HumbleIntelligence/food-ner-1-Million huggingface dataset:
Line a 13 x 9-inch pan with angel food slices 3/4-inch thick. Pour the 2 cans cherry or blueberry filling over the sliced angel food cake. Mix lemon pudding and milk until thick. Fold in sour cream; pour this over the pie filling, spreading it out so it is covered. Top with Cool Whip. Refrigerate overnight.
Brown ground beef and onion in skillet. In large pot, add beef, chili beans, tomato juice, rice, onion, chili mix, salt and pepper together and mix well. If too thin, add rice (up to 1/2 cup) to thicken. Stir often until rice is tender and mixture boils. On your serving plate, place a small bed of lettuce. On top of that, place some Frito chips and your goup. Sprinkle cheese on top and serve.
Cream butter and shortening until fluffy. Add 1 cup powdered sugar; mix well. Combine flour and salt and stir into shortening mixture. Add water, vanilla flavoring and nuts. Chill dough about 1 hour, then roll into small balls and flatten. Place on ungreased cookie sheet. Bake at 325° for about 12 minutes. Roll in powdered sugar.
Mix salt, vinegar and sugar. Heat until boiling. Pour over green tomatoes, onions, bell peppers and hot peppers. Let set for awhile. Put in a large pot and bring to a boil, just long enough for them to change colors. Then seal in hot jars.
Preheat oven to 350°. Beat together margarine and sugars until creamy. Add eggs, water and vanilla; beat well. Add combined oats, flour, cocoa, baking soda and salt; mix well. Stir in chocolate chips and chopped milk chocolate. Drop by rounded tablespoons onto ungreased cookie sheet. Bake for 12 to 14 minutes or until cookies are set. Do not overbake. Cool for 1 minute on cookie sheet. Remove to wire rack and cool completely. Store in an airtight container. Makes about 3 1/2 dozen cookies.
Beat together all ingredients until light and fluffy. Fill lined cupcake pans 3/4 full. Bake at 350° for about 25 minutes. Top with about 1 teaspoon of any pie filling and return to oven for 10 minutes. Cool and keep refrigerated.
Dissolve gelatin in boiling water; set aside to cool. Soften the cottage cheese with salad dressing. Add pineapple, coconut, nuts and banana. When gelatin begins to thicken, add the cheese mixture, then fold in the whipped cream. Pour into mold and chill until firm.
Mix the first 3 ingredients and put in a 9 x 13-inch pan as crust. Bake 15 minutes at 375°. Let cool. Beat the cream cheese, powdered sugar and small Cool Whip and spread on crust. Prepare the pudding as directed on box. Spread on cream cheese mixture. Let set in refrigerator until firm. Spread the large Cool Whip on top. Sprinkle top with chopped pecans.
Cook noodles and drain. Brown hamburger lightly in skillet. Add onions, salt and pepper. Blend soup and milk until smooth. In casserole dish, put layer of noodles and cheese. Sprinkle parsley and meat mixture. Repeat layers. Pour soup mixture over top. Bake at 350° for 50 minutes. Remove and top with chow mein noodles and almonds. Brown 15 to 20 minutes.
Drain all the canned vegetables well. Add the celery, onion and green pepper. Heat the oil, sugar and vinegar to a boil. Cool it and then pour over the vegetables. Refrigerate overnight or longer. This will keep a long time in the refrigerator.
Cook milk and flour, stirring until thick. Cool. Cream Crisco, butter, powdered sugar and vanilla with mixer at high speed until light and creamy. Add cooled flour mixture and beat fast 5 minutes longer. This frosting is not too sweet and tastes like whipped cream.
In a large boiler, combine sugar, milk, salt and water. Boil to soft ball stage; add nuts and butter. Boil to firm ball stage. Remove from heat; add vanilla. Stir until it no longer is glossy on top. Spoon out on wax paper.
In large Dutch oven, saute onion and celery in butter over medium heat. Add water, potatoes, carrots and spices; cover. Reduce heat when mixture comes to boil and continue cooking over lower heat until hard vegetables become soft enough to eat with spoon, about 20 minutes. Mash mixture with potato masher until lumpy. Add half and half and cheese; blend in. Continue cooking until cheese has completely melted. Serves 6 to 8.
For dough, mix first 3 ingredients. Mix well. Add water and mix as little as necessary and use as little flour as you can when rolling out the dough. Bake at 400° for 10 minutes, then at 350° for 40 to 45 minutes until crust is golden brown. Make a small slit in the top of each pastie. When you remove from oven, put a little water oleo mixture into slit (1 teaspoon oleo and 1/2 teaspoon water for each pastie). Let sit for a few minutes.
Saute onion in margarine in 8-inch skillet. Remove from skillet with slotted spoon and set aside. Sprinkle steaks with salt, pepper and thyme leaves and fry them in the margarine remaining from onions, add more margarine if needed. When steaks are done as desired, remove from skillet and set aside. Return onions to skillet and add mushrooms, saute mushrooms. Add half and half to skillet with mushrooms and onions. Heat sauce to boiling, stirring frequently. Serve steaks, covered with mushroom sauce, along with Twice Baked Potatoes and Radishes and Peapods.
Arrange chicken breasts in greased large baking dish (9 x 14-inch). Put cheese slices over chicken. Mix soup and sherry. Pour over chicken. Sprinkle herb seasoning over top. Cover with melted margarine. Bake 1 1/2 hours at 300° or until chicken is done.
Wash wings very well. Put in frying pan, not fat. Pour water over dry onion soup. Mix well. Pour over wings. Add corn syrup. Fry. Use low heat and fry about 1 hour. Add more water if necessary. Cover at all times.
Mix all ingredients well and let set in fridge. over night. When ready to serve cut center out of Hawaiian Bread. Put dip mixture in center of bread. Slice bread from center and slice bread around dip.
Use 3/4 of crabmeat with cream cheese; blend well and make ball (with hands). Mix 1/4 crabmeat left with sauce and pour on top. Garnish with parsley.
Grease a 2-quart casserole dish. Put sour cream in a large bowl. Beat in egg and stir in butter or margarine. Add cornbread mix and peaches. Mix lightly just until blended. Turn into casserole dish. Put casserole in preheated oven at 400° and reduce heat to 350°. Bake 65 to 70 minutes until golden brown and puffed. Serve hot from dish with large spoon. Eat with fork.
Cream shortening, sugars, eggs and vanilla thoroughly. Sift together flour, soda and salt. Add dry ingredients gradually to creamed mixture, mix well. Stir in 1/2 cup M&M's candies; reserve remaining candies for decorating. Drop by teaspoon on ungreased baking sheet. Decorate tops of cookies with remaining M&M's candies. Bake at 375° for 10 to 12 minutes or until golden brown. After baking some of the candies may be slightly cracked. This adds texture and interest to your cookies, still the same delightful flavor. Makes about 6 dozen 2 1/2-inch cookies.
Put all the ingredients into a large bowl and mix well. Knead the dough until holds together in a ball. (If the dough is too sticky, add a little more powdered milk. Knead again.) Make into fun thing or roll out and cut with cookie cutter, then eat it.
Mix sugar and cocoa together, then add remaining ingredients. Mix thoroughly, using electric mixer, and pour in 2 pie shells. Bake for 50 minutes at 325°. Keep a close watch on pies.
Beat eggs and sugar together. Add syrup, salt, vanilla, pecans and butter; pour into unbaked pie shell. Bake until filling is set. Bake 1 hour and 15 minutes at 320°. Put the pecan halves on top of pie.
Beat eggs. Add remaining ingredients; mix well. Grease an 8 x 8-inch pan (ok to use Pam). Bake at 325° for 45 minutes. Cut in 9 squares. Enjoy while hot.
Combine milk, sugar, salt and butter in small saucepan. Heat over low heat until butter melts and sugar dissolves; cool to lukewarm.
In a 2-quart pan, boil water; remove from heat. Add jello's; stir until dissolved. Add juice and rum extract. Chill until thickened, but not set.
Put all ingredients in a large heavy pot. Bring to a boil. Simmer on low heat until the liquid comes together in a smooth sauce, probably about 1 hour. Put in jars and seal. Try some on beans, peas, meats. Very good!
Preheat oven to 350°. Cook noodles in water for 20 minutes. Blend soup and milk into smooth sauce. Add onions and mushrooms; drain noodles. Layer 1 1/2 cups noodles, 1/3 cup tuna and 1 cup broccoli in a 2-quart casserole. Pour in 1 cup sauce and repeat layers. Bake 20 minutes. Add cheese and bake 15 more minutes.
Grind peppers. Add all ingredients except Certo. Boil 10 minutes. Remove from fire. Add Certo. Fill sterile jars and seal. Serve over block of Philadelphia cream cheese. Dip with crackers.
Cut meat into 4 portions. Mix flour and salt. Pound into meat. Set aside remaining flour. Brown meat in small amount hot shortening. Place meat in shallow baking dish. Blend remaining flour with drippings in skillet. Add remaining ingredients, except cheese. Cook, stirring constantly, until mixture boils. Pour over meat. Cover and bake in 350° oven for 2 hours or until tender. Top with cheese. Return to oven for a few minutes. Serves 4.
Melt chocolate chips and margarine in microwave. Spread on top of mixture; refrigerate or place in freezer for 30 minutes. Cut into squares.
Grate 1 1/2 teaspoons of the colored zest from the orange and squeeze 2 tablespoons juice. Combine the flour, soda and salt. Beat butter, sugars and orange zest until fluffy. Beat in egg yolk, vanilla and orange juice. Beat in flour mixture. Stir in chocolate chips with a spoon. Drop by teaspoonfuls, about 2-inches apart onto ungreased baking sheets. Bake until edges start to brown. Let stand on baking sheets for 1 minute and remove to wire racks.
Blend all ingredients. Shape into walnut size balls and place on a cookie sheet. Bake at 250° to 300° for 45 minutes. Roll in powdered sugar while still warm.
Make jello as directed. Blend with cottage cheese until smooth in blender. Mix altogether and let set like regular jello.
Sprinkle 1/4 cup sugar into heavy saucepan. Place over medium heat, cooking, stirring constantly until sugar melts and syrup is light golden brown. Pour syrup into 6-oz. custard cups. Let cool. Combine milks in medium saucepan and heat until bubble from around edges of pan. Combine egg substitute, 1/4 cup sugar and almond extract. Beat well. Gradually stir about 1 cup hot milk into egg mixture. Add remaining milk, stirring constantly. Pour mixture evenly into custard cups. Cover with aluminum foil. Place custard cups in shallow pan and pour hot water to depth of 1 inch into pan. Bake at 325° for 25 minutes or until knife inserted near center comes out clean. Remove cups from water, and chill at least 4 hours. To serve, loosen edges of custard with spatula, invert onto plates. Arrange assorted fresh fruits around the sides. Yield: 6 servings (154 calories per serving with 1/3 cup fruit).
Boil whole chicken until the meat falls off the bones. Remove skin and bones. Keep meat in broth over medium heat. Saute onion, celery, bell pepper and green onions in butter. Add this to the chicken. Cut up the smoked sausage into bite-size pieces and add to the pot. Add the eggs (whole). Add desired spices. Allow pot to simmer.
Mix together. Bake at 300° for 1 hour and 40 minutes.
Melt butter in pan. Combine flour, milk and 1 cup sugar. Pour over butter. (Cook or let come to a boil the peaches and sugar.) Pour over batter. Bake at 375° until brown. Do not stir as you pour in pan. (If peaches are not juicy enough, add some water. Don't have cobbler too dry.)
Cream together butter or lard and dry pudding until fluffy. Beat in brown sugar, eggs and vinegar. Stir in flour, baking powder, baking soda and salt. Fold in pecans and butterscotch morsels. Drop by teaspoonfuls about walnut size and flatten out a little with wet fork on greased baking sheets. Bake at 350° about 10 to 12 minutes. Makes about 6 dozen.
Saute onion and mushrooms in margarine. Add broth and heat to boiling. Add noodles, salt and pepper. Heat for 3 minutes. Add frozen broccoli and cook for about 5 minutes. Add cubed cheese and cook until melted. Add milk after pan has been removed from heat.
In a large pot of boiling water, cook pasta for 8 to 10 minutes, until tender. Drain and return to pot. Add milk, cheeses and white pepper. Cook over low heat, stirring constantly, about 5 minutes or until the cheeses are melted.
Spread cookie dough on a pizza pan. Bake 10 to 12 minutes. Mix milk and lemon juice until thickened. Mix in cream cheese until well blended. Spread on cooled cookie dough. Place fruit on as desired: strawberries, kiwi fruit, bananas, grapes, peaches, etc.
Arrange apple slices in dish. Combine other ingredients and pour over apples. Bake for 30 minutes at 350°.
Mix all ingredients together in a large bowl. Cook at 325° for 25 to 30 minutes.
Mix soup with water. Add 1/4 cup soup/water to ground beef. Add egg, bread crumbs, onion, parsley flakes, salt and pepper. Mix well. Shape into small balls. Brown in 1 tablespoon canola oil then pour remaining soup/water over meat balls and simmer 25 minutes.
To gelatin, add 2 cups boiling water, then all the remaining ingredients, except for sour cream. Place half the mixture in a 9 x 13-inch pan and chill for 1 hour. Spread sour cream over mixture; add remaining gelatin, fruit and nut mixture. Chill until firm. Serves 12.
Melt butter in skillet; add onions and chops. Brown lightly on both sides. Put sliced potatoes in buttered 2-quart baking dish. Arrange chops over potatoes. Add soup and milk to onions in skillet. Blend until smooth. Pour over chops. Cover. Bake at 350° for 30 minutes. Uncover and continue baking for 30 to 40 minutes until potatoes are done.
Mix to a froth, eggs, oil, vanilla and sugar. Add to the mixture of flour, baking powder and salt. Let stand about 10 minutes. Shape into 2 long narrow rolls and bake at 350° for 30 minutes on a greased cookie sheet. Let cool slightly, then cut into 3/4-inch slices and put under broiler to brown on each side.
Cream together shortening and sugar. Add eggs and bananas. Mix thoroughly. Add sifted dry ingredients, mixing well. Add vanilla. Pour into greased and floured loaf pan. Bake at 350° for 1 hour.
Mix all together until smooth and creamy. Grease and flour large tube pan. Bake at 350° for 70 minutes. Test with broomstraw until broomstraw comes out clean.
Dissolve over heat; pour over loaf. Baste twice during last hour of cooking. Serves 10.
Cook chicken in seasoned water in a large pot. Remove chicken. Boil noodles 8 to 10 minutes. Cube meat. Mix chicken, noodles and peas. Make smooth mixture of mayo and dressing. Mix in. Stir all of Parmesan cheese and add olives. (You need large mixing bowl. Keeps ten days in refrigerator.)
Mix all the ingredients together. In a cup of boiling water, measure out the amount of mixture to suit your taste.
Sift flour, salt, baking powder, cinnamon together. Add flakes. Beat egg and add water and Sweet & Low and salad oil. Stir in dry ingredients, mix well as possible. Add raisins. Line muffin pans with paper liners. Divide batter evenly in muffin pans for 12. Bake at 400° for 25 minutes.
Grease a 9 x 13-inch dish. Slice carrots, potatoes and onions. Put in dish. Salt and pepper. Place pork chops on top. Season with salt and pepper. Pour soup over mixture. Cover with foil. Bake at 350° for 1 hour.
Brown hamburger. Cook macaroni. Grease casserole with butter. Layer 1/2 macaroni, Velveeta, hamburger, corn, tomatoes, other 1/2 of macaroni and top with Velveeta. Bake at 350° for 45 minutes.
Drain salmon and reserve liquid, then break fish into small pieces. Mix with all other ingredients until well blended. Shape into a loaf and bake at 350° for 25 to 35 minutes. Slice and serve hot with egg and pea sauce.
Mix together well. Put on floured board. Knead a little and make small balls. Place in greased baking dish. Bake at 450° for about 20 minutes. A good morning biscuit!
In 10 or 12-inch skillet, cook beef until browned. Spoon off fat. Stir in soups, water, vegetables and Worcestershire. Spoon into 3-quart baking dish. Bake at 400° until hot and bubbling (10 to 15 minutes). Cut biscuits into quarters. Remove dish from oven. Stir; arrange biscuits on top of hot mixture and top with cheese. Bake until biscuits are golden brown.
Combine oil, vinegar and sugar. Shake well. Slice cucumbers and onion. Sprinkle with salt, pepper and dill weed. Let stand for 30 minutes.
Preheat oven to 375°. Grease a 10 x 5-inch cookie sheet and line with wax paper. Mix ingredients and pour on cookie sheet. Sprinkle with 1/2 cup chopped walnuts. Bake at 375° for 15 minutes. Turn out onto towel sprinkled with 1/2 cup powdered sugar. Pull off wax paper. Roll like a cinnamon roll in towel. Cool in fridge. Unroll, fill with filling and reroll.
Sift flour in big bowl. Beat egg and add to flour. Add salt and baking powder. Add strained clams (save clam juice). Add milk to clam juice to equal 1 cup of liquid. Mix liquid in with dry ingredients. Add milk as needed until it's a little thicker than pancake batter. Shape into small cakes. Fry in vegetable oil until golden brown.
Put chicken in bottom of a 9 x 13-inch pan. Layer jam or preserves, onion soup mix and pineapple slices. Pour salad dressing over top. Let set for several hours. Bake 1 hour at 350°, uncovered.
Mix all ingredients together, except relish and salad dressing. Mix jalapeno relish and salad dressing until pinkish in color. Pour over salad and toss.
Brown meat and onion and drain well. Mix in soups and seasonings. Simmer for about 30 minutes, covered. (I use electric skillet.) Cook enough spaghetti or noodles to feed your family. A few minutes before serving, stir sour cream into meat sauce and heat through; do not boil. Serve sauce over pasta.
Mix eagle brand milk and kool-aid together, then add cool whip and mix together until blended. Pour over into crust. Refrigerate.
Soak beans overnight in twice their volume of water. Rinse beans and cook in Dutch oven until just soft (about 30 minutes). If your water is hard, add 2 Tbsp. soda during cooking. Put all other ingredients in crockpot, stir and cook on low setting for 30 minutes. Add cooked beans and cook at low temperature until beans are dark brown, 6 to 8 hours.
Arrange apples in an 8-inch square glass baking dish. Sprinkle with orange juice. Combine brown sugar, flour and orange rind in bowl. Cut in butter until mixture is crumbly, using pastry blender. Add coconut and toss to mix. Sprinkle brown sugar mixture over apples.
Preheat oven to 375°. In center of each tortilla, place 1/4 cup chicken, 2 tablespoons cheese and 1 tablespoon salsa; roll up. Arrange seam side down in 8-inch square baking dish. Top with remaining salsa and cheese. Bake 25 minutes or until thoroughly heated. Makes 3 to 4 servings.
Mix together the shortening, sugar, egg and vanilla. Stir in sifted dry ingredients and add nuts and chips. Drop by teaspoons 2 inches apart on lightly greased cookie sheet. Bake at 375° for 8 minutes. Yields 3 dozen.
Brown ground beef; drain well. In large saucepan, boil water; add cabbage. Cook until half done. Add rest of ingredients; simmer 30 minutes. Add more water if needed. Serves 6 to 8.
Melt butter in microwave. Add flour, stir in milk. Cook on High for about 8 minutes or until thick and glossy, stirring every 3 minutes.
In skillet, melt margarine. Add chopped onion. Stir occasionally for 3 minutes. Add thawed peas and carrots, tuna and beans. Cook for 1 minute. Stir in soup mix blended with milk. Bring to a boil over high heat. Reduce to low and simmer, uncovered, 2 minutes. Remove from heat and stir in cheese until melted. Pour into 2-quart shallow casserole dish. Twist corn twists to form lattice design over top. Bake at 375° for 20 minutes or until corn twists are done.
First, cream the butter and sugar together. Add vanilla. Add flour and salt and mix well. Stir in potato chips and pecans. Drop from spoon onto an ungreased cookie sheet. With spoon dipped in water, flatten each cookie. Bake 15 minutes at 325°. Yields 5 dozen.
Heat oven to 375°. Grease 13 x 9-inch pan. Mix flour, butter, 1/3 cup corn syrup, the granulated sugar and salt in large bowl. Spread evenly in pan. Blend cream cheese until smooth. Beat in eggs until well blended. Beat in 1 cup corn syrup and the vanilla until smooth. Pour over dough. Bake 35 to 40 minutes or until edges are light brown and filling is set. Spread with jam. Refrigerate at least 3 hours. Cut into 2-inch bars. Sprinkle with powdered sugar.
Shred cabbage, chop onions and set aside. Remove seasoning package and save. Saute noodles in small amount of butter. Toast sunflower seeds and almonds until lightly browned. Add cooled noodles, sunflower seeds and almonds to cabbage, toss to mix. Combine oil, vinegar, sugar, salt, pepper and seasoning in small bowl. Mix well with whisk. Pour over cabbage. Chill.
Remove bone and fat from steak. Cut meat into thin, narrow strips. Dredge in flour; using large skillet, quickly brown meat on all sides in hot oil. Add onions, broth, thyme, mushrooms, liquid from mushrooms and peas. Cover and cook 5 to 7 minutes. Stir in sour cream. Heat through; do not boil. Serve over hot rice.
Stir all the ingredients together. Let set in fridge for 24 hours. Cook at 350° to 400° for 20 minutes. Will keep in fridge for 5 to 6 weeks.
Heat oven to 425°. Prepare your favorite pastry. Stir together sugar, flour, nutmeg, cinnamon and salt. Mix with apples. Turn into ungreased 9 x 9 x 2-inch baking pan. Dot with butter. Unfold pie crust over fruit; fold edges under just inside edge of pan. Bake 1 hour or until juice begins to bubble through slits in crust.
Bake cake according to directions. Combine dessert topping mix with milk and vanilla. Beat until stiff. Add cream cheese and beat until thoroughly mixed. Add pineapple. Frost cake with this mixture. Refrigerate until served.
Blend or grind nuts until fine in blender or food processor. Add half of the butter. Cover and blend about 3 minutes more or until mixture is spreadable. Scrape down sides as necessary. Transfer mixture to a small mixing bowl. In small saucepan, melt remaining butter and chocolate over low heat, stirring constantly until melted. Dissolve coffee in the water. Stir chocolate and coffee into nut mixture. Makes 1 cup.
Heat 1/2 cup brown sugar, 3 tablespoons cream and 3/4 stick margarine. Bring to boil and pour in ungreased Bundt pan or angel food cake pan. Sprinkle in it 1 cup pecans or less. Melt 1/2 stick margarine and with tongs or fingers, dip frozen balls in margarine. Then roll in mixture of 1/2 cup white sugar and 2 tablespoons cinnamon. Place in pan, stacking haphazardly. Cover with cloth. Set in cold oven and by morning, they should be ready to bake at 350° for 35 minutes.
Thoroughly mix the first 3 ingredients together. Add corn flakes. Shape into small balls. Roll in powdered sugar and coconut. Chill or serve immediately.
One and one-half cups, or one can of corn, one cup cracker crumbs, salt and pepper to taste, three eggs beaten separately and cream to make soft. Bake in buttered pan.
In a 1 1/2 qt. casserole dish combine ingredients. Brush chicken with bitter and salt & pepper. Place chicken on top of rice. Bake at 375° for 1 hour and 15 minutes, or until chicken is tender.
In frying pan, brown ground beef; drain. Put drained beef and remaining ingredients into a 6-quart pot. Cover the pot. Let simmer 1 to 1 1/2 hours. Stir every 15 minutes. Serves 16.
Combine pie filling mix, sugar, spice, milk, egg and pumpkin in a saucepan. Cook and stir over medium heat until mixture comes to a full bubbling boil. Remove from heat and cool 5 minutes. Stir twice. Pour into pie shell and chill 4 hours in refrigerator. Garnish with whipped cream and nuts.
Shake pieces of chicken in flour mixture until coated. Brown in frying pan with shortening or oil so it doesn't burn. Place pieces, when browned, in a roaster.
Cut up cranberry sauce; fold in whipped cream, mayonnaise and other ingredients. Freeze. Cut in squares to serve.
Brown bacon, beef and onion; drain. Drain beans and add to meat mixture. Add remaining ingredients. Cover and bake at 350° for 1 hour.
Cut beef into 1-inch cubes. Use heavy casserole or Dutch oven. Add all ingredients except mushrooms. Stir slightly to mix. Cover and bake at 325° for 3 hours. Add mushrooms about an hour before serving. Serve with rice or noodles.