HumbleIntelligence/food-ner-1-Million huggingface dataset:
Blend cream cheese and milk; stir in dried beef, onion, green peppers and pepper. Mix well. Stir in sour cream. Spoon into 8-inch pie plate. Sprinkle pecans on top. Bake at 350° for 15 minutes. Serve with assorted crackers or chips. Plan to make a double batch; one won't be enough.
Cook squash and drain. Mix with carrots, onion, salt and pepper to taste. Mix and add sour cream and chicken soup. Add pimentos. Melt oleo; add to mixture with cornbread stuffing. Place in casserole. Bake at 350° for 35 minutes.
Fry onions and pepper in margarine until tender. Mix with remaining ingredients in pan and sprinkle with cheese. Bake at 400° for 15 minutes; turn oven off and leave 1 hour to linger.
Saute onion in margarine. Put in bottom of casserole dish. Add rice. Mix beef broth and consomme. Pour over rice and bake at 325° for 45 minutes.
Saute sliced sausage into rounds; remove from pan. Discard fat. Melt butter; saute sliced green and red peppers and onions. Do not brown. Blend in flour and gradually add milk. Cook almost to a boil. Add cheeses to melt. Place cooked pasta, sausage and sauce into large casserole. Bake at 350° for 30 minutes. Sauteed mushrooms can also be added. Easily doubles.
Put the onions in a saucepan; add the other ingredients and mix well. Cook over low heat 20 minutes or until the onions are tender and the sauce is almost absorbed, stirring a few times. Serves 6. Each serving contains 40 calories.
Dissolve gelatin in cold water. Add boiling and sugar substitute. Blend well and add maple flavoring.
Put layers of vegetables in order above in crockpot. Season each layer with salt & pepper. Then put browned hamburger on top of celery. Mix tomato soup & 1 can of water together & pour over hamburger. Cover and cook on high for 2-4 hours, stir on occasion. May add 1 can beef gravy (optional) after mixture has cooked awhile.
Dissolve Jell-O in boiling water. Add Mountain Dew and pineapple. Place in refrigerator to set. Mix together milk and pudding, then mix in the Cool Whip. Spread on top of Jell-O.
Cook corn and season to taste. Put layer of corn in casserole dish; top with layer of oysters. Top with layer of cracker crumbs. Dot with butter. Make another layer of corn, oysters and cracker crumbs. Dot with butter. Pour milk over all until all ingredients are covered. Bake in 350° oven until golden brown, about 1 hour. Very good.
Combine pretzels, melted margarine and 3 tablespoons sugar in a bowl. Spread this into the bottom of a cake pan (9x13), let cool. Beat 1 cup sugar with the cream cheese. Fold in the cool whip. Spread mixture on top of pretzels. Combine jello, boiling water, frozen berries together and place in refrigerator. Once it starts to set pour this over the cream cheese layer. Return to refrigerator until chilled and set. Cut into squares and serve.
Combine the chicken broth, lentils, onions, brown rice, basil, salt, oregano, thyme, garlic and black pepper in a large saucepan with tight-fitting lid. Bring to a boil, reduce heat, cover and simmer about 45 minutes or until the lentils and rice are tender, the liquid absorbed. Stir in cheese last 10 minutes of cooking.
Combine all ingredients. Mix well. Drop by teaspoon on ungreased cookie sheet. Make crisscross with floured fork. Bake at 350° for 10 to 20 minutes.
Put all ingredients, except the nuts, in a glass dish or microwave-safe dish. Cook 3 minutes. Remove from microwave. Quickly stir until smooth. Add nuts and pour into pan to cool.
In a skillet, melt margarine. Add sugar, dates and egg; mix well. Bring to a boil on medium heat and boil about 4 minutes, stirring frequently. Remove from heat and add Rice Krispies, pecans and vanilla. Mix and set aside to cool. Roll into balls and roll in coconut.
Brown ground beef and drain. Make macaroni and cheese as directed. Add cream of mushroom soup. Mix all together and eat.
Dissolve pudding mix with a portion of juice from the pineapple. Should be fairly thick. Mix in fruit.
Combine ingredients for dressing. Place dressing in pan lined with foil. Place fish on top of dressing. Salt and pepper fish. Cut onion slices and place on top of fish. Put a pat of butter on each onion slice. Cook for 1 hour in a 450° oven.
Combine tuna, soup, and milk. Saute celery and onion in margarine and add to mixture. Crush enough potato chips to thicken mixture. Pour into a casserole dish and add a layer of crushed chips on top. Bake at 350° for 25 minutes.
Slice potatoes medium thin and parboil about 5 minutes. Add celery for 3 minutes more. In greased baking pan, place 1 layer of potatoes, ham, celery and onion (drain potatoes and celery). Cover with soup mixture. Repeat layers. Pour remaining soup over all. Bake at 350° for 20 minutes until brown.
Brown meat with onions and peppers. Drain and add all other ingredients. Top with cheese slices. Bake at 350° for 30 minutes, uncovered.
Mix eggs, sugar and lemon juice. Cook over low heat until it thickens. Add miniature marshmallows and stir until dissolved. Great served with grapes.
Cream oleo and sugar. Add eggs, then soda, flour, salt, sour cream and almond flavoring. Put 1/2 of batter in a 9 x 13-inch pan. Top with 1/2 cranberry sauce, then add remaining batter. Top with remaining cranberries and nuts. Bake at 350° for 45 minutes. When cool frost with:
Melt 1 stick margarine. Add crushed crackers and mix well; set aside. Cook frozen vegetables until tender and drain. Melt Cheez Whiz. Add canned milk and 1/2 stick of margarine; set aside.
Beat eggs slightly. Add salt and flour; blend thoroughly. Turn onto pastry cloth, which has 1/4 cup flour on it. Knead dough lightly for 1 minute.
Brown hamburger with onion. Use fairly large skillet. Place cheese over hamburger. Sprinkle celery over top. Add olives, then noodles. Pour tomatoes and water over all. Add salt and pepper. Bring to boil. Cover; simmer for 30 minutes.
Brown hamburger, garlic, onion and green pepper (drain fat). After browned, add, in large kettle, spices, tomato products, brown sugar, vinegar and meat mixture. Simmer together one hour. Add Parmesan or shredded Monterey Jack cheese to taste.
Cook beans until almost done. Pour boiling water over broccoli cuts and let stand for 5 minutes. Drain both. Mix other ingredients with vegetables and place in well-greased casserole. Top with herb stuffing crumbs and 2 tablespoons of oleo. Bake, uncovered, at 350° for 30 minutes. Cover and bake 30 minutes more.
Beat egg white and cold water until foamy, not stiff. Mix sugar and cinnamon. Dip pecan halves in egg white, then in sugar mixture. Place on cookie sheet and bake at 225° for 1 hour.
Sift together flour and spices; set aside. Cream together sugar and margarine; add molasses and egg. In a small bowl, mix baking soda, water and vinegar. Alternate adding flour and liquid to creamed mixture. Chill dough and form balls; roll in additional sugar. Bake on greased sheets at 350° for 12 to 15 minutes. Makes 3 dozen.
Cook rice according to package directions. Combine cooked rice and sour cream; mix well. Layer in well buttered baking dish the following: 1/2 rice mixture, green chilies and Cheddar cheese. Top with the remaining rice mixture and Parmesan cheese. Dot with butter and sprinkle with black pepper. Bake, uncovered, at 350° for 30 to 40 minutes.
Mix together in large mixing bowl butter, eggs, buttermilk, vanilla and orange peel; set aside. In small bowl mix sugar, baking powder, baking soda and salt. Slowly combine dry mixture to wet mixture, blend well. Drop onto ungreased cookie sheet. Bake at 350° for 4 to 5 minutes or until done (top of cookie will spring back when touched). Let cool, then frost.
Drain clams and save juice. Melt butter and blend in flour and mustard. Add milk and 2/3 cup clam juice, stirring until smooth. Bring to a boil, stirring. Add pepper, oregano, onion and cheese. Remove from heat. Stir to melt cheese. Add Worcestershire sauce, clams, parsley and bread crumbs. Chill mixture. Fill shells.
Mix all dry ingredients together. Dip chicken into melted margarine. Roll in Parmesan cheese and bread crumb mixture. Place chicken into a sprayed 9 x 13-inch glass dish. Bake at 375° for 20 to 25 minutes or until tender. Do not cover while baking.
Sift together flour, baking powder, sugar and salt. Cut in butter with pastry cutter or knife until butter resembles fine pebbles. Mix milk with beaten eggs and add to flour and butter mixture. Mix and knead until batter forms a ball. Let stand in refrigerator overnight. (Wrap in plastic or wax paper.)
Line pan with melted butter and brown sugar. Also, on top of butter, put honey or molasses. Add water to mixture. Put pieces into pan. Let rise 2 hours. Bake at 350°.
Mix cranberries, dressing and soup mix and pour over chicken. Marinate overnight. Bake at 350° uncovered for 1 1/2 hours.
Rinse and drain lettuce. Pat dry and chill to crisp. Chop lettuce and toss with onions. In small bowl, combine noodles, almonds and sunflower seeds. Sprinkle noodle mixture over lettuce and onions. Add dressing and toss. Best when served immediately. Makes 4 to 6 servings.
After mixing the cheese and sugar, add strawberries, pineapple and bananas. Later blend in the Cool Whip. Pour into flat pan (9 x 13-inch) or a molded bowl. Freeze. This keeps well. You may take this out 10 minutes before serving.
Dissolve cornstarch in milk. Combine all ingredients. Pour into greased casserole and bake at 350° for 45 minutes or until set. Serves about 14.
Cook sprouts in 1/2 cup water until tender; drain. Drain artichoke hearts and cut in half. Mix these two together and place in buttered casserole. Mix the remaining ingredients and spread over top. Sprinkle with sliced almonds. Bake at 425° for 10 to 15 minutes.
Bake brownies according to package. Let cool. Prepare chocolate mousse according to directions. Break candy bars into tiny pieces. Break up half the brownies into small pieces and place in bottom of large glass bowl. Cover with half the mousse, then half the candy, then half the whipped topping. Repeat layers. Feeds up to 24 (or one serious chocoholic!).
Cream butter, sugar, vanilla and lemon; add eggs. Sift flour, salt, cream of tartar and soda. Combine jam and sour cream. Add jam mixture with dry ingredients and creamed mix. Stir in nuts. Pour into 2 greased loaf pans. Bake at 350° for 50 to 55 minutes.
Spread evenly 1 cup of the crumbs, in a 9-inch pie plate or square pan. Cream butter and add eggs and sugar. Beat until fluffy and light (separation is normal). Stir in almonds. Spread over crumb mixture. Sprinkle 3/4 cup crumbs over butter mixture. Beat cream until thick. Add cherries which have been well drained and chopped. Mix well and add to second layer crumbs. Sprinkle remaining 1/2 cup crumbs on top. Garnish with whole cherries. Chill at least 4 hours. Can be frozen.
Prepare fruit however you would like it. After you have prepared, pour the lemon pudding over the top and stir it until it is dissolved.
Grease four (10 ounce)) custard cups with butter. Cut 2 of biscuits into 8 pie shaped wedges each. Roll remaining biscuits into 4 to 5-inch circles. Place one in each cup pressing against bottom and up the sides.
Line bottom of 10 x 15 cookie sheet with whole graham crackers. Mix together 1 cup margarine, sugar, milk and egg. Bring ingredients to a full boil and remove from heat. Add graham cracker crumbs, walnuts or pecans and coconut. Spread mixture over graham crackers; cover with second layer of Honey Graham crackers. Mix together 1/2 cup margarine, powdered sugar and juice of one lemon. Spread mixture over honey grahams. Cover; refrigerate and let stand overnight. Cut into small bar shapes. Bars may be frozen.
Prepare rice with broth until tender and broth is gone. Layer in greased 9 x 13-inch pan, rice, 1/2 chicken, broccoli and 1/2 chicken. Combine soup, mayonnaise, cheese and lemon juice to make sauce. Pour over layers. Top with 2 cups cornflake crumbs, mixed with 1/2 stick margarine, melted. Bake at 350° for 45 to 60 minutes.
Cook raisins in water until water is absorbed. Mash raisins. Add eggs, oil, applesauce, vanilla and sweetener. Add dry ingredients which have been mixed together. Fold in nuts. Bake in 9 x 13-inch pan for 1 hour at 350° or until done. Exchange: 1 bread, 1 fat and 1/2 fruit.
Preheat oven to 350°. Combine all ingredients; mix well. Shape mixture in a loaf in shallow baking dish. Press two green pepper rings and an onion ring atop meat loaf, if desired. Bake at 350° about 1 hour. Serves 6-8.
Combine gelatin and cranberry sauce in saucepan over medium heat; heat and stir until almost boiling and gelatin is dissolved. Remove from heat. Stir in walnuts, mandarin oranges, undrained pineapple and ginger ale. When sizzling stops, pour mixture into oiled 5-cup mold. Chill until set. Serves 8.
Cream margarine and sugar, add eggs one at a time, beating well. Dissolve soda in buttermilk. Add flour alternately with buttermilk to creamed mixture. Roll nuts, candy, and dates in a little extra flour. Add coconut to the floured mixture and roll all this to batter. Bake in greased and floured tube pan in 250° oven for 2 1/2 hours. Pour topping over cake while it is still warm. Let set 8 to 10 hours before serving.
Melt chocolate and butter over low heat. Cream eggs and sugar. Add chocolate mixture. Stir well. Add dry ingredients and nuts. Bake in greased, glass baking dish at 350° for 20 to 25 minutes. Cool and cut into squares.
Melt peanut butter and butterscotch chips together in double boiler and add can of chow mein noodles. Stir until well coated and drop by spoon on waxed paper. Let get firm.
Cream together sweet potatoes, sugar, salt, eggs, 1/2 stick oleo, milk and vanilla (using mixer). Put in a large buttered casserole.
Break cake into small pieces. Place in a 9 x 13 inch pan. Sprinkle pudding over cake. Mix strawberries and glaze together. Pour mixture over pudding and cake pieces. Top with whipped topping.
Thaw or defrost meat. Chop and measure all ingredients into large pot. Preheat oven to 350°.
Cut fat off pork chops. Brown in skillet. Bring to boil the liquid ingredients and pour over pork chops, pepper and onion rings in baking dish. Bake at 350° for 1 1/2 hours.
Cook cabbage in boiling salted water until tender, drain. Saute onion in 5 tablespoons butter until tender, add soup and mix. Add cheese, heat and stir until melted. Remove. Stir in cabbage, salt and pepper in ungreased 2-quart baking dish. Melt butter. Cook and stir crumbs in butter until browned, sprinkling over casserole. Bake, uncovered, at 350° for 20 to 30 minutes.
Spread in order in a 9 x 13 pan. Bake at 325° about one hour. Easy and always a tasty favorite!
Mix together ingredients except corn flakes and margarine. Put in greased 9 x 13-inch greased casserole or cake pan. Sprinkle top with 2 cups crushed corn flakes. Dot with 1 stick margarine. Bake for 1 hour and 15 minutes at 350°.
Beat cream cheese, sugar and vanilla until smooth. In a double boiler over hot water melt white chocolate. Fold in nuts and cheese mixture. Spread in an 8 x 8-inch square baking dish that is lined with waxed paper. Chill. Lift out of dish by paper and cut. Smooth and creamy and delicious.
Cook noodles for 5 minutes; drain. Brown beef; drain. Combine all ingredients except cheese. Top with cheese. Cover; bake at 350° for 50 minutes. Remove cover; continue baking for 10 minutes.
Beat the egg well. Add sugar and cornstarch. Beat until fluffy. Add milk and the corn. Pour into baking dish. Bake 1 hour at 350° until brown.
Drain two cans green peas. Add boiled eggs, onion, pickles, salt and pepper. Mix with mayo and a little mustard.
Bring sugar and corn syrup to a boil, but don't continue to boil. Add and mix well, peanut butter and Rice Krispies. Spread in a 9 x 13-inch greased pan. Melt butterscotch bits and chocolate bits and spread on top of bars. Refrigerate to cool. Cut in squares. Does not require refrigeration after topping is set.
Mix cake mix, pudding, eggs, sour cream, oil and wine together and beat at high speed for 5 minutes. Add poppy seeds and stir until blended. Pour into well-greased Bundt pan and bake at 350° for 35 to 40 minutes. Cool for 15 minutes before removing from pan.
Combine all the ingredients and mix well. Can be made ahead of time as long as you refrigerate it.
Cream shortening and sugar on high speed. Beat egg yolks into this mixture one at a time. Put baking soda into the milk. Beat flour alternating with milk and add the rest of the flavorings. Put in layer pans and bake about 25 minutes or put in 13 x 9-inch pan and bake about 40 to 45 minutes.
Pour 1/4 cup lukewarm water over yeast and 2 tablespoons sugar, let stand 5 minutes then add 1 cup lukewarm milk, again let stand 5 minutes then add 1 1/2 cups flour and let rise a little. Add eggs, 1/4 cup sugar, salt, 1 cup lukewarm milk, butter, lard, cream and 4 1/4 cups flour. Mix with wooden spoon until smooth. Let rise. Mix down and let rise until double. Then dip out by a tablespoon on a floured board and roll in palm of your hands into a nice ball. Place on greased cookie sheet and brush with butter. Let rise and press center down and fill with stewed fruit, prunes, apricots, peaches, or cottage cheese. Sprinkle with topping made of 1/2 cup flour, 1/2 cup sugar and about 2 tablespoons butter. Let rise and bake at 375°.
In skillet, in hot oil, cook chicken 10 minutes or until browned. Spoon off fat. Combine soup and milk; stir in lemon juice and pepper. Pour over chicken. Reduce heat to low. Cover; simmer 5 minutes or until chicken is fork-tender, stirring occasionally. Garnish with lemon slices. Serve over rice.
In a 2-quart microwave-safe casserole dish, stir together broth, cornstarch, vinegar and soy sauce until smooth; stir in ham, snow peas and onions. Cover with lid. Microwave on High for 10 minutes or until boiling, stirring twice during cooking.
Brown beef and drain. Combine ingredients in large bowl, except Tater Tots. Mix thoroughly. Pour ingredients in a glass dish. Place Tater Tots on top. Preheat oven to 350°. Bake for 35 minutes. Makes 4 to 6 servings.
Combine the ingredients and cook about 5 minutes until thick. Pour into a baked pie shell and top with meringue. Bake until brown.
Brown beef. Drain well. Add all other ingredients. Heat thoroughly. Makes 1 1/4 cups servings. Exchanges: 3 meat, 1 1/2 bread, 1 vegetable and 1/2 fat.
Saute the celery and onions in butter until tender. The sage, poultry seasoning, salt and pepper are all to taste. If too moist, add saltine crackers (about 12); if too dry, add more stock (or chicken broth). Bake at 350° for 30 minutes.
Boil together for five minutes the sugar and water. Add tea leaves and steep five minutes. Cool this mixture; add the juices. Just before serving, add ginger ale (chilled).
Mix together. Stir over low heat until sugar dissolves. Boil slowly until a few drops form a ball when dropped in water. Cool. Add 1/8 teaspoon salt and 1 1/2 teaspoons vanilla. Beat until it shapes. Pour into greased pan. Press at once into top 3 dozen almonds or walnuts.
Boil potatoes and onion about 20 minutes. Drain. Grate cheese. Mix all ingredients and bake in long Pyrex dish about 40 minutes at 350°.
Warm milk, melting margarine in the milk. Mix bread, celery, onion, salt and sage together. Add two eggs and then add in milk mixture. Stuff in turkey and cook along with turkey or cook separately in a 9 x 13-inch pan for 1 hour at 325°.
Cut each sausage link into 4 pieces. Cook in a large skillet until brown; drain and set aside.
Brown ground beef and onion; drain. In a medium casserole layer: noodles, meat and onion mixture. Cover with Cheddar cheese and bake at 350° for 20 minutes.
Dissolve jello in boiling water and add strawberries. Stir and refrigerate until thickened. Add mashed bananas, nuts and pineapple and stir. Pour half of the mixture in bowl and put sour cream on top. Then add the rest of jello mixture over the sour cream. Refrigerate.
Boil ziti; in mixing bowl combine Ricotta, Mozzarella, Parmesan and spices. In baking dish, combine ziti, sauce and cheese mixture. Sprinkle Mozzarella cheese generously on top. Bake at 350° for 15 to 20 minutes until done.
Place hash browns in 9 x 13-inch dish. Mix all ingredients, except cheese. Add to potatoes. Top with cheese. Bake at 350° for 30 minutes. Serves 8 to 10.
Cream sugars, oleo and oil together; add remaining ingredients. Roll into small balls; place about 1 1/2 inches apart on lightly greased cookie sheet. Press with glass dipped in sugar. Sprinkle sugar on top. Bake at 350° for 8 to 10 minutes.
In large saucepan, saute onion in butter until onion is soft. Add rice and stir, making sure each grain is coated with butter. Increase heat to medium and add champagne. Stir until champagne is absorbed. Add chicken broth one-half cup at a time, stirring and waiting until liquid is absorbed before adding next 1/2 cup broth. Cook until rice is tender, about 20 minutes. Remove pan from heat. Add lemon peel, cheese and seasonings. Serves 4 to 6.
Mix first four ingredients and place in pie crust. Cover with second crust and bake at 400 degrees for 30 minutes. Salt and pepper to taste.
Combine juice, vinegar, salt and seeds. Bring to boil; cook 5 minutes. Stir in vegetables; lower heat and simmer for 10 minutes. Pour into sterile 1/2 pint jars leaving 3/4-inch at top. Cap with sterile lids and process in boiling water bath for 5 minutes after water returns to boiling. Makes 3 cups. Two cups contains 28 calories. One half cup equals one diabetic vegetable exchange.
Brown 1/2 cup white sugar. Add 1/2 cup hot water. Let stand on warm covered until all the sugar and water is dissolved. Cook until thick. Remove from stove. Add 2 tablespoons butter. Pour into baked crust. Cover with meringue made from 2 egg whites and 2 tablespoons sugar.
Melt together in top of a double boiler or in microwave. Stir to blend. Pour into containers. Makes 3 pints.
Combine eggs, mayonnaise, milk, cornstarch and pepper; beat with mixer until well blended. Add cheese, ham and spinach; mix well. Pour mixture into unbaked pie shell. Bake in a preheated 400° oven for 1 hour, or until knife inserted in the center comes out clean. Allow quiche to set for 10 minutes before cutting. Garnish with parsley and cherry tomatoes, if desired.
Combine all ingredients. Form mixture into 6-8 patties. Layer patties in aluminum foil and refrigerate until they firm up. broil, gill or bake to desired doneness.
Cook and drain pasta according to box. Set aside. Mix together remaining ingredients. Cook until thick like pudding. Let cool down. Mix together pasta and pudding, then add your fruit cocktail, pineapple, cherries and the Cool Whip.
Mix tuna, carrot, celery and mayonnaise together. Cut French bread into 4 pieces, and slice each piece lengthwise. Spread each slice with tuna mixture. Top with tomato and cheese and bake in a 350° oven until cheese melts.
Brown meat and onion. Add salt and pepper, soup, green beans, sprouts and mushrooms. Simmer until green beans thaw. Pour mixture into baking dish. Top with noodles. Bake at 350° for 30 minutes.
Add meat, onion and garlic to a heavy Dutch oven. Break up any lumps with fork and cook over medium heat, stirring occasionally, until meat is browned. Stir in chile, cumin and salt. Add the water, tomato sauce and tomatoes, mashing with a fork. Bring to a boil. Lower heat and simmer, uncovered, 1 1/2 hours. Stir occasionally. Taste and adjust seasoning. Stir in beans and simmer, uncovered, 1/2 hour longer. Serves 10 to 12.
Mix well together and let set a few minutes. Refrigerate leftovers. Is equal to store bought.
Cook chicken in water for 20 minutes and debone. Cook broccoli for less time than on box. Layer broccoli in large casserole with chicken on top. Pour soup mixture with rest of ingredients stirred in. Top with Cheddar cheese. Bake, uncovered, at 350° for 30 minutes. Freezes well.
Mix cake according to directions. Fill cups 2/3 full. Cream the cream cheese with sugar. Beat in egg and salt. Stir in chips. Drop one rounded teaspoonful cheese mixture into each cupcake. Bake at 350° for 20 to 25 minutes. Makes 30 to 35 cupcakes.