HumbleIntelligence/food-ner-1-Million huggingface dataset:
Boil potatoes until tender (approximately 30 minutes). Remove skins. Preheat oven to 425°. Lightly spray a 1-quart baking dish with vegetable spray. Mash potatoes. Add pineapple juice, oil and whip until fluffy. Add pineapple, cinnamon, nutmeg and allspice. Mix well. Place in baking dish. Spread molasses over the top. Dot with margarine. Bake, uncovered, for 15 minutes or until thoroughly heated.
Line bottom of dish with 1/2 crushed cookies. Then spread pudding. Then spread rest of crushed cookies. Spread Cool Whip and then nuts.
Combine cocoa and sugar. Add to pudding mix and prepare as directed on package. Cool; add vanilla. Whip cream and fold into chocolate mixture. Pour into peppermint stick ice cream shells. Freeze.
Sift dry ingredients together. Add oil and vanilla. Beat until smooth. Beat eggs until foamy. Add sugar and blend together. Fold into batter. Add nuts and apples. Pour into greased tube pan. Bake 1 hour at 350°.
Brown pork sausage. Drain and crumble. Mix all other ingredients together. Put in greased 9 x 13-inch baking dish. Refrigerate overnight. Bake at 350° for 35 to 45 minutes until set and brown. Serve hot. Serves 6.
In large bowl, dissolve the gelatine in water. Heat soup and add to gelatine. Add rest of ingredients; mix and mold (i.e., Tupperware jello mold container). Chill 6 hours. Unmold. Serve with crackers.
In a bowl, whisk together buttermilk, 1 tablespoon flour, 1/2 teaspoon salt, 1/2 teaspoon pepper. Immerse tomato slices in mixture. In a heavy skillet, heat over moderate heat until candy thermometer registers 350°. While oil is heating, whisk together the remaining flour, salt and pepper. Dredge tomatoes (1 at a time) in seasoned flour, shaking off excess and fry in batches of 6 (do not crowd in skillet) until golden brown on both sides. Transfer slices to paper towel to drain. Sprinkle with salt.
Place cheese on dish. Pour 3/4 sauce over cheese. Place shrimp on top and add rest of sauce. Sprinkle with green onions. Place crackers around dish.
Cook squash until tender, drain, mash lightly and drain again. Make stuffing according to directions. Layer 1/2 of stuffing on bottom of 9 x 12-inch casserole dish. Mix rest of ingredients together, layer and then top with remaining stuffing. Bake at 350° for 45 to 60 minutes.
Brown ground beef with onion, bell pepper and season to taste. Layer in dish with frozen vegetables and mushroom soup. Add a layer of Velveeta cheese. Top with a layer of Tater Tots and bake at 350° for 45 minutes.
Melt marshmallows in milk over low heat; pour jello in, stirring until dissolved. Combine softened cream cheese and mayonnaise, mixing until well blended. Gradually add jello mixture, mixing until well blended. Stir in pineapple. Chill until slightly thickened. Fold in whipped cream. Pour into 2-quart mold; chill until firm. Unmold if you like. Makes 12 servings.
Mix brown sugar and cocoa in 13 x 9 pan. Stir in water until well blended. Snip marshmallows into quarters and scatter over mixture. Prepare cake batter and spoon over mixture. Top with nuts. Bake for 45-50 minutes at 350 degrees. Serve warm, topped with whipped cream or ice cream. Delicious!
Coat beef in mixture of flour, paprika, 1 teaspoon chili powder and salt. Brown in hot fat in large Dutch oven. Add onion and garlic; cooking until soft.
Press 1 can of crescent rolls into a 13 x 9-inch pan, sealing perforations. Cream 1 cup sugar with cream cheese and vanilla. Spread this over dough. Top with remaining can of dough. Brush with egg yolk. Sprinkle with remaining 1/4 cup of sugar and pecans. Bake at 350° for 30 minutes. Best when served same day at room temperature.
Cut off tips of broccoli only and steam or boil until almost done. Meanwhile, mix soup, eggs, onions, mayonnaise and cheese and put in a 9 x 13-inch baking dish.
Cream sugar and cream cheese. Add strawberries and juice, pineapple and bananas, nuts, Cool Whip and lemon juice. Put in a 9 x 13-inch pan or 24 muffin paper cups. Freeze.
Melt butter in skillet. Add bell pepper, onion, celery and ground chuck. Cook slow until done. Mix in spaghetti mix, Ragu sauce and tomato sauce. Simmer 20 minutes. Boil spaghetti. Rinse with cold water. Add to the meat sauce. Cook for 10 more minutes. Cover with cheese. Put lid on pot. Turn off heat. Serve with salad or cold slaw and garlic bread.
Cook fettuccini to desired doneness as directed on package. Drain; rinse with hot water. Keep warm. In large skillet over medium-high heat, heat oil. Saute onions for 1 to 2 minutes or until crisp-tender. Reduce heat to medium. Stir in sour cream, milk, parsley, salt and pepper. Cook, stirring constantly, until hot. Do not boil. Stir in turkey ham, egg wedges and fettuccini; toss gently. Makes 4 (1 1/2 cup) servings.
Prepare apples. Put a little lemon juice over them; set aside and cover. Add sugar and eggs to oil; mix well at low speed until creamy and smooth. Sift flour and measure. Sift again with salt, soda and baking powder. Add flour mixture to creamed mixture a little at a time. Fold in well after each addition; add vanilla. When batter is stiff, remove beaters and finish mixing by hand. Fold in apples and nuts. Bake in a 9 x 13-inch pan for 55 minutes to 1 hour at 350°.
Grease and flour tube pan. Put 1/2 batter in pan. Mix sugar and cinnamon and sprinkle most over batter. Also, sprinkle most of nuts. Add rest of batter and sprinkle rest of nuts and sugar-cinnamon. Bake in 350° oven for 35 to 45 minutes, sometimes longer.
Crush vanilla wafers. Cut candied fruit into pieces. Leave nuts whole. Mix all ingredients except milk and marshmallows. Melt marshmallows in milk and mix with other ingredients. When mixed well, pack in angel food pan or 3 small loaf pans. When cool, remove from pan and wrap in wax paper at room temperature.
Heat oven to 375° and grease an 8 x 8 x 2-inch baking pan. Place applesauce in the bottom of the pan. Mix remaining ingredients in mixing bowl and sprinkle on top of the applesauce. Bake until golden brown, 15 to 20 minutes and serve warm. Makes 6 servings.
Beat shortening and sugars together until creamy. Beat in eggs. Sift dry ingredients. Add to cream mixture along with buttermilk, beginning and ending with dry ingredients. Stir in the remaining ingredients. Drop by teaspoonfuls onto a lightly greased cookie sheet. Bake at 350° for 12 to 15 minutes.
Combine first 5 ingredients. Mix well; pour into pie shell. Bake at 350° until firm.
Prepare the cranberries and apples in a food processor or blender. Mix together the oranges, sugar and dry Jell-O, then combine all ingredients together. It is best to let the relish set a couple of days before you use it. The relish can also be frozen.
*Vary the number of chilies according to your "heat tolerance" or just don't use them. I prefer at least 3.
Combine 2 cups flour and yeast. In saucepan, heat milk, shortening, sugar and salt until warm. Add to dry mixture. Add egg and pumpkin. Beat at low speed 1/2 minute. Beat 3 minutes on high. Stir in enough remaining flour to make soft dough.
You will also need 4 (18 x 12-inch) pieces heavy aluminum foil.
Mix sugar and flour; add cream, egg, vanilla and nutmeg. Mix well with eggbeater or wire whisk. Put rhubarb in pie shell; pour cream mixture over rhubarb. Push the rhubarb pieces down so they will be well coated with the cream mixture. Flute edge of pie crust. Bake at 375° for 15 minutes. Reduce heat to 350° and continue baking 40 to 45 minutes or until done.
Mix dry ingredients thoroughly, sifting 3 times. Add cream and milk to make a medium dough ball. Divide into 4 equal parts and knead 25 to 30 minutes. When dough is smooth and free from bubbles, roll out with rolling pin onto metal baking sheets. Measure with ruler 1-inch (prick with fork) the width of cooking sheet, all the way across (1-inch prick, 1-inch prick). Length is 1 1/2-inches, prick (1 1/2, 3, 4 1/2, 6, 7 1/2, 9, 10 1/2, 12, 13 1/2). Bake in slow oven 12 to 15 minutes at 375° until light brown. Cut apart lengthwise with sharp knife.
Mix both kinds of corn, sour cream, cheese, corn meal and butter together. Then add eggs (slightly beaten) and salt and pepper. Mix well. Bake in 1 1/2-quart casserole at 325° for about 40 minutes or until center is set. If desired, you may add a cup of cooked chicken.
In a saucepan, combine granulated sugar, flour and cocoa powder. Stir in the 1/2 cup milk and butter. Stir until blended thoroughly. Bring to a boil, stirring constantly until it thickens. Remove from heat. Add vanilla. Let cool.
Saute onions in oleo until tender. Add sour cream, 1/2 cup of Cheddar cheese, dill weed and salt. In a separate bowl, mix corn bread mix, milk, egg, corn and hot sauce. Spread in a 9 x 13-inch greased pan. Top with onion mixture. Top this with 1 1/2 cups Cheddar cheese. Bake at 400° for 30 minutes. (Very good leftover!)
Fry mushrooms in butter pan about 10 minutes; do not brown. Fry medium onion in butter. Combine ham, cheese and mushroom mixture. Place cooked noodles in greased oblong casserole. Place ham and cheese mixture over noodles. Pour half and half over top. Cover and bake at 350° for about 40 minutes.
Into a medium mixing bowl, sift together flour, soda, cloves, ginger and sugar. Add margarine, egg and molasses. Beat until smooth and stir in oats. Drop by level tablespoon 2 inches apart onto ungreased cookie sheets. Bake in a 375° oven, until lightly browned; let stand a minute before removing from pan.
Preheat oven to 325°. Place chops in shallow baking dish. Top with pineapple and orange juice. Bake for 1 hour, uncovered.
Combine first 6 ingredients; stir until blended. Spoon into a greased 12 x 8 x 2-inch baking dish. Bake at 350° for 25 minutes. Top with cheese and bake 5 minutes.
Saut celery, onion and garlic in vegetable oil until tender; add the taco seasoning and 1 cup water. Stir until mixed well. Add tomatoes and all beans with juice except pinto beans (rinse and add). Bring to a boil and simmer on low for 20 minutes. Remove from heat and allow to cool.
Preheat oven to 375 degrees. In a bowl combine cream cheese and milk, whisk until smooth. Add flour and salt, mix well. In a separate bowl gently whisk eggs then add cream cheese mixture, mix well. Pour in a long cookie sheet (parchment paper may be used). Bake for 30 to 33 minutes or until eggs are puffy and golden. Meanwhile, finely chop ham. Remove omelet from oven, immediately spread dijon mustard, and sprinkle 1/2 of cheese, ham and green onions. Sprinkle the rest of the cheese and roll up, (like a jelly roll). Let stand 5 minutes allowing cheese to melt. Slice and serve.
Mix all ingredients except salt. Add salt last to taste. Store in sealed container in refrigerator for at least 1 hour prior to serving. Serves 10.
Cream the oil and sugar together. Add the egg and beat until light. Blend in the vanilla and applesauce. Stir the flours, baking powder, baking soda, cinnamon, cloves, oats and raisins into the creamed mixture. Blend well. Drop by teaspoonfuls onto a lightly oiled baking sheet. Bake in a 375° oven for 10 minutes. Cool on a wire rack. Makes 24 cookies.
Dissolve Jell-O in boiling water. Add strawberries and stir until thawed. Add sliced bananas, pecans and pineapple. Pour half of mixture into 8 x 8 x 2-inch pan and hold in refrigerator until firm. Jell remaining half only to thick pouring consistency. Spread sour cream on first mixture and pour remaining half on top. Place in refrigerator to jell entire mixture.
Cream together butter, sugar, and eggs. Sift together all dry ingredients. Add dry ingredients and pumpkin to creamed mixture. Add pecans and vanilla. Mix well. Bake for 55 to 60 minutes in greased and floured 9 x 13 pan at 350 degrees.
Drain green beans; place in casserole dish. Warm soup and water in saucepan; pour over beans. Cook in oven 20 minutes. Top with onion rings. Cook 10 more minutes.
Chill cream. Wash and slice cucumbers. Sprinkle with salt and sugar; add vinegar. Allow to stand 10 minutes. Add sweet cream and mix. Chill 15 minutes before serving.
Combine ingredients and beat until smooth. Preheat oven to 350°. Bake in greased 8 x 8-inch pan for 30 to 35 minutes.
Pour into bowl the cake mix and jello. Add oil, nectar and well beaten eggs. Mix at low speed, then beat for 2 minutes at number 4 speed. Pour into greased and floured tube pan. Bake for 45 minutes at 350°. Cool in pan.
Mix together soup, lemon juice and mayonnaise. Cook and drain broccoli. Place in bottom of casserole. Top broccoli with chicken, then pour soup mixture over all. Sprinkle top with cheese and crumbs. Bake 25 to 30 minutes in 350° oven.
Mix dry pudding and pineapple. Fold in Cool Whip, nuts and marshmallows. Fill 9 x 13-inch pan.
Layer lettuce and then onions in large bowl. Mix mayonnaise with sugar and stir in peas (drained). Add cheese and top with bacon bits.
Mix all ingredients in saucepan and bring to a boil. Reduce heat and let simmer for 20 minutes. Brush sauce on meat the last 20 minutes of grilling.
Pour stewed tomatoes, water and spice in a large pot with garlic, pepper and crushed red pepper. When mixture comes to a boil, stir in onions, zucchini and yellow squash. Stew (boil) for 2 hours, stirring every 15 minutes. Serve in individual bowls; garnish with freshly grated cheese. Makes 6 to 8 servings.
Hard-boil eggs and peel. Boil all ingredients, except eggs, in a saucepan. Simmer for several minutes. Cool until just warm and add shelled, boiled eggs. Keep refrigerated a day or so to blend spices.
Mix milk and eggs. Add lemon juice. Pour into a prepared vanilla wafer pie crust. Chill.
Brown ground beef. Drain fat. On low heat, add cream cheese, salt and chili powder. Simmer 5 minutes. Cook pasta shells; drain. Toss in butter. Fill with beef mixture.
Mix together the first 3 ingredients in 9 x 13 baking dish; spread out for crust. Bake at 350° for 20 minutes. Remove from oven and cool.
Press shredded carrots between paper towels to remove excess moisture; set aside. In large bowl, combine cheeses and minced onion. Stir in shredded carrots and broccoli. Cover tightly. Refrigerate at least 2 hours. Shape mixture into a ball; wrap with plastic wrap. Makes one cheese ball.
Cook shrimp in boiling water with a little salt about 10 minutes and peel. Cook the rice in shrimp water. Saute onions and bell pepper (chopped) in margarine. Add rice and stir. Add Worcestershire sauce, salt and pepper to taste, then shrimp. Serve hot.
Melt margarine in saucepan; remove from heat. Stir in lemon peel, flour, dill weed and salt. Blend in half and half; cook and stir over medium heat until mixture thickens and comes to a boil. Remove from heat. Blend a small amount of hot mixture with egg yolk; blend back into hot mixture. Stir well; cook for 1 minute longer. Serve over cooked vegetables.
Pour sliced peaches into ungreased cake pan. Pour dry cake mix onto that. Cover with melted butter. Bake at 400° until cake does not jiggle when moved. To serve, top with Cool Whip.
Dissolve yeast in warm water. Mix all ingredients together; as you do for biscuit dough. Put wax paper and then a towel over bowl. Let stand and rise for 1 1/2 hours. Knead dough until stiff, using 1/2 cup flour. Place in a greased loaf pan. Brush with melted butter and let rise for 2 hours. Bake at 350° for 30 minutes.
Mix sugar, cocoa and salt in iron skillet. Add milk, oleo and Karo. Cook on high until when dropped in cold water the candy won't separate, makes a ball in bottom of cup of cold water. Take off heat; beat. Add vanilla and beat until it looks shiny. Pour in buttered platter. Can add pecans, peanut butter or coconut.
Combine cauliflower, broccoli, onion and water chestnuts; toss well. Combine remaining ingredients, mixing well. Pour over vegetables and let stand in refrigerator overnight.
Put chocolate chips, sugar, vanilla, egg and salt in blender. Heat milk to just boiling. Pour into blender. Blend 1 minute or until thoroughly blended. Pour into 6 individual serving cups. Chill and serve with whipped topping.
Mix all ingredients together and store in an airtight container until ready to use. Then add 3 to 4 heaping teaspoonfuls to a cup of hot water or 2 to 3 tablespoons to a glass of ice water and enjoy.
Mix ingredients in crock-pot. Cook on high until melted, then on low for 2 to 3 hours.
Brown the ground beef in a skillet and pour off excess fat. Add taco seasoning and water. Simmer until reduced. Place equal amounts of taco meat on each tortilla. Add some refried beans, if desired. Put some salsa in bottom of a 9 x 13-inch pan. Roll up tortillas and place seam down in pan. Top with more salsa and the cheese. Put in oven at 300° for 20 minutes or microwave 6 to 8 minutes until cheese melts.
Mix dry pudding mix, pineapple with juice, marshmallows and pecans. Add Cool Whip and refrigerate 1 to 2 hours before serving.
Mix the sugar, cocoa, vanilla, peanut butter and nuts together. Melt the butter or margarine. Add to mixture. Put into a 9 x 13-inch pan, lightly buttered. Refrigerate and cut.
For each kabob, thread a watermelon wedge, large at the bottom, onto a 6-inch narrow cocktail straw to make the tail of the mermaid. Next, thread a prune onto the straw, push gently next to the watermelon to tighten and look like a waist. Next, thread a cantaloupe ball for the face. Pull in a mound of alfalfa sprouts from the container and stretch the mound just enough to keep the sprouts bunched together. Shape the hair and insert onto straw letting hair drape around face.
Mix well shortening, brown sugar and eggs. Add buttermilk and stir in flour. It will be easier to work with if you chill dough overnight. Drop by teaspoon on baking sheet and bake at 350° for 8 to 10 minutes, or until done. Yields 7 dozen.
Cook cabbage in salt water until tender. Drain off all of water. Put cabbage in casserole dish.
Mince the garlic. Wash the mushrooms quickly, then trim and slice them. Melt the butter with the olive oil in a large frying pan over high heat. When the foam subsides, add the mushrooms, the minced garlic, 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Cook, stirring occasionally, until mushrooms are browned and tender, about 5 minutes. Taste for seasoning and add salt and pepper if needed. Sprinkle with parsley before serving.
Preheat oven to 350°. In small saucepan, melt chocolate and margarine over low heat. Stir constantly until mixture becomes a curdling consistency; remove from heat. Add sugar, eggs and extract; stir quickly to blend.
Cook broccoli 5 minutes and drain. Combine other ingredients, except crackers to make sauce. Combine sauce with broccoli. Pour into casserole. Sprinkle top with cracker crumbs. Bake in 400° oven for about 30 minutes. This may be frozen or refrigerated before baking.
In a microwave-safe glass bowl mix first 3 ingredients together and cook on High for 7 to 9 minutes, until mixture bubbles and peanuts are brown. Quickly stir in margarine and vanilla. Cook on High for 2 to 3 minutes. Add baking soda, stirring quickly until mixture is foamy. Pour onto a greased cookie sheet. Let cool for 15 minutes, until firm. Break into pieces or cut. Makes 1 1/4 pounds.
Bring water to a boil; add jello. Stir until dissolved. Add frozen berries; continue to stir until berries are thawed apart. Add applesauce. Stir until well mixed. Set in refrigerator until set.
Cover the bottom of shallow baking dish (10 x 6 x 2-inch) with spinach. Break eggs around outside edge of dish. Pierce egg yolks twice and egg whites several times with a toothpick. Mix soup, pepper and onion flakes. Pour around eggs. Cover spinach completely. Cover and cook on High for 7 to 8 minutes or until eggs are almost set. Sprinkle cheese. Let stand covered 5 minutes. Serves 6 people.
Mix all ingredients, but ginger ale, the day before. Fill ice trays with mixture and put 1 cherry per cube (optional). Freeze until ready to serve. Mix ginger ale and ice cubes in large punch bowl.
In skillet over medium heat, in 1 tablespoon hot margarine, cook chicken 10 minutes or until browned on both sides. Remove chicken; keep warm. In same skillet, in remaining margarine, cook broccoli, carrots and mushrooms 5 minutes, stirring often. Stir in soup, milk and pepper. Heat to boiling. Return chicken to skillet. Reduce heat to low; simmer 5 minutes or until chicken is fork-tender.
Combine squash and water. Cover and cook slowly 10 minutes; drain. In skillet saute onion and pepper in butter 3 minutes. Combine all ingredients. Spoon into casserole dish. Bake at 350° for 30 minutes.
Let cream cheese soften. Spread on bottom of dish. Spread 2 cans of green chilies, then chopped onion, then chili. Layer second set of green chilies. Cover with cheeses. Bake at 350 for approximately 30 minutes. Serve with chips.
Cook sausage and drain. Separate rolls into 8 triangles. Place triangles onto pizza pan. Press to form sides of crust. Seal perforations. Spoon sausage over dough. Sprinkle with hash browns and Cheddar cheese.
Mix together thoroughly. Put into loaf pan and cover with two strips of bacon. Pour one can (8 ounce) tomato sauce and bake at 350° about 1 hour.
Cream sugar and shortening. Add beaten eggs, cocoa, soda and salt. Gradually sift	in flour and sour milk. Add hot water and banana flavoring; mix well. Bake at 350° until done. This cake is best when mixed by hand instead of using a mixer.
In 3-quart saucepan over high heat, heat broth, tomatoes, garlic and basil to boiling. Add chicken, rice, peas and hot pepper sauce. Return to boiling; remove from heat. Cover. Let stand 5 minutes or until most of the liquid is absorbed. Fluff rice with fork before serving. Makes 4 servings.
Trim brisket well. Place in large deep roasting pan. Heat Worcestershire sauce, liquid smoke and margarine. Pour over brisket. Cover tightly with heavy-duty aluminum foil. Cook in oven at 250° for 1 hour per pound. (Or cook at 425° for 1/2 hour, then reduce heat and cook at 325° for 30 to 40 minutes per pound.) Meat is done when fork inserts easily. Cool for 30 minutes and cut with electric knife into thin slices.
Place sugar and spices in basket of percolator. Place juice and water in lower part of coffee pot and allow to perk just like coffee.
Melt cream cheese and milk, stirring constantly. Add remaining ingredients. Pour into buttered 1 1/2-quart casserole. Bake at 350° for 30 minutes, uncovered.
Beat egg until smooth. Add milk and shortening. Mix thoroughly. Pour this in flour. Mix to a very smooth dough. Drop by spoonfuls into broth. Cover tightly and cook 10 to 14 minutes or until done, depending on size of dumplings.
Combine first 5 ingredients and set aside. Saute celery and onions. Cook rice by directions, adding water chestnuts, celery and onions. Into a large buttered Corning casserole, put layer of rice, then layer of chicken mixture and then sprinkle with cheese. Alternate layers until all is used. A little Tabasco sauce can be added. Garnish with small pieces of chicken, cheese and paprika. Bake at 350° for 35 minutes.
Mix sugar, cream of tartar and cinnamon. Pour in boiling water. Boil until soft ball stage. Remove from fire. Add vanilla and pecans. Stir until mixture sugars. Turn out on waxed paper and separate pecans.
Combine oleo, sugar and syrup. Cook over low heat, stirring constantly until sugar is dissolved (do not boil). Let cool slightly. Add to beaten eggs, vanilla, salt and pecans. Pour in unbaked pie crust. Bake in 325° oven for about 40 minutes or until brown.
Blend ingredients together; spread out in a 9-inch pan. If desired, bake at 375° for 8 minutes.
Combine first 6 ingredients in bowl. Mix at low speed until smooth. Combine baking soda and flour in sifter. Sift in dry ingredients. Pour into 13 x 9 baking dish and bake at 350° for 25 minutes.
In a saucepan over medium heat, melt butter; blend in flour and add milk, all at once. Stir until thickened. Add grated cheese, salt and pepper. Continue to cook and stir until cheese is melted. Remove from heat and spread 1/2 of the cheese sauce on the bottom of a shallow 2 1/2-quart casserole dish. Place potatoes on top of cheese sauce, sprinkle with onions and bacon. Add remaining sauce over potatoes. Bake at 350° for 1 hour, until potatoes are tender.
Preheat oven to 400°. Meanwhile, press biscuits into 12-inch round greased baking sheet or 12-inch pizza pan, pinching edges of biscuits together to seal. Bake 10 minutes.