HumbleIntelligence/food-ner-1-Million huggingface dataset:
Boil the potatoes and mash them. Mix them with remaining ingredients. Put in baked pie crust. Put in oven at 250° for about 1 hour. You can freeze the filling for later use.
Pour pie filling into a greased 8 x 8-inch pan. Sprinkle cake mix (dry) over filling. Pour melted margarine over top and sprinkle on nuts. Bake at 325° for 40 minutes to 1 hour. Serve warm plain or with whipped cream or ice cream. Makes 6 to 8 servings.
Combine sugar and evaporated milk in 2-quart saucepan on medium-high heat. Bring to a full rolling boil, stirring constantly. Boil for 5 minutes. Add butter, vanilla and peanut butter. Mix well. Stir in marshmallow cream. Mix well. Pour onto buttered plate. Cool completely.
Lightly flour chicken breasts and saute in butter until golden. Remove from pan and place on baking dish. Saute mushrooms in butter. Add the soup and heat thoroughly. Top chicken with ham and cheese, then pour the mushroom mixture over the chicken. Bake at 350° for 20 minutes. Makes 6 servings.
Mix together 1 cup sugar, cocoa and flour. Add 2 egg yolks and milk. Cook until thickened. Add vanilla and butter. Beat egg whites; add 1/4 cup sugar and 2 teaspoons ice water. Pour chocolate mixture in pie shell; top with meringue and brown.
Melt butter in saucepan. Add celery and onion. Cook until tender but not browned. Add rice, salt, sugar, water and orange juice. Cook until tender by bringing to a boil, then reducing heat. Cover and simmer about 15 minutes. Stir and add orange rind. Serve with ham, duck or chicken.
Heat milk until warm. Stir in rice, stirring occasionally until it boils. Lower heat and simmer for 20 minutes until rice is done. Combine egg, sugar and vanilla. Stir some of the rice mixture into egg mixture. Put all in saucepan and cook for 3 minutes.
Mix together dissolved baking soda, oil, and eggs. Sift together the dry ingredients and add to the above; beat. Add pumpkin and beat again. Bake at 350° for 55 minutes.
Peel and cut potatoes into chunks. Cook potatoes until tender with peeled chopped garlic and salt, remove water and add cream cheese, butter, chopped chives and salt to taste. Beat with mixer or mash with masher. Serve hot with slice of butter and sprinkled with more chopped chives.
Brown pork chops in large skillet. Drain off grease. Mix soup, water and Kitchen Bouquet in bowl. Add to pork chops. Cover and simmer until tender. Serve over rice.
Mix Jell-O with hot water. Add cranberry sauce (all juice), crushed pineapple, banana and nuts. Pour 1/2 into baking dish and let set partly. Add 1/2 sour cream on top and spread. Add rest of jello mix and rest of sour cream.
Sift sugar and cornstarch 3 times. To this mixture, add boiling water and boil until thick (5 minutes). Pour over beaten egg whites and beat well. Add pineapple and vanilla. Pour into pastry shell and top with whipped cream.
Mix Jell-O, cream cheese and pineapple. Add Cool Whip and nuts. Chill and serve.
Cook pasta according to package directions, rinse and set aside. In a bowl, combine picante sauce, water and tomato sauce. Put 1/2 tomato sauce mixture, chilies, black olives, 1/2 of all three cheese and 1/2 of the onion rings into the ground beef; mix well. Pour 1/2 of the remaining tomato sauce mixture into the bottom of an 8 x 12-inch (or larger) casserole dish. Stuff the pasta shells with beef mixture and place in the casserole dish. Pour the remaining tomato sauce over the stuffed shells. Bake covered at 350° for 25 to 35 minutes. Sprinkle remaining cheeses and onion rings over the top and bake, uncovered, for 5 more minutes. Makes 6 servings.
Saute onions in butter. Add stuffing mix, soup, and sour cream. Place in a greased casserole dish and bake at 350 degrees for one hour.
Combine all ingredients in a jar. Cover and shake well. Chill. Mix with macaroni salad. Makes approximately 1 cup.
Cook and stir wild rice, mushrooms and onions in butter in 10-inch skillet over medium heat, about 5 minutes. Stir in water, wine, salt and pepper. Heat to boiling, stirring occasionally. Reduce heat, cover and simmer until rice is tender, 40 minutes. Stir in cheese.
Mix ingredients in a 2-quart casserole dish. Bake, covered, at 325° for 40 minutes.
In a medium bowl, stir together the eggs, cheese, relish, sweet pepper, mayonnaise, dressing and mustard. If desired, use large cookie cutters to cut bread slices into shapes. Line 5 bread slices with lettuce. Spread on the egg mixture. Top with the remaining bread slices. If desired, garnish sandwiches with cherry tomatoes and/or carrots, using wooden toothpicks to secure.
Saute the first 4 ingredients in cooking oil until tender. Add the tomato paste, water, oregano to taste, Worcestershire sauce, salt, pepper and red pepper. Cover and cook slowly for 30 minutes. Add 1/2 can cream of mushroom soup. Add the raw crayfish. Simmer another 30 minutes. Serve over cooked rice.
Put all ingredients into blender; cover and process at blend until smooth. Pour into 6 cups or small containers. Fill 2/3 full. Cover and chill at least 3 hours or until of pudding like consistency.
Simmer all together about 8 to 10 minutes or until peas are soft.
Mix first four ingredients and add 1/4 cup gravy. Make into balls. In a 3-quart casserole, combine remainder of gravy, apple jelly and chili sauce. Cover and microwave on High for 5 minutes. Add meatballs. Cover and microwave for 8 minutes. Serve over noodles or rice.
Pack jar with okra. Put in salt and garlic. Boil vinegar and water. Pour over okra and seal. Put jar aside until sealed. Makes one quart.
Beat the cheeses together. Add rest of ingredients. Shape into a ball and roll in crushed nuts.
Melt butter in skillet. Add meat and allow meat to absorb butter on both sides. Add salt and pepper to taste. Pour water and bouillon cubes in pan and allow to cook until water is boiled out and brown. Takes about 30 to 45 minutes to cook.
Melt chocolate candy over double boiler. Remove from heat and pour over nuts and marshmallows. Stir and pour into a buttered 8-inch pan and chill. Cut into squares before too cold.
Boil 10 cups of water with sugar until dissolved. Add Kool-Aid, orange juice, pineapple juice, 4-quarts water, lemonade and ginger ale. Serves 70 people.
Mix together. Pour into triangular cloth bag. Press fat between 2 boards under weight (3 bricks or something heavy) for 2 days. Remove from bag. Refrigerate!
Steam the broccoli and cauliflower together; drain. In a separate bowl, combine sour cream, soup, salt and pepper. Pour over veggies and mix well. Top with shelled and deveined shrimp. Bake at 375° for about 1/2 hour.
Pour Kahlua into hot cider or apple juice. Stir with cinnamon stick.
Chop tomatoes. Cover with cold water and boil 5 minutes. Drain well. Add other ingredients. Return to fire and cook 30 to 40 minutes. At last, cook slowly and stir (it might stick). Can in pint jars and seal. Makes good fried pies. Serves 6.
Thank God for dirty dishes. They have a tale to tell. While others are going hungry, we're eating very well. With home and health and happiness, I shouldn't want to fuss. For by this stack of evidence, God's very good to us.
Combine crushed pretzel sticks, sugar and melted margarine. Spread in a 9 x 13-inch pan. Bake at 400° for 7 minutes. Cool. Mix cream cheese, powdered sugar and Cool Whip. Beat these ingredients and spread on crust. Dissolve strawberry jello with boiling water. Add strawberries and pineapple to jello. Chill these ingredients until slightly jelled, then pour over cream cheese mixture. Chill 4 hours.
Chop lettuce and green onions; add chicken and browned rice sticks. Brown the rice sticks by frying in small amount of oil in pan. They will swell and pop when put in the pan. Mix remaining ingredients for dressing. Toss with lettuce mix just before serving.
Combine sugar, milk, butter and chocolate. Cover until boiling point is reached. Boil until soft ball stage. Add flavoring and cool without stirring to room temperature. Beat until mixture is creamy, thick and will hold its shape when dropped from a teaspoon. Then pour into well-buttered pan.
Mix cream cheese, lemon juice, mayonnaise, salt, ground ginger and pepper together with electric mixer. Stir in chicken, eggs and onion. Mix well and chill. Shape into ball and roll in chopped pecans. Refrigerate until ready to serve.
Fill pastry-lined pie pan with apple slices. Blend dry ingredients and sprinkle in between and over apples. Dot with butter. Put pan on baking sheet and bake at 400° in preheated oven for about 1 hour.
In a large skillet, cook bacon and onion. Drain and set aside. In a soup kettle or Dutch oven, cook the potatoes and carrot in water for 20 minutes or until tender (do not drain). Stir in the remaining ingredients and bacon mixture. Cook for 10 minutes or until thoroughly heated. Yield: 14 servings.
Pare, core and slice apples, pears and peaches. Cut pineapple into chunks. Place fruit in a bowl and sprinkle with confectioners sugar to taste. Sprinkle with rum and cover bowl. Chill at least 6 hours so the sugar draws out fruit juices.
Bring water to a boil; add chopped vegetables. Cover and cook until tender. Do not drain. In separate saucepan, melt margarine over low heat; add flour and stir into a smooth paste. Slowly stir in milk. Cook and stir until thick. Add cheese and cooked vegetables. Cook over low heat until cheese melts. Serve hot. Serves 6.
Mix flour and sugar together. Place water, cocoa and margarine in pan and bring to boil. Remove from heat; pour over flour and sugar mixture. Mix well. Add eggs, buttermilk, soda and vanilla. Pour into a 9 x 12-inch pan. Bake at 400° for 20 to 30 minutes.
Heat oven to 350°. Grease a 9 x 1 1/4-inch or 10 x 1 1/2-inch pie plate (1 or 2). Beat all ingredients until smooth, 1 minute in blender on high or 2 minutes with hand beater. Pour into plates. Bake 50 to 55 minutes. Check with knife inserted in center; must come out clean.
Combine pudding mix and milk; mix well. Fold in Cool Whip and beat 2 minutes at medium speed. Butter a 9 x 13-inch baking dish; place layer of whole graham crackers in dish. Spread half of the pudding mixture over crackers; top with another layer of graham crackers and spread the remaining half of pudding mix, topping with third layer of graham crackers. Pour cooled chocolate topping (recipe follows) over cake. Refrigerate until ready to serve.
Mix all ingredients and put in a greased rectangular pan. Bake at 350° until brown and firm. Cut when cool; don't overbake!
Combine cornmeal, milk and egg in 2-quart glass casserole. Mix beef, powders and salt in 1-quart bowl. Microwave on High for 5 to 6 minutes or until pinkness disappears. Drain well and crumble meat. Stir into cornmeal along with tomatoes, corn and olives. Microwave on High for 8 minutes. Stir well. Microwave on High for 4 to 6 minutes longer. Sprinkle cheese over top. Microwave on High for 1 to 2 minutes or until cheese melts. Let stand 5 minutes before serving. Serves 4 to 6.
Preheat oven to 350°. Cook noodles as directed. Return drained noodles to kettle; stir in tuna, sour cream, milk, mushrooms, salt and pepper. Pour into ungreased 2-quart casserole dish. Mix bread crumbs, cheese and margarine. Sprinkle over casserole. Bake uncovered 35 to 40 minutes or until bubbly.
Crumble 1/2 of cookies in 9 x 13-inch pan. Mix pudding and milk together. Mix sugar, Cool Whip and cream cheese together. Stir with pudding and pour over cookies. Crumble remaining cookies and sprinkle over top. Chill.
Cream the butter and Crisco together. Add the remaining ingredients one at a time. Pour into greased and lined tube pan. Bake at 325° for 1 hour and 20 minutes.
Put milk in a bowl. Add eggs, mustard and salt and beat slightly. Add vinegar and beat well. Store in refrigerator.
Put carrots in saucepan. Cover with water. Cook 8 to 10 minutes or until tender. Drain. Combine next 4 ingredients; pour over carrots and toss to coat. Serve immediately.
Dissolve Jell-O in boiling water; add crushed strawberries and crushed pineapple. Mix well. Pour half of mixture in a 9 x 13-inch casserole dish. Refrigerate until firm. Spread sour cream and cream cheese, which has been whipped together, over firm Jell-O. Pour rest of Jell-O mixture over that. Refrigerate until firm.
Combine sugar, cocoa and cornstarch in a pan. Gradually add milk and cook over medium heat to the boiling point. Boil 1 minute, stirring constantly. Remove from heat and stir in rice and vanilla. Sprinkle with cinnamon. Serve warm or chilled, as desired. Serves 4.
Wash and cut broccoli; crumble bacon over top. Add Miracle Whip, onions, vinegar, sugar, salt and pepper to taste. Stir all together. Refrigerate overnight.
Mix together first 4 ingredients and add 1 cup of salt. Let stand approximately 4 hours. Drain completely. Bring to a boil the vinegar and sugar and add to tomato mixture. Cook until it barely starts changing color. Do not overcook. Bottle in hot, sterile bottles. This mixture must be very hot in order to seal.
Fry onion and pepper in butter, add beef, mushrooms, salt, pepper and tarragon. Fry 10 minutes stirring occasionally until meat is done. Stir in sour cream, heat through and sprinkle with parsley. Serve over noodles.
In large saucepan, combine first 3 ingredients. Cook about 5 minutes. Cut beef sausage lengthwise in half, then crosswise into 1/2-inch thick slices. Add sausage and soup to vegetables; stir to blend. Simmer, uncovered, 10 minutes, stirring occasionally. Serve with yogurt and parsley on top, if desired. Makes 6 servings.
Mix first 3 ingredients and stir over medium heat until mixture boils and bubbles to top; stir for 2 minutes. Remove from heat; add chocolate morsels. Stir until melted; add pecans. Drop with teaspoon on waxed paper. Chill until set. Makes 24.
Dump all ingredients except chocolate chips in a bowl. Mix with a spoon until moistened. Spread in greased 9 x 13-inch pan. Sprinkle chocolate chips on top; do not stir! Bake at 350° for 30 minutes or until toothpick inserted in center comes out clean. Cool and cut into bars.
About 2 1/2 hours before serving, in 2-quart saucepan over medium-low heat, heat undiluted broccoli soup and frozen broccoli until broccoli is thawed. In a 10-inch skillet over medium-high heat, in 1 tablespoon hot salad oil, cook carrots and onion until lightly browned. Reduce heat to low. Stir in 1/4 cup water. Cover and simmer 15 minutes or until vegetables are very tender; remove to bowl. In the same skillet over high heat, in 3 tablespoons hot salad oil, cook mushrooms until lightly browned and all liquid has evaporated; stir in carrot mixture. While vegetables are cooking, prepare noodles as label directs. Drain. In a bowl, mix Mozzarella, Ricotta and eggs.
Combine ground round, onion and green peppers with 3/4 cup barbecue sauce. Shape into 12 hamburgers. Barbecue, basting frequently with the remaining barbecue sauce. Serve with barbecue sauce and your favorite toppings.
Cook grits in salted water; add butter and cheese. Stir until well melted. Add worcestershire sauce and 1 tsp. paprika. Beat eggs and stir milk into them. Stir into grits.
Peel and slice apples into a 9 x 13-inch pan. Sprinkle with water, cinnamon and nutmeg. Crumble butter, sugar and flour. Sprinkle over apples. Bake at 350° for approximately 1 hour. Nuts may be added before crust if desired.
Put brown sugar, milk and Crisco in saucepan; set over low heat until dissolved. Bring to a rolling boil, stirring constantly. Let boil 1 minute; beat until thick enough to spread.
Slice bread diagonally in both directions. Stuff sliced cheese into openings. Place bread on large piece of foil on top of cookie sheet. Mix butter with seasonings and mushrooms. Pour butter mix over bread. Seal foil over bread. Bake for 45 minutes at 350° or for 30 minutes at 375°.
Mix the first 5 ingredients together. Add the remaining ingredients; blend. Chill for 1 hour. Roll into balls. Bake on ungreased cookie sheet for 10 minutes at 350°. Frost with powdered sugar frosting; sprinkle with nutmeg and sugar mixed together.
Boil chicken for 35 minutes. Cool and debone. Place thawed broccoli in bottom of greased flat baking dish. Add chicken pieces. Mix soup, mayonnaise, curry and lemon together; pour over chicken. Sprinkle cheese over top. Bake for 45 minutes at 350°. Serve over wild rice.
Saute onion in butter until tender. Combine onion mixture, hash brown potatoes, sour cream, celery soup and Cheddar cheese in a large bowl. Stir well. Spoon potato mixture into a lightly greased 11 x 17 x 1 1/2-inch baking dish. Top with crushed cereal and bake, uncovered, at 350° for 1 hour or until golden brown.
Saute the oleo, onion and bell pepper until just tender. Combine all ingredients in a large casserole dish. Bake 15 minutes in a 350° oven. Meanwhile, grate some sharp Cheddar cheese; sprinkle over top and bake 10 to 15 minutes longer.
Drain fruit cocktail, stir in jello to dissolve. Add Cool Whip and cottage cheese. Mix well. Refrigerate.
Mix all ingredients together and put into greased 9 x 13-inch pan. Bake at 350° for 1/2 hour.
Heat oven to 350°. Line bottom of 4 1/2 x 7 1/2 x 1 1/2-inch baking dish with a layer of frozen potato puffs. Drain green beans; place on top of potato puffs. Top green beans with ham; end with another layer of potato puffs. Combine celery soup, mayonnaise and mustard; pour over ham, potatoes and beans. Sprinkle with grated cheese. Bake 30 minutes.
Cream butter and sugars together. Add milk, orange juice, rind and egg. Blend in all dry ingredients plus nuts and cranberries. Drop by spoonfuls onto greased baking sheet and bake 15 minutes at 375°.
Heat water and sugar to boiling (sugar dissolves). Stir in remaining ingredients. Put some of punch in gelatin ring to freeze. Chill punch. Freeze ring. Float ring in punch when serving. Yields 60 (1/2 cup size) servings.
Mix all ingredients. Stir in pecans. Bake in 9 x 13-inch dish at 350° until done.
Mix cornmeal, flour, salt and baking powder. Add milk gradually. Add beaten egg and melted shortening. Fill greased muffin pans 1/4 full. Put a teaspoon of jelly on top of the batter. Cover with more batter and bake at 400° to 425° for 20 minutes.
Make a marinade by combining the egg white, cornstarch, sesame oil and salt. Marinate the shrimp in the mixture for up to 2 hours. When ready to prepare, heat the vegetable oil in a skillet over high heat and add the shrimp. Stir until shrimp are barely pink. Remove with a slotted spoon and set aside. Remove half the oil from the skillet; add the garlic and stir for a few seconds over high heat. Add the oyster sauce. Return the shrimp to the skillet and cook until done. Do not overcook. Garnish with the scallion. Serves 4.
Drain pears, pineapple and peaches. Mix instant pudding with peach juice. Pour over fruit. Let set overnight. Add bananas and serve.
Put roast in roasting pan with lid. Mix soups, water and mushrooms until blended. Pour over roast. Bake, covered, at 350° for about 5 hours. Add more water while cooking if it thickens too much. When meat is tender, cut into large pieces. Put gravy over rice, noodles or mashed potatoes.
Cook spaghetti. Put in a 9 x 13-inch pan. Stir in butter, Parmesan cheese, salt, pepper and egg. Spread evenly in pan. Saute ground beef, onion and green pepper in oil until brown. Drain. Stir in spaghetti sauce, oregano, sugar and garlic salt. Spread cottage cheese over top.
Combine berries, juice, water and sugar in saucepan. Bring to a boil. Cover, reduce heat and simmer for 5 minutes. Combine cornstarch and 1/4 cup water; stir. Add cardamom and stir into soup. Cook until thickened. Allow soup to cool, and serve chilled. Good and different.
Boil potato until soft; mash. Add vanilla, salt and sugar. Mixture will be consistency of dough. Roll out onto oiled paper. Roll out with more powdered sugar to about the thickness of a pie crust. Spread with peanut butter; roll up like a jelly roll. Put in refrigerator for an hour; slice thin.
Combine all ingredients except butter and brown sugar in a 1 1/2-quart casserole. Dot with butter and sprinkle with brown sugar. Bake at 350° for 45 to 50 minutes or until rice is done.
Brown hamburger and onion. Drain well. Add chili powder, soup and sauce. Let simmer 45 minutes. Add rest of ingredients. Let boil, then cook about 1 hour.
Brown meat and onion in melted shortening. Add seasoning and tomatoes. Cover and simmer over low heat for 15 minutes. Add kidney beans. Pour into a greased casserole. Top with corn bread batter and bake in a hot oven at 425° for 20 minutes. Serves 4. Serve with cabbage and carrot slaw, orange and banana cup and brownies.
Drain peas. Toss all vegetables. Add salt and pepper to taste. Mix mayonnaise into vegetables. Serve immediately. Makes 4 to 6 servings.
Mix all together and shape into logs; freeze. When ready to bake, slice thin. Bake at 350° for 10 minutes or until lightly browned. You may keep them in the freezer indefinitely.
Saute onion and bell pepper in oleo until slightly brown. Add meat and brown. Add salt, pepper and uncooked rice. Chop cabbage into a 2-quart baking dish. Spoon meat mixture over cabbage. Mix soup and water; pour over cabbage and meat. Cover with foil. Bake 1 hour at 350°. Top with cheese and heat until cheese melts.
Mix all ingredients together. Chill. Roll into ball. I roll into 2 logs. Roll in crushed pecans and dried parsley.
Brown sausage and hamburger together; drain grease. Place in bottom of baking dish. Pour sauce over. Next, place cheese on this. Mix together biscuit mix, milk and eggs. Pour over top of all. Bake at 400° for 30 to 35 minutes.
Melt butter in casserole dish. Mix egg and milk; dip chicken and roll in crackers. Place in casserole dish. Bake 15 minutes at 350°. Turn chicken over. Bake another 15 minutes.
*May use frozen vegetables, cauliflower, carrots, potatoes, broccoli.
Cook sugar, eggs and pineapple until thick. Layer crackers and filling and top with whipped cream or Cool Whip or your favorite whipped cream.
Get up before work. Marinate roast in Wish-Bone for 24 hours. Next morning before you put your work clothes on, remove roast from pan. Sling stuff off roast. Season well on both sides. Roll in flour. Quickly fry and brown on both sides. Don't eat yet! Place in crock-pot on high. Add crushed garlic, grated onion, soup and water. Let cook until you get home from work. Turn to low. Add tomato sauce. Taste several times while adding cayenne pepper. Stop when your mouth burns! (This will depend on how much French is in your blood.) Continue to cook on low, adding everything you missed when seasoning. Cook a pot of rice. When rice is done, bless the food and get after it!
Heat oven to 400°. Grease cookie sheet. In a small bowl, blend cheese and margarine. Add remaining ingredients. Mix well. Drop by rounded teaspoonfuls onto cookie sheet. Bake 10 to 12 minutes or until light golden. Serve immediately.
Melt chocolate and margarine in a saucepan on low heat. When melted, add the other ingredients; mix well. Pour into pie shell. Bake at 350° for 25 to 30 minutes.
In a bowl, combine the chicken, celery, grapes and raisins. Add mayonnaise, salt and pepper. Mix well. Stir in pecans. Serve on lettuce. Garnish with tomatoes, if desired. Yields 2 to 3 servings.
Cover tomatoes with boiling water; let stand 10 minutes. Drain. Place tomatoes and garlic in food processor; process until coarsely chopped. Add cream cheese and oregano and process until well blended. Melt butter in saucepan; stir in cream cheese mixture and sour cream. Cook until thoroughly heated. Toss fettuccine with oil. Add cream cheese mixture. Season with salt and pepper. Sprinkle with chopped parsley. Serve immediately.
Cut muffins in half. Drain crabmeat and add Old English cheese, oleo, mayonnaise and garlic powder. Mix well and spread on muffins. Cut each into 8 pieces. Freeze. When ready to serve, broil until cheese melts.
Dissolve the jello in 2 cups hot water. Pour 3/4 cup into mold and chill. Whip remainder. Blend in either the vegetables or fruit, cottage cheese and mayonnaise. Let set on firm layer.
Cream butter and sugar; stir in salt, vanilla and flour. Dough will be stiff. Roll like icebox cookies. Chill. Slice. Bake at 375° for 10 minutes.
Mix orange Jell-O, water, 3 eggs, oil and orange flavoring. Beat 3 minutes with spoon or wire whip (no electric mixer) until batter is mixed well. Bake at 350° for 30 minutes or until cake is done.