HumbleIntelligence/food-ner-1-Million huggingface dataset:
Roll box of vanilla wafers until fine crumbs. Cut up fruit in a large pan. Add crumbs and mix well. Melt butter and marshmallows in a double boiler. Pour over mixture and mix well. Then press in a well-greased pan. Let set in refrigerator at least 48 hours before cutting.
Combine molasses, butter, sugar and vinegar. Cook to light-crack stage. Remove from heat. Stir in soda and flavoring. Turn onto buttered platters and cool until you can take it up in your hands. Pull until cream colored, then twist. This is fun to pull with 2 people.
Cut cheese into chunks. Add tomatoes (cut up if whole). Microwave on High, stirring occasionally, until cheese is melted. Add chili and stir well. Great with tortilla chips.
Mix ingredients. Chill; best to let set overnight. Can add more sugar, if you like.
How to make it: Prepare the pasta according to package directions; drain and let cool for a few minutes. Mix the pasta, vegetables and tomatoes together. Toss the whole thing with the fat-free dressing. (You can use as much or as little as you like, but make sure that you use at least enough to coat the pasta, or it will stick together in an ugly and congealed lump!)
Brown hamburger in frying pan; drain. Add to all of the remaining ingredients. Bake at 350° for 45 minutes. Makes servings for about 12 or you can half the recipe.
Slice and cook carrots; drain and place in layers in glass roasting pan or large Corning pan. Top with thinly sliced onion and green pepper. Repeat layering. Mix other ingredients; pour over carrots. Marinate in refrigerator overnight. Taste improves with age. Serves 8 to 10.
Cream sugar and butter; add eggs and mashed bananas until smooth. Fold into cream mixture. Sift flour. Second measure: Add soda and baking powder and sift again. Alternately add with buttermilk into cream mixture. Add nuts and vanilla; mix well. Use two (9-inch) pans or long loaf pan. Bake at 350° for 25 minutes or until done.
In saucepan combine brown sugar, gelatin, salt and spices. In bowl combine egg yolks and milk. Stir into brown sugar mix and cook stirring constantly until it comes to a boil, remove from heat, stir in pumpkin. Let set and chill until it mounds slightly. Beat egg whites until soft peaks form gradually. Add sugar beating at high speed until stiff peaks form. Then fold into pumpkin mixture thoroughly. Turn into baked crust. Chill until firm. Garnish with whipped cream.
Mix cracker crumbs, 3 tablespoons sugar and margarine. Press into 9 x 13 x 2-inch baking dish. Bake 8 minutes at 350°. Cool.
Bake graham cracker crust 8 to 10 minutes in 9 x 13-inch cake pan.
Heat milk to scalding; add corn meal. Gradually add butter, salt and sugar. Cook over moderate heat, stirring constantly until thickened. Beat egg yolks until light. Add small amount of hot corn meal mixture and mix well. Add remaining hot mixture, stirring until well blended. Beat egg whites until stiff, but not dry. Fold into corn mixture. Pour into buttered 1 1/2-quart casserole. Bake in moderate oven at 375° for 45 minutes. Serve immediately with butter. Makes 4 to 5 servings.
Mix 1 teaspoon sugar and 1/2 cup sugar and set aside. Melt 1 teaspoon cinnamon, 1/3 cup sugar and butter until sugar dissolves and then add nuts. Cut 1 can of biscuits into quarters. Roll in dry mixture. Place in bottom of greased 8 x 8-inch pan or round 9-inch cake pan. Spread half of butter mixture over this. Cut other can of biscuits in quarters and place in pan. Pour remaining mixture over biscuits. Bake 20 to 25 minutes at 350°.
Mix the first 4 ingredients. Pour into saucepan; bring to a rolling boil, stirring often. Lower heat and keep stirring while mixture boils slowly for 3 minutes. Remove from heat. Stir in peanuts. Stir mixture until candy starts to thicken. Drop mixture quickly onto wax paper and cool.
Mix well. Use 1 1/2 tablespoons of mix per cup of hot water.
Spread cream cheese on plate. Spread cocktail sauce on cream cheese. Layer with shrimp, green onion, bell pepper and tomato. Top with grated Mozzarella cheese. Chill. Serve with crackers or chips.
Boil rabbit in salted water; bone and place in bottom of baking dish (13 x 9-inch). Chop onion over rabbit. Slice the cheese thin and place over onion; sprinkle 1/2 package Doritos over cheese. Pour soups over all (no water); pour tomatoes/chilies over soups. Top with rest of crushed Doritos. Bake for 45 minutes at 350°.
In a mixing bowl, beat the cream cheese and sugar until smooth. Fold in whipped topping; spoon into crust. Top with pie filling. Refrigerate until serving. Makes 6 to 8 servings.
Let orange jello, lemon jello, boiling water and ginger ale partly set. Mix in pineapple, pecans and marshmallows. Refrigerate. Mix sugar, flour, pineapple juice and eggs. Cook until thickened. Prepare Dream Whip as directed; then fold in pineapple mixture. Spread over jello salad; refrigerate until well chilled.
Put the chicken breasts in large Pyrex dish. Chop onion and green pepper and put over the top. Drain mushrooms and pour on top. Sprinkle shredded cheese over the top. Cover with foil. Bake at 450° for 30 minutes.
Measure all ingredients into mixing bowl; beat until creamy. Makes 3 nice layers (8-inch pans). Bake at 350° for 25 minutes. Spread caramel filling or white cream cheese frosting. (Recipe is 60 years old and very good.)
At least 2 days before serving, put raisins in a medium saucepan with brandy. Soak overnight at room temperature. The next day, add water, sugar, butter, carrots and spices. Bring mixture to a boil, stirring occasionally. Simmer 10 minutes; remove from heat. Pour into a large mixing bowl. Cover and let stand at room temperature overnight. The next day, heat oven to 275°. Grease and flour a 10-inch angel food tube or 12-cup fluted pan. Add walnuts, flour, baking powder, soda and salt to carrot mixture. Mix thoroughly.
Chop cabbage and place in casserole. Brown meat and onion. Stir in rice. Put on top of cabbage. Salt to own taste. Mix soup and water. Pour over entire casserole. Bake at 350° for 1 hour. Cover for first half hour and uncover for the last half hour. Top with grated cheese the last 10 minutes, just enough to melt cheese.
In a large pan, cook onion in butter until tender. Stir in flour, salt and pepper until well blended. Add milk. Cook until thickened, stirring constantly. Add cheese and stir until melted. Remove from heat. In a separate pan, dissolve bouillon in water. Bring to a boil. Add broccoli and cook until done. Do not drain. Add broccoli to mixture.
Butter a large Bundt pan. Sprinkle chopped nuts over the bottom of pan. Place frozen rolls over the nuts; sprinkle pudding mix over the rolls. Melt butter or margarine, adding brown sugar and cinnamon. Pour mixture over the rolls. Cover pan with a damp towel and let rise overnight. Bake at 350° for 20 to 25 minutes. Let stand a few minutes before turning out of pan.
Bring to a boil the pineapple juice, sugar and jello. Do not remove from heat. Add 12 chopped marshmallows until melted. Remove from heat and cool. Add cottage cheese, crushed pineapple and nuts. Fold in whipped cream. Chill.
Mix all and strain, except for beaten egg whites. Fold in last and pour in two 9-inch pie shells. Bake at 400° for 30 minutes.
Heat oven to 350°. Grease 13 x 9-inch baking pan. Beat margarine and sugar until fluffy. Add combined oats and flour; mix well. Spread evenly onto bottom of prepared pan. Bake 18 to 20 minutes or until light golden brown. Cool slightly. Beat cream cheese and sugar at medium speed with electric mixer until fluffy. Add eggs, one at a time, beating well after each. Add remaining ingredients; mix until smooth. Pour over partially cooled crust. Bake an additional 45 to 50 minutes or until center appears set. Cool completely on wire rack. Chill. Serve with whipped cream, if desired. Makes 20 bars.
Combine all ingredients in baking dish. Bake in 350° oven for an hour. Stir every 15 minutes except the last 15 minutes, allowing it to lightly brown. Pudding thickens as it cools. Serve warm or cold.
Saute vegetables in oleo. Add shrimp and tomatoes. Cook for 5 minutes. Add soup, bread, rice, parsley and onion tops. Pour into large, well-greased baking dish. Top with dry bread crumbs and dot with oleo. Bake at 450° for 30 minutes.
Place potatoes in a 9 x 13-inch baking dish. Mix onions, sour cream, soup and cheese and pour over potatoes. Brown corn flakes in melted butter and sprinkle over top. Bake at 350° for 30 to 40 minutes.
Combine crushed peaches, lemon juice, sugar and almond. Cover and let stand 1 hour. Pour mixture into a gallon ice cream freezer. Add remaining ingredients in order listed. Stir thoroughly. Freeze according to manufacturers instructions.
Dissolve Jell-O in 1 can of hot Seven-Up. Add the other can of Seven-Up when Jell-O is dissolved. When Jell-O thickens, add sour cream, pineapple and pecans. Coat dish with salad dressing. Pour into dish and refrigerate to congeal.
Grease pan. Place cooked macaroni on bottom. Layer with hamburger. Layer with pizza sauce. Make sure to cover macaroni well. Layer cheese. Layer pepperoni. Layer mushrooms. Sprinkle with oregano. Make the casserole the way your family likes pizza. Use any pasta on bottom for crust. Bake at 350° for 15 to 20 minutes. Great for pot lucks!
Saute bacon with celery, green pepper and onions. Add broth, tomatoes and peas; simmer 30 to 40 minutes. (I cook mine longer!) Makes 6 to 8 servings. Calories 337, fat 20 g, cholesterol 21 mg, sodium 599 mg.
Break up beef in large crock-pot, then add the rest of the ingredients. Stir to blend well. Cover and cook on high heat setting for 6 to 8 hours or low heat for 10 to 12 hours. Yields about 10 cups.
Mix mayo and salad mix. Mix all ingredients, except lettuce. Add lettuce before serving.
Bring to a boil water and cocoa. Add remaining ingredients. Beat well and pour into a 10 x 14 inch pan. Bake at 400°F. for 20 minutes.
Mix dry soup and milk in medium saucepan; heat slowly. When just scalded, add a small portion of cheese and stir constantly until cheese is melted. Continue to add cheese gradually, stirring constantly, making sure each addition is melted before adding more cheese. Add tuna and parsley. Turn into fondue saucepan and partially cover flame so mixture is kept just warm. To serve, dip with crackers and chips. Yields 4 to 6 servings.
Mix oatmeal and boiling water and set aside. Cream together first 4 ingredients. Add oatmeal; mix well. Add flour, cinnamon, baking soda and salt. Mix well and bake at 350° for 25 to 30 minutes.
Cut a pocket in each pork chop, cutting from edge almost to bone. Lightly season with salt and pepper.
Mix all ingredients together well. Bake at 425° for about 30 to 45 minutes or until done.
Crust: Crush Oreos with a rolling pin between wax paper and add butter. Chill for 1 hour.
By hand or with mixer, mix oleo, sugar and egg until smooth. Add salt, baking soda, cinnamon and cloves. Mix, then add zucchini and flour. Fold in nuts or raisins. Drop by spoon onto greased baking sheet. Bake 12 to 15 minutes in a 375° oven. These are soft cookies.
Place chicken in water and stew until done. Remove from bone and cut up. Spread mixture of butter and stuffing mix (use only 3/4 of mixture) in casserole dish. Mix chicken soup, sour cream and chicken broth from stewed chicken. Pour this over stuffing mix; add chicken layer. Sprinkle remaining stuffing over this. Bake for 45 minutes in 350° oven.
Cream together butter and sugar. Add eggs, one at a time, beating after each addition. Combine dry ingredients and add alternately with berries and juice. Add vanilla. Bake at 350° for 30 to 35 minutes. Makes 3 layers or can be baked in 9 x 13-inch pan. Suggest icing with confectioners sugar icing flavored with cinnamon.
Mix well with hands and make patties. Have the grill nice and hot. Cook until done.
Scramble ground sausage in heavy pot. Add beef, scrambling so it will not lump. When browned, drain off fat and add chicken and stock with vegetables, tomato sauce and paste. Bring to simmer and cook for several hours in open pot. Add seasonings and hot water, if needed, while cooking. Add beans just before serving. Serve with barbecue.
Butter baking dish; add potatoes. Saute onion; add cheese. Mix soup, sour cream and salt and add to mixture. Pour on top of potatoes. Sprinkle cheese on top. Bake at 350° for 40 minutes.
Put whole green beans, shelled limas and sliced carrots in a deep kettle. Break up the cauliflower and cut corn off the cob; add to vegetables. Add water to cover; bring to boil. Reduce heat and cook for 25 minutes. Drain. While vegetables are cooking, coarsely chop tomatoes and peppers. Peel onions and reserve. Mix together sugar, salt, celery seed, dry mustard and turmeric in a deep kettle. Add vinegar. Cook over low heat, stirring constantly, until sugar is dissolved. Stir in Tabasco sauce and drained vegetables, chopped vegetables and whole onions. Cook 25 minutes. Spoon into jars and seal. Makes approximately 7 quarts.
Bake pie crust on a cookie sheet (with sides). Bake until light brown and then cool crust. Spread jam and prepare cake mix. Spread cake mix over the jam. Bake at 350° until cake is done. Check directions on package of mix.
Whip the cream; add salt and well drained horseradish. Chill. Use with ham and roast beef.
Preheat oven to 350°. Cream butter and sugar. Add eggs and vanilla. Beat 1 minute at medium. Combine flour, cocoa and baking soda and salt. Add alternately with water to cream mixture.
Drain pineapple juice; heat and mix with jello. Add other ingredients. Chill until firm.
Place washed greens in salad bowl. Combine the rest of the ingredients in a saucepan. Bring slowly to a boil, stirring constantly. Pour over dandelion greens. Mix well and serve hot.
Pit nectarines; do not peel. Finely chop or grind, using coarse blade. (Or dice about 1/2 cup at a time in processor until they are finely crushed, not smooth.) Measure fruit; should be 3 cups. Combine with undrained pineapple, lemon juice, cherries and sugar in a large kettle. Heat to boiling, stirring until sugar dissolves. Boil hard for 1 minute. Remove from heat and stir in pectin. Stir and skim off foam for 7 minutes. Pour into hot, sterilized glass jars and seal at once. You may pour a thin layer of melted paraffin over tops of jars. When cool, add a lid and seal it. Makes 9 jelly jars.
Cook tomatoes until they will easily break apart with fork. Break or mash tomatoes and bread until thickened. Let simmer, then add honey. Continue to simmer for about 15 to 20 minutes until bubbly. Don't thicken too much. Should be a medium thickness.
In a 2-quart pan, combine dates, orange juice, 1/4 cup brown sugar and cloves. Cook at medium heat, stir occasionally until boiling. Reduce heat, simmer 5 minutes or until thick. Cool. Combine the flour, cereal, 1/4 cup brown sugar and cinnamon. Cut in margarine with pastry blender. Add syrup. Mix well. Pat 1/2 of cereal mixture in a greased 9 x 9-inch pan, spread date filling over crust. Pat remaining cereal mixture over top and press firmly. Bake at 375° about 35 minutes. Cool and cut into bars.
Remove skin from chicken parts. In a bowl, combine flour and paprika. Drain liquid from yogurt. Place in another bowl. Combine mashed potato buds, Parmesan cheese, Italian seasoning and salt and pepper in a third bowl. First, dredge the skinned chicken parts in flour mixture. Then dip the chicken into the yogurt. Finally roll the chicken into the potato bud mixture. Place on a nonstick pan that has been sprayed with nonstick cooking spray. Lightly drizzle the olive oil over the chicken. Bake in a 350° oven for 60 minutes or until golden brown.
*For lemon flavor, substitute 1 teaspoon of lemon extract plus 1 teaspoon of vanilla.
Use an even mixture of Feta cheese, Monterey Jack cheese and Cheddar cheese. Stuff peppers. Grill until cheese melts.
In a large saucepan, bring to a boil the butter, vegetable oil and water. Add remaining ingredients and mix together well. Pour into a 10x15 jelly roll pan and bake at 350° for 22 minutes. Cool before frosting.
Mix flour and butter and crumble together until fine. Add baking powder, cardamom, raisins and fruit. Beat eggs and add to mixture. Add sugar gradually. Beat well. Add milk. Mix well. Combine remaining ingredients and mix. Butter and flour well 2 loaf pans; fill with batter. Bake at 350° for 1 hour.
Sift flour, sugar and salt. Put margarine, cocoa and water in pot and bring to boil. Pour this mixture over flour mixture and add buttermilk, eggs, soda, vanilla and cinnamon. Pour cake mixture into an 11 x 16-inch pan. Bake in 400° preheated oven for 20 minutes. Start icing 5 minutes before cake is done. Pour over hot cake.
Place chicken in baking dish. Arrange potatoes and carrot slices around chicken. Sprinkle with onion. Then place spoonfuls of mushroom soup throughout dish. Fill can once with water and put in dish, then put mushrooms on the top. Sprinkle with parsley, paprika and garlic powder. Bake for approximately 1 hour (depending on chicken). Cover for the first 1/2 hour, then uncover for remaining time at 350°.
Put jello and pineapple in saucepan and bring to a boil. Let set in refrigerator until it begins to congeal. Stir in 2 cups buttermilk and Cool Whip. Pour into 9 x 13-inch dish. Chill until set.
Sauce: Stir together milk, flour, salt, pepper and garlic powder. Cook and stir over medium heat until thick and bubbly. Stir in onion.
Soften yeast in warm water. In a large mixing bowl, combine sugar, butter, salt and hot water; stir until sugar is dissolved. Cool to lukewarm. Stir in egg and yeast. Add 2 cups of flour. In electric mixer, beat on medium speed for two minutes. Stir in rest of the flour. The softer the dough, the lighter the rolls. Beat with a spoon for three minutes or until dough is smooth. Cover and let rise in a warm place until dough doubles in size. Punch down. Cover tightly and put in refrigerator overnight or make out into rolls.
Mix the first 4 ingredients. Pour over rest of ingredients. Let set overnight in refrigerator.
In a large pan, strain beet juice and lemon juice through straining cloth. Add Sure Jell and stir. Bring to a rolling boil. Add sugar; stir and boil for 6 minutes. Keep stirring!! Remove from heat. Add Kool-Aid and stir until dissolved.
Combine all beans; divide into ten 2-cup packages for gift giving. Prepare mix according to Nine Bean Soup recipe. Yield: 10 (2 cup) packages.
Saute onion and garlic in oil until yellow. Add beef and cook until brown and pour off fat. Add the rest of ingredients except for macaroni and cook on low heat for 15 minutes, partially covered. Add macaroni and heat. Serve with grated Cheddar or Parmesan cheese and crusty bread (Wegmans French).
Slice potatoes (not too thin) and cover with water. Boil just until tender. Use 2 1/2 to 3 cups sugar and layer with potatoes and dough strips. Before you put on last layer of dough, melt 1 stick margarine with vanilla and pour over last crust. Dab with margarine and sprinkle with sugar. Bake at 400° until done.
Grease well a 9 x 13-inch pan. Put pecans and coconut in pan. Pour prepared cake mix over this. Next, mix oleo, cream cheese, powdered sugar and vanilla together. Drop spoonfuls of this mixture on batter. Do not mix. Bake at 350° about 50 minutes or until tests done. Makes a rich "gooey" cake.
Mix in order given. Bake at 350° for 1 hour in Bundt pan. Can frost or serve plain.
Saute onion in butter; soak bread crumbs in water. Very important: the bread crumbs must be plain (not Italian style). Add all remaining ingredients; combine well and shape into small meatballs. Fry in butter, then transfer to pot. After each batch that you fry, pour drippings from skillet onto the meatballs into the pot. To make a gravy, you can add 1/2 can chicken stock, if desired to enhance gravy. You can freeze this in a casserole dish and rebake later at 350° for 1 hour. Serves 4 as main dish.
Mix well together. Spoon onto cookie sheet. Bake at 400° for 20 minutes.
Place chicken, Bloody Mary mix, tomatoes and potatoes in a large pot. Cook until potatoes are tender. Add vegetables and cook until vegetables are heated through. This soup is low-fat and very filling.
Cover beans with water and soak overnight; drain. Place chicken in large saucepan. Add cold water to cover and bring to a simmer. Cook until just tender, about 15 minutes. Drain and cool. Remove skin; cut into small pieces.
Preheat oven to 325° and lightly grease a baking sheet. Knead in a bowl to mix ingredients. Shape into 1 1/2-inch balls. Place on baking sheet. Bake for 25 to 30 minutes. Drain and serve hot.
Cream butter and sugar; add eggs. In a separate bowl, mix together milk and vanilla to first mixture. Add milk and vanilla mixture alternately with dry ingredients. Drop by tablespoons onto slightly greased cookie sheet. Flatten slightly and sprinkle with sugar. Bake at 350° for 8 to 13 minutes, depending on how large the cakes are. (Makes 5 dozen.)
Cream butter with cheese. Blend in flour and pepper. Mix in cereal. Press into buttered 8 or 9 inch cake pan. Bake at 375 degrees for 15-20 minutes or until crisp. Cool and cut into bars.
Layer ingredients, in order listed, except for diluted soup. Pour the cream of mushroom soup over the ingredients. Bake at 300° for 3 hours.
Melt one stick of butter and add all crumbs. Mix. Line casserole dish with 1 cup of mixture. Drain asparagus and place on crumb mixture. Sprinkle almonds on asparagus. Melt 1/2 stick of butter. Add flour to butter. Stir over low heat until bubbly. Add milk and cook until slightly thickened. Add cheese to cooked mixture. Add salt and pepper. Stir until cheese is melted. Pour over asparagus. Add remaining crumbs. Bake at 450° for 12 minutes.
Place Shake 'n Bake and gelatin in shaker bag; shake to blend. Coat chicken as directed on package. Bake at 375° for 35 minutes.
Chop celery, green pepper and garlic fine and saute in oil. Mix with chicken and broth, simmer 20 minutes. Add rest of ingredients and simmer another 20 minutes.
Cook Hamburger, onion and green peppers together in a skillet until hamburger is no longer pink. Drain. Add remaining ingredients and ground beef in a crock pot. Add water to thin if needed. Cook on low heat for 3 hours. Add Jalapeno Peppers or Hot Pepper Relish to taste per serving.
Drain artichokes, reserving the marinade; chop artichokes. Place half of the reserved marinade in saucepan; add onion and garlic. Saute until onion is soft. Discard garlic clove; drain. Add crumbs and seasoning to remaining marinade; stir in eggs, cheese, parsley, artichokes and onions. Place in greased 7 x 11-inch baking dish. Bake at 325° for 30 minutes or until set. Cut into 1-inch squares. Yields 6 dozen.
In mixing bowl, stir together biscuit mix, cheese and pepper. Stir in beaten eggs just till mixture is moistened. Fold in zucchini. In 10 skillet, melt butter or margarine over medium heat. Using 2 Tbsp. mixture for each round, cook four rounds at a time, about 2-3 min. on each side or until brown. Makes 12 rounds or 6 servings.
Rinse dried beef and pat dry. Chop dried beef and put in the bottom of a Pam sprayed baking dish. Wrap each piece of chicken with a piece of bacon. Chicken can be cut to any size. Put chicken in single layer on top of dried beef. Mix the chicken soup and sour cream. Pour over chicken and bake, covered, for 1 1/2 hours at 350°. Remove cover and bake another 1/2 hour at 350°.
Prepare crust. Mix Cool Whip with 1/2 cup sugar and 1/2 cup sour cream, gently. Put in bottom of crust. Prepare fruit. Mix in a small pan, 1 cup water, 1/2 cup sugar and 1/2 package jello. Add cornstarch, stirring to remove all lumps. Boil until thick. Cool and add to fruit. Place fruit mixture over cream and chill several hours.
Mix flour, salt, baking powder, cinnamon, and sugar. Add eggs, oil, berries and pecans, mix until moistened. Spoon batter into loaf pans (2) well greased. Bake at 350° for 60 minutes. Cool in pans for 5 minutes. Remove to wire racks to cool.
Hint: If you want to make half moon cookies, bake as shown, cool and frost flat bottom side with vanilla and chocolate frosting.
Mix well. Use 3 to 4 tablespoons to 1 cup hot water.
Roll chicken in flour and brown in butter in Dutch oven. Pour chicken soup, water, salt and pepper over chicken and bake for 30 minutes at 350°. Cover Dutch oven.