HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt morsels in double boiler. Mix all ingredients and drop by spoonfuls onto wax paper. Chill.
Drain all fruit and mix in a large bowl. Add pie filling and chill. Slice bananas into salad just before serving. Serves 8 to 10.
Brown onion in 1 tablespoon oil. Add Worcestershire sauce, mustard, water, brown sugar, lemon juice, catsup and cayenne pepper. Add ham and simmer for 30 minutes. Put hot ham mixture on a hamburger bun.
Drain juice from pineapple and heat it to boiling. Stir until Jell-O is completely dissolved. Add buttermilk; refrigerate until mixture begins to congeal. Add nuts and fold in whipped topping. Chill at least 2 to 3 hours before serving. Serves 10 to 12.
Heat oven to 375°. Combine beef, rice, salt, pepper, Italian seasoning and onion. Shape into meatballs. Place in 2-quart casserole. Mix soup and water; pour over meatballs. Cover tightly; bake for 1 hour, or until done. Serve with more rice and green salad.
Heat pineapple in pan (do not boil). Use all of the juice. Dissolve Jell-O into warm pineapple; let it cool. After it's cool, add buttermilk (I beat it with a mixer to make it smooth). Add Cool Whip and pecans. Refrigerate until firm.
Drain fruit and put in baking dish. Melt butter and sugar. Add curry powder and 1/2 of apricot or pineapple juice. Pour over fruit and bake at 350° for 30 to 45 minutes.
Bring vinegar, sugar and spices to a boil. Add the peach halves and cook until tender. Refrigerate in syrup until ready to use. Delicious with ham!
Layer potatoes, onion, meat, beans, salt and pepper in casserole dish, until nearly full. Pour tomato sauce over all. Cover and bake 1 hour in slow oven (250° to 300°). Uncover and bake 1/2 hour longer. Serve piping hot as one dish meal with a salad.
Combine powdered sugar and peanut butter. Mix with fork until mixture is like corn meal. Spread half the mixture in pastry shell. Set remaining mixture aside.
Combine pineapple, water and soy sauce in large frypan. Add spices and bring to boil. Add chicken. Reduce heat. Simmer for 30 minutes. Great served with rice.
Mix jello in 2 cups boiling water and set aside in 9 x 13-inch pan. Dissolve marshmallows in 1 1/3 cups boiling water. Pour into jello and cool. Add pineapple and fruit cocktail. Put in refrigerator and jell.
In a mixing bowl, dissolve yeast in water. Stir in biscuits mix, egg and 1 tablespoon of sugar. Mix well. Turn onto surface dusted with additional biscuit mix. Knead gently for 20 strokes. Place dough into center of greased 15 1/2 x 12-inch baking sheet. Roll to 14 x 9-inches.
You will also need a darning needle, coarse thread and cloth bags or old pillowcase.
Mix eggs, sugar, butter, baking powder and vanilla. Add flour and mix. Put in greased cake pan. Sprinkle chocolate chips on top. Bake at 350°.
Let strawberries thaw and then mash. Mix jello with cake mix and add strawberries and juice from berries. Add eggs and oil. Pour into 3 greased and floured 8-inch layer pans. Bake at 350° for 25 minutes.
Brown hamburger, add onion and saute for a few minutes. When doubled (recipe) only use juice from 1 can of olives. Serve with cornbread or rolls.
Melt butter and oil in large saucepan; add onion and saute until transparent, about 5 minutes. Press defrosted spinach in strainer. Reserve liquid. Add spinach to onion. Mix well. Sprinkle with flour. Stir. Cook about 3 minutes. Blend in broth and reserved spinach liquid. Simmer for 10 minutes. Stir in half and half, pepper and nutmeg and simmer 5 more minutes. Add bacon and serve.
Boil and chop chicken. Layer bottom with Doritos, rice, cheese, chicken, soups, cheese and top with Doritos (crushed). Bake at 325° for 30 minutes.
Mix and keep in jar to use. Add 1 1/2 to 2 teaspoons per cup of water.
Mix Jiffy, egg and milk. Bake, cool and crumble. Mix in large bowl, tomatoes, onion, pepper, celery and sweet pickles. Add bacon.
In microwave bowl, combine sugar, butter and canned milk. Put in microwave 4 minutes on High. Stir, then 4 minutes again on High. Stir, then 3 minutes on High. Take out of microwave. Add Marshmallow Creme. Stir, then add peanut butter or chocolate chips. Stir until smooth and pour into an 8 x 10-inch greased dish. Let set. Cut into squares.
Beat all of the ingredients (except pie filling) for 3 minutes. Spread onto a 10 x 14-inch greased and floured pan. Pour a can of pie filling over the top of this. Bake at 350° for 35 to 45 minutes.
Mix all ingredients and place in shallow casserole dish. Bake at 325° for 1 hour.
Let stand overnight. Bake next morning. Drop in small spoonfuls with pieces of pecan on each one. Bake at 375° for 10 minutes.
Combine beans and chopped vegetables in bowl. Mix well. Add cheese and corn chips. Pour dressing over salad; mix lightly.
Chill and serve with chips or especially good with raw vegetables. (The brand name for the dill weed and Beau Monde seasoning is Spice Islands.)
Beat together, butter and sugar until light and fluffy; blend in egg and vanilla. Add combined oats, flour, soda and salt; mix well. Stir in remaining ingredients. Drop dough by rounded teaspoonfuls onto ungreased cookie sheet about 3 inches apart. Press 2 to 3 additional candies into each cookie, if desired.
Put 1 slice of ham and tomato on each cutlet, rolling each one. Wrap each in Saran Wrap tightly and steam for 25 minutes in steamer.
Place pie crust in pan and crease edges. Spread butter over pie crust. Preheat oven to 425°. Whip together the eggs, sausage, seasonings and cheese. Place mixture in pie crust and sprinkle some cheese over top. Bake 15 minutes. Lower heat to 325° and bake 35 minutes.
Sift flour, baking powder, salt, cream of tartar, and sugar into bowl. Cut in shortening till mixture resembles coarse crumbs. Make a well; add milk all at once. Stir quickly with fork just till dough follows fork around bowl. Turn onto lightly floured surface. (Dough should be soft.) Knead lightly 10 to 12 strokes. Roll or pat dough 1/2-inch thick. Dip cutter in flour; cut dough straight down--no twisting. Baking on ungreased baking sheet in 450° oven for 10 to 12 minutes. Makes 16 medium biscuits.
Drain juices from fruit. Add juices to lemon pudding. Make as thick as you want. Add pineapple and bananas. Add oranges last.
Heat the milk, sweetening and salt. Stir the hot milk slowly into the lightly beaten eggs. Add vanilla. Pour the mixture into custard cups. Bake in a moderate oven (350°) in pan of water (1-inch). Bake until the custards are set or when the blade of a knife comes out clean. Remove from hot water immediately. Serve hot or cold.
Heat olive oil in skillet. Add potatoes and spices. Brown potatoes on both sides. Scatter onion over all and cook with lid on until tender (turn gently once or twice). Spread eggs over all and cover with grated cheese. Cook on very low temperature with lid on until eggs are set, approximately 10 to 15 minutes. Serve with ketchup and horseradish, if desired. Serves 4.
Cook hamburger meat and onion until brown. Add green pepper, cream of mushroom soup, Pet milk and tomatoes. Mix well and let simmer for 1 hour. (Add a little water if sauce gets too thick.) Line a baking dish with tortillas; cover with meat sauce and repeat layers. Sprinkle with grated cheese. Bake for 25 minutes at 325°.
Fold Cool Whip and dry Jell-O together. Add marshmallows and strawberries and serve.
Heat oven to 350°. Combine all ingredients; mix lightly, but thoroughly. Press into an 8 x 4-inch loaf pan. Bake 1 hour or until meat is no longer pink and juices run clear. Drain; let stand 5 minutes before serving. Makes 8 servings.
Bake cake as directed on back of package and cool. Dissolve jello in water and add frozen block of strawberries, stirring to break up. Cut 1 inch layer from top of cake. Cut a tunnel into cake. Gently remove sections of cake from the middle, tear into small pieces. Fold pieces into strawberry mixture and spoon into cake. Place cake layer on top. Spread whipped cream on cake. Refrigerate until serving time or at least 1 hour.
Cook and drain noodles. Saute onion and garlic in butter until clear. Add the browned Ham Style Entree, cottage cheese, mushroom soup, milk and cooked noodles. Pour into a 2-quart casserole dish. Top with cheese and bake in a 350° oven for 40 minutes.
Mix the shortening, sugar, baking powder, nuts, milk, flour, eggs, lemon rind and lemon extract. Bake at 350° for 60 to 90 minutes. Cool 20 minutes, then glaze.
Mix all the ingredients together, except the corn flakes. The crushed corn flakes are mixed with melted butter and spread over the whole mixture. Bake at 350° in a 9 x 13-inch glass pan for 1/2 hour.
Combine eggs and milk; set aside. In a bowl, combine flour, corn meal, salt and pepper. Slice tomatoes into 1/2-inch thick slices. Dip them into the egg mixture, then dredge in corn meal mixture until well coated. Fry in bacon drippings until golden brown, turning once. Serves 6.
Saute ground beef and onion in margarine. Add water, tomatoes, celery, bouillon cubes, salt, pepper, bay leaf and Worcestershire sauce.
Combine apricots and water; steam until tender. Add 3/4 cup granulated sugar. Cook until thick and tender. Cool. Sift flour, salt and soda together. Cream butter or margarine, gradually adding 1 cup granulated sugar; beat well. Blend in dry ingredients. Stir in coconut and pecans. Press 3 cups of this crumbly mixture in bottom and halfway up sides of greased 13 x 9 x 2-inch pan. Bake in a 375° oven for 12 to 15 minutes or until it looks golden in color. Spread apricot mixture over crust evenly. Sprinkle remaining crumbly mixture on top of apricots. Bake 20 to 25 minutes. Cool. Cut into squares. Makes about 1 dozen pieces.
Cook macaroni, rinse and set aside. Combine remaining ingredients and mix well. Dump in macaroni. Chill. Serves 6.
Mix dry ingredients together, then add the rest. Chill in refrigerator 1 hour (optional).
Preheat oven to 375°. Grease 2 cookie sheets. Sift flour, baking powder and salt onto wax paper. Beat butter and sugar and brown sugar in large bowl with electric mixer until light and fluffy. Beat in water, egg and vanilla. Gradually stir in flour mixture. Gently stir in chocolate morsels and corn flakes. Drop mixture by heaping teaspoonfuls 1 inch apart onto prepared cookie sheets. Bake in oven for 5 minutes or until cookies are set and golden brown. Cool on cookie sheets several minutes. Transfer to wire rack; cool completely. Store in tightly covered container.
Sprinkle yeast into warm water. Stir until dissolved. Add buttermilk, shortening and sugar. Mix well. Add flour a little at a time, stirring with a spoon. Beat until smooth. Let rest 10 minutes. Shape as desired, dusting with flour. Place in greased pan. Let rise 30 minutes in warm place. Bake at 400° for 15 minutes or until lightly brown. Yields 2 dozen.
Soften cream cheese. Combine onion, Worcestershire sauce, hot sauce and nuts; mix well. Form into ball. Roll in chipped beef. Chill; serve with assorted crackers.
Mix meal, oil, eggs and corn well; fold in sour cream. Pour into greased pan and bake at 350° for about 20 minutes.
Combine milk, sugar, salt, and shortening in saucepan. Scald, then cool to lukewarm. Dissolve yeast in warm water in a large bowl, then add eggs, lemon rind, nutmeg, milk mixture and 2 cups flour. Beat until smooth. Add remaining flour, a cup at a time. Knead on floured board until smooth and elastic. Place in greased bowl, turn, then cover with a damp cloth. Let rise in warm place about 2 hours.
Mix raisins and pecans together and sprinkle with a little flour. Set aside. Mix thoroughly all dry ingredients. Cream butter; add sugar and cream well. Beat eggs well with a fork and add slowly to butter-sugar mixture; mix well. Add molasses and apple juice. Fold in dry ingredients; add nuts and raisins. Bake at 300° for 3 hours. (I make this in two angel food cake pans and bake 1 1/2 to 2 hours.) When cool, wrap in cloth soaked in apple juice for at least two weeks before serving.
Beat egg until very fluffy. Add salad oil and keep beating until incorporated and thickened. Then add rest of ingredients. Refrigerate.
Place hamburger in large pan of cold, salted water. Bring to a boil, breaking up meat with spoon until fine consistency. Drain meat. Mix all ingredients with meat. Simmer for 1 hour, stirring often. (Add a little water if too thick). If a stronger flavor is desired, add more chili powder. Serve over hot dog and bun. (Great to eat while watching the Saints!!!)
In large bowl, put flour. Cut in butter and shortening . Cut until fat is about pea sized. Add spoonful at a time the vinegar mixed with ice water. Gather dough into a ball. Divide into 2 balls. Refrigerate.
Make Jell-O according to package directions. Chill until soft set. Stir in walnuts and apple that has been cored, then diced. (Retain or remove apple peel according to your preference.) Chill until stiff. Serves six.
Combine all ingredients. Mixer may be used. Pour batter into greased 13 x 9 x 2-inch cake pan. Bake at 350° for 20 to 25 minutes. Cool, cut, serve and enjoy.
Dissolve Jell-O in boiling water. Stir in lemonade. Add cold water and cranberry juice. Pour in punch bowl. Add chilled ginger ale, ice or ice mold.
Roll wafers to fine crumbs. Divide and put half in shallow 8 x 10-inch pan (save the other half for top). Cream the butter and sugar together well. Add eggs, one at a time; cream well after each. Pour this over crumbs. Drain juice from pineapple; spread pineapple over batter, then add whipped cream. Sprinkle remaining crumbs and pat lightly into cream. Store in refrigerator for 12 hours. Cut and serve.
Prepare pudding as directed on package; cool slightly. Pour into baked shell. Cover with waxed paper; chill until set. Top with Blueberry Topping; top with whipped topping.
Defrost potatoes; reserve 1/2 stick oleo (melted) and corn flakes. Add the rest of the ingredients and place in a 9 x 13-inch greased baking dish. Mix butter and corn flakes; sprinkle on top. Bake at 350° for 1 hour.
Prepare Rice-A-Roni as directed. Mix in next 6 ingredients. Salt to taste and serve hot or cold.
Saute onion and bell pepper. Add meat. Brown and drain. Add tomato sauce. Slice cheese into mixture and let melt. Add cooked noodles. Add sour cream, and, of course, use other seasoning to your liking. Simmer.
Preheat oven to 350°. Cook pasta and drain. Saute onion, green peppers and mushrooms in oil. Mix onion mixture with pasta, pepperoni and sauce. Place in a 13 x 9-inch pan or 4-quart casserole dish. Place cheese on top. Bake 35 to 40 minutes.
Sift flour, baking powder, soda and salt together. Work shortening, sugar (in a separate bowl) and cream. Add eggs and beat well. Add flour mixture alternately with banana and nuts. Pour into greased loaf pan (9 x 5-inch). Bake 1 hour at 350°. Double recipe to make 3.
Mix all ingredients well and store in an airtight container. Fill mug 1/4 full of mix and add hot water to serve.
In a 2-quart casserole, combine rice, soups and mushrooms. Cut up butter and place on top. Cover and bake 30 minutes. Stir, then bake 15 minutes more. Bake at 350°. Serves 6 to 8.
Dissolve yeast in warm water, then add eggs, melted margarine, sugar and salt. Knead in flour. Put in covered bowl in refrigerator overnight. Dough will double in size. Pinch rolls out each day as needed. Dough will stay good in refrigerator for 1 week.
Roll graham crackers to fine crumbs. Add butter and sugar. Mix well and pat into a 9 x 12-inch pan, reserving 3/4 cup for top. Melt marshmallows with milk in double boiler. Cool. Add unsweetened cream which has been whipped. Place layer of marshmallow mix in pan then strawberries and nuts and add remaining marshmallow mixture. Make sure strawberries are covered. Top with reserved graham cracker crumbs. Chill in refrigerator overnight. Makes 12 servings.
Combine dry ingredients. Mash bananas and mix with milk, egg whites and oil. Add to dry ingredients and mix. Pour into muffin tins lined with paper cups. Bake at 425° for 17 minutes. Store in plastic bag in refrigerator. Makes 12.
Cream margarine; gradually add sugar, beating until light and fluffy. Add egg, lemon rind and lemon juice, beating well. Combine flour, soda and salt; add to creamed mixture, mixing just until blended. Drop dough by rounded teaspoonful, about 2 inches apart, on cookie sheets coated with cooking spray. Bake at 400° for 8 to 10 minutes. Remove from cookie sheet immediately and cool on wire rack. Yields 3 1/2 dozen (about 49 calories each).
Combine powdered milk, sugar, cornstarch and water. Mix well. Bring water to a boil; add to the mixture. Cook in double boiler over low heat until thick. Add margarine, vanilla and food color.
Put oil (or bacon fat) in skillet to preheat. Place heavy iron skillet in 400° oven to preheat. Combine cornmeal and milks. Stir in sugar. Add egg and mix well. Gently stir in flour and soda (mix together before adding to wet) until moist. Stir in crumbled bacon, if desired. Bake 20 minutes at 400° or until golden brown.
Preheat the oven to 400°. Coat a baking sheet with 3 sprays of vegetable oil. Put the chicken in a large bowl with the ice water. Put the yogurt into a medium bowl. Set both aside.
Melt margarine; mix in rest of ingredients. Pour into 2 unbaked pie shells. Bake at 400° for 10 minutes, then at 325° for 30 to 40 minutes. Makes 2 pies.
Brown hamburger. Saut onion, celery and peppers. Mix all ingredients in a casserole dish; add water to desired consistency (start with a little more water or it will become really thick). Bake, with lid on, at 350° for approximately 1 hour and 45 minutes or until potatoes are done. Stir occasionally while cooking. Serve with dinner rolls.
Place apple pie filling in shallow 1-quart baking dish. In a bowl, combine flour, oats, brown sugar, salt and spices. Add butter; mix well. Spread topping evenly over pie filling. Bake in a 375° oven for about 30 minutes. Serve warm or cold with or without ice cream. Serves 6.
Mix first 7 ingredients in bowl; set aside. Microwave margarine in glass baking dish on High until melted. Add mushrooms and onion. Microwave for 3 minutes. Add thyme, cumin, sour cream and bread crumbs. Mix well.
Heat oven to 350°. Melt oleo in 9 x 13-inch pan. Add the rest of the ingredients to the pan and mix together. These are rich and good.
Cream butter and sugar. Add egg yolks. Blend flour into butter mixture. Add flavoring. Refrigerate dough until thoroughly chilled. Form into small balls about the size of a quarter and press onto ungreased cookie sheet. Using thumb, press indentation in top of each cookie and fill with small amount of strawberry jam. If you prefer, press a pecan half on top of cookie. Bake 12 minutes at 300° or until lightly browned. Cool several minutes, then slide cookies off pan using a spatula. Keep stored in an airtight container. Yield: 6 to 7 dozen.
Mix all ingredients until smooth. Serve immediately or refrigerate spread approximately 1 hour and shape into ball and cover with nuts. Serve with crackers, chips or fresh vegetables.
Heat oven to 350°. Blend cream cheese and 2 tablespoons of margarine (reserve 1 tablespoon) until smooth. Add next 4 ingredients; mix well. Separate dough into 4 rectangles; firmly press perforations to seal. Spoon 1/2 cup meat mixture onto center of each rectangle. Pull 4 corners of dough to top center of chicken mixture; twist slightly and seal edges. Brush tops with reserved margarine; dip in crumbs. Use ungreased cookie sheet. Bake at 350° for 20 minutes or until golden brown.
Saute garlic in butter until soft. Add half of cream, most of the feta cheese and some Parmesan cheese. Stir.
Heat jello and pineapple in saucepan until it comes to a hard boil. Remove and let cool. Stir in 2 cups buttermilk and 1 large Cool Whip. Mix all together and chill.
Cook beets. Leave 2 inches of top stems while cooking. When beets are clean from all dirt, boil about 20 minutes to 1 hour, according to size, until tender. Drain off and use cold water to cool enough to peel. When peeled, put in clean pot. Add vinegar, sugar and spices. If vinegar is too strong, add a little water. Heat to simmer. Pack in hot jars; seal. Should make 6 pints.
Brown first 3 ingredients together and drain. Add two 10-ounce cans Ro-Tel tomatoes and 2 pounds Velveeta cheese. Cook slowly until cheese melts. Serve warm with Fritos or Doritos.
Mix strawberries and sugar and let stand 20 or 30 minutes. Mix Sure-Jell with water. Boil for 1 minute. Pour over strawberries and mix well. Put in flat pan and let stand overnight. (Stir occasionally.) Put in jars, paraffin and put in freezer. If you have some leftover from the meal just re-freeze.
Beat peanut butter and butter. Add sugar and beat well. Mix in egg and vanilla. Add flour and mix thoroughly. Cover bowl and chill dough for 1 hour. Shape dough into small balls (1 x 3-inch). Bake 5 minutes in a 350° oven. Take out of oven and press kiss into top of cookie. Return to oven for 3 minutes. Cool.
Layer in order given in 13 x 9-inch glass baking dish. Chill for several hours.
Heat 2 of the cups of apricot nectar. Blend all ingredients in blender and pour into mold.
Thaw pie shells while mixing ingredients. Prepare stuffing. Add drained vegetables, cream of chicken soup and stuffing into pie shells. Bake at 350° for 20 minutes.
Cut bell pepper, onion and mushrooms in half or fourths, depending on size. Place all veggies on sticks in random, about 2 each of every veggie. Place in foil pan. Veggie sticks can be stacked on top of each other. Melt butter. Pour over veggies, making sure all have been basted. Along with butter in bottom of pan, pour some water for steaming. Cover with foil, leaving ends open a little. Place on grill over medium heat until tender. You can also place 2 or 3 shrimp on each stick if desired, uncooked and peeled.
Prepare rice according to package directions. Place chicken in greased casserole pan. Salt and pepper. Cover with rice. Sprinkle remaining ingredients over rice. Cover with foil and bake 1 hour at 350°.
Layer first 5 ingredients in order. Mix together mayonnaise and sugar. Spread this on top of layered vegetables. Spread shredded Cheddar cheese and bacon bits on top.
Heat apple juice concentrate; thicken with cornstarch. Stir in butter and cinnamon. Pour over apples in large bowl; stir carefully. Sprinkle with salt. Pour into crust. Cover with top crust, sealing edge. Brush top with milk and sprinkle with additional cinnamon. Cut steam vents. Bake at 425° for 30 minutes or until done.
Make in electric frypan at 300°. Melt butter, saute onion, pepper and celery. Blend in flour, salt, pepper and paprika. Add tomatoes and cover; let simmer for 20 minutes. Stir. Add cooked shrimp, cheese tortelles, ham and frozen peas. Let simmer 15 minutes at 220°.
Preheat oven to 350° and grease a 9 x 5 x 3-inch pan. Place butter in a large mixing bowl. Place dates on top and pour both sugars over. Pour boiling water over ingredients in the boil. Let sit for 7 minutes; stir well. When mixture is cool, add the egg and mix well. Sift the flour, baking powder and salt together. Add to date mixture, beating for 30 seconds. Stir in walnuts and vanilla. Pour mixture into prepared pan. Bake for 45 to 50 minutes.
Combine all ingredients and cook over medium heat for 10 minutes. Baste your favorite meatloaf before cooking.
Cook rotini according to package directions. Mix all remaining ingredients in blender. Pour over rotini and toss. Serve chilled.
Mix flour, salt, paprika. Coat chicken (set aside the rest of flour mixture). Fry chicken, skin side down (can use skinless chicken) 3 minutes or until browned. Turn meat, add rest of flour mixture. Gradually stir in chicken broth. Then add only 2 Tbsp. of the dill. Bring to a boil, add potatoes, reduce heat, cover and simmer for 10 minutes. Add green beans, cover and simmer 10 more minutes until chicken and potatoes are tender and beans are crisp and tender. Stir in lemon juice and remaining dill. Serve.
Preheat oven to 350°. In large bowl, combine flour, sugar and egg. Cut in 1/2 cup margarine until crumbly. Stir in walnuts. Reserving 2 cups crumb mixture, press remainder firmly on bottom of greased 13 x 9-inch pan. Bake 15 minutes.
Blend with hand mixer the first 3 ingredients in small bowl. Then stir in the rest of the ingredients. Spread in a 9 x 13-inch pan or dish and freeze. Remove 10 minutes or so before serving to soften enough to cut into squares. Serve on leaf lettuce.