HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine sour cream with other ingredients and stir gently until blended. Serve with crisp crackers or potato chips.
Add fruit, yogurt, sugar or honey to a blender. Blend until smooth, if it is too thick, add milk to your desired consistency. Serve in cups or freeze into popsicles.
Saute onion and mushrooms. Add rest of ingredients. Bake, uncovered, for 30 minutes at 350°. Test until set. Save 2 tablespoons cheese for the top.
In a large frying pan, cook and stir ground beef with onion in butter until onion is tender. Stir in flour, salt, garlic powder, pepper and mushrooms. Cook 5 minutes, stirring constantly. Remove from heat. Stir in soup. Cook an additional 10 minutes. Stir in sour cream; heat through. Serve over boiled noodles.
Melt butter in heavy saucepan. Add marshmallows. Cook over very low heat, stirring until marshmallows are melted. Pour over mixed raisins, peanuts and cereal. Mix thoroughly. Form into balls. Place on tray. Refrigerate about 10 minutes.
Mix milk and oats together and let stand. Mix all dry ingredients together and add to the mixture. Grease pan and fry. Top with butter and Mrs. Butterworths syrup.
Cook carrots according to package directions. Place carrots in blender; grate coarsely. Do not puree. In a large bowl, combine flour, sugars, salt, soda, cinnamon and nutmeg. Stir together carrots, oil, eggs, water and vanilla. Add to dry ingredients and stir until well blended. Pour batter into a greased 9 x 5 x 2 3/4-inch loaf pan. Bake at 350° for 65 to 75 minutes. Cool.
Preheat oven to 375°. In small bowl, combine flour, baking soda and salt; set aside.
Generously butter bottom of deep pie pan. Cover bottom of pie pan with miniature marshmallows. Mix cake mix according to package and pour over marshmallows. Cut up and mash strawberries and add (dry) jello to this. When mixed well, pour on top of cake mix. Marshmallows will come to top during baking, berries will go to bottom.
In a large saucepan, combine water, salt and rice. Boil rice for about 25 minutes or until water has cooked down. Add the milk and continue boiling for 15 to 20 minutes, stirring frequently. Add the evaporated milk and sugar. Boil until rice is very thick (approximately 15 minutes), stirring constantly. Cool to room temperature. Sprinkle with cinnamon/sugar mixture.
Heat oven to 350°. Melt chips and margarine in microwave on High 1 to 2 minutes. Add Eagle Brand and mix well. Add flour and vanilla and mix well. Shape 1 tablespoon of dough around each candy kiss, covering completely. Place on ungreased cookie sheets. Bake for 6 to 8 minutes. Cookies will be soft and appear shiny, but become firm as they cool. Do not overbake. Can drizzle melted white chocolate over baked cookies.
Stir all ingredients together. Put into baking pan. Bake 35 minutes at 375°. Top with cheese and bake until melted.
Cook in slow cooker all day; last hour of cooking, remove cover. Remove meat from cooker; cool and shred. Add barbecue sauce.
Mix all ingredients and roll out thin. Cut strips 1-inch wide and 4-inches long. Take strips and drop into boiling chicken broth for 15 minutes or until done.
Heat oil in a large skillet and brown meat. Push meat to 1 side of skillet and add garlic and onions; saute until soft. Season with salt. Mix cornstarch, soy sauce and chicken broth and add to skillet. Stir and cook until mixture thickens. Add chow mein vegetables and heat through. Serve with chow mein noodles or fried rice.
Brown hamburger and drain grease, add 1 pkg. taco seasoning mix and a couple teaspoons water. Let simmer for 5 minutes. In a large bowl add lettuce, hamburger, green peppers, onions, tomatoes, cheese, Doritos, toss all together and pour taco sauce over salad and mix well.
Blend first seven ingredients together, except tortillas, then add shrimp. Cover and place in refrigerator for 1 to 2 hours.
Mix together daiquiri mix, Eagle Brand milk and cream cheese. Fold in Cool Whip. Divide and spoon into graham cracker crusts. Refrigerate 1 hour or until set.
Cook onion until soft in hot (not too hot) oil. Add remaining ingredients and simmer for 20 minutes.
Place crackers in jelly roll pan, end to end. Mix the butter and sugar in saucepan; bring to a boil, cooking for 1 1/2 minutes. Add nuts. Pour over crackers. Bake at 325° for 8 to 10 minutes, or until this bubbles. Cool; remove and break into smaller crackers.
Cream together sugar, brown sugar and Crisco. Add eggs, peanut butter, flour and vanilla. Add a little more flour. Form into balls; flatten with fork. Bake at 300° for 8 minutes.
Melt chocolate and Crisco together. Beat eggs slightly. Add all remaining ingredients and mix well. Bake in shallow pan at 350° for 30 to 35 minutes. Do not overcook.
Mix flour and butter; add nuts and press into bottom of cake pan. Bake at 350° for 15 minutes. Let cool.
Spread preserves over each slice of bread. Roll up, jelly roll fashion. Tightly wrap each bread roll in plastic wrap. Chill for several hours or overnight. Combine pancake mix, sugar and nutmeg; mix well. Add egg and milk, mixing until smooth. Dip each bread roll into batter. Deep-fry in hot oil until golden brown. Drain on paper towels; sprinkle with powdered sugar. Serve warm with additional preserves or marmalade, if desired. Yield: 1 1/2 dozen.
Mix Ritz crackers, bread crumbs, salt, pepper and garlic powder. In a saucepan, melt butter. Add the cracker mixture. Fold in scallops; mix well. Place in an ungreased 4-quart casserole dish. Place heavy cream evenly over top of scallops. Bake at 350° for 45 minutes to 1 hour.
Mix strawberries and sugar. Place in refrigerator for at least one hour. Tear angel food cake into small pieces and place in an 8 x 8 x 2-inch pan; set aside. Add gelatin to boiling water and stir for 2 minutes.
Brown bacon, hamburger and onion together. Combine all and bake at 350° for 1 1/2 hours.
Saute livers and onions in butter about 10 minutes. Cook rice by directions on box. Add rice to livers and onions. Add sour cream and mix well. Pour into casserole dish. Sprinkle with Parmesan cheese. Dot with butter. Bake 20 minutes, uncovered, in 350° oven.
Mix all ingredients, except potato chips, and place in a buttered baking dish. Put crushed potato chips on top and bake in 350° oven for about 20 minutes, or until bubbly.
Saute onions in one half of the oleo until tender in large soup pan. Add potatoes, celery, carrots, 1 teaspoon salt and water. Cover and simmer for 20 to 25 minutes. In another saucepan, melt remaining oleo and add flour, pepper, salt and milk. Cook until smooth. Add bouillon cubes. Add to vegetable mixture and simmer. Serves 6 to 8 people.
Combine butter and dressing mix. Spread this mixture on bread. Place bread under broiler until crispy and golden brown.
On low burner heat in saucepan cream cheese, powdered sugar and canned milk until mixes, don't boil. Remove from heat. Pour mixture in pie crust; top with whole halves of pecans. Put in freezer for 24 hours. Take out of freezer and put thawed Cool Whip on top of filling. Add blueberry (or any pie filling) to top of pie and place back in freezer until ready to eat. Can be served frozen or slightly thawed. Serves 8 to 10.
Beat eggs separately. Mix all other ingredients; add eggs and beat 4 minutes. Place into three small bread pans or two larger ones. Sprinkle small amount of poppy seed on top. Bake at 300° for 40 to 50 minutes.
Preheat oven to 350°. Prepare cake mix according to package directions. Pour 1/2 of the batter into a 13 x 9-inch greased and floured pan, reserving the rest. Bake for 20 minutes. Melt caramels. Add margarine and milk; stir to blend. Pour caramel mixture over the baked cake. Sprinkle with pecans and chocolate chips. Spoon the reserved cake batter over all. Reduce oven to 250° and bake cake for 20 minutes. Return oven temperature to 350° and bake and additional 10 to 15 minutes. Serve with whipped cream.
Fry bacon. Add seasoning and saute until soft. Add tomatoes, soup and bread crumbs. Mix with cooked squash. Place in casserole dish and top with cheese. Bake for 30 minutes at 350°.
Brown meat and onion; drain. Stir in beans, soup and seasoning. Bring to boil; pour in casserole. Top with biscuits and cheese. Bake at 375° for 25 to 30 minutes.
Boil carrots in salted water until tender but still crisp; cool. Slice in thin rounds. Alternate carrots, chopped green pepper and chopped onion in bowl. Pour sauce over and marinate for several days in refrigerator. Keeps several weeks.
Pick over beans. Rinse under cold running water. Combine beans with water to cover in a large kettle. Bring to boiling; boil 2 minutes. Remove from heat; let stand 1 hour.
Spray a cold 13 x 9 x 2-inch baking pan. Add popcorn. Stir together remaining ingredients and add to popcorn. Toss until coated. Bake in a 350° oven for 15 minutes, stirring once or twice. Transfer to a large piece of foil and stir completely. Makes 6 (3/4 cup) servings. Contains 76 calories, 16 grams carbohydrates, 1 gram fat and 0 cholesterol.
Beat eggs until foamy in mixing bowl. Add oil, sugar, vanilla, cinnamon, salt, baking powder and soda. Mix well. Add zucchini, flour, nuts and raisins. Mix well. Divide batter into two 9 x 5-inch loaf pans. Bake at 350° for 1 hour and 20 minutes. Remove from pan and cool on wire rack.
Blend sugar, pumpkin and shortening. Add remaining ingredients, sifted. Stir until well blended. May use as a drop or bar cookie. Bake at 375°.
Mix ingredients. Pour into a 10-inch frypan (greased). Bake for 30 minutes at 400°.
Add sugar to beaten egg whites; beat again until thick. Combine all ingredients. Heat oven to 375°. Drop cookies on foil (no pan). Put in oven and turn oven off. Leave overnight. Make at night and don't peek.
Combine condensed milk, chocolate and salt in heavy saucepan. Cook over medium heat until mixture is quite thick and chocolate is melted, about 10 minutes, stirring constantly. Remove from heat and stir in vanilla. Pour into buttered 9 x 9 x 2-inch pan. Chill several hours. Drop by teaspoon onto chopped nuts. Shape into balls and coat with nuts. Store in refrigerator.
In a large heavy saucepan, cover the potatoes with 2 inches salted water; bring the water to a boil and simmer the potatoes, covered, for 10 minutes. Drain and let cool. Peel the potatoes and grate them. In a heavy skillet, cook the onions in 4 tablespoons butter over moderate heat, stirring, until it is softened; add the garlic and kielbasa and cook the mixture, stirring, for 3 minutes. Transfer the mixture to a bowl and combine it well with the potatoes, salt and pepper; spread it in a buttered 3-quart casserole or gratin dish. In a small bowl, beat together the eggs, milk, cream, nutmeg, salt and pepper and pour over the potato mixture. Sprinkle with the bread crumbs and cheese; dot with the remaining butter and bake the gratin in a preheated 375° oven for 45 minutes or until it is puffed and golden brown.
Saute onion and celery in lard until browned. Stir in flour and salt and slowly add water. Simmer 15 minutes, stirring frequently. Add tomatoes, peas, vinegar, sugar, shrimp and chili powder. Cook 10 minutes more. Place rice in a large, deep serving plate and pour Creole mixture over it. Makes 6 servings.
Boil potatoes; drain and mash. Saute onions, garlic and margarine in skillet. Add sour cream, milk, salt and pepper to taste to mashed potatoes with onion mixture. Place in 1 1/2-quart greased casserole dish. Bake at 350° for 40 to 50 minutes, uncovered. Garnish with parsley.
Wash and drain thoroughly the broccoli and cauliflower. Chop and break into fine pieces. Add chopped onion. Combine mayonnaise, vinegar, salt and sugar. Toss well and keep chilled. Very good.
Prepare cake mix as directed on package. Pour into greased 15 x 10 x 1-inch (jelly roll) pan. Mix remaining ingredients. Drop by tablespoonfuls onto batter. Cut through batter with knife several times for marbled effect. Sprinkle with additional chocolate chips and chopped nuts, if desired. Bake until cake springs back when touched lightly in center at 350° for 25 to 30 minutes. Cool and cut into squares.
Heat oven to 350°. Cook macaroni as directed on package and drain. Cook sausage in skillet, stirring frequently, until no longer pink and then drain. Mix ingredients except cheese in ungreased 2 1/2-quart casserole dish. Cover and bake about 30 minutes or until hot. Sprinkle with cheese. Let stand 5 minutes or until cheese melts.
Mix first 4 ingredients together and set aside. Spray frying pan with Pam. Pat out hamburger into patties (about 3); put in pan and cook. When about half done, turn burgers over and put sliced onion on top and cook until burgers are done and onions are tender. Serve with rice and garden peas (or any vegetable you like).
Place all ingredients but mussels in large saucepan over high heat and bring to boil. Once boiling, add mussels and cover pan. Steam 5 to 6 minutes or until shells are open. Remove from heat, discard any unopened shells and ladle mussels and nectar into large bowls. Serve with French bread, green salad and white wine.
Mix vinegar and spices. Bring to a boil. Add cucumbers and onions and boil 2 minutes longer. Place vegetables in sterilized jars and seal with regular Mason lids. Close tightly and let sit for 2 weeks.
Mix chicken, celery, carrots and relish. Stir in mayonnaise. Top with potatoes, sprinkled on top. May use French fried onions instead of potatoes.
Mix all ingredients together and bake in a 9 x 13-inch baking dish for 40 minutes at 350°.
Heat oil; saute onion and garlic in olive oil. Stir in tomatoes, water, bouillon, carrots, celery, basil, parsley and pepper. Cook for about 1 hour, until carrots are soft. Add cannellini; bring to a boil. Add pasta; cook for 10 to 15 minutes, until pasta is tender. Serve with Italian bread or bread sticks.
Fry hamburger and onion until done. Make gravy of the margarine, flour, water, tomato juice and chili powder. Heat tortillas in gravy. Place a layer in baking dish. Sprinkle with meat and grated cheese. Alternate layers of tortillas, meat and cheese until all is used. Bake 1 1/2 hours at 250°. Can be made in the crock-pot or microwave.
Beat together butter, sugar, egg and orange rind until fluffy. Stir in pineapple and 1 tablespoon juice. Cut pound cake into 4 layers. Spread 1/4 of filling on each slice of cake; stack each slice of cake on top of another. Sprinkle coconut over top layer. Wrap in foil and chill. Cut into slices. Makes 8 servings.
Cream butter, sugar and eggs. Add soda to persimmon pulp. Add dry ingredients to butter mixture, then add soda and persimmon mixture. Add pecans. Bake at 300° for 1 1/2 hours or if using 2 small loaf pans, bake for 1 hour.
Melt butter in water. Add yeast to warm water. Add liquid mixture to flour and salt. Knead about 10 minutes. Cover and let rise 1 time. Work down. Turn over. Let rise again. Make into rolls. Let rise and bake at 400°.
Blend flour, sugar and baking powder. Add milk, stir until mixed. Pour into greased 9 x 13-inch pan. Add margarine or butter. Add peaches. Bake at 350° for 20 to 30 minutes or until brown.
Cook onions in butter. Add water, bouillon, salt, pepper and garlic powder and bring to a boil. Stir to dissolve bouillon. Gradually add noodles and cook, uncovered, for 5 minutes. Stir in broccoli and cook 4 minutes. Add milk and cheese and continue cooking until cheese is melted and soup is hot.
Melt butter with chocolate (microwave 8 seconds). Add sugar and milk and mix. Frost cookies as needed. (Used for Italian Chocolate Cookies.)
Cook onion and zucchini until tender. Add to remaining ingredients, except butter and Stove Top. Mix together and place in bottom of dish, leaving enough to cover top of casserole. Bake 30 to 40 minutes at 350°.
Drop by spoon. Make into little balls. Bake at 325° for 10 to 12 minutes.
Take green food coloring and almond slices in a small plastic bag and shake until green. Put aside. Mix walnut, coconut, Jell-O and milk together and put in freezer for 1 hour. Take mixture out of freezer and take about 1 teaspoon and roll into balls. Then roll balls into crystal candy. Then shape into strawberries. Then stick a colored almond slice for the stem of the strawberry. Makes about 36 to 40 strawberries. Keep refrigerated.
In blender, whisk eggs with a little milk; add flour and remaining ingredients. Whisk again. Melt butter in 9 x 9-inch or 9 x 13-inch pan in hot oven. Pour mixture into melted butter; return to oven. Cook 10 minutes at 450°. Reduce heat to 350°; continue baking for 20 minutes. Serve immediately with: honey, syrup, peanut butter, strawberries, etc.
Heat beans and drain well. Pour into dish and pour soup over. Bake 20 minutes at 350°. Add onions and bake 5 more minutes.
Mix all ingredients together. Place in greased 9 x 13 pan. Bake at 375 for 30-35 minutes or until brown.
Mix corn, beans, sour cream, cream of celery soup, green onions, Cheddar cheese and salt. Put in a baking dish. Cover top with Ritz cracker crumbs. Melt butter and pour over. Sprinkle almonds on top. Bake at 350° until crackers brown, approximately 20 to 30 minutes.
With a fork, mix yolks and sugar, then mix in flour. Stir well. Add vanilla, milk and dash of salt. Add 1/2 stick of margarine with all ingredients in medium saucepan. Heat and cook until thick.
Beat eggs, add milk and mustard; mix well. Butter 9 x 13-inch pan. Place bread and sausage in pan. Pour milk over. Sprinkle cheese over top. Refrigerate overnight. Bake at 350° for 1 hour, uncovered.
Place all the ingredients in mixing bowl. Do not use mixer. Combine all ingredients with large spoon until well mixed. Spread mixture into a 9 x 12-inch pan. Bake at 350° for 45 minutes.
Melt butter over low heat in large skillet, add fish, turning so each piece is well buttered. Salt and pepper to taste, cover pan tightly and cook over very low heat until fish flakes easily, 6 to 8 minutes. Remove to a heated platter and keep warm while preparing sauce.
Combine the potato flakes and water in a mixing bowl. Beat until the mixture holds together and looks like thick mashed potatoes. Start adding the confectioners' sugar, a cup at a time, and continue adding until the mixture can be formed into a ball. Roll the mixture out to a rectangle about 12 x 8 inches. Spread the peanut butter over the potato mixture. Roll up like a jelly roll, starting with the 12 inch side. Cover with plastic wrap and refrigerate until firm. Cut into slices about 1/4 to 1/2 inch thick.
Season chicken pieces. Dip pieces into milk. Coat with flour. Dip into egg, then into flour again. Drop into deep fat heated to 350°. Fry for 20 to 25 minutes, depending on size of pieces. Drain well. Serves 4 to 5.
In medium bowl with fork or whisk, beat eggs just until blended. Beat in tomato sauce, water, oregano, basil, salt and garlic powder; set aside. In greased 8 or 9-inch square baking dish, arrange 4 slices of bread. Evenly pour on half the tomato mixture. Sprinkle with half the Mozzarella. Repeat layers; sprinkle with Parmesan cheese. Cover; let stand at least 1 hour or refrigerate overnight. Bake in preheated oven at 350° for 45 to 55 minutes, until puffed and browned. Serve immediately. Makes 4 servings.
In a heavy, 2-quart saucepan, combine sugar, evaporated milk, apricots, butter and salt. Over medium heat, stirring occasionally, cook to soft ball stage (234° to 240°). Cool to lukewarm. Add vanilla and nuts. Beat until stiff enough to knead. Turn out onto board. Knead until smooth. Shape into 4 rolls each and store in refrigerator. To serve, cut into 1/2-inch slices.
Heat first 4 ingredients together in saucepan until thoroughly blended. Cool and add cinnamon, cloves and salt. Stir in flour and baking soda. Bake in muffin tins at 350° for 20 to 25 minutes.
Preheat oven to 500°. Rub liquid smoke and salt into pork. Place long sheet of heavy-duty foil. Lay Ti leaves in the middle. Place 1 package laulau leaves on top. Place pork on top and cover with rest of laulau leaves. Bring Ti leaves up; add more to completely cover pork. Bring foil up to hold all in place. Add foil enough to make a totally sealed bundle. Bake in covered pan for 1/2 hour at 500°. Reduce temperature to 325° and cook 4 more hours. Shred and serve with juices. Serve laulau leaves around edge of platter.
Brown chicken in hot oil in a large skillet. Add peppers, carrots and garlic. Cook and stir 2 minutes. Mix cornstarch with soy sauce. Add to pan with pineapple and juice, vinegar, sugar and ginger. Bring to a full boil. Serve chicken over prepared rice. Makes 4 servings.
Mix all ingredients and bake at 350° about 40 minutes in a lightly greased 9 x 13 pan.
Prepare Betty Crocker mashed Potato Buds for 8 servings, except decrease salt to 1/2 teaspoon and add 1/2 teaspoon garlic salt. Stir parsley and cheese into potatoes. Put into 1 1/2-quart casserole. Mix remaining ingredients and sprinkle over potatoes. Bake at 325° for 20 minutes.
Brown ground turkey with onion and pepper. Drain Ro-Tel and add to turkey along with tomato paste. Simmer for 15 to 30 minutes. Boil lasagna noodles until done. Drain, set aside. Mix eggs with cottage cheese. Layer noodles, cottage cheese mixture, meat mixture and Velveeta cheese. Repeat everything except Velveeta. Bake 30 minutes on 350°. Add Velveeta to top and bake 15 more minutes.
Cook frozen mixed vegetables with salt. Drain and let cool. Mix sugar, vinegar and cooking oil. Mix with vegetables and refrigerate for 24 hours.
Combine chicken and onion. In a saucepan, slowly warm cream of chicken soup; add sour cream, garlic salt, picante sauce, green chilies and half of the cheese. Fill flour tortillas with chicken mixture and spoon sauce over; roll. Place in a 9 x 13-inch pan. Top with remaining sauce. Cover with foil and bake at 350° for 30 to 40 minutes. Uncover last 5 minutes and top with cheese.
Split muffins and toast briefly in toaster, just enough to dry them a bit, then arrange on baking sheet (broiler-proof) as many as you need. Put about a tablespoon of sauce on each muffin half; sprinkle with cheese and other ingredients. Put in boiler until cheese is melted and sauce is bubbling.
Saute onion in oil until soft. Stir together with rice, thawed broccoli, milk and soup. Cook 2 to 3 minutes. Pour into a greased 9 x 11-inch baking dish; sprinkle cheese on top. Bake in 350° oven for 25 minutes or until heated through.
Drain oranges very well. Mix sour cream and marshmallows. Add oranges. Save a few to decorate on top.
Bring to a boil the sugar, Karo syrup and butter. Remove from heat. Add peanut butter and stir until melted. Add Rice Krispies and mix. Spread in a 13 x 9-inch pan. Melt chocolate chips and butterscotch chips. Pour on top. Refrigerate.
In mixing bowl thoroughly combine tomatoes, chili peppers and onions. Stir in vinegar, sugar and salt. Let mixture stand at least 30 minutes at room temperature. Store in refrigerator. Serve as a relish or a dip for tortilla chips. Makes about 1 cup.
Boil sugar, milk and butter together until a soft ball stage. Add dates and heat until the dates are melted. Remove from fire and add nuts.
Fry crab meat and onion in oil until tender. Add rice, stir; add thyme, allow to cook slowly, stirring occasionally.
Cream together butter and sugar. Mix in rest of ingredients except sesame seed. Refrigerate overnight. Roll dough into ropes the diameter of cigars. Cut at a slant into 2-inch pieces. Dip into beaten egg and roll in sesame seed. Bake 15 to 18 minutes in a 350° oven on an ungreased cookie sheet.
Preheat oven to 350°. In skillet, saute garlic in oil for about 1 minute. Add tomatoes, 2 Tbsp. chili powder and pepper. Simmer for 30 minutes. Mix yogurt, chilis, green onions and remaining 1 Tbsp. chili powder in mixing bowl. Soften tortillas in microwave. Spoon 1/4 c. tomato sauce into 8-inch baking pan. Spoon yogurt mixture onto tortillas. Sprinkle with cheeses and roll up. Place seam side down in prepared pan. Pour remaining sauce over tortillas. Sprinkle with cheese. Bake for 30 minutes.
Cut carrots in thin slices, turnips in small dice and shred beans thinly. Add all vegetables to stock; gently simmer until vegetables are tender, adding hot water if soup becomes too thick. Season with salt and pepper to taste. Serve with crisp crackers or croutons.
Boil sugar, salt, pepper and vinegar for 12 minutes. Let stand 10 minutes. Add Certo and stir. Let stand 10 minutes or more. Pour into baby food jars.