HumbleIntelligence/food-ner-1-Million huggingface dataset:
Pour 2 cups of juice from canned fruits over pudding mix and cook until thick, stirring often. Let cool. Fold in canned fruit and refrigerate. Add fresh fruits before serving.
Cook altogether until broccoli is tender. Add 1 1/2 cups shredded Cheddar cheese to soup and boil, stirring constantly. Thicken to desired consistency with water and flour.
Form meat mixture into 40 meatballs using a rounded teaspoonful for each. Brown meatballs lightly in 1 tablespoon vegetable oil. Cover and cook over low heat for 5 minutes. Drain excess fat. Combine the chili sauce and jelly. Pour over meatballs. Heat, stirring until jelly is melted. Simmer 10 to 12 minutes until sauce thickens; baste occasionally. Makes 40 appetizer meatballs.
Cream the margarine and sugar. Add molasses and egg. Blend. Add dry ingredients. Add oats and raisins. Mix well. Bake at 325° for 10 to 12 minutes. This makes a moist, tangy chewy cookie.
The first thing you do is take the chicken breasts or the pork chops and remove all traces of excess fat. Take your time and trim it all away with a sharp paring knife.
Preheat oven to 350°. In a bowl, beat butter and sugars until light and fluffy. Add egg. Combine flour and baking soda; blend into creamed mixture. Stir in M&M's mini baking bits, raisins and nuts.
Remove skin from chicken. Soak in buttermilk overnight. Next day, place flour, salt and pepper in a paper bag. Put in chicken pieces and shake until coated. Fry in medium grease until brown and crisp. You may substitute for the buttermilk 3 tablespoons vinegar added to regular milk. Let sit 3 or 4 minutes until thick.
Brown ground meat; drain. Put first 10 ingredients together. Cook until vegetables are tender, 30 to 45 minutes. Add macaroni and cheese. Cook 15 minutes more.
Mix dry ingredients, cutting in shortening until fine crumbs. Add milk and stir with a fork until dough leaves sides of bowl. Turn dough out onto lightly floured board. Knead just until smooth. Roll dough to 1/2-inch thickness. Cut with floured cutter. Place on lightly greased cookie sheet. Bake at 450° for 10 minutes or until brown. Makes a dozen biscuits.
Cut beef into small cubes, potatoes into fourths and onions to desired size. Tomatoes may be cut into small pieces also. Put into large pot and cook over medium heat until potatoes are done. Serve.
Mix peanut butter, margarine, vanilla and 4 tablespoons powdered sugar and flour. Mix well, then add nuts. Bake and immediately roll each "cake" in more powdered sugar.
Mix cornbread mix and corn together. In skillet, cook ground beef, celery, bell pepper and taco seasoning together. Layer in a 9 x 13-inch pan as follows: 1/2 cornbread mixture, ground beef mixture, shredded cheese and remaining cornbread mixture. Bake at 350° for 30 to 45 minutes.
Mix all ingredients and add meat. Let soak overnight. Place on wire oven racks with foil on lower rack to catch excess juice when cooking. Let dry in oven on warm temperature for 5 to 7 hours or until desired consistency.
Wash roast. Salt and pepper. Batter in flour; put in roasting pan. Add water (almost to top of roast). Cover; cook in a 350° oven until tender, about 1 1/2 hours. Take from oven. Add potatoes, cut lengthwise. Add carrots. Cover; put back in oven and cook until potatoes are tender, about 30 minutes.
Line a 13 x 9-inch baking pan with foil. Melt butter in a prepared pan. Combine brown sugar, nuts, coconut and evaporated milk; spread over butter in pan. In a large mixer bowl, blend cheese and egg. Measure 1 2/3 cups frosting mix by lightly spooning into cup and leveling off. Gradually add frosting mix to cheese mixture. Mix until well blended.
Preheat oven to 350°. Drain liquid off whole corn. Melt butter in small pan.
Boil onion and tomato juice 3 minutes. Strain and pour over jello. Add hot water and vinegar. Let cool to jello consistency. Add celery, olives and shrimp. Pour in mold and chill.
Wash and dry mushrooms. Remove stems. Lay caps upside down in well buttered baking dish.
Cream butter and sugar; add eggs. Beat until mixed, then add sour cream and stir well. Sift dry ingredients and add to sour cream mixture. Beat or stir until well mixed. Fold in raisins. Makes 2 loaves (fill pans about half full). Bake at 350° for approximately 1 1/2 hours. Enjoy!
Combine ingredients and cook until thick, then add 2 tablespoons mustard and cool. Just before using, add 1/2 cup heavy cream. Mayonnaise may be substituted for cream. If an individual's diet precludes the use of mayonnaise, condensed milk may be substituted. Basic dressing (before cream, mayonnaise, milk) may be stored in refrigerator for weeks.
Combine first 6 ingredients. Boil gently for 3 minutes, then cool in large mixing bowl. Add mixed fruit and nuts. Beat in eggs. Sift in flour and add cinnamon, nutmeg, baking powder, salt and soda. Beat well after each addition. Pour into tube pan and bake in very slow oven at 275° for 2 1/2 hours or until completely done.
Drain pineapple well. Combine pineapple with remaining ingredients in a 2-quart casserole. Bake in a preheated 350° oven for an hour.
Put chips, butter and peanut butter into an 8 x 12-inch glass baking dish. Microwave 2 to 3 minutes, until everything is melted. Stir well. Cool, then add marshmallows and peanuts. Refrigerate. When firm, cut into squares. Makes 48 pieces or more.
Place orange juice in mixing bowl. Add water as directed on can. Peel, core and coarsely grate apples and bananas. Add to juice. Add crushed pineapple, coconut and sugar.
Sift dry ingredients together. In large bowl mix other ingredients except berries. Add dry ingredients and mix just until all is moistened. Add berries. Fill greased muffin tins (1 dozen). Sprinkle generously with granulated sugar. Bake 20 to 25 minutes at 400°.
Brown beef, onion and salt. Drain. Place beef and onion in a 2-quart dish. Spread soup over it. Place Tater Tots on top. Cover with cheese. Bake 40 minutes at 350°.
Roll out crescent rolls on a jelly roll pan to make a rectangle. Bake at 400° for 11 to 13 minutes. Cool. Mix mayonnaise, Ranch mix and cream cheese. Spread on crescent rolls and top with chopped veggies. Slice into squares.
Sprinkle bottom of large roast pan or baking dish lightly with oil. Next, add half the crushed garlic, a little parsley, rosemary, salt, pepper and half the diced tomatoes. Then place shoulder lamb chops on top. Next, layer cubed potatoes, followed by drained mushrooms. Sprinkle with another layer of crushed garlic, parsley, rosemary, salt, pepper and diced tomatoes. Top off lightly with Parmesan cheese and bread crumbs; sprinkle with oil. Add water until bottom of pan is covered with about 1/2 inch.
Preheat oven to 350°. Cook broccoli until slightly tender; drain and place in a 9 x 13-inch glass casserole. Set aside while making sauce. In a saucepan, melt cream cheese and blend in milk, Parmesan cheese, salt and garlic salt. Pour over broccoli and sprinkle with paprika and almonds. Bake 30 minutes. Makes 6 servings.
Cream egg yolks, sugar and flour, pineapple, butter and salt. Cook in double boiler. Add coconut with other ingredients, if desired. Use for pie or cake filling.
Place thawed potatoes in greased 9 x 13-inch pan. Combine remaining ingredients and pour over potatoes. Bake at 350° for 45 minutes.
Mix sugar, flour and salt; stir in milk. Cook over boiling water, stirring constantly until slightly thickened. Cover and cook for 10 minutes. Stir a little hot milk into eggs, then stir into remaining hot milk. Cook over hot (not boiling) water, stirring constantly for 5 minutes or until mixture coats the spoon. Remove from hot water. Chill. Add vanilla and cream. Freeze. I put chopped fruit in just before I put it in the ice cream freezer.
Saute garlic, onion, green pepper and celery. Cook until tender, about 10 minutes. Add flour and sugar and stir. Add stewed tomatoes, Tabasco sauce, wine, salt, chili powder, thyme and bay leaf. Simmer 1 hour. Add shrimp. Serve over rice.
Preheat oven to 350°. Grease a 9 x 13-inch cake pan. Spread pecans and coconut on bottom of pan. Prepare cake mix according to package directions; pour over pecans and coconut. Mix melted margarine, softened cream cheese and sugar together; pour over cake batter. Bake for 1 hour, or until cake is brown.
Break cauliflower and broccoli into flowerets, using as much of stems as desired. Chop or cut small onion. Mix remaining ingredients well and toss with cauliflower and broccoli. Will serve 8 or more. For one person or a small number, halve recipe for dressing and add to vegetables as desired.
Bring sugar and syrup to a rolling boil; remove from heat. Add peanut butter and flavoring; stir to blend. Pour over corn flakes and peanut mixture. Pack into a 9 x 13-inch pan while warm. Cut into squares.
Brown onions, garlic and meat in large pot. Dump everything else in and simmer about 5 hours. Will serve 14 to 16 men. Freezes well.
Cook macaroni in boiling salted water about 10 minutes; drain. In saucepan, combine egg yolks, milk, butter, mustard, onion, 1/4 teaspoon salt and a dash of pepper. Add cheese. Cook and stir over medium heat about 10 minutes (until thickens but do not boil). Stir in macaroni and bread crumbs. Fold in egg whites. Pour half the mixture into a 1 1/2-quart souffle dish. Reserve a few slices of franks for top. Place remaining franks in	casserole. Pour on remaining macaroni mixture. Put remaining franks on top. Bake at 350° for 45 minutes. Garnish with parsley. Makes 6 servings.
Combine almonds and food coloring in a jar; cover with lid and shake vigorously until almonds are evenly coated. Roll each slice of bread to 1/8-inch thickness with a rolling pin; cut with a 2 1/2-inch biscuit cutter. Combine cream cheese and marmalade; spread about 1 teaspoon on each bread round. Pinch the edges of one portion of the circle together to form a calla lily. Press a tinted slivered almond into the pinched portion to represent the flower's stamen. Yields 4 1/2 dozen.
Drain crabmeat. Mix together all ingredients, except crabmeat and mayonnaise. Add drained crabmeat; mix. Add and blend in mayonnaise last. Fry in melted margarine over medium heat. Brown on both sides. Serve at once.
Place sauerkraut in 1 1/2-quart glass casserole. Top with corned beef and shredded cheese.
Grease a 9 x 13-inch pan. Spread applesauce in pan. Dump in crushed pineapple (including juice). Spread evenly. Spread dry cake mix on top. Pour melted margarine over cake mix. Sprinkle chopped nuts. Do not stir. Bake at 350° for 1 hour. Top with whipped cream, Cool Whip or vanilla ice cream.
Combine peanut butter, butterscotch and chocolate morsels in a heavy saucepan. Place over low heat and cook, stirring constantly, until melted. Stir in peanuts. Drop by rounded teaspoonful onto waxed paper. Chill until firm, about 10 minutes. Store in a covered container in refrigerator. Yield: about 4 dozen.
Cook broccoli for 5 minutes and drain. Mix soup, egg, mayonnaise, onion and cheese. Place broccoli in greased casserole dish. Pour mix over broccoli and place crushed crackers on top. Bake at 350° for about 30 minutes.
Mix cream cheese, 1 cup Cheddar cheese, 3 tablespoons of onions and garlic. Spread onto bottom of 9-inch pie plate. Mix picante and tomato; spread over cheese mixture. Sprinkle remaining Cheddar cheese and onion. Serve with tortilla chips. Serves 8 to 10.
Cook macaroni noodles until tender; drain. Melt margarine in noodles while hot. Grate cheese; beat eggs in milk, salt and pepper to taste. Layer noodles and cheese in baking dish. Pour egg/milk mixture over noodles. Bake 30 minutes in 400° oven.
Slice carrots. Cook in salted water for 5 minutes; drain. Combine all other ingredients and bring to boil. Pour over carrots. Can be eaten warm but are much better refrigerated until completely chilled.
Preheat oven to 375°. Grease and flour jelly roll pan. Mix sugar, sour cream, butter and eggs on medium speed. Beat in bananas and vanilla and then add in flour gradually. Bake 20 to 25 minutes.
Beat first four ingredients on high for 10 minutes. Add remaining ingredients. Beat until smooth. Pour in floured, greased tube pan. Put in a cold oven. Turn heat on at 325° and bake for 1 1/2 hours.
Brown meatballs. Cook cornstarch, vinegar and sugar until clear. Add rest of ingredients and heat. Add meatballs. Serves 16.
Preheat oven at 400°. Cook macaroni until done, drain and pour into an oblong baking dish. Top with sliced Velveeta cheese. Sprinkle with sharp Cheddar cheese. Mix egg and milk in glass and beat well. Pour over cheese, salt and pepper. Pour melted butter over top. Bake at 400° for 35 minutes or until golden brown.
Mix all ingredients. Pour into pie shell. Bake at 350° for 25 to 30 minutes.
Chop cooked chicken and place in a 9 x 13 x 2-inch baking dish. Make sauce by heating the cream of chicken soup, margarine and milk. Stir to mix thoroughly and pour over chicken. Layer with eggs and onion. Cover with stuffing. Pour 2 1/2 cups broth over top. Bake for 40 minutes at 350°.
Mix cranberries, sugar and pineapple. Refrigerate 2 to 3 hours. Add marshmallows and apple. Fold in Cool Whip and walnuts (if desired).
Cream the butter and sugar together. Add eggs; beat well. Mix the dry ingredients together. Add to the creamed butter, sugar and eggs. Divide the dough into 3 parts and wrap in wax paper. Chill overnight. (This makes it easier to spread the filling on the dough.)
Bring 1 cup of water to boil. Add jello and cook one minute. In blender or food processor, put cream cheese and mangos, including juice. Blend until very, very smooth. Add to jello mixture.
Sprinkle chicken with salt and coat with egg and Bisquick. Fry at 400° until brown and place on paper towels in oven at 250°. Combine sugar, cornstarch and paprika in skillet. Drain pineapple and add water to juice to make 2 cups. Add pineapple, soy sauce and vinegar to sugar mixture. Cook until it boils and let boil 1 minute. Add green pepper and onions and cook 5 minutes. Add pineapple, tomatoes and chicken. Serve over hot white rice.
Beat egg yolks; gradually add sugar, salt, cornstarch and butter. Add scalded milk. Cook and stir over very low heat. Stir constantly until thickens. Stir in coconut. Cool and add vanilla. Cool completely and pour into baked pie shell.
Cook carrots and onions first, then add squash for final 5 minutes. Combine soup and sour cream. In a separate dish, combine butter and stuffing mix. Take 1/2 squash mixture and put in bottom of casserole, then add 1/2 stuffing mixture. Alternate layers. Bake at 350° for 25 to 30 minutes in 13 x 9-inch pan.
Make pudding as directed. Add Cool Whip. Layer graham crackers or wafers on bottom of baking dish. Put 1/2 pudding mixture over crackers. Form another layer of crackers. Pour remaining pudding mixture over crackers. Form another layer of crackers. Frost with chocolate frosting. Refrigerate.
Mix cheese, margarine, flour and paprika. Chill. Mold about 1/2 teaspoon of mixture around dry olives. Chill again. Bake at 400° for 10 to 12 minutes.
Sift flour, soda, salt and the cocoa together 3 times. Cream the sugar and shortening until light and fluffy; add the eggs, one at a time, beating well after each addition. Add the dry ingredients alternately with the sour milk and vanilla; beat for another 4 minutes. Turn into a 13 x 9-inch pan, which has been greased and floured. Bake in a moderate oven at 325° until done (30 to 40 minutes). Cool, frost and serve. Makes 20 generous servings.
Saute together the onion, chopped bacon and mushrooms. Boil 1 quart of fiddleheads until tender (about 15 minutes). Mix all ingredients together. Top with 1/4 cup Parmesan cheese and 1 cup bread crumbs. Dot with butter. Bake until brown in a 350° oven.
Drain pineapple and set aside. Whip heavy cream until fluffy, then add pineapple, cherries and marshmallows. Chill until cool and firm.
Beat all ingredients together with beater. Pour mixture into lined 9-inch pie pan. Bake at 400° until tests done when silver knife comes out clean (45 to 55 minutes). Center of pie will be soft, but will set as it cools.
Brown beef and drain. Saute onions, celery, mushrooms and soy sauce in butter. Add salt and pepper. Bring noodles to a boil. Boil 3 to 4 minutes; drain. Serve by making a noodle bed. Place beef mixture on top. Serve hot. Fast meal.
Cover chicken with water; cook until done. Remove chicken from bones. Put in casserole dish. Cover with can of celery soup (not diluted with water or milk). Cover chicken and soup with dressing. Cover this with broth until all is moistened. Bake in 350° oven for 20 minutes.
Beat eggs; stir in remaining ingredients, mixing just to moisten. Pour into 12 greased muffin cups until 3/4 full. Bake at 400° for 15 to 20 minutes.
Mix all ingredients well. Form into balls and store in freezer. Thaw and roll out dough as needed.
Preheat oven to 350°. Place butter in a glass baking dish. Let melt while mixing flour, sugar and baking powder. Add milk, stirring to form a smooth paste. Remove baking dish from the oven. Spoon flour mixture over the butter, then pour juice and peaches over top of the mixture; do not stir. Place in oven and bake 30 to 40 minutes or until brown.
Put sugar in heavy pot. Mix in cocoa. Add water and mix very well. Cook on medium heat for 5 minutes. Let mixture come to rolling boil. Add condensed milk and butter. Lower heat and stir continuously until mixture comes to soft ball stage (250°) on a candy thermometer. Add vanilla. Remove from heat. Whip with hand mixer until smooth and creamy. Add nuts. Pour into greased 7 x 11-inch pan. Allow to cool. Cut in bite size pieces.
Slice and cook carrots in water. Add sugar and butter. Simmer until carrots are glazed. Add a little cinnamon.
Preheat oven to 275° and place the shelf in the middle. Line the loaf pans with buttered parchment paper or grease and flour.
Mix together. Bake at 350° for 50 to 60 minutes. Wrap well in foil; keeps in freezer a long time.
Combine white Karo and syrup and bring to a boil; remove from stove. Add peanut butter and Rice Krispies. Spread in a 9 x 13-inch baking dish. Melt chips and spread over top.
Dice broccoli; add chopped nuts, crumbled bacon and sliced onion.
Soak cut up onion and garlic in vinegar for 20 minutes. Strain. Add to all remaining ingredients. Mix and shake well. Delicious with any green salad or pasta salad.
Sift together flour, spices, soda and salt. Cream together shortening and sugar. Gradually add molasses to shortening and sugar mixture and stir in 1/2 cup of dry mixture. Beat in egg. Add milk alternately with the remaining dry ingredients. Pour batter into well-greased and lightly floured 8-inch pan. Bake in moderate oven at 350° for 40 minutes.
Combine first 6 ingredients in large bowl; stir until blended. Add ground beef and mix well. Pack in 9 x 5-inch loaf pan and spread taco sauce on top. Bake, uncovered, at 325° for 1 hour. Sprinkle cheese on top of meat loaf and bake an additional 5 minutes or until cheese melts. Makes 6 to 8 servings.
Mix together sour cream and mayonnaise. Add frozen spinach and soup mix. Refrigerate overnight.
Cook broccoli and drain. Beat baking mix, eggs, milk and salt until smooth. Stir in broccoli and cheese. Bake at 350° for 1 hour.
Preheat oven to 350°. Grease and flour two 9 x 5-inch loaf pans. Stir thawed berries, eggs and oil together. In large bowl, combine flour, sugar, cinnamon, baking soda, salt and nuts. Add berry mixture to dry ingredients and stir until blended. Bake 1 hour or until done.
In a small saucepan, bring pineapple to a boil. Remove from heat and stir in gelatin until dissolved. Cool to room temperature. Stir in cottage cheese and whipped topping, chill until set. Yields 1 serving.
Preheat oven to 350°. Lightly grease a baking sheet or line with parchment. In a large bowl, stir the first 5 ingredients together. In a separate bowl, beat the eggs, buttermilk and oil together. Make a well in the center of the dry ingredients and pour in the buttermilk mixture. Add the caraway seeds and raisins. Stir until soft dough is formed. Shape the dough into a large ball on a lightly floured board. Flour hands for easier handling. With a sharp knife, make a cross on the top. Place on the prepared pan. Brush the top with milk. Bake in the center of the oven until golden brown, 30 to 40 minutes. Cool before slicing.
Cook to 258° with candy thermometer. Pour onto buttered marble slab. When cool enough to handle, pull with hands, cold but dry. Shape into strips and cut into pieces.
Put all ingredients in crock-pot. Cover and cook on high 4 1/2 hours. Remove cover and cook additional 4 1/2 hours, stirring occasionally. Pour into clean sterilized pint jars and seal.
Mix all ingredients. Roll into small balls.	Bake at 350° for 15 to 20 minutes. Roll in powdered sugar while hot. Roll again when cool. Makes 3 dozen.
In a large bowl, mix well all ingredients, except nutmeg. Pour into an unbaked pie shell and sprinkle with nutmeg. Bake in a 350° oven for 1 hour or until done.
Cook asparagus and rice as directed on packages. Place 4 to 6 asparagus spears on fillets and roll up, starting from narrow end. Place rolls, seam side down, in baking dish. Brush with margarine. Sprinkle with lemon pepper. Bake at 375° until fish flakes easily (about 18 to 20 minutes).
Spread a layer of potatoes, squash, and apples in the bottom of buttered casserole. Sprinkle with some brown sugar, cinnamon and nutmeg. Pour a little melted butter over top. Repeat 1 or 2 more layers of the same. Bake at 350 degrees for 30 minutes. Top with mini marshmallows and bake 30 minutes longer, till veggies are done and marshmallows light golden brown.
Pour chicken broth in kettle; add broccoli. Slow boil until broccoli is just tender (10 to 15 minutes). Remove broccoli and set aside. To broth, add milk, ham, cream, Swiss cheese and butter. Coarsely chop broccoli; add to chowder. Cover and simmer 15 minutes. Add salt and garlic to taste. May add a little cornstarch mixed with broth to soup if a thicker base is desired. Feeds 6 (approximately).
Place carrots	in large saucepan with 1-inch boiling water. Cover and simmer 10 minutes. Add onions. Cover and cook 5 minutes longer or until vegetables are just tender. Drain and return to	saucepan. Add	Shedd's Spread Country Crock, brown sugar, ginger and salt, stirring frequently. Cook over medium heat 5 minutes or until vegetables are glazed. Makes about 4 cups.
Using a 5 or 6-quart pot bring to a boil, then simmer bones, steak, onions and bay leaves in about 4 quarts of water for 1 to 1 1/2 hours. (While doing this, cook barley.) Remove steak and bones. Add vegetables, celery, cabbage and tomatoes and simmer about 20 minutes. Shred or dice the meat, then add meat and barley. Add bouillon cubes if stronger flavor is desired. (I usually make this soup the night before it's to be eaten.)
Combine cream cheese and sugar; beat until smooth. Add eggs and beat until well mixed; pour into crust. Bake 30 minutes at 350°.
Bring cream cheese and butter to room temperature, then beat with a mixer. Add flour and mix well. Shape into ball; cover and chill for 1 to 2 hours. Meanwhile, cook sugar and milk over medium heat until milk boils and sugar dissolves, stirring occasionally. Stir in nuts. Cool until spreadable.
Prepare pie shell and arrange pecan halves in bottom. Beat eggs in bowl and add butter or margarine, corn syrup and vanilla and stir until well blended. Combine sugar and flour and blend with egg mixture. Pour over nuts in pie shell. Let stand until pecans rise to surface. Nuts will glaze during baking. Bake in moderate oven (350°) for 45 minutes.
Mix all dry ingredients. Grind with medium grinder all raw vegetables including raisins. Mix all together with hands. Steam in tight covered steamer or other pan which can be used for 1 1/2 hours on top of stove. Put in slow oven (preheated) for about 15 minutes to dry. Serve piping hot with following dressing.
Beat egg until light. Gradually beat in sugar. Stir in flour sifted with baking powder and salt. Add vanilla, nuts and apples, stirring until just blended. Bake in greased pie pan at 350° for 35 minutes. Serve with whipped cream.
Grease an 8-inch square pan. In a saucepan bring sugar and milk to a boil; boil for 3 minutes. Remove from heat, add peanut butter and marshmallow cream; mix well. Quickly pour into the greased pan. Chill and cut into squares.