HumbleIntelligence/food-ner-1-Million huggingface dataset:
Pour pineapple over marshmallows and let stand until mushy. Mix all together and let set. Refrigerate in covered dish overnight. Very good with ham. You can also add maraschino cherries.
Melt oleo in 9 x 13-inch pan. Mix together flour, sugar, baking powder, milk and melted oleo. Spread in bottom of pan, then pour fruit over the top (the fruit needs to be cooked long enough to melt sugar and make syrup). I use blackberries or rhubarb or peaches; use sugar to sweeten as needed. Bake at 350° until brown on top.
Cook rice to tender. Drain and put aside. Fry onions to light brown. Add salami, then bread crumbs to absorb oil. When cool, mix all ingredients, including eggs, pine nuts and cheese, etc. Shape into meatball size or smaller. Fill dish with bread crumbs and roll balls to cover. Fry in deep oil or fry in pan to golden brown. Drain.
Use 1 1/2-quart buttered casserole. Preheat oven to 350°.
Place turkey slices between two pieces of plastic wrap and pound with edge of heavy saucer until thin. Remove plastic and coat each side of turkey with flavored bread crumbs, pressing down firmly. Season each side with a sprinkle of flavored salt, garlic powder and black pepper. If time allows, refrigerated breaded slices for an hour to set bread crumbs. In large, heavy skillet, melt 3 tablespoons margarine and begin browning slices over medium-high heat until golden brown. Remove from skillet and keep warm. Add remaining margarine to skillet drippings and saute mushrooms until tender. Add lemon juice and wine or chicken broth and stir to loosen brown particles. Return turkey to skillet and top with lemon slices. Simmer gently 8 to 10 minutes until sauce thickens and turkey is tender. Makes 4 servings.
Heat oven to 375°. Lightly grease cookie sheet or use parchment paper. Beat butter, eggs, brown sugar and vanilla extract until well blended. Add flour, baking soda, cinnamon and salt. Beat until blended. Stir in oats and brickle with a spoon. Drop dough by rounded teaspoon about 2-inches apart onto prepared sheet. Bake 8 to 10 minutes or until edges are lightly browned. Cool 1 minute. Remove to wire rack. Makes about 4 dozen (large) cookies.
Mix cream cheese and sour cream. Add taco mix. Put mixture in round dish. Layer with lettuce, tomatoes, cheese and olives. Pour salsa over all. Serve with nachos.
Scoop center out of cucumbers. Cut into 1/2-inch rings. Add lime and enough water to cover all the cukes. Let stand 24 hours in plastic container. Drain and rinse well. Cover with ice cubes. Let stand 3 hours. Drain well.
Chop olives and pecans finely or in a food processor. Mix in the mayo and softened cream cheese and pepper adding the olive juice to achieve spreading consistency. Refrigerate. Serve on crackers or as a sandwich filling.
Add shortening to milk while milk is still hot. When milk has cooled, dissolve yeast in water and add to milk. Add sugar, salt, eggs and flour. Mix well and let stand in bowl for 20 minutes. Knead for a minute or two. Shape into rolls and let rise until doubled in size. Bake in hot oven, 425°, until golden brown, about 20 minutes. Brush with butter after removing from oven. Makes 3 dozen.
Mix together peanut butter and sugar until they resemble pie crust mix. Gradually stir in Cool Whip; mix until smooth and creamy. Spread hot fudge sauce on bottom of chocolate pie crust. Top with Cool Whip mixture. Spread more hot fudge sauce on top of pie. Sprinkle with walnuts, if desired. Freeze for at least 3 hours before serving. Stays fresh in freezer.
Cook bacon until crispy, then crumble into small pieces. Cut broccoli into small pieces; mix all ingredients together. Chill and serve.
Place bacon on bottom of 9 x 13-inch casserole. Sprinkle rice over bacon; add chicken, then salt and pepper. Dilute mushroom soup with milk; pour over chicken. Bake 1 1/2 hours at 350°. Serves 6.
Brown beef or sausage, cut in small pieces, in oil in 3-quart saucepan; drain. Add spaghetti sauce and simmer 15 minutes, stirring occasionally. Cook lasagna; drain. (Separate lasagna and lay out flat on wax paper or aluminum foil to keep pieces from sticking together as they cool.) Spread about half cup meat sauce on bottom of 13 x 9-inch baking dish. Cover with layer of lasagna. Add some Mozzarella and Ricotta cheeses and cover with sauce. Repeat layers of lasagna, meat sauce and cheeses, ending with a layer of lasagna and sauce. Sprinkle with grated Parmesan cheese. Cover dish with aluminum foil. Bake at 375° for 30 minutes or until hot and bubbly. Remove foil and bake 5 minutes longer. Allow to stand about 10 minutes before cutting for easier handling.
Melt the butter and chocolate; cool. Beat eggs with wire whisk; add sugar, chocolate and vanilla. Mix well. Add flour and walnuts. Bake in small coffee cake pan at 325° for 25 to 30 minutes. Frost or cover with powdered sugar.
Prepare a 9 x 13 inch greased baking dish. Mix 1/4 cup butter, flour, milk, bouillon, seasoned salt, garlic powder and pepper until smooth. Bring to a boil and cool until thickened. Reduce heat and add chicken, process cheese and sour cream. Stir until melted. Add cooked rice and pour into baking dish. Take 1/4 cup butter and crushed crackers and brown in skillet. Use this as the topping. Bake at 425 degrees for 10 to 15 minutes.
Cook broccoli and rice separately. Place melted butter in bottom of 2-quart dish. Mix together cooked broccoli, rice, soup, onion, cheese and milk. Place on top of butter. Bake at 300° to 350° for 30 minutes.
Simmer about 1 hour or longer. If you use broth that you have prepared yourself from turkey, put it in the refrigerator until fat has risen to top. Skim off fat and use only the broth.
Cook broccoli as directed. Drain well. Combine soup, mayo, eggs and onion. Blend in cooked broccoli. Pour into buttered 13 x 9-inch baking dish. Sprinkle with cheese. Melt margarine. Add crumbs and mix well. Sprinkle over top of cheese. Bake at 350° for 35 to 45 minutes.
Microwave on High power. Mix sugar and syrup and microwave for 4 minutes. Add peanuts and microwave for 3 to 5 minutes until peanuts are light brown. Stir in vanilla and butter and microwave 1 to 2 minutes. Stir in baking soda until light and fluffy. Spread on greased cookie sheet to cool 1/2 to 1 hour. When cool, break into small pieces.
Mix sugar and milk together. Bring to a boil and boil exactly 9 minutes. Remove from heat. Stir in chocolate bits, butter and marshmallow cream. Stir until melted and mix well. Add vanilla and nuts. Yields about 5 pounds.
Preheat oven to 350°. Combine all ingredients in a large bowl. Beat with mixer 5 to 7 minutes. Bake 45 to 50 minutes. Sprinkle with confectioners sugar while still warm.
Cream the shortening and sugars together. Add the eggs and vanilla; mix until smooth. Sift flour, soda, baking powder and salt together; add to creamed mixture. Mix well, then add the oatmeal, rice cereal and coconut and mix well. Dough will be quite crumbly. Mold with hands into balls the size of a walnut. Place on a cookie sheet and press slightly. Bake in a 350° oven for 10 to 12 minutes. Yields 6 dozen.
Layer in dish as given, starting with the lettuce. Chill in refrigerator 6 to 8 hours. Do not stir.
Mix ingredients and pour into unbaked pie shell. Bake for 45 minutes at 350°.
Brown meat; drain. Mix with sauce. Layer sauce, noodles (uncooked), sauce, cheeses, noodles, sauce, etc, sauce on top. Bake at 350° for 45 to 55 minutes.
Place deboned chicken in 9 x 12-inch pan. Bring to boil chicken broth and soup. Pour over chicken; mix flour, buttermilk and melted margarine. Pour over first mixture. Bake at 350° for 30 minutes. Brown at 450° for 5 to 10 minutes. Serves 6.
Preheat oven to 350°. In a saucepan, combine beef, onion, garlic and 1/4 cup water; cook until onions are tender. Spread half of potatoes in a 3 quart casserole. Top with half of meat mixture, then carrots, then cheese, then remaining meat mixture. Mix soup with 1/2 soup can of water; pour over casserole and top with remaining potatoes. Bake, uncovered at 350° for approximately 1 hour. When potatoes are fork tender, combine biscuit mix with enough milk to make a thin consistency; pour over casserole. Bake 5 to 10 minutes longer or until dough is lightly browned. Yield: 6 servings.
Mix flour, margarine and pecans together and press into a 9 x 13-inch pan. Bake at 350° for 15 minutes.
Mix all dry ingredients in bowl. Add last 5 ingredients. Mix well. Bake at 350° for 30 minutes.
Mix and melt Hershey bar and peanut butter. Set jar of peanut butter in hot water to soften. Line cupcake pan with holders. Spoon in 1 tablespoon chocolate mix, then put one tablespoon of peanut butter. Top with 1 tablespoon chocolate. Refrigerate until it sets and becomes firm.
You will need 8 to 10 (7 ounce) paper or plastic cups.
Mix together in a large bowl. Pour in tube pan. Bake for 1 hour at 350°.
Dissolve jello in boiling water and cool. Melt marshmallows in pineapple juice over low heat. Fold until smooth. Blend cheese, carrots and pineapple. When gelatin cools, blend together all ingredients. Pour into mold and chill several hours.
Select a melon about 20 inches long with a flat base. The day before serving, cut an 8-inch oval section making a sawtooth edge, out of the top of the melon. Remove cut portion and reserve. Using a long handled spoon, scoop out pulp; remove seeds. Place 1/4 of the pulp at a time in blender container or food processor bowl. Cover, blend or process until pureed. (Should have 12 cups.) Place melon shell on a large tray. Return puree to melon shell; stir in water, lemonade concentrate and grenadine. Replace cut out portion of melon. Refrigerate overnight. Before serving, remove cut portion of melon; pour in lemon-lime beverage to fill 3/4 full. Stir with an up-and-down motion. Ladle punch into cups.
Combine all ingredients except almonds. Simmer about 20 minutes or until liquid is absorbed. Stir in almonds and serve. Serves 4.
Combine all ingredients in a wok. (You may use a large pot but is better to use a wok.) Stir ingredients to keep from sticking. Cook until warm throughout.
Mix shortening and sugar. Add eggs, then molasses; blend well. Sift dry ingredients together; add to first mixture. Combine thoroughly. Roll balls size of walnuts in white sugar. Bake at 375° for 12 minutes. Makes about 6 dozen cookies.
Chop artichoke hearts and mix with remaining ingredients. Bake in a small casserole dish at 300° for 30 minutes. Serve hot with Melba toast rounds.
Pound chicken fillets until thin. Lay out flat and sprinkle with parsley. Top each fillet with a slice of cheese, then a slice of ham. Roll up tightly. Brush each fillet with mayonnaise and then roll in the bread crumbs. Spray a baking pan or sheet with cooking spray. Arrange the chicken rolls, seam side down, in a single layer. Bake in a 400° oven about 30 minutes.
Wash and drain pork chops. Dip each chop in prepared mustard. Roll in flour, salt and pepper. Fry to a golden brown. Drain off fat. Using the cans of soup, spoon the rice on top of pork chops and pour the soup around chops. Cover and simmer until tender. If more rice is desired, cook the cup of rice and spoon on the chops. (Use an electric skillet.)
Slice wieners in half lengthwise and place in dish, cut side down. Pour over barbecue sauce and bake in moderate oven (350°) for 15 minutes. Baste frequently.
Sprinkle yeast in warm water; let stand until dissolved. Add sugar, oils and 2 1/2 cups of the flour, beating well. Gradually add the remaining 2 1/2 cups of flour to form a soft dough. Turn out onto a floured board and knead until smooth and elastic, adding flour as needed. May take 1/2 to 1 cup. Turn dough into greased bowl. Cover with plastic wrap. Let rise in warm place until doubled (2 to 3 hours). Punch down and let rise again. Punch down and divide into 3 balls. Roll out dough, adding enough flour to make dough fit pizza pan. Fold under outer edges. Pierce holes in dough with fork. Do a "first bake" in a 400° to 450° oven for 5 to 7 minutes. Ready for your favorite pizza recipe. Makes three 13-inch pizzas.
In large pot, boil potatoes until they start to fall apart. Drain some of the water. Cook on low, constantly stirring, until thick. Add salt, pepper, butter and chives. Stir well. Add enough milk to make soup as thick as you like it. Continue to cook on low until hot.
Put all ingredients in a casserole dish and bake at 350° for 1 hour. Serves 4.
Mix graham cracker crumbs, sugar and margarine in 13 x 9-inch pan. Press evenly onto bottom of pan. Arrange banana slices on crust.
Mix crumbs, sugar and butter in bottom of 9-inch square pan. Combine pumpkin, sugar, salt and spices. Fold in ice cream. Pour over crumbs. Cover. Freeze. Cut into squares 20 minutes before serving.
Grease a 9 x 13-inch pan with Crisco. Beat eggs until light. Beat in sugars, vanilla, butter and Crisco until creamy. In large bowl, combine flour with baking powder and salt. Add sugar mixture to flour. Mix on low and fold in pecans. Bake at 350° for 25 minutes.
Grease an 8 x 8-inch baking dish. Pour in dry rice. Lay raw chicken on top of rice. Mix together mushroom soup, soup can of water and onion soup mix. Pour this over rice and chicken. Cover with foil. Bake at 350° for 2 hours. Yield: 4 to 5 servings.
In a salad bowl, layer the ingredients as follows: lettuce, 1/4 cup dressing, bacon, tomatoes, cheese, turkey or chicken and remaining 1/4 cup of dressing. Serve immediately or refrigerate overnight.
Rinse chicken breasts in cold water and pat dry. In large bowl, combine sour cream, lemon juice, Worcestershire sauce, celery salt, paprika, salt, pepper and garlic; mix well. Add chicken to sour cream marinade, covering each piece well. Cover and refrigerate overnight.
Put squash in a saucepan and bring to a boil. Drain well. Butter a 1 1/2 quart baking dish. Beginning with a sprinkle of cheese, alternate ingredients by layers. Save a little cheese for topping. Bake in oven at 350 degrees until contents bubble. Sprinkle remaining cheese over top. Brown and serve immediately.
Mix all together except vanilla in heavy saucepan. Cook over medium heat, as it thickens turn down. Add vanilla and set aside after it thickens. Let it cool then spoon into baked pie shell or you can pour in while it is warm.
Butter casserole dish. Mix soup, water and chicken with noodles. Sprinkle with bread crumbs. Bake at 350° for 30 minutes (covered).
Put apples in baking dish. Sprinkle jello on top. Mix sugar, flour and margarine well. Put on top of apples. Bake 30 minutes until apples are done.
Sift flour, salt, baking powder & soda. Cream brown sugar and shortening. Add eggs and vanilla. Beat well. Stir in dry ingredients and rolled oats. Chill dough. Form into balls and roll into powdered sugar until heavily coated. Bake in a moderate oven on greased cookie sheet at 375° for 8-10 minutes.
Beat egg slightly with fork. Stir in milk, pumpkin and butter. Measure flour; blend in dry ingredients. Fold in raisins. Fill cups 2/3 full. May sprinkle 1/4 teaspoon sugar over each muffin. Bake 18 to 20 minutes in a 400° oven.
Bring to boil and boil 13 minutes. Rinse in cold water. Salt to taste. Place in large pan. Cover very tightly with foil. Place in low 150° to 200° oven until needed.
Combine margarine, dry cake mix and 1 of the eggs. Stir together until dry ingredients are moistened. Pat mixture over bottom of well-greased 10 x 15-inch jelly roll pan. Beat in remaining eggs and sugar. Stir in coconut and nuts. Spread evenly over margarine mixture. Bake at 325° for 40 to 50 minutes or until golden brown. Cool pan on wire rack to room temperature. Cut into bars. Makes 4 dozen.
Mix milk and soup in a baking dish. Take chicken off bones. Put chicken over soup mixture. Mix dressing with broth and put over chicken or use Stove Top stuffing. Bake until bubbly, about 25 minutes at 350°. Use 2 1/2-quart casserole dish.
Combine all ingredients. Marinate meat about 4 to 6 hours. Refrigerate for about 1 hour before grilling.
Mix flour and sugar. Beat eggs. Add to flour mixture with milk. Add chopped rhubarb. Add to other mixture. Bake at 300° until brown and crusty on top. Yields 1 crust pie. Use big pie pan (do not use nonstick).
Dissolve jello in 1 1/2 cups of hot water. Reserve 1/3 cup to mix with mayonnaise. Add canned pineapple and juice. Stir in cottage cheese. Mix the mayonnaise with 1/3 cup hot jello and add to the rest of mixture. Add nuts last. Set in refrigerator.
Mix well. Brush on uncooked meat and let stand for 1 hour. Barbecue and keep moist.
Cover potatoes with water; bring to boil. Lower flame and simmer until tender. Drain, peel and cut potatoes into bite size pieces. Mix onions, celery, eggs and sweet relish with mayonnaise and mustard. Stir in the potatoes. Add salt and pepper to taste. Cover bowl and refrigerate for 2 hours. Serves 4 persons.
Mix flour, sugar and salt; slowly add cream and vanilla. Pour into unbaked shell and sprinkle cinnamon on top. Bake at 425° for 10 minutes, then at 325° for 40 to 50 minutes.
Dissolve each Jell-O in 1 1/2 cups hot water. Put in square pan. Dissolve gelatine in 1/4 cup cold water, then add hot pineapple juice and put in refrigerator and let cool. Add whipped cream, sugar and vanilla, then fold in cubes of Jell-O. Take half crust mixture and press in bottom of buttered pan. Put in filling and sprinkle remaining crust over top. Put in refrigerator to set for at least 6 hours. Better if left overnight. Allow Jell-O to set overnight, then cut into small squares. Set pan into hot water for 1 or 2 seconds. Jell-O will slide right out.
Preheat oven to 450°. Wash and brush potatoes. Cut into wedges. Mix the seasonings into the flour. Mix the egg with the milk. Dip potato wedges into milk. *Dust with seasoned flour. Place on a pastry sheet. Drizzle with oil. Bake in oven 20 to 25 minutes until browned and tender.
In bowl, beat together eggs, sugar, oil and pumpkin until light and fluffy. Stir together the flour, baking powder, cinnamon, salt and soda. Add to pumpkin mixture; mix thoroughly. Spread batter in an ungreased 15 x 10 x 1-inch pan. Bake at 350° for 25 to 30 minutes. Cool. Frost.
Cut meat into serving pieces; score on both sides. Place meat in shallow pan. Mix soy sauce, onions, garlic, sugar, oil, sherry and pepper. Pour over beef and let stand 1 hour at room temperature. Turn once; drain. Place meat over medium coals. Grill until desired doneness (allow 15 minutes for medium). Garnish with additional green onion, if desired. Makes 4 to 6 servings.
Cook grits as directed on box. Add ingredients as listed. Beat hard after each addition. Bake in a moderate 400° oven until firm and slightly brown (about 1 hour). Serve at once. Good with barbecue.
Beat egg whites gradually adding sugar and cream of tartar, until stiff but not dry. Add vanilla and water and stir. Put on a cooled pie filling of your choice. Cook in preheated oven for approximately 10 minutes at 350°.
Preheat oven to 400°. Wash chicken and pat dry. Drop in milk and coat with crumbs. Arrange in single layers in baking pan. Bake 45 minutes or until done.
Chop and cook the cabbage just until crisp-tender; drain. To prepare cream sauce, melt margarine. Stir in flour until smooth and add milk. Cook over medium heat and stir until thick. Saute green pepper and onion in oil until tender. Place layer of cabbage in a lightly greased baking dish. Sprinkle with sauteed onion, pepper and grated cheese. Cover with cream sauce and bread crumbs. Bake about 10 minutes in a 350° oven.
Mix mayonnaise and sugar; layer in large bowl first 4 ingredients. Mix in mayonnaise mixture, top with cheese. Chill for at least 1 hour before serving.
Mix together; add enough French dressing to cover all. Serve on lettuce leaves if desired.
Mix all together and bake at 325° for 1 hour and 20 minutes.
Combine all ingredients except sugar and water in a quart jar. Boil sugar and water 5 minutes. Add to other ingredients and shake well. Store in refrigerator. Makes 1 quart.
In casserole dish, layer 2 cups peas, tomatoes, onion, bell peppers and salt and pepper to taste. REPEAT LAYERS. Sprinkle Parmesan cheese on top. Place 6 slices of bacon on top of cheese and bake until bacon is done and onions are tender. You may need to place under broiler to get bacon crispy.
Mix chicken with all ingredients. Layer the chicken mixture, a layer of Dorito chips, a layer of Cheddar cheese and repeat. Add a little broth on top. Bake at 350° for 20 minutes. Use a 9 x 9-inch pan. You can prepare this recipe and place in the refrigerator to cook when you get home from work.
Brown meat, onions, salt and pepper; drain. Add beans and soup; mix well. Cover and simmer for 15 minutes. Peel potatoes and cook until tender; mash, using butter and milk. Pour meat mixture into casserole pan; drop spoonfuls of potatoes on top. Make sure to leave openings in the middle for steam to escape. Bake at 350° until potatoes start to brown.
Whip Eagle Brand milk and juice of 2 lemons. Fold in whipped cream with sugar added. Add pecans and fold in pineapple. Pour into 2 cooked pie shells (or 2 graham cracker crusts). Chill.
Slice potatoes into a large piece of foil. Sprinkle with salt and pepper. Crumble bacon over potatoes. Add onion and cheese. Dot with butter. Wrap loosely and seal well with double fold. Cook in 350° oven for about 1 hour or until done, turning occasionally. Makes 4 to 6 servings.
Cook broccoli according to package directions; drain. In saucepan, over low heat, combine mayonnaise, cheese and milk. Heat, stirring until cheese melts. Serve over broccoli. Serves 6 to 8.
Mix the softened margarine and sugar well. Add the eggs, one at a time, beating well after each addition. Gradually add the flour and stir in well. Add vanilla, chips and nuts.
Combine fruit and juices with brandy. Marinate in the refrigerator for at least 2 hours. To serve, fill large stem glasses or goblets half full of fruit and marinade. Pour the champagne over the fruit at the table. Serves 6.
Mix in large mixing bowl, chicken, potatoes, cream of chicken & cream of celery. Place in 9 x 11 baking pan. Melt butter & combine with milk and flour. Pour over top. Bake at 350 for 1 hour.
Mix ingredients in order given. Mix well after each. Grease and flour angel food cake pan. Spread in cake pan and bake for 1 hour and 15 minutes at 350° or when cake springs up when touched.
Have cheese at room temperature. Add onion mix and salad dressing to make smooth. Add pepper and beat with electric mixer. Stir in shrimp. Chill.
Heat oven to 500 degrees. Grease baking sheet. Combine milk and salt in a small pan or bowl and stir. Dip fish in milk and roll in crushed corn flakes. Place on baking sheet and bake for 20-25 minutes or until golden brown.
Melt butter in medium saucepan; stir in sugar, corn syrup and cinnamon candy. Bring to boil; continue boiling, stirring constantly, until candy is dissolved completely. Boil without stirring for 3 minutes. Remove from heat; stir in soda. Gradually pour over popped corn, mixing well. Allow to cool completely. Break apart and store in tightly covered container. Makes about 4 quarts. (Spray popped corn container with Pam.)
Heat oven to 350°. Grease jelly roll pan, 15 1/2 x 10 1/2 x 1-inch. Stir together all ingredients, using hands or spoon. Shape mixture into 1-inch balls. Place in pan. Bake 20 to 25 minutes or until brown. Immediately remove from pan. Serve warm with sauce for dipping. Makes 7 1/2 dozen. I like barbecue sauce.
Slice zucchini and cut into quarters. Cook in 2-quart pot in 1 cup of broth. Cook about 6 minutes or until crispy tender. Add 3 tablespoons chopped scallion greens one more minute. Drain broth back into remaining broth and set aside in small bowl. Peel rest of zucchini and chop. Chop rest of scallions and their tops. Simmer in butter until soft. Add broth. Add heaping tablespoonful of chopped pimento to reserved broth. Add remaining pimento to pot mixture. Cover and simmer 15 minutes. Put through blender; add salt and pepper to taste. Serve with croutons.
Crush Oreo cookies in 9 x 13 pan. Leave enough out to sprinkle top of dessert. Mix butter, cream cheese and powdered sugar well. May be a little lumpy.