HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream the cheese and add 2 tablespoons pear juice; bring to boil 1 cup pear juice and add to lime Jell-O. While still hot, blend in cream mixture. Chill until syrupy (about 45 minutes); add whipping cream and drained crushed pears. Chill overnight.
Mix all ingredients, except cucumbers and tomatoes. Add the cucumbers and tomatoes before serving so the salad won't get watery.
Mix 1/4 cup flour, 1 teaspoon salt and 1/4 teaspoon pepper and dredge chicken breasts. Brown in skillet sprayed with vegetable oil spray. Remove chicken. Save drippings for gravy.
In medium bowl, blend softened cream cheese until smooth. Gradually stir in mayonnaise until well blended. Stir in remaining ingredients. Cover. Refrigerate for 2 hours. Use as salad dressing or sandwich spread. Reduced calorie cream cheese and mayonnaise can also be substituted.
Saute onions in butter or oleo. Add chili, corn and tomatoes; mix. Pour in baking dish. Prepare corn meal mix per directions on box. Add cheese to mix. Pour corn meal mix over the ingredients. Bake at 350° for 30 minutes. Makes 8 to 10 servings.
Cook meat 1 1/2 to 2 hours, then add vegetables and crab for 20 minutes.
Combine crumbs, 1/4 cup sugar and butter. Press firmly into bottom of 13 x 9-inch pan. Chill. Beat cream cheese with 1/4 cup sugar and 2 tablespoons milk until smooth. Fold in half of whipped cream. Spread over crust. Arrange strawberries in even layer. Using 3 1/2 cups cold milk, prepare pudding as directed on package. Pour over berries. Chill several hours or overnight. Shortly before serving, spread remaining whipped topping over pudding. Garnish with additional berries.
Layer first 7 ingredients in order given in a 12 x 9-inch glass dish. Combine mayonnaise and sugar. Spread evenly over top of salad. Sprinkle with cheese. Cover and refrigerate 8 to 12 hours. Garnish with parsley before serving.
In 1/2-quart shallow baking dish, combine soup, broccoli, tuna and nutmeg. Lay slices of chestnuts over top. Bake at 400° for 20 minutes. Meanwhile, beat egg yolks until thick; add cheese. Beat egg whites until soft peak forms. Fold in egg yolk mixture. Remove casserole from oven. Spread mixture over top. Bake 15 minutes or until browned.
Put juice in pan. Heat until thawed. Add tapioca or flour, salt, cinnamon, nutmeg and butter. Cook over low heat, stirring occasionally, until thick and bubbly. Pour into pie crust. Add top pie crust. Bake at 350° until brown for 35 minutes.
In 1-quart microwave-safe bowl, combine chocolate chips, peanut butter and margarine. Microwave on High 1 to 1 1/2 minutes. Stir until smooth and add vanilla. Pour this mixture over cereal and stir until cereal is evenly coated. In a Ziploc bag or large plastic bowl with cover, add coated cereal to powdered sugar and stir until each piece is evenly coated. Spread on wax paper to cool.
In Dutch oven heat sliced kielbasa over low heat, about 10 minutes, to draw out fat. Add onion and cook until tender. Add cabbage and water. Cover and cook 9 minutes until cabbage is barely tender. Core and chop 3 apples. Add apples and carrots. Mix sugar, vinegar and seasonings and pour over. Cover and simmer for 1/2 hour. The last 5 minutes, core and cut into wedges the last apple. Heat in butter until barely soft. Serve with apple wedges on top of kielbasa/cabbage mixture. Serves 8.
Combine and mix with pastry blender or hands. Form into balls, about golf ball size, and bake on cookie sheet at 375° for 20 minutes or until brown.
Cream sugar and shortening together well. Add eggs, sour cream, soda and vanilla mixture. Stir in gradually flour and salt sifted together. Refrigerate for 1 hour. Roll out onto lightly floured board to 1/3-inch thickness. Bake until light brown at 425° for 5 to 7 minutes. Sprinkle with sugar.
Brown all ingredients and drain. Add beans, ketchup, brown sugar and Worcestershire sauce. Mix. Pour into casserole dish and bake, covered, at 325° for 45 minutes.
Mix dry ingredients. Add eggs and vanilla. Heat milk and butter to boil and remove from heat. Add milk to first mixture. Do not use a beater. Mix well by hand. Bake 25 minutes at 350° in an 8-inch square greased pan.
Mix all ingredients. You may not want the whole bottle of salad dressing. Start with half the bottle. Experiment!
Combine graham cracker crumbs, sugar and melted butter. Press mixture into bottom of 13 x 9-inch pan. Chill 15 minutes. Beat cream cheese and sugar, gradually beat in milk. Then fold in Cool Whip. Spread mixture evenly over crumb crust topped with peaches. Dissolve jello in boiling water, combine cold water and ice to make 1 1/4 cups, add to jello and spoon over peaches. Chill at least 3 hours before serving.
Combine all ingredients. Use a Good Seasons Italian dressing using lemon juice instead of vinegar or any dressing you might prefer.
Boil margarine, brown sugar and nuts for 3 minutes. Cover cookie sheet with tin foil. Break graham crackers into pieces (half). Cover the top of each cookie with some of the caramelized mixture. Place cookies in 300° oven and bake for 9 minutes.
Mix together and pour in odd shapes into hot grease in a skillet. Brown and sprinkle with powdered sugar on top after cooking.
Cut meat into 1 1/2-inch chunks. Heat oil in heavy skillet. Add garlic and meat; brown well. Drain oil from pan. Add syrup from pineapple, salt, pepper, ginger, chicken consomme and half of vinegar. Cover and simmer 1 1/2 hours or until meat is tender. Add celery, green pepper and onions. Cook 10 minutes. Add tomato wedges and pineapple chunks.
Drain pineapple juice and mix with pudding. Fold in Cool Whip. Add chunk pineapple and mix well.
Combine flour, sugar and chocolate. Melt margarine and add to eggs. Beat well and pour in dry ingredients. Add vanilla. Pie can be made with or without crust. Cook at 375° for 30 minutes in an 8-inch pie pan. Serve warm with ice cream on top.
In large end of each crescent roll, put a hunk of chicken and cheese. Roll it up. Mix soup and milk. Pour over rolls. Bake at 375° for 30 minutes uncovered.
Mix all dry ingredients. Melt almond bark. Pour over dry ingredients. Mix well. Drop by teaspoon onto waxed paper. Makes a lot.
In large bowl, combine all ingredients. Cover and chill. Line two plates with lettuce. Spoon half of tuna salad onto each plate. (May use low-fat yogurt in place of mayonnaise.) Yield: 2 servings.
Remove crusts and spread butter or margarine to taste, then place bread in greased 13 x 9 x 2-inch baking dish. Brown sausage to crumble, drain well, then spoon over bread. Sprinkle cheese over sausage. Mix eggs, milk and salt, then pour over cheese. Cover casserole and chill overnight. Remove from refrigerator 15 minutes before baking. Bake, uncovered, at 350° for 45 minutes or until set. Makes 8 servings.
Preheat oven to 325°. Sift dry ingredients together; add water, mayonnaise and vanilla. I do not get my mixer out; I stir until it is smooth and creamy. Bake 30 minutes in a greased and floured 9 x 13-inch pan.
Dissolve yeast in the cup of warm water. Add sugar, salt and melted shortening. Pour into pan, add flour 1/2 cup at a time. Knead dough until it is soft and smooth. Place in greased pan. Place in warm area for 1 hour. Brush top of dough with soft shortening before it rises. After rising, divide in 1/2 and roll out on floured table.
Mix gelatin with 2 cups boiling water. Add frozen strawberries, juice and all. Let thicken in refrigerator until thick enough to add one large Cool Whip. Fold in well. Pour over angel food cake which has been broken into small pieces in a large bowl. Mix well. Pour into large angel food cake pan (or pans); push down a little with a spatula. Let set overnight in refrigerator.
Mix flour, sugar, salt, soda and cinnamon in large bowl and put hole in middle. In small bowl, mix oil, eggs and strawberries. Pour into dry ingredients and mix well. Pour into 2 greased and floured loaf pans. Bake at 350° for 1 hour.
Cook broccoli as directed on package and drain. Add Cheez Whiz, soup and uncooked rice. Mix together; cook at 350° for 30 minutes.
Mix together and let stand for 10 minutes. Drop by 1/2 teaspoon onto ungreased baking sheets. Flatten cookie when put on sheet. Decorate with colored sugar, nuts, etc. Bake at 350° for 10 minutes.
Mix all ingredients together. Put in a 13 x 9-inch pan. Bake at 350° for 50 minutes.
Mix all ingredients except cereal. In microwave or double boiler, put cereal in large bowl and pour chocolate mixture over it. Stir until well coated. Place 1 pound powdered sugar in large paper bag. Put coated cereal in bag and shake until well coated. Store in airtight container.
Melt oleo and combine with flour and 3/4 cup pecans. Mix until crumbly. Pat into 9 x 13-inch pan. Bake 18 to 20 minutes at 350° until golden brown. Cool at least 2 1/2 hours.
Mix well and form balls. Roll in nuts. Chill. Can take out chopped celery and use mixture on celery sticks.
In blender or food processor, chop dried beef. Add the rest of the ingredients. Blend well.
Preheat oven to 350°. Butter a shallow baking dish with 2 tablespoons of the butter and arrange the fruit in the base. In bowl of a food processor, briefly combine the remaining butter with the flour and sugar until the mixture is crumbly. Sprinkle mixture evenly over fruit. Bake 25 to 30 minutes, until top becomes crisp and fruit collapses. Serve warm with the sour cream. Serves 6.
Melt margarine in pan and coat pan. Mix Corn-Kits, Bis-Kits and baking powder. Add milk, margarine and eggs to make thick-pouring mixture. Bake at 350° for 40 to 45 minutes.
Pour peaches into a 2-quart basin. Make a batter with the milk, egg, melted butter and baking powder. Add enough flour to make thick enough to roll out. Cover the peaches. Put paper over. Bake until the crust is done. Eat with vanilla sauce (see sauce section).
Preheat oven 350°. Combine 1 cup sugar, and shortening. mix well. Add beaten eggs, and apples. Mix in dry ingredients, vanilla and buttermilk. Add pecans. Mix well. Pour into greased loaf pan. Sprinkle top with remaining sugar and cinnamon. Bake for 1 hour. Can test with toothpick.
Combine corn meal, flour, baking powder, soda, sugar and salt in extra-large bowl; make a well in the center of mixture. Combine egg substitute, yogurt and oil; add to dry ingredients, stirring just until moist. Spoon mixture into muffin pans coated with cooking spray, filling 3/4 full. Bake at 425° for 12 to 14 minutes or until golden brown. Remove muffins from pan immediately. Yield: 1 1/2 dozen.
Place tomatoes, cucumber, onion and peppers in large salad bowl. Shake in a jar until well blended the olive oil, vinegar, salt and pepper. Pour dressing over salad. Sprinkle Feta cheese, olives and parsley over the top. (Can be made ahead.) Serves 4.
Heat pineapple and jello until jello is dissolved; cool. Add buttermilk, Cool Whip and nuts. Chill until firm. May sprinkle coconut on top.
Combine butter, sugar, cocoa and milk and bring to a boil, stirring constantly. Boil 1 minute; remove from heat and add the peanut butter, stirring until it's well melted. Pour over the oatmeal and mix well. Drop by tablespoons onto sheets of waxed paper. Cool until set.
Boil fruit in 1 cup water. Add margarine. Let cool. Combine all ingredients. Mix well. Pour into greased 7 x 11-inch pan. Bake at 350° for 25 to 30 minutes.
Melt chocolate. Cream the butter, oleo and sugar. Add egg yolks. Add chocolate and mix well. Sift flour and sugar. Add alternately with sour milk to chocolate mixture; beat well. Fold in stiffly beaten egg whites and vanilla. Stir in nuts. Bake at 350° for 30 minutes in three 9-inch round pans, greased and floured.
In a large bowl, combine all ingredients except 1/2 cup Colby cheese; mix well. Turn into buttered 13 x 9 x 2-inch pan. Bake at 350° for 55 to 60 minutes or until potatoes are tender. Sprinkle cheese on top.
Mix wine, soup	and sour cream together. Butter a 13 x 9-inch dish. Layer by ingredient, starting with noodles and pouring soup mixture over top, then top with Parmesan. Or you can mix all together and top with Parmesan. Bake 45 minutes at 350°.
In large pot, combine all ingredients, except chips and cheese. Simmer one hour. Place broken chips in bottom of serving bowls. Add soup and top with cheese.
Layer all vegetables. Mix together Miracle Whip, sour cream, bacon drippings and sugar with about 1/4 cup milk. Pour over vegetables. Crumble bacon and place cheese and bacon on top. Cover and refrigerate. Better to let marinate overnight.
Dice chicken into a mixing bowl and add onion, garlic salt, chili powder and tomatoes. Reserve 1 cup of cheese for topping. Add remaining cheese to chicken mixture. Soften tortillas in chicken broth; line a large baking dish. Add chicken mixture and about 1/2 cup of broth. Spread both cans of soup on top. Sprinkle reserved cheese on top. Bake in preheated 350° oven for 30 minutes. Yields 6 servings.
Boil hard for 5 minutes. Remove from heat and stir in 1 teaspoon soda; pour over popped corn. Stir well. Put in oven at 250° for 1 hour. Stir 2 to 3 times. Will stay crisp for weeks in tight container.
In large skillet, brown beef, onion, green pepper and garlic. Drain fat. Stir in rest of ingredients. Simmer, uncovered, for 30 minutes.
Mix dressing, soup mix and jam. Pour over pheasant pieces. Let marinate 2 to 3 hours. Place in baking pan. Bake at 350° for 1 hour, or until tender.
Mix together buttermilk and eggs. Stir together first 6 ingredients. Stir well. Add milk and eggs mixture, stirring until just moistened. Heat oil in baking pan. Pour into cornbread mixture and stir. Pour back into baking pan (13 x 9-inch). Bake at 400° for 20 to 30 minutes. Excellent for dressing!
Grate cucumbers (or slice thinly), salt and cover with ice water. Place covered in refrigerator for 3 hours. Drain well. Add vinegar, tarragon, pepper and sour cream to cucumbers and toss well. Serve with fish.
Stir first 4 ingredients and bring to boil; turn down to simmer for 1 hour. Add chili powder and ketchup. Simmer for 30 minutes. Add onion. Let cook 5 to 10 minutes. Makes 2 quarts.
Preheat oven to 350°. Spread cherry pie filling and pineapple in a 9 x 13-inch baking pan. Sprinkle cake mix on top. Make 1/4-inch slices of butter and arrange them over cake mix. Sprinkle nuts on top. Bake for 40 minutes. Let cool.
Mix crumbs with melted margarine and line a 9 x 13-inch pan. Slice bananas onto crumb crust. Mix Eagle Brand with lemon juice, pour on top of bananas. Spoon pineapple over for next layer. Spread Cool Whip over pineapple. Sprinkle coconut on Cool Whip. Garnish with chopped nuts and cherries. Chill several hours or overnight. Yields 12 to 15 servings.
Heat 1 1/2 cups milk. Add butter in a saucepan until scalded. Combine sugar, flour and salt. Make a paste with remaining 1/2 cup milk. Add to scalded milk mixture and cook until slightly thickened. Stirring constantly, add beaten eggs, cook 2 minutes longer. Remove from heat and add vanilla. Cool. Serve with whipped cream.
Wash and cook squash and onions until tender. Melt butter and stir in Stove Top stuffing. Line dish with half of the crumbs and save rest for top. Mix remaining ingredients. Pour into baking dish. Bake for 30 minutes at 350°.
Boil chicken and take off bone. Chop your chicken up in small pieces. Mix cream cheese and chopped onions together. Roll out rolls into a triangle. Put a spoonful of chicken and a spoonful of your cream cheese mix on the top of your chicken. Bring the edges of your rolls up and pinch at the top. Brush melted butter over top of rolls and put them on a greased cookie sheet. Bake at 400° until brown.
Cream butter and sugar and add eggs. Beat in orange juice and grated rind of orange. Sift flour, baking powder and baking soda into mixture. (Batter should not be too stiff.) Bake at 400° for about 15 minutes. This makes 24 muffins. Crushed fresh strawberries or blueberries may be substituted for orange juice and rind. Muffins may be iced, if desired.
Place butter in a 2-quart casserole dish. Heat in microwave oven on Full power for 30 to 45 seconds or until melted. Coat liver in flour. Arrange in melted butter. Cook in microwave oven on Full power for 5 1/2 to 6 1/2 minutes or until livers are no longer pink.
Soak peas overnight in water; drain. Combine in slow cooker with other ingredients. Cook on low for 4 to 6 hours.
Mix and bake in preheated Bundt pan. Bake at 350° for 50 to 60 minutes.
Melt butter in pan. When hot, add flour and sugar; then add peaches, fruit cocktail and water. Bake at 400° until brown.
You will also need 8 to 10 paper or plastic cups (7 ounce).
In 32 cup electric coffee maker, pour apple cider. In the strainer part, put rest of ingredients. Let cider perk through ingredients. Smells and tastes delicious.
Cook potatoes in jackets; dice; chop eggs. Fry onion and bacon together; reserve bacon grease. Add onion and bacon to potato mixture. Add bacon grease (as much as you want) slowly to beaten egg; beat well. Add vinegar and salt. Pour over potato mixture; mix well. Heat in a double boiler. Serve hot. Serves about 6.
Butter 2 baking sheets. Melt remaining butter. Flour pans lightly and shake off excess flour. Stir together the remaining ingredients except milk. Continue stirring until the sugar is melted, then stir in the milk.
Melt butter in baking dish. In separate bowl, mix dry ingredients and add milk. Pour milk mixture into margarine. Do not stir. Add fruit. Do not stir. Bake at 350° for 1 hour. Delicious with ice cream.
Mix sugar, syrup and oleo together. Add beaten eggs and pecans. Pour into unbaked pie shell. Bake for 10 minutes at 400°. Bake at 350° for 25 to 30 minutes longer.
Mix well and pour half in bottom of greased and floured 13 x 9 x 2-inch pan. Mix 1 cup brown sugar and 3 teaspoons cinnamon. Sprinkle half of this on cake in pan. Put remaining cake mix and top with sugar mixture. Take a knife and run through batter to swirl. Bake at 350° for 40 to 45 minutes.
Finely chop 1/2 cup pecans; reserve rest of pecan halves for garnish. In large bowl, measure pecans and remaining ingredients. Knead until mixture holds together.
Combine all ingredients in container of food processor or blender and process, turning on and off until sauce is formed with small bits of basil still visible.
Mix cheese, milk, pineapple and lemon juice. Put in crusts. Slice 2 bananas on each pie. Mix other ingredients and spread on pie. Chill.
Combine dry ingredients. Cut in Crisco. Mixture will be crumbly. Combine beaten eggs and vanilla. Add to mixture, stirring only until combined. Add chips and nuts.
Cream Crisco and sugar. Add soda to tomato soup. Sift flour and spices together. Add nuts (walnuts better). Bake 1 hour at 325°. Frost with buttercream frosting. Top with walnuts.
Melt chocolate. Put all the ingredients in a heavy-duty freezer Ziploc bag. Zip it closed securely, eliminating as much air as possible. Place bag in another bag. Eliminate the air and securely zip the closure. Squeeze the contents until they are thoroughly mixed. Roll the Tootsie Rolls into small logs and place on waxed paper.
Mash bananas with fork. Blend in sugar, salt and egg. Melt butter and stir in bananas. Dissolve soda in water and add flour. Mix and put in loaf pan for 45 minutes at 350°. Makes 1 loaf.
Mix jello with pineapple juice. Pour over fruit in medium bowl. Sprinkle with Sweet 'N Low. Stir thoroughly. Chill.
Mash avocados; add remaining ingredients. Mix with French dressing or lemon juice. Serve on lettuce leaves or crackers as hors d'oeuvres.
Sift flour, sugar and baking powder together. Add 1 tablespoon melted butter and the milk. Stir until well blended. Pour into a well-greased 9-inch pan.
Preheat oven to 375°. Sift together the dry ingredients. Cream butter; add Sucaryl, vanilla and egg, blending well. Add flour mixture and beat well. Stir in the chocolate pieces. Drop onto a slightly greased baking sheet. Bake 8 to 10 minutes.
Mix together. Put in pan. Place in oven. Bake in a 350° oven until brown, stirring occasionally. When cool, put 1/2 of mixture in a 9 x 13-inch pan.
Combine dressing, cranberries and onion soup mix; blend and pour over chicken in a 9 x 13-inch baking dish. Bake at 300° for 1 1/2 to 2 hours. (Boned chicken can be used; baking time will be less.) Serves 4 to 6.
Heat milk. Mix sugar and flour together. Add egg yolks. Add a little warm milk, a little at a time, to the mixture. Add vanilla. Cook in double boiler, stirring constantly until thick. After custard cools, arrange banana and vanilla wafers in 2-quart Pyrex container, alternating layers.
By hand, beat eggs one hour. Mix sugar, flour, hortshorn, anise and butter together. Stir in beaten eggs slowly. Roll out and press with cookie forms marked on rolling pin. Cut out and let stand overnight. Bake in a 350° oven for 10 minutes. Makes 24 dozen.
Dissolve yeast in warm milk. Stir in honey, oil, eggs and 3 3/4 cups flour. Turn onto floured board. Knead dough about 5 minutes, adding flour until smooth and elastic. Coat large bowl with oil. Place dough in bowl, turning to coat with oil on all sides. Cover; let rise until doubled.
Heat olive oil in skillet. Add garlic. Cook 1 minute. Add chicken and brown. Stir in asparagus. Cook 3 minutes longer, stirring frequently. Add tomatoes, thyme and wine. Cover; simmer 5 minutes. Heat Alfredo sauce and pour over hot pasta. Serve pasta on plates; spoon chicken mixture over pasta. Serve with crusty French bread and a salad.
Mix together ground beef, bread crumbs, onion, milk, egg, parsley, pepper and Worcestershire sauce. Shape into 1-inch balls. Melt shortening in large skillet; brown meat balls. Remove from skillet and drain fat. Place chili sauce and cranberry sauce in skillet. Stir constantly until cranberry sauce is melted. Add meatballs and stir until coated. Simmer, uncovered, 30 minutes. Makes about 5 dozen.
Fill bowl with cheese. Mix all ingredients except oil and tortillas. Place oil in a frying pan. Lay a tortilla in your pan and stuff the tortilla with ingredients. Place another tortilla on top; hold together with a toothpick. Fry until melted. Great appetizers.
Preheat oven to 350°. In small saucepan over medium heat in hot oil, cook onion, garlic and cumin until onion is tender. In a 2 1/2-quart casserole, combine onion mixture with kidney beans, garbanzo beans, corn, chiles, bouillon and 1 1/2 cups water. Cover casserole and bake 50 to 60 minutes until chicken is tender.
Heat oven to 350°. Beat together butter, sugar, milk and flavoring until creamy. Add combined remaining ingredients; mix well. Drop on greased cookie sheet. Bake 12 to 15 minutes.
Bring undiluted soup to a boil. Add cream cheese. When melted, add mayonnaise and stir. Mix gelatin and water together and add to soup. Add rest of ingredients. Pour into mold. Refrigerate.
Combine cheese, eggs, catsup, onion, green pepper, olives, butter and Worcestershire sauce. Spread on bottom half of each bun. Broil bottom halves in broiler for 5 minutes, or until cheese melts. Place top halves of buns under broiler until lightly toasted. Serve immediately.
Combine all ingredients except oil until just moistened. Drop by teaspoonful into deep, hot oil. Fry until golden brown, turning once. Makes 2 dozen.
Pour tomatoes in a large soup pot, crushing tomatoes with your fingers. Bring to a boil. Add olive oil and red pepper. Rinse shrimp and peel shell off each shrimp and add to tomatoes. Stir occasionally. Cut cabbage into 1-inch pieces and add to soup. Simmer on medium heat for 2 hours, stirring occasionally or until cabbage is tender. Salt to taste. Serve with crusty Italian bread and butter.
Brown turkey in a saucepan and drain. Mix the taco seasonings in 1 1/4 cups water until lumps are gone. Add to turkey. Simmer for 20 minutes or until the water is mostly gone or thickened. Add corn, drained. Simmer a minute or two longer. Spray a 9 x 13-inch baking dish with Pam. Will need another smaller dish for remaining enchiladas. Spoon meat mixture into the tortillas. Put into baking dishes. Pour enchilada sauce over the middle of the tortillas. Sprinkle cheese over the tortillas. Bake at 350° until the cheese melts and the sauce begins to thicken and the ends of the tortillas get firm to almost crispy.
Blend chopped green onions, spices and jalapenos with tomato sauce. Blend until chopped well. Add whole tomatoes and mix until blended, but still chunky. Serve with chips.