HumbleIntelligence/food-ner-1-Million huggingface dataset:
Drain fruit and reserve juices. Mix juices with pudding and tapioca pudding and cook over medium heat, stirring constantly, until it bubbles. Cool and add fruit.
Prick potatoes once. Bake potatoes in microwave oven on High for 8 minutes. Turn over; bake for 8 minutes longer. Slice hot potatoes lengthwise; scoop out insides, saving shell. Whip potatoes, margarine, cheese, onion, salt and pepper together; blend in milk gradually. Spoon potato mixture back into shells; return to oven. Bake for 5 minutes longer. Sprinkle with paprika.
Cream the shortening and sugar. Add egg and then bran. Mix thoroughly. Combine water and bananas. Add alternately with sifted dry ingredients; mix thoroughly. Add vanilla and nuts. Bake in waxed paper-lined loaf pan (5 x 9-inch) at 350° for 1 hour.
Pour boiling water over dates and baking soda. Let cool. Cream shortening and sugar. Add well beaten eggs. Combine with date mixture and beat well. Add flour, salt and soda. Beat well and pour into oiled Bundt pan. Top with chocolate chips and nuts. Bake 40 minutes at 350°.
Cook macaroni according to package; drain well. Cool. Add vegetables and eggs. Stir in salad dressing, salt and pepper. Chill.
Mix brown sugar and oil; blend in egg, vanilla and sour milk. In separate bowl, combine dry ingredients. Add dry ingredients to moist ingredients. Stir in rhubarb and nuts. Divide between two 8 x 4-inch loaf pans. Bake at 350° for 45 minutes.
Add sliced bananas, chopped nuts, crushed pineapple and sweetened strawberries to dissolved Jell-O. Pour 1/2 mixture in dish; let jell. Top with sour cream. Add remaining Jell-O mixture on top of cream. Let refrigerate until set. Serve on lettuce leaf.
16 marshmallows, 1 cup crushed pineapple, melt together in a double boiler until clear, then add cool whip 1/2 pint whipping cream, add marshmallow mixture-pour in freezing tray, serve frozen.
Mix together first three ingredients. Cook until sugar dissolves. Remove from heat. Beat in cream cheese, then fold in Pet milk. Add celery and nuts. Put in 9 x 13-inch dish.
Pour soda over ice cream after stirring to mix. Additional orange soda may be added to taste. Garnish with orange slices. Makes a large punch bowl.
Saute onion, carrot and parsley in oil until soft. Mix egg, ketchup, broth, hot pepper sauce and bread.
Mix together (it's thick). Place in a 9 x 13-inch pan. Set aside until topping is mixed.
Mix brown sugar and cocoa in a 1-quart saucepan. Stir in milk. Cook and stir until the mixture comes to a boil. Cook rapidly for 5 minutes longer. Remove from heat and stir in butter and vanilla. Cool for 5 minutes. Add marshmallows. Serve warm over vanilla ice cream. Makes about 1 1/4 cups.
Combine sugar, margarine and milk. Bring to a rolling boil, stirring constantly. Boil 5 minutes over medium heat, stirring constantly. (Mixture scorches easily.) Remove from heat.
Bring beet juice to a boil; boil 3 minutes. Add Kool-Aid and Sure-Jell and bring to a boil again. Add sugar and boil 3 minutes.
Cook broccoli until tender and drain. Arrange stalks in greased 11 1/2 x 7 1/2 x 1 1/2-inch pan. Place chicken on top. Combine soup, mayonnaise, lemon juice and curry powder. Pour over chicken and sprinkle with cheese. Combine crumbs and butter. Sprinkle over all. Bake at 350° for 25 to 30 minutes or until heated thoroughly. Trim with pimiento strips. Makes 6 to 8 servings.
Mix bananas, eggs and sugar. Slowly add dry ingredients, nuts, vanilla and water. Bake at 300° for 1 hour.
In large saucepan, mix sugar, cream and instant cocoa; boil at medium heat until small ball forms in cold water. Add margarine, vanilla and peanut butter. Pour into buttered pan. Yields about 20 pieces.
Mix all ingredients together and bake at 350° for 35 to 40 minutes.
Cream shortening and sugar; add eggs and chocolate. Sift in flour, baking powder and salt. Add nuts and mix well. Cook in oven at 350° for 30 minutes. Bake in slightly greased 8 x 8-inch or 10 x 5-inch pan.
Crush cookies. Mix milk and pudding. Add Cool Whip, pineapple and broken cookies. Mix together and chill. Do not freeze. I suggest cutting all ingredients in half for 4 or 5 people.
Mix all ingredients except cheese. Bake at 350° for about 45 minutes. Sprinkle cheese on top the last 15 minutes of baking. Serves 10 to 12.
Break bread into small pieces and soak in the milk until very soft. Break up any large pieces with a fork. Add beaten eggs, sugar, vanilla and raisins. Break butter into small pieces and add to pudding. Bake in buttered baking dish for about 30 minutes, or until firm at 325°. Serve warm with Whiskey Sauce.
Boil chicken until done, then tear into bite size pieces. Mix all ingredients except stuffing together in 2-quart casserole dish.
Let cream cheese soften at room temperature. Mix grated Cheddar cheese with cream cheese. Mix in dry salad dressing mix. Shape into ball or log and roll in pecans and cracker crumbs or chili powder.
Preheat oven to 350°. Grease 10-inch deep dish pie pan. In a large bowl, mix all ingredients until well blended. Pour into pie pan. Bake 1 hour and 10 minutes or until potato mixture is puffed and evenly browned on top.
Brown meat. Drain, add taco mix, water and tomato sauce. Cook for about 3 minutes and then add refried beans. Cook 5 more minutes. In 12 to 15-inch pan, place crushed chips, then add meat mixture, lettuce, tomatoes, grated cheese, green onions (if desired) and top with sour cream.
Cream sugar and shortening together. Add well beaten eggs and milk. Sift flour, salt, cocoa and baking powder together. Sift twice. Add to first mixture. Stir in vanilla. Pour into 3 greased and floured cake pans. Bake in moderate oven until cake tests done. Use Cream Filling between layers. Use Mother's Mocha Icing on top and sides.
Grind pears, peppers and onions. Drain off half of the liquid. Add sugar, salt and vinegar. Bring to a boil. Let boil for about 25 or 30 minutes. Seal in hot jars.
Heat oven to 350°F. Mix all ingredients together; spoon into a 1qt. casserole. Bake 20 to 25 minutes or until thoroughly heated and cheese has melted. Stir before serving. Serve hot with toasted bread or tortilla chips.
Press crescent rolls out into 12 x 18-inch baking sheet to form crust. Bake 10 to 12 minutes at 350°. Cool completely. Mix cream cheese, yogurt and Ranch mix and spread onto cooked crust. Refrigerate 30 to 45 minutes. Slice vegetables thinly and press into cream cheese mixture. Sprinkle with Cheddar cheese. Cover and refrigerate overnight. Cut into squares.
Fry bacon until crisp; remove from skillet. Drain off most of fat. Add onion to remaining fat and cook over medium heat until onion is yellow. Add bacon and remaining ingredients. Cook, uncovered, over low heat about 15 minutes. Makes 4 to 6 servings.
Mix together and press in long pan and bake at 375° for 15 minutes. Cool.
Pour in order, the soda, salt and then vinegar into drain. Wait about 15 minutes, then flush drain thoroughly with boiling water.
Place steak in a 9 x 13-inch baking dish. Place sliced onion over the top of steak and salt and pepper to taste. Mix together evaporated milk and soup. Pour over steak and bake at 325° for 2 hours or until tender.
Rinse chicken; pat dry. Season with lemon juice, salt and pepper. Sprinkle each with celery salt and paprika. Place in bottom of crock-pot. In medium bowl mix mushroom soup, celery soup and wine. Pour over chicken. Sprinkle with Parmesan cheese. Cook 8 to 10 hours on low setting. Serve over rice. Serve with broccoli and hot rolls.
Mix brown sugar, flour and granulated sugar. Beat in eggs, then add milk, vanilla and butter. Last fold in pecans. Bake at 375° for 40 to 50 minutes.
Whirl walnuts in food processor, using short, on-off bursts, until almost powdery. Or, use a nut grinder to grind finely. Set aside. Whirl chocolate in food processor or blender until powdery. Set aside.
Cut chuck beef into 1/4-inch cubes. Brown the beef in the margarine, seasoned with pepper, in a cast-iron Dutch oven or a deep covered skillet. Peel and cut onions in halves lengthwise. Shave them very thin to give almost transparent slices, so that when dish is finished there is not a trace of onion except the flavor. Add onion to meat cubes and stir constantly until thoroughly browned. Add salt, 3 cups water, brown sugar and bay leaves. Cover and simmer for an hour. Remove bay leaves, then thicken gravy with the flour mixed to a smooth paste with 6 tablespoons water. Cook until thickened. Serve inside of a ring of mashed potatoes. I use a large Pyrex dish, about 2 to 2 1/2-inch deep. Make a green vegetable salad and you have a yum yum meal.
Mix flour, sugar, baking powder, salt, 3/4 cup milk and Crisco. Beat 2 minutes on medium. Add egg yolks, 1/2 cup milk, and vanilla. Beat 2 more minutes. Butter and flour a 9x13 pan. Pour cherries on bottom of pan. Pour cake batter over cherries.
In large skillet, cok and stir onion, garlic and Italian seasoning in oil until onion is tender. Add water, bouillon and vegetables. Cover and simmer 5 to 7 minutes until vegetables are tender-crisp. Toss with hot fettucini. Serve immediately. Makes 4 servings with 287 calories, 0 mg cholesterol, 5 g fat and 481 mg sodium.
Place apples and cinnamon in microwave-safe bowl. Cover with plastic wrap. Microwave on High until tender, about 15 to 20 minutes. Mash apples or whirl in blender. Sweeten to taste, if desired.
Dissolve jello in boiling water. Dissolve Kool Aid in cold water. Add sugar and stir well. Combine dissolved jello, drink mix and pineapple juice. Refrigerate. Add 7 - Up and sherbet. Serve immediately.
Preheat oven to 350°. Combine brownie mix, water, oil and egg. Beat well with spoon. Fill paper-lined mini muffin cups about 1/2 full. Press one peanut butter cup into batter in each cup. Bake 15 to 20 minutes or until brownies set. Cool completely.
In a saucepan, cook bacon until crisp. Add sweet pepper and cook, stirring until tender, about 10 minutes. Add curry powder, salt, pepper and cream. Add corn; heat to boiling. Reduce heat; cover and simmer 3 to 5 minutes. Makes 4 servings. Tastes great with ham steak.
Mix sugar, syrup and water together. Cook until threads. Add peanuts and stir continuously. Cook until syrup mixture turns light brown. Remove from heat; add soda, salt and butter. Stir until thoroughly mixed. Pour onto buttered cookie sheet. Spread as thin as possible.
Sift dry ingredients; cream shortening. Gradually add sugar, eggs and bananas. Mix well. Add dry ingredients. Pour into a greased and floured bread pan. Bake for 60 to 90 minutes at 350°.
Combine first 5 ingredients and beat 4 minutes. Add oranges and beat until pieces are small. Bake in greased and floured 13 x 9-inch pan at 350° for 25 to 30 minutes.
Place kielbasa in a large pot; cover with water. Bring to a boil; simmer for 45 minutes. Add sauerkraut. Continue to simmer for 30 minutes. Serve with horseradish or mustard. Serves 14 people.
Brown sausage and hamburger together until crumbled, drain excess grease. In crockpot, met cheeses. Add meat, soup, tomatoes, green chilies and onions, mix well. Makes a large amount and can be frozen. Serve with chips. Serves many.
Combine margarine, brown sugar and dates. Bring to boil and stir. Remove from heat and cool 6 minutes. Add Rice Krispies and nuts. Roll in small balls (about the size of a walnut). Roll balls in powdered sugar. These freeze well and are special with my family each Christmas.
Cook meat; add salsa. Heat 5 minutes. Add onions and spices. Divide mixture into fourths. Put meat on tortillas and top with 1 ounce of cheese each. Roll. Spray baking pan with Pam and place chimichangas into pan. Spray tops with Pam and bake at 475° for approximately 20 minutes (until tops are brown).
Topping: Melt butter in a 9 x 1 1/2-inch round pan. Drain pineapple, reserving 1/2 cup syrup. Arrange cherries and nuts in bottom of pan. Cover with brown sugar and then pineapple.
Combine ingredients. Mix well. Serve with chips, crackers or fresh vegetables. Makes 2 cups.
In a deep skillet, brown meat and drain off fat. After draining fat, add soup, water and rest of ingredients; stir well. Lower heat when steam appears. After lowering heat, allow to cook for 35 minutes. Stir often.
Put 1 cup grapes into scalded quart jar; add 1/2 cup sugar and fill to within 1/2 inch of top with boiling water. Repeat 6 times. Adjust lids. Process in boiling water bath for 20 minutes. Makes 7 quarts. To serve, pour through tea strainer.
Heat butter and brown sugar together in a heavy skillet until sugar is melted; cool. Arrange pineapple slices over mixture. Beat sugar into eggs; add vanilla, flour, baking powder and salt (all sifted together). Mix and pour batter over pineapple. Bake at 350° for about 40 minutes. While hot, turn out upside down on serving plate. Serve with whipped cream.
Parboil chicken breasts. Saute onion in butter. Boil the linguine. Cut up chicken. Mix with chicken soup. Add Cheddar cheese, salt and pepper. If needed, add a little broth from chicken to moisten. Crumble crackers on top. Heat.
Slice bread in half lengthwise. Place cut side up on a baking sheet. Broil 3-inches from heat for 30 seconds or until lightly browned. Rub garlic on cut sides of bread halves. Discard garlic.
Mix brown sugar with flour. Add hot water. To this mixture add milk. Add beaten egg yolks (use egg whites for meringue). Add margarine or butter. This will melt as mixture heats. Cook until thick. Add 1 teaspoon of vanilla and pour into a baked pie shell. Meringue: Beat the egg whites until stiff. Add 6 tablespoons of sugar and 1 teaspoon of vanilla. Beat again. Place on pie filling and bake at 350° for 18 minutes.
Boil chicken and remove from stock. Mix together the flour and boiling chicken broth. This makes wet dough. Put 1 1/2 cups flour on bread board and as soon as the dough is cool enough to handle, work in the flour. Roll a little thicker than pie dough and cut into 1 or 2-inch strips. Turn them over and let dry for about 15 minutes. Saute 1 diced onion in butter and add this to boiling broth. Drop in dumplings and cook 15 to 20 minutes.
Boil the rhubarb, sugar and pineapple hard for 20 minutes. Remove from heat and add jello. Stir until dissolved. Pour into hot jars and seal.
In a large saucepan, combine the soups, milk, chicken, enchilada sauce and chilies; mix well. Cook until heated through. Garnish with sour cream. Yields approximately 7 servings.
In blender or food processor, pour all cottage cheese and blend until smooth and creamy. Blend about 5 minutes longer after getting smooth and creamy. Add no fat sour cream and blend until mixed well. Add dry dressing mix and blend together. Can use with raw vegetables or on baked potato.
Cream butter; add grated cheese. Sift dry ingredients together. Add to butter and cheese mixture. Knead with fingers or electric mixer. Put through a cookie press using star or ribbon mold. Place on buttered-greased cookie sheet and bake 10 to 20 minutes in a 350° oven. You may cut them the desired length before or after baking (before may be better). You may roll out and cut dough into strips if you don't have cookie press.
Spray baking dish; line with corn tortillas. Add layer of mixture; top with cheese and layer again. Bake at 350° for 30 to 40 minutes.
Add enough water to cover carrots, potatoes and onions. Cover and cook until tender. Add peas and hot dogs; cook 10 minutes. Stir in soup and cheese and heat.
Mix first 4 ingredients. Pour over crackers. Mix well. Let stand for 1 hour to dry or microwave on paper towel for 2 minutes on High. They dry faster.
Combine equal parts of sour cream and mustard. Will need about 2 tablespoons of each per pound of fish. Crush the crackers. Cut fish into 2-inch chunks. Squirt the fish with lemon juice; dip into sauce, then roll in cracker crumbs, pressing to adhere to fish. Chill 2 hours (helps coating adhere in cooking process). Fry in hot oil until golden. Drain and serve while hot.
Grease a Bundt or angel food pan with margarine. Pour 1/2 cup pecans in bottom of pan. Add frozen rolls. Sprinkle rolls with brown sugar and butterscotch pudding (dry). Sprinkle a generous amount of cinnamon over all ingredients. Pour melted margarine evenly over rolls. Sprinkle with remaining 1/4 cup pecans. Let rise at room temperature for 8 hours. Preheat oven to 350°. Bake 30 minutes. Invert on a plate immediately after removing from oven.
Mix all ingredients except broccoli, then add cooled broccoli. Put into greased 2-quart casserole. Sprinkle with crushed cheese crackers (Cheez-Its). Bake 45 minutes at 350°.
Heat water and shortening to boiling point. Remove from heat. Add flour. Stir and let cool. Add eggs, one at a time, stirring constantly. Drop by tablespoon on cookie sheet. Bake at 360° for 45 minutes. DON'T open door. Cool. Split and fill with whipped cream or ice cream and coat with chocolate syrup.
Bring the first 4 ingredients to a boil. Boil 1 minute. Add the remaining ingredients. Drop on wax paper.
Cut bacon in small pieces. Brown with chopped onion. Brown ground beef with the mixture. Add pork and beans and rest of ingredients. Mix and pour into baking dish. Bake at 375° for 1/2 hour.
Combine first five items in large bowl. Let set for an hour or so to partially thaw. Then add half of the margarine. Pour into large shallow casserole. Bake one hour covered with aluminum foil. Then add rest of margarine to corn flakes and put on top of casserole. Bake for another 15 minutes at 350°.
Mix cabbage with dressing. Toss with other ingredients and serve immediately. Serves 8 to 10.
Spray crock-pot with Pam. Arrange chicken breasts in crock-pot and top with Swiss cheese, layering if necessary. Mix soup and milk and pour over cheese. Sprinkle stuffing mix on top. Cook on low 8 to 10 hours or on high 4 to 6 hours. Serves 6.
Combine rice, salt and pepper in casserole dish. Mix onion in soup and pour over rice. Mix well. Place chicken over rice. Bake at 400° for 1 hour. Last 10 minutes, dot chicken with mayo.
Combine vegetables in non-metallic container with cover. To make dressing, mix remaining ingredients and pour over vegetables. Mix well. Cover; refrigerate 4 to 24 hours. Keeps well. Serves 4.
Cut apples into wedges. Cut out core and sprinkle with lemon juice. Place in single layer in flat microwave-safe plate. Cover with wax paper and microwave on High for 3 1/2 to 4 minutes until apples are tender. Drain. Combine peanut butter, honey and cinnamon. Spread thin layer of mixture on apple wedges and serve.
Layer all items in a bowl the night before (or morning of) serving. Vegetables should be patted dry.
In 1 pint casserole mix sugar and cornstarch; blend in 3 tablespoons cold water. Stir in cranberries. Microwave 3 minutes. Stir in apples and extract. Turn into two 1 cup baking dishes. In bowl combine oats, brown sugar, flour and cinnamon. Cut in butter until crumbly. Sprinkle crumb mixture on top of fruit. Cook until apples are tender (3 1/2 minutes).
Warm up cut hot dogs in nonstick skillet. In a small bowl, drain juice from fruit. Juice should total about 1 cup. Add vinegar, brown sugar, ginger and cornstarch. Mix until dissolved, then pour into skillet over hot dogs. Cook over medium heat, stirring often until mixture is hot and bubbly and starting to thicken up. Add pineapple; stir and heat until pineapple is hot. Add mandarin oranges, stirring very gently. Serve immediately over rice.
Drop 2 whole vanilla beans into a liter of vodka. Cap and let stand for 1 month. Use in any recipe that calls for vanilla extract.
Combine milk with egg substitute, lite salt and vanilla. Add sweetener and cinnamon for alternate flavor, if desired. Spray skillet with nonstick spray. Heat. Dip diet bread in egg mixture, then onto hot skillet. Brown on both sides. Top with sugar free syrup. Serves 1. Contains 115 calories, 9.1 g protein, 2 g fat, 2 mg chol. and 275 mg sodium.
Mix first 3 ingredients together. Form into 1/2 to 1-inch diameter balls. Bake 20 minutes in 350° oven. Serve warm with cocktail sauce for dipping.
Mix together and press into bottom of 9 x 13 x 2-inch baking pan. Bake at 350° for 7 minutes. Set aside to cool while making second layer.
Melt butter in 9-inch square pan. Combine 1 cup sugar, flour, baking powder and milk, mix until well blended. Pour over melted butter, do not stir. Sprinkle remaining 1/2 cup sugar over cherries. Do not stir. Bake at 325° for 1 hour.
Mix bananas, lemon juice and some pineapple juice in blender. Mix with rest of ingredients. Freeze at least 2 to 3 days. Let thaw for 5 to 7 hours until slushy. Makes 20 servings.
Bring the following to a boil: water, margarine and shortening. Mix flour and yeast and set aside. Add the remaining to the liquid. Mix all liquid with the dry ingredients in mixer. Add more flour, if necessary. Can be put in refrigerator overnight. Roll into 3 circles and cut each circle into 12 wedges and roll up each one, starting at the wide end, and put tip end down on a greased pan. Let rise in a moderately warm place for about 3 hours. Bake at 350° for 8 to 10 minutes.
Combine oats, both flours, sugar, baking powder and salt in a large bowl. Make a well in the center of mixture. Combine milk, egg substitute, honey and oil. Add to dry ingredients, stirring just until moistened. Spoon in muffin pan coated with vegetable cooking spray, filling 2/3 full. Bake at 350° for 20 minutes or until lightly browned. Remove from pans immediately. Yields 12 muffins. Contains approximately 132 calories per muffin and 7 grams fat. These cupcakes will be small but filling.
Drain and cool broccoli. Mix broccoli, soup, milk, salt, pepper, rice, onion and 1/2 of cheese. Pour into baking dish and use rest of cheese on top. Bake at 300° for 30 minutes.
Brown hamburger. Drain away grease. Add all the other ingredients. Simmer 20 to 30 minutes. Serve on buns.
Mix together flour, brown sugar and Crisco. Reserve 1/2 cup for crumbs. Mix molasses, egg, hot water and dissolved baking soda and add to crumb mixture. Pour in unbaked 9-inch pie shell. Top with reserved crumbs. Bake 35 minutes at 375°. "Lots of goo".
In a large skillet or frying pan, brown cut up bacon until crisp, add onion and cook just until the onion softens and becomes translucent. Add shredded cabbage, water and soy sauce and cover and let cook for about 30 - 45 minutes until the cabbage is soft. Stir occasionally while cooking and season with salt and pepper to taste.
Combine beef, egg, onion, bread crumbs and salt; mix well. Shape mixture into 1-inch balls. Bake until brown. Mix chili sauce and grape jelly; add to meatballs in a chafing dish or crock-pot.
Cut red peppers in half and remove seeds. Place on a broiling pan and flatten. Broil 6 inches below heat for 8 minutes or until charred. Allow to cool, then peel and cut into 1/2-inch slices.
Mix everything except shrimp to a smooth paste with electric beater. Cut shrimp into small chunks and stir in by hand. Prepare a day in advance. Serve on assorted crackers.
Mash sweet potatoes; add margarine and seasonings, then egg. Mix and shape into balls around the marshmallows. Dip in crushed graham crackers and fry in hot oil.
Saute bell pepper and onions until tender and set aside. Cook cabbage in boiling water until leaves are tender. Break leaves apart. Mix ground beef, rice, bell pepper, onion, salt and pepper and 1/2 can of sauerkraut.
Layer in order given: lettuce, celery, peppers and onions, cauliflower flowerets, peas, bacon and Cheddar cheese in large dish. Top with mayonnaise, brown sugar and dry mustard. Refrigerate overnight. Toss just before serving.
Brown meat, salt and pepper to taste. In casserole dish, layer tortillas, onion, cheese, meat and chiles. Repeat until used up. Blend soups and milk together and pour over top. Bake at 375° for 45 minutes. Can add grated cheese on top and heat until melted.
Mash the avocados. Combine all ingredients except the tortilla chips in a large bowl, mixing well. Taste and adjust seasonings. Chill until ready to serve. Leave the two avocado pits in the guacamole until ready to serve. This prevents discoloration. Serves 6.
Blend chocolate wafer crumbs, 1/4 cup sugar and butter. Press into a 9 or 10-inch pie plate and chill at least 1 hour before filling.