HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt margarine and pour over stuffing. Mix well. Set aside. Mix first 5 ingredients well. Line bottom of 9 x 13 casserole dish with 1/2 of chicken mixture. Cover with 1/2 stuffing mix. Repeat, ending with stuffing mix. Pour chicken broth over top. Bake at 350° about 45 minutes.
Preheat oven to 350°. Combine first 10 ingredients and mix well. In a separate bowl, combine honey and water. Fold dry ingredients into wet ones and mix well. Do not overbeat or mix. Pour into nonstick 9 x 5 x 3-inch loaf pan. Bake 1 hour and 15 minutes or until toothpick comes out clean.
Mix all ingredients except sesame seed. Roll into a ball or log. Toast sesame seed; cool. Roll ball in seed. Serve with crackers.
Mix together flour and 2/3 cup sugar. Add to scalded milk. Cook over medium heat until thickened. Beat egg yolks and add small amount of thickened mixture. Mix and return to pan. Cook 2 or 3 minutes more. Add butter and 1/2 cup coconut. While this is cooking, beat egg whites with cream of tartar until stiff. Add 2 tablespoons sugar at a time until 6 tablespoons have been added.
Melt margarine and marshmallows over low heat. Remove from heat and add the vanilla and food coloring. Mix well. Add the corn flakes. Stir until covered. Drop two spoonfuls onto wax paper and put 3 red candies on top of each holly.
Add enough milk to hold it together. Drop by spoonful into well-greased frying pan.
Mix sugar, margarine, marshmallows and milk together, cooking on medium heat. Boil for 5 minutes. Remove from heat and add morsels. Stir in nuts and vanilla. Pour into buttered 9 x 13-inch pan and cool before cutting.
Mash enough berries to make 1 cup pulp. Combine sugar and cornstarch. Mix well. Add water. Stir and add pulp. Cook, stirring constantly, until thick and translucent, about 10 minutes. Stir in butter and cool. Place remaining uncooked berries in bottom of cooled pie shell. Cover with cooked mixture. Refrigerate at least 2 hours and serve with whipped cream. (If you use frozen berries, thaw and drain, then use juice instead of water.)
Sift flour with confectioners sugar 3 times. Beat egg whites with cream of tartar, salt, vanilla and almond extract until stiff enough to hold up in soft peaks, but still moist and glossy. Beat in the granulated sugar, 2 tablespoons at a time, continuing to beat until meringue holds stiff peaks. Sift about 1/4 of flour mixture over whites; fold in. Fold in remaining flour by fourths. Bake in an ungreased 10-inch tube pan in moderate oven (375°) about 30 minutes or until done. Invert pan, cool.
Adjust milk to be able to drop from spoon to form a ball. Drop into deep, hot oil. They will turn over when brown on one side.
Cut spareribs into serving size pieces and sprinkle with salt and pepper. Put under broiler flame until brown (about 15 minutes, turning once.) Mix other ingredients in crock-pot (bouillon, brown sugar, vinegar and soy sauce). Put ribs in and cook 6 to 8 hours. Turn control to high and add onion. Dissolve cornstarch in small amount of water and stir into pot. Cover and cook 10 to 15 minutes or until slightly thickened. Stir in oranges or pineapple and green pepper. Cover and cook 5 minutes. Serve over rice and/or Chinese noodles.
Grate Cheddar cheese into softened cream cheese. Add pecans, red pepper, and garlic powder; mix well. Shape cheese mixture into two long rolls. Place chili powder on foil; roll the cheese rolls in chili powder until they are completely covered. Wrap each roll in foil and refrigerate until ready to serve.
Allow cream cheese to soften. Combine cream cheese and peanut butter in large mixing bowl. Beat at medium speed until light and fluffy. Gradually add whipped topping and powdered sugar and continue beating until smooth. Spoon filling into prepared crusts. Freeze at least 8 hours or overnight. Garnish with chocolate shavings, if desired.
*Or use 1 can (8 ounces) tomatoes and reduce water to 3/4 cup.
Bring the sugar, syrup and water to a boil. Add food coloring and peanuts. Cook until hard boil stage. Take off heat. Add butter; beat until thick and loses gloss. Pour into lightly greased pan. Cool and break into pieces.
In large bowl combine cereal, oats and raisins; set aside. In small saucepan combine brown sugar, corn syrup and honey. Bring to a boil, stirring constantly. Remove from heat. Stir in peanut butter and vanilla, blending until smooth. Pour over cereal mixture; mix well. If using chocolate chips, wait a few minutes before adding (otherwise they'll melt!). Pour into ungreased 13 x 9-inch pan. Cool; cut into bars.
Cook and drain macaroni (other pasta is just as good). Crumble and brown ground beef in medium skillet. Add onion and seasonings and cook for 10 minutes; drain off any excess grease. Add soups and let come to a boil. Add macaroni and let heat through. Serves 6. Note:	You can use other choices in soups - Cheddar cheese, cream of mushroom, cream of chicken or any of the soups for sauce.
Mix dry ingredients into creamy mixture. Bake in 2 greased and floured pans. Bake at 350° for 35 to 40 minutes. Frost with chocolate butter frosting. Top with strawberries.
Using kitchen string or heavy white thread, tie legs to tail of prepared chicken. Hook wing tips under back. Heat oil, butter and garlic in a large Dutch oven. Brown the chicken; remove from pot. Add onions, potatoes and carrots to pan drippings and saute. Remove vegetables and reserve. Stir broth, water, rosemary and pepper into pan drippings. Return the chicken to the pan. Surround with vegetables. Baste with the liquid; sprinkle vegetables with salt and cover. Bake at 350° for 1 hour, basting twice with sauce or until chicken is fork-tender. Serve chicken and vegetables with sauce. (You may want to thicken sauce with a little cornstarch.) Serves 4.
Combine first 6 ingredients; mix well. Chill. To serve, stir well. Pour into punch bowl. Add ginger ale or carbonated drink. Yield: 1 gallon.
Drain pineapple. Pour cottage cheese in bowl and add dry Jell-O. Add pineapple. Let set while you chop oranges and pecans, then add all of the other ingredients. Mix well. Refrigerate preferably overnight. This keeps well and is easy to carry.
Mix together; pour over tomato slices and refrigerate at least 1 hour or more before serving.
Place sandwiches in large Pyrex dish. Pour Kahlua over sandwiches. Sprinkle on chopped nuts. Top with Cool Whip. Place in freezer.
Place chicken in 9 x 13-inch pan. Mix all ingredients. Pour over chicken. Cover with aluminum foil. Bake at 350° for 1 hour or until chicken is done.
Preheat oven to 375°. In skillet, cook zucchini and onion in margarine until tender, about 10 minutes. Stir in parsley and seasonings.
Combine all ingredients. Put in baking dish. Top with extra grated cheese. Bake at 350° for 30 minutes.
In glass bowl layer 1/2 of cake, pudding, and berries. Repeat layers and end with Cool Whip. Chill at least 2 hours. Serves 10.
Mix sugar, butter, cocoa and milk in medium saucepan. Bring to a boil quickly and then reduce heat to medium and boil 3 to 4 minutes. Remove from heat and stir in oats, vanilla, nuts and peanut butter. Drop by spoonfuls onto waxed paper and let cool. Refrigerate.
Preheat oven to 350°. Bake pie crust for 6 to 8 minutes until set; allow to cool. Layer pie crust with 3/4 cups of cheese, then spaghetti sauce, pepperoni, onion and remaining 3/4 cup cheese. In a medium-sized bowl, combine eggs, cream, salt and pepper; mix thoroughly and pour over filling. Place on cookie sheet and bake for 45 to 50 minutes, or until top is golden and knife inserted in center comes out clean. Cool for 15 minutes; cut into wedges. Yields 6 servings. Preparation time: 1 hour and 30 minutes.
Cook all but last 2 ingredients until thick. Fill baked crust and use the egg whites beaten stiffly with 8 tablespoons sugar for meringue.
Stir together well. Note: Will keep in the refrigerator for weeks; better after setting awhile. This dressing is delicious for cabbage slaw, carrot salad and apple salad.
In a skillet, melt Crisco. Add meat and onion. Cook just until meat is brown. Stir in green beans, soup and seasonings. Pour this into pie shell and place other shell over filling. Bake at 400° for 25 minutes.
Melt butter and mix with graham cracker crumbs. Press firmly into bottom of a 9 x 13-inch pan to make crust. Add remaining ingredients as given and layer everything. Add milk on top. No mixing. Bake at 350° for 25 minutes.
Heat cream cheese, soup and milk over medium flame until cream cheese starts to melt. Put hash browns in large 9 x 13-inch baking dish. Pour heated mixture over hash browns. Bake at 350° for 1 to 1 1/2 hours.
Brown and drain ground beef. Chop head of lettuce. Then add rest of the ingredients. Mix well.
Heat pineapple juice and pour over Jell-O. Add cranberry sauce, pineapple and nuts and heat, but do not boil. Pour into a mold or other container and refrigerate until set.
Mix pudding and pineapple. Add Cool Whip. Add marshmallows and nuts. Chill several hours before serving.
Brown meat in skillet, then put in casserole. Add all other ingredients. Amounts of pepper, celery and onion may be varied but total should equal 2 cups. Garnish with round green pepper slices. Bake at 375° for 45 minutes. Serves 10.
Brown meat and onion. Drain. Cook macaroni. Add seasoning, tomatoes and cooked macaroni. Place in casserole dish. Sprinkle cheese over all and top with corn chips. Bake for 20 to 25 minutes at 375°. Serves 8 to 10.
Dice bacon and fry until crisp; remove and set aside. Cook onions and garlic until soft. Add hamburg in chunks and cook until brown. Add rest of ingredients and simmer 45 minutes, uncovered. Add bacon last.
Trim top and side crusts from bread, leaving bottom crusts intact. Make 1-inch diagonal cuts through the bread, but do not cut through bottom crust. Combine all ingredients and spread half of mixture between slices. Use remaining half to frost top and sides.
Preheat oven to 350°. Combine ingredients in order listed. Mix just until blended. Pour into greased 9 x 5-inch loaf pan. Bake for 50 to 60 minutes or until top is browned and pick inserted into center comes out clean. Cool in pan for 10 minutes. Wrap in plastic wrap or foil. Makes 1 loaf.
Growing up as a child, I always looked forward to the weekend trip to Grandma's house. It was like mini vacations for the whole family. Grandma is from the "old country," Italy. Coming over at age 16, she also brought with her all the treasured recipes from there, from homemade ravioli to lasagna to homemade cookies. One thing Grandma never does is use store bought sauce in her spaghetti, and on some special occasions, she hand makes her noodles. Following is one of Grandma Vulpitta's many homemade recipes which I have come to know as the "World's Best" spaghetti and meatball sauce.
Mix all ingredients in a large bowl. Store in an airtight container. To serve: Place 3 or 4 heaping tablespoons of mix in a bowl or mug. Add 1 cup boiling water. Stir and let set for 2 minutes to thicken. This is a good food item to carry to shut-ins and older people. It is easy and economical, kinda like magic too. I use whatever spices I have.
Mix all ingredients well and roll out. Place on ungreased cookie sheet. Bake at 350 degrees.
Place chocolate in saucepan along with sugar, milk, shortening and salt. Bring slowly to full rolling boil, stirring constantly. Boil for 1 minute. Add vanilla and beat until thick enough to spread. Nutmeats can be added before pouring on cake.
Cube cheese and melt slowly over low heat in milk, stirring constantly. When mixture is completely melted, mix water and cornstarch. Pour into cheese mixture. Continue stirring until thickened. If needed, use more cornstarch with cold water to make thicker or milk to thin.
Mix all ingredients together and pour over ribs. Bake in a 300° oven for 1 to 1 1/2 hours.
Bake the cake mix as directed. Layer the pudding and pineapple. Mix together the cream cheese and Cool Whip. This is your third layer. Sprinkle top with nuts.
Cover fresh cranberries with water. Cook until they stop popping. Run through sieve or in blender, if you wish. Add Jell-O. Add sugar while hot. Stir well. Let cool and add crushed pineapple. Add grapes and 1/2 cup chopped nuts. Chill.
Saut onion, garlic and parsley in butter. Add rice, stirring well. Season to taste. Garnish with parsley after it is done. This rice can be served with a meat dish.
Directions: MELT TOGETHER 1 stick of butter, 8 Milky Way Bars (cut up). CREAM TOGETHER 1 stick of butter, 1 Cup of sugar, 1 tsp. vanilla, 4 eggs. DRY INGREDIENTS: 2 cups flour, WET INGREDIENTS: 1 and 1/4 cups buttermilk, 1 tsp. baking soda (stir in buttermilk). Alternately add dry and wet ingredients to cream ingredients. Stir will after each addition. ADD 1 cup chopped walnuts---stir. ADD melted chocolate--stir. POUR into a tube pan. BAKE 325 until done. Times vary. At least an hour. Then check every ten minutes. Straw or wooden pick should come out clean. Dark Chocolate Milky Way Bars work as well as regular Milky Way Bars in this recipe.
Use large black skillet or a baking dish (if using baking dish, oil first). Brown hamburger and drain. Add onion to hamburger; let simmer. Add corn, olives, tomato sauce, corn meal, water, milk and seasonings. Stir well. Spread cheese on top. Bake at 350° for 30 to 35 minutes.
Crumble corn beef into casserole dish. Mix in undrained beans. Stir in catsup to make a tomato sauce. Add additional catsup, salt and pepper to taste. Heat in microwave until hot. Serve with corn muffins and rice.
Combine chicken and 1/2 teaspoon salt in Dutch oven. Add water to cover. Bring to boil; cover, reduce heat and simmer 40 minutes or until tender. Bone chicken and cut into bite size pieces. Combine chicken with next 4 ingredients. Combine mayonnaise and next 3 ingredients; add to chicken. Serve on lettuce leaves. Garnish with fresh pineapple and strawberries.
Brown sausage and drain. Add garlic and oregano. Place biscuits on a greased cookie sheet. Flatten to 4-inch circles, leaving a rim. Fill with tomato paste and then sausage. Sprinkle with sharp cheese and then with Parmesan cheese. Bake at 425° for 10 minutes. Makes 10.
Chop coconut to very fine pieces. Mix as listed. Stick bottom of pie shells with fork in several places. Place pie shells in oven to dry out, 10 minutes in 325° oven. Remove pie shells from oven and fill with mixture. Bake in 325° oven for 35 minutes. Pies are done when tops are brown.
Mix all ingredients together. If mixture is too stiff, add about 1/3 to 1/2 cup of milk. Pour mixture into a bread loaf baking pan and bake at 350° for about 45 minutes to 1 hour or until done.
Combine flour and paprika in plastic bag. In another bag, mix bread crumbs, cheese and basil. In a small bowl, beat eggs and milk lightly. Wash and dry mushrooms. Remove stems, if desired. Shake mushrooms in flour; dip in eggs. Shake in crumbs. Place bottom side down in lightly greased cookie sheet. Drizzle melted butter or margarine over mushrooms. Bake at 450° for 10 to 15 minutes or until golden brown. Serve with dipping sauce.
Combine all ingredients in pan. Simmer until flavors are blended. Pour into a unbaked pie crust. Roll a crust over the top; pierce with a fork and bake at 325 degree for 40 minutes. Put pie on a baking sheet in oven to prevent a mess.
Mix Bisquick, milk and cheese until soft dough forms. Beat vigorously for 30 seconds. Drop by spoonfuls onto ungreased cookie sheet. Bake for 8 to 10 minutes or until brown. Mix melted butter and garlic powder together; brush over warm biscuits before removing from cookie sheet. Serve warm. Great with seafood!!!
Melt margarine in an 8 x 8-inch baking pan. Mix rest of the ingredients, except fruit, and pour over the margarine. Spoon the fruit on top.
Shred cabbage and toss with salt; cover and refrigerate 2 hours. Heat sugar, vinegar and seeds. Cook until sugar dissolves, about 10 minutes. Cool completely. Add to cabbage.
Mix all ingredients until well blended. Put in an 8 x 8 x 2-inch greased pan. Bake at 350° for 60 to 70 minutes.
Rub mustard on both sides of chops. Roll in flour and brown on both sides. Drain off fat. Add chicken gumbo soup and cream of chicken soup. Cover and cook on low heat until tender or bake in oven about 35 minutes. Serve with mashed potatoes or steamed rice.
In a large bowl, mix potatoes and butter. Add remaining ingredients and blend well. Place in 3-quart casserole, greased, and bake in a 350° oven for 45 minutes.
Note: For best results, use heavy saucepan. Mix sugar, margarine and milk together. Place over medium heat until dissolved, stirring constantly. Bring to boil; add chopped dates. Continue to cook until soft ball is formed when small amount is dropped in cold water. Remove from heat and beat until it begins to pile. Add salt, vanilla and pecans. Shape by hand into a roll 2 1/2 to 3-inches in diameter. Wrap in wet towel which has been wrung out well. Allow to stand until cool. Cut in 1/4-inch slices. Do not refrigerate. Cut as needed. Wrap to store. Yields about 3 dozen.
Chop onion and cook in pan on low heat. Brown hamburger and drain grease. Sprinkle Italian seasoning and garlic to taste. Add tomato sauce and tomato paste to meat and heat until hot. In a large bowl add sauce to cottage cheese and Ricotta cheese and shredded Mozzarella. Boil lasagna as directed until done. Drain in a colander and rinse in cold water. In a 9 x 13 x 2-inch Pyrex dish, layer lasagne in bottom of dish. Cover completely. Add sauce, then sliced Mozzarella again, covering completely. Repeat until you reach the top of dish. Layer top with lasagne.
Mix all ingredients together except the chili sauce which you spread on top. Bake at 350° for 1 hour.
Mix well all these things and press in cake mold. Line the pan with wax paper. Place in and refrigerate overnight. Turn out on a piece of foil. Wrap up. Keep in refrigerator.
Sift together flour, sugar, soda and 1/4 teaspoon salt. Cut in peanut butter and shortening until mixture resembles coarse crumbs. Mix egg, milk and vanilla; add to flour mixture with oats. Mix well. Spread in lightly greased 8 x 8 x 2-inch baking pan. Bake at 375° for 12 to 15 minutes. Cool. Frost.
Spray a large skillet with nonstick spray. Add the chicken and cook over medium heat until lightly browned. Stir in the chicken broth and bring to a boil. Stir in the macaroni and reduce heat to a medium boil. Cover with a lid and let simmer 10 minutes or until macaroni is tender. Add the broccoli and cheese. Stir until cheese is melted. Serves 6.
Brown ground beef and onion. Mix in other ingredients; bring to a boil over medium heat. Line bottom of a 9 x 13-inch pan with corn chips or nacho chips. Pour beef mixture over chips; bake at 350° for 15 to 20 minutes. Just before done, put Cheddar cheese on top and leave until melted.
Save the brine on the pickles and cut pickles into chunks. Mix sugar, vinegar, celery seed and mustard seed. Add mixture to brine and stir until dissolved. Put pickles back in jar. Pour brine over pickles and shake; cover. Let stand in refrigerator 3 days. Great.
Stir dry ingredients into warm water. If you cannot find salt peter (potassium nitrate) at your pharmacy, check with a garden supply store.
Cream Crisco and sugar. Beat in eggs. Sift dry ingredients together. Add dry ingredients to creamed mixture alternately with buttermilk. Stir in pineapple, cherries and nuts.
Mix all ingredients by hand. Bake in 9 x 13-inch pan at 350° for 45 minutes on a slightly greased pan.
Cook chicken and debone. Layer chicken on bottom of a greased casserole dish. Combine cream of celery soup and cream of chicken soup; spread over chicken. Combine the stuffing, egg, chicken broth, onion, margarine, salt and pepper; spread over the top of chicken. Bake at 350° for 30 to 40 minutes.
Beat egg white until soft peak forms. Beat in brown sugar and vanilla gradually. Fold in pecan halves & place on a greased cookie sheet in single layers. Bake in 250 degree oven for 30 minutes. Turn off heat and allow to cool in oven for 30 minutes. Break pecans apart and store in air tight container.
Sift flour, meal and baking powder. Add oil, eggs and milk. Mix thoroughly. Dip onion rings into batter. Fry in vegetable oil for 2 to 3 minutes each side, until golden brown. Drain on paper towel.
Tear lettuce into bite-size pieces in a bowl. Add thinly sliced red onion. Fry bacon until entirely crisp; drain, saving grease. Crumble bacon into salad. Dissolve brown sugar in vinegar. Pour this mixture alternately with hot grease over salad and toss.
Cook spaghetti according to directions and rinse with cool water. Mix all ingredients and store in refrigerator.
Dissolve yeast in 1/2 c. warm water, let stand 10 minutes. Beat eggs and add dissolved yeast, 1 c. warm water, shortening, sugar and salt. Beat until smooth. Scrape down sides with wooden spoon. Beat in 1/2 of flour to make soft dough. Add rest of flour. Cover and let double in volume (1 hour). Punch down, cover, refrigerate overnight. About 1 1/2 hours before baking, roll out dough to 1/2 inch thick. Cover with soft butter. Roll. Slice 1 inch thick. Place cut side down.
Saute onion and margarine in large skillet until tender. Add soup, evaporated milk and cheese; mix well. Bring to a boil. Stir in broccoli and rice. Spoon into deep round baking dish. Bake at 350° for 50 minutes or until golden brown. Cool for 20 minutes.
Melt peanut butter and butter. In a large bowl, combine powdered sugar and cereal. Mix peanut butter mixture and cereal mixture. Blend together with hands. Form the mixture into 1/2-inch balls. Chill until they are firm. Melt chocolate according to instructions on the bag. Dip balls in melted chocolate. Place on waxed paper to cool.
Wash berries and cover with water. Boil about 20 minutes. Strain. Measure sugar into a dry dish. Measure 4 cups juice and vinegar into a large kettle. Add pectin. Stir well and bring to a boil. Add measured sugar and mix well. Continue stirring and bring to a full rolling boil. Boil jelly exactly 2 minutes. Remove from heat and pour into prepared jars.
Mix well and drop by spoonfuls on cookie sheet and bake at 375 degrees for 10 to 12 minutes. Can add raisins, nuts, M&M's, or any thing you would like.
Put all ingredients (except the tomatoes) into a large pot and simmer 3 hours. Add more water if needed. Stir in the tomatoes at the end. Serves 11 cups.
Cream the butter, sugars and vanilla. Beat in egg. Blend in flour, soda and salt. Add walnuts. Spread in a greased 9 x 13-inch pan. Sprinkle chips over top. Bake at 350° for 2 minutes and then remove from the oven. Run a knife through dough to marbleize. Return to the oven and bake an additional 12 to 14 minutes or until sides begin to loosen from the pan.
Mix Crisco and sugar. Add eggs and vanilla and beat well. Add soda to buttermilk and add baking powder and salt to flour. Add buttermilk and flour mixture about half at a time and beat well until mixed. Bake in tube pan at 325° for 1 hour. Can make into muffins. Will keep well in icebox for several days.
Cream butter and cream cheese, then add sugar and beat until fluffy. Add eggs, one at a time, then blend in flour and mix well. Add vanilla. Bake in greased and floured tube pan. Start in cold oven. Bake at 325° for 1 1/2 hours.
Mix cream cheese and crab meat. Form into large ball. Coat with cocktail sauce. Serve with crackers.
Mix flour, soda, cinnamon, allspice and cloves. Set aside. In a large bowl, cream the butter and sugar. Add eggs, one at a time, beating well after each. Add flour mixture, alternating with beer, blending well after each addition. Stir in dates and nuts. Pour into well-greased 12-cup fluted tube pan. Bake at 350° for 1 hour and 15 minutes. Cool 10 minutes. Turn out on a rack to cool. Wrap in foil for 24 hours before serving. May sprinkle with confectioners sugar. Serve with Rum Butter Spread.
Brown beef in skillet, drain. Mix together with noodles and tomato soup. Pour into buttered baking dish and bake 10 minutes in 350° oven until cheese begins to melt. Sprinkle with Parmesan cheese.
Simmer together all ingredients, except cornstarch for 5 minutes. Add and thicken with cornstarch. Cook 1 minute or until clear. Salt and pepper to taste.