HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix jello with boiling water. Add yogurt and Cool Whip. Mix with electric mixer until smooth. Pour into mold. Refrigerate for 4 hours.
Brown ground beef or sausage with onion. Add oregano, garlic salt and tomato paste. Spoon mixture onto biscuits and top with sharp and Parmesan cheeses. Bake at 450° for 10 minutes.
Melt marshmallows in milk. Add cream cheese, lime jello, pineapple and mayonnaise; mix well. Fold in Dream Whip and chill. Keep refrigerated.
Combine chocolate and cream in top of double boiler. Cook over boiling water, stirring occasionally, until smooth. Combine sugar, flour and salt. Add enough hot mixture to make a smooth paste. Combine paste with hot mixture in double boiler. Cook until smooth and slightly thick, about 10 minutes. Remove from heat. Add pecans, butter and vanilla. Serve hot or cold. Makes 2 cups.
Batter: Combine flour and beer in a large bowl and blend thoroughly, using a whisk. Cover the bowl and allow the batter to sit at room temperature for no less than 3 hours.
Melt butterscotch chips in large bowl in microwave just until completely melted. While still hot, mix in nuts and chow mein noodles. Mix thoroughly. Drop by spoonfuls onto waxed paper. Let stand until cool. If mix begins to harden before you finish, put back in microwave for a few seconds. Quick and easy; makes a lot.
Combine vinegar, olive oil and seasonings. Pour over mushrooms. Chill several hours before serving. You may use the same marinade for 1 pint sliced raw mushrooms, but leave them in the marinade for 24 hours.
Mix all ingredients together thoroughly. Pack all of mixture in cracker box. Refrigerate. Will keep for months.
Season and brown chicken in oil over medium heat. Add sausage; saute with chicken. Remove both from the pot. Add flour to make a roux or roux-like product like Kitchen Bouquet (1 to 2 tablespoons). Saute onions, celery, bell pepper and garlic in oil until soft. Return meat to pot. Add liquid ingredients, salt, pepper and other spices; bring to a boil. Add rice; return to a boil. Reduce heat and simmer for 10 minutes. Turn rice quickly from top to bottom; cover and remove from heat. Let stand for 20 minutes. Add green onions.
Saute onion in 1 tablespoon butter for 5 minutes. Combine corn muffin mix, ham, 2 tablespoons butter, eggs, milk, mustard and 1 cup Cheddar cheese. Add onion; mix just until blended. Pour into buttered 1 1/2-quart casserole. Top with remaining 1/2 cup cheese, 2 tablespoons butter and sesame seed. Bake in a 375° oven for 35 to 40 minutes. Cut in wedges and serve hot with Mushroom Sauce.
Blend together in blender and bake in greased casserole dish at 350° for 60 minutes. Remove from oven. Put the topping on the mixture and return to oven for 10 minutes.
Season chicken with salt and pepper. In a frying pan, heat oil over medium heat. Add chicken and cook, stirring, until opaque outside, about 10 minutes. Remove chicken from pan with a slotted spoon. Add onion, bell pepper, garlic and curry powder to pan. Cook, stirring, until onion and pepper are tender, about 3 minutes. Return chicken to pan. Add remaining ingredients and simmer, partly covered, 45 minutes. Serve over rice or couscous.
Chop or slice zucchini. Add onion. Stir-fry until crisp-tender. Add cheese; toss and serve. Very quick and delicious. I use garlic butter to saute veggies.
Barely cook broccoli and arrange in 7 1/2 x 11 1/2 x 1 1/2-inch baking dish. Place chicken or turkey on top. Combine cream of chicken soup, mayonnaise, lemon juice and curry powder; pour over chicken or turkey. Sprinkle with cheese. Mix bread crumbs with melted butter and spread on top. Bake at 350° for 25 to 30 minutes.
Boil corn-on-the-cob for 2 minutes, then cut off cob. Mix all ingredients and cook for 20 minutes. Pour into hot jars and adjust lids. Process 15 minutes in boiling water bath.
Beat ham and cream cheese together until smooth. Stir in pineapple. Spread 1/4 cup mixture on tortilla; top with spinach. Roll each tortilla, starting at one edge. Wrap in plastic wrap and refrigerate 2 to 8 hours. To serve, cut each tortilla roll into 1/2-inch slices. Makes appetizers for 8.
Saut the diced vegetables in butter. Mix flour and mustard into sauteed vegetables. Add the chicken or vegetable stock to mixture and cook for 5 minutes. Break broccoli into small flowerets; cut stems into bite-size pieces. Steam until tender-crisp. Add beer and cheeses to the soup. Simmer 10 to 15 minutes. Check seasonings.
Heat fruit to boiling point; sweeten to taste. Sift flour, baking powder, sugar and salt into mixing bowl. Add milk, beaten egg and melted butter; mix lightly. Arrange fruit in bottom of baking dish. Spread batter over hot fruit. Bake until brown.
Butter chicken; sprinkle it with lemon juice and roast about 1 1/2 hours until deep golden brown. Remove bird; carve and place on warm plate.
Cook the vegetables a little. Thin soup with milk. Layer casserole dish with broccoli, cauliflower and Brussels sprouts. Cover with soup and sprinkle some Cheddar cheese and bread crumbs on top. Bake at 350° for 30 minutes.
Melt shortening in a large saucepan over low heat. Cool. Add sugar, molasses and egg (beaten until foamy). Sift together baking soda, flour, cloves, ginger, cinnamon and salt. Add dry ingredients to first mixture. Mix well.
Drain cooked beans; add chicken broth. Saute chopped onions; add chopped cilantro, garlic powder, cumin, cloves and cayenne. Add to beans, bring to a simmer and cook a few minutes. Add oregano and chilies last (they darken if added earlier). Stir in chicken pieces. Heat through.
Cut okra into 1/2-inch rings. Cook onion in bacon fat until tender. Drain off fat. Add chopped bacon, okra, tomatoes, salt and pepper. Simmer until tender (about 30 minutes). Serve hot with cooked rice.
Make a paste of ingredients and spread evenly over cut up chicken, skin side up. Bake in low side pan, pieces not touching, at 350° for 1 hour or until done.
Brown meat in margarine. Add onion, celery, pepper, tomatoes and 1 cup water. Cover and simmer 1 hour and 15 minutes on low heat. Mix cornstarch and 1 cup water. Stir in with rest of ingredients. Cook until slightly thickened. Serve on rice. Makes 4 to 6 servings.
Mix together the coconut and sour cream; reserve 1 cup. This makes the filling. Add the reserved cup of filling to the Cool Whip and ice cake. Store 2 days in refrigerator before serving.
Mix and press first 3 ingredients in bottom of 9 x 13-inch pan. Bake 10 to 15 minutes at 350°; let cool.
Soften cream cheese in microwave, then add remaining ingredients. Mix well. Serve with pretzels. And for a great veggie dip, just use sour cream instead of cream cheese.
Drain cherries; set aside. Melt margarine, then stir in marshmallow cream and powdered sugar, one cup at a time; mix well. Make small round balls, flatten them out, place cherry in center and roll and seal. Place in refrigerator to cool. Put chocolate chips in a double boiler. Put paraffin in pan and melt it with chocolate chips. After wax is almost melted, put in the almond bark. Take a toothpick and dip each cherry in chocolate. Place on wax paper. You can use the candy dough for mints and mound coconut bars.
Cook fettucine; drain. Stir in butter, cheese, whipping cream, egg yolk and crab meat. Serve.
Mix pineapple, flour, sugar and cheese together. Sprinkle cracker crumbs on top and pour 1 stick of melted butter on top of casserole. Bake at 375° for 30 minutes. Use 9 x 12 casserole dish or large pie plate.
Melt margarine. Mix all other ingredients. Add margarine. Let dough rise for 2 hours. Take small amount of dough, twist and tie dough in various shapes. Let rolls set for another 2 hours. Bake at 325° for 30 to 35 minutes or until done. Yields about 3 dozen rolls.
Remove seeds from peppers. Grind the peppers in blender. Mix with vinegar, sugar and hot pepper. Bring to rolling boil and add Certo, bringing to full rolling boil again and stirring for one minute.
Mix lemon juice over sliced bananas. Add rest of ingredients. Chill and serve.
Combine dry ingredients; add milk. Take a teaspoonful at a time and drop into the boiling stew. Cook 10 minutes without lifting the pot cover.
Cook sugar, syrup and water until it spins a thread and pour half over stiffly beaten egg whites. (Beat as you pour in with an electric mixer.) Cook remaining half until it hardens in 1/2 cup cold water. Pour into first mixture and beat until creamy. When it thickens, drop by spoonfuls onto waxed paper.
Grease 3-quart ovenproof dish with some of butter. Cook noodles in large quantity of boiling, salted water for 8 to 10 minutes, until tender; drain well.
Mix ingredients and store in a jar with a tight lid. Use 1 teaspoon of mix for each cup of boiling water.
Roll crackers in paper bag. Mix ingredients together. Put oil in frying pan on high heat for a few minutes, then turn down the heat on low. Put patties in frying pan for 5 to 10 minutes. Don't overcook. They are real good.
Heat the roasted garlic butter and oil in soup pot. Add the chicken pieces and cook until chicken changes color. It is not necessary to brown the chicken. Remove from pot and add onions and mushrooms and saute until tender. Sprinkle the flour over the top of the onion/mushroom mixture and stir. Add the chicken, broth, broccoli, and half and half. Bring to a boil and then reduce heat to medium low. Cook for about 10 minutes or until chicken is tender. Stir in butter and cheese. Cook until soup begins to thicken. Add pepper, thyme, and salt.
Combine butter, seasoning and lemon juice. Put chicken in baking pan and brush both sides with seasoned butter. Sprinkle with oregano. Bake at 350° for 50 minutes.
Cook and drain pasta. Mix mayonnaise, garlic, onion and seasonings and add to vegetables, then toss with cooked pasta.
Preheat oven to 350°. Rinse chicken and pat dry. Season chicken with Accent and Nature's seasoning to taste (salt if wanted). Peel and quarter vegetables; cut celery into 2-inch pieces. Spray pan with Pam. Arrange vegetables on bottom of pan; season lightly. Place chicken on top. Pour margarine or Butter Buds over all. Bake at 350° for 1 hour 15 minutes or until done.
Discard soiled outer portion of husk. Soak corn in cold water 10 minutes. Drain, but do not dry. Arrange corn in spoke fashion on microproof plate. Cook on High 11 to 12 minutes, rearranging halfway through cooking time. Let stand 3 minutes. Peel and discard husks and silk. Serve with butter, salt and pepper.
Mix first four ingredients in a large bowl and set aside. Mix together all dry ingredients and gradually add to wet mixture. Pour into greased pan. Bake at 350° for 40 to 45 minutes.
With a whisk, mix egg, oil, milk, water and vanilla in a bowl. In another bowl, blend pancake mix, sugar and baking powder. Gradually add dry ingredients to liquid mixture, mixing well with a whisk. Cook pancakes on a slightly greased griddle over medium heat using about 1/4 cup batter for each pancake. When top of pancake is dry, turn and cook 2 minutes longer. This recipe makes thick pancakes. For thinner pancakes, increase water to 2/3 cup.
Saute onion in a little water until half cooked. Mix all ingredients except hash browns and butter. Put thawed hash browns in a 9 x 13-inch casserole dish and pour mixture over the top of potatoes. Sprinkle cornflakes over casserole and dribble melted butter evenly over cornflakes. Bake at 350° for 1/2 hour or until casserole is slightly browned and bubbly.
Add milk to pudding and stir. Add sugar and evaporated milk. Let set 5 minutes. Pour into containers and freeze. Vanilla flavored pudding can be used as a substitute.
Cream together sugar, butter or margarine and egg. Sift together flour, nutmeg, salt, cinnamon and soda. Mix together well. Add raw apples and pecans or other nuts. Add to sugar mixture. Bake in a 9 x 13-inch greased pan for 30 to 40 minutes at 350°.
Drain and wash beans. (I use a flour sifter for this.) Mix beans and other ingredients in a slow cooker and heat for at least 2 hours at low heat.
Lightly fold cocoa into Cool Whip. In a serving bowl, layer half the pudding, half the brownies, half the Cool Whip and all of the candy. Repeat layers except for the candy.
Fry sausage and pour off grease. Boil onions, potatoes and carrots in with salt and pepper until tender (20 minutes). Add cabbage and sausage and boil 10 minutes. Add butter and cream, simmer about 10 minutes.
In a shallow dish, mix together the flour and 1 teaspoon salt; dredge the chicken in the flour mixture. In a large skillet heat the oil over medium-high heat; saute the chicken for 6 to 8 minutes or until browned on both sides. Remove the chicken from the skillet and set aside. (At this point, I remove all the fat and do not add margarine. Continue with rest of recipe.)
Bake 3 for 23 minutes. Makes 60 muffins. Batter wil keep in refrigerator 6 to 8 weeks.
Beat together all filling ingredients, adding eggs last, until smooth. Pour in pastry shell. Bake at 425° for 15 minutes. Reduce heat to 350° and bake for approximately 45 minutes or until knife inserted in center comes out clean.
Night Before: Brown hamburger. Drain fat. Add taco mix and stir. Add mayonnaise and blend well. Place in refrigerator overnight.
Brown meatballs on cookie sheet (with sides) at 350°, shaking gently to cook all sides (20 to 30 minutes) and drain. Combine rest of ingredients in large saucepan. Place meatballs in sauce and simmer 1 hour. Serve warm with toothpicks as an appetizer. Bite-size hot dog pieces may also be placed into the simmering sauce.
Combine all ingredients; beat until smooth. Serve with fruit slices or cookies. Store in airtight container. Yields 1 cup dip.
Spray 3-quart casserole with Pam. Press biscuits into pan forming crust. Brown meat; add onions, green peppers, tomato sauce, water and mushrooms and taco mix. Cook until thick. Pour over unbaked biscuits; top with cheeses. Bake at 375° for 20 minutes.
Mix all ingredients in a large bowl. Pour into a 13 x 24-inch pan. Sprinkle with cinnamon.
Saute onion and green pepper in 1 tablespoon bacon grease. Add cream cheese and milk to skillet. Add salt and pepper. Stir until smooth. Place potatoes, ham and bacon in 9 x 12-inch baking dish. Pour the milk mixture over top. Bake at 350° for 45 to 60 minutes. Before serving, sprinkle on grated cheese.
Mix all ingredients together and pour into buttered baking dish. Place dish in pan of hot water. Bake at 325° for 1 hour or until firm and slightly brown.
Add all ingredients together in a crock-pot. Mix often to avoid sticking to the sides. Serve with your favorite crackers. Delicious!
Heat oven to 325°. Grease and flour square (9 x 9 x 2-inch) pan. Beat all ingredients in large mixer bowl on low speed, scraping bowl constantly, 30 seconds. Beat on medium speed, scraping bowl occasionally, 3 minutes. Pour into pan. Bake until wooden pick inserted in center comes out clean, about 50 minutes.
Dissolve jello in hot water. Add cold water and allow mixture to thicken. Drain pineapple and save juice. Add drained pineapple, sliced bananas and marshmallows. Congeal until firm in 9 x 13-inch pan.
Cook potatoes covered in boiling salted water until tender. Drain, cool, peel and cut potatoes into cubes. Place in large bowl. Sprinkle onion and celery on top. Mix salad oil, vinegar, and seasonings. Pour over warm potato mixture. Toss lightly. Add eggs. Thin mayonnaise with milk and pour over. Toss gently and chill. Serves 12.
Makes about 3 cups. Mix 3 tablespoons of mocha mix with 6 ounces hot water. Stir and enjoy.
Bring to a boil the sugar and Karo. Remove from heat. Add the peanut butter and Rice Krispies to mixture and spread in a greased pan. Frost with chocolate chips or any other chips desired.
Boil potatoes in skins. Cool and peel. Grate on coarse part of grater or use salad shooter. (Note: Or use frozen shredded hash browns.) In saucepan, combine butter, sour cream, 1 cup of cheese, green onions and soup (undiluted). Stir in low heat until blended smooth. In 13 x 9-inch casserole dish, layer potatoes, soup mixture, potatoes, sour mixture, etc. until all is used. Sprinkle remaining cheese on top. Bake at 325° for 45 minutes.
Combine all and chill. Serve on lettuce leaf with a slice of stuffed green olive. Cut in squares. use 8 x 8-inch pan.
Cook spinach; drain and save the juice. Melt butter and make a white sauce. Add onion and liquid, stirring constantly. Cook until smooth and thick. Add seasoning and chopped cheese. Pour cooked spinach into the sauce. Put into a casserole dish and top with bread crumbs. Bake for 15 minutes at 350°.
Cover hen with water and add margarine, onion, salt and pepper. Boil for about 3 hours or until meat comes off the bone easily. Cut chicken into cubes and stain the remainder of broth for later use. Using broth, add enough water to make liquid totaling 6 cups. Add potatoes and carrots, boil 10 minutes. Do not overcook vegetables. Save broth again. Make pie crust. Layer the chicken and vegetables over the bottom crust, adding green peas last. Using 4 cups of broth and 1 cup flour, stir with whisk until there are no lumps and cook until thickens. Pour over vegetables in pie.
Cream margarine and sugar. Blend in eggs and coconut. Mix well. Pour into an unbaked pie shell. Bake 35 minutes at 350°.
Into a 2-quart casserole, put 1/2 of noodles, then 1/2 of the meat. Add one half can cheese soup over the meat. Repeat this layering. Bake at 350° for 30 minutes.
Combine eggs and milk in mixing bowl. Sift flour, salt and baking powder together. Add to egg and milk mixture. Heat all in a heavy skillet. Cover bottom of a funnel with finger. Remove finger from funnel and release in a circle (round and round) over hot oil. Turn when golden brown. Fry on other side. Drain on paper toweling. Sprinkle with powdered sugar.
Blend the eggs, sugar, salt and vanilla. Gradually stir into scalded milk. Pour into 9-inch unbaked pastry shell. Sprinkle with nutmeg. Bake at 350° for about 35 to 40 minutes or until done in center.
Combine 1 1/2 cups sugar, 6 tablespoons oleo and 1/3 cup milk in saucepan; bring to a full boil, stirring constantly. Continue boiling 4 minutes, stirring constantly. Remove from heat; stir in chocolate bits until melted. Add 1 cup marshmallow and 1/2 teaspoon vanilla; beat until well mixed. Pour into a greased 13 x 9-inch pan. Repeat with remaining ingredients, substituting peanut butter for chocolate bits. Spread over chocolate layer. Cool at room temperature. Makes 3 pounds.
Coat scallops, pounded thin, with a mixture of 2 tablespoons flour, salt and pepper to taste. Melt butter in a large skillet. Add garlic and cook until softened. Add veal and brown on both sides. Remove veal and place in shallow baking pan. Add 1 tablespoon butter to pan and brown mushrooms. Add wine and bring to boil. Simmer 2 minutes. Pour over veal. Bake 20 minutes at 350°. Serves 2 to 3.
Combine all ingredients in blender except oil. Slowly add Wesson oil. Makes good dressing for fruit salad.
Heat oven to 375°. Mix butter, Crisco, egg yolks and extract. Gradually blend in dry cake mix. Dough will be stiff. (If dough is too soft, chill slightly. If dough is too dry, add 1 1/2 teaspoons of water and blend well.) Form cookies in one of the following ways.
Cook and drain pasta and rinse immediately with cold water. Let drain completely. Drain tuna and squeeze out excess liquid. Mix tuna, pasta and Miracle Whip together until well coated. Add celery seed and dill and mix well. Add pepper, onion, celery and pickles (or relish) and mix thoroughly. Let stand in refrigerator for 1 hour before serving. Serves about 6.
Peel large potatoes and soak in cold water several hours. Grate potatoes and drain. Add grated onion and beaten eggs. Stir in salt and flour. Drop batter by spoonful onto a hot, well-greased frypan or griddle. Turn to brown other side. Serve hot with applesauce or sour cream.
Thoroughly drain tuna, break up with a fork into large chunks. Mix soup with milk and stir until completely smooth. Fold in tuna. Arrange broccoli in an ovenproof serving dish. Top with tuna mixture and crumbs and dot with butter. Bake at 350 degrees for 25 to 30 minutes until sauce is bubbly and bread crumbs are nicely browned. Serves 2
With fingertips, mix cheese, ham, flour, butter and enough water to make a stiff dough. Roll dough into small balls. Place on lightly greased cookie sheet; bake at 400° for 12 to 14 minutes. Can be made ahead and frozen until ready to bake.
Sprinkle crumbs over bottom of spring-form pan. Beat 3 packages of cream cheese and slowly add sugar. Beat in eggs, one at a time. Add vanilla. Pour over crumbs and bake at 325° for 45 minutes.
Wash all vegetables and cut into chunks. In large pot, saute leeks in butter. Add rest of vegetables and cover with water. Boil until vegetables are tender. Add College Inn, salt and pepper and cook about 15 minutes more. Let cool slightly and add half and half. Blend mixture in blender a little at a time and pour into another pot. Garnish with sherry and croutons.
Spray sides and bottom of 9 x 13 pan or dish. Lightly butter bread and arrange in dish. Be sure to have a solid layer of bread. Add pieces as needed. Cover bread with sausage, then grated cheese. Beat eggs in bowl and add half and half, mustard and salt. Pour over casserole and refrigerate overnight.
Brown and drain ground beef. Blend next 4 ingredients until smooth. Add meat and other ingredients to mixture. Pour into pastry shell. Bake at 350° for 35 to 40 minutes.
In food processor, crush Oreo cookies. Add 1/3 cup Kahlua to	start and add more, if necessary, to cookie mix. Mix well and roll in balls, then roll in powdered sugar.
Sift flour with baking powder and salt. Cut in shortening until the particles are fine. Add milk all at once. Stir until dough clings together. Heat 8-inch skillet with 1 tablespoon shortening. Turn down to simmer and spread dough evenly over skillet. Cover and cook for 10 minutes, then turn and cook for another 10 minutes. Watch so as not to burn. Serve hot with butter and jelly.
Melt first 3 ingredients together. Combine next 2 ingredients in a large bowl. Pour first 3 ingredients over the cereal mixture and mix well. Form into small balls, approximately 100. Melt the chocolate pieces and paraffin in a double boiler. Dip balls in it. Cool on wax paper.
Mix together pudding, cake mix, eggs, oil, water and sour cream for 3 minutes. Fold in grated German chocolate and chocolate chips. Bake in Bundt pan 50 minutes at 350°.
Take 1 cup of Friendship and add 1 cup of Thoughtfulness. Mix well together with Tenderness, lightly beaten into a bowl of Loyalty to which has been added 1 cup of Faith, 1 cup of Hope and 1 cup of Charity. Be sure to add 1 teaspoon of Gaiety that sings and has ability to laugh at little things.
Grease a 2-quart casserole or 9 x 13-inch dish. Divide ingredients in half. Layer in order and repeat. Bake at 300° for 1 hour.
Chop broccoli, cauliflower and onions. Mix mayonnaise, vinegar, sugar, salt and pepper to make dressing. Pour over chopped mixture. Refrigerate.
Butter a 9 x 13-inch pan well. Line it with bread. Brown sausage and drain off grease. Place sausage on top of bread; add grated cheese. Beat eggs, 1 1/2 cups milk and the dry mustard. Pour on top. Sprinkle with chopped green onions (tops included). Cover and refrigerate overnight. Mix soup and milk and pour over the top of the casserole. Bake in 325° oven for 1 1/2 hours or until set.
In a large saucepan, combine carrots, potatoes, onions and just enough water to cover. Cook, covered, on medium-high heat until vegetables are tender, about 10 to 15 minutes. Drain water. Stir in soup and cheese. Heat through (medium heat).
Cook lasagna in 6 quarts boiling water until tender, about 15 minutes. Drain, rinse with cold water and drain again. Cook potatoes in salted water, drain and mash. Add cheese to hot mashed potatoes and season to taste with salt and pepper.
Set oven to 350°. In skillet, cook and stir beef until red is gone. Combine soup mix, water, catsup, mustard and vinegar. Then add to meat in a 2-quart casserole. Stir in beans. Bake in preheated oven just until mixture is heated through and bubbling (around 30 minutes).
Cut potatoes in big squares. Boil until tender. Mix water, mayonnaise, onion and spices (to suit taste). Add water to get the right thickness. Add to potatoes.