HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook sugar, butter and milk until it forms a soft ball in a cup of cold water. Take off burner; add bits, nuts and marshmallows. Stir until smooth. Pour onto a greased pan and cool and cut into squares.
Cut flour, salt and Crisco together. Beat egg in cup. Finish filling cup with cold water. Add to other ingredients.
In large bowl, microwave butterscotch morsels for 1 1/2 minutes. Turn bowl and microwave for 1 more minute. Stir softened morsels and add peanut butter. When thoroughly mixed, add Rice Krispies gradually. Press into a 9 x 13-inch pan and refrigerate for about an hour. Cut into 2-inch squares.
Preheat oven to 350°. Prepare pancake mix according to package directions. In 10-inch pie plate, melt butter. Spoon in fruit. Pour pancake batter over all. Bake 18 minutes (or until done in center). Serve with maple syrup.
Combine all ingredients in large casserole dish. Top with grated Parmesan cheese. Bake 45 minutes at 350° until brown and bubbly.
Crush cookies/wafers and add butter. Mix well and press into 9-inch pie plate. Cover with coffee ice cream. (Make sure ice cream is soft but not runny.) Put pie into freezer until ice cream is firm. Top with cold fudge sauce. Store in freezer for approximately 10 hours before serving. Serve with whipped cream and chocolate shavings, if desired.
Melt butter in Dutch oven. Add onion; saute 5 minutes. Add cabbage and apple; saute 5 minutes, until cabbage starts to wilt.
Cook broccoli according to directions on package. Saute onion in oleo. Add broccoli, soup and milk, stirring well. Add Cheez Whiz, let come to boil, then simmer a few minutes longer.
Cook macaroni until tender and drain well. Mix all ingredients with cooked macaroni and put in casserole dish. Cook at 350° for 45 minutes.
Put sugar, eggs and buttermilk into blender. Spin until mixed, then add vanilla and melted butter; mix. Fill pie shells with coconut. Bake at 350° for about 45 minutes. Makes 2 pies.
Break lettuce into bite-sized pieces and lay in bottom of pan (glass casserole). Over that sprinkle celery, pepper and onion. Layer frozen peas. Mix Miracle Whip and sugar; spread over peas. Sprinkle with cheese and top with crumbled bacon. Cover with foil and refrigerate overnight.
Preheat oven to 350°. Spray 13 x 9-inch baking pan with nonstick cooking spray; set aside. In large, heavy saucepan cook 1 cup chips, sugar, applesauce and margarine over low heat, stirring constantly until smooth. Remove from heat; cool slightly. Beat in egg whites. Beat in remaining ingredients and chips. Spread in prepared pan. Bake 20 to 25 minutes until set. Cool in pan on wire rack. Garnish.
Flour and pan-fry pork chops; drain fat. Add mushroom soup, water and Mozzarella cheese. Heat until cheese melts. Serve.
Sift dry ingredients; add shortening, working it into the flour. Stir in 1 cup water; knead well and form into balls the size of an egg. Let stand 15 minutes. Roll out to size of plate. Cook on hot ungreased griddle or skillet. Let it cook on one side until bubbly looking. Flip over and do same.
Mix corn syrup and sugar in pan. Cook over medium heat. Bring to soft ball stage. Mix in peanut butter. Take off heat and quickly mix in Krispies. Press into greased 8 x 8-inch pan. Let set until cool. Cut into squares.
Melt both packages of chips in double boiler over low heat. Add peanuts and noodles. Remove from heat and mix well. Drop by teaspoon on wax paper and chill in refrigerator.
Mix flour, sugar and margarine together to make crumbs. Take out 1 cup for topping.
Make a day ahead, refrigerate and pop in oven 45 minutes before breakfast or brunch.
Preheat the oven to 350°. Grease a 13 x 9 x 2-inch pan. Dump undrained pineapple into pan. Spread evenly. Dump in pie filling and spread evenly. Dump dry cake mix onto cherry layer and spread evenly. Sprinkle pecans over cake mixture. Put butter over top. Bake at 350° for 45 to 55 minutes. Serve warm or cool.
Combine 1 cup flour and yeast in bowl of electric mixer. Mix well. Cut butter into small bits. Add with salt to bowl. Slowly pour in very warm water beating at low speed for 1 minute scraping inside of bowl often. Add milk, honey and 2 cups flour. Blend well for 2 minutes. Remove bowl from mixer. Stir in enough remaining flour to make a soft dough (about 2 1/2 cups). Use remaining flour for kneading. Turn dough out onto generously floured board. Sprinkle top generously with flour. Knead dough 5 to 10 minutes until smooth and elastic. Use as little flour as possible. Put dough in a lightly oiled medium size bowl. Turn dough over once and cover with clean towel. Put bowl in a warm place away from drafts.
Break bread into small pieces and moisten with milk. Mix all ingredients. Shape into cakes. Chill for at least one hour. Fry quickly until browned.
Blend with mixer cream cheese, mayo and Good Seasons Italian package (soften cream cheese). Unroll crescent rolls on cookie sheet and follow directions on package. (Bake 8 to 9 minutes.) Once cooled, spread cream cheese mixture. Top with vegetables and place in refrigerator. Cut into pieces before serving.
In a 5-quart casserole, combine ingredients. Stir and cover. Set microwave to Defrost at High (10) for 60 minutes. Then cook at Medium (5) for 99 minutes. Turn casserole 1/4 turn twice.
Dice 4 slices of bread. Place in bottom of a 13 x 9 x 2-inch baking dish. Mix (large) bite size pieces of meat with mayonnaise, pepper, onion and celery. Spread over diced bread. Trim crusts from remaining 6 slices of bread. Place whole slices of bread over meat mixture. Beat eggs until frothy. Add milk. Pour over bread slices. Place in refrigerator overnight.
Combine all ingredients except 1/2 cup cheese. Put mixture in dish; sprinkle with remaining cheese. Then microwave on High for 11 minutes.
Mix instant pudding as directed. Let chill 5 to 10 minutes. Fold in sour cream and Cool Whip. Layer bowl with wafers, pudding mixture and bananas.
Cook milk, sugar, egg yolks and cornstarch until thick. Add butter, vanilla and coconut. Pour into crust. Whip egg whites and place on top of pie. Bake until meringue is brown.
Tear tortillas into pieces. Brown beef. Add tomatoes, onion, salt, pepper and cheese. Mix thoroughly. Add tortillas; mix thoroughly and place in casserole. Bake at 350° for 1 hour. Makes 6 to 8 servings.
Mix together the flour, baking powder, salt and sugar. Add eggs, milk and shortening. Add corn. Fry as pancakes.
Dissolve jello in 1 cup boiling water. Mix in cranberry sauce and pineapple; chill until set. Whip whipping cream and sugar until stiff. Mix in pecans; spread over salad.
Mix first 6 ingredients and pour into buttered casserole. Dot top of casserole with butter. Bake uncovered at 350° for 1 to 1 1/2 hours.
Mix all ingredients. Will keep in refrigerator several days. Good to mix ahead and take to beach or lake for sandwiches.
Melt butter. Mix in flour in saucepan. Mix fruit juice, sugar and egg and add to flour mixture. Stir and cook until thick pudding. Cool. Add to fruit mixture (except bananas) . When ready to serve, whip the cream, cut up the bananas and add to the fruit pudding mix.
Melt margarine. Mix all the ingredients well. Cook at 350° for 30 minutes or until brown.
Melt margarine in pan. Mix flour, sugar, milk and eggs to form batter. Pour in pan with melted margarine. Pour fruit over batter and margarine. Bake in 350° oven until golden brown for approximately 30 minutes.
Mix jello powder and cottage cheese in a bowl. Add Cool Whip to this. Drain juice off the pineapple, then fold in pineapple and nuts. Put slices of mandarin oranges or strawberries on top and refrigerate.
Cook squash and onions in 1/2 cup boiling water until tender. Drain and mash. Combine squash, sour cream, salt and pepper. Pour into a greased 2 quart casserole. Combine bread crumbs, cheese, butter and paprika. Sprinkle over squash. Top with bacon crumbs. Bake at 300° for 20 minutes.
Brown hamburger; pour off fat. Add taco seasoning, kidney beans and tomato sauce and simmer, uncovered, for 5 minutes. Cook macaroni; drain. Stir in milk and cheese.
Toast the English muffin. Spread each half with tomato sauce. Top with cheese. (You can also add ham, pepperoni or your own favorite topping.) Bake in the oven at 400° until the cheese melts.
Simmer all ingredients, except kielbasa, for several hours. Approximately 1/2 hour before eating, add Polish kielbasa and cook. Serve with mashed potatoes and applesauce.
Preheat oven to 350°. Combine ingredients in mixer. Beat at medium 4 minutes. Pour into greased and floured pan(s). Bake for 40 to 45 minutes in 13 x 9-inch or Bundt pan.
Mix well and bake slowly at 325° for 1 1/2 hours. Ham will be salty enough for all. Serves 14 to 15 servings.
Drain liquid from fruit cocktail into a saucepan. Add sugar to liquid and heat until sugar dissolves. Then add sour cream and mix well. Then add fruit cocktail. Then add food coloring (optional). Pour into a flat container (9 x 9-inches or 13 x 9-inches) and freeze. Cut into desired size portions.
Sift flour, soda, salt and baking powder in large bowl. Make a well in center of flour. Add eggs and milk. Work to make a stiff dough. Turn out on floured board. Knead for 10 minutes. Roll out thin. Cut into narrow strips.
Stir together first 4 ingredients until sugar dissolves. Cover and chill 8 hours. When ready to serve, stir in ginger ale.
Place both milks in medium pan. Heat over medium heat until small bubbles form around edge. Mix egg, sugar and extract in a bowl. Add 1 cup hot milk to egg mixture and blend. Pour this mixture back into pan of hot milk. Stir well.
Cut potatoes in wedges. Mix all ingredients together in a bowl. Toss potatoes in mixture until evenly coated. Place on a baking sheet, skin side down. Bake 45 minutes at 375°.
In medium bowl mix wine with 1 tablespoon cornstarch. Add chicken and stir to coat. Refrigerate 20 minutes to 4 hours. Mix soy sauce, water and 1 tablespoon cornstarch. In wok or large heavy skillet heat 2 teaspoons oil over high heat. Add ginger and cook 15 seconds, stirring constantly. Add green pepper and onion and stir fry 2 minutes. Transfer to a bowl. Add remaining 2 teaspoons oil to skillet; when hot add chicken and red peppers. Stir fry 2 to 3 minutes until chicken loses its pink color and turns white. Add peanuts, cooked veggies and soy sauce mixture. Bring to a full rolling boil. Serve immediately over rice.
Mix cream cheese, sour cream, chopped dried beef, green onions, Worcestershire sauce and garlic salt. Thinly slice off top of French bread loaf. Scoop out inside of bread loaf. Fill loaf with cheese mixture. Bake at 325° for 40 minutes. Serve with bread pieces, chips and crackers.
In a blender, puree the strawberries with the orange juice. Add the yogurt, honey, lemon juice and ice cubes; blend until slushy in consistency. Pour into 2 stemmed glasses and garnish with a whole strawberry.
Sift the dry ingredients into a large bowl. Combine the orange juice, shortening, water and egg; stir gradually into the dry ingredients. Fold the chopped cranberries and walnuts into the batter and pour into a greased and floured 9 x 5 x 2 3/4-inch bread pan. Bake for 1 hour or until a skewer inserted into the center comes out clean.
Blend together all ingredients until it melts on low heat. Can be served warm over ice cream, cake or with sliced apples.
Boil and peel potatoes. Cut into bite size. Add remaining ingredients. Stir good and refrigerate until ready to serve.
Blend all ingredients. Roll out to 1/2 inch thick. Bake at 375 for 20 minutes.
Stir soups, sour cream, etc. together. Mix in hash browns; put in buttered 8 x 12 x 2-inch casserole. Add cheese and bread crumbs on top. Bake at 350° for 45 minutes.
Mix and pour into a stem pan. Bake at 350° for 1 hour.
Preheat oven to 350°. In shallow bowl, beat eggs with fork; set aside. Place bread crumbs on sheet of waxed paper. Dip veal in eggs; drain off excess. Coat veal pieces on both sides with bread crumbs. In large skillet, heat half the olive oil until hot. Over medium heat, cook veal, a few pieces at a time, until golden brown on both sides. Remove from pan; keep warm. Repeat with remaining oil and veal. Place half of veal in shallow baking dish; cover with half of tomato sauce. Sprinkle with 1/2 Mozzarella and Parmesan cheeses. Bake 30 minutes.
Cream together the first three ingredients. Work in the potato chips and flour. Add pecans last. Chill in refrigerator. Place small amounts on ungreased cookie sheet. Press dough together on side of bowl with teaspoon. Be sure cookie dough is pressed all together. Bake at 350° for 12 to 15 minutes.
Mix white and yellow hominy, sour cream and diced chilies. Lightly grease or spray with 9 x 13-inch pan with Pam. Pour mixture into pan and cover with grated cheese. Bake at 350° for 45 minutes or until golden brown.
Soak crumbs in hot cream. Mix ground meat, soaked crumbs, egg yolks, seasonings and onions. Roll into balls the size of walnuts. Roll in flour. Brown in hot fat, turning to brown evenly. Place meatballs in casserole dish with 1 or 2 tablespoons drippings and 1 tablespoon water. Cover and bake 60 minutes in 300° oven.
Drain pineapple (save juice) and put the chunks in a casserole dish. Heat over low flame the sugar, flour, 1/2 stick margarine and pineapple juice until thick. Pour over the pineapple and mix. Melt 1 stick of margarine and crumble the Ritz crackers in. Mix well. Spread evenly over top of pineapple. Bake at 350° until brown on top (about 20 minutes).
Place the potatoes, celery, hamburger and pepper in layers in a 3-quart casserole. Sprinkle salt and pepper over each layer. Pour tomatoes over the top, then add a layer of sliced onion. Cover casserole and bake at 375° for 1 1/2 hours. Makes 16 servings.
Boil sugar, Karo and water until mixture spins a thread when dripped from spoon. Add peanuts. Cook slowly until syrup turns light tan. Remove from heat and stir in soda and butter. (Mixture will foam.) Spread on two buttered cookie sheets. Pull from edges as it cools for thinner brittle.
Mix all together until consistency of pie dough. Shape into walnut size balls. Place in baking pan and bake at 375° for 20 minutes. Serve warm. Can be frozen in ball form until ready to bake.
Bake in the oven for 1 hour at 350° or use the microwave. Microwave on High for 6 minutes; stir and continue cooking on Medium power for 6 minutes longer or until liquid is absorbed.
Mix all ingredients and add 1 cup flour and mix well; add 3 or 3 1/2 more cups of flour until dough is stiff enough to be rolled out on floured board. Cut into cookies. Bake in 375° oven for 10 to 12 minutes. Makes 24 men.
Cool the pudding mix. Fold the Cool Whip and marshmallows into the pudding until just blended. Add the fruits, slowly, just enough to blend. Chill in the refrigerator for 24 hours before serving.
Combine the first 3 ingredients. Add the next 3 ingredients; stir. Add vanilla and apples; stir. Pour into large baking dish (9 x 13-inch). Bake at 350° for 45 minutes to 1 hour.
Melt butter and combine with graham cracker crumbs. Press into a 9 x 13-inch pan. Cook in a 350° oven for 5 minutes. Cool.
Mix all ingredients in order listed. May use muffin tins with liners or 8 cup molds. Freeze. Yields 14 to 16 servings.
Mix cornstarch, vinegar, sugar and beet juice together until smooth. Mix in diced beets. Add butter and bring to a boil. Cook until thick.
Soak roast 6 to 8 hours in vinegar or buttermilk. Rinse well and remove all fat from roast. Season. Line a baking pan with salt pork. Place roast in pan. Add the juice of 1 lemon, Worcestershire sauce, onion and slices of other lemon. Cover and cook slowly until tender. Add a small amount of hot water as needed. Serves 12.
Mix and beat altogether. Put in a 9 x 13 x 2 inch pan and bake at 350 degrees for 25 to 30 minutes.
Saute in butter the green pepper and onion. Add meat and salt; mix well. Cook until lightly browned. Wash rice; spread over bottom of casserole. Place layer of meat mixture; pour over tomato juice and bouillon over. Bake uncovered at 400° for 40 minutes.
Wash greens; pat dry with paper towels. Place in bowls or on plate. Sprinkle herbs over and arrange flowers decoratively on greens. Mix vinaigrette, pour over salad and toss gently. Serve immediately. Serves 8.
Mix all ingredients together and pour into unbaked pie shell. Bake at 325° until lightly brown, about 40 minutes.
Heat oil over medium-high heat in a heavy Dutch oven. Add rice and next 7 ingredients, and cook, stirring often, until rice is browned. Stir in water and tomato sauce; bring to a boil. Reduce heat to medium; cover and cook 25 minutes.
Combine flour, salt and pepper. Coat meat strips with flour mixture. Brown meat in hot fat in a large frypan. Add onion and cook until clear. Drain off excess fat. Add soup and mushrooms. Simmer, covered, 10 to 15 minutes. Blend in sour cream and remove from heat. Serve over rice or noodles. Garnish with paprika and parsley. Makes 6 servings.
In casserole, mix all ingredients and pour over pork chops. Bake 1 hour at 350°. Serve with brown rice.
Slice peppers and onion vertically about 1/8-inch wide. Heat a 12-inch frying pan, then put in olive oil and garlic. Saute for a short time until garlic starts to tan. Add the remaining ingredients and saute until onions start to wilt a little. I prefer it not cooked to death. This is a tasty and colorful addition to steaks or chops, better for you than gravy.
Sprinkle desired amount of sugar over strawberries and mash with a potato masher. Cook sheet of pie crust and butter crust. When hot from the oven, cut into squares, about 3 or 4 inches. Alternate pie crust, then strawberries, then crust, ending with strawberries. You may garnish with any whipped topping or vanilla ice cream. You can use boxed Jiffy pie crust mix or the All-Ready pie crusts. Just unfold, bake and butter. Yields about 4 to 6 servings.
Cover bottom of 9 x 13-inch baking dish with fruit and pour batter over it. Sweeten fresh fruit. Bake at 350° for 35 to 40 minutes. Good warm or cold.
Dissolve jello in boiling water. Let this cool. Break cake into egg-sized pieces. Combine jello mixture, strawberries and whipped topping. Stir well. Add cake and fold well to coat cake. Spoon into a tube pan and chill until firm, about 4 hours. Slice. Add a dollop of whipped cream; top with a strawberry.
Prepare rice according to package directions. Preheat oven to 400°. In a medium skillet, saut next 7 ingredients. Add seasonings and mix until blended. Add crabmeat, shrimp and cooked rice. Stir to combine. Place about 1/2 cup mixture into each pie shell. Bake for 20 minutes.
Combine lime juice, garlic, oil, pepper, cilantro and salt; pour over chicken in a recloseable plastic bag or covered nonmetal dish and marinate 1 hour or overnight. Cook on barbecue grill (over mesquite wood if desired) until done. Cut chicken into strips. To serve, place chicken on warm flour tortillas and add desired toppings. Serve sauteed onion and pepper on the side. Makes 4 to 6 servings.
You will need a brown grocery bag. Rinse and dry turkey with paper towels. Rub cavity with small amount of salt. Stuff with stuffing. On outside of turkey, rub with Crisco. Do not use any shortening with salt. Bag in brown grocery bag. Be sure there's not any holes or tears in bag; print side of bag should be on bottom. Bag should not touch breast of turkey. Fold over end and seal with paper clips or staple. Put on roaster rack oven pan. Bake at 325°. Bake 20 minutes per pound if under 12 pounds; bake 25 minutes per pound if over 12 pounds. No peeking.
Slice squash and onion. Place on microwaveable dish. Dot butter on top, add salt and pepper. Microwave 20 minutes. Stir before serving.
In a 9 x 12-inch covered Tupperware container or glass dish, place layers of lettuce, onion, celery, water chestnuts and peas. Mix mayonnaise with sugar and cover layers with mixture. Cover tightly and refrigerate overnight. One and one-half hours before serving time, add layers of tomatoes, boiled eggs, bacon and cheese. Do not toss. Seal tightly until serving time. Make sure your guests dig to the bottom of the dish.
Mix all ingredients, except coconut, together. Roll into balls; roll in coconut. Store in airtight can or bag.
Mix peaches and lemon juice. Stir together sugar, flour and cinnamon. Mix with peaches. Turn into a 10-inch pastry lined pie plate. Dot with butter. Cover with top crust. Seal well. Bake at 425° for 40 to 50 minutes or until brown.
Sprinkle steak with sauce, pepper and small amount of salt. Roll in flour. Brown each piece of steak in skillet with olive oil. Have heat high enough to brown quickly. Place in baking dish with 1/2 cup of water to cover and bake at 350° for 1 hour. This was one of Mama's old recipes.
Grate potatoes into a greased 9 x 13 pan. Mix together and pour over potatoes the cream of chicken soup, margarine, sour cream, salt and onion. Put cheese and potato chips on top. Bake 10 more minutes.
Simmer sugar and pineapple until sugar is well dissolved. Cool. Add boiling water and Jell-O. Stir until well dissolved. Chill until just beginning to set. When slightly firm, mix in cheese and whipped cream. Return to bowl or mold and chill until firm.
Place butter and rice in bottom of 2-quart casserole dish. Add remaining ingredients; cover. Bake in a moderately hot oven (375°). Stir lightly after 40 minutes. Continue to bake, covered, an additional 20 minutes or until vegetables are tender. Serves 4. Contains about 122 calories per 1 cup serving.
Mix all together and pour over chicken. Bake at 350°, covered, for 30 minutes. Uncover and bake 30 more minutes.
Mix all ingredients together. Start with 3/4 cup half & half. Mix well; continue to add half & half until you reach the consistency you desire.
Wash beets. Cook until tender; save juice. Put beets in cold water. Take off skin; cut into chunks. Take some of the juice beets were cooked in and add 1 cup vinegar, 1 cup water and 1 cup sugar. Mix together with beets. Depending on how many beets you have to do, you have to keep adding 1 cup of everything (1 cup juice, 1 cup water, 1 cup vinegar and 1 cup sugar). Heat until boiling. Put into hot jars. Enjoy!
Heat oven to 400°. Lightly grease pan. Brown ground beef and onion in skillet; drain. Stir in taco mix. Pour in pan. Sprinkle with chilies. Set aside. Beat milk, baking mix and eggs until smooth, 15 seconds in blender or 1 minute with a hand mixer. Pour into a 13 x 9-inch pan. Bake 35 minutes. Top with tomatoes. Sprinkle with cheese. Bake until cheese is golden brown and a knife inserted in the center comes out clean, 8 to 10 minutes.
Coat meat with seasoned flour; brown meat and onion in hot oil. Combine ketchup, brown sugar, vinegar, water and Worcestershire sauce. Stir into browned meat. Cover and cook over low heat for 45 minutes; stirring occasionally. Add carrots and more water, if needed. Cook another 45 minutes. Serve over rice or noodles.
Saute bacon and onion. Combine all ingredients and bake uncovered at 350° for one hour.
Cream sugar and butter over medium heat. Remove from heat and beat in eggs, one at a time. Add vanilla, blend in flour and stir in nuts. Pour into greased 13 x 9 inch pan and bake at 325° oven for 30 minutes.
Cover beans with water and soak overnight. Drain and cook beans in 2 quarts of water for 1 hour. Add remaining ingredients and cook slowly 3 to 4 hours or until beans are soft, stirring occasionally. Serve over rice, if desired.
Blend oleo and sugars well. Add eggs and vanilla; beat well. Combine dry ingredients. Add to oleo-sugar mixture. Add oatmeal, nuts and dates. Drop on ungreased cookie sheet. Bake in 350° oven for 12 to 17 minutes.
Bake cake on a cookie sheet until done. Cool and cut into 1-inch squares. Make pudding as box says. Layer medium punch bowl with cake, candy, pudding and Cool Whip. Repeat layers until gone. Top with a large amount of Cool Whip. Sprinkle some crushed Skor bars on top.
Cook potatoes and asparagus; set aside. Melt margarine in pan and stir in flour, mixing until smooth. Remove from heat and gradually add chicken broth. Add pepper and return to heat, stirring until blended and thickened. Slowly, add milk. Stir in crab, potatoes and asparagus. Heat thoroughly. Do not boil!