HumbleIntelligence/food-ner-1-Million huggingface dataset:
Dissolve Jell-O in hot water. In blender use two cups cold water to chop fresh cranberries. Add to chopped cranberries the sugar and pecans. Add Jell-O to cranberry mixture and add marshmallows. Chill; stir when starts to jell to mix well.
Separate ham with fork. Add pimento cheese, mayonnaise and onion. Mix well; spread on crackers or bread.
Combine vegetables, soup, 1/2 cheese, sour cream, pepper and 1/2 can of onions. Pour into a 2-quart casserole dish (buttered). Bake, covered, 30 minutes at 350°. Top with remaining cheese and onions and bake, uncovered, for 5 to 10 minutes, until cheese is golden.
Melt the butter and brown sugar in a microproof container. Add the nuts. Stir. Place Club crackers on greased cookie sheet. Put the melted butter mixture on the crackers. Bake at 350° for 4 minutes.
Cook broccoli according to package directions; drain. Place in large casserole dish. Mix all ingredients together except for onions and pour onto broccoli. Top with onions. Bake 30 minutes at 350°.
Mix all together and add 2 teaspoons or desired amount to each cup of boiling water.
Cook turkey one day ahead. Remove skin and bones. Cube into 1/2-inch pieces. Cook spaghetti, drain and rinse. Saute celery and onion in margarine until tender. Add green pepper and pimento. Salt to taste. Add pepper. Simmer a few minutes. Add spaghetti. Mix lightly. Add turkey, cheese and soup to spaghetti mixture. Mix. Put 2 1/2 gallons in each of three 12 x 20 x 2 1/2-inch lightly oiled pans. Mix bread crumbs and butter. Add Parmesan cheese. Sprinkle 3 cups over each pan. Bake at 350° for 50 to 60 minutes. Makes 96 servings, 32 per pan.
Spray pan or wok with Pam and then heat hot or heat hot and add peanut oil if used. Add meat and stir-fry until lightly cooked. Remove from pan.
Heat sugar, butter and water. Boil 10 minutes. Mix flour and 3 tablespoons butter with pastry blender. Add nuts, milk and vanilla; mix. Drop by tablespoon into boiling caramel sauce. Simmer, covered, 12 to 15 minutes. Do not uncover while cooking! Makes 10 to 12 dumplings. Serve with ice cream or Cool Whip.
Use small, tender dandelion leaves. Wash well; soak in very cold water for 1 to 2 hours. Cook hard-boiled eggs (1 per serving). Drain and toss with favorite dressing. Serve with sliced hard-boiled eggs. Add bacon bits.
Cut Spam into 8 slices. Partially cook lima beans, drain and mix with other beans. Combine other ingredients and mix with beans. Pour into a 1 1/2-quart round casserole. Arrange Spam slices on top in spoke fashion. Bake at 400° for 30 minutes. Serves 4 to 6.
Make stuffing according to directions. Put 1 slice of meat and cheese and spoon some stuffing on top and roll. Place in casserole dish. Top with turkey gravy and bake at 350° about 1/2 to 1 hour or until heated through.
Crush graham crackers with a rolling pin. Blend all ingredients in a bowl. Put into a greased 8 x 8-inch pan and bake in a moderate oven for about 20 minutes. When cool, cut into squares. Easy recipe for children!
In mixer bowl, cream sugar and cream cheese until light and fluffy. Beat in mashed bananas and eggs. Add Bisquick, pecans and vanilla. Stir well. Pour into loaf pans, 4 small or 1 large pan. Bake at 325° for 1 hour or until done.
Mix together crushed graham crackers, melted butter and 1/2 cup white sugar. Pat into bottom and along sides of 9 x 13-inch pan. Beat cream cheese, eggs and 1/2 cup white sugar well and spread over crust. Bake 20 minutes in 350° oven. Cool. Spread with a can of blueberry pie filling. Top with whipped cream if desired.
Brown beef and sausage together and drain well. Add remaining ingredients and stir until cheese is melted. Spread on thick slices of French or rye bread. Warm in a 350° oven for 10 minutes or use deli bread for small appetizers. Freezes well.
Combine the eggs with all of the remaining ingredients, except powdered sugar, and mix well. Bake in a greased or oiled pan (8 x 8 x 2-inch) in a moderate oven at 325° for 40 minutes. Cut into strips about 2 5/8-inch x 1 1/8-inch and sprinkle with powdered sugar. Makes 18 date bars.
Fold yogurt into topping well. Add fruit. Spoon into crust. Freeze until firm (4 hours). Remove 30 minutes before serving (for softer texture). Garnish with fruit and serve.
In a medium saucepan, heat sugar, butter, cocoa, milk, vanilla and salt. Heat over low heat, stirring until smooth. Spread into buttered 9 x 5-inch loaf pan. Cool. Cut into squares.
Saute hamburger meat until it is pink. Boil peeled and diced eggplant in a small amount of salted water for about 10 minutes. Drain and add rest of the ingredients. Put mixture in greased Corning dish and bake at 350° for 30 minutes.
Stir cocoa and sugar together. Add milk and stir. Drop in stick of margarine and stir over medium heat until melted. Bring to boil and cook 2 minutes. Add vanilla. Beat or stir while cooling. Frost a 2 layer cake which has been split in half to make 4 thin layers. Icing will be thin. Enjoy.
Place in 9-inch pie shell, after you stir it to creamy consistency. Dot well with pieces of butter or oleo. Sprinkle with nutmeg. Bake in 350° oven until outer edge is real bubbly.
Cook all ingredients until thick. Grate in small box of American cheese. Grease dish. Add green beans. Pour sauce over beans. Sprinkle a can of onion rings and almonds on top. Bake 30 minutes in 250° oven.
Mix all ingredients; pour into a 9-inch pie pan. Bake at 350° for 40 minutes. Makes its own crust.
Mix ingredients together. Mix with a bag of pretzels in a large covered bowl. Mix every hour until dry (approximately 3 to 5 hours). Bag after drying.
Heat oven to 400°. Mix butter, shortening, sugar and eggs. Blend in separate bowl the flour, cream of tartar, soda and salt. Mix into butter mixture.
Cream sugar, cream cheese and margarine together. Add eggs, one at a time, mixing well. Add flour a little at a time as you add each egg, mixing well. Pour batter in floured and oiled tube pan. Bake at 300° for 2 hours. Cake will be golden brown when done.
Brown meat and onion together. Add seasonings and tomatoes. Simmer until meat is done. Heat 2 packages of flat, crisp tortillas. Chop the green onions, tomatoes and lettuce. Also, can be served with guacamole, sour cream and hot sauce. Each person fixes his/her own. Serves 8.
Combine sugar and cinnamon. Spray tortillas with Pam. Sprinkle each tortilla with a scant 1/2 teaspoon cinnamon/sugar mixture. Turn over and repeat. Cut each tortilla into 4 wedges. Stand rounded edge of each tortilla wedge in bottom of muffin cup curling sides to fit cup. Bake 10 minutes.
Mix first 4 ingredients over low heat. Stir until thickened; pour over sliced fresh strawberries, already prepared in baked pie crust. Let chill for 1 hour before serving.
Combine all ingredients and stir together. Bake in a greased 8 x 8-inch casserole dish in 350° oven for 45 minutes or until done.
Combine the tomatoes and lima beans. Mix the yogurt with the mayonnaise. Season with salt and pepper. Add to the tomatoes and lima beans and mix thoroughly. Serves 4.
Mix the night before: Cream margarine and sugars, add eggs and blend. Mix dry ingredients together and add alternatively with buttermilk (mix baking soda with buttermilk). Mix 1-2 minutes. Spread in a greased and floured 9x13 pan.
Dissolve Jell-O in boiling water. Add sherbet while still very hot to melt sherbet and mix well. Add oranges. Fold in whipped cream. Chill until firm.
Brown beef and onion in skillet, stirring until crumbly and drain. Add cheese, soup and sauce, mixing well. Place corn chips in glass baking dish; pour beef mixture over chips. Microwave on High until cheese is melted. Yields 5 to 6 servings.
Mix together cake mix and butter or margarine and pat in a 9 x 13-inch pan (greased). Dough will be stiff. Beat together confectioners sugar, eggs and cream cheese, and pour over cake mixture. Bake at 350° for 40 to 45 minutes. Cool before cutting.
Mix well all ingredients. Pour into a well-oiled 8-inch pan. Bake at 375° for 30 minutes or until done.
Mix well the first 4 ingredients (eggs, oil, sugar and vanilla). Add crushed pineapple and grated zucchini; mix well. Add flour, baking soda, baking powder, salt, cinnamon and nutmeg. Stir in nuts and raisins. Pour into 3 medium 4 1/4 x 8 1/2-inch greased bread pans. Bake in 350° oven for 1 hour. This freezes well in foil.
Butter 9 x 13-inch pan. Sprinkle pecans and coconut over bottom of pan. Prepare cake mix as directed on box. Pour batter over nuts and stir in melted margarine and vanilla; beat until smooth. Pour over top of cake batter. Bake in 325° oven 40 to 45 minutes or until cake tests done. Turn cake out upside down. Leave pan over cake a few minutes to allow topping to loosen from pan.
Put 1 can of beans in bottom of casserole dish. Sprinkle with 1/2 of the onion and pimento. Cover with 1/2 of the cheese. Add 1/2 can of soup on top of cheese. Repeat with second can of beans and remaining onion, pimento, cheese and soup. Bake 20 to 30 minutes at 400°. Cover with bread crumbs and crumbled bacon. Bake 10 minutes longer.
Pour boiling water over shortening. Add sugar, molasses and well beaten egg. Mix well. Add sifted dry ingredients. Beat until smooth. Bake in waxed paper lined 8-inch square pan at 325° for 35 minutes, or until done. Serve with whipped cream or Dream Whip.
Combine all ingredients in a large container, put over heat and bring to a boil. Lower heat to medium and continue to boil for 30 minutes. Stir to prevent sticking.
Beat eggs well. Beat in sugar. Add vanilla. Beat well. Sift dry ingredients. Add to egg mixture. Add zucchini, nuts and raisins. Put in greased and floured loaf pan. Bake at 350° for 45 minutes. Yield: Makes 2 loaves.
Cream the cream cheese with mixer until smooth. Add sour cream and seasoning; then imitation crabmeat. You can add 1 tbsp. of milk to make the consistency for a dip instead of a spread. Serve with crackers or rye bread.
Cut angel food cake in half. Mix Cool Whip, cream cheese, and powdered sugar. Spread on bottom half cake. Spoon 1/2 can of pie filling on top of mixture. Top with other half of cake. Spread remaining mixture on top of cake, letting it dribble down sides. Spoon remaining filling on top.
Sift flour, salt and baking powder. Mix with sugar. Stir in milk to make batter. Melt butter in baking pan and pour batter over butter but do not stir. Pour over this the peaches which have been sweetened. Bake for 1 hour at 350°. (Drained, canned peaches may be used instead of fresh peaches.)
Mix cake mix, jello, flour, eggs and water; beat mixture 2 minutes. Add strawberries and beat mixture 1 minute. Bake 20 to 25 minutes at 350°.
Combine fruit and nuts in a large bowl; set aside. Combine flour, sugar, salt, and baking powder. Add to fruit mixture; mix until well coated. Beat eggs until frothy; add 2 tablespoons brandy. Pour egg mixture over fruit and flour mixture; mix well. Pour into greased and floured loaf pan. Bake at 300° for 1 3/4 hour. Cool in pan. Wrap in brandy soaked cloth; wrap again in foil. Let stand for 2 days. Add remaining brandy to cloth as needed for moisture.
Sift flour, soda, salt and cinnamon together. Beat eggs until fluffy. Add sugar, vanilla and oil; beat until creamy. Stir in flour mixture, then zucchini, nuts and raisins. Bake in 2 loaf pans at 325° for 1 hour or until done. Let cool before turning out of pans.
Let cabbage stand in cold water for 10 minutes, then shake off water and place in shallow 4-quart casserole. Sprinkle grated carrots over cabbage. Pour milk over all, then sprinkle with salt.
Fry in Crisco and brown on both sides until crisp. Lay on paper-towel to drain. Soak slices of zucchini in salt to draw out excess liquid 2 hours before frying.
Bring to a boil the liquid drained from beets, vinegar, sugar and seasonings. Pour over beets; stir. Refrigerate overnight before serving.
Sift together flour, salt and baking powder. Add eggs. Pour into cooled broth and stir to make dough. Roll thin on floured surface. Cut into thin strips. Drop into boiling broth or drop by tablespoon into boiling broth. Stir gently to fully cook. Broth will thicken to make its own gravy.
Combine all ingredients and cook over medium heat until it all clumps together. Store in airtight container.
Microwave chips and peanut butter in large bowl for 2 1/2 minutes. Stir and blend until smooth. Add cornflakes; mix well. Shape into 1-inch balls. Refrigerate 1/2 hour before serving.
Saute onions in butter. Dice cheese add cheese to onions and melt. Add can of rotel and jal. Stir well.
In 2-quart microwave bowl, melt chocolate at medium 50% power 5 to 8 minutes. Stir in peanut butter. Spread mixture on wax paper coated cookie sheet. Melt chocolate chips at Medium, 3 to 5 minutes. Drizzle over peanut butter mixture and with knife or small spatula, swirl. Refrigerate until firm, then break into pieces.
Combine all ingredients. Heat to boiling over high heat. Reduce heat and cook 20 to 30 minutes more. Stir occasionally. Brush on meat the last 20 to 30 minutes of cooking/grilling. (Serve extra sauce on the side.)
Mix sugar and mayonnaise into a syrup. Peel and cut bananas in half, then roll bananas in mayonnaise syrup, then roll in crushed peanuts.
Mix the first 5 ingredients until partially blended. Put butter or margarine on top of dish. Microwave on High 2 minutes. Stir vigorously until smooth. Blend in chopped nuts. Pour into waxed paper lined 8 x 8 x 2-inch dish. Chill 1 hour.
Mix well. Bake in muffin tins at 400° for 15 minutes. Sprinkle cinnamon and sugar on top.
Drain juice from pineapple and mix with pudding. Fold Cool Whip into pudding. Add pineapple and marshmallows. Keep in refrigerator. Chill before serving.
Whip butter and cream together with sugar. Add baking powder to flour. Add to butter mixture. Mix in eggs and vanilla. Shape into braids/twists. Sprinkle sesame seed. Brush tops with egg yolk beaten with 1 teaspoon of water. Bake at 350° for 20 to 25 minutes or until golden brown.
Preheat oven to 350°. In a large bowl, combine 1 1/2 cups of flour, brown sugar, cinnamon and butter or margarine. Beat at medium speed about 2 minutes or until crumbly and well blended. Press into ungreased 9 x 13-inch pan. Bake for 12 minutes.
Peel garlic pieces. Pack clean jars with clean cucumbers. Add dill seed and peppercorns to each jar. Cold pack for 10 minutes. Delicious.
Melt butter. Add brown sugar. Boil over low heat for 2 minutes, stirring constantly. Stir in milk. Stir until it comes to a boil. Cool to lukewarm. Gradually add the powdered sugar; beat until spreading consistency. If icing becomes too stiff, add a little hot water. Great served over spice cake.
Mix peaches with 1 cup sugar. Put butter in a 2-quart casserole and set in 350° oven to melt. Stir up batter of 1 cup sugar, flour, baking powder, salt and milk. Pour over melted butter. Do not stir. Put peaches on top. Bake for 1 hour or until crust is golden brown. Batter comes to top during baking.
Brown pork chops in oil. Arrange in a slow cooker the onion, green pepper and tomatoes. Sprinkle tapioca over vegetables. Place pork chops over vegetables. Pour barbecue sauce over meat and vegetables. Cover and cook on low setting 6 to 8 hours or until meat and vegetables are tender.
Pour 1 cup boiling water over the dates and baking soda and let sit while preparing the rest of the recipe.
Preheat oven to 350°. Bring 6 cups of water to a boil. Stir in macaroni and 1 tablespoon butter. Boil for 10 minutes on high. Drain macaroni and pour into an 8-inch casserole dish. Mix together 1 stick butter, soup, sweet milk, salt and pepper in small saucepan. Heat on low until warm and pour over macaroni. Sprinkle a little cheese on top and bake for 20 minutes.
In skillet, melt butter. Add zucchini and onion. Cook until tender (about 10 minutes). Stir in parsley, salt, pepper, garlic powder, basil and oregano. In a large bowl, blend eggs and cheese. Stir in vegetable mixture; set aside. Separate crescent rolls and place in ungreased 10-inch pie pan. Spread crust with mustard. Pour veggie mixture evenly onto crust. Bake at 375° for 18 to 20 minutes. Let stand 10 minutes before serving. For firmer pie, turn oven down to 300° and bake an additional 10 to 15 minutes.
Heat water and butter to a boil. Stir in flour over heat until ball forms. Remove from heat; add eggs and beat well until smooth. Spread in lightly greased jelly roll pan. Bake at 400° for 20 to 30 minutes until golden brown; cool.
Melt 1 stick margarine; make a batter of next 4 ingredients. Pour batter into baking dish of melted margarine. Do not stir. Pour 2 cups blackberries into center of batter. Do not stir. If blackberries are unsweetened, sprinkle 1 cup of sugar over them. Do not stir. Bake 45 minutes in oven at 375°.
Peel apples, slice and cook to consistency of applesauce in 1 tablespoon of water. Sweeten with sugar (3/4 cup). Cool.
Combine flour, vanilla, walnuts and melted butter. Roll in small balls. Place on buttered cookie sheet. Bake for 12 minutes at 350°.
Melt 1 Tbsp. butter in a deep large skillet. Add onions, saute until golden and tender. Stir in paprika and wine vinegar. Add 1 more Tbsp. of butter. Wash chicken pieces, pat them very dry, place them in skillet, saute on both sides just until golden, not browned. Salt chicken while they are sauteing. Set chicken pieces aside, add the last Tbsp. of butter. Blend in 2 Tbsp. flour with wooden spoon. Add chicken bouillon, stirring constantly until smooth and thickened. Return all chicken pieces to the pan, spoon a little sauce over them, cover and cook over very low heat 3/4 hour. Remove chicken pieces when done. In a small bowl blend together 1 1/2 Tbsp. flour and 3/4 cup sour cream. Add 3-4 Tbsp hot gravy, mix well. Pour mixture to skillet, cook stirring until thickened. Return chicken pieces to the gravy, and heat through.
Melt chocolate and butter. Add sugar and salt. Add eggs one at a time and stir well after each addition. Add vanilla. Sprinkle 1/2 of the flour over batter, then the nuts and then rest of flour. Stir well. Bake in Pyrex dish 35 minutes at 350°. Do not bake longer than 35 minutes.
Combine all ingredients except cheese and potato chips. Toss lightly. Place lightly in an oven proof dish. Sprinkle with cheese and potato chips. Bake in very hot oven (450°) for 10 minutes. Serve 5-6.
Brown and crumble the sausage. Press rolls in a 3 x 9-inch pan. Put in sausage and layer with cheese and the remaining ingredients. Bake for 15 minutes at 425°. Let stand for 5 minutes.
Mix fruit and marshmallows; stir in sour cream. Chill and serve. Good with cookies.
Cook, peel and slice potatoes. Cut bacon in small pieces and fry with onion. Add flour to bacon and onion. In small bowl mix water, sugar and vinegar. Add this to bacon; stir, will thicken. Pour bacon mixture over potatoes. Salt and pepper to taste.
Peel a strip of skin from around the middle of each potato; place potatoes in cold water. Set aside.
Cook shell macaroni according to package directions; drain. Rinse with cold water to cool quickly; drain well. In large bowl, toss cooled shell macaroni with oil. Add broccoli, carrot and onion; mix well. Cover and chill, stirring occasionally. Serve salad on lettuce. Spoon dressing over top. Makes 6 to 8 servings.
Shape hamburg into 4 patties; salt and pepper. Place on a piece of greased heavy-duty tinfoil; top each with slice of onion, then layer of potatoes until foil is full and top with 1 tablespoon butter. Seal packages. Cook 30 minutes or until potatoes are done. Great for cooking on a barbecue grill.
In a 2-quart glass mixing bowl, combine the first 6 ingredients. Mix well. Cook on maximum power, uncovered, for 5 to 6 minutes or until heated through, stirring twice. In 10-inch skillet, brown tortillas one at a time in a small amount of hot oil until crisp, about 1 minute on each side. Drain on paper toweling. To serve, place two tortillas on each plate and pour about 1/4 cup hot cheese mixture on each. Top with lettuce, tomatoes and onions.
Mix all dry ingredients. Add eggs, vanilla and oil. Add bananas and nuts. Bake at 350° for approximately 1 hour. If batter seems too dry, add a little milk.
Mix Stove Top stuffing according to directions on box and set aside. Slit boneless pork chops to make pockets to hold stuffing; fill pockets with stuffing and layer bottom of glass casserole dish with remainder of stuffing. Place pork chops on top of stuffing in casserole dish and pour mushroom gravy over all, 1 or 2 cans according to size of dish. Bake covered at 350° for 1 hour or until done.
Mix sugar and flour together. Add salt, egg yolks and lemon juice, then add butter and grated lemon rind. Last, add hot water and cook until thick. Make a meringue of egg whites and brown in oven. This makes 2 pies.
Mix together sugars, peanut butter and margarine. Add eggs and beat well. Stir in flour, soda, baking powder and salt. Refrigerate at least 1 hour. Shape dough into rolls, 1 1/2 x 6-inches. Dough can be frozen or kept in the refrigerator for several days. When ready to bake, slice thin and put on greased cookie sheet. Bake at 375° for 6 to 8 minutes.
Mix vegetables carefully. Add remaining ingredients. Refrigerate, covered, at least 2 hours. Keeps up to three weeks.
Prepare spaghetti according to package directions. Drain. In a large skillet cook chicken, mushrooms and onions in margarine until chicken is tender and liquid is absorbed. Meanwhile, stir together water, bouillon and cornstarch. Add to chicken mixture along with cooked spaghetti and remaining ingredients; mix well. Heat through. Serve with additional soy sauce if desired.
Cook broccoli and drain. Combine all ingredients together in baking dish. Use grated crackers or bread crumbs on top. Bake at 350° for 35 to 50 minutes.
Brown beef; pour off excess fat. Add soup and other ingredients except for sour cream; heat through. Just before serving, stir in sour cream. Serve over cooked noodles.
Mix salt with cabbage and let stand 1 hour. Squeeze out liquid. Add carrot, onion and pepper.
Preheat oven to 350°. In skillet, combine beef, onion, garlic and green pepper and cook until meat is no longer pink. Drain grease. In large pan, combine all ingredients, except macaroni, and simmer for 15 to 30 minutes. Cook macaroni according to package directions. Drain water and add to other ingredients.
Brown beef and onion. Drain off fat. Stir in water and next 5 ingredients. Add macaroni. Mix well and bring to a boil. Reduce heat to low and simmer, uncovered, 15 to 20 minutes. Stir occasionally and cook until macaroni is tender. Makes 5 servings.
Mix all ingredients together. Place in large casserole dish. Bake, uncovered, at 350° for 30 to 45 minutes.
Melt drippings or butter in a saucepan or skillet. Add onions, green pepper, beef and Minute rice. Cook and stir over high heat until lightly brown.
In a food processor, chop the crab. In a large bowl, mix the crab, cream cheese and garlic until well mixed. Place a small dollop of the mixture into the center of the wonton skin. Fold one tip of the wonton to its opposite tip, making a triangle. Dab your finger in the water and run around the skin to seal the seams. Then pinch together the 2 points and fold down the top point of the triangle. Deep fry until golden brown. Drain on paper towels.
Bring water and coconut milk to boil. Stir in rice and ginger. Cover. Reduce heat to low and simmer 20 minutes, until liquid is absorbed. Transfer to bowl. Remove ginger. Add pineapple, shredded coconut and cilantro to rice and stir to combine. Heat olive oil in saut pan. Add red bell pepper and onion and saut until softened. Add to rice. Last, add cashews to rice; stir well. Serves 6.
Steam squash 2 minutes; drain. Mix cheese, 1/2 cup butter, and 1/2 cup bread crumbs in dish with squash. Mix 1/2 cup bread crumbs and 1/2 cup butter and put on top of squash. Bake 15 minutes at 350°.
Boil sugar, water and syrup until candy thermometer reaches 300°. Remove from heat and add 1 tablespoon red coloring. Then add 1 teaspoon anise flavoring. Pour and dent as it cools.
Prepare rice as directed on package. Mix in mayonnaise. Mix apple with lemon juice. Stir into rice mixture with remaining ingredients. Chill. Makes 6 servings.