HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine vanilla pudding mix and milk in a mixer bowl; beat well. Dissolve gelatin in boiling water. Stir in frozen strawberries until separated and partially thawed. Break cake into bite-sized pieces. Alternate layers of cake, pudding, gelatin mixture and whipped topping, 1/2 at a time, in a large trifle bowl. Refrigerate until serving time. You can garnish with fresh strawberries, if in season.
Steep tea using 2 cups of water and chill. In a blender, combine tea, strawberries and lemonade concentrate. Process until smooth. With blender running, gradually add about 1 cup ice cubes, processing until ice is melted. Garnish with fresh fruit. Serve immediately. Serves 4.
Mix dry ingredients. Melt butter and add seasonings to butter. Pour over dry ingredients and mix thoroughly. Divide mixture over 2 cookie sheets. Cook at 325° for 1 hour, turning every 20 minutes during that hour. Cool thoroughly before placing in containers so that it will not be soggy. Enjoy.
Bring to boil the sugar and karo, remove from heat and stir in the peanut butter and cereal. Press into 13 x 9-inch pan. Melt the chips and spread over top. Chill.
Grease a 9 x 12-inch pan. Layer in it the bread, cheese and ham. Combine eggs, milk, salt and mustard. Pour over the bread mixture. Melt 1 cube margarine and pour over all. Refrigerate overnight. Bake at 350° for 35 to 45 minutes.
Dissolve jello in hot water. Stir in sugar; set aside. Grind cranberries and orange in a blender or food processor. Add ground cranberries and orange to the jello mixture. Stir in the pineapple and juice, pecans and celery. Refrigerate to set.
Mix well vinegar, sugar, Worcestershire sauce, oil, mustard and soup. Mix vegetables and store in refrigerator.
Use thin boneless pork chops. Dredge pork chops in milk. Then shake them in a bag of Progresso Italian bread crumbs (flavored) with 1/2 tablespoon of Italian seasoning, dash of garlic salt and paprika (1/2 teaspoon) added to bread crumbs. Take frying pan with olive oil in nonstick pan and saute breaded chops on both sides until brown. Put into a baking dish with a lid. First layer is celery stalks, about 6 to 7-inches long, then put the browned pork chops in, then cover with celery and keep on layering and finish with celery. Cover. Add between 1/4 to 1/2 cup water. Cook at 375° for first 45 minutes, then at 340° for 30 minutes.
Prepare pudding mix according to pkg directions using milk and coffee granules. Fold into 1/2 cup prepared cool whip. Pour into crust. Chill 2 hours. To serve, garnish with remaining cool whip.
Cream butter, sugar and egg. Combine flour, salt and vanilla and add to creamed mixture. Chill dough for 4 hours before rolling on a floured board. Cut out cookies in desired shapes from dough and bake for 8 to 10 minutes. Decorate as desired.
Cream butter, sugar, and cream cheese until smooth. Add eggs one at a time, beating after each one. Sift flour and add to creamed mixture. Add vanilla. Pour into greased bundt pan. Bake at 300 degrees for 1 1/2 hours. Serve warm or cool.
Beat eggs; add sugar and oil and mix well. Sift flour, soda, salt and cinnamon. Gradually add dry ingredients to egg mixture. Mix well and add balance of ingredients. Batter will be very stiff, resembling a fruit cake batter. Bake in greased and floured tube pan at 325° for 1 1/2 hours. Spread with glaze while warm.
Dissolve jello in boiling water and immediately add frozen orange concentrate. Add mandarin slices and pineapple. Chill until well set.
In a Dutch oven, brown roast in oil on all sides over medium-high heat; drain. Combine the broth, tomato paste, mushrooms, onion, garlic, Italian seasoning, salt and pepper; pour over roast. Bring to a boil. Reduce heat; cover and simmer for 3 to 3 1/4 hours or until the meat is tender. Remove roast; keep warm. Pour pan drippings and loosened browned bits into a measuring cup. Pour drippings into a saucepan. Combine flour and water until smooth; gradually stir into drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Slice roast; serve with gravy. Yield: 6 to 8 servings.
Drain and coarsely chop tomatoes, reserving juice. Combine tomatoes, juice, chicken, ham, onion, celery, garlic and thyme in large skillet. Bring to a boil; reduce heat. Cover and simmer 15 minutes.
Mix all ingredients. Add more sugar if cabbage is bitter. Let stand 12 to 24 hours.
Put all ingredients, except milk, in heavy saucepan. Cook on medium heat for 20 minutes. Add milk; cook 5 minutes longer. Serve hot.
Mix fruit with 1 cup of flour; set aside. Mix butter, brown sugar and eggs. Sift flour, cinnamon and soda. Blend in milk. Mix all together and drop by teaspoon on cookie sheet. Place close together and bake 20 minutes in a 300° oven. Makes a lot of cookies.
Take 1/2 pkg. of frozen hash browns and cover with water and cook until done.
Saute green pepper in butter over low heat. Blend in soup and milk; stir until smooth. Add remaining ingredients. Heat slowly. Stir to prevent scorching. Serve on fluffy boiled rice.
Combine all ingredients; mix well. Shape mixture into loaf in a 12 x 7 1/2 x 2-inch baking dish. Bake in a 350° oven for about 1 1/4 hours.
Mix vegetables with oil. Bring sugar, vinegar and water to a boil. Pour over vegetables; mix well. Refrigerate until ready to serve.
Dissolve marshmallows in coffee. Add salt. When cold, add whipped cream. Pour into sherbet glasses and chill.
Mix pudding mix, ice cream and milk; pour over crust. Refrigerate and firm up. Add Cool Whip and chocolate chips.
Brown meat; drain off grease. Add all ingredients, except tortillas and cheese. Mix well. Grate cheese and spray casserole with Pam. Tear up tortillas in pieces and line casserole. Put layer of meat mixture and layer of cheese. Continue layers until all is used making sure cheese is last layer. Bake at 300° for 20 minutes.
Beat egg whites until stiff. Add sugar and baking powder. Stir in remaining ingredients, except cream. Pour into buttered pie pan. Bake at 350° for 30 minutes. Cool. Add 1 teaspoon sugar to cream. Whip until stiff. Cover pie with whipped cream. Refrigerate at least 4 hours.
Thaw strawberries. Line bottom of 9 x 13-inch pan with cake broken in small pieces. Dissolve jello in water. Stir thawed strawberries in jello. Pour over cake. Refrigerate. Top with whip cream before serving.
Pat out ground beef into patties. Brown, then drain off the fat. Mix mushroom soup and water together. Pour over patties. Simmer for 10 to 15 minutes. Serve with mashed potatoes or with rice.
Combine rice, cheese, tuna, olives, onion, parsley and seasoning salt. Stir in eggs and milk, mixing thoroughly. Spray six muffin cups with Pam. Divide rice mixture evenly among cups. Bake 375° for 15 minutes or until lightly browned.
Scrape and cut carrots; boil until tender. Add teaspoon sugar to water. Drain and cool in salad bowl. Alternate carrots, peppers and onions. Pour mixture, then add next layer. Cover with remaining mixture. Cover and let stand at least 24 hours. (Keeps up to 3 weeks.)
Grease a 9 x 13-inch pan. Cover bottom of pan with bread slices. Top with sausage, cheeses, then mushrooms. Combine mustard with milk. Add remaining ingredients and pour over casserole. Bake at 350° for 35 to 45 minutes.
Mix all ingredients together and roll into little balls. Press down with a fork. Makes approximately 100 mints.
In a large skillet, bring water, oil, broccoli and contents of the spice sack from the couscous mix to a boil. Stir in the couscous, chicken, lemon juice and lemon peel. Remove from the heat. Cover and let stand for 5 minutes. Fluff lightly with a fork. Chill well and serve cold.
Saute onion and broccoli in oil until tender. Add salt, cheese and soup; stir until cheese is melted and soup is well blended and bubbly. Place in buttered casserole. Bake, covered at 350° for 30 minutes. Top with crumbs; continue baking until browned, about 15 minutes.
Halve peppers lengthwise; discard stems and seeds. Parboil peppers in boiling salted water for 5 minutes; drain and place in shallow baking dish with 1/8-inch of water. Brown sausage well in a skillet; drain well, reserving 1/4 cup drippings. Add contents of vegetable/seasoning packet and water to sausage and reserved drippings in skillet. Bring to a boil. Reduce heat; cover and simmer 6 minutes. Add stuffing crumbs and corn; stir just to moisten. Cover. Remove from heat and let stand 5 minutes. Spoon into pepper halves.
Cook bacon in a 9-inch cast-iron frying pan until crisp. Remove bacon; crumble and set aside. Drain and save drippings. Put 1 teaspoon back in pan and set in oven at 400° while mixing other ingredients. Beat eggs in large mixing bowl; stir in milk, 3 tablespoons drippings, meal and all other ingredients, including bacon chips. Remove the pan from oven; pour batter in pan and put a tablespoon of the bacon drippings over top. Bake at 400° for 35 minutes or until brown. If you don't want this hot, omit 1 pepper.
Preheat oven to 350°. Oil a 2-quart baking dish. Combine tuna, mayonnaise, onions, pimentos, lemon juice, cheese and peas in a medium-size bowl. Mix well, then stir in tofu. Spoon mixture into baking dish, sprinkle with almonds and wheat germ, and bake for about 45 minutes, or until lightly browned. Serve immediately, or chill and slice for sandwiches. Makes 4 to 6 servings.
In bottom of each quart jar, put 1 grape leaf, 2 garlic cloves and 1 tablespoon dill seed. Slice cucumbers and put in jars. Cook salt, vinegar and water in a pot until boiling. Pour liquid over pickles. Seal and process 8 to 10 minutes, or until they change color. Makes 3 quarts.
Saute onions and peppers with cooked bacon. Throw off excess grease. Add all ingredients and mix well. Bake at 350° for 1 1/2 hours.
Cover cucumbers with salt. Let stand for 1 hour and drain well. Combine sugar, vinegar and celery seed and bring to a boil. Let this syrup mixture cool, then pour over cucumbers. Add 1 onion. Pack into pint jars and store in refrigerator. Pickles will be ready to enjoy in about 3 days.
Bake in an 8 x 8-inch pan in a 300° oven for 30 minutes. Serve with ice cream or whipped cream.
Thoroughly mix shortening, 3/4 c. sugar, egg milk and vanilla. Mix in sifted flour, baking powder and salt. Spread 1/4 of dough very thinly and evenly on greased inverted 9 X 9 X 2 pan. Sprinkle with mixture of 1/2 c. sugar and nuts. Repeat. Bake one pan at a time at 325 degrees for 10 to 12 minutes. While layer is hot, cut into 4 1/4 X 3/4 inch strips and shape over rolling pin. Repeat until all dough is used. If strips become to brittle to shape, soften in oven. Yield 9 dozen.
Preheat oven to 375°. Melt butter in a 12 x 8 x 2-inch baking dish in oven. Shake potatoes in half flour and half Parmesan cheese mixture. Place potatoes in buttered casserole. Sprinkle with salt and pepper. Bake at 375° for 60 minutes. Turn after first 30 minutes.
Saute celery and onion in butter; cook and drain broccoli according to directions on package. Heat soups and Cheez Whiz until thoroughly mixed. Combine ingredients; mix well. Pour into buttered casserole dish. Bake at 350° for 30 minutes.
Layer bottom of 9 x 13-inch casserole dish with fruit; pour sugar over. Next put dry jello following with dry cake mix, then water; on top, arrange the 4 pats of butter or margarine. Bake at 375° for 35 minutes.
Mix the ingredients. Bake in three 8-inch cake pans or 9 x 13-inch oblong pan. Bake at 350° for 25 or 30 minutes.
Mix all ingredients, excluding ginger ale. Stir until sugar is dissolved. Add ginger ale just before serving. Serves about 25.
Heat apple juice. Add apples; cover and simmer until tender. Blend cornstarch with enough water to make a smooth paste. Stir in cornstarch; add spice and pour into unbaked pie shell. Dot with butter and add a second crust. Bake at 350°. (Add Sweet 'N Low if you choose, as apples vary in sweetness.)
Combine flour and salt. Cream shortening and margarine. Then add sugar and eggs, one at a time. Then add flour alternately with 7-Up and extracts. Bake at 325° for 1 hour and 15 minutes.
Cook broccoli and drain. Saute onion and celery in margarine. Add rice to broccoli and remaining ingredients. Bake for 30 minutes at 350°.
Scald milk. Pour into bowl, add sugar, salt, shortening and hot water. Stir until shortening is melted. Cool to lukewarm, add yeast which has been crumbled into 1/4 cup lukewarm water and stirred until softened.
Heat applesauce. Dissolve gelatin in hot applesauce. Add 7-Up or Sprite and chill. Mix in large pan as the soda will make foam.
Dissolve yeast in warm water. Stir in tablespoon of sugar and set aside to rise for 15 minutes. Stir in 1 cup flour and let rise until spongy and light, about 30 minutes.
Boil potatoes in water until soft. Peel potatoes; place in bowl. Add butter and mash until smooth. Combine sugar, eggs and vanilla. Pour into baking dish. Bake at 350° for 20 minutes. Remove from oven; place marshmallows on top. Return to oven for 5 to 10 minutes.
Melt margarine in large skillet. Saute onion until golden brown. Stir in sauerkraut and apple slices. Pour in bouillon and place bacon slices on top. Cover; simmer for 30 to 40 minutes. Add grated potato and continue to simmer until mixture thickens, stirring constantly. Remove bacon and serve hot. Makes 4 to 6 servings.
Heat chocolate chips and squares with oil over low heat in double boiler. Dip cleaned and dried berries into chocolate. Place on greased cookie sheet. Refrigerate until chocolate hardens. Yields about 35 pieces.
Mix all items together. Pour into casserole dish. Top with bacon. Bake at 350° for 50 to 60 minutes.
Mix all ingredients, except almonds. Pour into a buttered 2-quart casserole dish. Sprinkle with almonds. Bake at 350° for 45 minutes. Serves 10 to 12 people.
In a skillet, cook beef and onion until no longer pink. Stir in mushrooms, flour, garlic, salt and pepper. Cook and stir for 5 minutes. Add chili sauce and worcestershire sauce, reduce heat, cook uncovered for 10 minutes. Stir in sour cream just before serving and heat through (do not boil). Serve over hot noodles.
Simmer mincemeat, raisins and water for five minutes. Mix together the dry ingredients, add to mincemeat mixture, then the vanilla and eggs. Drop on a greased cookie sheet. Bake 20 minutes at 350°. Yields 6 dozen.
Mix and pour over chicken (chicken can be cut up or whole). Bake at 350 degrees until chick is tender. Baste if you want during baking.
Mix water with Jell-O. Mix in fruit and chill. Cook juice, sugar, flour and eggs until thick. Mix cream cheese well. Cool. Fold in Cool Whip. Pour over cold Jell-O.
Combine the chilled cranberry juice and ginger ale in punch bowl. Spoon lemon sherbet to cover the surface of the punch. Serve immediately. Yield: 5 quarts.
Mix together sugar and eggs first then add the rest of ingredients. Bake for 1 hour at 350°.
Add toast to egg and beans. Add salt and onion. Spoon into sprayed nonstick skillet. Makes 2 patties. Brown on both sides, then top each with 1 slice cheese. Broil until cheese melts.
Mix cheese and soften well. Combine flour, salt and pepper. Add to creamed mixture. Stir in cereal. Chill 2 hours. Shape into balls 1-inch in diameter and place on ungreased cookie sheet. Flatten with thumb to 1/2-inch thick. If using, pecan halves, place half on flattened ball. If using chopped pecans, stir in mixture before chilling. Bake at 350° for 8 minutes. Makes 6 1/2 dozen.
Blend cream cheese and sour cream together well. Add cut up shrimp and cut up olives; mix. Blend in lemon juice, Tabasco and seasoned salt to taste.
Beat egg yolks and egg with sugar. Bring water and butter to boil. Add cocoa and mix. When cool, add to egg mixture. Pour into crust. Bake at 350° on lowest rack in oven until set. If pie gets too brown, turn oven temperature down.
Scald milk. Stir in margarine, honey and salt. Cool to lukewarm. Sprinkle yeast on lukewarm water; stir to dissolve. Add yeast, 1 cup flour and eggs to milk mixture. Beat with electric mixer at medium speed until smooth, scraping bowl occasionally. Or, beat with spoon until batter is smooth. Gradually add enough of the flour to make a soft dough that leaves the sides of the bowl. Turn out on floured surface and knead until smooth and satiny, about 8 minutes. Place dough in greased bowl; turn over to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Divide dough in half. Shape into balls; place on greased pan. Let rise until doubled, about 45 minutes. Bake in a 400° oven for 20 minutes or until golden brown. Remove from pan. Cool on racks. Makes 36 rolls.
Cook grits in 3 cups of water with salt. Should be soupy. Add meal to hot grits. When fully mixed, add milk. Beat in eggs one at a time. Stir in baking powder. Pour into buttered baking dish. Bake 40 to 45 minutes at 375°.
Wash and remove seeds from bell peppers and grind or chop. Add all ingredients together. Boil 1/2 hour. Put in hot half pint jars. Seal with lids that have been boiled and are hot. Put jars in boiling water bath. Boil for 20 minutes. Makes 12 half pints.
Melt peanut butter, margarine and chips. Cool. Add marshmallows, nuts and coconut. Spread in a 9 x 13-inch buttered pan.
First cook 1 cup dates and 1/2 cup water for 5 minutes; stir until smooth and thick. Cool. Sift together all dry ingredients. Cream shortening, sugar and eggs one at a time, beat well. Stir in date mixture. Combine buttermilk and vanilla; add alternately with dry ingredients to creamed mixture. Can use electric mixer at low speed. Bake at 350° for 55 minutes. Can use loaf pan or 2 cake pans or Bundt pan with your favorite icing. (I use creamed cheese icing.)
Combine ingredients. If dough seems too thick, add a little more water. Roll in balls and bake on a lightly greased cookie sheet. Bake at 375° for approximately 10 minutes.
Mix. Roll 1/4 inch thickness. Cut with donut cutter. Place on lightly greased baking sheet. Cover with towel. Let stand 10 to 12 hours. Bake at 350° for 20 minutes. Store in airtight jar.
Dissolve yeast in water. Mix all ingredients together. Spoon into a well-greased muffin pan. Bake at 500° until done. This mixture will keep in covered dish in the refrigerator for 1 week. If stored in refrigerator, be sure to mix well before putting in muffin pans.
Brown hamburger and onion. Put the rest of the ingredients in Dutch oven. Add hamburger and chili sauce. Mix all together. Boil 10 to 15 minutes, then let simmer until desired thickness.
Cook chicken; cool. Reserve broth from cooked chicken to use in stuffing instead of water. Cut chicken up in pieces and layer in bottom of baking dish. Mix soups together and place over chicken. Mix stuffing together as directed on box and place on top. Bake at 350° for 35 minutes.
In a large bowl, combine sour cream, milk, chives, salt and pepper. Add potatoes and mix thoroughly. Spread in a 15 x 10 x 1-inch baking pan.
With your fingers, spread each dill pickle with a layer of cream cheese, then wrap with a piece of the ham. This is especially fun for the little ones because it is so messy to do! But it is just as much fun for them to eat and a healthy alternative.
Scald milk; add shortening, sugar and salt. Cool to lukewarm, then add 2 cups of flour, mix well and add well beaten egg.
Mix together cracker crumbs and melted butter. Press into pie pan. Beat pudding mix, ice cream and milk for 1 minute. Pour into cooled pie shell. Refrigerate at least 2 hours before serving. Top with whipped topping and chocolate curls. Serves 6 to 8.
Wash potatoes; use as many as you need for your family size. Do not peel potatoes. Slice thin. Place in baking dish. Layer potatoes. Slice butter around. Salt and pepper to taste. Layer potatoes and butter until you get what you need. Cover and put in 350° oven about 1 hour, maybe a little longer, depends on how many you have.
Break bread into small pieces and soak in milk. Add eggs, sugar, vanilla and raisins and stir well. Pour butter in bottom of 11 x 14-inch pan and bake at 350° until very firm. Serves 8 to 12.
Drain pineapple and cherries. Fold into cherry pie filling. Fold in condensed milk, marshmallows and then sour cream. Chill at least 8 hours, then serve.
At least 6 hours (better if 24 hours) before serving, sprinkle chuck roast with meat tenderizer. In a 12 x 8 x 2-inch baking dish, blend soy sauce with remaining ingredients; refrigerate chuck roast in sauce, turning once. Grill chuck roast about 5 inches from hot coals for 30 minutes on each side, brushing occasionally with marinade. Serve with baked potatoes, tossed green salad and toasted French bread.
Blend cream cheese and milk. Stir in beef, minced onion, green pepper, black pepper and sour cream. Sprinkle on top chopped walnuts or pecans. Bake at 350° for 15 minutes. Spread on assorted crackers. May be saved in refrigerator and reheat in microwave.
Soften ice cream and whipped topping. Set aside. Crush Oreo cookies and add margarine. Put cookie mixture in container and spread evenly. Put and spread ice cream over cookie mixture. Now spread whipped cream topping over ice cream. Pour fudge topping over whipped cream. Now sprinkle some cookie crumbs over and freeze for at least 6 hours.
Cook meat until it loses its red color. Break up with fork. Add next four ingredients. Stir. Bring to a boil. Cover and simmer 15 minutes, stirring several times to prevent sticking. In a 4-quart casserole dish, about 3 1/2-inches deep, layer meat mixture with beans, corn chips, olives and cheese, ending with chips and cheese. Bake in slow oven (325°) for 50 to 60 minutes. Makes 12 generous servings.
Cook bacon, onion and green pepper. Drain. Mix with the remaining ingredients. Serve warm.
Crush the pretzels. Cream together 3/4 cup butter and 3 tablespoons sugar. Pour into the pretzel pieces and mix together. Press into a 13 x 9-inch baking dish. Bake at 325° for 10 minutes and let cool. Mix the jello with the hot water. Add strawberries and chill until partially set. Mix the cream cheese with sugar until creamy. Fold in the Cool Whip. Spread on the pretzel mix. Add strawberry mixture as the top layer and chill until ready to serve.
Cream butter until light and fluffy. Gradually add sugar and beat well. Beat in egg yolks and vanilla. Add pineapple and sifted dry ingredients. Fold in stiffly beaten egg whites into batter. Pour into a 9 x 5 x 3-inch loaf pan lined with wax paper. Bake at 350° for 50 minutes. Cool and frost.
Peel and quarter apples. Lay on crescent dinner rolls. Sprinkle with cinnamon and sugar. Roll up. Place in 9 x 9 baking dish. In saucepan, heat margarine, orange juice, 1 cup sugar and vanilla. Pour over apples. Sprinkle more cinnamon and sugar. Bake at 350° for 30 to 40 minutes.
Smooth cream cheese out on bottom of glass or microwavable pan. Pour can of chili on top of cream cheese, then spread refried beans on top of chili, then sprinkle cheese on top of all of it. Microwave for 10 minutes. Serve with chips (Fritos or tortilla chips).
Mix jello and hot water. Add sugar, pineapple juice and cold water. Put in freezer; stir occasionally. When ready to serve, add pop.
Mix dry ingredients and add combined egg and milk. Add shortening and apples. Pour into greased muffin pans and bake 30 minutes at 400°.
Heat oven to 350°. Cut butter into dry cake mix until crumbly. Mix in coconut. Pat mixture lightly into ungreased pan 13 x 9 x 2-inches, building up sides slightly. Bake 10 minutes. Arrange apple slices on warm crust. Mix sugar and cinnamon; sprinkle on apples. Blend sour cream and eggs; drizzle on top. Bake 20 to 25 minutes until edges are light brown. Do not overbake. May be served warm or cold. Serves 12 to 15.
Peel and cube potatoes. Mix cheese, salt and pepper. Roll potatoes in cheese mixture and put in baking dish with melted margarine. Stir every 15 to 20 minutes. Potatoes cook faster if covered, about 45 minutes to 1 hour, but uncover last few minutes to brown. Bake at 350°.
Mix everything in a big bowl with the choice of dressing. Toss until well mixed. Put into a fancy bowl. Refrigerate.
Heat oil in a large skillet. Add green pepper and garlic. Cook over medium heat, stirring often, 3 to 5 minutes, until pepper is crisp-tender. Stir in remaining ingredients, increase heat and bring to a boil. Reduce heat, cover and simmer 5 to 7 minutes, until pepper is tender. Serves 4.