HumbleIntelligence/food-ner-1-Million huggingface dataset:
Use "lite" fruit and sugar-free pudding for low calories. Drain juice from fruit in a large bowl. Pour pudding, juice and Tang mixture over fruit and mix well. Chill. Serves 20.
Mix together the pretzels, melted margarine and 4 tablespoons of sugar; pat into a 9 x 13-inch pan. Bake at 400° for 8 minutes; cool. Mix together the cream cheese, 1 cup sugar and Cool Whip, spread over the cooled pretzel crust and refrigerate. Mix the jello and water, stir until dissolved. Cool and add the strawberries. Place strawberry mixture in the refrigerator until almost set. Pour over the cream cheese mixture and refrigerate until serving time.
Break off tough ends of asparagus. Place tender asparagus in 2 quart microwavable casserole. Add water. Cover and microwave on High (100%) until tender, 7 to 8 minutes; drain.
Saute onion and pepper in butter. Add remaining ingredients and place in buttered casserole (13 x 9 x 2-inches). Top with bread crumbs or dressing. Bake at 350° for 30 minutes. Makes 8 servings.
Drain all beans, except pork and beans. Put in a large casserole. Simmer brown sugar, mustard, vinegar, bacon and onions for 20 minutes. Add to the beans and stir to mix. Bake for 2 hours at 325°.
Wrap each cheese cube with a strip of bacon and broil on the end of a stick or fork over coals until bacon is crisp and cheese melted.
Preheat oven to 350°. Grease and flour 1 (9 x 5-inch) loaf pan or 3 (5 1/2 x 3-inch) loaf pans. Into bowl, sift together flour, sugar, baking powder, mace, ginger and salt. Add poppy seed; blend well. In another bowl, beat egg, buttermilk, oil and lemon peel. Add flour mixture and stir until blended. Pour batter into prepared loaf pan; bake 45 to 50 minutes or until wooden toothpick inserted in center comes out clean. Cool in pan 5 minutes on wire rack. In small bowl, combine powdered sugar and lemon juice for glaze; blend well. Turn bread out of pan onto rack and brush top and sides with glaze; cool completely before serving.
Combine all ingredients, except cola and marshmallows, in a large mixing bowl. Blend at low speed, then beat one minute at medium speed. Add cola and blend well. Fold in marshmallows. Bake at 350° for 45 minutes.
Chop tomatoes, onions and peppers. Drain. Add spices and vinegar. Boil 20 minutes, then add chopped cabbage. Stir well. Put in hot sterile canning jars and seal. Do not process.
Sift together flour, baking powder, salt, soda and sugar. Cut in shortening until mixture resembles coarse meal. Blend in eggs, milk and vanilla. Roll out on floured board. Cut with cookie cutters and place on ungreased baking sheet. Bake at 375° for about 8 minutes.
Position rack in lowest third of oven and preheat to 400 degrees. Combine peaches, 1/2 cup sugar, brown sugar, flour and cardamom in large bowl. Scrape in seeds from vanilla bean; discard bean. Toss to blend well. Let stand until dry ingredients are moistened, about 15 minutes.
Mix together all ingredients except the pudding. When you have everything mixed well, add the pudding dry to the mixture and mix well again.
Combine Cool Whip and pudding. Mix, then add remaining ingredients and stir. Pour into bowl; refrigerate.
Heat oil in a saucepan over medium heat. Add onion and garlic and cook until the onion is soft, about 2 minutes. Stir occasionally. Add chicken broth, tomato, pasta and parsley to the saucepan. Bring liquid to a boil; reduce heat and simmer for 10 minutes. Add broccoli, carrots and celery to soup; cook 10 minutes. Add salt and pepper to taste. Sprinkle with Parmesan cheese if desired.
Mix together ingredients. Pour into 10-inch pie shell. Bake in oven at 350° for 40 to 50 minutes.
Preheat oven to 350°. In a mixing bowl, cream together margarine, sugar, egg yolks and water. Beat well with electric mixer; add vanilla. Sift flour, baking soda and salt together; fold into batter; mix well. Press dough into bottom of a greased 9 x 13-inch pan. Pour entire package of chocolate chips over dough, the press into dough. In another bowl, beat 2 egg whites until stiff; add 1 cup brown sugar and beat well. Spread mixture over chocolate chips making peaks and swirls. Sprinkle with finely chopped nuts. Bake at 350° for 35 minutes. Cool completely before cutting. Store in an airtight container.
One 10 count can biscuits baked according to package directions and crumbled may be used for crumbled biscuits.
Buy one large jar of good kosher dill pickles. Drain well and cut into chunks. Boil sugar, vinegar and a piece or two of cinnamon bark. Make a thick syrup. Cool and pour over pickles. Let stand a week or several days. They are delicious.
Peel and dice potatoes which have been boiled in jackets until tender. Combine with cottage cheese, sour cream, onion and seasonings. Pour into a lightly greased 1 1/2-quart baking dish. Top with grated cheese. Bake at 350° for 45 minutes.
Mix with hands in casserole dish. Put pats of butter on top. Bake at 350 degrees 1-1 1/2 hours.
Combine buttermilk, yeast and cooking oil; add flour. Mix until dough is in a ball. Pinch off dough to make biscuits. Place in lightly greased pan. Bake at 350° until brown. Store remaining dough in an airtight container in refrigerator.
Mix all ingredients. Cook in oven in covered casserole for 3 1/2 hours at 325°. Serve over cooked noodles or rice. Serves 8.
Cut cheese into chunks and mix with tomatoes and peppers and beans. Cook in microwave 1 minute at a time, stirring after each minute, until cheese is melted. A pound of cooked and drained ground beef may also be added for a change.
Mix together and bake in 9 x 13-inch glass dish at 350° for 45 minutes or microwave 25 minutes.
Brown sausage, pepper, onion and celery. Drain off grease. Boil rice for seven minutes. (Boil rice in soup mix and water.) Mix together all ingredients and bake one hour at 350° in covered casserole dish.
On 6 heatproof dessert serving plates, place 2 graham crackers side by side. Cover crackers with chocolate, breaking up to fit and dividing evenly. Top each cracker with 2 marshmallow halves, cut sides down. Place plates on baking sheets. Bake about 2 minutes or until tops of marshmallows are golden. Watch carefully!! Serves 6.
Combine all ingredients, except cheese, in a 2 1/2-quart, covered casserole. Cook in microwave oven for 45 minutes until sauce is thick enough for dipping. Stir every 10 minutes. Stir in cheese. Serve as hot dip with tortilla chips. Yields 3 cups.
Drain juice from fruit and set aside. Dissolve Jell-O in 2 cups boiling water, add fruit. Pour mixture into oblong dish and chill. Spread on topping and sprinkle cheese on top.
Mix all ingredients together, including 1/2 of juice from pineapple. Use a large bowl and chill until firm.
Melt butter over low heat. Stir in sugar; stir until butter and sugar are not separated any more. Blend in nuts, water and syrup. Place candy thermometer in mixture and cook over medium heat, stirring constantly, until it reaches 300°. Remove from heat and stir in vanilla. Pour onto well buttered pan and let cool. You can melt chocolate and spread over top. Break into pieces and enjoy!
Blend all ingredients and add wings for 24 hours. Line 2 shallow pans with foil. Drain chicken and roast for 40 to 60 minutes at 450°. Turn every 15 minutes and baste with reserved liquid.
Cook potatoes and measure 1/2 cup of potatoes; add butter and cool. Add vanilla and gradually the sugar. Knead and shape into eggs, then chill. Melt chocolate in double boiler. Add melted paraffin. Dip eggs in chocolate and cool on wax paper and decorate.
Line a clay pot with clear wrap. Layer cookies, whipped cream and chocolate pudding. End with cookies. put some gummy worms in and on top.
Mix milk, Bisquick and eggs with mixer or by hand. Pour over the remaining ingredients that have been placed in the bottom of a 9 to 10-inch or 11-inch quiche pie dish that has been sprayed with Pam. Deep dish pie dish is best. Cook at 400° for 35 to 50 minutes or until golden brown. Insert knife to see if done. If it comes out clean, it's done.
Mix first three ingredients together and set aside. Then combine the rest of ingredients. Put the sugar and beef mixture together, stirring until well mixed. Place mixture in a 6-cup microwave-proof ring mold. (A ring mold can be made with a microwave-proof bowl and a glass placed in center.) Pour the reserved 2 ounces tomato sauce over the meat mixture. Cook on High for 12 to 14 minutes or until done (time may vary according to your microwave.) Yields 6 servings.
Pour 1 can of soup into the bottom of crock-pot. Add 1/2 package of dry soup mix and place roast on top. Pour remaining soup mix on roast and then other can of soup. Turn crock-pot on high for first 3 hours of cooking time. Add potatoes and carrots and turn on low. Cook until potatoes and carrots are tender. I cook mine all day. The meat will be very tender, no need to slice.
Sift the flour, baking powder, baking soda, cinnamon, ginger and salt together. Cream the shortening. Add egg and mix well. Add molasses and marmalade and beat thoroughly. Add sifted dry ingredients and hot water alternately in small amounts, beating well after each addition. Pour into greased 8 x 8-inch pan and bake at 350° for 25 to 30 minutes.
Wash strawberries before capping. Set aside a few of the best ones for garnish. Remove caps from remaining berries and place half of them in a saucepan. Add 1 cup of sugar. Using a pastry blender or potato masher, crush berries in saucepan. Combine cornstarch and lemon juice; add to berry mixture. Cook over low heat, stirring constantly, until mixture thickens and becomes transparent. While mixture is hot, add gelatin. Place 2 or 3 tablespoons of cooled mixture in bottom of pastry shell. Fill shell with halved or whole strawberries. Pour remaining cooled glaze over berries. Refrigerate for several hours (at least 2 or 3). Before serving, whip the cream with 3 tablespoons of sugar and 1 teaspoon of vanilla. Spread on pie. Add fresh strawberries reserved for garnish.
Combine first 6 ingredients. Place in casserole. Top with bacon. Bake 1 hour at 325°.
Cook the potatoes in 1 inch boiling salt water (1/2 teaspoon salt to 1 cup water) just until tender. While hot, cut unpared potatoes diagonally into 1/2-inch slices. Place in shallow glass dish. Pour the salad dressing over hot slices. Let stand 1 hour, turning slices once. Place on grill, 3 inches from hot coals. Cook 8 to 10 minutes on each side, or until golden brown. Season with 1 teaspoon salt and 1/4 teaspoon pepper after turning. Serves 4 to 6.
Spread top of "brick" with horseradish. Pour apricot or pineapple jam over the whole mess. Now slice off a slab and smear on a Ritz type cracker. Dare you to bite into it. Double dare you to eat just one!!!
Fill 3 1/2-quart pan with potatoes. Cook potatoes with jackets on until firm, but not mushy. Cook bacon until crisp. Drain. Saute sliced onions in bacon grease until golden brown. Add vinegar, water, sugar and flour. Stir until thickened. If too much grease, spoon off excess. Crumble bacon into mixture. Peel and slice potatoes, a few at a time, into mixture. Add salt and pepper to taste and mix. Repeat until all potatoes are sliced into mixture. Make the night before to enable flavor to go through potatoes. Reheat before serving, stirring to avoid sticking to bottom of pan.
Mix in a bowl the bread crumbs, milk, raisins and butter. In a separate dish, mix remaining ingredients, then combine and mix well. Pour into a greased baking dish and bake in a 350° oven until firm, 25 to 30 minutes. Just before serving, add the following sauce.
Beat ingredients. Garnish with diced tomatoes, black olives, scallions and shredded Cheddar cheese. Serve with nacho chips.
Boil chicken until tender. When cool, remove meat and cut finely. Make dressing of stale bread soaked with chicken broth. Dice or grate in onion, salt and pepper to taste.
Toss all ingredients (except shoestring potatoes) and allow to marinate. Immediately before serving, toss in shoestring potatoes, trying not to break them. Serve very cold.
Slice zucchini and simmer in water until tender. Drain. Saute onion and green pepper in butter. Add mushrooms. In a buttered casserole dish, mix half of zucchini, onion, pepper and mushrooms. Sprinkle with half of the seasonings, Parmesan cheese and croutons. Continue with the other half. Pour spaghetti sauce over casserole and top with Mozzarella cheese. Bake at 350° until cheese melts and casserole is bubbly.
Combine all ingredients except noodles. Place in greased 11 x 7-inch baking dish. Cover with chow mein noodles. Bake at 350° for 40 minutes.
In a bowl, dissolve jello in boiling water; cool. In blender container, combine jello mixture, frozen limeade concentrate, almond extract and vanilla. Cover; blend at high speed, adding 1 ice cube at a time, until smooth and frothy. Transfer to serving bowl. Gently stir in ginger ale and water. Garnish with cherries. Yields 16 (4-ounce) servings.
Marination: Blend 1/2 cup soy sauce, 1/2 cup brown sugar, juice from pineapple and 1 teaspoon garlic salt.
Mix all ingredients together, except chips. Place in oblong 3-quart casserole or 2 small casseroles (grease dish). Top with chips. Bake at 400° for 20 minutes. Yields 12 servings.
Beat egg yolks, salt and sugar in top of double boiler. Stir in lemon juice and cook over boiling water until mixture coats spoon. Remove from heat and chill. Beat egg whites until stiff and fold into cooked mixture, then fold in whipped cream. Sprinkle vanilla wafer crumbs in freezing tray or small pie pan and top with lemon mixture. Freeze firm. Double recipe for larger pie.
Put noodles on to cook. In a large skillet, mix onion, bell pepper and hamburger meat; cook until done. Pour off excess fat. Add all other ingredients, except cheese and noodles. Let simmer 10 minutes, then add cheese (save enough to put on top). Mix with drained noodles and simmer a few more minutes.
Combine cake mix fruit cocktail with syrup, 1 cup coconut and eggs in a large mixing bowl. Blend, then beat at medium speed for 2 minutes. Pour into greased 9x13 inch pan. Sprinkle with brown sugar.
Place pecans in a 13 x 9 x 2-inch baking pan. Combine remaining ingredients; pour over pecans, stirring to coat. Spread evenly in pan; bake at 300° for 20 minutes, stirring twice. Drain on paper towels; cool. Store nuts in an airtight container. Yields 4 cups.
Add ingredients as listed stirring after each addition. Do not use mixer. Pour in pie crust. Bake at 350° until middle is firm.
Combine milk, soup and pepper; pour over beans in a glass casserole baking dish. Add 1/2 can of onions. Mix together. Bake at 350° for 20 minutes. Garnish with 1/2 can onions. Bake an additional 5 minutes.
Mix all ingredients together in large kettle. Stir and bring to a rolling boil for 8 minutes. Remove from heat; beat until stiff. Shape mixture into loaf and chill for 24 hours. Slice to serve. (I add nuts and vanilla after it is cooked.)
Cook cabbage in boiling salted water for 7 minutes. Fry bacon. Add sugar and flour to bacon fat. Blend well. Add water, vinegar and seasonings. Cook until thickened. Add onion, diced bacon and cabbage. Heat through. Yields 6 servings.
In a large pot of salted boiling water, cook potatoes 25 minutes or until just tender. Drain and cool 15 minutes. Cut potatoes in half and place in a large bowl. Stir in 4 tablespoons olive oil and 2 tablespoons vinegar. Add bell pepper, pimento, onion and pickles and toss gently to combine. Whisk together remaining 2 tablespoons olive oil and 1 tablespoon vinegar with sour cream and next 5 ingredients. Season to taste with salt and pepper. Pour dressing over vegetables, tossing gently to coat. Cover tightly and chill 4 hours to blend flavors. Serve at room temperature. Serves 6.
Combine all ingredients except ale. Beat at low speed with mixer. Pour mixture into punch bowl. Add ale just before serving.
Cream butter, shortening, sugar and salt until light and fluffy. Add egg yolk and vanilla; mix well. Add flour and blend. Divide dough into 2 parts. Place half in refrigerator and chill for several hours. Divide other half into 48 pieces. Roll into balls in palms of hands. Roll in nuts. Roll chilled dough 1/8-inch thick on a well floured pastry cloth. Cut out with 2-inch serrated cookie cutter. Place on ungreased cookie sheets. Add 1/2 teaspoon jam to center of each flat cookie. Place balls on jam and press gently. Make an indentation in center of each ball with a thimble. Place 1/4 teaspoon jam on center of each ball. Bake in moderate oven at 350° for about 15 minutes, or until delicately browned (48 cookies).
Cut turkey into 1-inch cubes. Heat oil in large skillet over medium-high heat until hot. Cook turkey in oil until no longer pink. Add pineapple, water chestnuts, mushrooms, shrimp, onions, green pepper and 1/2 cup pineapple juice. Heat to boiling. Reduce heat and simmer until vegetables are tender-crisp, about 10 minutes. Stir remaining ingredients into remaining pineapple juice. Stir into turkey mixture. Heat to boiling, stirring constantly. Boil and stir until sauce is thickened and clear. Salt and pepper to taste. Serve with rice, if desired. Yields 6 servings.
For stock, combine the chicken, chicken broth, water, onions, garlic, salt and red pepper flakes in Dutch oven. Bring just to a boil. Reduce heat and simmer gently, 45 minutes. Drain, reserving broth and chicken separately. Cook chicken slightly. Remove meat from bones and dice; cover and refrigerate. Freeze broth for 1 hour or refrigerate overnight; skim fat. Return broth to Dutch oven and bring to a boil. Add the chicken, mushrooms, snow peas, carrots, soy sauce, ginger and sesame oil. Return to a boil. Add the pasta and green onions. Cook, stirring with cilantro. Yield: 10 cups.
Combine ingredients; stir into a thick batter. Grease a heavy skillet. Drop batter in a hot skillet, divided into 4 pones. Brown to golden brown on both sides. Serve hot with butter.
Cook broccoli for 10 minutes in a little salted water, drain well. Mix all ingredients together, put in buttered casserole. Cover with Ritz cracker crumbs and dot with butter on top. Bake at 350° for 45 minutes. Serves 10.
Measure corn into a large bowl. Measure marshmallows, syrup, oleo, sugar and water into a saucepan. Stir constantly over low heat until marshmallows are melted and syrup begins to boil. Remove from heat. Add vanilla and stir well. Pour syrup over popcorn, tossing with 2 large spoons to coat well. Let cool slightly. Coat hands with oleo and form into balls. Makes about 14 balls.
Beat eggs. Stir in the rest of the ingredients. Mix well. Turn into greased round 1-quart casserole. Bake at 350° for 55 to 60 minutes or until a knife comes out clean.
Heat oven to 375°. Stir boiling water into cornmeal. Continue stirring until mixture is lukewarm. Stir in 1 tablespoon butter and egg yolks until blended. Stir in buttermilk, salt, sugar, baking powder and soda. Beat egg whites until soft peaks form. Fold into batter. Pour into greased casserole. Bake until knife inserted in center comes out clean, 45 to 50 minutes. Serve hot with butter or oleo.
Rub crust off cake; break into small pieces and set aside. Soften gelatin in cold water. Add boiling water and sugar; mix well. Add juices and cool until like jelly. Whip Dream Whip as directed. Fold into gelatin mixture. Oil bottom and sides of round mixing bowl (like crock). Alternate gelatin and cake. Begin and end with gelatin mixture. Refrigerate overnight. Turn out into cake plate. Whip the cream and ice cake. Cover with coconut.
Clean shrimp. Cut bacon into thirds. Individually wrap shrimp with bacon and put on skewer, leaving enough room between each for heat to cook all sides. Cook on grill, basting them with the barbecue sauce until bacon is slightly crisp and shrimp are done. Serve as an appetizer with steak dinner.
Cook ham, kielbasa, and beef heart until tender. Add in potatoes and onions. When the potatoes are tender, add in sliced hard boiled eggs. Liquify cornstarch and sour cream with a little bit of water and pour into soup, be careful not to let it curdle. Serve with sprinkle of parsley, add salt and pepper to taste.
Cook broccoli as directed on package. In small pan, combine cream of mushroom soup and garlic cheese. Heat until cheese is melted. Drain water from broccoli. Combine broccoli, 1/2 cheese mixture and 1/2 can onions in large casserole dish (spray with Pam). Top with remaining onions and cheese mixture. Bake at 350° for 30 minutes in covered dish.
Mix in order given and bake in a pastry-lined pie pan in hot oven (450°) for 15 minutes. Then reduce oven to 350° and continue baking until filling is firm. Remove from oven and cool before serving.
Fry hamburger and drain. Slice potatoes. Take potatoes and "layer" them on a buttered roaster or casserole dish; cover the bottom of the pan with potatoes. Next, put some of the hamburger on top of the potatoes. Take some of the diced onion and sprinkle over the hamburger. Next, take some "uncooked" Minute rice and sprinkle over the onions. Repeat this process again. Should have 2 layers of each now. Pour the tomato soup over all and bake at 350° for 1 hour or so. If potatoes are done when poked, then remove and enjoy. Great with lettuce salad and bread. Very filling. To insure against any burning, add also 1 to 1 1/2 cans of cold water on top of tomato soup. Serves 4 to 6.
Mix ingredients together. Put in 9 x 13-inch pan. Cover with foil and freeze. Take out of freezer and cut, one piece at a time.
Cream butter and sugars. Add eggs and vanilla. Then add flour, soda and salt. Mix well. Add oats, nuts and coconut. Beat well. Bake at 350° for 8 to 10 minutes.
Put raisins in hot water to cover for 15 minutes. Combine eggs, sugar, corn syrup, vanilla, well drained raisins and coconut. Mix all ingredients until well blended. Pour into pie shells and dot lightly with margarine. Bake at 300° for 45 minutes or until lightly browned and firm. Stick with fork occasionally while baking.
Have eggs and vanilla at room temperature. Cream margarine; add powdered sugar. Beat until fluffy. Add eggs, one at a time, beating well after each addition. Sift flour 3 times. Add gradually to batter. Add flavorings and mix well. Bake in 10-inch greased and floured tube pan at 325° for 1 1/2 hours. Cool 4 minutes, then invert pan and cool completely.
Combine flour, soda, salt and cinnamon. Set aside. Combine in large bowl butter, sugar, brown sugar and eggs. Beat until fluffy. Slowly add dry ingredients. Then stir in oatmeal and butterscotch morsels. Drop by teaspoonfuls on ungreased cookie sheet. Allow space. Bake for 8 minutes for chewier cookies. Bake 10 minutes for crispier cookies. Bake at 375°. Yields 4 dozen cookies.
Melt margarine in pan on low heat. In another bowl, mix sugar, cocoa and flour. Add sugar mixture to margarine and stir. Add eggs and vanilla and stir well. Pour into unbaked pie shell and bake 40 minutes at 350°. Allow to cool before cutting.
Beat together sugars, shortening and eggs. Add flour, soda, salt and vanilla. Stir 1 cup of M&M's into batter. Drop by teaspoon on a greased cookie sheet. Decorate with the rest of M&M's. Preheat oven to 350°. Bake 10 minutes.
Cut kielbasa into bite size pieces. Put into crock-pot. Mix all other ingredients in a separate bowl. Pour over kielbasa. Cook on high for 2 hours or low for 4 hours.
Heat oven to 350 degrees. Measure dry ingredients into 8 inch square pan. Make 3 holes in the dry cake putting oil in one, vinegar in second and oil in the third. Pour water over mixture and mix by hand.
Add enough water to apple juice to make 5 cups. Combine with brown sugar, cinnamon and salt in a large pan. Bring to a boil over medium-high heat. Gradually stir in oats. Cook, stirring occasionally, for 5 minutes. Reduce heat to simmer; cook, uncovered, stirring occasionally, 30 minutes or until tender and a good consistency. Serve with a dollop of yogurt and apple, if you wish. Makes 4 servings.
Thaw spinach. Mix vegetable soup mix with sour cream. Blend in mayonnaise. Stir in thawed spinach. Serve with dark rye bread, squared.
Dissolve yeast and sugar in water, then add other ingredients. Mix and roll out and cut biscuits. Dip each in melted butter. Place one on top of the other to form top and bottom in greased pan. Let rise 1 hour. Bake at 400° until brown.