HumbleIntelligence/food-ner-1-Million huggingface dataset:
Layer first five ingredients in order listed in a large salad bowl. Combine mayonnaise, sour cream and dressing mix; mix well. Spread over top of vegetables, sealing to edge of bowl. Cover tightly and refrigerate several hours or overnight. Toss gently before serving. Serves 10 to 15.
Saute onion and hamburger; drain grease. Stir in soup and seasonings, then add green beans. Spread in bottom of a 9 x 13-inch pan. Mix cornbread according to package directions and pour over meat mixture. Bake at 350° for 40 minutes or until cornbread is brown.
Mix together sugar, oil, eggs and vanilla. Sift flour before measuring. Sift together flour, soda, baking powder, salt and cinnamon. Mix together both mixtures. Stir in walnuts and apples.
Melt butter in skillet. Sear steaks on each side in hot skillet. Sprinkle with salt and pepper, if desired. Put in baking dish with a layer of onion and then tomato, topping with mushrooms.
Brown hamburg, pork and diced onion in pan; before draining add uncooked rice then drain. Shred cabbage and layer in 9 x 13-inch pan. Once cabbage is in pan, layer meat and rice mixture on top of cabbage. Pour diluted tomato soup over meat and cabbage mixture. Cover pan with aluminum foil and bake at 350° for 1 hour (check after 1 hour to see if cabbage is tender).
Mix well the first 3 ingredients. Add remaining ingredients. Bake at 375° for 35 minutes. Makes its own crust.
Mix first three ingredients. Add next four. Bake at 350° for 25 to 30 minutes. No need for frosting. Enjoy.
Dissolve Kool-Aid and sugar in hot water. Fill up with water to make a gallon.
Chop all vegetables. Mix with flour, salt, and pepper. Heat oil in skillet. Add vegetables, brown, and turn until done. Very good with eggs.
In large glass bowl (diameter at top and bottom of bowl must be same as this salad is to be served straight down from top to bottom so all layers are served to each person), put approximately 4-inches of lettuce for bottom layer. This may or may not take the full head of lettuce. Spread onion over lettuce for 2nd layer. Spread green peas over onion for 3rd layer. Mix mayonnaise and sugar; beat until smooth and spread over peas for 4th layer. Cut boiled eggs in round slices and cover dressing layer for the 5th layer. Cover eggs with shredded cheese for the 6th layer. Cover the entire salad with bacon for the 7th layer. This salad should be sealed with Saran Wrap and refrigerated for 24 hours to allow the flavor of each layer to go through the salad.
Cream the sugars with butter. Add eggs. Stir in oil and vanilla. Mix dry ingredients and mix well. Make into balls. Dip in granulated sugar and flatten with bottom of glass. Bake at 350° until lightly brown.
Mix all ingredients in order. Pour in greased 9 x 13-inch pan. Bake at 350° until done, about 30 minutes.
Slash the fat around each pork chop. Fry chops until brown on both sides. Pour rice into a 2-quart baking dish. Cover with water. Arrange the pork chops over the rice. Cover all with undiluted onion soup. Bake at 350° for 1 1/4 hours.
Mix ingredients all together and mold into clam shells or spread in greased casserole and bake at 425° until brown. If desired, tops may be coated with 1 cup mayonnaise plus 2 egg yolks. Serves 6.
Mix jello with 1 cup boiling water. Add frozen strawberries and set aside. Line bottom of oblong dish with half of the cake, sliced thin. Pour jello mixture over cake. Add rest of cake as next layer. Make pudding with 4 cups milk and pour over cake. Top with Cool Whip and nuts with fresh strawberry slices. Serves 8 to 12.
Cream butter and salt, then add the egg and beat until foamy. In another bowl, sift flour, baking powder and add, alternating with milk, to creamed butter mixture. Let stand 30 minutes. Drop by spoonfuls into chicken broth or boiling water. Cook eight to ten minutes. The inside should be dry, not mushy. You can half the recipe.
Preheat oven to 400°. Line 12 muffin pan cups with paper baking cups. Set aside.
Combine first 4 ingredients in a small bowl; stir well. Cover and chill. Divide strawberries evenly among 4 individual dessert dishes, reserving 4 strawberries for garnish. Spoon 1/4 cup chocolate mixture over individual serving dishes of strawberries. Garnish with a reserved strawberry.
Mix Jell-O and Cool Whip. Stir in cottage cheese and pineapple. Refrigerate all day or overnight.
Combine coconut, milk and vanilla; mix well. Drop from teaspoon 1 inch apart onto well-greased baking sheets. Bake at 350° for 8 to 10 minutes or until lightly golden brown. Remove at once. Makes 30.
Put ingredients in a 2-quart baking dish. Bake at 325° for approximately 1 hour. Stir occasionally.
In a nonreactive kettle (stainless steel), combine all ingredients, except meat. Cover and bring to a boil. Reduce heat to simmer and crumble in meat. Simmer, uncovered, for 1 to 2 hours, until chili is as thick as you like it. Discard bay leaves and serve.
Put Hamburg into baking dish. Cover with Peas (I use some of the pea juice too). Sprinkle with Cheese. Top with Mashed Potatoes. Sprinkle with Paprika. Bake at 425 until heated through.
Preheat oven to 375°. In large nonstick skillet over high heat, heat oils. Add ginger root and garlic; saute 30 seconds. Add onion and saute 30 seconds. Add peppers and cook 1 minute. Reduce heat to medium and stir in snow peas, vinegar and soy sauce. Let bubble 1 minute. Stir in sesame seed and remove from heat. Arrange snapper fillets in baking pan. Evenly spoon vegetable mixture over fish. Bake 12 to 15 minutes until fish are just cooked through. Contains 229 calories per serving.
Melt butter and cocoa together. Remove from heat. Add sugar and eggs and mix well. Add flour and vanilla. Add nuts. Bake at 350° until done. Put marshmallows on hot cake. Spread icing over marshmallows. You may add a little milk to icing to thin down.
Combine chocolate morsels and butter in a large mixing bowl. Melt in frying pan. Stir halfway through cooking time. Add sugar, eggs and vanilla. Beat until well blended. Stir in ingredients. Chill dough 3 hours. Roll into balls. Place nuts in. Keep dough 2-inches apart on waxed paper. Microwave on High (100%).
Heat oil on medium heat. Drop corn in hot oil. When corn floats to the top, it is done. Remove corn and drain on paper towel. Salt and pepper to taste.
Dissolve the instant pudding right from the box into the pineapple (juice and all). Combine the Cool Whip and marshmallows, mixing thoroughly. Add to the pudding mix. Add nuts. Makes a 2-quart bowl.
Cook macaroni and cheese dinner according to box instructions. Combine all ingredients and mix well in casserole dish or baking pan. Cover and bake at 350° for 20 to 30 minutes.
Mix all ingredients. Put in ungreased muffin pan. Bake at 350° for 20 minutes. Dough will keep in refrigerator for about a week. Yields 12 rolls.
Brown ground beef and drain. Drain liquid off corn or green beans. Cut Velveeta cheese in slices. Layer in square baking dish in the following order: ground beef, soup, beans or corn, cheese and Tater Tots. (May not need entire package of Tater Tots.) Bake at 400° for 20 to 25 minutes or until cheese is melted and Tater Tots are golden brown. This casserole is also good without the corn or green beans.
Cook chicken and salt in water until tender. Remove from broth and remove bones. Set aside broth. Coarsely chop chicken. Cook spaghetti as directed on package. Drain. Saute pepper, onions and celery in margarine until tender. Add chicken, spaghetti, 1/2 cup broth or more and soup (undiluted). Add peas (drained), cheese, sliced olives, Worcestershire, tomato sauce, sugar, hot sauce and black pepper. Stir well. Spoon into casserole dish. Cover and bake at 350° for about 40 minutes. Serve while warm.
Mix first 6 ingredients thoroughly in ice cream churn can. Fill with 2% skim milk.
Fry bacon. Put on a plate to cool. Keep fire on high. To bacon grease, add onion, cooked until clear. Add cooked rice and bacon, crumbled up. Also add scrambled egg, 1/2 cup water and soy sauce. Cook on high for 15 minutes.
Mix apples and sugar in a large bowl. Set aside. Mix oil, vanilla, nuts and eggs. Add to apple mixture. Mix flour, soda, salt, cinnamon and raisins. Add to apple mixture. Place in greased and floured 9 x 13 x 2 pan. Bake at 325° for 45 minutes to 1 hour.
Mix all ingredients together. May be kept on shelf and used as needed. Combine with boiling water for a great cup of hot chocolate!
Mix and store in refrigerator. Drink 1/4 cup daily to reduce cholesterol and arthritis.
Combine cornmeal mix, sugar and onion in a bowl. Add milk and egg to dry ingredients. Stir. Drop by heaping teaspoonfuls into hot deep fat fryer (375°) until golden brown and drain on paper towels.
Mix all ingredients and heat on top of stove. Serve over broccoli, cauliflower and asparagus, etc.
Chop apples into bowl. Add eggs and stir well. Add remaining ingredients in order given and pour into 8-inch square pan or small loaf pan. Bake at 350° for about 30 minutes, depending on type of pan. Can be served with whipped cream or make a glaze with a little powdered sugar and water.
Line casserole dish with dried beef. Place chicken on top of beef. Combine soup and sour cream in a bowl; pour over chicken. Bake at 350° for 1 hour, covered with foil. Uncover and bake 30 minutes.
Dissolve yeast in warm water, then add cool milk. Put the 5 cups of flour in another bowl; add salt and sugar. Add oil, then add yeast mixture. Work into rolls. Let rise until double in volume. Bake at 400° until done.
Cream the sugar and shortening; add eggs, bananas, soda, baking powder, salt, sour milk, flour, vanilla and nutmeats. Bake at 350°.
Cream Crisco and sugar; add boiling water. Cool to lukewarm and add yeast, egg and salt. Stir in enough flour to make a soft dough. Cover and place in refrigerator overnight or until needed. Make rolls into desired shape; dip in melted butter. Place in pan and let rise 1 to 2 hours. Bake at 400° for 15 minutes.
In saucepan, cook pudding mix and milk over medium heat until thickened and bubbly. Remove from heat; cool slightly. In bowl, cut peanut butter into confectioners sugar until small balls form. Add additional powdered sugar if needed. Set aside about 2 tablespoons of crumb mixture. Sprinkle remaining mixture into pie shell. Pour pudding over crumbs. Chill until set. Top with whipped cream or Cool Whip. Sprinkle reserved crumbs on top.
Preheat oven to 325°. Boil chicken until done. Cut into chunks. Put in baking dish, then add cream of celery, cream of chicken, water chestnuts and 1/2 cup of chicken broth. Put bread crumbs on top, then put butter on top. Cook for 30 minutes.
Mix together until well blended. Store in jar in refrigerator. Use with fresh vegetables as a dip.
In a large bowl, stir together first 5 ingredients until well blended. Stir in nuts. Pour into pastry shell. Bake in 350° oven 50 to 55 minutes or until knife inserted in center comes out clean. Cool. Serves 8.
Dissolve jello and sweetener in boiling water. Add strawberries and pineapple, including juice. Pour half of mixture into an 8 x 8 x 2-inch bowl. Refrigerate 1/2 hour or until set. Spread sour cream on top of jello. Add remaining strawberry mixture. Refrigerate. Makes 8 servings.
Place all ingredients except turkey in a Ziploc bag (or shallow pan) for marinade, mix well. Add turkey and marinate in refrigerator several hours, turning occasionally. Grill turkey over hot coals for 4 to 8 minutes per side, depending on thickness, until done. Baste with remaining marinade while grilling.
Brown ground beef, onion and celery; drain. Add spices, corn, beans and tomato sauce. Bake at 350° for 25 to 30 minutes. Place cheese and chips on top and bake for 5 minutes longer.
Bring syrup, peanut butter to a light boil. Stir into rice crispies. Put into 15 x 10 inch pan. Melt 1 package butterscotch chips and 1 package chocolate chips. Pour over mixture.
Mix taco mix and sour cream together. Layer ingredients in a pizza dish in order: spread bean dip, spread sour cream with taco mix on top of bean dip and top with cheese and other ingredients. Serve with chips.
Saute chicken in oil. Add onion, celery and garlic. Cook until vegetables are tender. Add tomatoes and saute until soft. Add sugar and basil to taste. Simmer 15 minutes. Serve over spaghetti.
Cream butter and sugar. Add egg. Mix well. Add almond extract. Add flour. Mix well. Run through a cookie press, using the star plate. Shape in circles. Bake 10 to 15 minutes in 350° oven. Cool on wire rack.
Salt, pepper & flour meat on all sides. Brown meat in a little oil. Use heavy pan or Dutch oven. Drain off all fat in pan. Wipe out with paper towels if necessary. Pour the soup and water over the meat. Cover tightly with lid or foil. Bake in slow oven, 325° for 2 hours or till meat is tender. Check occasionally and add more water if gravy gets too thick.
Mix jello as directed on package. Add water, sugar, lemon juice and pineapple juice. Add enough water to make 1 gallon. Freeze in two cartons or Ziploc freezer bags.
Cream margarine, cream cheese and powdered sugar. Combine milk with pudding. Add Cool Whip. Combine the 2 mixtures.
Brown meat and onion together. Cook macaroni. Drain off water. Mix meat with noodles. Mix other stuff together. Top with grated cheese. Cook for 30 minutes at 350°.
Mix all ingredients together. Knead like you would for bread. I find it easier to knead together to a point then break into three or four balls and knead. Roll into rope shapes and cut into desired lengths. These are softer than the ones you buy. Makes about 2 dozen. You can get 15 dozen if you make the smaller ones.
Mix all ingredients together (except food coloring) in saucepan and stir vigorously. Cook for approximately 3 minutes, stirring constantly. The mixture will congeal and you'll immediately know when its finished. When dough is cool enough to handle, knead the food coloring into it. Will keep for several months. Store in a sealed container.
Brown ground beef and drain. Add all ingredients except cheeses to hamburger. Mix well. Layer meat mixture, then cheese, then meat until gone. Cover with Parmesan cheese. Bake at 350° for 20 to 30 minutes.
Combine first 3 ingredients. Press in bottom and on sides of a 9 x 13-inch oblong pan. Bake 20 to 25 minutes at 350°. Let cool.
Break spinach into small pieces and wash thoroughly. Dry between a couple of towels. Roll towels and place in refrigerator preferably overnight.
Cook rice. Mix together celery soup, ground Ham Style Entree, rice, onion, green pepper and mustard. Chill in refrigerator. Shape into croquettes, using about 1/4 cup per croquette. Dip in beaten egg, then into bread crumbs. Let stand a few minutes. Fry 2 or 3 at a time in deep, hot fat (365°) for 3 to 5 minutes or until brown. Drain on paper towels. Prepare frozen peas according to package directions; pour over croquettes and serve.
Mix pretzels, margarine and sugar together. Press into a 13 x 9-inch dish. Bake at 400° for 8 minutes. Mix cream cheese and 1 cup of sugar together. Add Cool Whip; spread on cooled bottom crust. Dissolve Jell-O in water and add frozen strawberries. Let stand 10 minutes. Pour over cream cheese mixture. Sprinkle with chopped nuts. Place in refrigerator. When congealed, cut into squares to serve.
Drain pineapple and save the juice. Place pineapple in greased baking dish. Melt oleo and mix with crumbled crackers and cheese. Mix sugar and cornstarch into pineapple juice. Cook until it thickens. Pour over pineapple chunks. Top with crumb mixture. Bake at 350° for 15 to 20 minutes.
Mix cut up deboned chicken or turkey, soup, tomatoes, pepper and onion. Break up part of chips in bottom of greased dish. Layer with chicken mix and nacho chips. Top with cheese. Bake at 350° for 30 minutes.
Cover raisins with water; boil for 10 minutes, or until half the water is left. Cream shortening and sugar. Add egg and vanilla; beat. Mix flour, soda, salt and cinnamon together; add to the creamed mixture. Add the raisins and juice and fold in. Bake at 350° for 25 minutes. Makes 1 dozen. They stay moist.
Bake pork roast according to weight until cooked. Let cool and cut/slice into chunks. Warm corn/flour tortillas. Roll meat, chopped cilantro, chopped green onion, lemon and salsa together. Enjoy!
Mix all ingredients together and bake about 30 to 35 minutes at 350°.
Salt and pepper steak. Make stuffing by package ingredients. Spread stuffing over steak. Roll up; place in toothpicks to hold together. Bake at 350° for 30 minutes or until desired doneness.
Mix ingredients until blended. Spread 1/4 of mixture on a slice of bread. Makes enough filling for 4 sandwiches. Contains 115 calories each.
Place well drained pineapple in a 1 to 1 1/2-quart greased casserole. Beat eggs, then mix in flour, sugar and salt. Pour over pineapple. In a large skillet, melt margarine and coat bread cubes. Place buttered cubes on top of pineapple mixture and bake, uncovered, in a 400° oven for 30 minutes. Good with any meat entree or for a salad luncheon.
Beat eggs and milk with fork and add salt, pepper and paprika. Dip chicken into egg mixture. Dip into flour. Fry in hot oil. Brown on one side; turn and brown on other. Cover pan and cook on low heat for 20 minutes.
In large bowl mix flour, cornmeal, baking soda, sugar and salt. With pastry blender or two knives used scissor-fashion, cut in margarine until mixture resembles coarse crumbs. With fork, stir in shredded cheese, vinegar, Tabasco and 1/2 cup cold water, just until mixture forms a soft dough. Shape dough into a ball; wrap with plastic wrap and refrigerate 1 hour or until dough is firm enough to handle. (Or place dough in freezer 30 minutes.)
Combine all ingredients in a bowl and beat for 2 minutes. Pour into 2 greased and floured loaf pans. Bake for 1 hour and 10 minutes at 350°. Glaze while cake is warm. Remove cake from pans while still warm. When cooled completely, wrap in foil.
Mix well. Pour into ice cream churn. Fill the rest with whole milk and churn until hard.
Mix first 4 ingredients and pour in buttered casserole dish. Crush Ritz crackers and sprinkle on top. Melt butter and pour over crackers. Bake at 350° for 25-30 minutes.
Cook corn meal, water and salt in top of double boiler for 45 minutes. Chop onions and pepper and fry in oil. Add tomatoes, meat, salt and pepper or chili powder and cook until thick.
Line a strainer with a double thickness of cheesecloth or 3 layers of paper towels. Spoon 2 cups yogurt into the strainer. Place a bowl beneath but not touching the strainer, to catch the liquid from the yogurt. Cover and refrigerate 24 hours. Use drained yogurt as a replacement for cream cheese.
Cut chicken into strips. Melt butter in skillet over medium heat. Add chicken and scallions and sprinkle with salt. Cook 6-8 minutes, stirring occasionally, until chicken pieces are opaque. Add mushrooms with liquid, add 1/4 cup water. Heat to boiling, stirring until mixture is smooth. Reduce heat, Blend in sour cream and heat through, but do not boil. Serve over hot cooked noodles or rice. *I use boneless chicken breasts.
Brown ground beef and drain. Add taco seasoning according to package directions. Set aside to cool slightly. In large, clear glass bowl, layer lettuce, meat, cheese and tomatoes. Pour Ranch dressing over top. Add crushed Doritos when ready to serve. Does not refrigerate well.
Combine chicken stock, celery, salt, onion, butter and peanut butter in slow cooking pot. Cover and cook on high for 2 to 3 hours. Add flour and milk that has been dissolved in 1/4 cup of water. Cook on high for 15 minutes or is slightly thickened, stirring several times. Sprinkle peanuts over each serving. Makes 4 servings.
Mix first 5 ingredients together, spread on round platter and chill. Spread 1 bottle of chili sauce. Layer shrimp and top with cheese. Sprinkle with oregano to taste.
Put 1/2 chips in 9 x 13-inch pan. Spoon beans over chips; sprinkle 1/2 chicken over beans. Mix salsa and sour cream together and pour 1/2 mixture over chicken. Repeat with layer of chips, chicken and salsa. Sprinkle cheese over top. Bake uncovered for 30 minutes at 350°.
Cook meat, sauce and water. Combine cheese, egg and seasonings. Layer sauce, noodles, cheese and Parmesan. Cook on full power 8 minutes. Simmer 30 minutes. Stand covered 15 minutes.
Mix Kool-Aid according to directions on package. (Color may be chosen to suit occasion.) Chill all ingredients. Add together at serving time in punch bowl.
Mix together and beat 5 minutes. Add 1 c. sugar. Beat another 5 minutes. Scrape bowl often. Add mixture to butter, crisco, sugar, 1 tsp. vanilla and a pinch of salt. Beat for 5 minutes more. I like lots of frosting so I double this recipe.
Drain fruit and place in a mixing bowl. Blend thoroughly the pie mixture and lemon juice. Chill for several hours before serving. Serves 8 to 10.
Cook chicken, sausage and ham in 8 cups of water until the chicken is done. Debone chicken removing all skin and fat. Add onions, rice and pepper and cook on low until rice is done, approximately 1 hour. Add water, if needed, and salt if desired. Remove from heat and let sit for at least 1 hour. Makes 5 quarts.
Cook ground beef; drain. In 1 teaspoon vegetable oil (or less), saute onion and green pepper. Combine onion mixture, ground beef and remaining ingredients; stir well. Spoon mixture into a greased 2 1/2-quart casserole. Bake, uncovered, at 350° for 1 hour. This mixture may be placed in a crock-pot. Bake on high 1 hour; turn to low and let simmer until ready to eat.
Pour all ingredients into a pint jar; shake well. Store in refrigerator. Yields 2 cups.
Mix sugar and flour. Beat egg yolks. Add milk and butter. Mix in flour and sugar. Pour into unbaked pie shell. Bake at 350° for 30 to 45 minutes or until firm. Add meringue and brown. Best served warm. Serves 8.
Melt butter and dissolve cocoa. Set aside. Beat eggs and sugar until light and fluffy. Beat in flour, salt and vanilla. Add butter mixture. Add chocolate chips. Put in 9 x 13-inch pan. Bake at 350° for 30 to 40 minutes.
Stir together apples, nuts and sugar. Let stand, stirring often, until juicy, about 1 hour. Mix flour, soda, salt and spices together. Add apple mixture and stir well. Blend in butter and vanilla. Add eggs. Turn into two greased and floured 1 pound coffee cans. Tie 2-inch wide band of double foil around top. Bake at 325° for about 1 hour and 15 minutes, or until tester comes out clean. Cool on rack 10 minutes. Remove foil; turn out. Serve warm with pudding sauce or cold as cake or tea bread.
Drain pineapple. Mix pineapple and cheese together. Mix sugar and flour together. Combine these and put in greased casserole. Mix cracker crumbs and melted butter together. Spread over pineapple mixture. Bake 350° for 30 minutes.
Bring pineapple and juice to a boil. Add jello, stirring until well mixed. Cool. Mix buttermilk, Cool Whip, banana and pecans, adding to jello mixture. Mix thoroughly. Pour into a 9 x 13-inch dish. Chill and serve.
Beat the egg yolks until thick and lemon colored, gradually beat in 1/2 cup sugar and vanilla. Add finely crushed cracker crumbs combined with the baking powder. Fold into the egg mixture. Add chopped nuts. Beat egg whites until stiff, add remaining sugar slowly, plus 1/8 teaspoon salt. Fold into the egg mixture, blending carefully. Pour into 3 greased wax paper lined pans, bake in moderate oven, 350° for about 30 minutes. When cool, frost with the following: 1/2 pint whipped cream, 4 tablespoons confectioner's sugar, 1 teaspoon vanilla, 1 cup chopped pecans.
Mix all together; put in muffin pans (sprayed with Pam). Bake at 350° for 25 to 30 minutes or until done in middle. Don't overcook. Will be dry. Makes 6 to 8 large ones or 12 small ones.
Mix all ingredients together except bacon. Place in meat loaf pan with bacon on top. Bake 1 hour at 350°.
Unroll breadsticks; place on waxed paper. Brush with melted butter. Combine sugar and cinnamon. Sprinkle over dough. Press raisins into dough. Roll as you would cinnamon rolls. Place on greased baking sheet. Bake at 350° for 20 to 25 minutes. Drizzle with orange or your favorite icing.
Brown ground beef; drain well. Add mushrooms, onion, sour cream, salt and pepper. Mix well. Add dash of pickapper and Kitchen Bouquet to taste. Simmer 15 to 30 minutes. Cook noodles; drain. Serve stroganoff over noodles.