HumbleIntelligence/food-ner-1-Million huggingface dataset:
Dissolve jello in hot water. Add cold water until set. Combine cream cheese and vanilla together. Add to jello. Fold in Cool Whip. Spread cheese mixture over crust. Refrigerate until served.
Place broccoli boxes on paper towel. Microwave on High (9 minutes), turning once. Drain and squeeze out moisture. Discard liquid. In a 1-quart mixing bowl, microwave margarine for 1 minute on High. Whisk in flour until smooth and onion powder; whisk in milk. Microwave on High 6 minutes, whisking midway. Whisk and add Cheddar cheese until melted. Blend in broccoli. Set aside.
In large bowl, sift together first 5 ingredients. Add next 2 ingredients. Mix well. Add bananas; beat 2 minutes. Add next 4 ingredients. Add nuts. Bake at 350° for 30 to 35 minutes.
Mix cream cheese, sugar and Cool Whip. Spread over pretzels. Drain (save juice) from pineapple and strawberries (drain and save juice also). Take liquid off pineapple and strawberries. Add enough water to make 3 cups. Bring to boil. Add jello. Dissolve. Throw in fruit. Put in fridge until set. Pour over cream cheese mixture.
Dredge pork chops with flour. Brown chops in oil. Place on each chop, 1 tablespoon rice, 1 slice of tomato and 1 slice of onion. Place in covered pan. Slowly add boiling water. Cover and place in oven. Cook at 375° for 40 minutes or until tender. A tasty one dish meal when accompanied by your favorite salad.
Sprinkle jello over cottage cheese; fold in remaining ingredients. Refrigerate overnight. Garnish with mandarin oranges, if desired.
Mix cornstarch and sugar together. Mix eggs and melted butter together. Then mix all ingredients together, except rhubarb. Pour into pie shell. Sprinkle rhubarb over the top. Bake at 350° in center of oven until brown. Insert knife in center. If knife comes out clean, it's ready. Pie is done approximately 45 to 55 minutes.
Trim steak; wipe with a damp paper towel. Mix flour, salt and pepper. Pound into steak on both sides. Brown meat. Place vegetables and tomato sauce on meat. Simmer slowly about 1 1/2 hours.
Layer sliced cabbage, onion, grated cheese and salt and pepper to taste in ovenproof dish. Cover top with can of soup. Cover with foil and bake 45 minutes at 350°.
Break cauliflower into medium size flowerets. Cook in boiling water until crisp-tender. Drain well and set aside.
Mix dry ingredients together after sifting flour. Mix other ingredients in. Let sit in refrigerator overnight before baking. Fill greased muffin pan 2/3 full and bake at 400° for 20 minutes. Batter can be kept in refrigerator for one month. If you use applesauce and egg substitute fat grams are less than 2 per muffin. Very good and so convenient to have in the refrigerator to bake.
Make 5 slits in top of lamb and insert 1 clove of garlic in each. Mark with a toothpick for easy removal. Sprinkle with salt and pepper. Cover with Dijon mustard and sprinkle with parsley. Cook at 325° for 1 1/2 hours, then baste with Burgundy. Bake about 1/2 hour longer. When done, remove from liquid. Skim off grease and use pan juices to spoon over lamb if desired.
Add marshmallows to milk. Heat over boiling water until melted. Add vanilla and salt. Mix. Cool until cold. Fold in whipped cream, chocolate and nuts. Pour into graham pie crust. Sprinkle on toasted coconut.
Combine flour, salt, mustard and pepper; stir in milk until smooth. Bring to boil over medium heat, stirring constantly. When hot, add margarine and cheese; stir. When cheese is melted, add macaroni. Turn into greased 2-quart casserole. Cover with aluminum foil and bake in 350° oven for 25 minutes until bubbly.
Combine sugar, cornstarch, salt and cocoa. Add 1/2 milk (1 cup) and egg yolks. Cook over medium heat until it begins to thicken; add rest of milk and cook until thick. Add 1/2 cup butter. Pour into cooked pie crust and top with meringue made of 3 egg whites and 1/4 cup sugar. Bake until brown at 350°.
Sift flour and mix with spices and salt. Set aside. Cream sugars, eggs and oil. Beat buttermilk and soda by hand. Add to creamed mixture. Gradually add dry ingredients. Add vanilla, coconut and pecans. Mix and bake in layers or tube pan at 350° for 50 minutes or until done.
Melt yeast in water. Put flour, egg, sugar, salt, shortening and yeast mix in bowl. Mix well and let raise for 30 minutes. Roll the dough round shaped. Sprinkle with cinnamon, sugar, butter and nuts. Roll up and slice 1-inch thick. Place on cookie sheet 2 inches apart. Let raise again to double size. Bake at 350° for 20 to 30 minutes.
Mix together the first 5 ingredients until smooth. Dip the bread into the mixture, one at a time. In a large frying pan, place 2 teaspoons Puritan oil. Heat and add the dipped bread. Fry until golden brown on each side on a medium heat. Place all the slices in the pan, on low heat and cover for about 3 minutes. This will plump up the slices. Serve with whipped cream or canned pie filling, jelly, powdered sugar or syrup. Ice cream can also be used. These can be frozen and reheated in microwave at a later date if left over. Makes 8 to 10 slices.
Bring milk to a boil. Add the already blended ingredients until it thickens. Remove from heat. Pour in layers in a bowl alternating with layers of vanilla wavers and sliced bananas.
Boil chicken until tender; save broth. Saute bell pepper and pimentos in broth. Add cream of chicken soup and cream of mushroom soup. Mix with chicken, cut in small pieces. Heat together. Cut tortilla shells in two and place in casserole dish. Layer shells, chicken and soup mixture. Top with grated Cheddar cheese. Heat in oven at 350°.
Put apples in bowl. Mix with sugar, cornstarch, cinnamon, nutmeg and lemon juice. Place apple mixture into pie shell. Pat apples down evenly.
Flake salmon and remove large bones. Cook potatoes and mash with milk. Mix all ingredients with onion, salt and pepper. Put into an 8-inch 2-crust pie. Bake at 350° for 1 hour, until crust is brown on bottom. Can be served with white sauce and peas.
Mix everything but macaroni and pour this over drained macaroni. Mix. Chill.
Cook chicken and pull off bone. Put in bottom of baking dish. Melt butter and pour over chicken. Mix milk with flour and baking powder. Mix together until smooth. Pour over chicken. Mix chicken broth and cream of celery soup and heat. Pour over the milk and flour mixture. Bake at 350° for 1 hour.
Wash cukes and remove ends. Cut into thin slices. Put into nonmetal bowl. Sprinkle with salt and add cold water. Cover and let stand overnight.
Soak 8 bamboo skewers in water to cover for 30 minutes. Meanwhile, cook bacon in a wide frying pan over medium heat until some of the fat has cooked out and bacon begins to brown (bacon should not be crisp). Drain and then cut each slice in half, lengthwise. Wrap one bacon half slice around each shrimp.
Pound the pork loins until they are thin. Mix flour, salt and pepper. Roll pork loins in flour until coated good on both sides. Fry in hot oil until golden brown. Drain and serve. Serves 3 to 6.
Mix sugar, flour, soda and salt. Add fruit cocktail and eggs. Mix well. Pour into greased and floured 9 x 13-inch pan. Mix brown sugar, pecans and coconut. Spread over top of batter. Bake at 350° for 40 minutes.
Saute onions, celery and bell peppers in margarine until tender. Add chopped gizzards.
Bake cake in 13 x 9-inch pan acccording to package directions. Cool. Cut into 1-inch squares. Mix instant pie filling as directed. Set aside. Using large punch bowl begin layering with layer of cake squares; top with cherry pie filling, whipped topping, pineapple, instant vanilla pie filling, nuts and cherries. Chill in refrigerator until ready to serve.
Mix baking soda, cornstarch and water in saucepan. Cook on medium-high heat. The mixture will form a ball similar to pie dough. Let cool a few minutes. Roll dough to 1/4-inch thickness. Use cookie cutters to cut out shapes. Make small hole in each one with toothpick or skewer. Let dry overnight on baking sheet. Do not cook. Paint. Add ribbon or string for hanging. (Try adding food coloring to dough before rolling for different effects.)
Mix all the ingredients together except chocolate in a large bowl. Make into small balls (about the size of a walnut).
Pour into buttered bread pan at 350° for 35 minutes. Makes 1 loaf.
Pat flour over roast and brown in oil. Place roast in large pot with lid. Combine onion soup, mushroom soup and 2 cups of water. Pour over roast. Cook several hours until tender. Thicken the soup for gravy before serving. Add carrots and potatoes last hour of cooking.
Heat oven to 450°. Cut shortening into flour until particles are like fine crumbs. Stir in cheese, mustard and red pepper. Add milk and stir with a fork only until dough leaves the side of the bowl. Turn dough out onto lightly floured board or pastry cloth. Knead just until smooth. Roll dough out about 1/2-inch thick. Cut with floured cutter. Place on lightly greased baking sheet. Bake 10 to 12 minutes.
Heat oven to 400°. Bring a small amount of salted water to a boil. Add broccoli. Cover and cook 5 minutes. Drain. Mix broccoli, cheese, onion and green pepper; put in a greased pie plate. Beat remaining ingredients well. Pour over broccoli mixture. Bake 35 to 40 minutes or until a knife inserted comes out clean.
In a large mixing bowl, add ingredients. Mix well by hand. Drop by tablespoon in cooking oil. Fry until golden brown over medium heat.
Cut zucchini into finger size pieces. Combine next 7 ingredients. Allow batter to rest refrigerated for 12 hours. Fold in stiff egg whites. Dip zucchini into batter and deep fry.
Mix first 3 ingredients together well. Add Cool Whip; mix. Refrigerate. Keeps well.
Dissolve yeast in warm water. Stir in milk, sugar, salt, eggs, shortening, and 4 cups of the flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle. Turn dough onto lightly floured board, knead until smooth and elastic, about 5 minutes. Place in greased bowl, turn greased side up. Cover, let rise in warm place until double, about 1 1/2 to 2 hours.
Slice the 4 vegetables. Blend all ingredients with Miracle Whip. Add pepper and paprika to taste.
Mix ingredients together in blender. Blend well and until thick. Refrigerate. Makes 5 cups.
Mix cream cheese, sour cream, horseradish, Parmesan cheese and chipped beef all together. Spread on Wheat Thins or Ritz crackers.
Mix together all ingredients except eggs. Add eggs; stir until well blended. Pour into 1 1/2-quart baking dish sprayed with Pam. Bake at 375° for 50 to 60 minutes or until done. Insert tip of knife blade in pudding about halfway between edge and center of pie. Should come out clean.
Lay chicken in bottom of greased glass baking dish. Combine soup and water and pour over chicken. Mix Stove Top stuffing according to package directions and spread over top. Cover and bake at 350° for 30 minutes.
Preheat oven to 350 degrees. Combine all ingredients and mix well. Pour into a buttered casserole dish.
Grease and flour 13 x 9-inch pan. Spread coconut and pecans in bottom of pan. Prepare cake mix according to package directions and pour over coconut and pecans.
Wash and drain chicken in colander. Place the oil in a large cooking pot, preferably a heavy cast aluminium pot. Peel and thinly slice the onions and garlic and place them in the oil that has been pre-heated at medium-high heat. Cook these until golden brown, stirring occasionally.
Combine pudding mix and milk. Beat until smooth. Add softened cream cheese. Beat again until smooth. Turn into crumb crust. Refrigerate approximately 3 hours. Garnish with whipped topping or drizzle with chocolate ice cream topping or raspberry preserves. Ten minutes to make. Three hours to chill. Serves 6 or 8.
Combine chocolate crumbs and 1/3 cup of melted butter; firmly press mixture on bottom and sides of a 9-inch tart pan or pie plate. Bake at 350° for 6 to 8 minutes.
Combine dressing and cheese; mix well. Add remaining ingredients and mix lightly. Chill. Serve with fresh ground black pepper, if desired.
Beat butter and shortening at medium speed about 2 minutes or until creamy. Gradually add sugar, beating at medium speed 5 to 7 minutes. Add eggs one at a time, beating just until yellow disappears. Combine flour, baking powder and salt. Add to butter mixture alternately with milk, beginning and ending with flour mixture. Mix at low speed just until blended after each addition. Stir in flavorings. Pour batter into a greased and floured 10-inch tube pan. Bake at 325° for 1 hour and 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan and place on wire rack. Spoon glaze over cake while warm.
Microwave fillets in serving dish with lemon thyme on top for 4 minutes. During this time, mix crumbs, cheese and oleo. Preheat oven to 350°. Add more thyme to fillets after you turn them. Sprinkle crumbs on top and bake 10 minutes.
Mix all ingredients together, using only stick margarine. Mix remaining 1/2 stick margarine with cornflakes. Sprinkle on top. Bake in 9 x 13-inch oblong pan for 1 hour in 350° oven.
Cook, drain and mash sweet potatoes. Add sugar and crushed pineapple which has been drained. Get large marshmallows and cover with the potato mixture. Roll them in coconut and place in buttered baking dish. Bake at 350° for 5 to 10 minutes until coconut is toasted and the marshmallows burst open.
Mix cream cheese, Eagle Brand Milk, gradually. Add peanut butter, mix well. Stir in lemon juice and vanilla. Fold in whipped topping. Pour in two Chocolate Crumb Crust.
Mix first four ingredients. Add eggs, vanilla, baking soda, flour, chocolate chips and nuts. Mix and pour on greased sheet pan. Cook 12 to 14 minutes at 350°.
Dissolve sugar in liquid with eggs. Add dry ingredients, raisins and nuts. Mix well. Pour into greased and floured pans. Bake in 350° oven for 1 hour. Yields 3 small loaves or 9 x 5 x 3-inch pan makes 2 loaves.
Sift dry ingredients; cut in shortening. Add buttermilk and yeast to dry mixture. Mix well; add more flour as needed. Roll out to 2/3-inch and cut with small biscuit cutter. Bake at 450° until brown. Dough can be placed in refrigerator, covered, and used as needed or can freeze biscuits and use as needed.
Note: Add more flour (up to 1/2 cup) if batter is too thin.
Combine first 2 ingredients and blend well. Add remaining ingredients. Mix well. Store in crock or covered bowl in refrigerator. Best if refrigerated overnight before serving. Serve with party rye bread.
Combine sugar, milk and salt in a 2-quart measuring cup (glass); mix well. Stir in butter. Microwave on High for 7 to 9 minutes or until mixture reaches soft ball stage (235°), stirring once. Stir in pecans and cool about 1 minute. Beat by hand until mixture is creamy and begins to thicken, about 3 minutes. Drop by tablespoon onto waxed paper. Let stand until firm.
Cook pudding according to directions on box. Line a pie plate or cake pan bottom with vanilla wafers. Open pineapple and drain all juice off. When pudding is done, remove from heat and add pineapple. Mix well and pour onto vanilla wafers. Chill until thickened, then serve.
Preheat oven to 350°. Grease a 9 x 13-inch pan. In a mixing bowl, combine all ingredients until all mixed very well.
When the corn becomes roasting ears, boil the corn-on-the-cob and pack in a churn on the cob or if you prefer, cut the corn from the cob, sprinkling a thin layer of salt alternately with the corn. When the corn is pickled, it can be eaten directly from the cob or if you prefer it cut off, fry in bacon grease or butter. The corn keeps well.
In blender put about 1/2 cup milk, egg yolks and flour for a few minutes; set aside. Put sugar in saucepan, caramelized until light brown. Add remaining milk to bring to boil; sugar will dissolve. Simmer about 5 minutes, stirring. Beat the egg whites until stand in peak. Put them by spoonful on top of natillas; add cinnamon.
Cream butter and sugar until fluffy. Add remaining ingredients and mix well. Pat into greased 9 x 13-inch pan. Bake at 350 for 35 minutes or until golden brown. Immediately cut into bars. Cool completely. Remove carefully.
Mix 1 cup pecans, flour and butter; press into 9 x 13 pan. Bake at 350° for 20 minutes until light brown. Beat together 10x sugar and cream cheese until fluffy. Spread on cooled crust. Mix pudding with milk and spread on top of second layer. Top with whipped topping and pecans. Chill until ready to serve.
Separate eggs (yolks and whites). Beat whites until stiff. Beat yolks and add other ingredients. Add whites (fold in). Drop by spoonful on greased frypan. Brown both sides. Serve with cinnamon and sugar or jelly.
In mixing bowl briefly mix flour, beer and sugar. Transfer to greased loaf pan. Bake at 375° for 15 minutes. Remove from oven and drizzle with melted butter. Bake at 375° for 45 minutes more until toothpick in center comes out clean.
Season brisket with salt, pepper and small amount of garlic powder. Make strong cup of coffee. Put brisket in foil; pour coffee over brisket. Seal foil and cook at 200° for 24 hours (yes, 24 hours).
Wipe mushrooms; clean and remove stems. Stuff caps with herbed cream cheese. To make cheese, soften the cream cheese and add all remaining ingredients except wine, butter and Mozzarella. Melt butter in ovenproof skillet and add mushrooms (stuffed side up). Saute about 2 minutes over medium heat. Add a bit of wine or water to cover bottom of skillet. Top the mushrooms with the Mozzarella. Place in heated oven at 350° until cheese melts (about 5 to 10 minutes). Place on serving dish with pan juices poured over. Serve warm.
Mix and boil 8 minutes the powdered sugar, evaporated milk, chocolate chips and 1/2 cup margarine. Add vanilla and set aside and cool. Crush cookies and add 1/2 cup melted margarine. Put Hydrox mixture in 9 x 13-inch pan and freeze. Spread 1 1/2 cups peanuts over Hydrox mixture. Spread ice cream over peanuts. Chill until firm, then cover with chocolate mixture and freeze.
Place strawberries in baked pie shell. Combine in saucepan water, sugar and cornstarch. Cook over medium heat. Stir until comes to boil. Continue cooking on low about 2 minutes or until clear and thick. Add jello, stir until dissolved. Pour over berries while still hot. Chill 2 to 3 hours. Serve with whipped cream.
Dip chicken in eggs, coat with bread crumbs. Saute until brown. Transfer to 9 x 13-inch baking dish. Arrange half the mushrooms over it. Cover with sliced cheese and top with remaining mushrooms. Pour chicken broth over the mixture. Bake at 350° for 30 to 35 minutes.
Mix slightly. Add 1 cup water and mix until batter is smooth. Bake in a 9 x 9-inch pan (double batch use a 9 x 13-inch oblong pan) at 350° for 35 to 45 minutes or until top springs back when pressed.
Bake angel food cake as per directions. Cool. Mix cream cheese and powdered sugar together. Mix Dream Whip and add to mixture. But reserve enough Dream Whip to put on top of cake. Mixture goes between layers and around sides. Keep refrigerated.
Combine beans, onion, mustard, brown sugar, catsup and bacon in baking dish. Mix well. Bake at 350° for 45 minutes.
Mix all ingredients and pour into 2 greased loaf pans. Cook at 325° for 45 minutes.
*May combine 1/2 teaspoon prepared horseradish and 1/2 teaspoon Dijon mustard to make horseradish mustard.
Make dressing from broth. Put 1-inch layer in bottom of large baking dish. Combine turkey, vegetables, mayonnaise and seasoning. Spread this over dressing. Combine beaten eggs and milk. Pour over casserole and chill for 1 hour. Spoon mushroom soup over casserole as it comes from can. Bake in slow oven at 325° until done (about 1 to 1 1/2 hours). Spread cheese on top; put under broiler to melt.
Combine coffee, sugar and spices in blender container. Process for 30 seconds. Store in airtight container. Yields 1 cup.
Melt butter in dish. Add all of the ingredients and mix together. Pour peaches on top. Bake at 350° for 45 to 60 minutes or until cake is done.
Melt chocolate bits and margarine in a saucepan. Cool. When it is cool enough so as not to melt marshmallows, add marshmallows and mix until well coated. Tear 2 pieces of wax paper 20 inches long. Sprinkle 1/2 cup coconut along the length of the paper. Pour 1/2 mixture over the coconut and 1/2 cup coconut on the top. Shape into a log, roll in wax paper. This makes 2 logs. Chill for 14 hours, then slice.
Let water come to a boil. Sprinkle grits into the water. Let cook until almost done. Mix garlic, cheese, butter and milk with grits. Put in greased baking dish. Bake at 350° for 30 or 40 minutes. Sprinkle paprika on top.
Puree canned tomatoes in blender. To peel whole, fresh tomatoes, drop whole tomatoes in boiling water for 15 to 20 seconds, then chop. Add all ingredients together in a large bowl with the vinegar (start with 3 tablespoons); add more vinegar, only if you want the soup to be more tart.
Melt butter and spices together. Mix remaining ingredients in a bag and pour into roasting pan. Pour liquid over mixture until coated, but not soggy. Bake at 250° for 2 hours, stirring every 20 minutes.
Blend together margarine, sugar, egg and vanilla until light and fluffy. Add the flour and chopped nuts; beat on low speed until blended thoroughly. Chill dough in refrigerator for 1 hour. Roll a small piece of dough about the size of a walnut around a kiss. Place 2 inches apart on ungreased cookie sheet. Bake at 350° for 12 minutes. Roll in powdered sugar after cooled.
Heat oven to 300°. Grease and flour large flat pan, 13 x 9 x 2-inch. Blend apples with sugar, oil, eggs (well beaten), nuts and vanilla. Add flour mixed with soda, cinnamon and salt. Bake very slowly for 1 hour. Serve warm with Cool Whip or plain.
Chop candied cherries and pineapple. Cream sugar and butter. Add eggs, one at a time, beating well after each addition. Gradually add 1 cup flour, mixing well. In a separate bowl thoroughly mix pineapple, cherries, raisins and pecans in remaining flour. Pour cream mixture over fruit and nut mixture. Mix well. Put in pan and place in a 300° oven, not preheated, for 30 minutes. Reduce heat to 250° and bake 2 hours and 30 minutes longer. Makes a 5 pound cake.
Mix first 2 ingredients together, then add 1/2 of Cool Whip. Pour into graham cracker crust. Top with remaining Cool Whip. Chill several hours.
Cream butter with brown sugar in a small mixing bowl until smooth and creamy. Add flour and walnuts; mix to make a crumb mixture. Reserve 1 cup for topping. Press remainder into bottom of an 8-inch square pan. Bake at 350° for 12 to 15 minutes, until lightly browned.
Preheat oven to 350°. Combine cake mix, oil and eggs in large bowl. Stir well. Drop by teaspoon onto ungreased cookie sheets, spacing about 2 inches apart. Bake for 10 minutes. While still warm; place chocolate rectangle on top of each cookie. Gently spread. Sprinkle with candy sprinkles. Remove to wire rack to cool. Makes about 5 dozen.
Combine first 10 ingredients in a small saucepan. Bring to boil. Cook 1 minute, stirring constantly. Place chicken pieces in 9 x 13 x 2-inch baking pan or dish. Pour sauce over chicken. Cover and bake at 350° for 1 1/4 hours. Uncover and bake 45 additional minutes, basting occasionally.
Mix ingredients together. Bake at 375° for 10 to 15 minutes, or until done. Makes 8 dozen, depending on size you make them.
Wire whisk 2 to 3 cups lemon-lime beverage with dry ingredients. Add other ingredients. Mix and chill. Makes 1 gallon.
Cook vegetables, celery and onion until tender; drain. Combine vegetables with 1/2 stick margarine, cheese and mayonnaise. Put in baking dish.
Butter 1 1/2-quart casserole. Mix all ingredients, one at a time. Put in casserole, uncovered, and bake at 350° for 25 to 45 minutes.
Prepare meat with tenderizer according to label directions. Place in Dutch oven. Pour mixture of remaining ingredients over roast. Cover and bake at 325° for 3 hours or until tender. Make gravy from pan drippings. Yields 6 to 8 servings.
In large bowl, combine sour cream and cream cheese; stir until smooth. On a large platter, spread mixture to a circle. Spread taco sauce evenly on top of cheese mixture. Layer with lettuce, green pepper, onion, Cheddar cheese and Monterey Jack cheese over the taco sauce. Sprinkle tomato over all. Serve with tortilla chips. Makes 8 to 10 servings.