HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine sugar, sour cream, milk, butter, corn syrup and salt in heavy 2-quart saucepan. Stir over moderate heat until dissolved and mixture reaches a boil. Remove from heat and let stand until lukewarm. Add vanilla and beat until mixture just begins to lose its gloss and holds its shape. Quickly stir in walnuts and cherries. Turn into oiled pan. Let stand until firm. Cut into squares.
Partially boil the cabbage enough to shrink it up. Spread in baking dish and cover with cream of mushroom soup and slices of Velveeta cheese. Bake for 50 minutes at 350°. The last 10 minutes, put Durkee French fried onions on top.
Turn the warm drained rice into a 3-quart bowl. Cut marshmallows into eighths. Use a fork to toss rice and marshmallows. Whip the cream, then add sugar. Turn cream over rice. Add pineapple and fold. Chill in refrigerator. When ready to serve, top with cherries. Makes 5 to 6 servings.
Boil sliced carrots and onions in water until tender. Melt oleo and add Velveeta cheese (cut in pieces). Mix well while melting. Add drained veggies and mix. Put in a greased casserole and bake at 350° for 20 to 30 minutes.
Mix pudding mixes and milk, then mix in Cool Whip. Lay whole graham crackers to cover bottom of container (8 x 8-inch). Spread pudding mixture over crackers. Layer crackers over pudding mixture. Spread frosting over crackers.
Mix all ingredients, except crabmeat. Place in serving dish and add crabmeat. Refrigerate 2 hours. Serve with favorite crackers.
Combine first three ingredients and 1 cup of the whipping cream in a heavy saucepan. Mix well. Bring to a boil over medium heat. Boil gently for one minute. Stir in remaining whipping cream. Bring to a boil. Boil to soft ball stage (240°). Remove from heat. Stir in vanilla.
Remove flowerets from broccoli. Set aside. Cut stalks into 1 inch pieces. Heat water to boiling. Add broccoli, celery and onion. Cover and heat until boiling. Simmer until broccoli is tender. Do not drain. Put broccoli mixture in blender. Cover and blend on medium until smooth. Melt butter in a 3 quart saucepan over medium heat, stir in flour. Cook, stirring constantly until mixture is smooth and bubbly. Remove from heat and stir in chicken broth. Heat until boiling and stir in whipping cream. Heat until soup is hot. Do not boil, Soup may curdle.
Grease 9 x 13-inch pan. Stir egg and milk together, then layer sausage, bread, mushrooms and cheese. Mix egg and milk together and pour over layers. Bake at 350° for 1/2 hour; watch.
Combine and mix well. Pour into greased pan. Bake at 350° for 25 minutes. Cover top of cake with miniature marshmallows. Return to oven until melted. Cool in pan.
Cook macaroni, drain. Brown beef and drain fat. Combine all ingredients except onions. Pour into 2-quart casserole. Cover and bake at 350° for 30 minutes. Uncover. Top with onions and bake 5 minutes longer. Makes 4 to 6 servings.
Mix horseradish and dry mustard well. Combine remaining ingredients. Keep refrigerated. Serve over cream cheese or with crackers. You may substitute apricot preserves.
Layer spinach, lettuce, celery, onions and peas, radishes or carrots, ending with second layer of lettuce. Seal with Miracle Whip, sour cream, sugar and Parmesan cheese. Sprinkle and decorate top with bacon bits, hard-boiled eggs and tomatoes.
Brown beef, sausage and onion. Drain fat. Add 1 quart chicken broth. Cook slowly one hour. Add catsup, tomato sauce, tomatoes and creamed potatoes. Add peas, corn, butter beans, vinegar, Tabasco, mustard and chicken. Cook slowly in crock-pot for about 6 hours. Makes over 6 quarts.
Peel and dice potatoes; soak in cold water. Fry ham and onions together until nicely browned. Drain diced potatoes and place layer in bottom of stewpot; add layer of ham and onions, then sprinkle with parsley. Repeat layers until all is used. Cover completely with cold water. Bring to boiling point over medium heat and cook until potatoes are tender. Add milk, salt and pepper. Melt butter in the same pan ham and onions were cooked and add flour to make a smooth paste. Bring chowder to boil and add thickening, stirring gently until mixture boils again. Place two crushed soda crackers in bottom of each bowl before serving.
Add cornmeal gradually to boiling, salted water, stirring constantly. Cook 20 minutes. Turn into a buttered 8-inch square pan and chill until firm. Cut into strips 1 x 2-inches. Split each strip in half. Spread with butter and sprinkle again with cheese. Place on a buttered sheet and bake at 400° for 15 minutes or until brown.
Mix beef and pork. Put through food processor with steel blade until meat is smooth. Combine meat, milk, bread crumbs, salt, ginger, allspice and pepper in large bowl. Let stand 5 minutes.
Heat oven to 375°. Mix sugar, margarine, shortening, eggs and vanilla. Stir in remaining ingredients. Shape dough into 1-inch balls. Place about 2 inches apart on ungreased cookie sheet. Flatten with greased bottom of glass dipped in sugar. Bake until light brown, 10 to 11 minutes. Makes about 3 1/2 dozen.
Saute onion and bell pepper in 1 stick oleo. Add seasoned crawfish, soups, rice and pimentos. Mix well and pour into a 3-quart casserole dish. Cover and bake in a 350° oven for about 30 minutes (until hot and bubbly). Increase baking time if double recipe. Serves 4 to 6.
Cream together first 3 ingredients. Spread 1 can of rolls onto the bottom of a 9 x 13 baking dish, sealing edges together. Spread cream cheese mixture over rolls. Place second can of rolls on top and seal edges together. Bake 25 minutes at 375°.
With sharp serrated knife, cut cake into 3 layers. Sprinkle each layer with 6 tablespoons Amaretto. Place one layer on platter. Cut pistachio ice cream into slices. Place on bottom layer. Top second layer with strawberry ice cream. Top with third layer of cake. Place in freezer. Frost with cream or Cool Whip on top and sides of cake. Melt chocolate bits and spread on foil. Chill until hardens. Cut with small cookie cutter. Top cake with chocolate decorations.
Cream shortening and sugar. Add eggs. Mix well. Add bananas, mixing after each. Stir in dry ingredients. Mix well. Stir in nuts and extracts, mixing well. Pour into greased loaf pan. Bake at 300° for 1 hour and 10 minutes or until toothpick tests done.
Fry bacon; set aside and save grease. Chop cabbage and onion; fry slowly in grease and add water to steam until tender. Add salt and pepper. Put cabbage in large dish. Break bacon, add tomato sauce and sugar to cabbage. Put in oven at 300° until heated.
Combine all ingredients. Drop by tablespoon. If batter is too thin, add some cracker crumbs.
Cut meat into 1/4-inch strips. Brown in oleo, adding garlic and saute. Add broth and simmer 30 minutes. Move meat to side of skillet; add soy sauce, spices, onions and green pepper. Cook 5 minutes. Blend cornstarch and water; add to skillet and cook slowly until thickened. Add tomatoes; cover and cook 5 minutes longer. Serve hot over rice.
Chop or grind vegetables. Put in a large bowl. Sprinkle salt over the vegetables. Soak overnight. Drain well by squeezing in palm of hands. Add vinegar, spices tied in cloth bag and sugar to vegetables; boil for 30 minutes. Seal in sterilized hot jars. Makes 12 pints.
Soak beans overnight. Drain. Cover with water and simmer until tender (not well done). Drain all excess water. Add all the remaining ingredients. Mix well. Let set in refrigerator overnight. Makes 10 to 12 servings.
Chop apricots and soak 30 minutes in water; drain. Stir in sugar, butter and juices. Sift flour, baking powder and soda together; add nuts, stirring to coat. Combine all ingredients, stirring only to mix well. Let stand 20 minutes before baking. Grease and flour a loaf pan; bake for 1 hour and 15 minutes at 325°. Makes 1 loaf.
Cream shortening, butter and sugar. Add eggs, one at a time. Add flour and baking powder alternately with milk. Add vanilla. Bake in greased tube pan (10-inch). Place in cold oven. Turn oven to 325° and bake for 1 1/2 hours or until tests done. When cool, frost with confectioners sugar icing. Used crushed pineapple for part of the liquid.
Brown pork chops on both sides (rolled in flour). Mix other ingredients and put a mound on each chop. Blend mushroom soup and 1/3 cup of water. Pour over each chop and bake for 1 hour.
Combine all ingredients, except 1/2 can onions. Pour into 1 1/2-quart casserole. Bake, uncovered, at 350° for 30 minutes or until heated through. Top with remaining 1/2 can onions. Bake another 5 minutes, uncovered, or until golden.
Layer ingredients as listed above in large crock pot. Cover and cook on low heat for 2 hours. DO NOT LIFT LID! After two hours, stir and drop from spoon onto wax paper. Allow to cool and become firm before lifting from paper.
Make cake as directions on box. Let cool. Make jello as directions on box. After cake cools, poke holes in top of cake with fork. Spoon jello over top of cake. Refrigerate overnight. When ready to serve, spread Cool Whip over cake.
Beat egg yolks; add sugar and beat well. Add softened butter, flour and cream; beat well. Beat egg whites stiff; fold into batter and bake in 9-inch unbaked pie shell. Bake 15 minutes at 450° and lower to 325° and bake for 30 minutes.
Put juices in bottom of 30-cup electric coffee maker. Place sugar, salt and spices in coffee receptacle. Brew as for coffee. Serve with or without a dollop of rum in each serving. Makes 40 (4 ounce) servings.
Combine dry ingredients in small saucepan. Add juice and cook, stirring constantly until thick and bubbly. Boil 1 minute; stir in butter. Pour over hot carrots and coat evenly. Garnish with parsley. Makes 4 servings.
In a mixing bowl, cream butter. Combine flour, cornstarch and sugar; add to butter and mix well. Stir in walnuts. Roll into 3/4 in. balls and place 1 in. apart on greased baking sheets. Bake at 300° for 20-25 min. or until set. Cool on wire racks. Dust with confectioners' sugar. Makes 6 doz.
Heat chocolate and 2 tablespoons of milk in a saucepan over low heat, stirring until chocolate is melted. Beat sugar into cream cheese. Add remaining milk and chocolate mixture. Beat until smooth. Fold in Cool Whip. Blend until smooth. Spoon into crust. Freeze 4 hours.
Fry bacon until crisp. Brown onion in bacon grease and then drain. Crumble bacon and add to other ingredients and mix well. Bake at 350° for 1/2 hour.
Cook the first 3 ingredients for 1 hour until it starts to crackle, then add 1 teaspoon flavoring and food coloring of your choice. Pour onto cookie sheet. Let cool; break into pieces.
Drain pineapple chunks, reserving 1/2 cup syrup. Combine pudding mix with whipped cream. Beat until thick. Beat in pineapple syrup and pour into graham cracker pie shell. Spoon the chunk pineapple over pudding. Glaze with cooled apricot preserves. Chill.
Prepare jello according to directions and set in refrigerator until half jelled. Set cream cheese at room temperature in a small bowl. Mix in sugar by hand, then add lemon juice. Chill can of Carnation and then whip in a large bowl. Add half jelled jello and cheese mixture to cream; blend until mixed well. Pour into prepared graham cracker crust. Chill until ready to serve.
Beat eggs. Add milk and sugar. Beat until smooth and mix in melted butter. Fry on hot griddle.
Beat eggs 5 minutes. Add sugar; stir in pumpkin and lemon flavoring. Stir in dry ingredients. Blend together and spread on greased and floured cookie sheet. Sprinkle with nuts on top. Bake 15 minutes at 375°. Dump cake on powdered sugar dusted towel. Roll up like a jelly roll and cool.
Mix all ingredients, except tortillas. Spread on large flour tortillas. Roll up tight; chill. Cut into slices. Lay on plates and serve.
Preheat oven to 400°. Line a baking sheet with heavy duty foil. Cut each potato into eight wedges; place on foil. Coat with nonstick cooking spray. Sprinkle with Parmesan cheese and seasonings. Bake for 30 minutes or until tender. Serves 8.
Mix eggs, pumpkin, raisins, vanilla and carrot, then add rest of the ingredients until well blended. Spray regular size muffin tin with vegetable spray; fill evenly with batter. Bake at 350° for 20 minutes. Makes 12 muffins.
Blend flour, butter and sugars. Reserve one half of the mixture for topping. Set reserved mixture aside. To the other batter, add buttermilk, soda, egg and vanilla. Blend well. Pour into a greased 9 x 13-inch pan.
Brown hamburger with onions. Drain. Season as desired. Add milk and soup. Pour in baking dish. Mix Jiffy cornbread mix. Pour or spoon cornbread batter over top of casserole. Bake at 350° for 40 to 45 minutes.
Add roast cubes to the prepared gravy mix and simmer for 15 minutes. Pour over hot mashed potatoes. Serve with green beans and rolls.
Remove mesh from turkey. Lay turkey out as flat as possible on a cutting board, skin side down. Combine garlic, rosemary, pepper and salt in blender. Turn on and add oil until coarsely chopped. Spread 1/2 of the garlic mixture over the inside of the turkey. Reroll the turkey. Tie firmly with string every 2-inches to return to original log shape. Spread evenly with remaining garlic mixture. Place on rack in roasting pan. Roast at 350° for 1 1/2 to 2 hours. A long log shape takes less time than a more compact roast. Remove from oven and let rest for 20 minutes before removing the strings. Cut thin slices to serve. Garnish. Pour juice from meat over turkey.
Blend butter and 1 cup sugar; beat in eggs one at a time. Add extract. Mix dry ingredients together; add to egg mixture alternately with milk. Blend just enough to mix. Fold in lemon peel and nuts. Turn into greased loaf pan.
Mix together in large casserole and sprinkle 1/2 cup grated cheese on top and bake at 350° for 30 minutes.
Melt chocolate chips in double boiler and cool. Combine butter and powdered sugar and cream together. Add eggs and beat well. Add chocolate chip mix and 2 teaspoons vanilla. Beat until smooth. Add 3 capfuls mint or rum extract. Drop from teaspoon onto wax paper-lined cookie sheet. Harden in refrigerator. Store several weeks. Makes 7 dozen.
Bring to a boil, then pour slowly over batter. Bake at 350° for 30 to 35 minutes.
Press crescent rolls into a 15 x 10 x 1 in. baking sheet to form a crust. Bake at 350° for 12-15 minutes. Combine cream cheese, mayonnaise, basil and garlic powder. Spread thinly over cooled crust. Top with chopped carrots, broccoli, and cauliflower. Sprinkle generously with Salad Supreme.
Mix sugar, brown sugar and cinnamon. Cut biscuits in quarters, roll in butter then in sugar mixture. Put in baking dish and bake at 350° for 10 to 12 minutes.
Brown hamburger and chopped onion in large skillet. Pour off grease. Add vegetables and vegetable beef soup. Simmer until vegetable are tender. Thicken as you would gravy. Pour into casserole. Top with hot mashed potatoes. Broil until browned.
Prepare yellow cake in oblong pan according to package directions. Combine milk and cream of coconut and pour over cake which has holes poked in the top. Allow cake to cool, then top with Cool Whip and coconut. Refrigerate.
Fry ham in oil; drain the oil off, leaving 3 tablespoons. Pour 1 cup of coffee and water into grease and ham drippings; bring to a boil. Serve over hot grits or biscuits.
Cream butter or margarine. Add sugar and beat until mixture is smooth. Add vanilla and beat. Sift flour and measure, then add baking soda and sift 2 more times. Add flour to sugar and butter mixture. Add buttermilk and beat until smooth. Add coconut and nuts and beat some more. Fold in beaten egg whites. Pour batter into 3 greased 8-inch cake pans and bake at 350° for 30 minutes.
Cook potatoes only until firm; drain and cube. Combine sour cream, milk and onion. Place half the potatoes in buttered 1 1/2-quart casserole dish. Cover with 1/2 the sour cream mixture. Sprinkle generously with salt and pepper. Repeat layers. Melt butter and combine with bread crumbs. Toss and sprinkle over top. Cover and bake at 350° for 20 minutes.
Spray 2-quart dish with Pam. Arrange 1 1/4-inch slices in dish. Beat eggs. Add milk and vanilla. Pour over bread; turn bread to coat. Cover and refrigerate overnight. Sprinkle with cinnamon sugar. Bake at 350° for 25 to 30 minutes.
Melt butter in boiling water. Add the flour and salt, stirring vigorously. Cook, continuing to stir, until the mixture forms a ball that doesn't separate when handled. Remove mixture from heat and cool slightly. Add eggs, one at a time, beating thoroughly after each addition. Beat until mixture is smooth and free from all lumps. Drop from tablespoon onto greased baking sheet, 2-inches apart. Bake in hot oven (450°) for 15 minutes, then at 325° for 25 minutes. Remove puffs from baking sheet, cool and fill with pudding. Cut hole in side or top. Can top with chocolate. Makes 12.
Cook wild rice by directions on box. When done, add broccoli, mushroom soup and cheese. Pour in a casserole dish and top with stuffing mix. Melt 1/2 stick butter and pour on top of stuffing. Bake at 350° until hot.
In large bowl, combine brown sugar, shortening, eggs and molasses; blend well. Combine flour, salt, soda, baking powder and spices; gradually blend into molasses mixture. Blend in hot water. Pour batter into a greased and floured 9 x 9 x 2-inch baking pan. Bake at 350° for 25 to 30 minutes.
Heat; add water if needed. This is great for chicken or turkey. Add some relish if using for beef or pork.
Mix flour, butter and walnuts. Pat into the bottom of an ungreased 13 x 9-inch pan. Bake at 425° for 10 minutes. Mix cream cheese, confectioners sugar and 6 ounces of Cool Whip together and spread over cool crust. Mix the pudding with the milk and spread over the cheese layer. Top with Cool Whip and walnuts. Refrigerate between each step and when done.
Saute celery and onions in margarine. Add soup, broth and chicken. Simmer for 15 minutes. Add to a greased casserole dish, top with noodles and cashews. Bake at 350° for 45 minutes.
Shred Cheddar cheese and mix with cream cheese in large mixing bowl. Cover and let stand for 2 hours. After cheese has set, mix all together and roll into balls. Refrigerate for 30 minutes. Roll balls in crushed pecans. Sprinkle with parsley flakes.
Arrange potatoes in large shallow 3-quart casserole. Heat oven to 425°. Mix seasonings and sprinkle half over potatoes. Arrange chicken and sausage on top of potatoes. Pour oil over all and sprinkle with remaining seasonings. Cover and bake at 425° for 1 hour. Reduce to 375°, uncover and bake about 30 minutes or until chicken and potatoes are well browned. Serve with Garlic bread and salad. Serves 4 to 6.
Use a 9 x 13-inch pan. Prepare the jello using only 2 cups hot water and 1 1/2 cups cold water. When slightly thickened, add the pineapple, bananas, marshmallows and juice of lemon. Chill until firm.
Place split breasts between plastic wrap and pound to 1/2-inch thick. Spread each with 3 tablespoons cream cheese; dot with 1/2 teaspoon butter. Fold ends over filling. Wrap 1 slice bacon around each. Secure with toothpick. Place seam side down in shallow pan. Bake at 400° on top rack for 40 minutes or until chicken is tender and done. Broil about 5 minutes until bacon is crisp and golden.
Remove stems from mushrooms. Finely chop stems. Preheat oven to 375°. Spray pan. Heat nonstick skillet over medium heat. Add chopped mushrooms stems and onions; cook until tender. Remove from heat and add remaining ingredients. Mix well. Fill caps with stuffing. Place mushrooms on prepared baking sheet. Bake 15 minutes. Serve hot.
Combine all ingredients and mix well. Spoon into greased muffin tin, filling cups 2/3 full. Bake at 450° for 15 minutes.
In large heavy saucepan, heat oil. Add garlic and beans and saute over high heat to sear beans, stirring frequently so they do not burn. Add thyme, sea salt and pepper to taste. Add water and vegetable bouillon. Bring to a boil; cover tightly. Reduce heat to medium-low and simmer for 20 to 30 minutes or until beans are tender when pierced with tip of sharp knife. Add more water, if necessary. Frozen beans will take only half the time. Add squeeze of lemon juice and toss well. Serves 2.
Twirl all ingredients in blender and enjoy!!!! Yields 4 to 6 servings.
Combine butter, sugar, flour and milk. Pour in casserole dish. Add peaches. Do not stir. Bake at 350° until brown.
Cook cake according to directions. Let cool. Boil water and sugar until hard ball stage; dump apples and oranges in to mixture. Pour over cake and spread on frosting.
Flatten canned biscuits in bottom of casserole dish. Put cooked, boned chicken on top. Chop onion on top of chicken. Cut up cream cheese on top. Mix can of cream of mushroom soup with milk and pour on top. Grate cheese on top. Bake at 350° for 30 minutes.
Cut potatoes into wedges. Mix rest of ingredients in bag. Shake in bag. Lay potato wedges on cookie sheet. Melt butter and pour over. Bake at 400° for 30 minutes.
Prepare crust and lattice top. Combine sugar, cornstarch and salt. Add water and peaches. Bring to a boil for 1 minute. Cool; add lemon juice. Put in pastry shell. Add lattice top. Bake at 425° for 30 minutes.
Cook potatoes until done. Mash potatoes. Add 1 cup Miracle Whip and 1 teaspoon mustard and sweet pickle juice. Mix all ingredients well.
Preheat oven to 400°. Toss bread with butter and 2/3 of garlic. Put on cookie sheet and bake for 10 minutes. Add a little salt. Toss tomatoes with basil and rest of garlic. Cook pasta in 4 quarts boiling water according to package directions. Add drained pasta to tomatoes and croutons. Add freshly ground pepper. Drizzle olive oil over and mix well. Serves 6.
Let orange juice soften a little before combining with other ingredients. Freeze in a 9 x 13-inch dish. Slice and serve. Serves 10 to 12.
In large bowl, mix softened cream cheese and evaporated milk and set aside. In a blender, put peaches, juice and all in blender. In a pan, combine peach mixture, Jell-O, pineapple, sugar and water and heat until warmed. Fold into cream cheese mixture and pour into 9 x 13 pan and refrigerate until firm.
Combine all ingredients in a saucepan. Bring to a boil and boil 1 minute. Use as a basting sauce for chicken. Yields 1 1/2 cups.
Soften cream cheese; add Sprite. Fold in Cool Whip. Drain fruit cocktail and tidbits. Fold in. Add extra cherries and nuts. Chill and serve.
Place chicken in stock pot and add enough water to cover. Bring to boil and simmer. Add all ingredients and let cook until chicken is tender. Bring pot of water to boil and add noodles, cook until tender and drain.
Preheat oven to 375°. Unroll the crescent rolls and layer them on the bottom of an 11 x 15-inch jelly roll pan. Pinch all the seams together to make a crust. Bake for as long as the crescent package indicates. Cool crust completely before assembling.
Cook broccoli and spinach separately according to package directions. Drain well and press excess water out of the spinach. Put broccoli in the bottom of a 6 x 9-inch glass casserole dish. Mix together sour cream and onion soup mix and spread over broccoli. Spread the spinach over that and top with the cheese. Bake in a 375° oven for 15 to 20 minutes. Let sit for 5 minutes.
Mix all ingredients in a large, heavy saucepan. Bring to a boil. Simmer about 15 minutes or until thick.
Go to Randall's and buy a pizza with pepperoni on it. Take the wrapper off and put it in the oven. Bake it at 10° about 8 minutes. I might know more tomorrow how to do it.
Melt margarine; add salt and flour to make medium-thick paste. Dip chicken and place on a cookie sheet. Sprinkle with paprika. Bake at 350° for 1 hour, or until chicken is brown and tender. The chicken does not have to be turned while baking.
Cream the butter and sugar. Add rest of ingredients in the order given. Pour in pie shell. Bake at 300° for 45 minutes.
Put Doritos in bottom of casserole dish. Brown hamburger meat; drain, then add remaining ingredients. Heat until mixture is warm. Pour over Doritos and bake at 400° for 20 minutes.
Put first 6 ingredients into a large saucepan and bring it to a boil over medium-high heat. Cover and simmer over low heat until veggies are tender (approximately 20 minutes).
Cream butter, sugar and spices together until light and fluffy. Heat applesauce until hot. Add baking soda. Add this to creamed ingredients. Sift flour and blend into mixture. Add raisins, cherries and/or nuts. Bake in greased and floured tube pan for 2 hours at 275°.