HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook pasta according to directions on package without salt or oil and drain. Rinse in cold water and set aside. Gently squeeze out excess water by placing in a colander or strainer. Drain defrosted peas. In a large bowl, mix the mayonnaise together with the remaining ingredients. Add the pasta, crab meat and peas. Adjust seasonings to taste. Chill.
Blend butter, flour and brown sugar and press into an 9 x 12 inch pan. Bake 12 minutes at 350°. Mix remaining ingredients together and pour over the hot crust. Bake about 20 minutes longer at 375°. Serve in squares.
Mix together the Veg-All, soup, celery, water chestnuts, mayonnaise and cheese in a greased casserole. Top with the crackers, which have been mixed with margarine. Bake at 350° for 30 minutes.
Place onion rings in 1 1/2-quart casserole. Melt butter in medium size saucepan. Remove from heat. Blend in flour; slowly stir in evaporated milk and water. Cook over medium heat, stirring constantly, until thickened. Add parsley, salt, marjoram, pepper and shredded cheese. Stir until cheese is melted and sauce is smooth. Pour cheese sauce over onions in casserole. Bake in preheated oven at 350° until onions are tender. Serves 6 to 8.
Boil potatoes; peel and mash them. Pour in eggs; add 1/4 cup of brown sugar and 1/4 cup melted butter with cinnamon and orange juice. Mix well. Put in glass baking dish; smooth top. Top with pecans, 1/4 cup brown sugar and 1/4 cup butter. Bake at 375° for 20 minutes. Excellent with turkey and gravy.
Mix margarine, sugar, milk and cocoa in skillet. Bring to a boil and cook 1 minute. Remove from heat and add the remaining ingredients. Mix well and drop on wax paper with a teaspoon.
Bring 1/3 of tomato juice to simmer. Add cut up onions to cook with herbs and pepper while cleaning and cutting carrots. Add carrots to tomato juice that is cooking and add remainder of tomato juice. If you wish, add red kidney beans next day or later.
Mix together all ingredients. Put in a baking dish (grease good). Bake at 350° for 75 to 85 minutes. The last 30 minutes, remove from oven and crumble 2 cups corn flakes and melted butter. Spread on top of casserole.
Fry bacon until crisp, break into bits. Saute onion in some of the grease. Mix all. Bake 1 1/2 hours at 325° or add 1/4 cup more gingersnaps and microwave on High 10 minutes.
Cook noodles in boiling water until tender. Drain. Combine noodles, cooked chicken, mayonnaise and vegetables. Blend soup and milk. Heat through. Add cheese. Heat and stir until cheese melts. Add to noodle mixture. Turn into 1 1/2-quart casserole dish. Bake at 425° about 20 minutes. Sprinkle fried onions over top. Cook another 5 to 8 minutes. Serves 6.
Cook macaroni until almost done. Cook ground beef, onion and green pepper. Drain. Add remaining ingredients except macaroni and mix. Simmer to heat. Mix with macaroni and put in baking dish. Top with sliced Mozzarella cheese. Bake until cheese melts at 350°.
Beat the egg yolks well; add them to the grated chocolate, sugar and 1 pint of the cream. Stir well. Pour ingredients into a basin; set the basin into a saucepan (double boiler) of boiling water. Stir it one way until the mixture thickens, but do not allow it to boil, or it will curdle. Strain the cream through a sieve into a basin. Stir in the gelatin and the other 1/2 pint of cream, which should be well whipped. Mix all well together; pour it into a mold which has been previously oiled with the purest salad oil. Set the mold in ice; chill until ready to serve.
Melt margarine. Blend in flour and salt. Add turkey broth and milk; cook until thick. Add turkey, onion, peas and carrots. Simmer until bubbly. Place this mixture into a 9 x 13-inch pan and put biscuits on top. Bake at 350° for 30 minutes or until golden brown. Can cut recipe in half, if desired. This is good eating.
Butter baking dish. Add chicken, then layer the cheese over the chicken. Mix stuffing with seasoning that comes with it and 1 stick margarine. Put on top of cheese. Mix the soup and milk. Pour over top and bake 1 hour at 350°.
Brown pork chops and set aside. Combine soup, milk and sour cream. Add salt and pepper to taste. Stir in potatoes, 1/2 cup of cheese and 1/2 cup of French fried onions. Place in 9 x 13-inch baking dish. Arrange pork chops over potato mixture. Cover and bake at 350° for 40 minutes. Top with remaining cheese and onions; bake, uncovered, 5 minutes longer.
Combine cake mix, eggs, 1 1/3 cup water, 1/2 cup peanut butter and oil, blending well. Pour batter onto greased 9 inch tube pan. Bake 1 hour at 350 degrees or until cakes tests done. Cool.
Put in a large covered casserole. Bake at 350° for 3 hours. Add a little sherry before serving (optional). Serve over noodles.
Mix all ingredients well with electric mixer. Bake in 2 (9-inch) pie shells at 450° for 10 minutes, then turn oven down to 300° and bake 30 to 35 minutes longer.
Prick chicken with fork. Pour dressing over chicken and marinate overnight. Grill.
Bring water to boil; pour over oats. Let stand for 20 minutes. Cream margarine and sugars. Add eggs, one at a time. Sift dry ingredients. Add alternately with oat mixture. Bake in a 9 x 5-inch loaf pan at 350° for 35 to 40 minutes.
Saute onion and celery until tender in 4 tablespoons butter. Add flour and blend with broth, milk and Worcestershire sauce. Cook until thickens some. Add broccoli, mushrooms, meat and cheese. Heat and serve.
Saute onions in margarine in skillet. Add broccoli and stir until broccoli is soft. Add rice. Add Cheez Whiz and dry mustard or Worcestershire to taste; stir again. Pour into baking dish. Refrigerate 12 to 24 hours. Bake at 350° for 30 to 40 minutes. Serves about 8.
Mix flour, baking powder and salt. Beat egg, milk and butter together; add to flour mixture. Stir just until blended. Drop 6 to 8 dumplings from tablespoon into hot broth. Cover tight and return to boiling. Reduce heat; don't lift cover. Simmer 12 to 15 minutes.
Melt butter in heavy saucepan. Add cabbage; cover to hold in steam. Cook on low to moderate heat (about 8 minutes) until tender. Season to taste, adding crumbled bacon if you like.
Melt chocolate chips with milk over hot water; remove from heat. Add vanilla, salt and confectioners sugar. Chill mixture until firm enough to shape, approximately 1 hour. Place half of mixture between sheets of wax paper and shape into a log. Repeat with remaining mixture. Now roll logs in coconut until heavily coated. Wrap in wax paper and chill until ready to slice.
Cook ground beef until browned, stirring to crumble meat. Drain well. Combine beef and next 6 ingredients. Stir well. Cook in 12 x 8 x 2-inch baking dish. Put bacon on top. Bake at 400° for 40 minutes.
Cook carrots and onions until tender. Cook squash separately until tender. Put squash, carrots and onion in casserole dish. Spread sour cream and chicken soup on top. Dot with butter, then cover with bread crumbs and grated cheese. Bake until cheese is bubbly.
Cook macaroni. Slice cucumbers and onion. Dice bell pepper and tomatoes. Combine all this. Then mix together mayonnaise and vinegar. Toss with vegetables and macaroni. Season to taste. Serves 6 to 8 people.
Mix cream cheese and marshmallow cream with electric mixer. Add cinnamon to taste. Cut fruit into bite-size pieces. Apples are especially good with this dip. Serves 1 1/2 cups.
Bring pineapple and liquid to a boil on medium heat in a saucepan. Remove from heat and stir in gelatin until dissolved. Cool. Add buttermilk and chill until consistency of unbeaten egg whites. Fold in Cool Whip and pecans. This can either be spooned into a lightly greased Jello mold or an oblong baking dish. Chill until firm. Unmold on a lettuce-lined plate or cut into squares and serve on lettuce leaf.	Delicious! Serves 10.
Brown chops in hot shortening, season with salt and pepper. Drain off grease. Combine rest of ingredients and bake at 350° for 45 to 60 minutes.
Preheat oven to 350°. Add butter to milk and scald. In mixing bowl, beat eggs; add sugars, salt, cinnamon and vanilla. Mix well. Stir in bread cubes and raisins. Spray 9 x 9-inch baking dish with nonstick spray. Pour bread mixture into dish. Place dish in pan of hot water (1-inch deep). Bake at 350° for 50 to 55 minutes or until knife inserted in center comes out clean. Serve warm with Lemon Sauce or cream, if desired.
Preheat oven to 475°. Sprinkle inside cavity of chicken with thyme and salt. Add 1 teaspoon butter, celery and onion. Rub outside of chicken with remaining butter. Tuck wing tips under back of chicken. Place chicken, breast side down, on rack in roasting pan. Add enough water to cover bottom of pan. Roast for 10 minutes. Reduce temperature to 375°. Roast for 20 minutes longer. Turn chicken, breast side up. Roast until chicken is browned, about 30 minutes longer.
Sift first three ingredients. Cream shortening and sugar until fluffy. Add eggs. Beat until smooth. Add flour gradually. Drop by teaspoon on greased pan. Bake 12 minutes at 400°. Makes 4 1/2 dozen.
Heat oven to 325°. Layer peaches (with syrup), dry cake mix, butter and coconut in ungreased oblong pan, 13 x 9 x 2-inches. Bake until topping is golden brown, 55 to 60 minutes.
Remove stems from mushrooms; chop and saute in the oil or butter until moisture is gone. Combine all ingredients except mushroom caps. Stuff caps. Add water to pan to prevent sticking or put on cookie sheet. Bake at 350° for 15 to 20 minutes.
You will need 1 (10 ounce) silver julep cup or tall glass.
Wash peas and soak overnight in enough water to cover. In the morning, boil the ham hock in water for 1/2 hour. Add the peas and soaking water to the ham hock kettle, cover and boil slowly until the peas are mushy, about 1 hour. Remove the ham hock. Scrape and slice carrots and add, with onions, to the cooked peas. Salt if necessary. Cook for another 30 minutes. If there is meat on the ham hock, chop fine and return to soup. Serves 6.
Cook chicken until done. Let cool. Debone and remove skin. Cook Stove Top stuffing as directed. In a casserole dish, line bottom with layer of stuffing. Add a layer of chicken and a can of soup, plus a can of chicken broth from cooked chicken. Repeat steps and end with a layer of stuffing on top. Bake at 350° until brown.
Preheat oven to 325°. Carefully cut uncooked bacon into small pieces. Next, dice the onion. Place uncooked bacon, onion, beans, brown sugar, catsup, mustard and molasses in 2-quart casserole dish. Mix well with a large spoon. Bake for 40 minutes. Garnish with cooked bacon, if desired. Makes 8 servings.
Spray bowl and ladle with Pam. Melt chocolate chips, peanut butter and butter. Pour over Chex; stir well and cool. Mix together powdered sugar and cocoa. Put into hand shaker strainer; shake off excess sugar. Store in covered container, not airtight.
Saute okra in shortening 10 minutes, stirring constantly. Add onions, garlic, salt, pepper and shrimp. Cook 5 minutes, then add water, tomatoes, bay leaves and pepper sauce. Cover and simmer 20 minutes. Remove bay leaves and serve over hot rice.
Brown hamburger and onion; drain. Add to potatoes and veggies. Mix soup and juice well and pour over mixture. Top with Cheddar cheese. Bake in a 13 x 9 x 2-inch baking dish for 45 minutes at 350°.
Grease two 9 x 5 x 3-inch loaf pans. Sift flour into large bowl. Beat eggs and add with rest of ingredients to flour. Mix well, scraping bowl often. Bake at 350° for 1 hour and 20 minutes. Let cool in pans or on wire rack. Store in plastic wrap or wrap in freezer paper and freeze.
Cut ribs in 3 or 4 rib pieces and put in foil lined pan. Roast at 400° for 20 minutes. Drain fat. Saute onions and garlic until onions are limp. Add vinegar, chili sauce, sugar, marjoram, allspice, mustard and Worcestershire. Simmer 10 minutes. Pour onion sauce over ribs. Bake 1 to 1 1/2 hours at 350° until ribs are tender. If ribs brown too fast, cover with foil.
Cook first 4 ingredients in oil in a large skillet over medium-high heat stirring constantly until tender (about 5 minutes). Combine cooked vegetables, cornbread crumbs and next 6 ingredients in a large bowl. Spoon into a lightly greased 9 x 13 x 2-inch baking dish. Bake at 325° for 1 hour 10 minutes or until a knife inserted in center comes out clean. Yields 12 servings. One 8-inch iron skillet makes 4 cups of crumbs of cornbread.
Combine flour, ginger, soda, cinnamon, cloves and salt; set aside. In a large mixing bowl, beat margarine with an electric mixer on low speed for 30 seconds to soften. Gradually add the 1 cup sugar; beat until fluffy. Add egg and molasses; beat well. Stir dry ingredients into beaten mixture. Shape into 1-inch balls and roll in sugar.
Mix cream cheese, milk, salt, pepper and marjoram until as smooth as possible. Add chicken. Separate crescent rolls into 4 triangles and seal perforations. Spoon chicken mixture into center of rectangles, dividing mixture evenly. Pull corners of dough to center. Seal corners and perforations again. Brush tops with melted butter. Top with crushed stuffing.
Cream butter and sugar. Add well beaten egg yolks. Sift dry ingredients together and add alternately with milk. Add coconut, raisins and nuts which have been rolled in flour. Add beaten egg whites last. Bake in 4 layers at 350° for approximately 30 minutes.
Mix cream cheese and Marshmallow Creme. Add other ingredients. Chill. Serve with fresh fruit.
First Layer: flour, butter, pecans or walnuts. Bake for 20 minutes in 350° oven.
Combine all ingredients except oil in a blender or food processor. Blend mixture until mixed well but still a little chunky. Place 2 to 3 inches of oil in a skillet and heat. Drop teaspoonfuls of the mixture into hot oil and cook for several minutes until golden brown. Place on a paper towel to drain. Serve warm with a variety of sauces including duck sauce, sweet and sour sauce and plum sauce. These little goodies are very tasty. I used a deep fat fryer to cook the shrimp balls but 2 or 3 inches of oil in a skillet should work just as well. Just make sure you keep the oil very hot and only cook one or two at a time.
Sift flour 3 times. Cream butter. Add sugar gradually and cream together until light and fluffy. Add eggs, one at a time. Beat well after each one. Add flour alternately with milk, a small amount at a time, until all of flour is used. Add vanilla. Bake in greased muffin tins 20 minutes in 375° oven. Makes 18 large or 24 small muffins.
Grease an 8 x 8 pan. Heat milk and chips over low heat, stirring constantly until chocolate is melted and mixture is smooth. Remove from heat. Quickly stir in nuts and vanilla. Spread in pan. Refrigerate 1 1/2 hours or until firm.
Mix first 4 ingredients and set aside. Mix pudding, milk and vanilla and set aside. Mix the two bowls together. Crumble half the cookies into bottom of 9 x 13-inch dish. Spread creamy mixture on top and add remaining cookies on top. Refrigerate or freeze.
Place bacon slices in a single layer in a shallow pan (jelly roll pan). Combine brown sugar and mustard; sprinkle mixture over bacon slices. Bake at 250° for 1 hour. Drain; cut into desired pieces with kitchen scissors. These may be served for a brunch or as an appetizer.
In a saucepan, combine all ingredients. Cook over low heat, stirring constantly, for 5 minutes. Serve warm. Use as dip for chicken nuggets. Makes 1 cup.
Mix pizza crust by direction on pkg. roll out into a 9x14 rectangle. Spread salsa down center, add ham then spices, add cheese, then pepperoni.
Combine cider and cinnamon stick in a large saucepan and heat to boiling. Reduce heat, cover and simmer 5 minutes. Uncover and stir in remaining ingredients. Simmer 5 minutes longer.
Wet steak and cut in serving pieces. Sprinkle salt, pepper and garlic over both sides of steak and roll in flour. Fry in oil until brown on both sides. About 2 minutes on each side. After all the steak has been browned put it in a baking dish and slice onions over the steak. Set aside. Pour all but 8 Tbsp drippings from frying pan. Add 1/4 c. flour to drippings and brown. Add enough water to make a water thin gravy. Pour over steak, cover and bake in 350 degree oven for about an hour. Gravy should cover steak. This will make medium thick gravy.
Bake cake mix as directed on back of box. Poke holes in cake as soon as it comes out of oven (with straw). Pour Eagle Brand milk over cake. Heat hot fudge sauce; pour over cake. Cool completely.
Chop and mix the first 5 ingredients and let set overnight. The next day, drain chopped mixture and add the next 5 ingredients. Simmer this mixture for 15 minutes. Pour into canning jars and put in water bath for 10 minutes.
Cook ground beef, drain. Add all other ingredients. Simmer for 30 minutes. Use on top hot dogs or hamburgers.
Cream margarine and peanut butter. Add other ingredients. Roll into small (marble-sized) balls. Place on wax paper. Melt chocolate chips and paraffin in top of double boiler. Mix well. Dip each ball into chocolate mix. Place on wax paper to harden. Keep chocolate mixture warmed while dipping. Yield: 8 dozen. Great idea for gift package.
Mix Grape-Nuts, bananas, oranges and sugar in a large bowl. Whip cream at medium speed for 2 minutes and fold into mixed ingredients. Chill and serve!
In a deep 12 inch skillet, over high heat, heat 1 inch water to boiling. Add onions, heat to boiling. Boil one minute. Drain. Peel onions, leave a little of the root ends to help hold shape during cooking. In same skillet, over high heat, heat one inch water to boiling. Add onions, heat to boiling. Reduce heat to low, cover and simmer 5-10 minutes until onions are tender. Drain. Wipe skillet dry. In same skillet, over high heat, cook onions, butter or margarine, currant jelly, sugar and salt, stirring occasionally, until onions are browned and glazed, about 10 minutes. Makes 8 servings.
Grease a 13 x 9-inch baking dish. Arrange vegetables on the bottom of the dish. Cut bread slices into 1/2-inch cubes. Sprinkle the vegetables with the bread cubes and chopped ham. Combine eggs, milk, mustard, garlic powder and onion powder; mix well. Pour the egg mixture over the rest and sprinkle with cheese. Cover with plastic wrap. Refrigerate 6 hours or overnight. Uncover and bake at 350° for 40 to 50 minutes or until knife inserted near center comes out clean. Serves 8 to 10.
Combine tomatoes, Brie, basil, garlic, 1 cup olive oil, 1/2 teaspoon salt and pepper in a serving bowl. Set aside and leave for at least 2 hours at room temperature.
Combine milk chocolate morsels, margarine and corn syrup in medium saucepan. Stir over low heat until melted and smooth. Remove from heat. Stir in vanilla extract and add sugar. Add Rice Krispies, mixing lightly until well coated. Spread evenly in 13 x 9-inch pan. Use Pam to grease. Cut into squares. Store in refrigerator. Makes 48 squares.
Snap off tough ends of asparagus. Remove scales from stalks. Cut asparagus into 2-inch pieces. Steam in vegetable steamer for 3 minutes. Rinse with cold water; drain. Arrange asparagus in a lightly greased 11 x 7 x 1 1/2-inch baking dish. Place shrimp over asparagus. Set aside.
Mix sauerkraut and pimentos thoroughly and add celery and onion. Mix thoroughly in large mixing bowl. Mix sugar, oil and vinegar. Heat long enough to melt sugar, no longer. Pour over mixture in mixing bowl. Chill.
Heat oven to 350°. Grease an 8-inch pie plate. In small mixing bowl, beat eggs and blend in sugar and butter. In separate bowl, stir together the flour, cocoa and salt. Add to egg mixture, beating until blended. Stir in chocolate chips, nuts and vanilla. Spread batter into pie plate. Bake for 35 minutes, or until set. Pie will not test done in center. Cool. Serve with ice cream and syrup.
Put cake mix, oil, eggs, oranges and juice into mixer bowl. Mix until smooth, but no longer. Pour into 3 greased and floured 8-inch cake pans. Bake at 325° for about 15 minutes or until cake tests done (don't overcook). Cool thoroughly before icing.
One and a half hours before serving: In large bowl mix cheese, artichoke hearts and their marinade, red pepper pieces, rosemary, crushed red peppers and salt. Cover mixture with plastic wrap and refrigerate at least 1 hour to blend flavors.
Mix all the ingredients together well and put into a 9x13 casserole. Top with bread crumbs. Cover with plastic wrap and refrigerate overnight. Bake at 350° for 40 to 45 minutes. This is a hearty, satisfying, and unusual morning dish which would also be good for brunch or dinner.
In a small mixing bowl, combine bran and milk; let stand for 3 minutes. Stir in egg, molasses and butter or margarine; set aside. In a medium mixing bowl, combine all-purpose flour, whole wheat flour, wheat germ, baking powder and baking soda. Make a well in the center. Add bran mixture; stir until moistened. Fold in raisins and nuts.
Mix all ingredients well. Pack into loaf cake pan or pans sprayed with Pam. Refrigerate 2 or 3 days before slicing.
Dissolve gelatin in boiling water. Add undrained pineapple and concentrate. Add oranges and chill until firm. Beat pudding and milk with rotary beater until smooth; fold in Cool Whip. Spread over top.
Slice turnips 1/4-inch thick. Combine turnips, water, salt, pepper, sugar and salt pork in a heavy pot. Cover and cook on high heat for 5 minutes. Reduce heat to medium low and cook for thirty minutes or until tender.
In the bottom of 9x13 inch pan, place one layer of graham crackers. Mix vanilla pudding with 3 cups milk. Combine this with cool whip. Spread half of the mixture on the layer of crackers. Put another layer of crackers on top of this. Top with remaining pudding mixture. Add another layer of crackers. Mix frosting with 3 tbsp. of milk until it is spreading consistency. Spread the frosting over the top layer of crackers. Refrigerate 12-24 hours. May be frozen.
In oil pan or wok, heat oil; add vegetables. Cook until tender; add sugar and broth. Saute 5 minutes. Add salt and pepper.
Melt chocolate chips with butter in top of double boiler. Combine nuts and marshmallows. Fold in chocolate mixture. Spread in waxed paper lined 9x13 pan. Chill 2 hours. Remove from pan. Peel off wax paper. Cut into squares. Cover and store at room temperature.
Melt almond bark over double boiler. Melt in chips. Stir in peanuts. Spoon on wax paper and cool.
Heat oven to 375 degrees. Cook ground beef, onions, and garlic until thoroughly cooked. Drain. Add green chiles, salt, and pepper. Mix well. Remove from heat. Pour 1 can enchilada sauce in ungreased 13 x 9 inch glass baking dish. Arrange 4 tortillas in dish overlapping slightly. Spoon beef mixture evenly over tortillas, top with remaining tortillas. Pour remaining can of enchilada sauce over top. Sprinkle with cheese. Bake for 20-25 minutes or until thoroughly heated. Serve with sour cream if desired.
Cut or slice cabbage. Put in casserole or pan, spread potato soup on top. Cover and bake one hour or until tender. Cut up cheese and spread on top. Cover with onion rings and bake 15 minutes. Casserole or pan depends on size of cabbage.
Fill Collins glass with ice. Blend the brandy and orange juice and strain. Add the champagne. Garnish with peach slice.
Heat oven to 350°. Line 12 muffin cups with paper baking cups. In large bowl, combine brownie mix, water, oil and egg; beat 50 strokes with spoon. Fill prepared muffin cups 2/3 full. Press peanut butter cup into batter until top edge of candy is even with batter. Bake at 350° for 20 to 30 minutes, or until brownie is set. Do not overbake. Cool completely. Makes 12 cupcakes.
Defrost frozen spinach and squeeze out excess water with paper towels. Mix ground beef and bread crumbs together. Beat eggs together and add to ground beef mixture; mix well. Add bell pepper, onion, garlic, Italian seasoning, salt and pepper to ground beef mixture, mixing well. Put ground beef mixture in a 10 x 13-inch loaf pan. Flatten out meat loaf mixture and add spinach to center, spreading out lengthwise. Close up meat loaf by wrapping meat mixture around spinach securely. Spread mushroom soup over top of meat loaf. Bake in a preheated oven at 375° for approximately 1 to 1 1/4 hours.
Cook hamburger and onion until meat is done. Drain fat. Add remaining ingredients (except cheese and tortillas) and simmer 15 minutes. Tear tortillas in pieces. In a buttered dish, layer tortillas, meat mixture and cheese, ending with cheese. Heat in a 350° oven until cheese melts and mixture is bubbly.