HumbleIntelligence/food-ner-1-Million huggingface dataset:
Into large mixing bowl, combine the first 3 ingredients. Empty thawed strawberries on top of that, then sprinkle powdered pudding over all. Cover with foil and refrigerate overnight. Stir in sliced bananas before serving.
Cream butter and sugar; add eggs one at a time. Add baking powder, vanilla, sugar and flour; mix. Add milk slowly while mixing; mix well. Take a small amount of batter (1 cup) and put into a small bowl. Combine with approximately 3 tablespoons of instant chocolate Quik; mix well. Pour 1/2 white batter into a greased and floured Bundt pan; pour chocolate batter on top, then pour remaining white batter on top. Bake at 350° for 45 minutes or until it springs back.
Cook fettucini according to package directions; drain. Heat margarine and garlic in skillet on medium until garlic is lightly browned. Add crab or substitute, evaporated skim milk and pepper. Heat about 3 minutes, or until mixture begins to bubble; stir occasionally. Add Parmesan cheese; stir for 1 minute. Remove from heat. Toss seafood sauce with fettucini. Serve immediately with additional Parmesan, if desired. Makes four 1-cup servings.
Cook noodles until tender in salted boiling water. Drain. Add corned beef, cheese, onions and soup mixed with milk. Pour into a greased 9 x 13-inch pan and top with buttered crumbs. Bake in 350° oven for 35 to 40 minutes.
Mix all ingredients together. Pour into a greased and floured 8 or 9-inch pan. Sprinkle heavily with sugar. This gives a crusty top. Bake at 350° for 25 minutes. Best served when served warm.
Brown ground beef with onion. Add chili powder, tomatoes and salt to meat. Heat to boiling. Place macaroni in casserole dish. Sprinkle green pepper over macaroni. Pour in meat sauce mixture and mix well. Bake, covered, for 20 minutes at 400°. Uncover and stir. Sprinkle with cheese and return to oven to melt.
Cook chicken; remove from bone. Place in greased pan. Combine Veg-All and the 3 cans of soup. Pour soup and Veg-All mixture over chicken. Mix flour, milk and margarine; pour over chicken. Bake at 350° for 45 minutes.
Boil cranberries in 4 cups water until popped (approximately 10 minutes). Stain through a fine sieve. Add sugar, mix well and chill.
Mix thawed lemonade and Eagle Brand milk well. Fold in Cool Whip and mix well. Put in pie shells and chill.
Preheat oven to 375°. Grease the baking dish. Peel, core and section apples. Put the apple sections in baking dish with 1/4 cup water in dish. Put sugar, flour and cinnamon in a mixing bowl. Fill the measuring cup with water to the 1/2 cup mark; drop teaspoons of butter into the cup until the water rises to the 1 cup mark. Pour off the water into the sink. Drop the 1/2 cup butter into the bowl with dry ingredients. Mix everything by hand. Pack the mix firmly over the apple sections. Bake 50 minutes. Serve with cream or ice cream. Serves 4 to 6.
Cook hot dogs. Spread one slice of buttered bread with mustard, top with cheese slice. Fold over to make triangle and hold with toothpick. Brush with melted butter. Place under broiler 4 to 5-inches for 2 minutes.
Combine cornstarch, sugar, salt, egg yolks and milk. Cook until thick, stirring constantly. Remove from stove and add margarine and vanilla. Stir until margarine melts.
Combine dry ingredients in large bowl. Add eggs, milk, oil and vanilla. Beat at medium speed 2 minutes. Remove from mixer; stir in boiling water (batter will be thin). Pour into 2 greased and floured 9-inch or 3 (8-inch) layer pans. Bake at 350° for 30 to 35 minutes. Cool completely. Frost with buttercream frosting on cocoa can.
Cream shortening and sugar; add eggs, one at a time beating after each addition. Mix flour, salt and soda. Add alternately with the buttermilk. Pour into greased and floured tube pan and bake 1 hour in 350° oven.
Preheat oven to 375°. Place 1/2 of potatoes and onion in bottom of 1 1/2-quart casserole. Put soup, milk and pepper in blender for about 1 minute. Pour 1/2 over first layer of potatoes and onion. Alternate rest of ingredients. Sprinkle with paprika and add 1 tablespoon of butter or margarine on top. Bake, covered, for 1 hour, then uncover and bake for 15 minutes. Serves 6.
Mix first 6 ingredients. Add melted butter to stuffing mix and line bottom of 9 x 13 dish or pan with this mixture. Pour squash mixture over stuffing mixture. Bake at 350° for 30 minutes or until hot and bubbly. Freezes well.
Cream eggs, oil and sugar. Add flour, salt, soda, cinnamon and baking powder. Add vanilla and nuts. Put in 2 bread loaf pans and bake for 1 hour at 325°.
In a large bowl, mix together the first 7 ingredients. In a saucepan mix together the rest of the ingredients. Cook over heat until mixture boils. Cool completely before pouring over vegetable mixture. Refrigerate overnight before serving.
Cook and drain the broccoli. Mix the next 4 ingredients together and add the drained broccoli. Pour into casserole and top with grated cheese. Bake at 350° for 30 to 40 minutes. Let stand to cool for a few minutes to set.
Drain unsweetened pineapple; mix well with cottage cheese, jello and pudding. Lime jello may be substituted for orange. Add Cool Whip.
Boil sugar, syrup, water and cream of tartar to 295° on candy thermometer. Remove from heat and add anise and food coloring. Pour on greased cookie sheet.
Mix all ingredients and spread on flour tortillas. Roll up like a jelly roll. Slice 1-inch slanted, not straight across. Serve with picante sauce to dip in.
Heat oven to 375°. Spray square 9 x 9 x 2-inch pan with nonstick cooking spray. Beat sugar, sour cream, margarine and egg whites in large bowl on low speed for 1 minute, scraping bowl occasionally. Beat in bananas and vanilla on low speed 30 seconds. Beat in flour, salt and baking soda on medium speed for 1 minute, scraping bowl occasionally. Stir in nuts.
Boil potatoes for 45 minutes. Cool and skin. Slice potatoes; set aside. Mix in saucepan: butter (melt first), sugar, nutmeg, cinnamon and lemon juice. Strain to make sauce; then dip potatoes in mixture. Coat both sides 2 minutes. Remove to platter.
Cut the veal into 8 slices. Place them between sheets of wax paper and pound thin. Sprinkle lightly with flour, shaking off any excess. Spread the floured slices on a working surface. Brush one side with about 1/3 of the butter. Chop garlic and parsley together. Put the salt, pepper, garlic, parsley, Prosciutto, half of the cheese and 2 tablespoons of the butter in a bowl and mix well. Spread 1 teaspoon of the mixture down the center of each veal slice. Roll up each piece of veal and pin with a food pick. Heat olive oil and remaining butter in a skillet. Add the veal rolls and brown well on all sides. Add the tomato, cover and cook slowly for about 25 minutes. Serve in platter and sprinkle with remaining cheese and sauce. Serves 4.
In large skillet, brown meat. Add onion and remaining spices; cook until brown. Drain off grease. Add canned tomatoes; cook or simmer for 45 minutes. Drop noodles in boiling salted water; cook for 15 minutes. Rinse and drain. Place layer of noodles in large greased casserole dish. Top with layer of meat sauce. Top this with about 1/2 of each kind of cheese. Repeat layers. Put small amount of meat sauce on top for color. Bake for 45 to 50 minutes at 350°. Allow to set 10 to 15 minutes before cutting.
I use Sweet 'N Low in a lot of my cooking. Did you know that 1/3 cup sugar equals 4 packets or 1 1/2 teaspoons bulk or 2 teaspoons liquid sugar substitute; 1/2 cup sugar equals 6 packets or 2 teaspoons bulk or 1 tablespoon sugar substitute; 1 cup sugar equals 12 packets or 4 teaspoons bulk or 2 tablespoons liquid sugar substitute.
Boil beef in water until done. Remove from water. Grind onions and potatoes; also grind beef. Mix altogether in the water that beef was cooked in and cook all ingredients until done.
Sift together dry ingredients; add other ingredients in order and mix thoroughly. Bake in layer cake pans which have been greased and coated with flour. Bake at 350° for 25 minutes.
Heat oven to 400°. Mix flour, 1/3 cup sugar and baking powder in large bowl. Beat egg in small bowl; add milk, oil and peel. Add to flour mixture, mixing just until moistened. Fold in cream cheese and blueberries. Spoon into greased muffin pan, filling each cup 2/3 full. Bake 20 minutes or until lightly browned. Mix juice and 3 tablespoons sugar. Brush on muffins; cool. Makes 12 muffins.
Melt butter in skillet. Saute bell pepper and onions. Combine other ingredients with pepper and onion. Place in dish and bake at 350° until rice is done.
In a very large bowl, combine cabbage, carrots, squash, zucchini and red onion. Set aside.
Mix all ingredients well and refrigerate 24 hours. Take out and mix well again. Form into 2-inch diameter rolls (choose your own length). Bake on a rack over a cookie sheet or broiler pan at 300° for 1 1/4 hours to allow fat to drip.
Combine flour, salt and pepper. Pound meat cubes with mixture. Brown meat in shortening. Add water; cook until tender. Stir in soup and catsup. Put into 2-quart casserole. Top with Potato Puffs.
Mix first five ingredients; beat 2 to 3 minutes at medium speed. Pour into 3 round, greased and floured cake pans. Bake at 350 degrees approximately 25 minutes.
Cut squash in half and remove seeds. Place squash, cut side down, in a jelly roll pan coated with cooking spray. Bake at 350° for 35 minutes. Cut each squash half into 2 pieces.
Bring vinegar, sugar and salt to a full boil. Pour over cucumbers in packed jars. In each jar place 1 garlic bulb, 1 dill and 1 hot pepper. Seal at once.
Mix the first 4 ingredients and seasoning. Put in 9 x 13-inch pan, sprayed with Pam. Top with bacon and if using, the olives. Bake at 325° for 30 to 35 minutes.
Cook rice according to package directions. Cook broccoli and onion; drain. Combine with cheese and undiluted soup. Fold in cooked rice. Bake at 350° until hot and bubbly, about 20 to 30 minutes.
Rinse, drain and chop the green chilies. In 3-quart slow-cooker, combine all ingredients and 2 cups water. Cover and cook on low for 4 hours or on high for 2 hours, until onions are tender. Ladle evenly into 6 soup bowls.
In top of double boiler, combine egg whites, sugar, salt, water and syrup. Put over boiling water and beat with electric mixer for 7 minutes until mixture will stand in stiff peaks. Stir in vanilla. Spread over layers.
Alternate bread and cheese in layers in buttered casserole dish. Beat eggs, milk, dry mustard, salt and pepper. Pour over bread and cheese. Refrigerate overnight. Bake at 350° for 1 hour. Serves 6.
Place ham bone, chopped onion, minced garlic and salt and pepper in large stock pot and cover with water. Cover and simmer 2 to 3 hours until meat falls from bone. Remove bone and meat from stock. Allow meat to cool, then remove all fat, gristle and return only lean ham meat to soup stock. Add tomatoes to stock and simmer approximately 1/2 hour. Add remaining ingredients and simmer approximately 30 minutes to 1 hour. May adjust garlic and other seasonings to taste. May adjust choice of vegetables to taste.
Cook rice until done. Mix egg, rice and hamburg. Remove heart from cabbage and place cabbage in a pot of hot water. Heat cabbage until leaves are pliable. Remove from heat, cool slightly.
In large saucepan, combine sauce and tomatoes and sausage and let simmer on very low heat. Brown hamburger, then put into sauce; stir. Using grease from meat, saute mushrooms until soft. Put into sauce; stir. Using same grease, saute onion, garlic cloves and parsley until soft. Put into sauce; stir. Cover sauce and keep simmering. Stir occasionally.
Mix all ingredients. Pour into greased 2-quart casserole. Bake 30 to 40 minutes at 300°. Yields 8 servings.
Drain cherries and pineapple. Blend cream cheese with some cherry juice until smooth. Add cherries and pineapple to cheese mixture. Beat cream until stiff, adding 1/4 cup sugar. Fold into first mixture. Sprinkle chopped nuts over top. Refrigerate overnight before serving.
Mix butter, light brown sugar, corn syrup, white marshmallows and Butter Buds in a saucepan over low heat. Keep stirring until marshmallows melt and mixture comes to a boil. Cook for about 1 minute.
Cook broccoli by directions on box. Put in casserole dish. Slice cheese; add to broccoli. Crumble crackers on top of cheese. Melt butter and pour on crackers. Bake at 350° to 375° until cheese is bubbly.
Cut out a large hole in the middle of the bread. Thaw out spinach and squeeze out all water. Mix mayonnaise, soup mix and sour cream together with spinach. Put dip in the center of the bread. Cut up pieces of the center of the bread and arrange around for dipping.
Beat butter and shortening at medium speed about 2 minutes or until soft and creamy. Gradually add sugar, beating 5 to 7 minutes. Add eggs, one at a time. Beat lightly. Combine flour and baking powder; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix just until blended after each addition. Stir in vanilla and walnuts. Pour batter into a greased and floured 10-inch tube pan. Bake at 325° for 1 hour and 30 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 to 15 minutes; remove from pan and let cool completely.
*This mixture of ground sassafras and thyme thickens and gives a distinctive Creole flavor.
Measure cornflakes before crumbling. Add milk until flakes are soft. Add to remaining ingredients and mix up in oblong patties. Flour patties and brown in oil on both sides. Lay in baking dish. Add 1 can water to soup and pour over patties. Cover with foil. Bake at 350° for 45 minutes.
Roll cut-up steak in flour, salt and pepper. Brown meat over medium heat. Cut up onion and add to meat until onion is done. Add water. Stir in soup and soy sauce, also 1/2 can of water. Let simmer 10 minutes. Add chop suey veggies and let simmer until hot. Serve over rice.
Drain corn; chop peppers (cut seeds out if desired). Add mayo, sour cream and chilies. Add garlic salt to taste. Stir. Add grated Cheddar cheese (enough to thicken). Stir, then chill for 2 hours before serving.
Melt margarine in medium saucepan. Mix in flour. Add chicken broth and milk; cook until becomes a smooth sauce. Add chicken to sauce and season with salt. Heat mixture thoroughly and serve over rice, toast or biscuits.
Cook apples until mushy. Strain apples into roasting pan. Add sugar, cinnamon to taste. Bake in 350° to 375° oven until thick and dark. Stir occasionally.
Bring water to a boil in a medium saucepan; add rice and return to a boil. Reduce heat to medium and cook, uncovered, for 30 minutes or until water is absorbed, stirring occasionally. Spoon the rice into a colander and rinse under cold running water. Set aside.
Cream the butter, then mix all ingredients. Roll in balls and press with a fork. Bake at 350° for 10 to 12 minutes.
Cream until smooth. Press into oblong dish. Bake at 375° for 25 minutes. Cool completely.
Mix flour, soda and salt; set aside. In large mixing bowl, cream the butter, sugar, brown sugar, vanilla and eggs. Add flour mixture to creamed mixture. Add chips and nuts. Drop by teaspoonfuls onto ungreased cookie sheet. Bake at 375° for 8 to 10 minutes, just until edges turn brown. Cool on cookie sheet for 5 minutes. Remove and cool completely.
Mix first 7 ingredients together and set aside. Mix sugar, vinegar, oil and seasonings together. Whisk "dressing" until sugar is melted and oil is well blended. Pour over bean mixture. Mix well and refrigerate. This recipe should be made 24 hours prior to eating. If using frozen beans, use 1 cup of each bean type. Makes approximately 9 cups, serves 12.
Remove any fat and bone from meat. Cut into small strips. Dredge in flour. Using large skillet, quickly brown meat in 2 tablespoons oil. Add onions, broth, thyme and liquid from the mushrooms. Cover and simmer for 45 minutes or until meat is tender. Add mushrooms and beans. Cover and cook for 5 to 7 minutes. Stir in sour cream. Heat, but do not boil. Add Gravy Master. Serve over hot rice.
Mix together first 4 ingredients and bake at 250° for 30 minutes. Stir occasionally. Remove from oven and cool. Add brown sugar and spread in bottom of pan. Spread ice cream over chex and add thin layer of chex on top.
In small saucepan, sprinkle gelatin over milk. Stir over low heat until dissolved. Place all ingredients in blender and blend on high speed for 30 seconds. Pour into 9 x 9 x 2-inch pan. Cover and freeze overnight.
Cook chicken livers in butter and soy sauce. Wrap chestnut half and piece of chicken liver with 1/2 slice of bacon. Secure with food pick. Marinate 1 hour in soy sauce. Broil until bacon is crisp (about 15 minutes). Turn once.
Cream oil, sugar, vanilla and eggs. Add flour, cinnamon, salt, soda, pecans and apples. Bake in tube pan at 300° for 1 1/2 hours or until done.
Mix first 5 ingredients in large container. Place one cup of juice mixture into blender. Add 5 bananas and blend. Mix all together and pour into 5-quart container and freeze at least 24 hours. Defrost in punch bowl at least 2 hours.
Cream the cream cheese. Dissolve jello in water. Add to cream cheese. Whip until smooth. Let partially gel. Mix remaining ingredients and allow to fully set. Decorate with red cherries.
Combine cream cheese, sour cream, sugar and vanilla and beat until well blended and smooth. Add egg whites and beat on low until well blended. Spray a 9-inch cake or pie pan with Pam. Sprinkle pan with graham cracker crumbs. Pour cream cheese mixture into pan. Bake at 325° for 45 minutes. Let cool on rack and then refrigerate. When chilled, cover cake with fruit pie filling or fresh fruit. Serves 10. Enjoy!
Dissolve jello in 1 cup hot water. Add strawberries; stir. Add pineapple and diced banana. Pour half of mixture into an 8 x 8 x 2-inch dish. Refrigerate until jello sets. Spread sour cream on top. Add remaining mixture. Refrigerate for several hours. Cut into squares and serve.
Rub bowl with garlic. Allow a few pieces of garlic to remain in the bowl. Mix oil, Worcestershire sauce, salt and pepper in the bowl. Tear romaine lettuce into bite size pieces. Toss the lettuce with the ingredients in the bowl. Squeeze the lemon over the salad. Toss. Sprinkle with croutons and cheese. Toss.
Mix together and bake in 2-quart baking dish 1 hour at 350°.
Slowly cook onion in oleo until tender. Add all other ingredients. Simmer for 15 minutes.
Mix all ingredients and pour in freezer. Add milk (whole or 2%) to fill line.
Combine cracker crumbs and 1/4 cup oleo together. Saute onions and 2 tablespoons of oleo until tender, but not browned. Put onions into the pie shell. Combine next 4 ingredients; mix well and pour over the onions. Sprinkle with cheese. Bake at 350° for 45 minutes or until knife inserted in center comes out clean. Serve immediately in pie shaped servings.
Combine flour, brown sugar, oats and cinnamon. Cut in margarine. Mix 1 cup of this mixture with yams and cranberries. Spread remaining mixture on top. Bake 35 minutes at 350°. Top with marshmallows and broil.
Brown ground beef and onion. Drain. Mash tomatoes. Mix all ingredients, except cheese in casserole dish. Bake at 350° for 25 minutes. Remove from oven and sprinkle top with cheese. Bake for 5 more minutes.
Melt margarine in medium saucepan. Add flour and stir 1 minute. Do not brown. Add stock and milk. Stir until mixture comes to a boil. Add garlic, salt, pepper and mushrooms. Continue to cook 1 minute. Remove from heat and stir in sour cream and mayonnaise. Spray a 13 x 9-inch baking pan with Pam. Layer half the noodles, half the chicken, half the sauce and half the cheese. Repeat layers. Bake at 350° for 30 minutes until bubbly. Let rest 5 minutes before serving.
Combine flour and salt. Dredge chicken in flour mixture and brown in hot oil in large skillet. Combine lemonade, water, sugar, catsup and vinegar. Stir well and pour over chicken. Bring to a boil and reduce heat. Cover and simmer 45 to 50 minutes until tender. Remove chicken to serving platter and keep warm. Measure pan drippings and add enough water to make 1 1/2 cups liquid. Combine cornstarch and 1 tablespoon cold water. Stirring until smooth, add cornstarch mixture to pan drippings and return to skillet to cook, stirring constantly until smooth and thick. Serve over chicken with rice.
In a mixing bowl, beat eggs and add all other ingredients. Mix well. Pour into a well-greased 10-inch skillet or pan and bake at 400° for 30 to 40 minutes or until golden brown.
Cook macaroni & cheese as directed on box. Add chicken, salsa and black olives. Place in a large greased casserole dish. Bake at 350 degrees until bubbly in middle. Use tortilla chips and additional olives to garnish.
Pour boiling water over cracked wheat. Cover and let stand for 20 minutes. Add parsley, mint, onion, tomato and cucumbers; toss. Combine lemon juice and olive oil. Add to mixture. Chill and serve on bed of lettuce.
Preheat oven to 350°. In large bowl combine pancake mix, sugar, oleo, eggs, milk, baking powder and corn meal.. Mix and pour into 13 x 9 x 2-inch baking dish. Bake 30 minutes.
Combine ingredients and pour on cookie sheet. Bake at 325° for 20 to 30 minutes.
Cream together butter, brown sugar and salt. Stir in remaining ingredients. Pour in pie shell. Cook at 350° for 45 minutes or until knife comes out clean.
Cook pasta according to package directions. Meanwhile, pound chicken flat. In a bowl, combine Parmesan cheese and seasoning blend. Dip chicken in mixture; coat both sides evenly. Heat olive oil in a large pan over medium heat; add chicken. Cover and cook 3 minutes. Turn over and cook additional 2 minutes or until no longer pink in center. Cut into strips and set aside. Add tomatoes and veggies into the pan; simmer 2 minutes. Add cooked pasta and toss. Top with chicken strips. Sprinkle additional Seasoning blend and Parmesan cheese, if desired.
Cut eggplant from shell. Cook onion in butter. Add to chicken, eggplant and tomatoes. Cook 15 minutes over surface burner; then add egg and salt. Fill shell with mixture (or put in dish). Cover with buttered cracker crumbs. Bake at 375° for 30 to 35 minutes.
Boil noodles with cooking oil for about 30 minutes. Mix boiled noodles, milk, flour, salt and 12 ounces grated cheese. Stir well. Pour in a glass cooking dish. Add 4 ounces of grated cheese on top of mixture. Bake for about 30 minutes. Serve hot!
Blend together the sugar, shortening and eggs. Mix together flour, baking soda, baking powder and salt. Mix together the dry ingredients and wet ingredients. Alternate buttermilk with dry ingredients. Drop onto lightly greased cookie sheet. Sprinkle with granulated sugar. Bake at 375° for about 8 minutes.
Cook broccoli; drain. Add mushroom soup and Cheez Whiz. Stir in croutons. Put in casserole dish. Spread some Cheez Whiz on top. Bake at 350° for 20 minutes or in microwave for 8 minutes.
Mix soups, tomatoes, onion, chili powder and broth; heat thoroughly. In large casserole dish, layer ingredients: chips (broken into pieces), chicken, soup mixture, then cheese. Repeat, ending with cheese on top. Bake at 400° about 30 minutes or until mixture is bubbly.
Mix shortening, sugar and eggs. Add cream of tartar, baking soda and flavoring, then flour. Cover and chill dough 2 hours or overnight. Make small balls. Dip into cinnamon and sugar or sprinkles to match the holidays. Place one dozen on each cookie sheet ungreased. Will puff up and flatten when cool. Bake at 350° for 8 to 10 minutes. Makes 10 dozen.
Preheat oven to 375°. Rinse chicken under cold running water. Pat dry. In a lightly greased shallow roasting pan, place chicken in a single layer. In a small bowl, combine flour, basil, thyme, salt, oregano, tarragon, paprika and pepper. Sprinkle 2 tablespoons herb seasoned flour mixture on chicken. Pour warm water down side of pan. Do not pour on chicken. Bake for 40 to 50 minutes or until tender, basting with pan juices occasionally.
Cream butter, sugars, eggs and pumpkin. Combine dry ingredients in bowl. Add to creamed mixture. Blend well. Spoon into 2 greased and floured loaf pans. Bake at 350° for 1 hour and 10 minutes or until wooden pick comes out clean. Cool for 10 minutes. Remove from pans. Cool on wire racks.
Beat together eggs, sugar, oil and vanilla. Add dry ingredients, blending mixture as added. Stir zucchini, nuts and raisins. Grease and flour 2 loaf pans. Pour mixture and bake at 350° for 1 hour.