HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine chopped vegetables and salad dressing mix. Fold into cottage cheese. Store in container with screw-top; chill well. Serve with assorted crackers, chips or raw vegetables.
To prepare dressing, mix yogurt and reserved pineapple juice. Cover and refrigerate. In 6 dessert dishes, alternately layer pineapple chunks and strawberry slices, placing cottage cheese between each layer. Refrigerate 1 1/2 to 2 hours or until well chilled. Just before serving, top with yogurt dressing. Makes 6 servings.
Combine milk and sugar in large saucepan. Bring to boil for exactly 3 minutes. Remove from heat. Add the vanilla, cracker crumbs, peanut butter and nuts. Mix well and drop by spoonfuls on wax paper.
If using canned beans, drain them. Put beans in a 1 1/2-quart greased casserole dish. Lay onion rings over beans. Fry bacon; save drippings. Crumble bacon; sprinkle it and almonds over beans. Add sugar and vinegar to bacon drippings; heat to a simmer. Pour over beans; marinate several hours or overnight. Bake at 350° for 45 minutes. Serves 6.
Beat eggs, oil, sugar and vanilla. Stir in remaining ingredients after sifting dry ingredients together. Bake in 2 greased ring molds or loaf pans at 350° for 1 hour until tests done.
Lightly brown ground beef; drain off excess fat. Mix ground beef with all remaining ingredients, except bread and cheese. Slice French bread in half lengthwise. Spread with ground beef mixture. Broil 10 minutes. Add cheese. Broil until done.
Spread cut loaf with butter. Put in a 350 degree oven for 8 minutes. Remove from oven. Mix remaining ingredients together and spread on bread. Sprinkle with paprika. Place under broiler until it's puffy and light brown.
Mix the cream cheese with the Marshmallow Creme. Beat with electric mixer until smooth. Red food coloring may be added. Chill and serve with fresh fruit.
Beat eggs; add remaining ingredients. Pour into unbaked pie crust. Bake 45 minutes in 325° oven.
In small saucepan, heat 1/4 cup water and 1/4 cup butter. Stir in sugar, nuts and coconut. Pour into greased 13 x 9-inch pan.
Combine all ingredients. Bake in 9 x 5-inch loaf pan in a 350° oven for 60 to 70 minutes. Yield: 1 loaf.
Grease and flour a 10-inch tube pan. Cream together butter, shortening and sugar. Add eggs, one at a time, beating after each. Sift together flour, salt, baking powder and cocoa. Add to creamed mixture alternately with milk and vanilla, beating after each. Bake at 325° for 1 hour and 30 minutes or 1 hour and 40 minutes. Cool in pan 5 minutes. Turn out and cool on rack. Frost if desired.
Mix together 1 stick oleo, peanut butter, vanilla flavoring, graham crackers and confectioners sugar. Roll into small balls. It is best to refrigerate for about 30 minutes.
Layer chicken in casserole dish and pour melted oleo over chicken. Mix flour with milk and pour over chicken. Mix soup with broth (liquid where chicken was cooked) and pour over top of casserole. Gently stir across top to smooth out. Bake 45 minutes at 350°.
Cook raisins in water until plump, drain. Mix dry ingredients, set aside. In boiler beat egg yolks and add sour cream and stir together well. Add dry ingredients. Cook over medium heat until thick stirring constantly. Pour filling into a cooked crust. Top with meringue.
Have cream cheese at room temperature. Combine all ingredients, except almonds. Blend over low heat until warm or bake at 350° for 30 minutes. Sprinkle almonds on top. This can be made ahead and refrigerated.
Mix all ingredients; press into loaf pan and bake at 350° for 1 1/2 hours.
Steam broccoli (chop if you have spears). Mix soup, cheese, egg, onion and mayonnaise together. In a separate bowl mix butter and stuffing. Place broccoli mixture in a baking dish and top with stuffing. Bake at 350° for 1/2 hour.
In large bowl, combine cake mix, cherry pie filling, eggs and extract. Stir by hand until well mixed. Pour into greased and floured 9 x 13-inch pan. Bake at 350° for 25 to 30 minutes.
Mix the Wispride and cream cheese together well. Chop the vegetables up very small and add them to the base. Add in sauces. Fold in the cottage cheese and Bleu cheese.
Preheat oven to 350°. Boil chicken (reserve broth) and chop in bite size pieces. Boil vermicelli according to directions. Drain.
Score fat edges of roast. Place meat in shallow baking dish. Combine lemon peel and juice, cooking oil, green onion, sugar, salt, Worcestershire, mustard and pepper. Pour over roast. Cover; let stand 3 hours at room temperature or overnight in the refrigerator, turning roast several times.
Mix sauerkraut, sour cream, onion and garlic. Place mixture in bottom of 13 x 9 x 2-inch buttered pan. Top with corned beef. Sprinkle Swiss cheese over beef. Top with rye crumbs. Bake at 350° until hot and cheese melts (20 to 30 minutes). Serves 4.
Cook sausage and drain. Add jelly and mustard. Cook until jelly is dissolved and mix with the mustard.
Put sizable amount of cooking oil in frying pan (large enough to hold tortilla); heat until almost scalding (don't boil). Place tortilla in open-faced until just slightly brown on bottom, then turn and fold in half (you have to hold slightly open with fork to shape like a taco shell). Brown one side, then flip it over and brown other side; take out and place on paper towel to absorb oil. Stuff with meat and toppings.
Combine 1 cup flour, sugar, yeast and salt in bowl. Stir water, egg and oil. Beat until smooth. Cover; let rise in warm place for 15 minutes. Stir in enough flour to make soft, sticky dough. Turn dough onto a floured board; continue to work in flour until dough can be kneaded. Knead until smooth and elastic (about 3 minutes).
Combine ingredients; roll into paper thin circles. Cut into triangle shape wedges. Slice an opening into every other wedge. Insert an unslit wedge into slit wedge and deep fry in hot fat. After cooked, shake with confectioners sugar.
Trim and discard all fat from meat. Cut meat into 1/8 to 1/4-inch slices.
In a bowl, whisk milk with pudding for 2 minutes. Add banana, strawberries and pineapple. Place in serving bowls. Top with Cool Whip. Drizzle with syrup and top with nuts.
In large bowl, combine egg, bread crumbs, onion, salt and pepper. Crumble beef over mixture and mix well. Press half of the beef mixture into the bottom and halfway up the sides of a greased 8 x 4 x 2-inch loaf pan. Sprinkle 3/4 cup cheese over the meat to within 1/2-inch of the sides. Pat remaining beef mixture over cheese. Bake, uncovered, at 350° for 50 to 55 minutes or until meat is no longer pink and meat thermometer reads 160°. Sprinkle with remaining cheese and bake 5 minutes longer or until cheese is melted. Let stand 10 minutes before slicing.
Peel peaches and cut in halves. Arrange on unbaked pie crust with cut side down. Mix rest of ingredients and pour over peaches. Bake at 450° for 10 minutes. Reduce oven to 350° and bake for an additional 30 minutes.
Put cut up chicken in bottom of casserole dish (9 x 13-inch). Combine soup and sour cream; cover chicken. Crush crackers, mix with poppy seed and sprinkle over soup mixture. Drizzle with melted butter (oleo). Bake in 350° oven for 30 minutes. Watch very closely as Ritz crackers may burn. Serves 6 to 8.
Preheat oven to 350°. Grease pan. Beat butter and sugar. Stir in syrup and oats. Butter fingers and pat into the pan. Bake at 350° for 15 to 16 minutes in 9 x 13-inch pan. DO NOT OVERBAKE. Cool in pan. Spread with glaze while warm.
Cook squash and onion until tender. Drain. Mix eggs, cheese, milk, butter and sugar with squash. Put in a 1 1/2-quart casserole dish. Cover with buttered croutons or bread crumbs. Bake 30 minutes at 350°.
Spray 9 1/2 x 13 pan with Pam. Add Cheddar cheese on top last.
Heat oven to 375°. Remove wrappers from chocolate pieces. In large mixing bowl, beat butter, sugar, brown sugar and vanilla until well blended. Add flour, blend until smooth. Stir in small chocolate chips. Mold scant tablespoon dough around each chocolate piece, covering completely. Shape into balls. Place on ungreased cookie sheet. Bake 10 to 12 minutes or until set. Cool slightly, remove from cookie sheet to wire rack; cool completely. Makes 4 dozen.
Heat oven to 325°. In skillet brown ground beef and drain. In large bowl combine all ingredients, pour into 2-quart casserole. Bake, uncovered 30 to 35 minutes or until thoroughly heated.
Combine tomatoes and sugar. Boil 15 minutes. Add the gelatin and stir until completely dissolved. Put in jars and refrigerate or freeze.
Mix together pineapple and pudding and pie filling. Fold in Cool Whip. Drain oranges. Mix oranges with pineapple, pudding and Cool Whip mixture. Save a few of the oranges to garnish the top of the salad. Refrigerate.
Mix sugar, pecans, coconut, vanilla, butter and milk with hands. Roll into balls the size of marbles. Melt chocolate and paraffin in double boiler. Dip balls in mixture (use skewer) and place on wax paper to cool.
Stew chicken breasts until well done. Reserve chicken broth. Cube chicken into small cubes. Put in bottom of casserole dish. Mix celery soup and mushroom soup with sour cream until smooth. Spread over top of chicken. Cover this with Stove Top stuffing (after mixing package). Pour 1 1/2 cups chicken broth over top evenly. Bake, covered, in 325° oven about 40 minutes.
Stir until sugar dissolves. Add steak. Let marinate 2 to 4 hours before cooking.
Mix all of the filling ingredients together thoroughly. Divide filling and spread evenly over tortillas. Roll up tortillas, cover tightly, with plastic wrap, twisting ends. Refrigerate for several hours. Unwrap, cut in slices 1/2 to 1/4-inch thick. Arrange on plate, serve with salsa, makes about 50 pinwheels.
In ovenproof skillet, brown chops on both sides. Remove chops from pan and pour off drippings. Blend in soup and thyme. Stir in beans. Arrange chops on top. Sprinkle with salt and pepper. Cover and bake at 350° for 45 minutes or until tender. Uncover and cook until sauce is of desired consistency, 5 to 8 minutes.
Bring the water and margarine to a rolling boil. In a mixing bowl, combine meal, sugar and salt. Pour water mixture into dry ingredients and mix well with electric mixer. Add eggs and mix well. Pour in milk, mix well. Grease a 13 inch x 8 inch oblong baking dish. Bake at 350 degrees for approximately one hour or until a toothpick inserted in center comes out clean.
Mix all ingredients together and place in a casserole dish. Bake at 350° for 30 to 40 minutes.
Mix together. Put in 1-quart casserole dish. Sprinkle with Chinese noodles or rice noodles or top with your favorite sliced cheese. Bake at 350° for 1/2 hour.
Cook ground meat until done; drain well on paper towels. Add onion and peppers. Cook until tender. Grease a large iron skillet and sprinkle with meal. Bake in oven until brown. Mix first 7 ingredients together. Pour about 1/2 corn mixture in pan, then put layer of cheese, hamburger mixture and rest of cheese. Then top with rest of batter. Bake at 350° for 45 to 50 minutes.
Grease round baking dish. Microwave unsweetened chocolate in a large batter bowl on High until melted, about 2 to 2 1/2 minutes. Add shortening; microwave on High for 30 seconds. Beat in sugar, eggs and vanilla until smooth. Stir in flour, baking powder and salt. Spread in baking dish. Microwave on High for 2 minutes. Rotate dish 1/4 turn and continue to microwave 1 to 3 minutes longer or until no longer doughy, but not dry. Place chocolate mint patties on top and microwave on High until filling melts out around chocolate coating, about 1 1/2 to 2 minutes. Spread mint patties over chocolate bars. Cut after cooling for 5 minutes.
Preheat oven to 350°. Coat a 9 x 13-inch baking pan with cooking spray. Sift flour, cocoa, salt and baking soda in mixing bowl. Mix in brown sugar. Add vinegar, oil, vanilla and water. Stir until completely mixed. Pour batter into baking pan and bake 45 to 50 minutes.
Cook carrots; slice onion and bell pepper. Bring to boil soup, sugar, vinegar, oil and Worcestershire sauce. After ingredients boil, pour over onions, pepper and carrots. Marinate overnight.
Mix flour and butter in a food processor until crumbly (or mix by hand). Add egg, sugar and white wine. Mix together in processor. Chill for 1 hour. Roll out and put in spring-form pan to be filled with Sweet Pie Recipe.
Sift dry ingredients. Combine oil, prune pulp, buttermilk and eggs. Add dry ingredients; mix well. Add nuts and vanilla. Pour into tube pan. May or may not grease pan. Bake at 325° or 350° for 1 hour or 10 minutes more. Makes a large cake. I put on a glaze while it is still warm. Be prepared for compliments!
Trim ham. Layer in a casserole dish. Put a lid on the dish and bake approximately 30 to 45 minutes at 350°. This is an easy way to have ham quickly. Ham is softer than fried and works great for ham and biscuits.
Cook potatoes until done. Mix soups together. Layer potatoes, cheese and soup twice. Dot with butter, salt and pepper to taste. Cook at 350° for 30 minutes.
Heat oil in a skillet. Saute garlic and onions. Add shrimp, pork or chicken. Add soy sauce and pepper and cook until dry. Add water or chicken broth and cook until meat is tender. Add noodles and mix. Cook on low fire. Add vegetables until cooked or half-cooked. Add salt to taste. Serve hot. Sprinkle with chopped green onions over the top.
Place peanut butter in mixing bowl and add syrup slowly. Blend eggs, sugar, vanilla and salt. Stir until mixture is smooth and creamy. Fold in pecans and pour into pie crust. Bake at 425° for 20 minutes; reduce to 350° and bake for 25 to 30 minutes more or until custard forms. Serve with whipped cream when cooled.
Combine first 5 ingredients in a large container, stirring well. Cover and chill. Pour mixture into a large punch bowl; add champagne, stirring gently. Add ice cubes or an ice ring, if desired.
Mix all together and pour in hot greased skillet and bake at 400° for 35 to 40 minutes.
In a large bowl, beat butter with hand mixer until soft. Then add the sugar and beat until fluffy. Add milk and vanilla and blend, gradually beat in flour. Form dough into a disc, wrap and chill one hour. Roll the chilled dough out on lightly floured surface. Use lightly floured cookie cutter to cut shapes and a small round cookie cutter to cut holes. Place the shapes on a foil lined cookie sheet and add about a half a teaspoon of crushed candy to the holes. Bake 375° for 8 minutes, cool 10 minutes.
Wash cranberries and discard any unacceptable cranberries. Combine cranberries and sugar in a 13 X 9 inch Pyrex dish. Cover with foil and bake at 350 degrees for 45 to 50 minutes or until cranberries take on a "candied" appearance. Allow to cool. Add brandy to baked cranberries and stir. Store in a sealed container in refrigerator. Great as a relish or use as a topping on a dessert.
Cook and drain spinach. Mix with the rice and all other ingredients. Put into 10 x 6 x 1 1/2-inch baking dish in 350° oven for 20 to 25 minutes. Makes 6 servings.
Make Jell-O as directed on box. Mix in orange sherbet while still hot. Place orange slices in bottom of dessert dish. Pour Jell-O mixture over orange slices and cool. This will have a layered look when cool.
Combine ingredients in a stainless steel or glass bowl. Cover; chill at least 4 hours. Serve in chilled cups. Pass crisp croutons. Makes 6 servings.
Beat shortening at medium speed until creamy; gradually add sugar, beating well. Add pineapple, eggs, milk and lemon juice; beat well. Combine flour and next 3 ingredients; add to shortening mixture, beating until blended. Stir in blueberries, pecans and coconut. Spoon batter into 2 greased 9 x 5 x 3-inch loaf pans. Bake at 350° for 40 to 45 minutes or until a wooden pick inserted in center comes out clean. Cool bread in pans on wire racks 10 minutes. Remove bread from pans and let cool completely on wire racks.
Turn oven to 350°. Beat until stiff the egg whites and sugar. Add chocolate bits, pecans and vanilla. Drop by teaspoon on lightly greased cookie sheet. Put in oven and turn oven off. Leave in oven for at least 45 minutes.
Beat all ingredients together well. Pour into unbaked pie crust and bake very slowly at 350° about 1 hour.
Soak the beans overnight; drain and cook in the ham broth with the bone until tender. Add the other vegetables and cook them until they are soft. Remove the bone; add parsley and pieces of leftover ham. Simmer for a few minutes, then serve. It will be thick and delicious.
Mix together the yogurt and pudding. Add the Cool Whip. Mix and add the oranges and pineapple. Add the cookies and mix all together.
Drain and reserve liquid from salmon. Remove bones from salmon. Use liquid to moisten bread. Add remaining ingredients. Mix well. Pour into loaf dish. Bake at 350° for 45 minutes to 1 hour. Can be microwaved at High (100%) until center is set, 7 to 11 minutes. If you don't have a carousel, rotate loaf dish 1/2 turn after 1/2 cooking time.
Melt almond bark and chocolate chips in double boiler. Add nuts and stir well. Spoon out on wax paper.
Cream shortening and sugar; add egg. Beat and add milk. Add flour and corn meal, stirring only to mix. No need to sift flour or corn meal unless you prefer. Pour in greased baking pan or dish. Bake in hot oven, 425°, for 25 minutes or until brown on top.
Combine all ingredients except stuffing and butter. Spoon mixture into 1 1/2-quart casserole dish. Stir dressing in melted butter and sprinkle over casserole. Bake, uncovered, at 350° for 30 minutes. Remove from oven and cover casserole dish for a few minutes before serving. Serves four.
Slice avocado in strips. In large bowl, toss avocado, salad greens, cheese and olives with the vinaigrette until well coated. Makes 4 servings.
Preheat oven to 375°. In small bowl, combine flour, baking soda and salt; set aside. In large mixing bowl, beat butter, sugar and brown sugar until creamy, 3 to 5 minutes. Beat in vanilla and egg. Gradually blend in flour mixture. Stir in semi-sweet chocolate morsels and nuts. Drop by rounded measuring tablespoonfuls onto ungreased cookie sheets. Bake 8 to 10 minutes. Let stand 2 minutes before removing from cookie sheets; cool completely. Makes about 18 cookies.
Drain pineapple and cherries. Cook juice with flour and sugar until thick. Beat egg yolks into mixture and let cool. Fold in beaten egg whites. Add fruit mixture and whipped cream. Makes a large bowl.
Cook sliced sausage in frypan with onion, mushrooms, garlic and olive oil. Fry meat until cooked. Add broccoli and zucchini; cook until soft. Drain off excess grease. Cook thin spaghetti as directed on package. Drain. Add meat mix to vegetable mix with spaghetti and mix well. Add salt, pepper and more cheese to top off.
Melt chocolate and peanut butter in top of a double boiler. Remove from heat and stir in milk. Pour in 8 x 8-inch pan lined with waxed paper. Refrigerate to chill. Cut into 1-inch pieces. Yields 1 1/2 pounds. Enjoy!
Mix all ingredients, except crabmeat and muffins. Add crabmeat. Spread on muffins; cut in wedges. Can freeze. Broil until golden, 4 to 8 minutes.
Preheat oven to 350° (176°C). In a Dutch oven, lightly saute garlic in oil over moderate heat. Remove garlic. Brown chicken in same oil. When brown, set chicken aside. Add rice to oil; stir until browned. Dissolve saffron in chicken stock (hot), then add all ingredients together, except shrimp and clams. Bake for 30 minutes. Arrange shrimp and clams on top; bake for an extra 10 minutes.
Cook sausage. Crumble and set aside. (Leave enough fat to cover bottom of pan.) Turn pan to high and add 3 tablespoons flour to fat. Brown the flour to medium brown, stirring at all times. Pour in 1 cup hot water and constantly stir to keep it from lumping. Turn heat to medium and stir in 1 cup milk. Salt and pepper to taste.
With electric mixer, beat ham and cream cheese together until smooth. Stir in green onion, pineapple and honey. Spread 1/4 cup ham mixture on each flour tortilla to within 1/2-inch of edges. Roll up each tortilla, starting from one edge; wrap in plastic wrap and refrigerate 2 to 8 hours before serving. To serve, cut each tortilla, roll into 1/2-inch slices and arrange on platter. Makes appetizer servings for 8.
Brown pork chops in 1 tablespoon oil in large skillet. Remove and drain fat. Cut up onions and potatoes and brown in 1 tablespoon oil. Add pork chops to potatoes and onions. Mix mushroom soup with 1/2 cup water and pour over chips. Allow to simmer on medium-low for about 1 hour to 1 1/2 hours. Stir occasionally. Salt to taste.
Cream the shortening and sugar. Add eggs, then mashed bananas, flour, baking powder, soda and lastly water. Bake at 300° for 1 hour.
Mix all together or put meat on top and bake in shallow dish at 400° for 25 minutes.
Blend flour and margarine, then blend in all confectioners sugar. Press into pizza pan or 9 x 13-inch pan or casserole dish. Bake 15 minutes at 350°. Cool to room temperature.
Mix sour cream and pudding. Layer in this order: Twinkies, filling, sour cream and pudding and Cool Whip.
Mix all ingredients together. Pour into well-greased skillet or muffin tins. Bake at 375° for 40 minutes. Makes 12 muffins.
Cook pudding with juice from fruit (not milk); cool. Fold in fruit (don't stir).
Beat 4 eggs, 1 tsp. vanilla, 1 tsp. salt. Add milk and sugar to egg mixture. Pour in pie shell and sprinkle with nutmeg. Bake at 400 degrees for 20 - 25 minutes.
Cook dried limas until done. (You can use canned limas if you prefer.) When done, drain about half of liquid off (and save) and put in baking dish. Cook 4 slices of bacon and drain on paper towel. Cook 1/2 cup onion and 1 tablespoon of the bacon grease. Add onion to beans and the following: Worcestershire sauce, mustard, brown sugar and catsup. Mix all together with crumpled bacon. Bake 1 1/2 hours at 325°. (If it is not thick enough, cook another 1/2 hour.)
Rinse sauerkraut to take away excess sourness. Press out water and put into a heavy pot, pan, skillet or Dutch oven. Soak pork overnight in salted water. Put rinsed sauerkraut in pot. Take pork from water and add to pot along with the barley. Bring to a boil over slow flame. Do not let stick, so stir often with a wooden spoon. When boiling, remove from burner, cover and place in a 350° preheated oven. Let simmer for 3 hours.
Mix cheese, milk, salt, pepper and dill weed until smooth. Stir in chicken, celery and onions. Unroll crescent dough and separate into 12 rectangles. Place on baking sheet. Press perforated edges together. Place 1/3 cup chicken mixture into the center of each rectangle. Bring up to the center and pinch edges to seal. Brush with butter. Sprinkle with bread crumbs. Bake at 350° for 15 to 20 minutes or until golden brown.
Mix all ingredients together and form into ball. Sprinkle with paprika and serve with crackers.
Spread mixture on cooled crust. Chop raw vegetables very fine and place on top of mixture. Top with very finely shredded Cheddar cheese.
Mix all ingredients and spread each chip with cheese mixture. Place 10 to 12 Tostitos on serving plate. Microwave at 50% power for 1 minute or until cheese is melted. Serve warm. Give dish 1/4 turn during cooking.
Combine broccoli, celery and onion; cook until tender-crisp, according to directions on broccoli box. Drain. Melt margarine in a large casserole. Combine all ingredients, except onion rings, in casserole and mix well. Bake in a 350° oven for 45 minutes, covered. During last 5 minutes, put onion rings on top and bake, uncovered. Serves 6 to 8.
Mix together sausage, egg, rice and finely chopped onion. Place the head of cabbage in boiling water to loosen and remove outer leaves. Cut core part of leaves down to thin areas. Place small amount of meat mixture in each leaf and roll up. Push ends in. Place in large pot; pour tomatoes over and simmer until rice is tender. Serve hot with bread.
Mix together cake mix, butter and eggs. Add water and chocolate chips. Bake in a 350° oven for 8 to 10 minutes. Makes 7 dozen cookies.
Bake cake according to directions, using a 9 x 13-inch pan. Let cool. In saucepan, combine pineapple with juice and sugar. Bring to a boil, stirring until the sugar dissolves. Poke holes in cooled cake and then spread pineapple mixture over cake.