HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix first 5 ingredients. Sweeten this mixture to your taste. Mix cherry Jell-O according to box directions, but use pineapple juice instead of water. Let jell until syrupy, then add the cranberry relish. Let set at least 2 hours. Best when sets overnight.
Flatten chicken to 1/4-inch thick. In a shallow bowl, lightly beat the egg. Combine cracker crumbs and salt in another shallow bowl. Dip chicken in egg, then in crumbs. Set aside. In a large ovenproof skillet, saute mushrooms in 1 tablespoon butter until tender. Remove and set aside. In same skillet, melt remaining butter. Add chicken; cook over medium heat 3 to 4 minutes. Top with ham, mushrooms and cheese. Broil until cheese is melted.
Combine vinegar, sugar, salt and pepper. Blend well. Combine remaining ingredients in a large bowl. Pour marinade over vegetables. Refrigerate at least 2 days before serving. Drain marinade from vegetables to serve. Yields 12 to 15 servings.
Melt shortening in a large skillet. Add beef, onion and garlic. Cook and stir until meat is brown and onion is tender. Stir in catsup, mustard, Worcestershire sauce, sugar, salt, paprika and 1 1/2 cups water. Cover, simmer for 2 to 2 1/2 hours. Blend flour and 1/4 cup water; stir gradually into meat mixture. Heat to boiling, stirring constantly. Boil and stir one minute. Serve over buttered noodles. Yield: 6 to 8 servings.
Cook first three ingredients in a small amount of salted water and drain. Mix sour cream and soup with vegetables. Add butter to dressing. Layer dressing, then squash in buttered casserole dish and finish with dressing. Bake at 350° for 30 minutes.
Heat oven to 350°. Mix all ingredients, except potatoes. Stir in potatoes. Pour into ungreased 8 x 8 x 2-inch baking dish or 2-quart casserole. Bake for 45 to 50 minutes, uncovered.
Fill a large pot with water to cover ingredients. Add shrimp and crab boil seasoning. When water comes to a boil, add sausage and corn. Boil 10 minutes. Add shrimp and boil 3 minutes. Drain and serve with butter for the corn and cocktail sauce for the shrimp. Cole slaw and favorite beverage completes the meal.
Pour into greased and floured tube pan. Bake at 325° for 1 1/2 hours. While hot, punch many holes with ice pick. Pour glaze over cake. Let stand several hours before serving.
Bring Karo syrup and white sugar to a boil. Add peanut butter. Mix well. Add Special K cereal. Mix well and put in a 9 x 13-inch pan. Melt in double boiler the chocolate chips and butterscotch chips. Pour over Special K mixture.
Soften the cream cheese and mix with the shredded cheese. Drain the pimentos and chilies and mix in with the above ingredients. Put in a wreath mold for Christmas and decorate with sliced green olives and a bow. You can also use chopped walnuts.
Blend all ingredients together except crumbs and cheese. Spoon into casserole, cover top with bread crumbs and cheese. Bake 1 hour at 350°. This dish multiplies well for a big crowd. Serves 6 to 8.
Pour butter over sugar. Add eggs and vinegar. Mix well. Fold in remaining filling ingredients. Pour into pie shell and bake at 300° for 45 minutes or until done.
In large saucepan, combine potatoes, water, celery, carrots, onion, parsley flakes, bouillon and seasonings; mix well. Cover; simmer for 15 to 20 minutes, or until vegetables are tender. Gradually add milk to flour, mixing until well blended. Add milk mixture to vegetables; cook until thickened. Add Velveeta; stir until melted. Makes 8 to 10 servings.
Saute onion, celery and green pepper in butter until tender. Stir in chili sauce. Combine 1/2 cup this mixture with ground beef, bread crumbs, egg, salt and pepper. Form into a loaf in shallow baking pan. Bake in 350° oven for 1 hour. Let stand 5 minutes before slicing. Serve remaining sauce, cold or hot, over meat loaf. Yields 6 servings.
Combine all ingredients except dressing, Fritos and cheese Add the French dressing. Allow a few hours to marinate in the dressing. Add cheese and Fritos before serving.
Have all ingredients at room temperature. Cream shortening and butter. Add sugar and beat at medium speed for 5 minutes. Add egg yolks and beat until the yolks disappear. Stir flour, baking powder, salt and cocoa together. Add to creamed mixture alternately with buttermilk, beginning and ending with flour. Add vanilla. Fold in the beaten egg whites. Pour into a 10-inch tube pan that has been greased and floured. Bake at 325° for 1 hour and 15 minutes. Let cool in pan for 30 minutes. Remove from pan. May be iced with your favorite chocolate icing.
Take each frank. Wrap 1/2 slice cheese around it. Take 1 piece bacon and wrap over the frank and cheese. Wrap 1 biscuit around frank. Continue until ingredients are used up. Place on cookie sheet and bake at 450° until golden brown. Serve hot.
Heat butter in pan in 350° oven until melted. Sprinkle graham cracker crumbs evenly over butter. Press down with fork. Sprinkle chocolate chips and coconut over crumbs. Drizzle condensed milk evenly over top. Cover with marshmallows. Bake in 350° oven for 20 to 25 minutes. Refrigerate for one hour before cutting into bars.
Combine all ingredients. Store in tightly closed jar. Combine 1 tablespoon of mix and 1 cup of hot water in a mug; add sugar. Makes 2 1/2 cups of mix.
Combine all ingredients except cherries in a mixing bowl. Blend on low speed of electric mixer 15 seconds; increase to medium speed and blend 30 additional seconds. Stir in cherries. Pour batter into a greased and floured 9 x 5 x 3-inch loaf pan. Bake at 350° for 1 hour and 10 to 15 minutes, or until wooden pick inserted in center comes out clean. Cool 10 minutes in pan; remove to wire rack and cool completely. Yields 1 loaf.
Preheat oven to 400°. Beat cheese until fluffy. Combine mustard with milk and add to cheese with salt, cayenne, crab meat, chives, and almonds. Mix well and spread generously on bread slices. Sprinkle lightly with paprika. Cut each slice in 4 triangles; put on a baking sheet and bake for 10 to 12 minutes, or until well browned.
Boil potatoes, peel and mash while hot. Add butter, beat eggs with half of sugar. Add to potatoes and butter mixture. Add milk and rest of sugar. Mix in spices (should be creamy). Pour into pie shells, bake in oven at 350° for one hour or until custard is set and a toothpick comes out clean. Makes 2 (9-inch) pies.
Cook butter and onion until tender. Add flour until mixed well. Add milk, salt and pepper and cook until thickens a little. Add sherry and crab meat.
Spread sliced apples in 9 x 9-inch pan. Sprinkle with water, cinnamon and salt. Work remaining ingredients together until crumbly. Use pastry blender, fork or fingers. Spread over apples. Bake at 350° for 40 minutes.
Follow directions on box for cake mix. Bake in a 9 x 13-inch pan. Cool. With electric mixer, beat cream cheese, milk and pudding until thick. Spread over cooled cake. Spread drained pineapple over creamed mixture. Top with Cool Whip. Sprinkle with some chopped nuts and coconut. Keep in refrigerator until served.
Melt shortening in a skillet. Cut round steak in sections. Brown until done. Empty cans of mushroom soup and stir together. Let simmer for about 1 hour.
Prepare ribs. Remove excess fat, wash and pat dry with paper towel. Place ribs in baking pan; sprinkle with salt and pepper. Cover with chopped onions and chopped celery. Sprinkle with Worcestershire sauce. Bake slowly in 325° oven until tender (approximately 1 1/2 hours). Drain fat and pour 1/2 bottle or more barbecue sauce over ribs and return to oven for 1/2 hour, baste occasionally and remove from oven.
Combine and mix first 6 ingredients. Spread in 9 x 13 baking pan. Sprinkle 2/3 of spice cake mix on top. Sprinkle on top of cake mix the chopped walnuts. Drizzle butter over top. Bake for 50 minutes at 350°.
Combine and set aside buttermilk, poppy seed, almond extract and anise hyssop flowers. Cream butter and sugar. Add egg yolks and beat. Sift together flour, soda, baking powder and salt. Alternately add with buttermilk mixture. Fold in beaten egg whites. Pour half the batter in a greased tube or bundt pan. Sprinkle half of the sugar-cinnamon mixture on batter and add the remaining batter and the remaining sugar mixture. Cut through batter with knife for marble effect. Bake 1 hour at 350°.
Put pineapple juice, sherbet and ice cream in large mixing bowl and mix together. When ready to serve, add ginger ale. Makes 24 servings.
Mix all ingredients together except margarine. Melt oleo and pour into 9 x 12 casserole dish. Pour mixed ingredients over melted oleo. Do not stir. Bake 1 hour in 325° oven.
In a blender, combine canned sliced peaches, dry milk powder, vanilla and cinnamon. Cover and blend until smooth. Add five ice cubes, one at a time with the motor running. Blend until smooth. Makes 4 servings. Calories per serving: 115. Diabetic exchanges per serving: milk 1, vegetable 0, fruit 1/2, bread 0, meat 0 and fat 0.
Cook pasta in boiling water until just done and rinse in cold water. Add enough salad dressing to thoroughly coat the pasta. Add Parmesan cheese and vegetables. You may use any other vegetable you choose. Enjoy! This makes enough for 10.
Melt chocolate in boiling water; cool. Sift flour, soda and salt. Cream butter and sugar well. Add egg yolks one at a time, beating after each. Blend in vanilla and melted chocolate. Add flour mixture alternately with buttermilk, beating after each addition. Fold in beaten egg whites. Pour into 3 (9-inch) greased and floured layer pans. Bake at 350° for 30 to 35 minutes. Cool in pans 15 minutes. Remove and cool on rack.
Brown ground beef; drain and add seasoning mix. Let cool. Mix cream cheese and chip dip together. Spread creamed mix in a 9 x 13-inch pan. Layer with meat mixture, lettuce, tomato and cheese. Refrigerate. Serve with nacho chips.
Cube potatoes and carrots. Add remaining vegetables. Simmer in water with salt and chicken bouillon for 20 minutes. Add cheese, allow to melt. Add milk and shrimp and Worcestershire. Simmer gently, stirring from bottom frequently. Do not boil. Thicken with cornstarch and water. Serve with salad and toasted French bread.
Beat eggs. Cook sausage and onion. Drain grease. Mix all ingredients and bake at 350° for 30 to 45 minutes. When set in the middle it is ready to eat. Can be prepared the night before and cooked in the morning.
Sprinkle bacon, cheese and onion in unbaked 9-inch pie shell. In a bowl, add the rest of the ingredients and mix well. Pour over the bacon and cheese mixture. Bake in a 400° oven for 15 minutes. Reduce temperature to 300° and bake 30 minutes longer or until knife inserted 1-inch from edge comes out clean. Let stand 10 minutes; cut into wedges and serve.
Brown meat and onions. In another pan place tomato soup and 2 cans of water. Add chopped green pepper and olive juice. Boil for a few minutes. Add Worcestershire sauce. Cook and drain spaghetti or vermicelli. Put in large container. Add meat, sauce and cheese to spaghetti. Mix well. Put in 2 casseroles (13 x 9-inch). Spread can of undiluted mushroom soup on top of each. Decorate with sliced olives. Bake at 350° for 45 minutes.
Mix all ingredients, adding beans last. Dot with butter. Bake at 350° for 45 minutes.
Combine sugar, cornstarch, flour, cocoa and salt. Add eggs, butter and milk, then coconut, nuts and vanilla. Pour into unbaked pastry shell and bake at 400° for 35 to 40 minutes. Top should be crusty and firm. The center should become more firm as it cools.
Soak bread in milk. Add meat, eggs, onions, salt, pepper and soup. Mix thoroughly. Shape in 9 x 5 x 3-inch loaf pan. Combine brown sugar, catsup, nutmeg and mustard; spread over meat loaf. Bake at 350° for 1 hour.
In a 6 to 8-quart saucepot, combine all ingredients. Bring to a boil over medium-high heat, stirring occasionally. Reduce heat to medium and cook 15 minutes, stirring occasionally. Remove bay leaf. Immediately fill hot pint or half pint jars with mixture, leaving 1/2-inch headspace. Carefully run a utensil down inside of jar to remove trapped air bubbles. Wipe jar tops and threads clean. Place hot lids on jars and screw bands on firmly. Process pints or half-pints in boiling water canner for 15 minutes. Makes 5 to 6 pints or 10 to 12 half pints.
Combine first 8 ingredients and 2 tablespoons barbecue sauce. Form into 12 thick patties. Wrap bacon slice around the sides of each patty and secure with a toothpick. Bake on a rack at 350° for 50 to 60 minutes or until done. Baste frequently with barbecue sauce the last 30 minutes. Serves 12.
Mix flour and soda. Combine butter, sugar and pudding mix in large bowl. Beat until smooth. Beat in eggs. Gradually add flour mixture. Stir in oats and raisins. Batter will be stiff. Drop by rounded teaspoon about 2 inches apart. Bake at 375° for 10 to 12 minutes.
Mix cream, egg, Parmesan cheese and bacon together. Toss with cooked spaghetti. Sprinkle with salt, Parmesan cheese and plenty of freshly ground black pepper. Serve immediately!
Place unpeeled potatoes in a large saucepan and cover with water. Cook just until tender, but firm. Drain and cut potatoes into 1-inch cubes. Place in an ungreased 2 1/2-quart baking dish. Add pimientos, onion, garlic and onion salt; toss gently. Sprinkle with cheese. Place bread cubes on top and pour melted margarine over all. Bake at 350°, uncovered, for 30 minutes or until bread is toasted. Makes 10 to 12 servings.
In a mixing bowl, blend cream cheese, mayonnaise and salad dressing mix until smooth. Slice a thin slice off tops of tomatoes and carefully remove insides. Invert on paper towel to drain. Fill with cream cheese mixture. Yield: 12 to 16 servings.
Do not drain fruit. Mix and chill first 6 ingredients. Just before serving, add bananas. Serve plain or with whipped topping.
In a large saucepan, place all the squash. Add the onion, garlic, broth, salt and pepper. Bring to a boil, cover, reduce heat and simmer for 20 to 25 minutes or until the vegetables are very tender. Allow to cool slightly; puree in a food processor or blender with basil, parsley and lemon juice until smooth. Place in a container, cover and refrigerate for 6 hours or overnight. When ready to serve, add the buttermilk. Whisk until smooth and adjust the seasonings with salt and pepper. Serve chilled and garnished with chopped basil and parsley. Serves 6.
Peel and quarter potatoes. Combine flour, cheese, salt and pepper in plastic bag. Moisten potatoes. Drop in bag and shake well. Melt margarine in 13 x 9-inch baking dish. Arrange potatoes in one layer. Bake at 425°. Turn once.
Mix all ingredients together well and store in a tightly covered jar. Use 1-2 tsp. per cup of hot water.
In shaker jar, combine lemonade concentrate, soy sauce and seasonings. Shake ingredients vigorously to blend. Pour half of marinade into shallow pan and add chops in single layer. Pour remaining marinade over steaks; cover pan and place in refrigerator approximately 24 hours. Meat should be turned once or twice during refrigeration. Remove from refrigerator three or four hours before grilling. Grill over medium coals 40 to 45 minutes. Baste steaks occasionally with remaining marinade.
Cook bacon loosely covered with paper towel in microwave oven for 3 to 3 1/2 minutes or until crisp. Reserve 2 tablespoons of drippings. Tear lettuce into small pieces and combine with onion in salad bowl. Refrigerate until ready to serve. Combine vinegar, reserved bacon drippings, sugar, water, salt, mustard and pepper in 1 cup glass measuring cup. Cook uncovered in a microwave for 1 minute or until mixture boils, stirring to dissolve sugar. Pour over salad greens, tossing to coat well. Garnish with crumbled bacon and radish slices. Serves 6.
Line a 9-inch square pan with whole graham crackers, breaking crackers if necessary. Prepare pudding as directed on package. Let stand 5 minutes, then blend in whipped topping. Spread 1/2 mixture over crackers. Add another layer of crackers; top with remaining pudding mixture and remaining crackers. Spread pie filling over top layer of crackers. Chill 3 hours. (Best if done a day ahead.)
Line bottom of bowl with 1/2 cake that has been broken into pieces. Mix together milk, cream cheese, and sugar. Mix in Cool Whip and beat with mixer until smooth. Pour 1/2 of the mixture over first layer of cake. Repeat layers. Pour pie filling on top.
Grease a 10-inch tube pan. Set aside. Preheat oven to 325°. In a large mixing bowl, cream butter and sugar until smooth. Add eggs, one at a time, beating well after each. Combine flour, baking powder, 1/2 teaspoon soda, cocoa and cinnamon; add alternately with sour cream, beating after each addition. Stir in vanilla. Pour into prepared pan. Bake for 75 minutes, or until done. Cool in pan 10 minutes. Take off wire rack; cool completely.
Wash squash. Slice in rounds, fairly thin. Salt, pepper and roll in flour. Have cooking oil medium-hot and fry until crisp and golden brown. Serve while hot.
Mix together. Add water until soupy. Stuff turkey. Put water in bottom of pan with turkey. Bake 3 hours; 45 minutes at 400° and the balance at 325°.
Mix together oil, Parmesan cheese, salt, garlic powder, paprika and pepper. Dip potatoes in mixture. Bake at 375° for 45 minutes.
Mix and add 1 roll Ritz crackers (crushed) on top. Dot with butter. Bake at 350° for 30 minutes or until bubbly.
Dissolve yeast in warm water. Sift dry ingredients into a large bowl. Cut in shortening. Add buttermilk, then yeast mixture. Stir until thoroughly moistened. Turn out onto floured board and knead a minute or two. Roll out to 1/4-inch thickness and cut with a biscuit cutter. Place on greased baking sheet. Let rise for 30 minutes. Bake at 425° for 15 minutes or until brown. Brush tops with melted butter. Yield: 60 (2-inch) biscuits.
Soak dried beans overnight. Wash thoroughly and put in pot of boiling water. Add chopped onion and cubed potatoes. Add seasonings to taste. Bring to a boil, then cook on low until beans are done and soup is thick. Mash beans with wooden spoon while in the pot. Remove hot pepper. Add olive oil and sherry and simmer another 15 minutes. If sausage is added, omit olive oil and add sausage along with potatoes and onion, but boil sausage separately first to remove fat.
Set aside in bowl the nuts, cinnamon and sugar. Cream butter. Add white sugar. Add the eggs and beat fast. Measure flour, baking powder and salt. Grease and flour Bundt pan. Add dry ingredients to egg mixture alternately with sour cream and vanilla. Mix thoroughly. Put 1/2 batter in cake pan. Spread filling over the rest of batter. Bake at 325° for 45 minutes. Cool in pan on rack for 1/2 hour. Freezes nicely. Thaw covered. Better the older it gets.
Combine all ingredients in a large bowl. Stuff into neck and body cavities of turkey. If preferred, bake in separate pan. Enough stuffing for a 16 pound turkey.
Combine vegetables, tossing lightly. Combine remaining ingredients; mix well. Pour over vegetables and toss lightly. Cover and chill overnight. Drain well before serving.
Mix Veg-All, sour cream, mayonnaise and cheese. Place in casserole dish. Crush crackers and mix with melted butter. Spread on vegetable mixture and bake at 300° for 30 minutes.
Brown and crumble hamburger meat in large skillet. Chop up onion and bell pepper. Add to hamburger meat. Brown until soft. Add tomatoes and enough water to make gravy. Add seasonings. Cook on low heat 45 minutes. Add noodles. Cook 10 minutes or until noodles are done. Serve with corn bread and salad.
Wash chicken, pat dry with paper towels. Heat oil and butter in 6-quart Dutch oven. Add chicken, a few pieces at a time, and brown well on all sides. Remove as browned. Return chicken to Dutch oven; add tomato sauce, tomatoes, wine, basil, oregano, garlic, parsley, salt and pepper. Simmer, covered for 45 to 50 minutes, or until chicken is tender. Combine flour with 3 tablespoons water; stir into sauce. Add mushrooms; cook 10 minutes longer or until sauce is thickened. Makes 6 servings.
Gradually mix the ingredients, except cracker crumbs and melted margarine, together into a large bowl, then pour into a casserole bowl. Add the crushed crackers evenly on top, then spread the melted margarine evenly on top. Bake at 350° for 35 to 40 minutes.
Drain sauerkraut. Add remaining ingredients and toss lightly. Use only enough mayonnaise to moisten the mixture. Chill well about 1 to 5 hours before serving.
Spread crumbs into a 13 x 9-inch pan. Make pudding and pour over crumbs. Slice bananas over pudding. Cover with Cool Whip. Layer on strawberries and pineapple. Sprinkle on coconut.
Cut sausage in half lengthwise, cut crosswise into 1/4-inch slices. In 10-inch skillet, combine rice, sausage, tomatoes, water, salsa and beans. Mix well, breaking tomatoes with large spoon. Bring to boil, reduce heat, cover and simmer 20 minutes. Remove from heat, let stand, covered, about 5 minutes. Makes 4 servings.
In a bowl, mix all ingredients together except ham. Remove rind from ham. Score fat with a knife. Rub mixture over ham. Wrap ham in foil or plastic and refrigerate overnight. Heat oven to 425°. Unwrap ham. Place in a 13 x 9-inch cake pan. Roast, uncovered, for 20 minutes. Reduce heat to 325°. Baste with drippings every 30 minutes for about 4 hours or until meat thermometer registers 160° internal temperature.
Cut bacon in 1-inch pieces and fry. Reserve 2 tablespoons bacon grease. Blend sugar, onion, flour and seasonings into grease in large frying pan. Gradually add water and vinegar. Boil 1 minute. Add potatoes and bacon. Cook 5 minutes. Serves 6.
Mix vanilla pudding according to directions on package. Stir in Cool Whip. Add 2 chopped Snickers. Pour over crust. Sprinkle with chopped nuts. This makes 1 large 9-inch pie or 1 (9 x 13-inch) pan.
1st Layer: Mix 1 cup plain flour, 1 tablespoon sugar, 1 1/2 cups pecan pieces and 1 stick melted butter. Press in bottom of 12-inch rectangular Pyrex (or 10-inch round). Bake for 10 minutes at 375° or until light brown. Chill or allow to cool completely.
Boil chicken breasts until done and cool. Debone and chop into bite sized pieces. Save approximately 3 cups of water boiled in. Chop celery, carrots, onion and garlic into fine pieces.
Rinse lettuce. Drain well. Tear into small pieces. Clean and slice mushrooms. Rinse cucumber, green pepper, onion and tomatoes, sliced. Combine all ingredients in a salad bowl. Garnish with green onions.
Chop squash and onion; cook until tender and drain well. Mix in all other ingredients and stir in saltines. Place in buttered casserole and bake at 325° for 25 minutes.
Brown pork chops on each side; drain. Arrange potatoes in a 9 x 12-inch casserole, lightly coated with nonstick spray. Mix water, soup and sour cream in small bowl; pour over potatoes. Arrange pork chops on top. Season with salt and pepper. Bake, covered, at 375° for 1 1/4 hours.
Remove	crusts	from bread and spread butter lightly on each side. Place in large skillet over moderate heat.	Add a little of	the remaining	butter. Brown	bread on each side, drain on paper towels and	cube. Beat eggs slightly. Add olive	oil, lemon juice, Parmesan cheese, mustard, pepper and garlic.	Beat until blended. Toss romaine, dressing and croutons.
Mix carrots, celery and tuna together. Add mayonnaise. Just before serving, add noodles. Serves about 6.
Cut small hole in middle of biscuits. I use medicine bottle. Deep fry biscuits and the holes until brown. Roll in powdered sugar.
Sift flour, baking soda and salt. In separate bowl, cream butter, sugar and brown sugar. Blend in eggs, water and vanilla. Add dry ingredients and mix thoroughly. Cover and refrigerate 2 hours. Put about 1 tablespoon of dough around each mint. Place on greased baking sheet, about 3 inches apart. Top with walnut half. Bake at 375° for 10 to 12 minutes.
Mix marinade ingredients together and marinate meat overnight. Bake at 350° for 1 hour (uncovered).
Boil until it forms a ball in cold water, then beat and pour into pan to set.
Mix together and simmer for one hour (covered). Then add 2 cups of water. Cook one more hour. Serve hot. May be put in containers to freeze, if desired.
Dice bacon and place in heavy saucepan. Cook, but do not brown. Remove extra fat. Add diced onion and diced celery. Saute 2 to 3 minutes. Add potato, broth and bouillon. Cook until potato is almost (soft) tender. Add frozen carrots and peas, celery slices, mushroom slices, diced chicken, milk, chicken broth and herb blend.