HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook pasta according to label directions; drain, rinse and drain again. Combine cole slaw dressing, onion and mustard; add pasta, stirring to coat. Cover tightly and refrigerate at least one hour. Just before serving, add cabbage, green pepper and carrots to pasta mixture, stirring to coat. Makes ten 1/2 cup servings.
In a large skillet over medium-high beat, brown chicken in butter. Add Pasta Accents and water. Stir to combine. Cover and reduce heat to medium. Simmer 7 to 9 minutes until vegetables are crisp and tender, stirring occasionally. Stir in sour cream and heat thoroughly. Makes 4 servings.
Clean mushrooms. Take out stems and dice. Mix together: mushroom stems, crumbled bread, garlic powder, onion and parsley. Melt butter and pour over mixture until moistened. You may need to add more butter. Fill mushrooms by teaspoonful of mix. Put mushrooms on a cookie sheet lined with aluminum foil. Cook at 350° for 20 to 25 minutes, until stuffing looks browned.
Mix hot water in jello. Let stand until it begins to set. Mix in lemon juice, sugar and cream cheese. Whip milk until stiff then mix in all ingredients.
On a large round or oval platter or plate, layer dip in the order listed above, except cheese. Let chill in refrigerator for 12 to 24 hours and then add grated cheese right before serving. Serve with taco chips.
Dissolve yeast in milk. Combine the rest of the ingredients. Add yeast and milk mixture, blending very well. Divide dough into 4 or 5 parts, depending on length of nut roll wanted. Roll about 1/4-inch thick. Spread with nut filling; roll up, jelly roll fashion. Let rise for 1 hour or until double in size. Bake in a 350° oven for 30 to 40 minutes. Yields 4 large rolls, cookie sheet length.
Combine all ingredients; mix well. Bake at 350° for 45 minutes.
Brown hamburger. When brown, drain. In a bowl, microwave Cheddar cheese soup, cream of chicken soup and Ro-Tel tomatoes. Cover bottom of 9 x 13-inch pan with crushed tortilla chips or Doritos. Put 1/2 of soup mixture over top of chips. Place all of ground beef over soup mixture, then all soup mixture over hamburger. Bake at 375° for 30 minutes. Cover top of casserole with more crushed chips and shredded cheese and bake until cheese is melted.
Mix above and shape into size of walnuts. Brown in oven. In slow cooker, add meat balls to sauce. Serve for party time or any added meal.
Preheat oven to 350°. Cook rice. Cook onion in a small amount of margarine until clear. Add ground beef and brown. Drain. Add mustard and ketchup.
Tie pickling spice in a cheesecloth bag. Place beef, pork, onions, water and pickling spice in a heavy Dutch oven. Bring to a boil. Reduce heat, cover and simmer 6 hours or until very tender. Drain liquid. Vigorously stir meat with a meat fork until shredded. Stir in ketchup and vinegar; simmer an additional 15 to 20 minutes. Serve on hamburger buns. Yields 12 servings.
Combine first 5 ingredients in a large bowl; toss gently. Combine sour cream and mayonnaise. Add to apple mixture, tossing gently to coat. Serve on lettuce leaves, if desired.
Prepare Honey Lime Dressing; cool slightly. Pour over fruit in bowl. Toss until fruit is glazed. Serve on lettuce leaves if desired.
Cook onion and green pepper in butter until tender. Add remaining ingredients. Heat, stirring occasionally.
Brown meat slowly; spoon off excess fat. Add next six ingredients to meat. Simmer, uncovered, until thick (45 minutes to 1 hour), stirring occasionally. Cook noodles in boiling water (salted) until tender; drain and rinse in cold water. Combine cottage cheese with next five ingredients.
Dissolve Jell-O in hot water. Add sugar and pineapple juice. Stir until dissolved. Chill until partly set. Add apples, oranges, cranberries, pineapples and walnuts. Chill until set.
Cut peppers in half and remove pulp. Steam peppers in 1 inch of water for 5 minutes, cool. Add Spanish rice and catsup to cooked ground beef. Spoon mixture into peppers. Place in baking pan and bake at 350° for 25 minutes.
In a medium bowl, stir together the cream cheese, marshmallow crme, lemon juice and vanilla until well combined. Then gradually beat in the powdered sugar. Marshmallow crme replaces the butter in this super-easy frosting. To keep things neat and simplify cleanup, coat the measuring cup with no-stick spray before measuring the marshmallow crme. Calories, fat, and cholesterol were also reduced by replacing regular cream cheese with light cream cheese.
Mix pudding with milk using a wire whip (do not beat). Fold in sour cream and 1/2 container of Cool Whip. Layer in casserole the wafers, pudding mixture and bananas; repeat, then top with remainder of Cool Whip.
Cream margarine, sugar and cocoa; add eggs and vanilla; mix. Add flour, nuts and salt; beat 2 minutes. Bake in a greased 9 x 10-inch pan at 350° for 35 minutes. Spread marshmallow cream on hot cake and cool. Melt 1 stick of margarine; add milk and vanilla. Stir in powdered sugar and cocoa until smooth. Spread on top of marshmallow cream. May be sprinkled with more chopped pecans, if desired.
Blend with a fork; then flour, sugar and salt. Cut in shortening until crumbly. In a small bowl, beat water, vinegar and egg. Add to flour mixture. Stir until moistened. Divide into 4 equal parts. Shape into balls ready for rolling. Wrap each in wax paper and refrigerate at least 1/2 hour. When ready to use, lightly flour both sides and roll out. Can be frozen.
Grease and flour a 9 x 13-inch pan. Dump then spread pineapple into it. Spread fruit pie filling on top of pineapple layer. Sprinkle cake mix over top. Sprinkle nuts over cake mix. Cut margarine into pats and place evenly over the top. Bake at 350° for 70 to 75 minutes (for crunchy top), 60 minutes (for regular top). Serve with Cool Whip. Can use blueberry pie filling.
Grease jelly roll pan or cookie sheet. Line with saltines. Melt butter and brown sugar together in a saucepan. Stir and boil for three minutes, blending well. Spread over saltines and sprinkle with nuts. Bake at 325° for 5 minutes. Sprinkle chopped candy bars over top when slightly cooled. (Can be spread when chocolate is melted.) Cut between crackers when cooled.
Mash squash and mix all ingredients together. Bake at 350° for 1 hour.
Bake pie crust as directed and cool. Smooth peanut butter over crust. Mix vanilla pudding as directed; fold in 1/4 cup chips and pour over crust. Top with Cool Whip and chips.
Brown ground meat and onions together. Drain fat; add salt (not much, the soy sauce and Worcestershire sauce contain a lot of salt) and pepper to taste, soy sauce, Worcestershire sauce, consomme and uncooked rice. Simmer over low heat for 30 minutes. Add mushrooms and slivered almonds; return to heat until last 2 ingredients have been heated through.
Boil 1 minute. Stir while boiling. Immediately pour over pound cake, angel food cake or your favorite plain cake. Put this on individual servings. The men love this!
Allow cream cheese to come to room temperature. Mix cheese with pudding, milk and sugar. Fold in Cool Whip. Pour into baked graham cracker crust. Top with cherry pie filling.
Beat sugar, margarine, milk and vanilla with electric mixer on low speed until well blended and smooth. If frosting becomes too thick, beat in additional milk by teaspoonfuls until spreading consistency.
Cook broccoli until tender, follow package directions. Drain and place in flat greased dish (2-quart). Melt butter in flour; cook over low heat. Add chicken stock base. Gradually add 2 cups milk. Cook until thickened, pour over broccoli. Heat water and 6 tablespoons butter until melted. Pour over stuffing mix and toss. Add nuts over top. Bake 30 minutes at 350°.
Combine the bay leaves, salt, ground red pepper, black and white pepper, ground cumin and ground nutmeg. Mix these ingredients in a small bowl and set aside.
Place first 5 ingredients in a large mixing bowl and mix thoroughly. Grease a 9 x 13-inch baking dish. Press mixture into dish and top with crushed potato chips or corn flakes. Drizzle melted margarine over the top. Bake at 350° for 1 hour. Serves 8.
Brown hamburger 30 minutes. Drain grease. Cook noodles until done, 30 minutes. Drain. Add Hamburger Helper cheeseburger macaroni. Cook according to recipe. Add ingredients together, then add Manwich and cheese from Hamburger Helper package. Mix together on low for 30 minutes, stirring constantly; turn off to cook.
Mix all ingredients, except chicken, together. Put chicken in baking dish and pour sauce over it. Bake at 350° for 45 minutes or microwave on High for 20 minutes.
Mix all ingredients together; bake in 4 small loaf pans at 350° until done (approximately 30 minutes).
Combine honey and cinnamon; divide into 10 greased muffin cups. Arrange 3 pecan halves in each cup. Top with 1 biscuit. Bake in 425° oven for 10 to 12 minutes or until browned.
Season tomato juice (V-8 can be used) to taste with a good French dressing made with olive oil. Chill thoroughly. Serve in large soup plates. Pass croutons and diced cucumbers; add these to soup. Garnish with parsley sprigs.
Mix soup and sour cream. Fold in cooked broccoli. Grease a 9 x 9-inch casserole dish and layer half of the dressing in the bottom of dish. Cover with soup, sour cream and broccoli mixture. Top with remaining dressing. Sprinkle on Cheddar cheese. Bake at 350° for 30 minutes.
Marinate the meat 1/2 hour or longer in mixture of soy sauce, vinegar, cornstarch, sugar and pepper. Get frypan hot, almost smoking, then add 2 tablespoons of olive oil and vegetables; stir-fry until just transparent (about 2 minutes). Take up. Wipe or clean skillet and reheat. Add about 2 tablespoons of oil, then add meat and stir-fry until almost done. Add vegetables and remainder of marinade. Stir until well heated. Serve immediately over fluffy rice.
Cream butter and sugar. Blend in milk and rum flavoring. Stir in flour, cherries and pecans. Form dough into 2 (8-inch) rolls. Roll dough in shredded coconut to coat. Wrap in wax paper and chill overnight. Cut into 1/4-inch slices. Place on ungreased cookie sheet and bake at 375° for 12 minutes or until golden. Makes 60 cookies (approximately). Great holiday cookie!
Combine first 6 ingredients in a medium saucepan. Combine remaining ingredients in a jar. Cover tightly and shake vigorously. Pour over veggies; bring to a boil. Reduce heat and simmer, covered, for 10 minutes. Cool and refrigerate at least 24 hours before serving. Yields about 1 quart.
Bring water to a boil and stir in grits. Return to boil, cover and cook slowly for 5 minutes, stirring. Remove from heat and add 2 cups sharp cheese, milk, oleo, Worcestershire and garlic salt. Stir until all melts. Stir small amount of grits into beaten egg. Add to remaining grits mixture, stirring constantly. Spoon half of grits into 8-inch greased dish. Top with sausage. Spoon remaining grits over sausage, cover and chill 8 hours or overnight. Bring to room temperature and bake, uncovered, 40 minutes at 350°. Sprinkle 1 cup cheese on top and bake 5 more minutes.
Brown sausage; drain and cool. Crumble in bowl. Beat eggs, add milk, mustard and bread. Stir; add cheese and sausage. Spoon into 8 x 12-inch glass baking dish. May refrigerate overnight. Cook at 350° for 45 minutes.
Combine butter, sugar and dates. Microwave on High, 3 1/2 to 6 minutes or until thickened. Cool slightly. Add nuts and/or coconut and Rice Krispies. Roll into balls about 1-inch in diameter. Roll in powdered sugar.
Cream together oleo and sugar, then add slightly beaten eggs, milk and vanilla. Add flour and baking soda, making a soft dough. If dough is too sticky, add more flour till easy to roll. Then make long rolls and lay on a cookie sheet and bake at 350° until golden brown. Let cool, then ice with any light icing and slice as you like.
Place fish fillets in a lightly greased 13 x 9 x 2-inch baking pan. Pour melted butter and lemon juice over fish. Sprinkle lemon pepper seasoning and next 4 ingredients evenly over fish. Bake at 350° for 20 to 25 minutes. Broil 3 to 5 minutes or until fish is lightly browned and flakes easily when tested with a fork. Garnish if desired. Yields 2 servings.
Combine white and rye flours in a large mixing bowl, combine 1 1/2 cups of flour mixtures, salt, bran cereal, cornmeal and dry yeast; mix well. In a large saucepan, combine water, molasses, chocolate, and butter/margarine. Heat over low heat until liquid is very warm (120-130 F). The butter and chocolate do not have to be completely melted. Gradually add liquid ingredients to dry and beat 2 minutes with an electric mixer at medium speed, scraping bowl occasionally. Add potatoes and 1 cup flour mixture. Beat at high for 12 minutes, scraping bowl. Stir in caraway seed and enough additional flour mixture to make a soft dough. Turn dough out onto lightly floured board. Knead until smooth and elastic, about 15 minutes. Place dough in greased bowl, turning once to grease top. Cover with a clean towel and let rise in a warm place until doubled in bulk, about 1 hr. Punch down and turn onto lightly floured board. Divide dough in half and shape each half into a round ball. Place shaped dough in two 8-inch round cake pans which have been greased. Cover with a clean towel and let rise in a warm place until doubled in bulk, approx. 45 minutes. Bake breads at 350 F about 50 minutes or until loaves sound hollow when tapped with knuckles. Remove bread from pans to cooling racks.
Cream margarine and sugar. Add flour, nuts and other ingredients, except confectioners sugar. Mix well. Pinch off small bits and roll into finger shape pieces. Bake in very slow oven (300°). Do not brown. When done, remove and roll in confectioners sugar while still warm.
Mix all ingredients and pour over roast; cook 1 1/2 hours. Slice thin and return to cook until good and tender. Serve on rolls and reserve broth for dipping.
Cook rice in chicken broth. Add all ingredients, except paprika and cheese. Mix thoroughly. Pour into greased shallow baking dish. Sprinkle with paprika. Bake at 350° until bubbly, about 1 hour and 30 minutes. Add cheese on top. Serves 12.
Pour the apple cider into a large party size electric coffee maker. Place the mulling spices in the basket. Plug in and perk! When the red light goes on, you have delicious, hot mulled cider. Serve with a cinnamon stick. Serves 10 to 15.
Butter	2 baking sheets and keep warm. Combine baking soda, 1 teaspoon water	and vanilla and set aside. Combine sugar, 1 cup water	and corn syrup in large saucepan. Cook over medium heat, stirring occasionally, to 240° on a candy thermometer (or until small amount of syrup dropped into very cold water forms a soft ball). Stir in butter and peanuts; cook, stirring constantly	to 300° (or until small amount dropped into very cold water separates into threads which are hard and brittle). Remove from heat. Stir in soda mixture, mixing thoroughly. Pour half into each pan to spread thin. Cool; break into pieces. Makes 2 pounds.
Melt together cocoa, butter and water. Add flour, eggs, sugar and sour cream to chocolate mixture. Bake at 350° for 20 to 25 minutes.
Bake about 8 potatoes. Cool and slice. Put remaining ingredients (except green onions) in saucepan and heat until hot, stirring constantly. Put potatoes in greased dish. Cut up onions on top of potatoes. Pour cheese mixture on potatoes. Bake until it bubbles, 350°.
Mix all ingredients in an empty ice cream pail. Mix well and freeze. Take out of freezer 4 to 5 hours ahead to thaw a little. Chop with a knife to make slush. Put into punch bowl and add ginger ale just before serving; will be slushy. Makes 50 (5 ounce) servings. (You can make this several days ahead of time and keep frozen until ready to use. Take out a few hours ahead of time.)
Mix ingredients together well. Roll thin and cut in narrow strips. Bake in slow oven at 275° until light brown. Makes about 4 dozen.
Mix all ingredients, add cornbread mix last. Pour into an 11 x 13 greased dish. Bake about 25 minutes at 400°. Cut into squares and serve hot.
Beat eggs well; add remaining ingredients, stirring until blended. Pour mixture into pie shell. Bake for approximately 40 minutes, until firm. Makes one 9 to 10-inch pie.
Put cranberry and pineapple juice in 30-cup coffee maker; fill to 30-cup marker with water. Put sugar, cloves, cinnamon and salt in coffee basket. Perk through cycle. Serve hot or cold. Serves 30.
Spray Pam in skillet and heat on stove. Scramble and brown meat. Mix onion and bell pepper in a teaspoon or two of margarine. In mixing bowl, mix together browned, drained meat, beans with their liquid, mustard, Worcestershire sauce and brown sugar. Pour or ladle into a bean pot and bake slowly at 325° in oven for 2 to 3 hours, covered.
Mix all ingredients together. Form into ball and wrap remaining beef slices around ball. Chill.
Brown hamburger. Drain well. Peel and slice potatoes and carrots. Mix in a 2-quart casserole dish: meat, vegetables, soup and milk. Season to taste. Cover with foil and bake at 350° for 1 hour.
Saute beef in pan until it loses its pink color (add a little oil, if needed, to prevent sticking), then add sliced vegetables and continue cooking 5 or 10 minutes. Add tomato paste, plus 2 or 3 cans of water and the soy sauce. Simmer, covered, for 45 minutes. Cook shells; drain, then add to sauce mixture and serve.
Melt margarine in hot milk. Pour over bread crumbs. Mix well and add to squash. Season with salt and pepper. Stir in eggs and pour into greased baking dish. Top with grated cheese. Bake about 20 minutes or until cheese is bubbly.
Melt margarine; stir in peanut butter and powdered sugar. Mix well. Add graham crackers, coconut and nuts. Roll into small balls. Melt chocolate pieces and paraffin in a double boiler. Dip balls into mixture and set on wax paper to cool.
Preheat oven to 375°. Grease baking sheet. In a large bowl, mix flour, sugar, baking powder and soda. Cut in margarine/butter. Stir in pecans and currants. Stir in eggs and enough buttermilk/sour milk to make soft dough. Knead on floured board until smooth, about 1 minute. Shape into ball and place on greased baking sheet. Flatten to a 6-inch diameter. Cut a deep "X" into top of loaf. Bake at 375° for 40 minutes. Cool on rack.
Divide rolls for 2 layers. Layer first: frozen bread, 1 stick butter and 1 package pudding. Repeat. Let rise all night. Bake on cookie sheet at 350° for 25 to 30 minutes.
Press into a 9 x 13-inch pan the pretzels, sugar and melted butter. Bake at 375° for 10 minutes.
Follow directions of pancake batter, as if you were to make pancakes. Then add corn, pepper, salt and egg. Mix together. Drop by rounded tablespoonful size into hot oil and fry.
Pour bottle of dressing into medium size bowl. Salt, pepper and garlic salt the chicken. Let chicken marinate for 15 to 30 minutes.
Mix wafers and 2 sticks butter. Put 1/2 mixture on bottom; place ice cream (cut in half), then other 1/2 of wafer mixture. Cover with sauce.
Sift flour with baking powder, soda, salt and cinnamon into large bowl. Add oil, apples and vanilla. Beat by hand until well blended. Beat eggs until light yellow in color. Gradually add sugar; continue beating until light and fluffy. Fold egg mixture into apple mixture. Blend thoroughly. Stir in nuts. Pour into lightly greased 10 x 15-inch jelly roll pan.
Cut papaya and set aside. Cut chicken into 2-inch pieces. Peel and chop ginger and garlic. Add oil into frying pan and brown garlic; then add ginger and chicken. Saute for 20 minutes; add salt. Add 4 cups of water, boil and simmer until chicken is done, about 1/2 hour (1 to 1 1/2 hours if using stewing chicken). Add papaya and continue to cook for about 10 minutes. Serve hot.
Cream butter. Add vanilla, sugar and salt. Keep beating as you add the water. Then add flour. Finally mix in almonds. Chill dough and then roll into crescent shapes. Should look like good sized whole shrimp. Bake at 300° for 20 minutes or until very light brown. When cool, roll in powdered sugar or put some powdered sugar in a sieve and shake it over the cookies.
Cream butter and cheese together. Add dry ingredients which have been sifted together. Add water and mix and end with more dry mixture.
Combine meat, onion, Worcestershire sauce, garlic, salt, pepper and egg. Shape into 1-inch balls, placing a small amount of cream cheese into center of each meat ball. Brown in a small amount of fat. Add tomatoes, mushroom soup and remaining cream cheese. Cook slow in 200° oven for 1 hour. Add sour cream before serving. Serves 8.
Mix all together, put in 9-inch pie shell. Bake in 375° oven for 40 to 50 minutes.
Mix all ingredients thoroughly and put in loaf pan. Bake 30 or 35 minutes in 350° oven. Serves 6.
Combine first 10 ingredients; simmer for 1 hour and 30 minutes. Add cheese, simmer for 30 minutes longer. Fry ground beef; drain. Add to cheese mixture. Serve as dip with Fritos or tortillas. Yield: 25 to 50 servings.
Grate and melt cheese in double boiler. Then add all other ingredients and stir for 15 minutes.
Combine all ingredients. Place in large ziploc bag. Marinate 4 hours. Grill 3-4 minutes on each side. Baste often.
Bake brownie mix; cool and crumble half of brownies in a bowl. Pour syrup over this. Add Cool Whip, then put remaining brownies over this, then syrup, then Cool Whip and drizzle topping over all. You can use cherries and nuts on top, then drizzle topping over if you want.
Beat egg yolks and add the cup of sugar, flour, salt, vanilla and milk. Cook to thick custard. Roll graham crackers to crush them. Melt butter and brown sugar, then add to cracker crumbs. Spread 1/2 cup of crumbs in baking dish. Add custard. Beat egg whites, 1 teaspoon sugar and baking powder; spread over custard. Add rest of crumbs. Bake until egg whites are brown. Serve with whipped cream.
Combine honey, oil, soy sauce and cornstarch. Cut up chicken breasts into bite size pieces and marinate in the honey mixture while you are chopping vegetables. Fry crushed garlic clove in 2 tablespoons oil in a wok. Remove garlic and add chicken mixture. Cook through. Dissolve bouillon cube in 1/4 cup water. When chicken is cooked, add water with bouillon and then add all of the vegetables (you may make substitutions). Cook for 3 minutes, until vegetables are brightly colored and still a little crispy. Add cashews and cook for 1 more minute. Serve on a bed of rice.
Put cauliflower in boiling water for 20 minutes. Set aside and melt 2 tablespoons butter in skillet. Add the flour and stir until blended over low heat. If you burn it, start over. Slowly add milk and stir until thick and even. Add rest, except bread crumbs and cheese. Put cauliflower in baking dish and pour sauce over it. Sprinkle bread crumbs and cheese on top. Bake at 350° for 25 minutes. Makes 5 servings.
Place potato slices on a large piece of heavy-duty aluminum foil; cover with onion slices. Season with salt and pepper to taste. Sprinkle with cheese and bacon; dot with butter. Wrap tightly in foil. Cook about 1 hour on grill. Turn several times. Serves 6.
In a blender, process the first 4 ingredients on low speed until smooth. Using a melon baller, cut cantaloupe into small balls. Spoon into serving dishes. Top with yogurt mixture; garnish with mint sprigs. Chill.
Make jello with 2 cups boiling water and 1 cup cold water. Mix with rest of ingredients and dump into glass baking dish. Refrigerate to gel and top with Cool Whip.
Wash the shrimp, remove the shell and devein. Chop the broccoli and discard the large stem. Chop the peppers, mushrooms, and onion. In a large pan, or wok, pour 1 tbsp. of olive oil, and add shrimp. Saute shrimp for 2 minutes, then add broccoli, and mix well. Add green peppers, 1/2 tsp. salt, and pepper to your liking.
Preheat oven to 350°. Grease and flour bottom and sides of a 9 or 10-inch spring-form pan. In large bowl, beat sugar and butter until light and fluffy. Add lemon peel and egg. Beat 2 minutes at medium speed.
Cream sugar and shortening; add dry ingredients. Roll out on floured board. Cut out and place on cookie sheet. Bake 10 minutes at 425°. After baked, sprinkle with sugar.
Boil milk and sugars to boil stage (240°). Stir occasionally to prevent sticking. Remove from heat. Add butter, nuts and vanilla. Beat until mixture begins to stick to sides of saucepan, then pour into patties. Make only one recipe at a time because it hardens as you get finished.