HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix first 5 ingredients and add nuts to mixture or make a ball and roll in chopped nuts.
Combine pudding, sugar and milk. Cook until thickened. Remove from heat. Stir in cream. Pour into molds or muffin tins and freeze.
Cover bottom of baking dish with mashed potatoes. Spread with cottage cheese on top of potatoes (do not mix). Place sausage on top of cheese, then place green beans on sausages. Repeat layering process twice (can add extra layers for larger amounts). Bake at 350° for 10 to 15 minutes. Serve hot or cold.
Mix first 3 ingredients until the size of small peas or crumbly. Add together water, egg and vinegar. Stir with fork. Pour over flour mixture. Stir until all is moistened. Make 5 flat balls or patties. Refrigerate at least 1 hour. Roll dough on floured cloth.
Cut cauliflower, broccoli and celery in bite-size pieces. Add onion rings and mix with cauliflower, broccoli and celery. Scatter peas on top. Pour dressing over top. Seal and let stand 24 hours. Mix well before serving.
Cook artichokes until tender. Beat drained artichokes with an electric mixer until they are in small pieces. Add cheese, butter and garlic powder. Mix and serve warm with crackers.
Grind nuts very fine. Beat egg yellows. Add sugar and beat. Add nuts and mix. Beat egg whites and fold into nut mixture. Bake in two layers at 350° until done. Test with toothpick.
Press crescent rolls in bottom of cookie sheet. Bake at 375° for 10 minutes. Mix cream cheese, Ranch dressing and mayonnaise together. Spread over cooled crust. Top with the chopped vegetables and press them firmly into the dressing mixture. Sprinkle with the cheese and refrigerate until serving.
Cut spareribs into serving pieces. Dip ribs in flour and brown on all sides in 1 tablespoon fat or drippings. Then remove excess fat, leaving 1/4 cup. To this add all ingredients. Cover; simmer at 220° for about 1 1/2 hours, turning once or twice.
Stir together and serve immediately. Can add fruit (drained), crushed pineapple or bananas, mashed, etc.
Mix sugar and syrup in a pot. Heat until it comes to a little boil. Take the pot off of the stove and add in the peanut butter. Stir in quickly. Pour mixture over rice krispies. Mix well. Dump mix into a buttered 9 x 13 pan. Gently press and spread out in the pan.
Combine yeast and sugar and dissolve in 1/4 cup water. Mix scalded milk, lard or cooking oil, sugar and mashed pumpkin. Pumpkins should have about the same consistency as mashed potatoes. Mix all together and cool. Add eggs, salt and flour. Put in large greased bowl and let rise until double in size. Punch down and let rise again. Roll out and cut with doughnut cutter. Deep fry. Makes 80 doughnuts.
Mix milk and pineapple well; add enough Crush to fill freezer. Can use other flavors of soda for different taste.
Melt chocolate chips in the microwave. Combine shortening, sugar and egg. Blend in chocolate and Karo syrup. Sift together flour, baking soda, cinnamon and salt. Stir in gradually. You may have to chill for a little while to make it easy to shape into balls. Shape into balls and roll in sugar. Bake at 350° or until the cookie looks cracked on top. Bake with oven rack in the middle or at the top level in oven. If you bake them too close to the burner, the bottoms of the cookies will burn.
Blend together cream cheese and mayonnaise. Peel and grate cucumber into cheese mixture. Scrape small onion into cheese mixture also and put into jello dissolved in hot water. Serves 6 to 8.
Heat the milk and cook the cabbage in it for 2 minutes. Add the cream, flour, butter, salt and pepper. Cook rapidly for 3 to 4 minutes. Stir constantly. The cabbage will retain its crispness and is delicate in flavor and color.
Chop together cabbage and green pepper. Then grate carrots. Stir in vinegar, sugar and mayonnaise. Mix well. Add salt and pepper to taste. Add celery seed, if desired.
Fix jello as directed. Let partially set. Stir in pineapple, cottage cheese and Cool Whip. Refrigerate and let it set. Better if it sets overnight.
Mix all ingredients and pour into greased pie pan. Bake at 300° for 30 minutes. Use glass pie plate for better results. Chill and serve.
Saute onion and mushrooms; drain on paper towels. In blender, put eggs, sour cream, cottage cheese, Parmesan cheese, flour, salt and hot sauce. Add onion and mushrooms. Pour into a large bowl and add crab meat or ham. Pour into a 10-inch quiche pan or pie plate. Bake at 350° for 45 minutes or less, until firm when shaken. Let stand 5 to 10 minutes before serving. Yields 8 servings.
Wash and peel potatoes, then slice thinly. Combine onion flakes, flour, salt and pepper; set aside. Layer potatoes and sprinkle each layer with the dry ingredients, then dot each layer with butter.
Grease 15 x 10 x 1-inch baking pan. In shallow bowl, combine eggs, half and half, sugar, vanilla and salt. Mix well.
Combine cornstarch, sugar, egg, salt and pineapple juice and cook until thick. Cool and pour over mixed fruit. Garnish with chopped pecans and maraschino cherries.
Spread dessert topping on bottom of crust. Sprinkle with pecans. Refrigerate. Stir pudding mixes into milk in medium saucepan. Stirring constantly, cook on medium heat until mixture comes to full boil. Remove from heat. Cool 5 minutes, stirring twice. Pour into crust. Place plastic wrap on surface of filling.
Wash beans. Place all ingredients into a crock-pot. Mix well. Cook on low overnight for about 16 hours.
Saute onion in oleo. Add milk, water, soup and cheese. Cook until cheese melts. Mix in rice and zucchini. Pour into casserole dish, top with crumbs. Bake at 350° for 1 hour.
Brown hamburger and drain. Mix all together and bake at 350° for 30 to 45 minutes, or until cornbread seems done.
Mash liverwurst. Blend in with Margarine, Worcestershire, green onion and bacon. Turn out on wax paper. Form in 5 x 3 rectangle, Chill half hour. Spread top and sides with cream cheese. Chill. Serve with crackers.
Cook sausage and onion until brown, not hard; drain grease, if any. Add tomato sauce, chili powder and water; bring to a boil and add uncooked rice to mixture. Return to boil and simmer a few minutes, 2 or 3. Add corn and stir and heat. Remove from heat and top with cheese. Cover and let stand about 5 minutes before serving.
Mix margarine and sugars. Add flour, salt, soda, vanilla and eggs all together. Mix well on low speed of mixer. Add chocolate chips and nuts. Mix just enough to mix chips evenly. Drop by spoonfuls on greased cookie sheet. Bake at 350° for 10 to 12 minutes. Let cool.
Fry in skillet hamburger, onions and chili seasoning until meat is done and onions are tender. Cover the bottom of a casserole dish with tortilla chips and top with the meat mixture. Next, layer in the order of mushroom soup, chili beans, tomatoes and green chilies and then cheese. Put another layer using same order. Bake at 350° or until bubbly and the cheese is melted.
Mix in blender the Egg Beaters, Bisquick and milk. In 9 x 13-inch glass casserole dish spread broccoli, onion and cheese. Pour liquid over veggies and cheese. Bake at 350° for 1 hour.
Place graham crackers on foil lined cookie sheet. Sprinkle nuts on top of crackers. Combine margarine and sugar and bring to a boil. Pour over nuts. Bake 15 minutes in a 325° oven. Break apart and serve.
Arrange alternate layers of sweet potato and apple slices in a greased 2-quart casserole dish. Sprinkle each layer with instant minced onion and salt. Combine syrup, cider and melted butter; pour over all. Cover and bake in a 350° oven for 1 hour. Arrange sausages on top and bake, uncovered, for 20 minutes longer, or until sausages are brown and tender.
Soften cheese in a bowl with electric mixer on low speed until smooth. Add salsa. Refrigerate at least 2 hours.
Mix coconut and pecans. Put in bottom of greased 9 x 13-inch pan. Mix cake according to directions on box and pour over coconut and pecans. Mix cream cheese, sugar and margarine. Pour over cake mix. Swirl with knife. Bake at 325° for 1 hour.
In a medium bowl, combine bread and milks; let stand 5 minutes. Preheat oven to 375°. In blender, combine 2 bananas with eggs, cottage cheese, honey, cinnamon and vanilla. Pour excess milk off bread and add to blender. Puree at medium speed for 2 minutes. Add to bread mixture. Slice 1 banana, add to bread mixture and stir. Spray an 8 x 8 x 2-inch dish with nonstick spray. Put banana mixture into dish. Set baking dish into a 13 x 9 x 2-inch baking pan and pour boiling water into pan to a depth of about 1 inch. Bake 45 minutes until knife inserted in center comes out clean. Remove pan from baking dish and let cool 10 minutes. Serve warm or cool completely. Cover and refrigerate. Serves 6. Contains 216 calories, 3 gm fat and 294 mg sodium.
Cut off tough asparagus ends. Soak in cold water to remove any sand. Drain and rinse again. Cut a 1-inch slit up the center of each stem. Bring 1 quart of salted water to a boil and cook on steaming rack or upright in asparagus pan. When just tender, 7 to 9 minutes, depending on size, drain. Whisk eggs, 1/4 teaspoon salt and pepper in shallow bowl; set aside. When asparagus are cool to touch, split asparagus at cut. Dip split asparagus in flour and then into beaten eggs. Bunching 2 to 3 halves together; fry in hot oil in large skillet until lightly golden on each side. Place on paper towel to drain and then onto serving platter. Sprinkle lightly with Parmesan cheese. Makes 6 to 8 servings.
Mix all ingredients well. Form into balls. Bake for 25 minutes at 350°. Cool on wire rack. Before completely cool, dust with powdered sugar. Makes about 5 dozen.
Bring to a boil the sugar, vinegar, oil, water and salt. Cool thoroughly. Drain vegetables. Mix with dressing. Chill several hours. Just before serving, drain off most of the liquid.
Brown sausage and drain well. Beat eggs with milk, salt and mustard (mix salt and mustard together first to keep from lumping). Place cubed bread in bottom of 9 x 13-inch pan. Crumble sausage over bread, then top with cheese. Pour egg mixture over all. Cover and refrigerate overnight. Bake, uncovered, at 350° for 30 to 40 minutes or until eggs set.
Start with layer of lettuce, then one of cauliflower. Sprinkle with bacon and sugar. Spread dressing on top and refrigerate overnight. Just before serving, toss salad well.
Cube cake; pour 1/2 of pineapple over cake. Mix pudding according to directions. Pour over cake. Top with remaining pineapple. Spread whipped topping on top. Use a 13 x 7 x 2-inch dish.
Beat eggs at high speed for 5 minutes. Gradually add sugar. By hand stir in pumpkin, flour, cinnamon, ginger, salt and baking powder. Line cookie sheet with wax paper. Pour batter out thin and sprinkle nuts on top. Bake at 350° for 25 minutes.
To present this salad, serve in a clear glass bowl. Layer vegetables in order, topped with mayonnaise, so all sides are sealed. Spread grated cheese on top. When ready to serve, sprinkle croutons on top. This salad is best when made a day ahead. Enjoy!!
Preheat oven to 425°. In a large bowl, sift together flour, baking powder, salt and baking soda. Cut the shortening into the flour until coarse crumbs form. Add the buttermilk, tossing with a fork until a dough forms. Turn dough out onto a lightly floured surface. Knead lightly a few times, just until smooth. Pat dough to 3/4 inch thick. Cut out biscuits with a biscuit cutter. Place on ungreased baking sheet. Bake 12 to 15 minutes.
Put tomatoes and green chilies in blender and a jalapeno pepper. Blend 1 minute slowly. Add cubes of Velveeta. Heat in heavy saucepan. Serve with Doritos.
Cream sugars and shortening. Add eggs. Sift baking powder, soda, salt, cinnamon and flour together. Combine sifted dry ingredients with creamed mixture. Stir in oatmeal and add vanilla last. Form dough into balls the size of walnuts. Roll in granulated sugar. Bake in 350° oven on greased sheet until cookies are browned.
Cream margarine and oil; add sugar. Beat until smooth. Add egg yolks; beat well. Combine flour and soda; add to creamed mixture, alternately with buttermilk. Add coconut and nuts. Fold in egg whites that have been stiffly beaten. Bake at 350° in 3 layers until done. Cool and frost.
Preheat oven to 375°. In small bowl, combine the flour, baking soda and salt; set aside. In a large bowl, combine the butter, sugar, brown sugar and vanilla extract; beat until creamy. Beat in eggs. Gradually add flour mixture; mix well. Stir in semi-sweet chocolate chips and nuts. Drop by rounded teaspoonfuls onto ungreased cookie sheet. Bake at 375° for 8 to 10 minutes. Makes 100 (2-inch) cookies.
Combine all ingredients except last 4 and pour into buttered 9 x 13-inch casserole dish. Sprinkle cake mix on top, then nuts. Drizzle melted butter or margarine on top. Bake at 350° for 1 hour, uncovered. Before serving, top with Cool Whip. Makes 12 servings.
In frying pan, brown ground beef and onion. Drain. Add refried beans. Mix together. Put mixture in tortillas. Add lettuce, tomatoes and picante sauce.
Mix first 5 ingredients in a large bowl with a mixer. Pour into graham cracker crust. Arrange sliced fruit on top. Chill or freeze. Do not freeze with the fruit on it.
Mix all ingredients. Mix in same way you work biscuits and make a biscuit and mash it over your cake pan real thin. Cook until brown at 350°. Make 4 layers.
Combine lemon juice and condensed milk until well blended. In another bowl, combine Cool Whip, pineapple and nuts; add to milk mixture and mix well. Pour into cooled pie shells. Makes 2 pies.
Combine sauerkraut, green pepper, onion and pimiento. Dissolve sugar in vinegar. Stir in oil, mixing well. Pour over kraut mixture; toss to mix. Cover. Refrigerate several hours to blend flavors.
Boil chicken until tender; cool and remove from bones. Grind or chop chicken. Chop celery and pickles. Add salt and pepper to taste. Mix all ingredients well. Make approximately 2 quarts. Serves 25 people.
Brown chicken in butter, then brown mushrooms. Place chicken in large casserole. Mix soup (undiluted and wine). Pour over chicken. Place mushrooms on top. Refrigerate. When ready to bake, add a little more wine. Bake at 350° for 1 1/2 hours.
Shake Adobo on chicken parts and rub in well. Brown chicken in oil in large heavy skillet. Add sofrito and alcaparrado. Simmer 2 minutes. Add Sazon, water, cube. Bring to a boil. Cover. Simmer 10 minutes.
Cut pineapple sherbet in chunks and place in punch bowl. Add chilled 7-Up; serve. You can double this as many times as needed. Serve with white or yellow cake.
In a big iron skillet, saute yellow onion in bacon drippings. Add all other ingredients except cabbage and simmer 30 minutes. Remove bay leaf and cloves. Cut cabbage in serving wedges, leaving enough of the core to hold head together. Boil 10 minutes. Put cabbage in serving dish. Pour sauce over and sprinkle with cheese.
In saucepan, melt the oleo and cocoa. Add water and bring to boil. Pour over the flour, baking soda, sugar and salt. Mix well, then add the buttermilk, vanilla and eggs. Mix well. Bake on cookie sheet, with sides, at 350° for 20 minutes. Frost cake.
Combine all ingredients except vanilla and cook over medium heat, stirring constantly until mixture thickens. Remove from heat and stir in vanilla. Immediately spoon into pie shell and spread the meringue on hot pie filling. Spread meringue to edge of pastry. Bake at 325° for 10 to 15 minutes or until golden brown. To prevent meringue shrinkage, move to draft free place. Do not refrigerate.
Combine the first 4 ingredients. Add 2 tablespoons of butter or margarine, 1/2 cup of bread crumbs, egg, salt and pepper; mix well. Pour into well-greased Pyrex dish.
Mix sweet potatoes with sugar, eggs, milk, butter and spices. Bake in a greased casserole dish for 20 minutes at 350°.
Cook beef and onion in skillet until beef is brown; drain off fat. Spread beef in bottom of a 10 x 6 x 1 1/2-inch baking dish. Beat eggs, milk, tomato sauce and enchilada sauce mix. Pour over beef; sprinkle with olives. Top with corn chips. Bake, uncovered, in 350° oven for 15 to 25 minutes.
Combine all ingredients; form into 16 individual rolls. Place in well-greased pan. Baste with Brown Sauce every 30 minutes. Bake in a 400° oven for 1 1/2 hours.
Mix all ingredients well and break off into small pieces. Roll in palms of hands. Curl if desired into shapes. Bake in oven at 375° until light brown. Roll on powdered sugar while still warm.
Preheat oven to 350°. Grease muffin pan. In large bowl, combine flour, 1/3 cup sugar, cherries, baking powder and salt. In separate bowl, mix milk, oil, cherry juice, egg and almond extract. Make a well in the center of dry ingredients and pour in liquid. Stir. Spoon into tins 2/3 full. Sprinkle on remaining sugar. Bake 25 to 30 minutes. Cool for 10 minutes. Yields 1 dozen large muffins.
Mix potatoes, molasses, butter, cream, salt, both sugars and canned milk. Beat eggs until frothy and fold in. Add spices and mix well. Pour into crust. Bake 10 minutes at 400°, then reduce to 350° and bake until set.
Mix all ingredients together. Roll into marble size balls. Bake in 400° oven until brown, approximately 10 minutes.
Thaw dough. Melt oleo. Combine with sugar and milk. Pour into a 9 x 13-inch cake pan or 2 bread pans. Sprinkle nuts and cinnamon over this. Make little balls out of thawed bread dough and set on top of mixture. Cover and let rise. Bake at 350° until done.
Trim, wash and blanch the green beans in boiling water with salt for 3 to 5 minutes. Drain. Set aside. In skillet, heat oil, add garlic and saute until golden color. Add green beans; heat about 3 minutes. Season with black pepper. Serves four.
Melt margarine in 1 1/2-quart round casserole dish. Stir in squash, beaten egg, pepper, onion and bread crumbs. Cook in microwave on Medium to High 6 to 7 minutes. Sprinkle grated cheese over top. Cook approximately one more minute until cheese melts. Yield: 4 servings.
Cook the potatoes and peel. Mix all ingredients in a bowl until smooth. Pour into uncooked pie shell. Cook at 350° for 45 minutes or until done.
Cook for 7 minutes and drain macaroni. Mix milk and egg. Cube cheese, cut butter in chunks. Put all ingredients in crock-pot and cook on low for 3 hours.
Mix ingredients well (not rolls). Leave dough in squares and press to seal seams. Cut squares in half and shape into squares. Place a spoonful of chicken mixture on square. Bring corners together and seal. Bake at 350° for 20 to 25 minutes.
Mix sugars and flour together; stir in water. Bring to a boil and cook until thick and clear, about 5 to 10 minutes. Remove from heat; add margarine and vanilla. Stir until margarine is melted. Let cook a little (15 to 20 minutes) and pour over hot cake. Can top with Cool Whip. Good on raw apple cake.
In large stockpot, combine peas, stock, beer, tomato paste, and squash. Cook until tender. Salt and pepper to taste. Add shrimp, heating slowly. Serves 4, as first course.
Saute onion, pepper, celery and garlic in butter for 5 minutes. Add tomatoes, tomato paste and seasonings. Add bouillon cube and water. Cook slowly, uncovered, for 30 to 45 minutes. Add more seasonings, if desired. Add shrimp approximately 15 minutes before serving. Serve over rice. Serves 8 to 10.
In a bowl, mix all ingredients together, working in flour gradually. Form into marble sized balls and flatten with fork. Bake at 400° for 6 to 8 minutes or until lightly brown.
*Can substitute 8 ounce carton of soft-style cream cheese with chives and onion.
Mix apples with sugar. Put in 13 x 9 x 2-inch pan. Sprinkle with cinnamon. Mix together well the oats, flour, butter, brown sugar and salt. Topping should be crumbly. Then add chopped pecans. Sprinkle on top of apples. Bake at 350° for 40 minutes.
Blend all ingredients together. Place in mold and refrigerate for 3 hours. Serve with crackers.
Sift flour once. Measure. Add baking powder and salt; sift together. Beat egg yolks with rotary eggbeater until thickened slightly. Add hot water gradually, beating until mixture is very thick and light (about 10 minutes); electric mixer 5 minutes. Add flavoring to egg yolks, then add sugar gradually, beating constantly. Fold in flour, 1/4 at a time, folding just until blended.
In 2 quart casserole dish place chicken, onion, soy sauce, browning sauce, and reserved pineapple juice. Stir well and microwave covered 20-25 minutes. Stir every 15 minutes. Mix together all the remaining ingredients and add to meat mixture. Microwave another 8 minute covered. Stir in 1 medium green pepper cut up. Microwave 8 more minutes stirring until thickened and clear. Fold in 1 medium tomato cut into chunks and let stand covered for 10 minutes before serving. Serve with rice. This recipe can be made on the stove top but eliminate browning sauce.
Melt margarine over low heat. Add milk and sugar. Bring to rapid boil. Boil for 5 minutes; stir constantly. Remove from heat and add peanut butter, then Marshmallow Creme. Pour into a buttered 13 x 9 pan.
Fry hamburger until well done; set aside. Fry onions and green pepper until tender; add to hamburger. Boil macaroni until tender. Add macaroni to hamburger and vegetables. Stir in the can of stewed tomatoes; heat and serve.
Heat oven to 350°. Line a 15 x 10-inch pan with foil. Spray foil with vegetable cooking spray. In a large bowl, beat until smooth the corn oil spread, sugar, egg substitute and vanilla. Add and beat until blended the flour, cocoa powder and baking powder. Spread evenly in prepared pan. Bake 18 to 20 minutes. Brownies are done when edges begin to pull away from sides. Cool completely in pan on wire rack. Lift foil pan and cut into 28 pieces. Dust with confectioners sugar.
Mix until it looks like cornmeal. Spread 3/4 of this on baked pie shell. Reserve remaining 1/4 for topping.
Grind cucumbers. Chop onions and peppers. Mix together with salt. Let stand 3 hours. Bring to boil, remaining ingredients. Add drained cucumbers and bring to simmer. Put in hot jars and seal.
Combine all ingredients. Place in lightly greased loaf pan. Bake 45 to 60 minutes in 350° oven. Serves 4.
Sift and mix all spices and flour together. Then add eggs, sugar, oil, vanilla, potatoes, raisins and pecans. Mix well. Grease and flour three 1-pound coffee cans. Pour half full and bake 1 hour at 350°.
Heat cream of chicken soup in skillet. Leave on low heat and dip corn tortillas in soup, one at a time, in a square pan. Put a tortilla dipped in soup in pan. Put chicken, onion and cheese inside and roll it up like an enchilada. When finished rolling them, top with cheese. Heat oven to 350° about 30 to 45 minutes.
Cut each cherry in half. Read directions on the pudding package. Follow them to make pudding, using the milk. Add the cherries and stir. Divide pudding among 4 dessert dishes. Freeze for 1 hour. Easy for kids.
Crust: Combine graham cracker crumbs and 1 stick of oleo (melted). Spread in cake pan.
Combine all dry ingredients except sugar and nuts in a bowl and set aside. Mix sugar with oil, mashed banana, strawberries and eggs. Gradually stir in flour mixture and then nuts. Pour into well greased 9 x 5 x 3-inch loaf pans. Bake at 350° for 1 hour. Let cool in pans for about 10 minutes and then turn out. Makes 2 loaves.
Combine first 4 items, add corn syrup and rum. Mix well, shape into balls, roll in sugar.
Cook mushrooms, green pepper and butter until tender. Stir in flour and salt. Stir in cream; cook uncovered until thick and bubbly, stirring. Gradually stir in 1/2 cup of hot mixture into egg yolk. Return all mixture to casserole. Cook uncovered. Stir in remaining ingredients. Cook 3 to 5 minutes or until heated through. Serve over rice.
Prepare cake mix as directed on package. Bake in greased and floured 9 x 13-inch baking pan until done. While cake is still hot, punch holes in cake and pour the can of cream of coconut over the top. Let cool and spread Cool Whip on top of cake. Top with shredded coconut. Keep in refrigerator until ready to serve. Cake freezes well, too.
Mix all ingredients. Bake at 350 degrees in three 9 inch layers. Cool. Split layers.
Place apples, brown sugar and cinnamon into a greased 9-inch spring-form pan. Add remaining ingredients and spread over apples. Bake at 350° for 35 to 40 minutes.