HumbleIntelligence/food-ner-1-Million huggingface dataset:
In large saucepan, bring liquid to boiling. Stir in gelatin to dissolve. Remove from heat; stir in limeade concentrate and rum. Using wire whisk or electric mixer, blend in mayonnaise. Chill until thickened, but not set. Fold in pineapple, whipped cream and bananas. Spoon into 12-cup fluted tube pan. Chill until firm. Makes 10 to 12 servings. Recipe may be halved for 6-cup fluted tube pan.
*(You can use hash browns instead of O'Brien potatoes, but add 1/2 cup of minced onion.)
Heat oven to 400°. Mix all ingredients well and spread in 9 x 12-inch pan. Bake 10 minutes; cool. Cut into 1 x 2-inch squares. Refrigerate 1 hour and enjoy!
Mix milk, margarine, sugar and cocoa. Bring to a boil for 1 minute. Remove from heat and add oats, peanut butter, vanilla and pecans. Mix well. Drop by teaspoons on buttered wax paper. Cool.
In shaker or jar, mix light-tasting olive oil, fresh or frozen lemon juice, garlic (minced fine), parsley flakes, dried basil, salt and pepper. Cook macaroni according to package directions; drain, rinse in cold water and drain again. Seed green, red and yellow peppers and slice into small chunks. Cut salami into cubes. Slice pepperoni lengthwise, then crosswise in thin slices. Cut cheese (preferably part skim) in bite-sized cubes.
Stir constantly over boiling water until thickened,about 8 minutes. Cool. Whip 1 cup cream. Pour cooled custard mixture into whipped cream. Pour into meringue pie shell. Be sure all pockets of meringue are filled. Let stand in refrigerator several hours. Serve with fresh strawberries or any seasonable fruit.
Stir gelatine into cold water. Stir jello (any flavor) into boiling water. Combine both mixtures into pan, about 10 x 12-inch. Chill, then slice. May be eaten like cookie.
Saute onions with butter and margarine. Put 1/2 into bottom of dish. Layer macaroni, cheese and potatoes (2 layers). Top with rest of onion mix. Bake 45 minutes at 350°.
Mix everything together. Chill for several hours or overnight. Roll out dough into a thin rectangle. Spread jar of mincemeat over 1/2 rectangle. Add nuts, if desired. Roll up like a jelly roll. Make slits across top of roll. Bake on a cookie sheet for 25 minutes at 350°; then for 25 minutes at 325°.
Pour boiling water over oats and cut up margarine, let stand 20 minutes. Add sugars and eggs. Sift together flour, salt, soda, nutmeg and cinnamon. Add to oatmeal mixture. Add vanilla. Bake at 350 for 35 - 40 minutes.
You will need 1 large size Reynolds oven bag (14 x 20-inch).
Boil potatoes or use sliced or diced leftovers. Put in casserole dish. Mix remaining ingredients and bake 1 1/2 hours at 350°.
Boil 2 sticks cinnamon, cloves and 2 cups apple cider. Boil spices for 15 minutes. Strain spices and add 1/2 can frozen orange juice to remaining hot cider and serve.
Brown chicken in oil and remove from pan. Add mushrooms and carrots and cook until tender. Mix in soup and sherry, scraping bottom of pan. Put chicken back into pan and simmer 15 minutes or until tender.
Peel and cut up apples. Put in pan. Top with sugar, cinnamon and nutmeg. Top with cobbler dough. Bake at 350° for 45 minutes.
Fry ground sirloin, 1 onion, 1 stalk celery and chili powder in skillet until almost done. Add salt and pepper to taste. Then mix in crock-pot with rest of ingredients.
Preheat oven to 350°. Saute onions, bell pepper, garlic and parsley in butter until tender. Add crabmeat and saute for approximately 20 minutes. Soak bread in milk. Add this to crab mixture and stir. Cut off heat and add beaten eggs. Salt and pepper to taste and stir. Pour into a 2-quart casserole dish and top with bread crumbs. Bake for 30 minutes.
Preheat oven to 350°. Heat mushroom soup and water on stove until warm. Add chicken breasts; bake 30 minutes on each side.
In a saucepan, simmer tomatoes, onion, bay leaf, sugar and 1/2 teaspoon salt for 10 minutes. Put through food mill and set aside. In same saucepan, melt butter; stir in flour and 1/4 teaspoon salt. Add milk. Cook and stir until thickened. Slowly stir in tomato mixture.
Spray muffin tins or use paper liners. Mix first 6 ingredients in large bowl. Mix other ingredients together except yogurt. Mix with oat mixture. Stir in yogurt. Spoon into muffin pans. Bake at 350° for 30 to 35 minutes. Makes 12.
Spread half of lettuce in 2-quart casserole. Add celery, onions, green pepper and peas as second layer. Use remaining lettuce as top layer. Mix mayonnaise with sugar and spread over top. Refrigerate overnight. Before serving, fry 1/2 pound of bacon very crisp and crumble; sprinkle over top of salad.
Sift sugar, flour, baking powder and salt into a bowl. Stir in dates and nuts. Add eggs, mix thoroughly. Spread in greased 15 1/2 x 10 1/2 x 1 inch pan. Bake at 375 degrees for about 20 minutes. Cut into squares while warm. Roll in confectioners sugar. Yield: 6 dozen.
Combine ingredients in large bowl. Press into 9 x 13-inch pan. Top with 2 cups corn flake crumbs, which have been mixed with 1 stick melted margarine. Bake at 350° for 1 hour.
Mix all ingredients together well. Mixture will be dry, so you may need to use your hands to knead together well. Shape mixture into small balls and place on ungreased baking sheets. Bake at 375° for 8 to 10 minutes or until brown.
Place half the mushrooms in a 13 x 9 inch baking pan. Dip chicken into beaten eggs and roll in bread crumbs. In skillet, melt butter over medium heat. Brown both sides of chicken in skillet. Place chicken on top of mushrooms. Arrange remaining mushrooms on chicken and top with cheese. Add chicken broth to pan. Bake at 350° for 30-35 minutes. Serve chicken over hot cooked rice or noodles with chopped fresh parsley.
Boil macaroni and eggs until done. Pour into bowl to cool; add eggs, onion, tomato and cucumber. Mix.
Beat egg yolks and 2 tablespoons Kahlua in a 3-quart microwave-safe dish. Add 1/4 cup sugar. Beat until slightly thickened and color lightens. Cook egg yolk mixture on Medium-high power 3 to 4 minutes until thickened. Stir every 45 seconds. Set dish in a bowl of cold water. Beat until thick, 3 to 4 minutes.
Using an electric mixer, cream butter.	Gradually add brown sugar, mixing well. Mix in eggs. Combine flour, baking powder, and salt. Add flour mixture gradually, blending until smooth.	Add vanilla flavoring.	Spread batter into a greased 9 inch x 13 inch pan. Bake in a preheated 350° oven for 25 minutes, or until lightly browned. Remove from oven and immediately sprinkle with powdered sugar. Cut into bars and enjoy.
Mix melted margarine, oil and sugar. Beat eggs and combine with water, vanilla and nutmeg. Add to sugar mixture. Add both flours and baking soda. Stir in remaining ingredients. Pour into 9 x 13-inch greased and floured pan. Bake at 350° for 40 minutes.
Combine flour and cinnamon in a small bowl. Beat together butter, sugars and egg. Gradually beat in flour mixture. Stir in oats and half of chocolate chips and nuts. Spread in a greased 9 x 13-inch pan. Bake in a 350° oven for 22 to 28 minutes. Immediately sprinkle with remaining chocolate chips. Let stand 5 minutes or until chips are glassy and sprinkle with remaining nuts.
Combine eggs and milk; stir in crumbs, onion, parsley, salt, sage and 1/2 teaspoon pepper. Add beef; mix well. Pat into a 5 1/2 cup ring mold; unmold in a shallow baking pan. Bake in a 350° oven for 50 minutes. Spoon off excess fat. Combine catsup, sugar and mustard; spread over meat. Return to oven for 10 minutes. Serves approximately 6.
Combine all solid ingredients in greased loaf pan. Cover with liquid and bake at 350° for 40 minutes.
Brown meat. Chop pepper and onion; add to meat and cook until tender. Add chili powder, black pepper and salt. Add soup and corn; simmer 15 minutes.
Prepare crumb crust (1 1/2 cups crumbs and 1/4 cup melted butter). Bake 10 minutes at 350°.
Dissolve Jell-O in water. Chill slightly. Cream together cheese, sugar and vanilla. Beat bananas into cream cheese until fluffy. Blend in Jell-O. Chill until thick, stirring occasionally. Mix cracker crumbs and butter. Press half into bottom of 12 x 7-inch dish. When Jell-O mixture is partially set, whip milk. Add lemon juice. Beat until stiff. Beat Jell-O mixture slightly and fold into whipped milk. Pour in dish. Sprinkle with remaining crumbs. Chill. Garnish with maraschino cherries and banana slices.
Bring first 3 ingredients to boil. Immediately add next 3 ingredients. Mix gently, then add buttermilk, eggs, vanilla and marshmallows. Pour into greased 13 x 9-inch pan. Bake at 350° for 30 to 35 minutes or until cake tests done. Cake may be frosted while warm.
Combine sugar, milk, marshmallows, butter and salt on medium heat. Leave until it starts to boil. Take off heat. Stir in chocolate bits and vanilla until all blended. Pour into buttered pan. Finally cut into your favorite size bites.
Combine first 5 ingredients in a mixing bowl; season with salt and pepper. Mix thoroughly. This spread can be used on your favorite bread, rolls or crackers.
Melt butter; add Eagle Brand milk and chips over low heat until chips are melted. Pour into cooled, buttered pan or platter immediately. Let cool for 2 hours and cut into 2-inch squares. Store in tightly closed container to prevent drying out.
Pour 1/2 c. butter into bundt pan (for best results, do not use Teflon coated). Baste stem and sides well. Cut each biscuit into 6 pieces. Mix sugar and cinnamon together. Sprinkle appr. 1/2 c. sugar mixture in bottom of bundt pan. Roll each piece of biscuit in sugar and cinnamon mix and drop into pan. After each layer of biscuits, sprinkle additional sugar mixture. After you've placed all of the biscuit pieces in the pan, sprinkle sugar and cinnamon on top. Pour 1/2 c. of butter over biscuits. Bake in 350° preheated oven for approximately 30 minutes.
Mix sugar and syrup in saucepan. Bring to boil over medium heat. Remove from heat and add peanut butter. Blend well. Pour over corn flakes in large mixing bowl. Stir lightly until covered. Drop by teaspoonfuls onto waxed paper. Makes 2 dozen.
Beat eggs. Add milk, salt and mustard. Add bread and stir. Add cheese and sausage. Mix well and pour into 9 x 13-inch baking dish and refrigerate overnight. Bake at 325° for 45 minutes. Allow to stand a few minutes before cutting into squares and serving.
Parboil green peppers. Stuff peppers with vegetable mixture. Place in baking dish and pour tomato soup and vinegar over peppers. Bake about 1 hour.
Dice and fry bacon until crisp. Add to drippings, diced apple, diced green pepper and diced onion. Saute until tender. Add 2 large cans of Hunt's small red beans (drain before adding). Add 1 large can of chopped up tomatoes. Add curry powder and brown sugar. Mix together. Sprinkle with Parmesan cheese. Cover; set overnight. Before serving, bake at 350° for 1 1/2 hours.
Cook broccoli and rice as usual. Set aside. Saute celery and onions in butter. Melt Cheez Whiz and soup. Mix together and spoon in casserole dish. Bake at 350° for 25 to 30 minutes.
Pour pears into pan (with juice). Pour in apple pie filling. Spread evenly. Pour in cake mix and sprinkle ginger. Cover top with butter. Cover butter with pecans. Bake at 350° for 55 to 60 minutes.
Heat first 3 ingredients. Place remaining ingredients in jar. Pour liquid into jars and close tightly. Refrigerate for 3 weeks.
Cut shortening into dry ingredients. Put egg into a 1 cup measure. Beat the	egg and fill the cup with water. Pour into a well made	in the shortening and flour mixture.	Mix only enough to form a ball. The mixture will seem too moist, but you will be adding flour as you roll the pie crust. Use what you need and freeze the rest.
Mix together milk and cream cheese. Fold in Cool Whip. Pour into pie shell. Put margarine and coconut in skillet and lightly brown. Mix in 2 cups of nuts. Sprinkle on top of pie mixture. Melt caramel in microwave and drizzle all over pies. Makes 3 pies.
Soften yeast in warm water. In pan, put sugar, shortening, milk and salt; heat and stir until dissolved. Pour into large bowl; cool to lukewarm. Stir in 1 1/2 cups flour; beat well. Add yeast and eggs. Beat good and stir in about 3 cups flour. Turn out on floured board and knead until smooth. Put in greased bowl; cover and let rise until double in bulk, 1 to 1 1/2 hours. Punch down and let rest 10 minutes. Shape into rolls. Cover and let rise in warm place for 30 minutes. Bake at 350° or 400° for 10 to 12 minutes until done.
Sift self-rising flour into bowl. Make hole in middle. Add soda, buttermilk and shortening. Mix with hand all this, stirring in flour as needed, to right consistency. Squeeze up between index finger and thumb.
Cut up and peel squash. Cut up 2 apples. Mix and pour over oleo, brown sugar, mace and salt. Bake until done.
Thoroughly mix shortening, sugar and egg. Stir in buttermilk. Combine dry ingredients and add. Stir in pecans, dates and cherries. Chill. Drop teaspoonfuls 2-inches apart on greased cookie sheet. Top with pecan half. Bake at 350° for 8 to 10 minutes. Yield: 4 dozen.
Combine all ingredients. Mixture should be very moist but not soupy. Pour into buttered 9 x 12-inch or larger baking dish. Place into non-preheated oven. Bake at 350° for 1 hour and 15 minutes or until top is golden brown. Serve warm with sauce.
In a small bowl, mix cottage cheese with sweetener and cinnamon. Spread on toast. Sprinkle with coconut. Broil for 2 to 3 minutes or until bubbly.
Empty spaghetti sauce mix into saucepan; add tomato paste, tomato sauce and water. Heat, stirring until well blended. Remove from heat. Beat eggs in a large bowl and add Ricotta or cottage cheese, spinach, salt and 1/4 cup Parmesan cheese. Lightly grease bottom of 13 x 9 x 2-inch dish. Cover with a little sauce. Layer noodles, 1/2 of cheese/spinach mixture, 1/2 of Mozzarella and 1/2 of tomato sauce mixture. Repeat layers. Sprinkle with 1/4 cup Parmesan cheese. Cover dish with lightly greased foil and bake in preheated 350° oven for 60 minutes or until noodles are tender. Let stand 10 minutes before cutting. Serves 8.
Combine pudding mix with 3 cups milk. Fold in Cool Whip. Layer in a casserole dish (9 x 13-inch) with a layer of graham crackers. Top this layer with pudding mix. Continue layering crackers and pudding mix, ending with a layer of crackers.
Mix cracker crumbs, sugar and margarine; press evenly in a 13 x 9-inch pan. Arrange banana slices over crust. Beat cream cheese until smooth. Gradually beat in milk and add pudding mix. Beat until well blended. Spread evenly over banana slices. Spoon pineapple evenly over pudding mixture. Spread Cool Whip over pineapple. Refrigerate until ready to serve.
Preheat oven to 450°. Place rhubarb in pastry shell. Blend together sugar, tapioca, salt, egg and sour cream. Pour over the rhubarb. Bake for 15 minutes. Reduce heat to 350° and bake 25 to 45 minutes. Filling should be firm and lightly browned. It makes a lot of filling and so requires a deep dish.
Mix together and blend well butter, brown sugar, white sugar and eggs. Add salt, baking soda, vanilla, flour, dates and nuts. Drop by teaspoon on buttered baking sheet. Bake at 350° for 15 minutes. Makes 3 dozen.
Grate squash and onion on large section of grater. Mix all other ingredients, except margarine, in a 375° oven. Place a slightly greased iron skillet or casserole dish in oven until almost smoking hot. (It is very important to do it this way or it will not brown properly.) Remove from oven and pour melted margarine over top. Cook until brown, (375° for 45 minutes to 1 hour).
Run water over cobs to take off last of the chaff. In a large pan (roaster oven), cover the cobs with water and boil 30 minutes. Use a lot of water, the cobs absorb a lot. Strain. Stir 3 cups of the red corn liquor into a pan and add Sure-Jell. Let this come to a boil, then add sugar. When this comes to a hard boil, let it boil a minute or until it starts to jell. Test by dipping fork. The liquid collects a minute on the groves.
Mix all ingredients together except sugar and cheese. Mix cheese and sugar together and sprinkle over salad. When ready to serve, toss with mayonnaise.
Mix cake according to directions on box. Bake in 9 x 13-inch pan. Combine brown sugar and undrained pineapple. Spread on warm cake. Refrigerate until cool.
Cook spaghetti and drain. In large bowl, combine all ingredients. Pour salad dressing over and mix just before serving.
Mix salt, zucchini and onion. Let stand overnight. Rinse off salt; drain well and add remaining ingredients. Bring to a boil and simmer for 3 minutes. Add dash of green food coloring, then seal in jar.
Combine sugar, nutmeg, cinnamon and salt. Wash, core and slice apples in 1/2-inch slices. Heat butter in heavy skillet. Add apple rings and one half the sugar mixture; cook about 3 minutes. Turn, sprinkle with remainder of sugar mixture and continue cooking until apples are almost transparent. Serve hot; makes 6 servings.
Fry hamburg; add the beans and taco seasoning. Put in 8 x 8-inch frypan and top with sour cream and cheese. Bake at 350° for 30 minutes. Serve with taco chips.
Combine cake mix, salad dressing, eggs, water and cinnamon, mixing at medium speed on electric mixer until well blended. Stir in carrots and walnuts. Pour into greased 13 x 9 inch baking pan. Bake at 350 degrees for 35 minutes or until wooden pick inserted in center comes out clean. Cool and frost with cream cheese frosting. Makes 10 - 12 servings.
Brown chicken in small amount of oil. Season with pinch of rosemary, salt and pepper. Drain! Buy Pepperidge Farm puff pastry, 2 sheets per package, and thaw. Cut in quarters. Take 1 quarter, roll out a little to cover chicken breast. Set breast in center (drain on paper towels first). Sprinkle small amount chopped green onion over top. Take cream cheese, slice chunks size of butter patty and spread on chicken. Fold pastry and seal (pinch). Heat oven to 450°. Put chicken in and immediately turn to 400°. Cook until golden brown, about 1/2 hour. Serve with Mushroom Sauce.
Pour milk into medium bowl. Add pudding mix. Beat with wire whisk for 2 minutes. Refrigerate until ready to serve. Stir in candy just before serving.
Combine first 3 ingredients. Press into a 9-inch pie plate. Bake pie crust at 350° for 10 minutes or until lightly browned; cool. Stir together sweetened condensed milk and lime juice until blended. Pour into prepared crust. Top with meringue and bake at 325° for 25 to 28 minutes. Chill 8 hours.
Mix together and bake at 300° for 15 minutes in 10 x 13-inch pan. Let cool.
Blend first five ingredients together until smooth. Pour into a baked graham cracker crust. Freeze at least two hours before cutting. Wrap and store in freezer. To serve, you may sprinkle some chopped nuts on top if desired.
Dates and nuts may be left out. Raisins may be added in their place also.
Sprinkle salt and pepper on steak. Thinly spread mustard on top. On top of steak, layer the following: bacon strips, onions and mushrooms. Roll up steak and pin together with toothpicks. Grease or spray pan. Sprinkle flour on top of steak for crust. Bake at 350° for 1 hour.
Split hamburger buns. Combine tuna, cheese, celery, mayonnaise, catsup and lemon juice. Season to taste with salt and pepper. Divide tuna mixture among 4 buns. Wrap each sandwich in waxed paper and twist ends of paper. Cook one at a time 1 to 1 1/2 minutes or until rolls are hot.
Put turkey carcass pieces in large kettle and cover with water. Cover kettle and simmer 1 1/2 hours. Skim surface to remove excess fat. Add vegetables and salt and simmer 15 minutes. Add noodles and simmer about 15 minutes. Serve hot.
Break noodles into small pieces. Noodles and almonds may be toasted, if desired. Place noodles, almonds and sunflower seeds in a plastic bag or sealable container. Combine sugar, vegetable oil, vinegar and Soy sauce and mix well to make dressing. Combine ingredients immediately prior to serving as it will not keep, the dry ingredients get soggy.
Preheat oven to 250°. With electric mixer cream butter, cream cheese and sugar until very light and fluffy. Add eggs, vanilla, flour, salt and blend well. Pour into large greased and floured tube pan.
Combine oranges and juice, apricot jello and Knox gelatine in saucepan; heat. Add cream cheese which has been cut into cubes and mix. Cool slightly. Fold in Cool Whip (reserve some Cool Whip for topping). Place in slightly oiled pan (9 x 12 x 2-inch). Cover with foil and refrigerate. Cut into squares and top with Cool Whip and orange segments. Serve on lettuce leaf with sprig of mint or sprig of watercress.
Mix in order given. Drop by teaspoon onto cookie sheet. Bake at 375° for 12 minutes.
Mix cornmeal with Cajun seasoning. Dip catfish into mixture of milk, eggs and mustard. Coat well with cornmeal mixture. Heat oil. Drop fish into hot oil and cook until golden brown.
Mix together all ingredients, except soup, and make into meatballs. Brown on baking sheet, turning over once. Move meatballs to casserole and add mushroom soup. Bake at 350° for 1/2 hour or a little longer. These freeze very good, so you can double batch and have ready for next batch of company.
Cream butter; add sugar and well beaten egg yolks. Add milk and flour. Add beaten egg whites, then vanilla. Pour into greased and floured cake pans. Bake at 350° for 30 minutes. Top with your favorite frosting.
Combine the drained beans with enough dressing to coat and place them into a casserole dish. Marinate them in the refrigerator for about 1 hour. Preheat the oven to 350°. Lay the bacon strips on top of the beans and cook uncovered until the beans are heated through and the bacon is crisp, about 30 minutes. This is amazingly simple by amazingly delicious! You can also add sliced almonds, if you like.
Boil sugar, cocoa, butter, cream and milk for 3 minutes. Add the oats. Drop by tablespoons on wax paper. The cocoa may be omitted and add some peanut butter.
Save out 1 cup corn chips and mix remaining chips with other ingredients. Pour into an 11 x 7 x 1 1/2-inch lightly greased baking dish. Bake, uncovered, in a 375° oven for 30 minutes or until hot. Spread top with 1 cup sour cream, an additional 1/2 cup shredded cheese and circle with reserved corn chips around edge. Bake an additional 5 minutes longer. Makes 6 servings.
Mix all ingredients in 1-quart casserole. Cover tightly and microwave on Medium-high (70%) 4 to 5 minutes, stirring after 2 minutes, until hot. Serve warm with thin slices French bread or rye crackers, if desired.
Cover large cookie sheet with foil; grease with vegetable shortening. Preheat oven to 350°.
Boil noodles according to directions. While they are cooking, mix in a bowl the soup, milk and drained tuna. Drain cooked noodles. Add tuna mixture and put into casserole dish. Bake at 350° for 15 minutes.
Bring to a good boil. Store in gallon glass jar. Cool and store. Put over cut up fresh vegetables or bean salad. Keeps for a long time.
Beat together until creamy the butter, brown sugar and egg. Add other ingredients and mix well. Bake at 350° for 55 minutes or until cracks are dry. Use loaf pan, greased and floured.
Measure water into large mixer bowl. Blend well. Beat 3 minutes at medium speed of mixer. By hand, gradually add remaining flour to form a stiff dough, beating well after each addition. Cover and let rest 15 minutes. Toss dough over lightly floured surface until no longer sticky. Knead 1 minute. Shape.
Scrub cucumber to remove wax. Grate the unpeeled cucumber and drain very well until almost dry. Combine with other ingredients. Serve with crackers.
Preheat oven to 450°. Combine baking mix, milk and cheese to a soft dough. Drop by the spoonful on an ungreased cookie sheet. Bake 8 to 10 minutes, or until golden brown. Mix melted butter or margarine with the garlic powder and brush over warm biscuits before removing from cookie sheet. Serve warm. Makes 10 to 12 servings.
Cream Crisco and sugar. Add eggs, one at a time, beating well. Sift flours together and add alternately with milk and flavoring. Bake for 1 hour and 35 minutes at 350°. Makes a large cake.
Cook macaroni until tender. Run cold water over macaroni and let cool. Add green pepper, onion and celery seed. Make dressing with mayonnaise, vinegar and sugar. Stir until mayonnaise is smooth. Pour over macaroni and mix well. If macaroni is dry, make more dressing. Best if refrigerated.