HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix pudding with milk. Beat. Add Cool Whip and Mix. Line bottom of 9 x 13 inch pan with whole graham crackers. Spread pudding mixture over crackers and top with another layer of crackers. Spread frosting over crackers, carefully. Refrigerate overnight.
Stir together cottage cheese and eggs. Fold in sausage, Mozzarella cheese, pepperoni, ham, pepper, olives and Parmesan cheese. Turn into partially baked pastry shell. Bake at 350° for 40 minutes. Garnish as desired. Serves 8.
Combine apples and cranberries. Sprinkle on lemon juice. Cover with sugar and place in a greased casserole dish. Mix oatmeal, nuts, brown sugar and margarine. Pour over fruit in casserole dish. Bake uncovered, in a 350° oven for 1 hour and 15 minutes. Serves 8 to 10.
Mix sugar, eggs and vanilla well. Alternate flour and milk, mixing well after each. Grease and flour a Bundt pan. Pour mixture into it. Bake at 325° for 1 hour.
Cook in crock-pot on high for 4 hours or low for 8 hours. Serve over rice.
Heat oven to 350°. Place bread crumbs in 1 1/2-quart baking dish. Blend in remaining ingredients. Bake 40 to 45 minutes or until knife inserted 1-inch from edge comes out clean. Serve warm with cream. Makes 6 to 8 servings.
Mix together like cake mix texture. (If not, keep adding ingredients.) Put in cake pans. Bake at 450° until brown.
Drain juice from fruit; heat to make jello. Add enough Coca-Cola to make 4 cups liquid. When mixture begins to jell, add fruit and nuts. Mix cream cheese, crumbled, into mixture. Jell completely.
Allow cheese to soften at room temperature and cream with the sugar. Dissolve jello in hot water and set aside to cool.
Chop slaw mix finely. Mix in salt and pepper. Add sugar and mayonnaise and mix well.
Mix and pack into 4-cup mold. Chill at least three hours. Unmold. Serve with crackers.
Pour warm water in large mixing bowl. Add yeast and sugar. Beat with mixer dough blenders until dissolved. Let set while mixing and measuring other ingredients. Run dough blenders and add part of flour, salt, eggs and oil, then blend in remaining flour. Let rise until it doubles its size. Then make into rolls or refrigerate.
Melt margarine in a frying pan. Pour mixture into melted butter. Bake at 450° until done.
Break pretzels up and take off salt. Put in a 9 x 15-inch glass dish. Drizzle oil on pretzels. Mix dry ingredients and sprinkle over pretzels. Do not mix. Microwave for 2 to 3 minutes. Mix and microwave 2 to 3 additional minutes. Store in covered container.
Cook sausage until done; crumble and drain. Mix cheese and sausage and sprinkle in pie shell. Add remaining ingredients into beaten eggs and pour into pie shell. Bake at 375° for 40 to 45 minutes. Cool on rack 10 minutes. Serve.
Toss tomatoes, cucumber, onion and cheese together. Mix oil, vinegar, salt, pepper, sugar and water. Drizzle vinaigrette over veggies and cheese. Toss gently with basil flowerets. Serve room temperature. Serves 6.
Preheat oven to 400°. Mix ground beef, crumbs and onions lightly into eggs. Add remaining ingredients except cheese and parsley; mix lightly. Divide into 3 parts; put 1 part into a 10 x 5 x 3-inch loaf pan. Cover with 6 ounces cheese. Spread with second part of ground beef mixture. Cover with 6 ounces cheese. Spread with remaining ground beef mixture. Invert loaf onto jelly roll pan or foil-covered cookie sheet, turning up edges of foil to form rim. Bake for 45 minutes. Sprinkle top with rest of cheese. Bake for 5 minutes. Cool for 15 minutes before serving. Garnish with parsley. Slice. Yield: 10 to 12 servings.
Cook sugar, baking soda and buttermilk to the soft-ball stage, stirring constantly while cooking. Remove from fire and add butter, pecans halves and vanilla. Beat until stiff enough to hold shape when dropped from a teaspoon onto waxed paper.
Mix flour, oleo and nuts; press into 13 x 9-inch pan. Bake at 350° for 15 to 20 minutes. Cool. Mix Cool Whip, vanilla, powdered sugar and cream cheese. Spread over cooled crust. Mix 2 small packages chocolate pie filling with 3 cups milk. Cook until thick. Add 1 teaspoon vanilla. Let cool and pour over other mixture.
Bring first 3 ingredients to a boil in a large saucepan over medium heat. Simmer for about 15 minutes. Cover and chill. Pour wine mixture through a wire mesh strainer into a large bowl, discarding bean and mint. Process strawberries and 1 cup water in a blender until smooth; pour through wire mesh strainer into wine mixture, discarding seeds. Stir in honey and berries and chill. Serve with a melon ball size scoop of raspberry sorbet, and garnish with mint leaves. Makes about 8 one-cup serving.
Mix shredded cabbage, carrots, green pepper and onion; sprinkle with 1/2 cup cold water. Chill. Soften gelatin in 1/4 cup cold water.
Combine pretzels, margarine and sugar. Put in Pyrex dish. Bake at 250° for 10 minutes. Cool completely. Mix cream cheese, Cool Whip and 3/4 cup sugar. Spread over cooled pretzel layer. Be sure to seal edges. Mix jello with boiling water and strawberries. Pour over cheese mixture layer. Chill overnight.
1. Rinse chicken and pat dry. 2. Rub oil on skin, put salt and pepper or season salt in cavity & outside skin. Stuff cavity with onion and garlic. 3. Cook on grill 45-60 minutes at 350° until juice is clear, not red at thigh.
Combine all ingredients, except cheese and chips. Toss lightly. Spoon in 9 x 13-inch shallow baking dish. Sprinkle cheese and then chips on top. Bake for 25 minutes at 350°.
Preheat oven to 425°. Mix dry ingredients in large bowl. Mix milk, 1 can crushed pineapple with juice, egg whites and oil in a bowl or blender. Combine the ingredients and mix. Drain second can of pineapple and add to mixture. Line muffin pans with paper baking cups and fill with batter. Bake for 17 minutes. Makes 12 muffins.
Combine first five ingredients. Add beef and mix well. Shape into 10 oblong patties. Brown on both sides. Drain. Add mushroom soup and water. Cook slowly until done.
Mix first four ingredients in large bowl. Heat milk and butter until butter is melted. Add to first ingredients with eggs. Add remaining flour. Turn onto floured surface. Knead until no longer sticky. Set aside to rise. Punch down. Divide dough into halves. Roll out large circle. Cut into triangles. Lightly spread melted butter on dough. Roll up large end first. Place on lightly greased pan. Bake at 350° until golden brown, 8 to 10 minutes.
Cream sugar and shortening. Add egg and vanilla. Beat well. Stir in pineapple. Sift together flour, baking powder, soda and salt. Add to first mixture and beat well. Stir in raisins and nuts. Drop by half teaspoonfuls onto greased cookie sheet. Bake at 375° for 12 to 15 minutes or until lightly browned. Cool on rack.
Mix Bisquick, wheat germ and sugar in large bowl. In small bowl, combine egg, water, peanut butter and vanilla. Beat mixture smooth with mixer. Add egg mixture to dry ingredients; stir until moistened (don't over mix). Spoon into muffin tin. Bake at 375° for 20 to 25 minutes. Makes 6.
Combine ingredients. Beat 2 minutes or until consistency resembles heavy cream. Divide batter between 6 buttered cups or popover molds. Bake at 400° for 30 minutes or until golden brown. Serve immediately.
Cook sugar, water, cornstarch and syrup until thick and clear. Add desired flavor of Jell-O. Take whatever fruit you want (fresh, canned or frozen) and put in pie pan; pour Jell-O mixture over. Cool and serve with whipped cream.
Cook potatoes and add cream cheese; mash. Add sour cream; mash. Add garlic, salt and pepper. Fold in chives or dill. Place in buttered 2 quart casserole and bake in 350° oven for 30 minutes.
Heat in 1 cup glass measuring cup at 50% power for 1/2 minute. Stir until nice and smooth. Dip plastic spoon in chocolate. Place on cutting board with wax paper. Melt white bark in microwave and go back and forth over spoons to drizzle. Wrap in clear or colored plastic wrap. Use to stir coffee. Make a basket arrangement for hostess gift.
Mix all ingredients. Shape into balls. Roll in slightly beaten egg whites, then in finely chopped nuts. Place on greased cookie sheet and press thumb into dough to make slight indentation. Bake at 350° for 12 to 15 minutes. When cool, fill dent with frosting, cherries or jelly.
Blend together all ingredients until crumbly. Press into bottom of greased 13 x 9-inch pan. Sprinkle with 1/2 cup semi-sweet chocolate chips and 2 cups miniature marshmallows. Bake at 350° for 25 minutes. Melt 1/2 cup chocolate chips and 1 tablespoon shortening. Drizzle over marshmallows after baking.
Combine all ingredients in blender; process until smooth. Store in refrigerator until ready to use. Makes 1 1/4 cups (about the same as a can of commercial type milk). This is thinner. You can add less water or cook a short time on top of range to thicken as needed.
In bowl combine flour, baking powder and salt. Add butter. Combine with your fingers or wooden spoon until coarse crumbs form. Add buttermilk, quickly stir to form a dough. Divide dough in half. Form each half into a ball. Flatten to a round. Place on lightly greased baking sheet. Cut each crosswise into 4 pieces but not all the way through. Bake at 425° for 10 to 15 minutes. Serve hot. Good served with orange marmalade or jam. Yields 8, 175 calories per serving.
Combine shrimp soup and crabmeat. Combine in separate bowl: cottage cheese, cream cheese, egg, basil, lemon juice and chopped onion.
Put all ingredients in crock-pot. Cook on low for 20 to 24 hours. Serves 6 to 8.
Combine all ingredients, except shrimp. Bring mixture to a sudden boil, then simmer. Let simmer for 1 1/2 hours. Stir frequently. The last 15 minutes of cooking time, add cleaned shrimp. Serve over rice or noodles. Can be served chilled over green salad.
Arrange pears on platter. Spoon mayonnaise onto each pear. Sprinkle cheese and top each with a cherry.
Cook squash in salted water until tender. Drain well. Add next 5 ingredients and 8 ounces cheese. Melt butter in frying pan. Add stuffing and mix well. Pack into casserole dish with squash mixture. Sprinkle the rest of the cheese on top. Bake at 350° about 1 hour.
Mix all ingredients together. Bake at 350°, covered, 1 1/2 hours. Sprinkle with Parmesan cheese.
Mix 1/4 cup flour, salt and dry yeast. Heat milk, oleo and water to 120° (until oleo melts). Gradually add to dry ingredients and beat 2 minutes at medium speed with mixer. Add 1/4 cup flour and beat at high speed 2 minutes. Stir in only enough more flour to handle (the secret is to keep the dough as soft as possible to handle). On flour board, knead about 2 to 3 minutes. Make into rolls (about 12 pieces). Place in greased 8-inch pan. Pour 1-inch depth boiling water into large pan. Place on bottom rack of stove. Set rolls on rack above water and cover. Let rise for 30 minutes in closed oven. Turn oven on to 375°. Remove pan of water and uncover rolls. Bake for 20 to 25 minutes.
Sprinkle chicken breasts with salt and pepper; brown slowly in butter. Place chicken in 8 x 12-inch baking dish. Add soup to drippings. Slowly add sherry and stir until smooth. Add remaining ingredients and heat to boiling. Pour over chicken. Cover and bake at 350° for 25 minutes. Uncover; cook 25 additional minutes or until tender. Serve over rice. Serves 6.
Cook squash, onion and butter until done. Mix squash with soda crackers, soup, eggs and 1/2 cup cheese and pour in buttered dish. Sprinkle 1/4 cup cheese. Bake for 30 minutes at 350°.
Soften cheese and butter. Mix all together. Can be frozen in containers. If it separates on thawing, stir in a little cream.
Heat together the soup and gelatine until hot. Add remaining ingredients and mix well. Cool to set. Serves 10 to 15 as an appetizer.
Combine all ingredients and bake 20 minutes at 350°. Serve hot with crispy Doritos or tortilla chips warmed in the oven or microwave.
Combine the beef, mushroom soup, mushrooms, soup mix and wine in a 1 1/2-quart casserole. Cover and bake at 325° for 3 hours. Serve over egg noodles.
Heat wok or large, deep skillet over medium-high heat. Add butter, onion and garlic and saute until onion is softened. Mix in mushrooms, cauliflower, broccoli and carrot. Stir-fry 2 minutes. Increase heat to high. Add cream, chicken broth and basil. Allow mixture to boil until liquid is slightly reduced, about 3 minutes. Stir in peas, ham and green onion. Cook 1 minute more. Season to taste with salt and pepper. Add drained pasta and cheese, tossing until thoroughly combined and pasta is heated. Place onto large serving platter. Serve immediately.
Mix together cake mix, margarine and 1 egg. Press into a 9 x 13-inch baking dish to form a crust. Mix cream cheese, 2 eggs and sugar together until smooth. Pour into crust. Bake in a 325° preheated oven for 45 to 60 minutes or until golden brown. Cool and cut into squares to serve. Makes 16 servings.
Roll out rolls on cookie sheet and bake at 375° for 7 to 8 minutes. Let cool. Mix cream cheese, Miracle Whip and Ranch mix. Spread on baked crust. Chop vegetables very fine. Sprinkle over cream cheese. Spread and press down so vegetables are secured in cream cheese mixture.
Season beef to taste. Brown beef in saucepan. Add seasoning packet. Add remaining ingredients and simmer. Cook until noodles are done. Serve.
Boil sugar, syrup and butter for 1 minute. Remove from heat. Add peanut butter and vanilla. Stir until blended. Add nuts, Rice Krispies and corn flakes. Spread on cookie sheet and cool. Cut into squares.
Mix egg and buttermilk. Add dry ingredients and 1 Tbsp. melted shortening. Get skillet hot on top of stove, melt about a Tbsp. of shortening in the skillet and then add the corn bread mixture. Let cook on burner for about one minute and then place in a 375° oven for 20-25 minutes. Spider Bread gets it's name from the iron skillets with legs that were used to bake this tasty corn bread in the "old days". I use a 12 inch iron skillet and double the recipe. It makes a very moist corn bread.
Combine all fruit. Combine orange juice, sugar and flavorings. Pour over fruit mixture, tossing lightly. Cover and chill 2 - 3 hours.
Combine sugar, coconut, flour and salt. Add egg yolks and Pet milk. Cook over medium fire, stirring constantly. When thickened, add oleo and vanilla. Put in baked crust.
Melt butterscotch and chocolate chips in double boiler. Remove from burner. Add chopped nuts and coconut and mix well. (Mixture will feel crumbly.) Drop by hand in desired sizes of foil-lined pans. Place in freezer 8 to 10 minutes. Remove and put in tin or on plate and cover. Store in refrigerator until well set.
Crush or grind cookies and set aside. Blend in a mixer the rest of the ingredients. Layer cookies and pudding mix in 6 or 7-inch flowerpot (new). Keep enough crumbs to sprinkle on the top for added decoration. Arrange artificial flower stems in the middle of the "dirt dessert".
Use however much venison you like. Slice into strips and beat. Soak in milk. Fry using flour and seasonings as usual. Add cream of chicken with gravy mixture. Put steak back into gravy. Add a touch of Kitchen Bouquet and onion. Great taste.
Cook spaghetti. While the spaghetti is cooking, cut tomato and cucumber into small pieces. Use 1/4 bottle of salad supreme and 1 small bottle of dressing. Combine all ingredients into bowl. Mix well. Refrigerate a couple of hours. Mix well and serve.
Combine sugar and cocoa in a 1 1/2-quart casserole dish. Add milk and butter. Microwave on High for 2 1/2 minutes. Stir. Microwave on High for another 2 1/2 minutes. Let cool slightly. Add vanilla and beat with a spoon just a little bit.
Cream sugar and shortening. Blend in egg and honey. Add dry ingredients. Beat well. Chill dough for 1 hour. Shape dough into balls, using a rounded teaspoonful for each. Dip half of each ball into water and then into granulated sugar. Place the sugared side up on ungreased baking sheets. Bake at 350° for 12 to 15 minutes.
Combine the sugar, cinnamon, ginger, nutmeg and cloves. Stir in the pumpkin and add vanilla, evaporated milk, orange rind and egg whites. Beat with an electric mixer until smooth. Fold in brandy. Pour into unbaked pie shell and bake 10 minutes at 450°. Reduce heat to 325° and bake for 45 more minutes or until done.
Wash herbs in cold water and dry in salad spinner or paper towels. Pull leaves from stems. Place herb leaves between 2 paper towels in microwave. Bake on High power for 4 minutes. Replace towels if damp. Continue to microwave in 1 or 2 minute increments until herbs are crisp to the touch.
Mix dry ingredients, then add mayonnaise, water and vanilla. Mix well; grease and flour pan. Bake at 350° for 30 minutes.
Mix everything together; pour	into a 9 x 13-inch pan. Bake at 350° for 1 hour.
Pour orange juice, pineapple juice and club soda into a large bowl. Add sherbet and mix with a beater or whip. Makes 2 tall glasses.
Cream butter, peanut butter and sugars. Add egg and vanilla, beating until creamy. Stir in dry ingredients. Roll into 1-inch balls. Press into mini muffin pan. Bake at 350° for 12 minutes. Remove from oven. Immediately press 1 peanut butter cup into each hot crust center. Allow to cool.
Mix and store in sealed container. To serve, mix 2 teaspoons in 1 cup hot water or to taste.
Dip both sides of pork chops in taco sauce and then in crushed tortilla chips, coating well. Place pork chops in 12 x 8 x 2-inch (2-quart) glass baking dish, with meaty sides to outside of dish. Cover with waxed paper.
Add garlic salt to Cheddar cheese, pimento and eggs. Add mayonnaise to blend. Mix thoroughly.
Mix sugar and water in saucepan and bring to a boil. Add gelatin and stir until completely dissolved. Add fruit (pineapple and baby food) and set aside to cool. Beat cream cheese until smooth. Add condensed milk and lemon juice; continue beating until smooth. Stir in gelatin mixture, then nuts. Pour into 9-cup mold and chill until firm.
Mix shredded squash, green peppers, onions and pimientos in a large container. Pour 1/4 cup salt over the vegetables and let stand overnight. Next day, rinse and drain vegetables. Add vinegar, sugar and all spices. Cook 30 minutes by bringing to a slow boil, then reducing heat until it just stops boiling. Put in clean, hot jars and can. Makes 5 to 6 pints.
Combine all ingredients (may need more milk to make batter thin enough to pour in pan). For best results, spray 9-inch iron skillet with cooking spray (like Pam). Bake at 425° until edges of bread are showing brown. Turn on broil and brown top.
Cook pasta and drain. Stir together in large bowl, sour cream, Miracle Whip, cheese, milk and mustard; salt and pepper to taste. Add hot pasta, tuna, broccoli, pepper and onion. Stir until evenly blended. Place mixture in 2-quart baking dish; cover. Bake at 350° for 40 to 45 minutes or until hot and bubbly. Sprinkle crushed potato chips on top.
Mix cream with salt and pepper in an ovensafe dish. On top of the mix, put the eggs and cover with cheese and small pieces of butter. Put in oven until egg white solidifies and yolk is soft.
Combine 1/2 cup sugar, flour, salt in a double boiler; stir in milk, cook stirring until thickened. Cook uncovered 15 minutes, stirring occasionally. Beat egg yolks and combine with 1/4 cup sugar. Add to mixture and cook 5 minutes. Remove from heat, add vanilla. Layer dish with vanilla wafers, bananas and pudding mixture. Repeat and top with meringue.
Place breasts in long pan; cover with well drained sauerkraut. Cover next with cheese slices; spread dressing over cheese. Bake at 350°, covered, for 30 minutes. Uncover; bake an additional 15 minutes. Sprinkle with Parmesan. Serves 8.
Cut potatoes. Put boiling water and salt in saucepan; add potatoes, cover and boil 15 minutes or until tender. Drain and save 3/4 cup drained water.
In large bowl, mix all ingredients, but applesauce and soda, to heat in saucepan. Stir warm into fruit mixture. Pour into loaf pans. Decorate with cherries. Bake at 350° for 1 hour. Let cool in pan.
Preheat oven to 400°. Place eggplant cubes in a shallow baking pan; toss with 3/4 cup olive oil. Salt to taste. Bake until cubes are soft, but not mushy, about 30 minutes. Set aside to cool. Whisk together the remaining 3/4 cup olive oil, lemon juice, onion, garlic and oregano in a small bowl. Season to taste with salt and pepper. Toss about half of the dressing with eggplant. Arrange on a bed of spinach on a large platter. Sprinkle with cheese and olives. Drizzle with remaining dressing and garnish with fresh oregano sprigs.
Drain water from tuna fish. Crush potato chips in bag. Mix soup with milk. Alternate layers of potato chips and tuna fish in a greased casserole, pouring part of the soup over each layer. Top with chips and remaining soup. Bake at 325° for 30 minutes.
Mix all ingredients and cook over medium heat until well mixed. Cook 1 package of hot dogs. Slice and add to sauce. Cook over low heat for 1/2 hour and serve.
Cream margarine and sugar. Add eggs and cornmeal. Sift flour, baking powder and salt. Add 1/3 of the flour mixture and 1/2 cup milk. Beat. Repeat twice. Pour in a greased 8-inch pan. Bake 40 minutes at 375°.
Slice peeled potatoes in thin slices. In small saucepan or microwave combine cheese and milk until smooth. Pour over potatoes in a casserole dish. Sprinkle with bacon bits. Bake at 350° for 45 to 50 minutes.
Cook broccoli and drain. Arrange on bottom of greased baking dish. Cook and bone chicken breasts; arrange in pieces over broccoli. Mix soup, mayonnaise, curry powder and lemon juice; pour over chicken. Sprinkle cheese on top. Over cheese, spread crumbs. Bake in 350° oven for 30 minutes or until thoroughly heated. Can be fixed earlier and heated before serving.
Dissolve instant coffee and instant milk in cold water. Pour mixture into blender. Spoon in chocolate ice cream. Blend 25 seconds. Pour into glasses. Can top with whipped cream.
In a large skillet, over medium heat, melt 2 tablespoons butter. Cook onions and celery 5 minutes or until tender. Stir in chicken, broth, parsley, oregano, 1/2 teaspoon salt and 1/8 teaspoon pepper. Cook 5 minutes or until liquid is absorbed. Stir in cheese. Cool completely. Stir in eggs.
Peel sweet potatoes- slice- cover with water. Cook until tender. Pour water off. Add butter, sugar, milk, allspice, eggs, and milk. MIx with water. Put in piecrust- bake at 350 degrees for 20 minutes. Turn down to 300 degrees and bake for 15 minutes or until set.
Mix all ingredients and bake at 350° for 20 to 30 minutes (should be slightly browned around the edges). Serve with favorite crackers or chips. Great with Wheat Thins. May use "light" mayo and sour cream.
Preheat oven to 450°. Blend all ingredients in blender. Pour into an 8-inch square greased dish. Bake for 1 hour.
Layer the following: Soften cream cheese and spread over glass serving dish. Sprinkle cheese over the cream cheese. Spread cocktail sauce over cheese. Add bell pepper and tomatoes, enough to cover entire tray. Add shrimp that were defrosted, they may be already cooked but may not be deveined. Prepare the night before. Serve with crackers. Serves approximately 100.
Mix all together- refrigerate until firm. Roll in pecans. If you like, you can chop up jalapenos and mix that in too.
Preheat the oven to 375°. Lightly grease 2 baking sheets and set aside. In a medium-size bowl, mix the oats, flour, brown sugar, cinnamon and salt; set aside. In a small saucepan or skillet, melt the margarine over moderate heat. Add the margarine and maple syrup to the dry ingredients and mix well. Drop the dough by teaspoonfuls onto the baking sheets, spacing the cookies about 2 inches apart. Bake for 8 minutes or until lightly browned. Remove the cookies from the oven and let them harden on the baking sheets for 2 minutes before transferring to wire racks to cool.
Clean greens, removing roots and any wilted parts. Wash several times in a large amount of water. Boil greens in enough salted water to cover. (Spinach is an exception; use just a small amount of water in cooking spinach.) Cook until tender. Remove from heat and drain thoroughly. When cool, squeeze to remove all water. Brown onions in oil, cooking slowly. Add greens and seasoning to onions and toss lightly. Serve warm or cold. Lemon juice may be added for a tart flavor.
Combine all ingredients except rice and heat to boil. Put rice in a casserole and add the heated mixture. Bake, covered, in 375° oven for 30 minutes. Serves 4.