HumbleIntelligence/food-ner-1-Million huggingface dataset:
Make jello as directed on package. Mix cottage cheese and jello together, then add pineapple. Add Cool Whip. Put in refrigerator until firm, then serve.
Combine cooked meat, tomato sauce, water, onions and seasonings. Simmer to blend on medium heat. In casserole dish (sprayed with Pam), alternate layers of meat, tortillas and cheese until all ingredients are used. Cover and bake at 400° for 20 minutes. Serves 6.
Soak bread in milk until soft. Add rest of ingredients and mash together. Pour in greased pans. Bake at 400° until brown.
Pour boiling water over jello and stir until dissolved. Add juices and salt. Allow to thicken slightly. Add pineapple, carrots and nuts and turn into 5-cup mold or individual molds. Refrigerate. Serves 6 to 8.
Brown chops and drain. Add onion, spices and water. Cover and simmer over low heat 1 hour. Transfer chops to warm platter. Add sour cream to gravy and blend. Spoon over chops. Serves 2.
Brown meat. Saute onion and add to peas. Mix all ingredients together and bake at 200° for 1 to 1 1/2 hours. Great for barbecue or as side dish. Makes 4 to 6 servings.
Cut peppers in half lengthwise; remove stems and seeds. Cook peppers 5 minutes in boiling water. Drain well. Combine meat and next 3 ingredients in a nonstick skillet. Cook over medium heat until meat is browned, stirring to crumble. Drain and return to skillet. Stir in corn and remaining ingredients. Spoon into pepper halves. Place peppers in a shallow baking dish. Cover and bake at 350° for 30 minutes.
*Or substitute 1/2 teaspoon dried oregano for 1/2 teaspoon of the dried basil.
Cream shortening; gradually add sugar, beating well. Add eggs; mix well. Stir in pumpkin and water. Combine flour, baking powder, soda, salt, cinnamon and cloves; add to creamed mixture, mixing well. Fold in nuts and dates. Spoon into 2 well-greased and floured 9 x 5 x 3-inch loaf pans. Bake at 350° for 1 hour and 10 minutes or until bread tests done. Yields 2 loaves.
Soak mustard overnight in vinegar. Beat egg yolks and sugar and add to mustard mixture. Cook in microwave until thickened. Chill. Makes 2 cups.
Mix first 2 ingredients well. Add pineapple and blueberry pie filling. Mix well. Pour into 9 x 11 casserole and let set in refrigerator.
Mix water and lime. (Contact may cause irritation or burns to skin and eyes. Read opposite panel for first aid.) Do not use aluminum container. Soak cucumber rings in lime mixture for 24 hours.
With a beer can opener, put about 6 to 8 holes on top of the can. (Top is side where the key is.) Cook 1 hour at 350°.
Melt butter in a deep dish. Make a batter from flour, sugar, baking powder, salt and milk. Pour into melted butter. Pour warm sweetened fruit into batter and bake for 30 minutes at 350°.
Preheat oven to 350°. Melt butter in 13 x 9 x 2-inch pan. Sprinkle brown sugar evenly in pan. Arrange pineapple slices and cherries on the sugar mixture. Mix cake as directed on the package with 1 1/3 cups water and 2 eggs. Beat as directed. Pour batter over fruit. Bake at 350° for about 50 minutes. Let stand 5 minutes for topping to begin to set. Turn upside down onto large platter or cookie sheet. Best if served warm with Cool Whip.
Potatoes need to have a mashed potato texture. Mix ingredients. Use a little vinegar for those who prefer the sweet to sour flavor.
Drain cherries. Let dry on paper towels overnight. In a small bowl, combine butter, liqueur and corn syrup. Stir in confectioners sugar; knead until smooth. Cover. Form a heaping 1/2 teaspoonful around each cherry. Place on waxed paper covered cookie sheet; refrigerate.
Combine buttermilk and flour in a saucepan. Heat to a simmer but do not boil. Gradually add cheese, stirring well, until cheese is melted. Add seasonings and place in fondue pot over low flame. Dip using bread cubes, cherry tomatoes, raw cauliflowerets, or other vegetables.
Pat out turkey meat into large steak like patties. Place on long strip of aluminum foil. Sprinkle meat with salt, pepper and Lawry's seasoning. Place potatoes, carrots and onion around and on top of meat. Sprinkle Worcestershire and soy sauces liberally over all. Fold aluminum foil up from long ends and fold over. Then fold up short sides and crimp together to seal. Place "pouches" on long cookie sheet and bake in 350° oven for 1 hour. Yield: 2 pouches.
Peel, core and slice apples and place in ungreased baking dish. Combine dry ingredients; add melted margarine, mixing until crumbly. Sprinkle on top of apples. Bake in preheated moderate oven (375°) 30 minutes or until apples are tender. Serve with your favorite whipped topping.
Mix peanut butter and honey or pancake syrup. Add powdered milk and coconut or cereal. Roll into balls. Use a teaspoon to measure size and refrigerate.
Heat milk and meltaways on High (microwave) 1 to 2 minutes. Mix. Add Peppermint Schnapps.
Mix and let stand until firm. For a topping beat 1 egg, mix 1/2 c. sugar and 1/2 c. pineapple juice and 2 Tbls. flour. Cook until thick, stirring constantly. Cool and add 3 ounces cream cheese, cream well. Fold in 1 package of dream whip.
In a non-aluminum bowl, combine the vinegar, oil, thyme and pepper. Cut the hearts of palm in half crosswise. Wrap each piece in a slice of Prosciutto; secure with a toothpick. Place the hearts of palm in the marinade; chill for 3 hours. Remove palms from the marinade. Place the arugula leaves on a serving platter. Arrange the wrapped hearts of palm on top. Sprinkle with a grinding of pepper. Serve at room temperature.
Cook rice and onion according to package directions for rice in a large stockpot. When rice is cooked add the remaining ingredients. Cook for 10 to 15 minutes, uncovered. May need to add more chicken broth or milk to soup as the rice will soak up the liquid as it is cooked. Serve hot. Serves 8 to 10 people.
Put chicken in baking dish. Blend all remaining ingredients except pineapple and peppers. Pour mixture over chicken. Bake at 350° for 1/2 hour, covered. Uncover and add pineapple and pepper strips. Bake another 1/2 hour. Serve over rice.
Combine margarine, flour and pecans in bowl. Mix well. Press over bottom of 9 x 13 pan. Bake at 350° for 20 minutes. Cool.
Mix margarine and cookie crumbs (all but 1 1/4 cups crumbs) together and pat in bottom of 9 x 13-inch cake pan. Spread softened ice cream on top of cookie crumb mixture. Put in freezer until ice cream is frozen again. Spread fudge sauce and nuts on top of ice cream. Then spread La Creme on top of that. Sprinkle on leftover cookie crumbs. Freeze until ready to serve. Let stand out a few minutes before cutting.
Mix dry ingredients. Make a hole in center. Pour in all liquid ingredients. Mix by hand. Grease and flour 2 loaf pans and bake at 350° for 1 hour.
Season hens inside and out with salt and pepper. Cook rice according to instructions on box. Melt butter/margarine in pan and add onion, celery, pepper and mushrooms. Cook until onion and celery are soft and brown. Mix well with rice and stuff the hens. Place breast on rack in shallow roasting pan and brush well with butter. Roast uncovered in 400° oven about 1 hour or until tender.
Cook cabbage in boiling water 5 to 7 minutes or until tender. Drain. Place cabbage in a lightly greased 1 1/2-quart baking dish. Combine soup, milk, cheese, salt and pepper, mixing well. Pour over cabbage. Combine bread crumbs and butter, stirring well. Sprinkle over cabbage. Bake at 350° for 15 minutes. Makes 6 servings.
Dissolve Jell-O in boiling water; add sherbet and mix well until sherbet dissolves. Place in fridge until partially set (about 10 minutes). Fold in oranges and whipped cream. Chill.
Drain crushed pineapple, reserving juice. Dissolve jello in 2 cups hot water. Add crushed pineapple and 1 1/4 cups cold water. Let jell. Put mini marshmallows on top of jello after jelled. In saucepan, combine eggs with 2 cups reserved pineapple juice (add water to make 2 cups, if necessary). Add sugar and flour and cook until thick. Let cool and pour over marshmallows. Mix cream cheese, Dream Whip and milk until fluffy and put over top. Toasted coconut can be used as a garnish on top.
Mix together sweet potatoes, 1 stick margarine, white sugar, salt, eggs, vanilla and evaporated milk. Put into casserole dish. Mix cornflakes, 1 stick margarine, brown sugar and nuts. Sprinkle on top of sweet potato casserole. Cook 30 minutes at 350°.
Yields 2 pies. Mix all ingredients together and pour into two pie pans. Bake at 350° for 10 minutes. Reduce to 300° and bake until firm.
Combine ingredients. Roll into balls and then roll in chopped pecans. Wrap in cellophane and refrigerate 1 hour. Serve with crackers.
Cut the cookie dough into 1/2-inch slices; arrange on an ungreased 14-inch round pizza pan, then press the slices together. Bake at 400° for 10 to 15 minutes or until the cookie is done. Let cool. Spread the pudding over the cookie. Arrange the banana slices on the pudding. Slice in pie-shaped wedges.
Sift dry ingredients. Cream margarine and brown sugar. Add egg and vanilla. Stir in dry ingredients. Add chocolate chips and nuts. Drop dough by teaspoonful about 2 inches apart onto lightly greased cookie sheet or roll in a roll, wrap in wax paper and store in refrigerator. Slice and bake at 350° for 6 to 8 minutes.
Combine all ingredients in large bowl. Put in large airtight container. Label. Store in cool, dry place. Use within 6 months. Makes about 17 cups of hot chocolate mix. Put 3 to 4 tablespoons mix in cup of hot water per serving.
Mix all ingredients thoroughly. May need extra milk to get correct thickness. Drop by spoonfuls into hot oil and deep-fry.
Cook over low heat until thick. Let cool. Pour over strawberries that have been arranged in a prebaked pie crust. Chill until set.
Mix first four ingredients gently with salt. Heat the margarine in a large skillet until hot. Pour the vegetables into skillet. Cover tightly. Cook at medium heat for about 8 minutes, stirring gently twice. Sprinkle cheese on top of mixture. Cover and cook until cheese is melted.
Cook onion and celery in melted butter in heavy cook pot until tender. Blend in flour, salt and pepper. Stir in water and cook, stirring constantly, until mixture is boiling. Add cabbage and bay leaf. Cover. Simmer 8 to 10 minutes or until cabbage is tender. Remove bay leaf. Stir in ham and cook 3 to 4 minutes. Gently blend in sour cream. Heat a few minutes. Do not boil. Garnish with parsley.
Preheat oven to 375°. Mix all ingredients in order given in a large mixing bowl. Form into 1-inch balls and place on a baking sheet (ungreased). Bake for 15 minutes. May be frozen, uncooked.
Mix water, rice and margarine together; let stand 5 minutes. Add soup; mix well. Cook and drain broccoli by directions on package. Stir broccoli into rice mixture. Add cheese. Pour into bake dish. Cover with lid or foil; bake for 30 minutes at 350°.
Thoroughly stir together flour, sugar, soda, salt and cinnamon. In a large bowl, beat eggs until frothy. Slowly beat in oil. Gradually add the flour mixture, beating until smooth. Mix in carrots and nuts. Pour into greased and floured Bundt pan. Bake at 350° until done (about 40 minutes). Cool on rack and frost with a cream cheese frosting.
Heat oven to 400°. Grease 8 x 8 x 2-inch square pan. Stir coconut, nuts, 1/4 cup sugar and 1 tablespoon melted butter together; set aside. Mix baking mix, remaining sugar and butter, egg and milk together. Beat vigorously 1/2 minute. Pour into pan. Spoon chocolate over batter with knife. Cut through batter for marbled effect. Sprinkle coconut mixture evenly on top. Bake 20 to 25 minutes.
Mix all ingredients together; mix well. Drop by tablespoon on ungreased cookie sheet. Set oven at 350°. Bake for 15 to 20 minutes. Check 10 to 12 minutes as ovens vary. These are a soft cookie and are very good!
Mix ingredients in a pan. Cook over medium heat until mixture pulls away from side of pan and becomes doughy in consistency. Knead until cooled. Model different colors of clay.
With an electric mixer, cream together margarine and sugar. Add eggs. Alternate flour and milk, ending with flour. If too thick, add more milk. Add vanilla. Pour into a well-greased and floured 9 x 13 glass dish. Bake at 350° until top is slightly brown and toothpick inserted in center comes out clean. Cool on wire rack. Top with your favorite homemade icing.
Preheat the oven to 350°. Grease pan. Sift flour with dry ingredients. Cream margarine with sugar until light. Add eggs and beat until fluffy. At low speed, beat in flour mixture until combined. Gently fold in apples and nuts. Bake in 9 x 12-inch pan for about 40 minutes until done (toothpick test). Let stand 15 minutes after baking. Cool and cut into squares.
Combine jello with 2 cups boiling water. Add remaining ingredients. Chill until firm.
Mix sugars and milk; cook for 3 minutes. Add peanut butter, vanilla and crackers. Pour in 9 x 9-inch pan.
Preheat oven to 400°. Dissolve yeast in the warm water. Combine with warm buttermilk and melted shortening. Sift together salt, sugar, soda and flour. Add gradually to liquid mixture, beating smooth each time. Let stand in warm place 10 minutes, covered. Shape into rolls; let stand in a warm place for 30 minutes to rise. Bake for 15 to 20 minutes. Makes 12 rolls.
Separate dough into eight triangles. Place sausage on wide end and roll up. Place tip down on an ungreased cookie sheet or baking dish. Bake at 400° for 10 to 15 minutes or until golden brown. Yields 8 servings.
Cook chicken. Pull meat off bones and save broth. Melt margarine and pour crumbs into it; mix well.
Combine first 6 ingredients; stir well. Cover and chill. Add mayonnaise, grapes, oranges and almonds to chicken mixture; toss well. Serve on lettuce-lined plates. Garnish with additional orange slices and grapes. Makes 6 servings.
Heat ingredients just enough to mix well and store in a container. Keeps for a long time in the refrigerator.
Combine first 5 ingredients in saucepan. Heat until warm; do not boil. Spoon a small amount of sauce in bottom of a 9 x 12-inch baking dish. Fill flour tortillas with chicken, sauce and cheese. Roll up to enclose filling. Arrange in dish. Top with remaining sauce and cheese. Bake at 350° for 30 minutes. Serves 6.
Preheat oven to 350°. Coat two 4 1/4 x 8 3/4-inch loaf pans or six 5 3/4 x 3 1/2-inch loaf pans with cooking spray. Cream sugar and butter until smooth. Add eggs; beat until light and fluffy. Add pumpkin puree and milk. Combine flour, pecans, pumpkin pie spice, baking powder, salt and baking soda. Add flour mixture to pumpkin mixture. Stir just until flour is moistened. Divide batter between prepared pans, smoothing tops. Bake large loaves for 55 to 60 minutes or smaller loaves for 45 minutes. Cool 5 minutes in pans. Turn onto wire rack. Cool completely.
Place in baking dish and cook 20 minutes in oven at 375°. Yields 4 to 6 servings.
Mix slightly beaten egg yolks, milk, sugar and salt in a bowl and set aside. Melt butter in a large skillet. Stir in flour. Do not brown but cook. Add milk/egg mixture and cook until thick, stirring constantly. Custard is done when a knife cuts through and leave a trough.
Mix ingredients. Pour 1/2 of mixture in greased and floured tube pan. Mix 4 tablespoons sugar and 2 teaspoons cinnamon. Sprinkle 1/2 of mixture over batter. Add remaining batter to pan and sprinkle remaining sugar mix on top. Bake at 350° for 50 to 60 minutes.
Preheat oven to 350°. Grease and flour a 9-cup Bundt pan. In a large bowl, beat oil and honey until creamy. Add egg, egg substitute and lemon extract. Beat until blended. In a medium bowl, combine flours and baking powder. Stir into honey mixture alternately with yogurt. Fold in lemon peel and cranberries. Pour into prepared Bundt pan; smooth top. Bake 30 to 35 minutes or until toothpick inserted into center comes out clean. Cook in pan on wire rack. To serve, invert coffeecake onto plate. Makes 12 to 16 servings.
Combine cheesecake mix and milk. Beat until thick (about 2 minutes). Fold drained strawberries and sliced bananas into mixture. Fold in whipped topping. Put in graham cracker crust and chill.
Preheat oven to 300°. Cover cookie sheet with foil. Place 3 pecan halves in shape of "Y." Place caramel in middle. Bake 8 to 10 minutes just until caramel melts. Over low heat melt morsels and shortening. Spoon over melted caramel. Chill about 30 minutes. Remove from foil and enjoy!
Stud oranges with cloves; place 1/2-inch apart in baking pan with a little water. Bake in a slow oven at 325° for 30 minutes. Heat cider with 1 cinnamon stick to boiling. Add brandy or rum. Pour into punch bowl; float baked oranges on top. Serve in cups or mugs, using cinnamon sticks for stirring.
Remove large stems from spinach; tear spinach into bite size pieces. Place in a large bowl. Add beans; set aside. Heat bell pepper and dressing to boiling in 1 qt. saucepan; reduce heat to low. Cook uncovered 2 minutes, stirring occasionally. Stir in garlic pepper. Pour bell pepper mixture over spinach and beans; toss. Sprinkle with cheese. Serve warm.
Crush cookies. Mix softened ice cream and Cool Whip together. Add crushed cookies to this mixture. Pour into the two cookie crusts. Cover with foil and freeze. After frozen, let sit a few minutes and then cut and serve.
Stir sugar, salt and water over low heat until sugar dissolves. Boil slowly without stirring to the soft ball stage, 238° (when a spoonful of mixture is dropped in a cold small bowl of water, it will form a soft ball capable of being picked up). Add butter; do not stir. Place saucepan in bowl of cold water. When bottom of pan is cool, beat until creamy. Add vanilla and nuts. Do not overbeat. Drop candy from spoon onto waxed paper.
Preheat oven to 375°. Drain Ro-Tel. Dice onion and bell pepper. Add red pepper, black pepper, garlic powder and any other favorite spices to taste. Mix in chili and simmer on medium heat. While sauce simmers, split hot dogs lengthwise 3/4 of the way through. Slice off 4 slices of cheese 1/2 inch thick and cut them into 4 strips. Place 2 strips in each hot dog.
Dissolve jello in hot water. Cool. Add cranberry sauce, celery and nuts. Put half of jello mixture in a dish or mold. Let harden. Spread with sour cream. Add the remainder of jello mixture on top of sour cream. Let harden.
Heat oven to 350°. Grease bottom only of 9 x 13-inch pan. Mix brownie mix with water, oil and egg. Spread in pan. Bake for 20 to 25 minutes. Do not overbake. Cool completely. Spread softened ice cream evenly over cooled brownies; press peanuts into ice cream. Place in freezer until firm.
Combine all ingredients, except toasted almonds and fruit. Place fruit in small serving bowls; cover with almond cream. Chill for 1 hour. Garnish with toasted almonds before serving.
Melt together margarine and cocoa. Remove from heat. Stir in sugar and eggs. Mix well. Add flour, salt, pecans and vanilla; mix well.
Place chicken in bottom of a casserole. Place a bacon strip on top of each chicken breast. Mix the soup and sour cream. Place over chicken. Bake at 275° for 2 1/2 to 3 hours.
Drain corn; reserve liquid. Measure 1 cup of corn. Add enough milk to liquid to measure 1 cup. Sift together the dry ingredients. Combine egg, milk mixture and corn. Add to dry ingredients. Mix just until moistened. Drop batter from tablespoon into deep, hot fat (375°). Fry until golden brown, 3 to 4 minutes. Drain on paper towels. Serve with warm syrup or powdered sugar.
Saute onion and zucchini in olive oil over medium heat for 5 minutes. Cover and cook 2 to 3 more minutes or until tender. Combine last 5 ingredients; pour over squash. Heat. Serve immediately. Makes 6 servings.
Mix and knead together; roll out and pat. Bake at 350° until done.
In a bowl, mix sauerkraut, ham and pepper. Make into small ball shapes and roll in bread crumbs. Fry in skillet of hot grease or Fry Daddy until golden brown.
Combine all ingredients, except 1/2 cup pecans. Form in a ball. Chill and roll in pecans.
Cook sausage; drain and crumble. Lightly grease pan. Place potatoes in dish and sprinkle with salt. Layer with crumbled sausage, cheese and bell pepper. Mix eggs and milk together thoroughly. Pour over bell peppers. Bake in 350° oven for 50 to 60 minutes.
In heavy pan, brown meat and drain. Add remaining ingredients and simmer 1 1/2 hours or until meat is tender. Stir occasionally.
Mix cereals, pecans and pretzels together. Melt white chocolate and pour over cereal mixture. Stir until coated. Spread on wax paper. Let cool and then break into pieces.
Cream sugar, Crisco and margarine. Add eggs, one at a time, beating after each addition. Add the salt to the flour. Reserve 2 tablespoons flour to mix with the coconut. Add flour and milk alternately, ending with flour. Add flavorings and beat. Mix the reserved flour with the coconut; stir into the batter. Pour into a tube pan. Bake for 1 1/2 hours at 325°. Start cake in cold oven.
Mix all ingredients well in mixer. Grease Bundt pan, then sprinkle with sugar. Pour into pan and bake for 45 minutes in 350° oven.
Peel oranges down to the pulp or just below skin. With sharp knife, remove orange sections. Scrape excess pulp or squeeze to get all of juice. Cut apples int small bite-size pieces. Add pineapple, including juice. Add Fruit Fresh. Add sliced bananas and cherries, cut in half. Do not add cherry juice unless you prefer it.
Mix together sugar, milk, egg and melted shortening. Combine flour, baking powder and salt; add to liquid mixture. Stir lightly. Drop by teaspoonfuls into heated shortening. Fry 3 to 4 minutes. Makes about 1 1/2 dozen.
In large skillet, saute celery, onion and garlic in margarine for about 5 minutes, or until celery is crisp-tender. Add remaining ingredients and bring to a boil, stirring to dissolve bouillon. Cover and steam over low heat without stirring for 50 minutes, or until rice is tender and liquid absorbed. Let stand covered 10 minutes before serving. Fluff rice lightly with fork. Makes 4 to 6 servings.
In large saucepan, cook potatoes and onion in enough water to cover on medium heat until tender. Drain water. Add cubes of cream cheese. Remove from heat and stir until cream cheese is melted. Add soups, butter, milk, and spices. Serve hot. May be topped with shredded cheese, bacon bits, or green onion tops.
In an 8-inch skillet over medium heat in hot oil, fry tortillas one at a time, 2 to 3 seconds per side. Drain on paper towels. Cook onion and garlic in leftover oil in skillet until tender. Stir in soup, meat, water, cumin and chilies. Heat through. Spoon about 1/3 cup soup mixture onto each tortilla. Roll up; place seam side down in oblong dish and pour picante sauce over tops and sprinkle cheese over that. Cover. Bake at 350° for 25 minutes. Remove cover. Bake 5 minutes more.
In a large saucepan, heat the olive oil and margarine; saute the onions until limp. Add the peas and carrots and cook for just a minute, stirring. Then add the rice and stir to coat the rice with the margarine and oil. Then add the chicken broth and a little salt and pepper. Cover and cook over low heat for 20 minutes, or until rice is just tender and each grain is separate. Taste for seasoning. Serves 4.
Brown beef; add tomato paste, tomato sauce, mushrooms, onions, garlic, basil, parsley, salt, oregano, pepper and water. Simmer 1 hour. Cook lasagne noodles. Prepare filling by combining cottage cheese, egg, salt and pepper in a bowl. Alternate layers of lasagne noodles, sauce, cottage cheese and cheese in a 13 x 9-inch pan (3 layers high). Bake at 350° for 30 minutes. Remove and sprinkle with Parmesan cheese. Cool 10 minutes and serve.
Drain pineapple and save the juice (you will need 1 1/2 cups of juice). Drain the water from the oranges and discard. Mix pineapple juice, lemon juice and pudding mix and cook until shiny and thick. Cool. Drain off accumulated juice from fruits. Add strawberries and sliced bananas just before serving. Glaze the fruit with the cooled pudding mixture and place in a glass bowl; toss lightly.
Layer the first 5 ingredients in 9 x 13-inch Tupperware in order given. Spread top with mayonnaise and cheese. Sprinkle with Bac*Os. Seal tightly with foil or lid. Refrigerate overnight. Will keep a week in Tupperware.