HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat sour cream over low heat. Stir in sugar, salt and margarine. Cool to lukewarm. Sprinkle yeast over warm water in large mixing bowl, stirring until dissolved. Add sour cream mixture, eggs and flour. Mix well. Cover tightly and refrigerate overnight. Divide dough into 4 parts. Roll each into an 8 x 12-inch sheet. Fill with filling.
Wash cauliflower and divide into florets. Combine onions, red pepper and salt; cover with ice cubes. Let set 3 to 4 hours. Drain well. Combine with remaining ingredients. Bring to a boil. Add cauliflower and onions. Boil 10 minutes or until vegetables are tender. Remove red pepper and pack vegetables into hot jars. Cut red pepper into pieces and put in each jar. Yield: 5 pints.
Combine cream cheese, margarine and confectioners sugar in bowl. Mix well. Combine pudding mix and milk in mixer bowl. Beat for 2 minutes. Add whipped topping; beat well. Add pudding mixture to cream cheese mixture. Mix well. Reserve enough cookie crumbs for topping. Alternate layers of cookie crumbs and pudding mixture in large flowerpot until all ingredients are used. Sprinkle with reserved crumbs. Garnish with miniature silk flowers, gummy worms and toy garden tools.
In a pan, brown the roast in shortening on both sides, then put in a pot. Add 2 cups water to the onion soup and pour over the roast with the mushroom soup. Cook 1 1/2 hours or until almost tender, then add carrots and potatoes and cook until done.
Place eggplant slices on cookie sheet and brush with melted margarine. Sprinkle with salt and pepper and broil for 5 minutes or until golden. Turn slices and brush and season again and brown second side.
Mix up batch of chocolate pudding with jelly worms and put cookie crumbs on top. Chill.
Mix the first 6 ingredients in casserole. Sprinkle with Fritos. Bake at 350° for 20 minutes, until bubbly. Serves 6 to 8.
Saute onion and celery in oleo until slightly brown. Add remaining ingredients and simmer 30 minutes. This is especially good on grilled chicken. Spread over chicken after turning on the grill.
Place rice (uncooked) in casserole dish. Put chicken on rice. Mix soup and water and pour over chicken and rice. Sprinkle onion soup mix. Cover with foil. Bake at 350° about an hour or until chicken is tender. Check occasionally to see if a little more liquid is needed.
Soften yeast in lukewarm water. Scald milk; add margarine, sugar and salt. When lukewarm, add enough flour to make a thick batter. Add to yeast and eggs. Beat well. Add enough flour to make a soft dough. Turn out on floured board and knead until satiny. Place in greased bowl and let rise until doubled.
Mix and put into baking dish. Sprinkle with almonds on top. Bake at 325° for 30 to 35 minutes.
Thaw frozen spinach and squeeze dry. Stir in soup mix, sour cream and mayonnaise until blended. Stir in spinach, water chestnuts, pimentos and green onion. Cover; chill at least 2 hours. Stir before serving. Cut middle from Hawaiian bread and put dip in middle. Cut middle of bread in bite size pieces and serve with dip.
Combine sugar, oil and eggs; beat well. Sift dry ingredients and add egg mixture. Fold in carrots and nuts. Bake at 300° to 325° for 40 to 45 minutes in 9 x 13-inch pan.
In a skillet or Corningware pan, place diced potatoes. Sprinkle salt and pepper. Cover with 1 cup of milk. Lay pork chops on top and bake in 350° oven for about 1 or 1 1/2 hours. Turn pork chops once.
Place first five ingredients in mixing bowl and blend with electric mixer until smooth. Stir in chocolate chips. Grease and dust Bundt cake pan with flour. Bake at 350° for 45 minutes to 1 1/2 hours or until toothpick comes out clean. Cool 50 minutes and remove from pan.
Moisten the 2 bags of bread cubes. Add all ingredients. Add mushroom soup directly from can. Mix well and stuff.
Pick a handful of green needles. Simmer in a pot of water until desired strength is reached. This is delicious when camping out and you are waiting for your dinner to cook.
Mix dry ingredients together. Add water, butter, vinegar and vanilla to dry ingredients. Mix well. Bake at 350° for 25 to 30 minutes.
Mix dressing, water, vanilla and nuts with dry ingredients. Bake in a flat long pan at 350° for 20 to 25 minutes. Ice.
Add small bits of pimiento cheese to soft Cheddar cheese. Mix well. Keep adding more pimiento bits until mixture is pleasing to the taste. Spread on rye or any other choice of bread. Add crisp bacon, if desired. Grill in lightly greased frypan or sandwich grill.
Combine cottage cheese, Mozzarella and Parmesan cheeses. Halve each biscuit horizontally, making 20. Gently shape each piece of dough into an oval about 2 1/2 x 4-inches and place a slice of pepperoni in center top with a tablespoon of cheese mixture. Moisten edges and seal pocket. Cook for 20 minutes in 350° oven.
In a pan, cook and stir margarine, Italian seasoning and garlic powder until margarine melts. Toss with cheese. Makes 10 cups (20 servings).
Mix first 7 ingredients, stirring well. Pour into greased casserole dish. Mix butter and corn flakes. Press onto top of potato mixture. Bake at 350° for about 1 1/2 hour.
Add dry ingredients together. Add to other ingredients and mix well. Pour into greased and floured pans. Bake at 350° for 1 hour.
Brown meat slowly. Spoon off excess fat. Add garlic, basil, salt, tomatoes and tomato paste. Simmer uncovered 30 minutes, stirring occasionally. Cook noodles in large amount of boiling water until tender. Drain. Rinse. Beat eggs; add remaining ingredients except Mozzarella. Layer half the noodles in a 9 x 13-inch baking dish. Spread with the Ricotta filling. Add half the Mozzarella cheese, then half the meat sauce. Repeat layers. Bake at 375° for 30 minutes.
Melt chocolate in pan with shortening. Add other ingredients and stir. Add M&M's last. Spread on buttered cookie pan. Put in refrigerator to cool. Break into pieces.
Boil noodles until done. Drain. Mix in margarine until melted. Add sour cream and cottage cheese. Mix together well. Great hot or cold.
Combine all ingredients. Knead until smooth, dry and pliable. Cover and let rise until double in size. Roll dough to 1/4-inch thickness. Brush entire surface with egg wash. Sprinkle with cinnamon sugar, raisins and nuts. Roll dough up like a jelly roll and cut into 1/2-inch pieces. Place in pan and let rise. Bake at 375° until brown.
Mix all ingredients together. Mix 2 to 3 teaspoons in mug of boiling water. Store mixture in airtight container for storage.
Drain clams, reserving 1 tablespoon clam juice. Soften the cream cheese with the clam juice. Add remaining ingredients and beat into cream cheese mixture. Mix in clams. Chill and serve on crackers or with chips or vegetable dippers.
Slice bread into 1-inch thick slices. Place in a pan. Drizzle slices heavy with olive oil. Place onions and tomatoes on top of bread. Add Feta and Parmesan cheese liberally on top with black pepper. Put under broiler until golden brown. Slice olives on top. Serve hot.
Place chopped peppers, onion and pineapple on paper towel to absorb liquid. Blend ingredients well. Chill at least 1/2 hour. Shape into ball. Roll in chopped nuts. Refrigerate until ready to serve.
Note: May substitute 1 stick margarine and 1/2 stick butter for shortening.
Drain pineapple, reserving 2 tablespoons syrup. Melt butter in a 10-inch cast-iron skillet. Stir in brown sugar until blended. Remove from heat. Arrange pineapple slices in sugar mixture. Place cherry in center of each slice. Combine flour, sugar, baking powder and salt. Add milk and shortening; beat 2 minutes. Add egg, reserved syrup and vanilla, beat 2 minutes. Pour over pineapple in skillet, spreading evenly. Bake at 350° for 40 minutes. Cool on wire rack, 5 minutes. Invert onto serving plate. Serve warm. Makes 8 servings.
Brown meat and onion; add sauce and corn. Prepare cornbread mix according to package directions. Pour half of cornbread mixture into a deep skillet. Add beef mixture. Top with grated cheese, then pour remaining cornbread mix on top. Bake at 375° until brown.
Heat oven to 375°. Cream together butter and sugar until fluffy. Stir sifted dry ingredients in alternately with milk. Beat until smooth. Pour into a 2-quart casserole dish. Spoon fruit over batter. Sprinkle with sugar. Pour fruit juice over top. Bake for 45 to 50 minutes. During baking, the fruit and juice go to the bottom and a cake-like layer forms on top. Serve warm.
Mix 3/4 cup sugar and cinnamon in bag. Break biscuits in half and shake in sugar mixture. Place in greased Bundt pan. Sprinkle pecans in while placing biscuits. In saucepan, mix brown sugar, 3/4 cup sugar and butter until hot. Do not boil! Pour mixture over biscuits. Bake at 350° for 35 to 45 minutes. Let cool 10 minutes and remove from pan.
Let mixture come to a boil. Mix all ingredients. Place the mixture into an 8 or 9-inch graham cracker crust. Place in freezer for 10 or 15 minutes for quick setting. Ready to serve in approximately 20 minutes.
Add salt and soda to flour and sift 5 times. After sifting, measure again. Cream butter and margarine; add eggs, one at a time, mixing well after each addition. Add flour, one tablespoon at a time, along with whipping cream. Add flavoring. Mix well. Bake for 1 hour and 30 minutes at 325° or until straw comes out clean.
Combine ingredients. Pour into an unbaked pie shell and bake at 325° until pie is firm, about 30 to 40 minutes.
Mix all ingredients. Season to taste with salt and pepper or Greek seasoning. Let stand overnight in refrigerator. Serves at least 12, depending on size of servings. Excellent!
Sift together flour, sugar, baking powder, and salt. Add shortening, vanilla, milk, and eggs. Mix well. Bake in a well greased 9-inch tube pan. Temperature 375° for 30 - 35 minutes.
Place onions in 9-inch square pan. Mix other ingredients and pour over onions. Bake at 425° for 40 to 50 minutes.
Use an 8 x 8-inch Pyrex dish. Layer in order given. Refrigerate overnight. Serve with corn chips.
Line large flat pan with aluminum foil. Place large size browning bag in bottom of pan. Mix flour and cornstarch together and put in bottom of bag. Put salt, pepper and lots of paprika all over chicken pieces. Place side by side in browning bag. Pour wine and water mixed together over chicken. Put onion in bag. Twist and close bag with twister. Prick 5 holes in bag. Bake at 350° for 1 1/2 to 2 hours.
Preheat oven to 275°. Place walnuts on baking sheet at 275° for 10 minutes. Bring next four ingredients to boil and boil for 2 minutes, stirring. Take off heat and add vanilla. Stir and add nuts. Stir to coat. Remove to wax paper or foil with slotted spoon. Separate with fork and let dry 20 to 30 minutes. Store in jars.
Melt butter in 1-quart microwave casserole for 30 to 45 seconds. Stir in sugar, cinnamon and cloves. Microwave 1 to 2 minutes. Stir in nuts until well coated. Microwave 3 minutes. Spread nuts on waxed paper to cool.
Cook squash and drain thoroughly. Mix in all remaining ingredients except crumbs and butter. Pour into casserole dish. Top with crumbs and dot with butter. Bake at 350° until bubbling and beginning to brown for about 30 minutes.
Combine beef, milk, bread crumbs, catsup, 1 teaspoon salt, pepper and Worcestershire sauce. Shape into loaf with wet hands and place in center of 13 x 9 x 2-inch pan. Layer around meat loaf, carrots, potatoes and onions. Sprinkle each layer with parsley flakes, 1 teaspoon salt and pepper. Cover tightly with foil. Bake at 375° for 1 hour or until vegetables are tender. Uncover and bake 10 minutes longer. Yields 4 servings.
Place strawberries in 2-quart glass bowl or casserole. Place in microwave; set timer for 10 minutes. After 2 minutes, stir Sure-Jell into thawed strawberries. Cook approximately 2 minutes or until a few bubbles show on top. Stir in sugar and lemon juice. Cook, stirring every 2 minutes. Pour into glass jars and refrigerate. Yields 3 cups.
Shred cheese and place in double boiler along with half of the milk. Continue to add the milk a little at a time, stirring frequently. Cheese should be thick like pudding. Remove from heat and add pimento. Pour into jars and store in refrigerator.
Make up beef broth with beef roast. Cut into cubes, carrots, celery, onions and tomatoes. Fry onions, celery, bacon and salami together. In a bowl mix bread (cubed), eggs and flour enough to make bread mixture stiff. Mix all fried ingredients with bread mixture. Make into medium-sized balls. Drop into broth and cook.
Cook and drain macaroni. Add butter and 2 cups cheese; stir. Add milk, beaten eggs, can of milk and salt and pepper to taste. Pour in crock-pot and stir. Top with remaining cheese. Cover; cook for 3 hours on low. Do not stir until done.
Mix all ingredients together and roll in 2-inch balls. Put on cookie sheet to bake. Bake about 15 to 20 minutes.
Bring sauce to a boil; add drained yams and cook at low heat about 5 minutes. This can be done ahead and then reheated.
Place strawberries, sweetener and water in 3 quart pan. Heat the mixture and add some of the liquid to the cornstarch. Add cornstarch back to the strawberry mixture. Cook over medium heat stirring constantly until thickened. Pour into pie shell and chill thoroughly. Prior to serving whip the cream and place on top of pie. Serve and enjoy!
Mix first 3 ingredients. Spread on tortillas. Drain vegetables and blot dry on paper towels. Sprinkle equal amounts on top of cream cheese. Or mix all ingredients and spread on top of tortillas. Roll tortillas tightly. Chill at least 2 hours. Cut rolls into 1-inch pieces; discard ends. Serve with spirals facing up.
Saute onions and mushrooms in margarine. Remove from heat and add flour. Stir in milk and bring to a bubble. Add seasoning and cook about 2 minutes or until thickened. Mix with pasta and serve immediately.
Layer half of the meat, sprinkled with 1/4 cup flour. Add potatoes, carrots, celery and onions. Sprinkle remaining flour; repeat layers. Mix water, sherry, soy sauce, salt and pepper. Pour over all. Cover and bake 2 to 2 1/2 hours at 300°. Add green peppers and cook 20 minutes longer. Delicious!!
Melt butter and marshmallows in big bowl in microwave. Add 2 cups to 4 cups Rice Krispies according to liking. Mix well using plastic spoon coated with butter. Butter pans to chill treats in. Empty mixture into pans. Spread evenly and put into refrigerator about 30 minutes to 1 hour. Then cut into squares and then eat.
Take about half-dozen bamboo skewers and begin alternating the kabob ingredients on the stick as follows: onion, chicken breast, celery, smoked sausage, mushroom, pork loin, zucchini and round steak. Fill the skewer, but leave a 2-inch open space in the center, then cut it to make 2 small kabobs. Salt and pepper the kabobs and set aside. Season the flour with salt and pepper to make a dusting mix and whip the eggs into the milk to make the egg wash. Roll a kabob in the flour, then dip it in the egg wash and roll it back in the flour again. Allow the coated kabob to "rest" on the counter about 3 to 5 minutes so that the coating sticks well. Heat the oil to 375° in a chicken fryer or Dutch oven. Lower the kabobs into the hot oil one at a time and fry until the coating turns crunchy and crisp. Drain on absorbent paper towels and serve alongside a piping hot dish of Cajun dirty rice.
Baste salmon steaks on both sides with lemon juice. Sprinkle lemon pepper as desired for flavor. Place steaks on hot grill and cook 3 to 4 minutes. Turn steaks and baste again with lemon juice. Cook for another 3 to 4 minutes. Fish should flake easily when done.
Soften cream cheese and spread on a large plate. Drain crabmeat. Spread with a fork on top of the cream cheese. Spread cocktail sauce on top of the crabmeat. Serve with Triscuits.
Combine and mix well first 5 ingredients. Add eggs, slightly beaten. Pour into unbaked prepared pie shell. Sprinkle with shelled pecans halves. Bake at 350° approximately 45 minutes. Do not let it get too brown.
Melt butter in skillet. Stir in brown sugar, mustard and salt. Add cooked carrots. Heat, stirring constantly until carrots are glazed, about 5 minutes. Sprinkle with parsley. Yields 4 servings.
Mix ingredients in order given. Bake in Pam-sprayed 9 x 13-inch pan at 350° for 45 minutes. While cake is still warm, remove from pan and frost.
Peel apples and cut into thin slices. Mix 5 tablespoons sugar and cinnamon; sprinkle over apples. Set aside. Blend all other ingredients, except baking powder and baking soda, with mixer on low speed for 1 minute and on medium speed for 3 minutes. Add baking soda and baking powder. Mix 1 minute more.
Beat egg whites and baking powder until stiff. Add sugar and beat again. Fold in cracker crumbs and nuts. Bake in a 350° oven for 20 to 25 minutes. Cool. Break into dessert cups and top with Cool Whip. Serve.
Break angel food cake into bite-size pieces. Add strawberries and strawberry glaze. Set aside. Blend cream cheese with condensed milk. Then fold in Cool Whip. Layer top layer, then layer with the bottom until all is used up. Refrigerate until firm.
Put a large pot of water on stove to boil. In a separate pot, steam broccoli florets for about 2 minutes. Peel and chop the garlic and chop the parsley. When the water is boiling, add some salt and put in pasta. When it is nearly cooked, heat olive oil in large saute pan and very gently cook the garlic so it just sizzles. Be careful not to let it brown.
Preheat oven to 350°. In large skillet, brown chops in oil. Remove chops from skillet; pour off fat. In skillet, combine lemon juice and cornstarch; mix well. Add sugar, onion, soy sauce, bouillon and reserved syrup; cook and stir until thickened and bouillon is dissolved. Add pork chops and carrots; cover and bake for 1 hour, or until tender. Add pineapple and bake 10 minutes longer. Garnish with green pepper. Serve with rice, if desired.
Cook ground beef, onion and celery in 10-inch skillet, stirring frequently until beef is brown. Drain. Stir in cottage cheese, hot water, macaroni sauce mix, tomato sauce and cream cheese. Heat to boiling. Reduce heat. Cover and simmer 15 minutes, stirring frequently. Stir in tomato sauce. Simmer uncovered until desired consistency.
Mix corn, sour cream, mushroom soup and cheese together. Spread in glass Pyrex dish. Crush crackers firmly and spread evenly on top. Cut butter into squares and place over top of crackers. Cook for 35 to 40 minutes at 350°.
Sift first 8 ingredients together. Combine shortening, maple syrup, sour milk and egg. Add liquid mixture to dry ingredients, beat well and pour into greased pan. Sprinkle walnuts and additional cinnamon over top and bake at 350° for 30 minutes. Cut into squares, top with whipped cream. Makes 1 (8 x 8-inch) cake.
Combine first six ingredients. Fill croissants with lettuce, tomato and chicken salad. Serves 6.
Brown sausage and set aside. Melt cream cheese and Rotel in microwave until cream cheese is thoroughly melted. Add sausage. Serve with Tostitos or other chips.
Reconstitute apples according to package directions. Cut shortening into flour. Add cold water. Roll into 5-inch circles. Put 1 tablespoon of apple mixture in center of circle. Fold ends together and crimp around edges. Cover bottom of frying pan with oil and fry pies on low heat until golden brown. Drain on paper towel. Sprinkle with sugar, if desired.
Place the whole wheat flour in large bowl; set it in a very low oven for 21 minutes. This is to warm the flour and bowl. If it is a gas oven, the pilot light will give sufficient heat. If not, improvise.
In medium mixing bowl, combine flours, baking powder and salt. Cut in oleo until particles are fine. Add milk and stir until dough clings together. Knead on lightly floured surface 12 times. Pat out to 3/4-inch thickness. Cut into 1 1/2-inch circles. Place biscuits 1/2 inch apart on baking sheet.
Crush Butterfinger bars into tiny pieces. Set aside. Break angel cakes into bite size pieces; set aside. Mix butter, yolks and sugar until creamy. Whip cream until it "peaks." Mix butter mixture and whip cream mixture together with a spoon. Place 1/2 cake in a baking dish. Place 1/2 cream mixture over cake. Place 1/2 crushed Butterfinger bars over cream mixture. Repeat layers.
Put in large container and freeze. Thaw 30 minutes. Place in punch bowl. Add ginger ale and mix well.
Brown ground beef in microwave-safe dish. Drain. Add soup, corn and cream cheese, cut in cubes. Stir in. Microwave on High for 25 minutes or until cream cheese is bubbly.
Mix together the dry Jell-O, cake mix, oil and water. Add eggs, one at a time. Beat according to directions on cake mix. Bake for 30 minutes in a 350° oven.
Brown meat in skillet. Add spaghetti sauce, tomato paste and 6-ounce can of water, season to taste. Simmer.
Split muffins in half using a fork. Broil to a light brown. Combine the spaghetti sauce, tomatoes and crushed garlic. Stir thoroughly. Bring to a boil. Cover and simmer for 20 minutes. Place 2 tablespoons of sauce on each muffin. Sprinkle on cheese and sausage, if desired.
Mix rhubarb, sugar and water. Cook on low until rhubarb mixes well. Add strawberries (already thawed); cover and cook on low. Good by itself or as an ice cream topping.
Combine eggs, shortening, brown sugar, vanilla and sour cream and whip up into airy batter. Sift together dry ingredients and fold into wet mixture, making a soft dough. Roll the dough into balls, then flatten with bottom of floured glass. Place on greased baking sheets. Bake at 375° for about 12 minutes. This is a cake-like cookie; do not over or under bake.
Spread thin layer of sauce onto bottom of 13 x 9-inch pan. Arrange half of the noodles over sauce. Cover with half of remaining sauce. Cover with meat, Ricotta and half of the Mozzarella. Top with layers of remaining noodles, sauce and Mozzarella. Bake, uncovered, at 350° for 25 minutes.
Blend together as listed. Add enough flour to make a satiny dough. Turn out on board and work until easy to handle. Knead 10 minutes and place in lightly greased bowl. Cover and let rise in a warm place until doubled. Punch down. Shape in two parts. Put in 2 loaf pans. Let rise to almost double in size. Bake at 325° for 35 minutes.
Combine shortening, sugar, egg and molasses. In another bowl, mix remaining ingredients. Stir into shortening mixture. Chill.
Fill crust alternately with layers of tomatoes and onions. Sprinkle with salt and pepper. Combine mayonnaise and sharp cheese. Spread over tomatoes. Sprinkle top with crumbled bacon and Parmesan cheese. Bake at 350° for 30 minutes.
Preheat oven to 400°. Spray a 12-cup muffin tin with nonstick vegetable spray. Combine the flours, baking powder, baking soda and cinnamon in a bowl. Beat together the margarine and sugar until light and fluffy. Beat in the egg. Mix in dry ingredients alternately with the mashed bananas and apple juice. Stir in the nuts. Spoon the batter into the muffin cups, filling 2/3 full. Bake for 20 minutes or until golden brown. Remove to a wire rack for cooling.
Combine the gelatin, marshmallows and sugar with one cup boiling water. Stir until marshmallows dissolve. Refrigerate until partially congealed. Blend in whipped cream, pineapple, cream cheese and pecans. Chill until set.
In a bowl combine the uncooked beef, beans, chili powder and oregano. Spoon into uncooked manicotti shells. Arrange in a greased 13 X 9 pan. Combine water, picante sauce and pour over shells. cover and refrigerate overnight. Remove from refrigerator 30 minutes before baking. Cover and bake at 350 degrees for one hour. Uncover and spoon sour cream over top. Sprinkle with cheese and green onions. Bake 5 to 10 minutes longer uncovered until cheese melts.
Boil until thick. Add drained cucumbers and onions. Bring to a boil. (This mustard sauce is good for pickled beans.)
Cream sugar and cheese together. Add vanilla. Mix Dream Whip according to directions on the package. Mix Dream Whip and cheese mixture together. Mix graham cracker crumbs and butter. Put a layer of cracker crumbs and butter. Put a layer of cracker crumbs, layer of Dream Whip mixture and layer of cherries. Repeat. Chill before serving.
Melt butter and let cool. Mix all the ingredients together. Pour in cake pan and bake for 25 minutes at 350°.