HumbleIntelligence/food-ner-1-Million huggingface dataset:
Blend softened cream cheese and pudding. Fold in fruit cocktail. Shape into a roll or ball and roll in nuts. Pecans are best, but any kind can be used. Chill. Serve with graham crackers.
Mix cracker crumbs with melted butter or margarine. Pat into 9 x 13-inch pan. Save half. Mix 1 3/4 cup milk into 2 packages pudding. Into this, mix 1 quart ice cream. Fold in Cool Whip. Mix well and pour into crust. Sprinkle with remaining cracker crumbs. Refrigerate covered overnight.
Microwave chocolate chips and milk for 90 seconds. Remove from microwave. Quickly stir and mix in nuts and vanilla. Spread in a Saran Wrap-covered pan.
Early in the day, mix all ingredients. Chill all day. Remove from refrigerator about 1 hour before serving.
Grind pears and vegetables together. Put in pan and add mustard, vinegar, sugar, salt and celery seed. Bring to boil, stirring often, and cook 2-3 minutes. Put in sterilized jars and seal. Process in hot water bath for 5 minutes.
Put chicken in casserole. Mix remaining ingredients and pour over chicken. Bake for 45 minutes at 350°.
Wet bread with water. Mix until mushy. Add remaining ingredients. Mix and pour into an 8 x 10-inch pan. Bake 1 hour at 350°.
Wash and clean cranberries and place in a large pan. Add water to cranberries and cook for 5 minutes, then add sugar and continue to cook over a medium heat until all the berries have popped. (Around 1/2 hour). Remove from heat and add Jello, apples, nuts, oranges and celery, making sure mixture is stirred well. Pour into pans and place in refrigerator until mixture is jelled, best if it sets for at least 24 hours in the refrigerator. Cut and serve. Will keep in refrigerator for 2 weeks.
Cook lasagna noodles as directed on package; drain. Rinse with cold water, drain and lay flat on paper towels in single layer until needed. Meanwhile, mix together ricotta cheese, cream cheese, onion, basil, and garlic stir in vegetables.
Pour boiling water over oatmeal; let stand. Cream sugars and margarine. Beat eggs into mix. Add vanilla and softened oatmeal. Sift remaining ingredients together. Add to other mixture and blend. Pour into a greased and floured 9 x 13 x 2-inch pan. Bake at 350° for 25 minutes. Leave in pan and pour icing over warm cake.
Cook macaroni and drain. Brown hamburger and drain off grease. In buttered casserole, make layers of macaroni, hamburger, tomatoes, celery, onion and cheese. Repeat layers and top with bread crumbs. Bake at 350° for 30 minutes.
Soak fish in just enough buttermilk to cover; refrigerate in covered container with 1 lemon sliced over it for 2 hours to remove fishy taste. Heat oil in heavy 2 1/2-quart saucepan. Drain off milk. Cut fillets in halves (make triangle shapes). Dredge in dry pancake mix.
Line bottom and sides of 11 x 13-inch baking dish with Tater Tots. Bake at 350° for 10 minutes. Fry and drain ground beef. Layer onto tots, beef, broccoli, tomatoes and 1/2 can onions. In a bowl mix together soup, milk, pepper, garlic and 1/2 cup cheese. Pour mixture over top of other ingredients. Bake 40 minutes at 350° or until done (not soupy). Remove from oven and top with remaining onions and cheese. Return to oven for about 3 to 5 minutes or until cheese is melted.
Brown beef with onions. Add mushroom soup and taco sauce. Spray casserole dish with Pam. Line pan with tortilla chips. Cover with beef mixture; top with cheese. Bake at 350° until hot.
Cream shortening, sugar and eggs. Make paste with coloring and cocoa. Add to mixture. Add salt and flour with buttermilk and vanilla. Alternately add soda and vinegar. Blend. Bake 30 minutes at 350°.
Cook macaroni in boiling, salted water. (I add a little oil to my water.) Drain. Add butter, milk and Velveeta. When Velveeta is melted, place in bowl and spread Cheddar cheese on top. Heat in microwave on High for approximately 1 minute or until Cheddar cheese is melted on top.
Dissolve Jello in boiling water. Add strawberries and Cool Whip. Chill and enjoy! Serves 6.
Preheat oven at 350°. Grease and flour large pound cake pan. Blend softened butter, Philadelphia cream cheese, vanilla and sugar. Add eggs, one at a time. Next, add sifted flour with salt. Mix at medium speed until well blended. If mix becomes too thick, you can add milk, a tablespoon at a time, until desired consistency is obtained. Bake at 350° for 1 1/2 hours or until done. Sometimes what I'll do at the end of the scheduled baking time, if the cake still isn't done, reduce the heat to 325° and continue to bake until done. Allow to cool about 10 minutes before you remove cake from pan.
Add hot water to jello; dissolve. Add cold water, fruit juice and sugar; stir well. Just before serving, add whipped bananas and strawberries. May be garnished with sliced bananas or sherbet. Makes 1 gallon.
Spread crescent rolls on cookie sheet. Do not pull apart. Mash together. Bake 11 minutes or as directed. Cool. Mix dressing, mayonnaise and cream cheese. Spread on crust. Top with chopped vegetables. Mash into cream cheese. Sprinkle Cheddar cheese on top. Chill (overnight preferred). Remove from refrigerator and cut into squares.
Soak bulgur wheat in 1 3/4 cups of water. It should be soaked a couple of hours or more. If you want to speed up the process, soak in hot water. Wash parsley; drain well and let dry in a towel. Cut off the stems. Mince in a food processor or by hand. Cut up tomatoes in fairly small bits. Cut onions fine. Use either fresh or bottled lemon juice. Mix all ingredients. Add salt to taste. Tastes really good if left sitting in the refrigerator for several hours. Yields 8 servings.
Put oil in wok and heat to high. Add garlic and your choice of meat. Stir-fry 3 to 4 minutes, then drain on paper towel. In remaining juice, stir-fry veggies by density until crisp. You don't want soggy veggies. Mix soy sauce with cornstarch and grated ginger. Add meat to veggies. Make hole in center of mixture. Add sauce and let set a minute on high, then stir all together. Serve with steamed rice.
Blend first four ingredients. Add flour and blend. Add buttermilk, and maple flavoring. Blend. Pour in greased and floured tube pan. Bake at 350° for 1 hour. Let cool in pan. Turn out on serving plate, poke holes on top with straw while warm. Spoon glaze over top.
Spoon vanilla ice cream by tablespoons into a large punch bowl. Add orange juice and lemon juice, stirring to muddle ice cream. Slowly pour in lemon-lime beverage; stir gently to mix. Makes 36 (4 ounce) servings.
Beat egg whites until light and stiff. Add the sugar gradually to form a meringue. Stop beating and fold in the flour and cream of tartar sifted together. Add lemon and turn into ungreased angel food cake tin in an oven at a temperature of 325°. When baked, turn over on an icing frame to cool. When cold, remove from the form and ice all over with a lemon icing.
Brown hamburg and onion in oil. Pour package of egg noodles (uncooked) over top of hamburg/onion mixture. Mix all the other ingredients together. Pour this mixture over the noodles. Cook for 1/2 to 3/4 of an hour, stirring occasionally. Serve with a green salad.
Double aluminum foil and punch holes in it. Place fish on foil. Season fish with herbs, seasoning salt and lemon pepper. Spread mayonnaise on top of fish. Sprinkle with parsley. Bake for 10 to 15 minutes in closed grill.
Bring a large pot of salted water to a boil. Remove 6 large green outer leaves of the cabbage. Plunge into water about 3 minutes. Drain and rinse. Pat dry. Quarter and core cabbage and shred 1 packed cup. Place in a medium bowl. In a medium bowl, whisk together mayonnaise and vinegar until smooth. Stir in the tarragon, ketchup, mustard, hot sauce, curry powder and pepper; add cabbage and toss. Remove cores of the 6 large leaves; lay on flat surface with the stem ends facing you. Fill each one with 1/4 cup of the crab mixture. Roll up. Cut each one into 4 pieces. Garnish with bell peppers.
Slowly cook the first four ingredients for 15 minutes. Add boiled eggs and simmer for about 10 minutes. Let stand in a covered container until cooled. Then refrigerate.
Cook and bone chicken. Cut up chicken and mix with soup, sour cream and water. Pour into casserole dish (12 x 8 x 2-inch). Melt margarine. Crush crackers and toss with margarine. Cover casserole with Cheddar cheese, then with crackers. Cover with foil and bake at 350° for 30 minutes.
Soften	cheese	and combine with Worcestershire sauce, Accent, onion and 1 package of beef. Roll ball in remaining beef and refrigerate for 24 hours.
Bake the first 6 ingredients in a 9 x 12 x 2-inch pan for 30 minutes in a 350° oven. Boil next 3 ingredients slowly for 10 minutes, then add nuts and coconut. Spread over cake while hot.
Combine potatoes, ham and onion in a greased 1-quart casserole; set aside. In a saucepan, melt butter over medium heat. Stir in flour until smooth. Gradually add milk, stirring constantly until mixture thickens and bubbles. Add cheese, salt and pepper to taste. Stir until cheese melts. Pour over potato mixture. Stir gently to mix. Bake at 350° for 35 to 40 minutes. Recipe serves 2. It can be doubled or tripled for family.
Heat oil and garlic until tender (not browned) over medium low heat. Add remaining ingredients. Cook until thickened. Makes 1 1/2 cups.
Cook prunes in water to cover; simmer prunes for 5 minutes. Sift dry ingredients together. Add prune mixture and remaining ingredients. Blend thoroughly 1 minute. Pour into greased and floured pan (8 1/2 x 13 1/2 x 2-inch). Bake at 350° for 35 minutes. Cool; cut into bars.
Combine all soups, thawed broccoli, milk and water. Heat thoroughly, but do not boil. Add stick of margarine and season with celery salt and onion flakes to taste. Add more liquid if you prefer a thinner soup.
Wash all vegetables. Chop ends off beans, slice pepper lengthwise, cut scallions in 2-inch lengths. Finely chop garlic and ginger and place in saucepan. Add tamari and vinegar. Heat the oil in frying pan until hot. Add vegetables. Cover and fry, shaking from time to time. Bring garlic and ginger to a boil and cook 30 seconds only. When vegetables are to liking, add sauce, put lid on pan and shake. Remove to platter and serve.
Mix water and Eagle Brand milk. Add instant pudding and chill for 5 minutes. Fold in Cool Whip. Break cake into pieces. Layer cake, pudding and strawberries in a large bowl, ending with pudding. Decorate with strawberries. Pudding mix may also be used with vanilla wafers and bananas for banana pudding.
Combine beef, pork, vinegar, 1 teaspoon salt, 1/2 teaspoon pepper and water in a large pot; cover and cook over low heat about 2 1/2 hours or until meat is tender. Drain, reserving liquid. Shred meat with a fork. Cover dried corn husks with hot water; let stand 1 to 2 hours or until softened. Drain well and pat with paper towels to remove excess water. (If husks are too narrow, overlap 2 husks to make a wide one; if husks are too wide, tear off one side.) Use an 8 x 8-inch square of foil for each tamale if dried corn husks are not available. Saute garlic and cumin seed in 3 tablespoons shortening for 5 minutes. Add shredded meat, 1 cup reserved broth, 1 tablespoon chili powder, 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Cook, uncovered, over low heat for 30 minutes, stirring occasionally.
Melt butter and mix with eggs and buttermilk. Add to flour mixture. Stir in 2 teaspoons lemon and 1 teaspoon vanilla. Bake in crust at 350° until it sets.
Heat oil in a large skillet; saute zucchini and onion 10 minutes or until tender. Stir in remaining ingredients except cheese. Cook, stirring occasionally, until thoroughly heated. Stir in cheese. Yield: 6 servings. (Make day before, enhances flavor.)
Cook carrots with salt and sugar until tender. Drain. Add cream, butter and layer with cheese. Pour in baking dish and bake at 300° for about 30 minutes or until cheese is fully melted.
Dissolve jello and Kool-Aid in boiling water. Stir in cold water until mixed. Freeze in tray.
In a medium bowl, combine tuna, egg, salad dressing, 2 tablespoons of the crushed potato chips and pepper until well blended. Shape into 4 patties. Place remaining crushed chips on a plate. Coat both sides of each of the patties with crushed chips. In a large skillet, heat oil over medium-high heat. Add patties and cook 1 to 2 minutes on each side, until cooked through and golden.
Drain pineapple. Prepare both pudding mixes minus 1/2 cup of the milk. Prepare both packages of Dream Whip minus 1/2 cup milk. Add pineapple, coconut and nuts to pudding mix, mix well. Carefully add Dream Whip. Can use this as a pie when put in a graham cracker crust.
Boil together the sugar, butter and milk for six minutes. Pour remaining ingredients in a large bowl. Pour boiling syrup ingredients in a large bowl. Beat until chocolate is melted and mixture has thickened. Stir in nuts. Pour in 9-inch square pan. Let stand a few hours before cutting.
Preheat oven to 350°. Squeeze all water out of spinach. In large bowl, mix cottage cheese, 2 1/2 cups Mozzarella, egg, spinach, salt, oregano, pepper and mushrooms. In a 9 x 13 x 2-inch pan, layer 1/2 cup spaghetti sauce, 3 to 4 lasagne noodles, 1/2 cheese mixture. Again layer 3 to 4 noodles, 1/2 cup spaghetti sauce, 1/2 cheese mixture, 3 to 4 noodles and remaining spaghetti sauce. Top with 1/2 cup Mozzarella cheese. Pour water/wine mixture around edges. Cover lightly with foil. Bake 1 hour and 15 minutes. Cool 15 minutes before serving.
Cream together the butter and sugar. Mix spices, soda and salt with flour. Add raisins and currants and add to creamed mixture. Stir in applesauce. Pour into greased and flour dusted loaf pan (6 x 10-inch). Bake 45 minutes in a 350° oven. Turn out of pan. Frost with favorite icing and pecans. Decorate with tinted sugar.
Debone boiled chicken. Save broth. Place in lasagna dish. Mix vegetables with chicken. Place pats of butter on chicken mixture. Mix cream of chicken soup, evaporated milk and 2 cups chicken broth. Pour over mixture. Mix remaining broth with flour. Pour over mixture. Bake at 350° for 1 to 1 1/2 hours.
In large soup pot, brown ground beef with onion. Then add all of the rest of the vegetables and water with juice and all. Boil for about 1 hour on medium heat.
Prepare pie crust according to package directions, using half the suggested amount of water. Place in 9-inch pie pan or 1 1/2-quart casserole.
Place several pats of margarine in bottom of a 9 x 13-inch pan. Place chicken pieces in bottom of pan. In medium size bowl, mix soups, rice and water. Pour over chicken pieces. Cover with foil and bake at 350° for 1 1/2 hours.
Cream sugar and oil; add eggs, well beaten. Sift flour, salt and soda 3 times. Mix cocoa, food coloring and vinegar together. Add eggs to sugar mixture and beat well. Add dry mixture, milk and vanilla alternately. Beat until blended. Bake in 2 or 3 layers in greased and floured pans at 330° or 350° until toothpick inserted in center comes out clean (about 30 to 40 minutes). Frost with Red Velvet Frosting when cool.
Put the flour in a large bowl. Make a hole in middle and place sugar, salt, butter, egg yolks, baking powder and lemon peel into the hole. Use your hands to work everything together into a dough.
Mix noodles, tuna, soup and peas. Add mayonnaise and milk to make moist. Salt and pepper. Place in casserole dish and top with bread crumbs. Bake at 425° for 25 to 30 minutes.
Heat oil in skillet. Chop vegetables and saute in oil until soft. Put water in a large saucepan. Place sausages in water and boil them until no longer pink. Reserve water. Remove sausage and place in skillet with vegetables. Add tomato sauce. Add all the spices and bring the sauce to a boil. Reduce heat and simmer 20 to 25 minutes.
Leave butter and eggs out night before. Put milk out in the morning so it will be room temperature. Cream sugar and butter until creamy. Add 1 egg at a time. Divide milk and pour into three proportions for adding to mixture. Beat well. Add flavoring. Pour into 10-inch tube pan, well-greased and floured. Pour in cake batter and knock down so no bubbles will be in pan. Bake at 300° for approximately 1 hour and 10 minutes. You can tell when the sides come loose from pan.
Cook ham in hot oil until lightly browned. Add next 8 ingredients and cook 3 minutes. Stir in tomatoes, tomato paste, lemon pieces and shrimp. Simmer slowly, uncovered, tossing often until shrimp are pink (10 to 15 minutes). Remove bay leaves and lemon. Mix with freshly steamed rice; check seasonings and heat well.
Boil water and set aside to cool just a bit. Pour in carefully the three supplements and mix very well. Mixture will thicken by the last supplement. Mix in 1/2 of package of cheese. Pour 1/2 of soup mixture into a flat glass dish. Place drained asparagus spears on top of mixture. Sprinkle diced mushrooms on top of asparagus followed by 1/4 of cheese on top of mushrooms. Pour remainder of soup mixture as top layer over vegetables. Sprinkle remainder of cheese on top of soup. Sprinkle top with finely ground Melba toast. Bake at 350° in oven about 20 minutes. Makes 4 servings.
In a large saucepan over medium heat, cook beef and onion until meat is no longer pink; drain. Add remaining ingredients. Bring to a boil. Reduce heat. Cover and simmer for 10 minutes. Yields 4 servings.
Wash beans. Fry bacon until crisp. Add beans and enough water to keep from burning. Cover; cook slowly (stir occasionally) until tender. Season to taste. Peel potatoes; place on top of beans. Steam until tender. If you desire, place a slice or two of onion on top. Makes 6 servings.
Mix Cool Whip, almond extract and yogurt in serving bowl. Chill for 1 hour. Serve with fruit.
In large bowl, combine ketchup, tomato juice, salt, black and red peppers, eggs, bread crumbs, onions and mustard. Mix until thoroughly blended. Add ground beef. Mix gently but thoroughly. Line a 9 x 5-inch loaf pan with foil. Press in the beef mixture. In a separate bowl, combine the topping ingredients, mixing well. Spread topping over the meat loaf. Bake at 400° for 35 to 45 minutes or until done. Drain off fat. Rest meat loaf 5 minutes before serving. Garnish with fresh herbs, if desired. Good served with spinach salad, mashed potatoes and buttered broccoli.
Brown the ground chuck, celery, onion and green pepper. Drain grease. Add the seasonings and remaining ingredients. Simmer, uncovered, 15 to 20 minutes, stirring occasionally. Serve on hamburger buns or use as hot dog sauce.
Combine and mix well. Store in airtight container. Use 2 to 3 teaspoons for each cup of water. Different coffee creamers may be used.
Heat oven to 400°. Mix oil and onion soup mix in a large bowl. Peel and cut potatoes in potato chip slices. Put potatoes in bowl with mixture of oil and onion soup mix and stir until all potatoes are basted well. Pour potatoes along with remaining oil mixture into a baking dish lined with aluminum foil. Cover the potatoes with aluminum foil. Bake for 1 hour. Take out of oven and cover top with cheese; re-cover with aluminum foil and let sit until cheese melts. Now you're ready to eat!
Stir and saute the beef and onions until well done; drain. Add the remaining ingredients. Cover and cook slowly for 1 hour.
Place carrots in a saucepan; add 1-inch water. Bring to a boil. Reduce heat, cover and cook 8 to 10 minutes or until crisp-tender. Drain and set aside. In the same pan, combine butter, brown sugar and salad dressing. Mix until blended; add carrots. Cook and stir over medium heat for 5 minutes or until glazed. Makes 10 to 12 servings.
Beat cream cheese; blend in sugar until smooth. Add eggs and vanilla. Line muffin tins with cupcake liners. Place one cookie in each liner, flat side down. Put about 2 tablespoons cream cheese mixture on each cookie. Bake at 350° for 15 minutes. Makes 2 dozen.
Preheat oven to 425°. Cream the butter and sugar. Add the potatoes and eggs; mix well. Mix syrup, milk, salt and vanilla and add to the potato mixture. Line a 9-inch pie pan with the pie crust. Put filling in pan and bake for 10 minutes. Reduce heat to 325° and bake for 35 to 45 minutes.
Bring to boil, then simmer, uncovered, about 1 to 1 1/2 hours. Makes 12 servings.
Melt margarine in a large saucepan over low heat, add marshmallows and stir until completely melted. Remove from heat, mix in the cereal until well coated. Using a buttered spatula or wax paper, press into a 13x9 pan coated with cooking spray. Makes about 24 squares.
Dissolve jello in boiling water. Stir in cranberry sauce. Add applesauce and wine. Chill until partially set. Fold in nuts. Pour into mold or an 8 x 8 or 9 x 9-inch pan. Chill 6 to 8 hours. Makes 10 to 12 servings.
Chop cabbage and fill quart jar leaving 1-inch head space. Add 1 teaspoon salt to each jar. Pour boiling water over cabbage leaving 1-inch head space. Seal at once. Place jars in a dark cool place and let work for 6 weeks before using.
Mix as you would any cake. Add ingredients in order as listed, adding melted oleo last. Put in a greased and floured Pyrex dish about 13 1/2 x 8 x 2-inch. Bake at 350° for 30 minutes. Cut immediately into bar shapes. Do not ice.
Drain beans. Put on plate either corn chips or tortillas, then beans and pile up some of each ingredient on beans as you like. Very good.
Peel potatoes and cut into 1 1/2-inch chunks. Cut apricots into quarters. In 2-quart pan, combine potatoes, apricots and water. Cover and cook over low heat until potatoes are tender, maybe 15 minutes. Add preserves. Cook, uncovered, until potatoes are glazed and water is gone.
Cook macaroni, be careful not to overcook. Crumble sausage into large skillet; cook about 10 minutes. Pour off some of the fat. Stir in onion, pepper, garlic; saute for 5 minutes or until onion is soft. Stir in remaining ingredients 1/4 cup Mozzarella cheese and 1/4 cup Parmesan cheese; mix well. Spoon mixture into a 2-quart casserole. Sprinkle with remaining cheese. Bake at 350° for 25 minutes. Good served with salad and crusty bread.
Heat butter; saute onion and carrots. Add rice. Do not brown rice or vegetables. Add stock, juice and zest. Bring to a boil and simmer, covered, 18 to 20 minutes.
Preheat oven to 350°. In a medium bowl, stir together 2 cups flour and 1/4 cup plus 2 tablespoons confectioners sugar. Cut the margarine into the mixture until it is crumbly.
Cut steak into serving size pieces. In deep pot, layer meat and onion. Mix 1/2 water, beer, gravy, salt, pepper and garlic. Mix well. Pour over meat and onion. Simmer for about 75 to 85 minutes. Stir together 1/4 cup of water and flour gradually. Add to mixture and mix well. Cover, uncovered, until thickened.
Shred cabbage; boil until tender and drain. Saute onion in 5 tablespoons butter until tender. Add undiluted soup. Mix well. Add cheese; heat and stir until melted. Remove from heat. Stir in cabbage, salt and pepper. Transfer to a 2-quart baking dish. Melt remaining butter; stir bread crumbs into butter. Sprinkle over casserole. Bake uncovered at 350° for 20 to 30 minutes.
Mix cake mix as directed on box and bake in a 9 x 13-inch pan. Leave cake in pan. Bring to a boil in a saucepan the sugar, milk and coconut. Punch holes in cake with toothpick or fork and pour hot mixture over cake. Place in refrigerator to cool. When cake is cool, spread Cool Whip over cake. Sprinkle 1 1/2 cups of coconut over top of Cool Whip.
Combine sour cream, mayonnaise and taco seasoning mix. Combine avocados and lemon juice. In a large casserole or baking dish, 10 1/2 x 14 3/4-inch, layer ingredients in following order: refried beans, avocado mix, sour cream mix, tomatoes, cheeses, onions and olives. Serve with tortilla chips.
Mix flour, baking powder, salt and baking soda; set aside. Mix butter and sugar. Add eggs, raisins and sour cream; stir. Stir in dry ingredients. Batter will be stiff. Bake in greased loaf pan at 350° for about 1 hour or until top is golden brown. Wrap and slice bread the next day. Also freezes well.