HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine butter, sugar and curry powder. Bring to a boil. Drain fruit. Arrange in a 2-quart baking dish and pour hot sauce over it. Garnish with cherries. Bake at 325° until it bubbles (about 30 to 40 minutes). Serve hot. Very good with poultry, ham and pork.
In large skillet, fry bacon crisp and remove to paper towel. Save drippings in skillet. Brown pepper and onions in drippings. Add rice and remaining ingredients. Bake in 325° oven in a greased 2-quart casserole. Sprinkle top with cheese. Bake 30 minutes.
Dip each string cheese in beaten egg. Roll in bread crumbs. Cook oil until boiling. Lower cheese into oil and cook until bread turns brown (5 to 10 seconds). Continue with remaining cheese. Serve with Prego sauce (warmed).
Brown hamburger. Drain. Mix with taco seasoning and put in bottom of pie dish.
Preheat oven to 350°. Blot sausage dry with paper towels; combine with cheeses, salad dressing, olives and red pepper. Lightly grease a mini (or regular) muffin tin; press 1 wrapper in each cup. Bake for 5 minutes, until golden. Remove from tins; place on cookie sheet. Fill with sausage mixture. Bake for 5 to 6 minutes, until bubbly.
Mix cream cheese, 1 tablespoon half and half and sugar until smooth. Gently stir in Cool Whip. Spread on bottom of crust. Pour 1 cup half and half into mixing bowl. Add pudding mix. Beat with wire whisk until well blended, 1 or 2 minutes. Let stand 5 minutes or until thickened. Stir in pumpkin and spices. Mix well. Spread over cream cheese layer. Refrigerate 2 hours or overnight. Garnish with the rest of Cool Whip and chocolate dipped pecan halves if desired. Serves 8. Makes 2 pies for 16 servings.
Combine flour and taco mix in a plastic bag. Put 2 or 3 pieces of chicken in a bag and shake. Melt butter in a pan. Place chicken in pan and turn once to butter surface. Roll in corn chips and return to pan. Bake at 350° for 40 to 45 minutes.
Melt dark chocolate over hot water or in a microwave. Melt white chocolate. Add peanut butter to white chocolate. Place wax paper in jelly roll pan. Pour dark on wax paper, then pour peanut butter mixture. Stir lightly into dark chocolate (it will be marbled). Cut into squares after it cools.
Cook 30 to 45 minutes. Serve with grated cheese (1/2 Colby, 1/2 Monterey Jack) and tortilla.
Heat butter and milk on simmer, then add frosting mix. Heat 2 minutes, stirring constantly. Spoon onto greased cookie sheet. Let cool.
Simmer hamburg until brown; pour off fat. Add next 6 ingredients. Cut cabbage into strips and onion into slices and add salt. Brown in pan with butter. Simmer until tender. Add hamburg mixture and simmer. Serves 4 to 5.
Place pie filling in large baking dish and sprinkle with cinnamon. Sprinkle cake mix over apples and cinnamon. Dot the batter over top of the cake mix and sprinkle nuts over the top. Bake at 350° for 30 to 40 minutes.
Melt margarine in a 9 x 1 1/2-inch round baking pan. Stir in brown sugar and 1 tablespoon water. Arrange pineapple and cherries in the pan.
Combine Raisin Bran and milk. Let stand until the mixture is moistened. Add egg and shortening and beat well. Then add flour, baking powder, salt and sugar, stirring only until all ingredients are mixed well. Fill greased muffin pans 2/3 full. Bake at 400° for 30 minutes.
Mix cheese, chilies and onion. Dip tortillas in hot fat; sprinkle with salt. In buttered 12-inch glass baking dish, alternate layers of tortillas and cheese mixture, ending with tortillas. Pour milk at sides of dish, cover and bake in hot oven 20 to 25 minutes. Serves 6.
Drain beans and mushrooms; put into a baking dish. Pour soup and milk; mix well. Spread dried onion rings over top. Put about 2 tablespoons butter over top. Bake at 350° for 30 minutes.
Mix flour, pecans and butter. Bake 20 minutes at 300°; let cool. Mix powdered sugar, cheese and Cool Whip; spread over cool crust. Mix puddings and milk. Pour over the other layers and cover with the other Cool Whip.
Drain pineapple; reserve 1 cup juice. Set aside. Combine pudding, 1/2 cup reserved juice and milk. Beat 2 minutes or until thickened. Add sour cream and pineapple tidbits. Place 1/3 of cake cubes in bottom of glass bowl; drizzle remaining pineapple juice. Spoon 1/3 of pudding mixture over cake. Repeat twice. Cover and chill. Add Cool Whip on top. Garnish with sliced almonds.
Mix chicken soup and sour cream and put in flat oblong pan. Sprinkle stuffing mix (about 2 cups) over top. Mix melted butter or margarine and chicken broth and pour over crumbs. Bake at 350° for 40 minutes. Serves 4 to 8.
Sift together in an 8 x 8-inch ungreased cake pan the flour, sugar, cocoa, soda and salt. Make 3 wells in the dry ingredients. In one well pour oil, in second well pour vinegar and in third well vanilla. Pour over the entire thing the water. Mix very thoroughly, being sure the corners are mixed. Bake 30 minutes at 350°. No need to frost this cake. Makes 9 servings.
In double boiler, melt the caramel squares. Stick a wooden toothpick into each marshmallow, then dip the marshmallow into the caramel to coat the outside. Roll the marshmallow in a plate of Rice Krispies cereal and place on a buttered cookie sheet to cool.
Sift flour, baking powder, salt and sugar into large mixing bowl. Add milk, egg and melted shortening. Mix until batter is smooth, about 1 minute. Drop on hot griddle. Cook on one side until puffed and full of bubbles. Turn and cook on other side. Serves 4.
Combine frosting mix, corn syrup, vanilla and boiling water. Beat on high speed until stiff peaks form (5 minutes). Transfer to a larger bowl. On low speed, blend in confectioners sugar. Drop by teaspoonfuls onto wax paper. When outside of candy feels firm, turn it over. Dry about 12 hours.
Dip each cookie briefly in the milk. Shake off excess milk. Line bottom of a 9 x 12-inch pan or dish with cookies. Spread whipped topping over these. Sprinkle with coconut and chopped nuts. Add another layer of cookies, whipped topping, coconut and nuts. Refrigerate.
Cook broccoli and drain. Mix all other ingredients. Add broccoli. Pour into greased dish and bake at 350° for 45 minutes to 1 hour.
Mix all ingredients, except onion rings, in large bowl. Pour into casserole; top with onion rings. Bake at 300° for 25 minutes.
Pour dry cake mix over peaches. Pour melted oleo over dry mix. Add coconut and nuts over top. Bake at 350° for 35 minutes.
Cream the sugar and cream cheese together. Add fruit and pecans. Fold in Cool Whip. Put into 2 loaf pans and freeze.
Place all ingredients in a covered casserole. Do not brown meat. Bake in a 275° oven for 5 hours. Stir two or three times if you want.
Boil rice in the water seasoned with the butter and salt until water is almost completely absorbed. Remove from heat; let stand about 10 minutes. In a bowl, beat together the sugar, eggs and vanilla until frothy. Add the milk. Stir mixture into rice slowly over heat. Fold until most of the mixture is absorbed. Sprinkle with cinnamon. Serve warm. Leftovers can be warmed again or served cold with milk and sugar.
Dissolve jello in water combine orange juice and cream cheese thoroughly. Add slowly to the jello mixture. Add coconuts carrots and pineapple and beat until smooth. Pour into mold and chill until firm.
Preheat oven to 325°. Grease bottom only of an 8 x 4 x 2 1/2-inch loaf pan. Stir together flour, baking powder, salt and spices in mixing bowl. With spoon, stir in sugar, eggs, oil and milk; stir to blend. Stir in sweet potatoes, pecans and raisins. Pour batter into pan. Bake 40 minutes or until knife inserted comes out clean. Slices much better if completely cooled.
Spray 9 x 13-inch baking dish with Pam. Layer sausage, then bread cubes and cheese. Beat eggs and add milk. Pour milk and egg over the other ingredients. Refrigerate overnight. Bake uncovered at 350° for 30 to 35 minutes. It's done when a knife comes out clean.
Soften gelatine with 1/2 cup cold water. Add cup of boiling water, sugar, lemon juice, vinegar and 13 drops of green food coloring. Let set until cool. Get other foods ready. Dice celery, add asparagus and pimento and chill. Serve on lettuce leaves.
Cook pudding by directions on the package. When pudding begins to thicken, pour in the coconut and stir thoroughly for 1 minute. Pour into pie shell. Top with meringue and brown lightly.
In long metal or glass pan (9 x 13 x 2-inch), mix strawberries and pineapple in bottom. Break angel food cake into small pieces and mash down to absorb juices. Prepare pudding according to directions on box and pour over this. Spread Cool Whip over pudding. Sprinkle coconut on top. Refrigerate overnight.
Cream shortening and sugar; add eggs and vanilla. Add dry ingredients slowly, mixing well. (Mrs. Bess used lard; I used 2 sticks butter and I also had to use more flour to keep their shape.) They are good. You can keep in refrigerator several days before baking or bake fresh.
Flatten each breast; season to taste. Combine margarine and Worcestershire sauce. Dredge chicken in margarine mixture, then crushed onion rings. Arrange in baking pan. Top with any remaining margarine mixture. Bake at 350° for 45 minutes or until tender.
Drain peaches, saving syrup. Add enough water to syrup to make three cups. Then add spices and vinegar. Simmer at least 10 minutes. Strain syrup. Measure; if needed, add hot water to make 3 1/3 cups. Add lemon jello and stir until dissolved. Add peaches and pour into large mold sprayed with Pam. Serves 10 to 12. Recipe can be cut in half.
Beat eggs. Mix flour, sugar and salt together. Add to eggs and mix well. Gradually add milk and stir. Add melted butter. Pour into unbaked pie shell. Sprinkle nutmeg over and bake at 425° for 15 minutes. Reduce heat to 375° and bake for 10 to 12 more minutes. (Do not overbake.)
Mix and pour over cake mixture. Bake at 350° for 35 to 40 minutes.
In large pot, cover ground beef with water. Squish with hands until "grainy." Mix other ingredients with meat. Cook slowly for 3 to 4 hours. Easy to halve this recipe. Makes about 1/2 gallon.
Preheat oven to 350°. Slice onions into 6 wedges each, but do not cut all the way through. Onions should still be connected at the top and bottom. Place in a 2-quart casserole dish. Melt butter and pour over onions and then spread soup over onions. Sprinkle with cheese and pimentos. Cover and bake for 30 minutes, then uncover and return to oven for another 15 to 30 minutes or until onions are done.
Mix the first 3 ingredients until thickened. Layer with vanilla wafers and bananas in a large dish. Top with whipped topping. Refrigerate.
Chill juice and ginger ale. Pour together over ice in punch bowl. Add sherbet by spoonfuls. Serves 25.
Cream together shortening and sugar. Blend in egg. Sift together flour, baking powder and salt. Stir into creamed mixture along with milk. Pour into muffin cups 2/3 full. Bake 18 to 20 minutes at 375°.
Fry ground beef and onion until brown. Put in baking dish. Add tomatoes and macaroni. Season to taste and mix well. Lay slices of bacon on top. Bake at 400° for about 1 hour.
Soak chicken in salt water overnight. Next day, roll chicken twice in pancake mix. Place in baking dish. Cut margarine over chicken. Sprinkle celery and onion over chicken. Pour enough water over chicken to top; don't completely cover with water. Cover with foil to bake at 350° for 1 hour or until done. Makes its own gravy.
In 9 x 13-inch pan cover the bottom of the pan with crushed chocolate cookies. Melt vanilla ice cream slightly and put on top of cookies. Put hot fudge and caramel topping on top of vanilla ice cream and another layer of cookies. Freeze for about an hour. Put slightly melted chocolate ice cream over vanilla and cookie mix, then place Cool Whip over chocolate ice cream. Freeze for two hours or until you are ready to serve. Makes a great birthday cake and will feed many children.
Mix flour with sugar and then add oleo. Beat well. Add well beaten eggs and then add buttermilk and vanilla. Beat well. Pour mixture into an unbaked pie crust. Bake for 45 or 50 minutes at 375° or until done.
Fry the bananas in butter or cooking spray. Set aside. In a heavy saucepan, mix condensed milk, milk, cornstarch and egg yolks. Bring to a boil, stirring all the time. Cook over low heat until thick and nonstick to bottom of pan. Do not stop stirring or mixture may burn. Let cream cool before using. In a bowl, beat egg whites at high speed until stiff peaks form. Add sugar and beat until well blended. Add light cream and mix well. Pour bananas in bottom of a serving dish. Cover with egg yolk cream and top with beaten egg whites. Chill for at least one hour before serving. Keep refrigerated.
You will need a pizzelle iron to make these cookies. This is Nana Mancuso's secret recipe. Thanks, Nana!
Preheat oven to 400°. Combine all ingredients and mix well. Put in greased muffin pan. Bake until golden brown. Makes 12 biscuits.
Mix flour, sugar and	egg yolks with milk in top of double boiler and cook 10 minutes over boiling water. Remove from heat and add butter and vanilla. Pour into baked pie shells and add whipped egg whites on top. Return to oven to brown lightly.
Boil first four ingredients together for 5 minutes, then add the green beans. Heat to boiling again. Pack beans tightly in sterile jars. Cover with boiling water from beans. Seal tightly.
Combine all ingredients except hot dogs. Cut hot dogs into 3 or 4 pieces. Place a toothpick in each piece and dip into batter. Deep fry until golden brown. Can be frozen and heated in microwave. Nice hors d'oeuvres, too.
Combine beef with crumbs, egg and seasonings. Shape into small cakes and roll in rice. Add water to soup. Pour over meat cakes. Cover and simmer 45 minutes. Several slices of onion, a rib of celery and 1 teaspoon chili powder may be added. Thicken sauce with flour and season to taste.
Beat eggs; add sour cream and salt. (I use a mixer with dough hooks.) Gradually add flour to egg mixture. Dough should be kneaded until it is not sticky. Add flour until dough is soft, but not too dry. Roll dough and cut into desired size pieces. I cut the dough in long strips and then cut in squares into the pot. Drop in boiling broth/vegetable mixture until dough floats to top, then simmer for 5 minutes or so. The excess flour will thicken the broth slightly.
Grease 13 x 9 x 2-inch pan (set reserved dry cake mix aside for filling). In large bowl combine remaining dry mix, butter and egg. Mix until crumbly. Press into pan. Bake at 350° for 15 to 20 minutes or until light brown.
Cream shortening and sugars; add beaten eggs and vanilla. Beat. Add sifted dry ingredients; beat. Add oatmeal and nuts. Roll, wrap in waxed paper and chill overnight. Slice and bake at 350° for about 10 to 12 minutes.
Saute seasonings in butter. Add crawfish, soup, and water. Mix well; then add bread and rice. Mix well. Pour into a baking dish and bake at 375 degrees for 30 minutes.
Boil together sugar, salt, butter and milk for 6 minutes. Pour syrup into large bowl over chocolate bits, chocolate and marshmallow cream. Add nuts. Beat until chocolate is melted and pour into 13 x 9-inch buttered pan. Let stand several hours before cutting.
Let cream cheese soften to room temperature (it should be very soft to the touch). Add all ingredients, except pecans, and mix with portable electric mixer. Let chill and shape into 2 balls. Roll in finely chopped pecans.
Spread lettuce in 13 x 9-inch pan. Layer with celery, onion and water chestnuts. Spread mayonnaise over top. Sprinkle sugar. Sprinkle with Parmesan, peas and crumbled bacon. Top with sliced eggs and paprika.
Soften cream cheese in microwave. Add remaining ingredients, mix well. Chill one hour before serving. Serve with crackers, chips, carrot or celery sticks.
Heat oven to 300°. In bowl, combine graham crackers, cocoa, sugar and butter, press evenly on bottom of 9-inch spring-form pan.
Boil whole chicken. Add a little celery and onion while cooking chicken (to your taste). Debone chicken. Unroll crescent rolls. In the middle of each roll add some chicken then roll up and place in baking dish. Mix soups and cheeses. Melt in microwave and pour over rolled up crescent rolls. Bake in 325° oven for 40 to 45 minutes or until golden brown. (You may need 2 baking dishes.)
Combine water and yeast until dissolved. Add shortening and sugar. Add self-rising flour slowly, about 1 1/2 cups. Let stand 1 hour (optional). Bake at 400° for 20 to 30 minutes.
Mix Crisco, cake flour and salt with mixer. Combine together water and vanilla and gradually stir into mixture. Combine one box of sugar and then gradually stir in the rest.
Press crescent roll dough in jelly roll size pan. Bake at 375° for 11 to 15 minutes until golden brown. Combine remaining ingredients and spread on cooled crust. Sprinkle the following on cooled crust: chopped cucumbers, tomatoes, green pepper, onions, broccoli, cauliflower, olives and mushrooms. Cut in squares and serve or refrigerate and serve. Serves 24 squares.
Microwave ground beef 7 minutes on High. Drain. Add Ragu sauce; microwave on High 5 more minutes. In small mixing bowl, mix cottage cheese and eggs. Using a 3-quart dish, layer 1 1/4 cups beef/sauce mixture, 4 lasagna noodles, 1/2 egg mixture, 1 cup Mozzarella cheese. Repeat one more time, reserving a little sauce to top last layer of noodles. Top with Parmesan cheese. Cover with lid or waxed paper. Microwave on High 8 minutes, then reduce power 50% and cook another 30 minutes or until noodles are tender. Let stand 10 minutes before serving.
Mix cake mix, butter, chopped pecans and 1 egg. Mix well. Put into a 9 x 13-inch pan; pat down.
Cream eggs, sugar, oil and vanilla. Mix everything except apples and nuts. Add apples and nuts; makes very thick batter. Spread on a 9 x 13-inch greased and floured pan. Bake 50 minutes at 325°.
Mix. Microwave for 4 minutes. Stir. Microwave for 4 minutes. Stir, etc., for a total of 12 minutes until it holds together. Drop on wax paper.
Measure flour, sugar, shortening, cocoa, soda and 3/4 cup milk into mixing bowl. Stir in separately 3/4 teaspoon powder. Beat well. Add 1/2 cup milk, eggs and vanilla. Beat all together. Bake in oblong pan at 350° for 35 minutes.
Cook squash in salted water. Saute onion and pepper in small amount of butter. Drain tomatoes. Add to onions. Drain squash and combine with tomatoes. Grate cheese; add to squash. Bake in greased dish at 300° for 45 minutes.
Mix in blender the cream of chicken soup, Ro-Tel tomatoes and chicken broth.
Over low heat, stir sugar, syrup, cinnamon and butter until melted and blended. Pour mixture into a 13 x 9-inch pan; spread evenly on bottom. Place 8 bread slices over mixture, squeezing to fit if necessary. Place remaining 8 slices over top of first 8. Beat eggs with milk and vanilla; pour over bread and refrigerate 8 hours or overnight. Bake in preheated 350° oven for 45 minutes.
Boil together 2 cups sugar and 4 cups water until dissolved. Mix with remaining ingredients. More water may be added, if desired. Serves 16 to 20.
Sift flour and measure. Resift juice with soda; set aside. Cream butter and add sugar slowly, beating constantly to cream well. Add eggs, one at a time, beating well after each addition. Stir in sour cream. Add flour mixture, 1/2 cup at a time, beating well and constantly. Stir in extract and turn batter into well-greased 10-inch tube pan. Bake in moderate oven (325°) for 1 1/2 hours or until done.
Brown onion in butter. Bring rice to boil in enough water to cover. Remove from heat and drain. Mix all of the ingredients except the tomato soup and water. Form into balls and place in a casserole dish. Mix soup and water together. Pour over meatballs. Bake in a moderate oven for 45 minutes.
In 2-quart saucepan, melt margarine over medium heat. Stir in brown sugar and Karo. Boil 5 minutes, stirring constantly. Remove from heat. Stir in vanilla, then baking soda. Pour to coat over small amounts of popcorn. Place in greased 13 x 9-inch pan and bake for 1 hour at 250°. Stir every 15 minutes. Store in an airtight container for freshness. Children love to help pour the popcorn and stir the coating. Let them try it!
Grease 9-inch pie plate. Mix first 4 ingredients with tomato sauce. Pour ingredients into pie plate. Layer on cottage cheese; top with rest of sauce. Sprinkle grated cheese on top. Top with Mozzarella cheese cubes. Bake at 350° for 1/2 hour.
Soften sherbet for 20 minutes. Chill a 9 x 3-inch spring-form pan in refrigerator. Spread 1/2 of pistachios in bottom of pan. Spoon softened raspberry sherbet over nuts. Place rainbow sherbet on top, using medium-size ice cream scoop. Place in freezer. Prepare pistachio pudding, using 1 1/2 cups milk. Fold Cool Whip into pudding and spoon over sherbet. Sprinkle remaining nuts on top. Cover and place in freezer for 6 hours or overnight. Remove sides of pan. Wrap and freeze. Makes 16 servings.
In large Dutch oven, lightly brown garlic in oil. Add sausage; brown. Drain fat, remove sausages from oven and set aside. Add paste to drippings; cook 5 to 7 minutes, stirring constantly. Add pureed tomatoes and sauce; cook over medium heat for 15 minutes, stirring occasionally. Return sausages to pan; add remaining ingredients except cheeses. Simmer 15 minutes. Add the sharp Cheddar.
Mix Jell-O with 2 cups boiling water; add peach juice and 1 1/3 cups water. Jell slightly. Add diced peaches and a cup of Cool Whip or more if needed. Pour into mold and jell.
Brown meat and drain the grease. Add all other ingredients and let simmer for 1 hour.
In Dutch oven, saute onion, carrot, celery and apple in butter until tender, not brown. Add flour, chicken broth, curry powder, salt and pepper, stirring until flour mixture is smooth. Bring to a boil, then cover and simmer gently for 1 hour. Strain vegetable mixture from broth and puree in blender or food processor until smooth. Return puree to broth. Add chicken and rice and bring back to simmer. Stir in cream (optional) and heat through. Makes 8 to 10 servings.
Mix all ingredients thoroughly. Refrigerate several hours. Makes about 4 cups. When using dry parsley, use only 1 tablespoon.
*Wear rubber gloves when working with hot peppers and wash hands in warm soapy water. Avoid touching face or eyes.
Mix ingredients. Cover and bake or simmer over low heat until sugar and butter melt. Remove cover and continue to cook until tender and juice thickens.
Scald milk (but do not boil). Beat egg yolks with 2/3 cups sugar until light and fluffy. Add salt and hot milk. Place over low heat or in double boiler and cook, stirring constantly, until mixture thickens (not too hot, not too long). Beat egg whites until stiff, gradually adding the 1/2 cup sugar. Fold into hot mixture. Stir in rum and top with nutmeg.
Braise tofu in oil; brown slightly. Take tofu out of pan and saute green peppers, onions and garlic until soft.
Scramble hamburger with salt and pepper to taste in frypan. Saute onion and green pepper in 2 tablespoons cooking oil. Mix all ingredients in boiler and simmer 1 hour. Cook noodles; drain.
Preheat oven to 350°. Butter a 2 1/2-quart casserole or baking dish. Trim crusts from bread; spread with butter. Using sharp knife, cut each slice into 4 squares. Arrange half of squares in bottom of prepared casserole. Sprinkle with raisins and one teaspoon cinnamon. Cover with rest of bread and cinnamon. In medium saucepan over medium heat, heat milk just until film forms on top. Remove from heat; add sugar, stirring until dissolved. Gradually add hot milk mixture to beaten eggs, beating constantly. Stir in vanilla and pour over bread. Set casserole in pan containing one inch hot water. Bake 40 to 50 minutes, or until knife inserted in center comes out clean. Serve warm. Can be reheated. Delicious cold, too. Makes 8 servings. Store in refrigerator.
Spread crescent rolls out on 12-inch round, ungreased pizza pan, pressing all seams together. Bake at 400° for 10 minutes; cool.
Grate cheese fine or process. Melt butter. In bowl, combine cheese, melted butter, sour cream and onions. Form into ball. While still soft, press as well as possible parsley or nuts on. Cover and refrigerate until ready to serve, at least 1 hour.