HumbleIntelligence/food-ner-1-Million huggingface dataset:
In saucepan, mix sugar, flour and eggs. Gradually add milk to mixture and cook over medium heat until it makes a thin pudding. Add vanilla. Peel and slice fruit into pieces and add to pudding when it is cool. Top with coconut and chopped pecans.
Brown sausage. Add tomatoes, water, onion and kidney beans. Cook for awhile. Add rice mix. Cook until thickened.
In crock-pot, layer beef cubes, onion and paprika to make 3 equal layers. Put on high with lid on, approximately 6 to 8 hours. Cook macaroni according to package directions. Add to meat. Add eggs and sour cream and mix well. Continue on high until well heated. Serve.
Grind 1 pound of lean ham. Grate cheese; mix with mayonnaise. Season with grated onion, Worcestershire sauce, paprika, Tabasco sauce, black pepper and chopped nuts. Let stand in refrigerator for 12 hours.
Dissolve Jell-O in 2 cups hot water. Cool and combine with remaining ingredients. Add enough water to make 2 gallons of punch.
Mash avocados and blend in ingredients in order given. Stir or blend well. Serve with chips or party crackers. Serves 8.
Unroll the first crescent roll dough into a 9 x 13-inch pan and press dough to fit the pan, pressing perforated lines, making sure they stick together. Then mix cream cheese with sugar, vanilla and lemon juice (add a couple of drops of milk if cream cheese mixture is extra thick). Pour mixture over dough.
Spread hash browns in a 9 x 13-inch pan. Layer ham over potatoes. Mix sour cream and soup together; spread over potatoes and ham. Sprinkle cheese on top. Bake at 350° for 1 hour.
Beat all ingredients together with mixer at medium speed. Bake in 9 x 13-inch pan at 350° for 30 to 35 minutes or until done.
Grease and flour tube pan. Mix oil and sugar, then add eggs one at a time. Sift dry ingredients; add plums and nuts. Pour into tube pan and bake at 325° for 55 to 75 minutes. Test for doneness between those times.
Peel the parsnips. Cut them into 2-inch lengths across the grain. Cut the lengths down into quarters or eighths. Boil them in salted water until tender, 20 to 25 minutes. Drain them thoroughly and put a folded cloth on top of the saucepan to enable the parsnips to dry off. Melt the butter in the frying pan. Toss in the cooked parsnips, sprinkled with the sugar. Pepper well and brown on all sides. Or you could put the buttered parsnips under the broiler and toast. Nice with roast beef. Yield: 6 servings.
Cook rice; simmer the onions and curry powder in the butter in the top part of a double boiler until onions are tender, but not brown. Add the frozen soup; set pan over hot water and stir until smooth. Stir in the shrimp, sour cream and dash of lemon juice and heat well. Serve immediately over cooked rice or combine in a casserole and keep warm in the oven until time to serve.
Core 1 apple; sprinkle with cinnamon, brown sugar and nutmeg. Bake at 350° for 45 minutes to 1 hour. Serve warm.
Grease 8-inch round cake pan. In large bowl, combine flour, sugar, baking powder, soda and salt; blend well. Cut in 1/4 cup margarine until mixture is crumbly. Stir in raisins and caraway seeds, if desired. Add milk all at once. Knead dough gently until no longer sticky, 5 to 6 times. Press dough into pan, cut cross on top of loaf. Brush with melted margarine. Bake at 375° for 25 to 35 minutes. Remove from pan immediately. Cool completely.
Dice first 5 ingredients very fine. Saute in margarine and olive oil until onions are clear looking, on low temperature, about 2 hours. Add stewed tomatoes and Ro-Tel tomatoes. Let boil on low heat about 2 hours. Add Worcestershire sauce, red pepper and Tabasco sauce. Stir often for two or more hours.
You will need 1 small can, 1 large can and 1 big spoon.
Saute onion and green pepper in butter. Remove from heat. Stir in soup, mushrooms, pimentos and basil; set aside.
Partially cook bacon pieces. Remove. Add onion rings to bacon fat. Saute until soft. Add onions to bacon. Melt butter in a large casserole dish. Add crumbs to butter; mix. Pat mixture up sides of casserole dish and cover bottom. Line with grated cheese. Add bacon and onion mixture. Combine eggs and milk. Pour over all. Season with salt and pepper. Bake at 350° for about 45 minutes.
Drain pineapple well. Set aside nuts. Add all ingredients to softened cream cheese and chill. When well chilled, shape into a ball or log and roll in chopped nuts. Keep chilled until served.
Grill cheese sandwiches in skillet with butter. Add tomato soup, milk and butter in saucepan and cook for 5 minutes.
Note: Approximately 2 large potatoes or 18 ounce can Tartan sweet potatoes.
Rub the breasts with the cut lemon, squeezing the lemon as you rub. Sprinkle salt and pepper over the chicken and coat with flour. Heat butter in electric skillet to 300° and brown chicken breasts in butter. Mix the soup, sherry and cheese and pour over browned chicken. Simmer at 225° for about 1 hour.* Remove chicken to warm serving platter and spoon gravy over chicken. Garnish with parsley and/or lemon peel roses. Serves 4. Serve with wild rice, green vegetable and congealed fruit salad.
Mix together. Cool in refrigerator. Roll in pecan pieces in a long roll with wax paper or shape in a loaf pan. Serve with crackers.
Combine zucchini, peppers and onions. Sprinkle with salt. Cover tightly and refrigerate overnight. Next morning, rinse well (cold water) and drain well. Add spices, vinegar, sugar and cornstarch. Cook gently 20 to 30 minutes. Pour into hot sterilized jars. Seal immediately.
Mix oil, sugar, eggs and vanilla. Sift dry ingredients; mix well.	Add fruit and nuts. Bake in a greased and floured Bundt pan at 350° for 1 1/2 hours.	Cool.
Cream butter, shortening and sugar in large mixer bowl until light and fluffy. Add flavorings; beat well. Beat in eggs. Sift flour, baking powder and salt together. Add to creamed mixture alternately with evaporated milk. Spoon into greased and floured 10-inch tube pan. Bake at 325° for 1 1/2 hours. Cool in pan for 10 to 15 minutes. Invert onto serving plate. Yield: 16 servings.
Melt all this in double boiler; let cool. Fold in 1/2 pint whipping cream that has been whipped. Pour into pie crust and set in icebox to cool.
In bowl combine dry Jell-O with cottage cheese, Cool Whip, pineapple and fruit. Mix together and chill.
Soften yeast in water. Combine in mixing bowl the cottage cheese, sugar, onion, dill seed, salt, soda, egg and softened yeast. Add flour to form stiff dough, beating well after each addition. Cover. Let rise until light and doubled in size (50 or 60 minutes). Stir down dough and turn into warmed greased 8-inch round casserole (2-quart) or 2 (1 pound) coffee cans. Let rise in warm place until light, 30 or 40 minutes. Bake at 350° for 40 to 50 minutes. Brush with butter and salt.
Mix together sour cream, marshmallows and coconut. Fold in fruit. Decorate with maraschino cherries. Chill.
In a medium saucepan, combine butter, sugar, cocoa and milk; bring to a boil, stirring constantly. Allow to come to a rapid boil for 1 minute. Remove from heat. Stir in vanilla, peanut butter, coconut and oats. Spread in thin layer. Let stand 2 hours. Cut and serve.
In a large skillet, melt butter. In small bowl, beat eggs and add sausage. Pour into skillet; cook until done. Fill tortillas with the eggs and top with cheese and picante sauce. Roll up and eat.
On lightly floured surface, roll out 1/2 of pastry into an 11-inch circle. Use to line a 9-inch pie plate; trim. Refrigerate, with rest of pastry, until ready to use.
Melt butter; add sugars. Boil on low heat for 2 minutes, stirring constantly. Add milk and keep stirring until mixture boils. Remove from heat. Add vanilla extract; let cool thoroughly, then add confectioners sugar. Spread on cool cake. (If margarine is used, use a good grade such as Parkay.)
Dissolve Jello in 2 cups boiling water. Add 1 cup cold water, refrigerate. Wash cranberries. Wash and pare (not all peeling) 2 apples, and remove core. Peel 2 oranges, remove seeds. Grind cranberries, apples and oranges in food grinder (medium grinder). Add 1 1/2 cups of sugar and 1 cup nuts and mix well. Add to Jello and let set.
Beat together sugar, eggs, oil, juice and vanilla at high speed for 10 minutes. Next, blend in flour, baking powder and salt, a little at a time, after these have been sifted together. Stir in nuts.
Drain juice from the first 5 ingredients. Chop the pepper, celery and green onions finely.
Cook and drain macaroni. While warm, add Velveeta, then add water and stir. When browning sausage, drain the grease and add to macaroni. Add salt and place in a greased 9 x 13-inch dish. Top with mushrooms. Top with grated cheeses and sprinkle with pizza topping. Before baking, add milk and melted butter. Bake in preheated 350° oven for 45 minutes.
Mix by hand like pie crust then take out 1 1/2 cups for top of cake. Set aside. Add to mixture left; 1/2 teaspoon baking soda in 1 cup of buttermilk or sour milk. Pour batter into greased and floured 9 x 13-inch pan. Add nutmeg and cinnamon to crumbs; add to top of cake. Bake at 400° for 30 to 40 minutes.
Mix sugar and shortening well. Add eggs, then buttermilk to which soda has been added. Sift flour, salt and spices together and add to first mixture. You may need more or less flour. Chill in the refrigerator so it can be handled. Turn into floured bowl. Separate into 6 portions. Cut bottom liners for round cake pans. Roll onto liners. Place in pan. Bake 15 minutes at 400°. Spread sweetened apples between layers.
Cook macaroni according to directions. Drain. Sprinkle Tabasco and salt over ground beef. Saute until partly brown. Add onions. In 2-quart casserole, alternate layers of macaroni and meat. Stir chili powder and oregano into stewed tomatoes and pour over top. Heat at 350° for about 30 minutes.
Open biscuit packages; separate biscuits. Combine melted butter, sugar and orange rind. Dip biscuits, one at a time, in mixture and place on end in a Bundt pan; should fill all around the pan ring. Bake in 350° oven for 30 minutes or until golden brown. Dump out immediately on plate and serve. Delicious with a luncheon chicken salad.
Coat pork chops with flour. Sprinkle with 1/2 teaspoon salt. Brown on both sides in oil in a large skillet. Dissolve bouillon cube in water; pour over chops. Cut apples into 1/2-inch wedges. Place apple wedges on pork chops. Sprinkle raisins over all. Cover and boil gently about 25 minutes or until chops are tender. Remove chops to heated platter. Combine flour and a small amount of Carnation to make a paste. Gradually stir in remaining Carnation and remaining 1/2 teaspoon salt. Add to drippings in skillet, stirring over medium heat until mixture just comes to a boil and thickens. Serve over pork chops.
Cream sugar and butter together; beat until light and fluffy. Add eggs, one at a time; beat well. Add flour. Beat in lemon extract and cold 7-Up. Pour batter into well-greased and floured Bundt pan. Bake at 325° for 1 hour and 15 minutes. Let cool 15 to 20 minutes and take out of pan.
Trim fat from meat; cut meat into strips. Heat oil in a large skillet. Add meat; cook, turning frequently, until brown, about 5 minutes. Stir in water, onion, garlic salt and ginger. Heat to boiling; reduce heat. Cover and simmer 12 to 15 minutes for round steak and 5 to 8 minutes for sirloin. Add pepper strips during last 5 minutes of simmering. While meat simmers, cook rice as directed for 4 to 6 servings.
Drop bean into 1 gallon container. Mix 4 cups sugar in 3 cups water. Mix 1/2 cup coffee with boiling water. Pour mixtures above and vodka in container and cover. Let stand 2 weeks at room temperature. Gently mix occasionally. Strain through cloth to remove specks of bean, if desired.
Fry ground beef in pan (chop in small pieces). Mix beef with all the ingredients and 1 cup each of the 2 cheeses. Fill tortillas with about 2 spoonfuls. Make sure pans are greased before rolling enchiladas. Bake for 35 to 45 minutes or until golden brown. Five minutes before taking out, sprinkle Cheddar and Monterey Jack cheese over them. Take out when melted.
Drain clams and shrimp (save juice). Saute scallops in butter until lightly brown. Add clams, shrimp, mushrooms, chopped green ends of the onions, 2 tablespoons garlic and 1 cup of wine. Cover and simmer for 1/2 hour. Add 1/2 of saved juice. Cover and keep warm. Boil noodles. Use half and half, flour and saved juice. Heat in skillet together to make white sauce.
In a large pan, cook onion and garlic in oil. Add pasta sauce; simmer 15 minutes. In a bowl, mix Ricotta cheese, spinach, 1 cup Mozzarella cheese, Parmesan cheese and eggs. In a 15 x 9-inch baking dish, layer 2 cups sauce, half the lasagna, half the remaining sauce, all of spinach mixture, half the Mozzarella cheese, remaining lasagna and sauce. Cover; bake at 350° for 45 minutes or until hot. Uncover; top with remaining Mozzarella cheese. Bake 15 minutes. Let stand 15 minutes. Top with parsley, if desired.
Mix sugar, juice and egg yolks; beat with beater. Mix gelatin with a little cold water, then add boiling water. Mix all together. Whip heavy cream and fold into the mixture. Store in cold place until set.
Mix together pudding and Cool Whip. Add Amaretto, starting with 1/4 cup and adding to taste. Serve chilled with fresh fruit.
Add Cool Whip to jello. Spoon into graham cracker crust. Add nuts if desired.
In large pan, brown onion in fat. Add hamburger meat; cook until well done. Drain fat. Add remaining ingredients. Simmer for about 1 hour.
Whip cream and refrigerate. Soften gelatin in water. Heat slowly to dissolve and cool. Add juice. Beat egg yolks with sugar. Blend in juice and gelatin mixture. Whip egg whites and stir in cream.
Cook green pepper and onions in butter, then add flour and seasonings	to green pepper. This prevents pepper from going to the bottom of casserole.	Then add corn, milk and 1 dozen crackers, then add remaining crackers on top and cook until firm. Serves about 6.
Bring all ingredients to room temperature and combine in mixer. (Do not use blender or processor.) Allow time for flavors to blend. Serve with crackers, toast or hot bread. Makes 12 servings.
Preheat oven to 350°. Toss croutons in melted butter; sprinkle with garlic powder and sesame seed, if desired. Place in a single layer on baking sheet. Bake 15 minutes or until golden brown. Cool thoroughly before storing in an airtight container.
Mix brown sugar, flour and cut in shortening to crumb stage. Reserve 1 cup of this mixture. Add all dry ingredients, then eggs and sour milk. Pour into shallow pan (5 x 9-inch or 8 x 8-inch). Sprinkle top with the cup of reserved mixture. Bake in moderate oven (350°) for about 40 minutes.
Heat oven to 350°. Generously grease cookie sheets. In a large bowl, combine brownie mix, flour, water, oil and egg. Stir with spoon until dough is formed. (I use electric beater on low.) Stir in chocolate chips and nuts. Drop by teaspoonfuls onto greased cookie sheets. Cool completely. Frost cookies, if desired, with chocolate frosting. Makes 3 dozen cookies.
Make pudding mix as directed. Stir whipped topping and 1/2 of the crushed cookies into pudding until mixture is the same color. Place 1 tablespoon of crushed cookies into bottom of each paper cup. Fill cups 3/4 full of pudding. Top each cup with the rest of cookies. Put in refrigerator to chill, about 1 hour. Makes 8 to 10 dirt cups.
Brown hamburger and sausage. Drain. Mix in cheese over low heat until melted. Add all other ingredients and spread on bread slices. Quick freeze on pan in freezer for 5 minutes. Take out and place in freezer bags until ready to serve. When ready to eat, heat on cookie sheet in oven at 350° for 3 to 5 minutes.
Thaw and cook vegetables about 5 minutes. Drain. Combine vegetables, soup, sour cream, pepper, 1/2 cup cheese and half a can of onions. Pour into baking dish and bake covered at 350 degrees for 30 minutes. Remove cover, add remaining cheese and onions and bake uncovered for 5 - 10 minutes.
Mix ingredients. Shape into loaf pan. Bake 1 hour at 350°.
Dissolve Jell-O in hot water; reserve 1/2 of this mixture. Add syrup from mandarins to remaining Jell-O. Chill until partially set; fold in mandarins, bananas and pecans. Turn into 6 cup bowl or into 10 or 12 individual molds; chill until almost set. Add vanilla ice cream by spoonfuls to reserved hot Jell-O; stir until melted. Chill until mixture mounds on spoon; fold in banana mixture. Spoon ice cream and jello mixture over fruit and Jell-O mixture. Chill. Serves 10 to 12.
Remove film from braunschweiger, taking care to retain meat in its log shape. Frost log with cream cheese and roll in bacon bits. Chill. Serve with crackers.
Brown hamburger and onion in a large skillet. Drain any excess grease. Add all of the ingredients except cheese. Simmer 10 minutes. Top with cheese. When cheese is melted, serve while hot.
Combine chopped chicken, cream of chicken soup and 1/2 pound Velveeta cheese. Stir until melted and blended. Spoon mixture onto tortilla. Roll up and place seam side down in 9 x 13-inch baking dish. Top with 1 jar of salsa and shredded Mexican cheese. Bake at 350° for 30 to 35 minutes. Serves 6.
Sift all dry ingredients together. Cream shortening, butter and sugar. Add beaten egg, molasses and then dry ingredients. Add hot water last and beat until smooth. Bake in a greased shallow pan for 40 to 45 minutes in moderate oven at 350°. Yields 15 portions.
Prepare Dream Whip according to package. In another bowl, blend cheese, sugar and vanilla. Fold in Dream Whip. Spoon into pie shell and chill for 3 hours. Spoon on pie filling.
Reserve 1/2 cup strawberry juice for spread. Mix all dry ingredients together. Make a hole in the center of the mixture. Pour strawberries, oil and eggs into the hole. Mix by hand until all ingredients are thoroughly combined. Add food coloring. Pour into 2 greased and floured 9 x 5 x 2 1/2-inch loaf pans. Bake at 350° for 1 hour. Cool.
Saute onion in margarine. Blend in flour and seasonings. Gradually add milk. Cook stirring constantly until thickened. Add cheese. Stir until melted. Toss with potatoes in cheese sauce. Add ham. Pour into 2-quart casserole. Bake at 350° for 30 minutes.
Mix all ingredients together and roll into 1-inch balls. Bake for 20 minutes in a 400° oven, then place in slow cooker and cover with sweet and sour sauce. Serve while warm.
Remove crusts from fresh white bread and make cubes. Mix all ingredients except breadcrumbs and put into buttered casserole. Sprinkle breadcrumbs over top. Bake 1 hour uncovered. After the first 1/2 hour of cooking, stir well. Casserole provides for 8 people and is good accompanied by spiced peaches.
Pound out breasts between wax paper to flatten slightly. Combine all ingredients and marinate for 1 hour. Grill chicken on barbecue for 2 minutes each side.
Bake ribs in casserole dish with 1/4 cup vinegar and water to cover at 350° for about 45 minutes, or until done. Drain liquid; remove all excess fat. Peel and slice apples into wedges. Slice cheese. Roll apple, cheese and pork in a soft tortilla shell by Mex America. Secure with toothpick. Bake for about 15 minutes at 350°, or until shell is brown and cheese melts. Top with sour cream and/or hot sauce. Garnish can be black olives, peppers or lettuce.
Tear bread into small pieces. Mix together with other ingredients in food processor. Drop onto cookie sheet from spoon. Bake at 350° for 10 minutes. For extra flavoring, use any extracts such as vanilla extract, almond extract, black walnut extract or banana extract. Cinnamon is also good and butter flavoring may be added to any for a richer flavor. Makes 1 serving.
Shred or chop cabbage. Cut bell pepper into small pieces. Grate carrot. Mix and set aside. Boil remaining ingredients. Pour over slaw. Let stand until cool. Refrigerate. Keeps well.
Sift flour and sugar together two times. Cream margarine. Add eggs, gradually add flour/sugar mixture and milk. Add vanilla. Bake on 350° in 3 or 4 layers until tests done.
Bake potatoes. Cut cooked potatoes in half. Scoop out meat of the potato and whip with margarine and milk. Mound back into the potato halves. Sprinkle with grated cheese. Bake 30 minutes at 350°. Serves 4 to 8.
Brown onion and celery in margarine. Combine all ingredients and place in greased 2-quart casserole. Bake 25 to 30 minutes at 350°. Allow to cool 45 minutes.
Dissolve gelatin and salt in boiling water. Add cold water, cinnamon, ginger and cloves. Chill until slightly thickened. Fold in apple, raisins, pineapple, pecans, dates and currants. Pour into a 4 cup mold. Chill until firm. Unmold; serve with Brandy Hard Sauce.
Cut sausage into 1-inch pieces. Cook in large pan in 1/4 cup water until water evaporates and sausage begins to brown, about 10 minutes. Add onion and parsley and cook until it's yellow. Add 1/4 cup water and remaining ingredients. Bring to boiling point and simmer, uncovered, 1 1/4 hours stirring occasionally.
Spread cream cheese on a 10 to 12-inch serving dish. Spread shrimp on cream cheese, then spread cocktail sauce over shrimp. Sprinkle cheese over shrimp and top with green onions. Serve with crackers.
Brown meat. Drain. Add spaghetti sauce and water to meat. Bring to a boil. Reduce heat; stir in pasta. Cover and cook 15 minutes. Stir in Ricotta cheese. Cover and cook 5 minutes. Stir in 1/2 Mozzarella cheese; sprinkle with remaining cheese. Cover and let stand until cheese is melted.
Preheat oven to 350°. Work together butter and cheese; add flour, Rice Krispies and pepper. Form into balls; place on cookie sheet and press with fork. Bake 12 minutes or until done.
Combine all ingredients in mixing bowl; mix well. Pour into greased and floured 13 x 9-inch cake pan. Bake in 350° oven for 45 minutes. Let cool. Top with Cream Cheese Frosting.
Stir boiling water into gelatin in large bowl at least 3 minutes until completely dissolved. Pour into 13 X 9-inch pan or molds. Refrigerate at least 3 hours or until firm (does not stick to finger when touched).
Cream the butter and cheese. Use at room temperature. Sift in 10x sugar to creamed mix, then add coconut, salt and vanilla. Refrigerate batch for 1 hour. Remove from refrigerator and shape into small size, about 1 1/2-inch size eggs. Place on wax paper tray and refrigerate again for 1 hour. Melt wax in a double boiler, then melt chocolate. Dip eggs in chocolate. Use icepick or skewer. Place on wax paper. Makes about 120 eggs.
In a 9 x 13-inch baking dish put a layer of dried beef. Put chicken on top of dried beef. Lay sliced cheese on top of chicken. Combine soups and sour cream. Pour over chicken and bake at 350° for 45 minutes to 1 hour.
Brown up the beef, then throw in the onions, cabbage and celery. Cook until yellowish, then add 2 cups water and simmer for around 15 minutes. Slip in the rest of the ingredients and continue cooking for 15 to 20 minutes. To give stew a continental look, serve it on top of mashed potatoes. The 2 cups water may not be necessary, if there is plenty of juice in the canned beans and tomatoes.
Work cheese with spoon until light and fluffy. Thoroughly mix in Sweet 'N Low, grated rinds and walnuts. Form into 12 balls about 1 inch in diameter (8 grams). Roll in toasted coconut. Refrigerate. Makes 12. One Coconut Surprise has 35 calories.
Whip cream. Add remaining ingredients except flour. Stir 10 minutes. Add flour and stir until smooth. Cover and refrigerate overnight. May be rolled 1/4-inch and cut into shapes. Place on lightly greased cookie sheet. Brush with water before baking in 300° oven. Bake 8 to 12 minutes. Leave on cookie sheet to cool. Decorate if desired.
Cream sugar, oil and eggs together. Mix flour, salt and baking powder in a separate bowl. Add a small amount of flour mixture at a time into other mixture, until all is mixed. Then add vanilla, apples and nuts. Bake at 350° for 1 hour.
Boil the raisins, water and sugar, then stir in flour (diluted with water). Let cook until thickened. Add butter and vinegar. Bake between two crusts for 45 minutes at 450° for first 10 minutes, then finish at 350° until crust is golden brown.
Boil sugar and Karo 1 minute. Add to corn flakes and peanut butter. Drop by teaspoon on wax paper.
Mash potato while still warm. Mix in vanilla. Mix enough 10x sugar with potato to make it stiff enough to roll out. Roll out and spread with peanut butter. Roll up (like a jelly roll) and chill. Slice and serve.