HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix pudding mix with cottage cheese. Fold in Cool Whip. Add pineapple and "optionals." Let set and serve.
Brown beef and onion in hot oil. Add tomatoes, tomato paste, water, salt, sugar, pepper and oregano. Simmer, uncovered, stirring occasionally, about 30 minutes. Cook noodles according to package directions. Drain.
Brown meat and onions. Blend mayonnaise, milk, eggs and cornstarch. Stir in meat, onions and cheese. Pour into unbaked pie shell. Bake at 350° for 40 minutes. You can freeze before baking if you wish. Add 30 minutes to baking time.
Mix all ingredients. Bake in 350° oven for 45 minutes or until bubbly.
Mix everything except sugar and mayonnaise. Mix sugar and mayonnaise together and stir into salad. Refrigerate several hours before serving. Serve cold.
Spread cream cheese at bottom. Then spread chili on top of that. Sprinkle cheese on top. Bake for 30 minutes at 350°.
Toast the seeds and nuts in a skillet; use the same skillet for dressing. Toss all ingredients and season to taste.
Cut a 1/2-inch piece off stem end of tomatoes; reserve tops. Scoop out as much of the pulp as possible. Sprinkle the insides of the tomatoes with 1/2 the salt and pepper; chop pulp. Heat 1/2 cup oil in saucepan; brown onion in it. Stir in the bulgur until coated. Mix in the tomato pulp, mint, currants and remaining salt and pepper. Add the water; cover and cook over low heat 10 minutes. Mix in parsley and nuts; taste for seasoning. Stuff the tomatoes loosely; replace the tops. Arrange upright in oiled baking dish. Brush with remaining oil; sprinkle with breadcrumbs. Bake in 350° oven for 45 minutes. These can be served as a first course or as a vegetable side dish and are equally good hot or at room temperature.
Melt butter in a 9 x 15-inch pan. Mix 1 cup of sugar, flour, baking powder and milk. Pour this over butter. Don't mix or stir. Place peaches on top of this. Add remaining sugar over peaches. Bake in a 350° oven for 30 minutes or longer.
Melt chocolate chips and butterscotch bits. Stir in noodles, raisins and peanuts. Mix well. Drop by teaspoon onto waxed paper. Cool. Makes 3 to 4 dozen.
Layer accordingly. Microwave 10 minutes or until hot and bubbly. Serve with Tostitos.
Separate biscuits and cut in half. Mix cinnamon and sugar in a large plastic bag. Put biscuit pieces in bag and shake to coat (do half at a time). Place in a well-greased Bundt pan. Melt together brown sugar and oleo; pour over biscuits. Bake at 375° for 15 to 20 minutes.
Mix together; add enough flour until no more sticky. Roll out real thin and slice. Let dry on baking sheets. Make ahead of time and they freeze well. Also should double the recipe, depending on how many noodles you want.
Mix well. Cover meat. Refrigerate and let stand for at least 4 hours or overnight, turning meat several times in marinade. Baste meat while broiling or baking.
Boil sugar, syrup, water and salt until it forms hard ball stage (270°). Beat egg whites until stiff. Slowly pour hot syrup over the egg whites, taking care not to pour too much syrup at a time. Beat until mixture becomes stiff. Add vanilla and nuts. Drop by teaspoonful on wax paper.
Combine cake mix, pudding, eggs, sour cream, oil and almond extract in large mixer bowl; blend. Beat at medium speed of electric mixer for 2 minutes. Combine sugar, cinnamon and nuts. Pour 1/3 of batter into greased and floured 10-inch tube pan. Sprinkle with half of the sugar mixture. Repeat layers and top with remaining batter. Bake at 350° for 50 minutes or until center springs back when lightly touched. Cool 15 minutes before removing from pan.
Combine first 3 ingredients; beat until light and fluffy. Sift together flour, soda and salt. Beat into egg mixture, along with vanilla. Add nuts, coconut and chopped apples. Bake in a greased and floured tube pan. Bake at 350° for 1 hour and 20 minutes.
Melt butter; add sugar. Add a little milk to egg yolks and beat well. Add remaining milk and combine ingredients. Cook on medium flame until thick, about 15 minutes, stirring constantly. Add vanilla. When thickened, add coconut and nuts. Let sit until cool.
Combine crumbs and margarine; press in bottom of 9-inch spring-form pan. Bake at 350° for 10 minutes.
In bowl mix flour, baking powder, salt, sugar, egg, shortening and water; blend well. Pour batter into 9-inch pan. Mix pie filling, lemon juice and cinnamon; pour into center of batter, do not stir. Bake at 325° for 45 to 50 minutes.
Boil your chicken until tender, then pull chicken off bones. Melt the margarine in baking dish in oven. Sprinkle 2/3 box stuffing mix over the margarine. Put chicken over stuffing mix. Heat together the broth, soup and sour cream. Pour over chicken. Add the other 1/3 box of stuffing mix on top of broth mixture. Pour 1/2 cup broth over top. Bake 45 minutes in a 350° oven.
In a Dutch oven, brown steak cubes well in margarine. Add pepper and garlic salt while browning. Add wine, mushrooms with juice and water to cover meat. Cover and simmer for 1 1/2 to 2 hours. Add cream cheese and melt. Do not boil cream cheese. Serve over rice.
In frying pan, cover bottom with olive oil or butter. Heat and saute garlic. Add clams and parsley. Heat thoroughly; spoon over cooked linguini.
Fry bacon until crisp; remove. Slice and saute the remaining ingredients in the bacon drippings until tender. Top with Polska kielbasa or smoked sausage. Heat for 12 minutes, covered. Garnish with crumbled bacon. Yield: 4 to 6 servings.
Melt cream cheese with butter and milk until smooth. Fold in other ingredients. In a 2-quart pan, bake at 350° for 30 minutes.
Heat the oil in a deep pan to about 400°. Cut the fish into approximately 7 x 2-inch wedges. With a mixer, blend the flour, water, egg, sugar and salt. Dip each fillet into the batter, coating generously. Quickly drop into the oil. Fry each fillet until dark golden brown, about 5 minutes. Remove from the oil and place on paper towel or metal rack to drain. Makes 4 to 6 fillets.
Beat eggs. Lightly stir in oil, sugar, zucchini, vanilla, sifted flour, baking powder, soda, salt and cinnamon together. Add to egg mixture until well blended. Stir in raisins and nuts and pour into 2 well-greased loaf pans. Bake at 375° for 1 hour or until center springs back when lightly touched. Cool in pans 10 minutes. Remove from pans and cool.
Dissolve Jell-O in boiling water. Stir in sherbet until melted. Chill until slightly thickened. Mix in oranges and pineapple. Pour into mold. Chill until firm.
In 10-inch skillet, cook bacon and onions over high-medium heat, stirring occasionally, until browned. Add pork chops, arranging bacon and onions on top of chops. Cover; continue cooking for 10 minutes or until brown. Turn pork chops. Reduce heat to medium. Cover; cook pork chops until tender (10 to 15 minutes). Place pork chops on platter; keep warm while preparing gravy. In same skillet with drippings, brown particles, bacon and onions. Add remaining ingredients except half and half and mushrooms. Cook over medium heat, stirring occasionally, until smooth and bubbly. Stir in half and half and mushrooms. Cook until mixture is thickened. Serve over rice and chops.
Combine margarine, sugar and milk. Cook to soft ball stage. Remove from heat and add vanilla cookie crumbs, coconut and nuts. Drop at once on cookie sheet. Yields 2 dozen.
In mixing bowl, sift dry ingredients together. Cut shortening into flour mixture; gradually add buttermilk. Turn onto floured surface and knead a few times. Roll dough to 1/2 to 3/4-inch thickness. Cut with biscuit cutter. Place with sides touching on cookie sheet and bake at 450° for 12 to 15 minutes. Yields 12 biscuits.
Bake cake in 9 x 13-inch pan according to package directions. While cake is hot, make holes in cake with toothpick. Pour on Eagle Brand milk a little at a time. Allow to soak in. Repeat with coconut cream. This is a slow process. Cook cake completely. Mix desired amount of coconut with Cool Whip. Spread on cake. Sprinkle additional coconut on top. Store in refrigerator.
Preheat oven to 425°. In bowl, beat eggs slightly. Add flour and milk to eggs, beating with mixer until combined. Melt 1 tablespoon butter in each of 2 (9-inch) glass pie pans. Bake at 425° for 10 to 15 minutes or until golden brown. Pancakes will form a well in the center and edges will puff up. Spoon fruit into center of pancakes. Sprinkle with brown sugar and top with sour cream.
*May use 1 bouillon cube or 1/2 cups chicken stock in place of water.
In a 2 to 3-quart casserole dish, slice and evenly space 1 stick of margarine or butter. Peel, then thinly slice potatoes and layer over the bottom of dish. Spread carrot coins over potatoes. Place browned pork chops over carrots. Prepare onion soup packet with water as directed, then pour over pork chops. Add salt and pepper. Cover with foil; bake at 375° for 1 hour, or until liquid is absorbed.
Spread each slice of ham with a little mustard. Place a slice of cheese on each slice of ham. Cut roll-ups in quarters after rolling them up. Secure loose ends with toothpicks. Heat until cheese is beginning to melt and ham is hot in 375° oven. Can also be heated in microwave oven.
Cook the pasta to al dente (slightly undercooked). In a separate bowl, mix together the Ricotta cheese, about three quarters of the grated Mozzarella cheese, the beaten eggs and the spinach. Don't overmix, just slightly blend the ingredients. Empty the zita into a colander and drain. Do not flush with cold water, as you will be using the hot pasta immediately.
Grease two 9 x 5 x 3-inch loaf pans or three 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans. In a large bowl, cream the shortening and sugar until fluffy. Stir in eggs, pumpkin and water. Blend in flour, baking soda, salt, baking powder, cinnamon and cloves. Stir in raisins and nuts. Bake at 350° for 70 minutes. Serve plain or with cream cheese or butter.
Brown hamburger and drain fat. In a casserole dish, spray bottom with nonstick spray. Cover the bottom with 1 cup of green chile mixture. Layer with corn tortillas, then sprinkle hamburger or chicken, onions and cheese, then cover with more green chile. Repeat layers of corn tortillas, hamburger, cheese and chile two times. Bake at 375° for 30 minutes.
Alternate tomatoes and toast cubes in greased 1-quart casserole, having toast for top layer. Season with grated onion, salt and pepper. Pour butter over all. Bake in moderate oven (375°) until heated through, about 20 minutes. Makes 6 servings.
Heat 1 inch salted water to boiling. Add broccoli. Cover and heat to boiling. Cook until stems are almost tender, 10 to 12 minutes; drain. Place broccoli in an ungreased 1 1/2-quart round casserole. Beat soup and milk, with whisk until smooth; pour over broccoli. Sprinkle with cheese. Mix baking mix with oleo until crumbly. Sprinkle on top of cheese. Bake until crumbs are light brown, about 20 minutes.
Mix sugar, cocoa, flour and salt together. Add milk and beaten egg yolks. Cook in double boiler until thick. Add vanilla. Pour into baked pie shells. Top with meringue. Brown in oven at moderate heat. Serves 8.
In a large skillet or wok, heat oil over medium-high heat. Add mushrooms, onion and ginger; stir-fry for 1 minute. Push vegetables aside. Pour egg into skillet and scramble. Stir in rice and gently, separate grains. Add shrimp and soy sauce; stir until thoroughly heated. This kitchen tested recipe makes 4 servings. Contains 189 calories.
Stir all ingredients until dissolved. Slice 1 gallon unpeeled cukes and pack solid in a gallon glass jar. Pour brine over cukes. Set out at room temperature and shake 3 to 4 times a day for 3 days. After 3 days, place in refrigerator. Will keep for weeks.
Preheat oven to 375°. Place one pie crust in pie pan. Combine brown sugar, white sugar, flour and lemon rind; toss lightly with the fruit. Fill one pie shell. Cover with top crust. Bake for 50 minutes. Serves 8.
Mix pretzels, sugar and oleo and bake on cookie sheet 7 minutes at 350°. Cool and crunch up.
Mix together and put in greased casserole dish. Top with seasoned croutons tossed in melted butter. Bake at 350° for 30 minutes. Serves 4 to 6.
In a large skillet, cook bacon until crisp; remove and reserve. In drippings (if using nonstick pan, drippings aren't necessary), brown chicken. Add bacon, onions, soup mix blended with wine, water, salt, thyme and garlic. Simmer, stirring occasionally, 45 minutes or until chicken is tender. Serve with rice or noodles and buttered broccoli.
Mix first 5 ingredients; add this to rest of ingredients that have been placed in large pan. Combine all together (you can divide the cookie mixture evenly and add chocolate chips or peanut butter chips, raisins, etc.). Drop on ungreased cookie sheet and bake at 350° for 10 to 15 minutes. Place on racks and cool. Since this makes such a large recipe, this can be divided.
Moisten bread with a little milk, then add to hamburger. Make patties. Brown and drain.
Thoroughly chill can of milk in crushed ice or in refrigerator overnight. Dissolve gelatin in boiling water. Add salt, honey, lemon juice and lemon rind. When it has congealed slightly, beat milk until it is stiff and whip gelatin mixture into it. Spread half of the crumbs on large pan (10 x 13 1/2-inch). Pour lemon mix over it and top with remaining crumbs. Set in refrigerator to chill (approximately 3 hours).
Melt butter over medium heat, do not let it brown. Over medium to low heat, cook onion, garlic and basil until onion pieces are soft, about 8 to 10 minutes. Add vodka. Raise heat to boil, sirring the mixture frequently. Lower heat to simmer and cook sauce for 8 minutes or until about 1/4 of the mixture has evaporated and the aroma of the vodka has subsided. Add tomatoes, continue cooking about 5 minutes longer. (Tomatoes should be soft.) Add heavy cream and cook 5 minutes longer. Add shrimp, cover pan and cook additional 5 to 8 minutes or until the shrimp are cooked through. Cook rigatoni according to package directions. Drain and transfer rigatoni in a large bowl. Add vodka sauce and toss well with pasta. Garnish with basil leaves, if desired. Makes 4 servings.
Cook onion in margarine until clear. Add tomatoes, cheese and garlic. Stir constantly until cheese is melted. Add Tabasco to taste. Serve hot with corn chips.
Heat oven to 350°. In a 9-inch or upside-down cake pan, 2-inches deep, melt butter. Mix in brown sugar. Arrange pineapple slices close together in mixture in a single layer. Cut remaining slices in half and stand around sides of pan. Place a cherry and walnut half in center of each slice. Keep warm while mixing cake. Sift together flour, baking powder and salt. Beat shortening and sugar until light and fluffy. Beat in egg. Add flour mixture alternately with milk, mixing well. Stir in flavorings and peels. Fold in coconut. Spread over pineapple in prepared pan. Bake 55 to 60 minutes or until pick inserted in center of cake comes out clean. Remove from oven and let cake stand in pan for 10 to 15 minutes. Loosen edges carefully and invert onto serving plate. Allow pan to rest over cake one minute so syrup will drain. Makes 8 to 10 servings.
Mix butter, sugar, flour and cheese. Microwave on Low until melted. Spread over apples. Bake 45 minutes at 350°. Sprinkle cinnamon on top.
Sprinkle ribs with salt and pepper. Arrange on a rack in a foil lined roasting pan (12 x 9 x 1-inch). Roast, uncovered, in preheated hot oven until browned for about 30 minutes. Reduce temperature to 350°.
Fry onion in oleo until tender. Add okra; cook over medium heat for 3 minutes. Stir constantly. Stir in tomatoes and corn. Reduce heat. Cover and simmer 10 to 15 minutes.
Cook chicken and quarter. Cook noodles. Combine cream of chicken soup and sour cream. Mix all ingredients. Crumble Lay's regular chips to cover top. Bake at 425° for 15 to 20 minutes.
Mix together first five ingredients. Layer noodles, cheese mixture and spaghetti sauce in casserole. Top with Mozzarella cheese. Pour 1 cup of water around edges. Cover. Bake 1 hour. Remove cover. Bake 15 to 20 minutes, until brown and bubbly.
Melt white chocolate in a 2-quart microwave dish for 5 to 8 minutes on Medium heat, stirring every two minutes. Stir in peanut butter and spread mixture on wax paper on a cookie sheet. Immediately melt chocolate chips on Medium heat for 3 to 5 minutes. Drizzle over peanut butter layer. With knife or spatula, swirl mixture. Refrigerate until firm, then break or cut into small pieces.
Combine all ingredients in pan and bake 30 minutes at 300°. Remove from oven and add 1 1/2 cups brown sugar. Mix all ingredients well. Remove 1/2 of mixture for topping. Press remaining half for crust. Spoon onto crust 1/2 gallon ice cream. Add topping and put into freezer.
Mix all ingredients together well. This will make 4 balls. Can be rolled in finely chopped pecans or finely shredded dried beef.
Slice package of rolls horizontally. Mix butter, poppy seed, mustard and Worcestershire sauce. Spread on bottom section of rolls. Add layer of ham, layer of cheese, then another layer of ham. Put tops of rolls on. Bake at 350° until cheese melts.
Heat oven to 350°. Butter and flour a 12-cup Bundt pan. Combine flour, soda, nutmeg, salt and baking powder. With an electric mixer at medium speed, beat butter and sugar until fluffy. Beat in eggs, one at a time, beating well. Add vanilla. On low speed, gradually beat in flour mixture, alternating with buttermilk. Spread in pan. Bake until toothpick comes out clean, about 45 minutes. Put powdered sugar in a sieve and sprinkle over cooled cake.
Mix sugar, oil, eggs and pumpkin. Sift together flour, baking powder, baking soda, salt and spices. Toss raisins with flour mixture. Mix dry into wet ingredients. Fold in nuts. Fill 12 cups 2/3 full and bake 18 to 20 minutes in a 400° oven. Serve warm with butter or honey butter.
Combine sugar, margarine and milk in a heavy pan. Bring to a full boil, stirring occasionally. Boil 5 minutes, stirring occasionally. Remove from heat and stir in marshmallow, nuts and vanilla. Pour onto greased cookie sheet or deep dish.
Mix Jell-O and cake mix. Add oil; blend. Add apricot nectar and lemon juice. Add eggs 1 at a time, beating well after each addition. Grease well and flour 10-inch tube pan. Bake 1 hour and 15 minutes at 300°.
Mix all ingredients in a bowl and beat for half a minute or put in a blender and beat for half a minute. Pour into a quart jar.
Mix all together; garnish with mandarin oranges and maraschino cherries. Can be made ahead and keeps well.
Cream margarine, Crisco and sugar until fluffy. Add eggs one at a time beating well after each. Mix flour and baking powder. Add alternately with milk beginning with milk and ending with flour. Mix well. Add flavorings and mix well. Bake in a greased Bundt or tube pan for 1 hour and 20 minutes at 325°.
Saute onion and garlic in butter until onion is tender. Stir in black-eyed peas, chicken bouillon, rice, salt and 1/2 teaspoon red pepper. Bring mixture to a boil; cover and simmer 20 minutes or until liquid is absorbed and rice is tender. Serve with additional crushed pepper if desired. Serves 6.
Melt the butter in a frying pan. Add the potatoes and onions; brown over high heat, letting them get as brown as you like. Turn when brown and cook until done 15 to 20 minutes. Season to taste with salt and pepper.
Drain can of crab thoroughly and place to the side. Spread cream cheese from the center out on a 12-inch plate, leaving 1 to 1 1/2-inch edge. Cover cream cheese with cocktail sauce. Sprinkle drained crab over cocktail sauce. Place Triscuits around edge of plate and serve.
Sprinkle chops with salt and pepper. Brown in oil. Place in shallow baking dish. Combine remaining ingredients and pour over chops. Cover and bake at 350° for about 1 hour or until chops are tender.
Cream together eggs, oil and sugar. Sift together and stir in cinnamon, flour, soda and baking powder. Add zucchini, vanilla, raisins and nuts. Grease and flour 2 loaf pans. Bake for 1 hour at 325°. This freezes well.
Saute onion in oil. Add meat and cook until brown and crumbly. Add rice, tomato juice, olives. (easy on the salt.) Bake in a slow oven, (325 degrees) for 1 1/2 hours. Add liquid if necessary. This dish can be prepared ahead of time and then baked.
Make kettle 1/2 full of berries. Fill it up with water and heat slowly until berries turn light. Put through strainer and add sugar, 3 pounds to a gallon. Stir until sugar is dissolved, then put in jars. Let it work for a few weeks.
Heat oven to 450°. Oil 2 baking sheets. Mince garlic and combine with oil. Cut eggplants into 1/4-inch rounds and brush with garlic oil. Put on baking sheets and sprinkle with salt. Bake 10 minutes. Slice peppers. Combine peppers, 1 tablespoon garlic oil and 1/4 teaspoon salt. Turn eggplant and push slices close together. Add red peppers and sprinkle vegetables with thyme. Bake until very soft, 15 to 20 minutes. Remove vegetables and heat broiler. Grate cheese. Cut bread into 4 pieces and split. Brush with remaining garlic oil. Broil until golden. Top bread with vegetables and cheese. Broil until cheese melts.
Mix sweet potatoes, granulated sugar, vanilla, melted margarine and the egg and place in a buttered casserole dish. Mix brown sugar, flour, nuts and soft margarine to crumb consistency. Sprinkle on top of dish. Bake for 30 minutes at 350°.
Combine cream cheese and chocolate. Beat at medium speed until blended. Stir in vanilla wafer crumbs and jam; cover and chill at least 2 hours. Shape into 1-inch balls and roll in nuts. Cover and chill until firm. Store in refrigerator. Makes 3 dozen.
Crush crackers in a bowl. Add remaining ingredients and mix well. Refrigerate for 24 hours.
Dredge slices thickly with flour. Fry quickly in 2 tablespoons hot drippings or butter, browning well on both sides. Remove to serving platter. Sprinkle with salt, pepper and brown sugar. Keep warm. Add 1 tablespoon of butter to the pan and blend in a tablespoon flour. Add the milk and cook, stirring constantly. Should be about the consistency of thick cream. Pour over tomatoes and serve.
Microwave potatoes on High 8 to 10 minutes or until tender, rotating after 4 minutes. Let stand 5 minutes. Brown hamburger, bell pepper and onion; drain. Stir in picante sauce, heat through, stirring occasionally. Cut potatoes lengthwise in half. Break up and fluff with fork. Season with salt. Spoon equal amounts of beef mixture over each potato half. Top with cheese and onions.
In a 6-quart Dutch oven, soak apricots, prunes and raisins in water for 3 hours. Add cinnamon sticks and sugar. Over high heat, bring to a boil. Reduce heat to low; cover and simmer 1 hour. Stir in apple and tapioca. Cover. Cook, stirring occasionally, 10 to 15 minutes or more, until tapioca is clear. Remove from heat. Stir in undrained cherries and grape, orange or lemon juices until well blended. Remove cinnamon sticks. Serve hot or cold. Makes about 16 (1 cup) servings.
Put popcorn in a large bowl. Place sugar, syrup and jello in pot. Bring to boil under low heat. Pour over popcorn. Shape as desired.
Mix all ingredients in a bowl (if too liquidy, add more corn meal). Mix well. Put into 2 well-greased 9-inch pie pans and bake at 350° for 1 hour, or until top is golden and semi-hard.
Cook raisins in two cups water until soft. Blend together first five ingredients. Separately, blend together the remaining ingredients. Add the raisins to the flour mixture. Bake at 350° for 30 minutes. Makes 1 small loaf.
Mix with electric mixer. Put in freezer can. Add enough milk to fill can 2 inches from top. Freeze.
Peel and dice sweet potatoes. Cook in pot, covered in water, until tender. Preheat oven to 350°. Place bananas (unpeeled) on cookie sheet. Bake 12 minutes. Drain potatoes. Placed in large mixing bowl. Remove peel from baked bananas. Add to bowl, along with sugar, butter and heavy cream. Blend until smooth. Season with salt and pepper.
In saucepan, bring broth and broccoli to boiling. Reduce heat, cover and simmer 5 minutes. Set aside. Cook mushrooms and onions in oleo. Blend in flour, salt and pepper. Add milk; cook and stir until thickened. Cook and stir 2 minutes more. Add broccoli with broth, corn and pimiento; heat through. Serves 6.
Mix sugar, cocoa and flour. Add milk; heat on medium until thickens, then turn on low and add 1 tablespoon margarine.