HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place cream cheese in microwave for 30 to 45 seconds on High. Add milk, green pepper, garlic salt, pepper, onion flakes and sour cream; mix well. Melt margarine. Stir in pecans and salt. Microwave on High for 1 minute. Sprinkle over cheese mixture in serving dish. Serve with crackers or crisp vegetables.
Place chicken and water in Dutch oven. Bring to a boil. Reduce heat. Cover and simmer 2 minutes or until tender. Remove chicken from broth. Cool slightly and shred. Save the broth. Spray dutch oven with Pam. Saute onion and celery until crisp-tender. Add the broth from cooking, the canned broth, bay leaf, salt, pepper and nutmeg. Bring to a boil; reduce heat. Cover and simmer until thoroughly heated. Top each serving equally with Parmesan cheese.
In a blender, combine pineapple sherbet or sorbet, blueberries, coconut milk and sweetened shredded coconut. Whirl until smooth and pour into a chilled tall glass. Makes 2 cups.
Cube Velveeta and melt in microwave, stirring occasionally. Cook bacon until crisp and cut into small pieces. When Velveeta has melted, stir in bacon, horseradish (including juice) and mayonnaise. Quickly pour into refrigerator containers. Chill for 4 hours. Serve as a spread with crackers.
Mix all ingredients together. Chill in refrigerator for 2 hours. Serve with low-fat or fat-free crackers. Makes 16 servings.
Mix well all ingredients except chocolate chips. Press into a 15 x 10-inch pan. Melt chocolate chips and spread on peanut butter mixture. Cool. Cut into bars. Keep in refrigerator or in freezer.
In a medium bowl, blend cream cheese, mayo and sugar. Fold in the Cool Whip and set aside. In a large mixing bowl, combine pineapple, nuts, coconut and cranberry sauce. Add cranberries. Gently combine with cream cheese mixture. Spread into a 13 x 9 x 2-inch glass baking dish. Cover and freeze. Remove from freezer 10 to 15 minutes before serving. Cut into squares or slices. Serve on lettuce leaves. Makes 24 servings.
Cook ziti as directed. Peel and julienne zucchini. Saute zucchini until tender. Season this with salt, pepper and Italian seasonings. Grease (with Pam) a deep casserole dish. Put cooked zucchini in and sprinkle with 1/2 Parmesan cheese. Cook alfredo sauce using milk only. Mix the cooled ziti, Ricotta cheese, Parmesan cheese and alfredo sauce, then pour on top of zucchini. Bake at 350° for 1 hour.
Mix all dry ingredients. Add eggs and oil until well blended. Fold in carrots and raisins. Bake in greased Bundt pan for 1 hour at 300°.
Combine all ingredients. Mix well. Pour into buttered 1 1/2-quart casserole dish. Dot with butter. Bake at 350° for 1 hour.
Thaw out the pie crusts and then mix all of the ingredients together, cooking the chicken first and dicing it up. Then pour into the pie crust. Take the second pie crust and flip over the top of the chicken mix; press the pie crust down over the edges. Poke holes in top with fork. Bake 30 minutes. Serve with bread and butter. Yummy!!
Grate the cheese. Drain about half the juice from the beans. Mash with potato masher. Add cheeses and reheat.
Fill 3 1/2-quart crock-pot 7/8 full with apples. Cook until mushy, approximately 1 hour on high. Add remaining ingredients and boil on high for 8 or more hours, until desired thickness. Pour into jelly jars and refrigerate or freeze.
Mix all together. This makes a very large batch. I put them in 2 casserole dishes. Freeze one. Bake the other at 350 degrees for 40 minutes, till heated through and cheese melts.
Combine all ingredients and place in small jars for gifts or large jar for your own convenience. Refrigerate. Will keep indefinitely.
Heat 1/2-inch oil in electric skillet to 325°. Preheat oven to 400°. Beat eggs, cream and salt in medium bowl. Dip each slice of bread, allowing it to soak up as much liquid as possible. Fry in hot oil until browned, turning only once. Transfer to baking sheet and bake until puffed, about 3 to 5 minutes. Drain on paper towels. Arrange on heated platter; sprinkle with powdered sugar and serve immediately with Apple Custard Sauce on side.
Preheat oven to 350°. Grease bottom of 2-quart glass casserole dish. Wipe chicken with a damp paper towel (or use a sliced lemon) to clean. Place chicken on the bottom of casserole dish. Spread cream of chicken soup on top of chicken. Pour wine over chicken and soup. Sprinkle croutons generously on top. Pour melted butter over croutons. Bake at 350° for 1 hour and 15 minutes.
Cream margarine, sugars, eggs, oil and vanilla together. Stir in dry ingredients. Refrigerate overnight. Form small balls and place on ungreased cookie sheet. Dip a glass in sugar and flatten each cookie. Bake at 375° for 8 minutes. Makes 5 dozen.
Bake cake as directed in 2 (9-inch) pans. Cool; slice each layer into 2 layers with split sides up. Mix sugar and sour cream together. Add 3/4 package coconut to mixture; fold in Cool Whip. Add vanilla. Spread on layers, top and sides. Sprinkle remainder of coconut over cake. Let stand for several hours before serving. Keep in refrigerator.
Cream sugar and butter until smooth; add eggs, one at a time, beating after each. Mix soda and hot water; add to buttermilk. Add flour and milk alternately, a little at a time to sugar, butter and eggs. Add flavors and beat 5 minutes. Pour into greased and floured tube pan and bake until cake leaves sides of pan (about 45 minutes) at 350°.
Combine all ingredients in crock-pot. The dried apples will cook to a thick gravy. Let cook on low 8 or 9 hours. Serve with boiled small potatoes or mashed, cole slaw or tossed salad.
Heat oven to 350 degrees. Remove biscuits from can and flatten. Place onto, (vegetable sprayed), cookie sheet. Top each biscuit with 1 tablespoon pizza sauce. Place pepperoni and sausage on top of sauce. Top each with cheese. Bake 8--10 minutes or until biscuits are done and cheese melted.
Mix together. Drain cottage cheese. Drain crushed pineapple. Dry jello mixed together until cottage cheese turns pink. Then fold in Cool Whip and nuts. Keep in refrigerator until served.
Preheat oven to 350°. Lightly grease a 10-inch pie plate. Set aside. Toss spaghetti with olive oil or butter. Combine eggs and 1/2 cup shredded Parmesan. Stir into spaghetti. Pour mixture into prepared pie plate. Form into a "crust".
Cook potatoes until soft in boiling water. Mash in liquid. There should be one quart. Add sugar and salt. Cool to lukewarm. Blend yeast and lukewarm water. Add to potato mixture. Put in glass jar. Keep at room temperature for 24 hours. Then cover with lid, refrigerate.
Mix ingredients as for any rolls. Knead until smooth. Let rise once. Punch down. Shape into rolls. Let rise until double in bulk. Bake at 400° about 20 minutes.
Combine 3/4 cup sugar, flour, cocoa and milk (enough to dampen); stir well. Add rest of milk, 1 cup water, beaten egg yolks and dash of salt. Place in a 2-quart pan; heat over medium heat, stirring constantly. When thick enough to stand, remove from heat and add 1 teaspoon vanilla. Pour into pie crust.
Prepare macaroni and cheese. Brown meat and onions. Cook until tender. Stir in corn, tomato paste, water, salt and pepper. Add macaroni and mix well. Pour into 2-quart casserole; bake at 350° for 15 to 20 minutes.
Brown and drain hamburger. Add other ingredients and simmer for 30 minutes. Cook spaghetti and drain. Stir into sauce. Put 1/2 of mixture in long pan and top with cheese. Spread remaining mixture on top and bake at 350° for 30 minutes.
In saucepan combine brown sugar, flour and salt. Stir in vinegar and 1/4 cup plus 2 tablespoons water. Add undrained pineapple, raisins and butter. Cook, stirring constantly, until bubbly. Stir in cooked fresh or drained canned beets; heat through. Makes 5 servings.
Put sugar, cream, butter and syrup in a large skillet or pan. Cook until it makes a soft ball. Remove from heat. Add vanilla, nuts or coconut and soda. Beat until cream cools and pour in pan. Cut in pieces when cool.
In a bowl, combine brown sugar, applesauce, molasses and egg substitute until well blended. Combine flour, baking soda and spices; stir into molasses mixture. Drop by teaspoonfuls 2 inches apart onto baking sheets that have been lightly coated with nonstick cooking spray. Sprinkle with sugar. Bake at 375° for 8 to 10 minutes. Yield: About 3 1/2 dozen. Nutritional Analysis: One cookie equals 56 calories, 15 mg sodium, trace cholesterol, 12 gm carbohydrate, 1 gm protein and trace fat.
Saute asparagus (cut on bias). Add salt and pepper to taste. Add garlic and tomatoes. Cook pasta. Add pasta and 1/4 pound Blue cheese (diced) to pan and toss with 1/2 cup fresh basil and Parmesan.
Skin chicken; wash and pat dry. Place in crock-pot. Pour on barbecue sauce. Turn crock-pot on low; baste now and then if you're home.
Brown hamburger meat, drain and let cool. Gradually add cheese and Spam, then add Ragu and oregano. Put on hamburger buns. Cook at 375° for 10 to 12 minutes.
Fry bacon until crisp. In bacon grease, place peppers, onions and celery which have been ground up. Simmer until all are tender. Add crushed Ritz crackers. Split open clams and place mixture on top of clams. Broil until brown. These are the best-wonderful flavor!
Combine all ingredients. Cover and chill 1 hour. Serve with sliced raw vegetables and corn chips. Makes 2 cups.
Mix Jell-O with boiling water. Stir until dissolved, about 2 minutes. Add cold water; let set until soft, then add all other ingredients. This is great served with turkey or ham.
Bake yellow cake mix in greased and floured sheet pan. Leave in pan. Cool. Punch holes with fork. Mix milk and creme of coconut pina colada and pour over cake. Mix frozen coconut and Cool Whip and top cake. Chill.
Mix sugar and margarine. Add eggs. Stir in flour, vanilla and pecans. Spread into a 9 x 13-inch greased and floured pan. Bake at 325° for about 40 minutes.
Melt butter and cheese; stir in mushroom soup. Combine rice, broccoli and onion. Mix together and bake at 350° for 30 minutes or microwave on High for 10 minutes.
Combine broccoli, onion, raisins and water chestnuts in a serving bowl. In a small bowl, combine mayo, sugar, vinegar and oil, blending well. Pour over salad mixture. Toss to blend. Cover and refrigerate several hours or overnight. Sprinkle bacon over top before serving. Makes 8 to 10 servings.
In a 2-quart saucepan, combine sugar, cornstarch and gelatin. Gradually stir in milk and egg yolks. Cook over medium heat, stirring constantly until mixture comes to a full boil. Stir in margarine, vanilla and lemon peel until margarine is melted. Pour filling into large bowl. Cover and refrigerate until thick. Place 2 tablespoons lemon juice in small bowl and dip 3 sliced bananas into lemon juice. Beat whipping cream until stiff. Fold bananas and whipped cream into pudding mixture. Pour into pie shell and refrigerate 5 hours. Before serving, stir together apple jelly and 1 tablespoon lemon juice. Cook over low heat until melted. Arrange banana slices on pie. Drizzle jelly over bananas.
Cook rice. Rice should be flaky, not gummy. Set aside. In electric skillet, put a chopped up head of cabbage with 1/2 cup sugar and small amount of vegetable oil. Cover. Makes own steam, and before done, add chopped up onions, green bell pepper and celery. Stir. Don't overcook. Shut off. Can use green onions, if you would rather.
Shuck corn down to last layer of shucks. Chop on silk end of corn. Rinse corn to dampen. Wrap in plastic or waxed wrap. Microwave 2 minutes per ear, turning over once.
Cook chicken. Cool; skin and cut into chunks. Cook broccoli just until tender and drain and cool on paper towels. Mix remaining ingredients except for bread crumbs and cheese. Layer in an 8 x 11-inch	baking	dish the broccoli, chicken, then sauce. Top with bread crumbs mixed with melted butter and then cheese. Bake at 325° for 30 minutes.
Mix all ingredients. Store in airtight container. Mix 1 to 2 teaspoons with hot water.
Mix flour, salt and eggs with milk and water. Beat until smooth batter. Preheat cupcake pan on 450° with 1 teaspoon oil per cup. When pan is hot, add mixture to 1/2 full. Bake in oven for 15 to 20 minutes. Reduce heat to 350° for another 10 minutes. Serve with roast beef and gravy. Pour gravy over Yorkshire Puddings.
Heat first 3 ingredients in a saucepan over low heat, until sugar dissolves. Cool to lukewarm. Stir in eggs; add pecans and vanilla. Pour into unbaked pie shell. Bake at 350° for 40 to 45 minutes.
Simmer ingredients, except cinnamon sticks, for 20 minutes. Pour through strainer. Pour cider into warmed cups and add cinnamon stick.
Cook potatoes. Whip potatoes with oleo and add remaining ingredients. Bake at 325° for 25 minutes.
Combine the orange slices, cinnamon sticks and coffee in basket of coffee pot. Fill to 6 cups and brew according to regular directions. Place an orange rind twist and a cinnamon stick in each cup and fill with coffee. Serve hot.
Crumble up biscuits. Add remaining ingredients; stir well. Bake at 350° for 30 minutes, or until done.
Mix all together and let stand for 24 hours. Roll in aluminum foil. Bake at 350° for 1 hour. Roll like summer sausage.
Mix corn meal, soda, salt, eggs, milk, drippings and corn together; set aside. Saute ground beef; drain off fat. Grease large iron skillet. Pour 1/2 of the batter into the pan. Spread meat over batter in pan for next layer, then onion, peppers, cheese and pimentos. Pour remaining batter on top; bake at 350° for 50 to 60 minutes.
In a bowl, dissolve gelatin in boiling water. Drain pineapple, reserving juice. Stir cold water, bananas, marshmallows and pineapple into gelatin. Pour into a 13 x 9 x 2 inch dish coated with non-stick cooking spray; refrigerate until firm.
Cream the margarine. Gradually add sugar, 1 tablespoon at a time, beating well at medium speed on an electric mixer. Add egg substitute, evaporated milk and vanilla; beat well. Combine flour, cocoa, baking powder and salt. Add to creamed mixture; mix well. Stir in walnuts. Spoon into an 8-inch square pan coated with cooking spray. Bake at 325° for 30 minutes, or until a wooden pick inserted in center comes out clean. Cool on a wire rack; cut into squares. Yields 16 servings.
Combine all and pour into pie shell. Bake 10 minutes at 450°, then reduce to 350° and bake 40 minutes more.
In large bowl, combine flour and sugar. Set aside. In medium saucepan, combine margarine, cola and cocoa. Heat to boiling and pour over flour mixture. Beat until well mixed. Add buttermilk, eggs, baking soda, vanilla and marshmallows. Beat well and pour into greased and floured pan. Bake at 350° for 30 to 40 minutes.
Wash cucumbers; cut into sticks. Pour boiling water over them and let stand for 4 to 5 hours. Drain and pack solidly into jars. Make a solution of remaining ingredients. Boil 5 minutes. Pour boiling hot mixture over cucumbers. Water bath for 5 minutes.
Brown in large pot the onion and margarine. Stir in flour. Add salt, potatoes and hot water. Cook until potatoes are tender. Add milk and ham. Sprinkle with parsley before serving.
Combine all dry ingredients. Add Crisco, beaten egg and milk; mix well. Add a little water if batter seems stiff. Pour into hot, well-greased pan and bake for 25 to 30 minutes in preheated 435° to 450° oven. Makes 8 or more servings.
Brown ground beef, onion and bell pepper. Drain off grease. Add corn, tomatoes, tomato sauce, salt, pepper and garlic powder. Simmer until warmed through. Add grated cheese and heat until melted.
Combine all ingredients including liquid from cans. Cook on low heat for at least 1 hour or more. Add water if needed.
Heat oven to 425°. Line baking dish with foil. Heat butter in pan until melted. Mix Bisquick, paprika, salt and pepper. Coat chicken. Place skin sides down in pan. Bake uncovered 35 minutes. Turn and bake until done, about 15 minutes.
Freeze in a Bundt pan the juices and fruit. Put frozen ring in punch bowl. Add sherbet, then add pop.
Drain pineapple well; reserve 1/2 cup of juice. Tear or cut bread into 1-inch cubes. Place in baking pan. Drizzle with melted margarine and pineapple juice. Moisten evenly. Sprinkle pineapple and raisins over bread and mix lightly. Beat eggs with brown sugar and spices. Stir in milk. Pour evenly over bread mixture. Bake at 350° for 40 minutes or until center is set. Serve with Vanilla Custard Sauce.
Combine first eight ingredients and 1/4 cup cheese. Put into 1-quart baking dish and bake in 350° oven for 45 minutes. Top with remaining cheese and bake 5 minutes.
Heat oven to 350°. Spray 2-quart baking dish with nonstick spray. Spread cooked noodles evenly over bottom of dish. In a bowl, mix chili, beans and chili powder. Spread over noodles. Sprinkle cheese evenly over mixture. Bake at 350° for about 30 minutes or until cheese is browned. Makes approximately 6 to 8 servings.
Place salmon into mixing bowl. Remove bones, reserving liquid in bowl. Break salmon apart with a fork. Add slightly beaten egg, lemon juice, onion, salt and pepper; mix well. Add flour until mixture can be spooned into a frying pan. Heat cooking oil in pan and spoon mixture into pan. Cook each side until brown. Drain on paper towel.
Mix well. Bake in greased pan at 350° for 20 to 25 minutes.
Mix butter in saucepan over low heat. Stir in flour. Add stock slowly. Then add salt and pepper; cook over low heat. Stir until thick and creamy. Add the chicken and parsley; blend. Remove from heat. Beat 1 egg and add to the chicken mixture. Cook for 1 minute longer. Cool and shape into croquettes. Combine remaining egg with milk. Roll croquettes in this, then in cracker crumbs. Deep fry at 375° for about 2 minutes on each side.
Mix all ingredients, except bread, together in bowl. Cut a hole in the middle of bread and place in the hole. Cut up bread from hole and the additional loaf to dip into mixture.
Place roast on heavy aluminum foil in a shallow pan. Slice vegetables around. Add seasoning and soups. Wrap securely and bake at 450° for 15 minutes; then bake at 250° for 3 1/2 hours. Serves 8.
Crush pretzels. Mix together pretzels, 1/2 cup sugar and butter. Bake at 350° for 10 minutes in a 9 x 13-inch pan. Beat together Cool Whip, cream cheese and 1 cup sugar. Spread on cooled crust. Add boiling water to jello. When jello is thoroughly mixed, add strawberries. Place jello in refrigerator until partially set. Place on top of salad. Refrigerate, covered.
Combine flour, salt and nutmeg. Add eggs and milk and mix well, then add to flour mixture. In large pan bring broth or water to boil. Drop batter by 1/2 teaspoons into boiling broth. Boil spaetzle until they come to the top. Remove to ice water. Drain well. In skillet, heat butter and add spaetzle; brown lightly. Serve with Parmesan cheese. Serves 2.
Combine sugar, water and cornstarch; cook until clear. Add Jell-O. Cool; add about 1 quart of fresh strawberries. Put in pie shell. Chill. Top with Cool Whip before serving.
Mix all ingredients. Beat 3 minutes, until creamy. Pour batter into greased and floured 9-inch round pans or a 13 x 9 x 2-inch pan. Bake at 350° for about 40 minutes, or until done.
Cook noodles; drain. In skillet, cook beef, onion and green pepper until meat is brown and vegetables tender; drain off fat. Stir in tomato sauce, salt and pepper.
Melt butter. Add raw macaroni. Stir well to coat macaroni. Add milk, salt, pepper and the cheese. Bake for 2 1/2 to 3 hours at 250°.
Preheat oven to 350°. Mix the macaroni, whole kernel corn and cream-style corn in a baking dish. Microwave the butter or margarine and cheese in a microwave-safe dish until melted. Add to the corn mixture. Bake for 45 minutes. Serves 6 to 8.
Use any amounts of ingredients; place in a large bowl. Pour the dressing over and mix. Chill until ready to use. Serve on lettuce leaves.
Mix first 4 ingredients. Add cereal. Combine remaining ingredients. Add to dry ingredients, just to dampen. Put into muffin cups. Bake at 425° for 15 to 20 minutes.
Saute celery and onions in margarine. Add pimentos and chicken. Add chicken broth, soup and Velveeta and stir until melted. Add cooked spaghetti. Put in sprayed casserole dish. Bake 30 minutes at 350°.
Sift flour, cocoa and salt together. Add cream of tartar to egg whites and beat until they will hold peaks. Add vanilla, then sugar. Gradually beat well after each addition, then fold in flour mixture. Put in ungreased tube pan. Bake 35 to 45 minutes in 350° to 375° oven. Cool cake upside down, then loosen from sides and remove.
Beat eggs well. Mix flour and sugar together and add to eggs. Add melted butter and beat well. Stir in buttermilk and vanilla. Pour mixture into pie crust. Bake at 325° until firm in center, about 45 minutes to 1 hour.
Grease casserole dish and preheat oven to 350°. Cut veins and seeds from chilies and slice. Alternate layers of chilies and cheese in casserole dish. Add flour to beaten eggs and mix thoroughly. Add milk and mix thoroughly. Pour mixture over chilies and cheese. Bake for approximately 40 minutes or until golden brown and fluffy.
Mix margarine and beaten eggs. Add sugar and vanilla. Beat in flour and baking powder. Drop by teaspoon onto hot pizzelle iron. Squeeze handles together to flatten batter and cook for 15 to 20 seconds. Lift off with a fork. Sprinkle with powdered sugar when cool.
Mix all ingredients by hand. Bake at 350° for 30 to 45 minutes.
Cream sugar, butter and eggs. Dissolve soda in milk. Add to creamed mixture. Add the sifted flour and beat until smooth. Bake in moderate oven.
Put peaches in bottom of large baking dish, 9 x 13-inch. Sprinkle with cake mix. Top with butter slices. Bake at 375° until brown on top. This is also good with other pie filling.
Crush Oreos and mix with margarine. Spread into 9 x 13-inch pan and freeze. Soften ice cream and spread on top of crust; refreeze. Boil for 1 minute, sugar, evaporated milk, vanilla, chocolate and margarine. Cool; pour over ice cream and refreeze. Mix Cool Whip with nuts and spread over chocolate. Keep frozen until ready to serve. Yields 10 to 12 servings.
Stir all ingredients together. Put in freezer. Take out 2 hours before serving.
Bake yellow cake; split each layer to make 4 layers. Spread between layers (combined) sour cream and 8 ounces whipped topping. Spread this on top and sides of cake. Sprinkle with coconut. Refrigerate in tightly covered container for 3 days.
For first layer, mix flour, margarine and nuts together. In a 13 x 9-inch pan, pat down the flour mixture and bake in 350° oven 20 minutes. Cool. For second layer, cream the cream cheese and confectioners sugar and fold in the whipped topping. Spread on top of the first layer. For third layer, mix chocolate pudding and milk together. Place in refrigerator to thicken. Then spread on top of second layer. Finish with the fourth layer by spreading the remainder of the whipped topping on top of the third layer and sprinkle with chopped nuts. Place in refrigerator. Serves 18.
Combine ingredients in a large mixing bowl. Add remaining ingredients (except boiling water). Beat at medium speed for 2 minutes. Remove from mixer. Stir in boiling water. (Batter will be thin.) Pour into 2 greased and floured 9-inch pans or one 13 x 9-inch pan. Bake at 350° for 30 to 35 minutes for layers and 35 to 40 minutes for 13 x 9-inch pan. Cool completely before removing from pan.
Mix all ingredients together except powdered sugar. Drop by teaspoonfuls into powdered sugar and roll into balls until covered with sugar. Place balls on greased cookie sheets. Bake 10 to 12 minutes at 325°. Cool a few minutes before removing from pan, then place on cooling rack. May be glazed with an icing mixture from powdered sugar and lemon juice. Other flavors of cake mix may be substituted to change flavor of cookies.
Combine eggs, Pet milk, salt and nutmeg in a bowl. Beat on medium speed of mixer. Fry bacon. Saute onion and green pepper in some of the bacon oil. Crumble in bacon. Add salt, pepper and cheese. Mix well. Pour in pie crust. Sprinkle parsley flakes. Bake in a 350° oven for 45 minutes. Let set 20 minutes before cutting.
Preheat oven to 375°. Then open jar of peanut butter. If oil and peanut butter have separated, stir together well. Pour jar into bowl. Add remaining ingredients. Roll into balls and crisscross with sugar coated fork. Bake 8 to 10 minutes. After removing from oven, let sit on pan for 8 minutes before removing. Place on rack to cool completely! Delicious!!