HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine all 3 ingredients. Mix slowly at first, then increase speed until all lumps are gone and the ingredients are mixed well. Spread on toast from the toaster. May refrigerate or keep at room temperature. (It is easier to spread at room temperature.) Children love this and it is something they can fix.
Saute hamburger meat and onion in skillet. Add mushrooms, tomato juice and seasoning and cook until consistency to spread.
Heat oven to 350°. Grease and flour bottom only of 9 x 5-inch loaf pan. Combine first six ingredients, mixing well; set aside. Beat orange juice, eggs, oil and orange peel until thoroughly mixed. Add to dry ingredients, mixing just until moistened. Stir in cranberries and nuts. Pour into prepared pan. Bake 60 to 70 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely. Makes 12 servings.
In a large bowl, mix the chicken with half of the tomato puree, ginger-garlic paste, 2 Tbsp. soy sauce, vinegar, 2 Tbsp. green chili sauce, cayenne and salt. Marinate for 3 to 4 hours.
Cook bacon in skillet until crisp. Cool. Add meat to bacon grease. Cook until all red is gone. Crumble bacon and add. Add garlic powder, onion powder, black pepper and sugar. Add tomato juice; bring back to boil. Simmer while you cook spaghetti in boiling salted water only until tender. Rinse spaghetti in hot water. Put spaghetti in bowls; top with sauce.
Drain liquid from all cans; save and add water to make 3 cups of liquid. Boil juice and tapioca to thicken, stirring constantly. Cool. Add Cool Whip and canned fruits or other fruits may be added. Also easy to cut in half.
In top of double boiler, melt chocolate and margarine. Remove from heat and stir in milk. Beat in one egg at a time. Sift flour, baking powder and salt and gradually add to chocolate mixture. Stir in vanilla and nuts. Line a 9 x 9-inch pan with greased foil and pour mix in. Bake at 350° for 20 to 30 minutes. Remove and cool. Cut into squares.
Thaw the condensed shrimp soup. Mix the melted margarine into the soup. Layer the fish in a buttered casserole. Pour the shrimp soup (undiluted) over fish; spread bread crumbs over top. Bake for 1 hour at 350°.
Mix sugar with apples. Let stand 15 minutes. Beat eggs and add oil. Sift dry ingredients and add to eggs. Add chocolate chips, then apples. Bake for 40 minutes in greased 9 x 13-inch pan at 350°.
Blend all ingredients together. Spread dough into pizza pan. Bake at 350° for 20 minutes.
Spray baking pan with Pam and layer chicken parts which have been seasoned with lite seasoning and garlic powder in pan. Broil for 5 or 10 minutes. Layer potatoes and onions on chicken. Mix broth, milk and flour and pour over chicken and potato mix. Cover; bake for 1 hour. Uncover. Sprinkle cheese on top and brown.
Core apples and slice thinly. Store in Ziploc bags with lemon and pineapple juice. Refrigerate.
Mix all ingredients, except Cool Whip, together in a saucepan. Cook over medium heat, stirring constantly until thick. Let cool completely. Fold in Cool Whip. For a stronger flavor, use a medium container of Cool Whip.
Combine ground beef, green peppers and onions in 2-quart casserole. Cook covered on full power for 4 to 5 1/2 minutes or until beef is no longer pink. Stir halfway through and drain. Stir in remaining ingredients except cheese. Cook covered on full power for 6 1/2 to 9 minutes or until mixture comes to a boil; stir. Continue cooking on medium power for 8 to 12 minutes or until noodles are tender. Top with cheese. Let stand, covered, for 5 minutes or until cheese is melted.
Mix oil and dressing. Mix well. Put crackers in large bowl. Pour oil mixture over crackers. Mix well. Let stand. Mix well again. Keep in covered container.
Mix all ingredients. Spoon out into greased pan. Bake at 300° for 40 minutes.
Brown hamburger with onion, green pepper and celery and then add tomato sauce, ketchup, vinegar, sugar, Worcestershire, salt and pepper.
Melt bars in microwave except one of them. Mix in Cool Whip. Pour in graham cracker pie crust. Spread thin layer of Cool Whip on top of pie. Shave or grate the other bar on top of the pie. Chill for 3 hours.
Bring chicken broth to a boil in a large pot. Add potatoes, celery and onions. Cook until potatoes are tender. Add butter and milk. Bring to a simmer and add salt and pepper to taste. In a small bowl, stir beaten egg into the flour. Stir until a grainy mixture. Sprinkle small amounts at a time into the soup and continue stirring. Cook for 15 minutes.
Dissolve gelatin in boiling water. Stir in cranberry with orange and pineapple. Pour into mold. Chill.
Mix and pour in preheated oiled skillet. Bak at 350° for 35 minutes. Let cool 10 to 15 minutes before serving.
Combine and mix well the flour, butter and chopped nuts. Pat into bottom of 9 x 12-inch baking dish. Bake at 350° for 25 minutes. Let cool. Combine cream cheese, Equal and Cool Whip together. Spread on cooked crust. Mix vanilla pudding with 1 1/2 cups whipping cream. Mix chocolate pudding with 1 1/2 cups whipping cream. When puddings have set, you can either mix together and spread on top of cheese layer or you can add one at a time and layer them (either vanilla first, then chocolate or chocolate first, then vanilla). Chill 2 hours. Garnish with additional Cool Whip, if desired. Cut into squares.
Melt margarine; add sugar and mix well. Add eggs, vanilla, baking powder, coconut, and pineapple with half of juice. Pour into 2 unbaked shells. Bake 40 minutes at 350°.
Mix together and refrigerate 1/2 hour. Grease cookie sheets and make into small balls. Cook in 350° oven for 8 to 10 minutes.
Blend ingredients. Roll in ball; flatten with glass or spoon. Bake at 375° until brown.
Brown sausage and drain well. Mix eggs, milk and salt. Add 1/2 teaspoon dry mustard. Stir in bread, sausage and cheese. Add mushrooms, onions and peppers, if desired. Bake at 350° until egg mixture is set.
Melt butter in 5 1/2-quart Dutch oven; add flour. Mix thoroughly. Stir mixture continually until very dark brown, but not scorched. Add onions, celery, green pepper, okra and tomatoes. Blend all ingredients well. Add remaining ingredients, except shrimp and crabmeat. Stir thoroughly. Cook over medium heat for 25 minutes. Add shrimp and crabmeat. Cook for 20 minutes more. Yield: 12 servings.
In mixing bowl, beat eggs until thick, about 5 minutes on high speed. Gradually add sugar, beating until mixture is light and fluffy. Combine flour and baking powder; add to batter with vanilla and beat at low speed until smooth. In saucepan, heat milk and butter, just until butter melts, stirring occasionally. Add to batter, beating until combined. Pour into greased 13 x 9 x 2-inch baking dish. Bake at 350° for 40 minutes or until cake tests done.
Let cream cheese soften, then add Marshmallow Creme and beat until smooth with electric mixer. Makes approximately 25 servings.
Beat cream cheese. Add egg, 1/3 cup sugar and 1/8 teaspoon salt; blend well. Stir in chocolate chips and set aside. Sift together flour, 1 cup sugar, cocoa, soda and 1/2 teaspoon salt. Combine water, salad oil, vinegar and vanilla. Combine dry ingredients and liquids, beat well. Pour into paper-lined muffin pans, filling 1/2 full. Top with heaping teaspoonful of cheese mixture. Bake for 25 to 28 minutes at 350°.
Mix cereal, raisins and nuts in large bowl. Melt peanut butter, margarine and chocolate chips. Pour over cereal mixture and stir until coated. Pour sugar in trash bag. Pour cereal mixture into sugar and shake until well coated. Pour into covered container.
Mix together crumbs and butter and press firmly on bottom and sides to make crust. Beat cream cheese until light and fluffy. Add Eagle milk, blend thoroughly. Stir in lemon juice and vanilla. Pour into prepared crust. Refrigerate 3-4 hours till firm. DO NOT FREEZE!!!. Top with chilled pie filling.
Pour milk into small stainless steel or copper bowl. Set it in the freezer until ice crystals just begin to form, about 15 to 20 minutes. Use a hand-held electric mixer and thicken the mixture by beating in dry milk. Continue to beat on high until soft peaks form, about 2 minutes. If you'd like the cream sweetened, pour in 1 tablespoon light honey and beat until stiff peaks form, about 2 minutes.
Boil chicken about 45 minutes, then cut up. Cook spaghetti. Chop up the onion, celery, black olives and green olives. Mix together all other ingredients. Combine with chicken and spaghetti. Bake in large 9 x 13-inch cake pan for 25 to 30 minutes at 350°.
Cream sugar, shortening and eggs. Blend in other ingredients. Bake in 1 pound coffee cans for nice size loaves or bake in loaf pans at 300° for 1 hour.
Cut chicken into desired chunks-add water with salt and pepper to taste and cook till chicken is fork tender. Chop vegetables-add to chicken. Cook till veggies are tender. Add milk and butter. Mix flour or corn starch with a little water-pour into chicken mix and stir-add more thickening if a heavy stew is wanted.
Boil chicken breasts (2 whole) until done, debone, save 1/4 cup broth. Melt stick of margarine and crumble l stack of crackers into it; stir. In 13 x 9 Pyrex dish, layer 1/2 cracker mixture. Break chicken into bite-size pieces and put on top. Mix sour cream, soup, and chicken broth together and spread on top of chicken. Top with remaining cracker crumbs. Bake uncovered at 350° for 30-45 minutes.
In a large saucepan, cover spaghetti with water. Add a few drops of oil to prevent noodles from sticking together. Cook until spaghetti is done. In another saucepan, crumble and brown hamburger meat. Season with 1/4 cup Worcestershire sauce and other seasonings. When meat is browned, drain off grease. You may rinse to reduce fat. Combine drained hamburger, tomato sauce, remaining Worcestershire sauce and additional seasonings and simmer until spaghetti is done. Drain spaghetti and mix with sauce. Simmer together for at least 20 minutes. If too dry, add a little more water. If too soupy, cook a little longer. Great with garlic bread and salad.
Brown sausage in skillet; drain. Reserve drippings. Saute onion, pepper and celery in drippings until done. Combine sausage, sauteed vegetables, long grain and wild rice mix (already cooked according to directions, including seasoning mix), other rice (already prepared), soups, cheese and mushrooms. Mix well. Spoon into shallow 2-quart casserole dish. Cover and bake at 325° for 1 hour, or until done. Very rich. Makes a good dish for potluck supper or a side dish for large gathering.
Heat oven to 375°. Combine all ingredients except pecan halves. Mix just until a soft dough forms. Roll into 1-inch balls. Place 3 inches apart on lightly greased baking sheet. Flatten each with greased bottom of a glass dipped in granulated sugar. Place 3 pecan halves on each cookie. Bake about 8 minutes. Cookie will flatten and be chewy crisp. Cool 1 or 2 minutes before removing from sheet. Makes 3 to 3 1/2 dozen cookies.
Place chicken in small baking pan and cover with salad dressing and basil. Bake at 400° for 10 to 12 minutes or until cooked thoroughly. Serves 1.
Note: One 3 stack box grahams equals enough crushed crackers for double recipe! One box confectioners sugar (sifted) equals 4 cups.
Combine sour cream, lemon juice, Worcestershire sauce, celery salt, paprika and pepper in a large bowl. Add chicken; coat well. Allow to marinate in sour cream mixture in refrigerator overnight, covered.
Brown meat and onions and drain. Add to remaining ingredients. Bring to boil and then let simmer for 30 minutes. Top with strips of Cheddar cheese and let melt before serving.
Place yeast in very warm water; stir and let stand until foaming. Add yeast mixture to remaining ingredients. Work with hands to make a soft dough. Knead from 3 to 5 minutes, adding a little more flour if needed. Place in a large, covered bowl. Let rise until doubled in bulk. Make out 30 rolls. Let rise. Bake at 350°. Brush with melted butter. Use or freeze.
Combine egg and water. Dip oysters in egg mixture and roll each in cracker crumbs. Fry in hot oil at 375° for about 2 minutes or until golden brown, turning to brown on both sides. Drain on paper towel.
Prepare dressing as directed on package. Saute onion and celery in margarine. Combine with chicken, soups and milk. Grease a 9x13 pan. Pour chicken mixture in pan and arrange dressing on top. Cover with foil or lid and bake at 350 for 1 hour. Remove foil for last 15 minutes of baking time.
Preheat oven to 375°. Arrange apples in a 13 x 9 inch baking dish. Combine butterscotch chips, sugar, flour, and cinnamon in small bowl, sprinkle over apples. Bake for 20 minutes, remove from oven.
Beat eggs; blend in butter, flour, vanilla, salt, sugar and syrup. Sprinkle nuts on bottom of unbaked pie shell. Gently pour syrup mixture over nuts and bake at 300° for about 50 minutes or until done.
Brown hamburger and drain. Mix all ingredients together except cheese and Doritos. Simmer all other ingredients until slightly thickened (about 30 minutes). Put one layer sauce mix, one layer cheese and one layer Doritos. Repeat until all ingredients are used. Put in oven and heat until cheese is melted at 350°.
Add fat, seasoning and eggs to hot, riced potatoes. Add baking powder (to make potatoes light). Beat until light and mound in a baking dish. Cover with grated cheese, then cover with buttered bread crumbs. Bake at 400° about 10 minutes, or until the crumbs are golden brown.
Cook noodles until tender in boiling water. Drain and rinse. In large bowl, mix beef, soup, milk, salt, pepper and 1/2 cup of cheese together. Pour in 4-quart casserole. Sprinkle on rest of cheese and top with crushed potato chips. Bake 50 to 60 minutes at 350°. Makes a large batch.
Beat together the first 5 ingredients; set aside. In another bowl, sift together the next 5 ingredients. Add to this the water, vinegar, vanilla and cooking oil. Beat until well blended. Fill paper lined muffin tins 1/3 to 1/2 full with chocolate batter. Top with 1 heaping teaspoonful cream cheese mixture. Sprinkle top with granulated sugar. Bake at 350° for 30 to 35 minutes.
Score fat on chops and arrange in 3-quart casserole so "tails" are in center. Place onion and green pepper slices on top of chops. Pour chili sauce over top. Cover. Microwave at Medium (5) 34 to 38 minutes, rotating dish 1/2 turn after 20 minutes. Makes 4 servings.
Lay Tater Tots in bottom of 9 x 13-inch pan. Sprinkle sauce mix over potatoes. Add ground beef on top. Pour soup and water over ground beef. Bake at 350° for 10 minutes. Can add Cheddar cheese on top and heat until melted.
Drain cherries and bring 3/4 cup of juice to a boil. Add to gelatin. Stir until dissolved. Stir in Coca-Cola and lemon juice. Chill until gelatin mounds slightly. Cut cream cheese into very small pieces. Fold into gelatin. Add cherries and nuts to mixture. Spoon into 7 individual molds. Chill until firm.
Place all ingredients in a blender. Blend on high for 30 seconds or until smooth. An option would be to add 1/2 cup ice and blend well. Makes 2 eight ounce servings.
Combine first 5 ingredients; stir in pecans. Combine remaining ingredients; add to flour mixture, stirring just until dry ingredients are moistened.
Combine pie filling, pineapple, condensed milk, marshmallows and pecans in a bowl. Mix well. Fold in whipped topping. Chill until serving time.
Cream butter. Add sugar, creaming until light and fluffy. Add eggs one at a time, beating after each addition. Stir in vanilla. Sift together dry ingredients; add gradually to creamed mixture. Drop by spoons onto cookie sheet. Bake at 375° for 6 to 8 minutes until brownish.
Cook the egg noodles according to the package instructions. In a saucepan combine the soup, milk, cheese and pepper. Add the noodles and the chicken. Heat through over a low heat, stirring often. Garnish with parsley if desired. Serves 4.
Mix butter and sugar until soft and smooth. Add flour, salt and vanilla; mix well. Add pecans, mix well and drop by teaspoons on greased baking sheet. Cook at 350° for about 15 minutes, not too brown. While warm, roll in confectioners sugar twice.
Mix all together and form into patties. Spray skillet with Pam. Fry patties until brown on each side. Makes 18 patties about 3-inches in diameter. Low calorie when using tuna packed in water.
Cook the first 5 ingredients until thick and cool. Arrange a layer of graham crackers, then a layer of pudding. Top with crushed graham crackers.
Place 8 slices cubed bread (remove crusts - optional) in a buttered 9 x 13-inch pan. Cover bread with cheese. Cover cheese with meat. Add mushrooms over meat. Cover with 8 slices cubed bread.
Mix chicken broth, soy sauce and cornstarch until smooth. Heat oil in wok or large saucepan. Add mushrooms, celery and red pepper. Cook until crisp-tender. Stir in bean sprouts, scallions, snow peas and cornstarch mixture. Cook until sauce thickens and boils. Add drained hot spaghetti; toss well.
Mix first four ingredients and press into bottom of long pan. Mix last four ingredients and pour over batter. Bake at 350° for 35 minutes.
Mix water, yeast and sugar until well blended. Add salt. Add 1 cup flour, beating well after each addition. Knead 5 minutes with dough hook, or if you don't have a dough hook, lightly flour surface and knead 5 minutes. Divide into 15 to 18 pieces. Roll into balls, then make 14-inch rope. Twist into pretzel shape. Brush with egg yolk. Bake at 400° for 15 minutes.
Beat 1 egg lightly. Add mayo, mustard, salt and plenty of pepper, whisking until smooth. Add crab meat and parsley and toss lightly but thoroughly. Shape into 6 cakes and carefully dip them in flour. Beat second egg in a shallow bowl and dip crab cakes in egg, then in bread crumbs. Cover with wax paper and refrigerate until well chilled and coating adheres, at least 30 minutes. Heat butter or oil (or combination), in a heavy skillet and fry cakes until brown on each side. Serve garnished with lemon wedges and accompany with coleslaw. Makes 6 patties.
Bring water to boil and add next three ingredients. Reduce heat, cover and simmer for ten minutes or until vegetables are tender. Stir in cheese, soup, and milk. Stir until melted. Then serve or cool and freeze.
Mix butter and Crisco until creamy. Add salt and sugar slowly, then vanilla. Beat on high until frosting.
Melt margarine and sugar. Cook for 10 -12 minutes until medium brown over medium heat. Butter cookie sheet. Sprinkle 1 cup chopped nuts on cookie sheet. Pour sugar and butter mixture on the cookie sheet. When beginning to harden sprinkle top with milk chocolate chips. Spread chocolate as it melts. Sprinkle 1/2 cup nuts on top. Break apart into irregular pieces when it cools.
Beat eggs, pumpkin and sugar together for 5 minutes. Add flour, baking soda, cinnamon and salt. Spread evenly on a long cookie sheet lined with wax paper. Bake at 350° for 15 minutes and remove to cool for 5 minutes. Invert on a dish towel and remove paper. Roll long ways, towel and all. Cool completely, approximately 15 minutes. Unroll and fill with the following filling.
Mix in blender. Pour into a greased 9-inch pie pan. Bake at 350° for 55 minutes.
Crush the graham crackers. Melt the butter. Mix the crackers, butter and powdered sugar together. Line pan with 1/2 mixture. Cream the cream cheese, vanilla and sugar. Whip the Carnation milk until stiff. Make jello and cool. Add creamed mixture and jello to whipped milk and mix thoroughly. Pour in pan and top with remaining cracker crumbs.
Soak broken crackers in milk. Add meat, eggs, onion and seasoning; mix well and put into a loaf pan.
Grate cheeses at room temperature. Work all ingredients together except pecans. Shape into a ball and roll in chopped pecans.
Mix milk and peanut butter in pot and melt. Add sugar and cocoa, after mixing it together. Add vanilla extract. Bring to a boil 1 or 2 minutes. Stir constantly. Add oats all at once. Take off stove. Mix well. Pour into ungreased plate. Cut when cooled a little.
Cream oil or melted margarine and sugar; add eggs one at a time. Add flour, sifted with salt and soda. Add vanilla, nuts and apples.
Mix together. Place in a casserole dish. Melt 1/2 stick margarine with 1 stack Ritz crackers, crumbled. Sprinkle crackers over top. Bake at 350° for 25 minutes.
Spray 13 x 9-inch pan with nonstick spray. Melt margarine in large saucepan over low heat. Add marshmallows. Cook and stir until completely melted. Remove from heat; stir in peanut butter. Carefully stir in cereal, tossing lightly to coat. With buttered or spray coated spatula, press mixture into pan. Sprinkle with chocolate pieces; press lightly. Cool; cut into bars. Makes 36 bars; contains 70 calories and 2 g fat.
Heat skillet with oil or grease. Coat chops with flour. Put in skillet to brown. Have casserole dish ready. Put browned chops in casserole dish. Mix soup with 1 can of water and pour over chops. Bake at 350° for 45 to 60 minutes, until chops are tender.
Mix together ingredients until well blended. Great over ham or roast beef. Makes a great salad dressing.
On medium heat, combine all the ingredients. Bring to boil. Reduce to simmer for 30 to 40 minutes.
Mix rice, soup and water into baking casserole dish. Lay pork chops on top. Bake, covered, at 350° for 2 hours.
Chop cabbage in blender. Pour in colander to drain. Pack in quart jars and add 1 teaspoon salt and 1 teaspoon sugar to each full jar. Fill with warm water and wipe off all excess cabbage. Put tops on (not too tight) and place in a cool place. Check often and add warm water to fill jars again for about a month after filling.
Cut slightly cooled potatoes into 1-inch cubes. In large bowl, combine potatoes, onions, salad dressing and bacon pieces; toss gently. Dust with paprika or black pepper. Garnish with chives. Serve warm or at room temperature.
Preheat oven to 375°. Combine flour, salt and soda in a bowl. Cream together butter and sugars until fluffy. Beat in eggs and vanilla. Gradually add flour mixture after well blended. Stir in chocolate pieces and nuts.
In large Dutch oven, saute in butter onion, celery, peppers, garlic, parsley, salt and pepper, paprika, seasoning and red pepper. Add crawfish tails; cook until tail curls. Add water and flour, then cover and simmer for 20 minutes. Serve over rice. Makes 6 to 8 servings.
Grease cornstick pans well and heat in 450° oven while preparing batter. Measure corn meal into bowl and add milk, beaten egg, melted shortening and chopped onion. Slice each frankfurter into 16 slices. Pour batter into 12 corn stick pans 1/3 full. Place 5 slices frankfurters on top of each. Cover with remaining batter. Bake at 450° for 10 to 15 minutes.
Combine sugar, milk and butter. Cook to boiling; boil 2 minutes. Remove from heat. Add oatmeal, marshmallows and vanilla. Stir until well blended and marshmallows melt. Drop on wax paper by teaspoonfuls. When firm, store in airtight container.
Saute bacon and onion until bacon is crisp. Mix potatoes with all other ingredients and pour in a 1 1/2-quart baking dish. Bake at 375° for 1 hour or until the top is browned.
Bake or stew chicken, saving the broth. Debone chicken and put in 13 x 9 inch pan. Mix soup and 1 cup broth; pour over chicken. Mix Bisquick with butter until crumbly; add 1/4 cup broth and milk. Pour Bisquick mixture over top. Bake at 400° for 30 to 40 minutes, until golden brown.
Mix oleo, flour and nuts for pie crust. Press in a 9 x 13-inch pan. Bake 15 minutes at 350°. Cool. Mix cream cheese, half of Dream Whip and powdered sugar. Mix well. Spread over crust. Prepare lemon pudding with milk. Spread over cream cheese mixture. Spread remaining Dream Whip over top and sprinkle with chopped nuts.
Brown ground beef and onion. Layer meat mixture and potatoes until all is used. Pour soup over the layers and top with cheese. Bake uncovered on 350 degrees until potatoes are done.
Blended oatmeal: Measure and process in blender or processor to a fine powder. Cream oleo and sugar. Add egg and vanilla. Add salt, baking powder and baking soda to flour and oats. Stir in thoroughly.
Break cake into bite size pieces. Place in a 9 x 13-inch pan. Cover with Cool Whip. Work the Cool Whip down around the cake. Spread pie filling over Cool Whip. Keep refrigerated.
Cook pasta until done, but firm. Drain and add seasoning. Refrigerate overnight. Add remaining ingredients and mix well.