HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix the powdered sugar, butter and cream cheese and set aside. Add the milk to the pudding. Add the first mixture and fold into the Cool Whip. Layer the white mixture and alternate with the Oreos. Can top with anything desired.
Cover chicken breasts with water. Add rosemary leaves and celery; boil until tender. Save broth.
Sift flour with soda, cinnamon and cloves in a small bowl. Cream butter gradually with sugar and flour. Add dry ingredients, then soup, raisins and nuts. Rinse soup can with 1/4 cup of water and add last. Bake at 325° approximately 1 hour. Use a cream cheese frosting.
Mix well and divide into 3 or 4 parts. Form into long roll and let stand until hard (refrigerator). Slice into thin slices; bake 10 to 12 minutes at 350°. Remove from pan while warm to avoid breaking. Will keep indefinitely. I like keeping rolls in freezer to bake as needed. Been making (mother's helper) since 10 years old.
Brown sausage in olive oil; set aside. Lightly saute bell peppers and onion in the same pan. Cut sausage into bite-size pieces. Return to pan; mix with peppers and onion. Can be served over rice or as an hors d'oeuvre.
Cook chicken and debone. Pull meat into large pieces. Cook broccoli for 5 minutes and drain. Put broccoli into buttered pan. Arrange chicken over this. Mix other ingredients. Pour over chicken. Top with cracker crumbs. Bake at 350° for 30 to 45 minutes.
Mix sauce and soups together and heat. Brown beef; drain. Grease a 9 x 13-inch glass pan. Break tortillas into four pieces. Layer tortillas, meat, sauce, cheese, etc., ending with cheese on top. Bake at 350° for 25 minutes.
Blanch, peel and cut tomatoes into quarters. Place in a large kettle and simmer, covered, stirring occasionally, until soft and mushy. Measure tomatoes. There should be about 6 cups. Put back into kettle with remaining ingredients. Bring to a boil. Lower heat and simmer uncovered, stirring frequently, until thick, about 45 minutes. Remove from heat and pour into hot sterilized jars. Seal immediately. Makes about four 8 ounce jars.
In bowl, mix eggs, bread crumbs, garlic, lemon juice and herbs. Add mixture to ground lamb and mix well. Season with salt and pepper. Form into loaf on baking sheet. Bake at 350° for 45 minutes or until juices run clear.
Boil sweet potatoes in skins. Peel and mash. Mix sugar and butter in potatoes while hot. Beat in eggs, milk, flour and vanilla flavoring. Pour into unbaked pie shell. Bake at 350° until firm.
Combine dry ingredients into bowl. Measure oil and milk together in a cup. Pour the milk and oil into flour mixture. Stir with fork until mixture cleans bowl and forms a ball. Knead dough until it looks smooth. Pat or roll dough out on wax paper. Place on ungreased baking sheet. Bake at 450° for 10 to 20 minutes.
Grease baking dish. Mix rice, chopped onion and mushrooms in dish. Dissolve bouillon cubes in hot water. Pour over rice mixture (lay chicken parts on top of rice first). Lay stick of margarine (sliced up) on top chicken. Cover with lid or aluminum foil and bake for 1 hour at 350°.
Wipe roast with damp cloth. Sprinkle garlic salt over entire surface. Add sauces to top of roast. Wrap in aluminum foil using double folds to seal. Bake at 350° for 1 1/2 to 2 hours.
Remove sausage from casing. Brown in a 9 or 10-inch skillet (or any oven-safe skillet). Drain all but 1 tablespoon fat. Stir in onion, green peppers and garlic. Saute 5 minutes.
Beat eggs in large bowl. Add orange juice, water, milk, sugar, vanilla, salt and peel and mix well. Dip bread into egg mixture, turning to coat all surfaces. Transfer to baking dish in single layer.
To start custard base, bring milk and cream just to a boil in a saucepan. Cut the vanilla pod in half, (I use vanilla extract, 1 1/2 Tbsp.) scrape out the seeds and add to the pan with the zest. Whisk the eggs with the sugar until pale. Add the milk and cream and remove the vanilla pod. Preheat oven to 325°. Butter each slice of bread and dip into the custard and pile into a buttered baking dish. Pour the remaining custard slowly over the bread. Place the dish in a roasting pan and fill halfway with hot water. Sprinkle pudding with confectioners sugar and bake for about 45-50 minutes. When cooked, it will have a slight crust on top, but will still be slightly wobbly inside.
Put all ingredients in one bowl and stir until just mixed. Pour into 9 x 13-inch pan. Bake at 350° for 30 minutes. Cool and frost.
Drain pineapple, mixed fruit and peaches, reserving pineapple juice. Combine juice, pudding mix and instant breakfast drink; stir well. Combine fruit and dressing; toss gently. Chill. Yield: 6 to 8 servings.
Soak the apples and sugar together for 1 hour. Sift together the flour, soda and salt. Add the pecans to the dry ingredients. Combine all ingredients. Bake for 1 hour or until done at 350° (325° if in glass pans). Makes 2 loaves or 1 tube cake.
Chop celery and onion and add to stuffing mix. Add chicken broth, chicken soup (undiluted) and oleo. Pour into greased casserole dish. Bake at 350° until celery and onion are done and casserole is slightly browned.
Put green beans and hot wings in a large pot. Bring to boil. Turn to simmer. Cook about an hour. Add onions. Continue to simmer until chicken is tender. This is a great meal on a cold winter day.
Cut potatoes into chunks and steam or boil until begin to get soft, but not mushy. Leave skins on or peel if desired.
Heat oil in a saucepan. Cook onions, celery and mushrooms in it for 3 minutes. Add 1 cup of chicken stock, soy sauce and chicken; cook 5 minutes. Mix cornstarch with remaining chicken stock and stir into chicken mixture until thickened. Add the scallions. Serve over chow mein noodles which have been crisped in oven and white rice on side.
Beat 5 egg yolks and water until thick and lemon colored. Fold in sugar, salt, vanilla, flour, baking powder and last, stiffly beaten egg whites with cream of tartar. Bake 1 hour or until done. A very nice cake.
Mix all ingredients together. Bake in a 9 x 13-inch pan for 30 minutes. Serves 6 to 8. Freezes well before baking.
Bring sugar and syrup to a boil. Remove from heat and add peanut butter and Rice Krispies. Press into a 9 x 13-inch pan. Cool. Melt chocolate chips and butterscotch chips. Mix together. Spread over top of Rice Krispies mixture. Cool and cut into squares.
Grease Bundt cake pan. Place frozen dinner rolls all around pan. Mix together cinnamon and sugar. Roll all rolls completely in mixture. Sprinkle butterscotch pudding and the chopped pecans over the rolls. Then pour the cup of butter over top. Cover with wax paper. Let rise overnight. Bake at 350° for 30 minutes.
Place cooked broccoli in shallow dish. Top with sliced chicken. Combine chicken soup, mayo, lemon juice and curry powder. Pour over chicken. Sprinkle with cheese. Bake at 350° for 30 minutes.
Season chops with salt and pepper. Coat well with flour. In a skillet heat oil and brown chops on both sides. Remove chops & place on platter. Cook onion in drippings until tender. Add mushroom soup and water. Stir well to mix all ingredients in skillet together. When this mixture comes to a boil add pork chops. Cover and reduce heat. Simmer 1 hour. Season to taste with salt, pepper, and Worcestershire Sauce. Serve with cookjed rice or mashed potatoes.
Brown beef, pour off oil from beef. Mix with chili and soup. Bring to simmer. Put a tablespoon or so of water if you think you need it. Put in layer of Fritos, meat mixture and cheese until dish is full. Put Fritos and cheese on top.
Cook macaroni according to package directions; drain. Rinse with cold water; drain again. Meanwhile, in a large salad bowl, combine mayonnaise, cream, celery, scallions, ginger, salt and pepper. Add macaroni, turkey, grapes and walnuts; mix lightly. Serve on greens.
Combine all ingredients, except candy kisses, in a large mixer bowl. Mix on lowest speed. Shape the dough into balls. Roll in sugar. Place on ungreased sheet. Bake at 375° for 10 to 12 minutes. Remove and top with candy kiss.
Mix well the cake mix and pudding. Add milk, eggs and shortening. Beat 2 minutes. Bake in 9 x 13-inch pan at 350° for 25 to 30 minutes. Poke holes in warm cake. Mix orange juice with powdered sugar. Spread on warm cake. Set aside to cool.
Mix first 5 ingredients. Put in buttered casserole. Top with half package of stuffing mix, 1 stick butter or oleo, melted. Bake in 350° oven for 30 minutes.
Sift first 4 ingredients into large bowl. Blend in lard with pastry cutter. Beat together and add remaining ingredients. Mix as you would pastry and when thoroughly blended, form into balls about the size of a walnut. Place on cookie sheet and press with heel of your hand to flatten. Press 1 whole blanched almond into the top of each cookie and brush cookie with slightly beaten egg white. Bake at 350° for about 20 to 25 minutes. Makes about 36 cookies. Enjoy.
In 10-inch skillet or wok, heat oil. Add raw vegetables and stir-fry until tender-crisp, about 5 minutes. In small bowl, combine water, teriyaki sauce, sherry, broth mix and cornstarch, stirring to dissolve broth mix and cornstarch. Add to vegetables and stir to combine thoroughly. Bring to a boil. Add chicken, reduce heat and let simmer until thoroughly heated.
Peel oranges and grapefruit and divide. Combine with pineapple and nuts, peaches and/or strawberries. Combine ingredients and serve on lettuce. Garnish with cherries.
Melt the packages of chips in the top of a double boiler. Add noodles to melted mixture. Stir carefully with a wooden spoon until noodles are completely coated. Drop by teaspoonfuls onto waxed paper. Let cool. Kids will love them.
Remove stems and clean mushroom ribs. Chop. Add onion and saute for 10 to 15 minutes. Add crumbs and enough milk needed to keep mixture together. Add cheese; stuff mushroom caps. Line baking pan with foil. Arrange mushrooms in pan. Bake 15 minutes at 350°. Serve hot.
In large bowl, combine all ingredients. Store in an airtight container. To make hot cocoa, combine 1/2 cup mix with 1 1/8 cups of boiling water.
Combine all ingredients, except potato chips and almonds. Put into a greased 9 x 13-inch casserole dish. Top with chips and almonds. Refrigerate overnight or bake at 350° for 30 minutes.
Preheat oven to 450°. Sift together flour, salt, baking powder and soda. Turn into a medium bowl. Cut in shortening until it resembles coarse cornmeal. Add buttermilk and stir just until dough holds together. A little more buttermilk may be needed. Turn onto floured board and knead lightly until dough is smooth. Roll out to 1/2-inch thickness. Cut into rounds. Place on ungreased baking sheet. Bake 12 minutes or until golden. Makes 12 biscuits.
Mix crumbs, margarine and nuts. Press into 9 x 13-inch pan. Bake at 350° for 20 minutes. Cool. Meanwhile, mix 1 cup Cool Whip with cream cheese and sugar. Spread on top of crumbs. Mix pudding and milk. Spread over cream cheese mixture. Top with remaining Cool Whip.
Cream sugar and shortening. Beat in 2 egg yolks and extracts. Stir soda into pineapple and add to mixture. Add flour and baking powder. Add salt to egg whites. Beat well and fold. Bake in greased 8 x 8 x 2-inch pan at 350° for 40 minutes.
Make graham cracker crust and put in 9 x 13-inch pan. Mix lemon jello in 1 cup boiling water. Refrigerate until quivery stage. Cream the 2 packages of cream cheese with the sugar, vanilla and dash of salt. Gradually add jello, then fold in the drained, crushed pineapple. Fold 2 cups Cool Whip into mixture. Put into pan and refrigerate.
Using a blender, chop or grind liver. Combine crumbs and liquid. Add slightly beaten eggs and other ingredients. Shape into small balls the size of large marbles. Drop into boiling soup or broth. Cook 10 minutes.
Hard boil eggs. Mix egg yolks and all ingredients together. Place mixture back into egg halves and serve chilled.
Boil and debone chicken. Layer chicken, chips, cheese and corn, drained, in casserole dish. Mix soups, milk and tomatoes together. Pour over casserole. Top with cheese. Bake at 375° about 30 minutes.
Color of jello will determine color of cake. Grease and flour an angel food cake pan. Beat batter with electric mixer for 3 minutes. Bake at 350° for 1 hour. Do not turn cake over.
Mix ground beef, bread crumbs, 3/4 of the tomato sauce, egg, 3/4 tsp. oregano, salt & pepper. After mixed pat mixture on a piece of wax paper into a rectangle about 1/2 inch thick. Sprinkle with the Mozzarella cheese. Roll up starting on short side by lifting the paper slightly. Continue lifting and peeling to finish the roll. Seal the edges and place in a loaf pan and bake at 350° for about 1 hour or until done. Combine the remaining 1/4 of the sauce & oregano and pour over loaf 15 minutes prior to being done.
*Substitute 1 can (4 ounces) mushroom stems and pieces for the fresh mushrooms.
Boil thighs with 1 teaspoon salt and bay leaf in soup pot until done. Debone and chop chicken and add back to soup pot. Add 3 or 4 drumstick bones back to soup pot (adds flavor). Add brown rice and simmer 30 minutes. Add celery, carrots, green beans and stewed tomatoes. Simmer 15 minutes more. Add seasonings; stir. Remove from heat and let sit 10 minutes. Stir and serve. Fabulous on a cold winter day with a fresh loaf of bread!
Grease 9 x 13-inch pan with butter. Spread, in this order: applesauce, pineapple, yellow cake mix, nuts and coconut. Melt margarine and drizzle over. Do not stir. Bake 1 hour at 325°.
Combine all ingredients in a medium bowl. Mix well. Pack into a lightly greased 9-inch loaf pan. Bake at 350° for 1 hour and 10 minutes. Makes 6 to 8 servings.
Combine the Marshmallow Creme, margarine, vanilla and salt. Blend in sugar and nuts. Press into 8-inch square pan. Chill until firm. Cut into squares. Yields 1 pound and 4 ounces.
Mix dry ingredients. Add other ingredients as usual for other cakes. Bake at 350° until done.
Mix together ingredients, except last 4. Mix last 4 separately and then add to dry ingredients. Preheat oven to 425°. Fill muffin cups about 3/4 full. Bake at 425° for 18 to 20 minutes. (Don't overbake.)
Combine chicken broth, peas and salt. Simmer until peas are tender, about 5 minutes. Add mushrooms. Increase heat to a boil. Slowly pour egg into soup. Stir gently. Season with Accent and pepper.
Combine all ingredients, including 1 cup chow mein noodles in a 2-quart glass casserole. Mix well. Cover with glass lid or plastic wrap. Microwave on Reheat for 8 to 10 minutes or until hot. Let stand, covered, 5 minutes. Sprinkle top with remaining noodles and serve.
Dump in a 9 x 13-inch pan and mix with fork. Bake at 350° for 35 minutes.
Measure everything into a gallon size Ziploc bag set in a large bowl or pan. Place it into the refrigerator, bowl and all. May marinate chicken up to two days.
Reserve one cup of cake mix. In a large bowl, combine rest of mix, one egg and oil. Mixture will be crumbly. In a 13 x 9 x 2-inch pan, press it out evenly over bottom and 3/4 up sides of pan. In same bowl, blend cheese and sugar. Add remaining 3 eggs and 1 cup of reserved cake mix. Beat for 1 minute at medium speed. At slow speed, blend in milk, lemon juice and vanilla. Mix until smooth. Pour into prepared crust and bake 45 to 55 minutes at 300° until center is firm. Spread desired pie filling on top. When cool, cut into squares.
Boil carrots in salted water until tender. Alternate layers of carrots, green pepper, and onion in dish. Combine remaining ingredients, adding more salt if desired, Beat until well blended. Pour over vegetables and refrigerate. Serves warm or cold. Serves 12-15.
In medium bowl, combine Knox and fruit flavored gelatin. Add boiling water and stir until completely dissolved. Pour into 8 or 9-inch baking pan. Chill until firm. Makes about 6 dozen. Coat baking pan with Pam first for easy removal of finger Jell-O.
Mix all ingredients together and pour into 2 unbaked pie shells. Bake at 350° until knife inserted comes out clean, about 50 to 60 minutes.
Crumble cake in large bowl. Prepare Dream Whip according to package directions. In a separate bowl, beat cream cheese and powdered sugar until fluffy. Fold in prepared Dream Whip and crumbled cake. Pour into flat cake pan. Spread pie filling over top. Cover and chill for 2 to 3 hours.
Cream together sugar and margarine in large bowl. Beat in egg and vanilla. Combine flour with baking soda, cream of tartar and salt. Blend into cream mixture. Cover; chill for 2 hours. Preheat oven to 375°. Roll out dough on floured surface. Cut with cookie cutters. Bake on ungreased cookie sheet for 6 to 7 minutes. Sprinkle with sugar before baking.
In mixing bowl dissolve yeast in water. Add salt and about half the flour, until smooth. Cover with a damp cloth; place in refrigerator. Punch down occasionally. As dough rises about 2 hours before baking cut off amount needed. Shape in balls in muffin pan. Let rise until light (2 hours). Heat oven to 400°. Bake 12 to 15 minutes.
Boil sugar, water and lemon juice slow for 1 hour; then remove and let cool. Add remaining ingredients. Pour into a dark bottle and let sit for 2 weeks.
Cream sugars, margarine and vanilla. Mix in dry ingredients. Add remainder of ingredients. Drop large tablespoonfuls of dough onto greased cookie sheets. Bake at 350° for 10 to 12 minutes or until lightly browned.
Mix. Place 1/2 in bottom of pie plate. Set 1/2 aside.
Mix flour, milk and soup. Pour over chicken in baking dish. Put in chopped, boiled eggs and chicken broth. Bake at 350° for 40 minutes.
Place olive oil in saucepan. Add onion and garlic; brown slightly. Add tomatoes, basil leaves, salt, pepper and tomato paste; simmer for 2 hours.
Melt margarine in a 9 x 11-inch baking dish. Put 3 bouillon cubes in boiling water (works better if you crushed them in a baggie first); add to melted butter in pan. Add chopped onion and pepper; add rice and then blend in the soup. Put seasoned chicken pieces on top and bake at 325° for 1 hour or until chicken is done.
Mix all ingredients together well. Press into casserole loaf pan. Brush 2 tablespoons catsup over top of meatloaf. Bake at 350° for 1 1/2 hours. Serves 4 to 6.
Before cooking bread, combine 1 tablespoon melted butter with 1/3 cup white sugar; spread on bread dough (with fingers) before cooking and it will make a crunchy top.
Mix catsup, Worcestershire sauce, brown sugar, vinegar, minced onion and barbecue seasoning in a small skillet. Bring to a boil; simmer for 10 minutes. Brush on 2 1/2 pounds of chicken during the last 15 minutes of grilling.
Combine and mix well crab meat, mayonnaise, Swiss cheese, onion and curry powder. Cut each flaky biscuit horziontally into 3 slices; spread mixture on each slice of biscuit. Bake at 350° for 10 minutes.
Put crackers into a 1 gallon jar. Stir mixture together well. Pour over crackers; put lid on and roll crackers until liquid is absorbed. Crackers will not be oily.
Dice tomatoes, peppers and cucumbers. Mix with cooked spaghetti, Salad Supreme and Italian dressing. Marinate overnight. Dressing will go to the bottom so mix well before serving.
Mix flour and soda, also sweetener if using dry sweetener. Add beaten eggs, then rest of ingredients. Bake at 350° for 15 minutes. Cookies will be soft.
Cut the tips off the cooked asparagus and set aside. Combine the rest of the asparagus; cut in pieces, with the onion, chicken stock and asparagus water. Cook for 10 minutes. Strain this mixture by rubbing through a sieve. Melt the butter; stir in the flour and blend. Add the milk and seasonings to taste. Cook for a few minutes. Add the strained broth and asparagus tips. Cook for 5 minutes. Serve.
Place chicken in greased 13 x 9 x 2 baking dish. Arrange potatoes around chicken. Drizzle with dressing. Sprinkle italian seasoning and parmesan cheese on top. Cover and bake at 400 for 20 minutes. Uncover and bake 20-30 minutes longer until potatoes are tender and chicken juices run clear.
Crumble sausage in skillet. Cook over medium heat until brown, stirring occasionally. Drain fat well. Spread bread cubes in buttered 12 x 8 x 2-inch pan. Top with sausage and cheese; combine eggs, milk and seasoning. Beat well. Pour over cheese and sausage. Cover; refrigerate overnight. Remove and bake for 30 or 40 minutes in 350° oven.
Cook and drain broccoli; arrange in casserole dish. Boil chicken for 20 minutes; place chicken over broccoli. Mix together the cheese, soup, and Miracle Whip; pour over casserole. Top with Mozzarella cheese. Bake at 350° for 30-35 minutes.
Fry sausage, cut in 1/2-inch pieces. Add cubed potatoes and chopped onion, salt and pepper. Fry until potatoes are golden, then sprinkle with cheese and add eggs on top of mixture. Stir over low heat until eggs are cooled. Serves 4.
Melt almond bark; crush Bugles and then put all three ingredients together. Mix well. Drop by teaspoon on wax paper. Keep in airtight container.
Cook onion and ground beef in large pot. Pour all cans of food into pot. Season to taste with Worcestershire sauce. Heat and eat!
Cook sausage; drain and set aside. Butter split muffins and lay buttered side down in a 9 x 12-inch casserole dish sprayed with Pam. Sprinkle with chilies, Swiss cheese and half of sausage. Combine eggs and sour cream and pour over top with remaining sausage and Cheddar cheese. Cover and refrigerate overnight. Remove from refrigerator. Let stand for 1/2 hour. Bake at 350° for 30 to 40 minutes. Let stand 5 minutes before serving. Serves 12 to 15.
Beat together margarine and sugar. Blend in egg, milk and vanilla. Add combined remaining ingredients; mix well. Drop by rounded teaspoonfuls onto greased cookie sheet. Bake at 350° for 10 to 12 minutes. Cool 1 minute on sheet; remove to cooling rack. Makes about 3 dozen cookies.
Cook broccoli in 1/2 cup water; drain and set aside. Saute onion in oleo until wilted. Add soup. Melt cheese in hot mixture. Add salt, pepper, Accent, Worcestershire sauce and mushrooms. Stir in broccoli. Sprinkle almonds over top. Serve warm with chips or party crackers.
Combine first 3 ingredients. Cook over medium heat until starts to thicken. Add beaten egg yolks and vanilla. Cook until thickens. Pour in pie shell. Top with meringue or whipped topping. Cool and serve.
Make ice rings with 1 bottle of Sprite or 7-Up. Fill ring about 3/4 full. Should make 2 rings.
Stir together apples, 1/2 cup sugar and cinnamon. Melt margarine in a 2-quart casserole. Mix together 1 cup sugar, flour, baking powder, salt and milk. Pour on top of margarine. Do not stir. Place apples on top of batter and press down into batter. Bake at 350° for 1 hour.
Preheat oven to 350°. Cook beans well; drain and mash through colander or food mill. Measure the mashed beans and add sugar and milk. Strain this mixture through a sieve. Add egg yolks, nutmeg, flour, butter and vanilla. Mix well and beat until very smooth; pour into 9-inch unbaked pie shell. Bake for 30 minutes or until firm.
Fill gallon jar with cukes and sliced onions. Layer cukes and onions. Fill jar tight. Keep pressing down as you fill jar. Mix the ingredients. Pour over cukes and onions. Place jar in refrigerator and shake once a day for 8 days. Just turn the jar up and down or roll the jar over and over or do both for 8 days. Now ready to eat. Will keep a long time in jar in refrigerator.
Preheat oven to 350°. Cream butter and sugar. Add one egg at a time; beating after each one. Add milk and vanilla, mix well. Then with spoon, stir in crushed wafers, nuts and coconut. Bake 1 hour in a loaf or tube pan.
Fry meats; drain. Fry with garlic and onion. Add remaining ingredients and simmer 30 minutes. Great for picnics!
Beat together eggs, milk, sugar, vanilla and nutmeg. Place bread on a jelly roll pan. Pour egg mixture over bread and let stand a few minutes; turn slices and let stand until absorbed. Place in freezer, uncovered, until firm; transfer to freezer bag and return to freezer.
Empty package of pistachio pudding mix. Add crushed pineapple. Mix well. Fold in Cool Whip. Stir in marshmallows, nuts and cherries. Chill in refrigerator.