HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine pineapple and sugar in a saucepan; bring to a boil, stirring occasionally. Remove from heat and add gelatin, stirring until dissolved. Cool. Add buttermilk and stir until combined. Fold in whipped topping and pecans. Spoon into dish and chill until firm. Cut salad into squares to serve. (Use a 12 x 8 x 2-inch pan.) Makes 10 to 12 servings. Good choice for potluck suppers.
Combine sugar, syrup and salt in large heavy saucepan. Boil, stirring occasionally until syrup is very thick (310° on a candy thermometer). Add margarine and slowly stir in evaporated milk. Stir constantly. Cook rapidly to firm ball stage (246°). Remove from heat. Add vanilla. If mixture curdles, beat a minute or two. Add nuts and pour into buttered 8 x 8 x 2-inch square cake pan. Let stand until cool. Cut and wrap individually in wax paper. Keeps well for 3 months.
Beat eggs on high 5 minutes and add sugar and pumpkin. Stir together spices and flour. Spread on greased and floured cookie sheet. Top with finely chopped walnuts. Bake at 350° for 15 minutes. Turn on towel with confectioners sugar. Roll up cake and towel together. Cool well before putting filling on.
Mix oil and 1 cup of sugar thoroughly. Add beaten eggs. Stir in molasses. Sift dry ingredients. Add to mixture. Drop by tablespoon or form small balls. Roll in sugar. Place on cookie sheet. Bake at 350° until light brown.
Dissolve packages of Jell-O in boiling water. Stir in orange sherbet. Add mandarin oranges. Pour into serving dish and refrigerate until firm.
In skillet over medium heat, melt butter and saute onions and peppers until tender, stirring. Remove onion mixture to platter, draining oil in pan. Mix hamburger meat, egg, oatmeal, flour, salt and pepper. Form into patties. Cook patties over medium-high heat in same skillet until done. Place patties on platter with onion mixture. Into skillet, stir flour, 1/2 teaspoon salt and 1/8 teaspoon pepper. Cook 1 minute. Add water, catsup and soy sauce; cook until mixture thickens and pour over patties.
Cook rice and spinach and drain. Blend rice and spinach with remaining ingredients. Oil casserole dish and sprinkle with some bread crumbs. Add mixture evenly and sprinkle top generously with more bread crumbs. Bake at 350° for 1 hour or until knife comes out clean.
Cream oleo and sugar. Add flour, beating after each addition. Add vanilla and nuts. Form into 1/2-inch balls, then squash flat on cookie sheet. Bake 15 minutes at 350°. When cool, roll in powdered sugar.
Mix the first 4 ingredients together. Add eggs, one at a time (beating often). Pour mixture into baking dish. Bake at 350° for 30 minutes. Take out of oven. Combine the Smeita and 3 teaspoons sugar; pour over top. Bake 10 minutes more. Cool and serve.
Spread the layers with the mayo, sour cream and sugar. Let set overnight in refrigerator or 1 1/2 hours. Before serving add tomatoes, boiled eggs, bacon and Parmesan cheese. Toss lightly.
Slice the potatoes thinly. Add olive oil (1/8 cup) to a heated nonstick frying pan. Add crushed garlic to pan along with the potatoes. Make sure the oil in the pan is adequate to coat the potatoes. Fry the potatoes until lightly browned on both sides. After lightly browned, remove the potatoes from the pan and let them cool completely. After cool, reheat pan; add additional oil (1/8 cup) and cook the potatoes again on both sides until nicely browned and tender. Salt to taste and serve.
Pat steaks dry with paper towel. Sprinkle both sides with grated lemon rind, lemon juice and pepper.	Cover and let marinate at room temperature for 30 minutes. Heat butter and oil in heavy large skillet. Remove steaks from pan, shaking off the lemon juice; but don't blot. Reserve marinade. Add steaks to pan with butter and oil; saute over medium to high heat for 3 to 4 minutes on each side or until done to your liking.	Remove steaks to heated platter and keep warm. Sprinkle with salt. Add reserved lemon marinade and onion to pan; heat for 1 minute over high heat, stirring. Then add cornstarch blending well. Add cream and Cognac or Brandy, if used. Boil until sauce is smooth and thickened. Pour sauce over steaks and serve immediately. Serves 4.
Prepare macaroni and cheese according to box directions. While hot, stir in corn and tuna. Easy and yummy!
Beat egg whites until stiff, and add slowly sugar and vanilla. Spread meringue on waxed paper on cookie sheet. Bake 40 to 50 minutes at 300°. Remove paper and cut in half while hot. Makes 2 layers.
Barely cover with water and cook until tender first 5 ingredients; drain. Place in casserole dish; add butter. Add soup mixed with evaporated milk. Mix well with vegetables. Top with cracker crumbs mixed with grated cheese. Heat in oven until bubbly.
Melt butter and chocolate in top of double boiler or on low heat. Gradually stir in sugar. Add milk slowly and blend well. Simmer for 10 minutes. Do not overcook. Pour over ice cream or cake.
Place sliced fruit into a very large pitcher or jug. Mix sugar and brandy together until sugar dissolves and pour over fruit. Let stand at room temperature for 1 hour. Pour in red wine and lemon juice; stir and let stand another hour. Just before serving, add ice cubes and soda water; stir until thoroughly chilled and serve. Makes 8 servings.
Spread ham on muffin halves. Sprinkle with cheese. Place on baking sheet. Beat egg yolks, mustard, salt, pepper and Tabasco until thick and lemony. Beat whites until stiff peaks form. Fold into yolk mixture. Spoon onto muffins. Bake at 350° for 12 to 15 minutes.
Combine chopped vegetables; sprinkle with salt. Let stand 4 to 6 hours in a cool place. Drain well.
Preheat oven to 450°. Combine flour and butter. Cut butter into flour until slightly smaller than peas. Mix in cream and vinegar with fork. Stir in cheese, distributing evenly; form dough into ball. Roll dough out on lightly floured surface to 1/4-inch thickness. Cut into rings, using doughnut cutter. Place rings and centers (holes) on ungreased baking sheet 1-inch apart. Chill for 30 minutes. Brush tops with egg white. Sprinkle with additional cheese. Bake at 450° for 10 minutes or until lightly brown.
Toss chicken wings in sauce (set aside a portion of sauce for dipping before tossing wings). Bake in 425° oven 45 minutes or until done. Serve with sauce, celery and Blue cheese dip.
Cream together shortening and sugar until creamy. Add eggs and beat until smooth. Add vanilla and salt. Sift flour, baking powder and baking soda together. Combine oatmeal, coconut, chocolate chips and Rice Krispies with flour and add to creamed mixture, slowly stirring in by hand. Drop by teaspoon onto greased cookie sheet and bake in a 350° oven for 10 to 12 minutes or until golden brown.
Drain cherries; reserve 3/4 cup syrup. Dissolve jello in boiling water; add reserved syrup. Gradually add to softened cream cheese, mixing until well blended. Put into oiled 1 1/2-quart mold. Chill until almost set. Dissolve jello in boiling water; add cold water and chill until partially set. Fold in cherries. Pour over molded layer. Chill until firm. Unmold, surround with lettuce. Makes 6 to 8 servings.
Let sugar and milk come to a boil. Add dates. Cook until a small amount dropped in cold water forms a ball. Take off heat and add oleo and nuts. Beat until thick. Pour on clean damp cloth and roll up log style. When cloth is dry, slice and eat.
Soak tortillas in chicken broth until wilted; reserve broth. Place tortillas in greased 2-quart baking dish, covering sides and bottom. Combine chicken, onion, chili powder and garlic salt; place mixture over tortillas. Mix remaining chicken broth with milk, flour and mushroom soup. Pour over chicken mixture. Add chilies and tomatoes and top with grated cheese. Bake in 375° oven for 30 minutes or until cheese is melted. Makes 8 to 10 servings.
Grease and flour 2 loaf pans. Bake 1 hour at 350°.
In small saucepan over low heat, melt butter and chocolate; cool for 10 minutes. In a mixing bowl, beat eggs and sugar. Add vanilla and chocolate mixture; stir in flour and nuts. Fill greased or paper-lined muffin cups 2/3 full. Bake at 350° for 18 to 20 minutes. Yields about 1 1/2 dozen.
Dip pork chops in egg/milk mixture. Coat with Ritz crackers. Brown in hot grease. Place on cookie sheet. Top with 1 tablespoon brown sugar. Bake at 350° for 45 minutes or until done.
Cream sugar and oil until fluffy. Add eggs, one at a time. Cream well. Sift flour, baking powder, salt, soda and cinnamon together. Mix flour mixture and sugar mixture together. Fold in carrots and pecans. Bake at 350° for 30 to 40 minutes.
Soften cream cheese to room temperature. Chip in blender the beef. Mix together. Add chopped green onions and Worcestershire sauce to taste. Combine and shape into ball and chill. Serve with crackers.
Mix all ingredients and bake at 350° until brown. Can be frozen, uncooked.
Mix together; form into ball. Roll in nuts and refrigerate. Great with assorted crackers.
Preheat oven to moderate (350°). Combine cake mix, yogurt, egg and margarine in a large bowl; beat until blended. Stir in walnuts and chocolate pieces. Drop dough by rounded teaspoonfuls 2-inches apart on ungreased cookie sheets. Garnish with walnut halves (optional). Bake for 12 to 15 minutes or until cookies are set. Cool on wire racks. Makes 7 dozen. Each cookie contains 49 calories.
Let Jell-O set until thick but not firm. Let cheese set at room temperature. Beat cream cheese into Jell-O, then add rest of ingredients. Chill.
In a large pot, saute the onion and garlic in oil until the onion is wilted. Add tomatoes, tomato paste, paprika, wine, parsley, chili peppers and pepper. Cover and cook 10 minutes. Add clams. Cover and cook until clams open. Serve as an appetizer or over linguini as a main dish.
Mix all ingredients in blender. Pour into an unbaked 9-inch deep dish pie shell. Bake until set, about 50 minutes, at 350°.
Cream powdered sugar and cream cheese together; add milk, vanilla and pudding. Add Cool Whip; mix well. Place in layers, starting with cookies and end with cookies. Use a big flowerpot or bowl.
Cream margarine and sugar together. Add to this one egg at a time, continuing to mix. Crunch vanilla wafers and add to mixture. Then add pecans, milk and coconut. Bake in greased and floured tube or Bundt pan. Bake at 300° for 1 1/2 hours.
Mix and heat the sugar and milk until milk coats spoon (just before boiling). Combine the eggs, milk and Clark bars and mix with the hot mixture slowly, blending well. Finish filling can with milk.
Put slaw, almonds, sunflower seeds and noodles in large bowl. Sprinkle seasoning packet over ingredients. Mix sugar, vinegar and oil. Pour over slaw mix. Toss well.
Place whole cucumbers in a crock, covering with boiling water. Allow to stand 24 hours. Drain and repeat this process with boiling water for 3 more days (4 days in all).
Cook and stir green peppers, onion and garlic in oil in 10-inch skillet over medium-high heat until peppers are almost tender. Add chicken, salt and pepper. Cook and stir until chicken is done, about 8 minutes. Serve with lemon wedges. Serves 4.
Wash chicken breast and place in baking dish. Coat each piece with salad dressing and sprinkle with lemon juice. Place 1 Tbsp. butter on each chicken breast. Cover and bake at 300° for 2 hours.
Bring sugar and syrup to a boil. Remove from heat and add peanut butter. Mix well. Add corn flakes and stir until covered well with syrup mixture. Drop by teaspoon on a buttered pan. Cool. Very good.
Put all ingredients in mixer and mix on high speed until all blended. Pour into shell. Place in refrigerator and chill several hours. Put some more Cool Whip to decorate the pie in rings around the pie and in between sprinkle chopped nuts. Place some whole pecans on the Cool Whip to decorate (or other nuts). Serve. Serves 6 to 8.
Preheat oven to 400°. Combine soup, milk and pepper in an 8 x 8-inch baking dish; mix well. Stir in beans and 1/2 of onions. Bake 10 minutes; stir. Sprinkle with remaining onions. Bake 5 minutes or until hot and onions are golden.
Partially cook the spinach (1/2 the recommended time). Saute onion in butter. Combine spinach, artichoke hearts, oil, bread crumbs, onion and cheese in a casserole type dish. Bake in a 350° oven for 15 minutes. Serves 3 to 4.
Cook pasta according to package directions and drain well. Brown beef and onion in large skillet while pasta is cooking, then drain. Add beans and tomatoes, mixing well. Add pasta and heat through. Serve with Parmesan cheese if desired.
Bottom Layer: Sift flour; mix with margarine and pecans. Pour into oblong 9 x 12-inch pan and press together. Bake in a 400° oven until almost brown. Cool.
Beat eggs well. Add brown sugar and vanilla. Add dry ingredients and mix well. Add dates, cherries, pineapple and pecans. Drop by teaspoon. Bake on greased cookie sheet at 350° for 15 minutes.
Cut spinach into long thin pieces (like you cut cole slaw). Mix with cheese and mushrooms. In separate bowl, mix together balsamic vinegar and olive oil. Pour over salad and grind fresh pepper to taste. Great when served with garlic bread!
Mix all ingredients well. Spread into greased oblong pan. Bake at 350° until golden brown (about 25 minutes). Cut into pieces to serve.
Add two cups of hot water to Jell-O. While Jell-O is cooling, blend cream cheese and sugar. Add Cool Whip to sugar and cream cheese and blend until smooth. Add cooled Jell-O to mixture and refrigerate.
Beat cream cheese and cottage cheese until creamy. Add salt, garlic, mayonnaise and milk.
Set oven at 350°. Sift flour, baking powder, soda, salt and cinnamon. Add sugar, oil and eggs. Beat well. Add carrots and nuts. Blend well. Pour into greased and floured round cake pans (3). Bake 35 to 40 minutes. Frost.
Blend well. Chill. Form into balls and roll in any type of cereal or crushed nuts. Makes 3 dozen.
In saucepan cook milk and salt until slightly heated. Stir in rice. When mixture reaches boiling point, lower heat and simmer about 15 minutes, stirring occasionally. Add raisins and cook until rice is done, about 5 minutes. Add 1/4 cup evaporated milk and cook a few minutes longer. In mixing bowl, combine eggs, sugar, vanilla and remaining milk. Stir some of the rice mixture into the egg mixture. Slowly add to mixture in saucepan and cook slowly until it thickens a bit, about 3 minutes. Do not overcook as it will curdle. Pour in bowl and sprinkle with nutmeg.
Cook spaghetti; drain. Add chopped vegetables in a large bowl. Mix Good Seasons as directed on package. Mix together with vegetables. Toss 1/2 jar of salad seasoning into bowl. Chill and serve.
Brown hamburger in cooking pot. Drain off fat. Return hamburger to pot and add water and seasoning. Bring to a boil. Add vegetables. Cover and cook slowly for 30 minutes. Lightly thicken with 1 1/2 tablespoons cornstarch (dissolved).
Mix sugar, cream of tartar, salt, egg whites and water in a 2-quart mixing bowl. Set over simmering water. Beat with portable electric mixer about 5 to 7 minutes. Remove from water and continue beating a few minutes. Beat in vanilla. Spread between layers and on top and sides. Sprinkle coconut on top of frosting between each layer and top of cake.
In a large bowl, combine mashed potatoes, milk, margarine, brown sugar, salt and pepper. Mix until well blended, using mixer set at medium speed. In a 9 x 13-inch casserole, alternately layer potato mixture, pineapple and raisins, ending with potato mixture. Pour sauce over potato dish. Sprinkle with chopped pecans. Bake at 350° for 30 minutes.
Saute onion, pepper, celery and garlic in butter until melted. Add shrimp, soup, green onion and pimento and juice. Heat until bubbling. Add rice and mix well.
Mix all ingredients except ginger ale and put in a freezer overnight. Take it out about 15 minutes before serving time. Chop with food chopper and add ginger ale.
Cream the sugar and shortening together. Add the beaten eggs and vanilla and mix. Add the baking soda, dissolved in 1 Tbsp. hot water. Then add the flour sifted with the cream of tartar and salt. Add the coconut and mix to a dough. Shape into 2 long rolls and chill until firm. Then slice and bake in a moderate oven for about 12 minutes.
Cut chicken in quarters and fry in oil with onion and garlic. When done, add tomatoes and water. Boil for 5 minutes. Add bay leaf, salt, rice, saffron and green pepper. Stir thoroughly and place in moderately heated oven for 20 minutes. Garnish with petits pois and pimentos.
Dissolve gelatin in 3 cups boiling water. Stir in 3 cups cold water. Chill until mixture mounds slightly. Peel and chop oranges; place in another bowl. Add cranberries and sugar; stir until sugar is completely dissolved. Stir fruit mixture into thickened gelatin. Pour into 12-cup mold or Bundt pan. Refrigerate until set.
Combine by hand cake mix, almond extract, eggs, and pie mix. Bake in 9x13 greased and floured pan at 350° about 35 minutes. Icing: 1 cup sugar, 5 Tbsp. butter, 1/3 cup milk. Bring mixture to boil and cook 1 munute. Remove froma heat and add 6 oz. of chocolate chips. Spread on cake while cake is still warm.
Preheat oven to 375°. Grease bottom and sides of deep dish pan. Brown ground beef, onion and green pepper. Drain. Add tomato sauce and salts. Press rolls over bottom and sides of greased pan. Seal edges together. Mix 1 cup grated cheese and egg. Spread over rolls. Top with meat mixture. Sprinkle remaining 1 cup grated cheese over meat. Sprinkle lightly with paprika. Bake at 375° for 25 to 30 minutes. Let stand for 5 minutes for easier cutting. Cut in wedges. Leftovers are delicious!
In large, shallow, nonmetallic dish, combine vinaigrette and V-8 juice. Add chicken, turning to coat. Cover. Refrigerate at least 4 hours.
In a large bowl combine the potatoes, salmon, green pepper, green onions, dill, lemon rind, 1/4 teaspoon salt and 1/8 teaspoon black pepper.
Mix pretzels, sugar and butter; spread in a 9 x 13-inch pan. Bake at 450° for 6 minutes. Let cool.
Combine all except vanilla and nuts in top of double boiler. Cook over rapidly boiling water, stirring frequently until thick, 10 minutes or more. Remove from heat. Add vanilla and nuts. Pour into 8 x 8 x 2-inch pan (or oblong one), lined with waxed paper (or buttered). Chill until firm (about 3 hours). Cut into squares in about 1 1/2 hours or it will be a struggle trying to cut it.
Squeeze water from spinach. Place between paper towel and pat dry. Mix with other ingredients except bread. Add more sour cream, if necessary, for proper spreading consistency. Trim crust from bread. Spread on mixture. Top with bread slice. Cut into triangles. Makes 56 sandwiches.
Mix peanut butter and honey. Gradually add dry milk and cocoa, mixing with hands, until it reaches desired consistency. Store in airtight container. Yields 2 pounds. Preparation: 15 minutes.
Grease 8-inch square pan. Beat butter in large mixer bowl until light. Gradually beat in sugar then vanilla. Add eggs, one at a time, beating well after each addition. Combine flour, cocoa, baking powder and salt. Add to butter mixture. Stir in nuts. Spoon batter into pan and bake 25 minutes at 350° or until toothpick inserted in center comes out barely clean. Cool.
Sift flour and salt together into a bowl; work in shortening with blender or 2 knives. Add water to form dough, cutting and mixing all thoroughly while adding water. Roll out on floured board, rolling only lengthwise and keeping the edges straight. Fold evenly into 3 layers (lengthwise as a sheet of paper would be folded to fit a business envelope); turn it half around and roll again. Repeat the folding and rolling twice. Chill the pastry if possible before baking. It is the folding and rolling that produces the flakiness. Makes crust for 1 pie.
Arrange haddock on foil in a greased baking pan. Mix sour cream, lemon juice, salt, maple syrup and corn flake crumbs and spread over the haddock. Bake in moderately hot oven (425°) for about 35 minutes or bake in a small toaster oven to save power.
Soften tortillas in oil. Brown flour in oil; add chili powder and water to make gravy. Add salt and garlic powder to taste. Layer in large casserole: tortillas, beef, cheese, onion and gravy. Repeat. Top with corn tortillas and gravy. Sprinkle cheese on top. Bake until bubbly throughout. Can also roll mixture inside tortilla to make enchiladas.
Cut butter into flour, sugar, baking powder, salt, lemon peel and mace until mixture resembles fine crumbs. Mix egg and water. Stir into flour mixture. Gather pastry into a ball, kneed just until smooth. Press evenly on bottom and side of ungreased round layer pan, 9 x 1 1/2 inch.
Melt butter. Add flour and milk. Layer macaroni and Cheddar cheese in a greased casserole. Top with bread cubes and pour mixture over top. Bake at 350° for 30 to 40 minutes.
Spread nuts close together in buttered shallow pan. Heat sugar in heavy sauce pan until melted and a light golden color. Remove from heat, quickly stir in salt, soda and vanilla, Pour over nuts. When cold break into pieces.
Blend cake mix, eggs, water and oil at low speed until moistened. Beat 2 minutes at high speed. Pour into greased and floured 13 x 9-inch pan. Sprinkle nuts and chocolate bits over batter. Bake at 350° for 30 to 40 minutes or until toothpick inserted in middle comes out clean.
Mix ingredients together. Stir well. Place mixture into muffin pan. Bake in a preheated 425° oven until brown (approximately 15 minutes). Makes 6 muffins.
Boil sugar in 6 cups of water for 3 minutes. Cool. Add frozen orange juice, frozen lemonade and pineapple juice. Smash bananas; add juice of lemon. Freeze until mushy. Add ginger ale.
Cook cabbage until tender (about 20 minutes). Melt oleo and stir in flour. Add milk and seasonings. Cook until thickened. Add cheese and stir until the cheese has melted and blended. Cut the cabbage into bite-sized pieces and place in a buttered casserole. Pour the sauce over the cabbage and blend well. Cover with buttered breadcrumbs and bake at 350° until bubbly and brown.
Grease pan. Place pork chops in a single layer. Place pepper and onion over chops. Pour corn over all. Bake at 325° for 1 hour.
Mix first 5 ingredients and let stand 1 hour. Drain. Put seasonings in a cloth bag and bring to a hard boil with vinegar and sugar. Put squash mixture in and boil 3 minutes. Put in canning jars and seal properly. Makes 4 pints.
Drain pineapple. Save 3 tablespoons juice. Combine sugar and flour, then stir in juice. Fold in pineapple and cheese. Put in buttered dish. Combine melted butter and cracker crumbs. Sprinkle over pineapple mixture. Bake at 350° for 20 to 30 minutes.
Saute onion in 3/4 stick of margarine until they turn clear. Add soup and cheese; stir until cheese melts. Fold in sour cream. Pour over hash browns in a 9 x 13-inch pan. Melt remaining margarine and mix with crushed corn flakes. Spread corn flake mixture on top of hash browns and bake for 1 hour at 400°.
Cut up cooked meat. Add Veg-all. Add soup and put into baking dish. Bake at 350° till bubbly. Add unbaked biscuits to top and continue baking until biscuits are done - lightly browned on top.
Cook pasta according to directions. Do not overcook. Drain pasta and rinse with cold water. Pour into large bowl. Add broccoli, tomatoes, olives, cheese and dressing. Toss well. Sprinkle Parmesan cheese and shredded carrots over top. Cover and refrigerate until served. Great for picnics. Can be made a day ahead.
Brown ground beef, onions and celery in skillet. Mix remaining ingredients except chow mein noodles. Add ground beef mixture. Bake in a 2 1/2 quart casserole dish. Bake at 350° for 1 1/2 hours, covered, then sprinkle with chow mein noodles and bake another 1/2 hour, uncovered. Makes 8 servings.
Smear paste on skirt steaks (mixture will liquify as it marinates, at least 1 hour). Must be barbecued for full flavor.
Thoroughly cream shortening and sugars. Add eggs and vanilla. Beat well. Sift together flour, salt and baking soda. Add to creamed mixture. Stir in oats and nuts. Mix. Form dough into rolls 1-inch to 1 1/2-inches in diameter. Chill or freeze. Thin slice dough and bake on ungreased cookie sheet at 350° approximately 10 minutes or until lightly brown.
Mix honey, peanut butter and dry milk together. Form into balls and roll in cereal or nuts. Makes 50 balls.
Preheat oven to 350°. Spray (Pam) or grease a shiny* 9 x 11-inch cake pan; lightly flour, if desired.