HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine milk, marshmallows and orange juice in top of double boiler, let marshmallows melt. Blend cracker crumbs and spices in large bowl. Then add raisins, dates, nuts and candied fruit. Stir in mixture of marshmallows with large spoon and hand until all crumbs are moistened. Then pack tightly in greased pan and store in refrigerator for at least 12 hours. Run knife around pan and take cake out. Wrap in wax paper, then in foil and store.
In mixing bowl, cream butter, sugars, egg and molasses. Mix flour, baking soda, salt, ginger and cinnamon. Add to creamed mixture and mix well. Cover and refrigerate for 1 hour.
Cook and rinse macaroni. In a large bowl combine all ingredients. Refrigerate at least 3 hours.
Cook noodles according to package directions. Mix all ingredients together. Place in 2-quart ungreased casserole dish. Bake at 350° for 45 minutes.
Heat oven to 400°. Mix the flour and mayonnaise in a mixing bowl. Add milk, a small amount at a time, stirring only until dry particles are moistened. Grease a 6-cup muffin tin and spoon in the mixture. Bake for 20 minutes.
Mix all ingredients together in large bowl and shape into balls and roll into flour. Brown in oil. Remove meatballs.
Beat eggs until thick. Add sugar gradually and beat until stiff. Stir in salt and vanilla. Add half and half (or whipping cream and half and half). Put in electric or hand-crank freezer and add milk up to the fill mark on the freezer. Freeze 20 minutes. This is a creamy, good vanilla ice cream. Not for those watching their cholesterol, though!
Put water, sugar and tapioca in saucepan and bring to a boil. Remove from heat and add frozen orange juice. When cool, add oranges and peaches. Refrigerate and serve with whipped topping.
Mix cake mix as directed on the box. Butter a 9 x 13-inch pan. Dust with powdered sugar. Sprinkle on bottom of pan the pecans, coconut and cherries. Pour cake mix batter over this. Mix margarine, cream cheese and sugar. Cream together well and drop by spoonfuls on top of cake batter. Bake at 350° for 45 minutes.
Put hamburger in bottom of casserole dish. Add chicken soup, milk, salt, pepper and onion. Stir well and pour over hamburger. Place Tater Tots on top, still frozen. Bake 1 hour and 10 minutes at 325°.
Cook vegetables until tender-crisp. Place in a 9 x 13-inch baking dish. Slice cheese and arrange on top. Mix crackers with melted butter; place over cheese. Bake at 350° for 15 minutes or until cheese is melted.
Mix all dry ingredients. Add blended beets. Mix at medium speed. Pour into a 9 x 13-inch pan. Bake 1 hour at 350°.
Mix peanut butter and 1/2 pound melted butter together until smooth. Add confectioners sugar and graham cracker crumbs; mix thoroughly. Press firmly into a 13 x 9-inch pan. Melt 1/2 stick of butter and chocolate bits. Spread evenly over top. Let set in refrigerator for a few hours.
Sprinkle chicken with salt and pepper. Lightly brown in oil. Remove chicken and set aside. Add ham, onion, celery and basil to oil; simmer and stir for 5 minutes. Return chicken to pan. Add stock or water to tomato paste. Pour over chicken. Cover; simmer 40 to 60 minutes, turning occasionally. Add parsley. Serve with boiled spaghetti, swirled with a long-tined kitchen fork into individual portions.
Combine the peppers and onion. Bring the vinegar to boiling point, add the sugar and salt. Pour over the vegetables. Let stand 2-3 hours before serving. Store in a tightly covered jar in refrigerator. This relish will keep for about a week.
Prepare all vegetables. Heat oil in wok or large frying pan on high. Add chicken and saute, stirring frequently. When chicken is lightly browned, add onion and celery. Saute, stirring frequently. Continue to add remaining vegetables, stirring frequently. When vegetables are almost done, add remaining ingredients. Reduce heat to medium-high, cover and continue to cook an additional 3 to 5 minutes, depending on degree of doneness desired. Serve immediately over rice with soy sauce.
Blend ingredients in a Cuisinart until a ball forms. Wrap in plastic wrap and place in refrigerator until filling is made. Once out of fridge, roll out dough and cut into 3-inch round shapes. Place each round in a well-greased cupcake pan.
Cream together sugars, shortening and eggs. Add vanilla. Sift together flour, salt and soda. Add to sugar mixture. Mix in coconut and oats until well blended. Drop onto ungreased cookie sheet and bake 10 to 12 minutes in 375° oven.
Heat oven to 350°. Grease a 2-quart casserole dish. In a small skillet, melt margarine. Add green peppers and onions. Save until crisp-tender. In a large bowl, combine cream-style corn, whole kernel corn, eggs and corn muffin mix; blend well. Add onion mixture, mix well and pour into casserole dish. Sprinkle with Cheddar cheese. Bake at 350° for 55 to 60 minutes or until firm and set. Let stand 5 minutes before serving, approximately 12 cup serving.
Brown ground beef and drain. Add cheese, onion, tomatoes, lettuce and nacho cheese Doritos. Pour the Catalina dressing over the ingredients and mix or toss as in a salad. Ready to serve warm or cold.
Crisp endive in ice water about 15 minutes before using. Drain; gently dry in paper towels. Cut endive heads in halves lengthwise, starting at root ends. Combine remaining ingredients except chives; mix well. Spoon dressing over endive; sprinkle chopped chives on top. Serves 6.
Pour boiling water over jello and marshmallows. Stir until dissolved. Chill. Mash cream cheese with vinegar until smooth. Add pineapple and juice; blend well. Add nuts. Chill. Combine two mixtures when jello mixture begins to thicken. Blend thoroughly. Pour into desired mold and chill.
Follow steps 1 and 2 for each flavor (lemon is a good starting flavor). Grease 9 x 13-inch pan (can use mayonnaise in place of shortening in pan).
Add water to juices per directions. Mix ingredients. Add sugar if desired. Let stand. Add ginger ale as you see fit. Add Ice to cool.
Preheat oven to 325°. Crush crackers and mix with butter in a 9-inch pie plate. Pat bottom and sides to form a crust. In a medium bowl, combine milk, juice and grated rind of the lemons. Beat egg yolks and stir into the milk mixture. Beat egg whites until stiff and fold into the mixture. Pour into the shell and bake 30 minutes. Cool. Serves 6 to 8.
Saute onion and add meat. Cook until done. Add flour and cook 5 minutes. Add soup. Simmer 10 minutes. Add sour cream and heat. Serve over rice or noodles.
Mix first 5 ingredients and put chicken pieces on top. Bake at 300° for 2 hours or until done (uncovered).
Heat cabbage until tender. Combine next seven ingredients; make into balls. Peel off cabbage leaves and wrap around balls. Place in loaf pan. Cover with Ragu sauce, sprinkle with brown sugar. Cover with foil, bake at 350° for 1 1/2 hours. Uncover, bake 30 minutes longer. Can add cheese to top.
In a large kettle, saute onion and celery in butter until tender, about 10 minutes. Stir in flour and seasonings; gradually add milk, stirring until thickened. Add turkey, carrots and enough broth until soup is desired consistency. Cover and simmer for 15 minutes. Add peas; cover and simmer another 15 minutes or until vegetables are tender. Yields 6 to 8 servings.
Crush crackers and blend in melted butter to make crust in a 9 x 13-inch pan. Reserve 2/3 cup crumb mixture for topping. Chill crust while mixing pudding mix, milk and softened ice cream. Spread over crust. Chill until partly firm and cover with Cool Whip. Crush candy bars and sprinkle on top. Refrigerate until ready to serve.
Mix and sift dry ingredients. Add coconut; cut in shortening until fine. Add milk all at once. Spread dough into greased 9-inch layer pan. Bake about 20 minutes in a 400° oven. Split and butter layers if desired. Put half the peaches on bottom layer. Place other half on top and spread remaining peaches over it. Garnish with whipped cream and coconut.
Mix together. Roll out. Cut into cookies with cutter that has a ruffled or scalloped edge. Brush with egg white and sprinkle chopped nuts on them. Bake in moderate oven until lightly browned.
Brown meat. Mix container of cottage cheese with Mozzarella cheese. Add the meat to the cheese mixture. Stuff uncooked shells with beef and cheese; place shells in pan. Add 1 cup of water to bottom of pan to soften shells as they cook. Pour sauce of the shells. You may add the extra beef and cheese if any is leftover. Cover with foil. Bake for 45 minutes or until shells are soft at 425°.
In a small bowl, place raisins and cover with warm tap water. Allow to plump up as you prepare the dough. Add flour, baking powder, sugar, cinnamon and salt into a medium bowl. Mix with a whisk or fork. Add shortening into the flour mixture. Cut shortening and flour mixture together until crumbly. Do not over mix this stage. Add milk and stir. Squeeze the raisins dry and add to dough. Mix in kneading about 10-12 times. Cut into biscuits and bake at 450° for 15 minutes. Remove and cool. Top with icing.
Combine green onion and vegetable broth in a 5-quart saucepan. Bring to boiling over high heat. Gradually stir the tortellini into the broth; reduce the heat to medium high. Cook 3 minutes; gradually stir in the pea pods and cook an additional 3 minutes. Stir in pesto sauce and serve. Nutrient value per serving: 355 calories. 15 g. protein. 15 g. fat., 40 g. CHO, 1,485 mg. sodium, 36 mg. cholesterol.
Melt chocolate and butter. Mix in remaining ingredients. Pour into greased and floured pie pan. Bake 30 to 35 minutes at 350°.
Combine butter, bread and milk. Stir in remaining ingredients, mixing well. Bake in a buttered 9 x 13-inch dish. Bake in 325° oven for 45 to 60 minutes or until brown and firm. Serve with Bourbon Sauce.
Cook macaroni according to package instructions. While macaroni is cooking, cook ground beef and drain. Drain macaroni when finished. Combine all ingredients in microwavable dish with lid; leave some cheese and sprinkle oregano on top. Microwave until hot. Serve with garlic bread and fresh tossed salad.
Mix together and put into unbaked pie crust and bake for 1 hour at 400° for about 10 minutes, then turn down to 300° for rest of the hour. Knife comes out clean when done, like a custard.
Fry hamburger, onion and pepper. Mix all ingredients together. Pour into greased casserole. Bake for 30 minutes at 325°.
In large bowl, beat together 2 tablespoons oil, 1 egg and 1 cup milk. Sift together 1 cup all-purpose flour, 2 tablespoons baking powder, 2 tablespoons sugar and 1/2 teaspoon salt. Add dry ingredients to liquid ingredients, blending well. Stir in 1 additional tablespoon milk. Fry on lightly oiled hot griddle.
Peel, core and slice apples. Place fruit in greased baking dish. Combine dry ingredients. Add melted margarine, mixing until crumbly. Sprinkle on top of apples. Bake in preheated moderate oven at 375° for 30 minutes or until apples are tender. Serve warm or cold with your favorite whipped topping.
Brown meat and drain well. Sprinkle with seasonings. Put into a large pan. Add tomatoes, water, spaghetti sauce and macaroni. Cover and simmer 25 to 30 minutes. Add cheese. Cover and heat until cheese is melted. Serves 8. Reheats well, also freezes.
Saute onions and rice in margarine until onions are transparent. Stir in broth, peas and chicken. Season with salt, pepper and saffron. Bring to a boil. Stir once or twice. Lower heat to simmer. Cover. Cook 15 minutes or until rice is tender and liquid absorbed. Fluff with fork. Makes 6 servings.
Mix pudding by directions on package. Add sugar and mix well. Fold in Cool Whip. Pour over bananas and garnish with vanilla wafers.
In skillet over medium-high heat, cook sun-dried tomato pesto, stirring, 2 minutes or until fragrant. Add shrimp and chopped garlic; cook 5 minutes, stirring constantly or until shrimp turns opaque and is just cooked through. Stir in salt, ground black pepper and lemon juice until blended. Serve shrimp and sauce over warmed rice. Makes 4 servings.
Roll graham crackers fine. Cut rest of ingredients with scissors and mix well by hand. Put waxed paper in pan and pack mixture into pan. Put weight on top to press.
Brown chops in butter. Spray baking dish with Pam. Layer chops in baking dish. Cover with stewed tomatoes. Top with grated cheese. Cover. Bake in a preheated oven at 350° for 30 minutes.
Heat oven to 350°. Grease 13 x 9 x 2-inch baking pan. In large mixer bowl, stir together butter, brown sugar, egg yolk and vanilla. Blend in flour and salt. Press mixture onto bottom of prepared pan. Bake 25 to 30 minutes or until lightly browned. Remove from oven. Immediately sprinkle chocolate chunks on crust. Let stand until softened, about 5 minutes. Spread evenly over crust. Sprinkle pecans over top. Cool completely in pan on wire rack. Cut into bars. Yields about 36 bars.
Fry onions and peppers in margarine. Add ground beef and sausage. Fry until no longer red. Cook noodles 15 minutes or until tender. Mix all ingredients with sauces. Put in a casserole dish and top with pepperoni and Mozzarella cheese. Bake until bubbly or until cheese is melted.
Bring tomato juice to boil. Add vegetables; stir and cook for a while. Add crumbled hamburger and continue cooking, stirring to prevent sticking. Add salt and sugar to taste. Serve. This makes a large amount but also can be canned for later use.
Blend 1st five ingredients until you have a smooth paste. Add more olive oil, if needed. Stir in cheese. Serve or store in refrigerator for up to ten days or freeze for three months.
In 2-quart Farberware mixing bowl, marinate steak at least 10 minutes with sherry, soy sauce, cornstarch and salt. Set aside. In Farberware electric wok, add 2 tablespoons of the oil. Set heat control dial at 350°. When the light goes out, add green pepper, onion and garlic. Stir-fry until pepper is tender-crisp. Remove to 1-quart Farberware mixing bowl. To wok, add remaining tablespoon of oil and steak mixture. Stir-fry until steak is cooked. Add green pepper mixture and stir-fry until hot. Makes 4 servings.
Mix all ingredients except cheese and potatoes. Add potatoes. Pour into a greased 9 x 13-inch pan; top with cheese. Bake, uncovered, for 1 hour at 350°.
Heat oven to 375°. Stir together flour and first amount of sugar. Set aside. In large mixer bowl, beat egg whites, cream of tartar and salt until foamy. Add second amount of sugar, 2 tablespoons at a time, beating on high speed until mixture holds stiff peaks. Gently fold in flavorings. Sprinkle flour-sugar mixture, 1/4 cup at a time, over mixture, folding in gently just until flour mixture disappears. Push batter into ungreased tube pan, 10 x 4-inches. Gently cut through batter. Bake 35 minutes. Invert tube pan on funnel to cool.
Combine dry ingredients and mix well. Combine oil, eggs and strawberries. Add to dry ingredients, mixing well. Pour batter into 2 greased and floured 9 x 5 x 3-inch loaf pans. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean.
In frypan, melt butter; add bread crumbs and brown, stirring often so as not to burn. When nicely browned, pour over warm noodles, stirring to coat well. Not necessary, but additional baking in medium hot oven for a short while does give a nice flavor. This is good as an accompanying dish for pork chops served with white cream-style corn.
Mix all dry ingredients together. Add eggs, water, pumpkin and salad oil. Mix well and add nuts. Grease and flour loaf pans. Bake at 350° for 1 hour. Makes 2 loaves.
Sift together 2 cups flour, 1 cup sugar and 1/4 teaspoon salt. Cut in margarine until mixture resembles coarse crumbs. Set aside. Mix 1 beaten egg and 3 tablespoons milk. Add egg mixture to flour mix; stir until moistened (cut in to complete). Pat evenly into greased 9 x 13 x 2-inch baking pan. Bake at 350° for 35 minutes. Beat 1 egg. Stir in 3 tablespoons lemon juice. Add 1/2 cup sugar. Add nuts. Remove pan from oven. Spread with lemon mix. Return to oven. Bake 10 to 12 minutes. Cool and cut into bars.
In large bowl, combine all-purpose flour, soda and salt. In another bowl, combine whole wheat flour, buttermilk and molasses. Add to flour mixture and mix well. Stir in raisins. Pour into well-greased coffee cans, 5 1/4 x 3 3/4-inch. Bake at 350° for 45 to 50 minutes or until bread tests done. Yields 2 cans.
1) Heat oil in pan over medium heat. Add onions and cook until tender. Remove and set aside. 2) Brown and crumble ground beef. Drain off fat. Stir in catsup, mustard, salt, and pepper. Set aside. 3) On floured surface, unroll dough from can of rolls. Press perforations together and roll into 12 inch square. Place in 9 inch pie plate and trim to 1 inch beyond edge. 4) Spoon meat mixture into dish. Sprinkle with cheese. Top with onions. Pour 2 beaten eggs over onion layer. 5) Unroll remaining dough, press perforations together and roll into 11 inch square. Place on top of onion layer. Trim & pinch together with bottom dough layer. 6) Bake at 350 degrees for 40 minutes or until brown. Let stand 10 minutes before serving.
Melt butter or margarine in 8-inch square pan or dish. Make batter of sugar, flour, baking powder, salt and milk. Pour batter over butter. Add peaches and juice. Do not stir. Bake at 350° until dough is brown and fruit is cooked thoroughly, about 50 to 60 minutes. (Yellow food coloring for a richer looking batter may be used.)
Cook ground meat in skillet with chopped onion and bell pepper. Drain, then add 2 packages Cajun rice (Lipton brand). Follow directions on package. Put in large casserole dish and bake for 20 minutes. Then serve.
Mix pretzels, butter and 3 tablespoons sugar. Press into bottom of 9 x 13-inch pan and bake for 8 minutes at 350°. Cool. Mix room temperature cream cheese and 1/2 cup sugar. Stir in Cool Whip and pour over crust. Mix jello and boiling water, then add thawed strawberries. Refrigerate until partially set, about 1 to 2 hours. Serve.
Cook noodles; set aside. Saute onion and pepper in butter or oil until soft. Brown meat. Add sauteed onion and pepper. Drain well. Mix all ingredients together except cheese. Place in sprayed 9 x 13-inch pan. Cover mixture with cheese. Bake at 350° for 30 minutes.
Mix Bisquick mix with milk; add grated cheese. Mix 30 seconds to soft mixture. Drop on cookie sheet, ungreased. Bake 8 to 10 minutes until golden brown at 425°. Mix melted butter and garlic powder, brush on top of biscuit before removing from pan.
Beat egg white until foamy. Add pecans and stir gently until coated. Set aside.
Roll crescent rolls in a pan. Brown and drain sausage. Spread sausage over rolls. Add hash browns and cheese. Stir egg in milk; pour over mixture. Bake at 425° about 20 minutes, until rolls are brown.
In large punch bowl, stir together juices and soda. Spoon sherbet into bowl. Serve immediately. Makes 38 servings.
Cut oranges in thirds. Beat first 3 ingredients together. Fold in orange pieces. Pour into greased and floured 9 x 13-inch pan. Bake at 350° for 35 to 45 minutes. Cool completely.
Wash and slice potatoes and put in buttered baking dish. Put in half of potatoes, 1/2 butter, flour and salt.
Brown ground beef; drain off fat. Add onion, tomatoes and chili powder. Cook 1/2 hour. Add pinto or kidney beans about 1/2 hour before eating.
Mix all and refrigerate until ready to use. Serve with corn chips or over grilled chicken.
Heat oven to 350°. Beat brown sugar, peanut butter and margarine until fluffy. Blend in water, egg and vanilla. Add combined oats, flour and baking soda; mix well. Cover, chill 1 hour. Shape into 1 inch balls. Place on ungreased cookie sheet using bottom of glass dipped in sugar, press into 1/2 inch thick circles. Bake 8 to 10 minutes or until edges are golden brown. Remove and cool completely. Melt chocolate pieces, stir in vegetable shortening, mixing until smooth. Top each cookie with 1/2 teaspoon melted chocolate. Sprinkle with chopped peanuts. Chill until set. Store tightly covered. Makes 6 dozen.
Season	with brown sugar, mustard, garlic powder, salt and vinegar. Bake at	least one hour at 350° or all day in crock-pot.
Mix everything together. Put into loaf pan and bake at 350° for 1 hour.
Beat eggs until fluffy. Add oil or applesauce, sugar, vanilla and zucchini. Mix well. Add dry ingredients and mix well. Add raisins, pineapple and nuts. Blend. Bake in greased and floured Bundt pan or two greased and floured bread pans for about 1 hour at 325°.
Combine flour, sugar and salt. Add oil and baby fruit. Add eggs, one at a time. Add vanilla. Mix 4 minutes. Add pecans. Mix well. Bake 1 hour at 300° in Bundt pan.
Mix sugar and shortening; add eggs one at a time. Beat well. Put baking soda into buttermilk and stir. Add this to sugar mixture. Sift flour and cocoa together and add this together, mixing well. Put in boiling water and vanilla last. Bake in a greased and floured 9 x 13-inch pan and cook at 350° for 35 to 40 minutes. Put your favorite chocolate icing on top.
Combine all ingredients except beans, lemon juice and parsley in crock pot. Cover and cook on low for 6 hours. Add beans, cover and cook on high for 1 hour longer. Stir in lemon juice and parsley. Serve immediately.
Saute onions and green peppers in butter for 3 minutes. Stir in flour. Add chicken broth gradually. Stir and cook over medium heat until thickened. Add pimento, almonds, pepper, turkey and rice. Stir to combine. Pour into 2-quart casserole dish. Top with cheese. Bake at 350° for 20 to 30 minutes.
Cream butter and sugars. Add eggs and vanilla. Mix dry ingredients and add with zucchini, coconut and nuts. Put in 15 x 10-inch pan. Bake at 350` for 40 minutes. Cool and frost with:
Cream together margarine, oil and both sugars. Add vanilla, eggs and then dry ingredients. Add nuts, if desired. Roll into medium size balls and press down with a glass dipped in sugar. Bake at 375° about 12 minutes on a greased cookie sheet.
Blend shortening into flour and salt until granular. Add water, egg and vinegar. Blend. Dough is very stiff. May store in refrigerator for later use. Makes a flaky crust. It really never fails. You will think you are a great southern cook.
Layer ingredients in 10 ounce pie pan. Heat until cheese melts. Serve with tortilla chips.
Cook celery and onion in oleo until tender. Cook broccoli. Mix all ingredients together in casserole. Bake at 325° to 350° for 30 minutes.
Brown sausage in a large skillet. Drain off excess fat. Put celery, onion, green pepper and tomatoes and add all seasonings in large pot and cook while sausage is browning, then add sausage and cook for 10 minutes or so. Stir occasionally. Add zucchini and simmer covered until vegetables are soft, not crunchy. Do not let the vegetables get mushy. Makes 3 1/2 quarts.
Preheat oven to 350°. Grease 12-cup Bundt pan with 1 tablespoon butter. Place teaspoonfuls of orange marmalade in pan. Sprinkle with nuts. In small bowl, combine brown sugar and cinnamon. Mix well; set aside. Separate biscuits. Dip biscuits in melted butter, then sugar mixture. Stand biscuits on edge in pan, spacing evenly. Sprinkle with remaining sugar mixture. Bake near center of 350° oven for 30 to 40 minutes or until brown. Cool upright in pan for 5 minutes; invert onto serving plate.
Mix jello, sugar and water in saucepan and bring to boil. Add softened cream cheese and beat until almost dissolved. Add apricot and pineapple and set aside to thicken. Whip evaporated milk. Pour jello mixture in milk. Pour in 9 x 13-inch Pyrex dish. Sprinkle with nuts. Congeal and cut in squares.
Combine cream cheese and salad dressing, mixing until well blended. Add remaining ingredients. Mix well. Place on serving dish. Chill. Serve with favorite cracker.
Sift together the flour, sugar and salt. Cut in shortening. Mix yeast and warm water. Add egg white. Pour into first mixture; stir well. Let rise until doubled in bulk (1 to 1 1/2 hours). Put out on floured board; knead well. Cut. Put on cookie sheet and freeze. Package in plastic bag. Remove desired number each meal and let thaw and rise (about 1 1/2 hours). Bake in hot oven (425° to 450°) for 20 minutes or until done.
Boil 2 cups V-8 juice. Dissolve Jell-O in hot juice; add 2 cups cold V-8 juice and remaining ingredients.
Combine apples, sugar, cinnamon and water. Cover and bring to a boil. Mix together flour, salt and baking powder. Add milk to make a	soft dough. Drop batter by spoonful into apple mixture. Cover and simmer 30 minutes.