HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix first 3 ingredients and press into 8-inch square pan. Whip milk into Dream Whip. Add cream cheese, powdered sugar and vanilla. Mix well. Spread over graham cracker crust. Top with cherry pie filling.
Cook and cool the carrots. Mix carrots with onion and green pepper. Stir together remaining ingredients and add to vegetables. Let stand in refrigerator before serving.
Cut sweet potatoes up; put in pan with water on stove. Turn heat to medium high; cook for 15 minutes. Add sugar, margarine and cinnamon; cook until juice thickens.
Preheat oven to 350°. Grease and flour a cookie sheet that has a 3/4 to 1 inch edge around it. Mix flour and baking powder together - set aside. Mix margarine, sugar, milk, vanilla. Mix in eggs one at a time. Add flour mixture to sugar mixture - blend thoroughly. Stir in chips. Spread mixture in cookie sheet. Bake for 20 minutes. Cut into squares like brownies.
Stir together the ingredients and pour into an unbaked pie shell. Bake in a 350° oven until brown and firm (about 45 minutes). This pie is easy to make and is similar to a pecan pie.
Mix all of the ingredients. Refrigerate 1 to 2 hours before serving with your favorite raw vegetables. (Also good with wheat and rye bread or crackers.)
Drain pineapple and reserve liquid. Combine all ingredients and mix well. Thin mixture to desired consistency with pineapple juice. Spread on crackers or toast squares.
Mix cake as directed. Bake in oven at 350° for 20 minutes on a greased sheet pan. With hand mixer, combine cream cheese, vanilla pudding and milk until thickened, then spread over cooled cake.
Mix jello, water, cream cheese and marshmallows in pan. Cook over low flame until dissolved. Set aside to cool. Add remaining ingredients.
Mix cream cheese, crab and onions. Place in wrap, fold and fry until crisp. (Fold in triangle.)
Melt chocolate chips and peanut butter and pour over cereal. Stir until well coated. Let cool. Place in box, tin or bag with confectioners sugar and toss.
Combine sesame seeds, grated ginger, honey and soy sauce in a bowl. Flatten chicken between plastic wrap, using a mallet. Coat grill rack with cooking spray. Cook for 4 minutes on each side. Baste frequently with sauce. (May also be used as a marinade. Marinate for a few hours and then cook on grill. Don't marinate overnight; it will be very strong!)
Cream butter, gradually add sugar, beating well at medium speed. Add eggs one at a time, beating well after each addition. Combine dry ingredients, add to creamed mixture alternating with milk and mashed banana, beginning and ending with flour mixture. Fold in oats, raisins and nuts. Spoon batter into two greased and floured loaf pans. Bake at 350° for 55 minutes. Cool in pan 10 minutes, then remove to wire rack to cool completely.
Wash zucchini and cut off ends. Cut into 1/4-inch slices. Place slices in saucepan and cover with water. Add lemon juice and bring to boil. Lower heat and simmer for 1 minute. Drain. Combine with ham that is cut into strips. Add parsley, nuts, garlic powder, salt and pepper. Spread into buttered pan. In bowl, combine half and half, eggs and cheese. Mix and pour over zucchini. Bake at 350° for 35 minutes. Serves 4.
Remove liver and set aside. In a saucepan, place the giblets and neck in lightly salted water to cover; add a few celery leaves and onion slices, if desired. Cover; simmer for 1 hour or until tender. Add the liver; simmer 5 to 10 minutes or until tender (turkey livers will take 20 to 30 minutes). Remove and chop the cooked giblets. Discard neck.
Heat oven to 325°. Mix first 4 ingredients in ungreased jelly roll pan. Heat margarine and honey until melted. Stir in cinnamon and salt. Pour over cereal mixture and toss until coated. Bake for 15 minutes, stirring once. Stir in coconut; let stand for 5 minutes. Loosen from pan. Sprinkle with additional salt if desired.
Boil potatoes, onion and bouillon in water for 20 minutes. Add cream of chicken soup, California Blend vegetables and mushrooms. Simmer 30 minutes on very low heat. Add Velveeta cheese, stirring constantly. Serves 6.
Combine broth, potato and carrots in a saucepan. Bring to a boil and simmer 30 minutes. Add remaining ingredients. Cook 5 minutes or until cabbage is crisp/tender. Makes 4 servings.
Prepare cake batter as directed on package. Pour into well-greased and floured 13 x 9-inch pan. Bake at 350° for 30 to 35 minutes or until cake tester inserted in center comes out clean. Cool cake in pan 15 minutes, then pierce with utility fork at 1/2-inch intervals. Meanwhile, dissolve jello in boiling water. Add cold water and carefully pour over cake. Chill 3 to 4 hours. Cover with Cool Whip and garnish with fruit, if desired.
Cook potatoes and onions. Add corn and milk. Season to taste. Simmer 30 minutes.
Spray a 9 x 13-inch pan with Pam. Layer as follows: refried beans and avocados mashed with the juice of lime; salt and picante to taste (2 1/2 cups of this mixture are needed). Mix sour cream with mayonnaise and add, then layer black olives, green onions, tomatoes and grated cheese.
Saute chopped onion in butter until limp. Add flour and blend until brown. Add tomatoes, minced pepper, celery, bay leaf, Worcestershire sauce, sugar and salt. Cover and cook over low heat until thickened. Add shrimp to sauce and simmer 20 minutes. Serve with fluffy rice. Serves 6 to 8.
Combine 3/4 cup of cold water, flour, bouillon granules, salt, basil and oregano. In a large skillet or wok, stir-fry onion and garlic in hot oil until tender. Remove. Stir-fry chicken, half at a time, for 3 to 4 minutes, adding more oil if needed. Remove chicken from skillet or wok. Add zucchini and stir-fry for 5 minutes. Add bouillon mixture and tomatoes; cook and stir until bubbly. Add chicken and onion. Cook 1 minute more. Serve with rice or chow mein noodles.
In a blender add 1 cup of coconut; cover and turn on low speed until chopped. Empty onto sheet of waxed paper. Repeat with the remaining cup of coconut; set aside. Put walnuts in blender, cover and run on low speed until chopped. Empty into bowl. Put eggs, sugar and salt in the blender; cover and turn on high speed for 2 minutes. Add dates; cover and turn on high speed until dates are chopped. Pour into a large heavy skillet; cook over low heat, stirring constantly, for 10 minutes. Remove from heat; add Rice Krispies, chopped walnuts and vanilla. When cool enough to handle, pinch off portions and with dampened hands, form into 1-inch balls. Roll in chopped coconut. Yields 4 dozen cookies.
Slice hot dogs and fry with onions. Do not brown. Add pork and beans, brown sugar, ketchup, mustard and Worcestershire sauce and bring to a boil. Reduce heat and simmer 20 to 30 minutes.
Mix sour cream, soup and mushrooms. Place chopped turkey in bottom of 9 x 13-inch pan and pour mixture over. Crumble crackers over top. Melt butter and pour over crackers. Bake at 350° until crackers are browned (about 30 minutes).
Boil dates and prunes in the water 3 minutes. Add margarine and raisins. Cool. Mix flour, soda, salt, spices and vanilla. Bake at 350° for 25 minutes.
Steam broccoli until tender. Place half and half and water in the top of a double boiler. Add cheese, salt and pepper. Heat until cheese is melted. Add broccoli. Mix cornstarch and water in small bowl. Stir into cheese. Crumble bacon and sprinkle on top. Serve warm.
Mix all ingredients and pour into unbaked pie shells. Bake at 325° for 45 minutes.
Mix the crushed pineapple, marshmallows and instant pudding well. Stir in Cool Whip.
Preheat oven to 325°. Cream butter and sugar. Add eggs, then sour cream. Sift, if you wish, remaining ingredients together and add. Bake in 2 greased loaf pans approximately 45 minutes until golden. Stand in pans until cool, remove and wrap in foil to store.
Melt margarine in a skillet. Saute onion, green pepper and garlic 3 minutes. Add lemon juice, parsley and lemon pepper and stir 3 minutes. Add and toss fettuccine and shrimp until it is heated through.
Cream butter with sugar and peanut butter. Add vanilla and egg, beating until fluffy. Stir in baking soda and salt. Blend in flour. Mix until a stiff dough forms. Shape into walnut-sized balls. Place on lightly greased cookie sheets. Press with fork, crisscross, to flatten. Sprinkle with peanuts, if desired. Bake at 375° for 10 minutes until lightly browned. Makes 2 1/2 dozen cookies.
Spray 2 quart casserole with cooking spray. Cook macaroni. Combine macaroni, broccoli and Spam in sauce pan. Combine milk, cornstarch and pepper. Bring to a boil; cook until thickened. Add cheese; stir until melted. Mix sauce with macaroni, broccoli and Spam; spread in pan. Combine bread crumbs and margarine. Sprinkle on top. Bake 40 minutes at 350°.
Sift flour, soda, salt, baking powder and cinnamon together. Beat sugar, oil and eggs in mixer bowl until frothy. Add flour mixture; beat well. Stir in pumpkin and 1 cup pecans. Pour into greased and floured 9 x 13-inch cake pan. Bake at 350° for 45 minutes. Cool.
Mix first 3 ingredients in 9 x 13 Pyrex bowl. Press into bottom of bowl and bake at 350° for 30 minutes. Let cool completely before adding filling.
Arrange meat in bottom of pan. Cut vegetables into good sized chunks. Layer vegetables on top of meat. Mix tomato sauce with 1 cup water, 1 teaspoon sugar, salt and pepper to taste and 3 tablespoons tapioca. Mix well and pour over meat and vegetable mixture. Seal with foil. Bake at 325° for 3 hours. Don't look!
Cut cucumbers lengthwise and place in jars. Boil solution for five minutes and pour over pickles in jars. Seal tight and put in boiling water bath for 5 minutes. Makes 6 pints.
Whip egg yolks. Blend in the salt, sugar, flour and milk. Fold in the whipped egg whites (quite stiff, but not dry). Fry the pancakes until they are light brown on both sides.
Boil squash in water to cover; add 1/4 teaspoon salt if desired. Combine drained squash with soup, onion, egg and cheese. Pour into greased baking dish and sprinkle with buttered bread crumbs. Bake 30 minutes or until browned in preheated 350° oven.
In a small bowl, combine apple and crumbled Melba toast. Mix diet sweetener and cinnamon. Add to apple mixture. To make cream, combine Hi-Energy Vanilla Supplement and water. Pour over apple mixture.
Cook together the first 3 ingredients until sausage browns. In a large bowl, mix remaining ingredients. Pour all ingredients in a large baking dish, except bacon. Spread bacon on top. Bake at 350° for 1 hour.
Debone chicken thighs. Place in bowl; add sake and sprinkle with salt. Let sit for about 10 to 15 minutes. In a separate bowl, beat 1 to 2 eggs and add salt and pepper to taste. Dip chicken thighs into egg batter, then roll in panko flakes and deep fry in hot oil. Cut into bite size strips and serve with tonkatsu sauce if desired. Makes about 3 to 4 servings.
Cut meat into small pieces and fry until brown. Simmer. Don't forget salt and pepper. Dice vegetables and simmer until done. Add to meat and simmer. Cook noodles and drain. Salt noodles before cooking. Mix all ingredients and bake 1 hour at 350°.
Drain peaches and save some syrup. Combine syrup, vinegar and spices. Bring to a boil. Simmer about 10 minutes. Pour mixture over peaches and let cool. Store in refrigerator.
Brown ground beef, bacon and onion in skillet; drain. Add all ingredients into a casserole dish. Bake 1 hour at 350°.
Heat 1/4 cup margarine in heavy saucepan. Add onion and saute 2 to 3 minutes. Add mushrooms and cook 5 minutes. Add rice and stir until rice just begins to brown. Stir in boiling broth. Remove from heat and let stand, covered, for 10 minutes. Add a little more broth if mixture is too dry. Saute livers in remaining margarine, after dusting them with flour, until done. Add seasoning. Stir gently into rice mixture.
In 8-inch square glass dish, stir together salad dressing, lemon juice, honey, Worcestershire sauce and paprika.
Mix the turkey, grapes, celery, onions, oranges and water chestnuts. In a separate bowl, mix yogurt and soy sauce, then pour over turkey mixture. Toss, then cover and refrigerate at least 2 hours.
Combine chicken, celery, cranberries, walnuts, soup, mayonnaise, rice, onion, and eggs.
Heat Cheddar cheese soup and milk at medium heat in saucepan until smooth. Slice potatoes and onion thin. Layer potatoes and onion in casserole dish. Pour cheese sauce over potatoes and onion. Add salt and pepper to taste. Dot with butter. Sprinkle paprika over cheese sauce and butter. Bake covered at 375° for 1 hour. Uncover and bake 15 minutes more.
Mix ingredients in order listed. Roll dough to desired thickness and cut. Bake at 350° for about 12 minutes.
Preheat oven to 350°. Spread hash brown potatoes in 13 x 9 pan. Combine and heat the butter, onion, soup, sour cream, cheese, salt and pepper in saucepan until well mixed. Pour over potatoes. Sprinkle crushed corn flakes over top. Bake at 350° for 1 hour. Serves 8 to 10.
Mix all together. Form into rolls and refrigerate or freeze until ready to bake. May add nuts or raisins.
Cream the butter and sugar; add well beaten eggs. Add prunes, water and milk. Add flour to mixture to which nuts have been added. Bake in slow oven for 1 hour.
Thoroughly wash chicken and remove skin. In a large kettle, cover bottom with oil; sprinkle parsley flakes to cover bottom; sprinkle garlic salt, dash of pepper, salt and oregano. Place chicken on high heat for 1 minute. Turn over, then high heat for 1 minute. Put on lowest heat, cover and simmer for 1 hour, turning every 10 to 15 minutes.
Coat or roll chicken or squirrel in flour. Use 10-inch frying pan. Melt shortening. Place meat in pan. Sprinkle on salt and pepper. Cook covered turning occasionally until tender and brown. Remove from pan.
Drain all fruit except strawberries and mix fruit with dry instant pudding. Let set overnight. Before serving, slice 2 bananas. Mix well and serve.
Layer as listed in large flat-bottomed bowl. Seal and refrigerate overnight. Toss before serving.
Slice steak on the diagonal (1/2-inch thick). Marinade overnight. Do not use an aluminum pan. Place steak on skewers, alternating with onion. Cook 20 to 25 minutes over hot coals.
Put the meat, onion and fat in a saucepan. Stir and cook until the meat has lost its red color and has browned slightly.
Combine first 3 ingredients in a small saucepan; bring to a boil. Reduce heat and simmer, uncovered, 5 minutes or until candies melt, stirring occasionally. Cool completely (about 1 hour).
Crush wafers and put in the bottom of 9-inch square pan. Cream together butter, sugar and eggs. Spread evenly over crushed wafers in pan. Add sliced strawberries to form third layer. Top strawberry layer with Cool Whip. Sprinkle crushed wafers on top of Cool Whip. Chill at least 2 hours before serving.
Mix flour with 1/2 cup sugar. Add water gradually and cook on top of double boiler for 15 minutes, stirring constantly or until thick. Combine remaining 1/2 cup of sugar with egg yolks and salt and mix well. Add the hot flour mixture to the yolk mixture. Return to double boiler and cook 3 more minutes or until mixture is thick. Add butter, extract and vinegar. Mix well and remove from heat. Place plastic on top of custard.
Cook macaroni until done; drain. Add onions, celery, celery seed and eggs. In another bowl, mix sugar and mayonnaise until creamy; add vinegar, salt and pepper and mix. Pour over macaroni and mix thoroughly.
In a large pot (8 quarts), chop bacon into small pieces. Add onion and garlic, then saute. Add all other ingredients except for shrimp and simmer for 2 to 2 1/2 hours. Add shrimp and cook 15 minutes. Serve over rice. (If thicker gumbo is preferred, 2 to 3 tablespoons of flour may be added.)
Pound steak to 1/4-inch thickness. Cut into 6 pieces and season with salt and pepper to taste. Spread lightly with mustard. Place bacon, onion and pickle slice on each piece of meat. Roll up firmly and tie with white cord. Dredge each roll in flour. Heat butter in a heavy frying pan and brown rolls on each side. Lower heat and add wine and water. Cover and simmer about 1 1/2 hours or until tender. Add a little additional wine if moisture is needed during braising. Serves 4 to 6.
Combine Jell-O, pecans and coconut. Stir in condensed milk and vanilla; mix well. Chill 1 hour. Shape mixture into strawberries. Roll in red decorator's sugar, if desired. Insert sliced almonds, colored with green food coloring, in top of berries to form leaves.
Mix dry ingredients together. Add wet ingredients. Mix well. Fold in blueberries. Bake 20 minutes at 425°.
Heat oven to 400°. Heat water and butter to a rolling boil. Measure flour and mix salt in. Stir flour into water mixture. Stir vigorously over low heat until mixture forms a ball (about 1 minute). Remove from heat. Let cool 10 minutes.
Blend all ingredients in blender or beat by hand until thick and smooth. This is a delicious tart drink, refreshing on a hot day.
Cream oleo and Crisco with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed for 2 or 3 minutes. Will frost your favorite boxed cake mix.
Sprinkle potatoes with sugar and vinegar. Add onion, mayonnaise, salt and celery seed to taste. Toss. Fold in 2 hard-cooked eggs, sliced and chilled. Serves 4.
Heat oil in a dutch oven. Add garlic, onion and peppers. Cook for 1 minute. Add corn, potatoes and broth. Bring to a boil.
Dress doves. Mix lemon pepper and Zesty Italian dressing. Marinade doves for 4 hours, then wrap doves with bacon strips and cook on grill until done. Very good.
Cream butter, sugar and molasses until light and fluffy. Beat in eggs, one at a time. In another bowl, combine flours, spices, baking soda and salt. Beat into butter mixture alternately with the coffee. Stir in nuts and raisins. Pour into lightly buttered 10 x 15-inch baking pan. Bake at 350° for 20 minutes. Cool. Cut into squares.
Heat butter or bacon fat. Cook onion and garlic until onion is soft. Brown meat in pan. Add remaining ingredients. Cover and cook slowly over low heat for an hour or more.
Wash and grind up cranberries in blender (don't get them soupy) and mix with 1 cup sugar. Set aside for a while. Empty jello and unflavored gelatin into 6 x 10 pan. Stir in hot water until dissolved. Add pineapple juice or water or mixture of both to equal 1 cup. Let jello set in refrigerator until slightly solid. Add cranberries, crushed pineapple, celery and walnuts. Let set in refrigerator until solid.
Cover dates with hot water and soda; let stand. Cream butter and sugar; add egg, cake flour and chopped walnuts. Bake at 350° for 1/2 hour.
In a large mixing bowl, combine tomatoes, juice, ham, beans, cucumber or squash, chopped pepper, green onion and dressing. Cover and chill for 2 to 24 hours. If desired, serve with bottled hot pepper sauce. Makes 4 main-dish servings.
Place the strawberries in pie shell. Cook the sugar, water and cornstarch until thick. Add jello. Pour over sliced strawberries and chill. Serve with Cool Whip.
Cream butter and sugar. Add lightly beaten eggs, then the flour and baking powder that have been sifted together. Reserve 1/4 cup of the flour mixture. Add extracts. Dredge the candied fruits in the reserved 1/4 cup of flour. Fold in fruit and pecans into the batter and pour into a greased and floured tube or Bundt pan. (I use Pam spray which I spray on liberally.) Place in a cold oven and bake at 250° for approximately 3 1/2 hours or until an inserted toothpick comes out clean. (When my cake has cooled, I remove it from the pan, turn it right side up and make numerous holes in the top with a toothpick. I then pour either bourbon, rum or peach brandy into the holes. Finally, I wrap the cake in tinfoil and place in covered cake plate.)
Mix in large bowl or 13 x 9-inch pan. Cover with 2 cups crushed corn flakes. Sprinkle with 1/4 cup melted margarine. Bake at 350° for 45 minutes.
After all dry ingredients have been mixed together, add the soda with just enough water to make a mixture. Lay out a 12 x 14-inch cloth and lightly flour before putting the mixture in it. Use 1/2 mixture in two 12 x 14-inch cloths. Tie up into a ball. Boil in open pan for 3 hours. Add water as needed. Be sure to put a saucer or plate in bottom of pan.
Crumble 1/2 of cake in glass baking dish. Mix milk and cream cheese together until smooth. Fold in Cool Whip. Spread mixture on crumbled cake, then 1/2 of cherry pie filling. Crumble more cake and repeat mixture and cherry pie filling. Keep in refrigerator.
Preheat oven to 350°. Sift together flour, cinnamon, nutmeg, cloves and baking soda. In large bowl, mix together margarine, artificial sweetener and egg. Mix in dry ingredients, alternating with applesauce. Fold in bran, raisins and nuts; mix thoroughly. Drop onto greased cookie sheet by tablespoon. Lightly flatten with a fork (dipped in milk). Bake for 7 to 8 minutes.
Soak Maifun rice sticks in cold water while preparing vegetables. Cook meat in small amount of water until dry. Salt may be added while cooking. Add onion; cook a few minutes more. Add carrots, celery, garlic salt and pepper to taste. Add rice noodles and about 1/2 cup water. Add a little more garlic salt and cabbage. Add enough soya sauce to give a light brown color. Cook until water is gone. Add some cooking oil (about 1 tablespoon) to give a slick texture.
Combine 1/2 the shrimp and remaining ingredients in blender until fluffy and smooth. Coarsely chop remaining shrimp and fold into mixture. Refrigerate. Better to sit overnight.
Mix juices; take part of juice mix in blender with banana. Add back to juice and mix. Serve chilled with ice and 7-Up.
Combine eggs, crumbs, juice, parsley, oregano, salt and pepper. Add beef; mix well. On waxed paper, pat meat to a 12 x 10-inch rectangle. Arrange ham atop meat, leaving a small margin around the edges. Sprinkle cheese over ham. Starting from short end, carefully roll up meat, using paper to lift. Seal edge and ends. Place roll, seam side down, in a 13 x 9 x 2-inch baking dish. Bake at 350° for 1 1/4 hours. Place cheese over roll. Return to oven until cheese melts. Serves 8.
Combine 1 cup sugar and shortening. Cream until light and fluffy. Add eggs, one at a time, beating well after each. Combine 2 cups flour, soda and salt. Combine buttermilk and vanilla. Add dry ingredients to creamed mixture alternately with buttermilk mixture, beating well after each addition. Combine pecans and 1 tablespoon of flour and stir well. Stir pecans and apple into batter. Pour into a greased and floured 9 x 5-inch loaf pan. Combine 1 1/2 teaspoons sugar and cinnamon and sprinkle evenly over batter. Bake at 350° for 1 hour.
Mix egg yolks and milk in saucepan. Heat over low heat. Mix cocoa, sugar, flour and salt together. When milk is lukewarm, stir in sugar mixture, stirring constantly over medium heat until thick. Stir in vanilla and butter. Place in precooked pie shell. Beat egg whites and place on top of pie. Brown lightly.
Mix powdered sugar and cocoa. Make a hole in center. Put stick of margarine and marshmallows in hole. Microwave 2 minutes on High. Take out and stir in milk and vanilla. Stir until well mixed. Then add nuts. Pour in buttered dish to set. Refrigerate until firm.
Combine all ingredients in blender and blend for about 1 minute. Store in refrigerator.
Layer Doritos in long baking pan. Place chopped chicken on Doritos, then cheese, onion and another layer of Doritos. Mix liquids together and pour over top. Bake at 350° about 25 minutes.
Beat eggs slightly in large bowl. Add 3/4 cup brown sugar, pumpkin, salt and spices. Mix well. Stir in evaporated milk. Pour mixture into shell. Bake 15 minutes at 425°. Reduce oven to 375°. Bake 30 minutes longer or until thin bladed knife inserted 1-inch from edge comes out clean. Cool on wire rack. Combine pecans, 1/2 cup brown sugar and margarine. Mix well. Spread over cooled pie. Be certain all custard is covered. Place under broiler (5 inches below) and heat for 3 minutes or until mixture begins to bubble. If overcooked, top will become syrupy. Cool.