HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place cottage cheese in large mixing bowl. Add jello until completely dissolved. When the pineapple is completely drained, add that to the cottage cheese mixture and mix completely by hand. Add walnuts and marshmallows. Add Cool Whip. Don't mix or whip it in. Fold in easily until blended well. Better if you refrigerate overnight.
In medium bowl, not aluminum, combine chicken and lemon juice and turn to coat with juice. Let marinate 10 minutes. Combine flour and oregano on plate or in plastic bag. Remove chicken from marinade, allowing juice to drip into bowl; reserve juice. Dredge chicken in flour mixture, coating both sides.
Melt margarine. Add flour and nuts. Mix well. Press into bottom of 9 x 13-inch pan. Bake at 350° for 15 minutes or until golden brown. Let stand until cool.
Preheat oven to 350°. In a small skillet, melt margarine over medium heat. Add onion; cook until onion is tender but not browned. Remove from heat; let cool. In a large bowl, stir Ricotta cheese and egg. Add broccoli and Jack cheese. Mix well. In a large kettle of boiling water, cook pasta 8 to 10 minutes until tender but firm to the bite; drain. Rinse in cold water; drain again. Stuff each shell with 2 tablespoons broccoli-cheese mixture.
Melt marshmallows in milk, cool. Fold whipped cream into marshmallows and spread on cooled crust. Dissolve jello in hot water. Stir in strawberries. When thick, spread on cream layer.
Brown bacon; add onion and saute. Stir in remaining ingredients and place in greased casserole dish. Sprinkle with Parmesan cheese and bake at 350° for 30 minutes. Can be made ahead and baked later.
Combine butter, eggs, sugar, baking soda, vanilla, cinnamon and flour in a large bowl. Beat until well mixed. Add apples and nuts. Stir to mix. Scrape into greased 9 x 9-inch pan. Bake in 350° oven 40 to 50 minutes. Cool 15 minutes. Sift confectioners sugar over top. Cut into 36 squares. Enjoy!
In a mixing bowl, combine vinegar, salt and pepper; toss with beef. Cover and marinate for 30 minutes; drain. Place flour in a bowl; add beef and toss to coat.
Mix well Rice Krispies, peanut butter, powdered sugar and margarine.	Form into small balls. Stick toothpicks into balls and dip into the mixture of chocolate morsels and Parowax, which you make by melting in a double boiler.
Beat eggs and sugar until light. Add fruit cocktail with juice and dry ingredients; mix well and add nuts and coconut. Bake at 350° for 20 to 25 minutes in a greased jelly roll pan.
Blend softened cream cheese with drained pineapple. Add onion and green pepper. Form into ball. Refrigerate for 1/2 hour. Mix cherries and walnuts together. Cover cheese ball with mixture. Enjoy with favorite crackers and pretzel sticks.
Spread the coconut on a large baking sheet. Bake in a 350° oven for about 4 minutes or until golden. Lightly grease a 10 x 15-inch jelly roll pan. Line pan with waxed paper (grease the paper).
Cream sugar and shortening. Add eggs, buttermilk, Bran Buds in boiling water, flour, soda and salt; mix well. Add dry Bran Buds and raisins. Bake 15 minutes at 400° in muffin tins. (Texas size muffins, 20 minutes.) Batter may be kept up to 2 weeks in the refrigerator in a covered container.
Combine hot cooked potatoes and black pepper. Add melted butter and dill. Toss lightly and serve hot.
Saute onion in fat until brown, then add remaining ingredients and simmer 20 minutes.
Mix together and bake in four layers at 325° for 10 to 15 minutes; cool.
Preheat oven to 350°. Mix brownie mix, biscuit mix, water, eggs, oil & vanilla with mixer. Stir in chocolate chips, pecans and raisins. Pour batter into 2 slightly greased non-stick loaf pans. Bake 45-50 minutes or until toothpick comes out clean. Cool in pans for 10 minutes. Cool on wire racks 10 minutes longer. Serve warm with creamy cinnamon spread found in this book.
Brown onion, pepper and hamburger meat. Combine meat, ketchup, mustard, brown sugar and Worcestershire. Pour into pork and beans; mix well. Bake at 350° for 30 to 40 minutes.
Line baking pan with foil. Salt and pepper chicken pieces. Dip in melted margarine. Coat with crumbs. Place in pan, not crowded. Bake at 325° for 1 hour. Do not turn.
Rinse chicken and pat dry. Whisk buttermilk, garlic, celery salt and Tabasco. Pour mixture over chicken and refrigerate for 30 minutes. Mix breadcrumbs with paprika and cheese until well blended. Lift chicken strips, one at a time, out of buttermilk mixture and coat with breadcrumb mixture. Freeze breaded strips (do not allow them to touch) on a baking sheet until firm, then package in a plastic freezer bag, seal and return to freezer. To bake, heat oven to 450° and arrange frozen strips about 1/2-inch apart on a foil lined baking sheet sprayed with nonstick spray. Bake 12 to 15 minutes or until crisp and golden. Serves 4 to 6.
Microwave chocolate and milk in a large bowl on High for 2 to 3 minutes or until chocolate is almost melted, stirring halfway through heating time. Stir until chocolate is completely melted. Stir in vanilla and walnuts. Spread in greased 8-inch square pan. Refrigerate until firm. Cut into squares.
Cream butter and sugar. Add egg. Beat until light and fluffy. Stir flour with spices and soda; add to creamed mixture. Mix well. Cover and chill until firm (2 hours). Remove from refrigerator. On floured surface, roll dough 1/8-inch thick. Cut into shapes with cutters. Place on ungreased cookie sheet and bake at 350° for 8 to 10 minutes or until lightly browned. Cool 1 to 2 minutes. Remove to rack. Makes 6 dozen.
Crumble cheese; add sour cream and juice of one large lemon; salt and pepper to taste. Chill before serving.
Mix all ingredients together. Lightly toast the muffins and then spread with mixture. Cut in 4 pieces and place on a cookie sheet in a 350° oven until bubbly, about 10 to 15 minutes.
Cream the margarine and shortening; add sugar gradually. Add egg yolks and beat well. Mix flour, soda and salt and add to the creamed mixture with buttermilk. Stir in vanilla, pecans and coconut. Fold in beaten egg whites. Pour into 3 round cake pans. Bake at 300° for 30 minutes.
Put egg yolks into a large bowl. Add sugar and beat until thick. Beat egg whites and set aside. Add remaining ingredients (except egg whites) to egg yolk mixture, blending well. Fold in egg whites. Pour into ice cream freezer and freeze. Various fruits such as peaches, strawberries, etc., can be added.
Heat syrup and sugar on top of stove. When starts to boil, remove from heat. Add milk, stirring all the time, until it gets hot. Use on pancakes or hot biscuits.
Cut Polish sausage into bite size pieces. Place all ingredients into a frying pan; cover and simmer 10 to 20 minutes.
Soften yeast in 1/2 cup warm water. Set aside. Bring 1 cup water and butter to boil. Turn off burner. Set aside. Let cool to warm. In a large bowl, combine 1 cup cold water, sugar, salt and egg. To this, add water, butter and yeast (making sure the water is not too hot to kill the yeast). Stir in enough flour to form dough. Turn onto floured surface and knead for 10 to 15 minutes. Continue adding flour as needed. Set in a warm place to rise until doubled. Punch down and knead again. Form into rolls or loaf. Let rise until doubled. Bake in a 350° oven until golden brown, rolls about 25 minutes, loaf about 1 hour. Cool on cooling rack.
Grease 8-inch square pan. Bake at 350° for 40 to 45 minutes.
Cook butter, sugar and onion until golden. Add broth and water; simmer 45 minutes. Top with garlic toast and cheese. Bake at 400° until toasted and cheese melts.
Combine eggs, sugar, flour and vanilla. Melt butter and add cocoa. Add to egg mixture and beat well. Add nuts. Pour into a greased 9 x 13 x 2-inch pan. Bake at 350° for 25 to 30 minutes. Cover with marshmallows and return to oven until marshmallows are slightly melted. Remove from oven and pour chocolate frosting over marshmallows. Cool before cutting. Yields 48 brownies.
Mix flour with sugar, baking powder and salt. Combine egg and milk and add to flour mixture. Add shortening and mix only enough to moisten flour. Fold in cereal and blueberries. Fill greased muffin pans 2/3 full. Bake at 425° for 15 to 20 minutes or until golden brown. Makes 8 medium muffins. Muffins may be baked and then frozen. To serve, thaw muffins completely, then heat on ungreased baking sheet at 350° for 10 minutes.
Cream sugar, Crisco, oleo and vanilla; add eggs. Beat well. Combine flour, soda and salt and add to creamed mixture. Beat well. Stir in almond bark or chips. Drop by teaspoonfuls on cookie sheet. Bake at 375° for 8 to 10 minutes. Makes 6 to 8 dozen cookies.
In a mixing bowl, combine first 6 ingredients and blend 2 minutes at low speed. Add mayonnaise and blend 1/2 minute at low speed, then increase speed to medium and blend an additional 2 minutes. Slowly add Bleu cheese and blend at low speed no longer than 4 minutes. Refrigerate for 24 hours before serving. If too thick, thin with a little milk. Yield: 2 1/2 cups.
Cream the butter and cheese. Add flour and pepper to form dough. Using 1 teaspoon of dough, wrap around olive. Bake in a 400° oven for 15 minutes. (Can be made ahead and reheated.)
Heat jelly and sauce until jelly has melted, then add the sausages and let simmer until sausages are heated through. You can also use barbecue sauce instead of the mixture. Can use in a crock-pot or fondue pot.
In a 10-12 inch nonstick frying pan over medium heat, cook onion and garlic in butter, stirring often, until onion is golden; about 8 minutes. Add cumin and ginger; stir for 1 minute. Add mushrooms, potatoes, carrots and chopped cilantro. Stir often until carrots are tender to bite, about 7 minutes. Add flour and stir for 3 minutes. Remove from heat and let cool slightly. Then mix in eggs and bread crumbs. Add salt and pepper to taste.
Mix beef, onion soup mix, sour cream, egg and bread crumbs together. Roll into small balls and bake in oven at 320° until brown. Put in crock-pot with 2 cans cream of chicken soup and 1 can water. Heat until hot.
Beat the cream cheese at high speed of electric mixer until fluffy. Add whipped topping, peanut butter, sugar and milk; beat well. Spoon into graham cracker crust. Chill at least 5 hours before serving. Garnish with peanuts, if desired.
Thinly slice the vegetables. Layer in casserole dish all vegetables, seasoning each layer. Drizzle bacon drippings over top. Bake (with lid) in oven about 2 hours at 300° or less. Cook slowly.
Preheat oven to 375°. Crush wafers and add melted butter. Mix well with a fork and press into a 9-inch pie plate. Bake for 10 minutes. Cool. Spread ice cream carefully onto crust. Freeze 1 1/2 hours or until solid. In a saucepan, cook cocoa, sugar, 1/3 cup cream and butter until it is smooth and boils. Stir in 1 teaspoon vanilla. Cool but do not let mixture get too hard to pour. Pour sauce over frozen ice cream base. Freeze at least 1 1/2 hours. Before serving, whip remaining cream with 2 tablespoons sugar until soft peaks form. Add remaining vanilla and spread over pie. Garnish with chocolate shavings.
Soften peanut butter and blend with pickle, bacon and mayonnaise. Yields 3/4 cup or makes 4 sandwiches.
Cream the cream cheese with the sugar. Add eggs, beating until smooth. Stir in sour cream and vanilla. Pour into prepared pan. Bake at 350° for 1 1/2 hours. Cool and then chill.
Brown hamburger and onions; drain off grease. Slice potatoes and boil for 5 minutes; drain off water. Spray casserole dish with Pam. Line bottom of dish with potatoes and then hamburger. Mix cheese, soup and Mrs. Dash together; pour over top of potatoes and hamburger. Mrs. Dash takes the place of salt and pepper. Crush crackers and sprinkle on top. Bake 35 minutes at 350°.
Brown steak on both sides. Place in casserole dish and cover with onion slices and soup. Bake in 400° oven for 1 hour.
Cream butter and sugar; add egg yolks one at a time. Mix soda and sour cream. Add to butter and sugar mixture. Add flour. Beat the 6 egg whites; add 6 teaspoons of sugar, then fold into cake mixture. Bake at 350° for 1 hour.
Brown ground beef and onion together. Drain excess fat. Salt and pepper to taste. Add 1 can of Tall Boy vegetable soup to the ground beef. Do not dilute soup; add straight to ground beef. Mix and let simmer for 15 to 20 minutes. Stir occasionally. Serve with creamed potatoes and rolls.
Mix ground beef, salt, cracker meal, eggs, pepper, garlic and onions. Use enough cracker meal so meat mixture is sticky. Make into small balls and fry until brown.
Spread nuts on greased 13 x 11-inch cookie sheet. Combine margarine and sugar. Melt and bring to a boil. Stir constantly until dark tan, about 10 to 12 minutes. Pour toffee mixture over nuts. Immediately place broken pieces of chocolate bars on hot mixture and spread with a knife. Place in cool place or in refrigerator. Take out when hard and break in pieces.
Cook ground beef until brown, stirring to crumble. Drain. Spoon beef into 8-inch square baking dish, and top with sauce and cheese. Combine bisquick mix & eggs beat until smooth. Pour mixture over casserole, covering evenly. Bake at 400 degrees for 30 to 35 minutes.
Put frozen potatoes in well oiled 9 x 13-inch pan. Place chicken on top. Blend soup with remaining ingredients except paprika. Pour over the chicken and potatoes. Sprinkle with paprika. Bake at 375° for at least 1 1/2 hours.
Place cake mix, pudding, sugar, margarine and water in bowl and blend well. Stir in eggs and mix. Add oil, gradually beating all the while. Beat for 3 minutes. Bake in a tube pan that has been greased and floured at 325° for 1 hour. Let cool and frost with confectioners sugar and milk mixture.
Spread all of Jack and 1/2 of Cheddar cheese on bottom of pie shell. Sprinkle green chilies over cheese. In a bowl, beat eggs, half and half, salt and pepper together. Pour over cheese. Bake at 325° for 40 to 50 minutes uncovered or until eggs set. Let stand before serving.
To boiling water, add salt; slowly add corn meal, stirring constantly. Add milk, eggs, butter and baking powder. Bake in a buttered baking pan about 10 minutes in a hot oven. Serve hot.
Cook onions and celery in oleo until tender. Add broccoli, soup and milk. Heat. Add cheese, rice, salt and pepper to taste. Cook until it thickens. Pour in casserole dish. Cook in oven at 350° for 30 to 40 minutes.
Preheat oven to 450°. In large bowl with fork or spoon, mix flour, baking powder and salt until well blended. Add milk and salad oil all at once; stir until dough forms a ball. With hand, knead dough in bowl 10 times or until smooth.
Combine all ingredients and roll into balls. Melt 1 bag chocolate chips and 3/4 stick paraffin wax. Dip balls in this mixture and put on waxed paper.
Bake pie shell according to package directions. Allow to cool. In large saucepan, combine gelatin, cornstarch, spices and salt. Stir in pumpkin and evaporated milk. Let stand 5 minutes to soften gelatin. Cook and stir for 2 more minutes. Remove from heat. Gradually stir 1 cup hot mixture into eggs and return to saucepan with other mixture. Cook and stir over low heat for 2 minutes. Do not boil. Remove from heat and stir in Equal. Pour into baked pie crust. Cover and chill 6 hours or overnight. Makes 8 servings.
Combine. Bake 1 1/2 hours in a 350° oven.
Trim chops. Rub heated skillet with fat. Season chops with salt and pepper. brown. Drain all but 2 tablespoons of fat. Combine peach juice, vinegar, brown sugar and seasonings. Pour over chops. Simmer covered for 30 minutes. Add peaches, peppers and pimiento. Simmer covered five minutes longer. Serve over rice.
Spread apples in greased pan; set aside. Mix oats, sugar, flour and cinnamon. Cut in margarine with fork. Sprinkle evenly over apples. Bake at 350° for 35 to 45 minutes until apples are tender. Serve with whipped cream or ice cream.
Cream the first 3 ingredients, then add peanuts. Blend well. Serve with sliced apples.
Cook tomatoes, put through sieve, grind garlic, peppers and onions. Mix all other ingredients with this and cook until it is as thick as you want. Put in quart jars and process in hot water bath for 40 minutes. Total cooking time is about 3 hours.
Sift flour, sugar and cocoa into an 8 x 8-inch pan. Mix together. Make 3 holes (pockets). In the 1st hole put baking soda and salt. In the 2nd hole put vanilla and vinegar. In the 3rd hole put oil. Over all pour 1 cup of cold water. Stir gently until smooth. Bake at 350° for 35 minutes.
Combine first 6 ingredients; beat at medium speed for 2 minutes. Stir in pineapple and walnuts. Pour into greased and floured 10-inch tube or fluted pan. Bake at 350° for 45 to 55 minutes until tester comes out clean. Cool 25 minutes; remove from pan. Finish cooling on wire rack.
Squeeze the lemon over the bowl with the juicer. Add the cup of water and 3 teaspoons of sugar. Mix. Pour into glasses. Add ice cubes. Serves 2.
Two cups raw rice is fried until golden brown. Then add onions, green pepper and spices. Mix together with rice for about 5 minutes. Add water, tomato sauce and diced tomatoes. Mix together (medium flame). "DO NOT STIR WHILE COOKING; RICE WILL STICK TOGETHER". Let cook about 15 to 20 minutes or until all water has evaporated. Ready to serve and eat.
Finely chop onion and lightly brown in saucepan in oil. Add tomato paste with 3 paste cans of water and stewed tomatoes. Let simmer for 1/2 to 1 hour, adding warm water to keep level. Add salt, sugar, pepper, sweet basil, garlic salt (or garlic cloves), oregano and bay leaves. Let simmer 1/2 hour and add warm water as needed. Add meatballs.
Melt butter and brown sugar. Add to dry ingredients with nuts, vanilla and egg. Drop on a greased cookie sheet. Bake until brown. Makes 2 1/2 dozen.
Mash tofu with fork. Add all ingredients and mix well. Roll into little balls. Bake on cookie sheet for 20 to 25 minutes. Can be stored in freezer.
Combine sugar, fruit juices and water in pitcher. Stir until sugar dissolves. Chill.
Cream the butter, Crisco and sugar. Add eggs, one at a time, beating 3 minutes after each egg. Add milk alternately with sifted cake flour, beating until well mixed and smooth. Add vanilla and mix well. Pour into well-greased tube cake pan. Bottom of pan should be lined with wax paper. Place in cold oven set at 300° and bake until it leaves side of pan (approximately 1 1/2 hours).
Cook broccoli with onion 3 to 5 minutes and drain. Melt butter in separate pan. Add flour, salt and milk. Heat until sauce is thick and smooth, stirring constantly. Add cream cheese and stir until well blended. Place broccoli and onions in a 2-quart greased casserole and add cooked sauce. Sprinkle top with grated cheese. Cover with bread crumbs. Bake at 350° for 35 to 40 minutes.
Cut Crisco into flour mixture. Add water to make soft dough consistency. Put berries in a 9 x 13-inch pan with sugar, water and margarine. Bring to rolling boil. Roll out 2/3 of the dough thin on floured waxed paper. Cut into strips. Drop into boiled berry mix. Roll out remaining dough in strips. Put on top of cobbler. Sprinkle with sugar. Bake at 350° for 1 hour or golden brown.
Fry bacon until crispy. Drain and crumble. Cool bacon. Mix bacon with cheeses, olives, onions and mayonnaise. Place small amount on each slice of bread. Place in oven until cheeses melt. Serve warm. Great for brunch or midnight snacks.
Drain salmon and reserve 1/4 cup liquid. Break apart salmon. Add egg and flour. Add baking powder to reserved liquid; beat until foamy. Pour into salmon mixture and stir until blended. Drop by teaspoonfuls into hot oil and fry until brown.
Pour water in saucepan and add butter.	Bring to a boil. Add the flour and stir until mixed. Remove from heat and let cool 2 minutes. Beat in eggs, one at a time, beating well after each addition. Spread mixture into greased 13 x 9-inch pan. Bake at 400° for 30 to 35 minutes. Let cool.
Clean potatoes. Wash well and cut one strip of peel off around middle of potato. Put in hot oil and cook until brown. Salt to taste.
Place 1 cup water and 1/2 cup margarine in a saucepan. Bring to boil. Add 1 cup flour all at once. Lower the flame and stir rapidly until mixture forms a ball. Remove from heat and cool a little while.
Cut slices of bread in four. Spread each with mustard and top with ham cut to fit. Place drained pineapple chunks on ham and top with Swiss cheese. Cut to shape. Bake at 400° until cheese is melted. Serve at once.
Wash okra and pack it in jars. Add to each jar 2 buttons of garlic (slice or mash it slightly), 2 heads of dill and 1 hot pepper (Mexican chilian red). Combine first ingredients and heat to boiling. Pour over okra. Seal immediately.
Cut hard-cooked eggs in half lengthwise. Remove egg yolks; set egg white halves aside. In a small bowl, use a fork to mash egg yolks. Stir in salad dressing, mustard, pickles, onion and thyme. Spoon egg yolk mixture evenly into egg white halves. Sprinkle tops of eggs with paprika. Makes 12 appetizer servings.
Chop green tomatoes; place in drainer. Pour boiling water over tomatoes and let stand; drain. Chop onions and peppers. Combine tomatoes, onions and peppers in a large canner. Add all other ingredients. Bring to a boil. Turn down to a simmer and cook for about 1 hour. Pack in cleaned jars; seal with canning lid and process for 15 minutes. Makes about 7 to 9 pints.
Mix together beans, sugar and mustard. Crumble bacon and add to beans. Add some bacon grease to taste. Bake at 350 degrees for 45 minutes in a 13 x 9 baking dish.
Combine crumbs, sugar and nuts. Mix well. Add melted oleo and orange juice. Blend well. Shape into 1-inch balls. Roll in powdered sugar. Chill until firm.
Heat oven to 350° (medium). Cut steak into 10 equal portions. Pour oil into skillet. Brown each piece of steak on both sides. Transfer steaks to a roasting pan. Add onions to oil in skillet and brown lightly. Add rest of ingredients to make a barbecue sauce and simmer 5 minutes. Pour sauce over steaks in pan. Cover. Bake 2 hours or until meat is fork-tender.
Combine first four ingredients in bowl and make a well in center. Combine rest of ingredients and beat at medium speed until blended. Then add to flour mixture and stir just to moisten. Do not overmix. Fill muffin tins 2/3 full and bake at 400° for 18 to 20 minutes. Makes 12 muffins.
Mix together in large container. Makes lots. To serve, place 1/4 cup of mix in mug. Add boiling water. Stir and enjoy. Store in an airtight container. Makes a great Christmas gift! Give small amounts in colorful containers with directions attached.
Unwrap tamales cut crosswise into 1/2 inch slices. Line 11/2 qt. casserole with half tamales slices. Spread half chili over top. Cover with half of the onions hen half of chips and half of cheese. Repeat except for the cheese. Bake uncovered for 25 minutes. Top with remaining cheese. Bake 10 minutes longer. Makes 4 to 6 large servings.
Mix ingredients until blended. Shape into 1-inch balls. Place on ungreased cookie sheet. Press each ball slightly. Bake at 350° for 8 to 10 minutes. Yield: 2 1/2 dozen. (Lemon is very good.)
Mix brown sugar and beaten egg. Add flour and milk alternately. Beat until smooth; add vanilla and butter. Cook in a double boiler, stirring constantly until thick. Pour into baked pie shell. Top with meringue and brown; cool in refrigerator until served.
Brown hamburger and onion; drain. Combine cheese, soup, milk, catsup and meat. Pour into casserole and bake 10 minutes at 375°. Remove from oven; place biscuits on top and bake 15 to 18 minutes until biscuits are brown.
Thaw fillets if frozen. Place 1 slice each of ham and cheese in center of each fillet. Cut to fit. Sprinkle with grated orange rind and white pepper. Roll into pinwheels and secure with toothpicks. Gently dip roll in beaten egg; coat with bread crumbs. Place in a greased 12 x 8 x 2-inch baking dish.
Combine bread cubes and 1/4 cup chocolate chips in a greased 1 1/2-quart casserole dish. In a separate bowl, combine beaten eggs, sugar, salt, milk and vanilla. Stir until well mixed. Pour mixture over bread. Sprinkle remaining chocolate chips over this. Place casserole dish in a pan of water and bake at 350° for one hour.
Melt margarine; add sugar and vanilla. Dissolve sugar. Add dates and beaten egg. Cook 10 minutes on medium heat. Cool and add nuts and Rice Krispies. Roll in small balls, then in coconut. Refrigerate or seal tightly. Yield: 40 small balls.