HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a bowl mix together by hand the cottage cheese, fruit, nuts and Jell-O until well blended. Add Cool Whip, blending well. If you would like a little more orange color, add 2 drops red and 2 drops yellow food coloring. Refrigerate. Looks nice served on a lettuce leaf.
Dissolve jello in boiling water. Add frozen juice concentrate. Add 1 small can mandarin oranges with juice. Add undrained crushed pineapple. Let set until firm. Add topping.
Spray pan with nonstick cooking spray. Place breast and cheese; pour soup over breast and cheese. Sprinkle stuffing next. Last, add melted butter. Bake at 350°, covered, for 50 minutes.
Brown beef; drain and place in bean pot or crock-pot. Brown onion and bacon; add to beef. Do not drain. Add brown sugar, dry mustard, white sugar, molasses, ketchup, chili powder, barbecue sauce, salt and pepper. To all ingredients, add red kidney beans, pork and beans and butter beans. Bake in oven at 325° for 1 hour or in crock-pot for 1 1/2 hours.
Butter an 8-inch square pan. Microwave chocolate, butter and evaporated milk in a 2-quart microwave-safe bowl for 1 1/2 to 2 1/2 minutes at Medium-high (70% power) or, if using a compact microwave, High (100% power), until butter melts. Stir until smooth and chocolate is melted. Stir in vanilla. Beat in sugar gradually until mixture is smooth and creamy, but not crumbly. Stir in nuts, if desired. Pour into buttered pan. Chill to firm (20 minutes). Cut into squares. Makes 36 pieces.
In medium saucepan, combine sugar, cocoa and salt. Whisk in water until blended. Stir over medium-high heat until boiling; boil 2 minutes. Add half and half, milk, cinnamon and chocolate, stirring just until chocolate is melted and liquid is heated through; do not boil. Remove from heat; stir in vanilla extract. Top with marshmallow, if desired. Serves 4.
Beat eggs. Add sugar and flour together. Add milk and cook until thick. Add vanilla flavor. Pour it in a bowl full of bananas. (Medium to low.)
Heat oven to 350°. Lightly grease 3-quart baking dish. Set 2 cups of spaghetti sauce aside. Stir remaining spaghetti sauce and herbs into pasta. Place 1/2 of pasta mixture in baking dish. Sprinkle 1 cup of Mozzarella cheese on top.
Mix soup mixture together. Salt and pepper. Place rice in greased roaster. Place chicken on top of rice. Pour soup mixture over all. Cover and bake at 300° for 2 to 3 hours.
Beat pudding mix and milk until thick and smooth. Fold in sour cream and Cool Whip.
Boil macaroni; drain. In heavy saucepan, make a basic white sauce by melting margarine. Add onion, then flour. Let cool for 5 minutes, then slowly add milk to desired thickness. Add pepper and salt to taste. Add Velveeta cheese; cook over low heat, stirring, until cheese is melted. Pour over macaroni. Stir in 1/2 shredded Cheddar cheese and pour into baking dish. Top with remaining cheese.
Mix ingredients in order given. Grease 2 bread pans and sprinkle a topping of 1/2 cup sugar and 1 tablespoon butter, mixed, over the dough in the pans. Bake at 325° for 40 minutes. Do not overbake.
In a 10-inch skillet over medium heat, in hot oleo, cook ham and onion until ham is browned and onion is tender. Add remaining ingredients. Heat to boiling. Reduce heat to low. Cover and simmer 5 minutes or until hot. Garnish with parsley.
Mix eggs, cheese and milk. Put in microwave bowl and put in microwave on Cook for 3 minutes. Stop and stir after each minute.
Mix oatmeal with shortening and let stand for 1 hour. Add well beaten eggs and mix sifted dry ingredients alternately with the water. Add raisins last. Wash raisins before grinding for more moisture. Bake at 375° for 12 to 15 minutes.
Preheat oven to 400° and grease 12-cup muffin tin. In mixing bowl, beat eggs, oil and milk together. Combine dry ingredients in a separate bowl. Fold gently into egg mixture and stir in cheese and onion, mixing only until combined. Batter will be lumpy. Spoon into muffin tin. Bake 15 to 20 minutes. Yields 12 muffins.
Place tea bags in boiling water and let steep 5 minutes. Remove tea bags. Add sugar and stir until dissolved. Add remaining ingredients. Stir until well mixed. Best if allowed to ripen in refrigerator overnight.
Make crust. Combine graham crackers and margarine and press in 13 x 9-inch pan. Bake for 8 minutes at 375°.
Cook chicken and take off of bones. Cook beef, pork and onions. Put everything in chicken stock. Bring to boil, then turn down stove. Cover and simmer for 1 hour. Stir often.
Place each piece of chicken between 2 sheets of wax paper and flatten to 1/4-inch thickness, using a meat mallet or rolling pin. Sprinkle with salt and pepper.
Bring sugar, milk and butter to a boil. Boil about 20 minutes or until mixture thickens. Take off burner. Add peanut butter and vanilla. Stir. Pour in a buttered pan. Let stand about 1 hour. Eat and enjoy.
Add together. Mix in a large punch bowl. Add ice. Serves 20 to 25 people.
Mix all ingredients together and put in a 9 x 13-inch pan. (I use a rectangular Pyrex dish.) Microwave on High 15 to 18 minutes, covered with plastic wrap.
Core cabbage; blanch and drain. While cabbage cools, slice French rolls into thin slices. Arrange a layer of bread and a layer of cabbage leaves, topped with salt, pepper and cheese, in a lightly greased, deep baking dish. Continue to layer, ending layers with one of cabbage. Pour chicken broth into dish until just touches top cabbage layer. Sprinkle with salt and pepper.
Mix all ingredients together. Boil until completely dry. Put on baking sheet and crumble. Bake at 300° for about 20 minutes. Keep tightly closed.
Mix oleo, sugars and eggs until creamy. Sift dry ingredients and add to creamed mixture. Chill dough.
Combine sugar and cocoa, mixing well. Add remaining ingredients; beat until smooth. Yields about 2 cups. Spoon over Chocolate Pound Cake.
Grease an 8-inch square pan by rubbing lightly with shortening or butter. Set aside. Place peanut butter, brown sugar and corn syrup in large microwave-safe glass or plastic bowl. Place bowl in microwave oven. Turn microwave on High (100%) and cook for 2 minutes. Remove bowl from microwave. Add vanilla; stir with spoon until mixture is smooth. Add rice cereal, oats and raisins. Gently stir without crushing cereal. Spoon into prepared pan. Press mixture down firmly with fingertips to pack. Let stand 30 minutes. Cut into bars. Wrap bars in plastic wrap. Store in tightly covered container.
Will need medium-size bowl, soft cloth, saucepan, potholder, small funnel and tiny jar with lid.
Cream sugar, shortening and eggs. Add warm water, then flour, salt, soda and cinnamon. Mix well. Fold in nuts and apple slices. Pour into 9 x 13-inch cake pan. Top with brown sugar. Bake 30 to 35 minutes at 350°. Serve plain or with ice cream.
Heat to boiling. Simmer 15 minutes. Remove spices and lemon. Serve hot.
Cut pork into slices (1/4-inch thick). Cook pork in about 2 quarts of water about 45 minutes. Add all ingredients except corn and cook until beans are almost done. Add fresh cut corn and if desired, small corn meal dumplings (size of a fifty cent piece). Cook about 20 minutes more. Delicious! Serve in shallow bowls.
Bake chocolate cake according to directions on box in a 13 x 9 x 2-inch pan. Mix milk and Kahlua with instant pudding. Let set. Slice cake in small pieces.
Bring milk and half and half to a boil. Set aside until lukewarm. Mix yogurt and 2 cups of milk mixture well. Put in a bowl with a tight lid and cover with a heavy blanket or quilt. Leave on counter for several hours, then refrigerate.
Put uncooked rice in bottom of a 9 x 12-inch Pyrex baking dish. In a separate bowl, mix the mushroom soup, water and wine together and pour over rice. Roll cut pieces of chicken in dry onion soup and place on top of rice mixture. Cover with lid or foil. Bake in a 375° oven for 30 minutes. Uncover and check to see if liquid still in dish as some rice takes more liquid than others. Finish baking, uncovered, 30 minutes or until chicken is tender. Good leftover just adding water. Cover and warm up 15 to 20 minutes.
In a large saucepan, heat 2 to 3 inches of oil to 375°. In a large bowl, combine flour, 1/3 cup sugar, baking powder, salt, 1/4 teaspoon cinnamon and nutmeg. Stir in milk, oil, vanilla and egg with a fork just until dry ingredients are moistened. Drop by teaspoonfuls into hot oil, 5 to 6 at a time. Fry 1 to 1 1/2 minutes on each side until deep golden brown. Drain on paper towel. Mix 1/2 cup sugar and 1 teaspoon cinnamon; roll warm doughnut balls in sugar-cinnamon mixture. Makes 24 to 30 balls.
Mix all ingredients in one bowl. Put in 9 x 13-inch pan and bake at 350° at least an hour or until a toothpick inserted comes out clean.
Combine eggs, sugar and salt and mix well. Blend in milk, then add rice, raisins, vanilla and spices. Bake in greased, 1-quart baking dish. Set inside shallow pan with 1 inch of water. Bake at 325° for 1 hour.
Mix the first 7 ingredients together; let cool. Add the rest of the ingredients. Bake at 350° for 30 to 35 minutes. While still warm, spread with topping.
Mix juices and sherbets. Add 2 trays each of pineapple juice and orange juice frozen with maraschino cherries.
Beat eggs, then add sugar and meal. Stir. Add oleo, vinegar and vanilla. Stir. Pour into unbaked pie crust and bake for about 30 minutes in 350° oven (or until pie doesn't shake much).
Peel garlic; cut into 1/4-inch squares. Crush with side of knife and chop finely. Thin-slice green onions at white end and into 1-inch pieces at green end. Slice raw chicken breasts into 1/4-inch strips and rub in salt and pepper. Beat eggs lightly and dip chicken strips.
Drain green beans. Cut tomato into wedges and slice onion into rings. Combine all ingredients and sprinkle with garlic salt. Pour dressing over all and chill.
Cream sugar and margarine; add eggs and mix well. Add bananas, buttermilk and soda. Gradually mix in flour and salt. Bake in 13 x 9-inch baking pan at 350° for 30 to 40 minutes. Top with Cool Whip or vanilla cream frosting. This cake stays very moist.
Mix together pineapple, lemon juice, condensed milk and Cool Whip. Divide mixture in 2 pie crusts. Put half cherry filling on each pie. Top with crushed pecans. Put in refrigerator. Delicious.
Cream together butter and sugar. Add rest of ingredients. Mix well. Bake in a 300° oven for 45 minutes in a 13 x 9-inch pan. Cut into bars and sprinkle with powdered sugar.
Sprinkle eggplant with salt; let stand 30 minutes. Rinse and pat dry. Preheat oven to 325°. In a shallow dish, combine herbs and spices. Roll lamb in mixture, pressing spices evenly into meat. Heat 2 teaspoons oil. Brown meat in batches for 5 to 10 minutes. Transfer to roasting pan; add remaining 2 teaspoons oil to skillet. Add eggplant, carrots, onion and whole garlic cloves. Cook over medium heat for 3 to 5 minutes. Add vegetables to roasting pan. In same skillet, bring wine, stock, orange juice and tomato paste to boil, stirring. Pour over lamb and vegetables. Cover and bake for 2 hours. Boil sauce for 3 minutes to thicken. Serve over lamb and vegetables. Garnish with fresh mint. (Great with rice pilaf.)
In mixing bowl, stir together flour, sugar and salt. In saucepan (I prefer microwave), bring water, margarine, cocoa and oil to a boil. Add to flour mixture. Beat in eggs, buttermilk and soda. Pour into lightly oiled 9 x 12-inch pan. Bake at 350° for 30 to 35 minutes. While cake bakes, make frosting and wash dishes!
Stud whole orange with cloves and heat in wine with cinnamon stick for 30 minutes. Do not boil. Stir in sugar. Serve at once or keep hot in a double boiler. Serves 8.
Cook carrots until tender in small amount of boiling, salted water. Drain. Combine with onion and green pepper. Combine soup, vinegar, salad oil, sugar and mustard. Stir until well mixed. Pour over vegetables. Toss lightly with a fork. Refrigerate overnight. Makes 8 servings.
Mix all dry ingredients together. Add eggs and milk. Mix well. Dip hot dogs and fry.
Put puffcorn curls in a large roaster. Boil margarine, syrup and brown sugar 5 minutes. Stir occasionally. Remove from heat and add soda and vanilla. Pour over puffcorn and bake, uncovered, at 250° for 40 minutes. Stir every 10 minutes. Add nuts, if you wish. Pour on wax paper and break apart.
Wash squash and drop in boiling water. Simmer for about 10 minutes or until tender-firm. Drain and cool. Cook vegetables of choice according to directions, drain and combine vegetable pulp, butter, milk, salt and pepper. Blend until smooth (blender is helpful). Pour into squash shells, sprinkle with crumbs and cheese. Bake at 350° for 15 minutes and broil until golden brown.
Cut biscuit dough into 1/4ths. Place in plastic bag with sugar and cinnamon. Put in tube pan loosely. Cook for 1 minute. Mix brown sugar and margarine. Pour over bread. Bake 40 minutes at 350°. Cool in pan 20 minutes. Turn upside-down to remove.
Dissolve gelatin in 1 cup water, then add 1/2 cup cold water. Mix in pie filling and refrigerate.
Pre-heat oven to 350°. Spray a baking pan with non-stick spray. Put seasoning or soup in a sealable container or empty bread paper. Put potatoes in with seasoning, seal and shake until well coated. Scatter potatoes on baking pan and bake until tender, about 15 minutes.
Mash cream cheese. Add mayonnaise, mix well. Stir in pecans, olives, 2 tablespoons olive juice and pepper. Do not add salt. Mix well. Refrigerate for few hours before spreading on bread.
Chop wood, carry into house and build fire in stove. Get out bowl, spoons and ingredients. Grease pan and empty yeast in warm water. Take toys off of table and give Peewee a spoon and let him help measure 2 1/2 cups flour. Take Peewee's hands out of flour. Dust flour off his clothes. Measure flour again to make up for what was knocked on floor. Put flour, sugar, and salt in sifter. Take greased pan away from Peewee and put out of reach. Pick up broken bowl and get another one. Run chickens out of garden.
Divide a crate of peaches into three piles, using one pile at a time. This prevents the peaches from becoming dark as peeled. Do not scald, but carefully peel, pit and slice.
Sprinkle chicken with garlic salt. Melt butter over a medium heat. Add chicken; cook for 5 minutes. Turn chicken over; add onion and pepper around the edge of the skillet. Cook 5 minutes more or until chicken is tender. Place rice on serving platter; arrange chicken and the vegetables on the rice. Keep warm. Add picante sauce and the cheese to the skillet. Cook and stir until the cheese is melted and sauce is hot. Pour cheese sauce over chicken and vegetables. Garnish as desired. Serve with additional picante sauce.
Cut bread into cubes. Place in greased casserole dish. Melt butter or margarine and combine with butter flavoring. Pour over bread cubes. Mix until bread is coated. Combine remaining ingredients and simmer, stirring frequently, 6 to 8 minutes. Pour over buttered cubes. Bake in 375° oven for about 45 minutes.
Cook noodles as directed on package. Cut up small or diced vegetables and mix together. Pour Italian dressing and Salad Supreme over top and mix well.
In a glass jar, arrange alternate layers of cucumbers, carrots, bell peppers, onion and tomatoes. Lightly sprinkle each layer with salt and pepper and scatter the black olives and rolled anchovies over the vegetables.
Cook zucchini slices in steamer basket over boiling water for 3 minutes. Cool slightly and drain well. Working carefully, scoop some of the pulp out of each slice, forming a small cup to hold filling. Be sure to leave small amount of pulp in bottom. Set aside.
Mix thoroughly and chill. Roll dough 1/8 inch thick. Cut in 1 1/2 inch rounds. Transfer to waxed paper heavily sprinkled with granulated sugar (I usually use granulated sugar instead of flour when I roll them out and they are already coated). Turn to coat both sides. Put on ungreased baking sheet. Prick with fork. Bake 7-9 minutes at 375°.
Combine flour, 1/2 tsp. salt and pepper in a large resealable plastic bag. Add chicken and shake until well coated. In a skillet, brown chicken in butter over medium heat. Remove chicken; set aside and keep warm. In the pan drippings, saute onion, green pepper and garlic until tender. Add pimientos and rice. Reduce heat; cook for 2 minutes, stirring occasionally. Stir in broth, turmeric, chili powder and remaining salt; bring to a boil. Pour into an ungreased 2-qt. baking dish; top with chicken. Cover and bake at 350° for 45 minutes or until chicken juices run clear and rice is tender. Serves 2.
Cook macaroni according to package directions; drain well. Combine macaroni, luncheon meat, cheese, green pepper, onion and cucumber. Stir well. Chill.
Rinse tuna in boiling water. Steam rice. Blend tuna with rice, combine with egg mixed with onion, parsley, flour and salt. Shape into flat cakes and brown in hot oil until golden brown. Serve with your favorite tomato sauce. Yields 4 to 6 servings.
Mix yeast in pan with 4 cups warm water; stir. Combine milk, sugar, salt, melted butter and yeast. Add flour (use more if needed). Let rise 2 hours. Spray pan coating or thin layer vegetable oil and 2 cups melted butter (use enough butter to cover both sides). Roll and cut. Bake at 325°.
Mix first 3 ingredients in bowl. Beat in eggs. Mix in next 4 combined dry ingredients. Stir in pecans. Spread in greased 8-inch square baking pan. Bake at 350° for 40 to 45 minutes or until edges pull from side of pan. Cut into squares when cool. Yields 16 servings.
Cream together and set aside the cream cheese, 1/8 teaspoon salt, egg, sugar and chocolate chips. Mix flour, sugar, soda, 1/2 teaspoon salt and cocoa. Mix well and add water, vinegar, oil and vanilla. Mix well and spoon into cupcake papers 1/3 full. Drop 1 teaspoon of the cheese mixture (that was set aside) on top of the cake mixture. Bake for 35 minutes in a 350° oven. Remove if cheese mixture on top of cupcakes goldens before time is up. Serve cool.
Brown meat in oil. Add other ingredients and cover. Cook over low heat until meat is tender and vegetables cooked. Add a little water if the gravy becomes too thick before the stew is cooked. Stir occasionally to keep from burning.
Cream butter, sugar and egg; beat well. Add vanilla, salt, nuts and flour. Pour in baking pan and cook at 350° for 25 to 30 minutes. Don't overcook. Cut into squares.
Soften sherbet in punch bowl. Pour ginger ale over sherbet. Add vodka if desired. Serve. I use about 2 cups additional ginger ale.
Coat chicken with flour. Over medium heat in large skillet, saute garlic, onion and mushrooms for 3 minutes; remove with slotted spoon. Add chicken to skillet and cook 5 minutes per side. Add broth and soup; cook 5 minutes. Return mushroom mixture to skillet and cook an additional 5 minutes.
Place chicken between 2 sheets of wax paper; flatten with side of knife. Top each breast with slice of ham. Roll up and secure with toothpick. In skillet, brown roll-ups in butter. Stir in soup and wine. Cover and cook over low heat for 20 minutes or until tender. Stir occasionally. A good side dish with this is rice.
Mix in saucepan sugar, cornstarch, milk, lemon juice, rind and oleo. Whisk over medium heat until mixture boils and thickens. Heat slowly so it doesn't burn. Remove from heat; cover and cool. Add sour cream. Pour into pie shell. Chill for 2 hours.
In a 9 x 13-inch pan, cover with croutons. Brown sausage and drain. Mix cheese and sausage; layer in pan. Mix eggs, dry mustard and 2 1/2 cups milk; pour over sausage and croutons. Refrigerate overnight. Mix soup and 1/2 cup milk, pour over casserole and bake at 350° for 1 hour. Great with fruit and muffins.
Brown meat and drain off well. In large pot, add meat and other ingredients, except beans. Bring to a boil and reduce heat to simmer. Simmer for one hour and thirty minutes. Add beans and serve with corn bread.
Drain syrup from all fruit, reserving 2 tablespoons pineapple syrup. Dry fruit well on paper towel. Arrange fruit in 2-quart casserole with cherries on the top. Melt margarine with ginger, stir in reserved pineapple syrup and brown sugar. Heat until well blended and pour over fruit. Bake, uncovered, in 325° oven for 40 minutes.
Grease and flour tube pan. Beat eggs well. Blend margarine, shortening and sugar together with eggs. Sift flour, soda and salt. Add flour mixture, buttermilk and walnut flavoring alternately to sugar mixture. Stir in black walnuts. Cook in a preheated 350° oven for 1 1/2 hours.
Grease loaf pan. Drain salmon and remove skin and bones. In hot butter, saute onion and celery until tender. Stir in bread cubes. Remove from heat.
Dissolve red hots and sugar in water. Cool and then add remaining ingredients. Mixture can be refrigerated and used a little at a time. When you get ready to mix, add 1 part of punch mixture to 3 parts water. Heat and serve. Makes 12 cups.
Caramelize mold. Place 1 cup of sugar in mold. Put directly on stove and stir constantly until melted and caramel color. Tip pan until sides are covered. Set aside to cool. Caramel will harden.
Cut tops out of peppers. Remove seeds. Mix all ingredients and stuff peppers. Wrap each in foil and bake 1 to 1 1/2 hours at 400°.
Moisten chicken breasts with Italian dressing. Dredge through bread crumbs. Place in casserole dish, prepared with Pam to prevent sticking. Pour tomato sauce over breasts. Top with Mozzarella cheese.	Bake for 1 hour at 375°.
Cook spinach according to package directions; drain well, squeezing out excess liquid. Combine spinach with remaining ingredients in a large bowl.
Cook onions in margarine until tender. Add remaining ingredients. Heat to boiling. Reduce heat to low; cover and simmer 5 minutes or until hot and bubbly.
Shred cabbage and onion; cover with the 1/2 cup sugar. Bring to a boil the 1 teaspoon sugar, salt, mustard, celery seed, peanut oil and vinegar. Cool slightly and pour over shredded cabbage and onion. Let stand at least 4 hours before serving. Good for 4 to 5 days.
Marinate chicken 15 minutes in soy sauce. In large skillet, toast walnuts in 1 teaspoon oil over low heat 15 minutes. Heat 1 tablespoon oil, garlic and onion for 2 minutes. Add green pepper and cook. Add marinade, chicken and rice to the vegetable mixture and cook 5 minutes. Add walnuts and serve. Makes 4 servings.
Drain some juice from pineapple. Pour marshmallows into whipped cream; add pineapple. Pour Jell-O over all ingredients. Mix with a large spoon, stirring gently. This will turn the mixture green. Let stand overnight for best taste and results.
Mix the first three ingredients in a large bowl. Add the rest of the ingredients. Toss well and refrigerate. This will keep for several days. Serves 10 to 12.
Chop cabbage and put in bottom of casserole dish. Brown ground beef and onion. Salt and pepper to taste. Drain. Put browned meat and onion over cabbage. Sprinkle rice over meat. Combine soup and water and pour over rice. Bake at 350° for an hour or until rice is done.
Heat olive oil and saute garlic until smell is strong, but do not burn. Add all of remaining ingredients. Simmer for one hour.
Coat beef with flour. Fry in Dutch oven in hot oil until brown. Combine catsup, sugar, vinegar, Worcestershire sauce, water, salt and pepper and pour over meat. Cover pan. Reduce heat and simmer about 1 hour, stirring once or twice. Add carrots and cook until done. Serve over egg noodles and garnish with chopped parsley.
Combine seasonings. Rub over pork. Cover with plastic wrap and refrigerate overnight. Preheat oven to 425°. Unwrap pork; place on a rack in roasting pan. Place in oven and reduce heat to 325°. Roast 2 hours and 15 minutes or until thermometer reaches 155° to 160°. Let stand 10 minutes. Slice and serve with the salsa.
Melt butter in 10-inch skillet. Blend in mustard. Add onion and mushrooms. Cook, stirring constantly, over high heat until tender-crisp; about 3 minutes. Stir in corn and pepper; beat through. Stir in parsley. Makes 6 to 8 servings.
Mix pudding mix, both kinds of sugar, milk and butter in saucepan. Cook and stir over low heat until sugar dissolves and mixture boils. Continue to cook gently, stirring frequently, until a small amount tested in cold water forms a soft ball. Add nuts and mix well. Remove from heat and beat until mixture begins to thicken, no longer. Drop by tablespoon onto wax paper and let stand until firm.