HumbleIntelligence/food-ner-1-Million huggingface dataset:
Drain all cans of beans and place in a large bowl. Add green pepper, celery, pimentos and green onions. Set aside. Bring remaining ingredients to a boil in a heavy saucepan and boil for 5 minutes. Remove from heat and immediately pour over vegetables. Refrigerate several hours or overnight. Yields 12 to 16 servings.
Cut cabbage into 12 wedges. Heat water and salt to boiling in 10-inch skillet; add cabbage wedges. Heat to boiling; reduce heat. Cover and simmer until cabbage is crisp-tender, 10 to 15 minutes; drain.
Mix salad and beans. Mix brown sugar and cornstarch. Mix with beans. Put pineapple on top. Can also put part of pineapple in mixture and the rest on top.
Simmer 1 cup pineapple juice for 5 minutes with herbs; strain. Add water, sugar, lemon juice, limeade and rest of pineapple juice. Chill. Serves 25.
Sift flour with salt and baking powder. Now add alternately with milk to other mixture. Beat all together. Put in paper baking cups and bake in a moderate oven 30 minutes. Frost with chocolate icing.
Cream the cream cheese and sugar. Mix with remaining ingredients. Mix well and freeze. Makes 25 cupcake size or a 9 x 13 dish.
Combine all ingredients and put into hot dog or hamburger rolls. Wrap in aluminum foil and bake in 350° oven for 15 to 20 minutes, or until cheese melts.
Cook onions in butter until tender. Blend in flour and pepper. Add bouillon and sherry. Cook and stir until thick and bubbly. Turn into a 1-quart casserole.
In large skillet, heat olive oil on high, saute all vegetables at once for 3 minutes, stirring constantly. Add basil, picante, salt and pepper. Stir well. Cover and cook 3 to 5 minutes. Add cheese and mix well.
Mix ingredients and bring to a boil. Simmer, stirring occasionally, for 10 minutes. Pour over 3 pounds of venison which has been sauteed in hot fat to brown. Roast in a moderate oven (350°) for 1 to 2 hours, turning occasionally.
Brown and drain ground beef. Cut cheese into small squares. Combine all ingredients in crock-pot on high. (For faster results, mixture can be microwaved.) Serve as a hearty dip with Tostitos-style chips.
Puree strawberries and peaches and mix in sugar. Refrigerate at least 30 minutes. Spoon into punch bowl and pour champagne over. (Place ice ring in bowl if desired.) Float strawberries on top.
Heat oven to 350°. Place pepper halves in boiling water for 5 minutes; drain well. Place in 13 x 9-inch baking dish. Meanwhile, brown turkey in skillet; drain. Stir in taco seasoning, kidney beans and salsa. Bring to boil. Reduce heat. Simmer uncovered for 5 minutes. Spoon into pepper halves. Cover; bake at 350° for 15 minutes. Top with one teaspoon of sour cream, 1 teaspoon tomato and 1 teaspoon of Cheddar cheese.
Mix all ingredients well and pour into greased and floured bundt or tube pan. (Pan may be sprayed with nonstick cooking spray.) Bake in 350° oven for 1 hour.
Melt margarine. Add sugar, cocoa, milk and vanilla. Stir in flour. Spread in 9 x 13-inch ungreased pan.
In saucepan, over medium-high heat, saute vermicelli until browned, stirring constantly. Stir in rice. Stir in broth. Bring to boil. Reduce heat to low. Cover. Simmer 20 minutes or until rice is tender and broth is absorbed. Serves 6.
Mix juice, margarine and sugar in mixer; refrigerate 1 hour. Add nuts and wafers. Roll into balls the size of a small walnut and then roll in coconut. Makes 16 dozen.
Mix broccoli, bacon and raisins. Mix mayo, sugar and vinegar. Mix all together; chill and serve.
Mix all ingredients well. Place in a shallow 9 x 13-inch pan and bake at 350° about 30 minutes or until knife inserted in center comes out clean. Serve with whipped cream or a lemon sauce.
Mix all ingredients together. Really good. Top with bacon strips. Bake at 350° for 40 to 50 minutes.
Mix all ingredients together; pour into pie shell. Bake at 400° for 15 minutes, then at 350° for 30 minutes, or until done and knife comes out clean.
Boil potatoes with skins. Cool, peel and cut into cubes. In saucepan over low heat, combine butter and cheese. Stir until almost melted. Remove from heat; add remaining ingredients. Fold into potatoes; put into a 2-quart casserole. Bake at 450° for 25 minutes with glass or foil cover. Stir before serving hot.
Heat oven to 350°. Cut cheese round in half to form 2 circles. Separate dough into 4 rectangles; firmly press perforations to seal. Press each into a 6 x 6-inch rectangle.
Mix all ingredients thoroughly. Keep meat chilled at all times. For sausage, stuff in hog casings approximately 3 cups. Let sit in refrigerator	or cold place overnight to blend flavors. Poach in water	and serve. Fresh sausage should be frozen for storage or smoked. For salami, stuff in beef middles (approximately 2 packages). Let sit in refrigerator or cold place overnight to blend flavors. Smoke at 95° for 3 days or until sweating stops. Hang in cold, dry place to harden.
Cream margarine and add rest of ingredients. Turn into a well-greased pie plate. Pat down with moistened fingers to the edge. Bake at 375° for 15 to 20 minutes, or until a golden brown.
In a large bowl, combine the mashed potatoes and potato water. Add shortening. Blend well. Add the salt, sugar and egg. In a small bowl, combine the yeast and lukewarm water, stirring until dissolved. Add the yeast mixture to the potato mixture. Add the milk alternately with the flour. Knead the dough and place in a large bowl. Grease the top of the dough with the butter or margarine. Place in the refrigerator overnight.
In a large bowl, mix fruit. Add boxes of jello. Mix well. Chill and serve.
Preheat oven to 350°. Grease and flour 10-inch Bundt pan. Combine cake mix, pudding mix, eggs, water and oil in a large bowl. Beat at medium speed with electric mixer for 2 minutes. Pour into pan.
Stir eggs, onions, corn and cottage cheese. Add Cheez Whiz, oleo and broccoli. Mix well; add Jiffy mix. Pour into greased pan. Bake at 400° for 30 minutes.
Cream butter, Crisco and flavoring. Add sugar and then eggs, one at a time. Add dry ingredients and milk. Start cake in cold oven. Cook at 300° about 1 1/2 hours.
Cream together oleo and sugar. Add eggs and beat well. Add pineapple. Stir in bread cubes. Bake in 1 1/2-quart casserole or baking pan, uncovered, at 350° for 45 minutes until lightly browned. Good hot or cold.
Beat cream cheese, sugar, butter and vanilla bowl with electric mixer on medium speed until well blended. Add flour and baking soda; mix well. Cover and refrigerate several hours or overnight.
Mix dry ingredients together. Make a well in the center and add other ingredients; mix well. Add raisins and walnuts. Bake at 350° for 60 to 70 minutes in 2 greased loaf pans. This freezes very well.
Mix all ingredients, except cheese, together. Put half of the mixture in a greased baking dish. Sprinkle with cheese. Add remaining mixture and top with cheese. Bake in a moderate oven until done.
Mix all together except the sugar, bits and nuts. Put in greased oblong pan, 9 x 13-inch. Sprinkle with 1/2 cup sugar, then 1/2 bag of butterscotch bits and 1 cup chopped walnuts or pecans. Bake at 350° for 30 minutes.
Mix honey, cinnamon, salt, vanilla, ginger, nutmeg and milk together in punch bowl. Spoon scoops of vanilla ice cream over punch. Sprinkle with crushed peppermint candy.
Saute onion and celery. Add milk, broccoli, soup and cheese; cook over low heat until broccoli is thawed and cheese is melted. Add rice; pour into casserole and bake until bubbly and brown on top.
Combine margarine, peanut butter, sugar and cracker crumbs and pat into 9 x 13-inch pan. Melt chocolate chips and pour on top. Chill and cut into small pieces.
Heat pineapple and strawberries to a boil. Add dash of salt. Stir in jello and cool to room temperature. Stir in buttermilk and chill until partially set. Stir in package Cool Whip.
Cream butter and sugar until very fluffy. Add eggs and vanilla. Beat 3 minutes. Sift dry ingredients 5 times. Combine dry ingredients alternately with water and the creamed mixture. Bake in loaf or layer pans at 350° for 30 to 35 minutes for loaf or less for layers. Cool 10 minutes in pan, then remove.
Wash and cut broccoli and cauliflower into bite size pieces. Chop celery and mushrooms. Grate onion. Mix all together. Mix all other ingredients together in a bowl; pour over vegetables. Toss and refrigerate for at least 3 hours or overnight.
Drain beans well and mix with onion and soup. Put in casserole dish and top with the French fried onion rings. Bake at 350° for 30 minutes. Serves 4.
Brown and season hamburger, then add package onion soup and brown more. Remove from heat and drain grease of hamburger (brown hamburger in own juice). Put in pan. Mix can tomato soup with hamburger. Drain corn and green beans. Mix in hamburger and tomato soup. Boil potatoes and whip them as you would for mashed potatoes. Put on top of hamburger and vegetables. Apply cheese slices over top and bake 30 minutes in 350° oven. Cheese will turn a little brown.
Warm the applesauce. Cream butter and sugar; add egg and mix well. Add applesauce. Sift flour, spices and soda together. Add slowly to applesauce mixture. Mix well. Add nuts and raisins. Bake in 325° oven.
Cook rigatoni by package directions. Drain. Add spaghetti sauce and mushrooms and mix thoroughly. Pour into a 9 x 13-inch pan. Sprinkle with 1 layer shredded cheese. Place sliced pepperoni evenly over cheese, then cover with remaining cheese. Bake at 350° for 30 minutes.
Mix first 4 ingredients in bowl. In separate bowl, mix next 3 ingredients. Add wet ingredients to dry ingredients. Mix gently; do not overmix. Put in greased muffin tins. Bake at 400° for 20 minutes. (May add raisins, nuts or blueberries.)
Heat oven to 375°. Remove wrappers from kisses. In large bowl, beat butter, granulated sugar, brown sugar and vanilla until well blended. Add flour; blend until smooth. Stir in small chocolate chips. Mold scant tablespoon of dough around each piece of kiss, covering completely. Shape into balls. Place on ungreased cookie sheet. Bake 10 to 12 minutes or until set; do not undercook.
Cook squash. Drain well. Combine sour cream, cheese, butter, salt and paprika. Cook over low heat until cheese is melted and mixture is smooth. Add egg yolks and onion. Blend well and combine squash. Pour into casserole and cover with crumbled cracker crumbs. Sprinkle grated cheese on top and bake at 375° until cheese is melted.
Mix milk, peanut butter, egg, and vanilla until smooth. Add biscuit mix, mix well and chill for 1 hour. Shape into 1 inch balls. Roll in sugar. Place on ungreased baking sheet. Flatten with a fork. Bake 6 to 8 minutes at 350 degrees.
Mix all ingredients. Make into balls and cook in oven at 350° for 10 minutes. Drain excess oil.
In a large mixing bowl, dissolve Jell-O in hot water and set aside to cool. Thoroughly mix mayonnaise, cottage cheese and sweetened condensed milk. Add pineapple and pecans; blend with Jell-O. Chill in refrigerator until congealed.
Combine chocolate and shortening in top of a double boiler. Bring water to a boil. Reduce heat to low. Cook until chocolate melts. Pour chocolate mixture into a large mixing bowl. Stir in pretzels and peanuts. Spread into a buttered 15 x 10 x 1-inch jelly roll pan. Chill 20 minutes or until firm. Break into pieces. Store in an airtight container. Yields 1 1/2 pounds.
Bake crescent rolls on cookie sheet for 10 minutes at 350°; let cool. Or use white sandwich bread with the crusts removed. Mix the cream cheese, mayonnaise and dressing mix until very soft and creamy. Spread mixture over rolls. Chop vegetables very finely and mix with the Cheddar and Monterey Jack cheeses; sprinkle on bread. Pat lightly and chill until used. Cut in small squares or triangles. Decorate with sliced black olives, pecans, dill weed, parsley, etc.
Mix all together and then add soup. Stir well. Makes 2 1/2 small (8 ounce) bottles. Keep in refrigerator. Can be given as gifts at Christmas. I use leftover glass bottles from Kraft dressing. Just tie a red bow around the neck of each bottle.
Combine sugar and cornstarch in saucepan; add butter, lemon juice and egg yolks. Stir in milk. Cook over medium heat, stirring constantly until thick. Cool. Fold in sour cream. Spoon into baked pie shell. Top with meringue. Chill at least 2 hours.
Completely dissolve gelatin in boiling water; pour into blender container. Add cottage cheese, avocado, 1/2 cup green onions, jalapeno peppers, lemon juice, garlic and chili powder; cover. Blend on low speed, scraping down sides occasionally, about 2 minutes or until mixture is smooth. Pour into shallow 5-cup serving dish; smooth top. Chill until set, about 4 hours.
Beat butter and shortening together. Add sugar alternately with water. Beat in extract and food coloring. Knead. Roll on wax paper. Cut in thin slices. Let dry on wax paper. Let stand 24 hours until dry. Pack and store. Keep in covered container.
Dissolve jello with hot water. Add frozen strawberries, then add Cool Whip. Put it into graham cracker crust and chill.
Layer potatoes, soups and cheese in Nesco roaster. Cover with enough milk so you can see it come to the top of the potatoes. Start at 400° and turn down to 300° when it starts to bubble. Cook for about another 3 to 4 hours or until potatoes are fork-tender.
In a large nonstick skillet that has been sprayed with Pam, saute chicken in liquid Butter Buds. Remove from pan and cube. Add flour to pan; stir until smooth. You might need to add 2 or 3 more tablespoons liquid Butter Buds if it is too dry. Stir in broth and skim milk. Add mustard. Add artichoke hearts and chicken; simmer in sauce for 30 minutes. Serve over rice or noodles. I prefer using bow tie noodles. Serves 8. Contains 1.4 g fat and 259 calories.
Put seasonings on meat. Pour wine over roast. Roast meat, uncovered, in oven at 325° to desired degree of doneness. Turn part way through. Make gravy with drippings. Serve with mashed potatoes. One of Kristen's favorites.
Mix in saucepan the sugar, cornstarch, cocoa and salt. Stir in milk and egg yolks (slightly beaten). Boil until thick, stirring constantly. Add butter and vanilla. Pour in baked pie shell.
Cook rice until tender; drain. Add sugar and pineapple; let cool, then add Cool Whip. Stir until well blended.
Melt margarine and combine with flour and pecans. Press into 9 x 13 pan; bake in 350° oven for 15 minutes. Cool completely. Combine powdered sugar and cream cheese; fold in 2 cups whipped topping. Spread over cooled crust. Let cool in refrigerator for 10 minutes. Mix chocolate and vanilla puddings with milk; add vanilla. Pour over cooled cream layer; let cool in refrigerator for 10 minutes. Spread 2 cups whipped topping over all. Top with 1/2 shaved Hershey bar. Let cool at least 30 minutes in refrigerator before serving.
Slice sausages into 3/4-inch slices. Put all ingredients in a crock-pot. Cook on low 4 plus hours, stirring occasionally.
Brown chuck and onion in frying pan. Drain off fat. Add spaghetti sauce; simmer 10 minutes. Break spaghetti into thirds. Cook according to package directions. Rinse and drain. Mix spaghetti and sauce. Melt butter in small saucepan. Stir in flour and salt. Slowly add Carnation and water. Cook over medium heat; stir constantly until thickened. Add 1/2 cup American cheese and Parmesan cheese. Stir until melted. Spread 1/2 spaghetti mixture in bottom of 10 x 6 x 2-inch baking dish. Spoon all of cheese sauce over spaghetti. Top with remaining spaghetti mixture and remaining 1/2 cup American cheese. Bake in moderate oven (350°) for 15 to 20 minutes.
Wash and core pears. Grind or put in blender. Combine with other ingredients in a heavy kettle and stir until sugar is dissolved over medium heat. Cook, stirring frequently over lowered heat until of good spreading consistency. Ladle into sterilized jars. Seal.
Cook sugar, flour and milk in a double boiler until thick; then add remaining ingredients. Pour into cooked crust. Top with meringue made of 3 beaten egg whites with a teaspoon of sugar gradually added as whites are beaten. Do not add sugar too soon to meringue. Make sure whites are well beaten before adding sugar. Bake at 350° until meringue is browned.
Preheat oven to 400°. Slice the tops from the tomatoes. Scoop out the pulp. Do not break the skin. Mix the rice together with seasonings, tomato pulp, lemon juice and oil. Fill the tomato shells. Sprinkle with cheese. Bake in oven for 20 minutes.
Mix cooked squash, Cheez Whiz and chilies. Crunch up chips and add to mixture. Save some chips for the top. Sprinkle reserved chips on top. Bake at 350° for 40 to 45 minutes.
Combine jello, sugar and water in small saucepan; bring to a boil, stirring constantly. Remove from heat and stir in fruit; set aside to cool. Combine condensed milk and cream cheese, beating until smooth. Stir in gelatin mixture, then nuts; pour into a 13 x 9-inch glass dish. Refrigerate overnight. Easy and good as a salad or dessert; will keep for several days in refrigerator.
Mix the first 4 ingredients together; pour into a 9 x 13-inch cake pan. Bake at 350° for 30 minutes. Cool.
Brown hamburger meat in separate skillet. Brown onion in hot fat. Stir in flour, then stir in other ingredients and cook, stirring until medium thickness.
Stir lemon and lime jello into hot water until dissolved well. Stir in remaining ingredients and mix thoroughly. Pour into rectangular dish and chill for several hours prior to serving. Cut into squares and serve on lettuce leaf.
Break up buns and add all ingredients. Pour into a 13 x 9-inch pan. Bake at 350° for 45 minutes or until golden brown.
Place first 3 ingredients in a skillet. Make a batter of the remaining ingredients and pour over cake filling. Bake at 350° for 30 minutes.
In a bowl with mixer at medium speed, beat first 6 ingredients until fluffy. At low speed, beat in next 4 ingredients. Shape into 1-inch balls. Roll on greased cookie sheets. Bake in 350° oven for 12 to 15 minutes or until browned. Immediately press nuts or candies into cookies or press with thumb and fill with jam. Cool; store in airtight container. Makes 6 dozen. Can be baked up to one week ahead.
Let cream cheese soften to room temperature. Mix cream cheese, yolks and sugar together. Remove crust from bread and roll bread slices very thin. Spread cream cheese mixture over bread slices (thick like peanut butter on a sandwich). Roll up in jelly roll fashion. Melt butter and margarine together. Dip blintzes in melted butter. Freeze at least 2 hours or overnight. Cut on half and bake for 20 minutes at 350°.
Combine eggs, salt and sugar. Add milk slowly, stirring constantly. Add vanilla. Pour into 9-inch shallow pan. Sprinkle with cinnamon. Place in a pan of hot water and bake at 350° for 40 minutes or until knife inserted in center comes out clean.
Melt butter in saucepan over low heat. Blend in flour, salt and pepper. Cook over low heat, stirring until mixture is smooth. Remove from heat. Stir in milk. Heat to boiling, stirring constantly, about 1 minute, until creamy. Remove from heat. Add cheese and cover saucepan with lid; cheese will melt. Serve with cooked cauliflower.
Combine seasonings, bread crumbs and Parmesan cheese. Dip each chicken breast in egg, then roll in bread crumb mixture, coating evenly. Place chicken in a lightly buttered baking pan and bake at 375° for 15 minutes, then turn chicken over and bake 15 minutes or until chicken is thoroughly cooked. Spoon tomato sauce over chicken and sprinkle Mozzarella cheese on top. Bake 5 minutes or until cheese is melted.
Make Dream Whip using 2 packages of Dream Whip and 1 cup milk. Add the vanilla. Beat 6 minutes until stiff peaks form. Add instant pudding and 1 3/4 cups milk. Beat an additional 2 minutes. Turn into a 9 5/8-inch deep crust. Top with Cool Whip; sprinkle with mini morsels.
Cream oleo and sugar. Beat in eggs, one at a time. Mix the 3 cups of flour with soda and spices. Sprinkle flour on mixed fruit. Add flour mixture to first mixture with milk and whiskey. Add fruit mixture.	Drop on greased cookie sheet and bake at 275° for 15 to 20 minutes.
Mix spinach, seasoning, cheese, bacon and mayonnaise together. Spread on bread; cut off crust and into finger size sandwiches (3 servings to 1 sandwich).
Combine water, bouillon cubes, broccoli, vegetables, potatoes and onion in large kettle. Simmer 30 minutes. Then add soup and milk. Mix and heat through. Add cheese. Turn off heat and stir until melted. Add pepper to taste. Makes 6 quarts. Freezes well.
Mix margarine, sugar, eggs, vanilla and bananas together with a potato masher. Mix until smooth. Mix in flour, milk and nuts. Beat or mash vigorously. Pour into graham cracker pie shell. Bake at 375° for 1 hour.
Prepare pudding with 3 cups of milk. Fold in whipped cream. In 9 x 12-inch dish, layer with graham crackers and pudding; final layer should be graham crackers. Spread frosting on top. Refrigerate several hours.
Peel and slice onions about 1/3-inch thick; separate into rings. Pour buttermilk into large shallow pan. Add onion rings and soak for 30 minutes. Combine remaining ingredients, except oil for frying, in a bowl and stir until smooth. Heat frying oil on medium-high heat. Remove onion rings from buttermilk and dip into batter. Fry in hot oil until golden brown. Drain rings on paper towels. Makes 6 to 8 servings.
Take mayonnaise and sugar and mix well. Spread over the top of salad and do not leave any air holes. Cover and refrigerate overnight. The next day, crumble some crisp cooked bacon over the top. Slice the hard-boiled eggs and place along the edge. Tomatoes, cut in wedges, can be placed on top for decoration. You can also add cauliflower or broccoli to the salad. Do not use anything that will get mushy.
Brown hash in oil. Add seasonings; cook for 3 minutes. Add eggs. Cook until eggs are almost done. Mix in salsa and cook 2 minutes. Serve on warm flour tortillas.
Steam Broccoli and cook rice. Add everything together in casserole dish. Bake at 350 until light brown approximately 10 minutes.
Marinate chicken in salt, wine, cornstarch, soy sauce and water for 20 minutes. Heat oil in wok or frying pan. Stir-fry chicken for several minutes. Move aside and add vegetables. Stir-fry until desired tenderness. Toss together with cashews. Cook until chicken is done. Serve over Ramen noodles.
Mix pineapple, sugar and flour. Cook until thick. Add margarine; let cool. Add diced apples one at a time. Pour into dish. Put Cool Whip on top. May cut up cherries on top. Place in refrigerator. Chill for several hours before serving.
Combine peanut butter, butter or margarine and vanilla in a large bowl; beat until well blended. Beat in brown sugar until light and fluffy. Beat in eggs, one at a time. Stir in flour and salt just until well blended. Spread batter in a greased 12 x 9 x 2-inch baking pan. Bake in moderate oven (350°) for 35 minutes or until the center springs back when lightly touched with fingertip. Remove pan from oven to wire rack; cool slightly.
Put orange juice in blender. Fill with ice to 3/4 full. Add water to just cover ice. Add syrup and "secret powder" (i.e. instant vanilla pudding mix; use a good brand). Blend until smooth. Yield: 1 serving.
Combine chili sauce, jelly and lemon juice in large pan; heat slowly. Make meatballs of desired size from the first 4 ingredients. Drop gently into boiling sauce. Simmer for 30 to 40 minutes.
Dissolve gelatin in 1/4 cup cold water; let stand 5 to 7 minutes; stir. Add 1/2 cup boiling water and stir. Add remaining ingredients. Pour into mold or flat baking dish. Serves 8. (Two times this recipe in 9 x 12-inch baker equals 15 servings.) This makes a nice fruit accompaniment for brunch.
Melt butter; add vanilla, cinnamon, Splenda and pie filling. Pour 1/2 of mixture in baking dish. Cut biscuits in 4 pieces each. Place pointed end up in dish on top of mixture. Pour other half over biscuits. Sprinkle pecans on top. Bake at 350° for 35 to 30 minutes or until biscuits are done and brown.
Drain clams, reserving 3/4 c. liquid. In skillet, slowly heat oil and butter. Add garlic and saute until golden. Remove from heat. Stir in the clam liquid, chopped parsley and salt; bring to a boil. Reduce heat and simmer, uncovered, 10 minutes. Add clams, simmer 3 minutes. Makes enough for 8 oz. of spaghetti.