HumbleIntelligence/food-ner-1-Million huggingface dataset:
Drain mandarin oranges and reserve liquid. To reserved liquid add enough water to make 1 cup and bring to a boil. Mix with the sugar free orange jello until dissolved. Refrigerate until thick and fold in the cool whip until smooth. Layer in the graham cracker crust 1/3 of the orange mixture, layer of orange slices, rest of jello mixture and top with remaining orange slices. Refrigerate 4 hours until firm.
Mix sugar and mayonnaise together. Add water and mix. Sift flour, soda and cocoa. Add vanilla last. Bake in 350° oven until done.
Cream butter and sugar; add bananas and eggs. Sift together flour, soda and salt; add to banana mixture. Pour into greased loaf pan. Bake at 350° for 50 minutes.
Chop green pepper, onion and celery fine. Combine crab and shrimp; add to vegetables. Blend with other ingredients. Top with bread crumbs. Bake at 350° for 30 minutes. Serves 4.
Pour milk in large bowl. Add pudding mix and beat for 1 to 2 minutes (with whisk or lowest speed on electric mixer) until well blended. Let stand 5 minutes. Stir in the whipped topping and half the crushed cookies. Place 1 tablespoon of remaining crushed cookies into each of 8 to 10 (7-ounce) paper or plastic cups. Fill the cups about 3/4 full with the pudding mixture, then top with the remaining crushed cookies. Decorate with gummy worms, etc. Refrigerate 1 hour before serving. Serves 8 to 10.
*May substitute cashews with 1 cup unsalted peanuts and 1 cup raisins or a 12-ounce bag of coconut.
Cover cubes of meat with a well blended mixture of the remaining ingredients. Set in refrigerator at least 4 hours, turning meat several times.
Have margarine and eggs at room temperature. Use only cake flour. Mix ingredeints. Bake at 300° for 1 hour and 15 minutes. Don't turn oven on until ready to put cake in.
Pour dressing over meat; cover and marinate in refrigerator for several hours or overnight. Drain, reserving marinade. In Dutch oven, brown meat over low heat. Add marinade and 2 cups water. Cover and simmer 2 hours. Add vegetables and continue to simmer for 45 minutes or until vegetables are tender. Gradually add remaining water to flour, stirring until well blended. Gradually add flour mixture to hot meat and vegetables, stirring constantly until mixture boils and thickens. Simmer 3 minutes, stirring constantly. Makes 6 to 8 servings.
Put 1/2 of broken shells in lightly buttered dish. Brown meat and onion. Drain; add taco seasoning and water. Simmer 10 minutes; add tomato sauce. Spoon over shells. Add 1 cup cheese, then rest of broken shells and rest of cheese. Top with tomato, sliced. Bake at 350° for 15 to 20 minutes.
Preheat oven to 350°. Mix all ingredients well. Pour into prepared pie shell. Bake until done. Makes 2 pies.
Cook chicken in water until done. Cool and cut in strips. Melt butter and flour. Blend well. Add chicken stock and milk. Cook, stirring until thickened. Add diced potatoes, eggs and chicken. Season with salt and pepper to taste. Put in 2-quart casserole dish. Cover with pie crust. Cut slits in dough. Bake at 450° for 25 minutes.
Soak steaks in vinegar and water for 1 hour. Wash and sprinkle with meat tenderizer. Roll in flour. Place in skillet with hot grease. Brown both sides on high. Reduce heat to medium. Cut up onions in slices and place over steaks. Add a pat of butter to each steak. Add salt and pepper. Cover and cook until done, turning once. Worcestershire sauce may be sprinkled over steaks while cooking to add more flavor.
Combine and mix well ingredients, except potato chips and almonds. Grease a 9 x 13-inch pan. Pour mixture into pan; cover with crushed potato chips and slivered almonds. Bake at 325° for 30 minutes.
In medium-size bowl, beat butter and brown sugar with electric mixer until pale and fluffy. Stir in flour, 1 teaspoon cinnamon and the water until smooth and thick. Stir in pecans. Mound apples in 9-inch pie plate. Mix granulated sugar with remaining 1 teaspoon cinnamon and sprinkle over apples. Spoon pecan topping over apples in dollops. Bake on lowest rack in preheated 375° oven for 45 to 50 minutes. (Apples should be tender when pierced.) Serve warm with vanilla ice cream. Reheats great in microwave.
Sift flour once, measure, add baking powder and salt and sift three times. Cream shortening thoroughly; add sugar gradually and cream together until light and fluffy. Add eggs, one at a time, beating well after each addition. Add flour, alternately with milk, a small amount at a time, beating after each addition until smooth. Add flavorings. Bake in 2 greased 9-inch layer pans in moderate (375°) oven for 25 to 30 minutes. Spread chocolate frosting between layers and over cake.
Microwave oleo to melt at High 30 to 45 seconds. Add brown sugar and milk; microwave at High 2 to 3 minutes. Add vanilla. Gradually stir in sugar and peanut butter. Press into buttered pan. Cool; cut into desired pieces.
In a small saucepan, combine fruit with water; cover and cook until fruit is very soft. Put fruit and liquid in blender container and process; transfer to small bowl. Beat yolks lightly and add to fruit in bowl with lemon juice. Beat whites until stiff and fold them into the first mixture. Transfer to 2 individual souffle dishes and bake at 350° until tops are brown, about 20 minutes. Serve at once. Yield: 2 servings.
Gather all the oils, wine and spices. Separate the egg. In a blender, put the egg yolk, mustard, wine, wine vinegar and spices. Mix these well at medium speed about 1/2 minute, being careful not to turn the blender off. While running, slowly add the oil, pour in a thin stream into the liquid in the blender. Be careful so oil won't separate. Refrigerate and serve cold on salad. Makes 4 cups.
Step 1: Make a salt brine strong enough to float an egg. Add cucumbers; let stand 2 1/2 weeks.
Melt margarine in large saucepan over low heat. Add marshmallows and stir until completely melted. Cook over low heat 3 minutes longer, stirring constantly. Remove from heat. Add cereal. Stir until well coated. Using buttered spatula or waxed paper, press mixture evenly into buttered 13 x 9 x 2-inch pan. Cut into 2-inch squares when cool.
Mix sugar, syrup and butter. Add eggs and pecans. Fill unbaked 9-inch pie crust with mixture. Bake in a moderately hot oven (400°) for 10 minutes. Reduce heat to 350° and continue baking for 30 to 35 minutes or until done.
Cream eggs, sugar, vanilla and cooking oil in large bowl; set aside. Sift together flour, baking soda, salt and cinnamon. Add to first ingredients. Mix well. Add apples and pecans; mix well. Place batter in greased and floured Bundt pan and cook for 1 hour at 300°.
Peel and cut in half several potatoes. I usually do about 8. Brown on all sides in skillet of hot oil. Place in a casserole dish and sprinkle with seasoned salt. Add a stick of margarine cut in patties and cover. Bake in 350 oven until done.
Add flour, baking powder, salt and brown sugar to large mixing bowl. Mix on low speed until all ingredients are thoroughly mixed. Mix melted butter, eggs, nuts and dates together and then add to dry ingredients. Make certain all ingredients are completely mixed. Pour into well-greased 9 x 11-inch pan. Bake at 350° for 30 minutes or until dark brown. Cut into 1 x 2-inch bars when cool. Coat bars with powdered sugar. Yields 42 bars.
Flatten each biscuit. Spray large muffin tins with vegetable spray. Press biscuits into tins. Combine remaining ingredients. Spoon into biscuit shells. Bake at 375° for 20 to 25 minutes.
Combine first four ingredients in heavy saucepan. Cook over low heat until thickened, stirring constantly. Add vanilla and margarine. Serve warm or cold. Serves 4 to 6.
Cut up vegetables; place chicken in large Dutch oven. Dump soup over chicken; add 1/2 can water. Cook at 350° for 20 minutes. Add cut vegetables; cook until vegetables and chicken are tender, approximately 1 to 1 1/2 hours. Can cook in crock-pot on high about 4 hours. (I don't cook chicken before adding vegetables.)
Place corn and a small amount of water in a microwave safe bowl. Cover and microwave on high for 3 to 3 1/2 minutes or until corn is crisp-tender; drain.
Cream margarine and peanut butter, gradually adding sugar. Roll into small balls and place on cookie sheet lined with waxed paper and refrigerate for 1 hour. Melt chocolate chips and wax until dissolved. Use a toothpick to dip each ball into chocolate mixture until almost completely covered.
Brown beef in frying pan. Add soup, sauce, salt, sugar and garlic salt. Cook slowly. Prepare noodles according to package directions. Mix cream cheese, sour cream and onion in casserole. Place layer of noodles, then meat and cream cheese. Cook at 300° for 45 minutes.
Do not crush corn flakes. Mix all ingredients well in a large mixing bowl or a dishpan. Drop by teaspoon on ungreased cookie sheet. Bake at 325° for 8 to 10 minutes for soft cookies or 10 to 12 minutes for crunchy.
Cut dates and raisins and sprinkle with baking soda. Pour boiling water over this mixture and allow to cool for 10 minutes. Cream butter and sugar. Add eggs, beating until smooth. Add date mixture, flour and nuts. Bake in 4 greased cans (the size of 15 ounce Hunt's tomato sauce). Bake in 350° oven for 1 hour.
Fry hamburger meat and chopped onions. Drain. Add Ranch Style beans. Layer Doritos on cookie sheet or pizza pan. Pour hamburger mixture over Doritos evenly. Mix Ro-Tel and soup in pan. Pour over meat mixture. Then sprinkle olives, green chilies and cheese. (Optional: Green olives, etc.) Bake at 375° approximately 20 minutes until melted.
Brown sausage over medium heat in skillet and drain. Add cheese soup and Ro-Tel tomatoes, stirring frequently. Combine Alabama football. Serve with Fritos Scoops or tortilla chips.
Dissolve yeast with warm water; add 1/2 cup flour and set aside to rise. Add yeast mixture to other ingredients; mix all together and let rise. Mixture will be moist. Drop by teaspoon into hot oil and fry until brown on both sides. Drain on paper towel. May add sugar for appearance and extra sweetness.
In large mixing bowl, mix all ingredients together, blending until all ingredients are mixed. Line muffin tins with paper liners or spray tins with Pam. Spoon mixture into muffin tins, filling about 3/4 full. Bake at 350° for 10 to 12 minutes or until toothpick inserted in center comes out clean. Makes 48 miniature muffins or 18 to 20 regular size.
Put all ingredients in a bowl and beat well. Chill in refrigerator at least 1 hour. Keep cool. Roll very thin using only 1 panful at a time, so dough will stay cold. Bake at 350°.
Cook beef until tender. Cool and grind. Add the rest of the ingredients and mix well. Cook over low heat for 2 to 3 hours. Cool and use for pie and/or store in freezer.
Cook spaghetti according to package directions. Drain, and rinse in cold water. Place in large bowl. Add remaining ingredients. Toss to coat. Cover and refrigerate overnight. Yields 10 to 15 servings.
Combine vinegar, margarine, Worcestershire sauce, Tabasco sauce, chili powder, paprika, black pepper, salt, mustard, catsup, red pepper and water in 6-quart saucepan; mix well. Bring to a boil. Cook for 15 minutes, stirring constantly. Store in airtight container in refrigerator. Will keep for several months. Yield: 128 servings.
In 1-quart casserole, microcook butter at High for 1 minute. Stir in onion; microcook at High for 1 minute. Add peas, mushrooms and pepper. Stir to blend. Cover and microcook on High for 3 minutes. Stir. Garnish with tomato halves.
In a large mixing bowl, stir together the packaged biscuit mix, sugar, ground cinnamon and ground nutmeg. Stir together the beaten eggs, beer and cooking oil. Add dry ingredients, stirring just until moistened. (Batter will be lumpy.) Add a little additional beer if thinner pancakes are desired.
Combine broccoli with onion and cook as directed. Drain. Mix in remaining ingredients. Pour into 2 qt. casserole. Bake at 350° for 30 minutes.
Bake cake according to package directions. After cake has cooled, split layers in half (makes 4 layers).
Saute until lightly browned the ham, olive oil and pepperoni. Add and cook slowly until half done the chicken. Place mixture in crock-pot. Add remaining ingredients. Cover and simmer slowly for several hours until chicken is 2/3 done. Stock can be completed ahead of time. When cold, cover and refrigerate. Bring mixture to a boil before proceeding.
Brown beef and sausage. Put everything in a crock-pot. When the cheese is melted, it is ready to serve.
Melt margarine and mix in flour and sugar. Pat in 9-inch pie pan. Bake 25 minutes at 325°.
Preheat oven at 425°. In medium bowl, mix beef, sausage, onions, crumbs, chilies, parsley, eggs, chili powder and garlic. Shape into 1-inch meatballs. Place on rack in broiler pan. Bake 25 minutes or until browned.
Put apples in pie shell. Mix dry ingredients and pour over apples. Dot with butter. Add top crust. Bake at 325° for 1 hour and 15 minutes.
Dissolve coffee in 2 tablespoons water in saucepan. Melt Hershey bars in coffee mixture over low heat. Cool 10 to 15 minutes. Fold Cool Whip/rum mixture into chocolate. Pour in pie crust and refrigerate. Before serving, dollop edge with Cool Whip and sprinkle toasted almonds and grated chocolate on top of pie, if desired.
Combine all ingredients, except the orange slices, in large saucepan. Simmer slowly for 1 hour or longer. Do not boil. Strain before serving. Garnish with orange slices.
Drain pineapple and orange segments. Save 5 tablespoons of pineapple juice. Add 2 tablespoons of sugar. Add 1 egg yolk. Heat on stove until thickened, stirring constantly. Cool. Combine drained pineapple, oranges, bananas, cherries, marshmallows and nuts. Add thickened pineapple juice and stir. Add sour cream and refrigerate overnight. Serves 6 to 8 people. Serve as a dessert in fruit dishes or as a salad on lettuce leaf.
Saute onions in butter. Layer onions, Parmesan cheese and cracker crumbs. Microwave 10 minutes at 60% power.
Mix sugar and oil; add eggs, one at a time, beating after each. Sift salt, spices and flour; add alternately with milk. Add coconut, nuts and prunes and raisins. Pour into tube pan. Place in cold oven. Bake at 325° 1 hour and 15 minutes.
Bring everything to a boil. Bake ribs at 500° for 10 minutes. Reduce to 325° for 1 1/2 hours, or use 1 tablespoon instant coffee in 1/2 cup water.
Beat together cream cheese and cheese spread. Drain and cut up peaches, reserving 1/2 cup syrup. Beat reserved syrup into cheese. Fold in fruit and marshmallows. Whip the cream. Fold into fruit mixture. Chill 5 to 6 hours or overnight. Makes 8 servings.
Melt butter. Add brown sugar and blend. Add milk and boil hard for one minute. Add confectioners sugar gradually. Beat mixture as you add sugar until it loses its glaze.
Chop onion and saute in skillet. Add meat and brown. Then add Ragu sauce and simmer. Have noodles cooked and drained. In a 9 x 13-inch casserole, put 1/2 of the meat mixture, then 1/2 of the noodles. Put 1/2 of the sour cream over this. Repeat these 3 layers. On top of this sprinkle with cheese. Bake at 350° for about 30 minutes.
Dissolve yeast in warm water; mix dry ingredients in large bowl. Add yeast mixture and milk to mixture. Cook at once or store in refrigerator.
Put rhubarb in a heavy pan with very little water, sugar and pineapple. Bring to a boil, stirring often. Let boil about 10 minutes or until rhubarb is very soft. Turn off burner and add jello, stirring until dissolved. Pour in jars and seal immediately. I like to keep these refrigerated until used.
Mix strawberries and 2 tablespoons sugar. Cover and refrigerate for 1 hour. In a mixing bowl mix together flour, 1 tablespoon sugar, baking powder and baking soda. Cut in margarine until the mixture looks like coarse crumbs. Combine egg and buttermilk. Add to flour mixture all at once, stirring until combined. Spray an 8-inch round baking pan with nonstick spray. With lightly floured hands pat dough into the pan. Bake in a 450° oven for 10 minutes or until golden colored on top. Cool in pan for 10 minutes. Remove from pan and cool completely. While cake is cooling, prepare whipped topping according to directions using the skim milk. Split shortcake into 2 layers. Place bottom layer on a serving plate. Top with half of the strawberries, then add the second layer of shortcake. Spoon dessert topping and the rest of the strawberries on top of cake. Other berries can be used instead of strawberries; peaches are good also. Serves 8 people.
Dissolve your sugar in vinegar with salt and celery seed. Pour over your onion and cucumbers; let set an hour. Then pack away in the freezer.
Combine all ingredients and place in large container (1 gallon). Put in freezer. Stir occasionally while freezing. When serving, fill glass 3/4 full and add 7-Up or Squirt. I use 6 ounces of lemon and 18 ounces of orange juice and add a little more sugar (1/4 cup).
Bring water, milk, margarine and salt to a boil. Add potatoes, cream cheese and sour cream. Blend well, using low speed on mixer. Spoon into greased 11 x 7-inch casserole. Sprinkle with paprika and dot with margarine. Bake at 350° for 30 minutes or until heated through. Makes 10 to 12 servings.
Mix the soup mix and evaporated milk; let stand for 5 minutes. Mix in hamburger. Roll into balls; place in fry pan. Brown on each side 5 minutes. Place meatballs in baking dish. Cover with cream of onion soup or mushroom soup. Bake for 1 hour, or until done, at 375°.
Wash cucumbers and slice paper thin (use a slice). Chop onions and peppers. Combine with cucumbers and salt. Let stand 3 hours and drain. Combine vinegar, sugar and spices in a large kettle. Bring to a boil. Add drained cucumbers. Heat thoroughly but do not boil. Pack while hot into sterilized jars and seal at once.
Mix salad dressing and seasonings in a large bowl. Stir in potatoes and onion to coat. Divide into greased aluminum packs. Grill 20 to 30 minutes.
Saute onion and garlic powder with ground round until brown. Add tomato, cream of mushroom soup and package of taco sauce.
Put MBT in hot water to dissolve. Mix with softened cream cheese. Chop green onion fine and mix with cream cheese mixture and mayonnaise; then use.
Heat oil in skillet at medium heat. Brown chicken on both sides; pour off excess oil. Combine sugar, vinegar, salt, ginger and soy sauce. Pour over chicken; simmer for 35 minutes, covered. Remove chicken from pan. Blend cornstarch and pineapple juice. Add to skillet with remaining ingredients; bring to a boil. Return chicken to pan. Cover and simmer for 5 to 10 minutes, until tender and pepper is cooked. Serve with rice cooked in chicken broth.
In a crock-pot alternate vegetables and meat. Start with vegetables first. Mix tomato sauce, Worcestershire sauce, salt and pepper together and pour over top of contents. Cook in crock-pot on low 8 to 10 hours. Serve on white rice.
Boil the first 4 ingredients together. After it comes to a boil, let boil for 1 minute. Turn off fire. Add vinegar and soda quickly; it will become light and foamy. Pour over popped corn. Now, put into a large cake or roast pan. Stir to coat evenly. Bake for 45 minutes to 1 hour at 250°; stir every 15 minutes. Let cool. Store covered.
Mix sunflower seeds, broccoli tops, grapes and bacon in large bowl. In separate bowl, mix Miracle Whip, sugar and white wine vinegar. Combine contents of both bowls and mix well.
Mix the first 3 ingredients and chill. Add remainder of ingredients. Mix and pour in ring mold. Refrigerate until ready for serving. A small dish of mayonnaise or other dressing may be put in center. Garnish with greens, olives and pickles.
Place chicken in glass baking dish or deep bowl, combine remaining ingredients and pour over chicken. Cover with plastic wrap and refrigerate for at least 6 hours. Turn 2 to 3 times.
Pumpkin Filling: Combine first 6 ingredients in small bowl until well blended. Spread evenly in bottom of pastry shell.
Place carrots in casserole, stir in croutons & cheese. Mix remaining ingredients & pour over carrot mixture. Bake uncovered at 350° until brown about, approx. 1/2 hour or so.
Combine all ingredients and mix with mixer. Pour into pie shell. Bake 25 minutes at 350°.
Measure sugar, cocoa, butter and milk into 1 1/2-quart saucepan. Bring to a rolling boil; boil one minute. Stir in vanilla, peanut butter and oatmeal. Drop quickly onto waxed paper in teaspoonful. Enjoy.
Saute the onion in the margarine. Add cheese and thawed, drained spinach. Melt in a double boiler. Serve hot on rye bread.
*Typically found in bags. Use 1 to 2 bags, depending on amount of soup one is cooking.
Combine first 3 ingredients in a saucepan stir well. Add eggs and milk stir until blended. Cook over med heat and stir in vanilla. Let cool 30 mins. Cover custard; chill 8 hrs. Add strawberries, whipping cream, and 3/4 cup sugar to chilled custard. Stir well. Pour mixture into freezer container of 5 qt. electric freezer.
Bake brownie mix as directed. Punch holes in brownies; make instant coffee (as for a beverage) and pour over brownies. Break candy bars into small pieces.
Cook pepper, onion and garlic until tender in margarine. Add remaining ingredients, except rice. Simmer for 10 to 12 minutes. Serve over rice. Serves 6.
Boil broccoli 5 minutes and drain. Mix all ingredients and stir together with broccoli. Put in 13 x 9-inch casserole and bake at 350° for 45 minutes.
Heat oven to 375°. Mix shortening, sugar, eggs, honey, soda and salt. Stir in remaining ingredients. Drop by rounded spoonfuls 2 inches apart on ungreased cookie sheet. Flatten with bottom of glass dipped in sugar. Bake for 10 minutes. Makes 4 dozen.
Saute onion and celery in margarine. Mix all ingredients. Add chicken last. Mix well. Put into greased crock-pot. Cook on high 45 minutes, then cook on low for 4 hours. Stir twice during cooking.
Combine flour, sugar, baking soda, salt and cinnamon. In another bowl, combine eggs, oil and vanilla. Add to flour mixture and mix well. Stir in cherry pie filling, chocolate chips and nuts. Pat into greased and floured 10-inch tube or Bundt pan. Bake at 350° for 1 hour. Cool in pan or wire rack for 15 minutes. Remove from pan. Cool; sift powdered sugar on top.
Grind cranberries and apple. Let stand overnight in sugar. Dissolve jello in hot water and cool. Pour over berry mixture. Add pineapple and nuts. Let stand until firm.
Mix dry ingredients. Add to water; boil for 15 minutes. Add milk; chill. Serve very cold with whipped cream or ice cream as a garnish.
Mix pudding and milk. Mix Cool Whip and sour cream. Add 1/2 of it to pudding. Save the other half for the top of pudding. Layer vanilla wafers, bananas and pudding, making two layers of each. Top with reserved Cool Whip and sour cream.
Toast bread halves in oven or under broiler and butter. Mix garlic, cheese, paprika and mayonnaise. Spread on bread and bake in 450° oven until top is bubbly (about 10 minutes).
Cook squash until tender before. Drain off water; add butter, salt, pepper and milk. Mix together, then add beaten eggs, onion, cheese and cracker crumbs. Pour in well-greased casserole dish and bake at 375° for 45 minutes.
Saute onion and bell pepper in margarine. Add ground beef; lightly brown. Add salt, pepper, garlic, tomatoes and macaroni. Cook for about 30 minutes on medium heat, stirring occasionally to prevent sticking. Add water if necessary.
Mix together the first 5 ingredients in bowl. Mix the milk, oil and vanilla until smooth and stir into dry mixture. Mix the last 3 ingredients and sprinkle on top.
Prepare pasta according to package; drain. In large bowl, toss with 1 tablespoon oil, green onions and garlic. In large saucepan, combine broccoli and asparagus with boiling water. Cook 4 minutes. Drain and add to pasta. Add thawed peas, bell pepper, mushrooms, Parmesan and parsley; toss well.
Wash chilies, removing seeds and flattening them out. Put 1/2 of chilies across the bottom of a 13 x 9-inch pan. Cover with all the Cheddar cheese. Top with remaining layer of chilies. Cover with Monterey Jack cheese. Beat egg whites until stiff. Beat yolks with milk, flour, salt and pepper. Fold yolk mixture into egg whites. Pour over chilies and cheese in casserole. Bake at 325° for 45 minutes to 1 hour until lightly browned.