HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix peanut butter, powdered sugar, cream cheese and half Cool Whip. Blend well. Pour in pie shell. Top with remaining Cool Whip. Chill for 1 hour. Refrigerate left over pie.
Cream margarine and sugar. Add eggs, one at a time, beating well after each. Bring to boil the cocoa and Coke and add to creamed mixture. Add soda to buttermilk. Alternately add flour and buttermilk to creamed mixture. Batter will be thin. Pour into 13 x 9 x 2-inch pan, which has been greased and floured. Top with marshmallows and bake 45 minutes to 1 hour at 350° (usually takes hour).
Peel and devein shrimp. Saute in 1/4 cup water or less: onions, green pepper and mushrooms. Add remaining ingredients. Serve over linguine or rice.
Combine potatoes, water, celery, carrot, onion, parsley, seasonings and bouillon. Bring to a boil. Cover and simmer 15 to 20 minutes. Gradually add milk to flour, making sure lumps are blended out. Gradually add flour mixture to hot vegetables, stirring constantly, until mixture boils and thickens. Add Velveeta and stir until melted.
Mix sugar and syrup and bring to boil. When boiling, turn off heat. Stir in peanut butter and butter. Pour over corn flakes. Mix well. Press on cookie sheet and cool slightly and cut.
Flatten potatoes on one side. Cut 1/4 slices 3/4 way through potato. Place mixture on top of potatoes and bake in 400° oven 1 hour. Turn down to 375°.
Roast almonds and sesame seed in frying pan until very brown; watch closely, as they brown easily.
Melt butter, mix sugar and pretzels. Pour butter over pretzel mixture. Bake at 350° for 4 minutes. Mix cream cheese, Cool Whip, and powdered sugar. Spread over pretzels, top with cherry pie filling. Cool before serving.
Combine Jell-O and cottage cheese. Add Cool Whip and pineapple chunks. Spread in container. (Can be served immediately.)
Soften one package of lemon jello in 1/2 cup water. Heat 1 1/2 cups water to boiling; add jello along with 1 tablespoon lemon juice. Stir until dissolved. Chill until it molds over spoon. Fold in grapes and pears. Turn into mold. Chill until firm. Soften other package of jello with 1/2 cup nectar. Add 1 1/2 cups boiling nectar; stir until dissolved. Stir in salt and remaining lemon juice. Chill until thickened. Beat mixture with rotary beater until fluffy. Add softened cream cheese. Blend until smooth. Turn into mold on top of fruit mixture. Chill until firm.
Make sauce by cooking over medium heat the butter, flour, milk and bouillon cubes. Stir and pour over broccoli.
Put flour, salt, baking powder and lard in a large bowl. Blend well with a pastry blender. Combine egg, vinegar and enough cold water to make a cup. Stir into flour mixture. Gather up dough with hands; wrap and chill for easier handling. If well wrapped to prevent drying, this dough may be kept for several days. It also freezes well. Defrost it gradually, if frozen.
Saute onion, garlic and carrot in shortening in a skillet. Add sauerkraut, apple cider, wine, pepper, parsley and bay leaf. Bring to a boil; reduce heat and simmer for 15 minutes. Stir in remaining ingredients. Remove bay leaf. Put into a 3-quart casserole. Bake, covered, at 350° for 1 hour. Serves 8.
Bake cake according to box. Cool for 1/2 hour. Poke holes in top of cake with a straw. Pour sweetened condensed milk over the cake. Cool the rest of the way. Pour ice cream topping over the cake, then spread Cool Whip on top and sprinkle crunched Heath bars over top. Refrigerate. Best if it is made one day ahead of time.
Place ingredients in crock-pot and cook on low for 8 hours. Juice may be thickened for gravy.
Mix together 2 cups crushed corn flakes and 1/4 cup melted butter. Set aside. Defrost potatoes. Combine in large bowl with 1/2 cup melted butter. Add salt, pepper, onion, soup, sour cream and cheese. Blend well and pour into greased casserole dish. Cover with butter and crumbs. Bake at 350° for 45 minutes.
Mix together 18 minutes. Pour into cake pan greased with Crisco and coated with sugar. Bake at 350° for 40 to 50 minutes.
Combine sugars and flour, mixing well. Add oleo, eggs, milk and vanilla; stir until well blended. Add pecans. Pour into pastry shell. Pecans will rise to top. Bake at 325° for 50 minutes or until set.
In a large pot, melt margarine; add kielbasa, onion and celery. Cook until onion and celery are tender. Add remaining ingredients except potatoes. Cover and cook for 1 1/2 hours. Add potatoes; cover and cook 20 minutes longer.
Melt margarine and then add flour and pecans. Pat into a 13 x 9-inch pan and bake 15 minutes at 350°.
Beat eggs slightly; add biscuit mix and brown sugar, blending well. Add nuts; pour batter into well greased 9 x 13-inch pan. Bake at 350° for 30 minutes. This may also be prepared in a larger pan and served as a bar cookie.
Combine sugar, shortening, egg and banana. Add flour, baking soda, baking powder and salt that have been mixed together. Add water; mix well. Pour into greased loaf pan. Bake for 1 hour at 350°.
Heat oven to 350°. In a large bowl, beat the bananas and sugar together. Add eggs and shortening. Beat well. Add flour, soda, salt and vanilla. Mix well. Stir in nuts. (Batter will be thick.) Pour into greased 5 x 9 x 3-inch pan. Bake 1 to 1 1/4 hours or until toothpick inserted in center comes out clean. Remove from pan. Cool on rack.
Mix all ingredients except margarine and stuffing. Melt margarine and pour over stuffing. Mix well, then line baking dish with 1/2 stuffing. Pour ingredients over this. Top with remaining stuffing. Bake 1/2 hour at 350°.
Spray 9 x 13-inch baking dish with vegetable spray. Marinate chicken in salad dressing 3 hours or overnight. Combine bread crumbs, cheese, parsley, garlic powder and pepper. Dredge chicken in bread crumb mixture. Bake, uncovered, for 35 to 45 minutes or until tender at 350°. Serves 4.
Boil first three ingredients for 2 minutes; add peanut butter and Marshmallow Creme. Put in a buttered pan. Cut after cooling.
Cook spinach and drain between paper towels. Combine with other ingredients. Let set overnight for best taste. Hollow out center of bread and fill with dip. Break up bread pieces and use for dipping.
Combine all ingredients in container of electric blender; process until smooth. Store in refrigerator until ready to use. Yields about 1 1/4 cups or about the same amount as 1 (14 ounce) can of commercial type.
Make cake mix according to box; pour into a greased 9 x 13-inch pan.
Prepare and bake in a rectangular pan 1/2 box of yellow cake mix, following box directions. Allow cake to cool, then prick throughout with a fork. Mix jello with 1 cup boiling water (do not add the usual second cup). Pour liquid jello over cake. Strain peaches and place them on top of cake. Prepare instant pudding according to box directions. Mix prepared pudding and Cool Whip together and spread this topping over the cake and peaches. Chill and enjoy!
Prepare cake as directed. Bake in two 8-inch rounds. When cool, cut one layer for ears and bow tie. Assemble bunny head. Frost; sprinkle with coconut. Color a small amount of coconut with red food coloring to make pink; sprinkle pink coconut for inside of bunny ears. Use candy to make bunny face and whiskers and polka dot bow tie.
Dice onions, carrot and potatoes. Chop garlic and saute in butter for about 5 minutes. Add chicken broth. Add fresh or canned tomatoes, chopped and seeded, and Ortega chilies. Simmer until vegetables are done. Add grated Monterey Jack cheese and Colby cheese, mixed together. Add milk. Bring to hot temperature, but do not allow to boil. Your soup is ready to serve. Enough for 4 cups.
Scramble fry sausage until done. Pour off grease. Break cheese into sausage and stir until melted. Spread on muffin halves. They freeze well and are good to have for unexpected company.
Mix all the ingredients together thoroughly in small bowl. Cover and chill to give flavors time to blend. Let butter soften before serving. Makes 1/4 cup.
Mix all ingredients and cover. Refrigerate several hours or overnight. Serve with assorted vegetable dippers. Makes 24 servings for 2 tablespoons each.
Mix all ingredients. Pour over meat and marinate for 6 hours. Cover and bake in sauce at 275° for 4 hours. Chill in refrigerator. Slice, heat in sauce and serve. (Always slice brisket on the diagonal.)
Cream butter and sugar; add vanilla. Add eggs, one at a time, then milk. Sift flour, baking powder and salt; add slowly to creamed butter mixture. Mix well; put on board and knead well. Break in pieces and roll in a ring. Bake on a cookie sheet in a 350° oven for 10 to 15 minutes.
Gently fold cottage cheese, crushed pineapple and dry gelatin into prepared whipped topping. Cover and refrigerate until thoroughly chilled. Spoon into individual serving dishes and garnish each serving with strawberry slices and mint, if desired. Yield: 8 servings. Each Serving: 3/4 cup. Calories: 78. Exchanges: 1 milk. Protein: 7 gm. Fat: 0 mg. Carbo: 10 gm. Fiber: Trace. Sodium: 137 mg.
Preheat oven to 350°. Pour hot water over apricots to cover. Let stand 5 minutes or until softened; drain. Grease a 1 1/2-quart baking dish. Cut crusts from bread. Brush with melted butter; sprinkle with apricots on each layer. Beat eggs just enough to blend thoroughly.
Cover and cook cauliflower in small amount of water until tender. Combine next 7 ingredients. Add cauliflower. Spoon into a buttered 2 quart dish. Combine butter and bread crumbs. Sprinkle over casserole. Bake at 350° for 25 to 30 minutes or until lightly browned.
Mix all ingredients except carrots and nuts with electric beater. Fold in carrots and nuts by hand. Grease 5 x 9-inch loaf pan and bake at 350° for 1 hour and 15 minutes. Two 1 pound loaf pans may be used; bake for 30 to 35 minutes. Cool for 15 minutes before turning out onto wire rack.
Saute garlic in oil until lightly golden. Put in shrimp. When shrimp are tender, add 1 cup wine or 1/2 cup chicken stock with 1/2 cup wine. Salt and pepper to taste. Cook down and let thicken a bit. Cook linguine al dente. Pour sauce over linguine. Add cheese.
Spray 1-quart baking dish with Pam. Mix all ingredients. Let set 10 minutes. Bake at 325° for 25 to 35 minutes.
Preheat oven to 325°. In bowl, combine cream cheese, sugar, lemon juice, vanilla and salt. Mix until well blended. Add eggs, one at a time, mixing well after each addition. Remove inverted plastic lid over pie crust. Place crust (leave in pie tin) on baking sheet; pour in filling. Bake for 25 to 30 minutes or until inserted knife comes out clean.
Separate eggs; beat egg yolks. Add sugar, margarine, and shortening; mix well. Add flour, buttermilk, soda, coconut, pecans, and vanilla. Beat egg whites; fold in. Pour into 3 round cake pans. Bake at 350° for 30 to 35 minutes.
Preheat oven to 350°. Sprinkle 1/2 cup of the flour over fruit and nuts. Cream butter and sugar. Beat eggs well and add to creamed mixture. Stir in remaining flour, cinnamon, salt and dissolved baking soda. Lastly, fold in raisins and nuts. Drop by teaspoonfuls on greased baking sheets. Bake 12 to 15 minutes.
Brown chops in oil in large skillet; remove from heat. Add enough water to broth to make 2 1/2 cups liquid. Add honey, garlic salt and ginger, mixing well. Pour liquid into a 12 x 8 x 2-inch baking dish. Add rice and fruit; stir. Arrange chops over top. Cover dish tightly with aluminum foil. Bake at 350° for 50 minutes. Uncover and continue baking until all liquid is absorbed, 5 to 10 minutes. Makes 6 servings.
Combine all ingredients and pour into an unbaked pie shell. Bake at 350° for 40 minutes.
Combine sugar, butter, oil and eggs and mix well. Add Rice Krispies, oatmeal and coconut. Grind raisins and add with vanilla. Sift dry ingredients and fold into sugar and cereal mixture. Mix very well. Place in refrigerator and chill for an hour or so. Drop by teaspoonfuls on ungreased cookie sheet. Bake at 350° for about 12 minutes.
In a 9-inch pie plate or similar serving dish spread the bean dip to cover bottom. Combine sour cream with taco seasoning and spread on top of bean dip allowing bottom layer to show around edges. Do the same with avocado dip, onions, grated cheese, tomatoes, lettuce and ripe olives. Serve with tortilla chips. Serves 8.
Chop celery in food processor; remove. Chop pecans in food processor; remove. Chop the chicken in food processor. Mix all remaining ingredients together with chicken, pecans and celery.
Cook butter and sugars. Mix in pecans. Cook apple. Mix in sugar, lemon flavoring, cinnamon, cornstarch and water. Line pie pan with waxed paper. Pour pecan mixture in. Make a crust. Put on top of pecans. Put apple mixture on top of crust. Make another crust. Put on top of apples. Sprinkle top of crust with cinnamon/sugar. Put slits in pie crust. Bake about 25 minutes until golden brown. Let pie cool 15 minutes, then turn out onto platter. Top with Cool Whip or ice cream.
Dissolve sugar and jello in boiling water. Add cold water, orange juice, lemonade and pineapple juice. Very good. Can be made ahead and refrigerated.
Beat these ingredients well with mixer. Stir egg mixture into flour mixture well. Cover tightly and chill overnight. Take out enough to roll out easily. Pur flour on dough and roll out. Cut with cookie cutters. Sprinkle with sugar if not going to frost. Bake at 350° about 6 minutes. Be careful to check for browning as each oven is different.
Cook spaghetti according to package directions; drain and rinse with cold water. Meanwhile, cook zucchini in small amount of water just until tender. Rinse in cold water; drain. Place spaghetti, zucchini, turkey, green beans, onions, olives, tomatoes, salt and cheese in a large bowl. Beat together vinegar, oil, water and salad dressing mix in a small bowl. Pour over spaghetti mixture and toss lightly. Refrigerate several hours or overnight to blend flavors.
Mix juice from pineapple with vanilla instant pudding. Pour over mixed fruit and pineapple. Let chill.
Combine first five ingredients in saucepan and bring to a boil. Cover and simmer 8-10 minutes. Discard bay leaf. Add remaining ingredients and cover. Simmer 8-10 minutes or until noodles are tender.
Trim and peel stems of broccoli and cut a small cross in stem bottom. Steam until dark green and tender, but not limp. Trim and chop flower tops of broccoli. Puree other half of broccoli. Melt butter and gently cook onions and celery until limp. Stir in flour and poultry broth. Slowly stir in cream or milk that is at room temperature. Add salt and black pepper. Makes about 8 cups.
Add water and yeast together. Add buttermilk, sugar and oil. Mix in the dry ingredients. Store in refrigerator. Spoon out enough for 1 meal. Roll in flour. Cut out biscuits. Put in greased pan and bake for 15 minutes at 425°.
Follow directions on the juice cans and mix with the 7-Up. Blend the strawberries and mix in with the juices. Then add the ice cream; stir and let a little float.
Brown the ground beef. Mix and cook next 3 ingredients. Cook the spaghetti and salt until done. Mix all together.
Chop potatoes and onions. Boil until tender. Drain and allow to cool completely, about two hours. In a separate bowl mix all other ingredients together and pour over cool potatoes. Be sure to salt potatoes while boiling. Serve immediately or store in refrigerator until later.
In a large saucepan, mix and bring to a boil the sugar, cocoa, milk and margarine, stirring occasionally for 1 1/2 minutes. Remove from heat and add vanilla, peanut butter and oats. Mix well. Drop by rounded teaspoon onto waxed paper. Cool.
Mix dry ingredients and set aside. Mix oil, eggs, sugar and apples well. Add the dry ingredients and 1 cup chopped nuts (raisins can be added, if desired). Use a Bundt pan. Bake for 1 hour at 350°.
Pour 2 cups of hot water over dates and raisins; let stand. Cream sugar, eggs and oleo. Add dry ingredients. Add date mix and nuts. Bake in soup cans. Grease and flour soup cans. Fill cans 1/2 full only. Bake at 350° for 1 hour. Freezes well.
Combine all ingredients. Drop by large tablespoon into 1/4 inch hot fat. Cook, turning once, until brown. (Can be replacement for meat.)
Put in 9 x 13-inch pan. Pour apple mixture on top of crust. Save a few crumbs to sprinkle on top of apples. Bake at 350° for 30 minutes.
Cream oleo; add sugar and cream well. Add eggs one at a time. Add crushed cookies, blending. Stir in milk. Add nuts and coconut. Pour into greased tube pan and bake at 325° for 1 hour. Cool 10 minutes; remove from pan.
Mix sugar, flour, egg and all the juice from the can of pineapple. Cook slowly until thick, stirring often, and let cool.
Put in food processor just enough to leave chunky. Simmer until thoroughly heated. Serve hot or cold. Great with fajitas or enchiladas.
In large skillet, brown roast in oil. Place in a roasting or baking pan. Add flour to drippings in skillet. Cook and stir until browned. Add buttermilk, water, bouillon, thyme and pepper. Cook and stir until bouillon dissolves and mixture thickens slightly, about 10 minutes. Place carrots and onions around meat; spoon sauce over meat. Cover; bake 1 hour and 45 minutes in a preheated oven at 350° or until meat is tender. Add remaining vegetables. Bake 10 minutes longer or until tender. Refrigerate leftovers.
Mix all ingredients together. Cover with crushed potato chips. Bake at 350° for 20 minutes or until bubbly. Serves 6.
Melt butter and add snobar. Add meat and toss until color turns. Add to rice. Add garlic, tomato paste and seasonings.
Trim crust from bread; cut each slice of bread into 4 strips. Combine crumbs, cheese and garlic salt. Dip bread sticks in butter; roll in crumb mixture. Bak at 425° for 7 minutes.
Preheat oven to 350°. Grease and flour cake pan. Measure dry ingredients into a bowl. Add soup and shortening. Beat 2 minutes. Add eggs and water and beat 2 minutes. Pour into cake pan. Bake 35 to 40 minutes.
Dump in crock-pot and enjoy. This recipe is great for people who need a low sugar and low cholesterol diet. (You can get the meatless taco filling from me.)
Cream shortening and sugar. Add applesauce and soda, then dry ingredients, raisins and nuts, if desired. Bake at 350°.
Melt butter or margarine over low heat; mix in flour and salt. Heat and stir until bubbly. Add broth slowly, stirring constantly. Cook over low heat, stirring constantly, until thickened. Makes 6 servings.
Mix all ingredients together in a bowl and beat 3 minutes. Pour in 9 x 13-inch pan and bake 30 to 35 minutes at 350°.
Mix salad dressing, mustard and pepper in a large bowl. Add remaining ingredients; mix and refrigerate.
Combine mushroom soup with peas in casserole dish. Layer asparagus on top of peas and soup. Cover with cheese slices. Sprinkle with bread crumbs. Bake for 30 minutes in 350° oven.
Microwave sugar, cocoa, milk and butter on High until butter is melted, about 2 to 3 minutes. Stir until smooth. Blend in nuts and vanilla. Spread in buttered 8-inch square pan. Cool. Cut in squares.
Brown chicken on both sides; cut in bite-size pieces. Cook rice as directed on package. Cook soup (do not add water). Spread rice in casserole dish; sprinkle chicken over rice, then spread soup over chicken. Sprinkle cheese on top and place in 375° oven long enough to melt cheese. Remove and sprinkle with onion and tomato on top, then serve.
Boil sugar, water and cherry jello. Then add almond flavor and pineapple juice. Place in large container and freeze. Serve slightly thawed. Great for parties!
Combine ground beef, onions and garlic in large Dutch oven. Cook until beef is browned, stirring to crumble meat. Drain off pan drippings. Add remaining ingredients, mixing well. Cook, uncovered, over low heat 1 1/2 hours, stirring occasionally. Remove bay leaves. Yields 2 1/2 quarts.
Peel bananas and place in a single layer in baking dish, just large enough to hold them. Preheat oven to 375°. Combine pineapple with juice, honey, lemon juice and cornstarch in a bowl; mix together. Pour over bananas. Dot with butter. Bake at 375° for 20 minutes. Sauce will bubble. Cheap and kids will love it.
Cook oats in boiling water; let set until cool. Cream shortening, white sugar and brown sugar. Add eggs and beat, then add oat mixture with flour, salt, baking soda, baking powder, cinnamon and chopped nuts (optional). Bake at 350° or until done.
Press crescent rolls into a 13 x 9-inch pan that has been sprayed with a release agent, bringing up around edges slightly. Slice sausage links and distribute evenly over top of crust. Sprinkle cheese over sausage. Mix the remaining ingredients together and beat by hand for a few minutes. Pour over the cheese. Bake in 400° oven for 20 minutes or until set. Cool slightly before serving.
Place one-half cabbage in large bowl; cover with onions. Add remaining cabbage. Do not mix. Sprinkle sugar over cabbage.
Using electric mixer, cream margarine, brown sugar, pudding mix and egg. Sift flour, baking soda and spices. Combine flour mixture with creamed mixture; chill. Roll part of chilled dough out on a floured surface to 1/8 inch thickness. Place on ungreased cookie sheet. Bake at 350° for 6 to 8 minutes. Remove from cookie sheet to rack to cool. Decorate. Makes about 2 dozen.
Drain juice from clams and save. Saute onion and garlic in butter and oil until tender. Add clam juice and seasonings and simmer 5 minutes.
Add yeast to warm water and let set 3 to 4 minutes. Put all liquids in a big mixing bowl. Stir in all dry ingredients. Stir until all is mixed. Roll out and cut into biscuits. No need to let rise. Dough may be kept in refrigerator for several days. Bake in a 450° oven until brown.
Combine 3 cups water, sugar, cloves and cinnamon sticks in a medium saucepan. Bring to boil and boil 5 minutes. Strain and pour over tea; let steep 3 minutes. Strain. Stir in juices and ice water. Serve immediately. Yield: 6 cups.
Layer of lettuce, green onions and Parmesan cheese. Seal with Hellmann's mayonnaise and let sit overnight.
Preheat oven to 350°. Mix all ingredients. Let stand 3 to 4 hours or overnight in refrigerator. Bake 40 minutes.
Melt the chips in a double boiler. Beat the egg yolks until thick and add to the melted chips while chocolate is still hot. Stir well. Add sugar and stir well. Beat egg whites until stiff and pour into the chocolate mixture very slowly. Whip the cream and add vanilla and salt. Add this very slowly and carefully to the chocolate mixture. Tear the cake into small pieces and put a single layer of cake into a 9 x 13-inch pan. Pour half the chocolate over this. Make another layer of cake; pour the remainder of the chocolate over this. Chill for 4 hours and serve with whipped cream, topped with a cherry. Serves 12.
Scrub small tender squash and split lengthwise. Arrange in baking dish and season each with salt and pepper and dot with butter. Cover generously with grated Parmesan cheese. Bake in 350° oven 30 to 35 minutes. All will be edible including the skin.
Season pork chops and brown on both sides. Arrange sliced potatoes in 2-quart baking dish. Mix soup, milk and onions and pour over potatoes. Place pork chops over all. Sprinkle with shredded cheese. Bake at 375° for 1 hour and 15 minutes. Yield: 4 servings.
Cook broccoli per instructions. Mix all ingredients together; pour into casserole dish. Crumble Ritz crackers over top. Bake at 350° for 30 to 40 minutes.
Cut chicken into pieces and remove skin. Mix flour, paprika, basil, salt, oregano, pepper and marjoram. Coat chicken with flour mixture. Heat oil in 4-quart Dutch oven until hot. Cook chicken until brown on all sides, about 15 minutes. Add olives, carrots, onions and potatoes. Pour chicken broth over vegetables. Heat to boiling; reduce heat. Cover and cook until chicken is done, about 45 minutes. Remove chicken and vegetables and keep warm. Mix cornstarch and cold water; stir into liquid in Dutch oven. Heat to boiling, stirring constantly. Boil and stir 1 minute. Serve sauce with chicken. Makes 8 servings; 298 calories per serving.
Beat egg and add salt, water, baking powder and flour enough to make a stiff dough. Flour board and roll dough thin. Allow to dry for an hour, then roll dough up like a jelly roll and slice into thin strips. Add noodles to a rich chicken broth.
In blender, combine all ingredients. Blend for 30 seconds. Makes 3 servings.