HumbleIntelligence/food-ner-1-Million huggingface dataset:
Prepare jello according to package directions. Add rice and mix well. Chill until set. Stir congealed gelatin with fork until broken up. Add pineapple, marshmallows, coconut and whipped topping. Mix well. Chill until serving time. Makes 10 servings.
Mix softened cream cheese, dressing and chipped beef that has been chopped or broken into small pieces. Mix well. Refrigerate.
Beat eggs with spoon. Add flour, sugar, syrup, salt and vanilla. Beat lightly. Melt butter and pour into batter. Fold in pecans. Pour into prepared pie crust.
Cut up salt pork and brown in oil in a large skillet. When pork is about half cooked, add onions. When salt pork is completely cooked, put in the rest of the ingredients, except spices, and mix well. Add spices (they weren't measured as they went in, but I'd guess that this is in the multiple tablespoon range) and cook on low for an hour or two.
Grease a 9 x 12-inch pan. Spread 1/2 of bread on bottom. Cover with 1/2 of cheese and 1/2 of ham. Add another layer of each. Mix eggs, milk and salt and pour over all. Melt butter and pour on top. Refrigerate 6 hours or so or overnight. Bake about 1 hour at 400° in pan of hot water. Cover with foil if it gets too brown. Warms up nice if leftover. I'm lazy, I don't cube the bread!
Beat sugar and margarine until light and fluffy. Beat in egg, juice and orange peel. Combine remaining ingredients; stir into juice mixture until moistened. Spoon batter into six muffin cups coated with cooking spray. Bake at 375° for 25 minutes. Cool on rack. Serve warm. Makes 6 large muffins. Preparation: 20 minutes. Bake: 25 minutes.
Mix spinach, cream cheese and Swiss cheese together in microwave-safe bowl. Add a small amount of garlic salt. Heat in microwave until all is melted. Serve with tortilla chips or chips of choice.
Cut zucchini in two lengthwise; scoop out seeds and pulp. Stuff with stove-top stuffing prepared as box directions, except do not cook it before stuffing the zucchini. Top with mozzarella cheese. Put zucchini in casserole with a little water. Cover casserole and bake at 350 degrees approximately 30 to 40 minutes.
Brown pork chops in skillet. In casserole dish, layer sliced potatoes and onion. Put pork chops on top of potatoes and add soup and water. Bake at 350° for 1 1/2 hours. For a different taste, add 1 cup of Cheddar cheese.
Mix altogether and serve with fish. (I use onion, chopped fine and bread and butter pickles, chopped fine.)
Mix all together and cook in buttered dish. Bake in preheated oven at 350° for approximately 1 hour or until golden brown.
Layer lettuce, onion, peas and eggs. Sprinkle with bacon bits. In a separate bowl, mix together mayonnaise and sugar. Ice top layer of salad with mayo mixture. Sprinkle top with Cheddar cheese.
Mix the shortening, sugar, spices and beaten eggs together. Add baking powder, salt and flour. Add warm water to put it together. Roll cookies into small balls. Bake at 350° for approximately 20 minutes.
Clean opossum. Dice garlic and onion. Parboil until tender. Season with salt, pepper and red pepper. Sprinkle garlic and onion over top and bake at 350° for 30 minutes. Meat is greasy; eat only small amounts.
Mix first 5 ingredients well. Add eggs; mix and pour into greased 9 x 13-inch pan. Bake at 350° for 30 minutes or until toothpick inserted comes out clean.
Beat eggs until light and fluffy. Add oil, sugar, zucchini and vanilla. Mix well. Add flour, salt, soda, cinnamon and baking powder, sifted together. Mix until well blended. Add chopped nuts. Bake at 325° for 1 hour. Makes 2 loaves.
Combine ingredients and beat 2 or 3 minutes. Pour into greased and floured sheath cake pan (11 x 17-inch). Bake at 350° for 20 to 30 minutes.
In a serving bowl, carefully combine pineapple, oranges, apple, bananas and marshmallows. Beat eggs well. Add sugar. Beat until well blended. Add juices and mix well. Cook mixture in top of double boiler over low heat until the consistency of custard, then chill.
Cream butter, Crisco and sugar. Add egg yolks. Add flour mixed with baking powder and then sour cream. Fold in beaten egg whites. Bake at 300° for 1 1/2 hours.
Line an 8 or 9-inch square pan (or 9 x 13-inch baking dish if you want thinner pieces) with foil or cooking spray. If using foil, butter foil.
In a large skillet, cook the bacon slices until crisp. Remove the bacon from the skillet and drain on paper towel. Reserve 2 tablespoons of the bacon drippings in the skillet. To the skillet, add cabbage wedges, chopped onion, water, sugar, minced garlic and caraway seed. Bring the liquid to boiling. Reduce heat. Cover and cook the cabbage-onion mixture over medium-low heat for 10 minutes.
Saute onion and green pepper in shortening in saucepan. Add corned beef, catsup and cinnamon; mix well. Cook over low heat for 1 hour. Stir occasionally. Serve on buns.
Cut round steak in strips and sprinkle with paprika. Let stand 5 minutes. In large skillet, melt butter and brown steak. Add garlic and broth. Cover and simmer on low for 30 minutes. Stir in onion and peppers. Cover and cook 5 more minutes. Mix flour, water and soy sauce. Stir in until thickened and serve over rice.
Soften cream cheese on flat, round plate, adding 1 tablespoon horseradish and 1 tablespoon Worcestershire sauce. Spread evenly. Spread chili sauce over cream cheese mixture. Add shrimp and place evenly over chili sauce layer. Refrigerate. Serve with Triscuits or favorite crackers.
Sprinkle onion, celery and parsley in a greased 13 x 9 x 2-inch baking pan. Place fish over vegetables. Pour oil over fish. Season with salt and pepper. Sprinkle more vegetables on top of the fish. Pour tomato sauce on top. Bake at 375° for 40 to 45 minutes or until fish flakes easily. Yields 6 servings.
Heat a large frying pan. Add the olive oil, garlic, onions, bell pepper and parsley; saute until tender. Bring a large pot of water with a pinch of salt to a boil. In a small bowl, beat the eggs together with the half and half; set aside. Place a colander in the sink; put the thawed peas in it. Cook the pasta in the boiling salted water until al dente; drain it into the colander onto the peas (this will cook the peas sufficiently). Return the drained pasta and peas to the pot; add the sauteed vegetables, basil, egg and half and half mixture and Parmesan cheese. Toss this all together; serve immediately.
Combine first three ingredients. Beat until light and fluffy. Stir in sour cream and vanilla, mixing well. Combine flour, baking soda, baking powder and salt. Add to creamed mixture, beating well. Chill dough at least 1 hour. Divide dough into thirds and work with 1/3 at a time. Refrigerate extra dough. Roll out dough onto lightly floured surface to 1/8-inch thickness. Press out with cookie cutter. Bake at 350° for 10 to 12 minutes.
Use a blender. Pack dry ingredients down and blend. Put in a quart jar and refrigerate.
Preheat oven to 350°. Melt 1/2 cup butter in 9-inch square pan; tilt pan to cover bottom completely. Sprinkle over butter in layers: graham cracker crumbs, chopped nuts, chocolate morsels, butterscotch morsels and flaked coconut. Pour condensed milk evenly over top. DO NOT STIR. Bake at 350° for 25 to 30 minutes. Cool. Cut in 1 1/2-inch squares. Makes 3 dozen.
Beat eggs; add all other ingredients. Pour into unbaked pie shell. Sprinkle with nutmeg. Bake at 350° for 40 minutes.
Steep the tea bags in 1 quart water. Boil together the 2 3/4 cups sugar and 2 quarts water. Mix together, then add the rest of the ingredients. Heat all together until spices and juices have blended. Remove spices. Serve hot. Yields 30 cups.
Combine oleo, peanut butter, and sugar; mix well. Form into small balls. (About 1 inch diameter.) Melt chocolate chips in double boiler; using a toothpick, dip balls into chocolate. Place on wax paper to dry.
Use Bundt pan and spray Pam cooking spray in bottom and sides of pan before cooking. Heat oven to 350°. Put some of the nuts in bottom of pan. Quarter each can of biscuits and roll in mixture of white sugar and cinnamon. Drop, do not press, biscuits down in pan until you have finished each can, mixing nuts throughout the layers. Melt butter and brown sugar together in small saucepan, approximately 5 minutes, then pour immediately over biscuits in pan. Cook for 40 minutes. Let cool 10 minutes, then invert onto plate.
Cream butter and sugar. Beat egg yolks; add to creamed mixture. Beat egg whites until stiff; add to creamed mixture. Add vanilla; mix well. Stir in flour. Chill overnight. Drop by spoonfuls onto well-greased waffle iron. Cook 1 1/2 minutes on high until golden.
Cream shortening, peanut butter and sugars together. Add the egg and beat well. Sift the remaining dry ingredients together and add to the first mixture. Add the vanilla and form into small balls. Place on a greased baking sheet and press each ball flat with the prongs of a fork. Bake at 350° for 12 minutes. Yield: 4 dozen (2-inch) cookies.
Mix in a 1 1/2 quart bowl. Add syrup and mix well. Beat eggs with fork. Mix in milk, nuts and vanilla. Pour into 9-inch pie shell (unbaked). Bake near center of 375° oven about 50 minutes or until firm. Cool before serving.
Preheat oven to 400°. Line shallow baking pan with aluminum foil. Cut wings at each joint, discarding tips. Melt shortening in lined pan. Combine flour, onion salt and pepper in plastic bag. Add chicken pieces, a few at a time; shake to coat. Place in pan. Bake for 25 minutes at 400°. Turn chicken wings over and bake an additional 20 to 25 minutes, or until crisp. Transfer to paper towels before serving. Serve with barbecue sauce, Blue cheese or hot sauce. Makes about 32 to 36 pieces.
Turn the oven to 400°. Put some shortening on a piece of paper towel or waxed paper. Spread the shortening over the bottom and sides of the baking dish or pan to grease it.
Mix and freeze. Thaw 1 hour before serving and add 2 bottles of ginger ale.
Melt margarine in round pie plate. Shred potatoes and let sit in cold water. Mix potatoes with egg, salt and pepper. Gradually mix in flour and then pack into pie plate. Sprinkle with paprika. Bake 40 minutes uncovered at 400°. Sprinkle cheese on top and bake 10 minutes. Garnish with green onions, bacon bits and sour cream.
Mix to taste the diced chicken or turkey with Thousand Island dressing. Serve in lettuce leaf and garnish with tomato. Melba rounds are a great addition.
Use hands to make crumbs out of oleo, brown sugar and flour. Reserve 1 cup for topping.
Combine chicken, salad dressing, chilies, cheese and onion. Mix lightly. Cover bread with chicken mixture. Broil 5 minutes. Makes 3 dozen.
Fry eggplant until golden brown. Drain. Pour out all but 1 teaspoon of oil. Stir-fry garlic 10 seconds. Add ground pork or chicken, soy sauce, chicken broth and hoisin sauce. Stir-fry until ground pork or chicken is browned. Add vinegar and eggplant and toss lightly. Mix cornstarch and water. Stir into pork and eggplant mixture. Add green onions and stir-fry for 5 seconds. Makes 6 servings.
Place all ingredients in a medium nonstick pan. Bring to a boil. Reduce heat. Cover and simmer 20 to 25 minutes. Yields 4 servings. Has 230 calories, fat free.
Mix first five ingredients in microwave bowl for 7 1/2 minutes. Stir every 2 minutes. Add soda and stir well. Pour in 2 pie pans lined with foil. Cool and enjoy.
Cook spinach just until tender; drain thoroughly. Combine eggs, milk, cheese and rice. Stir in salt and pepper. Add spinach. Pour into buttered, shallow, 1 1/2-quart casserole. Bake at 350° about 25 to 30 minutes or until set.
Mix spice ingredients. Dip each fish fillet in melted butter and sprinkle with spice mixture; drop in very hot cast iron skillet. A tablespoon of butter may be added to hot skillet just before seasoned fish fillets are added to prevent sticking. Cook 3 to 4 minutes per side.
Drain all beans in large bowl. Add onions. Dissolve sugar in vinegar. Add salt. Marinate 24 hours. Will last 4 days refrigerated.
Combine milk, sugar and shortening; bring to a boil. Remove from heat and cool. Mix yeast with warm water. Combine all ingredients and mix. Place damp cloth over mixture and refrigerate.
Season chicken with salt and pepper. Brown chicken in oil (3 minutes each side). Add mushrooms, garlic, rosemary, tomatoes and wine. Cook until most of the liquid is gone (about 15 minutes). Cover and cook on low heat for 5 minutes. Top with cheese and melt.
Brown beef with chili powder and onions; drain. Add all ingredients. Heat and pour over nachos. Sprinkle with Cheddar cheese while hot.
Combine cabbage, apples and scallions. Combine remaining ingredients. Cover and chill (3 hours).
Cream together butter and peanut butter with sugar and brown sugar. Beat in egg and vanilla. Stir together flour, baking soda and salt. Blend into creamed mixture to make smooth dough. Heat oven to 375°.
Prepare vanilla pudding as directed on the package with milk. Set aside. Mix together cream cheese and condensed milk. Add Cool Whip and cream cheese mixture to vanilla pudding. Mix well. Place layer of cookies on the bottom of rectangular dish. Place sliced bananas on top of cookies, spread vanilla pudding mixture on bananas and top with chessman cookies.
Dissolve yeast and warm water in a bowl. Add the oil and sugar. Mix and let rest for 10 minutes. Add remaining ingredients. Knead until smooth, adding up to 3 cups white flour. Let rise until double. Divide into 4 loaves. Let rise 1/2 hour. Bake at 350° for 20 minutes.
Sweeten fruit while cold. Bake at 375°. Melt oleo and pour fruit over and then pour crust over the fruit.
In microwave dish, mix butter, milk and sugars. Melt; stir. Add graham cracker crumbs. Bring to boil. Line 9 x 13-inch dish with Club crackers, salt side up. Spread graham cracker mixture over crackers. Layer another layer of Club crackers over top of mixture. Microwave peanut butter, chocolate chips and butterscotch chips until melted. Spread evenly over Club crackers. Refrigerate to set approximately 2 hours.
Place pork chops on rack in broiler pan. Broil until well done, turning once. Cook pasta in salted, boiling water following package directions; drain. Melt butter in saucepan. Add pasta, salt, pepper, rosemary and sage. Heat thoroughly, shaking pan frequently. Place pasta on heated serving platter. Place pork on pasta. Garnish with parsley and serve.
Mix sugar, salt, pepper, salad oil and vinegar. Add green pepper, onion, radishes, green beans, yellow beans and kidney beans. Refrigerate overnight.
Line a baking sheet with heavy duty foil. Cut each potato into eight wedges; place on foil. Coat with nonstick cooking spray. Sprinkle with parmesan cheese and seasonings. Bake at 400 degrees for 30 minutes or until tender. Makes 8 servings.
Thaw La creme. Mix in dry pudding. Add 1/2 to 3/4 teaspoon of flavoring. Tastes best when refrigerated for a day. Serve with fruit, such as bananas, strawberries and cantaloup.
Mix grated cheese and oleo. Add flour and mix well. Add cereal and mix well. Shape into balls and place on ungreased cookie sheet. Flatten each ball with a fork and bake at 375° for about 10 minutes.
Preheat oven to 375°. Mix all ingredients except for cheese. Pour half of mixture into a well-greased pan. Sprinkle on all cheese. Add remaining mixture. Bake for 45 minutes.
In a large bowl, cream sugar and Crisco. Add molasses and vinegar. Combine flour, ginger, cinnamon and salt. Add alternately with the soda and water to the creamed mixture. On a lightly floured board, roll dough to 1/4-inch thickness. Cut with a 2 1/2-inch cookie cutter or a drinking glass dipped in flour. Place on greased baking sheets approximately 1-inch apart. Bake at 375° for about 8 minutes. Do not overbake.
Slice strawberries. Sprinkle Sweet & Low packets over strawberries. Add 1/4 cup water to strawberries with wooden spoon until sweetener is dissolved. Set aside. Beat cake mix, oil and eggs on high speed until blended, then gradually add water to mixture until smooth. Bake in 9 x 13 inch pan at 350 degrees for 30 minutes until done. After cake is cooled to the touch, poke with a fork and make holes in cake, spoon strawberries over cake top. Chill in refrigerator. After cake has chilled, dollop Cool Whip down the center of cake length of cake. Carefully spread to sides with a spoon.
Mix in given order. Bake in 3 greased bread pans at 350° for 60 to 65 minutes.
Cream butter and sugar until fluffy. Sift dry ingredients together. Add to creamed mixture alternately with milk; beat until smooth. Pour into 9 x 5 x 3-inch cake pan or 9 x 13-inch or 2-quart casserole baking dish. Spoon drained cherries over batter. Sprinkle with sugar. Pour fruit juice and water (1 cup) over top. Bake at 375° for 45 to 50 minutes.
Split chicken breasts in half. Dredge in flour seasoned with salt and pepper. Melt butter in skillet. Brown chicken breasts in butter. Remove to a shallow, covered, baking dish. Saute peppers until limp. Add to chicken. Add wine to skillet and cook for a minute, scraping bottom of pan with a wooden spoon. Remove skillet from heat, add herbs to wine and pour over chicken. Cover baking dish. Bake at 350° for 30 to 35 minutes, basting once or twice during cooking. Yield: 4 servings. Carbohydrate 4 g, protein 15 g, fat 18 g, calories 270.
Drain and flake salmon. Remove skin and bones. Place salmon in bottom of mold. Dissolve gelatin in 1 1/2 cups of boiling water. Add 1 1/4 cups cold water, vinegar, lemon juice and salt. Pour half of gelatin over salmon. Chill until set. Fill mold with alternating layers of cabbage and eggs. Cover with remaining gelatin. Chill until set.
*May be sprinkled over the top and/or garnished with additional strawberries, if desired.
Beat eggs. Add melted butter; add sugar, syrup, pecans and vanilla. Stir well. Pour in 9-inch unbaked pie shell. Cook 35 to 40 minutes. Bake at 300°. Makes 1 pie.
Cook, stirring often to prevent scorching, until thick (30 to 45 minutes). Hot bath 10 minutes.
Mix ingredients in order listed. Bake in 2 (9 x 13-inch) pans at 350° for about 1 hour or until a knife comes clean when placed in it.
Combine ingredients in order listed. Roll on floured surface and cut with cookie cutters. Bake at 350° until just set. Do not overbake.
Process pumpkin and next 9 ingredients in container of an electric blender or food processor until smooth, stopping once to scrape down sides. Pour pumpkin mixture into prepared pie crust. Bake at 350° for 1 hour and 10 minutes. or until knife inserted in center comes out clean. Cool completely on a wire rack.
Sift all dry ingredients together into a large bowl. Make a hole in center. Add pumpkin, oil, eggs and water. Mix well, bake at 350° for one hour. Let cool for a few minutes in pan and then put in refrigerator overnight for 24 hours. It keeps well and freezes well.
Preheat oven to 350°. Prepare your favorite flaky pie crust. Beat eggs well in medium bowl. Add next 4 ingredients, beating until well blended. Arrange pecans in bottom of pie crust and carefully pour mixture over them. Bake 1 hour or until knife inserted from edge comes out clean. Allow to cool. Serves 8.
Melt butter in pan; add chopped onions. Stir and cook a few minutes. Add beef bouillon, 1 cup uncooked rice and mushrooms. Stir well; pour into casserole dish. Cover; cook in 350° oven for approximately 1 hour or until rice absorbs the liquid.
Sift together flour, baking soda and salt. Mix together margarine, granulated sugar, brown sugar, egg and vanilla. Stir dry ingredients and creamed mixture together. Mix in Rice Krispies, oatmeal and chopped walnuts. Bake on ungreased cookie sheet at 350° for 12 minutes.
Cream butter, sugar and eggs. Sift together flour, baking soda and vanilla. Add to mixture. Refrigerate. Drop on cookie sheet, leaving a big space between. Put chopped nuts on top and press down. Bake at 350° until slightly brown around edge.
Mix first 6 ingredients in a large bowl. Press half of mixture in a 9 x 13 greased pan. Bake 10-15 minutes at 350°. Mix caramel and flour. Spread over oatmeal base, and sprinkle with chocolate chips and nuts. Then top with the rest of oatmeal mixture. Bake an additional 20-25 minutes until golden. Let cool before cutting.
In large bowl, combine all ingredients; mix well. Spoon into individual serving dishes or large serving bowl. Chill 30 minutes. Garnish as desired. Refrigerate leftovers.
Dissolve Jell-O in boiling water in large bowl. Add cranberry sauce to Jell-O in small amounts. Whisk until cranberry sauce is melted. Whisk in sour cream. Pour into mold. Spray with Pam.
Place whitefish in glass pie plate. Sprinkle salt, pepper, garlic salt or powder and paprika to taste. Place margarine pats on fish. Slice small onion on top. Cover with wax paper and heat in microwave on High for 7 to 10 minutes, depending on thickness of fish. It's done when fish is flaky.
Mix pudding mix and gelatin with 2 cups boiling water. Refrigerate until partially set. Add fruit; fold in Cool Whip. Fill mold and chill until thick.
Drain pineapple juice into measuring cup and add enough water to make 1 1/2 cups. Combine liquid, vinegar, brown sugar, cornstarch and salt in bowl; set aside. Heat margarine in large skillet. Saute ham, chicken, green pepper, scallions and garlic powder until chicken is lightly browned. Stir in liquid mixture and bring to boil. Stir in pineapple and rice, cover and remove from heat. Let stand 5 minutes.
Combine flour, soda, baking powder, salt, cinnamon and allspice in a large bowl. In a small bowl, combine pumpkin and milk. Add oil, sugar and egg; beat until fluffy. Add pumpkin mixture to flour mixture, beating well. Fold in raisins. Fill paper lined muffin cups almost full. Bake for about 30 to 35 minutes in a preheated 350° oven. Toothpick inserted in center should come out clean. Makes about 18.
In a small bowl mix apples, applesauce, sweetener, lemon juice, 1/4 tsp. cinnamon, and sugar. Scrape into an 8-inch square pan sprayed with Pam. In a small bowl mix oats, flour, brown sugar, cinnamon, and margarine. Mix until crumbly; sprinkle evenly over apple mixture. Bake 40 minutes at 350. Divide into 4 servings.
Mix cake mix and Jell-O. Add oil, water and lemon extract. Add eggs, dropping in 2 at a time. Beat for 2 minutes, then drop 2 more and beat for 2 more minutes. Bake at 325° for 50 minutes in tube pan. Put on frosting while hot.
Gradually stir the corn meal into the milk. Let this come to a boil, making mush. Add the salt and butter to the hot mush. Add the eggs and baking powder. Pour mixture into casserole. Bake 30 to 35 minutes at 375°. Serve from baking dish.
Stir first 4 ingredients and bring to boil. Cook one minute. Remove from heat and stir in next 3 ingredients. Drop by spoon onto wax paper and let cool.
Layer bananas and cookies in a 9 x 13-inch pan (or whatever you want). Fill pan to the top with banana and cookie layers. Mix sugar, flour and salt in a saucepan. Add milk and egg yolks. Mix well. Stir over heat constantly until pudding thickens (low heat); add vanilla. Remove from heat and pour over cookies and bananas. Makes 8 to 12 servings.
Mix all ingredients, except chicken, Doritos and cheese. In casserole dish, put layer of Doritos, layer of soup mixture, layer of chicken and layer of cheese. Repeat and top with cheese.
Combine all ingredients. Cover and refrigerate 4 to 6 hours before serving. Makes about 3/4 cup.
Mix Cool Whip, cheese and jello. Mix thoroughly and drain fruit. Add to other ingredients; mix well. Store in refrigerator overnight.
Dissolve the jello according to directions. Put in refrigerator until begins congealing. Add fruit and marshmallows. Let congeal until firm.
Cook chicken until done; remove from bone. Place in casserole dish. Mix soup, milk and 1/2 cup of broth; pour over chicken. Prepare stuffing, onion, margarine and 1/2 cup broth by mixing together; spread over chicken mixture. Bake at 400° for 30 to 40 minutes.
Grate 3 lemon rinds. Scrape side of grater. Use 1/2 cup water to wash side of grater. Separate yolk and white from eggs. Add egg yolks, cornstarch, sugar and water to rind mixture. Cook until thick. If not thick enough, mix cornstarch and water; add to mixture to thicken. Pour into 2 baked pie shells. Beat egg whites until stiff. Put on pies to make meringue. Put in oven to brown meringue. Bake at 350°. Makes 2 pies.
Mix the first 5 ingredients together. Add Rice Krispies. Bake at 350° for 15 to 20 minutes.