HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook squash until done. Beat well and let cool. Add other ingredients and bake at 350° for 1 hour.
Prepare the cake mix as directed on box. Add vanilla. Pour into 12 x 18-inch greased and floured pan and bake for 20 minutes at 350°.
Mix eggs, sugar and Karo. Add salt and vanilla. Pour over pecans in unbaked pie shell and bake at 350° for 40 minutes.
Slice Polish sausage 1-inch thick. Put all ingredients in crock-pot or oven (375°) for 2 hours.
Cut pineapple lengthwise. Scoop out pineapple. Mix pineapple pieces with all of the remaining ingredients. When ready to serve, return ingredients to pineapple halves.
Melt chocolate pieces, chocolate and butter in a large saucepan over low heat, stirring until smooth. Remove from heat. Beat eggs until foamy. Mix in sugar, salt and vanilla. Blend in chocolate mixture. Stir in peanuts and marshmallows. Drop by teaspoon onto waxed paper. Chill for 2 hours or until firm. Store in the refrigerator; remove just before serving. Makes about 4 dozen candies.
Drain juice off salmon; save some to mix with mixture if it's too dry. Make into patties; fry in a nonstick pan. Makes 6 patties.
Put water in 1 1/2-quart casserole. Add other ingredients. Cover dish and microwave approximately 8 minutes on High or until desired crispness is obtained. Serves 6.
Boil green beans until done. Meanwhile, cook bacon until crisp; chop. In a large frying pan, saute onion in 2 tablespoons bacon grease until tender. Add bacon, vinegar, sugar, bean water and beans to frying pan. Warm through and serve.
Mix oleo, granulated sugar and eggs. Add dry ingredients and vanilla. Chill dough for several hours. Roll into balls the size of a walnut. Then roll balls in a mixture of sugar and cinnamon. Bake at 350° for 10 minutes.
To sugar rims of glasses, dip lemon moistened rims into granulated sugar. Put Kahlua and brandy into coffee glass. Fill coffee to within 1/2 inch of rim. Top with whipped cream to the brim. Do not stir. Serves 1.
Mix together. Divide into 3 parts. Roll in foil (shiny side up). Tap each end on hard surface to make firm. Place in icebox for 24 hours. Punch holes in bottom of foil before placing on rack in baking pan. Bake at 350° for 1 1/2 hours.
In small bowl, add Lawry's and Worcestershire sauce to melted margarine or butter. Mix well. Pour Chex cereals, nuts and pretzels into large plastic bag. Pour margarine or butter mixture over cereal in bag. Shake bag until all pieces are evenly coated. Pour contents into large microwave bowl. Microwave on High for five to six minutes, stirring every two minutes. Spread on paper towel to cool. Store in plastic bag or airtight container.
Put roast in deep pan. Pour can and dry soups over roast. Add mushrooms and water. Cover and cook at 350° until done.
Saute celery, green pepper, onion and garlic in cooking spray for two to three minutes. Add bulgur, bouillon, tomato juice, tomato paste, spices and soy sauce. Bring to boil; cover and simmer on low for 20 minutes. Add beans. Cook gently until desired consistency. Makes 8 to 10 servings. One gram of fat per serving.
Place chicken in greased dish. Mix other ingredients and pour over chicken. Cover and bake in 350° oven for about 50 to 60 minutes. Also good microwaved.
Rub together first 3 ingredients with pastry blender. Save out 1 cup of crumbs for topping. To remaining crumbs, add next 7 ingredients. Mix well. Then add raisins (and currants if desired). Pour batter into a greased 9-inch diameter pan. Sprinkle crumbs over top. Bake at 350° for about 35 minutes.
Heat pan with oil. Add chicken and brown. Remove. Add vegetables, garlic, salt and pepper and water. Saute. Add chicken and tomatoes; cook for 30 minutes. Can be cooked in a wok.
Combine gelatin, cold stock or water and boiling stock. Let cool. Add lemon juice and mayonnaise. As it thickens, add whipping cream, tuna or chicken, celery, olives, parsley, cottage cheese and salt.
Combine first 4 ingredients. Blend well. Stir in remaining ingredients. Bake in 1 1/2-quart casserole in 350° oven for 25 minutes. Serves 6 to 8.
Spread crescent rolls on a pizza pan. Bake as directed. Mix cream cheese and dressing and spread on cooled crescent rolls. Chop vegetables and put on pizza. Refrigerate, cut and serve.
Mix all vegetables together. Combine sugar, vinegar and oil; drizzle over vegetables and toss well. Chill at least 24 hours before serving.
Prick whole peaches with fork. Place peach in bottom of each champagne glass and fill with iced champagne. Guests sip their champagne, then eat the juicy peach.
Cook spinach 3 minutes after it comes to a boil. Drain well. Add soup mix and mayonnaise. Mix with mixer until well mixed.
Precook rice and refrigerate. Cut ham into square cubes. Chop green onions. Slightly preheat a large frying pan with oil over medium heat.
Make white sauce with butter, flour and milk. Add cheese and seasonings. Stir until cheese melts. Add ham, eggs and crackers. Mix well. Bake at 350° for 45 minutes.
Mix all ingredients except bread. Cut center out of bread and set aside. Fill hole with mixture and put top of bread back on. Wrap in foil and bake at 350° for 1 hour. Serve hot! When taking out of oven, remove top, chop and dip pieces.
Melt margarine. Combine all ingredients. Place in greased casserole dish. Bake at 350° for 30 minutes.
Flatten chicken to an even thickness, using palm of hand or meat mallet. Dip chicken in egg; coat with bread crumbs. In 10-inch skillet over medium heat, in hot margarine, cook chicken until browned on both sides. Add spaghetti sauce. Reduce heat to low. Cover and simmer 10 minutes. Sprinkle with cheeses and parsley. Cover and simmer 5 minutes or until cheese melts. Serve over hot spaghetti.
Preheat oven to 425°. Sift dry ingredients into mixing bowl. Blend in whipped cream with a fork until dough is stiff.
Cook potatoes, sliced, until soft in salt water. Melt butter in top of double boiler over direct heat; stir in flour and mustard. Add milk, salt and pepper. Stir over boiling water until smooth and thick. Arrange potatoes, tuna and onion in alternate layers in greased 2-quart casserole. Pour sauce over all. Bake at 350° for 45 minutes.
Cook all ingredients over medium heat for 4 to 5 minutes, stirring vigorously until it forms a ball. Remove dough from pan and let stand on counter for 5 minutes.
First melt together margarine, chocolate chips and peanut butter. Put Rice Chex in large bowl. Pour chocolate mixture over it. Stir carefully but mix well. Put powdered sugar in brown paper sack. Add cereal mixture and shake well. Pour out of bag and chill.
Stir together flour and baking soda. In a large mixer bowl, beat butter or margarine until softened. Add brown sugar and sugar and beat until fluffy. Add egg and 1 tablespoon Amaretto and beat well. Add flour mixture and beat until well mixed. Stir in oats, apricots and almonds.
Cook meat and onions together until brown and tender. Stir in cream cheese, milk and soup. Add remaining ingredients. Put in a large casserole dish and heat in oven for 20 minutes at 320°.
Boil and stir first 4 ingredients. Add hot dogs. This can be doubled, tripled, whatever your needs.
Mix butter and sugar until it is smooth. Add eggs and mix well. Add flour, salt, baking soda and bananas. Put in loaf pan and bake at 350° for 1 hour.
Cream the margarine and sugar together. Add eggs, milk and vanilla. Add baking powder and flour. Chill dough for at least one hour. Roll dough out on floured surface. Cut in desired shapes. Bake on greased cookie sheet at 350° for 10 to 12 minutes. Cool. Ice. Decorate, if desired.
Cook all ingredients together. Let cool, then put 1/2 teaspoon in won ton wrappers and deep fry.
Wash beans. In a Dutch oven, cook beans in 8 cups water until tender; add the other ingredients. Cover with bacon. Bake for 2 hours or more, if needed, in 350° oven.
Crush Oreo cookies; mix into pudding. Blend can of worms inside mixture.
Layer sliced potatoes with onions, if desired, with cream of mushroom soup (2 cans if full crock-pot). Season to taste. Cook on high for three hours Add cheese on top of potatoes and cook one more hour on high.
Drain pineapple well, pressing out juice with back of a spoon. Reserve 3/4 cup of juice. Cover pineapple and refrigerate. Combine juice, pumpkin, sugar, eggs, spices and gelatin in saucepan. Simmer on low heat 30 minutes, stirring occasionally. Beat cream cheese and vanilla until fluffy. Gradually beat in warm pumpkin mixture until well blended. Refrigerate overnight. Next day, fold pineapple and marshmallows into Cool Whip and spread over top of pumpkin. Keep refrigerated.
Stir salt, baking powder and flour together and work in shortening (butter); add egg yolk to mixture and fold in stiffly beaten egg white. Spread mixture 1/2-inch thick in shallow baking pan. Pare, core and quarter apples. Cut every quarter into 2 pieces lengthwise. Place in parallel rows on top of mixture with the sharp edge down. Sprinkle with sugar and cinnamon mixture. Bake in 400° oven for 30 minutes. Serve with whipped cream.
Slightly grease 9 x 13 pan. Boil the above ingredients 5 minutes; stir constantly. Line pan with Club crackers. Pour 1/2 of the filling on top of crackers. Press another row of crackers and then the other 1/2 of filling.
This recipe for Chicken Cacciatore came from Pisa, Italy where we camped on our trip through Italy. The wine makes the difference. I make homemade noodles to go with it and to serve. I put the noodles on a large platter; top with the chicken and then the sauce. Sprinkle with freshly grated Parmesan cheese.
Pour each of the cans of tuna, mixed vegetables and cream soup in a large casserole. Mix together and spread in dish. Beat flour, milk and vegetable oil together. Spoon on top of mixture in casserole. Bake in oven at 375° until crust is nicely browned.
Put chopped peppers in large pot. Add vinegar. Mix thoroughly. Mix in sugar. Add butter. Place over high heat. Bring to a full boil, stirring constantly. Stir in pectin. Bring back to a full boil. Boil 1minute. Stir constantly. Ladle quickly into prepared sterilized jelly jars. Fill to within 1/8-inch of top. Screw tops. Invert jars for 5 minutes, then turn upright. Cool for 1 1/2 hours, then shake jars vigorously to distribute peppers throughout jelly. Makes six 8-ounce jars. Serve over cream cheese. Serve on crackers.
Combine sugars, oil and eggs; beat until well blended. Add zucchini and vanilla. Mix together flour, salt, soda, cinnamon and baking powder; stir into creamed mixture, blending well. Add nuts. Pour into greased and lightly floured loaf tins. Bake at 350° for 1 hour.
Blend sugar, eggs and oil with a fork. Add flour, cinnamon, baking powder and salt; mix with a large spoon. Cut apples in 1/8's. Fold apples into batter. Batter will be thick. Bake in a greased 13 x 9 x 2-inch pan for 1 hour at 350°.
Cream shortening and sugar. Add dry ingredients. Chill and roll in balls. Roll in sugar. Bake for 8 to 10 minutes at 375°.
Put dry ingredients in top of percolator, liquid in the bottom and perk. (Very rich.) Recipe can be increased for large amount.
Roll Oreos into fine crumbs. Put 1/2 of the crumbs in the bottom of a 9 x 13-inch pan. Dissolve gelatin in 1 cup milk. Set aside. Cook until thick 3 cups milk, 4 beaten egg yolks, sugar, cornstarch and salt. Remove from stove and add gelatin. Cool mixture. When cold, add 4 beaten egg whites (beat until stiff) and Dream Whip which has been mixed according to directions. Pour entire mixture into pan on top of cookie crumbs. Top with remaining crumbs. Refrigerate until firm and ready to serve.
Combine all ingredients in a crock-pot. Mix well. Cover and cook on low for 6 hours.
Heat applesauce. Add rest of ingredients; cook until bouillon is dissolved. Pour half of sauce over pork roast the last 30 minutes of baking. Pour remaining sauce over meat when serving.
Preheat oven to 375°. Sift flour, salt, cinnamon, nutmeg, cloves and soda. Mix butter, Sucaryl and egg until light and fluffy. Add flour mixture and applesauce alternately mixing well after each addition. Fold in raisins and cereal. Drop onto a greased cookie sheet, about 1 inch apart. Bake 18 minutes.
Cream together sugar and shortening. Add eggs. Sift dry ingredients and add to mixture; fold in nuts and apples. Pour into greased 9 x 13-inch baking pan. Bake at 325° for 1 hour. Serve with whipped cream.
Combine first 8 ingredients in a small bowl; stir well. Cook corn according to package directions; transfer corn to a serving platter and brush margarine mixture over corn.
Mix sugar, corn syrup, milk, chocolate and pinch of salt. Cook slowly until forms a firm ball when dropped in cold water; set aside until it warms slightly. Add vanilla, butter and pecans. Beat until it begins to lose its glaze; pour out in pan.
Cut grapes and cherries into halves. Drain mandarin oranges, pineapple and fruit cocktail. Mix everything together and refrigerate.
In large skillet, brown hamburger and drain. Stir in onion, green pepper, garlic, oregano, salt, water, hot pepper sauce, tomato sauce and sauce mix; simmer about 10 minutes, stirring occasionally.
In casserole dish melt butter. Add rest of ingredients. Bake, covered, 45 to 60 minutes at 350°.
Boil beans in 2-quart saucepan with plenty of water for 5 minutes. Remove from heat. Let beans soak in pan with the water for at least 1 hour or overnight. Rinse and drain beans. Place in crock-pot, just covering with water. Add carrots, celery, onion and ham. Cook on low 5 to 8 hours. Season before serving with salt and pepper. Salt will slow softening of the beans, so add last. Serve with crackers or soft rolls.
In skillet combine all ingredients and bring to simmer, then turn off heat. (Enough for 1 1/2 pound ham.)
Core and seed peppers. Brown hamburger, onion, garlic, salt and pepper; drain. Add Minute rice and tomato sauce. Stuff mixture into pepper shells. Put in baking dish; cover with foil. Bake at 350° for 1 to 1 1/2 hours. Uncover; add cheese. Return to oven until melted.
In a bowl, dissolve gelatin in boiling water. Stir in cold water and applesauce. Pour into a 9 x 13 x 2 inch dish, coated with nonstick cooking spray. Refrigerate 8 hours or overnight. Serves 16.
Preheat oven to 350°. Drain and dice peaches, reserving syrup. Mix water and margarine in bowl; stir in stuffing mix, peaches and syrup. Fill pork chop pockets with stuffing mix. Arrange chops in a 9 x 13-inch pan. Mix preserves and mustard; brush over chops. Bake 60 minutes or until cooked through. Bake remaining stuffing in a casserole dish for 30 minutes.
In heavy 2-quart saucepan, combine sugar, water and corn syrup. Bring to a boil over medium heat, stirring occasionally. Cook until hard crack stage (300°), or until small amount of mixture dropped into very cold water separates into threads which are hard and brittle. Immediately remove from heat. Stir in butter, soda, almond extract and cereal. Pour into large, greased baking sheet. Quickly spread mixture to about 1/4-inch thick. Cool; break into pieces. Makes about 1 pound candy.
Cook spaghetti. Rinse in cold water; drain well. Add cukes, tomatoes, bell pepper, olives and onions. Pour Italian dressing over mixture. Mix well. Best when set for awhile.
In a large bowl, sprinkle dry yeast on warm water. Stir in sugar and salt until dissolved. Add 2 cups of the flour; beat well with spoon. Add eggs, cheese and seeds (if used); beat well. Beat in 3 to 4 more cups flour to make a soft dough. Turn out on a lightly floured surface, cover with bowl and let rest 10 minutes. Knead into dough enough of remaining flour to make a smooth elastic dough with small blisters over surface, about 8 to 10 minutes.
Beat 7 to 10 minutes. This should be dull, not shiny. If large eggs are used, add more powdered sugar and beat longer.
Cook and drain broccoli. Saute onions and mushrooms in butter. Add liquid and 2 cans of cream of mushroom soup. Add rice and Velveeta cheese and cook until cheese is melted. Pour over broccoli. Cover with cracker crumbs and butter. Bake at 350° for 25 to 30 minutes.
Sift flour, baking powder and salt together, then sift this over dates, cherries, pineapple and nuts. Add sugar and mix. Beat in yolks and fold in whites. Cook in moderate oven about 1 hour. Bake with cover the last 30 minutes.
Drain pineapple; mix juice from pineapple with water to make 2 cups. Bring to a boil. Add jello and sugar. Cool about 5 or 10 minutes in refrigerator.
Combine all ingredients and mix well. Chill in covered dish for at least 2 hours before serving.
Crumble sausage into large pan. Cook over medium-low heat. Add onion. Cook and stir until transparent. Drain; discard all but 2 tablespoons drippings. Stir in flour. Cook over medium-low heat about 6 minutes or until mixture bubbles. Stir in milk; add seasonings. Cook, stirring, until thick. Serve over biscuits. Makes 4 to 6 servings.
Toss and brown sausage; drain on paper towels. Pour off most of grease and cook pepper, onion and celery until tender. Boil chicken soup mix and rice in 4 1/2 cups water for 7 minutes. Put all together in a casserole dish and add almonds. Bake 1 hour at 350°.
Mix all ingredients well. Bake in ungreased baking dish or pan at 350° for 30 minutes. Cut in squares or scoop into dessert dishes and serve warm. Delish with whipped topping or vanilla ice cream.
Cream together the butter and sugar. Add mashed potatoes and mix slightly beaten eggs. Mix well. Combine with syrup, milk, salt and vanilla. Pour in unbaked pie shell. Bake in hot oven (425°) for 10 minutes. Reduce heat and continue baking in moderate oven (325°) for 35 to 45 minutes longer.
Mix shortening, sugar, eggs and 2 cups of flour in pan. Set aside. Then mix all fruit together; put in other 2 cups of flour and all the spices. Mix well together. Then mix all together in one big pan. You can use tube pans or loaf pans. It will take 2 tube pans or 4 loaf pans. Cook at 350° for 90 minutes to 2 hours.
Boil carrots, celery and onion in water 5 minutes. Melt margarine in large pot; add flour and blend well. Slowly add chicken broth, stirring constantly to prevent lumping, then add milk, Cheez Whiz, salt, pepper and cayenne. Stir in mustard and the boiled vegetables including the water in which they were boiled. Bring to a boil and serve.
Remove casing from sausage; fry sausage and scramble. Cool and pour off fat. In large mixing bowl, mix all ingredients with wooden spoon. Make pie crusts. Put into 10-inch deep pie glass dish. Brush 1 egg white over top of pie crust and slit holes on top. Bake at 375° for 1 hour and 10 minutes. Serve hot.
Add boiling water to raisins and let cool. Mix flour, cinnamon, salt, baking powder and soda. Beat eggs, oil, sugar and beans until broken. Add dry ingredients, cooled raisins, vanilla and nuts. Pour into 2 greased loaf pans. Bake at 350° for 50 to 60 minutes.
Cook and drain noodles. Set aside. Brown beef; drain off fat. Add spaghetti sauce. Combine cheeses, eggs and oregano. Grease a 9 x 11-inch pan and layer, starting at the bottom sauce, noodles (3), cheese (1/2), sauce, noodles (3), cheese, noodles (last 3) and sauce. Sprinkle with Parmesan cheese. Bake at 350° for 45 minutes. Let sit 10 minutes before serving to firm up.
Add 1 cup vinegar and 1/2 cup Wesson oil. Bring to simmer. Cool. Add vegetables; store in refrigerator 24 hours before serving. Keeps well.
Bring water and bouillon to boil. Add pork tenderloin and other ingredients. Cook uncovered for 2 hours. Serves at least 2 people.
Dissolve the sugar and tea in 1 cup boiling water. Add the remaining ingredients.
Let an adult cook the macaroni. Mix macaroni and tomato sauce. Eat!
Stew and debone chicken breasts. Add melted margarine, celery soup, peas and carrots and chicken broth from chicken. Mix together and pour in baking dish.
Wash chicken breast in hot water to clean. Squeeze a little lemon juice over and add a little salt and pepper to taste if you like. (I personally never use salt, but some people really like the taste.) Roast chicken at 350° until cooked, about 45 minutes. In the last ten minutes add salsa on top of breast. Sprinkle with cheese. Cook until cheese is melted. Serve with a green vegetable.
Butter pie pans. Mix ingredients, except soda. Cook until peanuts pop. Add soda when ready to take off stove. Yields 6 to 7 patties.
Combine soups and chicken. Pour into shallow one pint casserole. Bake at 400° until bubbly. Remove from oven. Arrange biscuits on top. Bake 15 minutes longer.
If using orange Jell-O, you may also use 1 small can mandarin oranges, drained.
Brown ground beef, until no longer pink. Add onion, garlic and tomato products. Allow to simmer on low for 5 minutes. Add remaining ingredients. Allow to simmer covered for 10 -12 minutes stirring occasionally.
Blend sugar, salt and mace in a large mixing bowl. Cream sugar mixture and butter until light and fluffy. Add extracts. Beat eggs into mixture, one at a time, beating well after each addition. Add parts of flour and milk to creamed mixture alternately, blending well after each addition.
Brown hamburger meat, put in ketchup, sugar, mustard and beans. Add meat. Heat to serve.
Combine jello, boiling water and sugar. Stir until dissolved. Add water, ginger ale, sherbet and ice cubes. Add sliced lemons and oranges.
Do not mix. Spread each ingredient into greased cake pan. Cut oleo sticks into small pads. Layer over the top. Bake in 9 x 13-inch pan at 375° for 40 to 45 minutes.
Grease a 9 x 5 x 3-inch loaf pan. Line bottom with wax paper; grease paper. Sift flour, baking powder, salt and baking soda onto a sheet of wax paper.
Combine ingredients and beat until smooth. Bake in oven at 350° for one hour. Can be made the night before. Serves 15.
Tear cake into small pieces. Put 1/2 into bottom of 8 x 8-inch dish. Mix first 3 ingredients and put 1/2 over cake, then remaining cake and rest of mix. Top with cherry pie filling. Chill and serve.
Cream peanut butter, margarine, sugars, eggs and vanilla. Mix and add all other ingredients. Shape into balls (if necessary chill dough). Place on ungreased cookie sheet, 2 inches apart. Flatten with floured fork. Bake at 350° for 8 to 10 minutes.
Line an 8 x 8 x 2-inch baking pan with foil. Sift confectioners sugar and cocoa into a 2-quart baking dish. Add evaporated milk and butter. Do not stir. Place in microwave for 2 1/2 minutes on High or until butter just melts. Add vanilla. Stir until all ingredients are well blended. Turn fudge into an aluminum foil-lined pan. Smooth top. Place in freezer for 10 minutes. Cut into 1-inch squares. Makes 64.
Mix gelatin with a little water. Add juices, rind and sugar (stir). Place in an ice cube tray and leave until almost hard. Put whipped cream on top. Add a little confectioners sugar and chopped walnuts (about a cup). Place on top and freeze.
Bring ingredients to a boil and boil for 5 minutes (watch pot so the mixture doesn't boil over). Remove from stove. Add 1 pint of the cheapest brandy you can get. Bottle and wait 30 days before using.
Mix jello, sugar and hot water. Add pineapple and softened cream cheese. After mixing, refrigerate. Let set until thickened. Mix Dream Whip as stated and add to thickened jello. Pour into 9 x 13-inch pan. Set in refrigerator until ready to serve.
Heat oil in heavy, large skillet over medium heat. Add onion and garlic and cook until translucent, stirring occasionally, about 10 minutes. Add chicken and stir until cooked through, about 5 minutes. Mix in artichoke hearts with liquid, peppers with liquid and olives and heat through. Season with salt and pepper. Pour over pasta and toss well. Serve, passing Parmesan separately. Yields 6 to 8 servings.
Mix together and spread on French bread that is cut lengthwise. Wrap halves in foil leaving top open. Bake at 350° for 25 minutes or until golden brown on top. Slice with electric knife.
Combine all ingredients except peas in a 4 1/2 to 5-quart saucepan. Bake at 250° for 5 hours. Add peas and stir after 3 1/2 hours.
In a small saucepan, stir together sugar, egg and lemon juice. Add butter. Without letting mixture boil, cook over moderately low heat, stirring constantly until mixture thickens, about 5 minutes. Cover and chill about 1 hour or store for several days. Mixture thickens as it cools.
Pour a little oil in skillet. Sprinkle with corn meal. Bake at 400°.