HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix together Ranch dressing, dill weed, lemon pepper and garlic salt; set aside. Pour hot oil over crackers and stir well. Sprinkle dry mixture over and mix well.
Combine sugar, margarine and evaporated milk in heavy 2 1/2 to 3-quart saucepan; bring to a full rolling boil, stirring constantly. Boil 5 minutes over medium heat or until thermometer reaches 234°, stirring constantly to prevent scorching. Remove from heat. Add chocolate pieces and stir until melted. Add remaining ingredients and heat until well blended. Pour into a 13 x 9-inch pan. Cool at room temperature and cut into squares. Makes 3 1/2 pounds.
Place sliced apples in bottom of deep dish crust until well filled. Cut up enough butter on top of apples to taste. Mix together sugar, cinnamon and flour; pour on top of apples. Place regular crust on top of deep dish pan and pinch crust together with fork. Cut pieces of butter up on top of pie to make crust brown. Bake at 400° until pie looks done, about 40 minutes.
Mix all together with enough crumbs to hold together. Shape into patties. Roll in extra crumbs and deep fry (moderate temperature) until light brown.
After boiling chicken and letting cool, make long bite sized strips with chicken. Put ingredients except cheese and tortillas in large bowl; mix well.
Dissolve gelatin in boiling water. Add ice cream by spoonfuls. Stir until melted and smooth. Blend in whipped topping and fruit. Chill, if necessary, until mixture will mound. Spoon into crust. Chill until set (about 3 hours) or freeze until firm. Garnish with peach slices. Yields 6 to 8 servings.
Whip the cream cheese until soft and fluffy. Add sugar and peanut butter, then slowly add milk. Fold in Cool Whip and pour into cooled pie crust. Freeze 5 to 6 hours. Let set at room temperature about 15 minutes before serving.
Heat oven to 350°. Pour stuffing mix into greased, shallow, 2-quart casserole. Mix cheese, chicken, diced peppers and flour in a large bowl. Spoon over stuffing mix. Beat eggs in same large bowl; stir in milk and pepper. Pour over cheese mixture.
Process oil, eggs, sugar and vanilla in food processor, until well blended, about 30 seconds. Add carrot, apple and remaining ingredients. Pulse blender until combined. Do not overprocess. Spoon batter into 12 cup muffin pan. Bake in preheated 375° oven about 20 minutes.
Grease and flour baking pans. Spread 2 cups pecans in bottom of 2 (9 x 13-inch) baking pans. Make a batter by mixing butter, sugar, eggs, vanilla and flour. Pour this carefully over nuts. Do not mix nuts into batter. Sprinkle 1/2 cup nuts and fruit over batter. Bake 1 hour at 300°. Cut while hot into small squares. Cool in pans. Remove and store in airtight container. They freeze well.
In skillet, brown beef and cook sausage, onion and oregano until done. Stir to separate meat. Pour off fat. Add soups and water and mix. Set aside. Cook noodles as directed and drain. In separate containers refrigerate meat mixture and noodles overnight. Combine meat mixture and noodles and pour in 2 qt. shallow baking dish (12 x 8 x 2) and cover. Place in cold oven. Bake at 400 degrees for 40 minutes. Stir. Top with cheese and bake until cheese melts.
Mix the flour, 3/4 cup softened butter and 3/4 cup chopped pecans and pat in a 9 x 13-inch pan. Bake at 350° for 20 minutes.
Separate endive leaves, wash and chill in cold water for 10 minutes to crisp them. Mash cheeses until well blended; fold in pecans. Dry leaves and fill with mixture. Decorate with watercress, chopped tomatoes or a pinch of caviar. Makes 48.
Stew chicken in about 4 cups water. Remove chicken from bone and cut into pieces. Cook rice in chicken broth. This rice will need to be kind of juicy, not too dry.
In a 2-quart saucepan, heat butter and oil. Add Worcestershire sauce, pepper, lemons, Tabasco, Italian seasoning, garlic, paprika and salt. Mix thoroughly. Simmer 5 to 7 minutes. Divide shrimp between 2 Dutch ovens and pour sauce over each. Cook 6 to 8 minutes, or until shrimp begin to turn pink. Bake for 10 minutes, turning shrimp once. Serve with French bread for dipping. Serves 8.
Brown ground beef, onion and bell pepper. Drain. Add chunks of cheese on low heat until it melts. Add garlic powder and chopped tomatoes with chilies. Heat thoroughly. Serve warm as chip and dip with Mexican tortilla chips.
Stir all ingredients together. Beat till well mixed. Pour into 3 loaf pans or 13 x 9 cake pan. Sprinkle top with chocolate chips. Bake 45-50 minutes at 350°.
Mix together sugar, butter, vanilla, salt and enough milk to moisten. Mix until real smooth and creamy. Divide in half. Roll each piece about 1/4-inch thick in an oblong shape in between sheets of wax paper.
Mix and pat first 3 ingredients in a 13 x 9-inch greased pan. Mix next four ingredients and pour over cake. Bake at 350° for 30 minutes.
Mix glue and food coloring in disposable pint container and stir. Knead mixture on a paper covered surface until smooth (couple of minutes). If it sticks to your hands, add a teaspoon of starch. If too stringy, add 1/3 teaspoon glue. This does not store well.
Wash chicken; pat dry. Heat 4 tablespoons butter and oil in large skillet over medium heat. Brown chicken well on all sides. Remove chicken from pan; add onion, green pepper and garlic to pan. Saute until golden brown. Add rice; cook 2 minutes. Add chicken broth, bay leaf, salt and pepper; bring to boil. Grease 2 quart casserole. Pour in rice mixture; top each chicken. Bake at 350° for 45 minutes. Cook tomatoes in 1 tablespoon butter; place on chicken. Sprinkle cheese. Bake 15 minutes.
Combine flour, sugar and shortening. Mix well. Beat in eggs and vanilla. Add flour, mixing well. Stir in oatmeal and nuts. Mix mixture and make roll. Put in wax paper and freeze. Then slice and bake at 375° for 6 to 10 minutes. Makes 6 dozen.
Cook broccoli and onions until tender. Drain and pour into casserole dish. Add cheese, cream of mushroom soup and egg. Mix together until blended evenly. Cook for 1 hour at 350 degrees until the top is golden brown. Crush up Ritz crackers and sprinkle on top.
Wash dried limas and cover with water. Add salt and onion powder to taste. Bring to a boil. Remove from heat and let set for 1 hour. Add sausages and bring to a boil again. Lower heat and simmer covered for 1 to 2 hours until beans are tender, stirring only once or twice. Frequent stirring causes beans to loose shape and turn to mush.
Grind carrots in vegetable chopper as fine as possible. Grind up lemon in fine pieces (including some rind). Add to ground carrots. Add 3/4 to 1 cup sugar. Refrigerate for about 1 hour. Serves 10 to 12. Also can be added to lemon jello (lots of Vitamins A and C).
Beat eggs. Add oil, sugars and maple flavoring. Stir in zucchini. In separate bowl, combine dry ingredients. Add to zucchini mixture. Stir in nuts. Pour into greased and floured loaf pans. Bake at 350° for 50 minutes, or until tests done with toothpick. Makes 2 loaves.
Mix first 4 ingredients. Stir in egg and milk. Let stand a few minutes. Then stir again. Drop by heaping tsp. into hot fat and fry 5 minutes or until browned and cooked through, turning once or twice. Makes about 18.
Beat cream cheese. Blend in sugar, milk and extract. Fold in whipped topping and coconut. Makes about 4 cups or enough to frost tops and sides of 2 (8 or 9-inch) cake layers or a 13 x 9-inch cake.
Mix the first 4 ingredients together and press in a 9 x 13-inch pan. Mix the remaining ingredients and pour over cake mix. Bake 55 minutes at 325°. Let cool and cut into squares.
Cut up cabbage into bite size pieces. Add to large pot of boiling water. Chop up the onions and add along with the tomatoes. Cut up celery and add with onion soup mix. Add salt and pepper to taste. When the cabbage is almost done, add the small can of mushrooms.
Boil chicken. Let cool and debone. Saute celery and onion in butter until tender. Add cream of chicken soup, milk and mushrooms. Simmer for 5 minutes. Add cheese and chicken. Drain boiled noodles. Simmer sauce an additional 15 minutes. Pour sauce over noodles.
Grind cranberries. Combine with marshmallows and sugar. Cover and chill overnight. Add apples, grapes, pecans and salt. Fold in Cool Whip (2 cups or more). Chill. Serve in large bowl or individual lettuce cups. Garnish with clusters of green and red grapes, if desired. Makes 8 to 10 servings.
Scald milk; let cool and add yeast. Add rest of ingredients except last flour. Let rise for 1 hour. Knead flour into mixture. Let rise until double in size; knead down. Rest for 10 minutes. Shape into rolls. Place in greased pan. Bake at 350°. (Cloverleaf for 12 to 15 minutes and Parker House for 20 to 25 minutes.)
Brown sausage in frying pan and pour off grease. Add chopped onion, garlic and green pepper to sausage and simmer until tender. Wash rice several times to remove starch. Add to mixture in baking dish along with the soups and water. Bake 1 to 1 1/2 hours at 350°, stirring occasionally. Serves 6.
Lay crescent rolls flat on pan and bake for 10 minutes at temperature given on package.
Mix all ingredients, alternating moist and dry ingredients. Pour into cake pans. Bake at 350° for 30 minutes.
Mix sugar, cornstarch, salt, white syrup and water and bring to a boil. Cook until thick and clear. Add the peach jello. Cool thoroughly. Peel and slice the peaches and add to filling. Put in the crust. Refrigerate.
Bone, skin and split chicken breasts. Melt butter. Saute mushrooms, peppers and onions 3 minutes. Stir in spinach; cook 2 minutes. Remove from heat; add soup, sour cream, paprika and pepper. Mix well.
Thaw spinach souffles; spread over the bottom of a 9 x 13-inch casserole dish sprayed with Pam. Place chopped chicken on top of spinach. Combine mayonnaise, cream of mushroom soup, water chestnuts, onion, parsley and Parmesan cheese; pour over chicken. Combine Ritz crackers and butter; sprinkle on top of casserole. Bake at 325° for 50 minutes. Serves 8 to 10. Great served with browned rice and a congealed salad.
Beat yolks until fluffy. Add remaining ingredients, using mixer on low speed. Beat no more than necessary. Bake in ungreased pan for one hour at 350°.
Mix in large bowl the ingredients in order given. Batter will be stiff. Bake in greased and floured pan approximately 45 minutes at 325°. Serve with whipped cream.
Mix ingredients well. Make into balls and roll in 1 teaspoon cinnamon and 1 tablespoon sugar. Bake at 400° for 8 to 10 minutes.
Combine milk, sugar, butter, flour and vanilla in a saucepan. Cook, stirring constantly, over medium heat until thickened, about 12 minutes. Remove from heat. Stir in coconut and pecans. Beat until thickened and cooled. Yields enough to fill and top one 3 layer cake.
Make your salad by placing tomatoes, black olives, green olives, yellow pepper, lettuce, broccoli and the beans in a large bowl. In another bowl, add Parmesan cheese, Dijon mustard and the wine vinegar; whisk together. Add olive oil, a small amount at a time, whisking constantly. Add parsley and basil; mix well. Add lemon juice, salt and pepper. Pour dressing over salad; toss until evenly coated. Add the sliced eggs. Toss all together. Makes 6 servings.
Cream butter and sugar; beat well, add eggs one at a time. Add flour a little at a time and milk, beating after each addition. Add vanilla and beat well. Bake at 325° for 1 hour and 20 minutes.
Cook peas using package directions. Drain well. Combine peas, water chestnuts and soup; mix gently. Stir in cheese. Place in lightly greased casserole. Bake at 350° for 25 to 30 minutes until bubbly. Yields 6 to 8 servings.
Cut beef steak into small pieces. Melt butter in heavy pan; add steak and onions. Saute until onions are transparent. Add paprika, garlic, lemon peel, caraway seed, stewed tomatoes, beef stock and egg noodles. Thicken with flour. Cook noodles separately, then add to all other ingredients. Low simmer for 45 minutes.
Sift first 4 ingredients. Stir in bran. Combine egg, bananas, milk and oil. Add all at once to dry ingredients, stirring just to moisten. Fill well greased muffin pans 2/3 full. Bake 400° for 20-25 minutes. Makes 1 dozen.
Tear lettuce and make a thick layer in bottom of dish. Sprinkle chopped celery and onion on top of lettuce. Drain peas and pour over layer. Add a thick layer of mayonnaise. Sprinkle with Parmesan cheese thickly. Top with bacon. Refrigerate overnight.
Brown sausage, drain well. Put milk, eggs, salt and mustard into bowl. Add bread cubes, cheese and sausage. Pour into baking dish (7 x 11 inches or 8 x 12). Refrigerate overnight. Bake 45 minutes at 350°. Let stand a few minutes before serving. Serves 8.
Heat oven to 375°. Sift together flour, baking soda, salt, cinnamon and nutmeg; set aside. In the large bowl of an electric mixer, using the "cream" setting, beat butter and gradually add the sugars. Beat until light and fluffy. Add egg and beat until blended. Reduce speed to low and add the applesauce and sifted dry ingredients. Beat just until all ingredients are blended together, using a rubber spatula to scrape down the sides. Remove from the mixer and stir in the oats, raisins, nuts and chocolate. Drop dough by tablespoonfuls onto ungreased cookie sheets about 1 inch apart. Bake 8 minutes; remove from cookie sheets to cool. Makes 5 dozen.
In skillet, brown chicken in shortening; pour off fat. Add remaining ingredients. Cover; simmer 30 minutes or until done. Makes 4 servings.
Combine cheese food, cream cheese and margarine; mix until well blended. Add remaining ingredients; mix well. Mold into 2 balls. May be rolled in chopped pecans or black pepper. Chill until firm.
In large bowl mix peanuts, pretzel sticks, Crispix and Corn and Rice Chex cereal. Melt in microwave white chocolate chips and cooking oil. Pour melted chips and oil over other mixture in bowl; mix well. Lay out 2 widths of waxed paper on table. Spray with Pam. Spread mixture out in a single layer and let cool. Put in gallon Ziploc bag and enjoy.
Mix oil, sugar and eggs with electric mixer. Sift flour, salt and soda together and add to the mixture; mix well. Fold in apples, walnuts, coconut and raisins by hand. Batter will be thick. Bake 1 hour and 20 minutes at 350° in tube pan.
Mix sugar and stir over heat until it dissolves, then add peanut butter. Stir until smooth. Add Rice Krispies and then put in buttered pan; press down.
Brown sausage. Push to one side and remove all but 2 Tbsp. fat. Add rice, zucchini and onion. Cook and stir until slightly browned. Stir in tomato, water, mustard, salt and pepper. Bring to a boil. Cover and simmer 5 minutes. Stir in cheese. Heat to melt cheese. Serves 4.
Blend 3 pints softened ice cream with all milk. Add extract and few drops of coloring. Gradually add 7-Up and stir gently. Stir in remaining ice cream.
Cream butter and sugar. Add eggs; beat until fluffy. Add the almond extract. Stir in flour and baking powder; mix until smooth.
Cook sweet potatoes until tender; mash. Add melted butter, sugar and flavoring. Beat eggs and Eagle Brand milk. Put in unbaked pie shell. Bake 10 minutes in 400° oven. Turn to 300°, bake 30 minutes.
Boil sugar, syrup and water until it forms a hard ball in the water. Beat whites and salt, using an electric beater on high speed for 3 minutes in a large bowl. Pour syrup slowly into beaten egg whites, beating constantly until the mixture passes the glossy stage; add vanilla. Continue to beat until the mixture forms peaks when beaters are raised. Drop on waxed paper by spoons and let harden.
Mix together cauliflower and raisins and set aside. Fry bacon until crisp and remove from fat. Fry onion in bacon fat until crispy brown. Drain fat. Mix crisp bacon and onion with cauliflower and raisins. Mix Miracle Whip with sugar and salt. Mix Miracle Whip into bacon mixture.
Spray glass pan with Pam. Mix oil, sugar, egg and all other ingredients. Place mixture in glass dish and bake at 350° for 25 minutes.
Combine all ingredients except butter and corn. Place in a 2-quart casserole. Pour butter over top. Sprinkle corn flakes over all. Bake at 350° for 45 minutes. For small servings, bake in two (1-quart) casseroles. Serve one and freeze the other for later.
Cook macaroni according to directions; drain and add butter. Set aside and when cool, add eggs. Brown hamburger with onion and green pepper; add flour, sugar and oregano, the garlic powder and tomato sauce. Add cottage cheese to mixture. Layer in casserole the macaroni; cover with American cheese and pour hamburger mixture over. Bake at 350° for 20 minutes. Add the Mozzarella cheese and bake until cheese is melted. Pepperoni may also be added. Can be frozen.
Thaw and drain spinach. Mix ingredients. Serve in Hawaiian bread bowl. Serve with chips.
Wash and blend 5 cups green tomatoes; add sugar and boil 25 minutes (simmer). Add jello and Kool-Aid, same flavors. Pour into bottles and seal.
Break up the cake into pieces into the pan. Mix nectar, cornstarch, and sugar together. On medium heat, cook until thickens and makes a pudding, stirring constantly. Do not boil. Pour over cake and refrigerate overnight. Either cover with Cool Whip or just dab on when served.
Pour the beef or chicken broth and water into a large pot. Let simmer on low heat. While the liquid is heating, wash potatoes, celery and carrots. (Children may help with this step.) Peel and dice potatoes and carrots. Dice the celery. Chop onion into fine pieces. Drop the cleaned stone into the pot. Add vegetables to broth. Simmer for 30 minutes or until vegetables are tender.
In crock-pot, melt bark and all chocolate. Add peanuts. Drop onto waxed paper.
Mix first 5 ingredients and place in 8 x 8-inch pan. Cream together shortening, 1/2 cup sugar, flour, baking powder and salt. Add milk. Spread batter over blueberries. Pour 1 cup boiling water over mixture. Bake at 350° for 50 to 60 minutes.
Chop cabbage and parboil 10 minutes in salty water. Place in colander and drain well. Brown ground meat. Add onion, celery and bell pepper. Cook until done. Add soup, tomato paste and water. Add remaining ingredients and mix well. Grease a large casserole pan using butter. Put a layer of cabbage, then a layer of meat mixture. Continue until all is used. Top with bread crumbs and dot with butter. Bake, covered, at 325° for 1 hour. Uncover and bake 15 minutes longer.
Mix apples and sugar in large bowl; let stand a few minutes. Sift dry ingredients. Mix into apples. Mix well; add eggs, oil and vanilla. Pour into 9 x 13-inch pan. Bake at 350° for 50 minutes. Top with whipped cream.
Cook chicken cutlets in College Inn chicken broth (under cooked); don't overcook. Put them in a butter coated casserole dish. Put Stove Top stuffing on top. Mix large cream of chicken soup with 1/2 can milk and pour over stuffing. Sprinkle 1/3 cup mild Cheddar cheese. Bake until bubbly. Bake at 350° for 40 minutes.
Saute onion, garlic and green pepper in 2 to 3 tablespoons water until onion is transparent. Stir in other ingredients and bring to a boil. Reduce heat and simmer for 1 hour. Add 1/2 cup lemon juice and simmer 15 minutes more. Use with BARBECUE TOFU or other recipe.
Cut chicken into large chunks. Toss together the first 5 ingredients. Add mayonnaise; blend well. Mound in individual lettuce cups; sprinkle with almonds. Makes 4 servings.
Dissolve Jell-O and cranberry sauce in boiling water. Chill until thick and fold remaining ingredients into chilled jello mold.
Cook broccoli and cauliflower; drain. Melt Cheez Whiz, cream of mushroom and celery soup with 1/4 cup water. Put broccoli, cauliflower and mushrooms in casserole dish. Pour soups and Cheez Whiz on top. Bake 20 minutes at 350°. Take out and put French fried onions on top and cook 5 more minutes.
Cook milk and flour in saucepan until real thick, let cool. Combine sugar, oleo, shortening and vanilla. Beat until fluffy. Mix all together. Stays soft on cake and doesn't crust over.
Cream powdered sugar and peanut butter together until crumbly, then set aside. Mix vanilla pudding and milk for 2 minutes. Add 2/3 cup of Cool Whip; mix well. Sprinkle 2/3 of the peanut butter mixture in the bottom of baked pie shell. Pour pudding mixture over this. Put remainder of Cool Whip on top of pudding. Sprinkle remaining peanut butter crumbs on the top of Cool Whip. Refrigerate 1 to 2 hours before serving. Serves 6 to 8.
Dissolve yeast in warm water. Add sugar and stir well. Combine flour, baking powder, salt and soda. Add buttermilk and Crisco to dry ingredients. Add yeast mixture. Mix all together, adding a little flour until dough isn't too sticky. Cover tightly. Let stand in refrigerator 2 hours before baking. Flour hands and shape into desired balls. Bake at 425° for about 10 minutes.
Clean and wash cranberries. Cook berries and water for 20 minutes. Rub through a sieve. Add sugar to pulp and cook 5 minutes. Store in refrigerator.
Brown and drain sausage. Slightly beat eggs. Mix all ingredients and pour into a lightly greased 9 x 13 inch glass dish. Cover and refrigerate overnight. Bake at 350° for 45 minutes.
Saute seasonings (bacon slices, onions, green pepper and celery). Mix meat, tomato juice, milk, eggs, cracker crumbs, salt and black pepper. Add browned seasonings to meat mixture and shape into a loaf. Brush loaf with catsup and add 2 or 3 bay leaves on top. Bake 1 hour at 350°. Remove bay leaves before serving.
Soften cream cheese. Chop pepper and onion. Mix cream cheese, green pepper, onion, salt and pepper. Add enough mayonnaise to make mixture spread easily. Makes 6 to 8 sandwiches. Also good as a dip with crackers.
Mix all ingredients together. Pour into baking dish. Place dish in 400° oven. Let mixture get bubbly.
Sift flour, baking powder, sugar and salt. Beat eggs; stir in milk and oil. Add dry ingredients; beat to a smooth batter. Drop by tablespoonfuls onto hot ungreased griddle. Cook until underside is golden brown and bubbles appear over surface; turn. Cook other side.
In a large bowl, crush cookies. In a separate bowl, mix cream cheese, powdered sugar and butter. In a third bowl, mix pudding, cream or milk and Cool Whip. Add cream cheese mixture to pudding mixture, and blend well.
Mix all ingredients together, then beat 2 minutes. Bake at 350° for 40 to 45 minutes or until a toothpick inserted comes out clean. Sprinkle powdered sugar on top if you wish.
Combine all ingredients and stir well. Drop by spoonful into hot grease. Fry to a golden brown or until bread floats.
Heat oven to 400°. Mix butter, 1/2 cup powdered sugar and vanilla. Mix in flour and salt until dough holds together. Work enough dough around each Hershey's Kiss, completely covering it, and form into a 1-inch ball. Place about 1 inch apart on ungreased cookie sheet. Bake until set but not brown, 10 to 12 minutes. Roll in powdered sugar while warm; cool. Roll in powdered sugar again. Yield: about 4 dozen cookies.
Cream butter and sugar; mix in Karo syrup. Sift flour and spices together and add to butter mixture; mix well. Roll out 1/8-inch thick on floured surface. Cut out with cookie cutters and place on cookie sheet. Bake at 375° for about 10 minutes. Cool on rack.
Beat eggs, margarine and sugar. Beat for 15 minutes with mixer. Spread over cracker crumbs. Slice bananas and layer on cake. Spread pineapple over bananas. Cover with Cool Whip. Sprinkle pecans and cherries on top. Refrigerate.
Mix all ingredients and chill for several hours. Serve with saltines, Wheat Thins or hollow out rye bread and fill in the middle to be eaten.
First Layer: Mix flour, nuts and margarine; pat into a 9 x 13-inch pan. Bake at 325° for 20 to 25 minutes. Cool.
Cook and drain vegetables. Mix cheese and soup and pour over vegetables in a casserole. Top with onion rings and bake at 350° for 30 minutes.
Mix all ingredients together. Drop by teaspoon on cookie sheet. Bake at 375° for about 15 minutes. May be iced or eaten plain.
Mix together water and glue with food coloring of your choice. Mix together in separate bowl the Borax and water. Mix glue and Borax mixtures together with your hands and have some fun.
Combine mix, sugar and lemon peel. Beat egg and lemon juice and stir into mix until moist and crumbly. Add nuts and work with fingers into dough. Shape into a log or roll. Wrap in waxed paper and chill at least 1 hour. Cut in 1/4-inch slices and bake at 350° for 12 to 15 minutes or until golden brown. Yield: 4 dozen.