HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat conventional oven to 325°. In small bowl, combine shredded carrots and pineapple; set aside. In a large bowl, mix all the rest of the ingredients, except walnuts. Mix well. Fold in carrots, pineapple and 1 1/4 cups of the chopped nuts. Bake in a greased and floured 13 x 9-inch cake pan for 40 to 45 minutes (test with toothpick). Frost with Cream Cheese Frosting (included in this cookbook) after it cools. Sprinkle top of cake with nuts.
Mix together lemonade, milk and Cool Whip. Pour into pie shell. Chill at least 1 hour. (Can be made a day or two ahead and keeps well!)
Brown pork well in oil. Add onion, cover and simmer 20 minutes. (Always cook pork thoroughly.) Combine vinegar, cornstarch, salt, ginger and pepper slices and add to pork. Bring to a boil, cover and simmer 5 minutes. Add pineapple and heat a few more minutes. Serve with rice. Serves 4.
In a large mixing bowl, combine beef, onion, salt, pepper, egg, bread crumbs and paprika; mix well. Pack firmly into a greased baking dish. Top with sliced onions. Bake at 350°, covered, for 30 to 40 minutes and uncovered for 20 to 30 minutes. Let stand for about 5 minutes before slicing.
Cook the broccoli and drain. Arrange in an 11 1/2 x 7 1/2 x 1 1/2-inch baking dish. Sprinkle with half the cheese. Top with ham. Season with pepper and spoon on rice. Prepare white sauce by melting margarine in saucepan over low heat. Stir in flour. Add milk and blend. Cook over medium heat, stirring constantly, until thickened. Remove from heat. Stir in lemon juice. Gently fold in sour cream. Pour over ham. Sprinkle on remaining cheese. Bake in a preheated oven at 400° for 20 to 30 minutes or until lightly browned. Makes 6 servings.
Trim off leaves and tough ends of broccoli stalks. Cut broccoli into flowerets. Peel stalks, then cut into 1 inch pieces. To cook broccoli, heat 2 qt. lightly salted water in 3 qt. saucepan over high heat to a boil. Add broccoli and boil, uncovered, 3 to 5 minutes or until bright green and tender. Drain broccoli in colander. Rinse under cold water; drain thoroughly. Melt margarine in 12 inch nonstick skillet over medium heat. Add bell pepper and shallots. Cook 3 minutes, stirring occasionally. Add broccoli. Cook 4 to 6 minutes, stirring occasionally. Sprinkle with salt and pepper; mix well. Garnish with almonds, if desired. Makes 6 to 8 servings.
Put potatoes in a greased 8 x 12-inch baking dish. Mix soup, sour cream and cheese. Pour over potatoes. Cover top with cornflake crumbs. Pat with butter or margarine and bake immediately to avoid cornflakes getting soggy. Bake at 350° until bubbly and brown.
In skillet, brown chicken in shortening; pour off fat. Add remaining ingredients, except rice. Cover. Cook over low heat 45 minutes or until done. Stir occasionally. Serve with rice. Makes 4 servings.
Heat oven to 375°. Mix contents of stuffing mix pouch and 1 2/3 cups water. Set aside. Place chicken in 13 x 9-inch baking dish or 2-quart casserole dish. Mix soup and sour cream. Pour over chicken. Spoon stuffing evenly over the chicken. Cook for 35 minutes or until chicken is cooked through. Makes 4 servings.
Put lettuce in bowl; add the next 5 ingredients, one on top of another. Mix mayonnaise and sugar. Spread on top. Cover with grated cheese; cover tightly and refrigerate overnight. Boiled eggs can be used instead of cheese.
Chop the vegetables in the meat grinder, using medium blade. Sprinkle with salt and allow to stand overnight. Drain. Add the sugar, celery and mustard seed, water and vinegar to cover to the chopped vegetables. Mix together then jar. Makes 4 pints.
Cook chicken. Remove from bones. Dice onion and potatoes. Make pie dough, enough for about 4 pies. Roll out and cut in squares. Make layers in pan of chicken broth. First potatoes, onion, chicken and dough. There should be 3 layers. Cook on medium heat until potatoes and dough are done, about 1/2 to 3/4 hour. Serves 6 people. Add salt and pepper.
Put ice over sliced cucumbers and onions; let ice melt. Dip vegetables out of ice water and drain. Place in mixture of vinegar, sugar and turmeric. Cook for 1 minute, then can.
Grease 9 x 10-inch glass dish. Spread half of the bread cubes evenly in the dish. Add the ham and both cheeses, then cover with remaining bread cubes. Mix eggs, milk, onion salt and mustard. Pour evenly over bread cubes and refrigerate overnight.
Cook meat and onions; drain. Add salt, garlic powder, taco seasoning and water. Bring to boil and simmer 3 to 4 minutes. Stir in soup and sour cream. Bring to simmer. Grease 9 x 13-inch baking dish. Layer chips. Top with mixture (one-half), then 1 cup cheese. Repeat! Bake uncovered at 400° for 10 minutes, then at 325° for 20 to 30 minutes or until bubbling and cheese melted.
Brown hamburger. Add celery and onion. Cook until tender. Add the rest of ingredients and bake at 350° for 1 hour.
Combine all ingredients in a slow cooker; mix well. Cover and cook on low for 4 hours or until heated through and cheese is melted.
Make a roux by browning flour in well heated oil. Lower heat and add water gradually. Add chopped onion, garlic, pepper and parsley. Cook 30 minutes. Add crab meat, bay leaves, Worcestershire, salt, pepper and Tabasco to taste. Cook 15 minutes. Add shrimp and oysters. Cook 5 minutes on high until oysters begin to curl. Cut heat and add file to thicken. If you cannot find file, add thinly sliced young tender okra at the beginning for thickening.
Wash cranberries thoroughly. Cut lemons in half; squeeze the juice from them into a bowl. Grate peel from an orange into bowl. Set aside. In a saucepan, boil together the cranberries, sugar and 2 cups of the cold water until the berries pop. Cool. Blend in blender until smooth. Add the lemon juice/orange peel and the remaining 2 cups of water. Blend again until thoroughly mixed. Pour mixture into a large container and freeze. Remove from freezer about 1 hour before serving. A great drink from Cranberry Country. Yield: 10 cups.
Put peaches in square pan. Mix flour, sugar and milk. Spread over peaches. Dot with butter. Bake at 350° for 30 minutes.
Drain pineapple and peaches. Reserve juice. Drain mandarin oranges. Be sure fruit is well drained. Cook the vanilla pudding with 1 1/2 cups of juice. Chill. Add diced banana and apple to the fruit mixture. Add the fruit mixture to the pudding mixture. Chill.
Grease 9 x 13-inch pan. Break bread into small pieces. Cut cheese and put over bread, then ham or other meat over cheese. Top with melted margarine. Beat eggs, milk, salt and mustard together. Pour over bread, cheese and meat mixture. Chill overnight. Bake, uncovered, 1 hour or until firm at 350°.
Cook and drain squash. Heat margarine and cream of chicken soup. Grate onion and carrot and combine with sour cream and stuffing. Add salt and pepper to taste. Mix both mixtures together. Bake at 350° for 30 minutes.
Preheat oven to 350°. Grease and flour Bundt pan or an 8 x 4-inch loaf pan or angel food pan. Mix cake mix and pudding together. Add eggs, water and oil. Stir until moistened, about 50 strokes. Fold in poppy seed. Bake at 350° for 40 minutes.
Heat oven to 350°. In small bowl, stir together graham cracker crumbs, butter, cocoa and 1/3 cup sugar. Press evenly onto bottom of 9-inch spring-form pan. In large mixer bowl, beat cream cheese and remaining 1 1/2 cups sugar until smooth. Add eggs and vanilla, beat just until combined. Stir in peanut butter chips; pour over prepared crust. Bake 50 to 55 minutes or until slightly puffed and center is set except for 4-inch circle in center, remove from pan. Cool 30 minutes. With knife, loosen cheesecake from side of pan. Cool completely, remove side of pan. Using tip of spoon, drizzle Chocolate Drizzle across top of cheesecake. Refrigerate several hours before serving. Cover, refrigerate leftover cheesecake.
Wash and cook cauliflower until just tender; drain. Place in a bowl and pour dressing over. Let marinate in refrigerator for 6 hours or overnight; drain well. Place cauliflower on serving plate; frost entire head with mayonnaise. Sprinkle with paprika. Use a spoon to serve. Pat cauliflower dry with paper towels before adding mayonnaise. It will frost better. Serves 4.
Mix dry Jell-O with cottage cheese. Add drained oranges and pineapple. Add Cool Whip. Fold all together carefully until well mixed. Refrigerate a while before serving.
Place apples in greased 2-quart baking dish. Blend together the remaining ingredients. Work until crumbly, then pack closely over the apples. If the apples are very dry, a little water may be placed in the bottom of baking dish. Bake approximately 50 minutes in 375° oven. Serve warm with whipped topping.
Peel potatoes and cut into 1 inch cubes. Bring water to a boil in large saucepan. Add potatoes and cook until tender. Drain, reserving 1 cup of the liquid. Set aside potatoes and the liquid.
Mix Cool Whip, lemonade and Eagle Brand milk together. Pour into crust and chill.
Boil carrots to barely done. Blend tomato sauce, salt, pepper, sugar, vinegar, salad oil, Worcestershire sauce and mustard. Layer carrots, onion and pepper and pour sauce over. Marinate at least 24 hours. Lasts forever!
Blend cream cheese and melted oleo until smooth. Add chicken, salt, pepper, milk, onion and pimento. Mix well.
Toss bread cubes into a buttered 13 x 9 x 2-inch pan. Beat eggs, milk, salt and pepper together. Pour over bread cubes. Mix cheese and sausage into the entire mixture. Refrigerate, covered, overnight. Bake 1 hour at 375°.
In a large pot, bring water and seasonings to a boil; add chicken. Lower heat and simmer 40 minutes. Remove from heat; cool. Shred chicken and refrigerate.
Beat pumpkin, milk and eggs in bowl. Add remaining ingredients. Pour in unbaked pie shell. Bake at 425° for 15 minutes. Reduce to 350° and finish baking.
Beat egg with 1 tablespoon lemon juice. Combine flour, garlic powder and paprika. Dip chicken into egg mixture, then into flour mixture. In a skillet, brown chicken in butter or margarine. Dissolve bouillon cubes in water. Add bouillon broth and the 2 remaining tablespoons of lemon juice to skillet. Cover skillet and simmer 30 minutes or until chicken is tender. Serves 4.
Cook sausage over low heat 5 to 8 minutes. Add onion, green pepper and garlic; saute until tender. Drain if needed. Add beans, tomatoes and seasonings; simmer uncovered 20 minutes. Serve over rice. Makes 4 to 6 servings.
Heat soup to a boil; add jello and stir until dissolved. Add cream cheese; mix or beat until melted. Add mayonnaise and water; stir until blended. Stir in rest of ingredients. Pour in mold and chill.
Mix ingredients in large container. Use about 3 tablespoons mix to 1 cup boiling water per serving.
Beat cheese, sauce and salad oil in mixer at lowest speed. (It will splatter!) Use cheese at room temperature. Cut up onion, eggs and olives. Blend with mixer into mixture. Pile on sourdough or French bread and broil until brown.
Combine graham cracker crumbs, 1/4 cup sugar and melted butter or margarine. Press firmly into bottom of 9 x 13-inch pan.
Brown hamburger; add mushrooms, soup and seasonings. Cook noodles as stated on package. Simmer hamburger mixture for about 15 to 30 minutes. Add sour cream 10 minutes before serving. Serve over noodles.
Mix thoroughly beef, bread crumbs, egg, onion, salt and dash of pepper. Shape firmly into 24 meatballs.
Add steak, green pepper, onion, tomatoes, sauce and water to crock-pot. Add salt/pepper to taste. Cook on high 8 to 10 hours, until steak is very tender. Excellent served over white rice. Serves 4 to 6.
Heat oven to 350°. Saute mushrooms, green pepper, onion and celery in butter or margarine until tender, but not darkened. Add pimento and tomatoes and stir in chili powder, cumin and black pepper. Mix in cooked rice and shrimp. Add salt to taste and adjust other seasonings as desired. Sprinkle with Parmesan cheese and drizzle with melted butter or margarine. Bake, uncovered, for 30 minutes. Makes 10 to 12 servings.
Beat together 1/2 cup sugar, 1 tablespoon flour, syrup, vanilla, egg and water. Then mix in a separate bowl rest of ingredients. These will be your crumbs. Bake at 350° for 40 minutes or until brown.
Place potatoes in buttered 9 x 13-inch baking dish. Dot with oleo, sprinkle onion, parsley, salt and pepper on potatoes. Combine soup and milk; stir to mix and pour over all. Top with cheese. Sprinkle with paprika. Cover and bake at 400° for 1 hour.
In a large skillet, saute the mushrooms in the butter until brown. Sprinkle with the seasoning salt. Add Worcestershire sauce and simmer until almost all of the sauce is absorbed. Add the brandy and continue to simmer until the mushrooms are tender. Great with steak or roast.
Split muffins and place on cookie sheet. Blend mayonnaise and mustard and spread over muffins. Distribute peppers, pepperoni and cheese over that. Cut each muffin half into 4 sections. Bake in 400° oven until bubbly (10 to 15 minutes). Serve hot. Makes 48 pieces.
Combine milk, sugar and salt. Heat to boiling, 5 minutes, stirring constantly. Remove from heat. Add marshmallows, chocolate chips, vanilla and chopped nuts. Mix well. Pour into buttered pan and let cool.
Cut hard-boiled eggs in half. Mix all ingredients in bowl with egg yolks. Fill mixture into egg white. Put a dash of paprika on each half.
Heat olive oil in large saucepan over medium heat. Saute the onions, bell peppers and parsley until onions are clear. Add the wine vinegar, tomato sauce, hot sauce or cayenne pepper, garlic, honey and lemon juice. Mix well. Cover pot. Turn heat down to low and simmer 1 hour. Add salt, Worcestershire sauce and liquid smoke; stir well. Cover and simmer at least 2 more hours, stirring occasionally.
Put sugar in bowl. Add oil and cream together. Beat eggs good. Add them and warm applesauce. Sift 3 cups flour, salt, soda and spices together. Beat in 1 cup flour over nuts and raisins and mix well. Pour in well-greased and floured pan. Bake at 1 1/2 hours at 325°. Test as some ovens are hotter than others.
Cook noodles as package directs; drain. In skillet, brown ground beef and drain; add salt, pepper and spaghetti sauce and stir well. Combine cottage cheese with sour cream. Arrange half of noodles in 12 x 8 x 2-inch baking dish; cover with half of meat-sauce mixture, then a layer of cheese slices, then all of the cottage cheese mixture. Top with remaining noodles. Cut remaining Mozzarella or pizza cheese slices in 1/2-inch strips; lay cheese strips "lattice fashion" across top of noodles in casserole. Then spoon rest of meat-sauce mixture into lattice spaces. Bake in 350° oven for 30 minutes, or until cheese melts.
In another bowl, mix butter and Ritz crackers. Layer butter and Ritz mixture on top of cheese mixture. Bake for 45 minutes at 350°.
Brown onions in a small amount of oil; set aside. Cook ground beef until in chunky, crumbled pieces; pour off fat!! In a crock-pot, add all remaining ingredients. Mix well; cook 2 hours. Add more "hot," if desired. Serve over grilled hot dogs. Great for a casual gathering, football tailgate or summer picnic.
Boil potatoes and onion until tender. Drain. Add salt and pepper. Mix sour cream, cottage cheese, sharp cheese and butter. Mix all together; put in casserole dish. Bake at 325° for 30 minutes. Cover last 10 minutes with layer of Cheddar cheese.
Put in mixing bowl, the cake mix, eggs, oil and oranges with juice. Mix according to directions on box. Bake in 13 x 9-inch pan at 350° for 40 minutes. Cool and frost with Cool Whip, pineapple and juice, pudding and coconut. Mix with rotary beater or wire whip.
Combine all ingredients, except ham, stirring until blended. Spread 1 tablespoon of mixture on each slice of ham; roll up jellyroll fashion. Wrap in plastic wrap. Freeze up to one month. Thaw at room temperature for 1 hour before serving. Cut rolls into 3/4-inch slices. Yields 5 dozen.
Combine ingredients. Pour into an unbaked pie shell. Bake at 350° for 1 hour.
Mix cooked and cooled spaghetti with vegetables. Add Salad Supreme and salad dressing to taste.
Let frozen bread dough rise according to package directions. Pat out dough and cut with cookie cutters. Place in electric skillet with heated oil. Fry until brown on one side; turn over and brown. Sprinkle with cinnamon and sugar.
Stir lime in water, then put cucumbers in to soak for 24 hours. Then remove and wash until all grit is gone. Tie spices in cloth and put in jar. Add cucumbers, vinegar, sugar and salt. Soak overnight. Next day boil for 15 minutes. Pack in jars and seal.
Mix flour, salt and paprika. Shake each chicken piece in flour mixture to coat. Line 9 x 13-inch pan with aluminum foil for fuss-free clean up. Melt margarine in pan. Place chicken pieces in melted margarine, turning to coat. Bake at 375° for 30 minutes. Turn chicken and cover with barbecue sauce and continue baking for 30 minutes. Serve chicken and throw away the foil. Serves 4.
In medium mixing bowl thoroughly combine cream cheese and cheese spread. Add dry Italian dressing mix and stir to evenly blend. Put in covered container and chill.
Saute garlic and onion in oil for a minute or two. Stir in flour and juice, drained from minced clams. Add milk, sherry, parsley and pepper. Stir until sauce thickens. Mix in clams. Cook pasta according to directions. Spoon sauce over pasta and serve.
Dissolve gelatin in boiling water and cool. Stir in orange juice and chill until mixture is syrupy. While gelatin is cooling, run cranberries and orange through food chopper, using fine blade. Cut one cored but unpeeled apple into small bite size pieces. Add nuts and sugar. Combine with cranberry mixture and fold into slightly thickened gelatin. Core and slice remaining apple; brush slices with lemon juice and edge mold with them. Spoon gelatin into a one-quart star-shaped mold or six individual molds. Chill until firm in the fridge. Unmold on platter lined with salad greens. Serve with cream cheese, mayonnaise or cinnamon-spiced whipped cream. Serves 8.
Place all ingredients in bowl and mix well. Pour into a greased and floured 9 x 13-inch pan. Bake at 350° for about 40 to 45 minutes.
Mix sugar and cornstarch well. Add water and cook, stirring constantly, until clear and thick. Add small amount to beaten egg yolks, then add to kettle and continue cooking until egg yolks are cooked. Remove from heat, add lemon juice, rind and margarine. Cool and top with meringue:
Place meat in oven roasting pan. In saucepan, heat oil. Add garlic and saute a couple of minutes. Remove from heat.
Cream softened cream cheese. Add Cheddar cheese and mix. Add ham and mix. Add remaining ingredients in order, mixing well. Store in covered container in refrigerator. Freezes well.
Saute onions, carrots, potatoes, celery and broccoli. Put broth in large pot. Gradually add milk and flour. Combine veggies with broth.
Mix well and pack into 9 x 12-inch container or cake pan. Melt 1 large package chocolate chips and 2 tablespoons margarine. Spread over top. Refrigerate. Cut into bars.
The day before serving: Trim fat from steak and place in plastic storage bag. Add salad dressing. Close bag securely. Turn bag to distribute dressing over entire surface of meat. Place on plate and refrigerate.
Mix all ingredients together. Pour into a pie shell. Bake at 350° for 30 to 35 minutes.
Brown chopped sausage in skillet. Add onions and garlic. Cook until soft. Stir in remaining ingredients. Cook until pasta is tender.
Place drained beans, vinegar, chili powder and cumin in blender. Blend until smooth. Remove mixture from blender. Stir in onion and parsley. Serve with raw vegetables sticks.
Heat butter in rectangular pan in a 425° oven until melted. Mix flour and all spices together. Coat chicken with flour mixture. Place skin side down in pan. Bake uncovered about 30 minutes. Turn chicken over. Bake another 30 minutes or until done.
Mix all ingredients. Shape into a ball; roll in pecans. Refrigerate. Serve with crackers.
Soak bread in the milk for 30 minutes. Mix all ingredients well. Bake at 400° for 10 minutes, then reduce heat to 325° for 30 minutes or until done.
Mix all ingredients well. Pour into an unbaked 9-inch pastry pie shell and bake in 350° oven for 45 to 50 minutes. Cool and top it with whipped cream or ice cream.
Cut peeled potatoes into 1/4 or 1/2-inch cubes. Puree 2 cups of potatoes and stock in processor until smooth. Melt butter in pan. Add flour. Cook until light brown. Add onion and cook until transparent. Reduce heat to low. Slowly add puree mixture, stir constantly. Add remaining potatoes and spices. Cream and cook 30 minutes very slow, stir often. Top servings with cheese or onions or bacon or all.
Preheat oven to 350°. Mix all ingredients and pour into large casserole (9 x 13-inch). If it seems too dry, add a little more milk. Bake 45 to 50 minutes (until cooked in center).
Heat oil and cook onions until transparent. Add tomatoes; cook 10 minutes. Add all spices and simmer for 15 minutes. Crumble beef into sauce, stirring. Cook, covered, for 20 minutes. Add potatoes and cook until almost tender, about 15 minutes. Add frozen peas. Cook for 10 more minutes. Serve over rice.
Blend all ingredients together in large bowl. Beat at high speed for 3 minutes. Pour into greased and floured Bundt pan. Bake at 325° for 55 to 60 minutes.
Cook carrots in Wesson oil over medium heat until lightly browned. Combine remaining ingredients and pour over carrots. Cover and cook over low heat until tender, about 15 minutes. Yields 4 servings.
Mix first 6 ingredients well with mixer. Blend in kahlua, chocolate chips, sour cream and nuts. Bake in greased tube or Bundt pan.	Bake at 350° for 50 to 55 minutes. Frost.
Season chicken with taco seasoning to taste, about 1/2 package. Arrange chips on baking pan. Top with chicken. Shred cheeses; mix together and sprinkle on chicken. (Top with jalapeno pepper slices, if desired.)
Mix all ingredients together. Drop by spoonfuls into a small muffin pan. Bake at 450° until light brown. Makes 2 dozen.
Remove stems from mushrooms and chop. Saute stems, green pepper, pimento and onions in 3 tablespoons butter or margarine; remove from heat and add bread crumbs, cheese and spices. Mix well. Melt 1 tablespoon butter in a 9 x 13-inch pan. Stuff mushrooms and bake in a 350° oven for 15 minutes.
Mix sausage, cheese and biscuit mix in a bowl. Roll into walnut sized balls. Place on broiler rack. Bake at 350° for about 15 minutes or until golden brown.
Mix egg yolks, sugar, cocoa, flour, can milk and water well and cook until thick. Remove from stove and add margarine and vanilla; mix well with beater. Pour into 2 baked pie shells.
Drain juice from hamburger pickles and discard. Place pickles in a large mixing bowl. Add sugar and vinegar. Mix until blended evenly with a wooden mixing spoon. Place mixing bowl in refrigerator overnight but stir frequently with the wooden spoon. Replace pickles in original jar and refrigerate.
Stir together the first six ingredients. Blend molasses and milk separately. Add raisins. Stir the dry ingredients into the wet.
Melt chocolate in top of double boiler. Remove from heat. Stir in sugar substitute and cook over hot water until thick, about 10 minutes. Remove from heat. Stir in extract and pour over puffed rice. Mix well. Drop by teaspoons onto wax lined paper. Chill about 1 hour in refrigerator. This makes 40 cookies with 23 calories per portion. Exchange 1/2 fat. If you crave candy, try this.
Melt margarine in skillet. Add mushroom soup, garlic cheese and broccoli. Heat until cheese melts and becomes bubbly. Pour hot mixture into fondue pot to keep warm while serving.
Stir all together and spread over peaches. Bake at 300° for 1 hour.
Combine ingredients well. Mix soda in molasses; put shortening in last. Line loaf tins with waxed paper. Bake at 350° for 45 minutes, then let it stand in oven until ready to serve.
Mix first 3 ingredients and put in 9 x 16-inch dish or pan. Layer all or any of the remaining ingredients on top of the cream mixture. Dip with chips.
Press crackers and oleo in bottom of 9 x 13-inch pan. Prepare Jell-O with a cup of boiling water. Set aside. Mix cream cheese and cup of sugar. Blend with Jell-O and refrigerate until slightly thickened. Whip Milnot until it holds peaks and fold into Jell-O mixture. Pour over crust and refrigerate.