HumbleIntelligence/food-ner-1-Million huggingface dataset:
Grate sharp and mild Cheddar cheeses (or cheat and buy them already grated). Keep separate. Grease a 2-quart casserole dish. Layer ingredients in this order: sharp Cheddar cheese on bottom, half the chilies, the mild Cheddar cheese and cheese and chili mixture. Bake for 45 to 50 minutes at 325°. Add Monterey Jack cheese during the last 10 or 12 minutes. Serves 8.
Mix flour, salt and broth together until it makes a dough consistency. Knead several times. Roll out on floured surface and roll out as thin as possible, turning dough over and rolling several times. Cut into squares and drop into pot of boiling broth. Cook for about 20 minutes; stir often as they will stick together.
Let oleo sit until room temperature, then mix together well with cream cheese. Add sugar to cream cheese and oleo mixture and cream until light and fluffy. Add eggs, one at a time, beating well after each. Add flour and a pinch of salt. Beat mixture for 3 minutes. Add flavoring and beat mixture for 2 more minutes. Pour into greased and floured tube pan and place on cool oven. Turn oven on and bake at 325° for 1 1/2 hours.
Mix all ingredients together. Drop onto cookie sheet. Bake in a 375° oven for 10 to 12 minutes.
1st Layer: Mix first 3 ingredients and press into a 9 x 13-inch pan. Bake for 25 minutes at 350°.
Mix in order given. Add reserved juice. Pour into unbaked pie shell. Bake at 350° for about 30 minutes until done.
Cook broccoli as directed on the package; drain. Cook bacon. Beat eggs. Add milk. In pie shell, crumble cooked bacon. Add broccoli. Pour egg-milk mixture. Add cheese. Bake at 350° for 50 to 60 minutes.
Mix all ingredients, except spaghetti and cheese, in 3-quart casserole. Cover tightly and microwave on High (100%) 15 minutes; stir. Cover and microwave on Medium-low (30%), stirring every 30 minutes until tender, 1 1/4 to 1 1/2 hours. Spoon sauce over hot spaghetti. Sprinkle with cheese.
Combine pineapple and sugar in saucepan; bring to a boil, stirring. Remove from heat. Add jello, stirring well. Cool. Add buttermilk; stir well. Fold in cream and pecans. Stir well. Pour into 13 x 9-inch dish and chill.
Add 1 cup boiling water to jello. Stir until dissolved. Mix fruit together and add to jello after it has cooled some. Put half of the mixture in mold or bowl and put in refrigerator to set. Mix sour cream, nuts, mayonnaise and sugar. Put this over jello to make layer, then add rest of fruit mixture. Refrigerate.
Melt sugar and margarine. Place pecans over crushed crackers. Pour sugar and margarine on pecans. Bake at 350° for 8 minutes.
Add a few drops of food coloring to the white frosting. You will now have green frosting. Invert a sugar cone, and spread the frosting all over the cone. Now, decorate the cone with small edible decorations. Voila! Use your tree for decoration, or have fun eating it. I have used this at holiday time for my preschoolers, and they loved it.
Preheat oven to 350°. Mix the butter, 1 ounce of the sugar and the baking powder in a large mixing bowl. Then gradually add the flour, beating constantly. Finally, add the walnuts. With floured hands, form 1 1/2 tablespoons of the dough into round biscuit shapes, 1 1/2-inches in diameter and 1/2-inch thick. Place them on a floured baking tray, keeping them 1-inch apart. Bake about 15 minutes, until light brown and firm. Cool on a cake rack and sprinkle with remainder of the confectioners sugar.
Blend together salad dressing, sugar and vanilla. Add all ingredients. Bake at 350° for 25 to 35 minutes.
Grill breasts and put in baking pan. Mix the first 6 ingredients and bring to a boil on low heat. Mix cornstarch and water until smooth and add to mixture. Simmer until sauce thickens. Pour sauce over chicken and bake for 15 minutes in low heat oven. Serve with rice pilaf or unseasoned rice of your choice.
Combine all ingredients except vegetables and bring to a boil. Pour over prepared vegetables. Do not stir for 1 hour. Put into boxes and freeze.
Place half the broken bread in bottom of a buttered casserole dish. Top with half of the sausage and half of the cheeses. Repeat combination. Mix remaining ingredients and pour over mixture. Refrigerate overnight. Bake at 350° for 45 minutes.
Wash and cube potatoes; leave skins on. Cook until tender. In pan, saute the onions (2 tablespoons of regular onions can be used instead) until golden. Mash potatoes, skins and all. Add sauteed onions and rest of ingredients. Can be made the night before and reheated.
Mix meat, bread crumbs, onion, salt, pepper, 3 teaspoons lemon juice and water in bowl. Mix well; form into 1-inch balls. Heat margarine in medium skillet; brown meatballs. Remove balls from pan. Add beef broth and 3 teaspoons lemon juice to pan drippings. Bring to boil; add brown sugar and gingersnap crumbs. Add meatballs to sauce; cook, covered, 10 minutes. Stir once; allow to simmer, uncovered, 5 minutes.
Sift flour again with baking powder. Cream butter or substitute and sugar. Add well beaten egg yolks to creamed mixture. Add milk alternately with flour, add vanilla and fold in beaten egg whites. Melt 2 tablespoons butter and add brown sugar. Spread in baking dish. Add fruit, slices or crushed. Pour cake batter over fruit. Bake in 360° oven 45 minutes. Turn upside down. Serve with whipped cream. Serves 8.
Mix together in a large bowl. Salt to taste. should be marinated for at least 12 hours. Will keep up to a week in the refrigerator.
Mix all ingredients except chicken. Place chicken in single layer, skin side up, in shallow baking pan. Pour dressing mix on. Bake 1 hour at 350° or until done. Baste occasionally with drippings. Serve hot with rice.
Cook rice. In another pot cook shrimp and drain. Combine sausage, onion, salt and pepper. Cook and drain off some of the fat. Stir in rice, carrots and peas; finish cooking on low heat.
Cream shortening, sugars, vanilla, egg and eggnog. Sift together flour, soda, salt and nutmeg; then add to sugar mixture. Add nuts. Drop by spoonfuls on cookie sheet. Bake at 350° for 10 to 12 minutes.
Boil chicken and debone. Fry onion and tomato in a little bit of oil. Add sour cream and 1/2 cup chicken broth. Add deboned chicken and salt to taste. Bring to a boil, then simmer 15 minutes before serving.
Brown meat; drain. Add onions and brown until tender. Add all other ingredients and simmer for 1 hour. This freezes well.
Cook broccoli in small amount of water. Mix all other ingredients together in crock-pot. Add broccoli and cook on low all day or until it reaches desired temperature.
Combine pudding, milk and Cool Whip. Line bottom of 9 x 13-inch pan with graham crackers. Put on 1/2 of pudding mixture and then another layer of crackers. Put on a thin layer of chocolate icing, about 1/2 of can. Add remaining pudding and a third layer of crackers. Top with other half of icing. Chill and serve.
Brown meat in oil in large skillet. Add water and salt and bring to a boil. Reduce heat. Cover and simmer 30 minutes, stirring occasionally. Add pineapple and vegetables. Bring to a boil. Reduce heat. Cover and simmer 5 minutes. Stir in combined preserves, vinegar, cornstarch and soy sauce. Cook, stirring constantly, until clear and thickened. Serve over rice. Serves 4.
Place in large freezing container. Freeze for 2 days. Fill glass with slush and add white (clear) cream soda.
Scrub potatoes, do not pare. Cut each in 1/4-inch slices, lengthwise. Blend soup mix with oleo. Spread on one side of each slice. Put potatoes back together, wrap in foil, sealing securely. Bake 1 hour or until done. May be baked over coals or on grill top turning only once.
Mix flour, baking powder and salt. Cream the margarine and sugar thoroughly; add egg and beat well. Add alternately dry ingredients, milk and vanilla. Pour into greased and floured Queen Cake tins and bake for 20 to 25 minutes.
Combine dates, hot water and soda. Cream butter, margarine, sugar, eggs and vanilla. Add flour, salt and cocoa. Combine all ingredients and add 1/2 package (6 ounce) chocolate chips and 1/2 package (6-ounce) butterscotch bits. Pour into greased 9 x 13 baking pan. Sprinkle remaining chips and chopped nuts on top. Bake in oven at 350° for 30 minutes in 9 x 13 baking pan.
Combine sugar, cocoa and flour in a bowl; mix well. Add beaten egg, evaporated milk and vanilla; mix well. Stir in pecans and coconut. Pour into pie shell. Bake at 350° for 40 minutes or until set. Makes 6 servings.
Cream butter and sugar. Add eggs and vanilla; beat well. Combine dry ingredients; add alternately with chopped apple and liquid. Fold in nuts or cranberries. Bake for 55 minutes at 350° in loaf pan.
Combine all ingredients. Roll into small balls. Flatten with a fork. Bake in 325° oven for 14 minutes.
Do not add yeast to any of these until they are lukewarm! Cook potatoes until done. I use that water to mix with. Beat eggs. Add sugar and salt. Mash potatoes and add margarine and add to eggs-sugar mixture. Let yeast dissolve in the 3 tablespoons of water. Add potato water and yeast, then the flour. Let rise in refrigerator until ready to use. Make in rolls. Let rise 1 1/2 to 2 hours. Bake at 400° until brown, 20 to 25 minutes.
Put 1/2 of crushed Oreos on bottom of 9 x 13-inch pan. Cut half of the worms into thirds. Lay worms on top of "dirt." Mix pudding with milk; add Cool Whip. Pour over "dirt." Sprinkle rest of dirt on top. Cut other half of gummi worms. Stick in top with heads and tails sticking out.
Drain peaches. Save juice. Combine peach juice, sugar, vinegar and spices. Boil over low heat for 10 minutes. Pour hot syrup over peach halves. Let cool. Chill thoroughly before serving. Makes 4 pints.
Mix all ingredients together. Sprinkle bread crumbs on top. Cook in oven for about 30 minutes at 350°.
Combine eggs, sugar and peanut butter, then add remaining ingredients. Scoop by ice cream scoop, 6 at a time, on ungreased cookie sheet. Bake at 350° for 10 to 12 minutes.
Combine ingredients and marinate in glass bowl for 1 hour. Grill 30 minutes.
Shred cabbage, carrot and mango as for slaw. Add salt; mix well. Let set 1 hour. Squeeze out juice. Mix remaining ingredients and boil 1 minute. Cool, then add to cabbage. Pack in plastic containers and freeze. When ready to serve, let thaw completely.
Preheat oven to 325°. Grease and flour a 13 x 9 x 2-inch baking pan. Beat eggs in large mixing bowl. Add sugar and oil; beat until well blended. Stir in flour and cinnamon; blend thoroughly. Stir in carrots, undrained pineapple and pecans. Pour batter into prepared pan. Bake for 55 to 60 minutes or until cake begins to pull away from sides of pan and toothpick inserted in center comes out clean. Cool in pan on wire rack. Spread with Cream Cheese Frosting. Sprinkle with nutmeg, if desired.
Break up Oreos. Beat together melted butter, cream cheese, sugar and 4 tablespoons milk. Add the pudding mixes and 3 1/2 cups milk. Beat and add Cool Whip. Continue to beat until thickened. Layer in pan, starting and beginning, with cookie crumbs. Refrigerate.
Mix and press into 9 x 13-inch pan. Bake at 350° for 20 minutes and cool.
Mix sugar, water, tea, orange, lemon and pineapple juice in gallon jug; chill thoroughly. This is base of punch. Add soda and ginger ale just before serving. Makes 40 to 50 servings.
Prepare rice according to instructions on package; add margarine and stir until melted. Add corn and soup. Add grated cheese to mixture. Bake 30 minutes at 350°. Remove from oven; sprinkle some cheese and paprika on top. Serves 6.
Mix together except ginger ale and keep refrigerated. Just before serving, add chilled ginger ale. Serves 100.
Preheat oven to 350°. Mix all ingredients in an 8-inch ovenproof casserole dish. Bake uncovered for 35 minutes.
Combine soup, milk, onion and mustard in medium bowl; blend well. Spread sauerkraut in greased 13 x 9-inch pan. Top with precooked noodles. Spoon soup mixture evenly over top. Top with sausage (or kielbasa), then cheese. Combine crumbs and butter in small bowl; sprinkle over top. Cover pan tightly with foil. Bake in preheated 350° oven for 1 hour. Garnish as desired.
Saute onion in butter until lightly browned. Stir in flour and gradually add consomme, stirring constantly. Add basil, catsup, Worcestershire sauce, pepper and nutmeg. Slowly simmer mixture for 15 minutes, stirring occasionally. Lightly brown strips in a slightly greased and salted skillet. When strips are tender, add them to sauce. Add drained mushrooms to sauce. Just before serving, add sour cream; heat. Do not boil. Serve with rice or noodles. Serves 4.
Combine eggs, sugar and buttermilk in blender. Add melted butter and vanilla. Blend well. Pour into a 9-inch unbaked pie shell. Bake for 10 minutes at 400°. Reduce temperature to 300° and bake approximately 30 minutes or until lightly browned and custard is set.
Puree tomatoes, peppers and garlic with olive oil. Chop onion and cilantro. Combine all ingredients in a large bowl. Enjoy with baked chips.
Mix thoroughly. May need to add more water. Make 1 cookie at a time on lightly greased skillet or griddle. Pour 1 teaspoon of the batter. Spread to 3 1/2-inch circle. Cook over low heat until browned, turn and cook 1 more minute, working quickly. Put fortune in center of cookie; fold cookie in half and then fold again over edge of bowl. Place cookies in muffin pan to cool. Enjoy!
Melt butter; add milk and sugar. Stir until sugar is dissolved, heating slowly, boil 12 to 15 minutes. Remove from fire and add coconut and vanilla, beating until creamy. Pour into buttered pan.
Mix water, sugar, cornstarch and food coloring together. Bring to boil and cook until it is thick and clear. Remove from heat. Add jello. Cool and pour over strawberries which have been put in 2 baked pie crusts. Cover with whipped cream.
Make jello, less 1 cup water called for. Chill for 15 minutes. Stir in cran-orange sauce. Chill 30 minutes. Stir in celery and walnuts. Pour 1/2 of jello mix into a bowl; spread with sour cream. Spoon remaining jello over the top. Chill overnight.
Combine corn, undrained tomatoes and seasonings. Bring to a boil. Reduce heat, cover and cook 2 minutes. Stir in zucchini. Cook, uncovered, 3 minutes. Serves 4.
Heat oven to 350°. Grease a 10-inch tube pan. Combine jam and pecans; spread evenly in bottom of pan. Stir sugar and cinnamon together in a small bowl. Cut each biscuit into quarters; roll in sugar mixture to coat evenly. Layer biscuits in pan. Combine brown sugar and butter; pour over biscuits. Bake for 30 to 40 minutes. Cool 10 minutes. Invert onto serving plate. Yields 10 to 12 servings.
Boil apple juice, cornstarch, salt, nutmeg and cinnamon until thickens. Place apples in prepared pie crust, juice mixture over apples. Add top pie crust. Bake as with any apple pie.
Cook macaroni and drain. Chop in the cheese in small pieces. Put the macaroni in 2-quart casserole dish. Add stewed tomatoes, cheese, onions and salt and pepper. Mix together. Add milk and butter. Sprinkle Parmesan cheese generously on top. Bake 30 minutes at 350°.
Combine cream cheese, onions, green chillies and mustard. Spread on tortilla; add slice of meat and cheese. Tightly roll up jelly roll style. Wrap in waxed paper and refrigerate until served. Serve whole or cut in pieces. May be made days ahead of time. To make tortillas pliable, warm in microwave 10 seconds. Leftovers may be frozen for short period.
Cream together first 5 ingredients. Sift together remaining ingredients. Add to creamy mixture and mix well. Flatten on cookie sheet and bake 10 minutes.
Preheat oven to 350°. Grease and flour two 8-inch round pans. In a large mixing bowl, combine flour, sugar, cocoa, soda and salt. Add water, vanilla, oil and vinegar. Stir until smooth and thoroughly blended. Pour into prepared cake pans. Bake 22 to 25 minutes or until wooden pick comes out clean. Cool 10 minutes. Remove pan. Cool completely on wire rack.
*Note: For green punch, add 1 large or 2 small cans frozen limeade and 3 large or 6 small cans of water. For pink punch, use pink lemonade instead of lemonade and use pink grapefruit-pineapple juice instead of grapefruit-pineapple juice.
Beat cream cheese until fluffy. Stir in sugar replacement, water and vanilla extract. (Dough may be divided into parts and different flavorings and/or food coloring added to each part suggested in various recipes.) Knead or work with the hand until dough is smooth. Use as directed in the recipes. Yield: 1 cup (250 ml). Exchange full recipe: 4 fruit, 6 fat. Calories per recipe: 600.
Cook chicken breasts and broccoli separately. Lay the pieces of broccoli in the bottom of baking pan. Lay chicken, broken in large pieces, on top. Heat soup, cheese and Miracle Whip together and pour over chicken. Sprinkle bread crumbs and butter on top. Bake 30 to 45 minutes at 350°.
Wash, core and quarter apples (do not peel). Combine apples and apple juice in lightly oiled crock-pot. Cover and cook on low for 10 to 18 hours (high setting, 2 to 4 hours). When fruit is tender, put through a food mill to remove peel. Measure cooked fruit and return to crock-pot. For each pint of fruit, add 1 cup sugar, 1 teaspoon cinnamon, 1/2 teaspoon allspice and 1/2 teaspoon cloves; stir well. Cover and cook on high 6 to 8 hours. Stir every 2 hours. Remove cover after 3 hours to allow to cook down. Makes 5 (1/2-pint) jars.
Remove seeds from fruit; add enough water to make 4 c. fruit and fruit juices combined. Add cornstarch to sugar and then add to fruit. Cook until very thick, stirring constantly. Add small amount of fruit mixture to beaten eggs and mix well. Add to remainder of fruit mixture which has been set aside until blended with eggs. Return to heat and cook 5 minutes. Cool. Put in pie shells; top with desired topping. Serves 12. Makes 2 pies.
Mix all ingredients thoroughly. Bake in preheated oven at 325° for 1 1/2 hours in a greased tube pan.
Open the can of tuna; drain out in sink. In a medium size bowl, mix together the tuna fish, cottage cheese, mayonnaise and lemon juice. Spoon 1/4 tuna mix into each hot dog bun. (If you're using soft rolls, cut off each top and scoop out some of the insides to make a pocket, then fill pockets with tuna mix.) Cut each cheese square to make 2 triangles. Place a toothpick through each. Stick into each boat to make a sail.
Combine honey and mustard and spread on both sides of chicken. Season with salt and pepper. Roll in chopped pecans. Place chicken in a lightly greased baking dish. Bake at 350° for 30 to 40 minutes or until tender.
Rinse peas and place them in a large saucepan. Cover with water and let soak for 45 minutes. Cook Canadian bacon until crisp in a skillet over medium-high heat. Drain on paper towels. Chop and set aside.
Mix syrup and peanut butter well together. Stir dry milk and sugar mix. Add handful Spanish peanuts.
Lightly grease cookie sheets. Cream shortening and sugar. Add egg and vanilla, beat well. Combine flour, baking soda, cocoa and salt; add alternately with buttermilk to creamed mixture. Drop by tablespoons 2 inches apart onto cookie sheet. Bake at 375° for 8 to 10 minutes or until cookie springs back when touched lightly in the center. Cool. Put two cookies flat sides together with 1 tablespoon of Creme Filling. Makes 16 to 18 filled cookies.
Mix and chill. Serve in a hollowed out round loaf of rye bread. Use rye bread to dip.
Preheat oven to 275°. Put all ingredients in large casserole dish. There is no need to brown meat first. Mix ingredients. Cover and bake for five hours. Serves 6.
Drain cottage cheese and pineapple. Mix the cottage cheese, pineapple and dry gelatin together. Fold in whipped topping. Chill 30 minutes before serving.
Use 13 x 9-inch dish or pan. Dissolve apricot Jell-O in 2 cups boiling water. Add apricot nectar and crushed pineapple. When slightly jelled, add sour cream and swirl through. Serves 24.
Peel and slice carrots in rounds. Cook in a little water. Drain. While warm, add olive oil, vinegar, oregano and salt and pepper to taste. Add olives. Mix well.
Bring milk to boiling point in saucepan. Stir in cornmeal. Cook until thick, stirring constantly. Remove from heat and cool. Add eggs, baking powder, salt and butter. Beat. Pour into greased casserole dish and bake at 375° for 30 minutes.
Remove bone from salmon. Add 1 egg and flour; mix together well. Heat oil. Dip salmon out with a spoon; cook in oil until brown. If you need to, you may add more flour to get salmon to stick together.
Layer potatoes, onions and carrots in a 9-inch baking pan, seasoning each layer with salt and pepper. Add enough milk to cover vegetables. Coat pork chops with flour seasoned with salt and pepper. Arrange over vegetables. Bake at 350° for 45 minutes or until brown; turn chops. Bake for 15 minutes longer or until tender. Yields 6 servings.
Pour into prepared pie crust. Bake at 400° for 10 minutes. Turn down to 350°. Bake 35 minutes. Cool. Top with Cool Whip.
In a large skillet, saute parsnips in butter for 3 to 4 minutes. Add carrots and onion; cook and stir until vegetables are tender, about 10 to 15 minutes. Makes 8 servings.
Cook roast, water, bouillon and paprika in roaster at 375° for 1 1/2 hours (minimum). Cool and slice thin. Heat liquid from roaster and add remaining ingredients. Pour over meat in crock-pot. Cook in crock-pot an additional 3 to 4 hours.
Brown meat and onions in fat, stirring to break meat apart. Stir in rice, water, bouillon cube and tomato paste. Add seasonings. Heat to boiling; stir well. Cover. Lower heat and simmer for 25 minutes. Add cheese cubes and toss lightly. Serve at once.
Mix all ingredients; pour into unbaked pie crust. Bake at 425° for 15 minutes, then lower to 350° until done.
* The first 3 ingredients can be varied (ham, seafood, mushrooms, sausage, spinach, broccoli, etc.)
Combine ingredients in a saucepan and simmer until thickened. Stir constantly, preferably with a wooden spoon, until you see the saucepan while stirring (4 to 5 hours). Add the egg yolks and let cook 2 or 3 minutes longer. Remove cinnamon stick. Let cool. This recipe must be watched constantly.
For filling, in a small mixing bowl, stir together the Ricotta cheese, cream cheese, radish, chives, desired snipped fresh or dried herb and onion salt; mix well. Set aside.
Cook hamburger, onion, spices and salt and pepper. Drain. Put in casserole. Put half can of beans on top. Mix soup with 1/2 cup milk; pour 1/2 over beans and hamburger. Add a layer of cheese and a layer of tortillas. Layer remaining ingredients. Top with cheese. Bake at 350° for 30 to 40 minutes.
Preheat oven to 375°. Spray cookie sheet with nonstick spray. With rolling pin, roll out cookie dough to 1/4-inch. Using a floured heart shaped cookie cutter, cut out cookies and place them about 1-inch apart on sheet. Bake about 7 to 10 minutes or until edges are very lightly browned. Remove immediately.
Melt chocolate with butter over low heat until blended or in microwave. Mix in milk.
Break up noodles and add almonds and sesame seed to frypan with a little butter; toast until light brown. Stir often and watch closely (burns easily). Set aside or do the day before. Make dressing.
Mix oleo and graham crackers together. Spread evenly in a 13 x 9 x 2-inch pan. Beat egg whites until stiff.	Fold in 2 cups powdered sugar and 1 stick of softened oleo.	Pour over crust. Arrange bananas over top of mixture. Spread pineapple over bananas. Top with	Cool Whip. Refrigerate overnight. Just before serving, top with nuts and cherries.
Cream sugar and shortening well with mixer. Add eggs, one at a time, beating well. Add buttermilk. Put 1/2 cup flour in small bowl with cut up orange slices, coconut and pecans. Mix well. Add rest of flour to sugar and shortening mixture. Mix well. Add orange slices to mixture. Mix by hand. Pour into greased 10-inch tube pan. Bake for 1 hour and 20 minutes at 350°.
Combine all ingredients. Pat into custard cups. Make hole in middle to bottom. Microwave 6 to 8 minutes. Drain off fat. Let stand 3 minutes.
Dissolve yeast in warm water. Add mashed potatoes, shortening, sugar and salt. Cover and let stand in warm place until bubbly. Work in flour. Knead several minutes. Put in bowl and cover. Put in refrigerator. Take out and shape rolls 1 hour before baking at 400°.
Spray an 11 x 7-inch pan with Pam. Sprinkle bottom with 1 cup coconut and 1 cup chopped pecans.