HumbleIntelligence/food-ner-1-Million huggingface dataset:
Boil spaghetti and drain well. Mix Italian dressing and Salad Supreme with noodles. Add red onion, cucumber and tomatoes and mix well. Refrigerate overnight or several hours. This is great for picnics and potlucks. Enjoy. Lo-cal, too!
Combine all ingredients. Shape into 6 patties and brown well on both sides in skillet. Remove from pan. Make sauce in pan.
Bake cake according to directions on box. Cool and cube (small). Place 1/2 of cake cubes in punch bowl. Add 1/2 of banana slices. Add 1/2 pudding. Add 1/2 of pineapple. Add 1 can strawberry pie filling. Add 1/2 Cool Whip. Add 1 cup pecans. Repeat layers. Refrigerate overnight. Serve by scoop or spoonful.
Add can milk, butter, and sugar in to pot and boil for 5 min. (Turn off heat) Then add, peanut butter, jar of marshmallow cream and vanilla. Mix well, pour out in pan, and cool in refrigerator. Cut in to small squares and serve.
Combine sugar, cocoa, milk and margarine in saucepan. Cook until mixture comes to full boil. Cook 1 minute. Remove from heat and add vanilla, salt, peanut butter and oats and mix well. Drop by teaspoon on wax paper until set.
Melt butter or oleo in 9 x 13-inch pan. Add brown sugar and stir. Add coconut, pecans and Rice Krispies and toast in 300° oven for 30 minutes. Stir often. Cool and refrigerate. Can be kept in freezer.
Cut or tear tortillas in 1/4-inch strips. Mix soups, chilies and onion. In baking dish, layer tortillas and chicken. Top with soup mixture, layered; also cheese in layer. Cover top with cheese. Bake at 350° for 30 or 45 minutes or until bubbly.
Soften gelatin in water. Bring soup to a boil. Take off stove and add gelatin; stir until dissolved. Cool slightly. Beat cream cheese until fluffy. Add mayonnaise. Add cooled soup mixture, celery, onion, drained crab and Worcestershire sauce. Put in oiled 4-cup mold and refrigerate. Can make a day ahead (I freeze also). Unmold and serve.
Bring water to a boil; add Jell-O and pineapple. Mix well. Let cool. Mix rest of ingredients together. Chill overnight.
Arrange slices in a 13x9 inch dish coated with cooking spray. Spread with mustard. Combine breadcrumbs and next 3 ingredients. Sprinkle over tomatoes. Bake at 350 degrees for 20 to 25 minutes.
Mix 1 stick margarine melted with graham cracker crumbs and press down in dish like crust. Beat for 15 minutes, 2 sticks margarine, eggs and powdered sugar. Spread on top of crust. Slice bananas and lay over mix. Spread pineapple, over bananas, spread Cool Whip over pineapple. Sprinkle nuts and cherries on top. Refrigerate overnight.
Mix shredded cheese, mayonnaise, shrimp, curry, scallions and salt together. Mound slightly on English muffin half. Cut each muffin into quarters or smaller. Place on broiled sheet or rack and broil until bubbly, about 5 minutes. Serve.
Cook spinach according to package directions. Cut artichoke hearts in half. Melt 1 sick butter in a large saucepan. Add cream cheese, spinach, water chestnuts and garlic salt. Line a greased baking dish with artichoke hearts and cover with spinach mixture. Sprinkle with bread crumbs and dot with remaining butter. Bake at 400° for 20 to 25 minutes.
Whisk in a large bowl until blended the yogurt, mayonnaise, curry powder, salt and pepper. Add rest of ingredients and toss to mix and coat.
Cook over chicken or pork until done in covered dish. Thicken with cornstarch and serve over rice.
Mix all ingredients except for the coconut. Cook in the top of a double boiler until thick (at least 20 minutes), then add coconut and let cook a little longer. Pour in two 9-inch prebaked pie shells or graham cracker shells. Beat egg white and 2/3 cup sugar until stiff and spread on pies. Sprinkle coconut on top and brown lightly.
Heat oven to 350°. Grease and flour bottoms only of 2 loaf pans, 9 x 5 x 3-inches. Mix sugar and shortening in 2 1/2-quart bowl. Stir in zucchini, water and eggs. Mix flour, soda, baking powder, salt, cinnamon and cloves. Add to mixture; add vanilla. Fold in chopped nuts and raisins. Pour into pans. Bake until wooden toothpick inserted in center comes out clean, 60 or 70 minutes.
Pour boiling water on gelatin, mixing until dissolved. Let cool about 10 minutes; add cottage cheese, mayonnaise, onion, cucumber and almonds, if using. Mix well; pour into mold or glass or ceramic bowl and chill until set. Yields 6 servings. Preparation Time: 10 minutes.
Combine cracker crumbs, 1/2 cup sugar and margarine. Mix well; set aside. Blend cream cheese, 1 cup sugar, topping mix and cold milk (adding milk slowly) until mixture will be smooth and light after increasing speed to whip on mixer.
Drain cooked potatoes and refrigerate overnight. Chop the potatoes and mix with remaining ingredients. Bake in a shallow pan at 350 degrees for 35 minutes.
Put mixture in a buttered dish. Mix well and pour in dish. Bake 1/2 hour in quick oven, 400°. Serves four.
Prepare creamed spinach as label directs. Prepare tortellini as label directs; drain. Preheat oven to 350°. In bowl, mix creamed spinach with milk. Spoon half of creamed spinach mixture into shallow 2 1/2-quart casserole or 9 x 9-inch baking dish. Top with half of the tortellini and chopped tomato. Repeat layering with remaining creamed spinach mixture, tortellini and tomatoes, then sprinkle with basil. Cover casserole with lid or foil; bake 40 to 45 minutes or until mixture is heated through. Serve with grated Parmesan cheese. Makes 6 main dish servings.
Mix together and bake 30 minutes in 350° oven in a greased pie tin. Cool, then top with 1 cup whipping cream. Use 4x sugar to sweeten cream. Let stand in refrigerator at least 4 hours. Can be made the night before.
Sift flour, baking powder and salt together. Make a well. Add salad oil, egg yolks, water, banana and vanilla and mix well. Beat until smooth.
Melt butter in saucepan. Stir in flour. Add milk and salt. Bring to a boil, then reduce heat. Melt in grated cheese and add peas and pimento.
Bring sugar and 1/2 cup water to a boil. Dissolve cornstarch in 3/4 cup cold water. Add this to syrup mixture. Stir constantly while cooking, until thick. Blend in salt and lemon juice, if desired, and enough red food coloring until bright red. Wash and remove stems from strawberries. Place in a 9-inch baked pie shell or 1 dozen medium tart shells. Pour glaze over strawberries and cool. Top with whipped cream when cool.
Boil brown sugar, margarine, syrup and salt for 5 minutes. Add soda and vanilla. Pour this over corn and stir. Bake in oven for 1 hour (250°); stir every 15 minutes. Put in sealed container and it will keep a long time.
Combine all ingredients and blend thoroughly by hand. Form firm dough. Shape into 1-inch balls. Flatten ball slightly on greased cookie sheet. Bake at 375° for 10 to 12 minutes.
Heat oven to 400°. Heat butter in 2-quart casserole in oven until melted. Stir in remaining ingredients except spinach. Bake 20 minutes, stirring once, until sauce is slightly thickened. Stir in spinach. Place 1 can biscuits around edge of casserole. Increase oven temperature to 425°. Bake 15 to 20 minutes or until biscuits are golden brown.
Shred cabbage and dice onion. Pour boiling water over cabbage and onion. Let stand 20 minutes. Drain. Add water, tomatoes, butter and apple. Cook until tender. Add vinegar, sugar and salt. Make a roux.
In a small, heavy saucepan, bring the cream to a bare simmer over low heat. Place the chocolate pieces in a medium bowl. Add the cream into the chocolate and let sit for 3 minutes. Add the vanilla and whisk until the chocolate melts and the sauce thickens.
Line an 8 x 11-inch pan with foil. Grease foil with 1 teaspoon butter.
Drain and rinse shrimp. Refrigerate shrimp in water for 30 minutes. Cream the cheese and butter together; add lemon to mixture, then chopped onion. Drain shrimp and add to mixture. Salt and pepper to taste. Chill for several hours. Serve with choice of crackers.
Peel beet and cook it with beef stew meat in a medium size pot. Fill 3/4 of pot with water. Cook on high until it boils. Then reduce to medium to low heat and cook for 1 hour. During this hour peel potatoes and cut into cubes. Shred cabbage.
Combine first 5 ingredients in a medium bowl. Add the meat and water chestnuts; mix well. Form into 1/2-inch balls. Place in a baking pan in a 350° oven for 25 to 30 minutes. Can be frozen after they have cooled and stored for future use.
Mix all ingredients, except ketchup. Bake 1 hour at 350°. When almost done, brush top with ketchup. Broil until ketchup hardens some.
Slice pickles and onion and set aside. Heat together remaining ingredients. Let cool. Pour over pickles and onion. Let stand in refrigerator overnight. Pack in small jars. Do not put too much juice in jars. Keep in refrigerator.
Brown sausage and ground beef in skillet, keeping it crumbly. Spread the bottom of a 2-quart greased baking dish with thin layers of Zippy Sauce, cooking noodles, Parmesan cheese, cottage cheese, cheese slices and meat. Repeat layers reserving some of the sauce for top with layers of cheese. Bake in a moderate oven for 25 to 30 minutes. Garnish with parsley, if desired.
Cook meat in oil. Add onions and bell peppers. Add remaining ingredients. Bring to a boil. Reduce heat and simmer for 45 minutes.
Cream margarine with fork. Blend in sugar and egg yolk. Add sifted flour and cinnamon; mix well. Press onto ungreased 10 x 15-inch baking sheet. Brush with unbeaten egg white. Sprinkle with pecans. Bake at 350° for 25 minutes. Cut into squares.
Mix citric acid and boiling water in a Pyrex container; let stand 24 hours. Add orange juice, pineapple juice, sugar and water. The citric acid water will keep in refrigerator several weeks. Yield: 75 servings.
Arrange asparagus spears in bottom of casserole. Mix soup and juice from water chestnuts. Add water chestnuts and green peas and mix well. Pour this mixture over the asparagus in baking dish.
Pat down in a 9 x 13 pan. Bake 10 minutes at 350 degrees, cool.
Drain fruit and arrange in casserole. Melt butter; add other ingredients. Pour mixture over fruit and bake at 350° for 40 minutes, uncovered.
Mix together all ingredients. Store in tightly closed jar. Use 3 to 4 teaspoons to 1 cup of boiling water.
*Bread should be toasted for 20 minutes at 250°, then cube. (If using thinly sliced bread, add a couple more slices.)
Mix green tomatoes and onions in nonmetal container; cover with 1 cup salt and let set overnight. Drain in morning. Add other ingredients and cook until done. Put in hot clean jars and seal tightly. No processing needed.
Cover a large microwave-safe plate with the nacho chips. On every chip, put about 1 spoonful of salsa. Cover the chips with lots of cheese. Scatter olives on the chips. Cook in microwave on High or full power for 1 minute and 20 seconds or until the cheese is melted. Remove from the microwave carefully and serve.
Put crushed wafers, coconut and broken pecan halves in large pan. Mix this well. Put butter, sugar, eggs and milk in bowl and mix well. Pour this mixture into dry mixture and mix well. Bake at 325° in middle of oven for 1 hour. Longer it sets, the better it is.
Brown ground beef with onion. Drain fat. Add remaining ingredients; cover and simmer one hour. Serve on hamburger buns.
Place pineapple (including juice) in large pan. Bring to a boil over medium heat, stirring constantly. While stirring sprinkle on dry Jello-O. Remove from heat and let cool. Add nuts and buttermilk. Stir well. Fold in Cool Whip. Pour into lightly sprayed 9 X 13-inch pan. Chill several hours. Cut into squares. Serve on lettuce leaf. Garnish with cherry, pineapple chunk, or orange slice.
Cook noodles; drain. In skillet over medium-high heat in hot butter, cook onion and garlic until golden. Stir in beef and next 5 ingredients. Cook, stirring until meat is browned. Stir in soup and heat to boiling. Reduce heat to low and simmer 5 minutes. Stir in sour cream and heat through. Do not boil. Serve over noodles.
Combine all ingredients except coconut in blender. Cover and blend on low speed for 3 minutes. Pour into greased 9-inch pie pan. Let stand 5 minutes, then sprinkle with coconut. Bake at 350° for 40 minutes.
Soften cheese; mix everything thoroughly. Make graham cracker crust in 9 x 13-inch pan. Add above mixture. Top with can of cherry pie filling.
Boil margarine, milk, dates, vanilla and sugar for 2 minutes on stove. Add nuts and cereal. Mix together well. Form into balls, roll in coconut. Place on tray lined with wax paper to cool.
Pinch lettuce and line 9 x 13 x 2-inch glass dish. Cut onions and tops and layer over lettuce. Add 1/2 cup chopped celery, then chestnuts. Sprinkle with 1 1/2 cups frozen uncooked peas. Mix sugar, mayonnaise and pour over top of all ingredients. Cover and let stand in refrigerator at least 4 hours. May be made overnight.
Heat tomato and leek juices. Combine potato juice with milk and add to juice mixture. Cook soup, stirring frequently, until thickened. Season with salt and pepper. Garnish with basil leaves. Serves 4.
Cream shortening and sugar. Sift flour, salt and soda into mixture. Mash bananas and add eggs and bananas to mixture until fluffy. Add nuts (if desired). Cook in moderate (350°) oven for 40 minutes.
Mix all ingredients and pour in shallow dish (buttered). Top with Ritz crackers, crumbled, and melted margarine. Bake 30 minutes at 350°.
Cream butter and sugar thoroughly. Add vanilla and salt. Blend in egg yolks, one at a time, beating well after each addition. Add sifted dry ingredients alternately with sour cream. Fold in beaten egg whites. Bake at 350° for 1 1/4 hours. Use 10-inch tube pan. Cool in pan for 30 minutes.
Mash peanut butter and butter together in mixing bowl with fork. Stir in granola or oatmeal, chocolate chips, raisins and vanilla. Blend thoroughly. Roll into bite-size balls and coat with shredded coconut. Store leftover Crunchola in refrigerator.
Mix all together. Serve cold. Tastes like you cut up fresh oranges and added to this.
In large bowl, combine rice, radishes, eggs, cucumber, celery, and onion. Make a dressing of mayonnaise, mustard, and salt; mix well and pour over rice mixture; toss. Cover and refrigerate at least 1 hour. Yields 12 to 14 servings.
Mix sugar, peanuts, Karo and salt in microwave-safe glass bowl. Cook 8 minutes on High. Remove and add butter and vanilla. Cook 2 1/2 minutes. Remove from microwave and add soda. Mix well until frothy. Pour quickly onto buttered cookie sheet. Cool. Break into pieces.
Cook broccoli and cauliflower as directed. Drain. Put in casserole dish as follows. Layer of vegetables, pats of butter, chunks of Velveeta cheese. Alternate until vegetables are used up. Top with crushed Ritz crackers. Bake, uncovered, at 350° until heated through. Use plenty of cheese and butter.
Mix all ingredients. If you like, you may sprinkle more cheese on top. Bake at 375° for 40 minutes or until brown.
Dissolve gelatin in 2 1/2 cups of boiling water. Stir in strawberries, sugar and salt. Cool until it begins to thicken. Fold in Cool Whip. Mix mixture with angel food cake. Press into a cake pan. Refrigerate 4 to 5 hours to set. Cut into squares. Top with Cool Whip and/or strawberries.
Cook and debone chicken breasts. Cut into pieces. Mix soups with milk. Add onions and tortillas. Using a 9 x 13-inch pan, layer 1/3 tortilla mixture, 1/2 of the chicken pieces and 1/2 Ortega chilies. Next add 1/3 of the grated cheese. Repeat, ending with tortilla mixture and cheese on top. Bake at 300° to 325° for 1 hour. This recipe is even better the next day!!! Serves 8.
Drain apricots and reserve juice. Puree apricots in blender. Combine syrup and jello and heat to boiling. Remove from heat and gently add all other ingredients. Mix well and put in 6 1/2-cup mold. Chill until firm.
Cook rice by directions. Saute celery, onion and green pepper in margarine until tender. Add to cooked rice along with mushrooms, crab, shrimp, pimento, mushroom soup and milk. Put in greased 9 x 13-inch casserole. Bake at 350° for 45 minutes.
Mix together until smooth. Spread mixture on large plate or platter, about 1/2 to 1-inch thick. Cover cheese with bottle of cocktail sauce. Cover sauce with shrimp, rinsed, drained and deveined. Surround dip with shredded lettuce or parsley sprigs. Chill before serving with crackers.
Melt margarine in oblong baking dish about 7 1/2 x 11 1/2-inches. Add canned fruit in the bottom and juice. Mix flour, sugar and egg with fork until crumbly. Sprinkle over fruit. Bake about 30 minutes at 300° or until golden brown.
Combine all ingredients. Dip fish; deep fry. Tastes like Long John Silvers.
Add rice to boiling, salted water; cover and let cook 15 minutes. Add onion, oil and lentils. Boil until lentils are tender. Should be consistency of mush. Garnish with parsley and sliced red bell peppers or pimiento. Serve hot.
Mix all that together and pour in your pudding and mix all that in your pumpkin and pour all of that on top of your cheese and Cool Whip.
Prepare mixed vegetables and macaroni separately according to package directions; drain. Lightly brown onion in oleo in large frying pan. Add soup and water, stirring to combine. Stir in ham, vegetables, macaroni, Worcestershire sauce and pepper. Cook over medium heat 8 to 10 minutes or until heated through, stirring occasionally. Makes 4 servings.
Split each hot dog and fill with onion and grated cheese. Roll tortilla shells around hot dogs. Place in a row in a 2-quart casserole dish. Pour hot chili over all and sprinkle with remaining cheese and onion. Bake at 350° for 20 to 25 minutes or until hot through and cheese is melted. Makes 4 servings.
Cream sugar and butter or margarine. Add egg yolk, vanilla and flour. Then mix in potato chips and nuts. Drop by teaspoon onto ungreased cookie sheet. Bake in a 350° oven for 15 minutes. After baking, sprinkle with powdered sugar.
Heat and stir sugar and water in a medium sized saucepan just until sugar is dissolved. Cool to lukewarm. Stir in lemon and lime juices and pour into a large pitcher. Mix in ginger ale. Pour into tall glasses filled with ice and sprig with mint.
Mix all ingredients until well blended. Use one heaping teaspoon in a small cup or 2 to 3 teaspoons in mug. Pour boiling water over and voila'-the'!
Pour cranberry and pineapple juices in 10 cup electric coffeepot. Put remaining ingredients in basket. Perk and enjoy.
Mix first 5 ingredients together and bake at 350° until done. (Place in two separate baking pans.) After cooling layers of cake, mash up bananas and spread over one layer of cake; sprinkle a little sugar over bananas. Place other layer on top of the first and do the same to the second layer.
Dissolve jello in 2 cups hot water. Add lemon juice. Chill until ready to whip (when it is syrupy or sticks to edge of pan). Whip until foamy. Add all other ingredients.
Combine in medium bowl the flour, baking powder, salt, softened butter, egg, milk and pudding. Beat with hand mixer for 2 minutes. Pour into greased 9-inch square pan. Save 6 tablespoons of peach juice and drain peaches. Cut up and layer in pan on top of mixture. Combine softened cream cheese (16 ounces), sugar and 6 tablespoons peach juice. Beat with hand mixer until creamy in texture. Spoon over peaches. Top with cinnamon/sugar. Bake at 350° for 30 to 40 minutes.
Mix pineapple, sugar and margarine and pour over potatoes in Pyrex dish; sprinkle raisins and bake for 25 minutes at 350°.
Put sliced apples in buttered 9-inch square baking dish. Sprinkle on top strawberry gelatin. Mix sugar, flour and margarine until it crumbs. Sprinkle over apples and gelatin and bake at 350° for 30 minutes.
Cut meat into cubes. Remove all fat. Peel and cut potatoes into cubes. Peel and cut celery, carrots, onions, bell pepper and mushrooms into bite size pieces. Place meat and vegetables in a large roasting pan. Fold in all soups, garlic, Worcestershire sauce and butter. Do not add water. Bake in oven at 350° for 2 to 3 hours, uncovered. Cover pot and bake 1 more hour. Serves 8 to 10.
Place cream cheese (whole) on platter. Mound crabmeat on the cheese. Pour cocktail sauce over top letting it cover the sides. Serve with crackers.
Mix first 4 ingredients. Add vanilla. Mix well. Add dry ingredients, mixing well. Stir in oats and raisins. Spray cookie sheet lightly with no-stick cooking spray. Drop dough onto sheet by tablespoon. Bake at 325° for 13 minutes.
Mix all ingredients and refrigerate. Keeps in refrigerator for 2 to 3 days, if covered.
Whip the Dream Whip according to directions on package. Cream the cheese with sugar until smooth. Fold in Dream Whip. Pour into pie crust. Top with pie filling. Chill. Makes 1 pie.
Mix first 3 ingredients and press in bottom of 9 x 13 pan. Mix rest of ingredients and pour over first mixture. Bake at 350° for 35 minutes.
Combine butter/margarine, pecans and flour; mix until crumbly. Pat in bottom of a 9 x 13-inch baking pan. Bake for 20 to 25 minutes at 350°. Cool completely. Blend together cream cheese, powdered sugar and 1/2 container Cool Whip. Spread on cooled crust. Prepare pudding according to package instructions. Place in refrigerator until thickened, about 1/2 hour. Spread pudding on cream cheese layer. Top with remaining cream cheese. Chill for 2 hours.
Toss bread cubes with margarine. Bake in 375° oven for 10 minutes, until crisp and golden.
Mix all ingredients well. Mold mixture into loaf pan and bake at 350° for 45 to 60 minutes.
Combine all ingredients and mix well. Bring to a boil, stirring constantly; reduce heat. Cook until slightly thickened, stirring frequently. Serve warm. Makes about 2 2/3 cups of sauce.
Combine oleo and sugar; cream well together. Add eggs and beat. Add remaining ingredients. Bake at 375° about 45 minutes. Makes a 2-crust pie.
Mix the first 3 ingredients and fruits. Cook and stir until mixture thickens. Add 1 tablespoon butter and lemon juice. Pour into a deep 8 1/4 x 1 3/4-inch baking dish. Sift dry ingredients. Add milk and butter; beat until smooth. Spread over fruit. Sprinkle 2 tablespoons sugar and 1/4 teaspoon nutmeg over batter. Bake at 350° for 30 minutes. Serves 6.
Preheat oven to 400°. Mix all ingredients together in an oven-safe casserole dish. Bake for 40 to 45 minutes. Remove from oven and place in chafing dish. Serve with chips. Serves 8.
Mix together; place in container and allow to set overnight in refrigerator. Whip the following day.
Fry bacon. Chop lettuce and cauliflower. Layer lettuce, cauliflower, bacon and onion. Smooth Miracle Whip over top and sprinkle Parmesan cheese over all.
Mix all ingredients together. Put in casserole dish; store overnight. Bake for 1 hour in a 350° oven.
Preheat oven to 350°. Cream together sugars and butter; add oil, egg and vanilla. Mix in a separate bowl, sifted flour, salt, soda, corn flakes, oatmeal, coconut and chopped nuts. Add wet ingredients to dry ingredients and stir until blended. Drop by spoonfuls onto cookie pan (sprayed with Pam). Bake 8 to 10 minutes or until brown around edges. Yield: several dozen.
Sift dry ingredients into big bowl. Add all other ingredients and stir until mixed. Do not beat. Pour into 3 greased and floured layer pans. Bake at 350° for 30 to 45 minutes. Cool in pan.
Mix together and bake for 15 minutes at 325°. Serve warm with cocktail crackers.
Mix all dry ingredients. Cut shortening into dry ingredients. Add water, a little at a time, to make a medium dough (soft, but not sticky). Knead until smooth. Let dough rest. Shape into flattened balls and let rest again for about 10 minutes. Roll out on a lightly floured board, turning 1/4 way between each rolling. Brown on a hot, ungreased griddle.
Blend cream cheese and Miracle Whip. Add horseradish and chipped beef. Chill in refrigerator. Serve on crackers.
Mix all ingredients together, except vanilla and margarine, in saucepan. Cook on medium heat until thick, stirring constantly. Add vanilla and margarine; beat and serve over ice cream.
Mix all ingredients and pour into a 9-inch uncooked pie crust. Bake for 45 minutes at 350°.
Cream margarine and sugar together. Mix sour milk and baking soda together. Add all other ingredients and blend well. Bake at 350° for about 35 minutes in 9 x 13-inch pan. Top with creamy chocolate frosting of your choice.