HumbleIntelligence/food-ner-1-Million huggingface dataset:
Pour milk into large bowl. Add pudding mixes. Beat with wire whisk 2 minutes or until well blended. Gently stir in 1 cup whipped topping. Place 1/2 the brownie cubes in 2-quart serving bowl. Top with 1/2 each of the pudding mixture, strawberries and remaining whipped topping. Repeat layers. Refrigerate 1 hour or until ready to serve.
Mix graham cracker crumbs with butter and 1/2 cup sugar. Place on bottom and sides of a spring-form pan, reserving a few crumbs for garnish on top of finished cake.
Melt butterscotch morsels in top of double boiler. Mix in noodles to a good consistency. Drop by spoonfuls onto wax paper and cool.
Cook onion and bell pepper in butter until tender. Mix all ingredients and place in casserole dish. Sprinkle Cheddar cheese on top. Bake at 350° for 45 minutes, uncovered.
Combine butter, sugar and eggs. Beat until light and fluffy. Blend in sour cream, flour, soda and baking powder. Add vanilla.
Beat eggs and sugar together until lemon color. Add milk, melted butter, vanilla, salt and grated sweet potatoes. Bake in buttered baking dish in a 375° oven for about 25 minutes. Serves 6 to 8.
Melt butter in skillet. Stir in brown sugar, mustard and salt. Add cooked carrots. Heat, stirring constantly, until carrots are glazed, about 5 minutes. Sprinkle with parsley. Serves 4.
Beat the sugar, margarine and eggs until fluffy and then add the cocoa, buttermilk, soda and flour. Mix until creamy, then add the hot water (blend in) and walnuts. Bake in a greased and floured tube pan at 375° for 40 to 45 minutes. Cool. Top with your favorite cream cheese frosting. Cover and place in the refrigerator as flavor improves and the cake is more moist.
Grease a 9 x 13-inch cake pan. Cover the bottom with chopped ham, then layer bread cubes on top of the ham. Finally layer cheese cubes over the top. Mix together eggs, milk, salt and dry mustard. Pour over the top. Cover and refrigerate a few hours or overnight. Bake uncovered for 1 hour at 325° or until center is set. Serves 8 to 16 people.
Mix first 5 ingredients well. Stir in grated chocolate and chocolate chips. Pour in greased and floured Bundt pan. Bake at 350° for 1 hour. Cool in pan. Top cake with powdered sugar and grated chocolate.
Slice or chop one head of cabbage as fine as possible. Mix equal amounts of vinegar and sugar; pour enough over cabbage to saturate well. Let stand for several hours, preferably overnight, in the refrigerator. Add mayonnaise and milk or buttermilk. Season with mustard, salt, pepper and poppy seed to taste. Bell pepper, chopped very fine, is a nice addition.
Grease tube pan. Beat egg, sugar and margarine together. Stir in dry ingredients. Stir in applesauce. Bake at 350° for 40 minutes in greased tube pan.
Pour applesauce in casserole dish. Mix together flour, sugar and margarine. Mixture will be crumbly. Pour over applesauce. Bake at 350° for 1 hour.
Thaw out pie shells completely. Combine all ingredients and pour into 1 pie shell. Take other pie shell, put on wax paper or foil and roll out flat using a glass or rolling pin. Fit on top of pie and crimp edges together. Cut about 5 or 6 slits in center (to vent) and dot with oleo. Bake at 350° for 40 minutes or until crust is light brown. Place on pizza pan to bake in case of spills.
Beat eggs. Add sour cream, butter and corn. Fold in Jiffy mix and cheese. Bake at 350° for 45 minutes.
Cream Crisco, margarine and sugar. Add eggs, one at a time. Sift flour and cream of tartar together. Add to cake with flavorings. Fold in coconut with a spoon. Cook in cold oven at 325° for 1 1/2 hours.
Cook vegetables; drain. Put in casserole dish. Cube Velveeta cheese. Put on top of vegetables. Crumble Ritz crackers. Place on top. Slice butter. Place on top. Bake in 350° oven for 20 to 25 minutes.
Cook beef and onion until meat is no longer pink and drain. Add water, tomato sauce, tomato paste, bouillon and seasonings. Bring to a boil. Reduce heat and simmer uncovered for 30 minutes. In a bowl, combine eggs, cottage cheese and sour cream. Spread 1/2 cup meat sauce into a greased 13 x 9 baking dish. Layer with four noodles, the cottage cheese mixture and pepperoni. Top with remaining noodles and meat sauce. Sprinkle with mozzarella and Parmesan cheeses. Cover and bake at 350° for 35 minutes. Uncover and bake 10 minutes longer or until heated through.
Rinse and dry filets. Season and set aside. Saute green onion and parsley in butter. Add chopped shrimp and cook until pink. Add crabmeat and bread crumbs. Moisten with 4 tablespoons chicken broth. Place filets in foil lined pan and broil 3 minutes, then turn and baste with lemon juice and butter. Place seafood dressing on filets and broil for approximately 5 minutes. Serve with lemon juice and butter.
In a large skillet, cook ground beef with green pepper and onion until the meat is browned and the vegetables are tender; drain. Add next 11 ingredients; mix thoroughly. Add noodles; mix well. Pour into a Dutch oven or large baking dish. Cover and bake at 350° for 50 minutes. Sprinkle with cheese, return to oven and bake for 10 minutes or until the cheese melts.
Combine oats, flour, powder, soda and salt. In second bowl mix peanut butter and margarine; add sugars. Beat in egg, banana and vanilla. Stir in flour; mix and drop by spoonfuls on greased baking sheets. Bake at 350° for 10 to 12 minutes. Cool 4 minutes before removing.
Combine first 6 ingredients in a Dutch oven. Bring to a boil; cover. Reduce heat and simmer 5 minutes. Add mushrooms, chicken, zucchini squash and tomatoes. Cover; reduce heat and simmer 5 minutes or until tender. Yield: 9 cups (136 calories per 1 cup serving).
Heat oven to 350°. Grease and flour baking pan, 13 x 9 x 2-inch, or two 9-inch or three 8-inch round layer pans. Measure all ingredients into large mixer bowl. Blend 1/2 minute on low speed, scraping bowl constantly. Beat 3 minutes on high speed, scraping bowl occasionally. Pour into pan(s). Bake oblong 45 to 50 minutes, layers 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool.
Melt margarine/butter, sugar and chocolate in saucepan. Remove from heat. Cool slightly. Add one egg and beat for 5 minutes. Add second egg and beat 5 minutes. Pour into baked pie shell. Spread Cool Whip on top.
Melt butter in saucepan, stir in marshmallows, allow them to soften. Blend in gelatin until mixture is evenly covered. Drizzle marshmallow mixture over popcorn and mix thoroughly; cool. Store in tightly covered container and set in a cool place.
Put apples, celery and peanuts in bowl. Mix remaining ingredients and pour over mixture. Stir to coat. Serve on salad greens, if desired. Makes 6 servings.
You just cook it. When it is cold then you eat it in the kitchen with ice cream sandwiches and sprinkles.
Cook ground chuck, spices and tomato sauce and puree until thick, approximately 30 to 35 minutes. While this is cooking, cook 1 package lasagna noodles as directed on package. Drain. Then mix well beaten eggs, cottage cheese and Parmesan cheese with 2 tablespoons parsley flakes. Layer in a 9 x 15-inch pan, starting with noodles, then cheese sauce, then meat sauce and then shredded Mozzarella cheese. Add one more layer of each and top with Mozzarella cheese and Parmesan cheeses. Bake at 350° for 25 to 30 minutes.
Mix all together except mushroom caps; stuff the 8 large mushrooms with mixture. Preheat oven to 450° and bake 8 to 10 minutes.
Blend all ingredients until smooth; refrigerate for 1 hour and serve with crackers and bite-size fresh vegetables such as carrots, broccoli and cauliflower.
In a large bowl combine frozen vegetables, soup, 1/2 cup of the cheese, sour cream and pepper. Stir in half the french onions. Spoon into a two quart baking dish. Bake covered at 350 degrees for 45 minutes. Sprinkle with remaining cheese and onions. Bake uncovered for 5 minutes longer or until mixture is heated through. Makes 6 servings.
Heat oven to 350°. Mix all ingredients, except walnuts. Spoon in 2-quart casserole. Sprinkle with walnuts. Bake 40 minutes. Makes 6 servings.
Heat oven to 350°. Spray cookie sheet with Pam spray. Mix peanuts, sugar and water in a saucepan. Heat on medium, stirring occasionally. In about 10 minutes the mixture will crystallize and begin to coat the peanuts. Now spread the mixture on cookie sheet and bake 20 to 25 minutes, stirring the mixture occasionally. Store in tightly covered container.
Combine all ingredients thoroughly. Pack firmly into a stone baking dish. Bake at 350° for 1 hour or until done. Let stand 5 minutes before slicing.
Mix sour cream, sugar, salt, soda and margarine together. Let stand 10 minutes. Add eggs (one at a time) and flour, alternating. Add flavoring. Slowly mix all together. Grease a tube pan with a nonstick cooking spray and blot excess with paper towel. Pour mixture into tube pan and bake at 300° to 325° for 1 hour and 30 minutes. (Temperature depends on oven.)
Cut bacon into small piece and fry well with garlic and pepper. Partially drain. Spread over cooked capellini and sprinkle with cheese. Stir gently and serve.
Place rhubarb in unbaked pie shell. Beat yolks, milk, sugar, flour and salt together and pour over rhubarb. Place cubes of oleo over top. Bake in 350° oven 45 minutes or until set. Remove from oven and cool. Cover with meringue made by beating egg whites with 3 tablespoons sugar and pinch of baking powder. Cover pie completely to edges and brown in oven.
Mix all ingredients together. Pour into a baking dish, sprinkle 1 1/2 c. crushed Ritz's crackers on top. Pour melted margarine on top. Bake at 350° for 30 minutes.
Preheat oven to 350°. Combine margarine, brown sugar and pretzels in bowl. Mix well. Press into 9 x 13-inch pan. Bake for 10 minutes. In medium bowl, dissolve gelatin in boiling water. Add strawberries; mix well. Chill until partially set. Mix cream cheese and sugar in bowl. Fold in whipped topping. Spread over baked crust. Spread gelatin over cream cheese mixture. Chill overnight. Cut into squares.
Melt margarine and combine with flour, 3/4 cup sugar and other ingredients. Add 1/4 cup sugar to egg whites and beat until stiff. Fold into first mixture; pour into buttered casserole dish, place in a pan of hot water. Bake at 350° for 1 hour. Cool before serving.
Mix all together; store in covered container overnight to allow blending. Serve with various cut up vegetables. Can also be used as a salad dressing.
Combine flour and sugar. Stir in pineapple juice. Pour into buttered 1-quart casserole dish. Spoon pineapple over top. Sprinkle cheese over pineapple. Combine margarine and cracker crumbs. Spread over top. Bake at 350° for 25 to 30 minutes.
Shred the cheese and let stand at room temperature for 1 hour. Cream the butter lightly and blend with the shredded cheese. Mix in the paprika and 1/4 cup of the whiskey until well blended. Let stand for 30 minutes. Slowly add the remaining whiskey until well blended. Chill for 1 hour. Serve with assorted crackers.
Mix the cake mix, 1 cup canned milk and melted butter or margarine together. Pour slightly less than 1/2 batter into a 9 x 13-inch pan. Bake for 10 to 15 minutes, until firm, at 350°. Melt the caramels with 2/3 cup canned milk; pour mixture on top of cake mix. Top with nuts. Add a layer of all chocolate chips. Cover with the remainder of batter. Bake at 350° for 18 to 20 minutes. Do not overbake! Enjoy!
Melt margarine in Pyrex baking dish. Mix dry ingredients together. Add milk; mix well. Pour mixture into margarine; do not stir. Pour 3 1/2 cup fruit and juice over the batter. Bake in 350° oven for 45 minutes or until cake part is done.
Combine apple juice, food coloring and pectin in large saucepan. Bring mixture to full boil. Stir in sugar until it dissolves. Bring to boil again. Boil for 2 minutes. Remove from heat; skim if necessary. Pour into hot sterilized jars and seal. Yields 7 half pints.
Cut cake into 4 layers. In medium bowl mix together lemon filling and yogurt. Spread filling between each layer, but not on top of cake.
Saute celery, onions and green pepper in butter. Combine all ingredients except shrimp and cook several hours. Add flour or cornstarch to thicken. Add shrimp last couple of minutes of cooking.
Brown meat in a skillet and pour off all fat. Add pepper, onions and garlic. Cook until tender. Put meat mix in large cooking pot and add other ingredients. Cook on very low heat for 4 to 5 hours, stirring occasionally. The secret is in the long, slow cooking.
Cream cheese, bacon (crumbled) and chopped olives together. Add enough mayonnaise to make mixture spread easily. Add garlic salt to taste. Spread onto bread. Cut into ribbon sandwiches.
Dissolve yeast in water. Mix next 5 ingredients well. Add Crisco, yeast mixture and buttermilk. Mix well, then place in refrigerator or shape into desired shape. Let double in size and bake at 400° for 10 to 12 minutes.
Combine crumbs, Parmesan (1/4 cup), oregano, garlic powder and pepper. Roll chicken in mixture. Arrange skin side down. Bake at 400° for 20 minutes. Turn and bake 20 minutes more. Meanwhile, blend soup and milk. Pour over chicken. Sprinkle with paprika and remaining Parmesan. Bake 20 minutes more.
Mix flour and salt in bowl. Fold in Crisco. Add water and mix together. Knead. Makes 1 two crust pie.
Combine shortening, butter, sugar, brown sugar, eggs and vanilla in large bowl. Gradually add flour, baking soda and salt into creamed mixture. Add chips. Bake at 350° for 5 to 7 minutes. Makes 7 dozen.
Pour pan drippings into glass measuring cup. Let broth stand until fat rises to the top. Skim off fat. For gravy, make paste of 1 tablespoon each broth and cornstarch. Cook over medium heat. Whisk in 1 cup broth and stir until gravy thickens. Makes 1 cup. Each serving (1 tablespoon) is 5 calories.
Spread crackers with peanut butter to make a sandwich, set aside. Melt the bark in a double boiler, when melted, dip the sandwich in the bark, then place on wax paper to set up.
In 1 1/2-quart casserole, stir sugar, cocoa, salt, milk and vanilla together until partially blended (mixture is too stiff to thoroughly blend in all of dry ingredients). Put butter over top in center of dish. Microwave at High 2 minutes; remove, stir fast until smooth. Blend in nuts. Can add chunky peanut butter, about 3/4 cup. Pour in pan 8 x 4 x 3-inch. Chill 1 hour; cut into squares.
Boil, debone and chop chicken into small pieces. Combine soup and sour cream; fold in chicken. Place in a greased 8 x 11-inch baking dish. Sprinkle poppy seed evenly over chicken mixture. Crumble crackers evenly over casserole; drizzle butter over crackers. Bake at 350° for 20 to 30 minutes, until bubbly. Makes 4 to 6 servings.
Put in the amounts of spices and vegetables that you want. Let it boil undisturbed. Let it bubble. Let it brew. Share Stone Soup with everyone.
Wash chicken thighs and pat dry. Sprinkle with garlic powder and let stand 5 minutes. Dip chicken in beaten eggs. Fry until nearly done. Spray large pan with nonstick spray. Mix sugar, juice, catsup, vinegar and soy sauce. Put chicken in pan and pour sauce over chicken. Cover with foil and bake 30 to 45 minutes in a 300° oven or until sauce is thick. Put chicken on platter and spoon remaining sauce over top.
Crush cookies and set aside. Cream oleo, cream cheese and powdered sugar; set aside. Mix milk and pudding mix together and combine with cheese mixture. Mix well and fold in whipped topping. Layer ingredients in flower pot or sand bucket, starting with cookie crumbs, then pudding mixture and ending with cookie crumbs. Refrigerate. Keeps for days.
Cook onion and green pepper in soup until tender. Mix all ingredients except chops, salt and pepper. Put in baking dish. Place chops on top. Sprinkle with salt and pepper. Cover. Bake at 400° for 45 minutes; uncover. Bake 15 minutes longer.
Amount of each ingredient will depend on how many you want to fix. Cut bananas into 1-inch slices. Dip in egg or milk, then in coating of your choice. Cook in 1-inch of oil heated to 375° until light brown. Serve hot. Cook 1 1/2 to 2 minutes.
Mix egg yolks and Eagle Brand milk. Add lemon juice. Pour into graham cracker crumb crust.
Mix cake according to package directions. Bake in two layers. When cool, split layers to make four layers.
For the filling, combine chopped shrimp, dill and garlic powder. Add enough salad dressing to moisten the mixture. Slice hard-boiled eggs in half lengthwise. Remove the yolks and store for another use. Generously fill the egg whites with the shrimp mixture.
Boil spinach and chicken broth until spinach separates. Saute onion and margarine, then add 4 tablespoons cornstarch to make a roux (pasty). Add this to soup mix and whisk until smooth. Add Cheez Whiz, grated Cheddar and Parmesan cheese. Stir well. Add half and half. Serve with hard roll and slice of ham. Bon appetit!
Melt butter with oil in a small saucepan. When butter foams, add pancetta. Saute over medium heat until lightly colored. Keep warm. Beat egg yolks in a large shallow serving dish. Beat in cream, 1/3 cup Parmesan cheese, salt and pepper. This dish should be quite peppery. Fill a very large saucepan 2/3 full with salted water. Bring water to a boil. Add spaghetti. Bring water back to a boil and cook spaghetti, uncovered, until tender but firm to the bite (al dente) 8 to 10 minutes. Drain spaghetti and place in dish with egg yolk mixture. Toss quickly. Add sauteed pancetta and toss gently until mixed. Serve immediately with additional Parmesan cheese. Makes 4 to 6 servings.
Mix together margarine, peanut butter, graham crackers and powdered sugar. Pat out evenly in a buttered 9 x 13-inch cake pan. Melt chips and shortening. Spread over peanut butter mixture. Let stand until chocolate has hardened. Cut in 1-inch squares.
Preheat oven to 350°. Grease a large, oblong pan.
Soak cucumbers (sliced) in brine made of salt and water for 48 hours. Drain. Cover with boiling water for 24 hours. Drain and cover with boiling water to which 1 tablespoon alum has been added. Let stand 24 hours. Drain thoroughly. Make syrup of 6 cups sugar and vinegar. Bring to boil; add cinnamon and pour over cucumbers. Let stand 24 hours. Drain and heat syrup and add 1 cup sugar. Let stand 24 hours. Drain. Heat syrup and add 1 cup sugar and cucumbers. Boil 5 minutes. Put in jars; cover with syrup and seal. Makes 6 pints.
Heat oven to 350°. Grease and flour an 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan. Combine Crisco and sugar in large bowl. Beat at medium speed until creamed. Add eggs, bananas and sour cream. Beat until well blended. Combine flour, baking soda and salt. Add at low speed of electric mixer. Mix until blended. Stir in nuts. Spread in pan. Bake at 350° for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan for 10 minutes. Remove from pan to cooling racks. Cool completely before slicing.
Cook the margarine, brown sugar and corn syrup for 5 minutes. Stir in the salt, vanilla and soda. Stir over popcorn; put in a large pan. Bake in a 250° oven for 1 hour. Stir every 15 minutes.
Place meat in roasting pan. Combine all other ingredients. Heat and pour over meat. Cover, bake at 350° for 3 to 3 1/2 hours or until tender. Turn often to baste. Cool. Remove from meat juice, slice meat very thin. Add cornstarch to meat juice to make thin gravy. Return meat to gravy, keep warm. Serve on split hard rolls.
In bowl, combine sugar and crackers. In saucepan, melt oleo, peanut butter and add to sugar mixture. Mix well. Press lightly into jelly roll pan. Cool in refrigerator for 1/2 hour. Cover with melted chocolate chips. Cool, cut and enjoy.
Slice onions thinly. Saute in butter and oil until clear. Stir in salt and sugar. Cook until golden brown (about 30 minutes), stirring often. Remove from heat. Stir in flour. Add beef bouillon, water and wine. Bring to a boil while stirring; simmer for 30 minutes. Salt to taste; ladle into ovenproof bowls. Top with French bread, sprinkled with Swiss cheese. Place under broiler for a few minutes to melt cheese.
Mix onion and flour; sprinkle in pie shell. Top with tomato, bacon and cheese. Bake 30 minutes at 400°, uncovered. Top with lettuce and serve.
Mix together and bake in moderate oven for 20 to 30 minutes at 350°.
Heat beans until hot; spread muffin halves with beans. Sprinkle cheese over beans; arrange tomatoes on cheese. Heat water (1 1/2 to 2-inches) to boiling; reduce to simmer. Break each egg into measuring cup or saucer, holding cup close to water's surface. Slip 1 egg at a time into water. Cook until desired doneness, 3 to 5 minutes. Remove eggs from water with slotted spoon. Place egg on tomatoes; sprinkle with onions. Makes 6 servings.
Mix flour, salt and sugar. Combine water and vinegar. Cut in shortening then slowly add water and vinegar solution. Add egg. Mix well then form into 4 balls. Use rolling pin to spread out.
Combine Rice Chex, peanuts and raisins. Melt margarine, peanut butter and chocolate chips. Pour over Chex mix. Coat well. Set aside to cool for 3 to 4 hours. When completely cool, toss powdered sugar over entire mixture. Store in airtight containers.
Mix all ingredients. Bake in a greased 8 x 8 x 2-inch pan or in a muffin pan. Bake at 400° for 20 to 30 minutes. Makes 12 muffins or serves 6 to 8 when baked in a square pan.
Mix well and pour into a 9 x 13-inch dish. Bake for 45 minutes at 350°. Serves 10 to 12.
Sift flour, baking powder and salt together; combine egg, milk and fat. Add to dry ingredients to make soft dough. Drop from teaspoon into broth or stew. (Should be 3 cups broth; add water if necessary.) Steam 15 minutes.
In skillet, saute diced onion in melted oleo. Stir in Cheez Whiz. Stir until smooth. In a large mixing bowl, mix rice, soups, water and mushrooms. Add thawed broccoli. Stir in melted cheese mixture. Bake in casserole dish for 35 minutes at 350°.
Prepare rice according to package directions; drain well and chill. Combine with cooked and cubed chicken and remaining ingredients. Refrigerate several hours. Serve on lettuce leaves, optional. Makes 8 servings.
Cream butter and sugar. Add 1 egg at a time. Beat well after each. Add flour and milk. Add flavorings. Grease tube pan. Bake at 325° for about 1 1/2 hours.
Grind cooked chickpeas in blender and add all other ingredients except parsley. Stir parsley in by hand. Refrigerate, but serve at room temperature if possible. Flavor increases over time. Really good for 1-2 days, strong after that.
Cook corn bread; crumble in casserole dish. Cook pinto beans; pour over corn bread. Chop tomatoes, pepper and onion; layer over pintos. Add bacon bits. Mix mayo and pickle juice; pour over mixture. Add sliced dill pickles on top.
Combine all ingredients, reserving enough Tater Tots to top casserole dish. Place in casserole dish. Top with Tater Tots and then with your favorite cheese and cook for 45 minutes at 350°.
Prepare the rice with the water. Set aside. Cut up the bacon and fry. Add the onion and Spam. Brown, then add the soy sauce. Add rice and heat.
Brown rice in skillet with margarine. Pour into casserole and add remaining ingredients. Cover and bake in a 350° oven for 45 minutes. Makes 6 to 8 servings.
Dump ingredients (in layers) in a 8 x 12-inch ungreased baking pan in this order: pie filling, pineapple, cake mix, butter, coconut and pecans. Do not mix, just dump in. Bake at 325° for 1 hour.
Grind peel and raisins. Cream butter and 1 1/4 cups sugar. Add eggs and buttermilk. Mix flour and baking soda, add to butter mixture, add raisin mixture, mix well. Pour into greased 9 x 5 x 3-inch loaf pan. Bake at 350° for 1 hour or until cake tests done. Combine 1/4 cup remaining sugar, mandarin juice and Curacao, spoon over cake immediately upon removing from oven.
Layer the lettuce on a chilled dinner plate. Spoon yogurt into individual custard cups; place on center or side of plate. Surround with fresh fruits.
Combine tomatoes and sugar in saucepan. Boil for 15 minutes. Pour over jello and stir. Pour into jars and refrigerate.
Put all ingredients into iron skillet. Cook over medium heat. Heat, uncovered, until most of liquid evaporates. Serve hot.
Mix water and sugar well. Add vanilla, almond extract, red food coloring and lemon juice. Mix. Add pineapple juice. Add ice cubes at least one hour before serving, so they can melt in.