HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook macaroni as directed; drain. Rinse with cold water; drain again. Mix mayonnaise with lemon juice, salt and sugar. Combine with macaroni, celery seed, tomato and celery. Makes 6 to 8 servings.
Mix all ingredients. Put into a greased tube pan. Bake at 350° for 40 to 45 minutes. Dust with 5 tablespoons sugar and 3 teaspoons cinnamon.
Mix spaghetti sauce according to package directions. Place chicken in baking dish. Top chicken with pepperoni slices. Pour sauce over pepperoni. Bake, covered with foil, at 350° for 45 minutes to 1 hour until chicken is tender. For last 5 to 10 minutes, cover chicken with sliced or grated Mozzarella cheese and Parmesan cheese. Bake just until cheese begins to melt. Serve on spaghetti or pasta.
Mix dry ingredients. Separate yolks and whip whites. Mix yolks and all other wet ingredients with dry ingredients. Fold in egg whites.
In earthenware pan, arrange cucumbers and onions in layers. Sprinkle each layer with salt. Cover with ice water and let stand 3 hours. Drain thoroughly.
Brown hamburger, onion and bell pepper. Add rice, tomatoes, tomato sauce, one 6-ounce can of water and Worcestershire sauce. Cover and simmer for 20 to 25 minutes, or until rice is soft.
Use a casserole or a large skillet with lid. Cook onions and curry powder in butter for 10 to 15 minutes. Add tomato sauce and salt. Disjoint and skin chicken; place in sauce. Cook, uncovered, over medium heat, turning frequently until sauce becomes quite dry and chicken tests done with a fork, about 30 to 40 minutes. Add hot water; cover pot and cook over low heat for 5 minutes. Makes 4 servings.
Beat all ingredients together. Pour in pie crust. Bake in 350° oven for 40 to 45 minutes.
Drain fruit and set aside. Pour the pudding into the Cool Whip, folding in gently. Fold in fruit cocktail. Ready to serve or chill. Delicious and easy. Will keep well for a few days, if you wish to prepare ahead for guests.
Preheat oven to 350°. Boil water with anise seed and cinnamon stick. Set strained water aside. In a large mixing bowl, mix 2 1/2 cups flour, 1 cup Crisco, 1/2 teaspoon baking powder, 1/4 cup sugar, 1/4 teaspoon ground cinnamon, 1/4 cup brown sugar and reserved water. After this is mixed the dough is prepared to make tortillas. Combine 1/4 cup brown sugar, 1/4 cup sugar, 1/4 cup flour and 2 3/4 tablespoons ground cinnamon to make filling. Place this mixture in the middle to fill up the tortilla. Close the tortilla by forking the edges. Also, ventilate using a fork and poke it twice in the center. Place on a greased cookie sheet. Bake them about 20 minutes on each side.
Wash chicken thoroughly and pat dry. Sprinkle cavity with salt and pepper. Place in slow cooker and dot with butter. Sprinkle with basil and cover. Cook on high 1 hour and turn on low and cook an additional 8-10 hours.
Cook cabbage 7 minutes in 2 cups water; drain, saving the water. Fry bacon until crisp. Add flour and brown sugar; blend until smooth. Add 2 cups water drained from cabbage and remaining ingredients. If too sour, add 1/2 cup more water. Turn cabbage into serving dish. Pour hot dressing over and serve.
Mix flour, margarine and nuts to make pie crust. Press in buttered 9 x 13-inch pan. Bake for 15 minutes at 350°; let cool.
Melt butter in large saucepan. Stir in sugar. Remove from heat. Cool 10 minutes. Add eggs, beaten one at a time. Add flour, baking powder, salt and chocolate chips. Spread in a 13 x 9-inch pan and bake for 25 to 30 minutes.
Beat egg whites stiff, add sugar and baking powder. Fold in pecans and graham cracker crumbs. Pour into hot, buttered pie pan. Bake for 20 minutes at 350°. Do not bake too long!! Top with whipped cream. (For hot, buttered pie pan, grease a glass pie pan with butter before you start pie and put in oven to heat while you are stirring up the pie).
Combine crumbs and margarine saving 1/3 cup crumbs for top. Pack on ungreased pan. Melt jello in boiling water. Add ice cream and lemon juice. Stir until melted; pour into pan with remaining crumbs. Refrigerate 1 to 2 hours.
Cook stripples in skillet until crisp; remove stripples, reserving drippings in skillet. Crumble stripples and set aside. Cook onions and garlic in drippings, stirring constantly, until tender; drain. Combine stripples, onion/garlic mixture, all beans and chickpeas in a large bowl. Stir in catsup and remaining ingredients. Spoon into a lightly greased 2 1/2-quart baking dish. Cover and bake at 375° for 1 hour. Yields 8 to 10 servings.
Heat oven to 350°. Trim excess fat from pork chops. Rub skillet with fat trimmed from pork. Brown pork in skillet. Sprinkle with salt. Heat water to boiling in 3-quart saucepan. Add carrots and frozen beans. Heat to boiling. Stir in butter and potato slices and sauce mix from scalloped potato mix.
Cook onion in butter or margarine until tender, not brown. Stir in flour, 1 1/2 teaspoons salt and 1/8 teaspoon pepper. Add milk. Cook and stir until thickened and bubbly. Cook and stir 1 to 2 minutes more. Remove from heat. Place half of the sliced potatoes in a greased 2-quart casserole. Cover with half of the sauce. Repeat layers. Bake, covered, in a 350° oven for 45 minutes, stirring once. Uncover; bake about 30 minutes more or until potatoes are done.
Add sugar, salt and 4 tablespoons butter to scalded milk and let cool to lukewarm. Dissolve yeast in warm water. Stir milk mixture into yeast and water. Add 2 1/2 cups flour and beat on medium speed until smooth. Stir in remaining flour. Cover with a damp cloth and let rise 1 hour or until doubled. Turn onto a well floured surface and knead 10 times. Divide into 12 pieces. Roll each piece into a ball and place on lightly greased cookie sheets. Flatten to a 3-inch diameter. Saute onion in remaining 2 tablespoons butter. Remove from heat and stir in egg, sour cream and salt. Spread on each roll and sprinkle with poppy seed. Let rise, uncovered, until doubled, about 45 minutes. Preheat oven to 375° and bake 20 to 25 minutes.
In large pan, cover beans with water and soak overnight. Drain and cover with approximately 2 quarts fresh water. Add ham bone, onion, garlic, celery salt, seasoned salt, pepper and a few dashes of cayenne pepper, Tabasco and Louisiana red hot sauce. Bring to a boil; reduce heat and simmer, covered, for several hours or until beans are tender and liquid is thickened. Remove ham bone. Add sausage and simmer for 1 hour longer. Adjust seasonings and water when necessary. Serve over hot cooked rice as a main course.
Mix ingredients and put in freezer container (1 gallon). Finish filling with regular milk to fill line or about 1/4-inch below top of container.
*Good luck finding it! Market Basket has it occasionally during holidays. A & P has a facsimile at their deli!
Combine all ingredients except noodles and pour into greased 9 x 13-inch baking dish. Top with noodles. Bake at 300° for 45 minutes.
Arrange in layers in greased casserole in order as listed, starting with potatoes on bottom and tomatoes on top. Cover and bake about 2 hours in 350° oven. Do not stir while cooking. Serves 6 people.
Fry bacon and crumble. Sprinkle small amount on bottom of crust. Mix remaining bacon with other ingredients. Pour into pie shell. Sprinkle with parsley or chives. Add rest of bacon crumbs. Bake at 350° for 1 hour. Serves 4 to 6.
Prepare raisins. In bowl, mix sugar, shortening, eggs and vanilla. Add cooled raisins. Add remaining ingredients. Mix well and roll in walnut size balls. Dip tops in sugar and press with a glass on a greased cookie sheet. Bake at 350° until brown.
Mix all ingredients. Line cupcake pans with rich pastry. Put 1 tablespoon filling in each tart. Add nuts, if you wish. Bake in a 375° oven until brown on top.
Brown beef and onion. Add remaining ingredients. Simmer for 1 hour. The longer the better! You can leave out or add to depending on what you have on hand.
Mix well and pour into a 10-inch graham cracker crust. Chill overnight.
Thaw and drain crab. Beat together eggs, half and half and seasonings. Place mushrooms and crab in bottom of pie shell. Sprinkle with cheese. Add egg mixture and bake at 375° for 35 to 40 minutes or until center is firm.
Dissolve Jell-O in boiling water. Add frozen strawberries to hot Jell-O. Blend well. Fold in Cool Whip. Break cake into small pieces. Put in a 9 x 11-inch dish. Pour Jell-O mixture over cake; press mixture around and over cake. Chill until set. Garnish with Cool Whip.
Beat eggs and sugar until very smooth. Combine flour, baking powder and salt; stir into egg mixture. Add nut meats, apples and vanilla. Bake in greased 9-inch pan at 350° for about 35 minutes. Serve with whipped cream.
Bring water, bouillon cubes and tomatoes to a boil in a large saucepan. Add beans, carrots and onion. Cook 5 minutes. Stir in macaroni and seasonings. Cook 10 minutes longer. Serve with Parmesan cheese.
In a 2-quart saucepan, combine the first 7 ingredients and heat until well blended. Place uncooked noodles in a greased 1 1/2-quart casserole, uncovered. Pour heated ingredients over noodles. Top with grated cheese. Bake at 350° for 35 minutes.
Cook shells in 4 quarts of boiling water and 1/2 cup oil. Boil for 20 to 25 minutes; drain and cool. Mix cheeses, eggs, parsley and salt. Stuff each shell with mixture and close (use a teaspoon to fill).
Preheat oven to 375°. Cook onion in oil until soft. Add beef; brown lightly. Blend in soup and salt. Line a 9-inch pie pan with pastry; moisten edges with cold water. Pour in meat mixture; cover with top crust. Bake at 375° for 1 hour. Makes 6 servings.
Brown sausage and drain fat. Add onion and celery and cook lightly. Add tomato sauce, basil and macaroni. Place half of sausage mixture in 1 1/2-quart casserole dish, cover with half of the cheese. Repeat layers. Bake at 350° for 30 minutes.
Preheat oven to 350°. Grease a 13 x 9 x 2-inch baking pan. Melt butter in large saucepan over low heat; remove from heat. Stir in remaining ingredients in order listed, mixing well after each addition. Press into prepared pan. Bake for 18 to 20 minutes or until golden brown. Cool in pan on wire rack. Cut into 2 x 1-inch bars.
Boil in a large saucepan or Dutch oven cranberries, sugar and water until cranberries are soft. Add dry jello mix. Then add marshmallows and stir until marshmallows are dissolved. Cool. Add remaining ingredients and place in the bowl you will be serving it in. Let it sit in refrigerator for 24 hours.
Melt margarine in pan, then mix cake mix and 1 egg in margarine and stir into pan, using fork. If desired, 1/2 cup of chopped nuts may be put on top of this mixture. Beat the cream cheese, 2 eggs and confectioners sugar. Put on top of cake mixture. Bake at 375° for approximately 35 minutes. Cool and cut into squares.
Mix the butter, sugar, dates and egg; cook and stir constantly until dates are softened. Let cool, then add Rice Krispies, nuts and vanilla. Shape into balls. Roll in coconut, then chill.
Toss everything carefully. Garnish with hard-boiled egg slices and parsley.
Mix the first 3 ingredients together; spread in an 11 x 13-inch pan. Bake at 400° for 7 minutes. Cool.
Mix fruits; spread on bottom of 9 x 13-inch pan. Sprinkle cake mix on top, then nuts. Pour butter over mixture. Bake at 350° for 45 minutes.
Cream butter, oil and sugar. Add egg yolks, one at a time, beating after each addition. Stir baking soda into buttermilk. Add sifted flour into batter, alternating with buttermilk mixture. Add vanilla, coconut and chopped nuts. Beat egg whites and fold into mixture. Pour into a greased and floured 9 x 13-inch cake pan for a sheet cake or 3 (8 or 9-inch) layer pans. Bake at 325° for 45 minutes. Cool and ice.
Boil potato and mash. Add egg and broth. Add enough flour to make a dough. Roll and cut into 2-inch strips. Put into boiling chicken broth and cook until tender.
Mix first 4 ingredients by hand until smooth. Form into 1-inch balls. Melt chocolate with Crisco. Use toothpick (or fingers) as a holder and dip ball halfway into the chocolate. Put on wax paper. Refrigerate. Can freeze. Put wax paper between layers.
Blend dry ingredients. Add beaten egg and milk, stirring until smooth. Fold in grated chocolate and pour into pitcher or funnel. In heavy skillet, pour oil 1/3-inch deep and heat oil to 390°. Pour thin stream of batter from pitcher or funnel in form of circle, starting in center, circling, but not stopping until you get desired size. Fry until golden brown. With a fork in each hand, turn and fry until golden. Remove and drain on paper towels. Serve immediately with powdered sugar.
Melt margarine and peanut butter in microwave. Add vanilla, sugar and cocoa. Mix with electric beater. Place in pan or glass dish until solid.
Cook pasta as package directs. Brown meat. Drain fat. Add tomatoes and cook 5 minutes over medium-high heat, stirring occasionally. Add a handful of green onions. Serve over pasta with Parmesan cheese. Makes 4 servings. Takes about 10 minutes.
Gradually heat soup over low heat. Add cheese and stir until melted. Add mustard and egg. Mix and heat thoroughly. Serve on toast. Serves 6.
Stir up meal, flour, salt, soda and onion together well. Add buttermilk. Dip weiners in batter and cook in hot fat. Drain on paper towel. Serve as sandwiches.
In a bowl, combine onions, crumbs and Parmesan cheese. Add beef and mix well. Shape into 1-inch balls; place on a rack in a shallow baking pan. Bake at 400° for 15 to 20 minutes or until no longer pink.
Cook celery and onion in 1/2 butter and spoon over chicken. Pour 1/2 of broth and add sour cream and cup of chicken soup together. Cover with crumbs. Pour 1/2 cup butter over and 1/4 to 1/2 cup broth. Bake at 350° for 30 minutes.
Drain mushrooms, reserving liquid. Cook peas according to package directions substituting reserved liquid for equal amount of water; drain. Cook onion and celery in butter in saucepan until soft. Add mushrooms and pimientos; heat thoroughly. Add peas and seasonings; heat through.
Peel and slice apples or pears into buttered 9-inch square baking pan. Add lemon juice and water. Sprinkle fruit with spices. Cream sugar, butter or margarine and peanut butter, then work flour in to make a crumbly mixture. Spread over top of fruit. Bake, uncovered, at 350° about 1 hour or until fruit is tender and crumbly crust is light brown.
Cut onions, hot peppers, celery and mangoes in chopper and add to tomato juice or cook and blend and add to tomato juice. Cook over medium heat. Add 8 cans of 12 ounce tomato paste. Simmer to bring to	boil, 1 hour.	Can and seal. The sauce is done when a large spoon stands alone in the sauce.
Advance preparation: Blend peanut butter and butter; stir in sugar. Add cereal; mix well, crushing cereal slightly. Shape in three 7 x 1 1/4 inch logs. Cover with nuts. Wrap; chill firm.
Pour over mixture in baking dish. Heat oven to 350° and bake 45 minutes. Can be prepared the night before. Cover and refrigerate.
Mix first five ingredients together. Salt and pepper to taste. Prepare Pepperidge Farm dressing mix with water and margarine. Put 1/2 of mix in bottom of casserole dish. Add squash mixture. Put rest of dressing over top. Bake for 35 to 40 minutes at 350°.
Cook ground beef until brown and crumbly. Turn into 1 1/2-quart casserole. Arrange thawed peas over meat; cover with sliced celery. Mix together soup, milk or cream, seasonings and onion. Pour over all. Sprinkle chips over top. Bake at 375° for 30 minutes. Do not overcook.
Grease with butter 9 x 13-inch pan. Break bread apart and line pan. Brown and drain sausage; spread over bread. Sprinkle cheese over sausage. Beat eggs with milk and pour over top. Bake at 350° for 30 to 35 minutes.
Heavily butter a large cookie sheet. Set aside. In a 2-quart glass measure or other deep microwave-safe bowl, blend sugar and syrup. Microwave on High 6 to 8 minutes or until syrup turns a light brown color. Stir in butter, peanuts and vanilla, mixing well. Microwave on High 1 to 1 1/2 minutes. Bowl will be very hot. Use hot pad to remove it from the oven and place on a cloth pad. Gently stir in baking soda until light and foamy. Pour onto the buttered cookie sheet. With a spatula, lift edges of candy as it cools so it won't stick. When it's still warm, but cool enough to handle, turn over and pull until thin. When brittle is completely cool, break into small pieces. Makes about 1 pound.
Put all ingredients in blender. Mix for 1 minute or until well blended. Pour into greased 9-inch pie plate. Bake for 45 to 50 minutes at 350°.
Mix together sugar, oleo, cocoa and milk. Cook on top of stove approximately 2 1/2 minutes. After it starts to boil, remove from heat and add remaining ingredients. Stir. Drop on wax paper to cool.
Cook the rice and water according to package directions. Pour milk into a heavy pan and add the rice and salt. Cook on low heat until thick and creamy, about 30 minutes or longer, stirring often. Add the sugar and margarine. Mix and when all is warm, turn off and add the vanilla and a shake of cinnamon and serve.
Saute onion and green pepper in bacon fat until soft. Add okra for 5 minutes. Add tomatoes and corn. Simmer for 15 minutes or until okra and corn are done. Season with salt and pepper to taste.
Preheat oven to 350°. Mix cream cheese and sugar together until smooth. Add eggs, one at a time, until well blended. Add vanilla. Pour into graham cracker crust.
Combine ingredients. Sprinkle over pumpkin filling. Return to oven and bake 15 to 20 minutes longer or until filling is set. Cool in pan and cut into 2-inch squares.
Crush dressing mix until very fine. Drop chicken in oleo and then dressing mix. Place in greased baking sheet. Cook in 375° oven about 45 minutes. Turn once.
Combine cake mix with applesauce, eggs, lemon and orange flavoring, mixing well. Toss cherries, pineapples, dates and pecans with flour to coat. Stir fruit and nuts into cake mixture, mixing well. Pour mixture into 2 greased and wax-lined 9 x 5 x 3-inch loaf pans. Bake at 275° for 1 3/4 hours.
Bake chicken at 350° (use small amount of water to cover bottom of pan; cover tight with foil) for 1 hour. Let chicken cool and cut into small pieces; set aside or refrigerate. Mix together soup, lemon, mustard, mayonnaise, partially thawed peas. Butter pan; add almonds and toast under broiler (watch closely!). Now, mix all ingredients together. Toss just like a cold salad. Place in casserole dish. Cover with Cheddar cheese and bake at 375° for 25 minutes. Remove and top with French fried onion rings. Bake 5 more minutes.
Brown ribs on both sides, 10 to 15 minutes. Put ribs in crock-pot. Mix all other stuff. Pour over ribs; cook for 4 hours. Yum yum.
Mix ingredients thoroughly. Pour amount you wish to cook in a greased pan. Freeze the remainder in Ziploc bags.
Place all ingredients in crock-pot. Mix very well. Cover and cook on low for 10 to 12 hours or on high 5 to 6 hours or until meat and vegetables are tender. I usually start out on high and then go to low.
Mix together. Have fun. Can be baked in oven at 350° for a few minutes if shapes are to last, then paint if desired.
Dissolve jello in 2 cups boiling water. Add 1 1/2 cups cold water. Chill until slightly thick. Add blueberry pie filling. Chill until firm. Mix marshmallows and sour cream. Spread on salad. Sprinkle with chopped pecans.
Cut peppers in half lengthwise. Remove seeds and wash. Combine beef, cooked rice, onions, salt, pepper and 1/2 cup tomato sauce. Pile lightly into pepper halves and place into baking dish. Pour tomato sauce on top of each pepper. Cover tightly and bake at 350° for 1 1/2 hours, basting occasionally.
Beat the cream cheese and butter, then add the sugar and vanilla. Add the flour; mix well. Chill for 1 hour. Take spoonful of dough, then shape into small balls. Put on cookie sheet, 1/2 inch apart. Take thumb; make small hole. Put any preserves you like in the middle.
Lightly brown chicken in oil. Place in shallow baking pan. Combine catsup, chiles and onion; spoon mixture on each chicken piece. Bake at 350° for 15 minutes. Top with olives and cheese and bake additional 10 minutes. Garnish with cilantro or parsley.
Drain pineapple very well. Combine all ingredients except pecans. Cover and refrigerate at least 3 hours. Grease hands with butter. Form mixture into a ball and roll in pecans. Refrigerate overnight in covered, greased bowl.
Cut dried beef into small pieces. Put in saucepan, cover with cold water and boil for 3 to 5 minutes. Drain. Mix soup, milk, dried beef, macaroni (uncooked), onion, green pepper and cheese. Put mixture in buttered casserole dish. Cover and refrigerate for 4 hours. Remove cover and bake in 350° oven for 1 hour.
Combine flour, sugar, baking powder and salt. Mix well. Combine corn, egg and milk; stir into dry ingredients. Heat shortening in large skillet. Drop corn mixture by tablespoons into oil. Cook until golden, turning once. Drain on paper towels. Serve hot. Makes 2 dozen.
Cut tops off cherry tomatoes and remove pulp. (This is easy to do with a grapefruit knife.) Drain on plate or paper towel for about an hour. Meanwhile, combine cream cheese and ham with enough catsup to moisten. Fill tomatoes and refrigerate.
Mash shrimp with fork; add other ingredients. Chill several hours. Yield: 1 cup. Serve with crackers.
In 9-inch pie pan, spread softened cream cheese evenly. Top with can of chili; spread. Top with shredded cheese. Bake 15 minutes or until bubbly at 350°.
In a large mixing bowl, combine sweetened condensed milk and whipped topping. Mix well. Add remaining ingredients and mix thoroughly. Store in refrigerator. Serves 10 to 12.
Preheat oven to 400°. In hot salad oil, over medium-high heat, cook onion until tender (5 minutes). Add remaining ingredients. Heat to boiling, stirring constantly. Reduce heat and simmer 30 minutes, stirring occasionally. Pour over wings and bake in sauce for 1 hour.
Mix all ingredients except tomato and onions. Spoon into 9-inch pie plate or quiche dish. Bake at 350° in oven for 20 to 25 minutes or until lightly browned. Sprinkle with tomatoes and onions, if desired. Serve with crackers. Makes 2 1/2 cups.
Spread ice cream into bottom of pie crust. Fill it half way. Sprinkle oreo cookie crumbs over top of ice cream. Spread a layer of whipped topping on top of cookie crumbs. Sprinkle on top, cookie crumbs. Scoop out a dish and enjoy!
In 1-quart glass container, combine sweetened condensed milk, chips and salt. Microwave on full power (High) 3 to 3 1/2 minutes, stirring after 2 minutes. Stir in vinegar and cinnamon. Serve with apple wedges.
Combine soy sauce, water, bell pepper, onion and garlic in container to marinate steaks. Marinate the beef steaks in this sauce overnight, refrigerated. The marinating process will help to tenderize the beef. When ready to cook, place on grill or broil in oven about 5 minutes on each side. Do not overcook if steaks are thin. Sauce may be immediately frozen and reused.
Remove skin from ham, trim fat. Make shallow cuts in a diamond pattern on outside of ham and insert cloves. Place ham on rack covered with vegetable cooking spray in shallow roasting pan. Bake 1 hour at 325°. Combine apricot spread and remaining ingredients; reserve 1 cup and set aside. Brush ham lightly with mixture and cover with foil. Bake at 325° for 2 to 2 1/2 hours or until a meat thermometer registers 140°, brush with apricot mixture every thirty minutes. Warm reserved 1 cup of apricot mixture; serve with ham. Yields 20 servings.
Combine first 3 ingredients in bag (set aside). Cut tortillas into strips, fry a few at a time in 1-inch hot oil until crisp and golden brown, turning once. Drain on paper towels. While still warm, place a few at a time in sugar mixture in bag. Shake gently to coat; store in airtight container.
Make cake according to package directions using a 9 in. fluted tube pan. Cool for 10 minutes before removing from pan to wire rack. In a small bowl, beat cream cheese until smooth. Add peanut butter & confectioners sugar. Beat until blended. Fold in cool whip. Split cake thru horizontally. Place bottom layer on serving plate & spread peanut butter mixture on it. Top with remaining cake. Refrigerate until chilled. In a heavy sauce pan, bring cream to a boil. Reduce heat to low & stir in chocolate chips. Cook & stir until melted. Refrigerate until spreadable. Frost top & sides of cake.