HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine Cool Whip and dry jello until well mixed. Add cottage cheese, drained pineapple and walnuts. Stir until well mixed. Put into dish and refrigerate until set. (Can also decorate top with whole or crushed walnuts.)
Stir together peanuts, syrup, sugar and salt in a 1 1/2-quart casserole. Place in microwave and cook 7 to 8 minutes, stirring well after 4 minutes. Cook until mixture takes on a slight golden color. Add butter and vanilla to syrup and cook 1 to 2 minutes more. Add baking soda and gently stir until light and foamy. Pour mixture onto lightly greased cookie sheet. Spread real thin. IF you use roasted peanuts, omit the salt and add peanuts after the first 4 minutes of cooking. Makes about 1 pound after the brittle is broken into pieces.
Beat egg whites, vanilla and cream of tartar. Gradually add sugar, beating until stiff, glossy peaks form. Spread over hot filling, sealing to edge of pastry. Bake at 350° until brown.
In a large skillet, saute garlic in olive oil. Add chicken and saute until lightly browned. Add broccoli and saute about 4 minutes. Add sun-dried tomatoes, basil, red pepper flakes, salt and pepper. Simmer 3 minutes. Add wine and chicken broth. Simmer 5 minutes. Toss with bow tie pasta which has been cooked according to package directions. Serves 6.
Wash cucumbers, put in brine and heat, (turning cucumbers) just until they turn slightly white. Turn off heat and pack cucumbers in jar to which a large bunch of dill has been added. Place 1 clove of garlic in jar for Kosher pickles and leave out for plain dill pickles. Heat bring again and pour over cucumbers and seal.
Mix margarine, mustard, vinegar, salt and hot sauce. Rub into chicken and roll into bread crumbs. Place in baking dish. Bake at 375° for 40 minutes or until done.
Combine all ingredients, except cheese. Turn mixture into a 1-quart casserole dish. Cover and bake in 350° oven for 30 minutes. Sprinkle cheese atop. Bake, uncovered, for 1 to 2 minutes more or until cheese is melted. Serves 6.
Preheat oven to 350°. In medium saucepan, melt butter. Remove from heat and add cocoa and hot water and stir until dissolved. With wire whisk, blend in sugar, flour, salt, evaporated milk and vanilla. Blend until smooth. Mix in pecans and pour into crust. Bake 50 minutes. Remove from oven. Check pie by inserted knife which should come out clean. Pie is best when served with whipped topping.
Mix all ingredients together except pork chops and pineapple. Place chops in a glass bowl and pour marinade over them. Let stand for 2 to 4 hours. Place pineapple rings on top of chops. Grill over medium coals 8 to 10 minutes, depending on thickness each side until done. Serve with rice pilaf or fried sweet potatoes.
In mixing bowl, cut lard into flour until mixture resembles coarse crumbs. Make a well in the center. Add buttermilk all at once. Stir quickly with fork just until dough follows a fork around the bowl. Divide dough in 8 pieces. Form each piece into a ball. Place in greased 9-inch pie plate. Press to flatten tops. Bake in 450° oven for 12 to 15 minutes or until golden brown. Makes 8 biscuits.
Mix all ingredients; add pecans. Bake at 275° for 20 minutes (preheat oven). Spread on greased cookie sheet to bake.
Drain fruit well. Use no juice. Mix together all ingredients and let set in refrigerator overnight.
Cream shortening and add 3 tablespoons sugar. Sift dry ingredients together and add alternately with 6 tablespoons Carnation evaporated milk (this is a little over 1/3 cup milk). Set aside. Beat egg whites until stiff. Add 2 teaspoons sugar (this helps keep the air in the beaten egg whites). Fold the egg whites and pour into muffin. Steam for about 20 minutes or until done. Serve hot or cold.
Grate each cheese. Stuff peppers with cheese, onion and pepper. Wrap with foil and bake at 350° for approximately 30 minutes or grill 30 minutes.
Saute onion in butter. Mix onion and all other ingredients except cheese in 2-quart casserole. Sprinkle cheese on top. Bake at 400° for 20 to 30 minutes. Serve hot. May be prepared ahead.
Heat together mushroom soup, chicken soup, soy sauce and water. Add rice. Brown hamburger and bean sprouts. Mix all together. Put into greased casserole. Bake at 350° for 1 hour. Stir occasionally. If too thick, add 1/4 to 1/2 cup water, small amount at a time.
Melt peanut butter, chocolate chips and butter in saucepan until smooth (or you may melt in microwave oven). Mix well and pour over Rice Chex cereal. Mix together until all cereal squares are covered. Sprinkle powdered sugar over coated cereal and mix well.
Mix and let stand overnight. May be pressed or rolled out. Bake at 350° for 10 minutes.
Chop shrimp and mix well with other ingredients. Chill for several hours until serving time.
Mix onion, soups and Ro-Tel. Place in 9 x 13-inch baking dish by layers: 1. chips; 2. chicken; 3. onion, soup and Ro-Tel mix and 4. cheese. Top with paprika. Bake at 350° until brown and bubbly.
In 8-quart Dutch oven over high heat, cover ribs with water; heat to boiling. Reduce heat to low. Cover; simmer 1 hour or until ribs are almost tender. Drain. Arrange in shallow baking pan.
Microwave all ingredients for 1 minute (except confectioners sugar and cereal). Pour over Chex cereal. Put cereal and confectioners sugar in plastic bag and shake. Store in airtight container.
Beat cream cheese and margarine until smooth; add sugar and mix well. Add vanilla; beat until smooth.
Place contents of soup mix in a small baking dish. Place roast in the dish and rub the mix all over it. In 5-quart cooker, place half of the halved potatoes, carrots, celery and garlic. Mix garlic powder, thyme and pepper. Using half of the seasoning, season the vegetables. Mix 1 cup wine and broth; pour into slow cooker.
Mix zucchini, ground onion, red pepper and salt and let stand overnight. Rinse in clear water twice. Drain. Add cornstarch, sugar, vinegar, pepper, dry mustard, celery seed, turmeric and nutmeg. Cook slowly 30 minutes. Seal in hot, sterilized jars. Makes 8 pints.
Pour milk over bread, and let stand until bread is soft and cooled. Add remaining ingredients and mix. Pour into a greased baking dish and sprinkle with nutmeg. Bake at 325° until lightly browned, or inserted knife comes out clean (about 1 hour and 15 minutes).
Mix and mash out with a fork. Bake at 350° for about 8 minutes.
Mix ingredients. Chill dough. Drop by spoonfuls or roll into balls. Roll in powdered sugar. Put on greased cookie sheet. Bake at 350° for 10 to 12 minutes. Don't overbake; will look wet on top.
Place steak in bowl with snug fitting lid. Combine vinegar, lime juice, oregano, onion powder, black pepper and pour over steak, turn to coat meat completely. Cover and refrigerate 2 hours. Cook green peppers in boiling water until tender-crisp about 2 minutes; drain. Alternately arrange steak, green pepper and mushrooms on skewers, brush with marinade. Broil kabobs on rack 6 inches from heat source until done as desired, turning and brushing with marinade. Place tomatoes at the end of skewers and broil until tender. Makes 4 servings, 213 calories; 6 grams fat; 92 mg. cholesterol each.
Snip beans. Leave whole. Cook 5 to 10 minutes. Put in ice water. Pack beans in jars with dill and garlic. Make brine with vinegar, water, salt and cayenne pepper. Pour into jars and seal.
Put all ingredients in a large mixing bowl and mix with hands thoroughly. Mold into loaf and place in an 8 x 12-inch casserole dish. Cover with foil and bake in a 350° oven for 1 1/2 hours. Remove cover and bake an additional 30 minutes until browned. Remove from baking dish and place on platter. Cover with 1 cup tomato sauce or substitute catsup.
Put cucumbers in stone jar. Cover with boiling water and let stand until next morning. Drain well. Cover with boiling water. Repeat for 3 days. On the fifth day, drain and dry well the cucumbers. Slice in 1/2-inch pieces. Combine sugar, salt and vinegar. Add spices if desired (I don't use spices). Bring to a boil and pour over cucumbers. Let stand 2 days. On third day, bring to a boil. Can and seal. Boiling water bath is recommended. These are very good and brickel. If you have any left over, they do not turn soft.
Cut stew meat into thin pieces. Brown meat and drain fat. While meat is browning, saute onions in separate pan in 1/4 cup butter. Saute carrots, bell peppers and mushrooms each in 1/4 cup butter. Add onions, carrots, bell peppers and mushrooms to the meat; salt and pepper to taste. Add teriyaki sauce. Let simmer on low for 10 minutes. Cook rice according to directions. Serve meat and vegetables over rice. Serves about 4 people. (Three pounds chicken or 2 links smoked sausage may be substituted for the stew meat.)
Wash okra, remove ends and cut into 1/2 inch slices. Mix cornmeal, onion salt and pepper. Toss okra and cornmeal mixture until okra is completely covered and coated. Cook and stir okra in vegetable oil until brown.
Combine sweet potatoes, milk, margarine, eggs and sugar. Beat on high speed with mixer until smooth. Add flavorings. Mix baking powder with 1 tablespoon of milk and add to the mixture. Pour into 2 unbaked pie shells. Bake for 1 hour at 350°.
Cook for 1/2 hour. Sprinkle	1/4 cup flour over top; add water to make it	juicy.	Put in casserole and top with mashed potatoes. Sprinkle with cheese and bake at 400° for 20 to 25 minutes.
Cook frozen vegetables until thawed; drain. Add drained green beans. Saute mushrooms in butter; add with cream of celery soup. If soup is thick, use small amount milk. Mix all the preceding with 1/2 can onion rings. Bake at 350° for 45 minutes. Top with other half onion rings. Serve. Have never made this recipe without doubling. A must at Vogler Family dinners for 44 years.
Combine oil, eggs and honey. Beat well. Add oatmeal, baking powder, salt and milk. Mix. Then add apples, raisins, pecans and cinnamon. Bake at 350° for 30 to 35 minutes in 9 x 13-inch pan.
Saute onions in 6 tablespoons butter in 3-quart saucepan until tender. Do not brown. Add beef broth and pepper. Simmer for 15 minutes. Brown bread on both sides in remaining butter in skillet.
Blend all ingredients in large bowl. Beat at medium speed for 2 minutes. Pour into greased and floured tube pan. Bake at 350° for 45 to 55 minutes. Let cool. Remove from pan.
In a bowl, combine flour and salt. Cut in shortening until coarse and crumbly. Add eggs and milk; mix into dough. Chill 20 minutes. Divide dough in half. Roll 1/2 to fit bottom of greased 15-inch baking pan. Arrange apples over crust.
Heat half the butter and half the oil in each of 2 large, heavy skillets over medium-high heat. Add just enough scallops to each hot skillet so they do not overlap. (If skillet is crowded, pork will steam rather than brown.) Cook about 1 minute on each side or until browned. Transfer the cooked scallops on a platter and cover tightly to keep warm while you cook remaining scallops. Discard fat in skillets. Add half the wine and half the broth to each skillet; cook over high heat 1 minute, scraping up bits from bottom. Consolidate wine/broth mixture in one skillet. Boil, uncovered, until reduced to 1/3 cup. Add cream and boil, uncovered, until sauce is reduced to about 3/4 cup or until it lightly coats back of spoon. Turn off heat; whisk in mustard. Add to sauce any juices that have collected from the pork. Pour sauce over pork or serve separately.
Follow directions on package for mixing marinade. With a fork, poke holes in roast on both sides. Pour marinade over roast; let sit in refrigerator for several hours, turning often. Broil in oven or cook on grill until done.
Alternate layers of cabbage and onion in a bowl. Sprinkle 7/8 cup sugar. Mix vinegar, oil, 2 tablespoons sugar, salt, mustard and celery seed. Bring to boil. Pour over cabbage while still boiling and let stand 4 to 6 hours. Put in covered bowl and refrigerate.
Mix well with pastry cutter or fork. Beat 1 egg in measuring cup add 1 tablespoon vinegar fill with ice water to top of one cup container. Pour this over dry ingredients blend well with for or pastry cutter. Chill 1 hour. Roll this into one ball and after it has chilled cut it into 4 equal sections. Wrap each in plastic and aluminum foil then freeze till it is needed. Each section makes one complete pie.
Chop cauliflower, broccoli and chestnuts. Dice onion and mix together. Add other ingredients except bacon chips. Mix well; cover and refrigerate overnight. Add bacon chips on top before serving. Very colorful. Serves 8.
Put in containers with balloon on top and tie down. Let set for 30 days. Strain through cheesecloth and store in bottle. Serve chilled.
Toast almonds in 350° oven about 12 minutes, stir often. Cool. Melt chocolate in double boiler, remove from heat and add almonds and apricots. Drop by tablespoons on waxed paper. Refrigerate until cool and hardened. Store up to 2 weeks in refrigerator. Good at Christmas time.
Slice eggplant. Dip in beaten egg, then in bread crumbs. Fry in oil. Take eggplant slices out when brown and put a layer in a baking dish. Top with sauce that has been mixed with garlic, oregano, thyme and sugar. Add cheese and continue eggplant layer, sauce and cheese until finished. Top with Parmesan cheese. Bake at 350° for about 30 minutes until cheese browns.
Drain beans and peas. Add celery, onions, pepper and pimento. Marinate several hours in dressing in refrigerator.
Melt together cheese and butter on medium heat; stir continually. Sift two boxes sugar and cocoa together. Pour liquid mixture over dry mixture; mix well. Add vanilla and nuts. Pour in 9 x 12-inch buttered pan. Spread evenly. Put in refrigerator overnight. Eat and enjoy.
You poot in some grapes, ornges, apples, pineapple, pars, bananas, strawbers and wipe cream. Stir together. Put it in your mouth and eat it. Say yummy!
Work all ingredients together and roll into logs. Wrap in plastic wrap and place in ice box. Slice cookies off log as needed and place on ungreased cookie sheet. Bake at 350° for 8 - 10 minutes or until brown. Wrap unused portion tightly with plastic and store in refrigerator.
In an ice cream freezer, combine ingredients. Mix well. Freeze according to manufacturer's instructions.
Cream butter. Gradually add sugar. Beat until light and fluffy. Stir in vanilla. Gradually add flour. Mix well. Chill 1 hour.
Mix all ingredients except vegetables together. Cook each vegetable separately, about 35 minutes. When done, cool 15 minutes. Place in marinade; chill 4 hours.
Mix first 4 ingredients together. Mix mayonnaise, sugar and vinegar together. Pour the mayonnaise mixture over broccoli; mix well. Refrigerate for at least 4 hours. Ready to eat.
Sprinkle both sides of steak with each ingredient. Pierce steak several times with fork. Marinate for 6 hours in the refrigerator. Grill until desired doneness.
Thoroughly mix ingredients. Loosely form teaspoon size balls. Bake on ungreased cookie sheet at 375° until golden brown (approximately 20 minutes).
Brown pork in oil to remove excess fat; drain. Place pork and all other ingredients in crock-pot, 6 to 8 hours on low or 3 hours on high. Serve over rice. Can be made stovetop.
Chop vegetables; mix well. Put a layer of vegetables in an enameled pan or stone jar and sprinkle with salt. Repeat until all vegetables are used. Cover the last layer with salt. Let stand overnight. Drain well. In separate vessel, put vinegar, sugar, ground mustard, mustard seed, celery seed and cloves. Heat to boiling; add the well drained vegetables and cook slowly until tender (about 30 minutes). Pack in jars. Process in boiling water bath canner for 10 minutes.
Mix beef with salsa, egg, taco powder and bread crumbs. Form into loaf pan. Spread Cheddar cheese on top so it covers all of the meat. Heat oven to 350°. Cook for 35 minutes. Enjoy!
Combine all ingredients except sour cream in a small bowl; blend well. Once blended, mix with sour cream. Chill at least 1 hour before serving.
In a large bowl, or the bowl of an electric mixer, combine the warm water, yeast and sugar; let proof until foamy. Stir in 1/3 of the flour, the olive oil less 2 tablespoons (reserve for brushing), 1 teaspoon salt and the rosemary and scallions. Either by hand or in an electric mixer fitted with a dough-hook attachment, gradually incorporate the remaining flour until dough forms a slightly sticky ball (it could require more or less flour). Knead on a floured board until smooth and elastic. Form dough into a ball and let rise in a covered, oiled bowl for about 1 hour or until dough doubles in size.
Cream together the shortening and sugar. Add egg and beat well. Sift dry ingredients together. Add to creamed mixture. Add nuts. Place in greased 8-inch pan. Bake at 350° for 50 to 60 minutes. Good with powdered sugar frosting. Serves 5 to 10.
Simmer margarine, pepper and onions until tender. Add mushrooms, cream cheese and rice. Bake at 350° for 30 minutes. (Spray baking dish with Pam.)
Mix dry ingredients. Add shortening. Mix with hands. Add water a little at a time. Knead well. Pinch off golf-ball size ball of dough and roll out a circle 1/8-inch thick. Cook on grill over medium heat approximately 1 minute on each side. Test doneness. Pinch edge until no longer sticky to touch. To reheat, place directly over low fire and turn often.
Mix first five ingredients. Add hot grease. Bake at 425-450° until done. Can be baked in muffin pans and this recipe makes 24 small muffins.
Mix sugars, egg yolks and flour. Add milk and water, a little at a time, until all mixed well. Add salt. Cook in doubler boiler until thick. Add butter and vanilla; mix good. Pour into prebaked pie shell. Top with meringue.
Dip each veal escalope first into flour, then into the beaten eggs, then into a mixture of the bread crumbs, salt, pepper, thyme and basil. Heat butter and oil in a large skillet. Saute the escalopes over high heat about 2 1/2 minutes on each side. Top each escalope with 2 ounces ham and 2 asparagus spears. Sprinkle with grated cheese and place under preheated broiler just until cheese melts. Garnish with tomato wedges and green olives. Serves 8.
Combine crumbs, cheese, parsley flakes and garlic salt. Mix eggs and water. Dip chicken in egg mixture, then roll in crumbs. Heat oil and brown chicken. Remove to a greased baking dish. Spoon mushrooms over chicken. Melt butter and add lemon juice. Pour over chicken and mushrooms. Bake at 350° for 20 to 25 minutes. Serves 4.
Put meat in enough water to make a thick mixture. Stir until smooth. Add remaining ingredients and cook slowly for 1 hour.
Chop all vegetables small to fill Corelle bowl size or cereal bowl size. Cook spaghetti; rinse well with cold water. Add vegetables; mix well. Add Salad Supreme; mix well. Add salad dressing; mix well.
In a 3 quart dish crumble ground beef. Cover with wax paper and cook on High for 6 minutes. Drain grease and stir meat. If pink is showing, cook another 3 to 4 minutes on High until pink is gone. Drain again.
*Chili meat is coarsely ground round steak or well-trimmed chuck. If specially ground, ask butcher to use 3/4-inch plate for coarse grind.
Beat softened cream cheese (add a drop of milk to make creamy). Spread on regular size dinner plate. Top with cocktail sauce. Then top with green peppers, tomatoes, onion and last of all grated cheese. Refrigerate.
Bring soup to a boil. Stir in cream cheese. When cheese is melted, remove from heat. Dissolve gelatine in 1/4 cup of water. Add onion, celery and mayonnaise to soup mixture. Stir in gelatine. Pour into greased mold. Chill until firm. Best made the day before.
Mix all ingredients. Spread into a baking pan. Bake at 350° for 25 minutes. Cut into squares.
Saute onion and mushrooms in butter in a saucepan. Melt cheese, then add mushroom soup and all other ingredients. Serve in chafing dish. Serve with corn chips.
Beat eggs; add milk and stir. Mix in sugar, flour, nutmeg and rhubarb. Pour into 9-inch pie plate. Bake at 400° for 50 to 60 minutes.
Bring the last 4 ingredients to a full boil; pour over cabbage, onions, pepper and carrots and let stand overnight. Keeps good in refrigerator.
Mix all ingredients thoroughly together. Can be used for stuffing pork, fish or poultry. Very tasty!
Finely grind almonds in blender. Mix 1 2/3 cups of almonds with flour, sugar, butter and vanilla extract (set remaining almonds aside). Form ball; chill 1 hour or overnight. Roll dough into small ball and then longways to form crescents. Roll in remaining almonds. Bake on ungreased cookie sheet for 12 to 15 minutes at 350° (cookies should be light brown). Roll in powdered sugar while warm.
Bake cake in a 9 x 13-inch pan. Cool and cut into small pieces. Mix milk with pudding. Layer in punch bowl as follows: 1/2 of cake pieces, 1/2 of pudding, 1 1/2 cans pie filling, 1/2 bananas and 1/2 crushed pineapple. Cover with Cool Whip and repeat layers, ending with Cool Whip. Top with nuts and cherries.
Mix all together well. Pour into pie shell and bake at 350° for about 1 hour or until done.
Freeze milk until icy. Whip milk until thick and fluffy. Add sugar, a little at a time. Add lemon juice and rind. Save a little rind for the topping. Place in buttered pan lined with vanilla wafers. Sprinkle grated rind on top. Freeze until ready to serve.
Saute onions in butter. Add flour and stir well into a roue. Gradually add broth and broccoli. Cook on medium heat until broccoli is tender, stirring frequently. Reduce heat and stir in milk. Salt and pepper to taste. Yield: 4 cups soup.
Skin fat from chicken pieces. In a 5-quart pot, heat 4 tablespoonfuls oil and fry onions until browned. Remove and set aside. In the same oil, fry coconut. Now add the chicken, onions, ginger and garlic and fry until the chicken is slightly brown. Do all this on moderate heat, adding a little more oil if necessary. Now add the yogurt, tomatoes, cloves, cardamon, cumin, coriander and peppercorn powder. Cook 2 to 3 minutes. Now add the nutmeg, cinnamon and paprika. Stir thoroughly, reduce heat to low and simmer until chicken is tender. Sprinkle fresh chopped coriander leaves on top before serving. Serve with white rice. Serves 6 to 8.
Thoroughly cream together shortening, brown and white sugar. Add eggs and beat well. Sift together flour, salt and soda. Add to creamed mixture, mix well. Stir in oatmeal, nuts and chocolate chips. Drop heaping teaspoonfuls on ungreased cookie sheet, flatten with fork or bottom of glass. Bake at 375° for 8 to 10 minutes or until lightly browned. Cool on rack. Makes about 6 dozen cookies.
Mix ingredients. Bake in an unbaked pie shell for 45 minutes at 350°. Pie will be a little shaky in the middle when done. The pecans will rise to the top when cooking and form a "meringue."
Mix cake mix, pudding, sour cream, oil, eggs, preserves and cherries together and set aside. Mix together sugar, cinnamon, cocoa and nuts. Pour half batter into greased Bundt pan. Sprinkle 1/2 sugar mixture and cut into batter (swirl with a fork). Pour rest of batter in pan and sprinkle with sugar mixture. Cut into batter again. bake at 350° for 55 to 60 minutes. (Freezes well.)
Combine sugar, cocoa, butter and milk. Slowly bring to a boil, stirring constantly over medium heat. Boil exactly 1 minute.
Dice rhubarb into 1/2 inch pieces. Mix sugar, flour, salt and Jell-O. Pour over diced rhubarb; toss until pieces are thoroughly coated. Put into 9-inch pie crust (unbaked) and bake 10 minutes at 450° and about 30 minutes at 350°. While pie is still warm, sprinkle top crust with sugar.
Put fries in 9 x 13-inch buttered pan. Mix soups and milk. Place cheese, onions and seasonings over potatoes. Pour in soup and milk. Bake one hour at 350°.
Whisk soup and milk until blended. Stir in remaining ingredients. Cover and refrigerate overnight or at least 12 hours. Cover and microwave on High for 15 to 20 minutes until bubbly. Makes 4 generous servings.
In saucepan, mix cornstarch, sugar, salt and water. Cook until thick and clear. Remove from burner and cool. Beat egg whites until frothy. Continue beating while slowly pouring cooled mixture into egg whites. Spread over cooled pie filling, sealing edges. Bake in preheated 450° oven for 5 to 7 minutes.
Mix all ingredients. Make 1-inch balls. Cook in microwave for 10 minutes, or until done. Add to any pasta or can be used in stroganoff, also.