HumbleIntelligence/food-ner-1-Million huggingface dataset:
In large bowl, put cottage cheese, dry package of jello, pineapple and mandarin oranges. Stir in Cool Whip. Mix together and keep in refrigerator until ready to serve.
Crush chips and put in bottom of 3-quart baking dish. Mix onion, chicken, soups, tomatoes and broth. Pour over chips. Sprinkle with cheese. Bake at 325° for 30 to 40 minutes. Yields 6 servings.
Prepare pastry for a double crust pie. On a lightly floured board, roll out half to a 12-inch round. Fit into a 9-inch pie plate. Trim overhang to 1/2-inch. Mix granulated and brown sugars, flour, spices and salt in a small bowl. Spread about 1/3 of the apples into prepared pastry shell. Sprinkle with 1/3 of the sugar and spice mixture. Repeat layering 2 more times.
Cream butter and sugar. Add eggs, flour and cocoa; mix well. Add nuts. Bake at 350 degrees for 20 minutes. While brownies are hot, put marshmallow cream on top. Put filling on top of marshmallow cream when cooled.
Crust: Spread crescent rolls in 9 x 13-inch pan until smooth. Bake at 375° for 10 to 15 minutes. Cool.
Beat the eggs; add milk, sugar, and spice. Pour liquid over the bread in a 1-1/2 qt. casserole, let stand until thoroughly soaked. Add raisins if desired. Bake 20-40 minutes or until firm in a moderate oven, 350°. Serve with milk, jelly or any "pudding" sauce. I serve this with maple syrup and it tastes like French Toast. Shallow pan might take 20 minutes. Deeper dish takes about 40-45 minutes. Check on a regular basis. Double recipe for a 9 X 13 dish.
Wash meat. Cover with water. Cook until done. Grind meat or put in a food processor on puree with cooking liquid. Return to pot. Add salt, sage, thyme, red pepper and black pepper. Bring mixture to a boil. Slowly add corn meal and flour. Cook until done.
Brown meat and onion; drain off fat. Add water and taco seasoning and bring to a boil. Reduce heat and simmer 15 minutes, stirring occasionally. If mixture becomes dry, add more water. Serve 1/3 cup taco meat and 1/4 cup of cheese over 3/4 cup of corn chips. Add diced tomatoes and shredded lettuce.
Preheat oven to 200°. Line 2 large cookie sheets with foil. In small bowl with mixer at high speed, beat egg whites, cream of tartar and salt until soft peaks form. At high speed, gradually beat in sugar, 2 tablespoons at a time, beating well after each addition. At low speed, beat in cocoa and almond extract. Fold in almonds. Drop mixture by slightly rounded tablespoonful onto cookie sheets. Bake 1 hour and 15 minutes or until set. Cool on cookie sheets 10 minutes; loosen with metal spatula. Makes about 2 dozen.
Put vegetables and shrimp in glass container and cover with Italian dressing. Sprinkle generously with dill seed. Allow mixture to marinate (covered) in refrigerator for at least 24 hours, stirring occasionally.
Pour milk into medium bowl. Add pudding mix. Beat with wire whisk until well blended, 1 to 2 minutes. Let stand 5 minutes. Gently stir in whipped topping and 1/2 of crushed cookies. Place 1 tablespoon crushed cookies into bottoms of 8 ounce paper or plastic cups. Fill cups about 3/4 full with pudding mixture. Top with remaining crushed cookies. Refrigerate 1 hour. If desired, decorate with gummy worms or gumdrop flowers to resemble flowerpots. Makes 8 to 10 servings.
Bring butter, sugar and Karo to a boil. Cook 5 minutes. Remove from heat. Stir in extract and soda. Stir well. Pour over popcorn and nuts. Mix well.
Drain all of the fruit and sprinkle the pudding over it. Stir it up a little. Add the orange juice and a small amount of the juice. Stir it up more. If you like it thinner, you can add more juice.
Melt butter in microwave, then cool. Add eggs, flour, sugar and brown sugar. Mix well. Add walnuts and chocolate chips. Pour into unbaked pie shell. Bake at 325° for 1 hour.
Mix first 2 ingredients well. Add sugar. Whip salad oil and milk, then add to flour mixture. Pat in dish and bake.
Mix ingredients well and put on burger buns. Wrap in foil. Place in a 350° oven for about 15 minutes or until cheese is melted and burgers are hot.
Brown and drain beef, onions and peppers. Cook noodles according to package directions. Add soup, then cheese. Bake at 350° for 35 to 45 minutes.
Add the first 8 ingredients; beat with mixer until well creamed. Stir in crabmeat. Put into a 1 1/4-quart casserole dish. Top with grated cheese. Bake at 350° for about 30 minutes.
Dissolve hot water in Jell-O. Mix and add lemon juice and applesauce. Pour in a flat pan. Serve on lettuce and nice wedge of Jell-O.
Boil chicken until tender. Remove from bone. Cut in bite size pieces. Place in bottom of 13 x 9-inch pan the flour and milk; add melted margarine, salt and pepper. Pour over soup mixture. Bake at 425° for 35 to 45 minutes or until brown.
Mix jello, water and fruit in a bowl and stir well. Mix mayonnaise, milk and cheese together. Add to jello mixture. Mix well and pour into a long dish and chill overnight.
Preheat oven to 350°. Grease a 10-inch Bundt pan and dust with flour. Cream together butter and 2 cups sugar. Add eggs, blending well, then sour cream and vanilla. Sift together flour, baking powder and salt. Fold the dry ingredients into creamed mixture and beat until just blended. Do not overbeat. In a separate bowl mix remaining 3/4 cup sugar with pecans and cinnamon. Pour half of batter into Bundt pan. Sprinkle with half of sugar mixture. Add remaining batter and top with rest of sugar mixture. Bake 60 minutes or until a cake tester inserted in center comes out clean. Serve warm. Serves 10 portions.
Mix all ingredients together and spread in rectangular pan. Bake at 350° for 25 minutes or until brown.
Mix all ingredients together. Pour in greased 8 x 12-inch or 9 x 13-inch pan. Bake at 350° until top browns.
Mix sugar, vanilla and Mazola. Sift together flour, soda, salt and cinnamon. Mix well with first mixture. Fold in nuts.
Add baking powder to egg whites, then sugar and crackers. Add vanilla and pecans. Pour into well-greased pie pan and bake 30 minutes at 350°. Cool and top with Cool Whip or whipped cream. Sprinkle few pecans on top.
Peel, cut up and core parsnips. Cook until tender in salted boiling water or steam them. Mash with butter and cream over a low heat. Heat creamed parsnips through and add seasoning.
Add tomato soup to onions. Heat until bubbly; stir often. Add cheese. Stir constantly until smooth. Add egg and stir quickly until blended. Serve over saltines. Recipe can easily be doubled or tripled.
Mix ground beef, chopped onion, poultry seasoning, raw rice, pepper and salt; form mixture into small balls (about the size of walnuts). Brown lightly in uncovered pan in oil; drain off excess fat. Add tomato sauce and water. Cover tightly; simmer for 45 to 50 minutes, or until rice is tender.
In large saucepan, combine sweet potatoes (cubed), onion and broth. Bring to boil; reduce heat and cook, covered, for 10 to 12 minutes or until tender. Take half and puree in a blender or food processor (take care not to splash hot liquid). Return to saucepan. Stir in apple juice, thyme and pepper. Season to taste with salt. Heat thoroughly. Stir in half and half or milk.
Mix sugar, flour, salt, eggs, margarine and pineapple. Sprinkle coconut on top. Cook in 350° oven until done, about 45 minutes. To make a regular sized pie, cut portions in half.
Combine butter, cream and cheese and cook over low heat until cheese melts and cream bubbles and thickens. Add parsley. Serves 4.
Combine and stir until dissolved first 4 ingredients. Cook over medium heat to 242° or soft ball stage. Remove from heat and add the vanilla and pecans. Stir gently until it becomes creamy. Drop by spoonful onto waxed paper.
Dissolve jello in 2 cups boiling water. Add cream cheese and mix with electric mixer or blender. Blend well. Add 2 cups cold water. Place in oblong dish and chill approximately 35 to 40 minutes in refrigerator. Drain juice from pineapple. Add pineapple and nuts to slightly thickened jello. Return to refrigerator to set until firm enough to serve.
Blend flour, salt and butter as for pie crust. Combine yeast, sugar and warm milk and let rest until yeast is softened. Then make well in center of flour mixture and add yeast mixture and beaten egg yolks. Mix well. (Dough will be soft.) Make five balls from dough mixture. (Dough does not have to rise.)
Simmer chickens in 6 cups water and 1 tablespoon salt until tender. Remove chicken from bones, leaving in large pieces.
Boil chicken; drain and cool and cut up. Cook spaghetti in broth. Saute peppers and onions. Mix chicken, spaghetti, peppers and onions. Add Ro-Tel and cheese. Stir and cover. Heat until cheese is melted. Stir well and serve.
Melt butter; add onions and saute. Add corn, milk, egg, pimento and cracker crumbs. Bake in greased casserole dish for 50 minutes at 350°. Top with buttered bread crumbs.
Peel garlic and slice thin. Put all in jar and stir or shake to mix.
*Can use mint, lemon, orange, almond, rum or butter flavorings. For chocolate mints, add 6 teaspoons cocoa and 1 teaspoon vanilla.
Layer ingredients in an 8x8 dish in order listed. Chill for an hour or two to set up. Serve with tortilla chips. Great picnic food.
Brown ground beef in large pot. Drain. Add onions and garlic. Then add green chilies, seasonings, tomato paste, broth/bouillon and beans. Bring to a boil; lower heat to simmer. Cover and cook 45 minutes to 1 hour.
In a saucepan, saute the mushrooms, garlic, onions, nutmeg, parsley and pepper in the olive oil until the mushrooms soften and release their liquid. Sprinkle with the flour and cook. Stir for 2 minutes. Gradually stir in the stock. Bring to a boil; reduce the heat. Cover and simmer for 5 minutes. Let cool for 5 minutes.
Unroll dough and put on an 11 x 15 x 1-inch jelly roll pan. Press edges and seams to form solid layer of dough. Bake at 350° for 10 to 12 minutes. Cool. Combine cream cheese, mayonnaise, salad dressing mix and milk; beat until smooth. Spread on cooled crust. Sprinkle vegetables and meat over cream cheese. Refrigerate and cut into desired pieces.
Stir cream cheese until soft. Blend with 1/2 cup of milk. Blend in remaining milk and pudding mix. Pour into crust. Chill 1 hour.
Combine first 3 ingredients and press into spring-form pan. In mixer, cream the cream cheese and sugar. Add the eggs, one at a time, and the vanilla. Spoon into crust and bake 25 minutes at 375°. Take out immediately. Beat together sour cream and lemon juice. Spread this on top of cheesecake and bake 5 minutes at 500°. Take out immediately. Chill overnight. Spoon can of pie mix over cake and garnish with nuts.
Beat eggs well. Mix sugar and flour so as to mix well and add to eggs. Beat until smooth and add milk and vanilla. Mix well and pour into casserole and bake at 350° until it does not shake like liquid.
Chop tomatoes. Add other ingredients. Makes about 1 quart. Best if served next day. Refrigerate.
Select very small, round potatoes. Clean potatoes; leave skins on. Boil just until done. Chill. Scoop out top portion of each potato. Fill with 1 tablespoon sour cream. Sprinkle with seasoned salt and cayenne pepper. Garnish each potato with a sprig of parsley. Serve chilled. Makes 6 appetizer servings or 2 potatoes per serving.
Preheat oven to 325°. Put 1/4 stick butter in casserole dish and let it melt while oven is heating up. Mix sugar, flour and milk together. Pour into dish. Add 1 large can sliced peaches (minus juice). Bake 30 to 45 minutes, until golden brown.
Cook macaroni by package directions; drain. In a 2 qt. saucepan, melt margarine over low heat. Stir in flour, salt, mustard and pepper until smooth. Remove from heat. Gradually stir in milk until smooth. Stirring constantly, cook over medium heat about 10 minutes, or until thickened. Remove from heat and stir in 1 1/2 cups cheese until melted. Turn macaroni into greased 2 qt. casserole. Pour cheese mixture over macaroni; mix well. Sprinkle remaining 1/2 cup cheese over top. Bake at 375° oven for 25 minutes or until top is lightly browned. Makes 6 servings.
Mix sugar, peanut butter, butter and graham cracker crumbs together. Press in 9 x 13-inch pan. Melt package of chocolate chips. Spread on top. Refrigerate and cut into small squares.
Prick the fish on both sides with a fork. Place in a glass baking dish. Sprinkle with salt and lime juice. Refrigerate 2 hours.
Mix all ingredients together, except chocolate chips. Press in 9 x 13-inch pan. Melt chocolate chips and spread over top. Refrigerate. Remove from refrigerator 1 hour before serving.
Wash pigs feet. Cover with slightly salted water. Add several minced garlic cloves and pepper to taste. Boil until the meat will slip from bones. Place some meat in individual serving bowls and pour strained broth over top. Chill until firm. Serve with bread.
Soak bread in water 2 to 3 minutes. Squeeze out moisture. Mix bread with all other ingredients. Shape in about 20 balls. Brown in hot oil. Add to sauce and cook 30 minutes. Serves 6.
Fry onion and beef together. Add tomatoes, salt and pepper. Simmer 15 minutes. Add kidney beans. Pour corn bread over the top. Bake for 25 minutes at 425°.
Cook until thick, about 10 minutes. Add a chunk of butter. Serve over ice cream for a delicious treat.
Drain peaches and reserve juice. Mix spices with sugar. Dissolve gelatin in boiling water. Add combined sugar and spices, using whisk to mix. Pour in vinegar and peach juice and allow to thicken slightly. Add peaches and refrigerate until time to serve. An interesting addition to a baked ham dinner.
Mix ingredients together and form into balls. Bake at 300° about 15 to 20 minutes.
Preheat oven to 325°. Butter a 3-quart shallow baking dish In bowl, combine cream with mustard, cornstarch, salt and pepper. Toss into sliced potatoes. Pour into dish and cover. Bake 1 hour. Uncover and bake 30 more minutes. Sprinkle with thyme.
Brown stew meat in oil. Add coleslaw mix and onion. Cook, covered, 4 minutes. Stir after 2 minutes. Add tomatoes, beef broth, water, brown sugar, lemon juice and salt. Bring to a boil. Add rice. Reduce heat to medium-low. Simmer, covered, for 45 minutes.
In 400° oven, bake in 13 x 9-inch pan the chicken breasts for 20 minutes. Remove breasts from pan. Pour 2 cups boiling water into pan. Add 2 chicken bouillon cubes and stir until dissolved. Add minced onion (optional) and converted rice; spread evenly. Place chicken breasts on top of rice (other side up) and return to oven for 40 minutes. (Check in 30 to 35 minutes as you might have to add more liquid.) Enjoy!
Mix all ingredients and bake at 350° until cheese melts, approximately 30 minutes. Serve on crackers of choice.
Rub cottage cheese through a sieve (tomato strainer works well, too) into a bowl. Stir egg yolks into the cheese. Add matzo meal and salt; mix well with spoon. Beat egg whites with mixer in separate bowl until stiff; fold cheese mixture into egg whites.
Add margarine to mayonnaise and mix. Add remaining ingredients and stir well. Spread over bread and bake 10 to 15 minutes at 350° until bubbly. Slice diagonally. Serve hot. Very good.
Brown beef with onion in large skillet, about 5 minutes. Add beans, broth, taco mix and corn. Bring to a full boil. Reduce heat; simmer 5 minutes. Stir in rice. Cover, remove from heat. Let stand 5 minutes. Stir in sour cream. Serve with tortillas. Serves 4.
Cream margarine and sugar and beat in eggs. Combine all dry ingredients and add to sugar mixture alternately with yogurt. Mix well, then add pears. Bake at 350° for 1 hour. Makes 2 loaves.
In a saucepan, saut garlic in olive oil. In the same oil, fry bread. Set aside. Remove 2 tablespoons of oil. Return the garlic in the saucepan and pour in 6 cups broth. When it begins to boil, stir in beaten eggs. Season according to taste. Just before serving, drop in the fried bread or croutons.
Preheat oven to 350°. Grease and flour 17 x 12-inch cookie sheet. In a 2-quart pan, heat raisins, shortening and water; bring to a boil (but not rolling) for 20 minutes. In another large bowl, mix remaining ingredients. While hot, add liquid (raisin) mixture into dry mixture; blend and pour into cookie sheet. Bake to golden brown, 10 to 15 minutes. Dust with powdered sugar or a cream cheese frosting (icing).
Place all ingredients in a 13 1/2 x 9-inch pan. Bake at 350° for 1 hour. Good served with a chicken entree.
Melt butter in skillet and add onion, green pepper, celery and mushrooms. Simmer until tender. Add rice, sage, salt and pepper; mix well. Serve hot. Especially good with fowl and pork.
Preheat oven at 400°. Whip egg white with 1 teaspoon water. Pound turkey slices until tenderized, about 1/4 to 1/2-inch thin. Dip in egg white, then in bread crumbs. Place on lightly oiled baking sheet. Bake 10 minutes; turn over. Bake 5 minutes or until brown and crispy. Serve with cranberry sauce on the side.
Saute sausage in frying pan, drain. Add garlic and onion and saute. Add tomatoes, mash and cook down. Mix flour and milk into a paste and add to sausage mixture. When it is thickened a little, add the chiles, salt and cheese. When the cheese has melted, pour the mixture into a chafing dish and serve with tortilla chips.
Prepare brownies according to package, then add sour cream and chocolate chips; mix thoroughly. Pour batter into 13	x 9-inch greased pan. Bake according to package instructions.
Combine all ingredients. Pour into unbaked pie shell. Bake at 350° for about 45 minutes.
Combine ingredients, except pecans. Cook slowly until dissolved. Add pecans. Boil slowly until candy thermometer registers 235° to 240° or until candy forms soft ball. Remove from heat and beat until mixture thickens. Drop by spoonfuls onto wax paper. Yields 15 (4-inch) patties.
In a large bowl, combine broccoli, cauliflower, bacon, green onions, tomatoes and eggs. Set aside. In another bowl, combine mayonnaise, sugar and vinegar; mix until smooth. Just before serving, pour dressing over salad and toss. Makes 6 to 8 servings.
Beat together the first five ingredients. Add pecans. Place in pie shell. Bake at 350° for 50 to 55 minutes. Serve with whipped cream.
Fry bacon, drain. Brown hamburger and onion. Combine with bacon and rest of ingredients. Bake uncovered in a large casserole dish at 350° for 40 minutes.
Preheat oven to 400°. Cream together shortening, butter and sugar. Beat in egg. Stir in pineapple. Sift together dry ingredients and blend well into shortening mixture. Stir in coconut. Cover and chill dough 2 hours or more. Drop rounded teaspoonful of dough onto lightly greased baking sheets. Bake in preheated oven 8 to 10 minutes or until golden brown. Cool cookies on rack. Makes 4 to 5 dozen.
Combine in a bowl mustard, catsup and minced onion. Swirl 2 slices of bacon around frankfurters, covering completely. Fasten with toothpicks. Grease grill lightly. Brush frankfurters with 1/2 mustard mixture. Cook frankfurters on grill, turning frequently, until bacon is crisp. Spread rolls with butter, placing butter side down on grill until brown. Remove rolls and frankfurters to a platter. Brush rolls with remaining sauce. Serve in rolls.
Mix everything except chips. Pat chips in last by hand. Pour into Bundt pan that has been sprayed with oil. Bake at 350° for 45 minutes.
Crush 1 cup of the fresh strawberries and cook with water for about 2 minutes. Sieve pulp into separate bowl; discard. Combine sugar and cornstarch; stir into berry juice. Cool and stir until thick and bubbly. Add a few drops of red food coloring. Place 1 1/2 cup fresh strawberries in baked and cooled pastry shell. Pour half of the sauce over strawberries. Repeat layers with another 1 1/2 cups strawberries and remaining sauce. Chill.
Burnish the pieces of rabbit (with salt and pepper) in butter. Add the beer, water and vinegar. Add the cut onion, sugar, thyme and laurel. Let it all simmer for about 1 hour. Thicken the sauce with the maizena. Serve with boiled potatoes and apple compote.
Whip all ingredients in food processor. Serve with tortilla chips or pita crisps or vegetable dippers such as pepper strips and celery sticks.
Place desired amount of apples in 9-inch baking dish. Sprinkle with cinnamon. Melt stick of butter in pan; mix oats, flour and sugar with melted butter in dish. Cover apples with mixture. Bake at 400° for 20 to 25 minutes or until topping is done.
Roll out dough covering baking sheet. Bake at 350° until done. Mix cream cheese, mayonnaise and dressing. Spread over crust. Add vegetables. Top with cheese. Bake at 350° for 10 to 15 minutes.
Mix all ingredients together. Bake in greased rectangle casserole until golden brown at 325° to 350°.
Dip chicken into beaten eggs and roll into seasoned bread crumbs. Brown in hot oil and margarine. Place in a large casserole dish. Sprinkle with Mozzarella cheese and pour spaghetti sauce on top. Sprinkle with Parmesan cheese. Bake at 325° for 45 minutes to 1 hour.
Beat together butter and brown sugar. Add molasses. Beat. Add soda to buttermilk. Add to other ingredients. Add eggs. Beat well. Combine remaining dry ingredients. Combine all ingredients to make a soft dough. Roll in balls. Place on a greased cookie sheet. Bake at 350° for 10 to 12 minutes.
Mix flour, baking soda and salt; set aside. In another bowl, beat eggs until foamy. Add sugar. stir in chocolate syrup, vegetable oil and vanilla extract. Then combine both bowls and mix ingredients until smooth. Pour into a 9-inch square greased baking pan. Bake at 350° for 25 to 30 minutes.
Cream margarine and sugars. Beat in vanilla and eggs. Stir in peanut butter. Mix in flour, baking soda and salt. Stir in chocolate chips. Press together into small balls. Put on cookie sheet and press with fingertips. Bake at 350° for 10 to 12 minutes or until golden brown.
Put the peanut butter in the bowl and sugar, butter, 2 cups of flour, mix oil, vanilla. Then stir and put in a pan. When through, put it in the oven and bake at 350°. When cookies are through, put on a nice dish. They'll be ready to serve.
Layer the lettuce, onions, bacon and cauliflower. Mix the remaining ingredients. Pour on top. Cover. Toss the next day.
Brown sausage. Melt cheese in Ro-Tel in saucepan (don't scorch). Put in crock-pot on low heat. Grate over toast, buns, etc. or use as a dip with crackers.
Heat oven to 375°. Bring syrup, spread and sugar to boil in 2-quart saucepan. Boil gently, uncovered, 5 minutes, stirring occasionally. Cool slightly. Place pecans in pastry shell. Beat eggs, vanilla and salt in large bowl. Gradually stir in cooled syrup mixture. Pour over pecans in pastry shell. Bake 35 to 40 minutes or until knife inserted near center comes out clean. Cool on wire rack. Makes 8 servings.
Grease baking sheet and preheat oven to 425°. Place cool water into small bowl and beat in egg. Set aside. In a large bowl, mix only 2 cups of the white flour, wheat flour, yeast and salt. Add water, honey and oil (in this order). Stir with a wooden spoon until combined. Add enough of the set aside flour to make a soft dough. Knead dough about 5 to 7 minutes. Cut dough into 12 equal pieces. Roll each piece into a rope. Form pretzels and place on baking sheet. Dough will contract a little, so enlarge holes with finger. Brush each pretzel with your egg mixture. Bake 15 to 20 minutes or until golden brown.
Combine first 3 ingredients. Roll and chill until you get your chocolate ready. You can buy 1 pound bags of chocolate at the candy store. It takes 1 1/2 pounds for 1 batch or 3 pounds for 2 batches.
Add garlic salt, salt and pepper to egg and beat together. Pour this mixture over the ground beef and bread crumbs and mix well. Form into small meatballs and cook over medium heat, turning often to brown all sides. Drain grease from meatballs. Add the can of mushroom soup and 1 can of water to the meatballs. Cover and simmer on low for 15 minutes. Serve over rice.
Brown salt and peppered chops, then set aside. Layer potatoes and sauce (made of soup, water, sour cream & parsley) in an 8x8 casserole dish. Lay chops on top and cover. Bake at 350° for 1 hr. 15 mins.
Brown hamburger and onions; drain. Stir in barbecue sauce and brown sugar. Line muffin tin with a biscuit. Dip meat mixture into each cup and top with shredded cheese. Bake at 375° until biscuits are browned and cheese is melted.