HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream together juice, cream cheese, powdered sugar and 1/2 of Cool Whip, set aside. Layer as follows: place bananas in pie crust cover with crushed pineapple. Top with cream mixture, then top with Cool Whip. Top off with pecans and cherries. Chill before serving.
Bone chicken and line 13 x 9-inch casserole. Mix soup and broth; pour over	chicken. Slice eggs over the soup mixture. Mix margarine, flour and milk to make a thin batter. Pour over top of other mixture. Bake at 350° until crust is brown (about 45 minutes).
Cook potatoes whole with skins on in salted water until not quite done. Remove skins. Grate coarsely on the large section of the grater. Mix all other ingredients together, then add the grated potatoes. Place mixture in large casserole dish. Cover and bake 30 minutes at 350° or until hot. Serves 6 to 8.
Soak the gelatin in the cold water until it has taken up all the water. Boil the sugar and water to the soft ball stage (238°). Add vanilla and salt to gelatin. Pour the syrup slowly over the gelatin, beating constantly with a whisk until cool and thick.
In a large skillet, saute chicken, mushrooms and onions in oil until chicken is lightly browned on all sides. Stir in flour, broth and curry powder. Add apple and parsley, then pour milk and water. Simmer, stirring constantly, for 3 minutes or until apple pieces are tender and crisp. Serve over rice. Makes 4 to 6 servings. Calories per serving: 235 (or 335 with 1/2 cup rice).
When ground meat is almost done, add tomato paste, carrots, mushrooms, onions, tomatoes, celery and chili mix; bring to a boil. Add chili powder, black pepper, Texas Pete and jalapeno peppers if you wish. Mix with beans; bring to a boil. Turn on low heat and simmer 10 minutes. Ready to eat. Enjoy!
Empty pudding into bowl. Mix juices together and use quantity as required on pudding package (in place of milk). Mix pudding and juices together and add fruit. Refrigerate overnight.
Mix dry ingredients; melt butter (or margarine). Add sugar, egg and vanilla. Add dry ingredients, chocolate chips and nuts. Bake at 350° for 20 to 25 minutes. Remove from oven when soft.
Cook diced eggplant. Drain. Saute onion in margarine. Add flour to thicken. Stir in tomatoes and brown sugar. Pour over eggplant and put in casserole dish. Sprinkle bread crumbs on top. Bake at 350° for 15 to 20 minutes.
*Types of beans used: Limas (baby, large, green and speckled), peas (black-eyed and split), lentils and beans (pink, kidney, black, navy, Great Northern and garbanzo).
Mix all ingredients well and pour into an 8 or 9-inch unbaked pie shell. Bake at 325° for 45 minutes or longer.
Mix ingredients for salad dressing and add pears and red onion. Add to bowl and chill covered for one hour. Just before serving. mix in 1 pound washed baby spinach leaves.
Melt chocolate chips. Combine well with brown sugar and oil. Add eggs, one at a time, and beat well. Add vanilla. Combine flour, baking powder and salt. Add to chocolate mixture. Add nuts. Chill dough. (Best when chilled overnight.)
Mix cake mix, butter and cinnamon with fork until crumbly. Put pie filling in 9 x 13-inch pan. Sprinkle with cinnamon. Spread cake mixture over pie filling. Bake about 350° to 400° for about 15 to 20 minutes until brown (don't overcook).
Boil spaghetti as directed on package. Brown ground beef; drain, mix with sauce and a little of the shredded mozzarella cheese. Mix spaghetti with the sauce mixture and pour into a greased 9 x 13 inch or 11 x 13 inch pan and top with remaining cheese. You can also sprinkle some Parmesan cheese on top.
Crumble meat into a large bowl. Add bread crumbs, eggs and onion; mix well. Sprinkle with parsley, mint, paprika, salt, pepper and cloves. Mix lightly until well combined. Shape into 1-inch balls.
Cook and drain broccoli. In 1 1/2-quart casserole dish, combine first 5 ingredients. Top with crackers and drizzle with melted butter. Bake at 325° for 15 minutes.
Dissolve jello in hot water. Blend sugar and cream cheese. Add to jello. Blend and cool. Add pineapple, vanilla and 7-Up. Refrigerate until set.
Get the biggest mixing bowl you can find anywhere in Clarendon County. Cream butter, sugar and shortening. Sift dry ingredients together. By this time, you will have to move out of the kitchen. Don't get discouraged, there are lots of other recipes that are easier to make and oh! so good!
Combine cake mix with butter until crumbly. Remove 2/3 cup for topping and add brown sugar and cinnamon to it. Mix well and set aside. Press remaining mix in a 9 x 13-inch pan (ungreased). Arrange peeled, sliced apples on top. Blend sour cream and egg and spread on apples. Sprinkle with reserved topping. Bake at 350° for 25 to 30 minutes, until golden brown. Refrigerate any left overs.
Beat eggs and sugar. Put in milk, flour, butter and salt. Mix. Bake at 350° until brown.
Break cookies up and pour stick of butter over them. Beat cream cheese and 1/2 container of Cool Whip together. Pour over cookies. Mix vanilla and chocolate pudding together, put on top of Cool Whip and cream cheese. Apply rest of Cool Whip on top of pudding. Keep refrigerated.
Cut wings in half; marinate 1 hour in vinegar, oil and hot sauce. Remove from marinade and drain. Bake 1 hour at 350°.
Peel, wash and grate the potatoes and onion into a large bowl. Add egg and flour; mix well. Salt and pepper to taste. Drop by spoonfuls into hot oil. Fry until golden brown.
Place 2 cups of water in a pan and bring to a boil. Add noodles to water, reserving seasoning packet. Cook until done, then drain water and set aside, covered.
Brown sausage and drain grease off well. Mix soup, water and rice together. Bring to a boil and boil for 7 minutes. Dice pepper, celery and onion. Add all together and put into casserole. Bake at 350° for 1 hour. Serves 8 to 10.
Combine flour, salt and pepper in plastic bag. Drop in chicken a few pieces at a time. Shake to coat. Heat oil 1/4-inch deep in a 12-inch or electric skillet to 350°. Fry chicken skin-side down, 15 to 20 minutes. Turn; fry 15 to 20 minutes longer until tender. Makes 4 servings.
Chop shrimp coarsely. Combine all remaining ingredients; mix well. Fold in shrimp. Chill overnight. Serve with chips or crackers.
Melt shortening in an iron skillet. Mix the potatoes, egg and flour. Shape into balls. Place in hot shortening. Flatten with a spatula and fry on both sides until brown. For extra flavor, add 1 tablespoon minced onion to the potatoes and flour.
In small bowl, combine walnuts, cinnamon and 3/4 cup sugar. Grease 10-inch tube pan. In large bowl, with mixer at medium speed, beat margarine or butter with 1 1/4 cups sugar until light and fluffy. Add flour and remaining ingredients and beat at low speed until blended, constantly scraping bowl with rubber spatula. Increase speed to medium, beat 3 minutes, scraping bowl. Preheat oven to 350°. Spread half of batter in pan. Sprinkle with half of nut mixture. Spread evenly with remaining batter and sprinkle with remaining nut mixture. Bake 60 to 65 minutes until cake pulls away from side of pan. Cool cake in pan completely on wire rack.
Melt chocolate chips in medium saucepan over low heat, stirring constantly. Remove from heat; stir in orange liqueur and frosting, blending well. Refrigerate 1 to 2 hours, until firm. Place coconut on wax paper or plate. Scoop mixture into 1-inch balls and drop into coconut; roll to coat. Place in foil or paper candy cups, if desired. Store in refrigerator. Makes 6 dozen candies.
Brown the hamburger and sausage; drain well and set aside. Combine all the	remaining ingredients, except the chips. In a large, nonstick pan, place on low heat and stir until the cheese is melted and mixture is thoroughly hot. Add the sausage and hamburger. Mix well and pour the hot mixture in a crock pot to	keep hot. Serve with corn chips for dipping.
Put 4 slices of bacon in cold skillet and fry until brown. Remove bacon from pan and set aside to cool. To the skillet, add the onion and saute for a few minutes. Next add vinegar, sugar, then cornstarch, mixed with the water, and salt and pepper. Bring to boiling and remove from heat. Add drained green beans and toss lightly together. Pour beans in dish; crumble bacon and sprinkle on top.
Combine all ingredients except tortillas and spread on tortillas. Slice. Serve with salsa.
Spread mayonnaise on the bread and place on a baking sheet covered with aluminum foil and sprayed with Pam. Add ingredients in the order listed. Broil until the bacon is sizzling and crisp. Watch closely to be sure the cheese does not burn. Serves 4.
Combine chicken, pineapple and rice in large bowl. Whisk together vinegar, oil, salt and curry powder in small bowl. Combine with chicken mixture. Chill for 3 hours. Add remaining ingredients to chicken mixture. Toss gently. Serve on lettuce leaves. Serves 10 to 12.
In an all-purpose casserole, combine spinach and water; cover. Place on Micro-Go-Round in microwave oven. Microwave at High for 5 to 6 minutes, breaking up spinach frequently. Drain spinach; remove from casserole. Place 2 tablespoons butter in casserole. Microwave uncovered at High for 30 seconds, or until butter melts. Add anchovies; microwave at High for 1 minute. Stir in spinach, salt and pepper. Microwave at High for 2 or 2 1/2 minutes or until heated through. Remove spinach mixture from casserole; set aside.
Cream butter and sugar until light and fluffy. Add eggs and mix well. Sift dry ingredients together and add to creamed mixture with buttermilk. Make a paste of boiling water and cocoa. When cool, add to batter. Bake in a 9 x 13-inch pan at 350° until a toothpick comes out clean.
Melt margarine in a 2-quart casserole. Saute onion in margarine. Add rice, water and bouillon cubes. Bake in a 350° oven for 35 minutes.
Devein shrimp. Add finely chopped garlic and 2 sticks of butter in a medium saucepan on low flame. Stir frequently. When butter is melted, add white wine and lemon juice. Stir together. Add spices (garlic powder, salt, parsley). Cook approximately 1/2 hour on low flame. Toss over capellini.
Mix all ingredients together. Keeps indefinitely stored in refrigerator. Serve with raw vegetables or chips.
Mix the cake mix as directed. Put in a 9 x 12-inch pan (greased and floured). On top of cake batter, spread the rhubarb. Sprinkle the sugar over that, then pour the half and half. Bake at 350° for 50 to 55 minutes.
Mix dry ingredients thoroughly, add oil and mix thoroughly again. Heat honey until it flows freely and add with molasses to ingredients and mix thoroughly. Bake at 275° in a large broiler or pans without cover for 1 1/2 hours, stirring every 15 to 20 minutes to toast evenly. Color should be light brown. Bake on shelf 3 inches above coils. Yields 26 cups, or 7 1/2 pounds. Can be used as breakfast cereal, on hot cereals and as a snack.
Break broccoli into bite size pieces. Add remaining ingredients. Chill 3 hours before serving.
Blanch potatoes by boiling for 7 minutes; drain and set aside. Saute shallots in olive oil over medium heat, 3 minutes or until soft. Add cream and boil until mixture thickens and is reduced by 1/4. Stir in cheese, potatoes, pepper and salt.
Fry bacon crisp; add celery, green peppers and onions. Cook until tender. Add flour and brown. Add enough water to make adequate gravy. Pour in tomatoes and season to taste. Simmer 30 minutes. Great over grits at a fish fry.
Preheat oven to 350°. Spray a 13 x 9-inch baking pan with cooking spray. Spread 1 package of cookie dough in bottom of pan.
Beat softened cream cheese until creamy. Add condensed milk and Cool Whip. Set aside. Then mix instant pudding and milk as directed on box. Mix pudding with cream cheese mixture.
Combine hot, cooked rice with parsley. Pack into an ungreased 5 1/2-cup ring mold. Turn out at once on a warm platter. Serves 6.
In a 1-quart casserole, combine broccoli, onion and water. Microwave, covered, on High for 4 to 5 minutes. In a food processor bowl, combine cooked broccoli mixture, lemon juice, horseradish, salt and pepper. Cover and blend until smooth. In a 1-quart casserole, gradually stir broccoli mixture into softened cheese. Stir in the milk and hot sauce. Microwave, uncovered, 12 minutes on High, stirring once. Serve with vegetable dippers.
Mix oil, sugar, eggs and vanilla; beat well. Add dry ingredients, nuts and apples. Pour into greased and floured 13 x 9 x 2-inch pan. Sprinkle butterscotch morsels over top. Bake at 350° for 45 minutes.
Beat eggs well, adding sugar and Crisco. Add everything else. Work with hands or if strong enough, use wooden spoon! Cook in well-greased and floured angel or spring-form pan. Cook at 350° about 1 hour or until inserted toothpick comes out clean.
Thicken milk with flour and butter. Cook this in a double boiler until it begins to thicken, then remove and begin to cool. While this is cooling, beat the yolks with a teacup of sugar and add to it. Then beat the egg whites to a stiff froth and stir in lightly. Bake to a light brown at 250°. Flavor with lemon.
Cream butter and sugar until light and fluffy. Beat in egg yolks, one at a time. Mix well. Stir in jam. Add flour and spices-that have been sifted together three times-alternate with sour cream, ending with flour. Fold in egg whites that have been beaten to stage where peaks stand firm. Bake in 4-9 inch layers in moderate oven at 350°.
Beat eggs and cream together with margarine and sugar. Add syrup, pecans and vanilla. Pour into crust. Bake at 400° for ten minutes. Reduce heat to 350° and bake 30 minutes more.
Sprinkle pork chops with salt and pepper. Sear pork chops on both sides until browned. If you want, you can put onion on top of pork chops or you can leave plain. Combine ketchup, beer and brown sugar. Pour over pork chops. Cover and simmer on low heat for 1 hour. The longer they simmer the better. Serve by spooning sauce over each pork chop.
Heat cream of mushroom soup. Mix together gelatin and water; add to soup. Mix together mayonnaise and cream cheese. Add to soup. Add celery, onions and crab meat to mixture. Put in a 6-cup mold. Refrigerate at least 6 hours.
Place half of the sauerkraut in an ungreased slow cooker. Top with sausage, apples, brown sugar, caraway seeds, if desired, and pepper. Top with remaining sauerkraut. Pour apple juice over all. Cover and cook on low for 4 to 5 hours or until apples are tender.
Heat some olive oil in large frypan. Saute garlic and onion until tender. Add tomato and pepper and saute a few minutes longer on medium-low heat. Remove from pan and reserve juice and all. If necessary, add more oil to pan. Add chicken, salt and pepper; saute until cooked through and golden brown. Add vegetable mixture back to pan. Stir together with chicken and heat through. Serve with rice.
Preheat oven to 325°. Combine sugar, baking powder and butter. Blend in the extract. Add the eggs one at a time. Add the flour 1 cup at a time. Spoon the dough onto a greased cookie sheet to form 2 logs, 1 1/2 inches wide by 1 inch high. To shape the logs, wet your hands and pat the top and sides of the dough. Brush the logs with egg wash and bake 20 minutes.
Mix together well; place in a casserole and bake 30 or 40 minutes at 350°.
Preheat oven to 425°. In large mixing bowl, combine pumpkin, condensed milk, eggs and cinnamon. Blend well. Pour into pastry shell. Bake 15 minutes, then reduce oven temperature to 350°. Bake 35 to 40 minutes longer until center of pie is set.
Mix first six ingredients and bring to a boil. Set aside to cool. Finely chop cabbage, peppers, carrot and onion. Mix vegetables together and pour the cooled vinegar mixture over them. Place in containers and freeze.
Melt the first 3 ingredients in a large measuring cup in the microwave. Stir well the Corn Chex and powdered sugar. Pour cereal in a large roasting pan. Pour chocolate mixture over cereal and toss well. Place sugar in a brown paper bag and add cereal mixture. Fold down bag; take outside and shake well. Remove from bag and allow to "dry" on cookie sheets. Store in airtight container.
Arrange the lamb cubes in a single layer in a shallow ovenproof dish. Bake, uncovered, in a preheated 400° oven, about 25 minutes, turning occasionally, until cubes are browned. Drain and discard any fat. Stir in remaining ingredients. Cover and bake 1 1/2 hours, stirring occasionally. Makes 8 servings, 225 calories each.
Press crescent rolls in large cookie sheet to form crust. Follow baking time on package. Mix sour cream, cream cheese and Ranch dressing together. Spread on crust when cool and add vegetable toppings.
Mix and heat to almost boiling the margarine, cocoa and buttermilk. Add sugar. Beat until smooth.
Place cooked turkey or chicken in bottom of an 8 x 11-inch casserole dish. Cover with Swiss cheese slices. Combine soup and water; pour over turkey. Top with the dry stuffing (mixed with the flavor packet). Pour melted margarine over top. Bake at 350° about 45 minutes.
Preheat oven to 400°. On nonstick baking sheet, bake biscuits for 3 minutes. Remove biscuits from oven and, using metal 1 teaspoon measure, make an indentation in center of each. Fill each indentation with 1 teaspoon raspberry spread. Return biscuits to oven and bake until golden brown, 3 to 4 minutes. Sprinkle raspberry portion of each danish with 1/2 teaspoon coconut. Let cool. Serve warm. Makes 2 servings. One danish equals 1 bread and 1/2 fat.
In small bowl, combine all ingredients, mixing well. Drop by rounded spoonfuls on top of hot stew. Cover; simmer for 20 minutes. Makes 12 dumplings.
Combine cereal, pretzels and peanuts. Melt chocolate chips; pour over cereal mixture. Toss to coat. Spread in a greased cookie sheet. Let cool. Break into pieces.
Place first six ingredients in blender and blend until smooth. Fold in chopped tomato and green onions. Makes approximately 2 cups.
Peel eggplant, cut in half lengthwise. Slice into thin long slices (1/8-inch thick). In heavy skillet, saute each slice in olive oil over medium heat, turning only once and cooking just until eggplant becomes limp enough to roll. Cool and drain slices on paper towel. Combine the remaining ingredients, except tomato sauce. Spread each eggplant slice with a thin layer of cheese mixture. Roll each slice and place seam side down in buttered casserole dish. Pour tomato sauce over top. Bake in 350° oven for 25 minutes or until bubbly. Yield: 10 servings.
Beat butter, eggs, sugar, and vanilla on high speed for 3 minutes. Add remaining ingredients and stir gently until combined. Pour into two 8 inch pans that have been greased and floured. Bake at 350° for about 30 minutes.
Heat oven to 375°. For the crumb mixture, crush corn flakes finely enough to make 1 cup of crumbs or use 1/2 cup bread crumbs; set aside. Rinse chicken pieces; pat dry with paper toweling. Season chicken with salt and pepper. Brush each piece with melted butter. Place crushed corn flakes or bread crumbs on a sheet of waxed paper; roll chicken in crumbs to coat. Arrange chicken, skin side up and not touching in a shallow baking pan. Bake in a 375° oven for about 50 minutes or until tender. Do not turn. (Chicken is done when it is easily pierced with a fork. Test the thigh or breast at a point near the bone, since these parts require the most cooking time.) Makes 6 servings.
Scrub potatoes. Bake until tender. Cut in half lengthwise. Scoop out insides, leaving shell. Mash scooped out potato, mix in syrup, butter, cinnamon, ginger and 2 tablespoons pecans. Re-stuff potato shells with mixture. Place in baking dish. Sprinkle with the rest of the nuts and drizzle more syrup over potatoes. Bake, uncovered, in 375° oven for 25 minutes.
Mix lean ground beef with onion, mustard, milk, parsley, salt, and pepper. Spread thinly on cut halves of rolls overlapping a little down the sides to allow for shrinkage. Broil till top is nice and brown.
Cook syrup and sugar until mixture thickens, about 5 minutes. Beat eggs well. Add hot syrup slowly while continuing to	beat. Add butter and vanilla.	Pour into unbaked pie shell. Sprinkle in the nuts. Bake in hot oven (450°) for 10 minutes, then in a slow oven (300°) for about 35 more minutes. Cool and serve with whipped cream.
Arrange chops in a single layer in shallow baking dish with meatiest portion toward outside edges. Top with lemon slices. Add 2/3 cup apple juice and 1/3 cup water. Cover with plastic wrap and microwave on High for 5 minutes. Reduce power to Medium; microwave 15 to 18 minutes. Let stand, covered, while preparing gravy. Pour 1 cup pan juices into 2 cup glass measure; discard remaining juices.
Slice meat very thin across grain. Cook in oil until loses pink. Add water, onion and garlic. Simmer 40 minutes. Add bell peppers; cook 5 minutes. Blanch tomatoes in boiling water. Remove skin; quarter. Mix starch, sugar, soy and add to meat. Simmer 1 minute. Add tomatoes. Simmer 5 minutes. Serve over rice.
Prepare Ice Ring in advance, if desired. In blender container, puree strawberries and cream of coconut until smooth. In a large punch bowl, combine strawberry mixture and cranberry juice. Just before serving, add club soda and Ice Ring. Makes about 4 quarts.
Saute cabbage and onion in bacon grease. Add remaining ingredients. Cover and simmer until tender.
Beat eggs. Blend in sugar, oleo, and milk. Pour over pineapple cubes. Bake covered in ungreased 9 x 13 pan or 1 1/2 qt. casserole dish at 350°. Excellent side dish for ham or turkey.
Remove stems from mushrooms. Cook caps in butter/margarine for 4 to 5 minutes. Combine ingredients and fill caps. Broil until golden brown.
Combine cheese and flour. Sprinkle over pie shell. Mix remaining ingredients, beating until smooth. Pour over cheese in pie shell. Bake at 375° for 45 minutes or until firm. Garnish with parsley and pimento before serving.
Mix Eagle Brand milk, egg yolks and lemon juice well. Pour into crust. Beat egg whites until stiff, then add 3 teaspoons sugar to each egg white. I add cream (1/2 spoon) before I beat the egg whites. Add to top of pie. Good luck.
Mix ingredients, pour in 3 layers. Bake at 350° for 25 to 30 minutes.
Melt butter, oil and marshmallows. Add pecans after mixture has cooled some. Add popcorn and gumdrops. Mix with hands. Press into a greased angel food pan. Let cool and put on plate.
Heat milk, margarine and cheese until melted. Pour over top of thawed hash browns in a 9 x 13-inch pan. Do not mix. Bake at 350° for 1 hour.
Mix together. Add salt and pepper to taste. Add garlic powder to taste. Let chill overnight or several hours before serving. Serve with Doritos or Tostitos.
Grease 13 x 9-inch pan. Blend butter and cheese spread. Cut crust from bread. Spread cheese mixture on one side of bread; place cheese side down in pan. Spread cheese mixture on other side of bread.
Make a roux (gravy) with oleo and flour in large kettle. Cook, stirring constantly, until a rich brown. Stir in onions and garlic; cook, stirring often, until soft, about 10 minutes. Add tomatoes, chicken broth, water, salt, Worcestershire sauce and pepper seasoning. Simmer 15 minutes. Add shrimp and fish flakes. Continue cooking until shrimp turns pink (no more than 10 to 12 minutes). Stir in filet powder (always last) to thicken. Serve over rice. Makes 8 servings. Recipe may be doubled.
Prepare cake mix as on box. Pour into 12 x 15 x 2-inch pan. Only grease bottom. Mix cheese, eggs, sugar and vanilla. Pour on top of cake mix and spread out. Bake at 350° for 30 minutes. Sprinkle with sugar and cinnamon. Bake in oven at 300° for 40 minutes.
Spray a 9 x 13-inch baking dish with Pam. Layer vegetables in dish with bread crumbs in between layers. Bake at 350° for 40 to 45 minutes.
Melt morsels. Stir in all other ingredients, then spread on wax paper and cool.
Mix well. This will be thick. Spray cookie sheet with Pam. Spread mixture on cookie sheet. Bake at 375° for 15 to 20 minutes.
Mix sugar, oil, eggs and pumpkin. Add sifted dry ingredients. Add nuts and pie filling. Bake in 9 x 5 x 3 loaf pan 1 hour and 15 minutes at 350°. (Check after 1 hour.*)
Wash cucumbers about 6 inches long (as long as they are firm and fresh); leave whole and fill gallon jars. Pour unsalted boiling water over to cover; weight down with a cup or something. Each morning, pour liquid off into kettle and heat to boiling and pour back over cucumbers for four days.