HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat cream cheese with sugar. In separate bowl mix crushed pineapple, strawberries, chopped nuts, bananas and Cool Whip. Combine with cream cheese mixture. Spoon into loaf pan. Freeze. Cut into slices. Serve frozen.
Thaw lemonade. Stir in lemon juice. Add milk. Fold in whipping cream topping until smooth. Pour into 2 graham cracker crusts. Chill and serve.
Thaw and drain raspberries. Reserve a few for garnish. Combine raspberries, sugar, egg whites, lemon juice and salt. Beat for 15 minutes or until stiff. Fold in whipped cream and almonds. Mound in baked pie shell. Freeze until firm. Garnish with reserved raspberries.
Drain peas; pour in casserole dish. Mix soup with peas. Bake 15 minutes at 350°. Take out; sprinkle fried onion rings on top. Put back in oven until onion rings are brown.
Dissolve gelatine in cold water in a small bowl. Heat soup, but do not add water or milk. Let cool 10 minutes. Mix into dissolved gelatine. Mix remaining ingredients in large bowl. Mix well. Add the soup mixture to other ingredients in large bowl. Pour into jello mold and let set 3 to 4 hours or overnight before serving.
Mix all ingredients in a large bowl until mixture is smooth. Pour into greased pie pans. Bake at 350° for 50 to 55 minutes. Makes 2 pies.
Spread the refried beans on the tortillas. Then, divide the ground meat and top with cheese. Roll up and put in baking dish. Cover with a can of green chili enchilada sauce. (I like Hatch's brand.) Cover the top with grated cheese and heat until the cheese is melted and the sauce is bubbly, about 15 to 20 minutes at 350° (or microwave).
Preheat oven to 350°. Grease and flour 3 (1 pound) coffee cans. Blend sugar and eggs. Add oil, sour cream, vanilla and apples. Combine dry ingredients and add to sugar mixture. Pour into coffee cans. Bake, upright, at 350° for 1 hour. Shake out onto wire rack to cool, then return to coffee cans. Apply lids and store in refrigerator until ready to serve.
Mix sugar, egg and butter until creamy; add sour milk and soda and stir well. Add flour, cocoa and baking powder; mix well. Add boiling water and vanilla. Put in 8 x 8-inch pan. Bake at 350° for 25 to 30 minutes or test with toothpick.
Cook chicken with enough water to cover until tender. Take off heat. Fix stuffing, using 2 cups chicken broth and eliminating butter. Spread stuffing in 13 x 9-inch pan. Put chicken over stuffing. Cook broccoli and place over chicken. Mix soup and milk. Mix cheese. Pour over broccoli. Bake at 350° for 30 minutes.
Truss the chickens; put in a thick bottomed saucepan with the offal, salt, pepper, saffron, the stick of cinnamon, grated onions and butter. Add 2 big glassfuls of water. Cook with the lid on, over a moderate heat, turning the chickens from time to time. Add water if necessary. When the chickens are cooked and the flesh comes off the bones in the fingers easily, take off the heat and put on one side. Wash the prunes and put in the saucepan still on the heat. Fifteen minutes later, add the honey and cinnamon. Boil the sauce down until it is syrupy. Check the seasoning and put the chickens back in the saucepan without crushing the prunes. Remove from the heat.
Preheat oven to 350°. In a large bowl, break bread into small pieces. Add raisins, milk, pineapple, cherries and coconut. Mix well. In a large mixing bowl, cream the margarine and sugar. Add eggs, vanilla and food coloring. Mix well. Add margarine mixture to bread mixture. Pour into a 3-quart pan. Bake for about 45 minutes to 1 hour. Serve warm or at room temperature. Serves 10. Contains 200 calories per serving.
In large saucepan, melt margarine; add cocoa and sugar. Add egg yolks, flour, vanilla and nuts. Beat egg whites until stiff and fold into mixture. Bake at 350° for 25 to 30 minutes.
Cook zucchini in boiling salt water until tender. Drain. Saute carrots and onions in 4 teaspoons of butter until tender. Remove from heat. Stir in 1 1/2 cups bread cubes, soup and sour cream. Stir in zucchini. Turn into casserole; melt remaining butter. Add remaining bread cubes to butter. Toss; top casserole. Bake at 350° for 30 to 40 minutes.
Saute the onion and mushrooms in the oil in a large skillet. Stir in water and flour. Gradually add the milk until thickened. Add the seasonings, chicken and broccoli; cook, uncovered, for 2 to 3 minutes. Slice open potatoes and pour broccoli mixture on top. Makes 4 servings. Contains 9 grams of fat per serving.
In a medium bowl combine flour, sugar, baking powder, soda, cinnamon and salt. Add the banana, egg and butter or margarine to the oatmeal mixture. Add dry ingredients to the banana mixture, stirring just until moistened. Fill greased muffin cups about 3/4 full. Bake at 400° for 15 minutes or until wooden pick inserted in center comes out clean.
Combine all fruit together. Pour peach pie filling over fruit and mix well. Chill before serving.
Mix cream cheese, powdered sugar, sour cream, vanilla and Cool Whip together. Break cake into small pieces. Layer into large glass bowl. Layer pudding, cake and strawberries. Start over again for second layer. End with pudding mixture and garnish with strawberries. Cover and refrigerate overnight.
Combine first 6 ingredients and toss together lightly. A chilled tortilla has a tendency to crack when rolled, so heat 1 can of the enchilada sauce and dip each of the thawed tortillas into the warm sauce. Place 2 to 3 tablespoons of the cheese mixture in the center of the tortilla and roll. Place, seam side down, in a greased baking dish. Cover with remaining can of enchilada sauce and bake in a 350° oven for 25 to 30 minutes or until cheese melts.
Place 2 cups of rhubarb in bottom of a 9 x 13-inch pan. In a mixing bowl, combine butter, 1 cup of sugar, flour, milk and baking powder; mix well and pour over rhubarb. Mix hot water and 1 1/2 cups of sugar together and stir until dissolved. Place remaining rhubarb on top of batter and pour the sugar-water mixture over all. Bake 1 hour in a 350° oven.
Cut shortening into flour, not too fine, then add water. Squeeze together with hands and roll out to about 1/4-inch thick. Chill well before cooking and bake at 450° for 10 minutes for tarts, then reduce heat to 350°.
Spread on bottom of 9 x 13-inch pan. Place slices of dough, flat side down, on top and bake in a 350° oven about 1/2 hour, until golden brown. Invert onto plate.
Mix butter and sugar, creaming well. Add vanilla, eggs and bananas. Mix dry ingredients; fold into banana mixture. Fold in nuts. Bake at 350° for 1 hour.
Peel, wash and dry potatoes thoroughly and cut into quarters. Dry potatoes again after cutting. Melt margarine and shortening together in pan. Mix pepper, rosemary and garlic and sprinkle over potatoes. Baste potatoes with margarine and shortening and mix well. Place 2 tablespoons shortening on flat baking pan and allow to melt in oven evenly. Take out the hot pan and place cold potatoes, spaced apart, onto the pan. Place pan in 350° oven and bake 60 to 90 minutes or when potatoes are tender and golden brown. Serves 6.
Mix cheese, Accent, 1 package dried beef and onion. Then roll in 1 package dried beef. Cut up dried beef in small pieces.
Combine eggs, salt, pepper, sugar, corn, butter and milk. Pour into a 1 1/2-quart baking dish. Set in pan of hot water (1-inch deep). Bake in moderate oven at 350° for 35 to 40 minutes until silver knife inserted near center comes out clean. Serves 6.
Put in pan brown sugar and mustard. Mix together in blender onion and hot peppers. Cook over medium heat for 20 minutes. Add flour and juice from onion and peppers.
Combine meat and package of Lipton soup. Mix well. Line 13 x 9-inch pan, pressing out evenly. Next, layer green beans, followed by 1/2 can soup of choice. Top with a layer of croutons, covered with remaining 1/2 can of soup. Cover with foil and bake at 350° for 1/2 hour. Then uncover and finish baking, usually 1/2 hour.
Brown both meats, then drain. Add onion and chili powder to meat. Add remaining ingredients; mix well. Simmer for 1 to 1 1/2 hours before eating (3 to 4 hours in a crock-pot on medium heat works well, too!).
Mix dry ingredients with a small amount of milk. Add remaining milk. Cook over boiling water, stirring until thick. Cover and cook for 15 minutes longer, stirring occasionally. Add a small amount of hot mixture to egg yolks. Return to hot mixture and cook a few minutes longer. Add butter and vanilla; stir well. Slice bananas into pie shell. Pour filling over. Cool slightly.
Mix all ingredients well and pour in a greased casserole dish. Bake in 350° oven for 1 hour, stirring twice during cooking time.
Combine all ingredients. Place in loaf pan. Bake 35 minutes at 350°.
Saute almonds in butter until lightly browned. Add shrimp and saute about 5 minutes until shrimp are pink. Add broth, vegetables and seasonings. Bring to a full boil. Stir in rice and pimentos. Cover and remove from heat. Let stand for 5 minutes. Fluff with a fork. Serves four.
Heat oven to 350°. Cook noodles. Mix in chicken mix, 2 cans of chicken a la king and 1 can of cream of chicken soup. Pour into casserole dish; bake at 350° for 30 minutes.
Cook rice and drain. Fry ground beef and drain. Add onions, green pepper and salt, then add a little catsup. Combine all ingredients; drain and add a little brown sugar.
Cream butter and 3/4 cup powdered sugar; blend well. Add vanilla, chocolate and salt; mix well. In another bowl, beat egg whites until stiff. Add powdered sugar, 2 tablespoons at a time, blending well. Continue beating until mixture stands in peaks. Add the chocolate mixture and fold in gently, only to blend. This makes a large amount and easy to spread. (Three and a half tablespoons of cocoa and 1/2 tablespoon butter equal 1 square of chocolate.)
Brown 1/4-inch thick cutlets in hot butter over medium heat. Set aside. Add green onions and garlic to skillet. Cook 2 minutes, stirring constantly. Add broth and lemon-pepper. Heat to boiling. Add cutlets. Reduce heat to low, cover and simmer 15 minutes or until cutlets are tender. Stir occasionally. Add broccoli and water chestnuts. Simmer 5 minutes. Remove cutlets and vegetables to platter. Keep warm. In a cup, stir together cornstarch and water. Stir into juices in skillet. Heat to boiling, stirring constantly. Allow to cook about 1 minute. Pour over cutlets and vegetables.
Remove sausage from casing and crumble meat into frying pan. Discard casings. Brown meat and then remove to a separate dish. Place onion, pepper and mushrooms in same frying pan (add a little oil, if needed). Cook until just tender. Cut tomatoes into large chunks and add to mixture. (Don't add all of the liquid from the can.) Add the sausage and spices. Simmer for about 10 minutes. Add tomato sauce and simmer a little longer. Serve with chips or crackers.
Combine flour, salt and pepper. Pound veal with mallet until 1/4-inch thick. Coat veal with seasoned flour. In large frying pan, melt butter and cook veal on both sides until golden brown. Add remaining ingredients. Simmer, covered, 20 minutes. Remove to platter and spoon sauce over veal.
Whip up egg yolks and beat egg whites until they form peaks. Melt chocolate and mix with egg yolks. Then blend with egg whites. Fix Dream Whip.
Cook and drain pasta according to package directions. While pasta is cooking, heat oil in skillet over medium-high heat. Add shrimp, peppers, mushrooms, garlic and basil. Cook, stirring frequently, until shrimp is cooked through and peppers are almost tender, 3 to 4 minutes. Stir in tomatoes and picante sauce. Simmer 2 to 3 minutes, stirring frequently. Add pasta; mix well. Serve with Parmesan cheese and additional picante sauce.
Dissolve yeast in warm water. Stir in sugar, salt, eggs and 3 cups of 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, 8 to 10 minutes. Place in greased bowl, turn greased side up and let rise until double. Punch down and make in rolls or loaves of bread. Let rise again and bake at 350° for 20 minutes.
Place whipping cream (do not whip) and butter in saucepan over medium heat. Bring to a full boil. Stir; let mixture boil up again. Remove from stove; add full pound of chocolate. Stir until completely melted and smooth. Let set up overnight in a very cool place or cover mixture and refrigerate after pouring in a 9 x 13-inch baking pan. Using a small ice cream scoop or melon baller, make balls. Roll in Macadamia nut bits or coconut, etc.
Preheat oven to 400°. Cook broccoli. Combine soup, mayo, eggs, onion and cheese. Put into a greased casserole dish. Sprinkle crackers or crumbs on top. Bake at 400° for 40 minutes.
Fill large pot with water. Bring to boil. Add salt and oil. Add broccoli and boil about 10 minutes. Add spaghetti and continue to boil both for about 7 minutes. Drain all but 1-inch of water. Toss to mix. Add cheese and enjoy.
Saute onions and beef until beef is brown. Add rest of ingredients. Simmer at least one hour. Can be made ahead and frozen. Serves 6 to 8.
Prepare cake mix as directed on package. Cool completely. Poke holes in cake with end of wooden spoon. Dissolve jello with 1 cup boiling water. Pour over cake. Refrigerate. Top with Cool Whip. Refrigerate. Serve.
In large bowl, mix sugar, salt and cocoa. Add unbeaten eggs and mix well. Add milk and vanilla; mix well. Add coconut and nuts; mix. Pour into 3 unbaked pie shells. Bake at 350° for 35 to 40 minutes. (Real easy to make and good!)
Cook vegetables; drain. Cool. Add all other ingredients. Mash Ritz crackers fine and put on top. Pour melted margarine over crackers. Bake at 350° for 30 minutes in a 9 x 13-inch pan.
In a saucepan combine celery, clam juice, tomato paste, salt and pepper. Simmer 30 minutes; add water if too thick. Stir in clams, chives, parsley and oregano. Simmer 10 minutes. Serve on cooked linguini.
Mix together. Pour into 2 unbaked pie shells. Bake 10 minutes at 450°, then 375° for 25 minutes or until done.
Cook peas and beans separately, according to package directions; drain well. Layer peas, beans, mushrooms, pepper and cheese in a 12 x 8 x 2-inch baking dish. Repeat layers, reserving 1/2 cup cheese.
Use 7 1/2 x 11-inch baking dish. Preheat oven to 350°. Mix ingredients and pour in buttered baking dish. Pour on topping.
Wash and dry the tenderloins. Combine remaining ingredients in a bowl and stir. Add pork tenderloins and turn to coat well with marinade. Marinate 15 minutes or as long as overnight. Broil or grill tenderloins, cooking for about 10 minutes on one side and turning and cooking about 8 minutes on the other side. The meat should be only slightly pink. Slice in 3/4 to 1-inch thick slices and serve.
In large mixing bowl, combine dry ingredients. Add oil, honey and eggs. Beat until well mixed. Stir in carrots, pineapple and nuts. Pour into greased 9 x 13-inch pan. Bake at 325° for 40 to 45 minutes or until tests done. Cool and serve plain or with honey cream cheese frosting.
In a large saute pan, heat olive oil and saute the Canadian bacon and garlic clove for 5 minutes. Add roughly chopped greens and toss to coat. Cook, stirring occasionally, until the greens are limp, 3 to 7 minutes. Season to taste with salt and pepper. Serves 6.
Crush crackers until fine. Melt margarine and mix with crackers. Press in a 9 x 13-inch pan. Mix the pudding with the milk. Add the softened ice cream and Cool Whip. Spread over the crackers. Refrigerate 4 hours or overnight.
Cut tomatoes into slices 3/4-inch thick and sprinkle with salt. Set aside 2 tablespoons of shredded cheese. Combine remaining cheese, broccoli and onion. Place tomato slices on greased baking sheet and spoon broccoli mixture on top, dividing mixture evenly between slices. Sprinkle with reserved cheese and broil 7 or 8 inches from heat for 10 to 12 minutes.
Soak a clay pot in water overnight. When ready to cook, place the corn in the clay pot. Sprinkle lightly with salt and bake tightly covered for 30 minutes in 450° oven. Before serving cover with melted butter.
Mix ground beef with other ingredients. Make into loaf and bake about 40 to 45 minutes. Serve with Mushroom Scalloped Potatoes.
Melt butter, sugar, milk and syrup; mix well! Cool. Place nuts on greased cookie sheet. Pour mixture over ingredients; chill. Melt chocolate and paraffin and dip nuts.
Mix ingredients and pour into an unbaked pie shell. Bake at 350° for 45 minutes.
Crumble bread or break into small, bite size pieces. Mix all ingredients with the bread well. Pour into a 13 x 9 x 2-inch baking dish which has been sprayed with vegetable cooking spray. Bake at 400° for 25 to 30 minutes.
Cook onion in oil until tender but not brown. Add chicken, picante sauce, tomatoes, cumin, salt and oregano; simmer 5 minutes, stirring occasionally. Arrange lettuce on 4 dinner plates or large platter; top with hot chicken mixture. Sprinkle with cilantro. Serve with additional picante sauce. Makes 4 servings.
Beat egg slightly. Mix in next 5 ingredients, then nuts. Pour into unbaked shell. Bake in 400° oven 15 minutes. Continue baking 30 to 35 minutes at 350°.
Mix together and place in baking dish. Bake at 375° for 30 minutes or until golden brown.
Cream together for 3 minutes the oil, sugar and eggs. Add flour, salt, soda, vanilla and cinnamon. Mix until smooth. Batter will be stiff. Add apples, cored (not peeled) and chopped into pieces. Add nuts. Bake 1 hour and 15 minutes at 350° in Bundt cake pan.
Brown meat in shortening. Add water, onion and dash of Worcestershire sauce. Cover and cook slowly 1 hour. Add carrots, potatoes, pepper, celery, sugar, vinegar, salt and pepper. Cover and cook 20 minutes. Add tomatoes and peas. Cook 10 minutes or until vegetables are tender. Makes 6 servings.
Knead with hands. Form into small balls on an ungreased cookie sheet. Butter bottom of small glass and dip into bowl of sugar. Flatten ball (add to sugar for each ball). Bake at 350° for 10 to 12 minutes.
Spray grill rack with nonstick cooking spray. Place grill rack 5 inches from coals. Cover with foil, if you want. In large bowl, combine turkey with other ingredients, except pitas and tomato. Lightly moisten hands; shape mixture into 4 equal patties. Grill 10 to 12 minutes, turning once until cooked through. Serve burgers in pitas with sliced tomato.
Mix all ingredients together and pour into 9-inch deep unbaked pie crust. Bake at 325° for 1 hour. Pie is done when center is set.
Boil sugar, cocoa, milk and butter for 3 minutes. Add vanilla. Mix well with oats and chopped nuts. Drop by spoonfuls on waxed paper and cool.
Preheat oven to 375°. Cook noodles as directed and set aside. In a large casserole dish (1 1/2 to 2-quarts), combine soup with milk, mixing until smooth. Add tuna, peas, onions, salt and pepper. Add noodles and mix well. Melt butter in a saucepan, add cheese and bread crumbs and sprinkle over casserole. If desired, sprinkle paprika over bread crumb mixture. Bake, uncovered, 35 to 40 minutes or until bubbly.
Carefully shell eggs. Bring vinegar and water to a boil. Add spices if desired. Place eggs in hot sterilized jars and cover with boiling liquid. Seal immediately. Yield about 2 quarts.
Do not brown meat. Put all ingredients, except noodles, in a greased 1-quart casserole; mix well. Cover and bake at 325° for 2 1/2 to 3 hours, stirring occasionally. About 15 minutes before serving, cook noodles according to package directions; drain. Serve beef mixture over noodles.
Scrub large potatoes and cut in halves. Season cut side with salt and pepper. Place pat of oleo on cut half. Place seasoned and buttered potatoes, cut side down, on cookie sheet. Bake at 375° for 1 hour or until crusty on cut side. Serve plain or with sour cream.
Mix ingredients in saucepan. Simmer 15 to 20 minutes on low until raisins are plump. Use as side dish to pour over ham. Double or triple recipe depending on amount of servings.
Cook bacon and drain. Pour off all but 2 tablespoons drippings. Add onion and green pepper to drippings in skillet. Cook and stir until onion is tender. Stir in bacon and remaining ingredients. Cook, uncovered, over low heat about 15 minutes.
Put meat into bottom of pan. Put vegetables on top of meat. Add soup over top. Top with mashed potatoes or hash browns. Place in a 400° oven until it bubbles.
Rub steak with flour. Season with salt. Brown in oil in skillet and pour tomato juice just to cover steak. Sprinkle in dried onion flakes. Simmer over low heat about 1 1/2 hours. Turn occasionally and add more liquid, if necessary.
Bring sugar, margarine and milk to a boil in a saucepan. Boil for about 10 minutes, stirring constantly. Stir in chocolate chips and Marshmallow Creme. Pour into a pan and cool.
Mix sugar and cocoa. Add eggs. Mix remaining ingredients. Bake in 13 x 9 x 2-inch pan at 350° until done (about 45 minutes).
Blend all of the ingredients. Cook 12 minutes on Medium, stirring every 2 minutes. Serve with tortilla chips and hot sauce.
Mix sugar, cornstarch and salt in double boiler. Stir in milk. Cook until mounds on spoon. Cook 10 minutes. Stir occasionally. Beat egg yolks. Add some hot mixture; mix well and then add this to the rest of the mixture. Cook 2 minutes. Remove from heat and add vanilla. Fold in coconut. Pour into baked pie shell. Top with meringue.
In large bowl, combine soup, milk, onion, cheese and sour cream. Stir in turkey and zucchini. Add spaghetti; toss to coat. Spoon into 1 1/2-quart casserole. Bake for 30 minutes or until hot and bubbly. Serve with added cheese, if desired. Makes 4 servings. This is a great way to use the leftover Thanksgiving turkey.
Melt margarine in 9 x 13-inch pan (or larger if possible). Sprinkle brown sugar and cinnamon over melted margarine. Beat eggs and milk. Dip slices of bread in egg/milk mixture; place on top of brown sugar. Bake 25 to 30 minutes at 350°. No need to flip while baking. Serve caramel side up; sprinkle with powdered sugar.
Make cake as instructed. Mix Eagle Brand milk and cream of coconut together. Pour over hot cake. Cool cake. Drain pineapple, spread over cake. Mix together Cool Whip, sour cream and powdered sugar. Spread over cake and sprinkle with coconut. Cover tightly and keep refrigerated.
Mix and pour into 8 x 8-inch casserole well greased with bacon fat.
Dissolve jello in 1 cup of boiling water. Dissolve lemonade in 3 cups of cold water. Mix. Add grape juice and ice cubes. When ready to serve, add ginger ale and ice cream.
Grease and flour a Bundt or tube pan. Blend and beat all ingredients, except sugar and syrup, for 2 minutes. Bake at 350° for 35 to 40 minutes or until done.
Mix all ingredients. Place in large, shallow casserole. Bake at 375° for 30 minutes. Stir well.
Combine all ingredients in a blender. Cover and blend until drink is thick and slushy. Yield: 4 cups.
Mix pancake mix per instructions on box. Use 1/4 less water or milk than directions call for. Open blueberries but do not drain. Add complete can (including syrup) into mix and stir well. Batter should turn completely blue. Cook per package directions.
Combine Bisquick, poultry seasoning, celery seed, salt and pepper in paper bag; shake to mix. One at a time, place chicken in bag and shake to coat. Place coated chicken on buttered baking sheet. Bake in 375° oven for 15 minutes. Turn chicken, then bake until done. Serves 6.
Boil chicken until done. Debone and cut in bite size pieces. (If using hamburger, cook and drain off grease.) Cover bottom of baking dish with chicken. Add garlic and onion. In another bowl, add the tomatoes and chiles, soup and diced Velveeta cheese. Stir well. Pour over chicken. Add corn. Crush Doritos and pour over top of mixture. Bake until cheese melts, approximately 20 minutes, at 350°.
Boil cauliflower and broccoli in chicken broth until tender. Add onions and carrots and continue to cook until veggies are tender. Make a paste of flour and butter; add the milk and cheese. Add this mixture to the veggies. Add more broth if the soup is too thick. Continue to cook until it is the consistency desired.
Combine all ingredients together. Drop by tablespoon in greased skillet or on oiled griddle. Turn when brown on one side and brown on other side.
Dissolve salt in water on slow heat. Add food coloring, alum, oil and flour. Work until not sticky. Keeps well. Store in airtight container.