HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix together the first 4 ingredients and let congeal to thick consistency, but not firm. Fold in evaporated milk, chilled and whipped. Roll into fine crumbs vanilla wafers or coconut macaroons. Place half of the crumbs in the bottom of 9 x 13-inch pan. (I use Pyrex.) Pour in the fluff. Spread evenly and cover with remaining half of crumbs. Place in refrigerator until firm. Serves 12. Delicious!
Preheat oven to 350°. Combine first 7 ingredients; stir to evenly distribute and add salt and pepper to taste. Pour into large casserole. Crush saltine crackers and spread over mixture. Bake 1 to 1 1/2 hours until crackers are golden brown.
Mix together the first 4 ingredients. Add the ginger ale and sherbet when ready to serve.
Boil 6 cups water and sugar until dissolved. Add remaining ingredients. Mix well and freeze. To use add 1 quart Ginger Ale to each 1/2 gallon frozen slush. Break up with fork.
Spread each muffin half with a tablespoon of soup. Sprinkle with oregano and cheese. Place 4 muffin halves in a paper towel lined 1 1/2-quart oblong glass baking dish. Microwave on High for 2 to 3 minutes or until hot, turning dish once. Makes 16 individual pizzas.
In large pot, pour boiling water over other ingredients and let steep ten minutes. Remove mint and tea bags, serve over ice. Garnish with fresh mint, lemon wedge or orange slice.
Mix all preceding well and place in baking dish. Top with crushed corn flakes. Bake at 350° for 30 to 45 minutes.
Scald milk. Beat 2 egg yolks. Add 2 tablespoons scalded milk to yolks. Mix well. Add yolk to rest of scalded mix. Cook until it coats a metal spoon. Dissolve gelatine in cold water. Add gelatine to milk. Add 2 1/2 tablespoons sugar, salt and vanilla to milk. Stir until well mixed. Remove from heat. Cool to room temperature. Beat egg whites until stiff, gradually adding 3 tablespoons sugar. Fold egg whites to cooled yolk mixture. Pour in crust. Sprinkle with chopped chips. Refrigerate. When served, top with whipped cream.
Cook shell macaroni according to directions; drain. Brown meat, onion and green pepper in lard or drippings. Combine meat mixture, salt, pepper, macaroni, corn, tomato soup and ripe olives. Bake at 350° for 30 minutes. Serves 8.
Thaw potatoes and combine with 1/4 cup margarine and next 6 ingredients. Pour into buttered 9 x 12-inch pan. Top with cornflakes or stuffing and drizzle 1/2 cup melted margarine over the top. Bake, uncovered, at 350° for 45 minutes.
Combine chicken, soup, onion, salt, mayonnaise, almonds, lemon juice, eggs, celery and pimento in a large bowl. Place in greased baking dish. Cover with potato chips or crackers. Bake in preheated oven at 350° for 30 to 40 minutes or until bubbly. Sliced water chestnuts may be used instead of almonds.
Mix all ingredients; add muffin mix last (just before baking). Bake at 375° for 30 to 35 minutes in a 9 x 13-inch pan.
Preheat oven to 350°. Pat hamburger into bottom of cake pan. Sprinkle salt, pepper and onion over hamburger. Arrange frozen French fries in layer over hamburger. Spread soups over French fries. Bake at 350° for 1 hour. Cut into squares to serve.
Break cake into pieces and line 9 x 13-inch pan. Mix cream cheese and sugar. Mix Dream Whip according to directions and add cream cheese mixture; mix well. Spread over cake. Top with strawberries and glaze; keep in refrigerator.
Parboil whole zucchini in boiling, salted water for 15 minutes, until barely tender. Drain, trim ends and cut lengthwise in halves. Carefully scoop out the pulp. Arrange shells in a greased shallow baking dish. Mash the scooped out pulp; add the eggs, crumbs, cheese, butter, onion, parsley, seasonings and garlic; mix well. Fill zucchini shells with the pulp mixture. Bake, uncovered, in a 350° oven for 25 to 30 minutes. Serves 6.
Cream together butter and sugar. Blend in egg. Sift all remaining ingredients, then add to other mixture. Divide dough into 2 parts. Chill 1 to 2 hours so it will be easy to handle. Roll dough over part at a time to 1/8-inch thickness and cut with cookie cutter. Transfer to cookie sheet and bake in preheated oven at 375° for 8 to 10 minutes.
Bring to a boil water, vinegar and salt. Put pickles in jars (whole or sliced). Add garlic, pepper, alum and dill. Pour over pickles in jar and seal.
Mix Veg-All and chestnuts together, drain.	Mix all together and put in baking dish. Sprinkle 1 roll crushed Ritz crackers over this. Drizzle 2 or 3 tablespoons melted margarine over top.	Bake at 350° for 30 to 35 minutes until real bubbly.
Cut wieners in 1 inch lengths. In a saucepan, mix all ingredients. Bring to boil. Add wieners and simmer, covered, for about 15 minutes, stirring occasionally. Serve with cocktail picks.
Beat together Cheddar cheese and cream cheese. Beat in deviled ham. Stir in chopped olives. Chill and shape into ball or two 8-inch long logs. Roll in 1/2 cup finely chopped pecans or walnuts. Serve with crackers.
Bake cake according to directions in pan, 15 1/2 x 10 1/2 x 1-inch. Mix the rest of ingredients, until crumbly, with hands. Distribute as evenly as possible on top of cooled cake. Bake 25 minutes at 350°.
Combine all ingredients and form into 4 patties. Chill between sheets of wax paper for 30 minutes before frying or grilling. Salt and pepper, if desired.
To peaches, add sugar and 1/4 cup water; mash. Add 1 to 2 drops each red and yellow food coloring. Drain reserved juice. Add water to juice and milk; pour into refrigerator trays. Freeze until firm. Break into chunks. Beat fluffy with electric mixer. Fold in whipped cream and nuts. Return to trays. Freeze firm. Serves 8 to 10.
Rinse kraut with warm water; drain well. Cook onion and bacon in butter until onion is soft. Add kraut, caraway seed, sugar and bouillon and cover tightly. Cook 1/2 hour. Add sausage or other meat. Cook another 1/2 hour or more. Kraut is especially good if made one day and reheated at a later date.
Cook spinach; drain. Mix all. Pour in a greased casserole. Bake, uncovered, at 350° for about 40 minutes. Freezes well.
Beat eggs; add to cooked rice and stir in salt, sugar, milk and pineapple. Mix. Bake in buttered casserole at 350° for 1 to 1 1/4 hours.
In a 10-inch skillet over medium heat in hot oil, cook onion, green pepper and garlic until tender, stirring occasionally. Add tomatoes with liquid and next 5 ingredients. Heat to boiling. Reduce heat to low, cover and simmer until zucchini are tender-crisp, about 15 minutes, stirring occasionally to break up tomatoes. When zucchini are done, sprinkle evenly with cheese. Cover and simmer for about 3 minutes. Makes 8 servings.
Preheat oven to 325 degrees. Preheat the chocolate brownie layer. Coat a 9 inch cake pan with 1 tsp of butter. Flour the pan with 1 tsp of flour, shake out the excess.
Cream butter and sugar. Add eggs, one at a time, and beat. Add soda to buttermilk, then add to butter and sugar. Place flour in bowl. Add dates, orange slices and nuts. Stir to coat. Add flour mixture and coconut. Place in greased and floured pan. Bake at 250° for 2 1/2 to 3 hours.
Boil and debone chicken. Place in casserole dish. Combine other ingredients; stir well. Pour over chicken until all is covered. Bake at 375° for 30 to 40 minutes.
In a medium bowl, mix together flour, cocoa, baking powder, baking soda, salt and cinnamon; set aside. In a large bowl, beat together sugar and margarine. Beat in applesauce, eggs and vanilla until thoroughly blended. Gradually add dry ingredients, mixing well. Stir in zucchini. Pour into a greased 9-cup Bundt pan. Bake in preheated 350° oven for 1 hour or until cake tester inserted near center comes out clean. Cool slightly and dust with confectioners sugar, if desired. Serves 12.
May all the joys and pleasures that make a happy life, be yours in fullest measure, to share as man and wife.
Mix the first 3 ingredients together; spoon over chicken. Bake 45 minutes at 375°, uncovered.
Measure flour and salt into mixing bowl. Make well in center; add eggs and oil. Stir with fork until flour is moistened, adding water if necessary. Press into a ball. On lightly floured surface, knead dough about 10 minutes, until smooth and elastic. Wrap in plastic wrap; chill 1 hour. Divide into quarters. Roll each out into 1/16-inch thick strips, 4 inches wide and as long as possible. Let dry while you roll out remaining dough. Roll up lengthwise and cut into slices. Unroll and drape over drying rack to dry 30 minutes before cooking. Cook in boiling salted water for 2 to 3 minutes. Drain and serve with sauce of your choice.
Soak beans overnight in cold water. Next day, add ham or bacon, onion, salt and pepper. Cook until done (about 2 hours), adding more water if beans become dry. Keep beans barely covered with water while cooking. After beans are done, add tomato paste and if necessary, more salt.
Peel and slice eggplants. Place in pot in salt water for 1 hour, then cook until tender. Drain and mash. Add egg, tomato, salt, cheese, onion and pepper to eggplant. Stir in baking powder and bacon drippings. Combine and place in greased baking dish. Sprinkle with bread crumbs. Bake for 40 minutes in a 350° oven. Makes 8 servings.
Blend above ingredients. Chill. When firm, mold into ball. Roll in finely chopped nuts.
Cook linguine as directed on package. Heat olive oil in large skillet. Add garlic, zucchini and onions. Stir-fry 3 to 5 minutes until crisp-tender. Add tomatoes, parsley and seasonings. Heat 2 more minutes; remove. Stir in cooked linguine. Top with grated Parmesan cheese. Serve with garlic bread and salad.
Cut biscuits in quarters. Combine 1/2 cup sugar and 2 tablespoons cinnamon. Roll quartered biscuits in cinnamon/sugar mixture. Place cut biscuits in greased tube or Bundt pan.
Melt butter in small saucepan over very low heat. Add peanuts and salt; allow to warm. Place sugar in large thick skillet over medium heat. Stir continuously until sugar caramelizes into golden brown syrup. Stir peanuts into syrup quickly. Pour onto large buttered surface at once. With big spoon, stretch and pull candy into thin sheet. Cool and break into pieces. Yields 1 1/2 pounds brittle.
Brown ground beef and onion. Mix all other ingredients together in saucepan over low heat. Drain beef and mix together. Heat through and serve.
Lightly grease an 8-inch square pan. Add confectioners sugar to cocoa in a microwave-safe bowl. Add milk and butter. Do not stir. Heat, uncovered, at full power for 2 minutes. After cooking, stir just enough to combine ingredients. Add vanilla and nuts. Stir to blend. Pour into pan. Refrigerate 1 hour before cutting.
Combine eggs and corn syrup; mix well. Add sugar; mix thoroughly. Stir in salt and vanilla. Let stand 5 minutes. Spread pecans on bottom of pie shell. Stir melted margarine into syrup mixture, then pour over pecans. Be sure all pecans rise to the top. Bake for 50 to 60 minutes at 375°. or until center is firm.
Beat eggs, vanilla, oil and sugar until creamy. Add zucchini and pineapple. Add flour, salt, soda, baking powder, cinnamon and nuts. Mix well. Pour into 2 greased loaf pans. Bake at 350° for 1 hour. Cool in pan 5 to 10 minutes.
Grate chocolate chips or bar and set aside. Mix raisers and nuts with 1/4 cup flour so they are completely coated and set aside. Beat egg whites until stiff peaks form and set aside. Cream butter and sugar until light and fluffy. Sift together 2 cups flour, baking powder and salt, then add to creamed mixture alternately with milk and bourbon, beating well between additions. Fold in egg whites, then grated chocolate, nuts and raisins. (Reserve some chocolate mixture for garnish.) Pour into 2 well greased and floured pans and bake for 25 minutes in a 350 degree oven. Cool on rack and frost.
Measure sugar out and add the garlic powder, celery seed and black pepper. Then gradually add the vinegar. Last, add the vegetable oil and pour over the pasta and vegetables. Let stand for 2 to 4 hours or overnight.
In skillet, in hot oil, cook chicken for 10 minutes or until browned. Spoon off fat. Stir in soup and thyme. Reduce heat to low. Cover and simmer 35 minutes or until chicken is fork-tender, stirring occasionally. Makes 4 servings.
Melt oleo and whip flour in to make a smooth paste. Stir in water. Saute ground beef; drain off grease. Add to soup. Add onions, celery and carrots which have been boiled. Add frozen vegetables, tomatoes, Accent, beef base and black pepper. Boil, reduce, simmer and cook until vegetables are done.
Combine soup, milk, seasoned salt, chicken, vegetables, 1/2 cup of cheese and 1/2 cup of French fried onions. Place in 8 x 12-inch	baking dish. Bake, covered, at 375° for 20 minutes.
Mix all ingredients in large bowl. Cook in Bundt pan. Start in cold oven at 350° for 45 minutes to 1 hour. Glaze with powdered sugar glaze. Mix enough warm water with 1 cup powdered sugar to pour over cake.
Position rack in center of oven and preheat to 325°. Pat meat dry. Place on surface, fell side down with long edge toward you. Sprinkle with rosemary and garlic. Cover with layer of spinach leaves. Arrange 4 carrots in 2 rows across center of meat. Surround carrots with pimientos. Scatter onion slices atop carrots. Sprinkle with parsley, 2 teaspoons salt, 3/4 teaspoon pepper and cayenne. Starting at short end, roll meat up tightly. Tie securely with kitchen twine at 2-inch intervals. Place on rack in roasting pan. Add celery, 2 chopped carrots and onion to pan. Pour vermouth over meat. Season with salt and pepper. Roast until thermometer inserted in thickest part of meat registers 130° (for medium rare), about 1 1/2 hours, adding up to 1/2 cup water to pan if necessary to keep vegetables from sticking. Transfer meat to cutting board; let stand 15 minutes.
Dissolve gelatin completely in boiling water in large bowl. Mix cold water and ice to make 1 3/4 cups. Add to gelatin, stirring until ice is melted. Refrigerate 10 minutes or until slightly thickened, if necessary. Stir in 3 1/2 cups of the whipped topping and strawberries. Spoon into 2-quart saucepan (about 3 1/2 inches deep) which has been lined with plastic wrap. Refrigerate 4 hours or until firm. Invert saucepan onto serving plate; remove plastic wrap. Spread top and sides of dessert with 1 cup of the whipped topping. Press cut sides of ladyfingers into sides of dessert. Tie ribbon around dessert. Garnish with remaining whipped topping, strawberry halves and mint leaves. Store leftover dessert in refrigerator. Makes 12 servings.
Put meat of your choice in crock-pot. Pour salsa over it. Cook all day on low, or half day on high.
Stew chicken and save 1 1/2 cups of the broth. Debone the chicken and place in the bottom of a 9 x 13 x 2-inch baking pan. Mix together 1 1/2 cups of broth with the soup and pour evenly over the chicken. Mix together Bisquick and milk; pour evenly over all. Top with butter and bake at 375° for 1 hour.
In top of double boiler, over hot water, melt chocolate pieces. Stir in nuts and noodles until well coated. Drop mixture by teaspoonfuls onto waxed paper. Chill until firm.
Combine oil, sugar and eggs; beat well. Mix dry ingredients. Add 1 cup of apples to oil mixture and beat. Add flour mixture. Fold in remaining apples, vanilla and nuts. Pour in greased and floured 9 x 13-inch pan and bake at 325° for 30 to 40 minutes.
Crush up Doritos; put in bottom of medium size casserole dish. Brown ground beef in skillet. Combine cream of mushroom soup and taco seasoning mix. Add a little water; pour into meat mixture. Blend well, then pour meat mixture over crushed chips. Cover with sharp shredded cheese. Bake at 325° for 30 minutes.
Remove crusts from bread. Arrange bread in 13 x 9-inch pan. Top with chicken, then cover with mushrooms and water chestnuts. Beat eggs; blend in milk, mayo and salt and pepper to taste. Pour over chicken. Arrange cheese on top. Combine soups and pimento and pour over cheese. Cover and refrigerate overnight.
Saute butter and onion. Add flour to make white base. Add other ingredients and simmer till thick.
Mix together. Add salt and pepper to taste. Cool in refrigerator for 12 to 24 hours.
Mix ingredients together with an electric mixer. After mixture has been mixed together, spoon in 1 cup coconut. Pour into uncooked pie shell. Bake at 325° for 1 hour.
Beat egg whites stiff. Gradually beat in sugar and flour; fold in coconut. Drop by teaspoons on greased cookie sheet; bake 20 minutes at 350°.
Soak beans overnight, then drain. Cook everything except carrots and potatoes. After bringing to a boil, reduce heat and simmer for about 3 hours. Put carrots and potatoes in about 1 hour before beans are done. Remove meat from bones and return to soup. Think of me and enjoy. Makes 4 to 6 servings.
Mix all ingredients, add milk if needed. Preheat oven to 350 degrees. Bake in 10 inch iron skillet till done, using toothpick method.
Break cake layers into pieces; put half of cake in bottom of punch bowl or trifle container. Spread half of pudding on top, half of blueberry filling next, then cherry pie filling. Add layer of half of pineapple; top with half of the Cool Whip, then nuts. Repeat the layers. Chill well.
Saute meat and onion. Add vinegar and sugar to tomatoes and process in blender. Cook carrots, celery and potatoes and bouillon in 2 cups water for 5 minutes. Add all other ingredients and cook in 1 pot for about 1 hour. May add 2-3 Tbsp. parsley if desired. May substitute ground turkey for beef.
Brown beef; drain. Add taco seasoning, tomato soup and 1/2 cup water. Oil bottom of a cookie sheet. Place 2 shells on sheet. Top with beans, then 2 more shells. Put beef mix on, then Monterey Jack cheese. Top with 2 more shells.
Bake as directed in two 9 x 13-inch or one 12 x 16-inch cake pans.
Peel, cut up and boil the potatoes (salt to taste) until done; drain water. Add the remaining ingredients. Mix with electric mixer until well blended. Pour into casserole dish (sprayed with nonstick cooking spray). Bake in 300° oven until potatoes rise and are very lightly browned.
Heat oven to 400°. Prepare biscuits as directed on package. Cut biscuits in half. Brown sausage as directed on package.
Combine all ingredients. Pour into greased and floured Bundt or tube pan. Bake at 325° for 1 hour. Set on racks to cool. Invert on platter or cake plate. Pierce top and drizzle my favorite glaze on top.
Cook cabbage, apple, water and salt over low heat for 15 minutes. Mix flour and vinegar until smooth. Add to cabbage mixture. Add remaining ingredients and cook 15 minutes longer. Serves 6.
Mix all ingredients. Refrigerate dough until semi-stiff. Drop by teaspoons onto lightly greased cookie sheet. Bake at 350° to 375° for 8 to 10 minutes. Cool for 1 minute before removing from pan. Makes 8 to 10 dozen.
Beat egg; add corn, milk, honey and salt and pepper. Add all but a small amount of cracker crumbs and blend well. Place in a well-buttered casserole (approximately 6 x 10-inches) and top with remaining cracker crumbs. Bake for 30 minutes at 325°. Yields approximately 6 servings.
Heat butter, add veggies and garlic, cook until veggies dry up. Let cool and chill. Combine spices, eggs, ketchup, half and half, blend. Mix veggie mix, spice mix, meats and crumbs all together. Blend well. Shape into loaf, put in pan, then put pan into a slightly larger pan with some water. Bake at 375° for 35 to 40 minutes. Serves 8 to 12.
Combine first 6 ingredients, then melt 1 stick butter in pan. Soak chicken in butter, roll and press each piece of chicken in combined mixture. Place back in shallow long pan. Pour remaining butter over chicken. Bake 1 hour at 350° to 400°. Good served with lasagna or spaghetti.
Peel or scrub potatoes. Slice each potato diagonally into thin slices down to about 1/2-inch of the bottom. Use a knife, laying alongside your potato to stop your cut from going all the way through your potato. Put into baking dish; open slices slightly. Drizzle with butter; sprinkle with seasonings. Bake at 425° for about 40 minutes. Remove. Sprinkle with cheeses. Bake for 10 minutes or until lightly brown. Before serving, put bacon bits and green onions.
Cream the sugar and oil; beat well. Sift flour, soda and salt. Mix cocoa and red coloring. Add vinegar; mix well. Add eggs, beating hard after each. Add flour mixture, milk and vanilla to beater. Beat until blended. Pour into three greased and floured cake pans. Bake at 350° for 35 minutes.
Brown meat in large skillet. Drain. Add soup, sauce and milk. In a 9 x 13 inch pan, layer meat mixture, then chips until through. End with meat mixture. Top with shredded cheese. Bake at 350° for 20 to 30 minutes. Serve with tossed salad.
Wrap bacon and beef around each piece of chicken and place in baking dish. Combine other ingredients and pour over chicken. Bake 3 hours at 275°. Serve over rice.
Melt chips over a double boiler or in a microwave; then add noodles and nuts. Drop by spoonfuls on waxed paper.
Mix in glass or plastic container; cover and put in refrigerator for 24 hours. Shape into 4 rolls and bake at 250° for 2 hours, then turn them over and bake for 2 more hours. Bake on a broiler pan.
Pour 1/2 batter into warm greased skillet. Spread rest of ingredients over this and add remaining batter. Bake for 45 minutes at 400°.
Put everything together in a can or something to store in. Mix well. When ready to use, add 2 tablespoons per mug and add hot water.
Fry sausage until brown; drain well. Place meat and chopped vegetables in 3-quart baking dish. Add rice, broth and mushrooms; mix well. Cover; bake at 350° for 1 1/2 to 2 hours, or until liquid is completely absorbed. Stir occasionally.
Mix together. Simmer 1 hour. Add 2 tablespoons chili powder.
Grease and flour 9 x 13-inch pan. Mix all ingredients, except cookies, for 2 minutes. Add coarsely chopped cookies to mixture. Bake at 350° for 30 to 35 minutes. Cool 10 minutes on rack. Frost with Cool Whip. Garnish with cookies (as you wish).
Place chicken pieces in slow cooker or crock-pot. Season with salt and pepper. Mix broth and soup; pour over chicken. Add mushrooms. Cover and cook on low for 7 to 9 hours (or high 3 to 4 hours).
Put sliced apples in pie shell. Combine 1 cup sugar, salt, cinnamon and 5 tablespoons of flour. Sprinkle flour/sugar mixture over the apples. Sprinkle 3 tablespoons water over flour/sugar mixture on the apples. Combine margarine, 1/2 cup sugar and 1/2 cup flour in a bowl. Sprinkle mixture over pie. Wet a brown paper bag on the outside and place pie inside the bag. Bake 1 hour at 425°.
Thoroughly mix all ingredients, excluding the chow mein noodles. Pour into a 1 1/2 quart casserole. Bake in a 350° oven for 30 minutes. Top with chow mein noodles if desired and bake 10 more minutes.
Dissolve jello in hot water. Mix rest of ingredients and bake in moderate oven until done.
Grease an 8-inch square baking pan. In a medium bowl, combine cereal and nuts.
Peel, wash and dice potatoes and carrots. Boil until tender. Drain. Add peas, chopped boiled eggs, oil and salt. Mix gently. Add a few drops of milk to mayonnaise and pour over salad. Mix.
Combine sausage in a medium skillet. Cook over medium heat until brown, stirring occasionally. Drain well. Line bottom of a buttered 13 x 9 x 2-inch baking dish with crescent rolls, firmly pressing perforations to seal. Sprinkle with sausage and cheese. Combine remaining ingredients. Beat well and pour over sausage. Bake at 425° for 15 minutes or until set. Let stand 5 minutes, cut into squares and serve immediately.
Melt butter in double boiler. Add flour, stirring continuously. Stir in milk, a little at a time. Add salt, pepper, dry mustard and garlic salt. Stir until blended. Add cheese to sauce and stir until melted. Mix with 1 pound cooked elbow macaroni and bake in moderate oven (350°) until it bubbles and is lightly browned along the edges.
Crust: Combine graham cracker crumbs and melted butter. Press mixture evenly on bottom and 1 inch up on sides of a 10-inch spring-form pan. Bake at 350° for 5 minutes.
Add potatoes and onions and just enough water to cover. Cook in a covered pot for 15 minutes. Drain; and keep 1 1/2 cups of potato water. Mash potatoes. Add butter, milk potato water, salt and parsley. If a thinner soup is desired, add more water.
Mix all together in bowl. Then make round balls, size of walnuts. Place on cookie sheets. Bake at 350° for 15 minutes. Then turn them over and bake 10 minutes more. Drain on paper towels.