HumbleIntelligence/food-ner-1-Million huggingface dataset:
Drain pineapple, reserving juice. Add enough water to make 1 cup liquid. Heat liquid; dissolve jello in the hot liquid. Add all ingredients except sour cream. Divide into 2 parts. Congeal 1 part until firm.
Cook and drain spinach; cool. Combine all ingredients; mix well. Refrigerate overnight. Yields 13 full size sandwiches. These keep well in refrigerator 2 to 3 days if put in airtight container with barely damp paper towel. This recipe is one that is never left over at dinners.
Mix together milk and oil. Add this to the first 4 ingredients. Pour into ungreased 9 x 9-inch pan. Add fresh or frozen berries. Sprinkle brown sugar over top of berries, then add water over the top of dough, berries and brown sugar. Bake at 350° for 60 minutes.
Roll into ball after mixing thoroughly. Crush pecans and roll ball in pecans. Garnish with sliced pimento olives. Can freeze.
Coat beef strips in mixture of flour, salt, pepper, and garlic powder. In large skillet, brown meat. Add 1/4 cup Butter. Mix chopped onion, clove of garlic, gravy base, and water; add to meat. Stir. Cover and simmer 1 1/4 hours, until meat is tender.
Cook bacon in a heavy saucepan until browned. Remove with a slotted spoon. Drain on paper towels. Pour off all but 2 tablespoons of pan drippings. Add onion. Cook over medium heat until tender. Add bacon, broccoli, broth, mushrooms, salt and pepper. Bring to a boil. Reduce heat. Cover and simmer for 5 minutes or until broccoli is tender. Meanwhile, stir cornstarch into a few tablespoons of half and half until blended. Stir in remaining cream. Reduce heat to low. Gradually stir cream mixture into soup. Stir until mixture boils and thickens, about 10 minutes. Makes 4 servings.
Melt butter. Add flour. Stir in remaining ingredients. Mix well. Spread on cake. Put under broiler until lightly brown.
Cut meat and roll in flour. Brown on all sides in half butter and olive oil. Add salt and pepper. Pour in 3 ounces warm Brandy and light. Put in casserole dish.
Heat oven to 400°. Arrange cauliflower in ungreased rectangular baking dish, 11 x 7 x 1 1/2-inch; sprinkle with ham. Beat soup and milk with hand beater until smooth; pour over ham. Mix remaining ingredients until crumbly; sprinkle over soup mixture. Sprinkle with paprika if desired. Bake until topping is golden brown, 20 to 25 minutes. Makes 8 servings.
Grind cranberries and drain. Add sugar and let stand. Heat 2 cups water to dissolve jello. Let partially set, about 20 to 30 minutes. Then add all other ingredients, including cranberries. Cool and serve. Serves 8 to 10.
Skin and bone chicken. Cut into 1-inch strips. Place in bottom of casserole dish. Pour soup over chicken. Mix one quart broth with stuffing mix and pour over chicken and soup. Bake for 30 minutes at 350°.
Place drained and cooled macaroni in large bowl. Pour in dressing and add salad herbs and Parmesan cheese. Add remaining ingredients. Stir well before serving.
Cream butter, sugar and vanilla. Add milk, flour and nuts. Roll small amounts in shape of small finger. Bake at 350° for 20 to 30 minutes or until light brown. Place on wax paper or on something to cool. Roll in powdered sugar. Keep in airtight container.
Mix well. Form into small balls and flatten with a fork. Bake on ungreased cookie sheet 15 to 20 minutes at 325°.
Boil the first 3 ingredients together for 8 minutes; remove from heat. Add the marshmallow cream, white chocolate, vanilla and pecans. Mix well; pour into greased pans. Grease pans with margarine.
Mix flour, margarine and powdered sugar. Press into a 9 x 13-inch pan. Bake 20 minutes at 325°; cool. Mix eggs, sugar, flour, salt and lemon juice. Pour over baked crust. Bake 25 minutes at 325°. Cool and sprinkle with powdered sugar.
In a 2 1/2 quart saucepan, saute garlic in hot oil. Add meat. Brown thoroughly over medium heat. Mix together remaining ingredients and add to meat. Cover and simmer over low heat for 1 hour or until meat is tender. Serve over a bed of rice. Serves 4. Recipe can be doubled.
Cut chicken into small pieces. Place into greased baking dish. Cover with small amount of gravy made from the broth. Combine the bread cubes, celery, onions, sage, salt and pepper in large skillet, mixing well. Spread the dressing over the chicken mixture. Bake in preheated 350° oven until heated through and lightly browned.
In kettle on high, mix oleo, sugar and syrup. Boil 5 minutes. Remove; add vanilla, salt and baking soda. Pour over popcorn and mix. Bake at 250°, stirring occasionally, for 25 minutes.
Mix flour, sugar, cinnamon, soda and salt. Add egg and stir as well as possible. Add pears and nuts. Some of the juice from the pears will moisten the flour mixture. Place in a greased baking dish. Bake in moderate oven 375° about 45 minutes. The top will be brown. Serve plain or top with whipped cream or ice cream. Serves 6 to 8...4 if you like pears.
Simply add the Ranch dressing mix to 1 pound of ground beef; mix well. Form into 4 patties; grill or broil until done. Serves 4.
Mix eggs with orange juice, yogurt or milk in a bowl. In a separate bowl, combine flour, baking powder, salt and sugar. Add dry ingredients to the egg mixture along with the apples. Heat a thin layer of oil in a skillet. Put 1 large tablespoon of batter in pan at a time. Cook about 2 minutes on each side until golden brown. Drain on paper towels. Sprinkle with confectioners sugar and serve. Perfect for the holidays.
In a saucepan, put sugar, water, Karo and salt; boil until 215° on candy thermometer. Meanwhile, beat egg whites until stiff, adding cream of tartar to keep stiff. When sugar mixture is ready, add egg whites to it and beat for 5 minutes; adding powdered sugar in the first 3 minutes. Drop by spoonfuls onto wax paper. Set until cold. Yields 60 to 80 pieces.
Slice onions crosswise. Cut each of the slices in half. Melt butter or margarine in large skillet over medium heat. Cook onions and mushrooms, stirring constantly, until tender. Spoon mixture into lightly greased 2-quart baking dish. Sprinkle with 1 cup Crisco. Combine soup, milk and soy sauce. Pour over cheese. Top with bread slices and sprinkle with remaining 1 cup cheese and parsley. Cover and refrigerate 4 to 8 hours. Remove baking dish from the refrigerator and let stand at room temperature 30 minutes. Bake, covered, at 375° for 30 minutes. Uncover and bake 15 to 20 additional minutes or until thoroughly heated. Let stand 5 minutes before serving.
Mix spices with sugar; add baking powder. Put oleo in hot potatoes and mix well. Pour into unbaked pie shell. Bake 10 minutes at 400°; reduce heat to 300° and bake for 45 minutes. Makes 2 pies.
Drain all cans. Pour dressing over veggies. Cover and refrigerate overnight. Serve cold.
Layer lettuce, onion, bell pepper and peas. Spread mayonnaise over salad layers. Sprinkle cheese over mayonnaise. Bacon bits can be sprinkled on top. Can be made ahead of time.
Mix together nuts, cinnamon and sugar. Pull each biscuit to about 6-inches in length. Dip in melted margarine, then in sugar mixture. Twist several times. Place on ungreased baking sheet. Bake at 475° for 8 minutes.
Cook chicken in water with salt, pepper, onion and celery for 1 hour or until chicken falls off bone. Remove bones and dice chicken. Add potatoes, rice, carrots and bouillon cubes. Cook over low heat for 1 1/2 hours. Cut up cheese and add to soup. Heat until cheese melts.
Soften cream cheese and add rest of ingredients. Mix well. Chill to blend flavors. Serve with veggies.
Mix all ingredients well. Pour 1/2 batter into greased and floured cake pan. Sprinkle 1 tablespoon sugar and 1/4 teaspoon cinnamon (mixed) on cake batter. Add the other half of batter and cook in a 350° oven for 1 hour.
Spray 9 x 13-inch pan with Pam. Mix together cake mix and crushed pineapple with juice. Spread mixture into pan. Bake at 350° for 30 minutes. Cool.
Cream shortening and sugar until light and fluffy. Beat in egg. Stir in apple pie filling. Add flour, salt, baking powder and soda, stirring just until dry ingredients are thoroughly moistened. Fold in cheese and nuts. Pour into well-greased and floured 9 x 5 x 3-inch loaf pan. Bake at 350° for 1 1/2 hours until cake tests done. Cool completely before slicing.
In medium bowl combine chicken, 1 cup of cheese, chilies and onion. In bottom of 3-quart oblong baking dish spread 1/2 can enchilada sauce; set aside.
Blend cream cheese and soup until smooth. Stir in chicken, broccoli, onion, salt and pepper. Unroll 1 can dough into 2 long rectangles. Place on ungreased cookie sheet. Press perforations to seal. Place 1/2 chicken mixture on each rectangle, 1 inch from edge. Sprinkle 1/4 cup cheese over each. Unroll 2nd dough into 2 rectangles. Put on top of chicken. Press perforations and press edges. Bake at 350° for 22 to 28 minutes. Cool 5 minutes.
Meat Mixture: In a large frypan, brown meats. Add all seasonings, onions and paste. Simmer for 5 minutes.
In large pan cook onion, celery and water about 20 minutes. Add soup, tuna, salt and pepper. Simmer 15 minutes. Cook noodles according to package directions. Drain noodles and combine with tuna mixture in a casserole dish. Bake at 350° for 30 minutes.
Chop onion into small pieces. Chop green pepper into small pieces; slice fresh mushrooms. Steam or saute the onion, pepper and mushrooms. In a large frying pan, add sauce. Add slices of ham (one at a time) to sauce until all ham is covered in sauce. Simmer for 10 to 15 minutes.
Lay steaks on a flat surface. Spread each with mustard. Sprinkle with salt and pepper. Divide pickles, salt pork (or bacon) and onion among the steaks. Roll up steaks jelly roll style. Secure with toothpicks or thread, beef roll clamps. Heat oil in a heavy saucepan. Add the steak rolls, brown well on all sides (about 15 minutes). Pour hot beef broth, peppercorns and bay leaf into pan. Cover and simmer for 1 hour and 20 minutes. Remove beef rolls. Discard clamps and arrange on a preheated platter. Blend cornstarch with a small amount of cold water. Stir into gravy in saucepan and bring to a boil until thick and bubbly. Serve separately. Makes 4 servings.
For topping, melt the margarine. Crumble the crackers into melted margarine. Stir to coat crackers. Put over chicken mixture and bake in 325° oven until it bubbles.
Beat eggs well; add sugar and Eagle Brand milk. Then add 1-1/2 quarts milk and vanilla. Put into ice cream freezer.
Wash chicken; pat dry. Squeeze lemon juice over breasts. Heat oil in pan. Roll breasts in flour and paprika. Brown breasts in oil on both sides, about 10 minutes. Mix 2 tablespoons brown sugar and 1 1/2 teaspoons salt and lemon rind, if desired. Sprinkle breasts with sugar and salt. Add 1/2 cup of chicken broth. Cover and simmer about 25 minutes. Garnish with lemon.
Trim fat from beef; cut beef diagonally across grain into 1/8-inch slices. (For ease in cutting, partially freeze beef about 1 1/2 hours.) Mix remaining ingredients; stir in beef until well coated. Cover and refrigerate 30 minutes. Drain beef; stir-fry in 10-inch skillet or wok over medium heat until light brown, 2 to 3 minutes. Serve beef with hot cooked rice, if desired. Yields 4 servings.
Squeeze out as much liquid from zucchini as possible; drain on paper towel, the drier the better (keep as close to crab meat consistency as possible).
Saute onion, jalapeno and garlic. Add all ingredients except last four and simmer for 1 hour. About 20 minutes before serving, saute tortillas and tear into bite-size pieces. Add to soup. Put avocado and cheese into individual bowls; pour soup over this. Top with a small dollop of sour cream. Serves 4 to 6 people.
Brown beef with onion. Drain well. Stir in sour cream, salsa, garlic powder, oregano, chili powder and salt. Simmer 5 minutes. Serve over hot baked potatoes. Yields 2 1/2 cups.
Cut bacon into 1-inch pieces and fry until crisp. Cut potatoes into 2 to 3-inch chunks and boil with skins on. Drain bacon and save the grease. Chop celery and onions. Combine both vinegars with bacon drippings; add salt, pepper, celery seed and prepared mustard. Stir together and simmer.
Mix together sugar, cocoa, milk and butter. Cook until it comes to a boil and boil for 3 minutes. Pour over remaining ingredients while still hot and drop on wax paper.
In saucepan, combine sugar, flour and salt. Gradually add milk and chocolate. Cook and stir over medium heat until thick and bubbly, 2 minutes. Remove from heat. Stir small amount of chocolate mixture into eggs. Add to saucepan of chocolate. Return to heat; cook for 2 minutes. Remove from heat; add butter and vanilla. Pour into cooked pie shell. Top with whipped cream.
In a bowl, combine artichokes, olives, green peppers and onions. Add dressing and toss to coat. Cover and refrigerate for a couple of hours. Serve with slotted spoon.
Combine the first 5 ingredients. Shape into 1-inch balls. Place on an ungreased shallow pan. Bake at 375° for 20 minutes. Heat and stir together grape jelly, chili sauce and lemon until jelly melts. Put meat balls into jelly mixture; simmer for 5 to 10 minutes.
Mix all ingredients together. Bake in cupcake papers at 325° for 15 minutes.
Cream sugar, butter and shortening. Add egg yolks, beating after each addition. Dissolve soda in buttermilk and add alternately with flour to egg mixture. Add coconut. Fold in stiffly beaten egg whites. Add vanilla and nuts. Bake in three 8-inch greased and floured pans in a moderate oven at 350° for 25 to 30 minutes. Cool and frost with cream cheese frosting.
*Or 3 cups fresh berries; they need to be mashed and stand for juice to develop.
Saute onion and mushrooms in oleo until soft. Add rice and consomme. Bake at 350° for 45 minutes.
In 2-quart serving bowl, layer lettuce, tomatoes, mushrooms, peas, cheese and onions. Spread salad dressing over onions, sealing to edge of bowl. Cover and chill several hours or overnight. Garnish with bacon or shredded cheese if desired.
Mix shortening, sugar and eggs together. Stir in applesauce and flour. Mix the rest of the ingredients in. Makes 4 dozen.
Dissolve yeast in 1 1/4 cups warm water. Stir in 1 cup warm water, sugar, salt, shortening and 3 1/2 cups flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle. Knead about 10 minutes. Place in greased bowl. Let rise about 1 hour. Divide into 12 pieces. Cut off 1/4 of each piece. Form large piece into ball for body. Place on greased baking pan. From small piece, form head, 4 legs and a tail and place along body. Insert cloves for eyes. Make crisscross cuts on back. Cover; let rise until doubled about 30 minutes. Combine egg and cold water. Brush over dough. Bake at 350° for 12 to 15 minutes or until done.
Preheat oven to 375°. Cream Crisco, sugars, egg and vanilla in large bowl. Combine flour, salt and soda. Blend into creamed mixture. Stir in chocolate chips. Drop by level measuring tablespoons onto ungreased baking sheets. Bake at 375° for 8 minutes. Cool on baking sheets about 1 minute. Then place cookies on wire rack to finish cooling.
Drain pineapple, peaches and oranges. Mix together along with jello and cottage cheese. Fold the mixture into the Cool Whip. Makes a large salad.
Mix and serve. Imbibe only if you are not driving, not walking or have a designated driver.
Cook chicken and stew beef separately until tender. Cut into bite-sized pieces. In large saucepan, combine chicken, beef and remaining ingredients. Cook over low heat for about 45 minutes or until onions are tender. Best if made the day before. Freezes well. Makes 5 to 6 quarts.
Dissolve yeast in warm water and set aside. Crumble pie crust into bowl and stir in granulated sugar, egg yolk and yeast mixture. Mix well. Roll dough into balls the size of a small walnut. Place on ungreased baking sheets. Make a deep indentation in center of each ball, shaping into shells that are 1 1/2-inches in diameter and 1/4-inch deep. Spoon 1 teaspoon preserves into each shell. Let rise in warm place for 1 hour.
Cook and drain spaghetti; put it back in the pot. Add butter, eggs and 1/4 cup Parmesan cheese. Place in buttered pie dish. Spread with spaghetti sauce. Spread on Ricotta cheese. Sprinkle on Mozzarella and 1/4 cup Parmesan. Bake at 350° for 30 minutes. Makes 2 pies. This freezes well.
Place seafood in a large bowl.	Add all ingredients; mix thoroughly. Roll into golf ball size. Coat balls with additional bread crumbs. Drop into hot oil and fry until brown. Makes 50 boulettes.
Combine flour and salt. Cut in shortening until like cornmeal. Sprinkle with cold water. Put dough out on floured board and roll into a 9 or 10-inch crust. Put in pan and flute the edge; set aside.
Melt butter; add sugar, vanilla, flour, salt, milk and eggs. Mix well. Pour into unbaked pie shell. Cook 30 minutes at 350°.
Mix and cook the flour and milk until thick and cool. Mix sugar, Crisco and salt and add to milk mixture. Beat full 10 minute and add small amounts of powdered sugar while beating. Will cover a 9 x 13-inch pan.
Melt margarine. Add all other ingredients. Beat well. Pour into unbaked pie shell. Bake at 350° for about 1 hour. Knife in center should come out clean to test, if done.
Mix vanilla pudding as directed. Add condensed milk and Cool Whip. Alternate with layers of cookies and bananas in large container.
Wash and pat dry wings. Separate wing tips and discard. Deep fry in vegetable oil until golden and crispy, about 15 minutes. Mix other ingredients in large bowl with lid. Add cooked wings to sauce. Coat evenly. Bake in 200° oven for 10 minutes. Serve with celery sticks and Ranch or Blue cheese dressing. Adjust hot sauce to taste.
Bring milk to boil and add 1/2 cup butter, salt, pepper and grits. Cook until thick. Beat 5 minutes with electric beater. Pour into pan; cool and cut into slices and place in casserole like fallen dominoes. Mix 1/3 cup melted butter and both cheeses and pour over top. Bake, foil covered, at 400° for 45 minutes and uncover last 5 minutes. Freezes well. Serves 4 to 6.
Place pecan halves in groups of 4 on a greased cookie sheet. Place 2 Kraft caramels on top of each group. Bake at 325° for 8 minutes or until caramels are softened. Flatten with a buttered spatula. Cool. Remove from cookie sheet and place on waxed paper. In top of double boiler, melt the chocolate. Spread over caramel. Cool until set.
Do not cook the lasagna noodles. Brown beef, drain fat and add sauce. Cut 6 slices Mozzarella for topping. Shred remainder and mix with Ricotta, egg, parsley, salt and pepper. Ladle 1/3 of meat sauce into bottom of baking dish. Add a layer of 1/3 of the noodles (uncooked) and a layer of 1/3 of the cheeses mixture. Repeat layers 2 more times and top with Mozzarella slices and Parmesan cheese. Bake at 350° for 30 to 45 minutes.
Fill a 9-inch greased cake pan 2/3 full of apples (sliced and peeled). Mix 1 tablespoon sugar and 1 teaspoon cinnamon. Sprinkle over apples. Mix 1 cup and 2 tablespoons flour, sugar, margarine and egg. Spread mixture over apples. Bake at 350° for 45 to 50 minutes.
Melt butter in a rectangular pan. Sprinkle with nuts and coconut. Prepare cake according	to directions on box. Pour over nuts	and coconut. Melt margarine, mix with cream cheese and powdered sugar. Drizzle over cake (leaving 1-inch from sides). Bake at 350° for 50 minutes.
Mix well. Drop by spoonfuls into boiling broth or soup. They only take a few minutes to cook, so don't overcook.
Combine pineapple syrup with chicken broth, brown sugar, vinegar, soy sauce, catsup and cornstarch. Cook, stirring until thickened. Add meat balls, onion and green peppers all to simmer for 30 to 40 minutes.
Combine and pour in unbaked pie shells. Bake at 325° for 1 hour.
Cream shortening, white sugar and brown sugar; add eggs, vanilla, flour, salt, soda, nuts and quick cooking oats. Mix well and form into rolls. Wrap in wax paper and chill. Slice and bake on greased cookie sheet at 375° for 8 to 10 minutes.
Peel potatoes and cube. Cut ham. Add onions to ham and potatoes. Cream flour and butter and add to milk when it is warm. Boil until creamy, then add to ham, potatoes and onion. Mix well. Place in casserole; sprinkle with cheese. Bake for 30 minutes in 350° oven.
Place in ungreased baking dish. Combine cranberry sauce, onion soup and dressing; mix well. Pour sauce over chicken and marinate overnight in refrigerator. Bake, covered, at 350° for 1 hour. Remove cover and bake 20 minutes longer or until tender.
Spray casserole dish with Pam. Brown pork chops in dish. Put rice and onion soup mix on pork chops and add water. Cover and bake at 375 until done.
Combine banana, milk, honey, vanilla and ice in container of electric blender. Whirl until smooth. Pour into 2-ounce highball glasses. Garnish with lime wedges. Makes 2 servings.
Put 3/4 crumbs and 1 stick melted butter together and pat into bottom of dish. Drain asparagus and place on top. Heat last 4 ingredients until smooth and it makes a sauce. Pour over asparagus and put remaining crumbs on top. Bake at 450° for 12 minutes.
Mix together; roll dough to 1/4-inch thickness. Cut out and bake until light brown in a 400° oven. While slightly warm, roll in sifted powdered sugar.
Mix together first 3 ingredients and spread in a 9 x 12-inch baking dish. Bake at 375° for 15 to 20 minutes until lightly browned. Cool completely. Mix together cream cheese, confectioners sugar and whipped topping. Spread on crust. Refrigerate for at least 1 hour.
Cook broccoli. Drain and place in bottom of an 11 x 7-inch ovenproof casserole. Cut chicken into large slivers and place on top of broccoli.
Mix sauce of the soup, mayonnaise, lemon juice and curry powder one hour ahead. Cook the chicken breasts and pick meat off in pieces. Cook asparagus or broccoli. Arrange vegetables in baking dish and place chicken over the asparagus or broccoli. Pour sauce over and then add cheese, topped with buttered cornflakes crumbs. Bake 40 minutes at 350°. Serve with rice.
Combine all ingredients except Blue cheese. Blend well. Gently stir in Blue cheese. Refrigerate until needed. Yields 3 cups. Good as dip for vegetables.
Boil chicken and cut up in large chunks. Cook together and simmer 30 minutes the chicken soup, water, Cheez Whiz, onion and peppers. Add chicken and cook 5 minutes longer. Line casserole dish with Doritos chips. Pour in chicken mixture and top with chips. Cook at 300° for 20 to 30 minutes.
Melt chocolate in double boiler or microwave. Mix peanut butter and Karo with chocolate and add peanuts. Add oats, 1 cup at a time, and mix well. If too stiff, add 1/4 cup boiling water. Spread in an 8 x 8 x 2 1/2-inch or 9 x 9-inch pan lined with wax paper. Refrigerate until chilled. Cut into squares.
Melt bits in 1 cup of milk. Stir in other two cups of milk; set aside. Decrust (if desired) and cube bread and put in 1 1/2-quart casserole. Combine salt, eggs, sugar, vanilla and cinnamon. Combine milk and egg mixtures and pour over bread. Put walnuts (broken or whole) on top. Set casserole in a pan of hot water and bake at 350° for approximately 1 hour. (Check to make sure walnuts don't darken too much.) Serves 6 to 8.
Cook macaroni in large amount of boiling salted water until tender. Drain in colander; rinse in cold water. Cook ground beef with onions, salt and pepper until meat is brown. Add cooked macaroni, tomatoes and chili powder. Turn mixture into baking dish. Sprinkle cheese on top. Bake in moderate oven for 30 minutes.
Bake cake by directions in 2 (9-inch) round cake pans. When cooked and cooled, slice the 2 layers to make 4. Mix sugar, sour cream and 2 cups of coconut. (Do this night before so sugar will dissolve good.) Refrigerate. This mixture is used to spread between layers. Mix remaining coconut and Cool Whip for top and sides of cake. Refrigerate for 3 or 4 days before eating. The longer it sits, the better the cake.
Using a muffin tin, press one biscuit into each cup, forming a cup with the biscuit. Brown and drain the ground pork. Stir in the barbecue sauce and spoon the mixture evenly into the cups. Sprinkle the top of the meat with Cheddar cheese. Bake at 375° for about 20 minutes.