HumbleIntelligence/food-ner-1-Million huggingface dataset:
Pour gelatin over cottage cheese in its dry form. Mix. Add drained pineapple to cottage cheese. Mix with whipped topping.
Drain all beans, peas and sliced chestnuts. Mix together with mayonnaise. Spread in casserole dish. Bake at 350° for 25 to 30 minutes. Top with French fried onion rings and brown.
In a greased 8 x 12-inch baking dish, combine the first 4 ingredients and 1 cup cheese. Blend soup and 3/4 cup milk (or water or combo); pour over casserole. Bake, covered, at 400° for 15 minutes.
Remove crust from bread. Melt Mazola in a large skillet. Add bread and toss lightly. Cook over medium heat, turning often until toasted. Add apples, raisins, cinnamon and syrup; toss to coat. Cover and cook over low heat for 30 minutes, tossing occasionally, turning once or twice until apples are tender. Sprinkle with brown sugar and chopped walnuts. Yields 6 to 8 servings. Very good.
Saute celery and onions in oil or margarine. Add all other ingredients, except cooked rice. Pour over cooked rice in greased casserole dish. Top with shredded Cheddar cheese. Heat in oven.
Mix potatoes, onions, butter and cheese. Roll into 8 balls and roll balls in egg and water mixed with salt. Roll balls in bread crumbs. Place on greased foil-lined pan. Bake at 400° for 10 to 12 minutes. Serves 8.
Remove crust from bread. Spread with butter and place in greased pan. Cook sausage until crumbly and place on bread. Sprinkle cheese over sausage. Combine half and half, eggs and salt. Spoon over cheese. Cover and refrigerate overnight. Remove 15 minutes before cooking. Cook at 350° for 45 minutes uncovered.
Use 1/2 nuts. Mix ingredients and form into ball. Refrigerate overnight. Roll in rest of nuts in a.m.
Bring water and pineapple juice to a boil; add sugar and jello. Stir until dissolved. Add pineapple and cheese. Refrigerate until mixture partially sets. Add Cool Whip and nuts. Refrigerate until firm.
Preheat oven to 325°. Cream butter and sugar. Add eggs, one at a time. Alternately add sifted flour and whipping cream. Bake in a greased and floured tube pan at 325° for 1 hour and 15 minutes.
Separate and spread 1 package of rolls in bottom of 12 x 14-inch pan. Beat cream cheese, sugar, vanilla and egg yolk until fluffy. Spread on rolls. Separate remaining rolls and carefully place on top of cream cheese mixture. Brush top with slightly beaten egg white. Bake at 375° until golden. Glaze with combined powdered sugar and boiling water. Drizzle over top. Cool and cut into strips.
Mix all ingredients well and bake at 350° for 1 hour. Add a little water halfway through cooking time, if needed.
Beat egg, salt, milk and baking powder together. Add flour to stiffen the batter. Let stand one hour before cooking. After one hour, drop dough from spoon into boiling broth.
Cream shortening, sugar and eggs. Add vanilla and sour cream. Mix well. Mix all dry ingredients together. Add slowly to shortening mixture and blend well. Refrigerate at least 1 hour. Drop by rounded teaspoon about 2-inches apart on foil lined baking sheet. Bake at 350° until lightly browned or when lightly touched until finger almost no imprint remains.
Mix first 2 ingredients with about 1 quart whole milk. Put in ice cream freezer and add enough whole milk to fill line.
Preheat oven to 350°. Melt butter in a 13 x 9 x 2-inch baking dish. In medium saucepan, heat sugar and water until sugar melts. Cut shortening in flour. Add milk; stir with a fork. Turn out onto floured board and knead until smooth. Roll out dough into a large rectangle, about 1/4-inch thick. Sprinkle apples over dough; sprinkle cinnamon over apples. Roll up dough like a jelly roll. Slice dough into slices, about 1/2-inch thick. Place in pan with melted butter. Pour sugar syrup around rolls. Bake for 40 to 45 minutes.
Cream butter and sugar. Add syrup and egg yolk. Mix in flour and salt. Divide in half and chill 2 hours. Roll out to 1/8-inch and cut into shapes. Bake at 350° for 8 minutes. Cool and glaze.
Put a small amount of oil in pot to brown onion and okra together. Once the okra and onion are brown, add bell peppers, garlic and onion tops and smother awhile. Add salt, cayenne pepper and shrimp and cook until the shrimp are pink.
In a large nonstick skillet over medium-high heat, saute the mushrooms and onions in the oil until tender, about 5 minutes. Add the tomatoes, tuna, broth and pepper flakes. Cover and simmer over low heat for 5 minutes. Transfer the tuna mixture to a serving dish. Add the hot fettuccine; toss quickly. Add the basil; toss again. Sprinkle with the Parmesan cheese. Serve immediately. Serves 2.
Combine flour, baking powder, salt, soda and cinnamon. Set aside. Combine and beat eggs, sugar, oil and vanilla on medium speed until well blended. Stir in zucchini, raisins, nuts and dry ingredients. Pour into 2 loaf pans. Bake at 350° for 1 hour.
Put dry ingredients into bowl and mix well with a fork. Add shortening and mix well with a pastry blender until ingredients are crumbly. In a small bowl, beat together 1/2 cup water, vinegar and egg. Combine the 2 mixtures, stirring until all ingredients are moistened. Divide dough into 5 portions and shape into flat rounds. Wrap in waxed paper and chill at least 1/2 hour before using. This dough can be frozen for future use.
Melt cheese with lime jello on low heat. I use a fork to mash and stir it	up until all is mixed well. Then add pineapple and pecans.
Heat sour cream over low heat; stir in sugar, salt and butter and cool to lukewarm. Sprinkle yeast over warm water in large mixing bowl, stirring until yeast dissolves. Add sour cream mixture, eggs and flour; mix well. Cover tightly; refrigerate overnight. The next day, divide dough into four equal parts; roll out each part on a well floured board into 12 x 8-inch rectangle. Spread 1/4 of cream cheese filling on each rectangle; roll up jelly roll fashion, beginning at long sides. Pinch edges together and fold ends under slightly; place rolls seam side down on greased baking sheet. Slit each roll at 2-inch intervals about 2/3 of the way through dough to resemble braid. Cover and let rise in warm place, free from drafts, until doubled in bulk (about 1 hour). Bake at 375° for 12 to 15 minutes. Spread with glaze while warm. Yields 4 (12-inch) loaves.
Stir in enough flour to make a little softer dough than biscuit doll; roll out about 1/4-inch thick. Cut out with biscuit cutter and bake at 400° for 6 to 10 minutes or until brown.
Barely cook broccoli spears; place in buttered casserole dish.* Add layer of chicken; cover with soup, then add layer of shredded cheese. Top with cracker crumbs, mixed with 2 teaspoons margarine. Bake, uncovered, 30 minutes at 350°.
Mix cake mix. Pour over rest of ingredients. Bake at 350° for approximately 25 minutes.
Cook ground beef. Crumble while draining. Put some beef on tortilla; add a little tomato, lettuce and onion and top with cheese. Roll up. Pop in microwave for 30 seconds. Take out and top with salsa.
Mix well. If too dry, add more milk. Drop by teaspoonfuls into hot oil in skillet or deep fryer. Cook until light brown and floating.
Heavily coat chops in next 3 ingredients. Brown in a little oil in skillet. Place chops in crock-pot. Pour soup over top. Don't add salt or water. Cover and cook on low 8 to 10 hours. This can be made with 4 chicken breasts (skin removed).
Mix pudding according to directions on box. Add sugar-free lemonade mix. Fold in 2 heaping teaspoonfuls of Cool Whip. Pour into baked pie crust and store in refrigerator for an hour. Makes 2 pies.
Cook carrots for 5 minutes. Drain. Place in greased casserole. Dot with margarine. Add onion. Sprinkle with cheese. Top with crushed potato chips. Bake 30 minutes at 350°.
Place oats in an ungreased 15 x 10 x 1-inch jelly roll pan. Bake at 350° for 15 minutes, stirring at 5 minute intervals; set aside. Combine remaining ingredients. Add oats and mix well. Spread mixture into a lightly greased jelly roll pan. Bake at 350° for 25 minutes.
Soften yeast in water. In a small saucepan, heat shortening just until melted. Stir in milk, sugar, salt, cinnamon and currants and allow to cool slightly. When this is just warm to the touch, add it to the yeast-water in a large bowl and stir in eggs. Add flour until moisture is absorbed and let rise until doubled.
Combine first 3 ingredients in pan; bring to boil, then simmer 5 minutes. Pour and cool. Strain into mustard. Beat constantly until smooth. Blend other ingredients. Heat slowly, stirring constantly, until thickened. Cool. Store in covered non-metal container. Chill at least 2 days to develop flavor. Makes 2 cups of rugged mustard.
Cover cabbage with boiling water and let set 10 minutes, then drain. Add bacon drippings, vinegar, sugar, water, salt and pepper. Boil about 20 minutes.
Prepare cake mix according to directions on package. Bake in a greased and floured 13 x 9-inch pan at 350°. Cool cake. Cook pudding according to package until thickened. Cut cream cheese into hot pudding; mix until well blended. Add well drained pineapple; spread over cake. Cool thoroughly. Spread with whipped topping. Garnish with cherries and nuts. Keep refrigerated.
Preheat oven to 425°. Combine first 7 ingredients in large mixing bowl and put in greased, 2-quart baking dish. Combine remaining ingredients and pour over chicken mixture. Bake 30 to 35 minutes.
Cream together sugars, oleo, oil and vanilla, then add the 2 eggs. Beat, then add flour, soda and cream of tartar. Mix well. Drop by teaspoon onto ungreased cookie sheet. Press down with bottom of glass dipped in sugar. Bake at 375° for 10 to 12 minutes.
Cook carrots in salted water until just tender. Do not overcook. Drain and cool. Combine remaining ingredients to make a marinade. Stir carrots into marinade; let stand for 24 hours. Will keep a week.
Mix well and store in airtight container. When ready to use, add 1/4 cup of mix to 1 cup hot water.
Dissolve gelatin in 1 cup boiling water. Add enough water to liquid from drained pineapple to make 1 cup. Stir into gelatin mixture; add lemon juice. Chill until thickened. Fold in other ingredients. Chill well before serving. Yields 10 to 12 servings.
In skillet, brown meat and onion until it loses pink color. Spread Ricotta evenly over veal. Spread noodles on top. In small bowl, mix tomatoes with seasoning. Pour evenly over noodles. Cover and cook over medium heat for 20 minutes or until noodles are almost tender. Sprinkle evenly with Parmesan cheese. Re-cover and let stand 5 minutes before serving.
Brown sausage and onion; drain fat. Combine biscuit mix with milk and one egg. Mix well. Spread in a greased 13 x 9 x 2-inch baking pan. Sprinkle with caraway seed. Top with sausage mixture. Combine sour cream and one egg, blending well. Pour over sausage and sprinkle with paprika. Bake, uncovered, at 350° for 25 to 30 minutes. Cut into squares. Makes 12 servings.
Remove membranes (stringy, fatty pieces) of the livers. Melt 2/3 of the butter in a skillet over medium heat. Add the onions; cook for 2 to 3 minutes (don't burn) until soft. Add the livers; cook until pink inside, 2 to 3 minutes. Put mixture in a bowl previously rubbed with garlic clove. Add the allspice. Blend in food processor or blender, adding the sherry, then beat in the remaining butter and cream; check the seasoning. Put in dish; chill. If keeping, you can put some melted butter on the top. Serves 6.
Cook cabbage and drain. Mix cabbage, sour cream, curry powder and salt. Fold 1 phyllo leaf crosswise into halves. Brush with margarine. (Cover others with damp towel.) Fold leaf crosswise into halves again. Brush. Place 1/2 cup cabbage down center of leaf. Fold long sides, then short, overlapping. Place strudel, seam side down, on ungreased cookie sheet. Repeat with remaining leaves. Bake, uncovered, in 350° oven until brown, about 30 minutes.
Saute garlic in olive oil. Add crushed tomatoes, basil, sugar, salt and pepper. Cook for 15 minutes. Add vodka and grated cheese. Cook 5 minutes. Add heavy cream. Cook 3 to 5 minutes more. Add to cooked macaroni. Enjoy.
Core and slice apples. Put oleo in skillet; add apples and cook on medium heat. Add brown sugar and let cook down. Add water to start cooking. Serves 4 or 5. Serve for breakfast or with pork dishes.
Beat eggs with fork. Add sugar, buttermilk, coconut, vanilla and melted butter. Pour in unbaked pie shell and cook at 325° until firm in the center.
Preheat oven to 350°. In skillet, saute the celery and onions in margarine. Pare and boil potatoes in salted water. When done, mash using just a little milk. Mix into potatoes the rest of the ingredients. Season with salt and pepper to taste. Put into greased baking dish. Bake for one hour. Cover for first half hour, uncover for remaining time. Serves 4 to 6.
Heat grill to medium. In a very small saucepan, melt butter. Add lemon juice and garlic. Place salmon, skin side down, on grill (do not turn). Baste with butter sauce approximately 3 times while grilling. Grilling time will be approximately 9 to 15 minutes, depending on the thickness of the salmon.
Mix first 3 ingredients. Add to the rest of the ingredients and refrigerate at least 8 hours or overnight.
Heat oven to 400°. Grease pie plate. Thaw broccoli; drain. Mix broccoli, chicken, 2 cups cheese and onion. Beat milk, eggs, Bisquick, salt and pepper until smooth. Pour over. Bake 25 to 35 minutes. Top with remaining cheese. Bake until cheese melts.
In heavy saucepan, stir together first 4 ingredients until well blended. Add milk and 2 tablespoons of the butter. Cook over medium heat, stirring constantly, until mixture reaches 234° on a candy thermometer or forms a soft ball when a spoonful is dropped into ice cold water (soft ball stage).
Place white chocolate chips and margarine in a microwaveable bowl. Heat at medium power for about 1 minute. Do not allow chocolate to burn. Stir until mixture is smooth; combine with cereal and M&Ms red and blue candies. Drop onto waxed paper-lined sheet pan to set.
First mix the 2 tablespoons cinnamon and 1 tablespoon sugar. Second, melt some butter for 15 seconds in the microwave. Next, open 1 can or more of canned biscuits. Spread the butter and sprinkle the cinnamon and sugar on the biscuits. Finally, bake them on a pizza pan for 8 to 10 minutes.
Place milk and vinegar together; set aside. Mix flour, shortening and salt and then add to the milk and vinegar mixture.
Brown meat and drain. Add paste, onions, Parmesan, olives, oregano and salt. Cut bread lengthwise in half. Spread meat paste on bread. Top with tomato slices, green pepper rings and Mozzarella cheese. Bake at 400° for 10 to 15 minutes or until cheese melts and starts to brown.
Brown beef and onions; drain. Stir in barbecue sauce and Tabasco sauce; simmer. Butter a 13 x 9-inch pan. Press biscuits over pan to form crust. Spread beef mixture over biscuits. Sprinkle with shredded cheese. Bake 20 minutes at 350°.
Boil the broccoli flowerets and saute onion in oil. Mix eggs with Bisquick. Mix everything together and put in baking dish (10-inch glass greased pie plate). Spread grated cheese (Parmesan) on top and bake at 350° for 1/2 hour.
Thaw and soften dough. Blend butter, garlic, parsley and salt. Cut off dough into pieces the size of a walnut. Dip in butter. Place pieces of dough into greased loaf pan. Let rise until double in size. Bake at 375° for 30 minutes. Brush with melted butter. Good heated up after being frozen.
Cook carrots in salted water till tender. Drain. Combine remaining ingredients and pour over carrots. Cover and refrigerate overnight. Will keep for weeks in refrigerator. Marinade may be used again when carrots are depleted. Serve cold. Use 1 1/2 qt covered casserole. Serves 6-8.
Preheat oven to 450°. Liberally grease the side and bottom of an 8-inch spring-form pan with butter. Crush to powder enough graham crackers to lightly coat bottom. Refrigerate pan until ready to use. Mix the sugar with the cornstarch. Add the cream cheese and stir to blend well; stir in egg and blend again. Add heavy cream, a little at a time and mix. Stir in the vanilla. Spoon the batter into prepared pan. Bake for approximately 40 minutes until top is golden brown. Transfer cheesecake to a rack and let cool for 3 hours.
Melt white chocolate in microwave, then add peanut butter and Rice Krispies; mix well. Pour in a 9 x 13-inch cake pan. Cut in squares.
Melt margarine in skillet. Stir in syrup, sugar, dates, nuts and egg. Cook over slow heat. Remove and cool enough to handle. Stir in Rice Krispies and vanilla. Roll into balls, then roll in powdered sugar or coconut.
Cook frozen peas, cool and drain. Layer head lettuce, chopped celery, green pepper, red onion and peas. Cover with mayonnaise and sprinkle with sugar. Top with layer of bacon, broken up. Refrigerate overnight. Toss and serve.
Bring strawberries and water to a boil. Add sugar and stir. Add Jell-O and mix well. Turn into pie pan or dish and chill until almost jelled.
To prepare mix, stir the ingredients together until well mixed. Store in tightly covered container in a cool place.
In a small saucepan, combine apple juice, vinegar, garlic powder, cornstarch, oregano, mustard, paprika and black pepper. Bring to a boil. Cook and stir until thickened, about 2 minutes. Pour into a small bowl. Cover and chill until ready to use. Beat with wire whisk before serving. Contains 11 calories per tablespoon. Contains less than 1 gm fat per tablespoon. Contains no cholesterol and .2 mg sodium per tablespoon.
Combine all ingredients-let set in refrigerator for 1 hour. Then form dough into little croissant as long as you index finger. Bake on a ungreased cookie sheet at 350° for 10-15 minutes. While still warm roll in powered sugar then again when cooled.
Drain green beans and put in shallow baking dish. Cover with tomato sauce. Mix together the bread crumbs and grated cheese. Bake in 350 degree oven until tomato sauce bubble and bread crumbs are brown.
Combine cabbage, bouillon, beer and pepper in a pressure cooker. Cover securely and cook at 15 pounds pressure for 5 minutes. Cool pressure cooker at once under cold water. Drain cabbage; garnish with Parmesan cheese and serve immediately. Makes 6 servings.
Beat eggs; drain spinach and cube cheese. Add to eggs, butter, milk, cheese, onion and spinach. Blend in flour, salt and baking powder. Pour into buttered 9 x 13-inch pan and bake at 350° for 45 minutes. Cut into squares and serve hot.
Preheat oven to 450°. Beat filling, milk and eggs together until well blended. Combine all spices (sprinkle small amount on bottom of pie shell). Add blended spices to filling mix and stir well.
Mix flour and sugar. Stir in margarine, eggs and chocolate. Stir as little as possible. Add pecans and vanilla; stir as little as possible. Fill baking cups 3/4 full. Bake at 350° for 30 minutes. Makes 2 dozen.
Melt margarine in casserole dish. In bowl, mix sugar, flour, baking powder, salt and milk together, then pour over melted margarine. Pour pie filling on top of batter. Bake at 350° for 45 minutes.
Cream together butter and sugar. Add vanilla, flour and salt to the creamed mixture. Blend until smooth (the mixture will be crumbly). Spread crumb mixture on blueberries. Bake at 350° for 50 minutes. A sugar crust forms on top.
Peel potatoes and slice 1/2 into baking dish. Blend 1/2 can of soup with knife or spoon over potatoes. Pour 3/4 cup milk over potatoes. Add the rest of potatoes (sliced) to the mixture. Blend the rest of the soup and milk and pour over top. Bake at 325° for 1 1/2 hours.
Combine chocolate and cocoa in small saucepan. Stir well. Stir in milk. Add marshmallow cream. Bring to a boil over medium heat, stirring constantly with a wire whisk until smooth. Remove from heat and add Amaretto to taste. Top with whipped cream, chocolate shavings or marshmallows if desired.
Soften cream cheese and work dry jello in with a fork. Pour in cup of hot water and marshmallows. Add 7-Up and orange sections. Pour in mold and refrigerate.
Bring to boil and pour over onion rings. Cover tightly in jar. Let stand overnight.
Grind peppers, onions and tomatoes. Soak vegetables in 1 cup salt for 4 hours, then drain. Mix following ingredients in a large pan and bring to a boil: vinegar, sugar, mustard, allspice and red pepper. When boiling, add vegetables and boil 10 minutes. Put into sterilized jars and seal hot. Pint jars are best.
Cream potatoes, sugar, salt, butter and extract. Knead slightly. Roll into cherry size balls; use extra sugar, if needed, to roll. Flatten; dry overnight.
In a nonstick saucepan, combine cocoa and margarine. Stir over medium heat until melted. Add 1 3/4 cup of milk and the sugar. Stir until hot, not boiling.
Mix all ingredients together except ginger ale. Freeze overnight. When ready to serve, thaw slightly and mix with ginger ale. Any Kool-Aid can be used to change the color of the punch, but raspberry tastes best.
Blend steak sauce and picante sauce. In nonmetal dish, pour marinade over steak. Cover; chill 2 hours, stirring occasionally. In large skillet over medium-high heat, cook onion and pepper in margarine for 3 minutes or until tender. Remove with slotted spoon; reserve. Add steak with marinade in same skillet. Cook and stir 8 minutes or until done. Add onion and pepper. Cook until heated through. Serve with tortillas and your favorite fajita toppings.
Peel pears except for small circle near tops; leave stems on. Slice a little off bottom of pear so it will sit straight up. Place pears in pan and fill pan 1/2 way up with water. Add rest of ingredients and cook over medium heat about 15 minutes or until tender. Serves 6.
Brown meat and onion in large saucepan; drain. Add water, tomatoes with juice, carrots, mushrooms, barley, garlic and oregano. (Other vegetables may be added or substituted.) Bring to boil; reduce heat and cover. Simmer for 10 to 15 minutes until barley is done. Add cubed cheese; cover and simmer for 5 minutes until cheese is melted. Serves 6.
Combine all ingredients and pour into greased 9 x 13-inch pan. Bake, uncovered, for 1 1/2 hours at 300°. Serves 12 to 15.
Debone and skin chicken breasts; cut in pieces and salt. Place chicken in skillet with butter; saute until done. Cut onion and carrots; saute until tender (use very little butter). Cook sweet peas. Cook egg noodles (as on package). Warm cream of chicken soup using a whole can of milk; heat to boiling. Sprinkle black pepper just for taste. After all has been prepared, add noodles to cream of chicken soup; stir well. Add sweet peas, onion, carrots and chicken. Stir all together. Simmer for 30 minutes.
In a large pan, put oil, chicken, onions, salt and pepper. Stew for 10 minutes. Add flour, wine, bouillon and then all other ingredients, except carrots and mushrooms. Cook 25 to 30 minutes. Add mushrooms and carrots and simmer until carrots are soft. Pour over rice.
Cream butter and sugar and Crisco. Add eggs, one at a time, beating after each addition. Add flour, baking powder and salt alternately with milk. Stir in vanilla flavoring. Bake in tube pan at 325° for 1 1/2 hours.
Sift flour, soda, salt and cocoa together twice. Cream shortening and add to sugar and beat until creamy. Add eggs, one at a time. Beat well after each addition. Sift in dry ingredients alternately with buttermilk. Blend until smooth. Add vanilla. Bake in three 9-inch layer pans at 350° for 30 to 35 minutes.
Sift the first 5 ingredients together. Cut in the margarine. Add raisins and caraway seed. Now add the egg and buttermilk. Mix thoroughly. Turn into a 9-inch pie pan, spreading evenly. Cut across the top about 1/2-inch deep. Dot with margarine. Bake at 350° for 30 minutes.
Bring to rolling boil the sugar, cocoa, milk and margarine. Boil for 1 1/2 minutes. Stir in vanilla, peanut butter and oats. Very quickly spoon onto waxed paper.
Dissolve Jell-O in boiling water and then add cold water, lemon juice and pineapple juice; mix well. Freeze in a gallon plastic jug. Remove from freezer 5 hours before serving time. Add ginger ale. This makes a slush punch. Serves about 35 punch cups.
Mix together pudding and milk. Add Cool Whip. Mix thoroughly. Layer a 9 x 13-inch container with whole graham crackers. Top with half of pudding mixture. Add another layer of graham crackers. Frost with chocolate frosting. Chill several hours before serving. Makes about 15 servings.