HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix first 4 ingredients together and bake 30 minutes at 250° in greased 13 x 9 x 2-inch pan. Cool. Mix together rest of ingredients, all but Cool Whip. Pour over top of cake mixture. Top with Cool Whip and chill. Good as dessert also!!!
Cook spinach and drain all liquid. Combine all other ingredients with spinach. Mix with hand mixture for a creamier dip. If possible, refrigerate for one day before serving. Serve with Wheat Thins.
Make stuffing according to directions. Add onions to boiling water. Let stuffing cool. Mix all ingredients together. Place in buttered 11 x 13 baking dish. Bake in 350° oven for 45 minutes.
In a large bowl, combine the broccoli, cheese and onion. Combine the mayonnaise, sugar, and vinegar; pour over broccoli mixture and toss to coat. Refrigerate for at lease 4 hours. Just before serving, stir in the bacon.
Heat sugar, lemon juice and pineapple. Dissolve gelatine in cold water. Mash cream cheese and cut up cherries until smooth. Mix the gelatine and pineapple mixture; blend in cream cheese mixture. Cool until it starts to thicken. Blend in whipped cream and chill.
Remove cores from tomatoes. Place tomatoes, stem side down. Cut each tomato to resemble a flower by cutting into 8 wedges almost through to the bottom. Combine spinach, basil, cheese, walnuts, oil, salt, garlic powder and black pepper in container of electric blender or food processor. Process until smooth. Place in bowl and stir in rice. Spoon into tomato flowers.
In large bowl, mix soup mix, honey and mustard. Set aside. Cut wings at joint and discard tips. Add to mixture. Toss to coat. Place chicken in baking pan. Bake at 400° for 45 minutes or until chicken is done, turning once. Makes 36 appetizers.
Heat oven to 350°. Grease and dust a 9 x 1 1/4-inch pie plate. Can also use a 12 x 12-inch cake tin or small rectangular cake tin. Reserve 1 2/3 cups lightly packed cake mix (dry). Beat remaining cake mix, water, oil and eggs in medium bowl on low speed, scraping bowl often, for 30 seconds. Beat on medium, scraping bowl frequently 2 minutes. Spread in pie plate. Bake until cake springs back when touched lightly in center, 30 to 35 minutes. Cool completely.
Cook turkey giblets in approximately 2-quart pan of water. Cut up giblets when cooked. Tear cornbread and biscuits in small pieces. Mix all ingredients in a bowl. Pour giblet broth over mixture until it holds together well. Stuff turkey and cook according to turkey directions.
Mix flour and baking powder. Set aside. Beat butter, adding sugar until mixed well. To butter mixture, add eggs, one at a time, then vanilla. Slowly blend flour mixture into dough. Store in refrigerator overnight. Roll out dough to about 1/2-inch thickness. Cut with desired cutters. Bake at 350° for 6 to 10 minutes. Decorate with vanilla frosting, if desired. Makes about 50 cookies.
Mix all ingredients and put in crock-pot for 4 hours on high and 2 hours on low.
Combine ingredients, mixing well. Refrigerate several hours. Serve with chips, crackers or raw vegetables. Makes 4 cups.
Mix pineapple juice, ginger ale and sugar in punch bowl. Fill bowl with as much of the fruit punch as it will hold, but leave room for the ice. Fills large punch bowl.
Mix cornstarch with sugar in a saucepan. Stir in water and continue to stir until mixture comes to a boil. Add strawberry Jell-O and mix until dissolved. Mix glaze with strawberries and pour into pie shell. Refrigerate for at least 2 hours before serving.
Melt chocolate and butterscotch chips with butter; blend until smooth. Pour over cereal; mix well. Pour powdered sugar over mixture. Cover and shake well.
Put ground beef (1/4 pound), carrots, potatoes and onions in four individually wrapped heavy-duty foil. Bring foil up and over. Roll and secure edges so moisture does not escape. Bake at 325° for one hour, or until done. Makes four servings.
Cook sausage until browned; drain well. Separate rolls and arrange on 12-inch pizza pan to cover. Spoon sausage on crust. Top with hash browns and cheese. Combine eggs, milk and spices. Pour on pizza. Sprinkle with Parmesan cheese. Bake at 375° for 25 minutes.
Pour over meat loaf and return to the oven. Bake for 30 minutes longer.
Combine all ingredients. Bake in a 350° oven for 4 hours or longer. Or can be cooked in a crock-pot on low for 10 to 12 hours or on high for 5 to 6 hours.
Combine beef, onion, garlic salt and bread crumbs in a large bowl. Beat egg with 1 tablespoon water in a small bowl; blend into beef mixture. Shape into balls using 1 tablespoons beef mixture per ball. Arrange in single layer on broiler pan. Broil 4 inches from source of heat for 5 minutes, turning once. Combine tomato sauce and 1 cup water in a saucepan; bring to a boil. Add meatballs to sauce and return to a boil. Reduce heat; cover and simmer for 20 minutes. Remove cover and simmer for 10 minutes longer to allow sauce to thicken slightly. Skim off excess fat. Yields 4 servings at 253 calories per serving.
Melt butter. Add cocoa. Stir. Add remaining ingredients and heat until smooth. Add more milk, if necessary.
Preheat oven to 350 degrees. Grease a baking sheet, set aside. In medium bowl, stir together flour, sugar, baking powder and salt. With a pastry blender, or 2 knives, cut in cream cheese, butter or margarine until mixture resembles coarse peas. Stir in milk. On lightly floured board, knead dough gently 20 times. Place dough on waxed paper. Roll out to a 12 inch by 8 inch rectangle. Turn rectangle onto the greased baking sheet. Spread apricot preserves lengthwise to cover 2/3 of the rectangle. Sprinkle with walnuts. Fold the third of the rectangle without preserves over the center. Fold over again, making 3 layers of dough and 2 layers of filling. Seal edges. From folded edge, cut dough into 1 inch slices to within 1 inch of opposite side; twist strips so that cut side is up. Bake 25 minutes or until golden brown. Remove coffeecake from baking sheet. Cool on rack 10 minutes. If desired, drizzle glaze over top.
Saute garlic, onions and pepper in margarine until transparent. Add flour, salt, pepper, soups, pimentos and meat. Cook egg noodles; drain.
Mix and bake in a 9 x 13-inch pan according to directions. Cool for 10 minutes, then poke many holes in cake with a large meat fork. Mix cream of coconut with Eagle Brand milk together. Pour slowly over top of cake and allow it to seep into holes. Use a spoon to help spread and control the flow. Top cake with Cool Whip and sprinkle with coconut.
First, simmer raisins in small saucepan with lid for 10 minutes. Remove from heat. Melt Crisco in 2-quart saucepan. Add sugar, oatmeal, then eggs and vanilla. Measure the hot raisin liquid into a cup. Stir in soda and add. Drain any remaining liquid from raisins. Mix in flour sifted with salt, then stir in raisins and walnuts. Drop from spoon onto lightly greased cookie sheet and bake 10 to 12 minutes in a 350° oven. Makes about 2 1/2 dozen.
Melt butter in skillet. Mix all ingredients together except for peppers, hamburger meat and cheese. Pour half into skillet. In remaining half, add peppers, hamburger meat and cheese. Pour over first half and smooth. Bake at 350° degrees until brown (1 hour to 1 hour and 15 minutes).
Pour liquid (all at once) into dry mixture. Stir until it forms a ball. Roll out between 2 pieces of wax paper. Fit into pie plate and prick with fork. Bake at 350° until lightly brown. Cool, then add desired filling.
Mix first 4 ingredients in a microwave bowl. Place butter on top. Place in microwave oven for 3 minutes on High or until butter melts. Remove and stir in 1 cup peanut butter; stir thoroughly. It will set quickly. Pour into a buttered pan. Cool. No need to refrigerate.
Boil sugar, corn syrup and water in large saucepan. Bring to a boil and dump in peanuts. Cook, stirring occasionally, until reaches hard-crack stage (285° to 310°). I remove it from the heat at exactly 300° on candy thermometer. Dump in butter, salt and soda. Stir a little to reduce foam. Pour out quickly onto greased cookie sheet. Smooth with the back of spoon a little bit. Cool completely. Break into pieces. Store in airtight container.
Measure flour into bowl. Pour in milk and oil. Mix together. Put dough on floured board; knead several times. Makes into biscuits. Bake 15 or 20 minutes in 350° to 400° oven. Makes about 12 biscuits.
Cream sugar and shortening. Sift flour, baking powder, baking soda, cinnamon and salt together. Add to creamed mixture along with the remaining ingredients. Bake at 400° for 8 to 10 minutes.
Roll 1/2 pastry on floured surface into a circle 1-inch larger than inverted pie pan. Ease pastry into pan.
Rinse and pat dry chicken. Mix all ingredients, except scallions and cilantro. Rub chicken with some of the sauce. Chop scallions in 2-inch lengths. Stuff scallions and cilantro in cavity. Pour in the rest of the sauce. Roast at 300° for 1 hour and 45 minutes or until juices run clear when poked. Serve with rice. Serves 4.
Mix cheese and mayonnaise; add pineapple and mix. Add cherries and whipped cream. Pour into tray and freeze 2 hours. Cut in squares and serve on lettuce with mayonnaise and a cherry on top of each square.
Spread peanut butter on half a graham cracker. Top with marshmallow. Place on baking sheet. Broil 3 to 4 minutes or until marshmallow is golden brown. Top with other half of graham cracker. Press gently.
Combine green pepper, tomatoes, celery, onion and salt. Let stand at room temperature 24 hours. Drain. Add sugar, mustard seed, dry mustard and vinegar. Let stand another 24 hours. Transfer to freezer containers, cover and refrigerate or freeze.
Preheat oven to 350°. Sprinkle chicken breasts with garlic powder and onion powder; salt and pepper to taste. Wrap each chicken breast around a broccoli stalk and secure with wooden picks. Arrange in baking dish, laying a slice of cheese on each breast. Combine crumbs with melted margarine and spread mixture over cheese slices. Mix soup with 1/2 to 3/4 cup water and pour over chicken. Cover dish with foil, making a few small slits in the foil. Bake 1 hour, uncover dish and bake 10 minutes longer. Sprinkle with parsley.
Grate cucumbers and press dry with paper towels. Add other ingredients. Chill 2 hours. Serve with crackers.
Boil eggs in saucepan; when done, peel and separate yolk from egg white. Place yolk in good size bowl and mash. Chop in egg white; add remaining ingredients, except tomatoes and lettuce. Mix well. Serve on its own or make a sandwich with the lettuce and tomatoes. Serves 5 to 6.
Cook chicken; remove from pan (keep from sticking). Add milk and butter to broth. Tear biscuits in about 10 pieces. After adding all biscuits, add chicken and salt and pepper to taste. Cook about 15 minutes. Let set with lid on about 10 minutes. Enjoy. Very good left over.
Mix lemon juice and milk. Add other ingredients. Mix well. Pour into 2 baked pie crusts. Keep in a cool place. Serves 8.
Cream shortening; add sugar. Add eggs, one at a time, beating after each. Add coloring and cocoa. Sift flour and salt. Add alternately with buttermilk. Do not beat soda and vinegar! Sprinkle soda on batter, then pour vinegar over batter mixture and stir well until well blended. Bake in 3 (9-inch) layer pans at 350° for 30 to 35 minutes.
Cook bacon thoroughly but do not allow to crisp. Drain on paper towels and chop into small pieces. Place vinegar, bacon fat, olive oil and chives in a saucepan. Bring to a boil, add scallions and sugar and return to a boil. Add bacon and pour over the spinach. Toss well and serve at once.
Put oil in 6-quart pot. Add chicken breast halves, cover and steam until cooked 3/4 way through. Add all the seasonings and water. It should cover the chicken. Add cream of chicken soup to ingredients in pot. Cover with lid and simmer for 2 hours.
Arrange tortilla chips on plate. Spoon pizza sauce over top. Add pizza toppings as desired. Sprinkle cheese over top. Microwave 1 minute or until cheese begins to melt.
Place crescent rolls in bottom of a pie pan (like a star). The narrow edges should hang out of the pan. Press the fat ends together to cover the bottom of the pan. Cream the cream cheese. Add powdered sugar. Mix well, then spread in pie pan. Bring your narrow edges towards middle of pan. Sprinkle sugar, cinnamon and brown sugar on top. Bake at 275° for 1/2 hour.
Cook grits according to directions on package. Melt garlic cheese and margarine over low heat. Mix into cooked grits. Blend in the eggs and milk. Mix into the grits. Pour into buttered casserole and top with corn flake crumbs. Bake at 350° for 45 minutes.
Soak bread crumbs in milk. Mix beef, crumbs, salt, pepper and onions. Shape into patties and brown in skillet. Pour mushroom soup mixed with water over patties and simmer 45 minutes.
Fill jars with small cucumbers. Put 1 leaf and a sprig of dill in each jar. Mix remaining ingredients; bring to a boil. Pour in jars and seal.
Do not skimp on the ginger. Serve with a starch such as bulgur or brown rice.
Cook pudding as directed on box. Cool slightly. In a large bowl, place a layer of wafers and bananas on top of wafers. Cover with pudding. Repeat layers, ending with pudding on top. Put three wafers on top in triangle design.
Combine chili sauce, sugar, salt, vinegar and seasoned salt. Pour over meat. Cover and marinate overnight in refrigerator. (Marinate meat in Pyrex glass pan.) Place meat in roasting pan. Pour over marinade; cover with celery leaves and onions. Bake at 325° for 4 to 5 hours (1 hour per pound). Baste often. Serve in strained marinade. This recipe may be prepared 2 days in advance or frozen.
Partially thaw broccoli; break in small chunks. Place in blender container with 1/2 cup of the milk. Blend until broccoli is very fine. Add remaining milk, cream, instant minced onions, bouillon cubes, salt, pepper and nutmeg. Blend until smooth, 45 to 60 seconds. Chill thoroughly. Serve topped with dollops of dairy sour cream and snipped parsley or chives. Serves 4 or 5.
Cut bread in 1/4-inch slices on a diagonal; toast on oven rack at 350° for 10 minutes; flip at 5 minutes. Cut tomatoes in half and push seeds out with your thumb. Dice the tomatoes. Combine tomatoes with garlic and basil, then olive oil. Salt and pepper to taste. Put 1 tablespoon of mixture on toasted bread; sprinkle with cheese. Return to 350° oven for 15 to 30 seconds.
Mix all ingredients together. Roll in small balls. Place on pan. Press down with fork. Bake at 325° for 15 to 20 minutes.
Cream together butter and sugar. Beat in eggs one at a time. Stir together dry ingredients. Combine cider and milk. Thoroughly blend flour into creamed mixture alternately with cider mixture. Bake in a 9 x 13-inch cake pan at 350° for 40 to 50 minutes.
Mix 3/4 cup cherry juice with cornstarch and salt. Combine with cherries and cook until thickened, stirring often. Remove from heat. Stir in margarine. Cool to lukewarm. Stir in sweetener. Pour into pie shell. Serve with prepared whipped topping if desired.
Place ham in large Dutch oven. Cover with water and put on high heat. Remove bad beans and extraneous matter from dried beans. Pour beans in pot with ham and water. Bring to boil. When it comes to a boil, cover and simmer for several hours, until beans are tender.
Melt shortening in a large skillet. Coat chicken with flour. Cook over medium heat 15 to 20 minutes or until light brown. Remove chicken and set aside. Add onion and green pepper rings and garlic to skillet. Cook and stir over medium heat until tender. Stir in remaining ingredients. Add chicken to sauce. Cover. Simmer 30 to 40 minutes or until thickest pieces are fork-tender. Serve over rice.
Put sugar and water in a frying pan. Stir; let it boil 5 minutes. This makes a syrup. Add margarine and salt; stir. Wash and peel sweet potatoes. Cut in slices, about 1/2-inch thick. Cut the slices in strips. Put sweet potatoes in the syrup; sprinkle with cinnamon. Bring to a boil; reduce heat to medium and cook, covered, for 5 minutes. Uncover and cook until sweet potatoes are tender.
Mix pudding according to directions on box. Fold in condensed milk, whipped topping and coconut. Chill until set.
Mix first 3 ingredients and bring to a boil. Cool. Add buttermilk and Cool Whip. Mix all together and refrigerate.
Beat softened cream cheese with sugar, Cool Whip and peanut butter. Pour into pie shell and top with broken pieces of peanuts. Chill and serve.
Cook chicken and remove bones. Crumble crackers coarsely and place in bottom of casserole dish. Melt margarine and pour over crackers. Place bite-size chicken over cracker mixture. Mix sour cream, hot broth and chicken soup until smooth. Pour over chicken and crackers. Sprinkle top with paprika. Bake about 15 minutes at 350°.
Drain fruit. Mix Jell-O and cheese. Add fruit. Stir in Cool Whip. Refrigerate at least 8 hours.
In casserole dish, layer first 6 ingredients. Mix reserved pea juice with tomato soup. Pour over ground beef. Cover with foil and bake at 350° for 1 1/2 to 2 hours (until vegetables are soft).
Pour milk slowly into dry ingredients. Stir until smooth and fold in eggs. Add clams. Drop by spoonful into hot oil. Fry one side until brown, then turn and do the other side.
Mix flour, shortening, baking powder, baking soda, salt and sugar in a large bowl, mashing together until a granular consistency, then stop. Pour in water and fold into layers. Put on floured surface; flatten to 2 inches thick and cut into 2 1/2-inch circles with water glass. Place onto greased and floured biscuit pan and cook at 325° until blonde color. Check middle of biscuit for non-doughy center and enjoy.
Cook frozen vegetables in water until blended. Melt butter in large pan and fry celery and onion. Add flour and stir until blended. Crush bouillon cubes; add to margarine/flour. Add vegetables, ham, salt, pepper, Accent| and celery seed. Makes 3 quarts.
Cream butter, sugar, cocoa, vanilla and coffee. Add oats and mix with wooden spoon until well blended. Shape into bite-sized balls and roll in coconut. Chill and keep stored in refrigerator covered until ready to serve.
Cut squash into 1-inch pieces. Shape sausage into 16 meatballs and brown in skillet. Pour off fat. Add remaining ingredients except tomato. Cover and simmer 15 minutes or until done. Stir often. Add tomato and serve.
When jello is chilled and firm, cut into cubes. Bring pineapple juice to a boil. Add Knox gelatine water. Mix well and chill until syrupy. Mix crumbs, sugar and melted butter together. Use half of crumb mix to line bottom of pan. Reserve other half for topping. Combine Cool Whip with pineapple mix in a large bowl. Fold in the jello cubes. Spread over crumb crust. Top with reserved crumb mix and chill.
Add margarine, garlic and wine together in skillet until melted. Add sliced venison. Saute on one side for 8 to 12 minutes. Turn meat. Place onions and peppers on top. Cover skillet and simmer until almost all liquid is evaporated.
Preheat oven to 450°. Grease an 8-inch round cake pan. Separate can of biscuits into 10 and place in pans, sides touching each other. Brush biscuits with barbecue sauce and sprinkle with cheese. Bake 10 to 15 minutes or until brown.
Mix cream cheese, sour cream and taco seasoning together. Place on round platter; spread 2 inches from edge. Spread a layer of lettuce, cheese and tomatoes over top of creamed mixture. Surround with tortilla chips.
Put 1 tablespoon dill seed into each of the 6 quart jars. Boil water, salt and vinegar. Pour into jars while bubbling. Seal.
Combine butter or margarine and Hidden Valley. Spread on top of French bread. Place bread under broiler until crispy and golden brown.
Cream together shortening, brown sugar and eggs. Sift together flour, baking powder, soda, salt and cinnamon. Add to creamed mixture. Stir in applesauce and nuts. Pour into greased loaf pan. Bake at 350° for 50 to 55 minutes. Slice and serve.
Melt margarine; add white and brown sugar. Pour in mixing bowl. Add one egg at a time alternately with flour. Add vanilla and nuts. Bake in preheated oven at 300° for about 45 minutes.
Beat egg in a mixing bowl. Stir in sugar. Mix in the flour, baking powder and salt. Add apples and nuts. Mix and pour into greased 8-inch pie pan. Bake 25 minutes at 350°. Serve with ice cream or whipped cream.
Dissolve yeast in water. Add remaining ingredients and flour to handle. Knead down after first rising. Let rise again. Put in bread pans at 10:00 P.M. and bake in morning at 350° for 18 to 20 minutes.
Mix all dry ingredients. In a small bowl, mix sour cream and egg yolks. Combine all ingredients and cook in double boiler until thick. Pour into pie shell. Top with your favorite meringue.
In skillet, saute garlic, shallots and onion in olive oil over low heat. When translucent, add clams and mix well. Then add tomatoes. Season to taste and cook approximately 5 minutes.
Cream shortening. Add sugar and 1 egg. Blend thoroughly. Add other eggs, beating very thoroughly after each. Add flour and baking powder alternately with milk. Add vanilla. Bake in a tube pan at 350°.
Place egg and crackers in small bowl; crush and mix well. Add A.1. sauce and garlic powder; set aside. Mix hamburger and onion.
Melt sugar (low setting) in skillet, stirring until brown (medium). Heat milk and add to sugar. Stir until all sugar is melted. Mix egg yolks with cornstarch and water mixture. Add to milk and sugar mixture. Add salt and vanilla. Place in baked pie shell and top with meringue.
Make pie crust. Roll out and cut with a cookie cutter the size that will fit the mini cupcake pans to cover the bottom and sides. Fill 3/4 full with filling. Bake 20 to 25 minutes at 375°.
Brown ground beef, onions and salt and pepper to taste. Add chili powder to taste. Stir in 1 to 2 tablespoons flour, depending on how much grease the hamburger makes.
Cream shortening and sugar. Combine remaining ingredients and mix until well blended. Pour into prepared pan. Bake about 55 minutes in a preheated oven at 350°. The pan should be a greased loaf pan (9 x 5-inch). Set to cool on a rack before slicing.
Mix well and roll out. Cut with biscuit cutter or drop in greased muffin tins. Bake at 375° until browned, about 15 minutes.
Layer vegetables in order. Mix mayonnaise and sour cream together and spread over vegetables. Sprinkle Italian dressing mix over mixture. Top with cheese and bacon. Serves 6.
Cream the butter and Crisco. Add sugar and beat until light and fluffy. Add eggs, one at a time, beating well. Add flavoring and beat well. Mix 1/4 cup flour with nuts. Sift remaining flour with baking powder. Add alternately with milk. Fold in nuts. Bake in greased and floured tube pan at 325° for 1 hour and 20 minutes.
Melt caramels and 1/3 cup milk over low heat in double boiler. Mix cake mix, margarine and 1/3 cup milk. Pat 1/2 of cake mixture in a 9 x 13 pan. Bake 6 to 8 minutes at 350°. Remove from oven.
Drain green beans. Mix soup with canned milk and pour over beans. Put onion rings on top. Bake at 350° for 1/2 hour.
Cook egg noodles for 4 minutes; drain and set aside. Saute onion in oil until soft. Add water. Boil and add bouillon cubes. Boil. Add milk and simmer. Add broccoli. Add cheese until melted. Add noodles.
Brown hamburger; stir in tomato sauce and salt. Remove from heat. Cook noodles, drain and rinse. Combine cream cheese, cottage cheese, sour cream, onions and green pepper. In a 2-quart casserole, spread half the noodles. Cover with cheese mixture. Cover with remaining noodles. Put hamburger mixture on top. Bake at 350° for 30 minutes.
Cream together the cream cheese, sugar and eggs until smooth and blended; pour into pie shell. Bake at 375° for 30 minutes, or until filling is firm. Let stand on cake rack until cold. Spread with sour cream; chill 1 hour.
Combine all ingredients. Garnish with lemon slices. Serve on ice. Contains 41 calories.
Crust: Mix 2 cups flour, margarine and powdered sugar and press into a 9 x 13-inch pan. Bake for 20 minutes at 350°.
Heat 1 tablespoon olive oil in nonstick frypan and saute vegetables (first 6 ingredents) until almost done. Add remaining ingredients. Simmer until thick as you want. Serve as side vegetable or as sauce for pasta with Parmesan cheese.
Melt butter, add pork chops and brown on both sides. Remove chops. Add green pepper and onion. Saute for 5 minutes. Return chops to pan. Add remaining ingredients. Bring to boil and simmer for 30 minutes.