HumbleIntelligence/food-ner-1-Million huggingface dataset:
Scald the milk in the top of a double boiler. Mix the dry ingredients together and add to the scalded milk. Stir until blended and cook, stirring often, until mixture begins to thicken. Cover and cook over low heat for 15 minutes. Remove from heat; add margarine and vanilla. Stir and cool slightly.
Place sugar in small saucepan. Combine cornstarch with 1/4 cup cold water, stirring until smooth. Add to saucepan along with 3/4 cup water. Cook over medium-low heat until thickened, stirring frequently. Add jello; stir to dissolve. Line pie shell with strawberries, stem end down, filling in where necessary with smaller berries. Pour sauce over top. Chill until set. Makes 8 servings.
Boil chicken until tender. Put in bottom of pam sprayed baking dish. Add soup with 1 1/2 c. water. Mix stove top stuffing as directed on box. Put dressing on top of chicken. Sprinkle with cheese on top of dressing. Bake until it bubbles.
Combine apples, sweetened condensed milk and cinnamon; set aside. Cut 1/2 cup oleo in 1 cup biscuit mix until crumbly. Stir in apple mixture. Pour into greased 9-inch square pan. In small bowl, combine remaining 1/2 cup biscuit mix and sugar. Cut in rest of oleo until crumbly; add nuts. Sprinkle evenly over apple mixture. Bake for 1 hour until golden. Serve with ice cream.
Cut all vegetables into chunks. Place wooden picks in cut vegetables. Arrange in cone from bottom up. Arrange remainder of vegetables around base in plate. Serve with low-calorie dip.
In large bowl, combine sweetened milk and water. Add pudding and mix well. Chill 5 minutes. Fold in whipping cream. Spoon 1 cup mixture in 2 1/2-quart glass bowl. Top 1/3 each with wafers, bananas and pudding. Repeat, ending with pudding.
Grease muffin tins. Mix all ingredients together and bake in muffin tins on 425° for 20 to 25 minutes. Add a little jam and you'll be licking your fingers.
Put all ingredients in large bowl of electric mixer and beat at medium speed 20 minutes or until light and creamy.
In large bowl, put Cool Whip, pineapple and pudding, stir until mixed well. Add marshmallows, if desired. Chill until ready to serve.
Mix eggs, oil and sugar. Blend well. Add dry ingredients, stir in vanilla, apples and nuts. Put in greased tube pan or 9 x 13 dish. Bake 350° for 50 or 60 minutes. Poke fork holes in cake while hot. Pour topping over hot cake.
Put in a mixing bowl the lukewarm milk, yeast, salt and flour. Beat thoroughly. Cover and let rise 1/2 hour. Add melted butter or salad oil, light brown sugar, eggs, nutmeg and flour. Beat well. Cover and let rise again until dough is light. Punch down. Add more flour if the dough is too soft to handle.
Combine wafers and melted margarine; press onto bottom and sides (halfway up) 13 x 9-inch pan. Combine powdered sugar, softened margarine and eggs; beat on high speed 15 minutes. Do not underbeat! Spread sugar mixture on top of crust. Top with bananas. Cover with pineapple. Spread Cool Whip over fruit and sprinkle with nuts and cherries.
Chop onions and pepper; brown in oil. Add meat; brown. Add all other ingredients. Simmer for at least 15 minutes (longer, if you have time). Serves 3 to 4.
Mix sugar, water and cream of tartar. Bring to a boil and cook until it reaches 300° on a candy thermometer. Do not stir while cooking. Add food coloring last. Keep fire low while dipping apples. Lay on a cookie sheet. Spread with Pam. Makes 12 to 15 medium apples. Make sure apples are washed and dried good.
Cream the butter. Gradually add sugar. Beat well. Add eggs, one at a time. Beat until creamy. Add flour to creamed mixture with milk and extracts. Mix until just blended well. Pour batter into a greased and floured 10-inch tube pan. Bake at 300° for about 1 hour and 40 minutes or until cake tests done. (Cake will rise above pan and settle back down on cooling.) Cool in pan 15 minutes on rack before removing to rack.
Grease 9 x 13-inch pan well. Put frozen rolls in pan, about 15; sprinkle with dry pudding mix. Combine butter, sugar, cinnamon and nuts. Cook until sugar is completely dissolved. Pour mixture over rolls. Cover tightly and let set overnight on the counter. Bake in the morning at 350° for 15 to 20 minutes. Let stand 5 minutes and turn upside down on wax paper while still hot.
Place chicken in baking dish. Mix soup and broth and pour over chicken. Cut margarine into flour until crumbs form. Add milk to flour mixture and drizzle over chicken. Bake at 350° to 375° about 1 hour or until brown.
Shake Accent on chicken breasts. Saute in oil about 8 minutes and drain on paper towels. Drain asparagus (frozen or canned) and place in 9 x 13-inch pan. Place chicken strips over asparagus. Mix soup, mayonnaise, lemon juice and curry. Pour over the top. Sprinkle cheese; cover with foil. Bake for 30 minutes at 350°.
Mix all ingredients together except onions. Peel and slice the onions and soak in cold water. Dry and separate into rings. Dip in batter and deep fry until done (390° to 400°). Drain on paper towels.
Add margarine to hot potatoes. Add margarine, baking powder and vanilla. Stir together. Add cinnamon, sugar, eggs, buttermilk and nuts. Mix together well. Place in a greased 2-quart dish. Bake at 350° for 20 minutes. Top with marshmallows and bake 10 minutes more.
Mix together until well blended. Pour into greased baking dish and sprinkle with the following topping.
Mix first four items in microwave bowl. Cook 9 minutes on High. Stir in butter and vanilla. Cook 2 minutes. Add baking soda; stir until foamy. Pour onto greased baking sheet. Cool 15 minutes or longer. Break into pieces.
Makes 2 round layers (1-inch thick) or an 8-inch square cake (1 1/2-inches thick). Bake 25 to 30 minutes in 350° oven.
Cook broccoli in boiling water until tender; drain. Arrange stalks in greased baking dish. Place chicken on top. Combine soup, mayonnaise, lemon juice and curry powder. Pour over chicken. Sprinkle with cheese. Combine crumbs and butter. Sprinkle over all. Bake at 350° for 25 to 30 minutes or until thoroughly heated. Makes 6 to 8 servings.
Cream butter and sugar. Add beaten eggs. Add remaining ingredients. Let set for half an hour. Bake in waffle iron.
Heat oven to 350°. Cook noodles. Return drained noodles to kettle; stir in tuna, sour cream, milk, mushrooms, salt and pepper. Pour into ungreased 2-quart casserole. Mix bread crumbs, cheese and butter; sprinkle over casserole. If desired, sprinkle paprika over bread crumb mixture. Bake, uncovered, 35 to 40 minutes or until bubbly. Serves 6 to 8.
Mix all dry ingredients together. Add oil, eggs and vanilla and blend well. Bake in 3 (9-inch) pans at 350° for 30 minutes or until done.
Using electric mixer, whip both packages of Dream Whip according to package directions increasing milk by one cup. (Be sure to check date on package to make sure the Dream Whip is fresh.) Add cream cheese (regular or lite) and sugar. Fold in fruit cocktail, pineapple and marshmallows. Pour into large oblong Pyrex dish. To add color, decorate top with red cherries, drained mandarin oranges, nuts and coconut. Refrigerate overnight before serving.
Mix cracker crumbs in 1/4 pound butter. Add clams, garlic powder, parsley, salt and pepper. Mix and stuff shrimp. Bake in shallow pan at 350° for 25 minutes. Baste a few times with sherry and 2 tablespoons butter. The tails will curl up when done.
Grease well a 15 x 10 x 1-inch baking pan. Mix dates, sugar and butter with 1/2 cup water in a saucepan. Cook over low heat for 5 minutes. Remove from heat. Add chocolate; stir until melted. Beat in eggs.
Cream margarine, sugar and vanilla. Add eggs, one at a time. Sift flour, soda and salt together and add alternately with milk. Add bananas. Stir in pecans. Pour into 3 greased and floured layer pans. Bake at 350° for 30 to 35 minutes.
Brown hamburger; drain. Add onion, sour cream, mushroom soup, chicken soup, Worcestershire sauce and milk. Bring to a simmer; stir in flour, if desired. Simmer for 20 minutes. Sprinkle chopped onions or chives on top. Good when served over hot rice. Serves 6 to 8.
Mix all ingredients. Divide evenly and pour into pie crusts. Bake at 350° for 1 hour or until center is done.
About 10 minutes before serving or a day ahead, in a small bowl, combine mustard, honey and soy sauce until blended. Serve over slices of baked ham or other meats and pour about 1 tablespoon over each slice.
Cream together the butter and cream cheese. Sift flour and salt together. Combine flour mixture with creamed mixture. Leave dough in refrigerator about 2 hours. Roll out dough. Make small triangles in dough with knife or fancy pie cutter. Place preserves (about 1/4 teaspoon) in center of each triangle. Lift 3 points of triangle; fold and pinch together. Place on cookie sheet. Bake at 375° for approximately 12 minutes.
Cook macaroni; drain and make a layer of 1/2 of each ingredient, then make another layer with remaining ingredients. Bake at 350° for about 1/2 hour or microwave approximately 15 minutes at normal setting, turning dish when half done.
Saute onions and pepper in 3 tablespoons of oil until onions are yellow. Cook hamburger until it falls apart and is gray in color.
Cut up the margarine and put in casserole dish for melting (1 1/2 to 2 1/2 minutes) in microwave; don't burn it! Remove. Stir in all the ingredients, except the shrimp. Add the shrimp, tossing until evenly coated. Cover the dish. Put back into the microwave. Cook until the shrimp is cooked (4 to 7 minutes), stirring twice during this time. Remove. Sprinkle with paprika and serve with linguine or whatever you have in mind.
Spread olives between layers of paper towels and blot dry to remove most of the brine. Mix together the olives, dried herbs and orange zest in a bowl. Loosely pack into a glass jar; lay the herb sprigs on top and add olive oil to cover. Cover tightly and store for 2 days to 1 week.
Pour bags of veggies in 13 x 9-inch casserole dish; add in spices, cubed butter and cubed Velveeta. Mix evenly. Pour Ritz crackers on top. Bake at 350° for 1 hour. Cover with foil for 30 minutes of time. Then remove foil. Stir. Wait 15 minutes; stir again. Bake 15 more minutes, uncovered. The most delicious way to get your green leafy veggies.
Preheat oven to 325°. Mix first 3 ingredients; add sifted dry ingredients. Add apples and nuts. Spoon batter into a greased and floured Bundt pan. Bake at 325° for 1 hour or until done. Cool well before removing from pan.
Cream together the sugar, butter and peanut butter. Add eggs, one at a time, mixing after each. Add vanilla. Sift together the baking powder, baking soda, salt and flour. Add flour mixture to creamed mixture and mix well. Drop by teaspoon onto cookie sheet. Flatten with the tines of a fork. Bake at 375° for 10 to 12 minutes.
Place chicken in baking pan. Mix soup and milk. Pour over chicken and bake 1 hour at 350°. Serve over rice.
Melt butter; saute celery, onions and bell pepper. Add flour; stir until dissolved. Add tomatoes, green onion tops, parsley, finely chopped garlic and 1/2 cup water. Simmer a while, then add seasoned shrimp and simmer for about 20 minutes. Jalapenos may be added, if desired. If more gravy is needed, add a little cornstarch and water. Serve over rice.
You will need a large gallon jar. In the jar, combine pineapple, 1 cup sugar and 2 tablespoons brandy. Let sit in jar for 2 weeks, stirring daily. At the end of 2 weeks, add maraschino cherries, 1 cup sugar and 2 tablespoons of brandy. Let sit for 2 more weeks, stirring daily. During the fourth week, add the canned peaches, 1 cup sugar and 2 tablespoons brandy. Let stand another 2 weeks, stirring daily. Separate the liquid from the fruit. The liquid is the starter. Use the fruit on ice cream or cake. Do not refrigerate the liquid.
Cook beef in a large skillet until it loses its redness. Remove from skillet and cook macaroni, onion and green pepper in meat fat until macaroni is yellow. Add meat back to skillet along with tomato sauce, water, salt, pepper and Worcestershire sauce. Cover and simmer for 25 minutes or until macaroni is cooked. Makes 6 servings.
Dissolve Jello in boiling water; stir until jello is completely dissolved. Add frozen strawberries. Stir until completely thawed. Add nuts, pineapple and bananas (optional). Stir completely. Pour in small glass pyrex dish. Refrigerate until congealed. Top with Cool Whip and Serve.
Brown meat in bacon drippings. Remove and add flour. Use a heavy pot and brown flour to a dark roux. Add onions, parsley and garlic. Cook until soft. Add water, rice, seasonings and browned meat. When it comes to a boil, lower heat to lowest point and cook for about 1 hour covered tightly. When rice is done, remove lid and let cook for a few minutes until rice dries a little.
In a bowl, combine the first 5 ingredients. Press lightly into a greased 13 x 9 x 2-inch baking pan. Bake at 350° for 25 to 30 minutes or until golden brown, stirring every 10 minutes to form coarse crumbs. Cool. Divide crumb mixture in half. Press half into the same baking pan.
Combine onions and butter in 3-quart casserole. Cover; microwave at High 6 1/2 to 8 1/2 minutes, or until onions are soft and translucent. Pour chicken and beef broth into bowl. Add water to make 1 quart. Stir in onions. Cover; microwave 4 to 6 minutes, until heated through.
Layer 2 cups of vanilla ice cream into a cooled pie crust. Drizzle with 1/4 cup caramel and 1/4 cup fudge toppings. Sprinkle with peanuts. Layer remaining 2 cups of ice cream over peanuts. Drizzle with remaining caramel and fudge toppings. Freeze several hours. Garnish with whipped cream and cherries.
Lightly spray casserole dish (13 x 9-inch) with vegetable oil spray. Cut peaches into small pieces and fill bottom of casserole dish. Sprinkle dry cake mix over the peaches. Sprinkle lightly with water until damp. Cook at 350° until done, about 45 minutes to 1 hour. Serve hot with ice cream.
Boil the water, then mix Jell-O. Dissolve completely. Add apples, celery, nuts and marshmallows.
Cream sugar and margarine together. Add eggs. Cream that and add buttermilk, flour and vanilla. Beat together. Cook in 6 or 7 layers at 350° until done.
Quarter artichokes and slice water chestnuts. Add green beans. Mix Green Goddess dressing and onion soup mix. Mix together gently and refrigerate overnight.
Mix butter or shortening and sugar together. Add eggs and vanilla. Mix until smooth. Add flour, baking powder, baking soda, salt (optional) and sour cream. Mix until all ingredients are blended and dough is in a ball form.
Heat oven to 350°. Bring water to boil. Stir in rice and salt. Cover and simmer until all water is absorbed, about 30 minutes. Add milk and boil gently, stirring occasionally, until mixture thickens slightly, about 5 minutes. Combine eggs, sugar, and vanilla in bowl. Gradually stir in rice mixture; mix well. Pour into a greased 1 1/2-quart casserole. If desired, stir in raisins and sprinkle nutmeg or cinnamon over top. Place casserole in a pan containing about 1 inch hot water. Bake, uncovered, in 350° oven for 45 to 50 minutes or until knife inserted near center comes out clean. Serve warm or chilled. Makes 5 to 6 servings.
Add oil, milk, eggs and vanilla to starter in bowl, mix well and add remaining ingredients (except nuts). Stir well and add nuts. Pour into 2 large loaf pans, well-greased, or 3 small loaf pans. Sprinkle extra cinnamon and sugar on the top of each loaf before baking, if desired. Bake at 325° for 1 hour.
Measure pineapple syrup and add water if necessary to make 2/3 cup. Pour over bran and let stand 15 minutes. Mix and sift flour, sugar, baking powder, baking soda and salt. Add walnuts, crushed pineapple, egg and melted shortening to bran mixture and add to sifted dry ingredients. Mix until just blended. Turn into greased loaf pan, 9 x 5 x 3-inch. Bake at 325° for 1 hour and 15 minutes.
Cut artichokes in half and combine in casserole dish with green beans. Mix olive oil and artichoke liquid; fold into artichokes. Mix cheese and bread crumbs together and add to casserole. Mix well. Top with more crumbs and bake at 350° for 20 minutes or enough to heat thoroughly.
Mix milk and soup together; stir in beaten eggs. Add the rest of the ingredients and bake in a 12 x 7 1/2 x 2-inch dish at 350° for 30 to 40 minutes. Knife comes out clean when inserted in middle indicating it is done.
Cream margarine, sugar, eggs and vanilla until light and fluffy. Combine flour, cocoa, baking soda and salt. Add to creamed mixture. Stir in peanut butter chips. Drop by teaspoonfuls onto ungreased cookie sheet or chill until firm enough to handle and shape small amounts of dough into 1-inch balls. Place on ungreased cookie sheet; flatten slightly with fork. Bake at 350° for 8 to 10 minutes. Makes 5 dozen 2 1/2-inch cookies.
Mix soda, flour, sugar and buttermilk. Bring to boil oleo, vegetable oil, water and	cocoa powder.	Mix together with soda mixture. Bake in 13 x 9-inch pan at 350° for 30 to 35 minutes.
Combine meat, crumbs, egg, milk, onion and seasonings. Form into balls, 1 1/2-inches in diameter, using as little pressure as possible. Brown well in drippings. Place meatballs in heavy skillet. Add water. Cover and simmer about 30 minutes on low heat.
Mix limeade. Combine mint leaves and confectioners sugar; crush with a fork. Add to limeade; cover and let stand for 30 minutes. Strain.
Cut in shortening with dry ingredients. Beat egg, water and vinegar; mix with ingredients. Divide into 4 or 5 balls. Chill 1/2 hour.
Sprinkle jello over cottage cheese. Mix and add fruit. Gently fold in Cool Whip. Refrigerate.
Combine corn meal, salt and pepper. Wash okra; cut into 1/2-inch slices. Dredge in corn meal mixture. Okra should be moist for meal mixture to coat well. Lightly coat a 15 x 10-inch jelly roll pan with cooking spray. Spread okra in a single layer. Bake at 350° for 30 to 40 minutes or until crisp; stir occasionally. Contains less than 1 gram fat.
Mix well in order given. Can use other fruit if desired instead of the pineapple. Freeze in the ice cream freezer. Makes about a gallon.
Beat shortening and brown sugar together until creamy. Add eggs and peanut butter. Beat well. Sift flour, soda and salt together. Add to creamed mixture. Mix well. Stir in oats. Shape dough to form 1-inch balls. Place on ungreased cookie sheets. Press crisscrosses on each cookie with fork. Bake in preheated 350° oven for 8 to 10 minutes.
Cook lentils until soft and rather dry. Mix in egg, garlic powder, milk, cereal and onion that was sauteed in oil. Put into a greased casserole. Bake at 350° for 45 minutes and serve.
Dissolve sugar in boiling water. Mash bananas in blender. Mix all ingredients and freeze. Add 7-Up to form a slush.
Cook the first 4 ingredients until tender. Add the next 4 ingredients. Mix milk and flour. Add water to milk and flour. Add milk mixture to tomato; stir constantly until thick. Cook 2 minutes. Add chicken and cook until hot; stir in cheese. Serve over rice.
Mix cake mix according to directions. Bake in 4 layers. Take whipped topping, sour cream and confectioners sugar and mix well; beat until thick and holds its shape like meringue (about 12 or 15 minutes at high speed). Wash, clean and slice strawberries. Stack cake using lots of filling and 1/3 of berries on each layer. Cover the top and sides with the remaining topping mix. Keep refrigerated.
Pour milk over Grape-Nuts; cool. Sift flour, baking powder, salt and sugar together. Add egg and shortening to Grape-Nuts mixture; stir well. Add flour mixture, stirring only enough to dampen all flour. Turn into greased loaf pan; let stand 20 minutes. Bake in a 350° oven for 1 hour and 20 minutes. Makes one 9 x 4 x 3-inch loaf.
Preheat oven to 450°. Wash and brush the potatoes; slice into wedges. Place in a microwave dish with a small amount of water until partially cooked. Mix the seasonings into the flour. Mix the egg with the milk. Dip potatoes into milk; dust with seasoned flour. Place on a pastry sheet. Drizzle with oil or spray with Pam. Bake in oven for 20 to 25 minutes, or until brown and tender. Serve hot. Makes 6 servings.
Mix all ingredients (except chocolate chips) until smooth and creamy. Fold in chips. Put into a well-greased and floured tube pan or Bundt pan. Bake at 350° for 60 minutes. Remove; let cool. Refrigerate and serve with Cool Whip.
In ice cream freezer container, combine all ingredients; mix well and freeze according to manufacturer's instructions.
Cut 12 (12-inch) squares of heavy duty aluminum foil. Place an onion, cut side up, in center of each. Dot each onion with margarine; sprinkle with cheese, salt and pepper. Wrap well; place on a baking sheet. Bake at 350° for 40 minutes or until tender. Serve on lettuce leaves, if desired (onions can also be grilled).
Wash beans under clear water to remove original liquid. (This will greatly reduce sodium.) Add beans to water and black pepper in 2-quart saucepan. Bring to a brisk boil. Add rice; stir. Remove from heat. Let stand, covered, for 5 minutes for liquid to absorb. Stir and serve. For extra "zip," sprinkle with crushed red pepper or your favorite spice. (Black and red pepper are 2 of my favorites.) Makes 2 servings.
Mix all ingredients into a gallon jar. Add enough cold water to fill gallon jar. Stir well until dissolved.
Use just enough flour to roll out after all mixed together. Cook for 20 minutes or longer until tender.
Preheat oven to 325°. In large mixing bowl, combine flour, baking soda, cream of tartar, cinnamon and nutmeg. Set aside. In medium bowl, mix honey, pineapple juice concentrate, vanilla, 2 unbeaten egg whites, pineapple and carrot puree. Stir into flour mixture and mix until just blended. Stir in raisins. Gently stir in 2 lightly beaten egg whites. Do not overmix.
Mix and place the ingredients in a 2 1/2-quart casserole. Mix an additional 1/2 stick butter, melted, 1 tablespoon Worcestershire sauce and 2 1/2 cups of cornflakes. Put on top of mixture. Bake, uncovered, for 1 1/2 hours at 350°.
Brown meat and pour off excess fat. Add all ingredients except the rice. Cook slowly, covered, 45 minutes to 1 hour. Stir in rice; heat through and serve. Serves 6.
Mix all ingredients well using a wooden spoon. Pinch off small pieces of dough (teaspoon size) and roll to thickness of pencil. Form into crescents. Bake at 350° for 15 to 20 minutes. Roll immediately in powdered sugar.
Melt butter and add flour over medium heat. Add milk and chicken broth and bring to a boil, stirring often. Add broccoli that has been steamed in 1/2 cup water. Add salt last.
Reserve the sliced luncheon meat for top. Combine cubed meat, cooked rice, peas, eggs, soup, milk, parsley, onion, curry powder and pepper. Spread in two 13 x 9 x 2-inch metal baking pans. Drain the peaches; stud peaches with a few whole cloves. Arrange peaches and meat slices atop rice mixture. Bake, uncovered, at 375° for 1 hour or until heated through. Makes 24 (3/4-cup) servings.
Heat the oven to 400°. Mix sugar, cornstarch and cinnamon in 2-quart saucepan. Stir in cherries and almond extract. Cook, stirring constantly, until mixture thickens and boils. When starts to boil, time for 1 minute. Pour ingredients from saucepan into ungreased cake pan (keep cherry mixture hot in oven).
Grease a 9 x 13-inch pan. Dump and spread in order listed, the cherries, undrained pineapple, dry cake mix and nuts. Do not mix, but smooth each layer as you spread it. Pour melted margarine evenly over the top layer. Sprinkle and spread coconut on top. Bake 1 hour at 325° or until done. Serves 12.
Mix all the ingredients and pour into three 9-inch layer pans. Bake at 350° for 30 or 40 minutes.
Combine shortening, eggs, sugar and bananas. Sift flour, soda and salt. Mix with banana mixture. Add nuts, chips and cherries. Pour into 2 greased bread pans and bake at 350°.
Put chicken in stock pot. Place quartered onions, carrots, celery and bay leaf on top. Cover chicken with water. Bring to boil and simmer for 45 minutes to an hour. Remove chicken from pot. Let cool. Strain broth from vegetables. take meat from bone. Set aside. put broth back into stock pot. Bring to boil. place noodles in broth. Boil for 20 minutes. Add chopped onion and celery during last 5 minutes. Place chicken back into broth. Heat through. If it needs to be thickened, add some cornstarch mixed with water. Serve over mashed potatoes. This is a family favorite.