HumbleIntelligence/food-ner-1-Million huggingface dataset:
Boil together the first three ingredients for 3 minutes. Mix jello and water and add to pineapple mixture. When it starts to congeal add shredded cheese. Add nuts and fold in Cool Whip. This is delicious. Makes a big salad. Can be made the day before it is served.
Heat oven to 375°. Separate dough into 4 rectangles. Press 2 rectangles into bottom and 1/4-inch up sides of ungreased 15 x 10-inch jelly roll pan. Bake at 375° for 6 to 8 minutes or until light golden brown.
Combine first 6 ingredients. Pour into a 9 x 13-inch dish. Sprinkle grated cheese on the top. Refrigerate overnight. Bake at 350° for 40 minutes, or bake for 30 minutes and then freeze. When ready to use; completely thaw and then bake at 350° for 10 minutes.
Mix soy sauce, vinegar, sugar, pineapple juice, cornstarch and salt.
Combine sugar and pineapple in a saucepan and bring to boil. Stir in jello until well-dissolved. Chill until thickened. Fold in nuts and cheese. Fold in whipped cream and chill until set.
Mix all ingredients together. Use one heaping teaspoonful in cup of hot water. Stir well.
Combine 2 tablespoons pineapple juice with oil, sweetener, lemon juice and ginger. Mix well.
Brown beef and onion in oil in skillet. Add flour, salt and pepper. Stir in catsup and tomato sauce. Cook a little longer, Stirring until thickened. Pour into a 8 X 8 X 2 inch pan. Top with cheese. Shape each biscuit into a 4 inch stick. Arrange over cheese. Bake in hot oven at 425 for 20 to 25 minutes or until biscuits are brown.
Bake or microwave potatoes until tender. Heat chili according to package directions. Slice open hot potatoes; fluff with fork. Top with chili, cheese, sour cream and green onions.
Mix soup, ketchup and Worcestershire sauce together. Brown pork chops. Place in casserole dish and pour soup mixture over chops. Slice onion thinly over dish and cook, covered, in oven at 350° for 45 minutes.
Saute ground beef with next four ingredients in skillet until crumbly. Add remaining ingredients. Bring to a boil. Pour into 2-quart casserole. Bake, covered, at 325° for one hour. Yields 6 to 8 servings.
Mix together 1 1/2 cups self-rising flour, melted margarine, brown sugar and nuts. Pour into a 9 x 13-inch pan. Pat out like a pizza crust. Cook 30 minutes at 300°. Cool. Whip cream cheese with powdered sugar and Cool Whip. Spread this on cool crust. Cook in saucepan until thick, then add 13 ounce box peach jello and cool. Add 4 cups sliced peaches. Drain fruit well before adding. Pour mixture over cream cheese. Let chill overnight.
Ever start a recipe calling for buttermilk and you didn't have or maybe never buy it? Well, make it.
Cut peppers into thin strips. In large skillet, cook peppers, onion and garlic in hot oil for about 4 minutes. Remove; keep warm. Place meat in same skillet (add more oil if necessary). Add salt and pepper. Cook over medium-high heat. Transfer to a platter; keep warm. Carefully add the beef broth, oregano and basil to skillet. Bring to boiling. Boil gently, uncovered, over medium heat for 3 minutes, or until broth is reduced to 1/3 cup. Stir in the pepper and tomato mixture. Add the meat. Spoon onto platter. Serves 4.
Saute meat with onion. Drain. Mix all other ingredients together. Heat until melted. Use mild or hot chilies and sauce, according to your taste. Serve warm with tortilla chips.
Tie cloves & cinnamon stick together & put in cheese cloth. Mix all ingredients together in a big pot & place cheese cloth in it. Bring all to a boil & reduce heat. Simmer for 15 minutes. Take cheese cloth out & sip & enjoy.
Drain pineapple juice into measuring cup. Add water to juice to measure 2 cups liquid. Bring liquid to boil. Add jello and stir until dissolved. Add cranberry sauce to jello mixture and stir until dissolved. Add ginger ale. Chill until cool (approximately 15 minutes). Add celery, pineapple and pecans. Stir until well mixed. Pour into lightly greased 13 x 9 x 2-inch pan. Chill until firm.
Cut into cake mix 1 egg and margarine (will be lumpy). Spread this mixture into a 9 x 13-inch cake pan. Beat together powdered sugar, 2 eggs and cream cheese. Pour over cake mixture in pan. Bake at 350° until golden brown. It will be bubbly and rise in the middle. Let cool and cut into desired size squares.
Grease a 10-inch pie plate. Spread berries on bottom and sprinkle with nuts and 1/2 cup of sugar. Beat eggs; add one cup of sugar gradually. Beat until well mixed. Add flour, butter and shortening. Beat well and pour over berries. Bake at 325° for 1 hour.
Melt butter in biscuit pan. Use enough flour to mix with the buttermilk to make dough. Stir with fork just until moistened. Too much stirring makes the biscuits tough. Gather dough together with hands and knead 3 to 4 times. Pat or roll out to 1/2 to 3/4-inch thickness on a floured surface. (A back and forth rolling motion makes the biscuits tough.) Cut into biscuits with a 2 to 3-inch biscuit cutter or top of a glass that's been dipped into flour. (Do not twist the cutter, the biscuits won't rise as high.) Dip biscuits into butter in the pan. Turn each biscuit over so the buttered side is up. Bake 12 to 15 minutes at 425° or until golden brown on top. Serve with a big smile and a big hug to your favorite guy for Father's Day!
Make a syrup of 2 cups of sugar and 1 cup of water. Add tea, fruit juices and enough water to make 1 1/2 gallons. Stir in strawberries and ginger ale just before serving. Makes about 50 servings.
Grease and flour loaf pan. Mix together ingredients; pour into pan and bake at 350° for 1 hour.
Mix all ingredients (except crackers), stir and let sit for 2 to 5 minutes. Add oyster crackers, mix until fully coated. Spray cookie sheet pan with oil spray. Lay crackers in one layer. Cook in oven at 250° for 15-20 minutes.
May substitute sausage for ground beef. Brown meat with onion and green pepper. Set aside. Mix eggs, mayonnaise, milk, cornstarch and pepper together. Add all other ingredients to mixture and pour into pie shells. Bake at 350° for 35 to 40 minutes.
In large skillet, heat oil. Stir-fry for 1 minute the garlic and onions. Stir in tomatoes, basil, salt and pepper; cook for 2 minutes. Toss with cooked angel hair.
Whip the heavy cream. In a separate bowl, beat egg yolks, sugar and lemon rind. In a large bowl, beat cream cheese and egg mixture and mix well; fold in whipped cream.
In saucepan, mix oil and butter with basil, garlic, peppers and herbs. Cook until garlic is half done. Add olives and pepperoncinis. Cook for 1 minute.
Combine flour, sugar, milk powder, baking powder and salt in a large mixing bowl. Stir well. Combine oil, water and vanilla, beating with a wire whisk. Stir liquid into flour mixture until dry ingredients are moistened. Beat the egg whites (at room temperature) at high speed with an electric mixer until stiff, but not dry. Fold into cake batter. Spoon batter into a 9-inch spring-form pan that has been coated with cooking spray. Bake at 350° for 25 to 30 minutes or until wooden pick inserted in center comes out clean. Remove cake from pan and cool completely on a wire rack. Return cooled cake to reassembled pan. Set aside 6 strawberries. Cut in half enough strawberries to make a ring around the cake. Arrange cut sides against the pan. Stand remaining berries on top of the cake. Pour topping over the berries. Chill 3 to 4 hours. Transfer cake to serving plate. Cut the reserved strawberries in half and arrange on top of the cake. Garnish the plate with sprigs of fresh mint.
Cream oleo, sugar and eggs well. Blend in bananas and vanilla. Add flour, salt and soda, which have been mixed together alternately with sour milk only until well combined. Pour into greased and floured loaf pan. Bake in 350° oven for 1 1/2 hours.
Combine all ingredients. Bake 45 minutes at 350°. Makes 2 casseroles. Bake 1 and freeze 1 for later.
In double boiler, add gelatine, 2 tablespoons of sugar, salt, milk and chocolate; stir until chocolate melts. Beat until blended. In another bowl, beat egg yolks and 2 teaspoons of sugar. Stir in a little chocolate and mix. Add back into double boiler, stirring until thickened. Cool. Stir in vanilla after cooled. Beat egg whites until foamy. Add 1/2 cup of sugar; beat until stiff, but not dry. Fold into chocolate mixture. Place in cooked pie shell. Cool and top with whipped cream.
Melt margarine and mix with sauce. Stir in pecans. Bake at 300° for about 30 minutes. Stir while baking and taste test.
Slice potatoes; chop onion. Season pork chops; brown in frypan. Melt butter; add flour and blend well. Add milk slowly. Cook until thick, stirring constantly. Alternately place potatoes, onion, cream sauce and pork chops in a greased casserole. Cover. Bake 1 1/2 hours at 350°, until tender. Uncover the last 15 minutes to brown.
Mix sugar, oil and eggs; add other ingredients. Bake 1-1/2 hours at 350 degrees in well-greased bundt pan.
Brown meat and onion. Drain grease. Put all ingredients into crock-pot. Cover; cook at 300° for 1 to 2 hours.
Preheat oven to 350°. Butter and flour loaf pan. Combine dry ingredients in medium bowl. Mix pumpkin, oil, sunflower seeds and walnuts in large bowl. Stir dry ingredients into pumpkin mixture (batter will be thick). Bake about 55 minutes.
Refrigerate fruit for 2 hours. Grease and flour rolling board. Take one biscuit at a time and roll out large enough to hold fruit. Place fruit in center of biscuit and fold over. Take a fork and press edges together. Put just enough shortening in skillet to barely cover bottom. Add shortening as needed. As soon as shortening starts to melt, reduce heat to low. Place pies in skillet and slowly fry to allow biscuit enough time to get done. Flip pies easily. Cook until golden brown. Cool for 10 minutes and serve.
Mix margarine, flour and nuts until crumbly. Press into bottom of 9 x 13-inch dish or pan. Bake at 350° for 25 minutes. Cool completely.
Combine sugar, butter, milk and salt in 4-quart mixing bowl. Microwave, uncovered, on High for 3 minutes. Stir until well blended. Microwave, uncovered, on High for 6 or 7 minutes or until mixture boils and forms a soft ball in cold water. Add chocolate pieces and stir until melted. Fold in Marshmallow Creme and vanilla until well blended. Pour into a buttered 13 x 9-inch baking dish. Refrigerate several hours until firm. Cut into squares. Top each square with walnut halves. Makes 72 squares.
Cut olives into large pieces. Melt butter and blend in flour. Add milk, salt, Worcestershire sauce and thyme until thickens. Blend in cheese and stir over low heat until melted. Stir in rice and olives. Layer mixture with thin slices of tomatoes in baking dish. Bake at 350° for 15 to 20 minutes.
Cut chicken into chunks and place in a large casserole. Place cheese on top of chicken. Mix soup and milk and pour over chicken and cheese. Mix stuffing with melted butter, water and egg. Spoon over all. Bake, uncovered, at 350° in oven for 50 to 60 minutes.
Mix the first 8 ingredients in a large bowl. In a small bowl, combine the last 4 ingredients. Mix second mixture with the first. Stir well. Bake in loaf or tube pan for 1 hour at 350°.
Sift the first 4 ingredients together. Melt butter with buttermilk or sour milk. Cool to room temperature. Combine brown sugar, eggs and vanilla in mixing bowl. Add dry ingredients alternately with buttermilk mixture, beginning and ending with dry ingredients. (With electric mixer, use a low speed.) Turn into a 13 x 9-inch pan, greased and floured on bottom. Bake at 375° for 25 to 30 minutes until cake springs back when touched lightly in center. Spread with topping. Broil, watching carefully, until bubbly and golden brown, 2 to 3 minutes.
Mix well. Pour in a Pam sprayed loaf pan and bake 25 minutes at 350°.
Mix cream cheese and 1 1/2 cups whipped cream. Blend well. Mix in cherries, sugar and nuts. Pour into graham cracker crust. Top with remaining whipped cream. Freeze 1 hour before serving.
Place cooked chicken in baking dish. Put broccoli on top of chicken. Mix soup, mayonnaise, curry powder and lemon juice together. Pour over chicken and broccoli. Put cheese on top. Bake at 350 degrees for 30 minutes.
Combine flour, baking powder and salt in a medium bowl. Beat sugar, butter and vanilla in a large bowl until creamy. Beat in egg. Gradually beat in flour mixture. Stir in morsels, nuts and coconut. Press into a 9-inch square pan. Bake 20 to 25 minutes in 350° oven.
Preheat oven to 375°. Beat butter and sugar until fluffy. Add egg and mix well.
Mix all ingredients and shape into balls the size of a walnut. Place in a flat pan, only 1 layer to each pan.
Melt chocolate and butter together. Remove from heat and add sugar, milk, egg whites and vanilla; mix well. Place bowl in ice and water. Beat with electric mixer until icing is of right consistency to spread.
Put the raisins in the 2 cups water; cook down to 1 cup juice. Add the remaining ingredients. Bake on greased cookie sheet at 350° for 15 to 20 minutes. Glaze with powdered sugar icing while hot, then cut into bars.
Saute bacon and onions; add green beans and caraway seed. Simmer 1 hour on top of stove. Pour off all juice except 1/4 cup. Add mushroom soup, cheese, water chestnuts and pepper; place in a 1 1/2-quart casserole. Cover with cracker crumbs; dot with butter. Bake, uncovered, at 350° for about 30 to 40 minutes. This can be prepared the day before. It can also be frozen. Serves 8 to 10.
Mix all ingredients thoroughly; pack in a greased mold (8-inch). Bake for 1 hour at 350°. Makes approximately 8 servings.
Mix ingredients and spread over apples that have been layered in a baking dish. Bake on low heat until apples are done.
Grease 2 bread pans. Add sugar, oil and vanilla to the eggs. Beat until thick. Add the zucchini. Sift in the flour and the cinnamon. Add the walnuts or pecans. Bake at 350° for 1 hour.
Put one stick oleo in 9 x 12-inch pan. Melt in oven. Mix other ingredients. Then pour 1/2 of oleo into mixture. Bake at 325° until done. You can use muffin pans.
(Wear plastic gloves.) Rinse jalapenos and slit to remove seeds. Stuff with slices of each kind of cheese. Wrap sausage around outside of jalapeno, completely covering. Bake at 350° for 15 minutes. Turn over. Bake 15 minutes more, then broil to brown if necessary.
Heat oil; add shrimp and saute 2 minutes. Remove and set aside. In same pan, saute onions, garlic, tomatoes and pepper 1 to 2 minutes. Add wine and cook over low heat 2 to 3 minutes. Combine cornstarch and yogurt; add to skillet. Add basil. Return shrimp to skillet; cook 3 to 4 minutes until mixture is thickened. To serve, place 1/2 cup fettucini on plates; top with shrimp mixture and sprinkle with Parmesan cheese. Makes about 6 servings.
In a large tub or ice chest, cover crawfish with fresh water to purge them, about 15 minutes. Drain water and repeat. Fill a 40-quart pot 2/3 full of water and place on burner to boil. Add crab boil, onions and lemons and simmer the mixture once the water comes to a boil. Add crawfish and watch closely. When water first begins to come to a boil, time for 5 minutes and turn off the heat. Put the ice on top to stop cooking process and wait for 20 minutes.
Mix mayonnaise, sugar and vinegar. Refrigerate overnight. Toss with salad before serving.
Put water on to boil. Add jello, sugar and gelatine which has been dissolved in 1/2 cup of cold water. Stir well and let set to thicken as you would for any other salad base, then add other ingredients.
In a large mixing bowl, combine flour, baking soda, cinnamon and salt. Add shredded apple and the pecans. In a separate bowl, combine sugar, milk, oil, lemon juice, vanilla, lemon peel and the egg. Stir well and add to flour mixture. Mix all ingredients thoroughly. Spoon into 12 paper-lined muffin cups and bake at 375° for 25 minutes.
Bake in well-greased and floured Bundt pan for 45 to 50 minutes at 350°. Dust with powdered sugar.
Heat oven to 350°. Grease bottom only of 13 x 9-inch pan. In large bowl combine brownie mix, water, oil and egg. Beat 50 strokes by hand. Add frosting and sour cream; mix well. Spread batter in greased pan. Sprinkle pecans and chocolate chips evenly over top. Bake at 350° for 42 to 52 minutes or until toothpick inserted in center comes out clean. Cool completely. Cut into bars. Makes 36 bars.
Cook beef until tender in 2-quarts of water. Add remaining ingredients; cook slowly until all vegetables are tender. More tomatoes may be added, if desired.
Brown ground meat with onion; drain. Combine with rest of ingredients (less Doritos). Simmer 30 to 45 minutes. Serve with Doritos.
Halve muffins; cut each half into quarters. If using mini bagels, just separate halves. Arrange pieces on cookie sheets. Drain and rinse crab meat. Mix all ingredients and spread on muffins or bagels. Freeze thoroughly. Can keep for weeks or months. When ready to serve, broil until bubbly and slightly browned (3 to 5 minutes).
Place tortilla chips in microwave-safe plate. Sprinkle Cheddar cheese on chips, then Monterey cheese on Cheddar cheese. Microwave approximately 2 minutes until melted and bubbly. Great with Pace picante sauce spread on top.
Mix lime jello and hot water. Mix and let cool. Then add ginger ale and let start to set, then add pineapple, marshmallows, celery and chopped nuts. Let stand until firm but not set. Then add cream or topping, whipped (no sugar). Mix well together. Let stand overnight. If put in mold, do not put mold in hot water to unmold.
Note: You can substitute 2 boxes frozen spinach, thawed and drained, for the sausage.
Mix all together in a bowl. Put on floured board. Roll out to size needed. Place in pie pan. Bake at 375° until done, about 15 minutes.
Preheat oven to 350°. Grease two loaf pans. Beat eggs; add oil, sugar and vanilla. Add rest. Pour into loaf pans. Bake at 350° for 1 hour.
Put Cool Whip in large bowl. Add Jell-O, a little at a time; mix real good. Mix in cottage cheese, then pineapple, then marshmallows, then nuts or coconut. Put Saran Wrap over bowl; let set in refrigerator.
Mix well. Bake in loaf pan until golden brown, about 35 minutes, at 350°.
Cook onion in margarine until transparent. Set aside. Cook broccoli in water until just tender. Do not drain. Cool. Cut broccoli into pieces. Add onion, soup and Cheez Whiz. Add rice. Mix well. Pour into a 9 x 13-inch pan. Spray pan with cooking ease. Bake at 325° for approximately 35 minutes.
Slice green onions using tops as well. Mix with green chiles, soup, chicken and sour cream in saucepan and heat. Fry tortillas in oil just 5 to 10 seconds. Do not let them get crisp, drain on paper towels. Put small amount sauce in bottom of 13 x 9-inch pan. Fill and roll tortillas, layer sauce, tortillas, cheese and bake 20 to 30 minutes at 350°. Serve with shredded lettuce, diced tomatoes, picante sauce and extra sour cream.
Prepare firm, tart apples by peeling and slicing as you would for a regular pie. Arrange in large pie plate. Use enough apples to fill.
Measure and mix all ingredients except the water in a mixing bowl. Add warm water slowly to make a very stiff dough. If you add a little too much water, sprinkle the mixture with a little flour. Form into jewelry; let dry and paint with tempera paints.
Mix juice, soy sauce, sugar, Tabasco sauce, lemon juice and hoisin sauce. Pour over chicken and marinate overnight. Bake at 350° for 45 minutes on each side or until liquid has thickened and chicken wings are browned.
Prepare cake mix as package directs. Bake 1/2 of the prepared cake batter in greased and floured 9 x 13-inch pan for 15 minutes. Melt margarine with caramels and milk in top of double boiler. Remove from heat and cool slightly before drizzling over top of cake layer. Sprinkle with pecans and chocolate chips. Spoon remaining batter over caramel mixture and bake an additional 25 minutes at the same temperature.
While hot, cut baked potatoes in half. Do not rip skins. Whip potatoes. Add oleo and beat in milk. Stir in onion, salt, pepper and grated cheese. Spoon back into shells (will usually fill 7). Sprinkle with more grated cheese. Bake at 375° for 15 to 25 minutes. Sprinkle with paprika. These potatoes can be kept in warm oven until serving time. Cover with foil after baking.
Place frozen broccoli in bottom of greased casserole dish. Add soup and milk; stir well. Sprinkle with cheese. Add oleo, then bread crumbs. Cook 45 to 60 minutes, until bubbly. Serves 4 to 5.
In 1 1/2-quart casserole, stir sugar, cocoa, salt, milk and vanilla together. (Will be too stiff to mix thoroughly.) Put stick of margarine on top. Microwave 2 minutes on High. Stir vigorously until smooth. Blend in nuts. Pour into waxed paper lined bread pan (8 x 4 x 3-inch). Chill and serve.
Combine sugar, milk and cream cheese; beat until smooth. Spoon mixture into pie shell. Sprinkle with pecans. Refrigerate 30 minutes. Prepare whipped topping mix according to directions; spread over pecans. Top with pie filling. Refrigerate until ready to serve. Serves 6 to 8.
Beat the eggs well and add oil, water and extract. Beat at high speed, a little to mix, then add dry jello and cake mix. Beat 1 minute at medium speed. Pour in well-greased and floured 13 x 9 x 2-inch pan and bake as directed on package at 350° for 35 minutes. Cool thoroughly and split in 2 layers.
Place chicken and mushrooms in shallow dish and cover with dressing. Marinate for 30 minutes. Drain and reserve marinade. In large skillet, cook onion in margarine until tender. Add chicken and mushrooms and cook covered over medium heat until chicken is tender, about 5 minutes. Add zucchini, tomato and reserved marinade. Cook and stir until zucchini is tender. Remove from heat; sprinkle with cheese. Cover and let stand 2 minutes. Serve. Makes 4 servings at 265 calories each.
Combine first seven ingredients and set overnight. Next day, add to soup the tomatoes, cucumbers and avocados. Top with Parmesan cheese. This entire recipe may be halved with excellent results. It tastes even better the day after!
Cream first 3 ingredients; add eggs and vanilla. Mix last 3 ingredients and mix well. Beat for 2 minutes. Bake at 350° for 30 to 40 minutes.
Put vegetables in 2-quart saucepan. Add water; bring to a boil. Reduce heat; simmer for 10 minutes, or until tender. Add remaining ingredients. Cook, stirring occasionally, until cheese is melted.
Cook macaroni. Chop meats, cheese and vegetables. Then add remaining ingredients. Stir before serving. Use a large bowl. Makes a lot. Keeps 1 week in refrigerator.
Combine the sugar and milk. Stir while cooking to soft ball stage, 236°. Remove from heat and add peanut butter and Marshmallow Creme; blend well. Add margarine and vanilla. Beat until this begins to thicken. Pour into a greased 9 x 9-inch pan.
Cut each wiener in 4 or 5 pieces. Combine all ingredients except wiener pieces in a pan; heat and stir until combined; add wiener pieces. Heat through and serve.
Place crumbled biscuits and corn bread in medium size bowl. On low heat, saute onion and celery in butter until tender. Add to the crumbs and seasoning. Stir in eggs and chicken broth. Mix well. Pour into greased pan and bake at 400° for about 30 minutes or until nicely brown.
Heat oven to 350°. Grease small square pan. Mix all ingredients together and bake 20 to 25 minutes. Cool.
Combine cream cheese, salad dressing and pineapple syrup; mix well. Fold in remaining ingredients. Place in paper lined muffin tins and freeze. Next day place in freezer bags and return to freezer. Thaw for 20 to 30 minutes prior to serving. Makes 16 muffins. Best made with Tokay grapes but seedless red grapes are okay.
Mix all ingredients (using the quantity you desire). Melt white almond bark. Pour into mixture and stir. Spoon helpings onto cookie sheet and let cool.
Brown meat in oil. Add onion and garlic. Cook until limp. Turn into 2-quart baking dish. Add rest of ingredients and mix well. Bake, uncovered, in 300° oven for 1 1/2 to 2 hours.
Melt butter in 13 x 9 x 2-inch pan. Combine flour, 1 cup sugar and milk; mix well. Pour over melted butter, but do not stir. In a saucepan, combine fruit and remaining sugar and bring to a boil. Pour over batter, but do not stir. Bake at 375° for 30 minutes or until lightly browned.