HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream cream cheese, powdered sugar and vanilla. Fold in Cool Whip; spread over cooled crust. Chill. Place cleaned berries, water, lemon juice and sugar in pot; cook and bring to a rolling boil. Continue 3 minutes. Remove from heat. Add gelatine which has been dissolved in 1/2 cup water. Cool completely; pour over cream cheese.
Mix oil, chocolate and sugar. Blend in eggs, one at a time, until well mixed. Add vanilla. Stir in salt, flour and baking powder, a little at a time. Chill several hours or overnight. Drop by spoonfuls in sugar and roll into ball. Bake on slightly greased cookie sheet 2 inches apart, 10 to 12 minutes at 350°. Makes 50 to 75 cookies.
Melt the butter in a 9 x 13-inch baking pan. Add the cracker crumbs, chocolate chips, butterscotch chips or Heath chips, coconut and nuts. Pour the Eagle Brand over top of all. Bake at 250° for 30 to 35 minutes. Refrigerate overnight.
In jar shake together sugar, lemon peel and 1 1/2 cups very hot water until sugar is dissolved. Add lemon juice. Refrigerate two hours.
Ice down a melon. Draw a pitcher of beer. Cut and core red tomatoes. Cut and dice Bermuda onions. Split jalapeno peppers and core out seeds, dice. Peel garlic cloves and dice. Cut lime, remove seeds and squeeze juice. Add salt. Mash in stainless steel pot with potato masher. Put in glass jar and refrigerate at least 2 days. Can be eaten anytime. Makes approximately 1 quart to be eaten with a woman. Drink your beer. Clean up mess. Give your girl a watermelon bath!
Whip the cream in small mixing bowl. In another small mixing bowl, beat well the egg yolks plus 1 tablespoon sugar per yolk. To cook the yolks, slowly add nog or whiskey as yolks are beaten thoroughly. (They should become lemon colored.) In large mixing bowl, beat egg whites until stiff; add 1 tablespoon sugar per egg white. Fold yolk mixture into whites and then fold in the whipped cream. Serve in bowls with a spoon. Sprinkle with nutmeg to taste.
Drain oysters. Place an oyster on each piece of bacon. Sprinkle with parsley and seasonings. Wrap bacon around oyster and secure with a toothpick. Place on broiler rack and broil about 4 inches from source of heat for 8 to 10 minutes. Turn carefully. Broil 4 to 5 minutes longer or until bacon is crisp and oysters begin to curl at the edges. Makes approximately 20 to 25 hors d'oeuvres. Also good skewered on barbecue pit.
Mix all ingredients and roll into 1-inch balls. Press with fork. Bake at 350° for 12 minutes. Cool before removing from pan.
In skillet, melt butter on low heat. Add garlic and onion; saute until onion is soft (5 minutes). Add tomatoes, basil, mustard and sugar. Mix well and cook over medium heat for 10 to 15 minutes or until sauce is thickened. Add wine, parsley, salt, pepper and lemon juice. Mix over medium heat and add shrimp. Cook and stir frequently for 3 to 4 minutes until shrimp becomes pink (don't overcook). Remove from skillet and transfer to open baking dish. Preheat oven to 450°. Sprinkle Feta cheese over top. Bake for 10 minutes or until cheese melts. Serve over angel hair pasta. Makes 4 servings.
Fry ground meat; drain. To meat, add other ingredients; cook for 1 hour or longer.
Grease large saucepan with vegetable spray. Add marshmallows and melt over low heat. Stir in cereal. Mix well. Spray spoon with vegetable spray and press mixture in an 8 x 8 x 2-inch pan. Cut into 30 squares.
Pour cherry pie filling into bowl. Drain pineapple tidbits. Add to cherries. Slice the banana into other fruit. Add the walnuts and Cool Whip. Mix well and chill. Preparation time 5 minutes.
Melt butter and mix all other ingredients together. Put in a 9 x 13-inch pan and bake at 350° for 45 minutes to 1 hour. Let stand 5 minutes.
Cook hamburger, onion and pepper until onion and pepper are almost tender. Mix with soups and noodles in a casserole. Season with salt and pepper to taste. Cook in 300° oven for about 30 minutes. Cut oven off. Sprinkle entire top of casserole with grated cheese spread. Let set in oven until cheese melts, but do not let noodles dry out.
Combine sugar, flour and salt in large saucepan. Slowly stir in hot milk. Cook over low heat for about 10 minutes, stirring constantly, until mixture is thickened. Mix small amount of hot mixture into beaten eggs. Add eggs back to hot mixture; cook about 2 minutes longer. Chill completely in refrigerator. Add Carnation and vanilla. Freeze in ice cream churn.
Cook spaghetti as recommended on box. Rinse in colander and drain. Add oil and vinegar and mix well. Cover and leave in refrigerator overnight. Add onion and pimentos. Beat mayonnaise and heavy cream together and mix well with spaghetti before serving.
Soften cream cheese. Mix cream cheese and Cheddar cheese with a mixer. Add remaining ingredients except nuts and mix well. Shape into a ball. (This is easier to do if you chill cheese mixture first.) Roll in nuts to cover. Refrigerate.
Melt chocolate and peanut butter on low heat in a saucepan. Add Crispix cereal gradually and stir. Pour powdered sugar in a paper sack and add cereal mixture. Shake for a minute or so until well coated. Ready to serve; will still be warm.
Mix together cheese, onions, seasonings and 1 package of chopped chipped beef. Form into a ball and roll in remaining chopped chipped beef. Chill before serving with crackers.
Brown your hamburger and sausage together. Drain well. Add barbecue sauce enough to just moisten meat, set aside.
Cut chicken into 1/2 inch strips and place in a large plastic bag. Combine egg, buttermilk and garlic powder and pour over chicken. Seal and refrigerate 2-4 hours. In another large reclosable bag, combine flour, bread crumbs, salt and baking powder. Drain chicken and discard buttermilk mixture. Place chicken in bag with flour mixture and seal. Shake to coat. Heat oil to 375 F and fry chicken 4-5 minutes or till golden brown. Drain on paper towels. Serves 6.
Mix together vinegar, sugar and Crisco oil. Combine above mixture and remaining ingredients. Let sit overnight in refrigerator.
Mix pudding, Cool Whip and milk thoroughly in large mixing bowl. Pour a very small amount of this mixture into bottom of a large rectangle Pyrex pan. Start placing graham crackers in a single layer on bottom of pan. Pour 1/2 of mixture on top of graham crackers and smooth. Place another layer of graham crackers on top of mixture. Pour remaining mixture on top of crackers. Place another layer of graham crackers on top. Melt chocolate frosting (remove foil top) in microwave for about 45 seconds. Stir and pour over last layer of graham crackers. Smooth the icing nicely. Refrigerate for 2 hours before serving.
Combine and store in tight jar. Use amount desired (about 2 teaspoons) per cup of hot water. Delicious on a cold day!
Heat the oil. Brown onion and remove from oil. Set onion aside. Brown beef until moisture disappears. Add beans and catsup; continue cooking, 15 to 18 minutes. Add the hot water, chili powder, salt, sugar, Worcestershire sauce and garlic. Simmer 10 to 15 minutes longer.
Cream butter and sugar. Add egg and beat well. Add water and syrup and mix. Sift dry ingredients together and add to creamed mixture. Mix well and chill at least 1 hour. Prepare a floured surface and roll out dough 1/8 to 1/4-inch thick. Cut with cookie cutters. If using as tree ornaments, make hole with toothpick or dried bean before cooking. Before baking, place raisins for eyes, nose, mouth and buttons or decorate later with decorator icing after they are cooked and cooled. Place on an ungreased cookie sheet. Bake at 375° for 8 to 10 minutes.
Beat together. Grease and flour 2 loaf pans or 3 medium-size pans. Bake at 325° for 40 to 45 minutes.
In a 3-quart saucepan, combine sugar and syrup. Cook and stir over medium heat for 5 minutes to dissolve sugar. Remove from heat. Blend in peanut butter and margarine. Stir in rice cereal. Spread into a 13 x 9-inch pan. Set aside. In heavy saucepan, melt chocolate chips over low heat. Spread melted chocolate over cereal mixture. Sprinkle with chopped peanuts. Chill bars for 1 hour, or until topping is firm.
Sift dry ingredients together in a large bowl. Add remaining ingredients. Mix, but do not beat. Pour into a greased and floured tube pan. Bake 1 hour and 15 minutes at 350°.
Mix all the ingredients well. Put into a lightly greased baking dish. Bake at 350° for 1 hour.
Brown chicken in 1 tablespoon butter over high heat. Arrange broccoli in baking dish. Top with browned chicken. Melt remaining 2 tablespoons butter in saucepan. Add flour and cook for 1 minute over low heat. Remove from heat; add beer. Stir constantly over medium heat until thickened. Add remaining ingredients. Pour sauce over chicken. Cover; bake at 400° for 25 minutes or until chicken is tender. Serves 4.
Dissolve Jell-O in 2 cups boiling water. Add sliced frozen strawberries. Add 1/2 of a large carton Cool Whip. Spray tube or Bundt pan with Pam. Break cake into bite size pieces. Add a layer of cake in pan, then a layer of Jell-O mixture. Repeat until cake and Jell-O are gone. Refrigerate 6 to 8 hours. Turn out of pan and top with remaining Cool Whip.
Boil cabbage leaves in water to cover in saucepan until tender; drain and set aside. Combine the next 7 ingredients in bowl with enough tomato sauce to moisten; mix well. Roll meat mixture in cabbage leaves. Place in baking dish. Combine remaining ingredients in saucepan; simmer for 5 minutes. Pour over cabbage rolls. Bake at 350° for 1 hour.
Mix all ingredients and bake on cookie sheets at 275 degrees for 45 minutes, stirring occasionally.
Mix in 9 x 13-inch pan cauliflower, ham, cheese and sour cream (consistency should be creamy). Sprinkle in corn flakes, but leave some for top. Bake in 350° oven about 30 minutes. Serves 4.
Cook enough sweet potatoes to make 1 quart of mashed potatoes. When tender, drain off water. Add margarine, salt and brown sugar. Beat with mixer until fluffy. Add pecans and pineapple. Pour this mixture into baking dish; cover with marshmallows and bake at 350° until marshmallows are brown. Serve hot. Can be reheated.
Soak beans in water 4 to 6 hours or overnight. In large pot, add olive oil, onions, sliced kielbasi and garlic. Saute; do not brown. Add chicken stock and navy beans; let cook 15 minutes. Add kale, crushed red pepper and sugar. Let cook 20 minutes. Add potatoes. Stir well. Let cook 2 hours, stirring occasionally.
Slice apple approximately 1/4-inch thick. Dip each slice into lemon juice. Put small amount of peanut butter between 2 slices of apple and enjoy!
Drain fruit cocktail. Soften gelatin in lemon juice, then dissolve over hot water. Blend cream cheese with mayonnaise and salt. Stir in gelatin. Whip cream until stiff, adding sugar gradually during last stages of beating. Fold in cheese mixture, nuts and fruit cocktail.
In a large salad bowl, chop lettuce. Add chopped tomatoes. Add chopped pepper. Add sliced radishes. Mix thoroughly, then add the Ranch Style beans, Fritos and dressing. Refrigerate for about 30 minutes before serving. Serves 6 to 8.
Chill peaches in freezer until very cold. Add to blender container with pink lemonade concentrate, lemon juice, egg white and crushed ice; puree until smooth. Pour into glasses. Makes two (1 1/4 cup) servings.
Cook noodles according to package directions, drain. In a large bowl, combine the remaining ingredients. Add noodles and toss to coat. Transfer to a 2 qt. baking dish coated with nonstick cooking spray. Cover and bake 350 for 30 minutes. Uncover; bake 5 - 10 minutes longer or until heated through. Let stand for 5 minutes before serving. Yield: 4 servings.
Blend eggs, oil and sugar until creamy. Add flour a little at a time. Blend well. Batter will be stiff. Fold in apples, coconut and nuts. Pour into well greased tube pan. Bake at 350° for 1 hour and 30 minutes. Cool and turn out on plate and spread glaze over.
In a large frying pan cook jalapenos and onion until soft and brown. Remove from pan and set aside. Fry pork chops until well done and crispy. Over medium heat add beans, tomato sauce, jalapenos and onion, then add other ingredients. Cook for 10 minutes. Serve with warm corn tortillas.
Bake cake mix as directed. Mix sour cream, coconut and sugar. Stir well. Let stand for 2 hours. Fill cake between layers with coconut mixture, saving 1 cup of mixture. Mix saved cup with 8 ounces of Cool Whip. "Ice" cake and refrigerate for 2 days.
Heat oil in large skillet. Add garlic and ground beef. Stir until beef loses its red color. Add beans with liquid, onion and green pepper. Stir in tomato sauce, salt and chili powder. Simmer over low heat, stirring occasionally, until chili is of desired thickness, about 45 minutes. Yields 4.
Saute minced onion and bell pepper in oil until brown. Add hamburger, salt and pepper. Brown this mixture and add cooked elbow macaroni and tomato juice. Season with chili powder and cover top with slices of Velveeta cheese. When cheese is melted, serve immediately.
Combine first 9 ingredients in saucepan; cover. Simmer for 20 minutes or until vegetables are tender. Blend milk into flour gradually. Stir into hot vegetables. Cook until thickened, stirring constantly. Add cheese. Cook until cheese melts, stirring constantly. Yields 6 cups. Calories 238 per cup.
Combine cheese and butter. Mix well. Combine flour, salt, pepper and Worcestershire sauce. Add to creamed mixture. Stir in Rice Krispies. Chill for 2 hours.
Cook broccoli and cauliflower in slightly salted water. Cook until slightly underdone. Drain; set aside. Melt 4 tablespoons butter in 1-quart saucepan; add flour. Blend well. Add milk, stirring constantly, until thickened. Add Cheddar, Parmesan and salt. Stir over low heat until cheese melts. Place vegetables in an ungreased 4-quart casserole. Sprinkle with chopped ham. Pour cheese sauce mixture over ham. Toss bread crumbs with the melted butter. Make a border of buttered bread crumbs around edge of casserole. Bake uncovered at 350° for 30 minutes.
Arrange blueberries in an 8 x 8 x 2-inch glass baking dish. Sprinkle berries with lemon juice. Mix sugar, flour, oats, oleo and cinnamon. Sprinkle mixture on top of berries. Microwave, uncovered, 12 to 14 minutes.
Brown chicken 5 minutes per side until golden; remove chicken from pan. Add onion and cook 5 minutes until golden. Add rice and 2 cups water and seasoning package. Place chicken pieces, skin side up, on top of rice. Bring to a boil; cover and reduce heat. Cover and cook 15 minutes; stir in peas. Cover and simmer 5 minutes until liquid is absorbed.
Spread flank steak flat and make shallow diagonal cuts with a small sharp knife in a diamond shaped crisscross pattern (the way you might score the fat on a baked ham). Do this on both sides. Sprinkle on steak some salt, fresh pepper and tenderizer. Brown quickly on both sides in a hot nonstick skillet with a minimum of fat. Add the wine, onion and mushrooms. Cover and cook 2 minutes. Uncover and continue cooking until all the liquid has evaporated. Stir the mushrooms until they are lightly browned. Slice the meat very, very thinly against the grain. Serves 4, 216 calories each. Serve rare or medium rare, never overdone.
In a slow cooker or a large pot over low heat, combine apple cider, orange juice and lemon juice. Season with cloves, ginger and nutmeg. Bring to a simmer. If using a slow cooker, allow to simmer all day. Serve hot.
Wash and boil sweet potatoes in enough water to cover until just tender. As soon as they are cool enough, peel and cut in 1/2-inch slices. Place in buttered baking dish. Sprinkle with brown sugar and salt. Dot with butter. Bake at 375° about 30 minutes. Top with marshmallows the last 5 minutes.
Mix stuffing mix as directed on package. Place half of stuffing in lightly greased crock-pot. Spread half of undiluted soup on top of stuffing. Place pork chops on top. Spoon rest of stuffing on top. Spread rest of soup on top. Cook on low for 8 to 10 hours.
Mix all ingredients together and shape into little balls. Place on cookie sheet and bake at 350° for 20 minutes.
Mix Bisquick, eggs, cheese, salt and pepper together in large bowl. Brown sausage; drain. Add to mixture. Saute onion, yellow squash, zucchini and green pepper in butter, covered. When vegetables are clear, add to mixture and stir until completely mixed. Spread evenly into greased and floured 9 x 13-inch pan. Bake 45 minutes at 325°.
Combine sugar, white syrup and melted butter. Add well beaten eggs and mix. Add pecans. Pour into pie crust. Bake at 350° until done, about 35 to 45 minutes. Shake pie until it won't shake in the middle.
Heat oven to 350°. Grease bottom of rectangular pan. Heat 1/2 cup chocolate chips and margarine in microwave or in saucepan over low heat until melted. Stir mix, sugar, vanilla and eggs. Then stir in chocolate mixture. Spread in pan. Bake 15 minutes. Sprinkle with marshmallows, nuts and remaining chips. Bake 10 to 15 minutes or until marshmallows are light brown. Cool. Makes 30 bars.
Mix all ingredients and beat well. Pour into a greased bread pan and bake for 45 minutes at 350°.
Rinse and pat chicken dry with paper towels. Line baking pan with aluminum foil. Place chicken pieces in large casserole dish. Sprinkle with Mrs. Dash. Bake at 350° for 1 1/2 hours. Pour mushroom and herb gravy over chicken and return to oven at 400°.
Dissolve gelatine in cold water, then add boiling water and salt. Add seafood, celery and olives; mix well. Add salad dressing and mayonnaise; blend thoroughly. Chill until firm and serve on bed of endive or crisp lettuce.
Cut cake into 1/2-inch slices. Brush slices on both sides with orange juice.
Cream together sugar and oil. Add eggs one at a time; add vanilla. Sift together flour, soda, salt, cloves and cinnamon. Add dry sifted mixture to apples and nuts, then add to cream mixture. Bake in greased 9 x 13 x 2-inch pan at 325° for 55 or 60 minutes.
Pour 1 cup water over cabbage. Add carrot, sweet pepper and salt. Let stand 1 hour, then hand squeeze. Boil vinegar and sugar together. Add celery seed and mustard seed. Pour over cabbage and put in refrigerator.
Pack cucumbers in gallon jar, add salt. Cover with vinegar and let stand for 14 days. Drain and slice cucumbers.
Boil chicken until tender; cut up into small pieces. Thaw broccoli just enough to separate into small pieces. Arrange broccoli on bottom of casserole dish and cover with chicken; set aside. Heat soup and mayonnaise and stir well. Pour over chicken. Top with cheese and bread crumbs. Bake uncovered at 350° for 30 minutes.
Cream together the butter, sugar, egg, pumpkin and vanilla. Stir in dry ingredients. Add nuts and chips. Drop by teaspoonfuls onto greased cookie sheet. Bake at 350° for 12 to 15 minutes. Makes 6 dozen cookies.
Place meat in shallow dish. Heat oil. Add garlic and lemon. Saute until lemon peel is lightly browned. Pierce meat deeply at intervals with fork. Pour hot oil over meat. Place lemon and garlic pieces around steak. Turn meat in marinade. Cover. Marinate at room temperature for 1 to 2 hours or in refrigerator for 6 to 12 hours. Turn meat 2 or 3 times. Remove steak. Reserve marinade. Place steak on broiler rack. Broil 4 to 5 inches from heat for 5 minutes until browned. Turn; brown other side about 5 minutes.
Combine 1 cup flour and 1/4 cup sugar. Cut in margarine until mixture resembles coarse crumbs. Press mixture onto bottom of 8 x 8 x 2-inch baking pan. Bake at 350° for 15 minutes or until lightly browned.
Cook bacon in large skillet on medium heat until crisp. Drain bacon, reserving 1/4 cup drippings. Crumble bacon; reserve 2 tablespoons. Cook beans until tender; drain well. Add mushrooms and onion to reserved 1/4 cup drippings in skillet. Cook and stir on medium-high 10 minutes; drain. Add bacon, hot cooked green beans and pepper; mix lightly. Spoon into 2-quart serving dish. Melt cheese spread. Pour over green bean mixture. Sprinkle with reserved 2 tablespoons crumbled bacon. Makes 10 servings.
Mix seafood, mayonnaise, green pepper, onion, dash of salt, pepper and 1/2 cup bread crumbs together. Shape into hamburger size patties. Cover with egg, then coat with flour and then breadcrumbs. Saute slowly until brown in liquid oil.
Cut up and brown about 1 1/2 pounds of chicken on stove. Take 1 can of cream of chicken soup and 1 can of water; bring to a boil and add 2 c. minute rice. Remove from the heat and let set for 5 minutes. Spread rice in a 9 x 13 inch pan. Place chicken on rice, skin side up. Cover with foil and bake in the oven for 1 hour at 325°.
Stir-fry oil, garlic and onion; remove onion. Stir-fry chicken, 1/2 at at time, for 3 to 4 minutes. Remove chicken from skillet. Stir-fry zucchini for 5 minutes. Add bouillon mixture and tomatoes. Cook and stir until bubbly. Add chicken and onion. Cook 1 minute. Serve over rice or with chow mein noodles, if desired. Makes 4 servings.
Bring to a boil, stirring constantly. After it boils, stir in drops of food coloring. Insert thermometer and stop stirring. When it reaches 280°, turn down to low heat, stir in flavor. Bring to 300° and remove from heat and pour into greased molds (for suckers) or you may pour out onto greased cookie sheet and break up like glass.
Blend sugar, Crisco and egg yolks. Alternately add 3/4 cup buttermilk and flour. Add chocolate and water and 1/4 cup buttermilk and soda. Add egg whites, gently folding into batter. Makes 3 large layers. Bake at 350° for 30 to 35 minutes.
Mix cream cheese, milk, lemon juice and vanilla. Pour into crust and chill about 2 or 3 hours before putting on cherry pie filling.
Thoroughly mix flour, gumdrops and pecans; set aside. Beat eggs with water until foamy. Gradually add brown sugar, beating until light. Beat in cinnamon and salt. Stir in gumdrop mixture. Spread mixture evenly in greased 15 1/2 x 10 1/2 x 1-inch baking pan. Bake at 375° until done, 15 to 20 minutes. While still warm, spread with Orange Icing and cut into 2-inch squares. Remove from pan. Garnish with sliced gumdrops, if desired. Makes about 3 dozen.
Mix dry ingredients. Cut in margarine. Puree bananas. Add to mixture with beaten eggs. Pour into greased and floured 9 x 13-inch pan. Bake at 350° for 40 to 45 minutes.
Combine first 8 ingredients, plus 1 1/2 teaspoons salt, 1/8 teaspoon pepper and garlic powder. Form into balls and place in greased casserole. Combine soup, water, catsup, remaining salt and pepper. Bring to boil; pour over meat. Cover. Bake at 350° for 1 hour. Remove from oven and stir in cheese.
Mix together. I use 2 tablespoons of mix in coffee size mug. I use 20 1/4 grams saccharines. Sweet 'N Low works well also.
Beat together egg and milk. Add Bisquick mix, sausage and cheese. Mix until well blended. Put in a greased loaf pan or pie pan. Bake at 400° for 20 to 25 minutes. This is great for breakfast. Serve warm.
Preheat oven to 375°. Butter a 2-quart baking dish. Arrange potato slices in buttered baking dish. In small bowl, combine orange-juice concentrate, sugar and bacon. Pour juice mixture over potatoes. Sprinkle with nuts. Bake until heated through, about 20 minutes. Serve immediately. Makes 6 servings.
Marinate chicken in the mixture for 24 hours. Put chicken on skewers and grill. Serve on sliced Italian bread!! Easy and delicious.
Cook rice according to directions. Add oleo and set aside. Mix corn and soup; add rice. Pour into a buttered casserole. Cover with cheese and bake 35 to 40 minutes at 350°.
Wrap bacon slices diagonally around breadsticks. Coat with cheese. Arrange in microwave-safe baking dish lined with paper towels. Microwave on High for 4 1/2 to 6 minutes or until bacon is cooked through. Roll in remaining cheese. Makes 10 breadsticks.
With biscuit cutter, cut 2 medium and 2 small rounds from each slice of bread. Mix all other ingredients together. Spread mixture on bread rounds. Garnish with parsley, slice of olive, pimento or anything colorful. Place in a 350° oven until mixture bubbles. Serve hot.
Melt margarine in a 9 x 13 pan that you want to serve the dessert in. Stir in flour and nuts, press into pan. Bake 15 minutes at 375 degrees. Cool completely. Mix cream cheese, 4x sugar and half of whipped topping, spread over crust. Mix 2 packages of instant chocolate pudding with 3 cups of milk. Blend the pudding and milk for 2 minutes, let set for a few minutes then spread on top of cream cheese layer. Spread on the rest of the whipped topping.