HumbleIntelligence/food-ner-1-Million huggingface dataset:
Thaw broccoli completely; drain. Mix egg, soup, sour cream, salt, pepper and onion. Add to broccoli in casserole. Top with grated cheese and crushed soda crackers. Cook in 350° oven for 30 minutes. Double recipe for a crowd.
Crush enough tortilla chips to cover bottom of medium casserole dish. Parboil chicken, cut into cubes, layer on top of chips. Mix tomatoes, cream of chicken and cream of mushroom soups. Pour over chicken. Shred or slice Velveeta, about 1/2 package, and sprinkle over top. Add more crushed chips to top, bake at 350° for 1/2 hour, until cheese is melted and dish is warmed through.
Using a fork, mix sugar and peanut butter until little balls are formed. Mix Jell-O pie filling as directed. Spread a heaping tablespoonful of pie (chocolate) filling, then a layer of peanut butter balls (1/2 of mixture). Fill the rest with pie filling and top with Cool Whip and chill for 1 hour.
Combine flour and brown sugar in medium bowl. Cut in butter to make a crumb mix. Stir in nuts. Set aside 3/4 cup for topping. Press remaining mix into bottom of 8 x 8-inch pan. Bake in preheated 350° oven for 15 minutes. Cool slightly. Combine cream cheese, sugar, pumpkin, eggs, spices and vanilla in bowl. Blend until smooth. Pour over baked crust. Sprinkle with reserved topping. Bake additional 30 to 35 minutes. Cool before cutting into bars.
Soften cream cheese to room temperature. Separate ham slices on individual pieces of waxed paper and wipe with paper towel. Separate cream cheese into 6 portions and spread carefully and evenly on ham slices. Line 5 to 6 olives at narrow end of ham. Firmly roll up pinwheel style and wrap in foil.
Sift flour and salt together. Blend the flour into the eggs. Knead ten minutes, adding more flour if needed to make stiff dough. Let the dough stand one hour. Roll very thin and cut into diamond shapes. Fry in hot oil. Drain and sprinkle with powdered sugar.
Cook pastas until desired doneness. When stirring in your dressing, estimate the amount you desire.
Mix together sugar, margarine, shortening and eggs. Mix until well blended. Stir in flour, cream of tartar, soda and salt. Shape dough (it will be stiff) by rounded teaspoonfuls in balls.
Combine first 7 ingredients. Spoon into a lightly greased 13 x 9 x 2-inch baking dish. Sprinkle cracker crumbs evenly over top. Bake at 350° for 40 minutes or until bubbly. Yields 10 to 12 servings.
Cook rice and let cool. Add next 6 ingredients; toss together. Add salad dressing and mushrooms. Makes 4 main dishes.
Trim crusts from bread slices. Roll bread lightly with rolling pin to flatten slightly. Combine chicken, onion, mayonnaise and salt. Spread filling over bread. Roll up each slice like a jelly roll. Heat butter with curry powder until melted. Brush over rolls. Arrange rolls in shallow baking pan. Bake at 475° about 10 minutes, until rich golden brown. Serve hot. Untoasted rolls may be covered with foil and stored in refrigerator for later use.
Stir well. Add one medium Cool Whip and stir well. Add 1 can Mandarin oranges and 2 or 3 bananas, sliced. Add shredded coconut, if desired.
Roast peppers in hot oven. Peel and cut into strips. Slice mushrooms. Put olive oil in skillet and brown garlic in it. Remove garlic and place chops in skillet. Brown slowly on both sides, adding salt and pepper. Remove chops from pan and keep warm.
Cream together oleo and cheese. Add vanilla. Gradually add sugar. Spread between layers and on top. Sprinkle nuts between layers and on top.
Place popped popcorn in 2 large roasting pans. Sprinkle almonds or nuts over popcorn. Melt butter. Stir in brown sugar, corn syrup and salt. Bring to boil and continue to boil for 5 minutes, stirring constantly. Remove from heat. Stir in baking soda and vanilla. Gradually pour over popcorn and mix well. Bake for 1 hour at 250°, stirring every 15 minutes. Put into Tupperware immediately so it won't stick to pans.
Boil squash until tender. Whip squash until smooth. Add sugar and orange juice and whip until blended. More or less orange juice may be used according to the dryness of the squash. Serves 4.
Mix milk and lemonade, then fold in Cool Whip. Pour into vanilla wafer crust. Chill overnight.
Melt butter in 9 x 13-inch glass dish. Tear bread into small pieces and sprinkle over butter. Sprinkle sausage over bread crumbs. Sprinkle cheese over sausage. Beat eggs and other ingredients; pour over mixture. Chill overnight. Bake at 350° for 40 to 50 minutes.
You may use a food processor to mince whole cranberries and later the peeled and cored apple using the mince blade. Combine minced cranberries, apple juice, apple bits and allspice in a medium non-reactive sauce pan. Bring to a boil, lower heat. Simmer uncovered 10 minutes. Serve warm or chilled. Best when made a day ahead.
Line a 9 x 13-inch glass Pyrex dish with the Annisette biscuits (lay biscuits on side). In a cereal bowl, put milk almost to top of dish and add 2 tablespoons rum flavoring. Pour over biscuits. Set aside. Make vanilla pudding and let cool, then pour over biscuits. Make chocolate pudding and let cool. Pour over vanilla pudding and refrigerate. Before serving, put on Cool Whip, then slivered almonds. Grate chocolate cookies over top.
Pam or grease Bundt pan. Layer rolls evenly. Add dry pudding mix and nuts. Bring butter, sugar and cinnamon to a boil. Pour over rolls; let stand overnight. Bake at 350° for 30 minutes.
Mix the first 4 ingredients; let cool. Cream shortening and sugar. Add eggs, flour and salt alternately with liquid. Add vanilla; mix well. Pour into greased and floured 9 x 13-inch pan. Dribble chocolate chips and nuts over batter. Bake for 40 minutes, or until done, in a 350° oven. Cool, then sprinkle with powdered sugar.
Mix the cake according to package directions. Pour into 9 x 13-inch cake pan and bake.
Mix all ingredients, excluding chicken, to make the sauce. Mix chicken and as much sauce as you like. Simmer and eat on bread or without. Good lunch.
Slice scallops crosswise into 1/4-inch thick disks. Pare cucumber; cut lengthwise into 16 strips, then crosswise into fourths.
Cut and separate flowers. Boil 5 minutes. Drain and cool. Put flour in one bowl, beaten eggs in another bowl and breadcrumbs in another bowl.
In a large saucepan, combine the chicken and beef broth, onion, salsa and cumin over medium heat. Bring to a boil, then reduce the heat to low. Cover and simmer for 20 minutes.
Prepare chicken and vegetables; wash chicken and giblets under cold water. Place in a large kettle with quartered onion, celery, parsley, 2 1/2 teaspoon salt, whole peppers, bay leaf and 2 cups water. Bring to boiling and reduce heat; simmer, covered. Simmer gently for 1 1/2 hours, or until chicken is tender. Remove chicken from bones in large pieces; meat should measure 5 cups. Strain stock; measure and skim off fat. Add water to make 4 cups, if necessary. Cook carrots and potatoes in 4 cups stock, covered, for 20 minutes, or until tender. Strain; liquid should measure 3 cups.
Cream the shortening, sugar, brown sugar, eggs and vanilla together. Gradually add flour, baking soda and salt to mixture. Stir in oats. Add rest of ingredients one at a time. Drop by teaspoon onto greased cookie sheet. Bake in preheated oven at 350° for 10 minutes. Remove. Cool. Makes 4 dozen.
Whip the heavy cream, then fold in the sour cream and orange liqueur. Dice orange sections and grapefruit. Fold into cream with coconut and marshmallows. Chill overnight. Garnish with sliced orange steeped in orange liqueur. Serves 8.
Crumble and fry sausage lightly to remove grease. Drain and set aside. Cube zucchini. Cut peppers into squares after removing centers and seeds. Cook zucchini and peppers in salt water until crisp-tender, about 6 minutes. Drain.
Mix flour, salt, and shortening. Dissolve yeast and sugar in warm water, add egg. Gradually add flour and beat well. Let rise until double in bulk. Knead on floured surface. Roll dough 1/3 inch thick. Cut with cutter. Fold in half. Let rise again at least 1 1/2 to 2 hours. Bake at 425° until brown, about 15 - 20 minutes. Brush tops with margarine. Makes about 36 rolls.
Dissolve yeast in water. Add first salt and first flour. This makes an old fashioned cooking term - a sponge. Let set for 1/2 to 1 hour. Then add sugar, oil, eggs and last salt and flour. Mix and knead until velvety smooth. Place in a large oiled bowl and let rise until double. Cover tightly and refrigerate until ready to use.
Mash sweet potatoes; add butter, brown sugar, milk, salt and rind. With a tablespoon, scoop up 1/4 cup of mixture and shape around a marshmallow, using more potato as needed to make ball. Roll each ball in corn flakes. Place on buttered baking sheet or dish; cover and freeze. When ready to use, bake until marshmallows begin to ooze, about 20 minutes. Makes 8 balls.
Melt together in double boiler until melted. (Mixture will be thick.) Serve with green apples.
Beat cream cheese, oleo/butter, sugar and vanilla until well mixed. Add nuts. Spread on cooled cake.
Mix all the ingredients together, except the walnuts. Heat at 350° for 15 minutes, or in the microwave for 2 to 3 minutes, then top with walnuts. This is great served with Wheat Thins or Triscuits or small pieces of toast. Double this recipe for a large crowd.
Soften cheese and cut up cherries. Beat cheese and cherries in small mixing bowl. Add some cherry juice and beat until it is of a good spreading consistency. Serve on saltines.
Drain crushed pineapple, fruit cocktail and cherries. Dissolve gelatin in water. Mix all ingredients. Pour mixture into a medium size cake pan and freeze. Cut into squares and place on lettuce leaves.
Combine all in blender and beat on high for 1 minute or 2 minutes by hand beater. Pour into greased 10-inch pie pan. Bake 350° for 50 to 55 minutes.
Melt liquid items in large pan. Mix in dry items except raisins. Bake 20 minutes at 350°. Stir every 5 minutes while baking. Add raisins after baking.
Mix graham cracker crumbs, Butter Buds and 1 cup of Grape Nuts together. Spread into a long pan or glass dish. Press down to make a crust.
Cut beef in strips and then in bite-size pieces. Brown meat. Add soy sauce, garlic and ginger. Cook until meat is tender, about 30 to 40 minutes. Add vegetables except tomatoes. Cook 10 minutes. Add cornstarch and water. Cook until thickened. Add tomatoes and heat through. Serve over cooked rice.
Combine the first 4 ingredients until creamy, then add remaining ingredients. Form into small balls and pat down with a fork. Bake at 350° for 10 to 12 minutes.
Cut carrots and cook 10 minutes. Drain. Mix with all other ingredients well. Will keep a long time in refrigerator.
Preheat oven to 350°. Beat eggs until well blended. Add corn, milk, flour, sugar and salt. Mix well. Melt butter in a 12 x 7-inch baking dish. Pour in corn mixture; spoon butter over mixture. Bake for 50 minutes, or until brown on top and firm. Yields 10 to 12 servings.
Wash okra and cut crosswise in thin slices. Peel and dice tomatoes. Fry bacon until crisp. Drain and crumble. Put okra, onions, green pepper and garlic into skillet with bacon drippings and cook until just tender. Add tomatoes and cook slowly, covered, about 30 minutes. Stir often. Season with salt and pepper. Sprinkle crumbled bacon over dish when ready to serve. Good served over rice.
Brown ground meat and drain. Beat eggs separately. Add all ingredients together in bowl. Spray casserole dish, 9 x 14-inch, with Pam and pour in dish. Cover with foil. Refrigerate overnight. Bake at 350° to 375° for 3/4 to 1 hour, until brown.
Mix eggs and sugar; stir in milk. Add flour, baking powder and salt. Beat until smooth. Add flour. Drop from funnel into a pan of lard or oil. Fry until golden brown.
Microwave: Melt margarine in large microwave bowl at High 45 seconds. Add marshmallows; toss to coat. Cook 1 minute or until marshmallows are smooth when stirred. Add cereal; toss to coat well. Press firmly into greased 13 x 9-inch pan. Chill 1 hour. Cut into squares. Store in cool place. Makes 24 squares.
Dissolve bouillon cubes in water. Saute onion and mushrooms in butter until tender. Combine all ingredients in casserole dish. Bake, covered, at 350° for 45 minutes.
Combine all ingredients and refrigerate several hours. (May also add chopped egg.) Before serving, add more dressing to moisten salad well. Yields 2 servings.
Brown meat and onion; drain. Combine all remaining ingredients with meat and simmer 30 minutes.
Fill 6-quart kettle almost full with potatoes and onions (sliced). Cook until done, then pour off water. Heat milk and butter; thicken with flour and add lots of cheese. Pour over potatoes and stir. Sprinkle with parsley flakes and brown in oven at 350° to 400°.
Place venison in bowl. Cover with equal parts wine or vinegar and water. Add other ingredients. Refrigerate 24 hours to 3 days, turning several times. When ready to cook, remove meat from liquid and sear on all sides in hot fat. Be careful to prevent sticking to the side of the pan! Add 1 cup of the pickling liquid, cover and cook slowly about 3 hours. Make a gravy from the drippings and add 3 to 4 ginger snaps. Stir until smooth and add rest of the pickling mixture to gravy.
Combine chocolate pieces, boiling water, Angostura and egg yolks in blender. Whirl until smooth. Cool to room temperature. Beat egg whites in bowl until stiff. Fold in chocolate mixture. Spoon mixture into serving dishes; chill for several hours. Serve with demi-tasse. Contains 265 calories per serving.
Combine sugar and flour in large bowl; add melted butter, eggs, buttermilk, vanilla and 2/3 of the coconut. Mix well. Pour mixture into shell. Sprinkle with remaining coconut. Bake at 325° for 1 hour and 5 minutes or until set.
Prepare the dressing; combine salt and garlic in large mixing bowl. Mash to a paste with back of spoon. Add the next 8 ingredients. Whisk until sugar and salt are dissolved. Stir in remaining ingredients and toss to mix; let the slaw stand at least 1 hour. Serves 10.
Mix caramel, butter and milk over medium heat. Melt, stirring constantly, until smooth. Cool. Butter wax paper. Lay a small amount of chopped pecans in little piles. Dip 1 tablespoon of mixture over nuts and shape. Place in freezer at least 1 hour. Melt paraffin and chocolate chips. Dip nut mixtures in chocolate to coat.
Mix potatoes, sugar, salt and flour. Add eggs, butter and milk; beating well. Add vanilla. Mix pineapple in by hand. Blend well. Grease casserole dish lightly. Bake at 350° for 30 to 40 minutes until set (bake longer if deep dish).
Mix all ingredients well. Stir and simmer over low heat, approximately 30 minutes, or bake at 350° for about 20 to 30 minutes.
Heat oven to 325°. Sift flour, sugar, baking powder and salt into a bowl. Make a well and add in order, oil, egg yolks, water and vanilla. Beat with spoon until smooth.
Brown meat. Add onion and green pepper. Blend in salt, sugar and chili powder. Stir in tomatoes, milk and sour cream. Add uncooked macaroni and cover pan. Cook 20 minutes on low heat. Top with grated cheese, if desired.
Brown meat in shortening, mashing often to avoid lumping. Use a Dutch oven. Add all other ingredients and mix well. Bring to a slow boil; reduce heat to simmer, cover and cook about 40 minutes or longer. Taste for seasonings. Stir often to prevent sticking.
Fry bacon until crisp; save to use later. Add bacon grease to water in which you cook rice. In another pan, melt butter. Add celery and bell pepper; cook a few minutes. Add shrimp which have been sitting in Worcestershire sauce for at least an hour and have been dredged in flour. Stir and simmer until flour and shrimp are cooked. Add salt and pepper. Now, add cooked rice; mix until rice is all "buttery" and "shrimpy." You may need to add more butter. Into this, crumble bacon over top and serve hot.
In a bowl, cream butter with sugar, then add flour. Spread in a baking pan. Bake at 250° for one hour.
Combine cream cheese with milk, Lea & Perrins sauce, crab meat and green onions. Turn onto greased 8-inch pie plate and top with almonds. Bake at 350° for 15 minutes. Keep warm over a candle in a chafing dish.
Flatten crescent rolls out in jelly roll pan. Bake at 350° until golden brown. Cool.
Add sugar to boiling water, stir to dissolve. Add fruit juices. Chill. Add ginger ale when serving. Makes 1 1/2 quarts.
Chop nuts and press into pie crust. Bake according to directions until light brown. Let cool. Combine sugar and cream cheese; blend. Add Cool Whip and blend. Pour mixture into shell. Top with can of pie filling. Chill until firm.
Brown hamburger and bacon. Add remaining ingredients. Mix well and bake in a casserole dish at 350° for 1 hour.
Create a syrup of 2 cups sugar, 2/3 cup corn syrup and water. Add cinnamon candies for color and flavor. Stir mixture until dissolved. Boil and simmer, covered, for 3 minutes. Uncover and cook to just under the hard crack stage. Keep pan over warm water.
In a bowl or with a food processor, mix beef, garlic, 1 1/2 teaspoons paprika and remaining ingredients until well blended. Shape into smooth 10-inch long sausages. Wrap, cover and refrigerate overnight. Place sausage on rack in broiler pan. Bake at 250° for 1 hour, or until sausages are very firm and brown. Sprinkle with remaining paprika. Wrap airtight. Refrigerate up to 1 week or freeze up to 3 weeks. To serve, cut into 1/4-inch slices. Makes 2 slices, 32 slices each.
Using a paper towel, rub the butter around the inside of a 2 1/2-quart casserole dish. Crumble the meat into the casserole dish. Sprinkle rice and onion soup over meat. Mix mushroom soup and water together in a small bowl. Pour over rice mixture. Cover tightly and bake at 350° for 1 hour.
Combine all together in a saucepan. Bring to boil. Reduce heat and simmer as long as desired. Add water if necessary. Store in refrigerator and use again.
Mix turkey or chicken with 1 cup rice (washed). Add 1/2 cup onions, 1/2 cup peppers and seasoned salt. Mix well. Form in small balls. Brown in 2-quart pan. Add remaining washed rice, remaining onions, peppers and oregano. Cover and simmer. Let cook until the rice appears through the chicken balls.
Melt 1/2 stick of butter and add brown sugar. Pour into bottom of Bundt pan. Arrange nuts in bottom of pan if desired. Melt 1 stick of butter and add granulated sugar and cinnamon. Dip frozen rolls into mixture and arrange in Bundt pan. Pour remaining mixture over rolls. Let rise 12 hours or overnight. Bake at 350° for 35 to 40 minutes.
Sprinkle nuts on buttered 8-inch pan. Mix in saucepan, all ingredients except last cup of cream. Bring to boil over low heat, stirring constantly. Then add the last cup cream. Continue to stir mixture as it thickens and cook to 250° or until a hard ball is formed when dropped in cold water. Remove from heat and pour over nuts in pan. When cold, cut in squares and wrap in squares of wax paper.
In a large bowl, combine cheese, chili peppers, olives, onion and mayonnaise or salad dressing. Gently fold in shrimp. Arrange about 20 tortilla chips on a 12-inch microwave-safe platter. Top each chip with a rounded teaspoonful of the cheese mixture. Microcook, uncovered, on 100% power (High) for 1 to 2 minutes (low wattage: place 12 chips on a paper plate and cook 1 to 2 minutes) or until cheese is melted, giving plate a half turn after 1 minute. Repeat with remaining chips and cheese mixtures. Makes 36 to 40 appetizer chips; 12 appetizer servings.
Crust: Melt oleo and add flour and pecans. Press into 9 x 13-inch pan. Bake at 375° for 25 minutes. Cool completely.
In saucepan, heat oil and stir-fry onions, green pepper and mushrooms until soft, not browned. Add tomatoes (squished up a little so they are not whole, but bite sized chunks), beef broth, pepperoni and basil. Cook until heated through. Ladle into 4 ovenproof bowls. Sprinkle with Mozzarella cheese. Broil until cheese is bubbly or microwave on High for 1 1/2 minutes. Serve immediately.
Beat eggs slightly. Add other ingredients and mix. Pour mixture into uncooked pie shell. Bake for 1 hour at 325°.
Mix rice and 1 beaten egg, 1/2 the cheese, salt and pepper. Place into a 9-inch pie plate, patting into place. Mix spinach, milk, 2 eggs or 3 Egg Beaters eggs, mushrooms and cheese. Pour over rice. Bake at 375° for 30 minutes. Let cool 10 minutes before serving. Serves 6.
Cook macaroni and drain. Mix with rest of ingredients. Warm a few minutes and serve.
Preheat oven to 350 degrees. Butter and flour 9-inch baking pan. Stir butter and unsweetened chocolate in heavy saucepan over low heat until melted and smooth. Cool 15 minutes. Add sugar, eggs and peppermint; whisk to blend. Add flour and chocolate chips and blend well. Pour batter into prepared pan, spreading evenly. Bake brownies until tester inserted into center comes out with moist crumbs attached, 25 minutes. Cool brownies in pan on rack. Cut into squares and serve.
Heat water in a saucepan. Add macaroni and salt. Cook until macaroni is tender. Drain macaroni and rinse with cold water. Add mayonnaise. Dice onion, cucumber, green pepper and tomato in small pieces. Add to macaroni. Stir and chill. Add more mayonnaise, if necessary.
Drain peaches, reserving syrup. Mash peaches. Dissolve dry ingredients in boiling water. Add peach syrup and vinegar. Add pecans. Mix well. Whole maraschino cherries add color or garnish with canned crab apples, if desired. Chill until firm.
Crush together vanilla wafers and pecans. Add condensed milk. Make in balls and roll in coconut and chill.
In large skillet, brown beef, onion and garlic. Drain. Stir in tomato juice, mushrooms, tomato paste, Worcestershire sauce and spices. In 9 x 13-inch dish, layer noodles. Cover with half of sauce and cheeses. Repeat layer and cover with remaining sauce and cheeses. Cover with foil. Bake at 350° for 45 minutes. Remove foil and bake 15 more minutes. Garnish with parsley.
Mix cream cheese, chopped onion, Accent, pepper, Worcestershire sauce and 1/2 to 3/4 of shredded ham. Mix well. Roll into a ball and then roll ball onto shredded ham to cover. Refrigerate and serve with crackers.
Heat oven to 375°. Mix all ingredients; spoon into 13 x 9-inch baking dish. Bake 45 minutes or until golden brown. Yields approximately 6 servings.
Cut chicken into pieces. Cut tortillas into pieces or 1-inch squares. Mix soups, milk and chilies. Butter a 2-quart casserole dish. Put 2 tablespoons chicken broth in it. Layer tortillas and chicken soup mixture. Top with cheese; cover with foil. Set in refrigerator overnight. Bake at 300° for 90 minutes. Let stand 10 minutes. Serves 6.
Cut shortening into flour and salt. Combine egg, water and vinegar. Blend with fork just until flour is all moistened. Roll on plain flour.
Dissolve 1 package of Jell-O and 1 cup of boiling water. Add cold water. Chill until slightly thickened. Dissolve second package of Jell-O in remaining boiling water (1 cup). Add ice cream and stir until melted and smooth. Pour into serving bowl. Chill about 1 hour or until set, but not firm. Arrange can peach slices on Jell-O, then ice cream mixture. Top with the clear Jell-O.
Melt marshmallows with milk in double boiler. Cool. Add flavoring and salt. Chill. Fold in whipped cream. Cut cake in 3 layers. Fill, frost and sprinkle with almonds.
Combine crumbs and butter and press into a 9 x 13-inch buttered pan. In a medium bowl, combine eggs, 1 cup butter and powdered sugar. Beat 10 to 15 minutes until smooth; spread over crust. Slice bananas over this, then crushed pineapple, then Cool Whip, then nuts. Refrigerate 3 to 5 hours.
Combine first 4 ingredients just until moist. Fill greased or paper-lined medium sized muffin cups (2/3 full). Sprinkle tops with cinnamon-sugar. Bake at 400° for 15 to 20 minutes until golden brown. Serve warm.
Cut off both ends and make a slit down the back (the length of the plantain) so you can peel the skin off. If you have trouble peeling it, soak the whole plantain in warm salted water. Slice the plantain thin (like potato chips). Heat oil in large frying pan until hot. Fry plantains until golden brown. Salt to taste.
Sift together first 3 ingredients. Cream shortening and sugars together. Add eggs and hot water. Add dry ingredients. Mix well. Add nuts, chocolate bits and oatmeal. Mix together thoroughly. Add vanilla. Bake 8 to 10 minutes on ungreased cookie sheet. Bake at 350°.