HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine pumpkin, corn syrup, eggs and evaporated milk. Stir butter into the hot milk. Combine brown sugar, salt and spices. Mix until well blended. Combine all three mixtures. Pour into pie shell. Bake at 425° for 15 minutes, then reduce to 350° and bake 35 minutes longer or until knife inserted comes out clean.
Stem and clean caps gently. Mix softened cream cheese with garlic powder and bacon bits. Brown in oven at 350° about 15 minutes.
Mix up and place in casserole dish. Bake at 350° for 25 to 30 minutes.
Place banana slices and marshmallows in a serving bowl; set aside. Dissolve gelatin in boiling water. Combine cold water and ice cubes to make 1 1/4 cups. Add to gelatin, stirring until slightly thickened. If necessary, remove unmelted ice. Pour over banana and marshmallows in bowl or individual dessert dishes. Chill until set, about 30 minutes. Makes about 3 cups or 6 servings.
Grease 9 x 12-inch pan. Layer ingredients in order listed: pineapple, pie filling, cake mix, pecans and butter. Bake at 350° for 1 hour.
Blend the cream cheese and sour cream. Add dressing mix and Tabasco and beat until smooth. Makes about 2 3/4 cups.
Mix to dissolve jello in water. Add the sugar and strawberries. Let start to thicken, then fold in Cool Whip. Break 1/2 loaf into pieces. Put in layer pan and cover with half the mixture. Finish breaking cake and cover with rest of the mixture. Use a 9 x 9-inch pan. Chill and serve.
Mix all ingredients together. Grease and flour pans. Bake at 350°, one large loaf pan, 45 to 50 minutes (approximately) or 2 round layers, 30 to 35 minutes.
Moisten with 1/2 mayonnaise and 1/2 homemade dressing. Chill. Before serving, add 1 large can of shoestring potatoes.
Put layer of beans in skillet on low heat, then layer of potatoes, layer of bologna. Repeat until all bacon and bologna are gone, then add salt and pepper. Cook until done and serve with beans.
Preheat oven to 325°. In small bowl combine flour and cocoa. Mix well with wire whisk and set aside. In medium bowl cream butter and sugar with electric mixer on medium speed. Add vanilla and egg, beat until light and smooth. Scrape down sides of bowl. Add flour and cocoa mixture. Blend on low speed until fully incorporated. (Dough will be dry and crumbly.) Shape a level tablespoonful of dough into a 3 1/2-inch log. Slightly bend log to form crescent shape. Place crescents 1 inch apart on ungreased baking sheets. Bake 15 to 17 minutes or until outside is hard and inside is soft. Cool on pan for 2 to 3 minutes, then transfer to flat surface. While still warm, roll cookies in confectioners sugar until cooled.
Gently mix limeade, condensed milk and Cool Whip. Pour into pie shell of your choice.
Mix all ingredients together, bake on ungreased cookie sheet at 350° for 9 minutes. Cool. Frost if desired.
Spread a thin coating of pizza sauce on the two shells. Arrange vegetables, sprinkle generously with fresh Parmesan cheese and oregano. Bake in 400° oven 25 minutes or until done.
In a wok, heat the oil over high heat to 375° and in it fry the walnuts for 10 to 20 seconds or until they are golden. Transfer the walnuts with a slotted spoon to paper towels to drain and chop them coarse. Pour off all but 2 tablespoons of the oil; heat the remaining oil over high heat until it is hot, but not smoking, and in it stir-fry the beans and the red pepper flakes for 1 minute or until the beans are coated with the oil. Add 1/3 cup water and steam the beans, covered, over moderate heat for 2 to 3 minutes, or until they are just tender, but still crisp. Add the walnuts and the soy sauce mixture and stir-fry the mixture over high heat for 30 seconds to 1 minute, or until the beans and walnuts are coated well with the sauce. Season the mixture with salt and pepper and transfer it with a slotted spoon to a heated serving dish. Serves 4.
Cream together shortening and sugar. Add eggs and beat well. Sift dry ingredients together and add to creamed mixture alternately with bananas. Stir in nuts and pour into greased 9 1/2 x 5 x 3-inch loaf pan. Bake at 350° for 40 to 45 minutes.
Combine soup, milk, chicken, veggies, 1/2 of cheese and 1/2 of French onions. Place in 8 x 12 baking pan. Bake, covered, at 375° for 20 minutes. Uncover. Separate crescent rolls into 2 rectangles. Cut into strips. Place on top crisscross of mixture. Bake 15 minutes. Top lattice with remaining cheese and onions. Bake, uncovered, 3 to 5 minutes until brown.
Cook macaroni 7 to 9 minutes. Strain fruit from juices and refrigerate fruit; retain juices. In saucepan, cook retained juices with sugar, eggs, flour and salt. Bring to a boil and continue cooking about 7 minutes until thickened, stirring often with a wire whisk. Pour this sauce over macaroni. Mix and let set on counter for 1 1/2 hours. Then refrigerate until cold. Mix in fruit and Cool Whip. Refrigerate for 5 hours. Serve and enjoy!
Brown ground beef, onions, green pepper, salt, pepper and then add 1/2 can beef bouillon. Combine A.1. sauce, tomatoes, tomato sauce, tomato paste, water, brown sugar and cooked spaghetti. Mix well all the ingredients and put in baking dish. Top with 1 cup Cheddar cheese. Bake at 350° for 30 minutes.
Cut the unpeeled squash into 1-inch rounds (zucchini is a summer squash). Cook the cut squash in a small amount of water until tender. Drain and mash with a fork. Saute the chopped onion in 1 tablespoon of the margarine. Combine the mashed squash, sauteed onion ,corn, Swiss cheese and eggs. Turn into a greased 1-quart casserole. Combine the Parmesan cheese, bread crumbs and other tablespoon of margarine, which has been melted. Sprinkle the topping on the casserole. Bake at 350° for 40 minutes. Let stand for 5 to 10 minutes before serving to allow casserole to set. Serves 6.
Mix all ingredients in a 1-quart glass microwave container (bread size) for 6 minutes, turning every 2 minutes.
Melt butter in saucepan. Add flour. When mixed well, add water, bouillon cubes, cumin and chili powder. Bring to a boil. When bouillon is dissolved, put tortillas in sauce until soft. Add cheese and hamburger meat to edge of tortilla. Roll tightly. Repeat until pan is full. Pour remaining hamburger meat into sauce and pour over enchiladas. Top with remaining cheese. Bake for 20 minutes at 300°.
Stir together sugar, cocoa and salt. Add and mix remaining ingredients. Bake at 350° for 25 minutes. Very moist!
Combine meat, crumbs, egg, onion and salt. Shape into 1-inch meatballs. Brown in margarine and drain. Combine preserves and barbecue sauce. Pour over meatballs. Simmer 20 minutes. Makes approximately 3 dozen.
Put a pizza stone on the lowest rack of the oven. Preheat to 400°. (If you use a metal pan instead, do not preheat the pan.) Toss the vegetables with oil and vinegar. Let set for 30 minutes. Cover two (12-inch) pizza shells such as Boboli, with the cheese (leaving a 1/4-inch rim); sprinkle the vegetable mixture over the cheese. Slide the pizzas onto the pizza stone. Bake for 15 minutes or until the crust is golden brown.
Sift together the dry ingredients. Work in the shortening and cut in the sweet potatoes. Moisten with milk using only enough to form a soft, tender dough. Turn onto a slightly floured board. Knead until just smooth and roll out 1/2-inch thick. Cut into 1 to 1 1/2-inch biscuits. Bake in a hot oven (450°) until browned.
Mix together first three ingredients, then refrigerate until partly set. Add Cool Whip. Mix in drained oranges. Refrigerate until set.
Beat eggs until foamy. Add oil, sugar, zucchini and vanilla; mix well. In separate bowl, mix flour, cinnamon, baking powder and salt. Add to above mixture. Mix well, then add nuts. Makes 2 loaves. Bake at 325° 1 hour until done (toothpick comes out dry).
Cut peppers in half and boil in salt water until tender. Mix tuna fish, egg, cracker crumbs, peppers and onions. Stuff peppers. Sprinkle crushed corn flakes over peppers and pat with margarine. Bake at 400 degrees for 30 minutes.
Mix pretzels, sugar, pecans and butter. Pat into bottom of oblong Pyrex dish. Bake at 350° for 8 to 12 minutes. Cool. Beat together well cream cheese, Cool Whip and powdered sugar. Put on top of pretzel mixture and refrigerate 30 minutes. Dissolve Jell-O in boiling water. Add strawberries. Stir until Jell-O begins to thicken. Pour over cream cheese mixture and refrigerate 2 hours.
In large shallow broiler-proof pan, pour dressing over shrimp. Cover and marinate in refrigerator, turning occasionally, at least 2 hours. Broil shrimp with dressing, turning shrimp and basting with dressing until done. Garnish, if desired, with chopped parsley. Makes about 4 servings.
Cook and mash potatoes. Add sour cream and cream cheese. Add chives. Put into large casserole bowl (ovenproof). Put pats of butter on top of potatoes and sprinkle with paprika. Bake at 350° for 1/2 to 3/4 hour.
Wash squash; trim off ends. Cook squash and onions in boiling salted water until tender; drain and mash. Combine squash, sour cream, salt, pepper and basil. Pour into greased 2-quart casserole.
Butter the bread on both sides. Add 2 slices cheese for sandwich. Grill in a buttered frying pan until golden brown. While this is cooking, add 1 can of milk to tomato soup. Heat until it boils. Serve with a smile.
Separate the eggs and beat the whites stiff; mix other items together until smooth and allow batter to set 30 minutes to let baking powder work. Fold in egg whites last. Put about 1 tablespoon vegetable oil or shortening in the bottom of Ebleskiver pan cup and have hot. Pour about 1 tablespoon of vegetable oil or shortening in the bottom of each Ebleskiver pan cup which is already hot. Pour about 2 tablespoons batter into each cup; when they are bubbling around the edge, turn ball. You can use a fork for this; continue cooking, turning to keep from burning, until a straw comes out clean when stuck in the middle of the ball. Serve hot with powdered sugar or jam.
Put all ingredients in blender for 3 minutes. Pour into a greased 10-inch pie plate. Sprinkle top generously with nutmeg or coconut before baking at 350° for 45 minutes.
Dissolve yeast and brown sugar in 1/4 cup lukewarm water. Mix the flour and dry milk together. Mix the 2 cups of water, salt, shortening and honey. Now combine the yeast and flour mixtures. Add the liquids and stir well. Put the dough into 2 greased 8 1/2 x 4 1/2 x 2 1/2-inch bread pans. Let rise in a warm place for 1 hour. Bake at 400° for about 45 minutes.
Boil squash until tender. Drain. Blend squash and onions. Mix with cornmeal and salt until thick. Roll into patties. Cover bottom of frying pan with oil. Cook on med. high heat, turning until both sides are brown.
Mix butter with crushed crackers. Spread and press crumbs in bottom of cake pan. In a large bowl with an electric mixer, combine the pudding and milk. Mix until thick. Cut the ice cream into mixture and continue to mix until smooth. Pour over cracker crumbs. Top with Cool Whip. Top with dry Ritz cracker crumbs.
Drain pineapple and add jello. Mix pineapple and jello until dissolved. Add cottage cheese and Cool Whip. Chill until firm.
Combine the cream cheese, beaten eggs, salt and sugar. Beat well. Stir in chocolate chips; set aside. Sift together flour, cocoa, baking soda, sugar and salt. Add water, oil, vinegar and vanilla to dry ingredients. Beat well together. Fill 36 cupcake liners with this mixture, a little more than half. Drop one heaping teaspoon of first mixture on top of each. Bake at 350° for 25 minutes. Makes 36.
Sift together salt, flour, cinnamon, cocoa, sugar and baking powder. Beat butter, eggs (one at a time) and baking soda until smooth. With a spoon stir in vanilla, grated orange peel and shredded zucchini. Add dry ingredients alternately with milk. Add chopped pecans or walnuts.
At low heat in a saucepan, melt margarine. Add cheese gradually until mixture is smooth. Add flour, stirring constantly. Slowly add milk. Stir until smooth once more. Sauce should be "creamy" and "pourable." Add extra milk if necessary. Cook at low heat for 4 to 5 minutes. Keep stirring. Drain asparagus and cut into inch pieces. Layer asparagus and saltines alternately in a dish until all asparagus is used. Pour cheese mixture over asparagus. Top with more saltines. Place casserole in hot oven to brown top saltines, 4 to 5 minutes.
Put muffins on a piece of foil. Put sauce, pepperoni, cheese and choice of toppings on each muffin. Don't make a packet. Instead put foil directly on bed of coals for 10 to 15 minutes.
Mix pudding, milk and Cool Whip. Mix cream cheese, margarine and sugar. Mix both ingredients together. Put layers of Oreos in flowerpot. Layer mixture and crumbs, ending with Oreos on top. Arrange flowers and gummy worms on top of cake; put plastic shovel on cake.
Cook meats together well done. Add other ingredients, while mixing constantly. You may or may not wish to use kidney beans or you may use two cans, which is also good. Add four full cups of water and let simmer for 2 hours with a lid on the pot.
Cook juice, cornstarch, vinegar and egg until thick and cool. Then add cheese, marshmallows, pineapple and whipped cream. Mix well and chill overnight.
Cook flour and milk until thick and then set aside to cool. Cream margarine and sugar together. Add above ingredients and beat until fluffy. Add vanilla and beat again.
Mix all ingredients listed; spread on halves of French rolls, hard rolls, hamburg or hot dog buns. Place under broiler until bubbly on top. May substitute sausage, pepperoni or just cheese.
Melt candy coating in double boiler. In large bowl mix all ingredients and mix until well coated. Spread on wax paper to cool. Break into pieces. Store in airtight container. Yields 3 pounds.
Cream shortening; add 1 cup sugar gradually, creaming until light and fluffy.
Make batter of Biscuit Mix and water. Brush heavy skillet with oil or butter. Drop 1/4 cup batter at a time into skillet. Cook until bubbly with dry edges. Flip and brown other side.
Drain clams; reserve liquid. Set aside. Slowly heat oil and margarine in Dutch oven or large heavy skillet. Saute garlic until golden (approximately 5 minutes). Remove from heat. Stir in clam liquid, parsley, salt and pepper; bring to a boil. Reduce heat to simmer uncovered for 20 minutes. Add clams. Simmer 5 minutes or until heated through. Serve over pasta. Serves 4.
Chop onion and garlic; saute in olive oil. Add 3 to 4 pieces of crumbled sausage to taste. Cook string beans 5 to 10 minutes in oil. Add crushed tomatoes. Season with salt, pepper, basil and oregano. Cook until desired tenderness.
Cut pickles in slices in large canning can. Pour in salt, cover with ice and let stand 3 hours. Drain off water and add remaining ingredients. Heat until pickles are good and hot. Put into ready jars.
Saute first 4 ingredients in butter in a Dutch oven or heavy kettle over medium heat until crisp-tender. Add tomato and next 4 ingredients. Bring to a boil; cover, reduce heat and simmer 15 minutes, stirring occasionally. Stir in beef broth and next 5 ingredients. Bring to a boil; cover, reduce heat and simmer 15 minutes or until macaroni is tender. Sprinkle each serving with Parmesan cheese, if desired.
Beat eggs, oil, sugar, juice and zucchini. Combine flour, baking powder, baking soda, salt, cinnamon and cloves. Add flour mixture to beaten eggs, etc. Pour in a greased pan. Bake at 350° for 55 to 60 minutes in a 10-cup Bundt pan, 35 to 40 minutes in a 13 x 9-inch pan or 20 to 25 minutes in 24 cupcakes.
Mix well; spread 1/2-inch thick in buttered and floured 9 x 13-inch pan. Cook for 30 to 40 minutes at 300°. Cut into squares for snacks and coffee time.
Place meat in roaster. Sprinkle onion soup evenly on top of meat. Pour mushroom soup over top and smooth with spoon. Slowly pour water over top of soup. Cover roaster and bake at 300° for 5 hours. Serve over rice or noodles.
Wash and dry chicken. Heat oil in deep skillet, then brown chicken. Add onions, green pepper, garlic, salt, pepper and oregano. Cook for 10 minutes. Mix in tomatoes and wine; cover and cook over low heat for 30 minutes or until chicken is tender. Add mushrooms and cook, covered, for 15 minutes more. Serve.
For Filling: Cream softened cream cheese with lemon yogurt. Add powdered sugar. Fold in Cool Whip and chill.
Brown ground beef, onion, garlic buds and celery. Season with salt and pepper. Add tomato sauce, water, chili powder and mushrooms. Allow to simmer for 15 minutes.
In a large heavy pan, lightly brown beef and onion in oil. Add tomatoes (put through blender or cut with edge of spoon), paste, water, parsley, salt, sugar, garlic powder, pepper and Italian seasoning. Simmer, uncovered, stirring occasionally, about 30 minutes.
Combine flour and sugar. Add margarine, eggs, milk and vanilla. Mix well. Stir in coconut. Pour into greased 10-inch pie pan. Bake at 350° for 45 minutes. Center must be firm. Cool thoroughly before serving. This pie makes its own crust.
Combine the tomatoes, 1 cup of the orange juice, the sugar and about half the cantaloupe cubes in a food processor. Process until smooth. Pour into a serving bowl. Repeat with 1 cup orange juice. Add to the serving bowl. Stir. Place the strawberries and kiwi fruit slices in the fruit puree. Refrigerate until cold, at least 3 to 4 hours. Sprinkle on the cardamom, just before serving.
Dissolve jello in boiling water. Set aside to cool. Stir in pie filling and lemon juice. Chill until partially set. Spoon half the gelatin mixture into a serving dish. Chill until set. Keep remaining jello at room temperature. Combine dairy sour cream and sugar. Spread evenly over jello in serving dish. Top with layer of remaining jello. Chill 4 to 5 hours.
Cut chicken into small fillets. Combine milk, eggs and garlic seasoning in small bowl. Place chicken in mixture and let soak for about 30 minutes. Roll chicken in flour and fry. Add more garlic seasoning, salt and pepper if desired.
Preheat oven to 325°. Butter and flour 10-inch tube pan. Heat over medium heat first 3 ingredients, stirring. When water evaporates and mixture looks like wet sand (set aside until room temperature), then add lemon juice. Cream butter and sugar (light and fluffy). Add lemon rind and vanilla. Add eggs. Beat after each one. In another bowl, combine flour, baking soda, baking powder and salt. Combine water and butter mixtures. Add dry ingredients, sour cream and liquid mixture. Pour into pan (break air bubbles). Bake 1 hour and 15 minutes.
Boil 2 to 3 minutes. Put in pie shells. Add strawberries and chill. Add Cool Whip.
Dissolve cocoa in water. Cool. Beat egg whites with cream of tartar in small bowl until frothy. Add 1/4 cup sugar, gradually, beating until stiff peaks form.
In Dutch oven, cook and stir bacon until almost crisp. Add onion and continue cooking until onion is tender. Drain clams reserving liquid. Add clam liquid, potatoes and water to onion and bacon. (Drain bacon grease first.) Cook until potatoes are tender; stir frequently. About 20 minutes before serving, add clams, 2 cans of milk, salt and pepper. Heat through.
In large skillet in hot fat, brown garlic, then remove. In same oil, saute onion until tender, then add crumbled meat; sprinkle with flour and cook, stirring, until meat loses red color. Add rest of ingredients. Stirring occasionally, cook over low heat to simmer, covered, for approximately 2 hours.
Cook noodles according to package directions. Stir-fry fresh vegetables and seasonings in oil for 5 minutes. Add frozen peas. Cover and reduce heat for an additional 2 minutes until vegetables are tender but crisp. Set aside. Mix flour and margarine in frying pan and slowly add milk. Stir constantly and cook until thickened (the sauce will be thin). Stir sauce into noodles and add vegetables. Mix gently. Heat to serving temperature. Makes 4 servings. Can add white chicken meat.
Cut bread slices into 4 strips. Brush with melted butter and sprinkle with caraway seed and Parmesan cheese. Bake 4 or 5 minutes in a 450° oven.
Mix flour, cornmeal, milk, eggs, baking powder, and salt. Then add mayonnaise. Put small amount of oil into pan. Then pour half of cornbread mixture into oiled pan and set aside. Mix pepper, garlic, onion, cheese, and corn with other half of cornbread mixture, and set aside. Brown ground chuck, and drain. Place meat on top of cornbread mixture, in oiled pan. Then pour other half of cornbread mixture on top of meat. Cook 45 minutes in 350 degree preheated oven.
In a medium saucepan, over low heat, stir milk, margarine and cream cheese until melted and well blended. Stir in green chilies, garlic salt and corn. Pour into 8 X 11 1/2 inch baking dish. Sprinkle grated cheese on top. Bake at 350° 20 to 30 minutes or until cheese is brown and bubbly. Serve hot.
Cream well butter; add sugar and egg; cream well. Gradually add flour; mix well. Using a teaspoon, scoop out a spoonful, roll it then flatten. Place on ungreased cookie sheet. Repeat process until cookie sheet is full. Bake at 350° for 8 to 10 minutes, until edges are golden brown.
Mash up crackers and mix with sugar and melted margarine. Pat in a 12 x 13-inch pan. Mash until good and firm.
Cream shortening, sugar, brown sugar, eggs and vanilla until light and fluffy. Sift together flour, baking soda and salt. Add sifted dry ingredients to creamed mixture. Stir in chopped nuts and chocolate chips (or plain M&M's). Mix thoroughly. Drop by spoonful on greased cookie sheet. Bake at 375° for 10 minutes. Yields 8 dozen.
Melt margarine in 9 x 13-inch pan. Sprinkle in crumbs, coconut and chips. Drizzle condensed milk on top. Bake at 350° for 30 minutes.
Make jello ahead, using 3/4 cup hot water and 3/4 cup cold water. (Use a long pan.) Chop jello into small squares. Mix cream cheese and sugar until smooth. Fold in whip cream and then the jello. Put in crust and refrigerate until ready to serve!
Melt margarine or butter in 8 or 9-inch baking dish while oven is preheating to 350°. Then set aside.
Cook together for 10 minutes, milk and gelatin. Beat egg yolks and sugar and add to milk. Cook like a custard (not too thick). Put to cool (not in refrigerator). Whip the cream and add to custard mixture with vanilla. Beat egg whites stiff and fold into mixture. Break into pieces any angel food cake. Put a layer of cake, then a layer of custard. Layer of each until all cake and custard is gone. Put in refrigerator until ready to serve. Great with fresh strawberries served on top of each piece.
Combine all ingredients; shake to mix. Chill before using on spinach or mixed lettuces.
Saute onion in margarine/butter in large deep pan until translucent. Add curry, nutmeg, ginger, salt and chicken stock. Bring to boil. Blend pumpkin, half and half and whipping cream in a blender or food processor. Add blended mixture to onion mixture and heat slowly. Serve steaming hot in carved-out pumpkin. Add brandy before serving. Garnish with sour cream and a sprinkle of nutmeg.
This is one of the most delicious native drinks and compares favorably with most imported teas if brewed properly.
Melt Velveeta, sour cream and cream cheese in a saucepan over low heat, stirring constantly. Add potato pieces and chopped onion. Stir to mix well. Add bacon bits, garlic powder, salt and pepper (to taste). Place in crock-pot. Simmer several hours. Soup may be thinned to desired consistency with milk or half and half. Serve with cornbread.
Wash and slice potatoes and onions approximately 1/4-inch thick. Place potatoes, partially overlapping them, in an oiled 13 x 9-inch baking pan; top with sliced onions. Pour melted margarine over all; sprinkle with crushed garlic, salt and pepper. Bake in a 375° oven for 45 to 50 minutes, covered; sprinkle with paprika and bake for another 20 minutes (until browned and fork-tender).
Whisk together the preserves, mustard and teriyaki sauce; serve as a dip with egg rolls or barbecued spareribs. Makes a generous 1/2 cup.
Serves 8. Thaw potato patties between paper towels and press out excess water. Lightly grease or Pam two 9-inch or 10-inch pie plates and shred potatoes, forming shells. Brush with melted butter and bake at 375° until edges are lightly browned. Remove shells from oven and layer cheeses and ham in them. Scramble eggs with milk, salt and pepper. Pour 1/2 over each pie. Continue baking at 350° until knife inserted comes out clean, 25 to 30 minutes. May be frozen and reheated.