HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt in double boiler or microwave marshmallows. Mix in cream cheese. Add lemon juice and whip. Fold in whipped cream. Put in graham cracker crust. Just before serving, top with fresh fruit.
Stir-fry noodles in oil until golden brown. Remove remaining oil. Add rice and chicken broth. Salt and pepper to taste. Cut butter into pats and place on top. Cover pan with tight fitting lid. Bring to boil. Turn heat down to simmer. Let cook until all broth is absorbed and rice is done.
Chop onions into large pieces and saute in oil with minced garlic. Peel and cut carrots into strips. Add to onions and saute for 10 minutes. Peel and quarter potatoes. Add to onions and carrots. Add salt, turmeric and ginger; stir well. Add water and cook until carrots and potatoes are easily pierced with fork (enough water to make a sauce). Add hot peppers and serve. (Peppers are for seasoning, but not to eat.)
Preheat oven to 375°. In a 2-quart baking dish, melt butter in oven. Remove from oven. In a separate bowl, mix flour and 1 cup sugar until well blended. Add milk and mix until blended. Pour this mixture over butter, but do not stir. Pour blackberries over this mixture, but do not stir. Sprinkle 3/4 cup sugar over berries, but do not stir. Bake, uncovered, for 45 to 50 minutes. It should be brown when done. Serve warm.
Preheat oven to 375°. Mix stuffing and butter and press half in bottom and sides of baking dish. Stir together soup and milk; add rest of ingredients and pour in baking dish. Top with remaining stuffing mix. Bake for 30 minutes. Serves 12.
Mix all ingredients. Spread mixture in ungreased 9 x 5 x 3-inch loaf pan. Bake, uncovered, in 350° oven about 1 1/2 hours or until done. Makes 8 to 10 servings.
Mix and toss all above ingredients. Add 1 cup of sour cream. Crush some potato chips in your hand and sprinkle over top of casserole. Bake 1 hour at350°.
Mix well and bake in layers or loaf pan for 25 to 30 minutes at 350°.
Roll dough out onto an 11 x 13-inch pan. Bake at 375° for 10 to 12 minutes. Cool. Combine cream cheese, sour cream, mayonnaise, Hidden Valley mix and onion. Spread onto cooled crust. Use vegetables of various colors for prettiest pizza; sprinkle onto creamed mixture. Top with shredded cheese. Add sliced olives and bacon bits if desired.
Make a white sauce with margarine, flour, milk and seasonings. Combine onions and peas. Place in greased 10 x 6-inch baking dish. Pour sauce over vegetables; top with cheese. Bake at 375° for 45 minutes. Makes 6 servings.
Boil unpeeled potatoes until soft. Put hot potatoes in a bowl and remove skins. Add butter, brown or white sugar and 1 egg for every 2 potatoes. Beat until smooth. Bake in a greased casserole for 30 minutes at 350°. During last 10 minutes of cooking, top with marshmallows.
Dissolve yeast in water in a large mixing bowl. Add shortening, sugar, salt, garlic and 2 cups of the flour. Beat 1 minute on low speed, scraping bowl constantly. Beat 2 minutes at medium speed, scraping bowl occasionally. Stir in remaining flour until smooth. Cover; let rise in warm place until double, about 45 minutes to 1 hour. Stir down by beating 25 strokes by hand. Spread evenly in a greased loaf pan. Pat with a floured hand to smooth the top. Let rise until doubled, about 40 minutes. Preheat oven to 375°. Bake 45 minutes, or until loaf sounds hollow when tapped. Brush top with melted butter; remove from pan and cool on a wire rack. Makes 1 loaf.
Crush pretzels; mix with 1/2 cup sugar and melted margarine. Press in bottom of buttered 9 x 13-inch pan and bake in 350° oven for about 7 minutes. Mix cream cheese, Cool Whip and 1 cup sugar. Layer on top of cooled crust. Prepare jello with 3 cups of boiling water and add strawberries. Layer on top. Refrigerate for several hours.
Mix crackers, 1/4 cup sugar and melted butter. Pat into 9 x 13-inch pan and bake at 375° for 5 to 8 minutes. Soften cream cheese, add milk and sugar and whip until fluffy. Prepare Dream Whip according to directions. Fold cheese and Dream Whip together. Add fruit topping to cheese and whip mixture. Pour into crust. Chill for 2 hours and serve.
Mix salt, pepper and flour together. Coat pork chops. Brown lightly pork chops in oil. Drain off oil. Mix soup and rosemary leaves. Cut potatoes in half. Put pork chops, carrots and potatoes in pan. Pour soup over them. Let cook slow for approximately 1 hour or until vegetables are tender.
Thaw shrimp if frozen. Cook pasta and drain. Combine the egg and Ricotta cheese. Stir in the parsley, salt and pepper. Toss the warm, cooked pasta with Ricotta mixture. Turn into greased 9-inch pie plate. Press onto bottom and up the sides to form a crust. Set aside.
Crumb flour, sugar and margarine and set aside 1 cup for topping. Add egg, milk, soda and vanilla to the remaining crumb mixture. Pour into a 9 x 13-inch pan. Sprinkle the 1 cup of reserved crumbs on top of batter. Sprinkle chocolate chips on top next. Bake at 350° for 30 minutes. Test for doneness with toothpick.
Cook butter and sugar, stirring constantly until mixture is the color of peanut butter; then add 1 teaspoon vanilla. Stir well. Pour into a buttered cookie sheet. Spread grated chocolate onto the hot mixture. Sprinkle almonds on the chocolate. Cool and break into pieces.
Mix all ingredients together. Cook in nonstick pan coated with butter. Makes about six 5-inch cakes.
Cut cucumber in 1/2 lengthwise. Scoop out seeds and slice thinly. Sprinkle cucumber with salt and let stand about 30 minutes in a colander.
Mix all ingredients but sour cream and chill for 1 hour. Whip cream until light and mix with other ingredients.
Cream together butter and sugar. Add eggs. Then add dry ingredients and vanilla. Roll out on floured board until the dough is very thin. Cut into strips and tie like a bow. Fry in deep cooking oil. Sprinkle the pieces with powdered sugar.
Brown hamburger with onions and celery. Mix soup and milk. Layer meat and Tater Tots. Pour soup mix over all. Bake at 350° for 1 1/2 hours. May add two (20 ounce) bags carrots, peas, broccoli or corn, if desired.
Blend ingredients until smooth and creamy. Chill. Serve with your favorite fresh fruits. Serves 12.
Spread the refried beans over the bottom of a 10-inch diameter plate. Spread the mashed avocados over the beans. In a small mixing bowl, combine the sour cream, mayonnaise and taco seasoning and mix well to blend. Spread a layer of this mix over the avocados. Follow this by a layer of the cheeses, combined. Layer the olives, tomatoes and green onion. Serve with the tortilla chips.
Cut tomatoes in large slices and dredge in flour; salt and pepper lightly. Place in a large frying pan with enough margarine to fry. Fry tomatoes until brown a few minutes and turn over. Begin to stir with a wooden spoon. Push aside and add more tomatoes. When all are soft, add milk to make a gravy. Let cook slowly until all tomatoes are done. Add sugar and more salt and pepper. Add a dash of curry. Serve over bread or plain.
Brown ground beef in a large skillet; drain. Stir in pasta, spaghetti sauce and Parmesan cheese. Spoon in 13 x 9-inch baking dish. Top with Mozzarella cheese. Bake at 375° for 20 minutes.
Melt your margarine; add your sugar, eggs and milk. To this, add your Bisquick and cornmeal; blend well. Bake at 350° for 30 to 35 minutes.
Cut slices from a fine high colored pumpkin. Peel and cut slices into thin chips. Of the pumpkin, take 2 cups and put into a large pan, laying 2 cups of sugar over this. Add 1 lemon (sliced thin) and let set all night. Early in the morning, put all of it into a preserving pan. Add the stick of cinnamon, cloves and water. Boil all together until the chips are clear and the syrup ???. Boil for 1/2 hour or 45 minutes. Seal in sterilized jars. Makes 2 half-pints.
Grease a 9 X 13 glass baking dish. Preheat oven to 275 degrees. Line baking dish with dried beef. Wrap chicken breast with bacon and then place on top of dried beef. Mix the soup and sour cream and pour over chicken. Bake, uncovered for 2 1/2 hours.
Slice onion. Set aside. Mix all other ingredients. Dip onion in the mixture. Cook in hot fat.
Add baking soda to 1/2 cup hot water. Combine all other ingredients except flour and mix; add soda and water gradually. Add enough flour to roll out and cut with cookie cutters. Bake in hot oven at 350° for 10 to 15 minutes. This is a very old recipe.
Cream butter and sugar, beat in eggs, one at a time. Combine dry ingredients and add to the creamed mixture alternately with buttermilk. Stir in grated lemon rind and juice from lemon.
About 1 1/2 hours before serving or early in day: thinly slice unpeeled cucumbers. In large bowl, toss cucumber slices with 1 teaspoon salt. Cover and let stand 30 minutes. Meanwhile, coarsely chop walnuts. Over medium heat, toast lightly in a small saucepan until lightly browned, stirring and shaking pan frequently. Thinly slice green onions. Tipping bowl over sink, press cucumbers with hand to drain as much liquid as possible. Stir in walnuts, green onions, yogurt, raisins, mint, vinegar, black pepper and 3/4 teaspoon salt. Refrigerate if not serving right away. Makes 6 servings. Each serving about 145 calories.
Saute onion, pepper and celery in butter. Add stuffing and gently toss. Add tomatoes and cook, covered, 10 minutes. Serves 4.
Beat eggs, add sugar, oil and jars of carrots. Beat all together. Sift flour, soda, baking powder, salt and cinnamon into mixture. Turn into round tube pan that is greased and floured. Bake in 350° oven for 60 to 90 minutes.
Put all ingredients in blender and mix well. Pour into quart jar over 2 to 3 buttons of fresh garlic. Refrigerate. Will keep indefinitely. Serve over any kind of lettuce salad.
Mix all by hand until well blended and bake in glass 9 x 13-inch (large Pyrex) pan. Bake at 350° for 30 to 35 minutes. Do not overbake.
Dissolve soda in 1 tablespoon warm water. Cream shortening, dark brown and granulated sugar. Add unbeaten egg. Combine dry ingredients and add alternately with milk and soda. Fold in chopped apple. Top batter with light brown sugar and pecans. Bake 45 minutes at 350°.
Beat together. Add butter and chocolate. Pour into greased or lined muffin pan. Bake 20 to 25 minutes at 300°.
Mix pretzels and margarine and press in 9 x 12-inch baking dish. Bake at 400° for 10 minutes. Separately, blend sugar and cream cheese; spread over pretzels. Spread Cool Whip over cream cheese and chill. Then dissolve jello in hot pineapple juice and add strawberries. Set and cool completely in refrigerator. Lastly, pour jello mixture over top and refrigerate.
Mix all ingredients together. Pour in unbaked pie shell. Bake at 350° for 45 minutes.
Mix milk and Cool Whip. Add remaining ingredients. Chill or freeze until set. You can omit any one of the fruits above and still have a delicious salad.
Saut onion, celery and green pepper in butter or margarine. Into pot, add carrots, potatoes, chicken broth, garlic, dill weed, pepper and salt. Cook all on low until carrots and potatoes are done (about 30 minutes). Add corn, half and half and salmon. Heat and serve.
Mix all ingredients; mix well by hand. Divide into 6 muffins and bake at 350° for 20 minutes. You can substitute raisins for the prunes.
In a large bowl, beat eggs. Add all other ingredients. Pour into 1 gallon electric freezer. It takes about 45 minutes to 1 hour to freeze. Eat plain or with your favorite toppings.
Soak beans in water overnight in large pot (Dutch oven). To cook, allow 4 to 5 hours. Saute ham and sausage in pan. Add onion, celery, parsley and garlic. When thin, add all to pot. Add bay leaves and hot sauce. Boil gently, stirring occasionally, until beans are soft and creamy. Mash a few beans on pot side with spoon to cream. Salt and pepper to taste. Freezes well.
Melt stick of margarine in a 9 x 13-inch pan. Spread the graham cracker crumbs on top. Pack them. Sprinkle the coconut on evenly, then a layer of finely chopped nuts, butterscotch chips and chocolate chips. Pour over this the condensed milk. Bake at 350° for 15 minutes and cut into squares.
Saute onions in butter or oil. Add chilies and chicken. Stir until heated. Add soup and sour cream. Cook until heated. Fill tortillas with a spoonful of mixture. Roll and place seam side down in an oblong pan. Cover all the tortillas with leftover sauce; sprinkle with salsa and grated cheese. Bake at 350° for 20 minutes.
Grease cookie sheet. Roll out soft bread or pizza dough. Brush down center 1/2 of the following: egg and Parmesan cheese. Place down center meats and cheese, sliced from deli. Add onions and peppers, cooked or uncooked. Fold over one side and repeat, if desired. Fold over remaining side and seal ends. Brush on remaining mixture. Bake at 350° for 30 minutes.
Combine butter and sugar in sauce pan on medium heat. Bring to a boil. Boil 3 minutes stirring constantly. Break graham crackers in 1/2 and arrange on cookie sheet. Spoon mixture on crackers. Heat oven to 300 degrees. Cook for 12 minutes.
Layer rolls in a greased 9 x 13-inch pan. Mix cream cheese, confectioners sugar and vanilla together; spread on layer of rolls. Top with second can of rolls. Make holes in top; drizzle melted margarine. Top with cinnamon and sugar mixed together. Bake according to crescent roll package directions.
Heat oil in saucepan or skillet. Add onion and green pepper. Cook until soft. Crumble in the beef. Stir and fry until meat loses red color. Sprinkle with salt and pepper. Pour in tomatoes and tomato sauce; bring to a boil. Break spaghetti in pieces, sprinkle in a little at a time, stirring it into the sauce and keeping it separated. Cover tightly and simmer 20 to 30 minutes, stir occasionally. Serve with cheese.
Blend flour, sugar and oleo in bowl with a pastry blender. Reserve 1 cup of mixture. Beat egg and add to mix. Dissolve baking soda in sour milk (large bowl). Add flour mix and vanilla to liquid. Stir. Batter will be lumpy. Pour into 2 (8 or 9-inch) cake pans. Sprinkle reserved mix on each plus cinnamon and nuts. Bake at 375° for 20 to 25 minutes. (Can freeze after baking.)
This beautiful salad by itself can be the main part of a lunch of supper menu if you choose to serve it with cottage cheese. Otherwise, it makes a great accompaniment to barbecue chicken, roasted Cornish game hens or a game dinner.
Melt butter in a large saucepan. Add carrots, onion and celery. Saute over low heat until soft. Add flour and cornstarch and cook until bubbly. Stir in chicken broth. Add milk and make a smooth sauce. Add soda and the cheese finely cut in small pieces. Season with salt and pepper. Stir constantly over low heat while cheese is melting to avoid scorching. Add parsley before serving.
Combine ingredients. Heat in microwave so honey will blend in with soy sauce. Great for marinating beef, chicken and fish. Great for barbecue grills after marinating.
Form ham loaf into balls and place in a baking dish. Bake in oven at 350° for 45 minutes. Meanwhile, in a small sauce pan, mix brown sugar, ketchup, soy sauce, dry mustard and pineapple. Heat on medium. Mix water and cornstarch together. Add to pineapple mixture until bubbly and thickened. Then add to ham balls and bake for 15 minutes longer.
Combine flour, sugar and salt in a stone crock or bowl. Mix well. Add water and beat to a smooth batter. Cover with cheesecloth; set in a warm place until thoroughly sour. You determine this by the yeastly smell, usually takes about 12 hours. This Starter gathers yeast from the air to provide leavening. Keep in refrigerator.
In a bowl combine egg and 1/4 cup of the tomato soup. Stir in uncooked rice, chopped parsley, salt and pepper. Add ground beef and mix well. Shape meat mixture in small balls. Place in 10-inch skillet. Mix remaining soup with water and Worcestershire sauce; pour over meatballs. Bring to boil; reduce heat, cover and simmer 35 to 40 minutes. Stir often.
Combine butter and garlic, set aside. Combine bread crumbs, cheese, parsley, salt and pepper; stir well. Dip each chicken breast in butter mixture and coat with bread crumb mixture, roll tightly, staring at narrow end, and secure with a wooden pick. Arrange rolls in a shallow baking pan, drizzle with remaining butter and lemon juice. Sprinkle with paprika. Bake at 350° for 45 to 55 minutes. Serves 6.
Beat together oil, vanilla, eggs and sugar; sift together remaining ingredients. Mix liquid mixture with dry mixture. Dice and fold in 3 cups apples. Put in greased 9 x 13-inch pan. Bake 1 hour at 325°. Serve with Cool Whip.
Melt butter and add sugar. Boil for 3 minutes. Line cookie sheet (10 x 15-inches). Line with foil and whole graham crackers. Pour butter-sugar mixture over crackers and sprinkle with chopped pecans. Bake 10 minutes at 350°. After baking, cut immediately and remove from pan. Place on foil and let cool.
In a large frying pan over medium heat, saute the onion in the oil for 2 minutes. Add the zucchini; saute until tender, about 4 minutes. Stir in the thyme and basil. Remove from the heat. Coat a 1 1/2-quart casserole with nonstick spray. Layer half of the rice in the dish. Top with 1/2 of the zucchini and 1/2 of the tomatoes. Sprinkle with 1/2 of the cheese. Repeat. Bake at 350° for 15 minutes, or until heated through and lightly browned.
Mix boiling water, molasses and soda. Add to dry ingredients. Sprinkle crumbs on top of batter. Bake at 350° about 1 hour.
In a large pot, pour tomato juice, water, shredded cabbage, broth and onion. Simmer 30 minutes and then add all other ingredients. Continue cooking another 30 minutes.
Boil macaroni in salted water. Saute onion in skillet. Add ground chuck and fry until brown. Drain, add spices and mix with soup and sauce. Mix drained macaroni with the meat/sauce mixture. Serves 4.
Take 2 vanilla wafers and put apricot filling between and dip in Cool Whip. Roll in coconut. Freeze before you eat them.
Cream butter and sugar together, add cheese and flour. Put apples in buttered 9x13 baking dish. Pour mixture over apples. Bake at 350° for 30-45 minutes. (Very good served with Chicken Rotel main dish.)
Boil water, add Jell-O, stir; add tapioca mix, continue to cook until thickened (3 - 4 minutes).
Cook macaroni; set aside. Add all the other ingredients together. When cooked, add macaroni rings and serve.
Cook all in pan until bubbly. Add Rice Krispies. Mix. Cool. Make into balls. Roll in coconut.
Beat egg whites until stiff but not dry. Combine remaining ingredients. Fold into egg whites. Cook on a lightly greased griddle.
Mix butter, mustard and basil. Brush fish with oil. Season with salt and pepper. Grill fish 5 minutes on each side. Top with a spoonful of butter. Garnish with basil sprigs.
Cream oleo. Combine dry ingredients. Take out 3/4 cup for top. Add vanilla and eggs; mix into pan. Sprinkle with 3/4 cup topping. Bake at 325° for 45 minutes.
Place ingredients in a large salad bowl or 8 x 15-inch dish in order given. Sprinkle Parmesan cheese on top. Scoop all the way to the bottom of dish when serving to get all layers.
Place all ingredients in mixer. Turn on mixer and stir on low for 4 minutes, scraping the sides of the bowl. Bake in greased and floured tube pan at 350° for 1 hour.
In a bowl, cream together the shortening and sugars. Add beaten eggs and blend. In second bowl, sift together dry ingredients. Add half of the dry mixture to creamed mixture. Stir in chocolate chips. Add rest of dry ingredients. Mix well. Form into small loaves and place in refrigerator overnight. Next day, slice and place on cookie sheets. Bake in a preheated 350° oven for 8 to 10 minutes.
Line a 9-inch square dish with graham cracker squares. Filling into cover the bottom.
Cut chicken into 3/4-inch pieces. Spray large nonstick skillet with nonstick cooking spray. Heat over medium-high heat. Add chicken and garlic; stir-fry 4 minutes. Add frozen vegetables, onion and carrots; stir-fry 3 minutes. Cover; cook 3 to 5 minutes or until vegetables are tender and internal juices of chicken run clear. Stir in hoisin sauce. Heat thoroughly. Serve chicken and vegetables over hot cooked rice. Garnish with fresh cilantro, if desired.
Brown together first 3 ingredients; drain. Add rest of ingredients; mix all together. Bake for 1/2 hour or you can use crock-pot.
Mix dry ingredients. Mix sugar, butter and eggs together. Add molasses. Add soda to buttermilk. Alternate buttermilk and flour to other liquids. Bake in loaf or Bundt pan until nicely browned.
First Layer: Mix together vanilla wafers, melted butter and salted peanuts. Pat in bottom of 9 x 13-inch pan. Bake at 400° for 10 minutes.
Mix Jell-O and hot water; refrigerate until partially set. Whip well. Mix sugar and cream cheese together well, then mix with Jell-O. Set aside. Mix Dream Whip according to package directions. Combine mixtures with vanilla in large bowl and beat well. Pour into graham cracker crust in a 9 x 9-inch pan. Refrigerate 4 hours before serving.
Cut avocado into halves; remove seed and skin. Sieve by forcing fruit through. Rub bowl with garlic and discard garlic. Add avocado with other ingredients; blend well. Chill. Yield: 1 cup.
Put corn and water in freezer bag. Leave top open. Microwave 4 minutes at full power. Put butter and salt on corn, if desired.
Heat oven to 400°. Grease cookie sheet. Mix salt and flour; cut oleo and potatoes into flour, adding milk gradually. Mix well and drop on cookie sheet in biscuit size drops (from spoon). Bake 12 to 15 minutes. Butter and serve hot.
Cook squash in water until tender. Drain and mash. Add remaining ingredients to squash and cook in greased 1 1/2-quart casserole at 350° for 25 minutes. Sprinkle cheese on top, if desired.
Mix cream cheese, sour cream and dry taco seasoning in bowl. Turn into pie plate and refrigerate. Just before serving, top with shredded lettuce, cheese and sauce or salsa. You may add diced fresh tomato on top as well. Serve with tortilla chips.
Pare and core apples. Mix flour, baking powder and 1/2 teaspoon salt. Cut in shortening. Add milk; mix to form soft dough. Roll dough into 12 x 8-inch rectangle; cut into 6 squares.
Dissolve yeast in warm water; add to remaining ingredients, mixing thoroughly. Let rise in mixing bowl until approximately doubled in bulk. Place on floured board and knead. Make into rolls and bake at 350° for 15 to 20 minutes, or until done.
Brown chicken breasts on each side in small amount of oil. Combine chicken soup, mushroom soup, water, rice and spices. Mix well. Pour mixture in a 4-quart casserole dish. Arrange chicken breasts on top. Sprinkle with paprika. Cover and bake at 375° for 45 minutes or until done. May add more liquid halfway through cooking if needed.
Mix sugar and flour together; sprinkle over pineapple. Sprinkle grated cheese over this. Sprinkle crumbled Ritz crackers. Melt margarine and drizzle over top. Bake at 350° for 30 minutes.
Mix salt, m.s.g., thyme, dry mustard and ginger together. Place roast on rack in roasting pan. Rub spice mixture on pork roast. Bake in a 325° oven for 2 1/2 hours (or 30 minutes per pound) or until meat thermometer registers 185°.
Soda and juice should be chilled. In punch bowl, combine milk and pineapple juice; add orange soda. Top with scoops of orange sherbet. Refrigerate. Use plastic pumpkin to serve for Halloween party.
Mix everything together except for the eggs and milk. Keep 2 cups of the mixture back for the top of cake. Beat eggs and milk together, then mix into the cake mixture. Pour into a greased 9 x 13 pan. Top with the rest of the cake mixture. Bake at 375° for 30 minutes.
Combine broccoli and cheese. Pour dressing over all. Refrigerate overnight. Mix in bacon before serving.
Brown hamburger and onion. Add rest of ingredients. Simmer 30 minutes. Top with corn chips, shredded cheese, sour cream, chopped tomatoes and shredded lettuce. Yields 16 servings.
Slice squash. Drain and slice water chestnuts. Simmer squash and onions until tender. Stir together the soup, sour cream, chestnuts and pimientos. Drain squash and fold into soup mixture. Melt margarine and drizzle over stuffing mix. Place half of stuffing in bottom of 9 x 13-inch dish. Add squash mixture and top with remaining stuffing. Bake at 350° for 30 minutes. Add cheese during last 10 minutes.
Drain all beans thoroughly. Heat sugar, vinegar, olive oil, salt, pepper and onion. Bring to boil; pour over beans. Stir and let stand overnight.