HumbleIntelligence/food-ner-1-Million huggingface dataset:
Put water, sugar and cornstarch in heavy saucepan and cook until thick. Remove from heat and add jello and berries. Chill until it starts to set, then put in a baked 9-inch pie shell.
Combine all ingredients except oil, and blend well. Slowly drizzle in oil while mixing. Adjust seasonings as needed; serve over salad greens.
Heat Jell-O and pineapple to dissolve; don't boil. Let cool. Add buttermilk and Cool Whip; stir until well mixed. Chill until set.
Mix flour, baking powder, salt, sugar, water and shortening together. Roll out thin. This makes two pie crusts.
Mix all together. Bake at 350°. Test with a toothpick. This is a very moist cake.
Combine Cool Whip and Eagle Brand milk in a large bowl. Refrigerate for one hour. Add remaining ingredients and mix well. Refrigerate overnight. Do not attempt to mold this salad.
In large glass or stainless bowl, combine finely shredded cabbage, carrots and peppers (matchstick pieces). Add rest of ingredients. Stir to combine. Cover and refrigerate until flavors blend, 30 minutes or overnight. Stir salad just before serving.
Combine all of the ingredients. Cut bread into 1/2-inch slices and spread with cheese mixture. Cut slices in half. Place on greased baking sheet. Bake at 400° about 8 minutes or until bubbly.
Mix as you would a cake. Drop on ungreased cookie sheet. Bake at 350° for 10 to 20 minutes.
Spread cheese in 9 x 13-inch Pyrex dish. Cover with green chili strips. Beat together one dozen eggs. Pour on top of cheese and chilies. Bake at 350° for 35 to 40 minutes.
Cream 2 tablespoons butter with cream cheese, 1/4 cup sugar and cornstarch; add 1 egg, 2 tablespoons milk and 1/2 teaspoon vanilla. Beat until smooth.
Heat oven to 400°. Mix above ingredients (except dough). Spoon chicken mixture into center of crescent roll that has been pressed into the shape of a square (or use fillo dough). Bring 4 corners of dough square to the center to form a square. Bake 20 minutes. Makes 4 large squares or 8 small balls.
Cream shortening and sugar together until creamy. Beat the eggs and add to shortening/sugar. Combine flour, salt, soda and baking powder and sift together. Combine cocoa and hot coffee, blending until smooth. Add to creamed mixture alternately with dry ingredients, mixing until well mixed, adding vanilla last. Bake in a greased and floured 8-inch square pan at 350° for 45 to 55 minutes. Frost with favorite frosting.
In a large bowl, beat eggs, sugar, oil and pumpkin until smooth. Add remaining ingredients and mix well. Spread in an ungreased baking sheet (15 x 10 x 1-inch) and bake in a 350° oven for 20 to 25 minutes. When cooled, spread on Pumpkin Square Topping.
Slice pears and put through a food chopper. Add pineapple, lemon juice and sugar. Cook for 20 minutes. Pour into sterilized jars and place in a hot water bath, boiling, for 10 minutes. Makes 4 pints.
Mix and cook over low heat. Stir frequently to prevent sticking. Cook until peaches are soft and liquid has decreased enough to use peaches to make half-moon pies. Freeze or put into hot sterilized jars and seal. Note: just the peelings can be used this way and they are good too.
Bring 3 cups milk and sugar to a boil. Mix together the egg yolks, salt, cornstarch and 1 cup milk; add to hot mixture, cooking and stirring until thick. Cool. Add the vanilla. Put into large casserole.
Mix sugar, cocoa and flour, then add milk and water. Cook in double boiler until very thick. Take off heat to cool; beat in egg yolks. Place in raw pie crust. Bake until done.
Combine water, bouillon cubes, carrot, celery, onion and potatoes and cook. Cook frozen vegetables separately. When done add cream of chicken soup. Add cheese last. Cook and stir until cheese is all melted.
Pour liquids into bowl. Slice orange, lemon and lime into 1/2 moons. Add lime and orange sherbet just before serving. Float sherbet balls in bowl.
Sift together all dry ingredients. Separately mix together egg, oil and bananas. Stir this into the dry ingredients.* Bake at 350° for one hour.
Mix all ingredients well and roll into small balls. Place on a cookie sheet and bake at 350° for 10 to 12 minutes. Check after 7 minutes, should be brown around edges. Lift with spatula carefully. Will become crisp when cool.
Mix hamburger with chopped onion, salt and pepper to taste. Line bottom of 8 x 8-inch pan with raw mixture; do not pack. Cover hamburger with Tater Tots. Mix soup and milk; pour over all. Bake in 400° oven for 30 to 45 minutes until brown.
Combine all ingredients; mix well. Press firmly into a 9-inch pie pan. Chill.
Sift and measure flour and sugar into mixing bowl which will hold entire amount. In medium saucepan, combine oil, buttermilk, cocoa and Coca-Cola; bring to a boil. Remove from heat and pour over flour and sugar. Add remaining ingredients. (Mixture will be thin and marshmallows will float to top.) Bake in a 9 x 13-inch oblong pan at 350°. (Insert toothpick in center of cake, if it comes out clean, cake is done.)
Preheat oven to 350°. Generously butter a 10 x 15 x 1-inch jelly roll pan. Line with soda crackers (about 40). Melt butter; add brown sugar and vanilla. Bring to a rolling boil. Cook, stirring constantly, for 5 minutes (time for accuracy). Pour over soda crackers; spread evenly. Bake 5 minutes. Place on cooling rack. Sprinkle with chocolate pieces. Wait 5 minutes. Spread chocolate evenly over top. Cool 10 minutes. Cut into bars (about 80). Wait 20 minutes and remove from pan.
Saute onion in 2 tablespoons margarine. Add cream of mushroom soup and milk. Put American cheese (cut up) into soup mixture and warm to melt cheese. Add ham to mixture and blend well. Place macaroni into a buttered casserole dish and pour soup mixture over it. Top with buttered bread crumbs and bake for 20 to 25 minutes at 325°.
Cook and drain broccoli. Cook flour, butter and milk until smooth. Add cheese to sauce and stir until melted. Mix broccoli and onion with cheese sauce. Pour into buttered baking dish. Add bread crumbs on top. Bake at 350° for 40 minutes.
Mix all ingredients by hand. When dough is well mixed, cover for an hour with bowl, then roll out until thin and cut into strips, one inch wide and 4 inches long. Cook in deep grease; use Crisco oil. Cook until golden brown.
Mix pineapple, sugar and pie filling. Add nuts and marshmallows. Fold in Cool Whip and refrigerate.
Sift together the flour, cocoa, baking powder and salt. In large bowl, cream together the Crisco, butter and sugar. Add eggs, one at a time; blend after each addition. Add flour mixture. Add milk last. Pour into greased tube pan and bake for 1 hour and 10 minutes at 350°.
Partially thaw spinach, squeezing out excess liquid. Brown ground beef; drain. Stir in spaghetti sauce and spinach. In bowl stir together beaten eggs, Mozzarella, Ricotta, Parmesan cheese and marjoram. Sprinkle flour on 1 pie crust. Line pie plate with flour side down. Spoon Ricotta mixture into crust. Top with beef mixture. Top with remaining crust; seal and flute. Cut slits in top crust to allow steam to escape. Bake at 425° for 25 to 35 minutes or until golden brown.
Cream together and pour over crumbs. Bake 25 minutes at 350° to 375° or until done in center.
Combine potatoes, onion and water in 1 1/2-quart casserole. Cover; microwave 8 to 9 minutes on High or until potatoes are just about tender. Set aside.
Soak oats in yogurt for 30 minutes. In mixing bowl combine margarine, Fruit Sweet and applesauce. Mix well. Blend in slightly beaten egg whites. Add oat mixture and beat well. In separate bowl combine dry ingredients, then add to batter until well blended. Pour into 12 muffin cups which have been sprayed with nonstick coating. Bake 12 to 15 minutes at 350°. Makes 12 muffins.
Heat brown sugar and margarine on stove until bubbly. Remove, add milk and stir well.
Seal with foil and put in refrigerator for one day. Remove foil and bake for 1 hour at 375° in 8 x 8-inch dish.
Melt butterscotch chips. Mix with milk and vinegar. Keep warm in fondue pot and serve with sliced apples.
Hard boil eggs and while they cook, mix soups together. Place asparagus in a casserole dish. Pour soup mixture over asparagus. Sprinkle pepper over top. Sprinkle bread crumbs over top. Bake at 350° for 25 minutes or until bubbly. As casserole bakes, peel and slice eggs. Remove casserole from oven; arrange sliced eggs on top and serve.
Combine boiling water, sugar, salt and pepper. Stir until dissolved. Add vinegar and chill. Wash and clean asparagus. Break stalks into 1 1/2 inch chunks or leave whole. Blanch in boiling water. Return to boiling; boil 2 minutes for chunks or 3 minutes for whole stalks. Immerse in ice water until cool. Pack pint jars with asparagus. Add garlic and dill to 1 inch from top with chilled mixture. Boil in water bath 15 minutes after water returns to a boil. Note: 21 lbs. of fresh asparagus makes 15 pints long spears and 6 pints cut up chunks. Takes 16 recipes of syrup.
Beat together egg, applesauce, salt, pepper and poultry seasoning in mixing bowl. Add turkey, wheat germ and onion. Mix lightly. Shape into loaf in shallow pan. Sprinkle with paprika. Bake at 350° for about 1 hour.
Dissolve gelatin in boiling water. Add cold water and extract. Place bowl of gelatin in large bowl of ice water; stir until slightly thickened. Whip until about doubled in volume. Blend in the whipped topping. Spoon into individual dessert dishes. Chill until set, about 1 hour.
Mix ingredients well. Pour into pie crust. Put strips of dough on top of pie. Bake until crust is done.
In a bowl, mix the ginger ale and lemonade (don't add water to lemonade); dissolve. Add cherries with juice. Float fruit rings. Add sherbet last.
Cook noodles as directed; drain. Wash in cold water. Brown meat. In a bowl mix seasonings, 1/2 Parmesan cheese and egg. Place first layer of noodles in a flat pan. Add meat. Spread a thick layer of spaghetti sauce on noodles. Spread a layer of each Mozzarella and Cheddar cheese. Next, layer seasoning mixture. Repeat with other layers. On the top layer, add remaining sauce, cheese's, including remaining 1/2 Parmesan cheese. Bake at 350° for 45 minutes or until done.
Combine first 4 ingredients and mix until crumbly. Press into 9 x 13-inch pan. Bake at 350° for 10 to 20 minutes. Combine pumpkin and canned milk. Beat eggs with granulated sugar and spices. Combine these 2 mixtures together and mix well. Pour over crust and bake at 350° for 40 minutes.
Place first 5 ingredients in a saucepan. Bring to a boil, stirring until sugar dissolves. Cover, remove from heat and let steep until cool. Strain. Cover and refrigerate.
Cook raisins in plain water until water is gone. Add applesauce, eggs, sweetener and cooking oil. Mix well. Blend in baking soda, flour, cinnamon and nutmeg. Add vanilla. Mix. Bake in a 350° oven for 35 to 40 minutes in an 8 x 11-inch pan. Cake also freezes good.
Crush chips. Dice tomatoes and onion. Tear lettuce. Brown ground beef. Shred cheese. Drain the liquid off the beans. In a very large bowl layer the ingredients: chips, lettuce, beef, onion, tomatoes, beans, dressing and cheese. Repeat until everything is used. Best if refrigerated overnight before eating.
In a large mixing bowl place cooled potatoes and cooled eggs. Add remaining ingredients and add just enough pickle juice to make the consistency stirable. Refrigerate for 2 hours before serving.
Mix by hand the cake mix, melted and cooled oleo and eggs. Spread into a 9 x 13-inch pan. Put drained crushed pineapple on 1st layer. Beat cream cheese, powdered sugar and eggs with mixer. Pour over pineapple. Bake at 350° for 35 minutes or until light brown.
Mix ingredients and form into a ball. Roll out between 2 sheets of Saran Wrap. Take top piece of Saran off. Transport to a 9 to 10-inch pie plate. Invert the Saran wrap and lower pie crust into plate, then peel Saran off.
Combine flour and brown sugar. Cut in butter to make crumb mixture. Stir in nuts. Set aside 3/4 cup for topping. Press remaining mixture into bottom of 8-inch square baking pan. Bake at 350° for 15 minutes.
Fry hamburger and sausage. Pour off grease. Add Velveeta cheese and seasoning. Will be very thick. Keep on burner. Put on party rye.
Season the roast and mix the soups. Pour over the beef in the crock-pot. Cook on low for 8 hours.
Combine ice cream and cranberry juice in blender. Cover. Blend until smooth. Pour ice cream mixture into tall beverage glasses filling 1/2 full. Add ginger ale to fill glasses. Garnish as desired. Serve immediately.
Slice onions and separate rings. Saute in butter. Simmer in heavy pan over low heat. Stir frequently until clear. Turn into 1 1/2-quart baking dish. Top with 1/2 pound grated Swiss cheese. Sprinkle with pepper.
Preheat oven to 325°. Beat eggs until foamy. Add next three ingredients. Cool melted margarine to room temperature. Add margarine and other 2 ingredients to sugar mixture. Stir together well. Pour into pie shell. Bake at 350° for approximately 45 minutes to 1 hour. Cool. Top with Cool Whip if desired.
Chop cranberries, oranges and apples. Add to jello made with 3 cups water. Add pineapple and add sweetener.
Combine ingredients. Mix well. Serve as a sandwich filling, stuffed in a tomato or on lettuce.
Cut wings in 3 pieces, boil tips in broth for more flavor. Discard tips. Soak remaining wings in salted water (2 tablespoons salt) for 1 hour, then rinse in clear water. Pat dry. Sprinkle with garlic powder, let stand 30 minutes.
Cook and cool carrots. Mix soup, salad oil, sugar, vinegar, mustard, Worcestershire sauce and salt. Pour over carrots, onion and bell pepper. Refrigerate overnight.
Layer greased 9-inch pie plate with hash browns brushed with butter. Bake 20 minutes at 425°. Sprinkle with ham, grated cheeses, rather lightly beaten eggs and milk. Bake at 350° for 30 to 40 minutes. Cool 20 minutes.
Make lime jello according to package instructions. Let jell in clear dish. Dissolve lemon jello in 1 cup water. Add marshmallows. Remove from heat. Add pineapple juice and cream cheese. Beat until well blended and cool slightly. Fold in whipped cream and mayonnaise. Chill and pour over layer of jelled lime jello.
Combine all ingredients, mixing well. Simmer over low heat for 1 hour. Use on chicken, pork chops, ribs or hamburger. Yields 3 cups.
Mix ingredients well, adding peanut butter last and beating until smooth. Pour into unbaked shell and bake 45 minutes in slow oven. Increase heat after 30 minutes. Bake until firm.
Wash, but do not peel, cucumbers. Slice thin. Add a small amount of oil and a small amount of vinegar. Mix in sugar, salt and pepper to taste.
Grease and flour a 1-pound loaf pan. Sift together the flour, baking soda, cinnamon and salt. In a large mixing bowl, beat together the vegetable oil and sugar, blending well. Stir in the flour mixture with the eggs. Beat in the vanilla extract. Stir in the mango. Fold in the raisins and coconut. Pour the batter into the prepared loaf pan and set aside to rest for about 20 minutes or until batter bubbles slightly. While batter rests, preheat oven at 350°. Bake for 45 to 60 minutes or until the top springs back when lightly pressed. Remove and cool on rack. Slice and serve with ice cream, fruit sherbet or as a snack.
Bake as directed on box. When cool, split each layer so that there are 4 layers.
Saute onions and garlic in butter for 2 minutes in large pan. Add broth and bring to boil. Add raw noodles and boil for 12 minutes. Add broccoli and milk and pepper. Cook 4 to 5 minutes. Add cheese. Cook at low temperature until noodles are done.
In large bowl, mix whipped topping and cottage cheese. Add other ingredients. Mix well. Refrigerate at least one hour before serving.
Spread apples in pie shell. Mix sugar and spices and sprinkle on apples. Pour on margarine and top with second pie shell. Bake at 350° for 45 minutes or until crust is brown.
Pop your popcorn and place in a brown grocery sack (about 1/2 full). Microwave the brown sugar, corn syrup, oleo and salt on High for 3 minutes. Stir in soda and microwave on High for 2 minutes. Pour over popped popcorn (leave in sack). Shake sack so that all popcorn is covered. Place sack in microwave on High for 2 minutes. Spread out on wax paper to cool.
Mix flour and pumpkin pie spice. Blend margarine, brown sugar, pumpkin and eggs. Add flour to mixture. Add white chocolate and pecans. Chill mixture. Drop by teaspoon onto baking sheet. Bake at 350° about 20 minutes.
Beat eggs and add sugar and salt. Mix in melted butter and syrup. Stir in 1 cup pecans. Pour into unbaked pie shell. Bake at 350° for 45 to 50 minutes.
Dilute coffee in 1/2 cup water. Add sugar to rest of water. Boil until clear. Cool. Add coffee. Mix and add vodka and vanilla. Put in jars or bottles. Shake daily for three weeks. Very nice gifts.
Broil beef on rack about 20 minutes or until rare, turning once. Melt margarine in medium saucepan. Add onion and beef; cook 5 minutes, stirring occasionally. Add remaining ingredients and stir to combine. Cover and simmer 2 to 2 1/2 hours, stirring occasionally. Remove garlic, bay leaf and cinnamon stick before serving. May be thickened with flour. Makes 4 servings.
Boil chicken, onion and pepper until chicken is tender. Then add salsa and rice. Cover with cheese. Cover with lid. Simmer until cheese is melted.
Fry the meat; salt and pepper to taste. Add the onions; cook until the onions are clear. Drain the extra fat. Add the mustard, catsup and soup. Simmer for 20 minutes. Add a little water if it becomes too dry. Serve on buns.
Steam in steamer or double boiler for 20 to 25 minutes or until tender.
Preheat oven to 375°. In a mixing bowl, cream butter and sugars. Add pudding mix, eggs and vanilla. Combine flour and baking soda; add to creamed mixture and mix well. Fold in chocolate chips. Drop by teaspoonfuls onto ungreased baking sheets. Bake for 10 to 12 minutes or until lightly browned.
Combine cracker crumbs, 1/4 cup sugar and margarine. Press into a 9-inch spring-form pan. Chill until ready to fill.
Chop white and green onions and pepper. Saut in 1/2 cup butter. When lightly browned, add parsley and thyme. Add the minced garlic last. Using 6-quart container, combine the sauted mixture, oysters and juice with enough water for the mixture to cook. Cover and gently cook the oysters and seasoning for 1 hour. When the oysters are done, scald 2 quarts of milk. Stir the milk into the oysters, 1 cup at a time.
Brown ground beef in a large skillet, stirring to crumble. Drain and return to skillet. Add remaining ingredients, except rice, stirring to mix. Bring to a boil. Add rice. Cover and remove from heat and let stand 5 minutes. Yields 4 servings.
Melt butter in glass pie pan on High for 45 seconds in microwave. Stir in crumbs and sugar. Mix until all ingredients are moistened in pie plate. Press up sides and bottom. Microwave 1 1/2 minutes, rotating 1/2 turn after 1 minute. Cool. Beat peanut butter, cream cheese and powdered sugar together well. Mix in Cool Whip. Pour in crust and refrigerate.
Fry chicken in margarine until well done. Put in a large casserole dish or large Pyrex bowl. In separate bowl, mix rice and 2 cans of soup. Add thyme, celery flakes and parsley flakes. Pour rice mixture onto the chicken. Cover with lid or aluminum foil and bake at 350° for at least 1 hour.
Break up roast beef, removing any fat. Combine beef, soup, peas, carrots, onions, salt and pepper. Simmer about 1 hour.
Cream together butter, sugar and vanilla. Add potato chips. Mix well. Stir in flour. Form into small balls. Place on ungreased baking sheets. Press with the bottom of a tumbler or heavy glass dipped in sugar. (I use one with a fluted design.) Bake at 350° for 12 to 14 minutes. Makes 3 1/2 dozen.
Saute onions in margarine until tender. Add potatoes and clam nectar and boil until tender in 1 1/2 cups water. Remove from heat. Thoroughly mix cream cheese and flour, then add to potato mixture and mix well. Add celery and milk and bring to a hard boil. Then add minced clams and boil 5 minutes.
Cook bacon until crisp. Crumble. Pour off all but 3 tablespoons bacon drippings. Saute onion, green pepper and mushrooms in drippings. Cook until tender. Combine crumbled bacon, vegetables, cheeses, eggs, sour cream, salt and pepper. Pour into pie shell. Bake in 350° oven for 35 to 40 minutes or until slightly browned on top. Serves 6.
Mix flour, baking powder and cinnamon in small bowl; set aside. Beat margarine, sugar and eggs in medium bowl with electric mixer on medium speed until creamy. Alternately stir in milk and flour mixture until blended. Mix in carrots, coconut, walnuts and pineapple with juice until blended. Spread into 2 greased 9 inch round cake pans. Bake at 350 degrees for 40 minutes or until toothpick inserted in center comes out clean. Cool on wire rack 10 minutes. Remove from pans; cool completely on wire racks. Frost cake with Coconut Cream Cheese Frosting. Garnish with coconut and carrot flowers, if desired.
Heat butter or margarine over low heat until golden brown. Blend in 4 cups 10x sugar. Add cream, oil and vanilla. Beat to consistency to spread. Sprinkle rest of nuts on top.
Heat soup, cream and cheese in double boiler until cheese is melted. Add shrimp and almonds. Cook until heated thoroughly. Serve over asparagus, chow mein noodles or rice. Amount of shrimp and almonds are variable. Yields 8 to 10 servings.
Blend the cream cheese and 1 cup 10x sugar. Beat together until thick the vanilla pudding, milk and vanilla. Fold in the Cool Whip. Mix the 2 mixtures together. Grind the cookies. Layer, starting with Oreo cookies, pudding, Oreos, etc., ending with Oreo cookies. Makes one flowerpot. Serve in a flowerpot; may decorate with silk flowers or gummy worms.
Mix together soup, mayonnaise, eggs and onion, blending well. Add broccoli and cheese while blending. Pour into 1 1/2-quart casserole dish and bake for 20 minutes in 400° oven.
Brown ground meat. Add taco seasoning and Ranch dressing. In large pot, add meat and other ingredients. Cook about 30 minutes.
Mix the first 5 ingredients plus 1/2 cup nuts. Form into a ball and coat with remaining nuts. Refrigerate several hours before serving.
Butter a 9 x 13-inch ovenproof casserole dish. In a large saucepan, combine the grits and water. Bring to a boil and cook for 5 minutes. Add the butter, cheese, salt, Tabasco, eggs and chilies (with seeds and juices) to the grits. Pour into the prepared casserole and refrigerate for 12 to 24 hours before baking. Bake in preheated 350° oven for 1 hour or until nicely browned. Serves 8.
Cream shortening and sugar together. Add eggs. Mix well. Add apples and Bran. Blend well. Add all dry ingredients and mix thoroughly. Bake in greased angel food or Bundt pan. Bake for 50 minutes at 350°.
Wash figs and sprinkle baking soda over figs. Cover with boiling water and let stand 10 minutes. Drain and wash. Add clear hot water to figs and let boil until tender, about 15 minutes. Drain.
Spread rolls on cookie sheet pan. Pinch them together for the crust. Bake 13 to 15 minutes at 350°. See package.
Saute onion in butter. Blend in flour, salt and pepper. Add sour cream, stirring constantly until smooth. Add beans. Pour into shallow baking dish. Top with cheese. Bake at 350° for 15 to 20 minutes. Add mushroom soup to mixture. Top with French fried onions.
Add cut up rabbit to a mixture of flour, salt and pepper in a plastic or paper bag and shake. Brown floured meat in 3 tablespoons cooking oil. Add enough water to cover meat and cook until tender. Add vegetables and bay leaves. Cook until carrots are tender.
Dissolve Jell-O in 2 cups hot water. Chill until this starts to gel. Combine remaining ingredients and mix with Jell-O. Place in mold and refrigerate until set.
Prepare meat same as "Mike's Famous Chili". After placing shredded beef in pot, add water to cover meat. Add onion, pepper and frozen vegetables. Add soy sauce, chili powder and cumin. Cook until vegetables are tender, adding water as needed to cover mixture. Add Spanish rice. Warm flour tortillas. Use slotted spoon to dish meat mixture onto tortilla and sprinkle with grated cheese. Roll up tortilla, smother with salsa and eat with a fork.
Beat cream cheese, milk, lemon juice and vanilla. Pour into graham cracker crust. Top with 1 can pie filling (cherry). Chill before serving.