HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream together margarine, pudding, vanilla and cinnamon until fluffy. Add eggs, one at a time. Beat well. In another bowl, combine milk, undrained pineapple, coconut, raisins and vanilla. By hand, blend milk mixture into creamed mixture (mixture will look curdled). Fold in bread cubes. Pour into an ungreased 2-quart casserole. Place casserole in a large shallow pan on the oven rack. Pour hot water into the larger pan to a depth of 1-inch. Bake in a 350° oven for 1 1/4 hours or until toothpick inserted comes out clean.
Brown ground beef with half of the onion, salt and pepper to taste. Mix the beans, sugar, mustard, catsup and the remainder of the onion. Add the ground beef to this mixture. Bake at 350° for approximately 45 minutes.
Preheat oven to 350°. Mix all the ingredients together, beat 7 minutes. Grease Bundt or tube pan well and flour pan. Pour mixture in pan. Bake in preheated 350° oven for 45 minutes. Sprinkle top with cinnamon sugar, if desired. Remove from pan while warm.
Thinly slice cucumbers and onions. Make a spiced vinegar, using vinegar, celery seed, ginger, honey, turmeric and mustard seed. Mix all ingredients. Let mixture come to boil in an enamel or stainless steel pan. Add cucumbers and onions and bring to boiling point. Pack cucumbers and onions in scalded pint jars. Then pour hot vinegar over them, leaving 1/4 inch headspace. Seal and process 10 minutes in boiling water bath. Yields 11 pints.
Steam sausage in 1/2 cup water in a soup kettle 2 minutes. Drain off water. Brown sausage slightly. Add onion, green pepper and garlic. Saute until onion is clear. Add tomatoes, sauce, water, bouillon and garlic salt. Cover and simmer 15 minutes. Stir in wheels. Cover and simmer 10 to 12 minutes until macaroni is tender. Top each serving with cheese. Serve with crusty bread and a green salad.
Cook macaroni according to package directions. Meanwhile, in a saucepan over medium heat, melt butter. Stir in flour, salt and pepper until smooth. Bring to a boil; boil and stir for 2 minutes. Gradually add milk, stirring constantly. Reduce heat and cook until thick. Add macaroni and stir until blended.
Combine ground beef, milk, soup mix and oats. Mix well and pack in loaf pan sprayed with nonstick cooking spray. Spread with catsup. (*May mix 1/4 cup brown sugar with catsup, if desired, then spread.) Bake at 350° for 30 minutes.
In serving bowl, gently toss together all ingredients. Warm pita bread, cut into wedges. Serve immediately or chill, covered, until ready to serve. Makes 8 servings.
Combine all ingredients in a bowl and toss well. Serve on a bed of romaine lettuce and garnish with a lemon wedge.
In saucepan, brown ham and cook mushrooms and garlic in butter. Stir in soup and cream. Add shrimp and parsley. Heat; stir now and then. Serve in patty shells.
Mix pineapple and sugar; bring to a boil. Remove from heat; mix in gelatin. Add water; mix well. Refrigerate until thick, then add remaining ingredients. Refrigerate until set.
Combine garlic, oil,	lemon juice, soy sauce, oregano, salt and pepper in bowl, mixing well. Pour over chicken in glass bowl. Marinate tightly covered,	in refrigerator for several hours, turning once. Place skin side down on rack in broiler pan. Broil 5 to	7 inches from heat for 25 minutes; turn. Broil 15 minutes longer. Yields 4 servings.
Heat soup and gelatin, not too hot. Cool. Mix all other ingredients up well. Add to soup mixture and mix well. Pour into large Pyrex dish and chill several hours.
Pour boiling water and soda over the dates and set aside. Cream together the oleo and sugar. Add the vanilla and egg; beat well. Add the flour and mix. Pour dates and water mixture over and mix together. Bake at 350° for 45 to 50 minutes. Makes 3 small size loaves.
Melt butter in a saucepan. Add sugar and milk; bring to a boil, then cover and cook with the lid on for 3 minutes. Remove lid and add chocolate squares or cocoa and corn syrup. Cook to the softball stage (236°). Remove from heat and add vinegar and vanilla. Cool to room temperature, then beat until the fudge is thick and creamy. Add nuts, if desired, and spread in a well buttered pan.
Mix first 5 ingredients. In a deep casserole, layer approximately 1 1/2 cups of mixture, then 1/4 cup cheese, followed by a thin layer of hot pepper. Continue to layer until all ingredients are used. Bake at 350° until browned and bubbly.
In small saucepan, put raisins and water to cover. Bring to a boil. Remove from heat. Cover and let stand 10 minutes. Drain. Combine skim milk and pudding mix in a large bowl. Stir with a wire whisk 2 minutes or until thickened. Add rice, pineapple, raisins and cinnamon. Stir well. Cover and chill. Yields 7 servings (3/4 cup). Contains 196 calories (1% from fat).
Mash tuna, oil, butter, salt, pepper and a little lemon juice until creamy. Empty tomatoes. Sprinkle salt and a little vinegar on the inside and let stand 15 minutes. Put tomatoes upside down in a colander to drain. Fill tomatoes with tuna mixture and arrange gracefully on a bed of parsley. Garnish platter with cut up hard-boiled egg. Serve as hors d'oeuvres.
Blend together cream cheese, mayonnaise and olive juice. Add olives, nuts and dash of pepper. Use for squash, cukes, cauliflower, carrots, broccoli, etc. Also makes a good sandwich.
Mix first 8 ingredients until smooth. Add remaining ingredients and beat well on medium speed for 2 minutes. Bake at 350 degrees for 1 hour and 10 minutes in a 10-inch angel food tube pan. Do not grease pan. Cool cake before removing from pan.
Preheat oven to 375°. Mix baking soda into sour cream. Sift flour, cinnamon, nutmeg, cloves and salt. Set aside. Pour hot water over raisins and soak for 15 minutes. Drain well. Cream the shortening, sugar and eggs. Add oatmeal and vanilla. Mix well. Alternately add sour cream/soda mixture and sifted flour, mixing well. Add drained raisins and nuts. Mix well. Drop on oiled cookie sheets by tablespoon. Bake at 375° until light brown on top. It is a "soft" cookie. Makes 3 dozen cookies.
Beat with electric mixer lard or shortening, 1 cup flour and salt until fluffy. Then add the rest of flour. Let set 20 minutes. Roll and line pie plates.
Boil potatoes with peels on until done. Cook bacon until crisp and crumble. Peel and dice potatoes. Add mayonnaise and bacon. Dice cheese and add to potatoes with onions and stir until well blended. Add salt and pepper to taste. Bake at 350° until cheese bubbles.
Soften yeast in warm water. Combine hot milk, shortening, sugar and salt. Cool to lukewarm. Add 1 cup flour; beat well. Beat in softened yeast and egg. Gradually add remaining flour to form a soft dough. Knead until smooth and elastic, about 8 to 10 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm place, free from draft, until doubled in bulk (about 1 1/2 to 2 hours). Punch down dough. Turn out onto lightly floured board. Divide in half. Roll each into 12 x 8-inch rectangle. Brush each with 2 tablespoons melted butter. Combine 1/2 cup sugar and 2 teaspoons cinnamon. Sprinkle half on each rectangle. Roll jelly-roll style and seal. Cut into 8 (1 1/2-inch) slices. Combine in saucepan brown sugar, corn syrup and butter. Heat slowly, stirring frequently until blended. Remove from heat. Sprinkle 13 x 9-inch pan with pecans. Pour syrup mixture and top with 16 rolls. Cover; let rise 35 to 45 minutes. Bake at 375° for 25 minutes. Immediately invert on plate or cookie sheet.
Preheat oven to 450°. In large plastic bag, add all ingredients. Seal bag and shake. Empty into shallow baking pan. Bake, stirring occasionally, 40 minutes or until potatoes are tender. Garnish with chopped parsley.
Mix pineapple, sugar and flour together. Cook for 2 minutes. Stir while cooking. Mix unflavored gelatin, orange jello and 1/4 cup water into hot pineapple mixture. Add nuts, coconut, cherries and bananas; mix well. Put into baked 9-inch pie shells; let congeal. Put Cool Whip over top before serving. Makes 2 pies.
Mix all together in 9 x 13-inch pan; sprinkle bacon on top. Bake 1 hour in 325° oven. Mix in cubes of leftover ham and makes a main dish. Very tasty.
Prepare jello as directed; add pineapple after draining. Save pineapple juice. After jello and pineapple are set, add marshmallows on top. Mix the eggs, sugar, butter, flour and pineapple juice in saucepan. Cook until thick. Add cheese; mix until smooth. Chill. Fold mixture in Dream Whip and spread on top of marshmallows. Chill.
Mix margarine, sugar and egg thoroughly. Add buttermilk and vanilla. Sift together flour, soda, salt and cocoa; stir in. Mix in nuts, if desired. Chill at least one hour. Drop by rounded teaspoonfuls about 2 inches apart on lightly greased cookie sheet. Bake until almost no imprint remains when touched lightly with finger, 8 to 10 minutes in a 400° oven. May be iced with chocolate icing. I use canned frosting if in a hurry.
Boil potatoes with their skins on. Peel potatoes and grate. Melt butter and cheese over low heat; add sour cream, salt and either grated onion or grated chives. Fold into potatoes. Cook in 2-quart buttered casserole dish at 350° until heated.
Mix all ingredients except salt, pepper and mayonnaise. Salt and pepper to taste. Work in mayonnaise until the salad is a good consistency for spreading. Serve on sandwiches or on a cracker.
Mix sugar, cornstarch, cocoa and milk over medium-high heat until it doubles in size (about 2 minutes). Remove from heat and add remaining ingredients. Pour into buttered pan. Chill.
Measure flour, soda and salt; sift together. Cream butter. Gradually add sugar; mix until light and fluffy. Beat in vanilla and egg, then blend in melted chocolate. Alternately add flour mixture and buttermilk, mixing well. Fold in walnuts. Drop by teaspoon onto ungreased baking sheets. Bake at 350° for 10 to 12 minutes. Makes about 3 1/2 dozen cookies.
Melt butter. Stir in sugar. Cook slowly over low heat until sugar dissolves. Don't overcook. Add vanilla and nuts. Place 1 teaspoon of mixture in center of each graham square. Bake at 350° for 7 to 10 minutes. The mixture will spread and coat top of cracker. Less mess if crackers touch in pan.
Mix 3/4 cup flour, sugar, salt and undissolved yeast. Heat milk, water and margarine to 120° to 130°. Gradually add to dry ingredients and beat 2 minutes at medium speed of mixer. Add 1/4 cup flour. Beat at high speed for 2 minutes. Stir in enough additional flour to make soft dough.
Cook eggplant in a small amount of boiling water 5 minutes; drain well. Layer half of eggplant, tomatoes, breadcrumbs, oregano, tomato sauce, Parmesan cheese and Cheddar cheese in a 1 1/2-quart casserole coated with cooking spray. Repeat layers omitting top layer of Cheddar cheese. Bake at 350° for 15 minutes. Sprinkle with remaining Cheddar cheese and bake 5 minutes. Yields 3 servings. Contains 153 calories, 5 g fat.
Crush stuffing mix; toss with melted butter. Sprinkle over hot cooked vegetables or casserole. Top with cheese; allow cheese to melt before serving.
Saute beef, zucchini, onions, garlic powder and chili powder in a lightly greased skillet until vegetables are tender, but still crisp, stirring frequently. Add green chiles, rice, sour cream and 1 cup Jack cheese. Turn into a greased shallow 2-quart casserole dish. Arrange tomato slices on top and top with remaining 1 cup cheese. Bake in a preheated 350° oven for 20 to 25 minutes. Makes 6 to 8 servings.
Line bottom of pan with crushed tortilla chips. Top with diced, cooked chicken. Mix picante sauce with cream of mushroom soup. Pour over chicken. Grate Monterey Jack over soup mixture. Add layer of crushed tortilla chips. Top with Colby cheese. Bake at 350° until heated through.
Rinse chicken pieces; pat dry. Remove skin if you wish. Melt butter in a shallow baking pan; stir in remaining ingredients. Roll chicken in butter mixture to coat both sides, then arrange, meat side up, in a single layer in same pan. Bake at 350° for 1 hour, or until chicken is tender and richly glazed. Serves 4 to 6.
Mix first 3 ingredients and press into 9 x 13-inch pan or dish. Bake at 400° for 7 minutes. Cool.
Cook shells. Drain and let cool. Brown the ground beef. Add spaghetti sauce to beef. Mix Mozzarella, Swiss and cottage cheese together. Stuff shells with the cheese mixture. Place in a glass 9 x 13-inch dish. Cover with spaghetti sauce and bake in a preheated 350° oven for 40 minutes. Sprinkle Parmesan cheese on top.
Mix salsa and tomato soup in a large bowl. Fill each tortilla with 1/2 cup chicken and 2 teaspoons salsa mix. Roll each tortilla, sealing so there are no leaks. After all tortillas are rolled, place them one at a time in a 13 x 9-inch pan, stacking them if necessary. Pour rest of salsa mixture over top of tortilla rolls, spreading to cover well. Sprinkle with 1 cup shredded cheese. Bake at 350° for 35 minutes. Serves 8 to 10.
Brown ground beef with onion and water (make very fine). Add catsup, chili powder, mustard and salt. Simmer for 1 hour.
Disjoint the wings, discarding the tips. Place the wings with the remaining ingredients in a foil pan. Cook by indirect heat method for 30 minutes. Brown the wings at either side of the grill directly over hot coals for 10 to 15 minutes. (Cover off.) Keep the sauce hot. Serve the wings on a warmed platter with the cooking liquid (scallions removed) as a dipping sauce.
Cook onion and celery in water until tender. Combine meal, baking powder, salt, pepper and eggs. Add enough canned milk to make batter the consistency of pan cake batter. Fry on griddle or frying pan in small pancake patties until brown on both sides. Toast bread until browned and crumble with corn bread cakes while still hot. Mash with potato masher until thoroughly mixed, adding hot turkey broth while mixing. Add cooked celery and onions plus water they were cooked in. Add sage or poultry seasoning if you like. Pour into 10 x 14 x 2 1/2 inch pan. Dot all over generously with margarine. Bake one hour at 325°. Stir good once or twice during baking.
Cut watermelon open by making a 2 x 9-inch slit down the middle of the watermelon. This will be top to replace later. Scoop out all the insides of the melon. Put in a colander with a bowl underneath to catch all the juices. You will have to mash the meat of the melon a lot. Make sure you get all the juices out of it. Strain the juices a couple times to be sure there are no seeds. Pour some of the juice in ice cube trays and freeze to use for ice. Pour the rest of the juice in containers and put in the refrigerator to chill. Before serving, mix 1 quart of vodka to every 3 quarts of watermelon. Pour back in watermelon rind and put in watermelon ice to keep chilled while serving. Place top cut back on. Great for summer outside parties. Poke holes in the rind with a pencil to insert straws.
Cook spinach and drain well. Saute onion in butter. Mix remaining ingredients and fold in spinach and onion, including butter. Bake in covered casserole at 350° about 30 minutes.
Mix cake mix, oil, margarine, eggs and mandarin oranges. Bake in 3 layers at 350° for 20 to 25 minutes. Mix and let set the large instant vanilla pudding and crushed pineapple. When cake is cool, mix pineapple and pudding. Add Cool Whip, powdered sugar and coconut. Mix all together. Spread between cake layers and on top and sides. Keep refrigerated. It should be made a day or two before you serve it.
Mix together all ingredients. Fork-pierce meat and pour mixture over it. Best if marinated overnight. Do not use leftover marinade. This can also be used for London broils.
Melt butter in 9 x 13-inch rectangular baking dish. In medium mixing bowl, combine other ingredients. Mix well and pour butter over this, leaving enough butter in pan to grease well. Bake in 375° preheated oven for 35 minutes.
In mixing bowl, dissolve yeast in water. Stir in sugar, half of the flour and salt. Beat until smooth. Add egg and shortening. Beat in rest of flour until smooth. Scrape down sides; cover. Let rise in warm place about 30 minutes. Stir down batter; spoon into 12 greased, large muffin cups, filling half full. Let rise in warm place until dough reaches top. Heat oven to 400°. Bake 15 to 20 minutes. Makes 12.
In a large bowl combine all ingredients except whipped cream. Mix well. Fold in whipped cream. Fill 2-1/2 inches in foil cups. Cover and freeze 6 hours until firm. Garnish with almonds, cherries and coconut. Keeps well in freezer several days. Serve frozen.
Dissolve gelatin in 2 cups boiling water in saucepan; stir in vinegar and salt. Cool; pour into medium bowl. Fold in vegetables. Chill until firm.
Combine cream cheese and Cheddar cheese, mixing until well blended. Add remaining ingredients, mixing well. Chill. Shape into ball and roll in nuts.
Mix eggs and milk. Add Bisquick, salt and pepper in mixing bowl. Layer broccoli, ham, onions and cheese in a 9-inch quiche or pie pan. Pour mixed ingredients over top. Bake in microwave on Medium-high for 15 to 20 minutes until center is done. If no turntable, turn halfway or bake at 350° for approximately 30 minutes until center is done. Serve immediately.
Put everything into bowl and blend on low 1 minute, then beat on medium 2 minutes. Pour into 14-cup angel food cake pan, greased and floured. Fill pan 2/3 full. Any remaining batter can be put in smaller pan. Line oven with foil and/or put a cookie sheet on lower rack in the event the cake crawls out of pan. Bake at 350° for 50 to 60 minutes. If it looks like it's breathing, don't test it with a toothpick; it's not done and will collapse. Remove and cool about 5 minutes. Turn out on rack to cool.
I dry my ornaments on a screen, at room temperature, turning twice a day. Leave them 3 to 4 days. Put a hole in ornament before it hardens. Obviously, the finished creations are not for consumption.
Put layer of pork chops in bottom of medium size casserole dish. Cover with layer of uncooked noodles. Place mixture of all other ingredients in layer over noodles. Repeat layer of pork chops, noodles and mixture. Bake, covered, at 400° for 50 minutes.
Melt margarine in 9 x 13-inch pan. Put layer of chicken and layer of onion rings. Salt and pepper. Bake for 1 1/2 hours at 325°, covered. Cover with layer of potatoes, sliced thin. Bake for 30 minutes, covered. Add 2 cans soup; cover and bake 30 minutes. Take out and cover top with 2 cans biscuits. Bake until brown, uncovered.
Cut Twinkies in half. Place in dessert dish. Sprinkle strawberries over Twinkies. Mix pudding using directions on box. Then spread over strawberries. Spread Cool Whip over top of all. Chill and serve.
Place apple in greased 1-quart dish. Mix white sugar and cinnamon. Sprinkle on apples. Cut butter into mixture of flour and brown sugar. Cover apples with mixture and pat down. Bake at 325° for 1 hour.
Brown together hamburger and onion. Drain. Mix hamburger with pork and beans and put in casserole dish. Cover the mixture with cheese. Cut each biscuit in half and place around edges. Bake at 350° for 25 to 30 minutes.
Preheat oven to 350°. Blend the cake mix, oil-margarine, eggs and oranges; mix well. Bake in 2 layer, round pans or one 9 x 13-inch pan (well-greased and floured) for 20 to 25 minutes. Cool, then spread with icing.
Combine first 2 ingredients in bowl and beat until smooth. Add vanilla. Stir in flour and mix until dough begins to form. Add pecans and continue working the mixture until all is incorporated. Shape dough into a log, about 1 1/2-inches thick. Roll up in waxed paper or foil. Chill for 30 minutes. Unwrap dough and slice into 1/4-inch thick rounds. Bake 10 minutes; cool slightly. Remove from tin. Sprinkle with confectioners sugar.
No need to premix. Chill thoroughly and mix in punch bowl. Serves 30 to 35.
Combine and mix all ingredients except pecans. Place in waxed paper and mold in bowl. Sprinkle pecans in bottom of dish; flip ball over, rounded side up. Sprinkle all over with pecans. Chill.
Remove seeds and wash peppers. Parboil 3 minutes. Combine rice, salt, pepper, ground beef, egg, milk and onion. Stuff peppers lightly and place in Mirro-Matic pan on rack. Add tomato soup and water. Cover pan. Set control at 10 and cook for 15 minutes after control jiggles. Reduce pressure normally for 5 minutes, then place pan under faucet. Serves 4.
Mix oleo, sugars and vanilla thoroughly. Beat in eggs. Blend in flour and soda. Spread in a greased oblong cake pan (9 x 13-inch). Sprinkle chocolate chips over top of dough. Place in oven one minute. Remove from oven and run a table knife through the dough to marbleize. Return to oven, bake at 375° for 12 to 14 minutes. Cool. Cut into squares.
Melt margarine; add chocolate morsels until melted. Add powdered sugar and mix well. Add evaporated milk as needed. Add walnuts. Butter pan and pour mixture into pan. Let set.
Melt Symphony bar over hot water. Mix with whip cream with an electric beater. Pour in crust and enjoy!
Combine milk, sugar, egg yolks and salt in saucepan. Bring to a boil, stirring constantly. Thicken with cornstarch mixed with 3 tablespoons water. Cook and stir until smooth. Remove from heat. Stir in coconut and pour into pie shell. Top with meringue.
Preheat oven to 350°. Mix all ingredients together; place in glass 9 x 12-inch pan. Bake for 30 minutes in oven, or microwave on High for 20 minutes. When done, sprinkle French fried onions on top and serve. Serves 6.
Pam Bundt pan. Spread 1 cup chopped almonds on bottom of pan. Mix remaining ingredients and pour over nuts. Bake at 350° for 50 to 55 minutes.
Place ingredients in mixing bowl and beat vigorously by hand or mixer (medium speed) for 2 minutes. Add 1/3 cup water and 3 large eggs. Beat 2 more minutes. Bake in moderate oven until cake tests done. Makes 3 layers.
Dump cherry pie filling and pineapple with juice into well-greased 9 x 13-inch pan. Next, sprinkle on yellow cake mix, 1/3 cup melted oleo or margarine and chopped nuts over the top. Bake at 350° for 30 to 40 minutes.
Heat oven to 350°. Grease all type of pans. Mix cake mix, oil, eggs and water in large mixing bowl on low speed for 30 seconds. Drop dough by rounded tablespoonfuls 3-inches apart and bake 8 to 11 minutes.
Mix butter and sugar. Add eggs, one at a time and beat. Sift in cocoa and flour; mix well, then add nuts. Bake in one 9-inch round, greased and floured pan for 20 minutes at 350°. Beware! Don't overcook. Best when still chewy in the middle. Makes 15 squares. Serves a few; they are so good.
Using 4 tall glasses, place 1 scoop ice cream in each glass. Fill each with root beer. Serve immediately with straws. Serves 4.
Mix first 3 ingredients and pat into a 13 x 9-inch pan. Bake 15 minutes at 350°. Let cool. Mix next 3 ingredients in bowl with blender. Spread on cool crust. Mix into another bowl with mixer. Combine next 2 ingredients and spread on top of cheese mixture. Top with remaining Cool Whip. Refrigerate.
Line bottom of pie crusts with bananas. Prepare Dream Whip according to package directions. Combine cream cheese and sugar. Fold in Dream Whip. Spread over bananas. Top each pie with blueberry pie filling. Makes two 9-inch pies.
Combine eggs and milk. Sift together flour, baking powder and salt. Add to egg mixture. Beat until smooth. In deep skillet, heat oil to 360°. Fill a funnel with mixture. Pour into hot oil, making a circle. Cook until light brown. Drain and sprinkle with powdered sugar.
Brown beef. Add sauce from box and rinse can with water; add to beef. Add salt, oregano, sugar and onion. Cook spaghetti and add sauce.
Put milk in a bowl in freezer until ice particles form around edge of bowl. Using an electric mixer whip milk until it begins to thicken. Add sugar and juice gradually and continue to whip until sugar is dissolved. Line a buttered container with crumbs. Add lemon mousse and top with a few crumbs or nuts. Cut in squares to serve.
Layer in casserole dish in order given. Salt and pepper after carrot layer and beef layer. Bake in oven at 375° for 1 1/2 hours. Makes 4 to 6 servings.
Bring to a rolling boil and boil 3 minutes exactly. Take off heat and stir until cool. Add nuts and pour into buttered pan.