HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix dry pudding and Cool Whip together. Add pineapple with juice. Mix well. Add marshmallows and nuts. Chill for a few hours and serve.
In saucepan, mix butter, Karo, sugar, salt and vanilla. Boil for 5 minutes. Add soda. Pour caramel sauce over popped corn and stir. Place into 3 large pans and bake at 250° for 1 hour, stirring several times. Store in airtight container. Yields 8 quarts.
Heat the oil. Add the onion and saute until soft. Add the carrots and saute. Add the water, lower the heat and cover; cook for 7 to 10 minutes until soft. Add the salt and the curry powder; mix. Cook the rice separately. When rice is ready, add the carrot onion mix to the rice. Combine the two items slowly and serve. Ideas: Serve with your favorite meat dish or favorite salad.
Crush vanilla wafers with rolling pin or blender as fine as possible. Add raisins and cut up dates. Add milk and pecans. Mix well with hands until everything is moist. Do not have any dry ingredients left in mixture. Roll logs in powdered sugar. Wrap individual logs in Saran Wrap. Store in refrigerator or freezer. Makes 6 to 8 logs.
Mix sugar, oil and eggs. Add salt, nutmeg, cinnamon, soda and flour. Stir in water and pumpkin. Bake in three 9 x 5 x 3-inch bread pans at 350° for 60 minutes.
Quarter and cook apples, unpeeled, with water. Cover, let simmer until apples are tender. Run through sieve. There should be about 5 quarts apple pulp. Add half as much sugar as you have pulp. Add spices. Let simmer 2 hours, stirring frequently. When thick, pour into hot jars and seal at once. Remember, apple butter becomes thicker when cold. Makes 9 or 10 pints.
Bring water and sugar to a boil in saucepan. Rinse cranberries and add to boiling liquid. Reduce heat and simmer for about 10 minutes. Pour immediately into container(s) and allow to cool completely before covering and placing in refrigerator.
Cut steak into 2 x 3-inch strips, then slice in half (thin pieces). Tenderize with meat mallet. Mix egg and milk. Dip steak in batter mix, then roll in bread crumbs. Fry at medium temperature. Mix remaining ingredients for tomato base dressing. Heat. Serve on the side for dipping.
Cook the sugar, syrup and water to firm ball stage. Pour 1/2 over egg whites; beat and set in pan of hot water. Cook other 1/2 mixture to hard ball stage. Pour over first half; beat until smooth. Pour in pan; mark into bars when cool.
Wash and pick over dried beans. Cover with cold water and soak overnight. Drain. Place beans with 2 quarts of hot water, onion, salt and pepper with meat in 3-quart pan. Cook over medium heat until cover vibrates or vapors escape. Reduce heat and cook 3 to 4 hours.
Line an 8-inch square pan with plastic wrap, letting ends extend above 2 sides of pan. Beat cream cheese, sugar and milk in a medium-size bowl with electric mixer until smooth. Pour cappuccino into a deep bowl. Quickly dip cookies, one at a time, into the cappuccino; then spread one side with cream cheese mixture. Arrange in lined pan as follows: Starting from right to left, place 5 cookies, spread side down and slightly overlapping, in a row. Place next row of cookies from left to right. Repeat until 4 rows of cookies cover bottom of pan, wedging in last row, if needed. Rotate pan 1/4 turn and add another layer of cookies, alternating directions of rows. Repeat rotating pan 1/4 turn and layering 2 more times for a total of 4 layers. Pour any remaining cappuccino over the top.
Grind vegetables in food chopper. Mix well. Add sugar, salt and spices. Pour vinegar over mixture and cook slowly for 30 minutes. Pack into hot jars and seal.
Mix together eggs, basil, salt, milk and sour cream. Add mushrooms, green onions and Cheddar cheese. Melt butter in 13 x 9-inch pan. Pour mixture over butter. Keep overnight. Bake at 325° for 50 to 55 minutes, uncovered.
Combine baking mix, milk, egg, molasses and spices. Pour 1/2 cup batter in preheated waffle iron. Texture of cooked waffle will be cake-like. Do not overcook or waffle will burn. Repeat with remaining batter.
Peel and cut potatoes in 1-inch squares. Place in roasting pan with oil and spices; mix well. Bake at 400° for 30 minutes. Serves 6 to 8.
Cream the butter and sugar. Beat egg until light. Stir soda into applesauce; add to creamed mixture. Sift together flour, salt and spices. Add raisins and nuts; mix well. Add to creamed mixture. Drop from spoon onto greased pan. Bake at 350° for 15 minutes. Yields 6 dozen cookies.
Mix all of the ingredients and refrigerate. May serve as salad or entree. Serves 16.
Mix together thoroughly the shortening, sugar, eggs, extract and lemon rind. Sift flour, soda and salt; stir into the first mixture. Then add chopped nuts and lemon chips. Drop by rounded teaspoonful 2-inches apart on lightly greased cookie sheet. Bake at 375° for 10 to 12 minutes or until lightly browned. Cool slightly and remove from cookie sheet. Yields about 6 dozen.
Place ear of corn with husk in the microwave. Cook it for 3 minutes on High. Remove husk, butter and salt the ear. You are ready to eat! Two or more ears: 4 minutes. See if they are hot.
Add to above and add 1 cup nuts. Blend well and chill. Drop. Bake in 400 degree oven for 12 to 15 minutes.
In small bowl, combine yogurt, parsley, lemon juice, oil, onion, rosemary, honey, garlic and pepper. Add salt to taste. Place chicken in shallow glass dish; brush mixture on all sides. Cover and marinate in refrigerator 3 hours or overnight. Prepare grill by lightly greasing cooking surface of grill. Place chicken on grill over medium-hot heat. Cover and cook about 8 to 10 minutes on each side or until no longer pink in center, brushing occasionally with marinade (low-fat chicken).
Spread chipped beef in bottom of flat, greased casserole dish. Wrap each chicken breast with a piece of bacon. Arrange chicken breast on chipped beef. Mix soup and sour cream and pour over all. Refrigerate. When ready, bake at 300° for 2 to 3 hours, uncovered. Can increase chicken breasts to 8 and bacon strips to 8 and bake at 275° for three hours.
Brown hamburger and onions. Drain off grease. Add into pan the cream of mushroom and cream of chicken soup, water, rice and soy sauce. Mix together and bake at 350° for 30 minutes covered and then 30 more minutes uncovered. Sprinkle with Chinese noodles and set back into oven for 3 to 4 minutes.
Scald (not boil) milk, sugar and Crisco, then cool. Mix yeast and remaining milk, sugar and Crisco mixture with flour. Set aside and let rise 2 hours. After 2 hours, add salt, baking powder and soda. Mix more flour to knead. Knead on board. Chill in refrigerator about 2 hours. When ready to use, roll out. Let rise and bake at 325° for about 35 to 40 minutes. A family favorite!
Mix together. Drop by tablespoons onto greased baking sheet. Bake at 400° for 8 to 10 minutes.
Heat oven to 400°. Brown chops on all sides. Place sliced apples in greased baking dish. Sprinkle with sugar and cinnamon. Dot with butter. Top with chops. Cover. Bake 1 1/2 hours.
Melt butter in a big iron skillet, then take the 2 cups of molasses and stir in the butter. After the mixture begins to boil, stir constantly. Test the boiling mixture by dropping a little from a spoon into a cup of cold water. When the candy is brittle enough, lower the heat and add the vinegar. Stir in, then remove from heat; let cool. This is a taffy pulled candy. Keep pulling until it becomes light in color and becomes harder and harder to pull. Spread on table, then with the back of knife, quickly mark the pieces into 1-inch pieces. Then pick up candy and lightly tap in bite-size pieces.
Blend sugar and cornstarch thoroughly. Add water and stir until mixture dissolves. Bring to a boil for 3 minutes. Mixture should be thick and clear. Remove from heat and stir in jello. Refrigerate until cool (not set). Add strawberries and pour into shell and set. Serve with Cool Whip.
Mix first 3 ingredients together and place in the bottom of a 9-inch cake pan for the crust.
Mix brown sugar, lemon juice, dill, butter and cayenne pepper. Brush this mixture over salmon steaks and place on grill.
Cut off stems of artichokes and across 1 inch of top leaves. Remove prickly tip of other leaves by clipping off top. Rinse thoroughly in cold water; drain. Press top, cut side down, firmly to force leaves to open slightly. Pull leaves gently to open far enough to stuff.
Cream butter with sugar. Add eggs, one at a time, beating thoroughly after each addition. Stir in milk and preserves, then the baking powder, cinnamon and flour (sifted together). Pour into waxed paper lined 8x8 inch pan or dish. Bake 1 hour and 15 minutes in a 350 degree oven. Yield 9 servings. Serve as a cake with warm cream if desired.
In a 13 x 9 x 2-inch buttered casserole, place alternate layers of onions, potato chips and cheese. Mix soups and milk; pour over top of layers in casserole. Sprinkle generously with cayenne. Bake in preheated 350° gas oven for 1 hour. Yield: 6 to 8 servings.
If using frozen spinach, thaw and squeeze out water. Combine all ingredients and chill in refrigerator for at least 3 hours before serving. Shredded carrot can be added for more color. Serve with raw vegetables or low fat crackers.
Wash beans and remove tips. Add them, a handful at a time, to large pot of boiling, salted water, so that the water does not stop boiling. Cook, uncovered, 8 to 10 minutes. Then immediately drain and plunge into cold water to stop the cooking. Return beans to empty pot and shake briefly over high heat to dry them. Set aside and keep warm. Melt butter in the oil and saute mushrooms until just wilted. Combine with beans; toss and season well.
Mix first 5 ingredients and pour into pie crust. Bake at 400° for 25 to 30 minutes or until golden brown.
Cream together shortening and powdered sugar. Beat in egg and add flour, cream of tartar, soda and vanilla. Bake in 350° oven until golden brown.
Layer all ingredients in roaster and cover with foil. Bake at 350° for 2 hours. Uncover for last 15 minutes.
Mix together shortening, sugars, eggs and vanilla. Mix together water, soda and salt. Stir into egg mixture. Drop onto greased cookie sheet and bake at 400 degrees for 10 to 20 minutes.
Mix pineapple juice, sugar and egg. Let come to a boil; remove from heat. Add Jell-O. Let cool. Beat milk until soft peaks form and mix with Jell-O mixture. Pour into a baked pie shell. Refrigerate until set.
Brown meat and drain. Add remaining ingredients. Simmer 30 minutes. Recipe may be doubled. Freezes well or may be kept in refrigerator for 10 days.
Dissolve yeast in lukewarm water. Pour in remaining ingredients in a bowl and mix. Spoon into greased muffin tins. Bake at 425° until brown. Save remaining dough in refrigerator for later.
Cream shortening and sugar; add eggs, then molasses. Mix well. Add dry ingredients which have been sifted together; mix in. Last, add the boiling water, very slowly, stirring constantly. Bake in a shallow greased pan for 35 to 40 minutes at 350°.
Combine all ingredients, spread in 13 x 9 x 2-inch pan. Bake, uncovered, in 350° oven for 30 minutes. Makes 4 cups.
Make a sauce with margarine, flour, milk, salt and pepper to taste. Stir in 1 cup cheese. In greased 2-quart casserole, layer broccoli, rice, shrimp and mushrooms. pour sauce over casserole and top with remaining cheese. Bake at 300° for 30 minutes.
Bake yellow cake. Mix instant pudding and cream cheese together, then put on cooled cake, then add pineapple and whipped cream.
Mix. Drop by spoonfuls on ungreased baking sheet. Bake 12 minutes at 350°.
Stir and add 1/2 to 2/3 cup water; cook until thick. Add potatoes and onions. Put in casserole dish and heat. This can be made ahead of time and will keep in refrigerator several days. Makes 2 small casseroles.
Bake chocolate cake; cool. Mix instant pudding according to recipe. Break 1/3 of cake into small pieces and put in a large bowl. Then add 1/3 of the pudding and 1/3 of the Cool Whip and some toffee bits. Continue to layer cake, pudding, Cool Whip and toffee bits.
Dissolve jello in boiling water. Stir in frozen berries. Break up cranberry sauce with a fork; stir into mixture. Chill until partially set. Carefully pour in soda. Stir gently. Pour into a 6-cup ring mold. Chill 5 to 6 hours. Turn mold onto crisp lettuce leaves.
Brown sausage and drain. In a skillet, saute oil, peppers, onion, mushrooms, garlic, red wine vinegar, squash and seasoning until tender. Add tomato sauce and paste; simmer 10 minutes in a greased baking dish. Add layers spaghetti, sauce, Ricotta cheese and Mozzarella cheese. Bake at 350° until brown and bubbly.
Two sandwiches use 4 Steak-umms. Cook Steak-umms over medium heat until brown or done. Mix pepper, onion and mushrooms in with Steak-umms. Cover with slices of Swiss cheese until melted. Add other ingredients as you would like to sandwich.
*Prepare cake mix according to package directions and bake in a 9 x 13-inch pan, top poked with a fork.
Bring pineapple to a boil. Add jello straight from package. Pour in buttermilk and stir together. When cool, add Cool Whip. Fold in nuts. Pour into long pan to set.
Mix; bake in well buttered muffin tins in a quick oven. This recipe takes no baking powder.
Mix all ingredients well. Pour into a 9 x 13-inch pan. Top with a mixture of 1/2 cups sugar and 1 teaspoon cinnamon. Bake at 350° for 45 to 50 minutes.
Preheat oven to 350°. Grease a cookie sheet. Mix all ingredients together. Roll into balls. Press with a fork. Bake 10 to 12 minutes, or until golden brown. Makes about 2 dozen small cookies.
Heat oven to 425°. Wash chicken and pat dry. In oven melt shortening and butter in a 13 x 9 x 2-inch baking pan. Mix flour, salt, paprika and pepper. Coat chicken in egg; then roll into flour mixture. Place chicken, skin side down in melted shortening. Cook, uncovered, for 30 minutes. Turn chicken and cook 30 minutes longer or until thickest pieces are done.
Preheat oven to 375°. In a 13 x 9-inch pan, combine uncooked rice, mushrooms, celery, onion, chicken soup and water. Arrange chicken on rice. Sprinkle with salt. Brush or drizzle chicken with butter. Sprinkle with paprika and poultry seasoning. Bake, uncovered, 1 hour or until chicken is tender.
Blend together the sugar, salt and cornstarch. Stir in egg yolks (beaten lightly), butter and milk. Beat egg whites stiff and slowly blend into the mixture. Pour in 10-inch pie shell and bake in a 325° oven.
In a glass dish, mix ingredients. Put meat in a closeable plastic bag. Cover with marinade. Refrigerate for 4 hours.
Puree beans, add remaining ingredients and blend. Serve with sliced garden veggies &/or tortilla chips
Preheat oven to 350°. Mix all ingredients except bread in blender. Pour into baking dish. Break up bread and place on top. Sprinkle with cinnamon. Bake for 45 minutes.
Beat flour, Crisco and salt together. Put yeast mixture and eggs all together and mix. Refrigerate overnight. In morning, let it set out for about 10 minutes. Put dough into balls the size of a bun. Roll out each to an oblong shape. Spread with nut filling and roll up like a jelly roll. Bake 20 minutes in oven at 350° or until golden brown. Makes 3 or 4 rolls.
Preheat grill or broiler. Spray a large piece of heavy-duty foil generously with cooking spray. Arrange onion slices in center of foil. Cut potatoes into halves; arrange cut sides up on onion slices. Drizzle butter over potatoes. Sprinkle with salt, pepper, garlic salt and rosemary. Fold foil to enclose vegetables and seal tightly. Grill or broil for 40 minutes, turning once. Open foil and fold back edges. Grill for additional 5 minutes or until potatoes are tender. Transfer to a serving dish.
Cook, peel and dice potatoes. Place in buttered casserole. Melt butter in saucepan, add flour, milk and pepper, making a white sauce. Pour sauce over potatoes after putting some of the cheese throughout the potatoes. Place remainder of cheese on top. May sprinkle with paprika. Bake at 350° for 25 to 30 minutes.
Start with sliced sausage. Cut them bite size. Brown sausage in large skillet. Add onion and saute with sausage. Add peas and water; stir. Add rice. Stir. Cover pan with lid. Stir occasionally. With heat turned very low, simmer approximately 1 hour. Serves 6 to 8.
Mix ingredients together. The batter will be lumpy. Bake at 350° for about an hour.
First put hot butter melted from microwave in it. You have to put black stuff in the eggs and oil. Then stir it with a wierd thing and hold on to it. Put two scoops of water. A bag of flour gets dumped in it. Put it in the oven. Turns into brownies. It has chocolate and frosting on top.
Combine sugar, milk, butter and cocoa. Bring to a full boil for 2 minutes. Add salt and vanilla. Blend in peanut butter and oats. Mix well. Drop by teaspoonful on wax paper. (To become firm in 15 minutes, do not refrigerate.)
Brown ground beef and onions together, drain. Fry bacon, reserve fat. Mix all ingredients together, including bacon fat. (Taste, if too bland add small amounts of granulated sugar or barbecue sauce until just right.) Place in crock-pot on low heat. Cook at least 3 hours. Delicious!
Melt butter in saucepan. Stir in flour and salt until smooth. Slowly blend in milk; stir until thickened. Stir in cheese. Serve over steamed broccoli or cauliflower.
Mix the shortening, sugar and brown sugar. Add eggs (beaten), water and vanilla. Sift and add flour, baking soda and salt. Mix in oatmeal, nuts and chocolate chips or raisins. Bake at 375° for 10 to 15 minutes.
Combine sugar and pineapple in a saucepan. Bring to a boil, stirring constantly. Remove from heat. Pour into a bowl and add jello. Stir until dissolved. Fold in remaining ingredients. Sprinkle over top with chopped pecans. Chill until firm.
Boil, cook and coarsely grate potatoes. Add remaining ingredients, except 3 tablespoons butter. Mix thoroughly. Top with 3 tablespoons of butter. Bake until bubbly and heated through, approximately 45 minutes at 350°. May be made ahead and refrigerated or frozen until cooking time. If frozen, defrost before baking. Serves 8.
Mix. Pat into 13 x 9-inch cake pan. Whip the cream cheese. Add eggs and powdered sugar. Pour over batter. Bake at 325° for 45 minutes.
In large bowl, mix ground meat, Worcestershire sauce, salt, pepper and garlic salt; mix well. Pat down in pie pan. Drain corn and put on top. Make potatoes; add on top of corn. Cover with foil. Bake at 350° for 1 hour (drain grease if any).
Prepare peanuts in the food processor until they are finely crushed; set aside 2 tablespoons to sprinkle on the top of finished salad. Mix with oleo and spread in the bottom of a 9 x 13-inch flat dish and bake at 350° for 10 minutes.	Set aside to cool. Mix 1/2 cup of Cool Whip with cream cheese and sugar. Spread over cool	peanuts. Take	liquid from strawberries and pineapple.	If not 2 cups, add water to make it. Add jello to liquid and boil for 2 minutes. Let this mixture nearly set. Add the fruit. Spread over the peanut mixture and top with rest of Cool Whip and sprinkle peanuts on the top.
Mix together the pineapple and sugar. Boil for 3 minutes. Add the lemon jello and the softened cream cheese. Cool thoroughly. Add the chopped celery, apple, nuts and Cool Whip. Spread in an 8 x 12-inch baking dish. Chill overnight.
Place pie filling in 9x13 Pyrex. Top with pineapple. Do not stir. Sprinkle dry cake mix evenly over filling. Sprinkle coconut and pecans over cake mix. Pour melted margarine over all. Bake at 350 degrees for 40 minutes. Takes only one pan.
Mix flour, margarine and nuts; spread in a 9 x 13 x 2-inch pan (will be very thin). Cook 20 minutes at 325°. Cool.
Reserve 2 tablespoons of gingersnaps. Mix remaining gingersnaps with 2 tablespoons of tomato sauce, onion, raisins and salt. Add meat and mix well. Shape into 4 (3/4-inch) patties. Brown in skillet and drain. Combine remaining items and pour over burgers. Cover and simmer 15 minutes, spooning sauce on meat. Remove burgers. Stir in remaining gingersnaps into sauce. Cook until bubbly. Skim off fat. Pour over burgers. Serve with noodles or rice.
Blend all together in blender (mixer may be used) until smooth. Pour into 9-inch greased pie pan. Bake 50 to 55 minutes at 350° or until knife comes out clean.
Cut franks into 1 inch pieces. Heat to boiling broth and water; add macaroni, basil, salt and black pepper. Return to boil; cook uncovered for 5 minutes. Stir in franks, vegetables and onions. Simmer 5 minutes longer, until macaroni is tender, vegetables are cooked and water is almost all absorbed. Fold in sour cream and mayonnaise. Garnish with chopped parsley, chives or green pepper before serving.
Put raw meat in casserole. Top with soup. Add Tater Tots on top of the soup. Bake at 350° for 1 hour.
Mix together in a very large bowl meat, soups and tomatoes. (This part can be done ahead of time and left in refrigerator, even overnight.) Carefully fold in the chips. Spread in a 9 x 13-inch baking dish and top with grated cheese. Bake in a 350° oven for 20 to 25 minutes, until good and hot and cheese is melted.
Preheat oven to 400°. Spray an 8 x 8 x 2-inch pan. Drain crushed pineapple, reserving juice. Sprinkle brown sugar onto bottom of pan. Top with an even layer of crushed pineapple. Slice cherries in half; arrange, cut side up, in pan. In medium bowl, combine flour, baking powder and salt; set aside. In a large bowl, mix applesauce, sugar, reserved pineapple juice and egg whites. Add flour mixture; mix just to blend. Gently pour batter over pineapple. Bake for 30 to 40 minutes. Cool 10 minutes. Invert cake onto serving dish and cool completely. Makes 8 servings.
Mix all ingredients except eggs. Simmer for 8 minutes. Strain; pour over eggs along with beet juice for color. Store in refrigerator for several days.
In saucepan over medium heat, combine water, butter, sugar and dash of salt. Bring to a boil, stirring, until butter melts. Add flour all at once. Over low heat, cook and stir until mixture forms into a ball. Remove from heat. Vigorously beat in eggs, one at a time, until mixture is smooth and shiny. Add vanilla, mixing well.
Cream shortening, sugar, eggs and vanilla. Sift together flour, salt and baking soda. Add dry ingredients to creamed mixture. Mix well. Stir in M&M's. Drop on ungreased baking sheet. Bake at 375° for 10 to 12 minutes. Makes about 6 dozen.
Preheat oven to 350°. Spray a 13 x 9 x 2-inch baking dish with Pam cooking spray.
In heavy saucepan, combine chocolate and butterscotch chips. Melt, stirring constantly, over low heat. Remove from heat and stir in the La Choy noodles and nuts. Mix quickly to coat evenly. Dip out by teaspoonful onto waxed paper and cool. Makes 24 nutty noodly clusters.
Mix corn with liquid, bread cubes, onion, salt and sage. Stuff pork chop pockets with mixture. Fry pork chops in shortening until brown, about 15 minutes. Reduce heat. Cover and simmer until pork chops are done, about 1 hour.
Heat oven to 350°. Cream sugar and butter, add egg yolks, and mix well. Sift dry ingredients and add to creamed mixture. Add lemon juice. Mix well. Fold in stiffly beaten egg whites. Pour into greased and floured jellyroll pan. Sprinkle with chopped nuts. Bake 25 - 30 minutes. When cool sprinkle with powdered sugar (sifted). Cut into moon shapes using small glass cutting 1/2 of cake to look like crescent moon.
Melt butter in large kettle over medium heat. Saute onion, pepper, celery and mushrooms until tender-crisp. Stir in flour. Do not brown. Slowly add broth. Cook and stir over medium heat until thickened. Cook 1 minute longer. Stir in rice and half and half. Heat to serving temperature. Blend in salt, pepper and vermouth. (Good way to use up last of Thanksgiving turkey.) I boil up all the bones and make my broth, plus the meat.
Cut broccoli and cauliflower into small florets; cut grapes in half if large. Put all ingredients into mixing bowl.
Preheat oven to 375°. In small bowl, combine flour, baking soda and salt; set aside. In large mixer bowl, beat butter and sugars until creamy. Beat in egg and vanilla extract. Gradually beat in flour mixture. Stir in 1 cup white chocolate chips. Spread batter in lightly greased 12 to 14-inch pizza pan or 15 1/2 x 10 1/2-inch jelly roll pan. Bake for 20 to 24 minutes or until lightly browned.