HumbleIntelligence/food-ner-1-Million huggingface dataset:
Boil potatoes until soft. Drain. In large mixing bowl, combine potatoes, butter, cream cheese, garlic and scallions. Blend with mixer; adding milk to desired consistency. Add salt and pepper to taste. Serves approximately 10-12.
Pour hot water over cinnamon candies. Stir until they completely dissolve. Add jello; stir until it completely dissolves. Add applesauce and blend well. Pour half of mixture in 8-inch square pan. Let chill until firm. Blend together cream cheese at room temperature, nuts and celery. Add salad dressing. Spread over firm layer of apple mixture. Pour on remaining apple mixture. Chill until firm. Cut out in squares. It's good on lettuce. Makes 6 to 8 servings.
Preheat oven to 350°. Combine cookie crumbs and butter or margarine. Press firmly into bottom of a 9-inch spring-form cake pan. In a large bowl, beat cream cheese until fluffy. Gradually add sweetened condensed milk and beat until smooth. Beat in eggs, then sour cream and vanilla. Pour into prepared pan. Bake 50 to 55 minutes or until lightly browned around the edge. (Center will be slightly soft.) Cool completely. Top with cherry pie filling or other type you like. Refrigerate leftovers.
Mix and bake in pie plate 30 minutes at 350°. Cool and cover with whipped cream to serve.
Chop up carrots, celery and onions; quarter potatoes. Line roasting pan with choice of meat. Put a little of barbecue and all other seasoning over meat. Layer carrots, celery, onions and potatoes over meat, adding sauce and seasoning to suit taste. Bake covered at 375° until celery is tender.
Mash avocado with lemon juice, salt and pepper in a bowl. In another bowl, combine sour cream, mayonnaise and taco mix. Coarsely chop tomatoes and black olives. On a large platter, layer in this order: bean dip, avocado mixture, sour cream mixture, green onions, tomatoes and olives. Cover with shredded cheese.
Bake cake according to directions on box and set aside to let cool. Mix pudding as directed on box and add Cool Whip; mix. When cake is fully cooled, cut into squares and set aside.
Mix together first 4 ingredients until well blended. Stir in next 4 ingredients. Cover. Refrigerate 2 hours. Stir before serving. (Can be heated, if desired.) Serve with crackers, etc.
Boil linguini pasta (Mami) until cooked. Put pasta on a large colander and place under cold running water. Set aside.
In a 13 x 9-inch pan, bake cake according to package directions. Meanwhile, in medium saucepan, combine pineapple with its own juice and sugar; cook over medium heat, stirring occasionally, until thick and syrupy, about 20 minutes. When cake is done, remove from oven and pierce top with a fork at 1-inch intervals. Pour on pineapple mixture and spread evenly over cake. Cool completely.
In bowl, combine sugars, flour, oats and spice. Cut in margarine (or butter) until mix resembles coarse crumbs. Butter a round micro-safe baking dish. Place apples in dish; drizzle with apple juice (or water). Sprinkle with topping. Micro uncovered on High power, 14 to 16 minutes, turning once. Do not put in refrigerator or cover because the topping will become soggy. (In case it does get soggy, it's good that way, too!)
In wok or deep sided 12 inch skillet, heat oil over medium high heat. Add chicken, stir fry 2 minutes or until no longer pink in center. Add frozen vegetables, cover and cook 4 minutes, stirring occasionally. In small bowl, combine soy sauce, pineapple juice and cornstarch. Pour over chicken and vegetables, cook 2 minutes or until thickened. Serve immediately over rice. Serves 4.
Measure and sift together flour, salt, baking powder and baking soda. Stir in sweetener, cranberries, nuts and orange peel. Combine orange juice, egg and salad oil, add to dry ingredients, stirring just until moistened. Pour into greased 9 x 5 x 3 loaf pan. Bake at 350° for 50 minutes. Cool and serve. Eighteen slices; 1 slice equals 93 calories.
Mix all ingredients and pour into greased long casserole (at least 2 quarts). Top with paprika and more grated cheese, if desired. Bake at 350° for approximately 45 minutes.
Combine Jell-O and boiling water in a large bowl. Stir in cranberry sauce and break up into gelatin mixture. Add pineapple and 1/2 cup walnuts and mix well. Pour into 9 x 13-inch pan. Refrigerate until set.
Brown ground beef with onion, salt and garlic powder. Add red chili sauce and simmer until tender.
Mix the first 3 ingredients and shape into round ball. Chill. (Can be made a day ahead.) Mix together the chili sauce and horseradish. Pour on top of mixture when ready to serve. Serve with crackers.
Brown pork chops in oil. In a 12 x 8 x 2-inch dish, put rice, beef broth, 1 soup can water, carrots, onions, steak sauce, salt, pepper and basil. Arrange pork chops over rice mixture. Cover and bake at 350° for 45 minutes. Uncover and continue baking for 10 minutes more or until all water is absorbed.
Cook chicken, debone and cut into small pieces. Spread evenly in a 12 x 9-inch pan. In pot, bring to a boil the chicken broth, soup, salt and pepper; pour over chicken.
Lightly brown ham in butter. Stir in soup, milk and 3/4 cup cheese. Heat until cheese melts, stirring often. Blend sauce with macaroni; pour into buttered 1 1/2-quart casserole. Sprinkle with remaining cheese and buttered bread crumbs. Bake in a 350° oven for 30 minutes or until browned and bubbling. Makes 4 servings.
Mix rhubarb and sugar; let stand overnight. Put on stove and boil for 25 minutes. Take off stove and stir in 2 small boxes of strawberry Jell-O or 1 large box of Jell-O. Put in jars and seal.
Dissolve gelatin in boiling water, stir in cold water. Chill until partially set. Combine chilled gelatin and pudding in a bowl. Beat 3 minutes at medium speed. Chill until mixture mounds when spooned. Fold in apple, celery and nuts. Pour into a mold. Chill until firm, 6 hours or overnight.
Mix butter and flour until resembles fine crumbs. Add cream; mix and pat into a greased 9 x 9 pan. Bake at 375° for 20 minutes. Pour 1 quart of fresh fruit over crust.
Place chicken pieces in shallow baking dish. Combine all ingredients and pour over chicken. Cover and marinate in refrigerator for 6 hours or overnight, turning chicken often. Place on grill brushing with marinade. Grill on each side 20 to 25 minutes or until done. Chicken may be cooked in oven at 350° approximately 1 hour. Serves 6 to 8.
Mix sugar, cocoa, margarine and milk. Cook over medium heat until mixture begins to thicken. Add vanilla; continue to simmer over medium heat until thick.
Slice ingredients. Sprinkle with salt, lemon pepper and lots of oleo. Wrap in foil. Cook at 350° about 1 hour in oven or on grill.
Mix cake as directed on box. Grease and flour 9 X 13 cake pan. Cover bottom of pan with coconut and chopped nuts. Spoon cake mix over. Mix margarine, cream cheese, powdered sugar and vanilla until smooth and creamy. Spoon in globs on top of cake mix. Bake about 35 to 40 minutes at 350.
Mix all ingredients together. Bake at 350° for about 20 minutes. Makes 12 muffins.
Melt Hershey bars. Let stand for 5 to 10 minutes to cool. Mix Hershey bars and chocolate syrup. Then mix with Cool Whip. Cut angel food cake into 3 layers. Frost cake and refrigerate.
Brown meat and onions, salt and drain. Mix in tomatoes. Boil noodles until tender (drain). Mix into other mixture in baking dish pour in mixture. Top with sliced velveeta cheese and add crackers on top. Bake in oven at 350 degrees for 5 to 10 minutes.
Mash banana with fork. Blend in sugar, salt and beaten egg. Melt butter and stir into banana mixture. Dissolve soda in water and add to sifted flour. Mix and bake in loaf pan for 45 minutes in 350° oven.
Chop all vegetables. Put the salt over them and mix up. Let stand overnight. Next day, wash and drain. Squeeze all juice out. Put in pot. Add the remaining ingredients. Cook 3 minutes. Put in hot jars and seal.
Melt chocolate pieces with peanut butter in a saucepan over low heat, stirring until smooth. Fold in marshmallows. Pour into greased 9-inch square pan. Chill until firm. Cut into squares. Makes 2 dozen.
Mix flour, salt and lard with 2 knives (or hands). Put 1 egg in a cup with 1 tablespoon vinegar. Fill with milk to make 1 cup. Add to flour mixture. Makes 3 double crust pies.
Cream butter, sugar and eggs together. Add sour milk and vanilla. Add flour to mixture. Make cocoa and food coloring into paste. Mix the vinegar and soda, then fold into other ingredients. Bake in 350° oven for 40 minutes. Use "Airport Frosting."
Mix together flour, salt, pepper and garlic powder. Coat chicken in flour mixture. Melt 4 tablespoons of butter into a 9 x 12-inch baking dish. Roll chicken in butter and place all pieces in the baking dish. Bake at 350° for 30 minutes.
Mix all and cook over medium heat, stirring constantly, about 10 minutes. It can bubble, but do not boil. Serve warm over cake with whipped cream. This can be made ahead and slowly reheated before serving.
Combine all ingredients, except tomato sauce. Mix thoroughly. Put in loaf pan and cover with bacon. Pour the tomato sauce over all. Bake in 350° oven for 1 hour. Serves 6.
Heat oven to 350°. Grease and flour a 13 x 9-inch pan. Cream margarine and sugar until light and fluffy. Add eggs and vanilla. Beat well. Add combined dry ingredients to creamed mixture alternately with milk, mixing well after each addition. Fold in apples. Pour into pan and bake for 35 to 40 minutes or until done. Cool and frost with vanilla icing and sprinkle with nuts.
Brown hamburger, onion, garlic and parsley; drain. Return to pot. Combine all other ingredients. Simmer for at least 3 hours. Serve with cheese (optional).
Brush chicken with mustard and dredge in bread crumbs. Place in a baking dish. Combine butter, lemon juice and water; drizzle one tablespoon over each piece of chicken and pour remainder in dish. Bake at 350° for 45 minutes covered. Remove cover; sprinkle with paprika. Bake for 15 more minutes.
Sift dry ingredients together. Cream the butter and sugar. Add eggs. Add chiles, cheeses and corn. Stir in dry ingredients. Bake in a 9 x 13-inch pan at 300° for 1 hour.
Mix all ingredients. In oven, bake at 350° for 1 hour. In microwave, bake on High for 20 minutes.
Mix well the margarine, sugar and vanilla. Add flour and nuts. Shape dough around a chocolate kiss. Bake at 375° for 12 minutes on ungreased sheet. Cool slightly and roll in powdered sugar.
Mix together all ingredients. Heat to a boil; simmer 20 minutes and keep warm (works good in crock-pot).
Sprinkle salt over cukes and onions and let stand for 2 hours. Rinse in colander. Boil vinegar and sugar. Pour over cukes and let stand several days.
Blend together milk, strawberries and pineapple. Fold in Cool Whip and place in freezer until congealed, then take out, mix gently and place in refrigerator until ready to serve.
Prepare jello, using about 1/4 cup less water than usual. Pour into a 9 x 13-inch glass pan and chill until firm.
Mix cake mix, butter and egg; pat in 9 x 13-inch pan. Mix frosting and cream cheese; reserve 1/2 cup. To the remainder, add eggs. Mix well and put on top of cake mix mixture. Bake at 350° for 30 minutes. When cool, frost with 1/2 cup frosting.
Place six slices of bread on bottom of 12 x 8-inch baking dish. Cover with 1 cup Cheddar cheese, broccoli, ham and remaining bread slices cut in half diagonally.
Combine all ingredients except chocolate morsels. Beat 3 minutes at medium speed of electric mixer until creamy. Stir in 1 cup chocolate morsels. Spread batter into 8-inch square microwavable dish; cover with waxed paper. Microwave at High 4 minutes; rotate dish 1/4 turn. Microwave at High an additional 4 to 5 minutes or until top appears dry. Sprinkle remaining chocolate morsels over top of warm cake. Let stand 10 minutes; spread over cake. Cool. Cut into squares. Makes 12 squares.
Mix corn and flour. Mix oleo and cheese. Mix all together, except for peppers. Add peppers. Bake at 350° for 30 minutes.
Cook squash and onions with a little water until tender, about 10 minutes. Pour into a colander to drain. When well drained, mash squash and onions with margarine. Add salt, pepper, egg, and sugar. Mix well. Pour into greased casserole dish. Top with cracker crumbs. Bake for 30 minutes at 350°.
Cut meat into thin strips; dredge in flour. Combine steak, broth, Worcestershire sauce and pepper in 2 1/2-quart micro-proof casserole. Push meat to center of casserole; set aside. Wipe mushrooms with damp towel. Cut into thick slices. Arrange mushrooms and onion around meat. Cover with casserole lid and cook on 80 for 7 to 10 minutes or until tender. Stir in sour cream.
Mix pudding and milk, then mix cream cheese and Cool Whip. Combine together. Crush cookies. Put a layer of cookies in pan, a layer of mixture, then another layer of cookies.
Slice all vegetables on the diagonal. In a large skillet or Dutch oven, heat oil and add vegetables; stir fry for 3 to 4 minutes. Reduce heat and stir in rice. Add meat and seasonings; mix until blended. Add soy sauce and stir through.
Combine sugar, olive oil, beef flavoring and white vinegar. Refrigerate until ready to pour on salad. Combine the rest of the ingredients and mix well.
Preheat oven to 350 degrees. Beat butter and sugars; add chocolate-hazelnut spread and chocolate. Add vanilla; beat. Add eggs. Combine flour, cinnamon, soda, baking powder and salt. Stir in any remaining flour. Stir in chocolate pieces and hazelnuts. Drop 2 inches apart on ungreased cookie sheet. Bake for 10 minutes. Drizzle cooled cookies with white chocolate. Let stand until chocolate is set.
In a large bowl, combine jello and water until dissolved. Then fold in all at once the strawberries, pineapple, bananas and nuts. Turn 1/2 of this mixture into a 12 x 8 x 2-inch baking dish for the first layer. Refrigerate for 2 hours. Evenly spread the sour cream over the first layer. Spoon the rest of the strawberry mixture on and refrigerate.
Combine first four ingredients. Stir until blended. Pour mixture in an 8 1/2 x 4 1/2 x 3-inch loaf pan. Cover and freeze until firm. Cut into 1-inch slices. Serve on lettuce leaves.
In a food processor, combine the first 6 ingredients and blend 2 minutes at low speed. Add mayonnaise and blend 1/2 minute at low speed, then increase speed to medium and blend an additional 2 minutes. Slowly add avocados and blend at low speed no longer than 4 minutes. Refrigerate for 24 hours before serving. Use as a salad dressing, dip for vegetables or crackers, or on bread for a sandwich.
Brown meat and onion; drain. Mix with remaining ingredients in a large pot. Cook 1 hour over medium heat. This will make a roaster pan full. Can be frozen.
Brown sausage; add other ingredients. Cook until vegetables are tender and flavors are blended.
Cream together shortening and sugar. Add eggs, beating well. Add pumpkin and water. Sift together flour, soda, salt, cinnamon and baking powder; add to pumpkin mixture.
Chop whole tomatoes to desired size; return to juice. Mix with olives. Chop green onions into small size pieces. Use some of the tops; add to mixture. Use 1 1/2 rounded teaspoons of chilies; add to mixture. Add more chilies by small amount to make hotter. Prepare in the evening, reserving chilies. Add chilies to the mixture the morning of the event.
Mix butter, cocoa, water, sugar and eggs in casserole. Place on light fire, boiling 1 minute. Add the rest of ingredients and mix in vanilla. Place in square dishes of 8-inch. Cool off and frost or use your own choice of icing.
Let potatoes thaw about 2 hours. Mix first 6 ingredients together. Fold in grated cheese and sour cream. Pour into greased casserole. Sprinkle topping over potatoes.
Mix the jello with the hot water. Dissolve and let cool. Mix the cool jello with the following: cottage cheese, crushed pineapple, mayonnaise, milk and pecans. Refrigerate overnight. Serves 6.
Place dry ingredients in a mixing bowl. Stir to mix. Make a well in center; place oil, egg and water in well. Mix to form batter.
Bring first 5 ingredients to a boil. Cook until thick and clear. Let cool. Place strawberries in baked pie shell. Pour filling over strawberries. Place in refrigerator and chill.
Melt margarine and mix with graham crackers. Pat into 9 x 13-inch pan. Bake 6 minutes at 350°. Remove from oven and let cool.
Spread chips out on a plate. Cover with cheese. Cook in microwave for 45 seconds.
Mix sugar, cream and mashed graham crackers, then add the other ingredients and pack in cake pan for 3 days in refrigerator.
Sift together flour, baking powder and salt. Beat eggs with milk. Stir remaining ingredients into egg mixture. Beat until smooth and well blended. Fold in desired vegetables or fruit. Drop by tablespoonfuls into deep oil at 375°. Fry until golden brown. Remove with a slotted spoon. Drain on paper towel.
Mash 1 can of the beans until smooth. In large soup pot, cook ham, celery, carrots, onion, zucchini, basil and pepper in olive oil until vegetables are tender and begin to brown, about 15 minutes. Stir in stewed tomatoes, chicken broth, spinach, mashed white beans and 2 cups water; over high heat, heat to boiling. Reduce heat to low; simmer 15 minutes. Stir in remaining beans; heat through. Sprinkle each serving with Parmesan cheese.
Mix well the first 4 ingredients. Cook broccoli and drain well, then mix broccoli with the other ingredients. Pour into a cake pan and bake at 350° for 30 to 40 minutes.
Preheat oven to 375°. In a large skillet, lightly saute peppers and onion in oil. Add meat, salt and pepper. Cook. Blend thoroughly. Remove from heat. Stir in eggs and mix well. In a 2-quart casserole, layer 1 cup corn, 1/2 of meat mixture, 1/2 of tomatoes and repeat corn, meat and tomatoes. Sprinkle top with bread crumbs and dot with butter. Bake 35 minutes.
Combine cherry jello, sour cherries, sugar and Coke. Heat to boil and let thicken slightly. Add pineapple and nuts.
Mix together in a large bowl. Place in a 9 x 13 baking dish, cover top with ketchup. Bake at 350 degrees for about 44 - 50 min., halfway through the baking process, drain the grease.
Put half of the cubes of bread in bottom of casserole. Add ham and half of the cheese. Add remaining bread and cheese. Pour well beaten egg mixture (eggs, salt, dry mustard and milk) over top and push down (with hands), soaking mixture well. Let stand in refrigerator overnight. Bake at 325° for 45 minutes, until golden brown and bubbly.
Cook broccoli for 5 minutes and drain. Preheat oven at 350°. Combine mayonnaise, cheese, eggs, soup and onion juice. Fold in broccoli. Top with crumbs, sprinkle with paprika. Bake for 45 minutes, or in microwave, on High for 23 minutes or less.
Cook spaghetti, don't overcook. Mix soup and milk. Add remaining ingredients. Put in 1 quart greased container. Add a little more cheese on top.
Make jello with the boiling water and cool to syrup consistency. Add cranberry sauce, marmalade, almonds and rum. Beat well. Pour into molds and cool until firm.
Mix these thoroughly and add Tears of Joy and Sorrow and Sympathy for Others. Fold in four cups of Prayers and Faith to lighten other ingredients and raise the texture to great heights of Christian living. After pouring all into your daily life, bake well with the heat of Kindness and serve with a Smile.
Combine all except bananas and chill. Put the bananas in the pineapple juice for 5 to 10 minutes. Right before serving, drain bananas and add them.
Mix together. Top with crushed potato chips. Bake 350 till bubbly about 20 minutes.
Heat oven to 350°. Mix ingredients until dough forms a ball. Shape into balls, using 1 teaspoon dough for each ball. Place on ungreased baking sheet. Flatten to about 2 inches with hand. Bake 8 minutes. Makes 2 1/2 to 3 dozen.
Heat oven to 375°. Mix all ingredients, except rolls. Fill rolls with tuna mixture. Wrap in foil. Bake 20 to 25 minutes, until heated through.
First I wash each of the following: lettuce, tomatoes, green pepper and celery stalks. In a large or small bowl I choose to start with the romaine lettuce instead of iceberg because there are more vitamins in romaine than iceberg. I select a few leaves, depending on the size bowl I use and then proceed to cut each lettuce leaf into 3 or 4 large pieces, then I cut my tomatoes in half and then into half again (quarters) into 3 or 4 pieces. Next comes the green pepper from which I remove the stem, seeds and veins. Cut the green pepper in half and into as many as possible strips; cut into bite-size pieces. With cucumber I cut down until I start seeing seeds. I stripe my cucumber and then cut in half or in whole pieces.
Mix sugar and butter well. Add eggs one at a time. Add bananas. Add flour. Mix well. Add coconut, nuts and flavoring.
Crisp the shredded cabbage in ice water for 1 hour; drain well. Mix with peppers. Combine the mayo, lemon juice, onion, celery seed, sugar, salt and pepper; mix with cabbage. Stir in dry roasted peanuts.
Cream margarine and sugars. Add oatmeal. Mix (it takes awhile) and press into shallow cooking sheet. Bake at 350° for about 12 minutes. Melt 6 to 8 ounces of chocolate in a double boiler. Add milk, if needed. Spread over the oatmeal mix. Cut into cookies only after completely cooled.
Saute onion, celery, carrot and garlic in melted butter until tender. Combine chicken broth with enough water to make 2 cups. Add broth, potatoes, salt and pepper to sauteed vegetables. Cover and simmer for 10 minutes. Remove cover. Simmer, stirring occasionally, 20 minutes or until broth is thickened. Sprinkle with parsley. Serves 4 to 6.
Combine all ingredients. Store in tightly covered container. Put 3 heaping teaspoonfuls to mug. Add hot water and stir.
In 13 x 9 x 2-inch pan, mix brown sugar and cocoa. Stir in water. Add marshmallows. Spoon over this the devil's food cake batter. Top with nuts. Bake at 350° for 45 to 50 minutes. Serve with Cool Whip. Really works. Good!
Cover orange peel with water and 1/4 teaspoon baking soda; cook until tender and drain, then wash with clear water. Add 1 cup sugar and 1/2 cup water to orange peel and cook until thick. Set aside to cool. Mix together flour, sugar, butter, eggs, baking powder and salt. Add nuts and orange peel. Pour into a greased loaf pan and bake 1 hour in a 350° oven.
Put all ingredients into a bowl and mix well. Let set overnight or make it early in the morning.
Cream shortening, add sugar. Mix well. Add eggs, beat well. Sift flour, mix water with vanilla. Add alternately with flour until well blended. Melt butter in large skillet, with brown sugar until sugar is melted. Arrange pineapple slices adding cherries in center. Spread batter over pineapple. Bake at 350° to 375° for 40 to 45 minutes.
Dust pork chops with flour, salt and pepper. Brown. Place chops in baking dish and arrange sliced onions on top. Combine remaining ingredients and mix well. Pour over chops. Bake in 350° oven for 45 minutes.
Cut biscuits into fourths. Roll each piece in a mixture of sugar and cinnamon. Drop into Bundt pan. In a small saucepan, melt brown sugar and margarine. Pour this over biscuits in Bundt pan. Put in cold oven and turn on to 350°. Bake 25 to 35 minutes. Turn out of pan immediately. This is a beautiful and good breakfast, easy and inexpensive. Also the children love to help make it.
Put all the meat into large pressure cooker and cover with water. Pressure until done. Take bones out of chicken and shred all meat together back into broth where it was cooked. Add onions, potatoes, tomatoes and corn. Cook slowly until done and thick. Add ketchup and cook another 15 minutes. Add chili powder as you add ketchup. Stir often as it will stick quickly.
In a bowl, combine the eggs and tomato juice. Stir in bread crumbs, parsley, oregano, salt, pepper and garlic. Add ground beef; mix well. On wax paper or foil, pat meat to a 10 x 8 inch rectangle. Arrange ham slices on top of meat, leaving a small margin around. Reserve 1 slice of cheese. Tear up remainder of cheese; sprinkle over ham. Starting with short end, carefully roll up meat using paper to lift; seal edges and ends. Place roll seam side down in a 13 x 9 x 2-inch baking pan. Bake at 350° until done, about 1 1/4 hours. (Center will be pink due to ham.) Cut reserved cheese slice into 4 triangles and overlap atop meat. Return to oven until cheese melts. Serves 8.