HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix pudding with 3 c milk. Mix cool whip in pudding, set aside. Butter bottom and sides of a 9 x 13 glass pan. Lay whole graham crackers on bottom of pan. Pour 1/2 of pudding mixture over graham crackers. Add another layer of crackers, then pour the remaining pudding over the crackers. Next, put one more layer of crackers on top of the pudding.
Cut off and discard chicken wing tips. Cut each wing into 2 parts and sprinkle with salt and pepper. Combine remaining ingredients and mix well. Place wings in slow cooker and pour sauce over. Cook all day on low setting. Or, preheat oven to 375°, place wings in shallow casserole, pour sauce over and bake until chicken is well done and sauce is caramelized about 1 hour.
Preheat oven to 350°. Grease an 8 inch baking pan. Beat eggs in a medium mixing bowl until thick. Gradually add sugar, beating until thoroughly blended. Stir in flour and melted butter, blend well. Add cranberries and walnuts, mixing gently just until combined. Spread evenly in pan. Bake for 40-45 minutes or until golden brown and a toothpick inserted into the center comes out clean. Cool and cut into bars. Makes 16 servings.
Crush vanilla wafers to fine crumbs. Add next 4 ingredients and mix well. With hand, form into balls; chill until firm. Roll balls into coconut. Store in refrigerator. Makes 4 dozen.
Sift together in bowl flour, baking soda and salt. Add shortening, sugar, egg, vanilla and water. Beat until smooth. Blend in oats. Chill for several hours or overnight. Roll out on lightly floured board to 1/8-inch thickness. Using a floured, 2 1/2-inch round cookie cutter, cut cookie rounds. Then use a smaller cutter or sharp knife to cut design in center of half the cookies. Be sure to remove centers. Place whole plain cookie mounds on ungreased cookie sheet.
Spoon soft ice cream into the pie shell. Sprinkle peanut butter chips over ice cream. Put Cool Whip over peanut butter chips. Sprinkle trail mix over whipped topping. Freeze and serve!
Mix chicken soup with white wine. Top each piece of chicken with 1 piece of Swiss cheese; cover with soup/wine mixture. Cover with stuffing mix. Bake at 350° for 40 minutes.
Wash cauliflower. Remove leaves and cut out base (be sure it is even at the bottom so it will sit evenly in serving dish). Cook, covered, in boiling salted water 12 to 15 minutes or until tender; drain well. Place in shallow baking pan or ovenproof dish. Combine mayonnaise and mustard. Spread over cauliflower. Bake at 375° for 5 minutes. Top with cheese and bake 5 minutes. Sprinkle with paprika and garish as desired. This sauce can also be used over broccoli, sliced carrots or other veggies. If low fat mayonnaise is used, it won't melt as much as is not as tasty.
Dissolve gelatin in egg nog. Add sugar and nutmeg. Heat in double boiler. Refrigerate until slightly jelled. Fold in whipped cream. Pour into 9-inch graham cracker crust and decorate with shaved chocolate.
Preheat oven to 350°. Mix together all ingredients and pour into greased 9 x 13 x 2-inch pan and bake for 30 to 45 minutes.
Cut zucchini into discs and dip in melted butter. In gallon size Baggie, combine cheese, crumbs, salt and pepper. After dipping squash in butter, drop into Baggie and toss to cover. Place squash on baking sheet lined with foil. Bake at 400° for 15 to 20 minutes or until browned and tender.
Cook noodles according to package directions; drain and rinse with cold water. Cut tomatoes into chunks. In a large bowl, combine all ingredients; toss to coat and chill before serving. Makes 10 cups.
If dry beans, soak overnight and cook until soft the next day. Saute ingredients. Add beans, tomato sauce, etc. Mix well and add water to make 2 or more cups of liquid. Bring to a boil; add rice. When rice surfaces, turn off heat. Cover until done, 1/2 hour. Depending on your stove, you may need to put it on simmer. Mine cooks with the heat only.
Mix ingredients together. Shape into balls. Put into flat pan and cover with sauce. Bake 1 hour at 350°.
Cream the lard until it is very soft. Add the flour, little by little, and continue beating either by hand or with a mixer. Add broth as needed, the salt, baking powder and cumin. Keep the dough soft but not too wet. Put the corn husks to soak in hot water and rinse them well.
Dissolve gelatins in boiling water; stir in orange juice. Chill until mixture is the consistency of an unbeaten egg white. Fold in remaining ingredients; spoon into a lightly oiled 5-cup mold. Chill until set. Yield: 8 to 10 servings.
Mix in large bowl: sugar, Bisquick, egg and orange juice. Fold in nuts and cranberries. Bake in greased baking pans at 350° for 45 to 60 minutes. Makes 2 small loaves or 1 angel food pan. Can be made in coffee tins or soup cans for holiday gifts.
Combine all ingredients in a skillet large enough to be able to stir. Saute until potatoes are done turning as needed. Serve with bread and butter.
Combine pumpkin, milk, syrup, eggs, sugars, cinnamon, salt, ginger and cloves in top of double boiler and cook over hot water until thick. Cool; add brandy and vanilla. Pour into pie shell and freeze. Let set at room temperature for 30 minutes before serving. Makes 6 to 8 servings.
Mix all ingredients, except save 1 cup cheese to top casserole. Pour in greased casserole dish. Top with saved cheese. Bake at 350° about 1 hour.
Combine marshmallows and orange juice. Microwave for 1 minute and 30 seconds on High, stirring until marshmallows are melted. Let cool. Add cream cheese and mayonnaise to cooled mixture; beat until smooth. Whip cream; stir in whipped cream, raspberries and pecans. Pour into lightly oiled 7 1/2 x 3 x 2-inch loaf pan; freeze overnight.
Toss crab with wine. Marinate for 30 minutes. Combine cream, mustard, salt and thyme. Toss crab, celery and eggs with mixture. Place in buttered casserole dish. Sprinkle with almonds and cheese. Pour butter over it. Bake.
Combine all dry ingredients. Make a well in the center. Combine egg, zucchini, honey, oil and vanilla. Mix well and pour into well of dry ingredients. Stir until moist. Stir in walnuts. Spoon into greased muffin pans. Bake at 400° for 18 to 20 minutes. Yields 1 to 1 1/2 dozen.
Place butter in a small saucepan and bring to a boil. Remove from heat; stir in sour cream and sugar. Cool mixture to lukewarm. Dissolve yeast in warm water in large mixing bowl. Stir in sour cream mixture and eggs. Combine flour and salt. Gradually add to yeast mixture, mixing well. Cover dough and refrigerate overnight. Punch down dough and divide into 4 equal parts. Roll each into a 10-inch circle on a floured surface; brush with butter. Cut into 12 wedges. Roll up each wedge, beginning at wide end. Place on greased baking sheet. Cover and let rise in warm place, free of draft, until double, about 1 hour. Bake at 375° for 10 or 12 minutes. Yield: 4 dozen.
Mix all ingredients in a bowl, except the bread crumbs and refrigerate overnight. Stir next morning and put mixture into a 9 x 13-inch casserole or baking dish of same volume. Sprinkle the top with bread crumbs, if desired. Cover casserole with foil and bake for 30 minutes at 350°. Uncover and continue to bake another 30 minutes. Serves 4 to 8, depending on appetites.
Stir together first 5 ingredients in a large bowl; stir in food color, nuts and cherries. Place cups in muffin pan; spoon fruit mixture evenly into cups. Cover; freeze 8 hours. Remove from freezer. Let stand 15 minutes before serving. Makes 1 dozen cups.
Beat egg whites until almost stiff. Add sugar while beating egg whites until stiff. Add nuts and vanilla. Drop by teaspoons on greased cookie sheet. Bake at 250° for 45 to 60 minutes.
Mix together the chicken, pineapple, celery, mandarin oranges, black olives, green peppers and onions. In separate bowl combine mustard and mayo and then mix this blend with first mixture. Chill several hours. Serve with green grapes on the side. A lovely luncheon plate.
Mix all ingredients thoroughly. Store in airtight container. When ready to drink, place as much as you desire in a mug and fill with hot water.
Heat oven to 350°. Grease and flour a 9 x 13-inch pan. Prepare and bake cake mix as directed on package. When cake is still warm, but not hot, poke holes in cake about 1 inch apart (use handle of wooden spoon). Pour sweetened condensed milk over cake, then pour butterscotch caramel fudge over cake. Refrigerate until completely cooled, about 1 hour. Top with whipped topping and crushed candy bars. Keep refrigerated. Yields 15 to 25 servings.
Blend yogurt, garlic, oil, maple syrup and mustard. Add chicken; turn to coat. Let marinate in refrigerator for 1 hour. Preheat oven to 425°. Combine bread crumbs and herbs. Dip drumsticks into crumb mixture, turning to coat them thickly. Place on baking sheet and bake for 35 to 45 minutes. Contains 288 calories per serving.
In a large mixing bowl add margarine, eggs, milk, vanilla and cake mix blending well. Bake in six thin layers. Set aside to cool. For filling, cream together cream cheese and sugar. Add whipped topping. Layer cake, cream cheese mixture and pie filling until all cake layers are used. Refrigerate.
Drain pineapple and cherries; reserve juice. Mix first 6 ingredients together; toss lightly, pudding mix and juice from pineapple and cherries being sure the juice is 1 cup. Press fruit down into pudding mixture and chill in covered tightly dish. Refrigerate a couple of hours or overnight.
Preheat oven to 350°. Mix above ingredients. This will be thick. Pour in 9 x 13 inch or 10 x 15 inch pan. Bake until cake tests done.
Layer each ingredient in a greased casserole. Bake, covered, until potatoes are done.
Beat eggs well and add above ingredients. Pour into well greased pie pan. Bake 30 minutes at 350°.
Heat oven to 425°. Wash chicken and pat dry. Melt shortening and butter in baking pan. Mix flour, salt, paprika and pepper. Coat chicken with flour mixture. Place chicken, skin side down, in melted shortening. Bake, uncovered, 30 minutes; turn chicken over and bake 30 minutes longer until pieces are tender.
Heat oven to 350°. Mix all ingredients except paprika in large bowl. Pour into ungreased rectangular baking dish, 12 x 7 1/2 x 2-inch. Sprinkle with paprika. Bake, uncovered, until a knife inserted in center comes out clean, about 40 to 45 minutes.
Unroll dough into 4 rectangles and seal. Place ham on rectangles and top with ham, mustard and cheese. Start at shortest side and roll. Press edges to seal. Coat rolls with sesame seed. Cut each roll into 5 slices. Place cut side on pan. Bake at 375° for 15 to 20 minutes. Serve warm.
Mix butter and sugar. Add egg and beat well. Add rest of ingredients and beat well. Drop dough from spoon on greased baking pan. Bake at 350° about 15 minutes. Yields 3 dozen.
Roll sausage in small balls and place on the outer edge of bacon rack or round plate with paper towels under and over sausage. Microwave for 45 seconds for each sausage ball.
Mix all ingredients together thoroughly and roll into 1-inch balls. Place on ungreased pans and bake 20 minutes at 375°.
Mix graham crumbs and margarine; press on bottom of 9-inch square pan. Blend frozen yogurt and lemonade concentrate in large bowl with electric mixer on medium speed until well blended. Spread on crust. Freeze 4 hours or until firm. Cut into squares. Garnish with cool whip if desired. Makes 9 servings.
Mix the tomato soup and water (stir to get all tomato soup cup oil. When transparent, but not brown, combine with tomato mixture. Heat to a simmer. Add cheese that has been cut into small bits. Stir until melted. Small shell pasta is nice with this, some prefer spaghetti.
Cream butter with sugar; add eggs, one at a time. Put soda in sour milk and add to mixture. Add vanilla, flour and salt. Stir just until all ingredients are moistened. Stir in apples and nuts. Pour into 1 large loaf pan or 2 small ones. Bake at 350° for 1 hour. Cool slightly and remove from pan.
Reserve 2/3 cup cake mix. Combine remaining cake mix with oleo and 1 egg. Mix until crumbly. Press into well-greased 11 x 9-inch pan. Bake at 350° for 15 to 20 minutes. Combine reserved 2/3 cake mix with remaining 3 eggs, brown sugar, syrup and vanilla. Beat at medium speed 1 to 2 minutes. Pour over baked crust. Sprinkle with pecans. Bake 30 to 35 minutes or until filling is set. Cool and cut into bars.
Combine last two ingredients to make paste. Combine all other ingredients; mix with paste. Make slices longwise in wieners. Arrange in large shallow pan and pour sauce over it. Cook on medium heat until sauce is thick and cooked through wieners. Makes enough for 1 pound of wieners.
Cut cake into 1 inch cubes. Mix half of Cool Whip with cake. Spread in 9 x 13-inch pan. Mix remaining half of Cool Whip, cream cheese, sugar and vanilla; spread on top of cake mixture. Fold strawberries in glaze and spoon on top. Chill.
Mix all ingredients until crumbly, then add enough ice water to hold the mixture together. Start with about 5 tablespoons. May have to add more. This will make a 9 or 10-inch two-crust pie.
Boil together for 3/4 hour. Add chipped ham. Simmer 1 hour.
Break up lettuce and cover bottom of 12 x 9-inch pan. Fry bacon until crisp; drain. Crumble bacon over lettuce. Thinly slice onion and layer over bacon. Break or slice cauliflower into bite-size pieces and place over onion. Mix mayonnaise and sugar; drizzle over cauliflower. Sprinkle with Parmesan cheese. Cover with plastic wrap and refrigerate overnight. Toss and serve.
Debone lamb and tie. Bake 3 hours at 350°, basting often with Worcestershire sauce. Serve with mint jelly.
Beat eggs until light. Add cake mix, pudding (dry), Amaretto, flavorings, water and oil. Beat for 10 minutes. Pour into greased and floured tube pan. Bake 50 minutes at 350°.
Prepare pie crust according to package directions for two crust pie, using a 9-inch pan. Heat oven to 425°.
Mix cucumbers with vinegar, parsley, sugar, seasonings, green onions and sour cream. Cover and refrigerate for several hours. Garnish with tomato wedges.
Bring to boil water and sugar and remove. Add tea bags for about 5 minutes and then remove from mixture. Add frozen lemonade and frozen orange juice. Add brandy or favorite fruit liqueur and maraschino cherries and the juice. Pour into tray and freeze. (Takes about 24 hours to get slushy.) Serve half and half with ginger ale.
Dredge beef in seasoned flour until well coated. In Dutch oven, brown beef in bacon fat. Cover with water and simmer, covered, for 1 hour. Add carrots; simmer 30 minutes longer. Add cabbage and cook 15 minutes. Season with salt and pepper to taste. Top stew with cornmeal dumpling if desired.
Mix cucumbers, onion and pepper in large bowl; set aside. Mix sugar, vinegar, salt and celery salt. Pour over vegetables and put in refrigerator overnight. Great for picnics.
Combine Parmesan cheese and seasonings and set aside. Layer 1/3 of the potatoes in casserole and top with half of the seasoning. Repeat process ending with potatoes. Combine whipping cream and water. Pour over potatoes. Top with cheddar cheese. Cover and bake at 350 degrees for 1-1/2 hours. Uncover and bake 30 min. more.
Brown meat and drain off fat. Add all ingredients except cheese. Simmer 1 hour. Add cheese. Simmer another hour. Let set overnight, if possible.
Start 24 hours before you want to eat. Put roast in crock-pot. Sprinkle with packages of dry salad dressing mix. Pour pepperoncinis, juice and all over roast. Start on high for 2 hours, then turn to low. Before serving, pull apart and put on sub rolls or buns.
Combine the fresh tomatoes, sun-dried tomatoes, basil, parsley, olive oil, garlic and black pepper; stir to blend. Toss sauce with hot pasta and serve at once. (Use tubetti, ditalini or small shells.)
Mix soups and sour cream together with veggies. Next layer is water chestnuts. Brown Rice Krispies in oleo; sprinkle on top of casserole.
Combine cabbage, chicken, apples, grapes, celery and walnuts in large bowl. Set aside. Combine sour cream, mayonnaise, honey, lemon juice, salt and pepper; stir until smooth. Pour over chicken mixture and toss gently. Cover and chill 1 to 2 hours. To serve, spoon coleslaw into a lettuce-lined bowl if desired. Yields 6 servings.
Dilute with 3 cans of whole milk. Heat and add crabmeat and seasoning. Some cream may be used in place of milk (optional).
Mix jello according to pkg. directions. Dissolve cream cheese while jello is hot. Stir in remaining ingredients. Chill until set. Use the largest size of Pyrex dish.
Preheat oven to 450°. Cut potatoes in quarters. Place potatoes in large roasting pan with olive oil and remaining ingredients; toss to coat.
Drain pineapple, reserving juice. In a large bowl, combine soy sauce, catsup and 1 tablespoon pineapple juice. Remove 3 tablespoons of mixture. Set aside. To remainder, add marjoram, garlic powder and ginger. Blend well. Add onion, ground beef and Chex crumbs. Mix thoroughly. Shape into 4 patties. Add 1/2 teaspoon brown sugar to reserved soy sauce mixture. Grill or broil to desired doneness, brushing with reserved sauce. Meanwhile, saute pineapple slices in remaining brown sugar and butter. Serve atop burgers. Serves 4.
Peel and cut up pears (same as for apple pie). Cream butter, eggs, sugar and flour and add vanilla to mixture. Mix pears into creamed mixture and pour into unbaked pie crust. Bake for 40 to 45 minutes at 325°. Can be baked without any crust. Makes a good dessert.
Use a flat Pyrex dish. Place apple halves cut side up. Sprinkle flour on top of apples; pour sugar evenly on top of flour. Sprinkle all sparingly with allspice or nutmeg. Dot each half with a little bit of oleo. Bake at 375° (uncovered) 30 minutes or until tender.
Season roast with salt and pepper; brown in a skillet, then transfer to a roasting pan. Combine undrained kraut with remaining ingredients; spoon over roast. Simmer in a 350° oven, covered, for 1 3/4 hours or until done. Baste with juice during last 1/2 hour. Skim excess fat. Slice roast and serve kraut as a side dish. Serves 6.
Core tomatoes; cut into thick slices, then cut into halves. Transfer to a mixing bowl. Peel onion; slice into thin rings. Add to bowl and turn gently with a spoon. Add remaining ingredients except cheese and again turn gently. Cover and refrigerate 1 hour. Just before serving, transfer salad to a serving bowl and crumble cheese over all. Makes 6 to 8 portions.
Preheat oven to 350°. Lightly grease cookie sheet. Mix brownie mix (dry), syrup, flour, oil and eggs. Stir in chips and nuts. Drop onto cookie sheet by spoonfuls. Bake for 10 to 12 minutes.
Mix ingredients together and add cake mix. Bake. Frost with powdered sugar, strawberries and juice (other half of package of strawberries).
Mix ingredients together to make dough for rolling, working with hands if necessary. Sprinkle waxed paper with powdered sugar. Divide the dough into several balls. Place 1 ball on the sprinkled wax paper. Roll dough with rolling pin to desired thickness. Spread with peanut butter. Roll up like jelly roll and cut into slices.
Melt chocolate over low heat, stirring constantly. Set chocolate aside to cool. Combine butter and sugar, creaming until light and fluffy. Add eggs, one at a time, beating well after each addition. Add chocolate and extracts; mix well. Combine vanilla wafers crumbs and pecans; stir well. Sprinkle half of crumb mixture into 12 ungreased muffin cups. Spoon chocolate mixture over crumb mixture and top with remaining crumb mixture. Cover and freeze until firm.
Mix together butter, cream cheese and sugar until creamy; set aside. Combine pudding with milk; mix until slightly thick. Add butter, cream cheese and sugar mixture; mix well. Fold in Cool Whip. Grind Oreos very fine.
Dissolve Jell-O in boiling water. Chill. When slightly thickened, beat to consistency of whipped cream. Combine nuts, marshmallows, cherries, macaroons, sugar and salt. Add to Jell-O. Fold in cream. Turn into loaf pan (7 x 5 x 3-inch). Chill until firm.
Heat butter in a heavy pan. Add cloves and cinnamon. Add turmeric and caraway seed. Fry spices slowly for a minute over low heat. Add rice, peas and salt. Mix and fry gently 2 to 3 minutes, stirring. Add hot water; bring to a boil. Then turn the heat very low and cook for 15 to 20 minutes with the lid on. Add hard-boiled eggs, if desired. Serves 6 to 8 people.
In medium skillet, brown meat and stir until bubbly; drain fat. Add taco seasoning and blend well. In a small bowl, combine broth and flour. Add to meat mixture; bring to a boil to slightly thicken liquid. Stir in sour cream and chilies; blend well. In 9 x 13 container, lightly greased, placed 1/2 of the green onions. Layer again with remaining ingredients, ending with green onions. Bake uncovered, in 375° oven for 20 minutes. Let stand 5 minutes before cutting. Yields 6 servings.
To egg whites, add vanilla, cream of tartar and dash of salt. Beat to soft peaks. Gradually add sugar, beating to very stiff peaks. Cover two cookie sheets with parchment paper. Spread meringue into 9-inch circles on paper. Bake at 275° for 1 hour. Turn off heat; let dry in oven (door closed) for at least 2 hours or overnight.
Chill together. Before serving, stir in 1 quart of ginger ale.
Combine sugar, salt and cinnamon. Add pumpkin, syrup, eggs and vanilla, mixing well. Pour into pie shell and top with pecans. Bake at 350° for 45 to 50 minutes or until set. Chill and serve with whipped cream, if desired.
Coat nonstick pan with cooking spray. Arrange chicken in single layer in pan. Cook covered on medium heat until cooked through, about 7 minutes, turning once. Let cool. Combine all ingredients. Mix well and refrigerate.
Wash and slice zucchini about 1/2-inch thick. Cook in boiling, salted water, covered, until tender. Saute onion in oil until yellow. Add parsley and remove from heat. Drain zucchini. Place in casserole in layers with tomatoes and the oil and onion mixture. Sprinkle with salt and pepper. Top with grated cheese and Parmesan cheese. Bake at 375° for 30 minutes. Serves 6.
Beat first 7 ingredients for 8 minutes. In separate bowl, mix together next 3 ingredients. Pour half of batter into Bundt pan. Sprinkle sugar, nuts and cinnamon mixture on top and swirl through batter. Pour remaining batter into pan. Bake approximately 1 hour at 350°. Add glaze.
Combine sugar, cream of tartar, salt and water in a heavy saucepan. Cook over medium heat, stirring constantly until clear. Cook over medium heat without stirring to soft boil stage (240°). Beat egg whites (at room temperature) until soft peaks form. Continue to beat, slowly adding syrup mixture.
Cut bread diagonally into 1-inch slices. Blend margarine, parsley, oregano, dill and garlic. Spread margarine between slices. Wrap foil around bread boat-fashion, twisting ends and leaving top open. Sprinkle top with cheese. Heat in hot oven (400°) for 10 minutes.
Mix sugar, shortening, eggs, syrup, 1 teaspoon vanilla, flour and nuts. Pour into sheet pan. Bake at 350° for 35 minutes.
Lightly coat a 2-quart saucepan with nonstick spray and place over low heat. Add the onion, scallions, peppers and garlic. Cover and cook about 10 minutes or until vegetables are tender. Add ketchup, tomatoes, molasses, vinegar, oregano, Worcestershire sauce and black pepper. Cover and simmer until thickened, about 10 minutes. Grill chicken for 4 minutes, turn, then spread 2 to 3 tablespoons over each piece of chicken breast. Continue grilling until chicken is done, about 5 to 6 minutes. Serve with the remaining sauce. Serves 4. Contains 354 calories and 4.3 grams fat.
Saute ham, onion, pepper and mushrooms in about 1 teaspoon butter. Beat eggs and milk together in a bowl. Heat frying pan with enough oil to coat pan, at about medium heat. Then reduce heat to low-medium and add half of the eggs. Make sure the eggs coat the pan. Then add the cheese and tomatoes on half of egg. After cheese melts and eggs cook, add the other ingredients. Then put the other half of egg on top of ingredients and serve. Then repeat recipe for the other omelette. Yields 2 (3 egg) omelettes.
Mix all dry ingredients. Add liquids and beat well. Bake in 2 greased loaf pans or 4 greased 1-pound coffee cans. Bake at 350° for about 50 minutes. Let cool and remove from cans. Freezes well. (May bake in 1 large tube pan.)