HumbleIntelligence/food-ner-1-Million huggingface dataset:
Dissolve jello in 1/2 cup boiling water; let cool. Add thawed strawberries and pineapple. Next add bananas and walnuts. Put half the mixture in regular mold and let set until firm in refrigerator. Spread sour cream over set mold. Spoon very gently the other half of mixture over sour cream. Let set until firm.
Marinate pecans in 1 bottle Smoke for 1 hour. Pat pecans dry. Bake 1 1/4 hours, pour 1/4 pound melted butter over pecans. Pat dry, then sprinkle with salt.
Cook egg noodles according to directions, set aside. In 1 1/2-quart microproof casserole, combine ham, onions, tarragon and butter. Cook, covered, on High (max power) 3 minutes. Add chicken soup, egg noodles, green beans and water. Stir. Cook, covered, on High (maximum power) 5 minutes or until hot, stirring once during cooking time. Top with bread crumbs. Let stand, covered, 2 to 3 minutes before serving. Makes 4 servings.
Combine soup, Ro-Tel tomatoes, onion and bell pepper. Heat for about 30 minutes. Season with salt and pepper to taste.
Separate the egg whites from the egg yolks. Beat the yolks in a large mixing bowl. Add evaporated milk and beat in; add brown sugar and beat in. Add white sugar and beat in; add pumpkin, salt, flour and milk and beat in. Beat whites of eggs until stiff and sprinkle spices on top. Fold in. Divide in 2 parts and pour into pie shells. Bake at 400° for 10 minutes, then reduce heat to 325° for 30 minutes or until done.
Soften cream cheese and Marshmallow Fluff in microwave if necessary. Mix together, add a few drops of milk. Serve with any seasonal fruit pieces of varying colors. Add toothpicks.
Mix all ingredients lightly. Shape into meat loaf. Bake at 350° for 45 to 50 minutes.
Mix all the ingredients together in a blender. This is a concentrate; it may be stored in the refrigerator for awhile. When ready to serve, mix 2 jiggers in each glass and then fill the remainder of the glass with Sprite or 7-Up.
Combine the above ingredients and shape into a loaf. Cover bottom of loaf pan with brown sugar and pineapple slices. Bake in a 350° oven for at least 1 hour. Invert loaf onto a serving platter. Serves 8.
Cook and drain spaghetti as directed on package. Add finely chopped vegetables. Add salad dressing, mixed as directed on package, and salad seasoning. Chill, overnight is best.
Combine pudding and milk according to directions. If to be heated (instant pudding does not require heating), stir sherry in after it has been taken off heat. Put in sherbet glasses and chill. Serve with a dollop of whipped cream which has been lightly dusted with cinnamon. Serve with light cookies.
Fry your ground beef first, then drain your grease. Add your taco seasoning and 1/2 cup of water. In a separate pot, add your enchilada sauce, 1 can green chiles and your can of mushroom soup; boil for 15 minutes. Put tortilla shells in bottom of casserole dish; add your meat, then your sauce and cheese. Repeat steps; cover with cheese on top. Put in oven for 30 minutes. Serves 5 people.
Mix pudding and milk, then add Cool Whip. Place graham crackers in bottom of an 8 x 13-inch cake pan. Pour half the pudding mixture over crackers. Top that with more graham crackers and pour rest of mixture over second layer of crackers. Top with cherry pie filling. Refrigerate for at least one hour before serving.
Combine egg and water. Mix potato flakes and dressing. Dip chicken in egg; roll in potato mixture. Melt butter in a 13 x 9 x 2-inch pan. Place chicken in pan. Bake at 400° for about 50 minutes. Turn chicken pieces over once during baking.
Mix yogurt, pudding and juice well. Refrigerate. Serve with chunks of fresh or canned fruits with toothpicks for dipping (strawberries, grapes, apples, watermelon, cantaloupe and mandarin oranges).
Combine all ingredients. Pour into unbaked pie shell (9 or 10-inch). Bake 1 hour at 325°.
In a bowl stir first 5 ingredients until smooth; set aside. In skillet, heat 1 tablespoon corn oil over medium-high heat. Add vegetables and garlic; cook, stirring rapidly (stir-fry) for 3 to 5 minutes until tender-crisp. Remove. Heat remaining 1 tablespoon corn oil in skillet. Add chicken; stir-fry 4 minutes, until cooked. Return vegetables. Stir cornstarch mixture; add to skillet. Stirring constantly, boil for 1 minute. If desired, serve with rice. Makes 4 servings.
Boil and debone chicken, cut up and put in bottom of greased casserole dish. Bring to boil 2 cups chicken broth and cream of chicken soup. Pour over chicken. Mix flour, butter, buttermilk and black pepper. Spread over chicken mixture and bake at 325 degrees until brown.
Combine cornstarch and apple juice in a small saucepan, stirring well. Bring to a boil over medium heat, stirring constantly. Reduce heat and simmer 2 minutes or until thickened, stirring constantly. Pour mixture into a small bowl. Add dressing, oil and poppy seed; stir well. Let cool completely.
Cook potatoes in boiling water. Peel and dice. Add vinegar and seasonings. Fry bacon until crisp. Cook eggs 4 minutes. Combine potatoes, bacon, bacon fat, soft-cooked eggs and chopped onion. Mix well. Serve hot salad on a bed of lettuce with big frankfurters. Makes 8 servings.
Heat oven to 425°. Prepare pastry. In skillet cook and stir beef until brown. Drain fat. Stir in salt, oregano, pepper, crumbs, 1/2 cup of the tomato sauce, onion and green pepper. Pour into pastry lined pan. Spread Cheese Topping evenly over filling. Cover edge with 2 to 3 inches of aluminum foil. Remove foil last 15 minutes of baking. Bake about 30 minutes. Cut into wedges. Stir together remaining tomato sauce and chili sauce; heat if desired. Makes 6 to 8 servings.
Preheat oven to 425°. Melt 1 tablespoon of butter on cookie sheet. Combine nuts and dry crushed noodles together. Spread on cookie sheet and coat with melted butter. Brown in oven, checking every 2 to 3 minutes. Stir to brown evenly; this will burn easily. Remove when done; cool.
Slice each potato in thin fan slices, being careful not to slice through the potato. Pour melted butter, thyme, chives and parsley on potatoes. Put in microwave-safe dish and cook on High for 10 minutes. Let set in microwave for an additional 5 minutes. Place cheese slices on potatoes and cook long enough for cheese to melt. Sprinkle with Parmesan cheese and salt to taste.
Cream margarine, butter and cream cheese together until fluffy. Add sugar and beat until fluffy. Add eggs, alternately with flour, ending with flour. Add vanilla. Beat on high for 5 minutes. Pour into well-greased and floured 10-inch Bundt pan. Bake at 325° for 1 hour and 25 minutes. No peeking until time is up or the cake will fall. Remove from oven and pan. Serve warm or cold.
Mix all ingredients. Pour into an 8 x 8-inch pan or casserole dish. Bake at 300° until brown.
In a small saucepan add a little oil and the onion. Cook on medium-high. When the onion begins to turn brown, add the drained beans and mash them. Keep warm on low. In a frying pan, heat oil until hot and add a tortilla until it becomes stiff. Drain tortilla on a paper towel.
Drain asparagus and reserve juice. Place in baking dish layer of asparagus, grated cheese, slices of eggs, cracker crumbs, salt, pepper and butter to taste. Repeat until all ingredients have been used, leaving a layer of cheese on top. Pour juice and milk over top and bake at 350° for 45 minutes.
Cook meat until very tender in small amount of water to which 3 teaspoons have been added. While meat is cooking, make sauce. Melt shortening and add onion; cook until tender, but not browned. Add remaining ingredients and cook over low heat for 20 minutes. When meat is done, shred it fine. Add meat and liquid to sauce and mix well. Cover and cook slowly for 30 minutes. If necessary, add a little water if mixture becomes thick. Serve on buns. Yields 10 to 12 servings.
Spoon glaze over hot cake in pan. Let set 20 minutes. Then remove cake upside down, but turn over with glaze on top.
Simmer all until cheese melts. Cook hamburger and drain. Add into cheese mixture. Add 1/2 pint whipping cream. Stir well. Serve with chips, lettuce, tomatoes, shredded cheese, green onions, picante sauce, guacamole and anything else to give it Mexican taste.
Cream shortening; gradually add sugar and continue creaming until light and fluffy. Dredge raisins with 1/4 cup of the flour so they will not go to the bottom. Add well beaten eggs, milk, oats, flour, soda, salt and cinnamon, mixed with raisins. Drop by teaspoonfuls onto buttered pan. Bake cookies about 10 minutes in a 375° oven.
Combine fruit in a large bowl. Add sherry and mint, tossing lightly. Cover and chill at least 2 hours.
Melt butter in saucepan, stir in oregano, salt, pepper and nutmeg. Saute shrimp about 2 minutes. Add vinegar and boil rapidly until most of liquid has evaporated. Spread shrimp in bottom of pastry shell. Beat together eggs, milk, tomato paste and hot pepper sauce. Pour over shrimp. Spread cheese evenly over top of egg mixture. Bake in preheated oven at 375° for 35 to 40 minutes, or until knife inserted near center comes out clean.
Dissolve jello in boiling water with lime, lemon juice and Equal. Refrigerate until it begins to congeal. Add Cool Whip and whip with mixer. Refrigerate for a couple of hours. Yields 8 servings.
Cut the eggs in half lengthwise. Remove the yolks and set aside the whites. Press the yolks through a sieve into a bowl. Blend in the cheese, taco sauce and chili powder until well combined. Refill the egg whites using 1 tablespoon of the yolk mixture for each egg half. Garnish with olive slices.
Put pineapple and juice in pot on stove and dissolve jello. Let cool. Add buttermilk, Cool Whip and nuts. Mix and put in a pan sprayed with Pam.
Thoroughly cream shortening, sugars, and vanilla. Add eggs, beat thoroughly. Stir in peanut butter. Sift dry ingredients; stir in creamed mixture. Form into tiny balls, place on ungreased cookie sheets. Press with back of fork to make crisscrosses. Dough may also be rolled and cut if desired. Bake in moderate oven at 375 for 10 minutes. Makes approximately 8 dozen cookies.
Dissolve gelatin in hot water. Combine cranberry sauce, lemon juice and salt in saucepan. Heat mixture just to the boiling point. Remove and add gelatin, stirring until dissolved. Cool and then chill until it begins to set. Beat egg whites until stiff. Add sugar and beat so standing in peaks. Fold this and whipped cream into cranberry mixture. Pour into pie shell. Chill until firm. Serve with dab of whipped cream on each piece.
Preheat oven to 350°. Thoroughly coat a 9 x 13-inch baking pan with nonstick cooking spray. Set aside.
Use large microwave-safe bowl to prevent mixture from boiling over. Add sugar and cornstarch to boiling water. Cook 3 to 4 minutes in microwave, stirring once. Add hot liquid to egg yolks before adding to full amount of hot liquid. Cook 1 minute more. Add lemon juice, oleo and small amount of yellow food coloring. Pour into baked pie shell. Beat egg whites until stiff, adding 6 to 9 tablespoons sugar. Put on top of pie and bake in slow oven until meringue is browned.
Melt 1/2 stick margarine. Pour in large casserole dish. Pour 3/4 cup raw rice in. Place chicken breasts on rice. Pour soup mix over chicken. Pour 2 cups water over soup mix. Mix chicken soup and 1 can of water and pour over chicken. Cover and bake 1 1/2 hours at 350°.
Peel ripe peaches and slice. Sprinkle peaches with sugar and Amaretto. Microwave for 2 to 3 minutes. Serve with whipped cream or over ice cream.
Brown and drain ground beef and set aside. Line bottom and sides of large casserole dish with biscuits (using all but 2 or 3, depending on size of dish). Do not bake.
Heat eggs and sugar to 150° on candy thermometer in a double boiler. Then beat until white like a meringue. In a large mixing bowl, mix sugar and Crisco with pie blender. Slowly pour egg white mixture into Crisco mixture, beating as you do it. Add vanilla and whip with mixture. Stores in refrigerator for months.
Drain salmon, reserving liquid; flake. Add cold water to reserved liquid to equal 3/4 cup. Soften gelatin in liquid. Heat over medium heat until dissolved. Mix first 7 ingredients well in food processor or blender. Blend in mayonnaise and half and half until entire mixture is smooth. Pour into lightly oiled 4-cup mold. Chill until firm, about 6 to 8 hours. Unmold onto platter. Garnish as desired. Serve with crackers. Garnish with fresh dill and thinly sliced lemon.
Boil chicken and then remove from broth. Add spaghetti to broth. Cook until tender and then drain. While spaghetti is boiling, saute onion and bell pepper in 1 stick of butter until tender. Melt cheese in a double boiler. Add salsa and mushroom soup. Mix well. Debone chicken. Combine all ingredients together in a pot.
Mix dry ingredients, set aside. Beat eggs, oil and apples together. Mix into dry ingredients. Add nuts and raisins. Bake in 9 x 12-inch pan in 350° oven for 50 to 60 minutes. Top with powdered sugar.
Heat oven to 350°. Butter sides of a 10 x 10-inch or 2-quart casserole. Arrange potatoes in 2 layers, topping with dabs of butter, salt and pepper, mushroom soup and milk mixture (1/2). Cheese and onions may be added to soup mixture (optional). Top with sliced ham. Bake 1 1/4 hours.
Mix ingredients together. Bake at 350° for 30 minutes in a 9 x 13-inch pan. While cake is hot, spread 1 can marshmallow cream on top. Cool.
Beat the egg yolks and blend in the sifted flour, sugar, salt. Then add in the melted butter and milk to make a thin batter about the consistency of thin cream. Beat the egg whites to the soft peak stage and quickly add to the batter, folding with a knife or metal spoon. Heat a lightly greased griddle or frying pan and pour in large spoonfuls of the batter. Each crumpet should spread thinly to about 4 to 5 inch diameter and you may have to roll the pan to achieve this. When the batter is brown underneath and slightly bubbly on top, turn and cook on the other side. Keep warm by stacking on a clean tea towel and eat soon after. They can be spread with butter and/or jam and rolled up before eating.
Mix flour, baking powder, salt and 2/3 cup sugar. Add raisins and milk. Spread batter in buttered baking dish. Heat together water, butter and 1 cup brown sugar. Pour the syrup over the batter. Bake in moderate oven at 350° for 30 to 40 minutes.
Boil peppers until tender. Mash pulp/seeds out of skins. Cook tomatoes and peppers in oil on low heat until almost dry. Beat eggs and add to tomato/pepper mixture. Cook until very dry.
Cut biscuits into 4 pieces. Shake pieces in a mixture of 1/2 cup sugar and 3 teaspoons cinnamon. Place in a tube pan. Melt 1 stick margarine; mix in remaining sugar and cinnamon. Pour over cake. Bake 45 minutes at 350°.
Combine all ingredients and cook for 3 hours or until the meat falls apart. Serve over noodles or rice. (Sometimes I add 1 small can of sliced mushrooms.)
In food processor, separately pulverize almonds and cooked egg yolks; set aside. Cream together in food processor butter and sugar. Add pulverized yolks, raw yolks, brandy and lemon juice. Process briefly. Add flour, baking powder, cinnamon and nuts and process until combined.
Drain crab meat and shred. Add cheese, mayonnaise, salt and garlic powder. Mix well. Split muffins in half and spread mix on each side. Place on cookie sheet and put in refrigerator or freezer to firm up. Take out and cut each half into 6 or 8 pieces (pie shape). Stack with wax paper between layers. To serve, heat in toaster oven or broiler 5 or 10 minutes or brown or bubbly hot. Good and makes a lot.
Cook potatoes. When cool, grate or rice. Mix with soup, sour cream and onions. Add salt and pepper to taste. Top with grated Cheddar cheese. Bake for 30 minutes at 350°.
Mix all ingredients well and pour into a baking dish. Bake in 350° oven for 15 to 20 minutes or until bubbly.
In top of double boiler, combine all ingredients and mix well. Set over boiling water and cook, stirring constantly, with wooden spoon for 15 to 20 minutes or until thick and smooth. Cool and store in refrigerator in a closed jar. Makes about 2 1/2 cups. Use for toast, filling for meringues, cakes, sponge rolls or as a dessert pudding and whipped cream.
Cook chicken. Tear into small pieces and place in a greased casserole dish. Mix sour cream and soup. Pour over chicken.
Mix all ingredients together. Put in a 9 x 13-inch pan and bake at 350° for 25 minutes or until golden brown. Cut in squares and serve.
Line casserole dish with dressing mix, saving some for topping. Mix sour cream and chicken soup. Layer squash over dressing mix and pour mixture of soup and sour cream over all. Sprinkle with plenty of grated Cheddar cheese. Cover with remaining dressing mix. Slice butter over top. Bake slowly at 350° until hot thoroughly, about 20 minutes.
Beat cream cheese; mix in Eagle Brand milk and lemon juice. Pour mixture into crust. Refrigerate 5 to 6 hours.
Brown meat in skillet. Combine all ingredients in a suitable sized pan and add meat. When browned, cover and stew on medium heat until vegetables are tender.
Cream butter, shortening, sugar, vanilla and egg. Mix in dry ingredients; add milk. Drop by teaspoon on greased cookie sheet. Wet bottom of glass and dip in sugar. Press each cookie down with glass. Wet glass only once, but dip in sugar after pressing each cookie. Bake at 350° for 8 to 10 minutes or until edges are very light brown.
Melt the margarine and remove from heat. Add the sugar and stir until melted. Stir in the flour until dough forms. Spread with fingers onto cookie sheet. Bake at 350° for 15 to 20 minutes.
Fry hamburger, onion and pepper until brown. Then add the rest of the ingredients. Heat until hot; serve over hamburger buns. Sprinkle with cheese.
Preheat oven to 350°. Mix chicken, beans, water chestnuts, soup and mayonnaise with cooked wild rice (plain rice may be used). Put into a 3-quart casserole dish or use a 9 x 13-inch Pyrex dish. Cook 30 to 40 minutes at 350°. Serves 10.
Prepare your favorite cake recipe or box mix. Using ice cream cones, fill each with 2 tablespoons of prepared batter. When cooking more than 2 cones at a time, arrange cones in a circle. Microwave on High (100%) until surface springs back when lightly touched. Always check for doneness at minimum suggested time. If cones are not done at the same time, remove the baked cones and continue cooking the remaining cones. Cool, then frost. Great for school parties!!
Unroll crescent rolls and place in bottom of a 9 x 13 cake pan. Mix taco seasoning in with browned hamburger and spread over crescent rolls. Spread sour cream over browned hamburger. Smash taco chips up and place over sour cream. Top with shredded taco cheese. Bake at 350° for 25 minutes or until cheese is melted and slightly brown.
Mix all ingredients together and put in baking dish. Sprinkle Parmesan cheese on top. Bake at 350° for 45 minutes. Cover with foil for half of the time. Good luck.
Drain beet juice into cup and fill with hot water. Put Jell-O into bowl; mix with boiling water. Add beet juice water to Jell-O. Add beets and pineapple. Stir in vinegar. Pour into mold or flat pan. If pan is used, cut into squares and serve on lettuce. Serves 8 to 10.
Mix Kool-Aid, sugar and water. Add juice; mix well and chill until ready to serve. Makes 2 gallons.
Add boiling water to Jell-O. Stir until dissolved. Add cold water and juices. Add ginger ale just before serving. Garnish punch bowl with slices of lemon or oranges. You may use other flavors of Jell-O.
Layer lettuce, green peas and onion slices into glass salad bowl. Spread mayonnaise over top, sealing to edge; sprinkle with sugar. Top with cheese. Chill, covered with plastic wrap, overnight. Yield: 12 servings.
Mix all together. Pour into well-greased pan. Bake at 400° for 20 minutes or until golden brown.
Place cleaned chicken in crock-pot. Salt and pepper to taste. Sprinkle paprika on top. Add chicken broth and cream of chicken soup. Place lid on crock-pot and cook all day on low (6 to 8 hours). When cooked to desired tenderness, take chicken out. Pour remaining sauce into a saucepan. Mix the flour with a cup of water until blended. Add to sauce in saucepan to thicken. Mix in slowly with wire whisk. Boil a couple of minutes to desired thickness and serve. Serve over rice or mashed potatoes.
Blend together in large container that will fit in a large container of water about halfway up first container. Bring water to boil and stir often. Custard will be a little thick as slides off spoon. Beat with mixer before allowing to cool for smooth custard. Cool and store in glass jug in refrigerator; crimp tinfoil over top and not lid. Avoid plastic jug, as custard sours quickly. Will keep several days in glass.
Cook raisins in small amount of water over low heat for 10 to 15 minutes. Remove from fire and cover. Mix together the sugar, cinnamon and flour; add to raisins. To this, add vanilla and sour cream; mix well. Pour into prepared baked pie shell. Chill well before serving. Top with whipped cream.
Mix cake batter according to package directions. Add 1 cup of coconut and 1 teaspoon coconut flavoring and bake as directed on cake mix. Bake in a 9 x 13-inch pan.
Blend cream cheese and mayonnaise. Add dates, pineapple, cherries and nuts. Fold in whipped cream. Pour into an 8 x 8-inch tray and freeze. Cut into squares and serve on lettuce leaf.
Mix first 6 ingredients together to form sauce. Use only 1 cup of cheese for sauce. Save 1/2 cup of cheese to sprinkle on top of casserole. Starting with the beans, layer half of beans, water chestnuts and sauce in casserole dish. Then do second layer of beans, water chestnuts and sauce. Sprinkle remaining cheese over top of casserole. Bake, uncovered, at 350° until brown and bubbly.
Combine first 3 ingredients and shape into 24 meatballs. Roll in flour. Brown in hot oil in a large pan. Add onion and green pepper to meatballs and cook until golden, about 5 minutes, stirring occasionally. Add remaining ingredients, stirring well. Bring to a boil; cover tightly, then simmer 30 minutes, stirring occasionally.
Season flour and dredge chicken; saute in olive oil until golden brown over medium to medium-low heat. Take chicken and place on warm serving platter. Add butter, garlic, shallots and tomatoes to pan. Saute until golden brown. Add sherry and broth and bring to a boil to reduce. Add a small amount of flour to thicken. Spoon over the chicken and serve. Wonderful with hot, cooked rice.
Mix ingredients. Layer on top of mixture and peaches. Sprinkle with cinnamon and sugar. Bake at 350° for 30 to 35 minutes.
Drain sweet potatoes and mash. Mix all the ingredients together. Bake at 350° for 20 to 25 minutes.
Mix together first 4 ingredients and chill, then add the next 5 ingredients and mix well. Chill in a mold overnight. Serve with melon wedges or grapefruit sections on a bed of lettuce.
Melt oleo in a 9 x 13-inch glass pan in a 425° oven. While the butter is melting, I shake my chicken pieces in a paper bag of flour and seasonings (a little Parmesan cheese is good). Lay the chicken pieces with skin side down in pans of oleo. Bake at 425° for 1/2 hour. Turn the pieces over and bake for 1/2 hour more. The best crispy chicken you've ever tasted.
Combine oil, lemon rind, lemon juice, garlic, sugar, pepper, salt and oregano. Grease rack of broiler pan very well. Lay steaks on it and brush well with oil mixture. Put 4 inches from heat and broil 5 minutes. Turn steaks carefully, brush with oil mixture again and continue broiling 2 to 3 minutes or until salmon flakes easily with fork. Add sliced olives to remaining oil mixture if desired and heat just to boiling point. Serve over salmon.
Rinse peas under cold water; do not cook. Drain. Mix with celery, onion, olives and bacon bits. Toss with Caesar salad type dressing with cheese.
Mix cream cheese, sugar and vanilla at medium speed until well-blended. Blend in eggs. Stir in 1/2 cup chocolate chips. Pour batter into a graham cracker crust pie. Sprinkle the top with 1/4 cup chocolate chips. Bake at 350° for 40 minutes or until center is almost set. Cool. For best results, refrigerate for 3 hours.