranberries and cover with sugar. Mix Jell-O and hot water. Then add pineapple, pecans and the apple/cranberry mixture. Chill.
While you mix margarine, sugar, Vitamite and cocoa in a saucepan and bring it to a rolling boil, have the kids roll out the waxed paper. After it boils, remove from heat and add oats, peanut butter and vanilla. Let the kids take turns stirring until the peanut butter is well mixed, then have the kids drop by spoonfuls on waxed paper. Leave until completely cool. Makes about 3 dozen.
Mix together sour cream, cooking oil, eggs, cream of coconut and cake mix. Bake at 300° for 45 minutes to 1 hour.
Mix in crockpot the soup and rice. Place chicken on top of mixture, then add celery. Cook for 3 hours on high or 4 hours on low. To make 6 servings, add more 1/2 c. rice, and 2 breasts.
Whip egg whites until stiff but not dry. Add 1/8 teaspoon salt and put in refrigerator until remainder of cake is mixed. Sift sugar and cream it with butter until light and creamy. Sift flour, then resift with baking powder, salt and soda. Add dry ingredients in 3 parts to the butter mixture alternately with thirds of the sour cream. Beat batter until smooth after each addition. Beat in flavoring. Fold in egg whites. Bake in moderate oven at 325° for 1 hour or until done.
Place crumbs in 2-quart casserole. Add cheese and ham (if desired). Sprinkle with flour and top with melted oleo. Combine eggs, milk and vegetable packet. Mix well and pour over all in casserole. Bake at 350° for 1 hour. Very good as a side dish.
Cook butter and sugar until boiling. Add corn flakes and nuts. Reserve 2 tablespoons of mixture for garnish. Press mixture in bottom of 9-inch spring-form pan.
Make favorite bake custard recipe in custard cup. Add 1 1/2 teaspoons of Grape-Nuts to each cup. Sprinkle with nutmeg, if desired. Serve with whipped cream or Cool Whip.
Beat egg whites until stiff. Add about 1/4 cup of the sugar to keep them stiff; set aside.
Combine the sugar, softened butter, dates and egg; mix well in pan, then cook over low heat for 10 minutes, stirring occasionally. Let cool. Add the Rice Krispies and nuts (cereal). Form into small balls; roll in coconut. Refrigerate until hard.
Preheat oven to 375. Thaw spinach, drain and squeeze out all excess liquid. Dice artichoke hearts into quarters. Mix all ingredients together, reserving 1/4 C. Parmesan cheese. Transfer to oven safe baking dish. Bake for 45 minutes, remove from oven, add remaining 1/4 C. Parmesan cheese on top and bake for an additional 15 minutes. Serve with chips.
Heat butter and oil in a large Dutch oven. Add carrots, celery, onion and garlic; saute until onion is tender. Add tomatoes and seasonings; bring to a boil. Reduce heat and simmer 15 minutes, stirring occasionally. Add broth and green beans; simmer 20 minutes. Add zucchini and parsley; simmer 10 minutes. Spoon into soup bowls; sprinkle with cheese, if desired.
Heat oven to 375°. Cook and stir ground beef and onion in 10-inch skillet until beef is light brown; drain. Stir in tomato sauce, salt, oregano, cinnamon and garlic powder. Grease baking dish 11 3/4 x 7 1/2 x 1 3/4-inch. Layer half each of the potatoes, beef mixture and cheese in dish; repeat. Mix sauce mix, milk and water; stir in eggs gradually. Pour milk-egg mixture over cheese and sprinkle with paprika. Cover and bake 50 minutes. Uncover and bake 10 minutes. Let stand 10 minutes before serving. Makes about 6 servings.
Slice Twinkies lengthwise. Lay cream side up in pan. Slice bananas in half lengthwise and layer on top of Twinkies. Cover with crushed pineapple. Put whipped Pet milk over pineapple. Let stand in refrigerator overnight.
Soft-fry potatoes; drain. Cook hamburger and follow directions on taco seasoning package, but lessen water to accommodate juice of tomatoes. When done, add tomatoes, potatoes and Cheddar cheese. Heat flour tortillas; fill with meat mixture and wrap up. Can be served with sour cream, guacamole and picante sauce. Freezes well.
Heat oven to 350°. Grease 9 x 13-inch pan. In large bowl, combine cake mix, water, oil and eggs at low speed until moistened. Beat 2 minutes at high speed. Gently fold in crushed cookies. Pour batter in pan and bake 30 to 40 minutes. Cool completely.
Heat oven to 400 degrees. Wash roast under faucet, dry with paper towels, place on clean paper towels. Shake garlic salt over roast, both sides, until well covered. Give both sides several shakes of black pepper, then spray both sides with Pam. Spray bottom of heavy dutch oven; place roast in dutch oven and put in hot oven, uncovered, for 20 minutes. Remove from oven and pour in hot water to the side of roast, not over the top of roast, being careful not to let steam burn you. Place lid on dutch oven and return to oven. Turn oven temperature down to 175 degrees. Bake for 2 1/2 to 3 hours, turning once after first hour. Cool 10-15 minutes; remove to serving platter and slice.
Peel and core apples. Cube apples and put them in a large pot. Simmer for 45 to 60 minutes. Stick fork in apples to check for softness. Mash apples, add lemon juice and the apple juice.
Heat peanut butter. Add Tabasco to flavor. (It's supposed to taste kind of spicy hot.) Great with Nassi, French fries and chicken.
Cook macaroni according to package directions. Drain and allow to cool. Toss celery, cheese and drained pimento with the cooled macaroni. Fold in sandwich relish until all ingredients are coated.
Combine grated cucumber and tomatoes and drain. Combine remaining ingredients and spices in heavy pot. Add cabbage, onions, tomatoes and cucumber. Boil 18 minutes, stirring occasionally. Place in "hot" jars and seal.
Cream together shortening and sugar. Add eggs; beat well. Sift together flour, baking soda, cinnamon, ginger, cloves and salt. Combine molasses and water; add alternately with flour mixture to creamed mixture. Line an 8 x 8 x 2-inch greased pan with waxed paper. Pour in batter. Bake in moderate oven at 350° for 50 to 60 minutes. Cool 5 minutes. Remove from pan.
Mix pudding and pineapple juice in a bowl, then add pineapple chunks, mandarin oranges and bananas.
Mash cooked squash and add other ingredients. Mix well. Pour into greased casserole and bake at 375° for about 45 minutes.
Place rhubarb in pastry shell. Combine sugar, flour and nutmeg. Add eggs; beat well. Pour the egg mixture into the pastry shell. To prevent overbrowning, cover edge with foil. Bake in 375° oven 25 minutes. Remove foil. Bake 20 minutes longer or until pie is nearly set. (Pie appears soft in the center, but sets upon cooling.) Cool. Cover and store in refrigerator.
Prepare grill for cooking. Cut hot dogs on each end 1/2-inch both ways (like an x on each end). Put hot dogs on grill and cook. When they are just about done, put on barbecue sauce, then add salt and pepper. Cook until done.
Bake ham until done. Mix jam and mustard together; pour over ham; return to oven until coating is brown. Bake at 350° for approximately 30 minutes.
Mix sugar. Add shortening well. Add eggs. Stir in buttermilk and add bananas. Sift together dry ingredients. Stir into sugar mixture. Blend in nuts. Pour into well-greased 9 x 5 x 3-inch loaf pan. Let stand 20 minutes before baking. Bake at 350° until it is done.
Mix water with soup, then cook onion in butter. Pour all in casserole dish, mix well and bake in 350° oven for about 30 minutes.
Grate pears, onions and peppers. Add other ingredients; cook until tender. Place in sterilized jars; seal.
Core and peel zucchini. Remove seeds and slice into apple like pieces, about 8 cups. Place zucchini and lemon juice in saucepan. Cover and cook over medium heat, stirring occasionally, for about 15 minutes or until tender. Add nutmeg, 1 cup sugar and 1 teaspoon cinnamon. Stir until sugar melts. Remove from heat.
In a large saucepan, combine sugar and corn syrup; bring to boiling. Remove from heat. Add peanut butter, stirring until melted. Stir in cereal, coconut and peanuts. Drop from teaspoon onto waxed paper. Cool thoroughly. Do not refrigerate. Makes 6 to 7 dozen.
In a large bowl stir all ingredients together. Spoon into a casserole dish that has been sprayed with non stick cooking spray. Bake at 350 for 15-20 minutes.
Saute onion in oleo. Add beef (browned and crumbled), flour, salt, pepper, paprika. Stir well on medium heat. Add remaining ingredients except sour cream. Simmer about 20 minutes. Add sour cream and heat. Serve over rice, Chinese noodles or toast.
Chill mixing bowl and beaters. Beat cream cheese and peanut butter until smooth. Add 1 Cup powdered sugar, milk and vanilla. Beat until combined. In the chilled mixing bowl, beat whipping cream and 2 Tbsp. powdered sugar until soft peaks form. Gently fold about 1/3 of the whipped cream into the peanut butter mixture. Fold remaining whipped cream and chocolate chips into peanut butter mixture. Spoon into crust. Cover, let chill about 2 hours.
Saute the onions in butter. Add dill weed, salt, pepper, 1/2 cheese and sour cream. Set aside. Mix Jiffy mix, egg, milk, corn and green chilies. Spread in greased 9 x 13-inch pan. Layer onion mixture and put the other 1/2 of cheese on top. Bake at 350° for 25 minutes.
Place vegetables in a bowl in layers, sprinkling sugar, salt and pepper on each layer. Cover with the vinegar, using more if necessary. Let stand for about an hour before serving.
Mix all together. Put in bottom of pan. Lay chicken pieces on top. Cover and bake at 350° for about 2 hours.
Preheat oven to 375°. Cut biscuits into quarters. In a large bowl, mix biscuits, 1 cup sauce, 2 cups cheese, garlic and toppings. Spread in a greased 9 x 13-inch pan. Top with remaining sauce and cheese. Bake for 30 minutes. Serves 10.
Combine all in large bowl. Mix with electric mixer until well blended, pour into greased baking dish.
Cream the butter. Add sugar slowly. Add cream and vanilla. Beat until well blended. Shape into 1-inch balls and roll in colored sugar and dry jello mix or chocolate bits. Refrigerate. These freeze well.
Put pork, onions and water chestnuts through food chopper (fine blade) or chop well on a cutting board. Mix in remaining ingredients.
Combine strawberries and next 5 ingredients in a large bowl; add Fruit Salad Dressing. Stir to coat well. Makes about 10 servings.
Preheat oven to 350°. Grease 1 1/2-quart casserole. Put all the ingredients in blender in order listed; cover and run on high, just until all potatoes go through the blender (do not overblend). Pour into casserole and bake 1 hour at 350°.
In a double boiler, or a stainless steel bowl set into a pan of water, put chocolate and butter. Stir till blended. Remove from heat, add egg yolks, stir until blended. Place bowl in refrigerator until mixture is slightly cooler then lukewarm (about length of time to whip egg whites). Don't over chill. Beat egg whites till soft peaks, gradually add sugar, beating briskly. Continue beating till egg whites stiff. Fold whites into chocolate mixture and spoon into individual dishes. Chill till ready to serve. Sprinkle with powdered sugar. 4 servings.
Spread bean dip on tray. Mix sour cream, taco seasoning, mayonnaise and lemon juice. Spread over bean dip. Sprinkle with green onions, tomatoes, black olives and Cheddar. Serve on tray with Doritos or chips.
Mix everything in order given. Toss lightly. Use 8 or more boneless chicken breasts for 6 cups.
Cream butter. Add sugar and egg yolks; beat well. Beat egg whites until stiff; set aside. Add sour cream and flour to butter-sugar-egg mixture alternately, beating well. Add flavoring; mix well. Fold in beaten egg whites. Cook in greased and floured tube baking pan for 1 1/2 hours at 325°.
Put rhubarb in a 9 x 13-inch pan. Mix jello and sugar. Sprinkle over rhubarb. Cover with marshmallows. Mix cake mix according to directions. Pour over other ingredients. Bake 1 hour at 350°.
Chop onion and brown with ground beef. Add tomatoes, Rotel, beans and hominy and stir well. Add taco mix and ranch dressing. Salt to taste. Cook, over medium heat, for 30 minutes. Serve with tortilla chips.
Mix vanilla pudding mix with milk and whip with mixer. Let stand 5 minutes; add sour cream and Cool Whip to pudding and stir together. Start with layer of wafers, then pudding mixture, then bananas. Repeat with same. Use egg white topping if desired.
Boil chicken breasts and reserve broth. Cube chicken and mix with onion and celery. Place in a well greased 9 by 13-inch baking dish. Pour melted butter over this. Combine flour and milk. Pour over chicken. Combine 2 cups of chicken broth and 1 can cream soup. Pour over flour mixture. Lightly salt and pepper to taste. Bake at 350 degrees for 45 minutes.
Place first 3 ingredients in double boiler. After all is melted and mixed, add miniature marshmallows. Pour into 8 x 8-inch pan. Cool and cut.
Mix all ingredients together. Roll into walnut-size balls. Press onto cookie sheet with fork. Bake at 350° for approximately 8 to 10 minutes.
Cut cooked chicken into small pieces. Spray a 9x13-inch oven-proof dish with cooking spray. Put chicken pieces in dish. Top with eggs and onions.
Bake at 375° for 30 minutes. Combine all in 1-quart baking dish. Bake until hot and bubbly. Great served with crackers (warm).
Preheat oven to 350°. Combine berries, 1/2 cup sugar and lemon juice. Stir well and set aside. Melt oleo in casserole dish. Mix flour and 3/4 cup sugar. Add milk to make batter. Pour over melted oleo. Spoon berries over batter. Bake at 350° for about 40 minutes.
Combine raspberries and chilled juices. Scoop sherbet into punch bowl; add chilled lemon-lime soda. Yield: 8 servings.
Fry bacon until crisp. Remove bacon and put into a deep, heavy pot. Add onion; cook until transparent but not brown. Add water and potatoes; bring to a boil. Reduce heat and cook for 10 minutes. Add milk, clams, 1 can clam liquid, salt and pepper. Heat just to boiling. Season to your taste. Makes approximately 8 cups.
Combine 1 1/3 cups water and soup base. Bring to boil. Add rice; cover and reduce heat. Simmer 20 minutes or until liquid is absorbed. Add mushrooms, carrot, water, parsley, onion and pepper to rice. Stir well. Cover and cook over low heat 5 minutes. Makes 4 servings.
Dissolve yeast in 1 cup lukewarm water. Add sugar, salt and shortening. Add 2 cups flour and beat well; add beaten egg. Add alternately with the other cup of water and remaining flour. Cover with damp cloth. Place in refrigerator overnight. Punch down and work a little. Then take off portion needed; make rolls. Cover remaining dough and place back in refrigerator. Keeps well for several days. Bake when doubled in size at 425° for 12 to 15 minutes until brown.
In a large bowl, mix all ingredients together. Spread evenly in two 13 x 9 x 2-inch casserole dishes. Bake at 400° for 30 minutes. Serve with salad and bread. Serves 8.
Preheat oven to 350°. Mix together all ingredients. Recommend using a Bundt pan. No frosting needed. Great with Cool Whip! Bake 50 to 55 minutes.
Boil sugar and water to a thin syrup. Press 12 marshmallows into the syrup, but do not stir. Beat 1 egg white (thick) and when marshmallows are melted, beat into the egg white.
Combine first 4 ingredients. Spread on French bread slices. Broil until hot and bubbly. Serve hot.
Add all ingredients to crockpot and cook on low for 8 hours or on high for 4 hours. Serve over cooked rice or spaghetti noodles. If desired, you can add mozzarella cheese on the plate and microwave until the cheese melts.
Blend dry ingredients. Add eggs and oil, then mix well. Add walnuts and apples. Stir together. Pour in greased and floured sheet cake pan. Bake at 350° for 40 minutes. Icing with custard sauce is optional.
Combine all of the above in a 9 x 13 pan bake at 350 for 35- 40 minutes. Serve with Salsa.
Preheat oven to 350°. Dice artichoke bottoms. Combine ingredients in bowl, keeping 1/4 cup Parmesan cheese for topping. Place mixture into oven-safe glass dish and top with remaining Parmesan cheese. Bake for 30 minutes. Remove from oven and serve on pumpernickel bread.
Dissolve jello in 1 1/2 cups boiling water. Stir in frozen strawberries until thawed. Add pineapples, oranges, fruit cocktail, pie filling and bananas. Pour into large bowl. Refrigerate until set. Add miniature marshmallows.
Mix all ingredients in order given. Drop by teaspoon onto baking sheet and bake at 350° for 15 minutes.
Combine vegetables in a large salad bowl. Set aside. In small bowl, whisk lemon juice, vinegar, salt, sugar and pepper until seasonings are dissolved. Slowly whisk in vegetable oil. Pour over salad; stir to blend. Cover bowl and refrigerate 2 hours. Makes 8 servings.
Melt together oleo, chip, peanut butter. Add crispix and mix while it is hot. Pour sugar in large brown paper (grocery) bag. Add in mix and shake well until all cereal is coated. Serve in bowl.
Combine roast, wine, broth and onions. Microwave 4 minutes on High; then 1/2 hour on Simmer (3 power). Add potatoes, carrots, salt and pepper. Cook 45 minutes on 5 (Medium power).
Cut potatoes (amount depends on size of pan). Season potatoes with season salt. Add Italian seasoning to taste and diced onions. Cover pan with tinfoil. Bake 20 minutes at 400°. Add cream of mushroom soup, Cheez Whiz and tuna fish (optional). Bake until brown.
Mix all ingredients, spray muffin tins with Pam. Fill 2/3 full with batter. Bake at 450° for 10 to 12 minutes.
In a saucepan, combine cranberries, water and sugar. Bring to a boil. Reduce heat to simmer 5 minutes. In a small bowl, sprinkle gelatine into orange juice to soften, then add to hot mixture. Cool; chill until syrupy. Fold in celery, carrots and apples. Pour into a 6-cup oiled mold. Chill until firm. Unmold and serve. (Great with poultry. With cottage cheese, it is a nutritionally complete lunch.)
Mix flour, oregano, eggs, salt, pepper and milk until smooth, then spread in lightly greased pan. Brown hamburger, sausage and onion; season to taste. Spread over dough. Bake at 425° for 25 to 30 minutes, or until golden brown. Drizzle 1 cup pizza sauce on top of this. Spread the Monterey Jack cheese on pizza. Bake for 10 or 15 minutes more.
Dissolve jello in boiling water. Add berries and stir until thawed. Add pineapple and mashed banana. Mix and allow to congeal in refrigerator. Spoon Cool Whip over top and serve.
Add sugar, syrup and water in pan. Stir until dissolved. Add food coloring; do not stir anymore. Boil about 15 minutes or until thermometer is 310°. Test for readiness by dropping a bit in cold water. Pour in lightly buttered pan. Let sit until hard and cold. Break up. Shake pieces in bag with powdered sugar.
Peel apples and slice them thin. Place in a buttered dish and sprinkle with cinnamon; toss with fork. Cut each slice of bread into 4 long strips. Arrange the 16 strips of bread on top of apples. Combine sugar, egg and margarine. Mix well and pour over bread and apples. Bake for 50 minutes at 350°. Delicious!
Cut chicken into 8 pieces. Remove skin. Heat oil and margarine. Gently fry chicken; turn to brown evenly. Remove chicken to a plate. Cut celery and carrots into 1 1/2-inch long, thin matchsticks. Stir carrots, celery and onion into chicken juices. Cover. Simmer. Cook until just about to brown, 2 to 3 minutes. Add chicken; bring to a boil. Cover. Reduce heat. Simmer 35 to 45 minutes until chicken is tender. Remove to a serving dish (discard bay leaf). Heat sauce quickly to thicken. Spoon over chicken and garnish with lemon slices. Serve with rice and a green salad. Serves 4 to 6.
Mix all in a large bowl. Store, covered, in refrigerator. Batter keeps 6 weeks.
Prepare pasta according to package directions. Set aside to cool. Mix dressing according to package directions. In a large bowl, combine remaining ingredients. Add cooled pasta and toss. Mix in dressing according to taste.
Place egg in blender and whirl at low speed. Slowly add tuna, lemon juice and salt. Blend at high speed. Remove to serving dish and add parsley and capers.
Mix together rhubarb and sugar; let stand overnight. Next morning, simmer rhubarb mixture 10 minutes. Stir in Jell-O. Pour in jam jars and freeze when cooled.
Scald one quart of milk in double boiler. To the hot milk, gradually add the cornmeal. Cook for 15 minutes; stir constantly. Add molasses, salt, ginger and well beaten eggs. Pour into buttered baking dish. Put in cold milk just before putting into oven. Stir only slightly. Place dish in pan of hot water and bake 2 hours in moderate oven. Stir occasionally. This pudding should whey and will not do so if baked too fast. Serve hot or cold or topped with whipped cream or ice cream.
Cook broccoli according to directions on package. Drain. Combine remaining ingredients and blend thoroughly. Add broccoli to rice, pour into a greased 1 qt. casserole dish. Bake in oven at 325° for 45 minutes.