HumbleIntelligence/food-ner-1-Million huggingface dataset:
In saucepan, combine sugar, flour and salt. Gradually stir in milk. Cook and stir the mixture until thickened and bubbly. Reduce heat. Cook and stir 2 minutes more. Remove saucepan from heat. Separate egg yolks from whites. Set whites aside for meringue. Beat egg yolks slightly. Gradually stir 1 cup of the hot mixture into yolks. Return egg mixture to saucepan; bring to gentle boil. Cook and stir 2 minutes more. Remove from heat. Stir in butter or margarine and vanilla. Stir in 1 cup coconut. Pour hot mixture into baked pastry shell (9-inch). Cover with meringue. Sprinkle with remaining coconut. Bake in a 350° oven for 12 to 15 minutes, or until meringue is golden.
Mix potatoes, bouillon cubes, onions and celery in the boiling water. Cook for 1 hour. When vegetables are done, add 2 cans cream of celery soup and the Velveeta cheese. Heat until cheese is melted. Stir frequently to prevent sticking.
Wrap a half piece bacon around a water chestnut, secure with a wooden toothpick. Place under broiler until bacon is crisp. Enjoy.
In a bowl, combine soup, milk and onions. Stir in the potatoes. Pour into a 1 1/2-quart baking dish that has been coated with nonstick cooking spray. Sprinkle with paprika. Bake, uncovered, at 350° for 30 minutes or until bubbly.
Combine cream cheese, 1/4 cup sugar and eggs, mixing until well blended. Set aside. Combine flour, remaining 1 1/2 cups sugar, baking soda, cinnamon and salt. Add combined oil and eggs, mixing just until moistened. Fold in apples and nuts.
Preheat oven to 350°. Heat 2 tablespoons butter in a large, heavy saucepan and saute the onion and garlic. Stir in prepared spinach. Remove to a large mixing bowl. In the same pan, melt 3 tablespoons butter; stir in flour and gradually add milk to make a smooth cream sauce. Stir in salt, pepper, nutmeg and reserved spinach mixture. Beat eggs well and add to the spinach. Stir in cheese. Lay out one sheet of phyllo dough; brush with melted butter and fold to fit bottom of a 9 x 9 x 3 1/2-inch baking pan. Repeat with one more sheet. Pour the spinach mixture over the dough. Prepare phyllo dough as before and cover the top of the spinach, tucking in edges. Brush the top with more melted butter. Bake 40 to 45 minutes, until browned and puffed. Let stand 10 minutes before cutting into squares. Serves 9.
Melt chocolate in top of double boiler. Pour over pretzels and peanuts in a large bowl. Put mixture on buttered cookie sheet. When cold, break into pieces. Line cookie sheet with buttered wax paper.
Liquify in blender for 3 minutes. Add ice to chill, this drink tastes a little like strawberries.
Heat oven to 375°. Separate dough into 8 triangles and put them on an ungreased cookie sheet. Generously brush each triangle with salad dressing. In a small bowl, combine Parmesan with basil. Sprinkle over each triangle. Bake at 375° for 8 to 11 minutes or until golden brown.
Mix and shake the pork with flour, salt and pepper and brown in oil. Add remaining ingredients; simmer, covered, for 30 minutes. Add 1 small can mushrooms. Serve over 4 cups of cooked rice. Serves 5 to 6.
Press whole cloves into oranges, covering entire skin. Place oranges in punch bowl. Combine remaining ingredients and chill several hours.
Put the fruits through a food chopper using coarse blade. Add sugar and nut meats, mix well and chill.
Make cake mix according to directions. Put in a 13 x 9 x 2-inch pan.
Combine sour cream and milk; set mixture aside. Cream 1 cup butter; gradually add 2 cups sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder and salt; add to creamed mixture, alternately with sour cream mixture, beginning and ending with flour mixture. Mix after each addition. Stir in flavorings. Pour batter into 2 greased and floured 9-inch round cake pans; bake at 350° for 30 to 35 minutes, or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans. Cool on wire racks. Spread Caramel Frosting between layers and on top and sides of cake. If desired, garnish with pecan halves, and sprinkle with powdered sugar. Yields one 2-layer cake.
This entree takes a long time, but can be frozen. It is another one men like. We must have been living in Arizona, sometime around the seventies, when it appeared in Bon Apetit or Gourmet magazines.
Chop or cut up small the first 6 ingredients. Cook rice (enough for 6 servings or 1 cup) in chicken broth. Mix artichoke juice with mayonnaise and curry powder. Mix well and chill.
Arrange sweet potatoes in nonstick casserole dish. Combine sugar substitute, salt and spices; sprinkle over sweet potatoes. Dot with margarine and bake at 350° for 10 to 15 minutes.
Cook rhubarb, sugar and water until rhubarb is tender. Then sprinkle on dry strawberry Jell-O. Stir until dissolved. Let chill until whipping stage. Prepare Dream Whip. Whip rhubarb mixture, fold in Dream Whip. Let chill. I cheat and use thawed Cool Whip. Can be frozen.
In saucepan, break sausage in small pieces. Add 4 cups water, stirring to separate meat. Heat to boiling. Reduce heat; simmer 20 minutes. Drain meat, reserving 3 cups of stock. Add salt and sage to stock; bring to boiling. Combine corn meal and 1 cup cold water; gradually stir into stock. Cover; cook over low heat 10 minutes, stirring occasionally. Add sausage; pour into loaf pan. Cool; chill overnight. Slice, fry and serve as for fried corn meal mush. Makes 9 servings.
Mix together the dry cake mix, eggs, oil and dry pudding mix. Add in 7 up and beat 4 minutes with and electric mixer. Pour into a greased 9 x 13 pan and bake at 350 degrees for 35-40 minutes.
Place rice in oven-proof casserole. Add the 2 soups plus 1 soup can of water. Mix in the butter, chopped onion and oregano. Mix well. Cover and bake in 350° oven 1 hour. Stir several times during baking. Good with chicken.
Preheat oven to 350°. Grease and flour a 13 x 9-inch pan. In a large mixer bowl, blend cake mix, eggs, water and oil at low speed until moistened. Beat 2 minutes at high speed. Pour into pan. Sprinkle nuts and chocolate pieces over batter. Bake at 350° for 30 to 40 minutes.
Mix sugar, butter and vanilla. Stir in dry ingredients and mix well. Make dough into balls and place on greased cookie sheet. Press with a fork dipped in sugar. Nuts can be added, if desired. Bake at 350° for 15 minutes.
Mix mushrooms, eggs, salt, 1 cup milk, mustard and mushroom soup (which has been mixed with 2/3 cup milk). Layer bread, sausage, cheese and egg mixture in 9 x 12-inch pan. Refrigerate overnight. Bake at 350° for 45 minutes. Serves 8 to 12.
Cook milk and flour until thick; cool. Beat margarine, Crisco and sugar for 4 minutes (scraping bowl often). Add cooled, thickened mixture. Beat 4 more minutes. Add vanilla and beat 1 more minute.
Combine grapefruit juice, tequila and lemon juice. Chill. To serve, pour half of the mixture over ice in a large punch bowl. Slowly pour in 1 can ginger ale and stir gently to mix. Repeat with the remaining punch ingredients when needed. Makes 24 to 30 (6 ounce) servings.
Mix all ingredients. Refrigerate for 1 hour. Serve on a bed of lettuce.
Does anyone remember Spry? Well it's the same as Crisco. Mix Crisco with flour to form a smooth mixture. Keep in covered dish on pantry shelf. It will stay sweet and fresh. Use for greasing cake pans, muffin tins, cookie sheets, etc. This is great. I got this from Aunt Jenny Spry cookbook.
Dissolve yeast in warm water. Stir in sugar, shortening, eggs, potatoes and 4 cups flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle.
Combine first five ingredients in saucepan. Stir over medium heat until blended (use wooden spoon). Bring to a boil over medium-high heat and continue boiling for 5 minutes. Remove from heat. Stir in chocolate pieces and vanilla until chocolate is melted. Pour into 2 buttered 9 x 9-inch pans and let cool. Cut into squares.
Beat together eggs, oil, vanilla, salt, flour, cinnamon, powder and soda. Mix well. Add 2 cans mashed carrots and walnuts. Stir thoroughly. Put in greased 9 x 13-inch pan. Bake at 350° for 45 minutes.
Dissolve jello in 2 cups of boiling water. Add pineapple and blueberries, including juice. Mix and let jell. Stir once or twice. Use the average size Pyrex dish.
Place mushrooms, celery, carrot and margarine in 1 quart casserole. Cover tightly and microwave on High (100%) until vegetables are tender, 2 1/2 to 3 minutes. Cut chicken breast half into 1/4-inch strips. Stir chicken and remaining ingredients into vegetable mixture. Cover tightly and microwave until boiling, 5 to 6 minutes. Makes 2 servings.
In a greased casserole dish, layer potatoes, layer onions and layer corned beef; repeat layers, then pour can of undiluted soup over casserole. Bake at 350° for 1 1/4 hours.
Put all spices in a cloth. Combine all ingredients (including cloth bag of spices). Let simmer. Serve with 1/2 peppermint stick in each cup. Will keep in refrigerator. Just reheat and serve when wanted. (Good for colds and flu.)
Boil chicken. Throw away skin and bones. Break up meat. Mix stuffing mix with seasoning packet and 2 cups chicken broth from boiled chicken pot. Add 1/2 can of soup plus eggs. Mix well. Put in greased baking dish. Combine chicken meat and other 1/2 can of soup plus 1/2 cup milk and spread over stuffing mixture. Bake for 45 minutes at 350°, uncovered.
Make pie shell. Spread butter over inside of shell. Refrigerate until ready for use. Fry bacon; crumble. Shred cheese. Mix the remaining ingredients with rotary beater until blended. Sprinkle crumbled bacon and shredded cheese on bottom of unbaked pie shell. Slowly pour in cream mixture. Bake at 425° for 40 minutes until inserted knife comes out clean.
Mix all ingredients except cracker crumbs. Pour in buttered casserole dish. Top with crumbs. Bake in 350° oven for 45 minutes. Serves 8.
Brown beef and drain fat. Cook macaroni. Mix all ingredients together (except French fried onions) and put in large pan. Top with onions. Cover with foil and bake at 350° for 45 minutes. Uncover and bake until top is crunchy.
Combine all ingredients in medium saucepan. Bring to a boil, reduce heat and simmer uncovered 10 minutes.
Core and blanch cabbage. Separate leaves and drain. Cook rice as usual. Fry onion. Combine rice, onion, meat, egg, salt and pepper. Wrap portions of meat mixture in individual cabbage leaves. Layer sauerkraut on bottom of roaster and between rolls.
Beat together margarine, sugar and eggs. Add all remaining ingredients. Drop by teaspoon on ungreased cookie sheet. Bake at 350° for 15 minutes or until set.
Bring wine and lemon peel to simmer in heavy medium skillet. Add scallops and cook until almost opaque, about 1 minute. Transfer scallops to bowl, using slotted spoon. Increase heat and boil until wine is reduced to 1/4 cup, about 5 minutes. Reduce heat to low. Whisk in mustard, then 1/4 cup butter, 1 piece at a time. Add scallops and any juices and heat through. Season with salt and freshly ground pepper.
Combine sugar, 1 cup apple juice and spices in saucepan. Boil 3 minutes. Let cool. Combine all ingredients. To serve hot, place in glass coffee maker pot. To serve cold, pour over ice in punch bowl. Yields 4 quarts.
Combine all dry ingredients. Dip catfish in oil. Roll in stuffing/spice mixture. Arrange on greased baking dish. Bake for 20 to 25 minutes at 375°. Garnish with lemon slices, if desired. Recipe can be doubled.
Grind cranberries and pour sugar over them. Mix Jell-O and water until Jell-O is dissolved. Refrigerate until slightly set. Add cranberries, pecans and pineapple. Put into a mold and refrigerate until firmly set.
Mash bananas and mix all ingredients with mixer until smooth. Grease a bread pan and pour in the mixture. Bake at 350° for 1 hour.
Cut up hot dogs in small pieces. Add onions in oleo and simmer. Drain beans, put in all ingredients. Cook and drain noodles and add to other ingredients. Bake at 275° for 20 minutes.
Saute onion in 1/4 cup butter in skillet until tender and golden. Cook broccoli using package directions; drain well. Combine sauteed onion, broccoli, soup, rice, Cheez Whiz and milk in bowl; mix well. Spoon into greased 2-quart casserole. Toss crumbs with melted butter in small bowl; sprinkle over broccoli mixture. Bake at 350° for 30 minutes or until bubbly and golden brown on top.
Mix all ingredients in blender. Pour equally into 2 loaf pans and bake at 375° for 35 minutes or until toothpick comes out clean.
Cream margarine and sugar. Add eggs and chopped apples. Mix thoroughly. Sift together the flour and baking powder; add to mixture. Mix in vanilla. Pour mixture into a 9 x 13-inch greased and floured pan. Bake at 350° for 30 to 35 minutes. Cool slightly. Dust with powdered sugar.
Combine the first 5 ingredients and simmer slowly 10 to 15 minutes. Meanwhile, cook and drain pasta. Serve with salad and French bread.
Place in kettle chicken, salt and water and cook until chicken is tender. While chicken is cooking, prepare potatoes, carrots, celery, onion and cabbage. When chicken is tender, remove from liquid to cool. Place prepared vegetables in broth and cook until tender. Add the following and cook until tender: tomatoes, Minute rice, parsley, noodles, pepper and seasoned salt. Remove chicken from bones and cut into pieces. Add chicken to soup. Soup may be thinned with water, if necessary. Season with salt and pepper to taste when eating.
Brown meat with onion, garlic and bell pepper. Add tomatoes to meat with juice. Add remaining ingredients and seasonings. Simmer covered for 5 hours.
Combine all ingredients. Beat two minutes. Bake at 350° for 45 to 55 minutes in greased and floured tube pan. While cooling cake, mix the glaze. Pour over cake.
Saute carrots and zucchini in margarine in 10-inch skillet over medium heat for 3 minutes. Add tomatoes with juice, mushrooms, water, basil, thyme and sausage. Bring to a boil. Reduce heat to low, cover and simmer 6 minutes. Stir in rice. Cover; remove from heat and let stand for 8 minutes, stirring after 4 minutes. Makes 5 servings.
Mix together. Put on bun; wrap in foil. Put in oven at 375°; if frozen for 1/2 hour.
Cream shortening with white and brown sugar. Add crushed pineapple. Add beaten eggs. Sift flour with soda and salt. Add flour and vanilla. Mix well. Add nuts and coconut. Drop by teaspoon on greased cookie sheet. Bake 10 to 12 minutes in 350° oven.
Tear cake into small, bite size pieces. Mix pudding according to directions. Add sour cream to pudding and spread over angel	food cake. Add pie filling on top. Add Cool Whip last. Use a 9 x 13-inch pan.
Place pork chops in oblong cake pan; salt and pepper lightly. Spoon soup over chops. Grate cheese over lightly. Sprinkle with chopped onion. Place Tater Tots over chops until chops are covered. Sprinkle with remaining cheese. Bake for 1 hour at 350°. Turn down to 200° and bake 15 more minutes.
Brown ground beef and onion; drain well. Add ketchup and chili powder, mixing well. Place ground beef mixture in casserole dish, making a well in center. Put drained corn in well. Mix corn bread according to package directions, then pour over top of casserole. Bake according to corn bread mix directions.
Note: Wear gloves or wash hands well after handling the chilies. They can burn your skin.
Mix first 3 ingredients in a greased deep dish (at least 3-inches deep). Mix other ingredients (except margarine) in a bowl. Spread over first layer in dish. Dot with margarine. Bake at 350° for 45 minutes covered, then uncovered for 10 minutes.
Preheat oven to 375°. Cream shortening and sugar. Add egg and almond extract. Blend dry ingredients together, then gradually add to wet mixture. Mix thoroughly. Divide dough into thirds and color one part red, one part green and leave other part white. Fill cookie press and press out cookies. Decorate with colored sugar, colored balls, etc. before baking. Bake 10 to 12 minutes. Great at Christmas or any time.
Combine soups, rice and water in a 9 x 13-inch baking dish. Place chicken pieces on top. Brush with melted butter. Cover with foil. Bake at 425° for 30 minutes. Remove foil and bake 30 minutes longer or until chicken is tender. Serves 4.
Take the sliced Cucumbers, Onions and Salt and soak for 4 hours in water. Drain. Prepare the Vinegar, Sugar, Ground Cloves, Turmeric, Celery Seed and Mustard Seed. Heat the solution, place Cucumbers and Onions in it, bring to a boil. Turn heat to simmer for about 20-30 minutes; they will lose their green look. Pack hot in jars and seal. Boil flats a few minutes before serving. Makes 7-8 pints.
Put all ingredients together in saucepan. Cook 20 minutes. Add 1 box brown sugar and 1 cup bacon fat or salad oil. Cook 10 minutes.
Chop cabbage and cook in boiling, salted water until tender. Drain well and place in buttered casserole dish. Melt butter in small pan and stir in flour and salt until smooth. Add milk gradually and allow mixture to thicken. Add cheese and cook until melted and mixed well. Pour cheese mixture over cabbage and top with bread crumbs. Bake at 350° for 20 minutes until crumbs are lightly browned.
Grease a 2 x 13-inch casserole thoroughly. Cook beef in skillet until brown. Add onion and garlic and cook until limp. Add half of the taco sauce and seasonings. Cover bottom of casserole with crumbs. Spread 1/2 cup of shredded cheese over this. Pour meat mixture over cheese. Beat eggs, adding milk and Bisquick, and mix thoroughly. Pour carefully over meat mixture. Bake at 400° for 30 minutes. Remove from oven and spread on the rest of taco sauce and remainder of cheese. Return to oven for 5 minutes until cheese melts. Let stand a few minutes, then cut into squares. Serves 6 to 8 generously.
Cream margarine with sugar until creamy. Add eggs, one at a time; add lemon juice, almond and vanilla flavoring. In a separate bowl, use 3/4 cup plain flour to coat cherries, dates and pecans. Set aside. In separate bowl, combine flour, baking powder, soda and cinnamon. Add flour a little at a time to sugar-egg mixture, using all of 4 1/4 cups. Add prepared fruit a little at a time until mixed well. Pour into greased and floured tube pan. Bake at 250° for 3 hours or until brown and tests done. Glaze while still hot and in pan.
Combine white chocolate and peanut butter in top of a double boiler or put in microwave 2 minutes. Stir, if not melted, put in 1 minute, stirring constantly until melted. Spread onto a waxed paper lined 15 x 10 x 1-inch jelly pan. Pour melted semi-sweet chocolate over peanut butter mixture and swirl through with a knife.
Mix all ingredients together. Bake at 350° for 1 1/2 to 2 hours.
Heat apple juice with cornstarch in a saucepan, stirring constantly. Stir in next 3 ingredients. Pour over apples in bowl, mixing carefully. Spoon into pastry-lined pie plate. Cover with remaining pastry. Brush with melted butter. Bake in a moderate oven until golden brown.
Mix well the dry cottage cheese; add peaches and Cool Whip. Mix well and chill.
In large bowl, stir eggs, corn syrup, sugar, margarine and vanilla until well blended. Stir in pecans. Pour into pastry shell. Bake in 350° oven for 50 to 55 minutes or until knife inserted halfway between center and edge comes out clean. Cool on wire rack.
Preheat oven to 375°. Lightly grease a baking sheet. In large bowl, sift together flour, baking powder and salt. Cut in butter. Add eggs, one at a time, beating after each. Add orange juice, sugar and vanilla. Mix dough until soft and manageable. (Use hands dipped in flour if sticky.) Knead for 10 minutes. Place in bowl; cover and let stand for 1/2 hour.
Stir all ingredients together. Pour into an uncooked pie crust. Bake at 400° for 30 minutes until done.
Cook chicken, debone and cut in small pieces. Place Doritos in a 9 1/2 x 9 1/2-inch baking dish. Mix ingredients together with part of cheese. Pour onto Doritos; cover with rest of cheese. Can use more cheese, if you like. Bake at 350° for about 35 minutes. Very good covered dish meal.
Bring sugar, eggs and juice to a boil. Stir in jello, Cool Whip and chilled Pet milk. Mix with cooled jello mixture. Pour into pie pans lined with vanilla wafers. Makes 2 pies. Chill and then serve.
Brown ground beef and chopped onion in cooking oil with bell pepper in electric frypan or large skillet. Drain oil; add tomato sauce and water to the ground beef, onion and bell pepper; season with salt, pepper, chili powder, garlic salt and Worcestershire sauce. Stir constantly with wooden spoon to prevent sticking. Add elbow macaroni to mixture directly from package (uncooked) and continue stirring. Add more water as needed to prevent dryness. Macaroni will absorb the water and make the sauce as it cooks. (Spaghetti may be substituted for macaroni.) Cook slowly until macaroni is tender, 20 to 30 minutes.
Place chicken in bottom of casserole dish. Mix soup and broth together; spread over chicken. Pour peas and carrots over this. Mix remaining ingredients together. Pour over chicken mixture. Bake at 400° until golden brown.
Mash strawberries and sugar together. Add remaining ingredients and mix well. Chill. Serve over ice. Makes 8 ounce glasses.
Brown meat and onion. Mix meat mixture with corn, beans and chili powder in a skillet. Simmer 15 minutes. Pour into a casserole dish. Top with corn chips, then cheese. Bake at 350° until the cheese melts.
Place 2 tablespoons oil in Dutch oven.	Dice onions and mushrooms; add to the oven. Chop bacon; add to Dutch oven and cook until bacon	is crisp. Drain. Beat eggs, water and seasonings. Add drained chilies; pour over mixture in Dutch oven. Place on prepared	coals until eggs are set. Stir 2 times, then add grated cheese over eggs. Put on preheated lid; cook over coals, just until cheese has melted. Cut into wedges; serve with salsa.
Mix everything except stuffing, then when stuffing is done, spread on top of mixture and bake at 375°, uncovered, for 45 to 60 minutes.
Mix all ingredients in 1-quart saucepan. Heat to boiling, stirring occasionally. Remove from heat.
In frypan, brown pork chops on both sides. Slice all vegetables and put them in layers on top of pork chops. Make sauce of Worcestershire sauce, ketchup and water; pour over chops and vegetables. Cover and simmer for 1 hour.
Mix all ingredients well and roll into 1-inch balls. Bake on cookie sheet at 425° for 10 to 12 minutes. Makes approximately 80 balls.
Grate cheese in a blender if available, or chop finely. Remove stem ends from zucchini and shred finely. Press out as much moisture as possible from zucchini using paper towels. Combine with onion, crumbs, salt, pepper, parsley and eggs. Put 1 teaspoon oil in each of twelve muffin cups. Heat at 375° for 3 or 4 minutes. Carefully spoon batter into sizzling oil. Bake 20 minutes. Makes 12 puffs.
Cover the bottom of an oblong cake pan generously with butter or margarine. Then sprinkle with a thin layer of brown sugar. Next, put 4 cups of peach slices on top of that. Fix up a box of white cake mix and pour over the top of the peaches. Bake at 350° for 35 to 40 minutes or until brown.
Melt Jell-O and marshmallows in hot water. Chill until thickened. Add other ingredients. Mix well and chill.
Preheat oven to 450°. Cut jalapenos lengthwise into halves; discard seeds. Chop finely. Combine baking mix, milk and Cheddar cheese in a bowl; mix well. Add jalapenos and 1/4 cup butter. Beat with an electric mixer set at high speed for 30 seconds. Drop dough by spoonfuls 2-inches apart onto 2 ungreased baking sheets. Bake until golden brown, about 10 minutes. Brush with remaining butter. Serve immediately. Makes 20 biscuits.
Prepare Jell-O as usual with 2 cups of hot water. Mix well. Add 2 cups cold cola. Let stand until almost jelled. Add remaining ingredients. (Sugar is added to sweeten cranberries.)
Mix eggs, oil and sugar. Blend the rest of the ingredients, except zucchini and nuts. After blended, add the zucchini and nuts. Pour into 2 greased loaf pans. Bake for 1 hour at 325°.
Cut pork into 4 x 1/2 x 1/4-inch strips. Place in a bowl. Add garlic and 2 tablespoons soy sauce. Cover and refrigerate 2 to 4 hours. Meanwhile, combine broth, cornstarch, ginger and remaining soy sauce; mix well and set aside.