HumbleIntelligence/food-ner-1-Million huggingface dataset:
Stir Velveeta and salsa in saucepan on low heat until cheese is melted. Serve hot with chips or cut up vegetables.
Beat whole eggs very lightly. Gradually add sugar, beating steadily. Add melted butter and soda (dissolved in small amount of milk.) Let stand 15 minutes. Fold in flour. Spread flour freely on board. Knead more flour into dough to get it stiff enough to roll with a designed rolling pin, well dusted with flour. Cut cakes into squares by design. Place on greased cookie sheets and let stand for 10 hours in cool place. Preheat oven to 375°, then reduce to 300° and bake for 20 minutes.
Cut pound cake into 1/2-inch cubes; arrange in a dessert bowl. Prepare pudding mix according to directions; pour over pound cake. Spoon pie filling over pudding; spread whipped topping over pie filling. Cover with plastic wrap; chill overnight. Sprinkle with toasted almonds before serving.
Place Swiss cheese on bottom of pie crust. Sprinkle with spinach, mushrooms and Tender Chunks. Mix next 4 ingredients. Pour into pie shell. Sprinkle with Cheddar cheese. Bake at 350° for 40 to 45 minutes. Makes 4 to 6 servings.
Form crust with Oreo cookies and melted butter in 8 1/2 x 11-inch pan.
Mix pumpkin, sugar, cinnamon, evaporated milk and eggs together. Pour into a greased 9 x 12-inch pan lined with wax paper. Sprinkle dry cake mix over this and nuts over that, then drizzle margarine on top. Bake at 325° for 50 to 60 minutes. Dump on flat surface. Pull wax paper off while hot, then let cool.
Combine first 5 ingredients in glass bowl or measuring cup with water and mix well. Cover with waxed paper. Microwave on high for 4 minutes, stir well and microwave 2 more minutes. Stir again and microwave 2 1/2 minutes more. Add the pecan halves, stir well, and microwave 1 minute more. Spread the coated pecans on waxed paper and separate with a fork. Cool completely.
Mix all dry ingredients. Pour in warm water, mix. Cook on medium to low heat until thick, stirring constantly to avoid sticking. Let cool. Add strawberries and mix. Put in cooked pie shell. Serve with cool whip on top.
Mix cream cheese, butter and sugar together. Mix pudding and milk in bowl and beat for 2 minutes. Add whipped topping and beat well. Add pudding mix to cream cheese mix and stir together. Alternate cookies and pudding, starting with pudding. Reserve some cookie crumbs for top.
Mix all together until all the Bisquick is used up and moist. Shape into 3-inch balls. Bake at 350° for 12 to 15 minutes.
Roll out each biscuit until flat; cut biscuits into quarters. Roll a quarter piece around each wiener. Bake at 350° until biscuits are golden brown.
Mix all. Chill for at least 3 hours. This is an excellent summer salad to accompany steak or chicken.
Cream sugar and shortening until light. Add eggs, one at a time, beating well after each addition. Stir in mashed bananas. Sift dry ingredients together and add to banana mixture. Add vanilla and mix well. Pour into two well-greased bread loaf pans. Bake at 350° for 35 to 40 minutes or until toothpick inserted in middle comes out clean. Cool in pans on rack for 10 to 15 minutes. Remove from pans and continue to cool on rack. Cover with dish towel or soft cloth while cooling. Wrap in plastic wrap or foil if you plan to freeze.
Cook sugar, oleo and syrup for 5 minutes. Add soda, vanilla and salt. Stir and pour over popped corn and peanuts. Bake for 1 hour in 250° oven. Stir every 15 minutes.
Line bottom of 9 3/4 x 9 3/4-inch casserole with pound cake cut in 3/4-inch slices. Put flour in a measuring cup and add sugar to make 1 cup. Mix well in a heavy saucepan. Add eggs and mix. Pour in pineapple. Cook and stir until thick. Pour over cake. Cool completely. Sprinkle coconut on top. Top with Cool Whip. Scatter nuts on top. Refrigerate. (Freezes well.)
Place sugar, syrup and wax in boiler. Stir until sugar dissolves. Add nuts and cook to hard crack stage on candy thermometer. Remove from heat. Add soda and stir well. Pour onto cookie sheet. When cool, break into pieces.
Combine cheeses and set aside. Combine and cook ground beef, salt and onions until tender. Add pepperoni. Stir in tomato paste, water, mushrooms and oregano. Cook vermicelli; drain. Combine vermicelli and margarine. Toss well. Add to meat sauce. Reserve 1 cup of cheese mixture. Combine rest of cheese with meat mixture. Spoon into greased 2 1/2-quart casserole or long dish. Sprinkle with reserved cheese and top with pepperoni. Bake at 350° for 20 to 30 minutes.
Mix all ingredients together. Let chill in refrigerator for a couple hours. Add coconut if desired.
Sprinkle the yeast and 1 teaspoon of the sugar into 1/2 cup of lukewarm (110-115F) water in a small, shallow bowl. Let stand for 2 or 3 minutes, then stir to dissolve the yeast completely. Set the bowl aside in a warm, draft-free spot (such as an unlighted oven) for about 5 to 10 minutes, or until the mixture almost doubles in volume.
Mix soup, milk and drained tuna fish in a casserole dish. Add cooked noodles and mix in. Cover and bake in oven at 350° for 25 to 30 minutes or cover and microwave on High for 8 minutes.
Heat butter with water in large saucepan until butter melts. Stir in stuffing mix and add corn and parsley. Stir in eggs. Add more water if needed. Shape into balls and arrange in buttered, shallow baking dish. Cover and refrigerate for about 1 hour. Remove from refrigerator. Bake uncovered in preheated 400° oven for 15 minutes.
Bring 1/2 cup water to a boil, then add sugar and syrup. Stir until dissolved and boil until it will spin a thread. Remove from fire and add butter, soda and vanilla quickly. Spread on two large cookie sheets that have been well buttered. Place in cool area.
Preheat oven to 350°. Grease and flour 13 x 9 baking dish. Combine cake mix, 3/4 cup nuts and melted butter. Stir and press into pan. Combine cream cheese and brown sugar until well mixed. Spread over base. Sprinkle with 3/4 cup nuts. Bake 25 to 30 minutes. Refrigerate when cool.
Cream butter, sugar, vanilla and lemon extract. Mix together in a bowl. Add eggs, one at a time. In a second bowl, mix dry ingredients. In a third bowl, mix jam and sour cream together. Mix all together and put into 9 x 5-inch pans. Bake at 350° for 50 to 55 minutes. Makes 2 large loaves.
Mix all ingredients together, except the bacon. Pour into well-greased dish. Place bacon on top. Bake at 350° about 1 hour. Sprinkle paprika over top. Serves 6.
Cut meat into 2 to 3-inch pieces. Dust with flour; saute in oil. Add chopped onions and carrot; brown lightly. Add water and seasonings. The meat should be covered. Simmer covered for 2 hours or until tender. Serve with boiled potatoes. Serves 6.
Pour boiling water into quart jar packed with violet blossoms; seal. Steep for 1 day.
Saute bacon until crisp. Drain off all fat except 2 tablespoons. Add onion, green pepper and okra. Cook until vegetables are tender-crisp. Stir in rice, broth, salt and red pepper. Bring to a boil. Reduce heat, cover and simmer 15 minutes. Add tomatoes and fluff lightly. Replace lid and let set about 15 minutes before serving. Yields 6 servings.
Cook rice until tender. In 9-inch square baking dish melt margarine. In separate bowl combine eggs and milk and beat. Add sugar and beat some more. Add rice to margarine. Add egg, milk and sugar mixture into baking dish with margarine and rice. Stir gently, blending. Sprinkle a bountiful amount of raisins in and stir. Add milk to almost filling dish, allowing room for expansion while cooking. Sprinkle with cinnamon. Cover dish and bake in microwave until done. Caution: Do not overbake.
Cook 3 cups of sugar, white syrup and water to soft cracks stage; add margarine and nuts, mix well together before cooking again, then cook to soft crack stage (280°). Add soda and vanilla; stir and spread rapidly on buttered cookie sheet. Cool. Break into pieces.
Butter bread, both sides, and remove crusts. Then line bottom and sides of 1 1/2-pint ovenproof dish. Peel, core and thinly slice apples. Put layer of apples sprinkled with sugar and cinnamon, then bread sprinkled with sugar, then apples all the way to the top, ending with bread. Sprinkle with sugar. Beat the egg in the milk until frothy and pour over the bread and fruit. Bake in slow oven until apples are tender and bread nicely browned, about 2 hours. Serve topped with fruit or ice cream. Serves 4 people. Set oven to 325°.
Drain juice from pineapple into measuring cup and set chunks aside. Add enough water to juice to make 3/4 cup. Add soy sauce, oil, ginger, red pepper flakes and garlic. Stir to combine. Set aside 2 tablespoons of marinade for fruit skewers and put remaining mixture into a 1-gallon zip-top plastic bag. Add tuna and seal bag. Shake well to coat fish. Refrigerate at least 30 minutes.
Preheat oven to 325°. In medium bowl, beat egg yolks; stir in sweetened condensed milk, lemon juice and food coloring (if desired). Pour into pie shell; bake 30 minutes. Cool. Chill. Spread with whipping cream. Refrigerate leftovers.
Mix all ingredients well, pour into two 9 inch pie crusts. Bake for 45 minutes or until crust forms on top of pie.
In a large bowl at medium speed, cream butter, 1 1/2 cups of sugar and eggs until light and fluffy. In a separate bowl combine flour, cream of tartar, baking soda and salt. Add to creamed mixture until well blended. Refrigerate 30 minutes. Preheat oven to 375°. Combine remaining 2 tablespoons of sugar and cinnamon to mixture. Place 3-inches apart on ungreased cookie sheets. Bake 12 to 15 minutes. Cool on rack.
Line bottom of 13 x 9 x 2-inch pan with whole graham crackers. Combine whipped cream, sugar, pineapple and walnuts; spread over graham crackers. Top with another layer of crackers.
Add a little strawberry juice from sweetened berries. Mix ingredients in blender. Serve over crushed ice. Yield: four 6 ounce servings.
Cream shortening, sugar, eggs and vanilla. Stir in flour, baking powder and salt. Stir in oatmeal and corn flakes. Refrigerate 2 hours. Drop by teaspoon onto lightly greased cookie sheet. Press down lightly. Bake at 350° for 10 to 13 minutes.
Get an attractive glass bowl with straight sides. Add the first 5 ingredients in layers. Mix the sugar into mayonnaise and spread it smoothly across the top of the salad like you were frosting a cake. Add the next 4 ingredients on top. Cover very tightly and refrigerate overnight. This salad may sound strange, but it's absolutely delicious. It's very popular in the South as a buffet dish.
Over moderate heat in a skillet, melt butter and combine with cheese. Reduce heat and add pasta. Toss to coat. Add eggs and toss until eggs are cooked. Remove from heat and add crumbled bacon. Top with parsley, if desired. Makes 8 servings.
Let butter stand at room temperature until soft. Beat in sugar, egg, milk and vanilla. Add other ingredients, mixed and sifted together. Mix well. Chill. Roll 1/8-inch thick and cut out with cookie cutter or omit 1/4 cup flour and drop from spoon. Sprinkle with sugar or the color sprinkles. Bake at 375° about 8 minutes.
In a big bowl, mix the first 4 ingredients. Add the oil, vanilla, eggs, soda and salt. Mix and add flour. Bake at 325° for 8 to 10 minutes.
Drain pineapple, serving 1 1/2 cups juice. Cut peaches in 1/2-inch cubes. Set aside. Soften gelatin in cold water for 5 minutes. Heat 1 1/2 cups juice in saucepan. Bring to boiling; remove from heat. Add gelatin; stir to dissolve. Stir in orange and lemon juice, sugar and salt. Chill until it thickens. Fold in all fruits, marshmallows, ginger, pecans, cream and mayonnaise. Spoon into 1-quart cylinder containers. Cover and freeze. Thaw slightly before serving. Remove from container; cut into 1-inch slices.
First, drop the pigs feet and pork butt chunks into a 12-quart stock pot and add enough water to cover the meat, about 1 1/2 gallons should do it. When the water begins to boil, a foam will form on the surface - skin it off! When you've removed as much foam as possible, add the salt, crab boil, celery, lemon, bay leaves, onion, bell peppers, garlic, rosemary and basil and continue to cook the meats on a medium setting, skimming as necessary, until the pigs feet are tender. This should take about 3 hours or so. Just remember, the bottom line is you want the meats to be "super tender."
Brown and drain hamburger. Add sauce and water, simmer 10 minutes. Combine remaining ingredients. Pour 1 cup sauce in 13 x 9-inch pan. Layer 3 pieces uncooked noodles. Cover with 1 1/2 cups sauce. Spread 1/2 of cheese filling. Repeat lasagna, sauce and cheese filling. Top with layer of lasagna ending with sauce. Cover with filling and bake at 350° for 1 hour. Stand 10 minutes before cutting.
Prepare yellow cake and let cool. Mix cheesecake filling according to directions. Crumble 1/2 of the yellow cake and layer it in a punch bowl. Top with 1/2 of cheesecake filling, strawberries, pineapple and Cool Whip. Repeat layers, using remaining 1/2 of each of the ingredients. If desired, garnish with coconut, pecans and cherries.
In buttered casserole, put layer of potato chips; top with tuna and cover with soup. Repeat layers; top with chips. Bake in 250° oven until lightly browned.
Mix well with electric mixer and pour into a 9-inch graham cracker crust. Bake 50 to 55 minutes in a 300° oven until cake springs back. Top with fresh, sweetened strawberries in 1 can cherry pie filling. If I use strawberries, I put them on as served so they don't soak the cake.
Sift dry ingredients. Cream the shortening, sugar and eggs. Add dry ingredients alternately with soup. Fold in raisins and nuts. Pour in greased pan. Bake 50 minutes in a 350° oven. Cool and frost.
Gradually stir milk and egg into pudding mix in saucepan. Add rice and raisins. Stir over medium heat until mixture just comes to boil. Cool 5 minutes, stirring twice. For chilled pudding, place plastic wrap on surface of hot pudding. Chill about 1 hour. Stir before serving. Sprinkle with cinnamon and nutmeg. Serve warm.
Combine until it is a soft dough. Beat for 30 seconds. Roll out to 1/4-inch thick and cut with biscuit cutters. Place on ungreased cookie sheet for 8 to 10 minutes in a 450° oven. Melt 1/2 cup butter with garlic powder. Brush the mixture onto the biscuits.
Bring water to a boil. Add shrimp and cook 3 to 5 minutes or until shrimp turns pink. Drain and rinse with cold water. Chill. Peel and devein shrimp. Combine shrimp and next 6 ingredients in a medium bowl. Combine Italian dressing and next 5 ingredients, stirring until well blended. Pour over shrimp mixture and toss gently to coat. Cover and chill 3 to 4 hours.
In 4-quart microwavable casserole, combine mushrooms, onions, carrots, zucchini, oil and garlic and stir to coat. Cover and microwave on High (100%) for 6 minutes, stirring once halfway through cooking. Add remaining ingredients except tortellini and stir to combine. Cover and microwave on High for 6 minutes, stirring once halfway through cooking. Add tortellini and stir to combine; cover and microwave on Medium (50%) for 5 minutes. Let stand 5 minutes, stirring after 3 minutes, until tortellini are soft.
Combine lime and orange gelatin with hot water. Stir until dissolved. Add remaining ingredients and mix well. Chill until set.
Cook cream cheese and butter at a low temperature until soft. Stir in flour. Chill. Shape into 1-inch balls. Place in ungreased 1 1/2-inch muffin tin. Shape into shells.
Dissolve the cornstarch in 1/2 cup of milk. Heat 2 1/2 cups of milk in a double boiler. Into a saucepan, put the sugar, water and cooking chocolate. Dissolve over boiling water, then place on heat and boil for 2 minutes. Add to hot milk. When the mixture has the appearance of chocolate milk instead of plain milk, the half cup of milk and cornstarch is poured in. Stir until slightly thickened. Add the vanilla. Pour into goblets and cool. Refrigerate. Serve with cream.
Check through lentils and discard any miscellaneous seeds or darkened lentils. Rinse under cold water. Put lentils in a pan and cover with salted water. Cook until tender (about 15 to 20 minutes). In a frypan, saute onions and garlic in oil until tender and slightly brown. Add tomato paste and sugar to cooked lentils and mix well. Add onions and garlic. Mix well. Add salt and pepper to taste and add water to desired consistency.
Cook broccoli and drain. Cook rice and combine with broccoli, Cheez Whiz and cream of mushroom soup. Top with butter. Bake at 350° for 30 minutes.
Combine condensed milk and water; add pudding and beat well. Chill 5 minutes and fold in whipped cream. Place 2 cups mixture in a glass bowl and place a layer of vanilla wafers on top. Sprinkle with strawberries and bits. Repeat with 1/2 pudding, wafers, strawberries and bits. Finish with pudding. Refrigerate. Any in season berry may be used.
Mix peanuts with popcorn. Heat honey and butter in a saucepan, until well blended. Cool. Pour over popcorn and peanuts and stir well. When well coated, spread on a cookie sheet in a single layer. Bake at 350° for 5-10 min. Turn several times, being careful not to overcook.
Wrap tortillas tightly in foil. Heat at 350° for 10 minutes or until warm. Combine beans and cheese soup. Place 1/3 cup on each tortilla. Roll and place (seam side down) in a baking dish. Stir together enchilada sauce and tomato sauce. Pour over enchiladas. Cover with foil. Bake for 30 minutes at 350°. Uncover and sprinkle with cheese. Bake for 5 minutes. Top with olives and green pepper.
Preheat oven to 350°. Put all ingredients in a bowl; mix well with electric mixer at medium-high speed. Pour into greased and floured pans; bake. Top with your favorite chocolate or white frosting. For cupcakes bake 15 minutes, for layers bake 30 minutes and 9 x 13-inch pan bake 40 minutes.
Add boiling water to soda, then add oil and any spices. Cool to lukewarm. Now add sugar and eggs; mix well. Set aside. Combine flour, cereals, wheat germ, raisins and nuts in a huge bowl. Pour in lukewarm mixture, then add buttermilk. Stir only enough to moisten. Batter will keep in sealed container for up to 6 weeks in refrigerator or bake muffins and freeze. Bake at 375° for 20 minutes. Fill muffin tins to 2/3 full only.
Melt shortening; add flour and brown. Add water, enchilada sauce and tomato sauce; simmer 10 minutes. Set aside. Boil chicken until done; cool and debone. Add chilies, olives and onions. Mix well with hands. Put aside. Heat oil; dip each tortilla quickly to soften. Set aside. Put filling in, roll up, add sauce and sprinkle cheese on top. Bake 15 minutes at 350°. Makes 6 servings.
Shake jello over fruit and mix. Fold in Cool Whip or Dream Whip.
Mix into a dough. Roll out thin and cut into rounds. Fill with mashed potato and grated cheese. Fold over and seal edges. Freeze.
Mix flour, sugar, salt, baking soda and cinnamon. Add to eggs mixed well with oil. Blend in carrots. Bake at 350° for 1 hour in 9 x 13-inch pan. Cool. Mix frosting ingredients until smooth. Spread over cooled cake.
In a large bowl, combine the sugar, cinnamon, nutmeg, vanilla, cornstarch, butter and eggs. Beat with electric mixer on low speed until well blended and uniform. Add the buttermilk and mix well. Pour into the pie shell. Bake in a 350° oven for 40 minutes or until set and brown on top. Serves 6 to 8.
In a blender, sprinkle gelatin over cold milk and let stand 4 minutes. Add hot milk and process in blender 2 minutes. Gradually add fruit, sugar and vanilla. Process until smooth. Pour into bowl and chill, stirring occasionally, until mixture mounds slightly when dropped from spoon. Fold chilled gelatin mixture into whipped cream. Pour into an 8-inch baking pan. Freeze until firm.
In a bowl, beat egg and add enough sifted flour with salt to make a stiff dough. Place on lightly floured board and roll very thin. Flour top of pastry and roll into long roll. Cut in rounds. To one quart of seasoned chicken broth, heated to a boil, drop the rolled noodles and cook for one hour. Serve with chicken which has been removed from bone and placed on platter.
In medium bowl stir together chicken, cucumber, scallion, ginger and garlic; mix well. In small bowl stir together peanut butter, water, soy sauce, vinegar, oil, sugar and hot pepper sauce. Pour sauce over chicken and toss gently. Serve on watercress and garnish with chopped peanuts if desired. Serve hot or cold. Serves 4.
Boil chicken. Remove from bones. Save broth. Saute onion and celery in melted butter. Add to crumb mixture. Add other ingredients and mix well. Bake in shallow pan at 400° for 20 to 25 minutes.
Any vegetable that will pickle and stay firm such as carrots, cauliflower, cucumber, celery, green tomatoes, small onion, peppers (sweet or hot) or green beans.
Melt chips and 14 ounces of almond bark in a bowl in microwave oven, approximately 2 minutes, until smooth. Add Rice Krispies, marshmallows and nuts. Stir together. Pour onto a greased pizza pan. Place cherries cut in half on top. Sprinkle coconut over cherries. Melt remaining 2 ounces of almond bark with oil in microwave approximately 1 minute. String over top of pizza. Refrigerate.
Thaw coconut and Cool Whip. Make cake according to directions. Bake in 9 x 13 pan. While cake is still hot, punch holes in it and pour cream of coconut on top. Mix 1 package of coconut and Cool Whip. Frost cool cake. Sprinkle the other package of coconut on top. Refrigerate.
Start with a gallon of kosher dill pickles. Drain juice. Slice pickles as you wish (I prefer crosswise, approximately 1/4-inch pieces). Pack the gallon jars with layers of sugar, spice bag and pickle slices, making four layers, alternating a layer of sugar in the bottom of the jar, then a spice bag, pickles, etc.
Place in layers in casserole baking dish. Make three layers and bake at 350° for 1 hour.
Mix sugar, baking powder and flour. Add eggs and beat well. Then add remainder of ingredients. Pour into 2 unbaked pie shells. Bake at 375° for 35 to 40 minutes.
Place in an electric blender the coffee, milk, sugar, vanilla and ice cubes (half of the amount at a time) until light and frothy. Pour into cups and top with whipped cream and a dash of nutmeg.
Heat oven to 350°. Melt butter in casserole dish or pan. Mix fruit and 3/4 cup sugar; set aside. Make batter by combining last 3 ingredients. Pour batter into butter in dish. Pour fruit over batter. Bake for 1 hour at 350°. Batter will rise to the top.
In a medium saucepan, melt oleo and add other ingredients. Bring to full boil and cook for 1 minute. Remove from heat and place in sink of cold water to cool while beating. Cool and serve over ice cream, brownies, etc.
Combine all ingredients (except carrots and pecans). Beat until smooth. Fold by hand in carrots and pecans. Bake in greased and floured round cake pans at 350° for about 35 minutes.
Put egg in cup and mix with fork; add oil to measure 1/2 cup. Fill to full cup with water. Add shortening and salt; mix. Will make 3 to 4 (9-inch) pie crusts.
Cream the sugars and margarine. Blend in oil and margarine to fluffy mixture. Add eggs and flavoring and beat well. Sift together the dry ingredients and add; blend well. Chill several hours. Roll in small balls, then roll in sugar. Flatten slightly with small glass. Bake on ungreased cookie sheet 12 minutes at 375°. Makes a large batch of very delicious cookies.
Mix and pour in pan or dish. Bake 45 to 60 minutes at 350°. Ovens vary.
Cook ground beef, ground pork, onion and garlic in a large saucepan until meat is brown and onion tender. Drain off all fat. Add tomatoes. Stir in tomato sauce, sugar and salt. Heat until boiling. Reduce heat; simmer, uncovered, until mixture is consistency of spaghetti sauce. Heat oven to 350°. Mix cottage cheese, 1/2 cup Parmesan cheese, salt and oregano.
In a deep dish (casserole or baking), chop up onion; add green beans, carrots and sliced up potatoes. Stir. Add 1/4 cup milk and 1/2 can soup to the mixture. Place pork chops on top of mixture; add rest of soup on top of each pork chop. Put in oven for an hour at least until pork chops turn brown and are done (350°).