HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a 9 x 13-inch or larger dish, cut up head of lettuce and shred on bottom of dish. Mix onion, celery and peas. Spread evenly over lettuce.
Pour strawberry pie filling in the bottom of the pie crust. Chill in freezer while you mix the topping. Beat cream cheese until smooth. Add sugar, sour cream and vanilla. Fold in Cool Whip. Place the topping on the top of the strawberry pie filling. Ready to serve. Store all leftovers in the refrigerator.
Brush pie shell with small amount of beaten eggs. Pierce bottom and sides with tines of fork. If using metal pie pan, bake shell in preheated 450° oven until golden brown, about 5 minutes. If using pie plate, bake shell in 425° oven until golden brown, about 5 minutes. Cool on wire rack. Reduce oven temperature to 375° for metal pan or 350° for pie plate.
Prepare coddled egg as follows: Place cold egg in warm water. Heat enough water to boiling to cover egg completely. Immerse egg in boiling water with spoon; remove from heat. Cover and let stand 30 seconds. Immediately cool egg in cold water to prevent further cooking; refrigerate.
Mix Jell-O and sugar together; dissolve in boiling water. Stir in ice cubes until dissolved. Cool to egg white consistency. Fold in the nuts, pineapple and cheese, then the whipped cream. Cool in 8 x 8-inch pan until set; cut in pieces and serve. Makes 6 servings.
Mix together yellow cake mix, brown sugar, butter, eggs, water and chopped pecans. Makes a stiff batter. Grease and flour 2 pizza pans. Spread batter evenly. Bake at 350° for 15 minutes. (Pat dough down after each 5 minutes.) Then cool completely. Now spread with Cool Whip, then arrange fruit on top. (Dip all fruit in pineapple juice before putting on pizza.) Sprinkle with pecans and coconut. Refrigerate 2 hours before serving.
Cover bottom of glass casserole dish with Bisquick and water mixture. Be sure to spray bottom and sides of dish with Pam before spreading the dough.
My Mother Nicoletta made this Ragu sauce every Sunday. She usually served it with ziti or rigatoni. This sauce, however, can be used with any shape pasta (plain or filled). The meat is served after the pasta dish, as a second course with a salad. You can use a variety of different meats and any combination works well.
Before you start, sample rum and check for quality. Good, isn't it? Now, go ahead, select a large mixing bowl, measuring cup, etc. and check that rum again for quality. It must be just right. Try it again. With an electric mixer, beat one cup butter in a fluffy bowl. Add 1 teaspoon sugar and beat again. Meanwhile, make certain that rum is of best quality. Add eggs and dried fruit and beat until very high. If fruit gets stuck in beaters, pry it out with a screwdriver. Sample rum again checking for consistency. Next, sift in three cups baking powder, and add a pinch of rum, one seaspoon toda and one cut of pepper - or is it salt. Anyway, don't fret; just test the rum again. Zowie! Now, sift in half pint of lemon juice, fold in chopped buttermilk and add strained nuts. Shample rum again.
Dissolve 1 tablespoon of salt in 3 cups of water. Soak the clams in the solution in a dark place for 2 to 3 hours to draw out the sand, then rinse well. Cut the scallions into 1-inch lengths. Put the clams and Sake into a large pot and cover. Cook over high heat for 2 to 3 minutes. When clam shells open, sprinkle in the scallions and remove from heat. Transfer the clams, scallions and any remaining Sake to individual serving bowls. Serves 4.
Mix melted butter, milk and 1/2 tsp. vanilla. Then add sifted sugar and coconut. Mix well and refrigerate 1/2 hour. Take out of refrigerator and make into balls. Refrigerate again for 2 hours. Melt chocolate and wax in double boiler and dip balls into chocolate mixture. Place on wax paper to dry.
In large soup kettle, warm oil over low heat. Add onions, carrots, garlic, peppers and jalapenos. Cover and cook vegetables until soft, 10 minutes. Remove lid; add chili powder and cumin. Cook additional 2 to 3 minutes, stirring occasionally. Add beans, tomatoes and juice. Increase heat to medium and bring chili to simmer. Adjust heat to maintain a simmer and let chili cook for 20 minutes. Stir in salt, pepper and cilantro; serve.
Saute in a small amount of oil the first 3 ingredients. Add barley and flour. Then add the tomatoes and seasonings and cook 45 minutes. Heat the milk. Do not boil. Add the butter; add to the tomato mixture. Warm the soup but do not boil. Serve piping hot. Delicious!
Pour into 9 x 13-inch prepared pan and bake in 350° oven for about 30 minutes (it may take a little longer).
Beat cream cheese and sugar together until smooth; fold in cool whip. Pour into crust and chill for 2 1/2 to 3 hours.
Mix butter, crackers, sugars, cream cheese and eggs. Bake for 20 minutes at 350°. Chill. Add pie filling and top with whipped cream.
Beat egg white until stiff; beat yolks and add together. Continue beating. Add persimmons, milk, sugar, flour, salt, butter, baking powder and soda. Beat slightly. Add spices and nuts. Bake in a 9-inch square pan or rectangular. Bake at 350° for 40 minutes or until a knife blade comes out clean. Top with whipped cream when cool.
Beat eggs until foamy. Beat in sugar. Add vanilla and bananas. Mix well. Add flour, cinnamon and nuts. Pour in loaf pan. Bake at 325° for 1 hour.
Combine the fruit, cornstarch and sugar. Pour into a pastry lined pie pan; dot with the butter and adjust the top crust. Prick crust and sprinkle with sugar. Bake in preheated 425° oven for 15 minutes; reduce temperature to 350° and continue baking for 30 minutes.
Cook and drain broccoli. Put in a buttered casserole dish. Combine eggs, mayonnaise, soup and cheese. Pour over broccoli. Top with onions. Bake at 350° for 30 minutes.
Meat Balls: Bread crumbs, sirloin, 1 egg. Mix together and form balls.
Melt shortening in a 4-quart saucepan, cool. Add sugar, molasses and egg; beat well. Mix dry ingredients together and add to mixture. Mix well. Chill 1 hour. Make 1-inch balls and dip in sugar. Place 2 inches apart. Bake at 350° for 8 to 10 minutes.
Mix cornstarch and 2 Tbsp. sugar with water and cook together until clear; then set aside. Add salt to egg whites and whip until foamy or standing in peaks. add the mixture you set aside. Continue beating until creamy, add 6 Tbsp. sugar gradually. Beat until very creamy. Pile on pie and bake at 325 degrees for 30 minutes or until a golden brown.
Dissolve jello in boiling water. Cool. Whip Milnot thick and add vanilla. Beat, then add 1 cup sugar. Beat, then add cream cheese. After jello is cooled, add to whipped mixture and beat until creamy. Pour over cracker crust. Place in refrigerator for 2 hours or overnight.
Mix juices and heat to boiling point and add to jello. Stir until dissolved. Add the Coca-Cola and stir well. Place in refrigerator (partially set). Add cherries, pineapple and nuts. Put in mold or Pyrex. Serves 12.
Combine tomatoes, water (1/4 cup), oil and tomato paste in saucepan. Simmer for 30 minutes. Peel eggplant. Cut in round slices about 1/4-inch thick. Sprinkle with salt, pepper and garlic powder. Beat eggs slightly with 2 tablespoons water. Dip eggplant in Italian style seasoned bread crumbs, dip in egg and again in bread crumbs.
Coat 6-cup mold with cooking spray. Combine raisins, cherries, apple, lemon peel, juice and brandy. Let stand 1 hour. Add rest of cake mixture to the fruit mixture. Pour into mold and set mold pan in large saucepot. Add boiling water to halfway up side of mold pan. Cover and steam 4 hours.
Put cheese and butter into a large bowl and melt in microwave about 1 to 2 minutes, stir often. Mix cocoa with sugar. When cheese is melted, add sugar mixture. Mixing well. Add pecans. Press on cookie sheet with wax paper on bottom. Use wax paper on top to press into pan. Garnish with whole pecan halves on top. Let set until cool then cut.
In a 2-quart saucepan combine sugar, salt, evaporated milk and butter. Stir over low heat until sugar is dissolved. Add pecans. Increase heat to medium; continue cooking and stirring to softball stage (234 degrees F.) Remove from heat. Stir in vanilla, then cool 5 minutes. (Meanwhile, place a large sheet of aluminum foil on counter surface in readiness for dropping patties.) Stir rapidly until mixture begins to thicken and coats pecans lightly. Drop rapidly from a tablespoon onto foil. (Use a teaspoon for small pralines.) If candy becomes too stiff to handle easily toward the last, stir in a few drops of hot water. Let patties stand until cool and set before removing from foil.
Preheat oven to 400°. Pour all ingredients into baking dish and cover. Bake at 400° for 50 to 60 minutes.
Preheat the oven to 325°. Butter and flour an 8-inch square baking pan. Melt the chocolate with the butter in saucepan over low heat. Remove from the heat and stir in the sugar. Stir in the eggs and vanilla and mix until smooth. Add the flour, salt and nuts and stir until smooth. Pour into the prepared pan. Bake until a toothpick inserted in the center of the brownies comes out clean, 40 minutes. Makes 16 brownies.
Mix ingredients and pour into 9 x 13-inch casserole dish. Refrigerate overnight. Bake at 350° for 45 minutes.
Place prepared potatoes in bottom on greased 9x13-inch baking dish. Place pork chops on top. Combine soup with milk using fork or wire whisk. Pour evenly over chops and potatoes. Season to taste with salt and pepper. Bake covered at 350 degrees for 1 hour. Remove covering and bake at 375 degrees for 30 minutes. Adjust cooking time down for boneless chops. Serves 4-6.
Take Pillsbury sugar cookie mix and bake as directed on pizza pan. Cool. Mix cream cheese, Cool Whip and sugar together. Spread over cookies. Then decorate with choice of fruits, sliced strawberries, kiwi or blueberries. Looks and tastes great!
Mix together the butter, flour, baking powder, 1/2 cup sugar, salt and milk. Pour in casserole. Then drain berries or peaches. Put berries or fruit over batter. Over this, pour 1 cup of the fruit juice. Add water, if necessary, to make 1 cup. Then add 1 cup sugar. Bake 45 minutes in 375° oven.
Combine all ingredients. Drop by spoonfuls on cookie sheet. Bake at 325° for 15 to 20 minutes.
Put Jell-O in hot water; stir until dissolved. Add cranberry sauce. Chill until it starts to jell, then add celery and nuts.
Mix ingredients together, except cornflakes and and 1/4 cup butter. Pour into greased 9 x 13-inch pan. Mix remaining butter (melted) and cornflakes. Sprinkle on top of mixture. Bake at 350° for 50 to 60 minutes.
Boil potatoes and eggs until done. Salt potatoes according to taste. Place chopped eggs over potatoes. Add remaining ingredients and mix. Cover and refrigerate until ready to serve.
Beat milk and egg. Blend dry ingredients and gradually add milk to mixture. Heat Crisco in pan. When hot, put a little batter in funnel. Using circular motion, drip batter into hot Crisco. When brown on one side, turn over. When brown on both sides, put on a plate. With a sifter, put 10x sugar on the Funnel Cake.
In 2-quart saucepan, combine sugar, corn syrup, water and salt. Cook, stirring, until mixture boils. Cook over medium heat to 260° without stirring. As temperature nears 250°, beat egg whites to stiff peaks in large mixing bowl. Gradually pour hot syrup in a thin stream over egg whites, beating at high speed of electric mixer. Add vanilla. Beat 4 to 5 minutes more or until mixture holds shape. Drop from a teaspoon onto wax paper or spread in a buttered 10 x 6 x 2-inch pan. Cool and cut.
Place all ingredients in a blender or food processor. Whirl until the ingredients are smoothly blended. Heat, if desired (to preserve vitamin C, serve cold) and serve over hot pancakes or waffles. Makes 8 (3/4 cup) servings. Keep a supply in the freezer and reheat it whenever you serve pancakes or waffles.
Sift together flour, baking powder and salt. Cut in shortening until blended into fine crumbs. Add the preseasoned shredded "taco" cheese. Stir in milk.
Drain and flake salmon. Add cheese, lemon juice, onion, horseradish, liquid smoke and salt. Combine well. Shape into a loaf. Chill overnight.
Mix the ingredients and place in a 9 x 12-inch pan, which has previously been coated with a small amount of cooking oil. Bake for 45 minutes at 450°.
Dissolve Jell-O in 1 cup boiling water. Add milk and mix all ingredients and refrigerate overnight.
Mix all ingredients with a wire whisk. Do not use an electric mixer. Store in refrigerator. This keeps really well.
Combine first 6 ingredients in pot and bring to simmer and add chicken boiling till cooked. Add spinach and simmer until spinach wilts, about 1 minute. Add lime juice. Season soup to taste with salt and pepper. Add cilantro just before serving.
Dissolve jello in boiling water. Stir in fruits and nuts. Pour half of mixture into a 13 x 9-inch pan. Chill until firm. Store the rest of the jello mixture at room temperature.
Beat eggs in a large bowl. Add butter, flour, vanilla, salt, and buttermilk, Beat until well mixed. Pour into unbaked pie shell and bake at 350 degree for 55 to 60 minutes or until well done.
Peel and dice tomatoes into large saucepan; add remaining ingredients and cook on medium heat, stirring occasionally until thick like a gravy.
Crust: Mix flour, margarine and powdered sugar. Bake on a greased pan at 375° until brown.
To make the dressing, combine sugar, vinegar, oil, salt and pepper. Bring to a boil. Remove from heat and cool completely.
Combine sugar, milk, margarine and cocoa. Boil 1 minute; add salt and vanilla. Turn off heat. Blend in peanut butter and oats; mix well. Drop by tablespoon onto wax paper. Yields approximately 4 dozen.
Heat oven 375°. Grease 13 x 9 baking pan. In med saucepan, combine first 4 ingredients. Cook over med heat stirring constantly, until it begins to boil. Remove from heat, cool slightly; set aside. Beat oleo, sugar and vanilla until fluffy. Add remaining and blend until mixed and crumbly. Reserve 2 c. Press remaining mixture onto bottom of prepared pan. Spread raisin mixture 1/2 inch of edge and sprinkle with remaining mixture. Pat lightly. Bake 25 - 30 minutes or until golden brown. Cool completely.
Melt butter. Add milk, salt, pepper and beef. Bring to a boil over medium heat, stirring constantly. Add flour/water mixture and continue to stir until thickened. Serve over toast.
Mix sugar, salt, Crisco and hot water. Cool to lukewarm. Beat egg and mix with yeast and cold water. Stir until dissolved. Combine the two mixtures. Mix well. Beat in about 4 1/2 cups of flour. Knead in bowl with hands. Add rest of flour; work real good with hands. Grease top of dough. Cover with cloth. Let rise in warm (not hot) place until double in size. Then oil a large bowl and put dough in. Turn to cover all over with oil. Cover tightly and put in refrigerator until ready to use.
Preheat oven to 350°. Cream butter, sugar, eggs and bananas and beat until blended. Sift flour, baking powder, baking soda, cornstarch and salt, and add alternately with sour cream to banana mixture. Blend until smooth. Add nuts. Bake in a greased, floured pan, large loaf 55 minutes; 2 small loaves, 45 minutes.
Mix the beaten eggs and the next 4 ingredients with the yellow cake mix. Beat 2 minutes on high speed. Spray Bundt pan and pour in the mixture. Bake at 350° for 35 minutes. Top with powdered sugar and 1/3 cup of squeezed Key limes.
On a pizza pan, roll out cookie dough evenly into a circle. Bake as directed until light golden color. In a bowl, mix together the cream cheese and marshmallow cream until well mixed and smooth (mixer works great). Spread over cooled cookie crust and refrigerate. Just before serving, decorate with fruit and cut like a pizza with a pizza cutter.
Mix all ingredients except bacon. Pour in a 13 x 9-inch baking dish. Place bacon on top of beans. Bake 30 minutes, covered, at 350°. Uncover; bake until bacon is done.
Mix all ingredients together, except bacon. Lay bacon on top of beans and bake 1 hour in a 350° oven.
Put all ingredients into bowl, mix thoroughly with hands. Mold into 3 loaves. Bake in oven at 350° for 45 minutes. Garnish with parsley.
Beat egg and stir in sugar, oil and juice. Sift flour, baking powder and soda; mix well. Fold in nuts and berries. Bake at 350° for 1 hour.
Season chicken with salt and pepper and soak in buttermilk overnight. Add all ingredients in a large bowl and then roll chicken in flour mixture one piece at a time until covered. Heat canola oil in skillet to 350°. Fry until golden brown, approximately 15 minutes on each side.
Combine mushrooms, onion and celery. Saute in butter until celery is tender-crisp. Add sour cream and set aside. Beat eggs and milk and pour half into skillet. Add 1/4 cup ham and spread with half of filling. When eggs are firmly set, fold in half and top with cheese slice. Repeat with remaining ingredients. Makes 2 large omelettes.
Mix pretzels, margarine and 3 teaspoons sugar. Spread in a 9 x 13 pan. Bake at 400° for 8 minutes (don't overbake).
Thaw pie shell, prick with fork. Mix all other ingredients in large bowl. Pour into shell. Bake 350° for 1 hour or until set. *Note - this does not contain the fat that pecan pie has but is a good substitute. Serve with low fat whipped topping.
Place chicken in baking dish. Add Coke and ketchup. Bake for approximately 1 hour at 400°. The liquid will make a sauce.
Dissolve gelatine in cold water. Mix pineapple and sugar together in saucepan. Add gelatine mixture and bring to a boil. Cool. Cream the cream cheese and Marshmallow Creme together. Add gelatine mixture. Refrigerate until it starts to set. Add Cool Whip to chilled mixtures. Sprinkle chopped nuts over top. Refrigerate until firm.
For 2 quarts, reduce all by half; for 6 quarts, increase by half.
Boil 2nd ingredients for 3 minutes and pour over vegetable mixture. Keep in refrigerator for 24 hours before serving.
Saute onions in oil until tender. Blend in flour then add tomatoes; bring to boil. Cook stirring until thickened. Add milk, beans, Worcestershire sauce, pepper, spike and basil. Heat thoroughly.
Mix the baking mix, milk and cheese until a soft dough forms; beat vigorously for 30 seconds. Drop dough by spoonfuls onto an ungreased cookie sheet. Bake about 10 minutes at 450° or until lightly browned. Mix butter, garlic powder and parsley flakes; brush over warm biscuits before removing from cookie sheet. Serve warm.
Cut beef into 1/8-inch thick strips. Combine soy sauce, garlic and ginger. Add beef. Toss and set aside. Heat oil in large frying pan or wok. Add beef and toss over high heat until browned. Taste meat; if not tender, cover and simmer for about 30 minutes over low heat. Turn heat up and add vegetables. Toss until vegetables are tender-crisp (about 10 minutes). Mix cornstarch and water. Add to pan. Stir and cook until thickened. Add tomatoes and heat through. Serves 4.
Mix together flour, powdered sugar and melted butter. Pat in a 9 x 13-inch pan and bake for 20 minutes. Beat eggs. Mix beaten eggs with sugar, lemon juice and baking powder. Pour over cooked dough and bake for 30 minutes at 350°. Sprinkle powdered sugar on top when done. Let cool and cut.
Combine flour, salt, oil and water; blend well. Beat egg white until soft peak forms. Fold into flour mixture. Dip both sides of fish in batter. Fry fish in 1/2 inch of oil heated to 370° until golden brown. Drain on paper towel. Yield: 4 servings.
Cut potatoes into quarters. In a large saucepan, cover potatoes with salted water, bring to a boil and cook potatoes until tender; drain.
Cook broccoli using package instructions; drain. Melt butter; blend in flour, 1/2 teaspoon salt and dash of pepper.
Mix ingredients and chill. Then shape like strawberries. Roll in red sugar. Make a stem out of slivered almonds dyed green.
Mix and add margarine and nuts last. Bake at 350° for 30 to 35 minutes or until set good.
Mix lemon juice, mushroom soup and Worcestershire sauce. Sprinkle roast with salt, pepper and onion powder. Pour mixture over roast in Dutch oven. Bake at 325° for 3 hours. Remove roast and add 1 package beef gravy mix with 1 cup water to liquid that is left in Dutch oven. Serve over roast.
Melt butter. Stir in seasoned salt until dissolved. Add Worcestershire sauce. Pour over cereal and nuts. Toss until well coated. Bake at 200° for 1 hour, stirring often. Store in airtight container. Very good.
Brown your beef and onion and drain the grease; combine the other ingredients. Put the mixture into a casserole dish. Bake at 375° for 30 to 40 minutes or until done.
Microwave margarine in a large mixing bowl for 1 minute until margarine is melted. Add marshmallows and toss until well coated. Microwave 1 1/2 minutes or until smooth when stirred, stirring after 45 seconds. Immediately add the cereal and mix thoroughly. Press into a 9 x 13-inch greased baking pan. Allow to cool and cut into bars.
Coat a large nonstick skillet with cooking spray. Place over medium heat until hot. Add next three ingredients, saute 3 minutes and set aside. Let cool.
Cook bacon in large heavy saucepan until crisp. Drain and set aside. Leave a small amount of drippings in pan (about 1 tablespoon) and add green pepper, onion, carrot and garlic. Cook 5 minutes. Add tomatoes which have been mashed or cut into small pieces. Stir in beans, salt, pepper and sugar. Simmer 30 minutes to one hour. Add crumbled bacon and parsley flakes. Cook 5 minutes more. Serve in warmed soup bowls. This is delicious with fried cornbread.
Separate celery into ribs; clean. Combine cream cheese, sour cream and butter until smooth. Add capers, anchovy paste, onion, mustard, salt, pepper and paprika. Fill stalks with mixture. Sprinkle with paprika before serving. Serves 6.
Optional: May also add 8 ounces of Hershey's dark chocolate bar for more intense chocolate taste.
Mix ingredients and pour into 2 pie shells. Bake 30 minutes at 350°.
Melt margarine. Add broccoli until separated. Add onion and saute for 5 minutes. Stir cooked rice. Mix Cheez Whiz, soup and milk. Add all ingredients and cook for 25 minutes at 400°.
Wash and drain cucumbers; slice into spears. In quart jar, put garlic, dil seed, pepper, alum, dill and cucumbers. Boil water, vinegar and salt together. Pour into each jar and seal.
Bring cherries (juice and cherries) to boil; add sugar and stir until dissolved. Remove from heat; stir in jello. Add drained pineapple and nuts or celery. Place in mold for at least 4 hours.
Combine flour, sugar, salt, cinnamon, nutmeg, cloves and nuts in a bowl. Plump raisins by placing in hot water for 10 minutes and drain off water. Melt margarine in a saucepan and heat until bubbling. Add applesauce and baking soda. Remove from heat. Combine wet and dry mixtures. Fill a greased pan 3/4 full and bake at 350° for 35 minutes or until firm on top. Frost, if desired, when cool.
Shake sugars and cinnamon in a 9 x 13-inch pan. Cut biscuits into 4 quarters. Toss into casserole dish and shake. Pour melted butter over biscuits. Bake at 350° for 30 minutes.
Cook spinach according to package directions. Drain spinach. Add dry onion soup and sour cream. Blend. Top with cheese. Bake at 350° for 30 minutes or until hot and bubbly.
Prepare lemon pie filling; set to cool. Mix remaining ingredients together to make crumbs. Save 1 cup of crumb mixture for topping. Grease a pan with butter. Pack crumb mixture in pan. Add lemon pie filling and sprinkle the remaining 1 cup of crumb mixture on top. Bake at 350° until golden brown.
Preheat the oven to 400°. Coat a 12-cup muffin tin with vegetable cooking spray or line with paper muffin cups. In a large mixing bowl, gently mix the dry ingredients with blueberries to prevent the blueberries from sinking into the batter by coating them.
Mix marinade in large Ziploc bag. Buy a turkey breast. Have the butcher cut it in half, then cut crosswise in 1 to 1 1/2-inch slices. Marinate in Ziploc bags overnight. You may need 2 bags. Grill until done.
In a mixing bowl, prepare instant pudding with milk according to package directions. Add sliced bananas and chill. Serve with cookies.
Cook and drain spaghetti. Pour into ungreased 9 x 13-inch pan. Sprinkle shredded cheese over top of spaghetti. Cover and bake at 350° for 1/2 hour or until cheese is melted. Cut and serve with warmed sauce and garlic bread. Serves 8.