HumbleIntelligence/food-ner-1-Million huggingface dataset:
Saute celery, onion and mushroom pieces. Cook broccoli according to package directions. Drain well. Combine and add mushroom soup. Melt cheese in double boiler. Combine in chafing dish to serve. Serves 12. Freezes beautifully.
Mix all ingredients except 1/2 c. nuts to roll cheese ball in. Refrigerate before serving.
Combine sugar, syrup and water in saucepan. Cook until small amount forms hard ball in cold water. Pour syrup gradually into egg whites and pecans. Beat until creamy. Drop by spoonfuls on waxed paper.
Cream sugar, Crisco and margarine. Mix in egg and molasses. Add flour, baking soda, cloves, cinnamon and ginger. Form into balls the size of walnuts. Roll in sugar. Bake 10 to 12 minutes at 350°. Yields 3 1/2 dozen.
In a saucepan, cook onion and celery in butter until tender but not brown. Add corn, water, poultry seasoning and pepper. Bring to a boil. Pour over stuffing mix and toss lightly. Stir in eggs. Put in a baking dish and pour melted butter over. Bake at 375° for 25 minutes. Make ahead and refrigerate, if desired. Very good.
Sift together flour, salt, soda and brown sugar. Add oatmeal. Cut in shortening until crumbly. Place half mixture in greased 8 x 8 x 2-inch pan. Arrange sliced apples over mixture. Dot with butter and sprinkle sugar over apples. Top with remaining mixture. Bake in 375° oven 35 to 40 minutes. Serve with hard sauce.
Mix well. Put in crock-pot on low heat for 4 to 9 hours. Mix well. A double batch fills a big crock-pot.
Spray your crock-pot with nonstick spray. Place frozen chicken breasts in crock-pot and cover with bottle of barbecue sauce. Cook on high all day. Use a whisk and break apart the chicken until shredded. Serve on buns. Delicious and easy!
In a large crock pot, melt butter. Add flour to make a paste and then add the broccoli, onion, mushrooms, and soup, heating thoroughly. Add cheese and heat until melted. Add garlic salt to taste. Serve with chips.
Pour undiluted lemonade into punch bowl or container. Add the ginger ale and ice cubes. Stir in sherbet.
Combine cheese, mushrooms, mayonnaise, olives, garlic salt, onion and sausage. Mix well. Top each cracker with 1 teaspoon of cheese mixture. Place on plate and microwave 50 to 60 seconds on High or until cheese melts. Serves 24 to 30.
Cook noodles in boiling water until tender (5 to 7 minutes) and drain. In a large saucepan, melt butter. Add 2 tablespoons of onions or chives, half of the cheese, sour cream and nutmeg. Toss lightly with noodles. Place in serving bowl and top with remaining ingredients. Cover tightly and refrigerate 4 to 6 hours. Serve with ham, fruit salad, bread and dessert. Serves 6 to 8.
Combine dry ingredients; mix well. Add remaining ingredients and stir until batter is smooth. Place 2 well-greased cast-iron corn stick pans in a 450° oven for 5 minutes. Remove pans from oven. Spoon batter into pans, filling 2/3 full. Bake at 450° for 12 to 15 minutes or until browned. Yields 14 corn sticks.
Mix flour and sugar. Cut in margarine. Continue cutting and mixing until mixture is creamy. Press into pan and shape. Bake until light golden brown.
Mix all ingredients together until well blended. Put in an airtight container and store in a dry place.
Mix cream cheese, sour cream and taco mix together; spread in cake pan. Pour taco sauce over. Sprinkle on onions, lettuce and tomatoes. Top with shredded Cheddar cheese. Serve with chips.
Combine the first 5 ingredients; set aside. Mix rice, peas, carrots and scallions, then add remaining mixture. Chill and serve.
Cook, cool and cube chicken. Mix cheeses with soup. Mix sour cream with peppers. Fold 3/4 of cheese mixture into sour cream mixture; add chicken. Soften tortillas in small amount of oil; fill with chicken mixture. Roll and place in greased baking dish, seam side down. Top with remaining cheese-soup mixture. Sprinkle a little more cheese on top. Cover with foil. Bake in 350° oven for 30 minutes. Remove foil; bake 10 minutes more. Let set 5 minutes before serving. Makes 12.
Cooking time is about 15 minutes. While pasta is cooking, chop herbs finely. Strain pasta and put in a serving dish and mix in tomatoes. Pile all mixed herbs on top of pasta. Heat olive oil until very hot (but not burning). Pour over herbs (you can hear them sizzling). Mix all together. Cut cubes of Mozzarella cheese. Arrange on top. Don't forget the salt and pepper! Buon appetito!
Sift together first 3 ingredients. Mix butter, sugar and egg yolk until fluffy. Mix in flour mixture alternately with buttermilk; then mix in vanilla. Fold in egg white, beaten stiff. Drop by tablespoonfuls 3 inches apart onto greased cookie sheet. Flatten with spatula to 1/2 inch thickness. Bake until golden brown in 350° oven about 15 minutes. Yields 18 cookies.
Mix all together by hand and pour in greased 13 x 9-inch pan. Bake at 350° for 45 minutes. Cool cake before icing.
Dissolve each flavor of Jell-O in separate bowls, using 1 cup of the boiling water for each.
Brown eggplant in a skillet, cook green pepper and onion with garlic, parsley and basil in oil until tender. Add remaining ingredients; cover and cook over low heat 10 minutes, or until done, stirring occasionally.
Sift white sugar with cornstarch. Blend with other ingredients. Cook in heavy saucepan over medium heat until sauce thickens. Arrange pear halves in baking dish. Spoon sauce over pears. Bake at 350° for 15 minutes. Serve warm. If fresh pears are used, check for tenderness of pears. They may need to bake a little longer.
Place oil in skillet. Braise celery and onion. Break tofu into small pieces and add to remaining ingredients, stirring well. Add to skillet and simmer, stirring from time to time until heated through. Serve in place of scrambled eggs.
Scald milk; reserve 1/3 cup and cool to lukewarm. Dissolve yeast in lukewarm milk. Add shortening, sugar and salt to hot milk; stir well. Cool, then add eggs and yeast. Add flour, working in white flour first. Work well with spoon, but don't knead. Cover and set aside to rise. When double in size, punch down, knead and shape into rolls. Let rise to double in size. Bake for 10 to 12 minutes in 400° oven. Yields 3 dozen.
Mix eggs and 1 cup milk, then add sugar. Mix well. Add 1 cup of milk and stir. Prepare flour with warm water (approximately 1/2 cup), enough to stir and then add to mixture. Cook mixture either on stove top or in microwave. If microwave is used, stir every 2 minutes until consistency is thick. Remove from heat, adding butter and vanilla. Pour in prepared pie shell. Cover with egg yolks and bake until topping has browned.
Cut and blend in shortening to the flour, powder and salt, consistency of coarse meal. Add milk. Stir until it leaves sides of bowl. On floured surface, toss until no longer sticky. Roll out to 1/2-inch thick. Cut and place on ungreased cookie sheet. Bake at 450° for 8 to 12 minutes.
Brown ground beef and onion. Drain. Add sauce and simmer. Add cottage cheese. Boil noodles and drain. Layer sauce, noodles and Mozzarella cheese until used up. Bake at 375° for 25 minutes uncovered.
Boil sugar and milk to soft ball stage. Remove from heat; add vanilla, marshmallow cream and peanut butter. Beat and pour in 9 x 9-inch pan. Cool.
Put ground beef in large saucepan. Add salt, pepper, Accent and onions in 1-inch of water. Boil until meat is done. Add rest of ingredients. Cook about 20 minutes.
Put chicken in Dutch oven. Cover with seasonings, soup mix, rice, soup and milk. Cover very tightly. Bake at 350° for 2 hours. Do not peek!
By hand, mix softened cream cheese, onion, green pepper and 1/3 cup pecans. Add drained pineapple. Season to taste with Lawry's seasoned salt. Roll into a ball. Roll ball in remainder of nuts.
In large skillet, or electric skillet, dissolve bouillon with water over medium heat. Add vegetables, cover and simmer 10 minutes. Add fish; cover and simmer 10 to 15 minutes. 4 servings. Only 1 1/2 Weight Watcher Points per 4 oz. serving.
Mix all together except sour cream. Pour half into mold until slightly jelled and add layer of sour cream. Add remaining jello. Refrigerate until ready to serve.
Combine all ingredients in a covered pot. (I use an electric skillet.) Cook on medium heat for 45 minutes. Stir once or twice. Serve with salad of your choice.
Cream butter and cream cheese. Gradually add sugar, beating until light and fluffy.	Add eggs, one at a time, beating well after each one. Combine 1 3/4 cups flour and the baking powder. Gradually	add to creamed mixture and beat until well blended. Dredge lemon rind, candied fruit, raisins, dates and pecans with remaining 1/2 cup flour. Stir to coat well. Stir mixture into batter. Spoon into greased and floured 10-inch tube pan. Bake at 325° for 1 hour and 20 minutes, or until done. Cool about 10 minutes before removing from pan. Dust top of cake with powdered sugar. Garnish with candied cherries and pineapples. Very good for the holidays.
Mix all together. Drop by tablespoon on cookie sheet. Bake at 350° for 10 minutes. Makes a soft sugar cookie.
In medium bowl, combine condensed milk, lemon juice and vanilla. Mix until well blended. Fold in remaining ingredients, one at a time, mixing well after each addition. Spoon mixture into crust. Freeze until firm, 2 to 3 hours. Serve at room temperature.
Brown meat and onion in large pot or Dutch oven. Drain meat mixture if necessary. Add remaining ingredients, except tortillas, to meat mixture and heat until cheese melts. Cut tortillas in quarters.
Cream butter, eggs, sugar, brown sugar, and vanilla together then add flour, oatmeal, chocolate chips and pecans. Drop tablespoon size cookies on cookie sheet. Bake cookies at 375 degrees for 6 - 8 minutes (bottoms should be "light brown" - may look a little gooey on top of cookie).
Cook hamburger and drain. Add hominy, butter or oil, onion, green pepper, salt, black pepper, chili powder, sugar and tomatoes. Cook until hominy, onion, pepper and tomatoes look well cooked.
Mix together and spread on a flat dish. Top with lettuce, tomatoes, cheese and olives before serving. Serve with taco chips.
Cut up 1 small can pimento. Mix all together and let stand 24 hours.
Mix all ingredients in casserole. Top with bacon bits or crushed potato chips (optional). Bake 1 hour at 350°. Serves 6 to 8.
Mix all dry ingredients together. Then blend in shortening. Make a hole in the center of mixture, drop in the unbeaten eggs and vanilla. Mix together. Pick up dough with your hands and roll into small balls. Mash down with a small glass. Dip glass with sugar and press cookie dough flat. Bake at 350 degrees for 10 minutes. Sprinkle with sugar when done.
Grease casserole dish. Place corn chips on bottom of dish. Add chicken as second layer. Mix chilies, onion, salt and pepper. Spread over chicken. Spread cheese over mixture and cover with sour cream. Bake, covered, at 325° for 45 minutes.
Cook ham, onion and green pepper in butter until onion is tender. Drain pineapple; reserve liquid. Add enough water to pineapple juice to make 2 1/2 cups. Add liquid, rice, pineapple, brown sugar, vinegar and salt to ham; stir. Bring to a boil; reduce heat and simmer, covered, until liquid is absorbed, about 25 minutes. Makes 6 servings.
Put it in a pot and turn it on. Let it get hot to where the sugar goes down to the bottom and melts.
Fry bacon until crisp; drain off all but 3 tablespoons fat. Cook and stir potatoes, onion, salt and pepper in fat until browned. Pour eggs in skillet. Cook uncovered until eggs are thickened. Serves 4. (Substitution: Cooked potatoes is equal to 1 (9-ounce) package of frozen French fried potatoes, diced.)
Melt white chocolate in microwave for 2 minutes. Mix together. Spoon out on wax paper by the teaspoonful. Let harden. Makes about 60.
Grease 9 x 13-inch pan. Slice 1 roll of cookie dough and lay in bottom of pan. Beat cream cheese, eggs, sugar and vanilla. Pour over cookie dough.
Mix well and pour enough Italian salad dressing over to suit your taste. Let set 4 hours or overnight.
Cook macaroni according to package directions, drain. Mix all other ingredients together, add macaroni and 1/2 cup cheese. Pour into baking dish and top with remaining 1/2 cup cheese. Bake in 400 degree oven for 20-25 minutes. If you like it cheesier, add few slices Velveeta.
Heat oven to 350°. Grease 9 or 10-inch pie plate. Place all ingredients in a large bowl and beat until smooth; batter will be a little lumpy. Beat by hand. Pour ingredients into pie plate. Sprinkle top with a little coconut and bake 50 to 55 minutes. Test with knife in center. When done will come out clean.
Line an 8-inch square pan with foil. Spread 1/2 cup walnuts evenly on bottom of pan. Set aside. In heavy gauge saucepan, combine marshmallow cream, sugar, evaporated milk, butter and salt. Bring to full rolling boil over moderate heat, stirring constantly. Boil 5 minutes, stirring constantly. Remove from heat. Add butterscotch flavored morsels; stir until morsels are melted and mixture is smooth. Stir in orange extract and orange rind. Pour into prepared pan. Sprinkle remaining 1/2 cup walnuts on top. Chill until firm (about 2 hours).
Sift flour and 1/2 cup sugar 4 times and set aside. Ina large bowl combine egg whites, cream of tartar, extracts and salt. Beat on high until mixture stands in high peaks. Mixture should be moist and glossy. Add remaining sugar 1/4 cup at a time, beating well after each addition. Sift flour mixture 1/4 at a time over egg mixture. Fold this in gently about 15 strokes after each addition. Spoon batter into a 10-inch ungreased tube pan. Pan will be very full. Bake at 375° for 34 to 40 minutes or until top is golden. Immediately invert cake when cool. Loosen sides and remove.
For each serving, place 2 graham cracker squares on a plate. Top with ice cream and drizzle with honey. Sprinkle with cinnamon. Yields 10 servings.
Mix sugar and cocoa. Then add eggs, milk and vanilla. Stir. Then add melted butter. Divide pecans between two regular pie crusts and pour mixture over. Pecans will rise to top. Bake at 350° for 45 minutes or until firm. Recipe can be halved for one pie.
Place almond bark and chocolate chips in glass baking dish or casserole. Microwave on High for 3 to 5 minutes, or until melted. Stir occasionally. Add peanuts; stir and drop a teaspoonful of mixture onto a wax paper covered cookie sheet. Let set until firm (1 hour) or place in freezer until cool (5 to 10 minutes). Then place candy in covered tin and keep in refrigerator.
Mix together all ingredients. Cover and refrigerate for 10 minutes. Shape 1/3 cups of mixture into patties. Heat large nonstick skillet sprayed with cooking spray on medium heat. Add patties and cook approximately 3 minutes on each side. (Or, until patties are golden brown on both sides.) Turn carefully. Makes 12 salmon patties.
Place on serving dish, layered in the above order, starting at the top. Top with chopped tomatoes. Serve with buttery crackers.
Dilute lemonade and mix with strawberries and ginger ale. Makes 1 gallon. Serves 32.
Cook pasta in boiling salted water 8 to 10 minutes; drain well. In saucepan, cook onion and garlic in butter or margarine until tender. Add the tomatoes, parsley, broth, oregano, basil and 1/4 teaspoon salt. Bring to boiling. Add broccoli; cover, simmer 4 minutes. Add pasta to tomato mixture. Turn into an 8 x 8 x 2-inch baking dish. Bake, covered, in a 375° oven for 15 minutes. Sprinkle with cheese. Bake, uncovered, 5 minutes more. Serves 6 to 8.
Brown meat. Add remaining ingredients. Cook in crock-pot all day on low. Dinner is done when you get home!
Place turkey in large stock pot (I use a canner). Place a saucer or small cake pan under turkey. Cover with water. Salt to taste. Bring to a boil. Reduce heat and cook until just done. Let cool until you can remove from pot. Place in broiler pan; rub skin with butter or margarine. Brown in oven. Use reserved stock for stuffing and gravy.
Place cracker crumbs and 2 tablespoons butter in pie plate. Mix and press into crust.
Dissolve raspberry Jell-O in hot water. Add 1/2 cup cold water after it is almost jelled. Fold in crushed pineapple and cranberry sauce. Add chopped walnuts. Chill.
In a saucepan, bring broth and water to a boil. Add pasta and cook until pasta is tender. Reduce heat. Stir in cheese, parsley and nutmeg. Slowly pour egg in simmering broth. Stir. Serve immediately. Salt and pepper to taste.
Preheat oven to 375°. Mix well. Grease bread pan. Pour into bread pan. Bake at 375° for 30 to 40 minutes. Makes 1 loaf.
Melt margarine	in large baking pan. Cut potato wedges to approximately 1/2-inch thickness. Place wedges in bag with Shake 'n Bake seasoning.	Shake until all potatoes are coated. Place in melted margarine. Cover pan with foil. Bake at 350° for 45 minutes or until potatoes are done.
Prepare pie crust mix. Line pie plate with pastry. Combine ground beef, milk, soup mix, pepper and allspice. Lightly pat into pastry shell. Top with thawed hash browns. Adjust top crust; seal and flute edges. Cut a few slits in the top crust. Bake at 350° for one hour.
Reserve 1/4 cup tomato sauce. In large bowl, thoroughly combine beef, turkey or chicken, bread crumbs, Egg Beaters, onion, garlic, oregano and remaining tomato sauce. Shape into 9 x 4-inch loaf. Place on baking sheet. Bake at 375° for 30 minutes. Spread reserved tomato sauce over loaf. Bake for 20 to 30 minutes more or until internal temperature reaches 165°. Yields 8 servings.
Place vodka and ice in large goblet. Add other ingredients. Stir don't shake. Garnish with slice of lime and serve with nice crisp piece of celery.
Place all ingredients in the blender or food processor and blend until smooth. Leftovers will keep for a day or can be frozen for pops. Yields 3 cups. Contains 1 gram fat and 3 grams fiber per cup.
Mix all ingredients well. Bake for 15 to 20 minutes at 425°. Makes 10 servings.
Mix cream cheese and 1 c. sugar. Whip dream whip according to directions. Mix in with cream cheese mixture. Mix cracker crumbs with melted butter. Place layer of cracker crumbs in bottom of 9x13 dish. Place layer of cream cheese mix, layer of pie filling, another layer of cream cheese, sprinkle top with cracker crumbs and chill.
Mix cucumbers, onion and salt in large bowl; cover with plastic wrap. Set bowl on counter for 2 hours. Pour into colander and drain water from mixture. Combine the sugar and vinegar. Stir well and pour over cucumbers. Pack into freezer containers or bags. Freeze immediately. Pickles are ready to eat in 3 or 4 days. They will keep in freezer for up to a year.
Cream butter or margarine and brown sugar until light and fluffy. Add eggs, milk and vanilla; beat well. Combine flour, baking powder, baking soda and salt. Add to creamed mixture. Stir in mini chips; spread in greased 13 x 9-inch pan. Bake at 350° for 30 to 35 minutes. Cool completely; cut into bars. Makes 3 dozen.
Cut out the center of a round loaf to make a bowl. Cut up the bread you removed into square or rectangular pieces to use for dipping. You can put all the bread back into a plastic bag to keep fresh until ready to serve.
Mix first 3 ingredients and put into a 9 x 13-inch pan. Bake 10 minutes in a 350° oven. Remove from oven and let cool. Fold next 3 ingredients together and spread over baked pretzel mixture. Set aside. Mix jello, water and berries together. Refrigerate until chilled and pour over Cool Whip mixture. Sprinkle top with crushed pretzels before serving. Store in refrigerator.
Mix all ingredients together, except egg whites and 1 cup sugar. Put in 2 layer pans. Beat egg whites until stiff; add 1 cup granulated sugar. Spread over batter in layer pans (2) and bake about 1 hour slowly at 275°. Be sure to first grease and flour cake pans. Serve with whipped cream.
Arrange in layers the lettuce, celery, green peppers, onion, green peas and Cheddar cheese (this is optional or light cheese may be used). Top with bacon bits.
Mix together cream cheese, sour cream and taco seasoning mix. Spread on a plate or a 13 x 9-inch pan. Chop the vegetables and cheese and sprinkle over the top.
Cream margarine and sugar together. Add vanilla, eggs and baking powder. Add cracker crumbs and milk alternately. Mix well. Add pineapple, coconut and nuts. Mix well and bake in 10-inch tube pan at 325° for 70 minutes until done.
Grate carrots. Mix in salad bowl, all ingredients. Refrigerate. Ready to serve.
Pour boiling water over jello. Add the marshmallows and sit until jello is dissolved. Defrost the orange juice and stir in 1/2 cup sugar. Add to jello mixture. Cream the cream cheese and add the crushed pineapple to the cheese. Add this to the jello mixture. Next, add the cottage cheese, bananas and orange sections and stir until well mixed. Fold in the whipped cream. Pour in a large container and place in refrigerator about 3 hours.
Get out your monster pot. Cook rice according to package directions; set aside. Saute onions and celery in oil in a large skillet until crisp-tender. Stir in garlic, sausage (1/4-inch slices) and ham. Cook an additional 2 to 3 minutes. Add remaining ingredients. Bring to a boil. Reduce heat and simmer, uncovered, 15 minutes. Stir in cooked rice. Cook until thoroughly heated. Yields 15 servings.
Clean jalapeno peppers; remove seeds and drain. Mix sausage, Cheddar cheese and Bisquick. Stuff peppers with small sliver of Monterey Jack cheese; wrap with sausage mix. Dip in beaten eggs; roll in Shake 'n Bake mixture. Bake at 300° for 30 to 35 minutes. Can be frozen and used later, also. Yields 25 peppers. Delicious.
Beat egg whites until foamy. Gradually add sugar and salt and continue beating for a while. Add 1 teaspoon vanilla; fold in nuts and chips. Preheat oven to 350°. Drop by teaspoon on cookie sheet covered with ungreased foil. Put in oven. Immediately cut off heat. Leave overnight. Do not open oven!
Combine the last 4 ingredients. Pour over the broccoli mixture and combine before serving.
Pierce pastry thoroughly with a fork. Bake at 375° for 10 minutes. Remove. In a large bowl, toss tuna, cheese and onion. Spoon into pastry. In bowl stir remaining ingredients. Slowly pour over tuna mixture. Bake 50 minutes or until a knife inserted in center comes out clean.
Mix all ingredients together. Pour into 9 X 13 pan. Batter will be runny. Bake at 300 degrees for 40 minutes.
Brown meat and drain. Mix next 5 ingredients. Simmer for 10 minutes, stirring occasionally.
Mix milk, butter and cheese in microwave; saute onions, add to	potatoes and pour cheese mixture over potatoes and onions. Bake for 45 minutes to 1 hour at 350°. You might use O'Brien potatoes and leave out the onions.
Beat cream cheese until smooth. Stir in remaining ingredients. Chill 45 minutes. Divide into 2 balls and shape. Chill overnight before using.
In a double boiler or heavy saucepan, heat chocolate Riesen caramels and heavy cream over low heat; stir until smooth. Stir in rum extract. Pour chocolate mixture into mixing bowl. Cool 3 to 5 minutes. Fold in Cool Whip and spoon into small dessert cups. Makes 6 to 8 servings. Chill at least 1 hour.
In frypan or wok, add water, onion (separated into rings), broccoli, cauliflower and green peppers. Let simmer with lid on until tender. Cut steak (chicken, pork etc.) into bite size pieces and add to vegetables. Leave pan covered and cook until meat is done.
Cook meat in a large skillet, breaking it up with a spoon as it cooks, until no pink remains. Stir in onion; cook until tender, about 3 minutes. Blend in broth, mustard and tomato paste. Bring to boiling; lower heat and cover and simmer 5 minutes. Stir in sour cream very slowly to prevent curdling. Heat gently, but do not allow to boil. Serve over hot cooked noodles.
First layer your bananas and wafers in a glass dish. In medium saucepan, mix flour and sugar together. Then add eggs and mix well. Add milk slowly, stirring constantly. Add vanilla and margarine. Cook until mixture thickens and pour over wafers and bananas.
Cook macaroni. Cut up tomatoes and add macaroni (well drained). Stir. Top with Parmesan cheese. Use hamburger (uncooked) or ham. Layer macaroni, meat, macaroni, meat and macaroni. Bake 1 hour at 375°.
Mix eggs and sugar; beat in flour; add other ingredients. Melt margarine; beat well. Put into pie shells. Bake at 325° for 35 to 40 minutes or until set and golden brown; cool.