HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream shortening and sugar; add eggs and mix well. Add soda and vanilla to mixture. Stir in flour, adding enough to make a dough that can be rolled. Roll dough thin on a heavily floured board. Cut in desired shapes. Bake at 350° for 7 minutes, until slightly browned.
Crush Oreo cookies. Mix together 1/2 of bag with oleo. Press into 9 x 9 x 2-inch dish. Mix cream cheese and Cool Whip. Layer onto cookies. Mix vanilla pudding as directed. Layer onto cream cheese mixture. Layer remaining 1/2 of bag of Oreos onto pudding mixture. Garnish with a few gummy worms if you wish.
Bake in 375° oven for 15 minutes until golden brown. Mash bananas with potato masher. Add oil, Egg Beaters and milk and mix with spatula until well blended. Add sugar and mix well. Sift dry ingredients together and add to mixture. Stir until blended. Put into muffin tins with 2 spoons. Scoop well in center of each muffin. Put in jelly and re-cover with batter.
Mix potatoes and sugar until watery. Add rest of ingredients; mix well. Put into greased and floured loaf pan. Bake at 325° for 1 hour. Let cool 10 minutes, then remove from pan.
Brown chops on both sides in frying pan. Place orange slice on each chop. Arrange in baking dish. Mix sugar, sauce and water well; pour over chops. Bake at 350° for 1 hour and 15 minutes to 1 hour and 30 minutes.
Layer lettuce in bottom of large bowl. Layer other vegetables in order given. Add dressing. Spread on top of vegetables. Sprinkle cheese on top of all. Refrigerate until serving time. Put crumbled bacon on top just before serving.
Combine shortening and sugar until light and fluffy. Add egg and molasses, beating well. Combine flour, soda, spices and salt; add to creamed mixture alternately with water, beating well after each addition. Pour batter into greased 9-inch baking pan. Bake at 350° for 45 minutes or until done. Cool in pan on rack. Yields 9 servings.
Mix berries with tapioca. Let set while making crust. Add sugar to berry mixture and pour into unbaked pie crust. Cover with second pie crust. Bake at 425° for 45 minutes or more.
Mix dry jello with Cool Whip. Chill for 1 hour. Add remaining ingredients and refrigerate overnight.
In a medium sauce pan, combine the vinegar, mustard, sugar, water, chili powder, pepper and tobacco. Simmer for 25 minutes. Add the soy and butter and simmer for 25 minutes longer. Use as you would any barbecue sauce.
Cream shortening, sugar and egg together. Sift flour, baking powder and salt together and add alternately with the milk, but with just enough strokes of the spoon to mix it. Fold in cranberries and orange rind last. Fill greased muffin pan 2/3 full. Bake in hot oven (400°) for 25 minutes or until light brown.
Mix spices together. Coat chops. Melt shortening and cook chops over low heat until brown. Pour in juice and vinegar. Sprinkle with sugar. Cook over low heat 40 minutes or until chops are tender when cut with a fork.
Fry bacon until crisp. Set aside. Saute onion in small amount of olive oil. Add rice, tomatoes, seasonings and crumbled bacon. Cook over low heat about 10 minutes, then pour into quart casserole (cover tightly). Bake at 350° for 1 hour and stir with fork several times during cooking process.
Place pork chops in well-greased casserole dish; sprinkle with salt and pepper. Add layer of onions, potatoes and carrots. Pour soup over top. Cover. Bake at 350° for 1 hour or until tender.
In a 9 x 12-inch pan, make first layer of bananas. For second layer, add strawberries. Put sliced angel food cake over strawberries for third layer. For fourth layer, make strawberry jello, decreasing cold water by 1/3 cup. Chill until slightly firm and pour over layers. Make puddings, decreasing milk by 1/3 cup for fifth layer. Spread Cool Whip for sixth layer and top with sliced strawberries for seventh layer.
Mix all ingredients together. Add any combination of the following: sauteed onions, grated Cheddar cheese, minced bacon, diced green chilies, Trader Joe's tomato splash. Be creative!
Clean mushrooms with damp paper towels. Remove mushroom stems and finely chop; set caps aside.
Beat cheese until smooth. Gradually beat in sugar. Blend in sour cream and vanilla. Fold in Cool Whip until thoroughly blended. Spoon into crust. Chill until set.
Brown meat and drain. Pour milk in bowl and add beaten eggs and salt; mix. Add cubed bread, sausage and cheese. Pour into a greased 8 x 10-inch dish; put in fridge overnight. Bake at 350° uncovered for 45 minutes. Let stand a few minutes before serving. This is very good to serve for guests coming in for breakfast or brunch.
Cream together sugars and butter. Add egg and vanilla. In a separate bowl, combine flour, salt and baking soda. Add to butter mixture and mix well. Mix in M&M's (save about 1/2 cup). Drop by rounded teaspoonfuls on ungreased cookie sheet. Press 3 to 4 M&M's into top of each cookie. Bake at 375° for 10 to 12 minutes until lightly browned.
Grind cookies to powder. Add melted butter and sugar. Mix well and cover pie pan with cookies. With spoon spread mixture until firm. Freeze for 1 to 2 hours.
Combine ingredients in saucepan; boil until water evaporates. Be careful not to burn peanuts. Spread on flat pan and bake at 300° for 15 minutes. Stir and bake another 15 minutes. Cool before serving.
Lightly brown beef in skillet. Add onion and garlic; cook until tender. Add remaining ingredients. Simmer, stirring occasionally for 45 minutes. Makes 4 servings.
Combine all ingredients, except noodles, in a large saucepan or Dutch oven. Cover. Bring to boil. Reduce heat. Simmer for 1 hour or until chicken and vegetables are almost tender. Add noodles; mix well and cook for 15 to 20 minutes longer or until done.
Combine in a large bowl the chicken, apples, pasta, grapes, onion, celery and pineapple chunks.
Dissolve the contents of package of orange Jell-O in 1 cup of hot water. Add pineapple juice. Set in refrigerator and chill until it begins to congeal. Beat until light and fluffy. (Be sure to keep cool while beating; preferably set bowl in pan of ice.) Fold in well-drained crushed pineapple, then fold in 2 cups whipped cream. Chill until ready to use. (May be served as a dessert on angel food cake.)
Cut up fryer as usual. Heat, in saucepan, soups and milk. Add rice to heated soup mixture. Pour into a casserole dish. Salt chicken pieces and place on top. Sprinkle dry onion soup mix on top of chicken. Cover with foil and cook at 300° for 2 hours and 15 minutes.
Choose tomatoes that are just beginning to change color. Slice tomatoes and dip in a mixture of flour, salt and pepper. Let set a few minutes and re-dip if needed. Fry in butter over medium-low heat until golden. Turn carefully and brown the other side. Serve hot.
Stir gently but good. It's thick. Layer in casserole with lots of crushed lightly buttered Ritz crackers on top. Bake 45 minutes at 350°.
Pour mixture over chicken breasts. Bake, covered, for 1 hour. Uncover and bake for 1 hour in 300° oven.
Melt butter in top of double boiler over boiling water. Combine eggs with cream, salt and pepper. Beat with rotary beater until well blended. Pour into top of double boiler. Cook eggs over boiling water, stirring occasionally 10 minutes. Add diced ham to eggs and cook, stirring several minutes longer or until eggs are of desired doneness. Stir in chives. Add more salt and pepper, if necessary. Makes 4 servings.
Preheat oven to 350°. In bowl, blend the cream cheese and 2 tablespoons melted margarine. Add chicken, salt, pepper, milk and pimento. Separate crescent rolls into 4 rectangles; firmly press perforations to seal. Spoon 1/2 cup chicken mixture onto each rectangle. Pull 4 corners of dough to top center of chicken mixture; twist slightly and pinch around edges to seal. Brush tops with melted margarine; dip in cracker or bread crumbs. Bake on ungreased cookie sheet for 20 to 25 minutes, or until golden brown.
Mash artichokes and chilies. Add Parmesan cheese and mayonnaise. Serve with tortilla chips.
Mix peanut butter, butter and sugar; form in balls. Melt chocolate bits and paraffin in double boiler. Dip balls in hot chocolate with toothpick. Set on wax paper to cool.
Melt chocolate in milk. In top of double boiler, mix cornstarch, sugar and salt. Gradually add milk. Cook until thick (about 10 minutes), stirring constantly. Slowly add small amount of hot mixture to egg yolks. Stir into remaining mixture. Cook about 5 minutes. Cool. Add butter and vanilla. Pour into cooled pie shell. Spread with meringue made with the egg whites and sugar. Brown in oven. Watch.
Brown hamburger in a large pan; drain. Season to taste. Add pepper, onion and celery. Saute until peppers are cooked. Add jar of Ragu and can of tomato soup. In another pan, cook shell noodles, salted, until tender. Drain and rinse. Add to meat sauce.
Sift dry ingredients together into a bowl. Add shortening, milk and vanilla. Beat two minutes. Add eggs and beat two minutes more. Pour into greased and floured pans (two 8 or 9-inch layer). Bake 30 to 40 minutes at 350°. Cool and frost.
Brown pork chops in frying pan. Transfer chops into baking dish. Smother chops with sauerkraut and its juice on top of meat. Cover with foil. Bake at 350° for 15 minutes.
Wash and hull strawberries. Into an electric blender, pour hot water, dry gelatin and 1 cup of the strawberries. Cover. Blend 30 seconds. Add crushed ice; blend 20 seconds longer. Add remaining strawberries. Blend about 3 seconds. Pour into chilled serving bowl. Chill 1 hour or until partially set. Spoon into serving dishes and garnish with mint, if desired. Serves 8.
Layer 1: Cut the angel food cake into 8 pieces. Lay side by side into 9 x 13-inch pan.
Combine cheese and next 4 ingredients. Chill 4 hours or until firm. Shape into ball to resemble a pumpkin.
Cook broccoli as directed on package. Save juice from cooked broccoli. Saute onion in margarine. Add saved juice and add water to make 1 cup. Stir in flour until mixture becomes thick. Pour over broccoli. Add 3 beaten eggs and jar of Cheez Whiz. Mix well. Bake at 325° for 50 minutes to 1 hour.
Melt butter in saucepan. Add flour and nuts. Mix together. Press into 13 x 9-inch pan. Bake at 450° for 10 to 15 minutes or until light brown. Let cool. Mix Cool Whip with softened cream cheese with mixer. Add powdered sugar, 1/2 cup at a time. Spread on crust. Top with pie filling. Also good with blueberry pie filling. Chill.
Blend in saucepan the first 4 ingredients. Set aside. In a small skillet, melt 1/4 cup sugar; cook and stir until a dark golden brown (use small amount of hot water to liquify). Add the burnt caramel and milk to saucepan. Mix until smooth. Cook slowly until thickened. Add last 3 ingredients; add slightly beaten egg yolks first and stir for a minute, then last 2 minutes. Whip whites into meringue. Top with meringue.
Place pork tenderloins in a heavy plastic bag. Add remaining ingredients. Seal bag and refrigerate 1 hour or overnight.
Prepare dinner as directed on box. Add corn, soup, tomatoes and parsley. Layer half of the macaroni mixture and Spam in a 1 1/2-quart casserole. Repeat. Bake at 350° for 25 to 30 minutes.
Whip egg whites on medium speed until soft peaks form. Continue whipping on medium speed while gradually adding sugar and baking powder. Continue to whip until very stiff peaks form and all sugar is dissolved.
Mix the flour, paprika, pepper, salt and poultry seasoning in paper sack. Melt butter in a 9 x 13-inch pan at 400°. Coat turkey steaks in paper sack mixture and place in buttered pan. Bake, uncovered, 25 minutes. While cooking, place water, onions and bouillon into pot. Bring to boil. Remove turkey steaks and add onion broth and uncooked rice to butter in bottom of pan. Place turkey steaks (turned over from early baking) on rice. Bake 40 minutes.
Mix butter and sugar together until soft. Add eggs, one at a time. Mix flour, soda and cinnamon together and add to egg mixture. Add chopped dates and pecans to batter with the water. This will be very stiff to mix. Drop by spoonfuls and bake at 350° for 12 to 15 minutes or until lightly browned.
Brown diced onion in liquid Butter Buds. Add cooked ground turkey. Stir refried beans into turkey mixture. Spread into a 9 x 13-inch casserole dish that has been sprayed with a nonfat cooking spray. Sprinkle green chilies over top of turkey-bean mixture. Spread 1/2 of cheese over this. Pour taco sauce over cheese. Sprinkle remaining cheese on top and bake at 400° for 20 to 25 minutes. Cool slightly and spoon sour cream to make a cross on top of casserole. Serve with Smart Temptations low-fat tortilla chips or homemade low-fat chips. Yields 16 (1/2-cup) servings.
Mix together ground beef and chopped onion. Mix together salt, pepper, chili powder and flour in a small bowl. Place the instant rice in a buttered 3-quart casserole and 1/3 of the flour mix. Put a layer of ground beef and onion next. Pat about 1/3 of the flour mixture on top of the beef. Dot with margarine. Put the can of tomatoes and another 1/3 of the flour mixture on next. Dot with margarine. The last layer should be the can of corn, including liquid. Dot with margarine. Bake at 350° for about 1 hour. Serves 8 generously.
Pour salad oil in large measuring cup; add cold milk. Do not stir milk and oil together. Mix flour and salt; add oil and milk mixture, stir together. For best results, moisten countertop slightly and roll out between 2 sheets waxed paper. Makes 2 pie shells or 1 double crust.
Roll round steak in flour. Brown in 2 tablespoons oil or 3 tablespoons. Season with garlic salt and pepper. Add sliced onion. Pour tomatoes over all and simmer for 1 hour. May take longer if meat is on the tough side. Can use beef also.
Mix together thoroughly all beans, except pink, red and black beans. Divide into eight 1 pound packages. Save.
Spread oil evenly over bottom of 13 x 9 x 2-inch pan. Add other ingredients, stir until well mixed. (Don't add pudding if it is already in cake mix.) Sprinkle nuts on top. Bake in 350° oven for 30 to 40 minutes. Sprinkle with powdered sugar.
Marinate swordfish overnight, preferably brushing with 1 tablespoon olive oil, 1 teaspoon blackening spice - if less spicy marinade preferred, use 1/2 teaspoon spice.
Cook raisins in water for 10 minutes. Mix next 5 ingredients together. Divide 2/3 and 1/3. Pat 2/3 into 9 x 13-inch pan. Pour filling on top. Sprinkle 1/3 of oatmeal mixture on top. Bake 30 minutes at 350°.
In a large skillet, brown chicken in margarine on both sides. Add orange juice, honey, onion and pepper. Salt to taste. Cover loosely and simmer 20 to 30 minutes or until chicken is tender. Remove chicken and arrange on bed of rice. Keep warm.
Combine butter, sugar and milk. Boil 5 1/2 minutes. Remove from heat. Add rest of ingredients, except nuts. Beat until well mixed. Add nuts. Spoon into buttered pan; cool. Cut into squares. Makes 5 pounds.
Mix dip mix with sour cream. Spread refried beans in a serving dish. Spread dip mix on top of beans and top with Cheddar cheese and olives. Garnish with tomatoes and green onions.
Melt peanut butter and margarine together. Add powdered sugar and wheat germ. Press into a 9 x 13-inch pan. Melt chocolate and spread on top.
Both the spaghetti and the sauce can be made at the same time. Make the spaghetti according to the package directions; cook al dente. In a small saucepan, put in the olive oil, garlic and salt over low heat; stir often. When the garlic is a golden brown, the sauce is ready. Pour over spaghetti and mix thoroughly. Pepper and parsley the top and serve. Serves 4.
Preheat oven to 400°. Grease pie plate (10 x 1 1/2-inch). Mix seafood, cheese, onions, pimiento and cream cheese; place in bottom of pie plate. Beat remaining ingredients until smooth. Pour over crab, etc., which is in bottom of pie plate. Bake until knife inserted in middle comes out clean, 30 to 40 minutes. Cool 5 minutes before slicing. Serves 6 to 8.
Drain oranges and reserve 1/2 cup juice. Add soy sauce to orange juice. Add onion and cornstarch to mixture. Stir up well. Brown chicken pieces in butter and garlic salt. Add sauce and simmer with lid for 30 minutes. Add a little water if it thickens too much. About 5 minutes before serving, add oranges and pepper. Replace lid and simmer for 5 minutes. Serve over rice.
Melt butter in bowl in microwave. Add vanilla and peanut butter; stir well. Add evaporated milk; mix well. Add confectioners sugar slowly and mix well. Microwave for 2 minutes; turn bowl and mix. Microwave 1 minute; remove and stir well. Pour into greased 9 x 13-inch pan.
Combine sugar, salt and cider. Tie spices in small piece of cheesecloth; add to cider. Slowly bring to boil; cover and simmer 20 minutes. Remove spices. Serve hot with orange slice and cinnamon stick. Serves 12.
Mix oil and seasonings; pour over crackers in long flat pan. Mix well with wooden spoon. Let stand 1 hour and place in a plastic container. Do not refrigerate.
Pound top round (halves if large). Roll pickle in meat and surround with bacon. Fasten with toothpick. Salt and pepper and brown in butter. Drain off excess fat. Add onion, garlic, carrots, tomatoes, allspice, herbs, wine, 1 cup water, salt and pepper. Simmer 1 hour. Remove meat and blend in remaining water and flour. Cook and stir until sauce boils for 1 minute. Reduce heat and return meat.
Mix condensed milk, lemon juice and egg yolks. Beat well with mixer. Pour into prepared crust. Place in refrigerator while making the meringue. To make meringue, beat the separated egg whites until peaks form. When meringue peaks, gradually add sugar until well mixed, then add the cream of tartar or lemon juice. Pile onto top of pie. Place in 400° oven for 4 to 5 minutes or until top of meringue browns lightly.
Pour apple cider in percolator. Put about 1/3 cup cinnamon red hots in percolator basket. Perk and serve hot.
Mix all together; add 2 chopped hard-boiled eggs. Stir gently; store covered in refrigerator 3 to 4 hours or overnight. Bake uncovered at 350° for 1 hour.
Mix all ingredients together. Put in a 9 x 13-inch greased pan and cook at 375° for 25 minutes.
Saute onion and mushrooms in butter until onions are translucent. Add peas and corn; combine with onions, etc. Add water and bouillon; bring to boil. Add rice and grated Parmesan. Lower heat and simmer 20 minutes, covered. Remove from heat, let stand 5 minutes, covered.
Cream sugar and shortening. Add well-beaten egg yolks. Add well-dissolved yeast and milk alternately with flour, stirring until smooth. Last, fold in beaten egg whites. Let rise 4 hours in same bowl. Beat down and put into well-greased chimney pan (this dough does not pour; must be smoothed into pan with wooden spoon) and let rise 1 hour. Bake in slow (350°) oven for 45 minutes. Freezes well. Is delicious hot; also sliced cold and toasted for breakfast.
Beat egg and sugar with mixer. Combine remaining ingredients; pour into freezer container. Freeze and enjoy!
Cream together the first 3 ingredients. Add the eggs and 2 teaspoons vanilla to the above mixture; mix until smooth. Add the flour, 2 teaspoons vanilla, salt, rolled oats, corn flakes and coconut. Mix all together. Bake at 350° for 15 minutes. Don't leave to cool on pans.
Preheat oven to 350°. Butter and sugar 2 loaf pans.
Heat the oil in small pan. Add the onion and garlic. Fry gently for 4 minutes. Add the spices and fry for 1 minute. Stir in tomato paste and vinegar. Leave to cool. Place the beans, cheese and onion mixture in a blender or food processor. Work until the consistency of thick mayonnaise. Add a little water if necessary. Check the seasoning. Chill until required. Serve with raw vegetables or tortilla chips. Makes about 2 cups.
Bake as many potatoes as you need. Cut a strip off the top so you can scoop out the inside. Mash as mashed potatoes, only use margarine and cream cheese, salt, pepper and seasoned salt. Re-stuff the potatoes. Top with grated jalapeno Jack cheese and Cheddar, mixed. Bake before ready to serve about 10 to 12 minutes at 350°. (If cold out of the refrigerator, it may need longer baking time.) Can be made ahead of time nicely.
Melt margarine. Mix with stuffing mix. Spread 1/2 in bottom of casserole (9 x 12-inch). Mix sour cream, soup, onion and zucchini. Spoon over stuffing. Sprinkle remaining stuffing mix over top. Bake at 350° for 45 minutes.
Preheat oven to 325°. Beat butter and sugar together for 10 minutes with an electric mixer. Add eggs one at a time, beating after each addition. Add flour and lemon extract and mix to blend. Fold in 7-Up. Pour into heavily greased Bundt pan and bake 1 to 1 1/4 hours. Cool in the pan. Makes 16 servings.
Place ingredients in blender on high. For each serving, place 2 teaspoons in cup. Fill with boiling water.
Mix everything in 2-quart casserole dish. Cover and bake in a 350° oven for 1 1/2 to 2 hours until rice is tender.
Dissolve bouillon cube in hot water. Add half and half. In a saucepan, melt butter and add flour. Whisk and cook until mixture is frothy and raw flour taste is gone. While stirring, add the bouillon mixture. Stir constantly with a whisk until the sauce thickens and begins to bubble. Add Swiss cheese and stir until smooth. (If sauce needs to be thinned, heat and add a little water.) Assemble Hot Browns by placing turkey and onion on each bread slice. Top with sauce and crumbled bacon. Heat at 350° for 10 minutes. Garnish with parsley.
In a covered, 2-quart casserole, cook zucchini with butter for 5 minutes on full power. Mix eggs and cheese together and add to zucchini. Cook on Defrost or Simmer for 10 minutes, covered. Sprinkle onion rings on top and cook 2 minutes more on Defrost or Simmer, uncovered.
Mix together and pour into graham cracker crust. Put in freezer for 1 1/2 hours to chill. Add one small Cool Whip for topping and serve.
Preheat oven to 350°. Brown pork chops in skillet. Place chops in shallow baking dish. Season with salt and pepper.
Mix all ingredients. pour into a greased loaf pan. Combine 1 Tbsp. brown sugar, 1/2 tsp. cinnamon and 1 Tbsp. melted butter. Mix well and spread over top of batter. Bake 350 degrees for 50-60 minutes.
Cut corn from cob. Chop other vegetables fine. Mix spices, sugar, flour, salt and vinegar. Add chopped vegetables and corn. Cook 10 minutes. Pack into sterilized jars and seal at once.
Mix meat, crumbs, egg, mustard, salt, pepper, horseradish and part of tomato sauce. On waxed paper, pat meat in 10 x 14-inch rectangle. Spread with cheese and roll as jellyroll. Press ends to seal. Transfer to baking dish seam side down. Bake at 350° for 45 minutes, then pour on remaining tomato sauce and sprinkle with dill seed. Bake 15 minutes longer.
In large bowl, mix sugar, shortening, butter and eggs until well blended. In small bowl, mix sour cream and baking soda. Add to other mixture; mix thoroughly. Add remaining ingredients. Keep in refrigerator until ready to roll out; shape as desired. Bake at 350° for 10 minutes.
Mix Eagle Brand milk and lemon juice until thick. Drain the fruit and add all other ingredients and mix well. Pour over a layer of vanilla wafers. Top with another layer of wafers.
Layer apples in a greased, 1-quart baking dish. Combine flour, sugar, cinnamon and salt. Add margarine and stir with a fork until crumbly. Sprinkle the flour mixture over fruit. Bake, uncovered, at 375° for 30 minutes.
Put soup, water and sauce in a baking dish. Flour steak and brown on both sides in skillet. When brown, place in baking dish and bake at 350° for 1 hour.
Cook hamburger and sausage until browned; drain. Add remaining ingredients and stir over low heat until cheese melts. Serve warm with tortilla chips.
Mix together guacamole dip and cream cheese. Spread beans in large pie plate. Cover with guacamole and cream cheese mixture. Sprinkle onions, olives and grated cheese over top. Garnish with tomato slices. Serve as a dip with chips. Makes lots.
Mix the buttermilk, lemon juice, seasonings and grated onion in a large bowl and stir until smooth. Blend in the mayonnaise and Roquefort cheese. Mix thoroughly, leaving a few lumps. Store in the refrigerator until ready to serve. Yield: 1 1/2 pints.
Wash beans and remove any dark sediment. Put the beans in a large bowl (3-quart size). Cover almost to the brim with water and let soak for 3 to 4 hours. Put ham hocks in a large, 5-quart pot and cook until they are tender to the bone.