HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream butter and sugar. Beat in eggs, one at a time. Stir in drained pineapple. Fold in bread cubes. Put into greased 9 x 13-inch pan. Bake at 350° uncovered for 1 hour. Yield: 20 side dish servings. Great side dish with ham.
In large skillet, over medium-high heat, cook and stir shrimp and garlic in margarine until just pink. Blend in mustard, lemon juice and parsley; heat through. Serve over rice if desired. Serves 4.
Dissolve orange and lemon Jell-O in boiling water. Soften unflavored gelatin in cold water. Combine all Jell-O gelatin and other ingredients. Pour into a greased dish and chill.
Crumble beef. Add onion and brown. Add all remaining ingredients. Simmer 20 to 30 minutes or until macaroni is done.
Beat egg whites until stiff, but not dry. Add 1/2 the sugar slowly, beating constantly. Beat egg yolks in another bowl until thick and lemon colored. Add remaining sugar gradually, continuing to beat until stiff enough to hold a soft peak. Add grated lemon rind and juice. Fold gently into egg white mixture. Combine flour and salt and fold quickly, but lightly, into egg mixture. Line shallow 11 x 16-inch pan with waxed paper. Pour batter and bake in moderate oven at 350° for 15 minutes, being careful not to overbake it. Turn into a clean towel, well sprinkled with confectioners sugar. Remove paper and trim crust. Roll, lifting end of towel nearest you. Wrap in towel and cool. Unroll; spread with jam or jelly. Very good if spread with Jell-O lemon pudding and pie filling.
Combine eggs, sugar and salt together. Continue to add all the dry ingredients. Slowly stir in salad oil and vanilla. Add the grated zucchini. Mix well. Pour into greased and floured loaf pans. Bake at 350° for 1 hour. Serves 20.
Combine all ingredients; let your pork chops marinate all day. We use 1/2 to 1-inch thick pork chops. We also grill them outside. This marinade is the best we have every found. We have even tried it on ribs we do on the grill.
Brown beef, onion and garlic. Drain, then add enchilada sauce. Wipe crock-pot with oil, then layer tortilla, layer of meat, tortilla, corn, chili beans, tortilla, olives and cheese. Repeat layers, top with sauce and cheese. Cook 8 hours on low.
Use a 9 x 13-inch baking dish. Spray with Pam. Arrange bread in overlapping rows. Sprinkle with ham, cheese, peppers and onions. Beat eggs in a large bowl. Add milk (use 2 3/4 cups if ham had water added). Add seasonings. Pour over bread and ham mixture. Cover and refrigerate overnight. Bake 45 to 50 minutes or until knife is clean. Remove from oven. Let set about 10 minutes before serving.
Cut off top and bottom of apples and slice in 1/4-inch thick slices. Dip in lemon juice and place on paper towel. Cook 30 seconds on High in microwave. Remove and place on cookie sheet. Bake in regular oven at 200° for 1 1/2 to 2 hours, turning once or twice. Dry on wire rack 1 to 2 days. Use in making wreaths, decorating baskets, etc.
Cook, skin and debone chicken. Chop onions and bell peppers. Dice up pimentos. Cook egg noodles. Mix all ingredients until well blended. Put in baking dish. Bake 45 minutes at 400°.
Preheat oven to 400°. Put one cup of rice in round saucepan. Add water. Place chicken on top of rice. Pour can of French onion soup over chicken. Last, spread mushroom soup on top of chicken. Cook for 45 minutes or until done. Serve hot.
Mix corn, onions and bell pepper. Add eggs and cheese. Mix well and stir in milk and sugar. Add bread crumbs; mix well. Pour into 13 x 9 x 2-inch buttered casserole dish and bake 45 minutes to 1 hour.
Soak tortilla in boiling chicken broth for a few minutes; place in bottom of a 3-quart casserole. Top with chicken pieces. Saute green pepper and onion in oil just until tender and layer over chicken. Cover with cheese; sprinkle with chili powder, garlic powder and salt. Spoon soups over casserole and top with tomatoes and chilies. Bake at 375° for 30 minutes. May be frozen and baked thawed. Serves 6 to 8.
Combine vinegar, oil, parsley, salt, pepper, sugar and lemon juice in a large container with cover. Add garlic and mushrooms. Marinate several hours or days in refrigerator. Remove garlic and serve.
Add potatoes, sugar, vanilla and salt to melted margarine in a large skillet. Cover, cook over medium heat for abut 45 minutes or until done. You may have to add a little water, if needed.
Cream sugar and Crisco together. Add eggs. Mix baking powder and baking soda with flour. Add flour mixture and milk into creamed mixture. Add vanilla.
Line jelly roll pan with foil. Spray foil with Pam. Line crackers up in pan. In saucepan, melt butter; add brown sugar and bring to boil. Boil for 3 minutes lowering temperature as you go. Pour this over crackers and bake for 5 minutes at 350°. Remove from oven and sprinkle chips on top. Smooth over with back of spoon; must cover all crackers. Add nuts if wanted. Cool and cut. Refrigerate.
Clean mushrooms and remove stems. Mix egg, clam chunks (drained), butter, garlic and bread crumbs. Stuff mushrooms. Bake at 350° for 10 to 15 minutes.
In 3-quart oblong baking dish, place chicken and top with cheese. Stir soup and milk together and spread over chicken and cheese. Top with tomato. Combine margarine and stuffing mix together, then sprinkle over tomato slices. Bake at 400° for 25 minutes. Serve over cooked rice.
Remove casing from sausage if in casing. In 5-quart Dutch oven, brown sausage. Remove and drain, reserving its drippings. Saute garlic and onions in drippings until tender, but not brown. Add broth, water, wine, tomatoes, carrots, basil, oregano, tomato paste and sausage; bring to boil. Reduce heat and simmer, uncovered, 30 minutes.
Prepare pasta as directed on package, cooking 9 minutes; drain. Rinse with cold water; drain and arrange in single layer to fill. Meanwhile, mix together cheeses, eggs, parsley, salt, pepper and nutmeg. Fill cooked shells with cheese mixture. Cover bottom of roasting pan with some of the sauce. Arrange filled shells in single layer in the pan. Pour remaining sauce over the shells and bake at 350° for 30 minutes or until hot. Sprinkle with additional Parmesan cheese, if desired. Makes 6 to 8 servings.
Mix cake mix, jello, oil and 1/2 cup water. Beat 2 minutes. Add eggs, cherries and remaining water. Beat 1 minute. Bake in 2 or 3 (9-inch) greased and lined cake pans in 350° oven for 30 to 35 minutes. Cool. Frost layers with uncooked cherry chocolate icing (recipe follows).
Brown ground beef and Italian sausage. Drain off oil. Place on doubled paper towels to get out oil. Slice sausage into desired shape. Brown onion, garlic and bell peppers in 2 tablespoons of olive oil. After obtaining desired texture, add spaghetti sauce, stewed tomatoes and cilantro. Simmer 15 to 20 minutes. Add beef and sausage and simmer 30 minutes.
Arrange lettuce in bottom of big bowl; add a layer of celery, peppers, onions and peas. Do not toss; spread Miracle Whip over top. Sprinkle with sugar and cheese. Cover and refrigerate at least 4 hours. Toss and add bacon bits if desired.
Combine oil, sugar and eggs. Beat at medium speed 3 minutes; add vanilla. Combine dry ingredients; add to above mixture. Fold in chopped apples and pecans. Bake in tube pan at 325° for 1 hour and 20 minutes or until cake is done.
Soften margarine and cream cheese. Mix in flour and salt. Chill for 2 hours; make into 24 small balls (walnut size). Press into tiny muffin tins.
Drain cocktail. Soften cream cheese and blend with mayonnaise and lemon peel. Stir in cocktail and marshmallows. Whip cream with powdered sugar until stiff. Fold into fruit mixture. Pour into loaf pan lined with waxed paper. Freeze until firm. Unmold and slice. Serve on a bed of lettuce. Makes 8 to 10 servings.
Saute garlic in butter; let cool. Add softened cheese and mix well (spreading consistency). Spread this mixture on crust. Add a small amount of cheese. Add vegetables, shrimp and remainder of cheese. Bake at 350° for 30 minutes.
Mix pumpkin, pudding and spice. Fold in Cool Whip. Put in crust. Chill. Garnish with Cool Whip.
In bowl, stir together flour, meal, baking powder, salt and sugar. Stir in cheese, corn, chilies, milk and oil. Beat eggs until yolks and whites are combined. Add to cornmeal mixture. Stir until blended. Turn into 9-inch square oiled pan. Bake in 400° oven until golden brown, about 35 minutes.
Thaw broccoli. Cook rice as directed on package. Saute onion and celery in a little oil. Stir in broccoli and rice. Add soup and milk. Stir in Cheez Whiz and mix well. Bake in 2-quart casserole dish at 350° for about 45 minutes.
Toss chicken and celery and set aside. Combine all other ingredients, except chow mein noodles. When well blended, stir in chicken and celery thoroughly. Place in 2 1/2-quart casserole and cover. Heat in 350° oven for 30 to 35 minutes. Serve over hot chow mein noodles or serve noodles on the side.
Mix first 4 ingredients together and spread on bottom of a 9 x 13-inch pan. Mix next 3 ingredients together. Sprinkle crumble mixture over the top of the apple mixture. Bake at 375° for 30 to 40 minutes.
Combine pudding mix, egg yolks and milk; cook over medium heat until comes to full boil. Remove from heat. Layer with wafers and bananas. Top with meringue.
Stir together the yeast, dry milk, salt and 3 cups flour until well blended. Add the warm water, honey, egg and oil. Mix at medium speed for 3 minutes with an electric mixer. Add enough flour to make a stiff dough. Knead for 8 to 10 minutes.
Mix in blender, pour over greens, toss. Add anchovies and croutons.
Cream together butter, sugars and eggs. Add hot water, soda, flour and flavoring. Beat well, then add nutmeats, chips and oatmeal. Drop onto greased cookie sheets. Bake 10 to 12 minutes at 375°.
In a nonstick skillet, saute pepper and onion in oil until tender. In a bowl, combine flour, salt, sugar, mustard, paprika and pepper. Stir in the milk until smooth and add to skillet. Bring to a boil; cook and stir about 2 minutes until thick. Stir in thawed corn and slightly beaten egg. Pour into a quart baking pan coated with nonstick cooking spray. Toss cornflakes and butter together and sprinkle over top. Bake in 350° oven for 30 to 35 minutes until center is partially set.
Cream butter and sugar; add eggs one at a time. Add milk and vanilla. Add dry ingredients. When well blended, fold in nuts. Bake in a greased and floured large tube pan at 325° for 1 hour and 25 minutes.
Cook sugar and water until sugar melts; set off and let cool. Add pineapple juice, lemon juice, bananas (blended in blender) and orange juice. Mix and freeze until ready to use. Add 3 liters Sprite.
Season to taste. Cover with lite Italian dressing and light butter. Bake 5 minutes in microwave. Great!
Mix all ingredients together and cook pancakes in the regular way. Keep pan cakes hot in a serving dish until served. This batter can not be saved like regular mix due to the club soda. Pancakes left over can be refrigerated or frozen. Delicious!
In a small bowl, combine dry ingredients. In a large bowl, combine shortening, sugars and egg. Beat until creamy. Mix in corn syrup and melted chocolate. Beat in flour mixture. Shape into balls; roll in sugar. Bake at 350° for 12 minutes. Allow to cool a few minutes before removing from pan.
Pat hot dogs dry with paper towels. In medium bowl, combine flour, baking powder, salt and cornmeal. Cut in shortening thoroughly. Stir in egg and milk. Dip hot dogs in batter, allowing excess batter to drip into bowl. Fry in hot oil in fryer until golden brown, about 2 minutes. Insert wooden skewer in end of each corn dog.
Dissolve Jell-O in hot water. Cool; add rice, marshmallows and pineapple. When mixture begins to gel, add Cool Whip and chill.
Scald 1 quart milk. Mix sugar and Crisco together and add to milk; cool. Add yeast which has been dissolved in 1/4 cup of warm water. Add enough flour (about 7 cups) to make a dough with the consistency of cake dough. Let rise 1 hour. Mix baking powder and salt and sprinkle over bread mixture. Dissolve soda in	1/4 cup water and pour over bread mixture. Stir in well. Add about	3 cups of flour to make biscuit dough. Refrigerate for 20 minutes before making biscuits. Dough may be kept in sealed container in refrigerator and used as needed. Cook biscuits at 400° for 12 to 15 minutes. They do not need to rise before baking.
Chop lettuce into bite size and spread into a 9 x 12-inch glass bowl. Spread celery over lettuce, then onion, then pepper and last, peas. Cover and seal edges with mayonnaise. Crumble bacon bits and sugar over top. Spread Cheddar cheese on top. Cover and seal with Saran Wrap for 24 hours in refrigerator. Serves 10.
In small bowl, blend together cornmeal and 1 cup water. In large saucepan, combine pork sausage, sage, salt, parsley and chicken broth. Gradually stir in 2 cups of water, being careful to separate sausage into fine pieces. Bring to boiling. Slowly add cornmeal to boiling mixture, stirring constantly with whisk. Reduce heat and simmer, uncovered, for 15 minutes. Turn into a 9 x 5 x 3-inch loaf pan. Cool; refrigerate, covered.
Cook carrots and potatoes until tender. Drain, saving a little of the liquid. Mash together with a little of the cooking liquid. Then add remaining ingredients. Continue to mash until mashed potato consistency. Top with 8 pieces of American cheese and bake at 400° for 10 minutes or slightly browned on top. Serves 6.
Get a tortilla and some Cheddar cheese. Grate the cheese. Put it on the tortilla. Cook it in the oven at 350° for 10 minutes or until melted and eat up.
Cut leek into 1-inch sections and cut each section lengthwise so that you can wash away all sand. Combine all ingredients in a medium saucepan; cover and bring to a boil. Uncover; reduce heat and simmer for 20 minutes or until vegetables are soft. Puree in blender until creamy. Makes 2 servings.
Pierce potatoes with fork. Microwave on High for 15 minutes, turning every 5 minutes. Cool! Cut potato in half crosswise, then cut into half again. Scoop out pulp, leaving a 1/4-inch shell. Preheat oven to 500°. Place potato shells, skin side down, on a foiled lined broiler pan. Brush shells inside out with melted butter. Bake skins until crisp and browned, about 12 minutes. Preheat broiler; mix tomatoes, chilies and green onions in a small bowl. Set aside. Sprinkle potatoes with cheese. Broil until cheeses are bubbly. Place potato skins on a serving platter. Divide salsa evenly among skins. Serve immediately. Serves 4.
Mix cream cheese and Miracle Whip. Add salt and onion powder; stir. Add chicken, celery and chopped onion. Use as a sandwich spread or serve on crackers.
Wash and peel eggplant. Slice into 1/2-inch rounds. Boil for 10 minutes in 3 to 4 quarts of salted water. Drain and layer eggplant in baking dish with sauce. Top with cheeses. Add mushrooms and oregano, if you like. Bake 25 minutes at 350°.
Combine milk, lime rind and juice in a large bowl. Fold in whipped topping and food coloring, blending well. Spoon into crust and chill 2 to 3 hours.
Sprinkle salt on vegetables. Cover with water and let stand for 2 hours; drain. Heat sugar, vinegar, mustard seed, prepared mustard and turmeric to a boil. Pour vegetables in and bring to boil second time. Pack in jars and seal. Makes approximately 5 pints.
Mix soup, milk and water. Put fillets in baking pan and pour half of soup mixture on top, then slice cucumber (thinly); put on top of fish. Pour rest of soup mixture on top of cucumbers and sprinkle with paprika. Bake in hot oven (400°) for 20 minutes. Makes 4 servings.
Mix cream cheese, sugar and vanilla at medium speed until well blended. Add eggs; mix until blended. Pour into crust. Bake at 350° for 40 minutes. Cool. Refrigerate 3 hours or overnight. Top with 2 cups of assorted fruit of choice.
Place all ingredients in mixing bowl. Blend until mixture is smooth. Pour into lined cake pan. Bake 30 to 35 minutes at 350°. Let cake cool and frost.
Mix all ingredients together. Refrigerate 24 hours. Use with any vegetables or crackers.
This carp curry, which freezes well, can also be made with catfish, bass, trout, perch, etc.
Cut in quarters 1/2 bushel tomatoes. Cook and put through sieve. Grind together onions, celery, hot peppers and garlic. Add to tomato juice along with oil, salt, sugar, parsley, Italian seasoning and tomato paste. Cook down for one hour. Pour into quart jars and seal.
Dissolve sugar in water and mix in remaining ingredients. Pour in freezer bowl and place in freezer. Stir several times while freezing to mix. Remove 30 minutes before serving. Place unused salad back into freezer. Keeps indefinitely.
Mix brown sugar, flour, oatmeal and cinnamon together; cut in margarine until it looks like coarse crumbs. Toss yams and cranberries with this mixture. Put into 1 1/2-quart casserole and bake for 35 minutes. Remove from oven and sprinkle with marshmallows. Broil until lightly browned. If desired, you can drizzle with small amount of honey before adding marshmallows. You can make it pretty.
Combine ingredients (except English muffins). Spread about 2 teaspoons on cut side of English muffin half. Cut each into 4 piece triangles. Place on baking sheets; freeze at least 30 minutes (may be frozen up to 2 months).
Wash and hull berries. Cut in half or leave whole. Combine them with 1 tablespoon of sugar in a small bowl.
Cover celery with water. Boil 12 minutes, add potato and carrot and boil 15 more minutes. Add milk and butter, salt and pepper to taste. Serve with crackers. Do not drain water, vitamins and minerals are in the water. A favorite during the Great Depression 1929-36. I make it often.
Pat ground beef evenly into a 9 x 12-inch baking pan. Spread the boiled potatoes, onion and peas evenly over it. Salt and pepper to taste. Mix cream of celery and cream of mushroom soups and spread evenly on top. Cover with aluminum foil and bake at 350° for 50 minutes.
Melt butter in large skillet over high heat. Add onions; cook and stir until softened and slightly browned, about 15 minutes. Stir in wine; simmer about 10 more minutes. Combine onions, broth, thyme, salt and worcestershire in crockpot. Cover and cook on low for 4-5 hours. (I cook mine all night/day.) Ladle soup into individual bowls; top with toasted bread and cheese. Heat under broiler to melt cheese. Garnish with thyme.
Preheat oven to 400°. Arrange frozen potatoes in bottom and up sides of 8 x 12-inch baking dish to form a shell. Bake, uncovered, at 400° for 10 minutes.
Pour into 2-quart pitcher. Adds color to table setting and is refreshing to drink.
Melt on low heat butterscotch chips; stir constantly. When melted, add peanut butter. Take off heat. When all mixed up, add peanuts, marshmallows and Chinese noodles. Mix all together. Spoon out onto wax paper until firm.
Chop cabbage (bite-size); chop pecans coarsely. Chop apples into small pieces. Mix up in bowl; add cherries. In small bowl, mix together all of the other ingredients; pour the chopped mixture. Mix well. Chill for 1/2 hour.
Mix all dry ingredients together. Mix thoroughly. Put the vinegar and Worcestershire sauce in a blender. Gradually add dry ingredients while blender is going. Blend to velvety smoothness. Makes 8 to 9 ounces.
Mix squash, salt, pepper, onions, sour cream and soup. Mix melted margarine with the stuffing mix. Line casserole with about 1/2 of the stuffing; add squash to top of stuffing and put remaining stuffing mix on top.
Mix sugar, flour and baking soda. Stir in egg whites, oil, bananas, buttermilk, raisins and apricots. Stir only to combine. Do not overbeat. Fill 24 paper lined muffin tins. Sprinkle oat bran on the top. Bake at 350° for 30 minutes, or until done.
If steak is not tenderized, beat the steak up well with a meat tenderizer until it is tender. Cut steak up into little 3-inch strips. Fry steak just until it is browned on both sides. Do not roll in flour. Take off stove, drain and cool.
Take 8 to 10 frankfurters and dip into batter. Then put them into hot oil until golden brown. Oil should be 375°.
Thaw fish, if frozen. Combine next 3 ingredients. Combine crumbs and 1 teaspoon salt. Dip fish in egg mixture, then in crumb mixture. Place skin side down in 12 x 7 1/2 x 2-inch baking dish. Melt margarine; stir in lemon juice. Drizzle over fish. Bake in 500° oven for 10 to 12 minutes. Makes 4 servings.
Beat eggs until thick and foamy. Sift together dry ingredients and add to eggs. Beat, beat and beat. Add milk and beat some more. Pour mixture over peaches (or other fruit) in casserole or any baking dish. Bake at 325° until it sets (about one hour).
Wash and drain Swiss chard. Cut off	stalks	and cut into one inch pieces. Coarsely	chop leaves. Bring one inch of water to a boil in a Dutch oven over high heat.	Add Swiss chard stalks and 1/2 teaspoon salt. Reduce heat to medium and simmer covered 5 minutes. Stir in chopped leaves. Cook covered 3 to 5 minutes; drain well. Melt 3 tablespoons butter in a 2 quart saucepan over medium heat.	Stir in flour and 1/2 teaspoon	salt. Gradually stir in milk until mixture is smooth. Cook, stirring until mixture boils and thickens. Remove from heat. Stir in chard and cheeses, then turn into a 2 quart casserole sprayed with nonstick coating (or butter and flour casserole). Top with bread crumbs. Dot with remaining 2 tablespoons butter and bake at 425° for 15 to 20 minutes or until bubbly. Makes 6 servings.
Butter a baking dish about 10-inches square. Lay in it a layer of potatoes, onion, ham and cheese and season with salt and pepper. Dot with butter. Continue this procedure until ingredients are used up. Pour in milk so that it is just even with the top layer of potatoes. Sprinkle with salt and pepper. Cover and bake at 375° for 30 minutes. Uncover and bake 30 to 45 minutes until brown.
Melt margarine or butter and brown sugar together; stir well. Add chopped pecans. Line bottom of a 9 x 13-inch pan with whole graham crackers. Pour mixture over top. Bake 10 minutes in 400° oven. Cool. Cut in 1 1/4 x 2 1/2-inch pieces (1/2 graham cracker square).
In large skillet, cook bacon, beef and onion. Drain. Place in 2 1/2-quart greased baking dish with all beans. Mix remaining ingredients and add to casserole dish. Mix well. Cover and bake 45 minutes at 350°. Uncover and bake 15 minutes more. Yield: 12 servings.
Prepare Jell-O as directed on box. Let Jell-O cool a little. Punch holes in cake with a wooden spoon. Pour Jell-O over cake and put in refrigerator until Jell-O gels. May be served with Cool Whip. This is a good summer dish!
Melt shortening; add milk and egg. Mix well. Add flour, baking powder, sugar and salt. Cook on hot griddle. Serve hot with maple syrup.
Take one roll of cookie mix and slice it. Place in bottom of 13 x 9-inch pan and press together. Pour filling over dough. Slice other roll of dough and lay on top. Bake at 325° for 30 to 40 minutes.
Let margarine and cheese set at room temperature. Put in other ingredients. Make dough. Refrigerate to cool. Roll out. Makes 4 pie crusts.
Boil hen until tender. Remove from bone and chip into small pieces. Cook noodles in broth. Prepare sauce by melting margarine and adding chopped peppers, onions and pimento. Cook until soft; then add chopped mushrooms, Worcestershire sauce, hot sauce, chicken and peas. Simmer a few minutes and add to drained noodles.
Cook noodles as directed on package. Brown beef and drain, then add spaghetti sauce. In another bowl, blend the Egg Beaters, Ricotta and Mozzarella cheese. Spray two 9-inch square casseroles with Pam cooking spray. Pour a little of the spaghetti-meat mixture on the bottom of each dish, then spread 1/2 of the Ricotta cheese mix over this layer. Next, place 1/2 of the noodles over the cheese layer. Repeat layers again. Top with the Cheddar cheese. Bake uncovered at 350° for 40 minutes. Let set 5 to 10 minutes before serving. Serves 12.
Mix all ingredients well. Pour over 4 to 6 pieces of chicken. Marinate 2 hours but better overnight. Turn chicken occasionally. Keep refrigerated. Cook chicken on barbecue grill until done.