HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix instant vanilla pudding according to directions on package. Fold in Cool Whip and sour cream, mixing well. Place vanilla wafers in dish, then slice bananas. Now, alternate with a mixture of sour cream and pudding mix, according to depth of dish. Refrigerate until ready to serve. Top with Cool Whip. This makes two nice sized dishes.
Melt margarine; cool, then add milk to margarine, then add egg and milk mixture to flour. Mix together. Make 3 balls. Cool in icebox for 10 minutes. Roll on floured board until thin. Cut into strips and small pieces. Place on cookie sheets that are covered with wax paper. Freeze. Next day, place in Ziploc freezer bags.
Whip milk and cream cheese until creamy. Fold in Cool Whip and sugar. Pour into crust. Add cherry pie filling. Chill.
Mix together crackers and cheese. Melt margarine in separate container. Mix together soup, water, sour cream, and mushrooms; set aside. Dip chicken into margarine and roll in crackers and cheese mixture. Place chicken in shallow baking dish sprayed with Pam. Pour soup, water, sour cream and mushrooms over chicken. Use remaining cracker crumbs, mixed with remaining margarine, as a topping for chicken. Bake at 350° for 1 hour.
Mix all the cereal together. Melt almond bark and mix with cereal. Drop by spoonful on wax paper.
Microwave onions in butter on High, covered, for 9 to 11 minutes or until transparent. Add water, bouillon (or broth) and spices. Cook on High, covered, 8 to 10 minutes. Top with cheese and serve. Makes 6 servings.
Soften cream cheese, then cream in sugar with mixer. Fold in whipped cream. Pour into crust. Add cherries on top. Chill for 1 hour.
Let cheese set until at room temperature. Mix all ingredients well. Let set 24 hours in refrigerator. Shape into ball and roll in chopped pecans.
Blend together flour, shortening, sugar, baking powder, baking soda and salt until crumbly. Mix together the dry yeast and warm water until dissolved. Let stand for 5 minutes. Add to flour mixture. Add buttermilk; mix well. Roll or pat out on floured surface to 1/2-inch thickness. Cut with biscuit cutter or small glass. Bake at 450° for 12 minutes. Dough may be refrigerated until needed up to 2 weeks.
Combine brown sugar, cornstarch and salt in a saucepan with pineapple chunks and juice. Cook over medium heat, stirring constantly, until the sauce thickens and comes to a boil. Add margarine, lemon juice and beets. Continue to cook for 5 minutes more or until beets are heated through. Serves 5.
Stir together cabbage, onions, green pepper and sugar. Bring to a boil the salad oil, vinegar, celery seed, salt and 2 cups of sugar. Immediately pour this hot mixture over the cabbage mixture. Chill overnight before serving. Keep stored in refrigerator.
Layer bread, cheese and sausages in a buttered casserole dish. First and last layer is bread.
Combine cheeses, then blend all ingredients except pecans. Chill. Shape into one large ball or two small ones. Roll in pecans. Serve with a variety of crackers.
Saute cabbage and onion in margarine. Add 1 tablespoon flour and cook for 1 minute. Add chicken broth, lemon juice, sugar and tomatoes. Simmer 1 hour, stirring occasionally.
Cook sugar and syrup until mixture thickens. Beat eggs. Slowly add hot mixture to eggs, beating constantly. Add butter, vanilla and nuts. Pour into unbaked pie shell. Bake in hot oven 10 minutes at 400°. Reduce heat to 300° and bake 30 minutes. Cool and serve with or without whipped cream.
In a Dutch oven over medium heat in salad oil, brown a roast on all sides. Pour off the fat. Empty soup mix on the meat. Stir in mushroom soup, 1/4 cup water and bay leaf (remove before serving). Cover. Simmer 2 1/2 to 3 hours until tender. Add more water as necessary during cooking. Remove beef to platter. Add flour or cornstarch to 1/4 cup water. Stir until smooth. Stir into pan drippings over high heat, stirring constantly. Cut meat into thin slices. Serve meat and gravy together.
Line bottom of 9-inch pie plate with chocolate wafer cookies, filling in spaces with pieces. Line sides with 1/2 cookies. In bowl, combine marshmallow cream, milk, peppermint extract and food coloring. Whip until fluffy. Fold in whipped cream. Fill cookie crust and freeze 8 hours or overnight.
Select pudding flavors to compliment fruit and cake. Examples: vanilla pudding with peaches or berries, banana pudding with bananas or coconut, chocolate pudding with chocolate cake or chips. Alternate two pudding flavors in each parfait for appearance and additional flavor. Prepare each pudding just before adding to parfait; they set up fast!
Mix all together and bake 30 minutes at 350° topped with buttered bread crumbs.
Purchase tenderloin trimmed, rolled and tied. The night before, poke holes in tenderloin throughout entire piece with a fork. Rub in teriyaki sauce, garlic salt and ground pepper. Wrap in foil. Store in refrigerator overnight. Take out 1 hour before time to serve. Unwrap foil; roll tenderloin in any juice on foil. Cook at 450° for 40 to 60 minutes (rare to well done). Test with thermometer. Slice; serve warm or chilled.
Mix all ingredients together in a crock-pot. Heat on low for a couple of hours. Serve with crackers.
Beat first 6 ingredients together and stir in pecans. Bake in 3 shallow or 2 deep dish pie shells at 350° for 45 minutes.
Preheat the oven to 325°. Grease and flour two loaf pans. Beat eggs, then add oil, sugar, grated zucchini and vanilla. Cream together. Sift and measure 3 cups flour. Sift dry ingredients together. Add dry ingredients to other mixture which has been creamed. Mix all thoroughly. Add broken nut meats last. Blend and pour into two greased and floured loaf pans. Bake 1 hour at 325°.
Cream together butter and sugar until smooth. Add eggs, two at a time, mixing well. Add flour, sifting and mixing well. Add drained pineapple. Pour batter into tube pan and bake at 350° for 45 minutes to 1 hour.
Butter bread slices on one side. In a 13 x 9-inch baking pan, arrange bread in a layer and cover with half of the cheese. Cut sausages into bite size pieces and spread over cheese. Make a second layer of buttered bread slices and top with remaining cheese. In blender, beat eggs, milk and mustard. Pour egg mixture over bread and cheese. Dust with paprika. Let stand, covered, in refrigerator overnight. Bake, uncovered, at 325° for 1 hour. Let stand 10 minutes before serving. Additional cheese may be added according to taste. Serves 8.
Mix all together and bake at 250° for 4 hours. Do not open lid while cooking.
In a large soup pot, combine beans and 2 1/2 quarts of water. Bring to a boil; cover and continue to boil 2 minutes. Remove from heat and allow pot to stand, covered, 1 hour. Add ham hocks, onion, garlic and bay leaf. Cover; bring to a boil. Reduce heat and simmer 2 hours. Add potatoes, celery, carrot and parsley. Cover and continue simmering, at least 1 hour or all day if you wish. Remove bay leaf and meat. Dice meat and return to pot. Season with salt and pepper.
Mix 1 box of cake mix as directed on box. Cook in round pans, greased. Makes 3 layers after cake has cooled.
Cut beef into 1 1/2-inch chunks. Peel and slice onions. In a Dutch oven, heat salad oil over high heat. Add beef chunks in a single layer (do not overcrowd) and saute over medium heat. Continue cooking, turning to brown on all sides. Using tongs, remove beef to a bowl as it browns. Continue browning rest of beef. This will take 20 to 30 minutes in all. Add onions to drippings; cook, stirring, until tender and golden, about 10 minutes. Return beef to Dutch oven. Add paprika, salt and pepper, stirring until well combined. Stir in 3/4 cup beef broth. Bring to boiling; reduce heat and simmer, covered, 2 hours, or until the beef chunks are fork-tender. While beef cooks, prepare sauerkraut. In colander, drain sauerkraut well. Pare potato; grate enough potato to measure 3/4 cup. In hot oleo in large skillet, saute chopped onion (1/2 cup) until golden brown, about 3 minutes. Add sauerkraut, potato, caraway seed, brown sugar and 2 cups boiling water. Bring to boiling; reduce heat. Simmer, uncovered, stirring occasionally, 20 minutes, or until most of the liquid has evaporated.
Drain salmon. Mix all ingredients thoroughly and chill. Make into ball and roll in chopped nuts.
Brown and drain beef. Stir in tomato sauce and dry ingredients that have been combined. Stir well. Let simmer, stirring frequently for about 30 minutes.
Stew chicken in about 1 1/2-quarts water. Salt and pepper to taste. Chicken is done when tender and pulling away from bone. Take chicken out of water it was cooked in and set aside to cool. When chicken is cool enough to touch, remove from bones. In the water chicken was cooked in, add chicken broth or cream of chicken soup and margarine. Mix all ingredients together. Put in baking dish. Bake at 350° about 15 minutes.
Preheat oven to 400°. In bowl, combine shredded Monterey Jack cheese and shredded sharp Cheddar cheese. Pan-fry seasoned (oregano, garlic salt and pepper) chicken; shred cooked chicken and place in bowl. Place 48 nacho chips on cookie sheet. Evenly distribute shredded chicken on top of nachos. Spritz with jalapeno juice. Place 1/2 teaspoon sour cream on top of chicken followed by 1 slice of jalapeno pepper, followed by cheese. Place in oven at 400° for 10 to 15 minutes.
Cream butter, Crisco and sugar. Add eggs, one at a time. Mix well. Alternately add milk and flour. Add flavorings. Cook at 325° for 1 hour. Test with straw. If not done, cook 15 minutes longer.
Rinse raisins in water, then drain. Take 2 tablespoons flour and coat raisins. Sift flour, baking soda, salt, baking powder and cinnamon. Beat eggs and gradually beat in sugar and oil. With rubber spatula, blend in dry ingredients, alternating with zucchini. When thoroughly mixed, stir in coated raisins, lemon peel and nuts.
Combine all ingredients and bake in a 10-inch iron skillet at 350° for 45 minutes to 1 hour.
Combine ingredients. Cook over medium heat until clear and thick. Cool and pour over fresh strawberries placed in the bottom of pie shell.
In large skillet, saute onion and green pepper in shortening until onion is transparent. Add meat and ham; simmer. When meat is cooked medium, add rice and simmer until rice begins to fry, then add water from black-eyed peas and water to equal 2 1/2 cups liquid. Add to meat at intervals and season, stirring occasionally, until rice is tender, about 40 minutes. Just before removing from fire, add black-eyed peas; spoon it around in the rice and meat. You may add onion tops and parsley that have been cut up.
Mix 1 stick margarine and graham cracker crumbs. Spread in a 9 x 13-inch pan. Mix 1 stick margarine, sugar and eggs. Beat 5 minutes at medium speed. Carefully spread on crumbs. Slice bananas over this, then pineapple. Top with Cool Whip. Garnish with maraschino cherries and chopped nuts. Refrigerate a few hours or overnight.
Mix together all cake ingredients except marshmallow cream. Bake at 350° in jellyroll pan until done. While cake is still hot, spread top of cake with marshmallow cream. Cool.
Put all ingredients in a large mixing bowl; mix. Put in a freezer can and pour enough milk in to fill a freezer can 3/4 full.
Boil chicken until tender; cool, debone and break or cut into pieces. Place chicken in an 8 x 11 x 2 inch casserole dish. Sprinkle with pepper. Mix hot broth and chicken soup, stirring until smooth. Mix flour, salt and baking powder; mix in softened margarine until crumbly. Stir in buttermilk. Pour soup broth mixture over chicken. Pour the flour mixture over top and bake at 400° for 30 to 35 minutes or until golden brown.
Preheat oven to 350°. Grease and flour 3 round cake pans. Cream margarine, oil and sugar. Add egg yolks and vanilla. Beat until well blended. Sift together flour, baking soda and salt. Add to egg mixture. Pour in buttermilk. Beat well. Add coconut and pecans. Mix well. Fold in egg whites. Pour batter into prepared pans. Bake for 25 minutes or until center of layers springs back to gentle touch. Frost with Italian Cream Frosting.
Cut up potatoes on bottom of casserole dish. Cut onion up next. Put mushroom soup on top of this. Put flattened-out hamburger on top. Cook in 475° oven for 45 minutes to 1 hour.
Microwave broccoli until thawed; drain. Add mushrooms, water chestnuts and cheese; mix. Bake at 350° for about 30 minutes. Add onion rings on top and bake 5 minutes or until golden brown and crispy.
Trim excess fat from chicken. Rinse chicken with cold water. Pat dry. Place chicken in a shallow container. Pour lemon juice over chicken and let stand 20 minutes. Combine parsley and rest of ingredients in a small bowl; stir well. Spray rack of a broiler pan with Pam. Remove chicken from lemon juice, discarding lemon juice. Arrange chicken on rack and brush with parsley mixture. Broil 6 inches from heating element 4 minutes on each side or until tender. Transfer chicken to a serving platter. Garnish with lemon wedges and parsley if desired. Makes 4 servings. Per serving: 218 calories, 19.4 g protein, 14.3 g fat, 2 g carbohydrates, 70 g cholesterol, 1.1 mg iron, 100 mg sodium, 16 mg calcium.
Mix together yeast and warm water. Add remaining ingredients. Mix all dry ingredients and add liquid. Combine and stir with spoon until blended. Let rise. Roll out in desired shape.
Mix well. Let stand at room temperature for 1 hour. Then refrigerate for several hours before serving.
Crumble bread and mix with grated cheese. Spread this mixture on the bottom of a 9 x 9-inch Pam sprayed pan. Beat eggs and milk together. Add salt and pepper and mustard to this mixture. Pour this mixture over the bread mixture. Place bacon strips on top of this. Cover and refrigerate overnight. Christmas morning, bake uncovered at 350° for 30 minutes.
Brown beef in skillet. Add onion and saute. In a 1-1/2 qt. dish place a layer of cabbage and a layer of beef. Sprinkle a little salt, pepper and garlic. Continue until all cabbage and beef are used, ending with beef. Pour undiluted tomato soup over top. Cook covered for 1 hour in 350 degree oven.
Cook the salt pork very slowly in a small skillet until fat has melted and the scraps are brown. Strain, setting aside the crisp scraps and put 2 teaspoons of fat in pot. Heat. Add onions and cook over low heat until golden. Add potatoes; toss until well coated. Add 4 cups clam juice liquid and minced clams. Simmer 30 minutes until potatoes are tender. Cut fish in chunks. Add to pot. Simmer partially covered 15 minutes until fish is cooked through. If using shrimp, add along with shrimp. Stir in the cream and heat slowly without boiling. Just before serving, stir in the butter. Add salt and pepper to taste and heat until the butter melts.
Cut Treet meat into chunks or slices. Place (in a Pyrex dish) a layer of meat, onions, potatoes and cheese. Cover with with 1/2 the mushroom soup. Repeat layers. Cover casserole with 1 soup can of water. Cover. Bake at 350° for 45 minutes to 1 hour. Serve with dinner rolls.
Blend cream cheese, mayonnaise, pecans and garlic salt. Spread each slice of ham with mixture. Roll up in jelly roll fashion. Chill several hours or freeze one hour. Slice into pinwheel-like rolls. Keep refrigerated until serving time. May be served on Ritz crackers.
Cook rice in 2 cups of water until done. Cook broccoli only slightly and drain. Saute onion in margarine. Combine all ingredients, saving some cheese for top. Place in greased casserole and bake uncovered at 325° for 30 minutes.
Mix all the items. Mold into a log. Chill for 4 hours. Serve with crackers.
Mix dry ingredients. Whip egg and milk together, and add to dry ingredients. Heat oil in skillet or pan, then add dough. Bake at 400 degrees until done.
Brown ground beef and onions in skillet. Combine all ingredients in slow cooker. Cook on Low for 8 - 10 hours or High for 4 - 6 hours.
Do not cook noodles. Mix all together. Place in casserole and top with cracker crumb mixture. Bake about 45 minutes at 350°.
Drain sauerkraut well. Press out excess liquid. Grease baking pan. Bake 1 1/2 hours at 325°. Sprinkle with chopped parsley.
Mix. Press into greased 11 x 16-inch cookie sheet by hand. Bake 20 minutes at 350°.
Mix all ingredients together in a large bowl. Place into greased casserole and bake at 350° for 1 hour.
Place meat, washed bones and 1 1/2 quarts of water in kettle. Simmer 1 hour and 30 minutes. Remove bones. Add salt, pepper, cabbage, carrots, string beans, celery and onions; simmer 1 hour and 30 minutes. Add potatoes, peas, tomatoes, corn, pot herbs and thyme. Add parsley and pepper. (Tie parsley and pepper together, if desired, and discard later.) Simmer 1 hour more. Yields 8 servings.
Lightly grease 18 muffin cups or line with paper bake cups; set aside. Prepare the Streusel Topping. In a mixing bowl, combine the oats, flour, baking powder, cinnamon and baking soda. In another bowl, stir together the milk, sugar, oil and egg. Stir in the apples. Add to the dry ingredients, stirring just until combined. Stir in raisins. Fill prepared muffin pan cups with batter. Sprinkle Streusel Topping over the muffin batter. Bake in a 400° oven for 15 to 18 minutes, or until done. Makes 18 muffins.
Prepare lettuce as for any tossed salad. Drain and wash beans. Add diced tomatoes, chopped onion, grated cheese and dressing. Chill. Crush Fritos; mix well.
Pare cucumbers. Slice thin. Salt them and let stand for 1 hour. Place liquids in a bowl; dissolve the sugar. Slice the onions very thin and add finely mashed garlic. Squeeze out cucumbers from salt; mix with liquids, if desired. Add 2 tablespoons sour cream. Sprinkle with black pepper and paprika. Chill.
Boil stew meat for 2 to 3 hours, or until tender, adding water as needed. Add carrots and green peppers. Cook for 15 minutes. Add potatoes, onions, salt and peppers; cook for 20 to 30 minutes, or until potatoes are tender. Add tomato sauce. Heat through.
Melt butter and mix with flour and nuts. Press into bottom of a 9 x 13-inch pan. Bake at 375° for 10 minutes. Should be lightly golden. Let cool.
Drain the beans. Pour the soup over the beans. Sprinkle with the onion rings. Bake in microwave for 10 minutes on High.
Fry sausage. Remove from pan and crumble. Brown hamburger and add next 5 ingredients. Cook until blended. Place all mixture into casserole and bake in a 350 °oven for 40 minutes.
Simmer fruit and water for 5 minutes. Mix sugar and cornstarch well. Stir this dry mixture into simmered fruit. Cook until thickened. Serve warm or cold over ice cream, shortcake, etc.
Slice bananas. Put thawed orange juice over them. Let set for a while. Mix pudding, using the juice from the pineapple and peaches only. Combine all ingredients. Use any kind of fruit you like, using fresh or canned.
Cook together milk and dates on slow heat, stirring constantly. Do not let get hard; take off when together. Add nuts. Spread on Ritz crackers and bake 5 minutes at 250°. Remove and cool.
Mix sour cream and cream of celery. Drain corn and beans. Layer corn, beans, pepper, celery and onions in a casserole dish. Spread sour cream and celery soup over vegetables. Cover with Cheez-Its crackers. Melt 1 stick margarine and spoon over crackers. Cook at 350° for about 30 minutes.
Grind all vegetables and cover with boiling water. Let stand 10 minutes. Drain. Add vinegar, sugar and salt. Boil for 1/2 hour and put into pint jars.
In saucepan, prepare pudding according to package directions. Drain peaches and arrange slices on pie plate or in shallow mold. Pour cooled pudding over peach slices and chill thoroughly. Serve with Cool Whip. Serves 3 to 4.
Mix spices together. Heat oil in large saucepan over medium-high heat. Add chicken and onions. Cook 4 to 5 minutes. Stir in broth, green chiles and spice blend. Simmer for 10 minutes. Serve topped with sliced green onions and cheese.
Combine first 4 ingredients in a pan over medium-high heat. Stir constantly until it comes to a full rolling boil. Boil without stirring until syrup dropped into cool water forms a soft ball. Remove from heat and stir in next 3 ingredients.
In a large bowl, mix together the eggs, sugar, vanilla, oil, and zucchini. In a separate bowl, mix together the flour, soda, baking powder, and salt. Add the zucchini batter to the flour batter and mix well. Stir in raisins, nuts, and pineapple until just blended. Pour into two 9x5x3-inch loaf pans. Bake in a preheated 325° oven for one hour, or until browned.
Bring sugar, syrup and peanut butter to a boil. Remove from heat and mix in crisp rice cereal. Press into greased 13 x 9 x 2-inch pan. Melt together chocolate and butterscotch pieces. Spread over cookies. Cool. Cut into bars. Makes 54 cookies.
Shape all ingredients into balls, about 1 1/2 inches in diameter (makes about 16). Brown in 2 tablespoons shortening. Blend in rest of soup with 1 can of water. Simmer for about 40 minutes, or until rice is tender. Stir now and then. After meat is brown, drain grease and serve.
Mix all ingredients. Roll into 1-inch balls. Bake at 375° for 8 to 10 minutes.
Whip all ingredients until fluffy. Mold into disk and chill well. Before serving, spread with: 1/3 c. mango chutney, 2 Tbsp. flaked coconut, 1/2 c. chopped pecans, 1 Tbsp. green onions, and 1 1/2 Tbsp. currants.
Combine crumbs, 3 tablespoons sugar and margarine. Press onto the bottom of a 9-inch spring pan. Bake at 325° for 10 minutes.
Put yeast cake in cup of very warm water (not hot). Let stand. Put 4 to 4 1/2 gallons of warm water in large container (new clean trash can will do). Try to keep water warm at all times. Work quickly. Add sugar and mix. Add yeast mixture and mix well. Add extract. Pour into bottles. After each bottle, mix so yeast will distribute (use glass quart bottles for best results).
Line two 12-inch pizza pans with foil. Spray with Pam cooking spray. Combine 1/2 cake mix (dry), water, eggs, margarine, and brown sugar in a bowl. Mix thoroughly. Blend in remaining cake mix. Fold in nuts. Divide batter evenly between prepared pans. Bake 15-20 minutes at 350 F. Cool and remove foil. Spread Cool Whip on top of cake. Arrange fruit in circular pattern over topping. Can use strawberries, raspberries, blueberrries, kiwi, bananas, pineapple, grapes, etc. Brush with apricot glaze.
Reserve the liquids from the apricots and pineapple. Add water to liquid to make 1 1/2 cups. Reserve a few apricots for garnish. Chop remaining apricots. Dissolve the 2 packages Jell-O in 2 cups boiling water. Add measured liquid and chill until slightly thickened. Fold in fruits. Pour into 9-inch square pan. Chill until set, but not firm. Blend 1/2 cup mayonnaise into 1 cup thawed Cool Whip. Spread over gelatin. Sprinkle with 1/2 cup Baker's Angel Flake coconut. Chill until firm, about 3 hours. Cut into squares and garnish. Makes 9 servings.
Mix together well. Heat Crisco oil (about 1 cup) to 375°. Pour some batter into funnel holding finger over bottom. Let batter run out of funnel into oil making swirls. Fry until golden brown, turning once. Drain on paper towel. Sprinkle with 10x sugar.
Chop finely the shrimp, onions, carrot, water chestnuts and celery. Mix first 11 ingredients thoroughly. Take a heaping tablespoonful and roll in lumpia wrapper. Make a long roll. Cut into 2-inch pieces. Deep fat fry. Combine the sweet and sour sauce and Tabasco sauce; heat. Serve with heated sweet and sour sauce in a small bowl.
Mix together squeezed dry spinach, chopped green onions, chopped celery, chopped eggs and diced cheese. Add mayonnaise, salt, vinegar and Tabasco sauce. Refrigerate several hours after serving. Serves 6. Temperature should be cool.
Combine sugar, mustard, salt, onion and 1/2 of vinegar. Beat at second speed with mixer. Add rest of the vinegar and the oil.
Combine flour, salt and yeast. Heat water, honey, butter and cottage cheese to about 110° to 115°. Add eggs and oatmeal; mix with flour and knead. Let rise until double in bulk. Punch down; divide in half. Place in 2 greased loaf pans; let rise again. Bake for 45 minutes at 350°.