HumbleIntelligence/food-ner-1-Million huggingface dataset:
Peel, seed and chop cantaloupe. Puree in blender container on low speed. Measure 1 1/2 cups pulp. Combine with milk, 1 cup sugar, nutmeg and salt in bowl; mix well. Melt butter in saucepan. Blend in flour. Add cantaloupe mixture. Cook over medium heat until thickened, stirring constantly. Stir a small amount of hot mixture into egg yolks; stir egg yolks into hot mixture. Cook until thickened, stirring constantly. Spoon into pastry shell. Beat egg whites in mixer bowl until foamy. Add 6 tablespoons sugar gradually, beating until stiff peaks form. Spread over pastry. Bake at 350° for 15 minutes or until golden brown. Makes 6 servings.
Combine all ingredients and mix well. Pour in shallow pan and chill. Set and cut in cubes.
Use a 9 x 9-inch pan. Melt oleo in the pan and spread the crumbs over the bottom of the pan. Add the other items in order given and spread the milk over the top. Do not stir as it should be in layers.
Mix all ingredients together well. Chill. Serve with crackers or in middle of Hawaiian bread.
Shred cabbage fine; mix in salt and lemon juice and let stand for 4 hours. Mix remaining ingredients to make dressing. Add dressing to cabbage and toss lightly. Refrigerate before serving. Garnish and season to taste. Serves 75.
Mix gelatin, sugar, salt and water. Warm just to melt gelatin. Put in mold and partially gel. Drain. Mix pineapple, carrots and juice. Fold this into the partially jelled mixture in mold. Put back in refrigerator until jelled again. Serve on lettuce.
Peel shrimp; slice shrimp lengthwise. Dice or slice sausage and saute in oil and butter over low fire about 5 minutes. Add onions, green peppers, celery and garlic; slowly saute until tender. Stir in tomatoes, seasonings, rice and water. Reduce heat and cover. Cook at low temperature 25 to 30 minutes. About 5 minutes before jambalaya is ready, add green onions and parsley. Cook until rice is fluffy. Serves 6.
Cook onions in butter over low heat. Blend in flour, wine and sour cream. Add drained beans, mushrooms and nuts. Mix well; place in 1 1/2-quart shallow casserole dish and top with buttered bread crumbs. Bake at 350° for about 30 minutes.
Combine juices and water. Just before serving, add soda. Serves 40 (1/2-cup) servings.
Work butter until creamy; beat in sugar and eggs, one at a time. When creamy fold in flour with spoon. Stir in flavoring. Spread in buttered and floured loaf pan. Bake 1 1/2 hours at 275°.
Cook spaghetti and cool. Add rest of ingredients. Refrigerate 12 hours.
Cream sugar and shortening. Add well beaten eggs, then flour, soda, and salt which have been sifted together. Add chopped dates (or raisins) and nuts. Bake 50 minutes at 350°.
Mix grated carrot with chow mein noodles. Moisten with reduced calorie mayonnaise. Make well in center of mixture; fill in nest with grapes for eggs (or peas, raisins, melon balls).
Blend concentrate and cream cheese. Divide melon balls in 8 salad bowls and pour mixture over.
Place separated slices of bacon on rack in shallow baking pan. Bake at 400° for 10 minutes. No need to turn or drain.
Heat oven to 350°. Brown ground beef and drain. Add taco seasoning mix, drained salsa, mushrooms, Parmesan cheese and Italian seasoning. In small bowl, stir together the cottage cheese and parsley flakes. Layer noodles, cottage cheese, ground beef mixture and Mozzarella cheese in a 9 x 9-inch baking dish coated with vegetable cooking spray. Repeat to make 3 layers. Bake for 25 to 30 minutes or until thoroughly heated. Let stand 10 minutes before serving. Serves 6 to 9.
Pour salad dressing over chicken in baking pan. Bake, uncovered, at 400° for 20 minutes. Put rice, vegetables and 1/2 onion around chicken. Pour bouillon and seasoning over all. Bake, uncovered, for 25 minutes. Cover with remainder of onions. Bake for another 25 minutes.
Combine Bisquik mix and 7-Up in mixing bowl. Turn dough onto lightly floured surface. Knead lightly 3 to 4 times. Roll 1/2 inch thick. cut with 2 1/2 inch biscuit cutter. Bake at 450 degrees for 15 to 20 minutes. Makes 1 dozen.
Mix accordingly. Bake in a muffin tin at 350° for 20 minutes until done. (I use paper liners). Batter will keep 3 to 4 weeks in the refrigerator. Make only as many as you need at one time.
Salad: Brown hamburger. Add kidney beans and simmer. Add lettuce, onion, cheese, Doritos, tomatoes and avocados, placing some of the avocados and tomatoes on top. Serve with dressing. Serves 8 to 10.
Mix well and let stand for a few hours. This dip is extra good with crackers or bread.
Mix brown sugar with eggs and melted butter. Add flour and vanilla flavoring. Mix thoroughly. Add chocolate chips and pecans. Pour into greased 9 x 13-inch pan. Bake at 350° for 25 to 30 minutes. Cut into squares after cool.
Will need 5-quart casserole. Place a layer of potatoes and onions in casserole dish; sprinkle with flour, salt and pepper. Dot with butter. Repeat; top with a layer of potatoes. Dot with butter. Add enough hot milk to cover, almost the last layer of potatoes. Bake covered in preheated moderate oven (375°) for 45 minutes. Uncover and bake 15 minutes longer. Add cheese the last 5 minutes.
Melt almond bark in microwave on Low or Medium for 5 to 7 minutes. In a large bowl combine marshmallows, Rice Krispies, Capt'n Crunch and peanuts. Add melted almond bark and drop by spoon. May add different cereals but if Capt'n Crunch is	not used add	a couple large spoonfuls of peanut butter for flavor.
Mix all ingredients in large bowl. Shape into golf size balls. Pad the balls flat. Fry in frying pan for about 5 minutes on each side or until crispy. Enjoy.
Cook rice and set aside. Mix all soups and Cheez Whiz together. Then mix in veggies and rice. Sprinkle with crushed Ritz crackers. Bake at 350° for 30 minutes.
Spread pineapple in bottom of a 9 x 13-inch ungreased cake pan. Spread cherry pie filling over top of pineapple evenly, but do not mix. Spread the dry cake mix over top and then sprinkle nuts over this. Slice the margarine real thin and place on top of nuts. (Be sure you have margarine in corners of pan good.) Bake at 350° for 40 minutes or until cake begins to brown. Do not let the nut meats burn.
Heat skillet with 1/2 inch of water in bottom. When hot, add venison. Cook until a little water and juice remains. Add 1 package of mushroom gravy (if available; otherwise serve as is.) Let thicken and get you a plate full before the other hunters empty the skillet.
Combine 3 cups flour, yeast, sugar, salt and soda. Heat liquids until very warm, 120° to 130°, but not boiling. Add dry mixture; beat very well. Add remaining flour one cup at a time. Mixture will be "sticky." Spoon into two loaf pans that have been greased and sprinkled with cornmeal. Sprinkle tops with cornmeal. Cover and let rise in warm place for 45 minutes. Bake at 400° for 25 minutes. Remove from pans immediately and cool. Slice and toast.
Beat eggs stiff; add sugar, baking powder, vanilla, cracker crumbs and pecans. Put in greased pie pan. Bake 30 minutes at 325°. After pie cools, spread with whipped cream and chill 1 1/2 hours or longer.
Brown ground beef with onion. Drain. Add remaining ingredients. Simmer 1/2 hour. Use for spaghetti. May leave out water or cook longer to make thicker to use with lasagna noodles.
Heat oven to 350°. Cream butter, sugar and vanilla. Mix flour and salt together and blend into butter mixture; mix in nuts. Roll dough into 1-inch balls and place 1 inch apart on ungreased cookie sheet. Bake for about 15 minutes until set but not too brown. While still warm, roll in powdered sugar. Roll in powdered sugar again until cool.
Combine sugar, cocoa and cornstarch in a medium saucepan. Gradually add milk, stirring with a wire whisk until smooth. Cook over medium-low heat, stirring constantly, 25 to 30 minutes or until mixture is thickened. Remove from heat. Stir in creme de menthe and vanilla. Spoon mixture into individual dessert dishes. Cover and chill thoroughly. Yield: 7 servings. Low-fat and very tasty!!!
Mix sugar, cocoa and salt. Add milk and bring to boil over medium heat in thick boiler. Boil for 2 minutes until soft ball stage. Test in cold water. Add margarine and vanilla. Beat well 2 to 3 minutes or until it starts getting firm. Add nuts. Pour into buttered dish.
Combine all ingredients and put into baking dish. Refrigerate overnight. Bake at 300°, uncovered, 45 minutes. Good reheated. Great when having overnight guests.
Sift together into large mixing bowl flour, sugar, baking powder, soda, cinnamon and salt. Add salad oil, eggs, carrots, crushed pineapple with syrup and vanilla. Mix until moistened. Beat 2 minutes at medium speed on electric mixer. Bake in greased and slightly floured 9 x 13-inch pan at 350° for about 35 minutes or until done. Cool 10 minutes; remove from pan. Cool completely and frost with cream cheese frosting.
Beat until proper consistency to spread. Will cover 2 (9-inch) layers or 30 cupcakes.
Mix cake mix, pudding, oil, water and eggs together. Bake in greased 9 x 13-inch pan at 350° for 30 to 40 minutes. While cake is still hot, punch holes in top of cake with fork. Mix water, lemon juice, powdered sugar and butter together and pour over hot cake. Do not remove cake from pan.
Place Swiss cheese between the sliced bread. Pour margarine over the foil wrapped bread. Sprinkle with a little Parmesan cheese and garlic powder. Bake at 350° for 30 to 45 minutes.
Melt chips with oil and add peanuts. Mix well. Drop by teaspoons into candy cups.
Preheat oven to 400°. Place mushrooms in center of a 24 x 18-inch heavy-duty foil. Sprinkle with seasonings. Dot with butter. Sprinkle the 2 tablespoons of water over all. Bring long sides of foil together. Fold edge over three times to seal securely, leaving enough room for steam expansion. Fold ends over to seal. Place foil wrapped mushrooms in a shallow baking pan. Bake 40 minutes.
Dust chicken with flour. In medium skillet, saute in butter until browned. Transfer to shallow baking dish. Spread each piece liberally with mustard. Saute onion and mushrooms until tender. Add parsley, salt and pepper to taste. Blend in cream and stir just until heated. Pour over chicken. Bake at 350° for 30 to 35 minutes. Stir in lemon juice just before serving.
Boil bell peppers 3 minutes; drain. In saucepan, combine all ingredients, except cheese. Cook until heated thoroughly. Stuff peppers with mixture. Bake about 12 minutes at 375°. Top with cheese. Turn off oven and return peppers until cheese is melted.
Brown ground beef in skillet. Add remaining ingredients and cook slowly over low heat for several hours. Works well in a crock-pot.
Bring broccoli and onions to boil. Drain. Put in saucepan with butter. Add rest of ingredients. Heat and stir occasionally. Slow cook on simmer for 2 hours.
Combine sugar, water and vinegar in a saucepan. Stir over low heat until dissolved, then boil without stirring until a small amount hardens when dropped into a glass of cold water. Flavor with vanilla. Pour into buttered plates and put a square of chocolate into the middle of each plate. Let cool until it can be handled. Pull the taffy until chocolate is pulled into taffy and is uniform color. Cut into one-inch squares. Children love to help make this taffy!
First Layer: Crush Oreos in blender or food processor until fine, add melted butter, mix and press in 9 x 13-inch pan. Save 1 tablespoon Oreos for topping.
Cream shortening and sugar until fluffy. Add eggs and vanilla. Add flour. Knead lightly on floured board. Roll and cut cookies with favorite cookie cutter. Brush lightly with beaten egg white on cookie and sprinkle with powdered sugar. Bake at 350° until light brown.
Combine squash and onion. Add meal, cheese, eggs and salt to taste. Form into small patties. Fry in hot oil until golden brown.
Heat oven to 400°. Grease pie plate (large 10 x 1 1/2-inch). Cook and stir ground chuck in 10-inch skillet until brown; drain and stir in onion, tomatoes and seasoning mix (dry). Sprinkle with olives and cheese. Beat remaining ingredients until smooth in blender or with mixer. Pour into plates. Bake until knife inserted between center and edge comes out clean, 30 to 35 minutes. Cool 5 minutes. Serve with sour cream (optional), shredded lettuce and chopped tomatoes if desired. Serves 6 to 8.
In a 5-quart saucepan over high heat, heat sweet potatoes and enough water to cover to boiling. Reduce heat to low. Cover and simmer 30 to 40 minutes, until fork-tender. Drain potatoes; cool until easy to handle. Peel and cut into 1/2-inch slices.
Mix margarine, chopped nuts and flour together until crumbly; press into sheet cake pan. Bake at 350° for 20 minutes. Cool. Beat together the Cool Whip, cream cheese and powdered sugar; spread over cooled crust. Mix lemon pudding and milk; spread over cream cheese mixture. Top with Cool Whip; sprinkle with nuts. Refrigerate overnight. Serves 12.
Combine cake mix with frosting then add eggs, oil, water and 1/2 c. pecans. Grease tube pan well. Sprinkle remaining pecans in bottom of tube pan. Pour batter into pan. Bake 55 to 60 minutes on 350°. Cool cake before taking out of pan.
Stir boiling water into gelatin in a large bowl 2 minutes or until completely dissolved. Mix cold water and ice cubes to make 2 cups. Add to gelatin, stirring until slightly thickened. Remove any remaining ice. Stir in whipped topping with whisk until smooth. Refrigerate 2 hours or until firm. Garnish with additional whipped topping. Makes 8 servings.
Bake fish with a little seasoning; bone and flake. Place in a bowl and add eggs, mixing well. Add milk and half of butter, half of crumbs, parsley, onion, lemon juice, salt, pepper and sherry. Mix, then place in buttered baking dish. Top with remaining crumbs and butter. If dry, add milk. Place baking dish in pan of hot water and bake at 325° for about 50 minutes. Serve with tartar sauce or other favorite. Yields 8 to 10 servings.
Brown onion in drippings or oil. Add cabbage, apple, salt, pepper and caraway seed. Mix bouillon, vinegar, lemon juice and sugars. Add to cabbage and cook for about 15 minutes. Dissolve cornstarch in a little water, then stir into cabbage last. Simmer only enough for the cornstarch to thicken.
Heat oven to 400°. Grease 10 muffin cups. Brown ground beef in large skillet; drain. Stir in barbecue sauce, onion and brown sugar. Cook 1 minute to blend flavors, stirring constantly. Separate dough into 10 biscuits. Place 1 biscuit in each greased muffin cup; firmly press in bottom and up sides, forming 1/4-inch rim. Spoon about 1/4 cup of meat mixture into each biscuit-lined cup. Sprinkle each with cheese. Bake at 400° for 10 to 20 minutes or until edges of biscuits are golden brown. Cool 1 minute; remove from pan. Makes 10 servings.
Mix sugar, cornstarch and salt in saucepan. Add water and berries and boil until thickened. Add butter to sauce. Add 4 cups uncooked berries to sauce and pour into pie shell. Top pie with whipped cream.
Whirl cucumber in an electric blender until mushy. Add cottage cheese gradually, then add remaining ingredients. Add more tarragon, if you like. Chill thoroughly.
Warm cheese and butter to room temperature. Cream together until fluffy. Add flour and nuts; mix well. Make into rolls (3 rolls about 1 1/2-inches round). Roll each in wax paper. Chill several hours. Cut into 1/3-inch slices and place on ungreased cookie sheet one inch apart. Bake in 400° oven for 10 minutes only. Do not brown. Sprinkle with pepper. Store in airtight container.
Cook string beans in boiling water to cover by 1 inch. Boil briskly, uncovered, for 4 to 5 minutes. Drain string beans and run under cold water. Spread string beans on towel to drain. Refrigerate. In bowl, combine vinegar, onions, thyme, savory, dry mustard, salt and pepper. Mix ingredients well with whisk. Pour oil in mixture until smooth and thick. Add string beans, lettuce, scallions and toss together gently but thoroughly. Makes 4 to 6 servings.
Separate canned clams from liquid. Reserve broth. Fry pork until crisp; remove bits of pork. Add 2 cups clam broth (if not enough clam broth from canned clams, make up difference with clam juice). Add potatoes and onion to fat also. Simmer 15 to 20 minutes. Add clams. Add 1 3/4 cup milk and light cream. Blend 1/4 cup milk and flour. Stir slowly into chowder. Heat to boil. Stir occasionally. Add 1/2 teaspoon, dash of pepper and dash of thyme.
Heat oven to 350°. Grease a 9 x 13-inch pan. Beat eggs, sugar, oil and pumpkin. Stir in flour, baking powder, cinnamon, baking soda, salt, ginger and cloves. Mix in raisins and nuts. Pour batter into pan. Bake until light brown, 25 to 30 minutes. Cool; cut into bars (2 x 1 1/2-inches).
Peel, core and cut apples into 1/4 inch slices and set aside. Mix together milk and oil; then beat into slightly beaten egg. Stir in lemon juice and coconut; then set mixture aside.
Crumble shells or chips in bottom of cake pan. Brown ground beef. Pour in package of taco sauce mix and tomato sauce. While this simmers, heat refried beans and layer over shells. Put meat mixture layer on beans and top with cheese. Bake at 300° for 15 to 20 minutes.
Saute onion, celery and green pepper in margarine. Add soups and cheese. Cook over low heat until cheese melts. Fold in broccoli and rice. Add salt and pepper to taste. Put in casserole. Sprinkle with paprika. Bake at 350° until bubbly.
In saucepan, bring to boil for 3 minutes the sugar, cocoa, butter and milk. Add oats, peanut butter, coconut and vanilla. Beat until stiff. Drop by spoonfuls onto waxed paper. Let stand at least 45 minutes.
Heat oven to 350°. Grease bottom only of loaf pan, 9 x 5 x 3-inch. Mix sugar and margarine. Stir in bananas and eggs until blended. Stir in remaining items except cereal. Stir in cereal. Spread in pan. Bake until toothpick inserted in center comes out clean, 60 to 70 minutes. Cool 10 minutes. Remove from pan. Cool completely before slicing.
Combine first 7 ingredients; add scalded milk and oleo (gradually put in 1 1/2-quart casserole). Bake at 350° for 1 hour or until firm.
Patty hamburger and season with seasoning salt. Prepare vegetables and slice thinly. Place a serving of each on top of patty and season lightly. Place in foil and wrap it. Preheat oven to 350° and cook 1 hour and 15 minutes or until tender. Makes approximately 6 servings.
Mix biscuit mix, sour cream and soda together. Pat out on dry biscuit mix until dough is about 1-inch thick. Cut with biscuit cutter, glass or whatever. Roll in melted margarine in baking dish. Bake at 400° until golden brown.
Take bread and lay on flat pan. Squirt butter on bread and then shake	sugar over butter. Take cinnamon and shake on top. Put pan in	oven on broil.	Watch through window of oven for bread to turn brown and butter to melt. Have mom take out of oven and let cool for 1 minute.
Saute celery and onions in butter to just tender. Blend in flour; mix well. Add tomatoes, salt, pepper, sugar and mustard. Stir in 1 1/2 cups of bread crumbs. Pour into a well-greased 1 1/2-quart casserole and bake for 30 minutes. Put remaining 1 cup bread cubes on top. Sprinkle with grated cheese. Bake for additional 10 minutes. Serves 6 to 8.
Mix and simmer until warm. Pour over meat balls. Bake 45 minutes at 350°.
Place apples in shell. (Apples need to be stacked high as after cooking, they will settle to the crust.) Mix flour, sugar and cinnamon together and sprinkle over apples. Make a crumb mixture of brown sugar, butter and flour. Pat this over top of apples. Bake 20 minutes at 400° to 425°. Turn oven to 350° and bake for 30 minutes more.
Marinate meat overnight. Lay strips across oven rack. Leave door open about 1 1/2 hours. Dry at 140° to 150° for 8 to 10 hours. When you complete this process you will have Jerky!
Cut chops into small, bite size pieces and chop onion. Brown in skillet until done. Add drained bean sprouts. Simmer until warm. Add rice and soy sauce. Heat until warm through and through. Serves about 4.
Mix graham crackers, soda crackers and melted butter. Spread in pan. Mix pudding and milk. Add quart pecan ice cream. Pour on top of graham cracker crust. Put in freezer until hard. Top with Cool Whip and chopped Heath bar. Set out just before serving.
Melt white chocolate and mix with peanut butter. Melt Hershey bars and swirl into mixture. Let cool and cut into small squares.
Place bananas and lemon juice in a blender or food processor fitted with a steel blade; process until smooth. Transfer bananas to large saucepan and stir in remaining ingredients. Bring to a boil. Lower heat and simmer 15 minutes, stirring frequently. Pour into sterilized jars and seal. Store in refrigerator. Yields 3 cups.
Combine flour, sugar, soda and salt. Stir to blend well. Add liquid ingredients to dry ingredients. Use electric beater until blended well. Grease preheated 375° griddle and pour 1/2 cup of batter for each pancake. Brown sausages and drain on paper towel. Roll pancake around each sausage. Place seam side down on ungreased 13 x 9-inch baking dish. Cover and bake at 400° for 10 minutes.
Crush cookies and put in bottom of 9 x 13-inch pan. (Save a few for garnish on top.) Melt margarine and pour over cookies. Mix cream cheese and powdered sugar; fold in 1/2 of Cool Whip. Spread over cookie layer. Mix pudding and milk. Spread over Cool Whip and cream cheese layer. Spread top of cake with remaining Cool Whip and sprinkle a few cookie crumbs on top for garnish.
Boil potatoes and mash with pot masher or whip with electric beaters. Add chopped eggs, pickles, salt, sugar and pepper to taste.
Preheat oven to 400°. Dip chicken in egg whites, then in breadcrumbs, turning to evenly coat both sides of chicken. Place in greased 13 x 9-inch baking pan. Bake at 400° for 20 to 25 minutes or until chicken is cooked through. Top with 2 cups of the spaghetti sauce and cheeses. Sprinkle with oregano. Bake an additional 5 minutes or until Mozzarella cheese is melted. Serve over hot pasta, tossed with remaining 1 cup spaghetti sauce, heated.
Beat egg with 1 teaspoon lemon juice; set aside. Combine flour, garlic power and paprika. Dip chicken in egg, then roll in flour. In skillet, melt margarine. Brown chicken on medium heat. Dissolve bouillon in water. Add 2 teaspoons lemon juice. Pour over chicken. Simmer 20 minutes turning chicken as it browns.
Line bottom of pie plate with crescent roll dough, like pie crust. Brown hamburger and onion. Add taco seasoning and tomato sauce. Put 1/2 of the chips over the dough and top with meat mixture. Spread sour cream over the meat. Add cheese over top and finish with the rest of the corn chips. Bake at 350° for 20 to 25 minutes. Serve with lettuce and tomato salad.
Mix thoroughly beef, egg, bread crumbs, onion, salt and pepper; shape into 24 meatballs. In large heavy pan, brown meat balls in shortening; pour off fat. Add remaining ingredients. Bring to boil; reduce heat. Simmer 10 minutes or until noodles are done. Stir occasionally. Remove bay leaf. Makes about 7 cups.
Saute onions in 1/4 stick margarine. Add soup, sour cream and cheese until cheese is melted. Break potatoes into pieces and place in 9 x 13-inch dish. Pour mixture over potatoes. Melt 1/2 stick margarine and crushed corn flakes. Toss to coat crumbs. Sprinkle over top and bake at 350° for 45 minutes to 1 hour. Serves 8 to 10.
Mix well. Spread on ham slices. Roll up. Roll in wax paper. Freeze. To serve, slice while frozen. Put on cracker.
Put sherbet in chilled punch bowl. Pour ginger ale over this. Garnish with maraschino cherries. Serve immediately.
In a buttered glass casserole or glass cake pan, layer bread, ham and cheese. Pour on a mixture of milk, eggs, mustard and onion salt. Make enough to cover all bread. Let stand overnight in refrigerator. Sprinkle top with corn meal or crushed potato chips before baking. Cover with foil and bake at 350° for 45 minutes. Serves 6 to 8 people. Nice for Sunday morning brunch!
Heat sugar and corn syrup until sugar is dissolved. Add peanut butter and cereal. Pour into a greased 9 x 13 pan. Melt chocolate chips and pour on top.
Mix tea, juice and sparkling water. Serve over ice. Garnish with raspberries and mint.
In a large bowl, with mixer at medium speed, beat cream cheese, flour and butter until smooth; shape into ball. Wrap. Refrigerate 1 hour.