HumbleIntelligence/food-ner-1-Million huggingface dataset:
Prepare pudding as directed on package, using 1 1/2 cups milk. Add 1 cup of the marshmallows, stirring until melted. Combine with pumpkin and seasonings. Chill. Fold in whipped cream or Cool Whip (3/4 of large container) and remaining marshmallows. Spoon into dessert dishes; chill. Garnish with additional topping. Sprinkle with nutmeg. Makes 8 to 10 servings.
Mix flour and sugar; mix eggs and beat slightly. Add to sugar and flour mixture. Add milk, small amount at a time. Cook in double boiler until thickened and add vanilla and butter. Remove from heat and add coconut. Put in prebaked pie crust and cool. Add Cool Whip on top and sprinkle with coconut.
Mix orange juice, grape juice and sugar. It's more like a "punch" if you let the drink freeze overnight and let it thaw a little so you will have something like a slushie. Add the lemon, orange and apple and stir the next morning. Enjoy! Serves 8.
Put oil in 2-quart pan. Add no water. Add carrots, then onions over carrots. Sprinkle sugar, salt and pepper over all. Add butter. Cover and cook until tender on low heat.
Mix well! Bake in 9 x 13-inch pan at 325° until done.
Preheat oven to 400°. Cook bacon until crisp; drain and crumble into pie shell. Arrange Swiss cheese over bacon. Combine remaining ingredients and mix for at least 1 minute. Pour into pie shell. Bake on lowest rack for 15 minutes. Reduce heat to 325° and bake for 30 minutes or until a toothpick inserted in the center comes out clean.
Cream butter and sugar. Add eggs, one at a time. Sift dry ingredients together. Add alternately with milk and vanilla. Mash 1/2 cup berries. Stir into batter, along with 2 cups whole berries.
Take boiled chicken off the bone; set aside. Put cornbread and loaf bread in large bowl. Add sage, onion and pepper. Mix, then add chicken stock. Stir; add cream of chicken. Stir and add slightly beaten eggs. Stir and add chicken to dressing mix. Pour into an oblong greased pan or casserole dish. Bake on 325° to 350° for 1 hour or until done.
Cream the butter. Add shredded cheese, then salt, pepper and flour. Roll into small balls and press a pecan half on each to flatten. Place on cookie sheet. Bake 15 minutes at 350°. Yields 40 to 50 biscuits.
Use 9 x 9-inch dish. Layer bottom with the beans. Then working up in layers, add avocado dip, sour cream combined with 2 tablespoons taco mix, green onions, diced tomato, shredded cheese and top with black olives. Serve with tortilla chips.
Dissolve Jell-O in 1 cup hot water. Add orange sherbet while Jell-O is still warm. Add drained pineapple chunks and drained mandarin oranges. Add Cool Whip. Chill and serve.
Preheat oven to 350°. Grease 9 x 13-inch pan.
Cook noodles; rinse and drain well. Butter a casserole dish. Combine noodles, tuna and soup. Place in casserole dish. Sprinkle top with parsley. Bake at 350° for 30 minutes.
Mix sugar and flour together. Add water and yolks of eggs and cook until thick. Remove from heat and add vanilla, butter and raisins. Pour into a 9-inch baked pastry. Beat egg whites, adding 4 tablespoons sugar. Spread on pie and bake until brown on top, about 10 minutes at 350°.
Sprinkle coconut over bottom of pie shells. Sprinkle pecans over coconut. Combine sugar, cake flour and cornstarch in mixer bowl. Add eggs, margarine and chocolate; beat until well blended. Add evaporated milk gradually, mixing constantly. Stir in vanilla and salt. Spoon into prepared pie shells. Bake at 350° for 40 minutes or until set. Yield: 12 servings.
Mix well. Bake at 350° for 30 minutes or until done. Frost with chocolate frosting.
Combine in a gallon jar. Fill with water. Pour over ice. Add 2 quarts of ginger ale and serve. Serves 25 people.
Combine flours, cornmeal, brewer's yeast, powdered milk, parsley and garlic powder in bowl. In small bowl dissolve dry yeast in warm water. Stir well and add chicken stock. Pour liquid mixture into dry ingredients. Using hands, combine all ingredients, kneading several minutes. Sprinkle additional cornmeal on board and roll dough to 1/4-inch thickness. Cut into dog bone shapes and place on cookie sheet. Brush lightly with egg glaze. Bake at 300° for 45 minutes. Let biscuits dry in oven several hours or overnight. Store in airtight container.
Brown beef and onion; drain fat. Add tomato sauce soup and spices. Cook spaghetti as directed; drain. Add all preceding mixture to spaghetti. Pour into a greased 9 x 13 baking dish. Sprinkle mozzarella cheese on top. Bake at 350 degrees for 30-45 minutes.
In a large saucepan, cook vermicelli to desired doneness as directed on package. Drain and keep warm.
Mix and chill day before use. Green grapes can be used instead of purple grapes (which need to be halved and seeded). Leave red peel on apples. Lemon juice keeps apples from turning brown.
Cream butter with 1 cup sugar; add eggs and beat well. Add sifted dry ingredients and buttermilk; mix well. Spread in greased 15 x 10 x 1-inch pan; sprinkle with remaining sugar. Bake in (400°) hot oven for about 20 minutes. Cool. Cut in 40 cookies about 2-inch square.
Preheat oven to 350°. In a large bowl, stir together flour, sugar, sour cream, salt, baking soda and eggs. Bring margarine, cocoa and water to a boil in a saucepan. Stir this into flour mixture until smooth. Pour into a greased and floured 11 x 20 inch jelly roll pan. Bake for 20 to 22 minutes.
In a medium glass bowl, combine the peanut butter and white chocolate. Microwave on Medium for 2 minutes. Stir well. Microwave on High for 1 to 1 1/2 minutes or until the mixture is melted and smooth when stirred.
Place bread slices on a broiler rack. Brush top side of each slice lightly with salad dressing. Sprinkle cheeses, parsley and basil evenly over bread slices. Broil 6 inches from heat until cheese melts. Serve immediately.
Cut shortening into flour and add rest of ingredients. Mix well. Shape into balls and roll out on lightly floured board.
Mix butter, 1 egg and cake mix; spread into greased 9 x 13-inch pan. Set aside. Combine 3 eggs, vanilla, powdered sugar and cream cheese together. Pour this mixture over cake batter. Bake at 350° until golden brown.
Boil sugar, water and Karo syrup to 248°. Add cream of tartar. Remove from stove and pour over 1 egg white, well beaten, like divinity. When thick and set up, add flavoring mint, winter green and coloring, if desired. Drop large spoonfuls onto powdered sugar. Roll around, flatten out with rolling pin and then roll in rolls like a jelly roll. Break into pieces when set up or cut with scissors.
Cook eggplant in boiling salted water 6 to 8 minutes or until tender; drain well. Combine eggplant, milk, soup, egg, onion, 3/4 cup stuffing mix and salt, stirring well. Spoon into a lightly greased 1-quart casserole. Combine remaining 1/2 cup stuffing mix and butter. Sprinkle over eggplant mixture. Bake at 350° for 20 to 25 minutes.
Slice Big Franks and saute them with onion and margarine for a few minutes. Add sliced potatoes together with tomato puree and cream. Cover pan and cook a few more minutes. Put in baking dish and bake for 30 minutes at 350°.
Cook loaf with a lid at 350° for 45 minutes. Then remove lid and continue cooking at 350° for 15 minutes longer.
Chill milk. Beat well. Add lemonade directly from freezer and beat until thick. Fold in thawed whipped topping. Pour into pie crust and chill. Wonderful on a hot summer night!
Heat oven to 350°. Grease and flour 9 x 13 x 2 pan. Prepare & bake cake mix as directed on pkg. When cake is still warm, but not hot, poke holes about 1 inch apart, using the handle of a wooden spoon. Pour sweetened condensed milk over cake and the caramel topping over the cake. Refrigerate until completely cooled, about 1 hour. Top with whipped topping and crushed Heath bars. Keep in refrigerator.
Beat eggs, sugar or Sugar Twin, butter, buttermilk and coconut together in bowl. Pour into pie shells. Bake at 350° for 35 to 40 minutes or until set.
Preheat oven to 350°. Grease a 13 x 9-inch pan. In a large bowl, combine cake mix, 1 egg and 1/3 cup oil until crumbly. Press into bottom of pan. Bake 20 minutes.
Sift sugar, cocoa, flour and soda into 9 x 13-inch ungreased pan, then add remaining ingredients. Stir well in pan until free from lumps. Bake at 350° for 35 minutes.
Brown meat and drain. Slice onion, potatoes and cheese. Place ingredients in layers into buttered baking dish as follows: beef, onion, potatoes, beans and cheese, ending with a layer of beef on top. Cover with soup and bake in 350° oven until potatoes are brown.
Heat oven to 350°. Mix meat, 1 1/3 cups instant puffs (dry), egg, salt, pepper, onion, catsup and milk. Spread in ungreased 9 x 1 1/2-inch pie pan. Bake, uncovered, for 35 to 40 minutes.
In saucepan, combine raisins, water and coffee crystals; bring to a boil. Remove from heat; let stand 5 minutes. Cream shortening and brown sugar until fluffy; blend in egg and vanilla. Stir together flour, baking powder, baking soda, salt and cinnamon. Add alternately with raisins to creamed mixture; mix well. Stir in apples. Spread in greased 9 x 13-inch baking pan. Bake at 350° for 25 to 30 minutes.
Combine contents of vegetable/seasoning packet and broth in large saucepan. Add butter and vegetables. Bring to a boil, separating vegetables with a fork. Reduce heat, cover and simmer 6 minutes. Add stuffing crumbs and stir just to moisten. Cover; remove from heat and let stand 5 minutes. Add turkey and eggs and mix well. Spoon into well-greased 9 x 5-inch pie plate. Bake at 375° for 35 minutes. Makes 6 servings.
Place beans in heavy large pot. Add enough cold water to cover by at least 3-inches and soak overnight.
In a large bowl, combine cake mix, oil and eggs. Stir by hand until thoroughly moistened. Shape dough in inch balls. Place on cookie sheet and flatten with floured hand. Bake at 375° for 6 to 8 minutes. Remove and spread with Funfetti frosting. Use the sprinkles to top each cookie after icing.
Put aside 1/2 bag of Dorito chips. Crush remaining chips. Put crushed chips in 9 x 12 casserole with grated onion and garlic powder.
Combine all ingredients. Pour into a 9 x 13-inch glass dish. Place salmon steaks in marinate. Cover and refrigerate twelve hours. Broil 8 minutes.
Bring water, potatoes, carrots, and celery to a boil. Reduce heat. Simmer for 10 minutes or until tender. Add remaining ingredients; cook, stirring occasionally, until cheese is melted. Yields 4 (1 cup) servings.
Bring first 3 ingredients to boil. Pour over chicken wings. Bake 1 to 1 1/2 hours at 400°.
Saute beef, onion and pepper until brown. Add Ro-Tel tomatoes and green beans; simmer about 25 to 30 minutes. Serve over cooked rice. Serves 4.
Saute all ingredients, except rice and tomato paste and salt until golden brown. Add rice, tomato paste and salt. Mix together and fry 3 minutes more. Add enough hot water to cover up to 1 1/2-inches above rice. Add partially cooked meat and bring to a rapid boil until water is nearly absorbed.
Put sugar, cocoa and milk in pot. Let cook until it hardens around sides of pot. Add butter, vanilla and peanut butter or nuts. Put in buttered platter.
Dredge chicken in flour, salt and pepper. Brown in oil in a heavy skillet. Place in a 13 x 9 x 2 inch baking dish. Combine soup, mushrooms, artichokes, sour cream and wine, pour over chicken. Bake uncovered at 350°F for one hour. Serves 8.
Peel peaches and slice thinly. Pour sugar and spices over peaches and stir. Partially bake crust to avoid sogginess. Pour filling in bottom crust and cut butter in pats on top of mixture. Add crust on top and bake in 350° oven until golden brown.
Mix flour, sugar, baking powder and salt. Combine cereal and milk in bowl and let stand about 3 minutes. Stir well. Stir in egg whites and oil; add to flour mixture and mix just enough to moisten flour. Fill greased muffin pans 3/4 full. Bake at 400° for 20 minutes or until golden brown. Makes 12 muffins.
Combine pudding, whipped topping and pecans in a bowl. Mix well. Stir in marshmallows, apples and pecans. Chill until serving time.
Stir together flour, soda and salt. In a bowl, beat butter and shortening on medium speed of electric mixer for 30 seconds. Add sugar and beat until fluffy. Add eggs and vanilla; beat well. Add dry ingredients to beaten mixture, beating until well combined. Stir in chocolate pieces. Drop from a teaspoon 2 inches apart onto an ungreased cookie sheet. Bake in a 375° oven for 8 to 10 minutes or until done. Remove; cool. Makes about 72.
To drink, add 2 teaspoons dry mixture to boiling water and sweeten to taste.
Blend soup and 1/2 can water. Add allspice. Measure out 1/4 cup soup mixture; set aside. Combine crumbs, hamburg, egg, onion, parsley and salt. Mix well. Shape into 1-inch diameter balls. In large skillet, brown meatballs in 1 tablespoon shortening or oil. Add to remaining soup mix the 1/2 tablespoon minced dill pickle (or sweet relish optional). Cook over low heat 20 minutes, stirring now and then. Serves 4.
Mash bananas and add dates and oil. Mix with fork. Add remaining ingredients, mix well and let stand for 3 minutes. Bake for 25 minutes at 350° on ungreased cookie sheet. Store in icebox.
Heat walnuts in moderate 375° oven for 5 minutes, stirring once. Butter sides of heavy 2-quart saucepan.
Mix with your hands the butter, sugar and brown sugar. This is too soft to mix with a mixer. Add eggs, vanilla and peanut butter. Now you can use the mixer. Stir in flour, baking soda and salt. Scoop out with a spoon (or ice cream scoop). Bake at 350° for 12 to 15 minutes. This is an approximate time! Also can:
Dissolve sugar in water in saucepan over medium heat. Add peanuts; cook over medium heat, stirring frequently until peanuts are coated and no syrup remains. Pour and spread over ungreased cookie sheet. Bake at 275° for 30 minutes, stirring at 5 minute intervals.
Mix first five ingredients, add mayonnaise, mix well. Serve chilled on a bed of lettuce.
Rinse apricots and boil for 10 minutes; drain. Cool. Chop into fine pieces. In small bowl, mix margarine, sugar and 1 cup flour until crumbly. In greased and floured 8 x 8 x 2-inch pan, pat mixture down and bake at 350° for 25 minutes. Sift together 1/3 cup flour, baking powder and salt; then mix on low speed, brown sugar and eggs. Add flour mixture; mix well. Stir in vanilla, apricots and nuts. Spread over semi-cooled baked layer and bake 30 minutes longer at 350°. Cool completely; cut into 1 x 2-inch strips and dust with powdered sugar.
Simmer sugar, coffee and water for 1 1/2 hours. Cool. Add vanilla and vodka. It is now ready to drink.
Mix sugar, flour, milk, vanilla and melted butter. Pour peaches in baking dish. Pour mixture on top. Bake at 275° to 300° for about 45 minutes.
Drain pineapple. Heat juice and mix orange juice with jello. Then cool and fold in mandarin oranges, cottage cheese and Cool Whip. Then freeze.
Prepare noodles as directed. Brown beef, onion and green pepper; drain. Add Worcestershire sauce, chili powder and tomato sauce. Salt and pepper to taste. Let simmer. Drain noodles. In baking dish, layer meat, noodles and cheese to the top. Meat should be on top. Pour can of mushroom soup on top. Bake at 350° for 10 to 15 minutes.
Oil 8 x 8-inch pan. Put cubed bread in bottom; add cheese, either crumbled bacon, ham or sausage. Add milk to beaten eggs, pour over all and refrigerate overnight. Bake 1 hour at 350°. Serves 4.
Braise beef in frypan. Make gravy in separate pan by melting butter and adding milk. Slowly add flour, stirring constantly until thoroughly blended. Stir in beef stock and add braised beef. Add salt and pepper and chopped onion, if desired. Simmer until tender. Serve over toast or mashed potatoes. Serves 4 or 2 hungry Marines!
*May also use combination of 3/4 cup butter and 1/4 cup margarine or Crisco.
Wash and drain spinach and crisp in refrigerator. Pour over spinach just before serving.
Mix flour and salt. Cut in shortening. Combine remaining ingredients and stir in shortening mixture.
Bring sugar, syrup and vanilla to a boil. Stir in peanut butter, mixing well. Pour over cereal; fold together. Drop by teaspoon onto wax paper.
Melt butter. Add celery, onion and green pepper; simmer 15 minutes. When celery is tender, add remaining ingredients (except snapper).
Preheat oven to 350°. Combine flour, salt and baking soda on waxed paper. Set aside. Mix shortening, sugars and vanilla with an electric mixer until creamy. Add eggs and beat until light and fluffy. Add flour mixture and oats. Stir in chocolate chips. Drop by well-rounded teaspoonful onto a greased baking sheet. Bake 8 to 10 minutes or until golden brown. Remove baking sheet to a wire rack for 2 minutes before removing cookies. Remove cookies onto a wire rack to cool completely. Makes approximately 7 1/2 dozen cookies.
Place the 2 cups of gooseberries in the unbaked pie shell. Beat the egg and add the sugar and a small amount of milk. Pour over berries and bake at 425°. Turn oven down to 325° about the last 15 minutes of baking.
In large, greased casserole, whisk together soups, seasonings, wine and water. Fold in meat and mushrooms. Cover tightly and bake at 300° for 2 1/2 hours. Stir 2 or 3 times. Add a little more water if gravy becomes too thick. Serve over buttered, parsleyed noodles. Makes 8 servings.
On top of stove put butter in pan and brown sliced wieners. If too much butter left in pan, drain off. Open kraut and drain off all water. Add kraut to wieners and heat through and through.
Grind tomatoes, cabbage, bell pepper and onions. Put in an earthenware jar.
Pour pineapple into bowl, juice and all. Mix in dry pudding; stir until dissolved. Fold in Cool Whip. Add marshmallows. Mix together.
Mix all together, except bananas and peanuts. Cook, stirring it often until it boils well. Then remove from stove and cool. Can cook dressing ahead of time and store in the refrigerator until ready for use. After it is cooled, add the bananas and chopped cocktail peanuts. Serve immediately after adding these to the dressing.
Spray 9 x 13-inch baking pan with vegetable spray. Lay 2 tortillas in pan (they will overlap). Spread 1/2 of 1 can of refried beans over tortillas. Spread 1/4 of jar of picante sauce on beans. Sprinkle 1/4 of cheese over sauce. Repeat layers 3 times. Place 2 tortillas on top. Cover and bake at 350° for 30 minutes or until heated through. When serving, top with sour cream, if desired. Good with nacho chips and a tossed salad. Makes 4 to 6 servings.
Place undrained beans in a large kettle or saucepan; mash about 2/3 of the beans and leave the rest whole. Add salt, garlic, pepper, oil and parsley, stirring well. Then add all the vegetables, butter, tomatoes and water or broth. Simmer 1 hour or more and then add sherry. If desired, macaroni may be added at this time. Simmer 15 to 20 minutes longer. Sprinkle with freshly grated Parmesan cheese before serving. If soup seems too thick, add more water.
In medium saucepan, melt butter. Stir together cocoa and sugar in small bowl. Add milk to cocoa mixture. Add cocoa mixture to butter (melted) and boil for 1 minute. In large bowl combine oatmeal, salt and peanut butter. Add cocoa mixture and add vanilla. Stir all together and drop onto wax paper by teaspoons. Let cool.
Stir together first 9 ingredients. Pour over cleaned spinach (tough stems removed). Add crumbled bacon. Toss well. Sauce can be made in advance. Serves 6. (Mushrooms, purple onion and cherry tomato are good additions.)
Mix all ingredients and bake at 325° for 1 hour. Makes 2 loaves.
Mix together soup, dry mustard, salt, milk and eggs. Layer in a 9 x 12-inch casserole dish: bread, sausage, mixture and cheese, then repeat. Bake for 45 minutes to 1 hour at 300°.
Heat milk until boiling; pour in 9-inch pan sprayed with Pam. Add bread cubes; allow to set 15 minutes. Beat eggs and add spices. Mix with bread and milk; cover pan. Bake at 375° for 55 to 60 minutes. Contains 4 ounces protein, 2 breads, 2 milks, 2 fruits.
Combine ingredients and stir well. Drop by tablespoon into hot oil. Turn once and drain and serve hot. This can be and is better to mix up the night before or at least a few hours before.
Mix Jell-O and boiling water and stir until dissolved. Add pie filling and pineapple. Let stand overnight. Soften cream cheese; mix in sugar, vanilla, sour cream and nuts. Whip.
Mix well and pour into 4 greased coffee cans, filling one-half full. Bake at 350° for 1 hour. Cool in pans. Wrap in foil. Can be frozen.
Blend sugar and eggs. Add potatoes which have been mashed and thinned with water. Add oil and salt, then warm milk. Lastly, add yeast and flour. Set in warm place and let raise until double in size. Then roll and cut with doughnut cutter. Let raise again. Fry in hot lard or Crisco at 350° or 375°. Shake in a bag of 10x sugar or cinnamon and granular sugar.
Mix cake mix, sour cream, water and eggs in large bowl. Blend together and then beat at medium speed for 2 minutes until creamy. Spoon 1/3 of batter into well-greased and floured cake pan. Sprinkle with half of Jell-O. Repeat layers. Spread remaining batter over gelatin to cover. Bake at 350° for 45 to 50 minutes. Cool on rack and sprinkle with powdered sugar.
Drain carrots. Cook onions in butter. Add soup and cheese and mix with carrots. Put in greased casserole. Toss stuffing and butter and put on top. Bake at 350° for 20 to 30 minutes.
Beat cream cheese with fork (we did it 1/2 of cheese at a time so we could make different colors). Add mint flavor and coloring before sugar. Add powdered sugar a little at a time, beating well after each addition. Use all the sugar. Must be kneaded with hands at the last as it is very stiff. Wrap dough in waxed paper so it won't dry out. Pinch of small pieces to fit plastic molds. Dip in granulated sugar. Press in molds; take off excess around edges. Push out of mold on waxed paper; let dry. Makes 2 or 3 dozen.
Mix all together well. Drop by teaspoonfuls on cookie sheet. Flatten with greased, sugared glass bottom. Bake at 350° for 15 to 18 minutes.
Mix together cream cheese and dressing. Roll into ball and roll in Bacos. Serve with crackers of chips.
Boil chicken in small amount of water until tender. Debone and cut into bite-size pieces. Cook spaghetti in bouillon and water. Do not drain water. Add onion, green pepper and any other seasonings desired. Mix noodles and chicken. If too much water, drain some. Add cheese and heat until melted.
Preheat the oven to 350°. Slice each chicken breast horizontally to form a pocket. Brush each ham slice with honey mustard and fold in half. Fold a cheese slice around each ham slice. Insert in pocket of chicken and secure with toothpick. Melt butter in a large skillet over med-hi heat. Cook chicken in butter until browned, about 4 minutes per side. Arrange chicken on a rack in a baking pan. Bake chicken until an instant- read thermometer inserted in center of the meat registers 180°, about 15 - 20 minutes.
Beat together eggs, sugar, salt and milk. Stir in Jack Daniels whiskey. Dip bread slices in mixture. Melt butter in hot skillet. Brown each side of bread. Serve hot, sprinkled with confectioners sugar. Yields 2 servings. Preparation time: 15 minutes.
Rub chicken with the cut half of the onion; discard onion. Mix herbs and garlic with lemon juice and olive oil. Add chicken, turning to coat with marinade. Marinate for 30 minutes. To marinate more than 1 hour, cover and refrigerate.
Put the ice cubes into a glass. Squeeze the piece of lemon into the glass. Fill the glass half full of ginger ale. Slowly pour grape juice into the glass until full. Yields 1 serving.
Cream butter and sugar. Add eggs, one at a time. Roll candy and dates in part of flour sifted for cake. Add remaining flour to egg and butter mixture, alternating with milk. Add coconut, candy, dates and nuts. Place mixture in tube pan and bake for 2 to 2 1/2 hours in a 300° oven.
Mix sugar, eggs, butter, Crisco and oil together. Sift together salt, soda, cream of tartar and flour; add to creamed mixture. Add vanilla. Roll in balls and flatten with glass dipped in sugar. Bake at 350° for 12 to 15 minutes.
Combine all dry ingredients together. Pour in oil and milk. Stir to form a dough. Press into pie plate. Very flaky.
Mix ingredients and drop onto a greased cookie sheet with a tsp. Bake at 350 degrees for 12 to 15 minutes. Cool on a rack for best results.
Bake at 350° until brown, about 20 minutes. Serve with whipped cream.