HumbleIntelligence/food-ner-1-Million huggingface dataset:
Drain cherries and pineapple, reserving syrups. Brown ham in oil. Combine fruit syrups with brown sugar, cornstarch, mustard, vinegar, soy sauce and pepper. Add to ham mixture and cook until thickened. Add green pepper, green onions, cherries and pineapple. Heat to boiling and cook 1 to 2 minutes longer. Serve over steamed rice. Serves 6.
Blend all the ingredients and form into four individual portions. Fry on both sides to a brown, about 10 to 12 minutes. Serve with gravy.
Stir margarine into hot spaghetti. Add Parmesan cheese and eggs. Form mixture into a "crust" and press into 10-inch pie plate sprayed with nonstick spray. Spread cottage cheese in bottom of crust. Cook meat with onion and pepper. Drain off fat. Stir in undrained tomatoes, tomato paste, sugar, oregano and garlic and heat through.
Mix well and bake at 350° for 35 minutes in a greased 9 x 13-inch pan.
Boil chicken until tender; remove bone, chop up and set aside. Reserve broth. Cook spaghetti according to package directions and set aside. Saute bell pepper, celery and onion in butter and combine with chicken and spaghetti; put in a baking dish. Pour over enough broth to make mixture very wet. Bake at 350° until mixture bubbles throughout. Remove from oven and cover top with cracker crumbs; return to oven to brown or cover top with bread crumbs sprinkled with grated cheese and return to oven until brown.
Peel and core apples. Cut into chunks. Add sugar and water. Simmer until apples are tender, 15 to 20 minutes. Remove from heat. Add spices and mash with a potato masher. Serve warm or cold.
Cream together sugars and shortening until they go "plop" when dropped from a spoon. Add eggs, beaten with vanilla. Sift together flour, salt and baking soda; add to the creamed mixture, blending well. (Don't skip sifting. Some of the nonsifts have a drying effect on cookie doughs where the only moisture is from eggs.) Grind the dates and raisins and add to mixture, beating well. (Grinding is important, cutting up the dates and raisins won't do.) Add pecans and coconut. It is normal for cookies to fall some after they are out of the oven. Bake at 325° to 350° for 8 to 10 minutes, depending on your oven.
Saute the onion and green pepper with the ground beef; drain. In cake pan, layer chips (break them up a little so they will lay flat). On top of chips, beef mixture; on top of ground beef, add the beans; on top of beans, add the Ro-Tel and on top of Ro-Tel, add soup. Top with any cheese and sprinkle with chili powder. Cook until thoroughly heated and cheese is melted.
Mix well. Boil 20 minutes. Stir occasionally. Pour into clean, hot jars or freeze. Makes 2 pints.
Mix 3 ingredients together. Roll into balls. Mash with fork. Place on greased cookie sheet. Bake for 8 to 10 minutes at 350°. Makes 4 dozen.
Mix all ingredients and cook until comes to a boil. Stir until foamy. Add pineapple and freeze in usual way.
Combine ingredients. Place in casserole dish. Top with buttered crumbs and bake at 350° for 30 minutes.
Cream the cream cheese and add sugar and Dream Whip. Spread 1/2 of this mixture over the crumb bottom. Empty 2 cans of blueberry pie filling over this layer. Spread evenly and top with the rest of the Dream Whip and cream cheese mixture. You can reserve some of the cracker crumbs for a top garnish, if desired.
Place vegetables in bottom of a buttered 12 x 8 x 2-inch cooking dish. Mix mayonnaise, cheese, celery and onions; spread over vegetables. Melt margarine and crumble crackers. Mix together and spread over top of dish. Bake at 350° for 30 minutes.
In a bowl, mix the first 4 ingredients; set aside. In skillet, heat 1 tablespoon oil over medium-high heat. Add vegetables and garlic; stir-fry for 3 minutes, or until tender-crisp. Remove. Heat remaining 1 tablespoon oil. Add chicken; stir-fry 4 minutes. Return vegetables. Stir broth mixture. Add to skillet, stirring constantly. Bring to boil; boil 1 minute. Serves 4.
Put all ingredients in mixing bowl and mix with electric mixer. Add one cup walnuts. Bake exactly 30 minutes in 350° oven in 9 x 13-inch pan. When I need something in a hurry, this is my favorite and I very seldom have even one to bring home.
Peel and coarsely chop apples into a large bowl. Add sugar and let stand 10 minutes. Sift flour, soda, salt, cinnamon, nutmeg and allspice together. Blend shortening and egg into apple mixture. Add dry ingredients, stirring just until blended. Fold in raisins and nuts. Press into greased and floured pan (8-inch square); bake in moderate oven (350°) for 50 to 55 minutes. Cool thoroughly on rack. Sprinkle with confectioners sugar, if desired.
Mix first 3 ingredients together for sauce. Pour sauce over chicken and bake at 375°.
Combine all ingredients thoroughly in a large mixing bowl. Bake in greased and floured 9 x 12-inch cake pan for 1 hour at 350°.
Melt margarine in saucepan. Add brown sugar. Cook and stir over low heat for 2 minutes. Add milk and bring to a boil. Remove from heat and add confectioners sugar. Beat with mixer until thick enough to spread.
Cream butter and sugar; add nuts, jam, flour and milk. Add other ingredients adding eggs one at a time. Bake at 350° until done. Can be baked in loaf pans, Bundt pan or layers.
Sift flour onto waxed paper before measuring. After measuring, resift twice with soda, salt, cinnamon, ginger, and cloves and set aside. Cream together the butter and shortening, and then gradually add the sugar. Add egg, orange rind, dark corn syrup and water. Beat very thoroughly until fluffy light. Gradually stir in the dry ingredients until well blended, and you no longer see flour. Chill dough about 2 hours after wrapping with plastic. Cut dough in half and roll out on floured board. Cut with cookie dough cutters.
Boil potatoes. Cool. Shred potatoes. Add 1/2 cup butter, salt, pepper, soup, sour cream and cheese. Pour into greased casserole dish. Let set in refrigerator overnight. Cover with corn flakes mixed with 1/4 cup butter. Bake at 350° for 45 minutes.
Mash the cream cheese with fork. Add mayonnaise and blend well. Stir in pecans, salad olives, olive juice and pepper. Mix well. Filling will be slightly mushy, but refrigerate for a few hours and it will firm to spreading consistency. Serve on bread, toast, lettuce or crackers. Can refrigerate for 1 to 2 weeks.
Boil berries and vinegar in a saucepan for 3 minutes. Add sugar. Boil for 10 minutes. Pour into shallow container and let set overnight. Place preserves in jars the next morning, cover with melted paraffin and place lid on jars. Yields 2 1/2 pints.
Peel bananas, save peels. Cut longways of the banana, a strip out of each banana and save. Fill hole or tunnel of each banana with chocolate chips and mini marshmallows. Put top on each banana, the saved piece of banana. Put peel back on banana. Wrap each banana with peel with foil. Place in oven on cookie sheet. Bake at 325° until chocolate marshmallows are melted and hot.
Preheat oven to 350 degrees, with rack in center. Butter two 9x2 inch round cake pans. Line bottoms of the pans with parchment (or wax) paper. Butter paper and dust the pans with flour, tapping out any excess. Set aside. In medium bowl, sift together flour, baking soda, cinnamon and salt; set aside. In mixer bowl, beat oil, vanilla and sugar until combined, about 2 minutes. Add eggs one at a time, incorporating each before adding the next. Beat at medium speed until mixture is pale yellow and fluffy, about 3 minutes. In a medium bowl, mix together bananas, pineapple, walnuts and coconut. Add to egg mixture, stir until well combined. Add flour mixture and blend well. Divide batter between pans. Bake until golden brown and a cake tester inserted in the center comes out clean, 30 to 40 minutes. Transfer pans to greased wire rack. Let cool 15 minutes. Run a knife around edges to loosen. Invert onto racks; reinvert, top side up. Cool completely. Assemble cake, or wrap each layer well and freeze. With serrated knife, trim and discard rounded top off one layer. Place layer on serving platter. Using an offset spatula, spread top of layer with 1/4 inch of frosting. Top with untrimmed layer. Frost sides and top with remaining frosting. Decorate with pineapple flowers, if desired. Serve at room temperature (cake can be refrigerated up to 3 days).
This soup is basically old family, but somewhere I saw a recipe with the cream cheese, tried it and liked it. You try it and see what I mean.
Cream together butter, cream cheese and powdered sugar. Add chocolate pudding, milk and Cool Whip. Mix well. Grind Oreo cookies in blender. Layer pudding mixture and ground cookies in a clean flowerpot lined with aluminum foil. Stick in a few artificial flowers; freeze. Take out of freezer at least 2 hours before serving. Makes a delightful centerpiece.
Mix the first 3 ingredients well, then add the next 3 ingredients, making sure to mix well. Chill several hours. Shape into balls. Place on waxed paper. Chill again several hours. Melt chocolate and wax; dip balls into chocolate.
Cream butter; add sugar and beat well. Add eggs. Combine next 3 ingredients; add, beat well. Dissolve soda in buttermilk; add to mixture. Pour batter into two 8-inch round cake pans. Bake at 325° for 35 minutes. Cool for 10 minutes. Spread on a cream cheese with pecans icing.
Tie first 4 ingredients in a small cloth bag. Combine spice bag, salt, sugar (if used) and cider in a kettle. Bring slowly to a boil. Cover; reduce heat and simmer for 20 minutes. Remove spice bag and serve hot with orange slices (thin) as floaters.
Mix all ingredients in a large container or can. Use 2 or 3 tablespoons in an 8-ounce cup of hot water.
Sift flour, salt and soda; set aside. Cream butter and shortening. Gradually add sugar, beating until light and fluffy. Beat in vanilla and egg. Add sifted dry ingredients and beat until smooth. Blend in milk. Drop dough by teaspoonfuls 2 inches apart onto greased cookie sheet. Flatten with bottom of greased glass that has been dipped into sugar. Bake in preheated oven at 400° for 12 minutes or until edges are lightly browned. Cool on wire rack. Yields 5 1/2 dozen.
Mix salt, sugar and peppers well. Lay ham on piece of brown wrapping paper large enough to wrap ham. Rub ham with small amounts of mixture until it begins to melt. Lift ham; cover paper under ham with thin coat of mixture. Lay it, skin side down, on paper. Pack remaining mixture on cut side and as much as possible under skin and around the knee joint.
Mix honey with salt, sugar, oil and oatmeal in large bowl. Add boiling water; when cooled to lukewarm, add yeast and eggs. When yeast is dissolved, add flour and mix. Leave in bowl, covered with clean towel, for 20 minutes. Turn onto floured board and knead, adding flour until soft and workable. Divide into two portions. Shape and let rise in warm place until doubled in bulk. Bake at 350° for 35 to 50 minutes.
Brown onions, scallions, carrots, celery and mushrooms. Then add meat and brown. Add to a large pot. Add all cans into pot. Add chili mix and chili pepper. Cook all day or 6 to 8 hours in a crock-pot.
Dissolve Jell-O in 2 cups hot water, add lemonade (frozen) and stir until dissolved. Add 1 3/4 cups cold water. Refrigerate until thickened, but not solid. Add Cool Whip and beat with electric mixer until thoroughly mixed. Pour into an 8-cup mold and chill. (You can add crushed pineapple if you wish.)
Heat broth. Add cabbage and potatoes. Cover and simmer about 10 minutes. In a large skillet, melt butter. Add onion and cook until tender. Stir in flour and cook 2 to 3 minutes. Add 1 cup half and half to broth mixture. Add onion. Add remaining half and half and cook over low heat 10 to 15 minutes. Serve with pat of butter, if desired.
Steam broccoli. Cook rice separately. Mix all together with soups and Velveeta. Use desired amount of Velveeta. Bake at 350° for 20 to 30 minutes.
Sift together dry ingredients and cut in shortening. Beat egg with Pet Milk and add to flour mixture. Mix really good. Wrap in wax paper. Chill in refrigerator overnight. Pinch off size ball you want to make pie; roll it out and put filling on one half being sure not to get to the edge. Fold other part over and press together with a fork to seal. Fry as you get them ready or freeze for later.
Pepper and salt chicken. Wrap slice of bacon around each chicken breast. Place chicken in casserole dish. Mix soup, sour cream and cheese in blender. Pour over chicken. Cover with foil. Bake for 2 hours at 325°. Remove foil the last 15 minutes to brown. Serve with rice.
Drain beans and chestnuts. Mix with	onions in large bowl. Combine vinegar, sugar, celery seed and oil. Bring to boil. Pour hot mixture over beans. Marinate for 24 hours. May be stored for 2 weeks.
Put a tablespoon of oil in heavy skillet. Place over medium heat and add the beef and cook, tossing and breaking up with a fork, until the beef is lightly browned. Add onions, green pepper and seasonings and continue cooking until golden brown. Meanwhile, cook the noodles in plenty of boiling water until tender. Drain thoroughly, then mix with tomato soup, tomatoes and the drained mushrooms. Grease a 2-quart casserole and arrange half the noodle and beef mixture in bottom. Top with thin cheese slices. Add the remaining noodles and beef mixture and top with cheese. Bake at 375° about 45 minutes. Can be made ahead of time, freezes well. Serves 6.
Put first 3 ingredients in saucepan, bring to a boil. Let simmer 15 minutes. Remove from heat and add jello. Stir and pour into bowl. Refrigerate overnight.
Let come to a boil (so gravy will be thick), broth, sweet milk, eggs, pepper and salt to taste (if broth not very rich, add small amount of butter), saltine crackers, cooked dressing and gizzards and liver.
Mix flour, sugar, baking powder and salt; cut in shortening until mixture appears like cornmeal. Then combine eggs and milk. Mix until all is moistened. Fold in blueberries and pour into two greased cake pans. Sprinkle coconut on top. Bake at 350° about 25 minutes.
Preheat oven to 350°. In medium mixing bowl, combine Veg*All, chicken, soup and thyme. Pour vegetable mixture into greased 2 quart casserole. In small bowl, combine the biscuit mix and milk with a fork. Drop a tablespoon at a time over vegetable mixture. Bake uncovered for 30 to 35 minutes or until crust is golden brown and filling is hot. Allow pie to cool slightly before serving.
Place eggs, milk, flour and salt in mixing bowl; beat 1 1/2 minutes with electric or rotary beater. Add oil; beat 30 seconds more (don't overbeat). Fill 6 to 8 well-greased custard cups or muffins tins 1/2 full. Bake at 475° for 15 minutes; then reduce heat to 350° for 25 to 30 minutes, until brown and firm. A few minutes before removing from oven, prick popovers with fork to let steam escape. If you like popovers dry and crisp, turn oven off, leave popovers in oven 30 minutes with door ajar.
Beat eggs, sugar and oil. Then add dry ingredients. Pour into greased and floured 9x13 inch pan. Bake 350° for 35-40 mins.
Cream sugar and oleo. Add beaten eggs, buttermilk, bananas and vanilla. Stir in flour, salt and soda. Add chopped nuts (pecans). Bake at 250° to 300° for 1 to 1 1/2 hours. Test with toothpick. Makes 2 loaves.
Cream together butter and sugar until light and fluffy. Add egg and beat hard. Combine flour with baking powder and salt. Add to creamed mixture and mix.
Cream the margarine and sugar with large mixer. (Keep mixer on entire recipe.) Add eggs, one at a time. Beat well. Add dry ingredients and blend well. Add bananas and mash well. Pour into two 8-inch loaf pans, greased and floured. Bake at 325° for 55 minutes (tops of loaves have to be browned). Goes great with hazelnut coffee!
In 4-quart saucepan, prepare macaroni according to the package direction. Add carrots, broccoli and pepper for last 5 minutes of cooking time. Drain. In saucepan, combine remaining ingredients over low heat. Heat until cheese melts, stirring often. Add macaroni and vegetables. Heat through, stirring occasionally.
Brown meat. Salt and pepper it. Cut carrots and onion up and add Worcestershire sauce and 1/2 cup water. Pressure cook 45 to 60 minutes at 10 pounds. Mash well. Add parsley flakes, 1 bottle chili sauce and the bottle of relish.
Combine all ingredients in 13 x 9-inch pan except for cheese. Cover and set in refrigerator overnight. Bake at 350° for 1 1/2 hours. Cover for the first 45 minutes. Add cheese the last five minutes before it's done.
Mix ingredients, except chocolate chips, raisins and nuts, which are optional. Then fold in the chips, raisins and/or nuts in any combination you choose. Drop on greased cookie sheet. Bake at 350° for about 15 minutes.
Cream shortening and sugar. Add pumpkin, eggs and vanilla; beat well. Stir together flour, next 5 ingredients and 1 teaspoon salt. Mix well. Stir in raisins and nuts. Drop rounded teaspoonfuls 2-inches apart on greased cookie sheet. Bake at 350° for 12 to 15 minutes. Cool on rack.
Pop popcorn; set aside. In 2-quart saucepan, stir together sugar, corn syrup, water, butter and salt. Cook over medium heat, stirring constantly until mixture comes to a boil. Continue cooking until temperature reaches 270° on a candy thermometer. Add food coloring and peppermint extract. Remove from heat; add vanilla. Stir just enough to mix through syrup. Slowly stir popcorn in to coat. Shape into balls with greased hands. Makes 12 medium.
Heat water in microwave. When boiling, add cinnamon hots. Cook until the candy dissolves; stir occasionally. Take from microwave. Immediately add jello; stir well. Cool to lukewarm. Add applesauce. Refrigerate.
Layer ingredients as listed in 2 quart casserole. Sprinkle salt and pepper over each layer. (Can season the ground beef while browning it.) Bake 1 1/2 hours at 350° in conventional oven or microwave until potatoes are done.
Combine all ingredients together, except hot dogs, in fondue pot. Mix well and	bring to a boil. Add hot dogs and reduce temperature. Serve with toothpicks.
Melt butter in a 13 x 9 x 2-inch pan. Combine flour, 1 cup sugar and milk. Mix well. Pour over melted butter; do not stir. Combine peaches and remaining 1 cup sugar. Bring to boil. While still hot, pour over batter; do not stir. Bake at 375° for 45 minutes or until browned.
Preheat oven to 400°. Prick bottom and sides of prepared pie crust with fork. Bake 8 minutes. Remove from oven and reduce heat to 350°. Sprinkle half of sausage over partially baked crust. Combine remaining ingredients except sausage and pour into pie shell. Sprinkle with remaining sausage. Bake at 350° for 45 to 50 minutes or until set. Allow to cool 10 minutes before serving.
Spray a large baking dish with nonstick cooking spray. Arrange bread in a single layer. In a medium bowl, whisk together milk, eggs, juice, vanilla and nutmeg. Pour over bread, and turn to coat. Let stand 30 minutes. Turn slices again to soak up egg mixture. Sprinkle with cinnamon. Preheat oven to 325°. Bake bread 10 minutes. Turn slices over and bake 10 minutes more. Remove from oven and dust lightly with powdered sugar. Serve with favorite syrup, jelly or honey.
Mix all ingredients together and put in a large buttered baking dish. Top with 1 cup or more bread crumbs. Mix with 1/2 cup melted butter. Bake at 350° for 1 hour.
Rub 9-inch square pan with margarine. Melt margarine and chocolate in saucepan. Remove. Add all ingredients except eggs. Mix to blend. Add eggs and beat well. Pour into prepared pan and bake at 350° for 30 minutes. Do not overbake. Cool in pan. Cut into bars. Yield: 18 bars.
Combine butter, brown sugar, pancake syrup and chopped nuts with cinnamon in layer cake pan. Top with 10 refrigerator biscuits and bake as package directs or until golden brown.
Layer veggies. Put mixture of milk and cream of mushroom soup on top. Spread cheese on top. Cook at 350° for 30 minutes.
Mix all ingredients together. Bake in moderate oven until browned. Dry and grind before storing in a tight container. Serve cold with milk.
Mix Oreo crumbs and margarine. Pat into a 9 x 13-inch pan. Slice ice cream and place on top of Oreo crust. Spread fudge topping on next, then drizzle with peppermint sauce. Freeze until firm. Spread Cool Whip on top. Freeze until ready to serve.
Beat together until frothy oil and eggs. Add the sugar and vanilla and blend. Gradually add the flour, salt, soda and cinnamon; blend well. Fold in apples and nuts. Bake in 350° oven 45 to 50 minutes. Top with glaze immediately after removing from oven.
Into baking dish add beef, patted down firm. Place potatoes, soup mixture (soup and water mixed). Add onions. Alternate potatoes, beef, onions and soup until gone. Bake at 350°, covered, for 30 minutes. Remove from oven, top with cheese and return to oven for 5 to 7 minutes.
Preheat oven to 350°. In a small saucepan, bring potato, carrot, onion, 1 cup of water and salt to a boil over medium-high heat. Lower heat to medium, cover and simmer until potato and carrot are tender, about 10 minutes.
Mix first 7 ingredients. Blend in nuts and apples. Bake at 350° for 1 hour in tube pan. While still hot in pan, pour sauce over, sliding knife around edge to loosen so that sauce will be absorbed.
Saute onion in margarine. Add mushrooms, parsley, Worcestershire sauce, red pepper, garlic cheese and soup. Add broccoli to blended sauce. Top with bread crumbs and dot with margarine. Bake in casserole dish at 375° for 30 minutes.
Cook frozen vegetables according to package directions. Drain. Combine soup, cheese, milk, mustard and Worcestershire in large saucepan. Heat slowly, stirring constantly until cheese is melted. Add vegetables. Mix well. Pour into a 1 1/2-quart casserole dish. Mix bread crumbs and butter. Sprinkle around edges of casserole. Bake at 375° for 20 minutes. Makes 6 servings.
Preheat oven to 300°. Toast cornflakes in 9 x 13 x 2-inch pan for 8 to 10 minutes. Mix melted butter and sugar; pour over cereal. Stir until smooth with 3 teaspoons topping. Mix all other ingredients and stir well. Freeze 2 hours. After freezing, mix cheese and spread on top.
Mix together well. Bake at 350° for 30 to 40 minutes.
Brown onion and hamburger; add to this the spaghetti sauce and cottage cheese. Mix thoroughly. Boil lasagna noodles until tender.
Mix pudding mix with undrained pineapple. Stir in remaining ingredients. Refrigerate overnight.
Combine vinegar, sugar, celery seeds and pepper in a 1 qt. container with lid. Stir in cucumbers and onions. Cover and chill for 2 hours will keep for 3 days.
Grease an 8 or 9-inch square pan; set aside. Preheat oven to 350°. Simmer raisins and water together for at least 5 minutes; drain. Measure liquid. Add enough water to bring liquid to 1 1/2 cups. Add the oil to liquid. Sift together the sugar, flour, spices and soda; mix well, then add raisins. Add the liquid and oil mixture, stirring quickly but thoroughly. If nuts are used, add them last. Pour into baking pan; bake until cake tests done (usually 30 to 35 minutes). Powdered sugar may be sprinkled over the top.
Dissolve baking powder in milk. Cream sugar and butter together, then add eggs, beating slowly until well blended, then add milk. Place 1/2 cup flour in fruit mix and toss well.
Cook until custard coats a spoon. Use 1 egg for every cup of milk.
Put the first 6 ingredients in pie shell (add 1 rounded teaspoonful flour). Then blend coconut, nuts, brown sugar and 1/3 cup flour. Lastly, add butter. Sprinkle over potatoes. Bake at 375° until brown, about 20 minutes.
Boil washed malagkit rice in coconut milk until half done. Add the corn, sugar and salt. Continue cooking, stirring occasionally, until rice and corn are cooked. Add cream, or use it to top each serving.
Fry and season the meat to your taste. Place cooked meat in a casserole. Cover with sliced onions and celery. Add sliced potatoes and rice and tomatoes and enough very hot water to cover all the vegetables. Bake for 1 1/2 to 2 hours in a 350° oven.
Mix all ingredients, except bacon. Pour into 13 x 9-inch baking dish. Top with bacon. Add extra juice if dry. Bake at 350° for 1 hour.
Mix all ingredients together. Pour into 9 x 13 baking dish. Bake at 350° for 40 minutes. When done, sprinkle shredded Cheddar cheese on top and put back in oven long enough to melt cheese.