HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook noodles according to package directions. While noodles are cooking, preheat oven to 350°. In a 9 x 13-inch baking pan, combine the soups, milk, tuna with the water, and mixed vegetables. Drain cooked noodles and add to soup mixture. Toss until all is blended. Top with crushed cracker crumbs and bake for 30 minutes. Serves 6 to 8.
Mix sugar and eggs. Add creams. Pour into 1 gallon freezer. Finish filling with regular milk.
Put eggs and brown sugar in mixing bowl; cream well. Add vanilla and flour; mix, then add the coconut and pecans and mix by hand with a spoon. Pour into prepared 9 x 13-inch pan. Bake at 350° for 25 minutes or until done.
Melt butter in pan; mix the flour, sugar and milk. Pour over melted butter. Add fruit to the top of the mixture in pan. Bake at 350° for 30 minutes.
Heat oven to 325°. In oven, melt butter in baking dish (13 1/2 x 9 x 2-inch). Tilt dish to coat bottom with butter. In a large mixing bowl, beat eggs, sour cream, milk and salt until blended. Stir in onion. Pour into dish. Bake until eggs are set but still moist, about 35 minutes.
Cook squash with onion in boiling salt water as directed above; drain well. Combine soup and sour cream; stir in carrots. Fold in drained squash and onion; melt margarine and toss with stuffing mix. Spread 1/2 stuffing mixture in a 12 x 7 1/2 x 2-inch baking dish. Spoon vegetable mixture atop. Sprinkle with remaining stuffing mixture. Bake at 350° until heated through, 25 to 30 minutes. Makes 6 servings.
Cook chicken in water on stove top, de-bone and set aside meat. Add cream of chicken soup to broth.
Heat oven to 350°. Grease and lightly flour a 13 x 9 x 2-inch baking pan. Prepare cake batter according to directions using eggs, water and oil. Blend in peanut butter. Spoon half of batter into pan. Sprinkle 3/4 cup of chocolate chips over batter. Gently spread remaining batter over top. Sprinkle remaining 3/4 cup chips and peanuts over batter. Bake 45 minutes or until toothpick inserted in center comes out clean; let cool in pan.
In a 2-qt. saucepan, cook bacon until crisp. Add onion, celery and garlic; cook, covered over low heat, stirring occasionally, about 10 minutes or until vegetables are tender, but not brown. Add green chiles, beans, pepper, chili powder and hot pepper sauce. Stir in chicken broth. Bring to boiling. Serve very hot in bowls; pass cheese and tortilla chips to sprinkle over each serving. To add a more piquant flavor, add a garnish of chopped onion and chopped tomato.
Beat eggs. Add sugar and milk. Sift dry ingredients together and add to liquid. Beat thoroughly and add melted fat. Add enough flour to make batter stiff enough to hold a spoon in a standing position. Drop by spoonfuls into deep fat at 375°. Remove when brown and drain on absorbent paper. Makes approximately 4 dozen.
Boil breasts until tender; save broth. Remove meat and line bottom of casserole with chicken. Mix soup and sour cream and put on chicken. Take 1/2 cup of broth and 1/2 cup water and simmer. Add 1 stick of oleo; add stuffing and mix. Put stuffing on top of casserole (be sure stuffing is moist; add more water if necessary). Bake at 325° for 45 minutes. Serves 6.
Mix together first 5 ingredients. Form meatballs. Put in double paper muffin cups in muffin pan. Bake 40 minutes at 350°. When done, spoon tomato sauce over "muffins." Kids love this!
Place all ingredients in a pan and cook, without stirring, until small amount hardens when dropped in cold water. Pour onto a well-buttered or greased plate and allow it to cool enough to handle. Pull until white. Form into a flat strip about two inches wide. Cut into lengths with clean scissors. Wrap in buttered tissue paper.
Make diagonal cuts near top of each apple, each knife stroke at right angles to preceding one, and cut to center of apples. Lift off top; hollow apples using melon ball cutter. Mix 2 tablespoons lemon juice with 2 tablespoons water; dip apple cups in lemon mixture and drain well. (I use Fruit Fresh.) Tops may be used as decorative float in punch, after dipping in lemon. Garnish with mint, parsley or salad burnet.
Brown hamburger and onions. Stir in tomato soup and water. Add beans and noodles into meat. Pour in large baking dish and top with cheese. Bake at 375° for 25 to 30 minutes.
Shape sausage into balls and brown; drain. Combine the remaining ingredients into a frying pan. Return sausage to the mixture; simmer, covered, about 15 minutes.
In a large mixing bowl, cream butter and shortening. Gradually add sugars; beat until light and fluffy. Add egg; mix well. Combine flour, soda and salt; add to creamed mixture. Blend in vanilla. Stir in chocolate and nuts. Cover and chill dough for 1 hour. Drop by heaping tablespoonfuls about 3-inches apart on ungreased cookie sheets. Bake at 350° for 12 to 14 minutes or until lightly browned. Let stand a few minutes before removing cookies to a wire rack to cool. Yield: about 2 1/2 dozen cookies.
Melt bark in double boiler. Stir in peanut butter. Remove from heat and stir in Rice Krispies and peanuts. Spread on ungreased jelly roll pan. When hard, cut in squares.
Mix all together. Spray 2 bread pans with Pam. Fill each 1/2 full with mixture. Bake in preheated 350° oven for about 30 to 45 minutes. Serve hot or cooled.
Line a 9 x 12-inch glass Pyrex with Twinkies. Mix the cold milk and pudding; spread on cakes. Layer the drained pineapple, then bananas, then Cool Whip. Decorate with cherries and nuts.
Drop chicken liver in boiling water to which 1 teaspoon salt has been added and allow to stay only until they are firm. Drain livers. Wrap each liver with a slice of bacon and secure with a cocktail pick. Fry in hot fat until bacon is crisp. Drop into colander lined with paper towel to absorb excess. Serve hot.
In a skillet, cook bacon until crisp. Add drained spinach and stir until hot. Pour in eggs with salt, pepper and nutmeg added. Stir until egg is firm. Remove from heat and serve hot. Serves 5 or 6.
Rinse peas and let drain in a colander. Mix cheese, onions, mayonnaise, mustard and salt. Add peas and peanuts. Refrigerate a few hours.
In a saucepan, combine the cranberry juice, cider, nectar, cinnamon and nutmeg. Bring to a boil; lower heat to simmer for 10 minutes. Add rum and butter. Serve steaming hot in mugs. Delicious on chilly Wisconsin evenings.
Combine all ingredients. Serve in bowl to spoon onto tacos, tostados or tamales. Use as a dip with corn chips.
Spread pineapple in bottom of baking dish. Mix together flour and sugar; sprinkle over pineapple. Top with cheese and crushed crackers. Dot with margarine. Bake at 325° until bubbly.
Scrub potatoes thoroughly and use a fork to prick potatoes. Bake at 425° for 40 to 60 minutes or until done. Cut lengthwise strip from top of potatoes. Scoop out potatoes, being careful not to break shells.
Mix dry ingredients. Cut in Crisco. Add milk and stir together quickly. Drop by tablespoon on greased baking sheet. Bake at 450° for 10 minutes.
Mix together dry ingredients. Mix together wet ingredients. Mix wet and dry ingredients together. Fill greased muffin tins 2/3 full. Bake at 350° for 20 to 25 minutes. Yields 2 dozen standard size muffins.
Whip shortening and water together until creamy. Add vanilla. Add enough powdered sugar to hold its shape. This makes a nice frosting or filling for your cakes. Good and simple!
In punch bowl, mix juice and ginger ale. Mix in strawberries. Float orange and lime slices on top. Serves 14.
Mix the ingredients with a spoon and pour into a greased and floured 9 x 13-inch pan. Bake at 350° for 45 minutes.
Heat oven to 375°. Lightly spoon flour into measuring cup; level off. In large bowl, combine all ingredients except 1/4 cup sugar; mix until well blended. Shape into 1-inch balls. Place 2 inches apart on ungreased cookie sheets. Flatten with the bottom of a glass dipped in the 1/4 cup sugar. Bake at 375° for 7 to 9 minutes or until lightly browned. Let stand 1 minute before removing from cookie sheet. Cool on racks. Store in tightly covered container. Makes 5 dozen cookies.
Brown ground beef, then add all other ingredients. Simmer 30 to 45 minutes.
Dissolve yeast in lukewarm water. Pour boiling water over shortening in large bowl and dissolve. Add salt, sugar, flour, eggs and dissolved yeast. Mix well and refrigerate overnight.
Cream sugar, oil and eggs 1 at a time. Sift together flour and cinnamon. Add flour and carrots to batter. Bake in 3 layers at 350° about 30 to 35 minutes.
Chop nuts and fruit in medium pieces. Dredge with 1/4 cup of the flour. Cream butter and sugar until fluffy. Add well beaten eggs and blend. Sift remaining 1 1/2 cups flour and baking powder together. Mix into egg and butter mixture and blend well. Add vanilla and lemon extracts and mix well. Add fruit and nuts and blend well. Grease 10-inch tube pan, line with paper and grease again. Pour in batter. Place in cold oven and turn oven on 250°. Bake 3 hours. Cool in pan on rack before removing.
Microwave spinach with 1 tablespoon of water for 7 minutes. At low heat, add remaining ingredients until creamy.
Brown roast in oil; place in covered casserole with all items except sour cream. Simmer until tender (2 hours); add sour cream and simmer. Serve with rice. Delicious.....
Heat and stir soups together with melted butter. Add rice and stir. Add salt, pepper and poultry seasoning to taste. Pour into large casserole. Lay chicken pieces on top of rice-soup mixture. Bake for 2 1/2 hours at 275°.
Boil vegetables according to instructions. Drain and mix with celery, onion, mayonnaise and cheese. Crumble crackers and sprinkle on top. Bake at 350° for 25 to 30 minutes.
Mix all ingredients thoroughly. Batter will be very stiff and can be mixed better with hands. Press through a cookie press to make 3-inch pieces and place on an ungreased cookie sheet. Bake in 250° oven for 45 minutes. Cool thoroughly and then store in an airtight container.
In a saucepan cook carrots, covered in salted water until tender. Add green beans. Cover and cook 5 minutes. Drain well. In a skillet, cook bacon; drain. Save 1 tablespoon drippings. Cook onion in drippings. Add apple, vinegar, sugar and salt. Cover and cook until tender. Add carrots and beans; heat through. Sprinkle with crumbled bacon.
Combine all ingredients in container of blender; cover and process until smooth. Serve immediately. Yields 2 cups.
Cream the butter until light and fluffy. Add powdered sugar; mix well. Add sifted flour; mix well. Add vanilla and nuts; mix well.
Mix and refrigerate. Serve on pumpernickel bread or crackers. Also may be used for dressing on salads.
Mix all ingredients, except catsup, together. Form into a loaf and put in a baking pan. Put catsup on top. Bake at 350° for 1 hour until done.
In mixing bowl, combine cheese, butter, flour, salt and pepper. Beat with electric mixer on low speed. Stir in sausage. Make dough into 1-inch balls. Place on ungreased cookie sheet. Bake at 375° for 20 minutes until light brown. Can be made ahead and frozen. Makes around 5 dozen.
Slash fat edge of ham slice. Place ham in 13 x 9 x 2-inch baking dish. Heat in moderate oven (350°) for about 30 minutes. Serve with warm Cherry Sauce.
Heat pineapple and Jell-O enough to dissolve Jell-O. Cool. Mix Cool Whip and buttermilk and combine with gelatin mix; pour into lightly greased serving dish (9 x 13-inch dish). Can add 1/2 cup chopped ???, if desired. Chill until firm.
Pop the corn and put into a large bowl. Bring sugar, syrup and gelatin to a boil in a saucepan, stirring until sugar and gelatin are dissolved. Pour over popcorn; mix until popcorn is completely covered. Form balls quickly with buttered hands; place on waxed paper to cool. Yield: 18 balls or more depending on size. These have been a favorite of the trick or treaters for many years. Red and green gelatin can be used to make Christmas popcorn balls.
Preheat oven to 450°. Sift flour with baking powder and salt. Cut in butter to make coarse meal. Stir in milk until dough forms a ball. Knead dough on lightly floured surface and roll out to 1/2-inch thickness. Cut with biscuit cutter. Place on ungreased cookie sheet and bake for 10 to 15 minutes. Makes 12 two-inch biscuits.
Mix first 3 ingredients and put into greased 9 x 13-inch pan. Blend cream cheese, eggs and powdered sugar until smooth. Pour over first mixture. Bake for 40 minutes at 325° or until top is golden. Cool and sprinkle with powdered sugar. Very rich.
Cook 3 ears of corn 10 minutes. Remove from water and cool. Cut corn off cobs and place in a stock pot. Cut corn from uncooked cobs, scraping the cob for juices and add to the cooked corn. Add stock. In a small skillet, saute onion in butter until limp. Add to the stock pot. Add tomato sauce, salt and pepper and simmer 20 minutes until corn is tender. Add cream, garlic, cumin and sugar and heat through. Serves 6 to 8.
Melt butter into bowl. Add other ingredients. Divide into 2 parts, 3/4 and 1/4. Press larger part into a 9 x 13-inch greased pan. Cover with pie filling. Crumble remaining dough over top. Bake at 325° for 35 to 40 minutes.
Saute onion in butter. Stir in 3 tablespoons flour. Add milk, gradually as white sauce. Add grated cheese. In another saucepan, dissolve bouillon cubes in 1/2 cup boiling water. Add broccoli; cook until tender. Add broccoli and cooking liquid to cheese mixture. Heat, but do not boil.
Heat butter in saucepan; add onion, green pepper and rice. Cook and stir over high heat until lightly browned. Add tomatoes, water, salt and pepper. Mix well. Bring gently to boil. Cover tightly, lower heat and simmer gently for 30 minutes. Serves 4 to 6.
Combine all ingredients, store in a shaker for sprinkling on toast, french toast or applesauce. Or use as you would plain cinnamon-sugar. Yield: 2 cups.
Sift all the dry ingredients together in a large mixer bowl. Add the shortening, milk and vanilla. Beat slow to medium speed for 2 minutes. Add the two large eggs and beat 2 minutes more. Bake in a 9 x 13 x 2-inch greased and floured pan for 40 minutes in a 350° oven.
Cook noodles until tender. Heat oleo in a skillet; add meat and stir until very lightly browned. Add onion, water, tomatoes and salt. Cover and simmer for 30 minutes, stirring occasionally. Add peas and their liquid and cooked noodles; cook, uncovered, for 10 to 15 minutes on low. Makes 5 servings.
Simmer, uncovered, 30 minutes. Pour into hot jars and process 15 minutes. Makes 7 pints.
Pat chicken dry. Combine oregano, seasoned salt and pepper; rub over chicken. Brown the chicken in butter over medium heat. Transfer to a 5-quart slow cooker. Add water, lemon juice, garlic and bouillon to the skillet. Bring to a boil. Pour over chicken. Cover and cook on low for 3 to 4 hours. Baste chicken. Add parsley. Cover and cook 15 to 30 minutes longer. Serve chicken over rice. Yields 6 servings.
Brown meat, onion and green pepper. Drain well. Stir in tomato sauce, beans and seasonings. Pat crescent rolls into a 9-inch pie plate, forming a crust. Combine egg and 1 cup cheese; spread over crust. Add meat mixture. Sprinkle with the remaining cheese; sprinkle with paprika. Bake at 350° for 25 minutes.
Cook rotini noodles until done. Drain and cool. Add crab meat, tomatoes, peppers, cucumbers, celery, salt and pepper. Stir until salt and pepper are mixed well. Pour the dressing into the salad and mix well. Chill in the refrigerator.
Microwave cream cheese, milk and butter; mix until sauce is thick and not lumpy. Add green chillies and corn. Pour into an 8 x 8 x 2-inch dish, sprayed with Pam. Sprinkle with Parmesan cheese; top with bread crumbs and sprinkle with paprika. Bake 30 minutes at 350°.
In blender, combine all ingredients and blend until smooth. Store tightly covered in refrigerator up to 1 month. Stir before serving. Makes 5 cups.
Combine ingredients in saucepan; cook over medium heat to a full rolling boil. Continue cooking for 5 minutes, stirring occasionally. Cool. Spoon over cake or ice cream.
Mix first 8 ingredients together. Put in 13 x 9-inch baking dish. Sprinkle crumbs and butter over potatoes. Bake at 350° for 45 minutes. (I turned oven to 400° and baked 10 minutes longer.)
Use this pastry with hamburger pie, buttermilk pie, fresh peach pie, pecan pie, magic pumpkin pie; also in this book)
Wash and slice cucumbers and onion. Place in glass jar. Mix remaining ingredients. Pour cold mixture over cucumbers and onion. Cover and keep in refrigerator. Will keep for a year.
Be careful in your selection. When once selected, give your entire thoughts to preparation for domestic use. Some insist upon keeping them in a pickle; others are constantly getting them in hot water. This makes them sour and sometimes hard and bitter. Even poor varieties may be made sweet and tender by garnishing them with patience, well sweetened with love and seasoned with kisses. Wrap them in a mantle of charity. Keep warm with a steady fire of devotion and serve with peaches and cream. Thus prepared, they will keep for years.
Cream and mix Nucoa, white sugar and powdered sugar. Add oil and eggs; then add	dry ingredients and vanilla. Chill. Roll into balls and dip in sugar. Press with glass to 1/3-inch. Bake at 350° for 10 to 12 minutes.
Twenty-four hour process. In the morning, rinse beans and then cover with water to soak. In the evening, rinse and drain water and put into crock-pot (I spray with Pam before) along with smoked ham hocks, cover with an inch of water, cook on low until dinner time, next night. Stir occasionally. Add salt to taste.
Mix together and bake at 300° for 45 to 60 minutes or until firm. Before baking, sprinkle paprika on top. Serves approximately 25 to 30.
Cook beef, add sauce, and water. Bring to a boil. In a casserole dish, layer patties, cheese, and pour sauce. Bake at 350 uncovered for 30 minutes.
Put all ingredients in a crock-pot. Stir well and cook on low for 4 to 5 hours. Serve with warm bread and a nice salad.
Drain pineapple. Mix all ingredients together. Chill and serve. Makes 16, 1/2 c. servings.
Mix all ingredients. Pour into a 2-quart ovenproof casserole. Sprinkle with paprika. Heat in a 325° oven for 20 minutes. This dip is good spread on Carr's table water crackers.
Mix the first 4 ingredients and cream until fluffy. Add eggs and beat again until fluffy. Mix flour, baking powder and salt and add gradually. Stir in chips and nuts. Drop by teaspoonfuls onto greased cookie sheets. Bake 8 to 10 minutes at 375°.
In a small bowl, combine yogurt, sour cream, honey and ginger. Chill. When ready to serve, arrange fruit decoratively on a plate around bowl of dip. Use your favorite fruit. Makes 4 servings; 105 calories per serving.
Bring to a boil sugar, butter, milk and cocoa and boil 2 minutes. remove from stove and quickly add vanilla and peanut butter. Mix thoroughly and quickly add oats and nuts. Drop by spoonfuls onto wax paper.
Place in shallow greased casserole. Top with crushed corn flakes. Dot with lots of butter. Refrigerate or freeze. When ready to serve, bring to room temperature. Bake at 375° for 1 1/2 hours.
In a 1-quart micro-safe casserole dish, combine jelly and mustard. Add franks; stir lightly. Cover. Microwave on High 2 1/2 to 4 minutes or until bubbly and hot, stirring every 1 1/2 minutes. Serves 8 to 10 people. Delicious!
Mix all ingredients well. Shape into 1-inch balls. Roll in 1/4 cup powdered sugar. Keep in refrigerator.
Mix all ingredients together until well blended. Dampen chicken and coat well. Bake at 350°.
Cook together 1st four ingredients until dates dissolve and thicken in cast-iron skillet. Cool to handling stage, then add cereal, nuts and vanilla. Roll in small balls. Roll in coconut. Place on wax paper.
Prepare cake as directed on box. Allow to cool. Cut cake into 2-inch pieces. Place half of the cake pieces in the bottom of a large, deep glass bowl. Prepare one box of pudding. (The Kahlua may be substituted for 1/4 cup milk.) Immediately pour pudding over the cake in the bowl. Top with half the Cool Whip. Repeat procedure with remaining ingredients. Chill in refrigerator.
Brown shell lightly. Crumble and cook sausage with onion until sausage is done. Drain and put in partially cooked pie shell. Combine eggs with whipping cream and pour over sausage. Top with cheese and bake at 350° for 25 to 30 minutes or until set. Cool slightly before cutting.
Cut beef into 1-inch cubes. Coat with flour. Heat oil in frying pan. Brown coated beef, 1/4 at a time. Cut vegetables into 1 to 2-inch pieces. Combine all prepared ingredients in a 5-quart Dutch oven. Fill with water, just enough to cover. Bring to a slight boil. Cover and simmer 1 to 3 hours (the longer the better). Season to taste.
Cook potatoes until tender but firm. Cool and slice in a large mixing bowl. Combine all ingredients. Add potatoes and stir until well covered or coated. Cool 1 hour. Serves 8.
Melt margarine and cheese. Add soup and rice, let it set 5 minutes. Add broccoli and pour into 8 x 8-inch baking dish. Bake at 325° for 30 to 35 minutes.
Crumble ground beef in frying pan; add onion. Saute until meat is browned and onion is tender. Drain off excess grease. Stir in beans, salt, garlic powder, taco sauce and olives; heat until bubbly. Heat enchilada sauce; pour half the sauce into an ungreased shallow 3-quart baking dish. In skillet, heat the oil about 1/4-inch deep. Dip tortillas, one at a time, in hot oil to soften; drain quickly. Place 1/3 cup of beef filling on each tortilla; roll to enclose filling. Place seam side down in baking dish; pour remaining sauce over all; cover with cheese. Bake uncovered at 350° for 20 to 25 minutes.
Chop the green onions and the baby shrimp real fine. Mix the remaining ingredients with the onions and shrimp and chill. This dip is real good served with Fritos.
Layer first 6 ingredients in large salad bowl. Cover with mayonnaise and sugar mixture. Next, sprinkle with Cheddar cheese and bacon bits. Do not toss. Garnish with cherry tomatoes. Cover and refrigerate overnight.
In large pan, brown meat; mix often to brown evenly, about 5 to 8 minutes. Add onion and cook together about 2 minutes. Add potatoes and cook 5 minutes more.
Line the bottom of a 9 x 13-inch pan with the bread crusts, which have been removed from the bread. Layer cheese, ham, broccoli and then bread centers. Mix eggs, milk and onion; pour over top. Bake at 350° for 60 minutes.
Combine mayonnaise, honey and ginger; mix well. Add all remaining ingredients except pecans; mix lightly. Season with salt and pepper to taste, if desired. Chill. Stir in pecans just before serving. Serves 6.
Melt the chips with sweetened condensed milk. Stir in vanilla, salt and nuts. Add marshmallows and stir. Pour into greased pans (two 8 x 8-inch or one 9 x 13-inch). Chill and set. Makes 1 1/2 pounds of fudge.
Saute garlic in oil until light brown. Add tomatoes, parsley and pepper. Smash tomatoes with fork or potato masher in pan. Cook at medium heat for 25 minutes. Serve over pasta of your choice.
Over hot (not boiling) water, melt chocolate morsels, remove from heat. Blend in corn syrup and bourbon. In a large bowl, combine vanilla wafer crumbs, confectioners sugar and nuts. Add chocolate mixture; mix well. Let stand about 30 minutes. Form into 1-inch balls. Roll in granulated sugar. Let season in a covered dish for several days. Makes 4 1/2 dozen 1-inch candies.
In a large salad bowl, combine fruits; set aside. In a small bowl, beat pudding mix, milk and orange juice; beat until smooth. Add sour cream; mix well. Pour over fruit and toss to coat. Cover and refrigerate for 2 hours before serving.
Mix all ingredients. Put chicken parts in plastic storage bag. (I think chicken tastes best when skinned with this marinade.) Pour marinade over chicken in bag. Squeeze all the air out of the bag and close. Refrigerate for at least 3 hours. Bake chicken as usual pouring remaining sauce over chicken. Serve with white rice.
Cook pasta; rinse in cold water. In a large bowl, combine pasta, vegetables and salami. Combine oil, vinegar, salt and pepper and add to the pasta mixture. Toss well. Cover and chill at least 2 hours.